The Best Bread Ever
Description
This recipe yields a spectacular loaf of artisan bread that rivals any bakery purchase. Using a high-hydration dough technique, you create a bread with an open crumb structure and a deeply flavorful, crackling crust. The process involves precise temperature control during mixing to ensure optimal yeast activity, followed by a long fermentation period that develops complex flavors. Shaped into a traditional couronne or round loaf, it bakes in a steamy oven to achieve that coveted professional finish.Directions
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Combine the flour, salt, and instant yeast in a food processor fitted with a metal blade.
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Measure the water temperature to ensure the final dough temperature will reach 75-80 degrees Fahrenheit after mixing (aim for 130°F water for KitchenAid/Cuisinart, 150°F for Braun).
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With the machine running, pour all but 2 tablespoons of the water through the feed tube.
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Process for 20 seconds; add the remaining 2 tablespoons of water if the dough appears crumbly and does not form a ball.
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Continue processing for another 25 seconds, for a total mixing time of 45 seconds.
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Check the dough temperature with an instant-read thermometer. If below 75°F, process in 5-second increments until it reaches the target range. If above 80°F, remove dough and refrigerate for 5-10 minutes to cool.
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Transfer the dough to a large ungreased bowl, cover tightly with plastic wrap, and let ferment at room temperature (70-72°F) for 1 1/2 to 2 hours.
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Turn the dough onto a lightly floured work surface and shape it into a rough ball. Cover with plastic wrap and rest for 15 to 20 minutes.
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Place the dough on an unfloured surface. Cup your hands around the dough and scoop underneath to create surface tension.
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Roll the dough using a circular motion, allowing it to drag slightly against the surface to develop a tight skin.
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Dust the top lightly with flour. Press your elbow firmly into the center of the dough to create a deep indentation.
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Use your fingers to enlarge the hole in the center. Slide your hands into the hole and rotate the dough to stretch the hole to approximately 6 inches in diameter.
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Place the dough seam-side down on a baking sheet dusted with cornmeal. Cover and proof at room temperature for 45 minutes to 1 hour.
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One hour before baking, position an oven rack on the second shelf from the bottom and place a baking stone on the rack. Put a small roasting pan on the oven floor.
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Preheat the oven to 425°F (218°C).
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Just before baking, carefully pour 1 cup of warm water into the pan on the oven floor to create steam.
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Slash the top of the loaf with a sharp knife or razor blade.
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Slide the loaf onto the preheated baking stone. Bake at 425°F (218°C) for 40 to 45 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped.
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Remove the bread from the oven and transfer immediately to a wire rack to cool completely before slicing.
Nutrition Facts
Servings 10 servings
- Amount Per Serving
- Calories 222kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.5g3%
- Sodium 409mg18%
- Total Carbohydrate 41g14%
- Dietary Fiber 2.3g10%
- Sugars 4.2g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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