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The Best Bread Ever

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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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 222
Dietary: Vegan
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
  1. 1
    Combine the flour, salt, and instant yeast in a food processor fitted with a metal blade.
  2. 2
    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).
  3. 3
    With the machine running, pour all but 2 tablespoons of the water through the feed tube.
  4. 4
    Process for 20 seconds; add the remaining 2 tablespoons of water if the dough appears crumbly and does not form a ball.
  5. 5
    Continue processing for another 25 seconds, for a total mixing time of 45 seconds.
  6. 6
    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.
  7. 7
    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.
  8. 8
    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.
  9. 9
    Place the dough on an unfloured surface. Cup your hands around the dough and scoop underneath to create surface tension.
  10. 10
    Roll the dough using a circular motion, allowing it to drag slightly against the surface to develop a tight skin.
  11. 11
    Dust the top lightly with flour. Press your elbow firmly into the center of the dough to create a deep indentation.
  12. 12
    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.
  13. 13
    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.
  14. 14
    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.
  15. 15
    Preheat the oven to 425°F (218°C).
  16. 16
    Just before baking, carefully pour 1 cup of warm water into the pan on the oven floor to create steam.
  17. 17
    Slash the top of the loaf with a sharp knife or razor blade.
  18. 18
    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.
  19. 19
    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.

Keywords: artisan bread, hearth bread, vegan bread, food processor bread, rustic loaf, crispy crust, homemade bread, yeast dough, fermentation, bread baking, easy bread, no-knead, bread recipe, bread making, oven spring
Read it online: https://www.chefs-mate.com/recipe/the-best-bread-ever/