Directions: |
Directions:1) Add water to the polish, then flour and malt powder. Mix until incorporated but still lumpy. Cover with plastic and allow to sit to 20 to 30 minutes (Autolyse)
2) After autolyse, add Salt and yeast and mix on low speed for 3 minutes. Increase to medium for another 2 minutes. When the dough is properly mixed it will become smooth and clean the sides of the bowl. Cover bowl with plastic wrap.
3) At this point preheat the oven to 500 F.
4) Allow dough to ferment for 80 minutes, folding once every 20 minutes. After each fold, return dough to the bowl, cover and rest for 20 minutes. (A fold involves pulling the edge over the middle of the dough ball at 8 spots around the ball)
5) Turn dough onto heavily floured surface and divide in two 650 gram loaves. Place into floured couche and allow to proof for 30 to 45 minutes. Turn loaves out onto parchment, score and place in the oven. Fill the oven with steam and close the door. After 20 minutes, vent the steam lower temp to 425 F and bake for another 25 to 30 minutes.
Note: If flour is 70F, use water at 90F, 71 to 80 F use water at 75F |
Personal
Notes: |
Personal
Notes: This is a recipe we got from Richard Muscovich when the "kids" gave us a bread making session at King Arthur flour. It is a highly hydrated dough, and hence a little harder to handle than some. But the result is worth it - crunchy crust, great crumb. I only make it occasionally because Jeanne and I can go through the two loaves in about 3 days.
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This recipe for Pain Rustique is from