Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
Servings:
Total Time (median): 30 : 00 Active Time: 30 : 00
US/Metric: [convert to metric]
Ingredients
THE
OLD-DOUGH
- 1 1/17 ounces Dough
- 2/3 cup All purpose flour
- 1/4 cup warm water
- 1/4 teaspoon instant yeast
SECOND-STA
The
- 1/4 cup warm water
- 3/4 cup All purpose flour
THE
2nd stage starter
- 3/4 teaspoon dry active yeast
- 3 1/3 cups All purpose flour unbleach
- 1 tablespoon Salt KOSHER
Preparation
First: Place 30-40 gm piece of fully raised pizza or other white bread dough in a processor and pulse to break up.
Add very 1/4 cup very warm water and 1/4 ts instant yeast. Pulse to blend. Add 2/3 cup flour and pulse to mix. Let stand for 10 minutes to allow autolysing.
Continue to mix to a stiff dough. Let rise for 8 hours in a warm place, 80-85*
Second: Remove dough from bowl and place in processor, pulse to break up. Add water 1/4 cup water and pulse to blend. Add 3/4 cup flour and let rest 10 minutes to autolyse.
Pulse to blend well. Let rise in a warm place 4 hours. Place in the frig for between 1 and 8 hours.
Final Dough.
In the processor bowl, put 1 1/2 cup water (70*) and 3/4 ts yeast. Break up dough into bowl and pulse to break up dough and blend with water. Add 3 cups of flour and pulse to mix. Let rest 10-20 minutes to Autolyse.
Sprinkle salt over dough and knead dough in mixer for 8-10 minutes. Dough should be soft and moist.
Let rise 1 1/2 hours till more than double in size.
Remove cover from bowl and fold dough into centre. Do NOT punch down.
Let rise 45 minutes.
Form into loaves, rolls etc.
Let rise till double in bulk and heat your oven to 450 and stone while doing this about 45-60 minutes.
Slash your bread just before placing quickly on the stone.
Mist your oven with a spray bottle.
Bake about 20 minutes till bread is brown and crusty.
Place on a rack to cool.
