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.
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.
Adapted by Helen Peagram
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|Serving Size: 1 LOAVES (210g)|
|Recipe Makes: 4|
|Calories from Fat: 14 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 1325.3mg||46 %|
|Potassium 219mg||6 %|
|Total Carbohydrate 112.3g||33 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 107.7g|
|Protein 15.5g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 536
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