3 recipes found
Mix water, yeast, and salt together in a large bowl. Let stand until mixture becomes foamy, about 10 minutes.
Stir flour into yeast mixture until well combined. Dough will be shaggy and look wet. Cover bowl loosely with a damp towel; let sit in a warm place, about 5 hours.
Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface; score tops a few times with a sharp knife. Transfer to a baking sheet until loaves to double in size, 30 to 60 minutes.
Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
Bake loaves in the preheated oven, spraying surface of dough occasionally with water, until golden brown, about 20 minutes.
The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.
Stir together all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt in the bowl of an electric mixer fitted with a dough hook attachment. Whisk together water and oil in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet. Cover with a towel and let rise until doubled in size, about 25 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from the oven; transfer loaves to a wire rack to cool completely.