Ingredients
- 1 pound bread flour, plus extra for shaping
- 1 teaspoon instant rapid rise yeast
- 2 teaspoons honey
- 10 ounces canned or filtered water
- 2 teaspoons kosher salt
- 2 quarts warm water
- Vegetable oil, for greasing the increasing container
- two tablespoons cornmeal
- 1/3 cup water
- 1 tablespoon corn starch
Directions
Combine 5 ounces from the flour, 1/4 teaspoon from the yeast, all the honey, and every one of the canned water inside a straight-sided container cover loosely and refrigerate for eight to twelve hrs.
Put the remaining 11 ounces of flour, remaining yeast. and all sorts of salt in to the bowl of the stand mixer. and add some pre-ferment in the refrigerator. While using dough hook attachment, knead the mix on low for two to three minutes just until it comes down together. Cover the dough within the bowl having a kitchen towel and permit to relax for 25 minutes. After twenty minutes, knead the dough on medium speed for five to ten minutes or until you'll be able to lightly pull the dough right into a thin sheet that light will go through. The dough is going to be sticky, although not so sticky that you simply can't handle it.
As the dough is kneading, pour 1 / 2 of the new water right into a shallow pan and put at the base rack of the oven.
Grease within a sizable straight-sided container using the vegetable oil. Put the dough ball in to the container and hang around the rack over the pan water. Let it rise until bending in dimensions, roughly one to two hrs.
When the dough has bending in dimensions, transform it onto a counter, gently dust both hands with flour, and press the dough by helping cover their your knuckles then fold 1 side in towards the center of the mass and so the other, just like you were creating a tri-fold wallet. Repeat the folding again. Cover the dough having a kitchen towel and permit to relax for an additional ten minutes.
Flatten dough again together with your knuckles after which fold the dough in onto itself, as if you are shaping something which appears like a jellyfish. Turn the dough over and squeeze the underside together so the top top of the dough is smooth. Put the dough back to the counter and start to roll lightly involving the hands. Don't carry the dough but let it move lightly backwards and forwards involving the hands, relocating a circular motion. Slowly move the dough ball to some pizza peel or the foot of a sheet pan that's been sprinkled using the cornmeal. Cover using the kitchen towel and permit to bench proof for one hour, or before you poke the dough also it rapidly fills in in which you poked it.
Place an unglazed terra cotta dish upside lower in to the oven as well as heat the oven to 400 levels F.
Combine the firOr3 cup water and also the corn starch in a tiny bowl. Identify the dough and brush the top with this particular mixture. Lightly slash the very best top of the dough ball in a number of places, roughly 1/3 to at least oneOr2-inch deep. Add a lot of warm water towards the shallow pan whether it has evaporated. Slide the bread to the terra cotta dish within the oven and bake for 50 to an hour. When the bread has arrived at an interior temperature of 205 to 210 levels F, remove to some cooling rack and permit to sit down for half an hour before slicing.
Recipe thanks to Alton Brown, 2005