George's Bread

1 T honey

320 g warm water

500 g bread flour

10 g salt

1 T or 12 g instant yeast

edible seeds, optional

2 T olive oil

Dissolve honey in warm water.
In stand mixer bowl, weigh out bread four.

Add salt to one side and yeast to opposite side.

If using seeds, add.

Attach dough hook and start a timer.

Mix on low speed 8-10 secs or until somewhat incorporated.

Slowly drizzle 2/3rds honey water.

Continue mixing until timer reads 50-60 secs or shaggy pieces form.

Manually scrape sides to ensure an even knead.

Evenly disperse about 1 T olive oil into dough.

Continue mixing until timer reads 1:30-1:40 or until all flour is shaggy.

Add remaining water.

Continue kneading until timer reads 7 mins or dough pulls off sides.

Drizzle 1/2 T olive oil on countertop.

Scrape dough onto counter.

Drizzle 1/2 T olive oil onto hands.

Manually knead 50-60 sec or until dough rebounds.

Place oiled loaf back in stand mixer bowl and cover with plastic wrap.

Preheat oven to 400 with bread stone on second to lowest rack.

Let proof 30 mins or until doubled in size.

Sprinkle flour on countertop and place dough on flour.

Sprinkle flour on hands and shape into smooth ball by tucking under.

Ball should be smooth, round, and well tucked after about 1 min.

It will have returned to its original size.

Line pizza spatula with parchment and place dough on parchment.

Cover dough with mixing bowl.

Let proof 25 mins or until doubled in size.

Make one or two 1/2" slashes.

Place on bread stone in oven and cover with bowl.

Bake 25 mins and remove bowl.

Bake an additional 20 mins or until hollow to tap.

GRM, loosely based on Paul Hollywood