500 g bread flour
8 g salt
1 T or 12 g instant yeast
360 g warm water
2 T olive oil
In a stand mixer bowl, weigh out bread flour.
Add salt to one side and yeast to the opposite side.
(If adding seasoning, add to salt side.)
Attach dough hook.
Heat water 1 min on high in microwave.
Add 1 T oil to water and whisk until small droplets of oil form.
Start mixing flour, salt, and yeast on low speed.
Slowly drizzle in 2/3rds water.
Continue mixing until shaggy pieces form.
Manually scrape sides to ensure an even knead.
Add remaining water.
Knead 7 mins or dough pulls off sides.
Drizzle 1/2 T olive oil on countertop.
Place dough onto counter.
Drizzle 1/2 T olive oil onto hands.
Manually knead 1 min or until dough rebounds.
Place oiled loaf back in stand mixer bowl and cover with damp tea towel.
Preheat oven to 420 with bread stone on second to lowest rack.
Let dough proof 20 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 and round after about 1 min.
Line pizza spatula with parchment and place dough on parchment.
Cover dough with mixing bowl.
Let proof 15-20 mins or until doubled in size.
Make one or two 3-4" slashes.
Place on bread stone in oven, spray dough and bowl with water, and cover with bowl.
Bake 40 mins or until hollow to tap.
No comments:
Post a Comment