Quote:
Originally Posted by redforever
1 1/2 cups lukewarm water
1 Tbsp granulated sugar
1 Tbsp yeast
1 tsp salt
2 to 2 1/2 cups all-purpose flour
1 Tbsp oil
1 Tbsp sesame seeds or seeds of your choice, for the top
Egg wash, for the top
1 Put the water, yeast, and sugar in the bowl of a stand mixer equipped with the bread hook. Stir to dissolve and let proof until foamy.
2 Add 2 cups flour and the salt and mix to combine. If required, slowly add some of the remaining flour just until the dough starts to leave the sides of the bowl. Knead until the dough is smooth and elastic. Shape dough into a ball and put in a lightly greased bowl, turning to coat. Cover with saran and let rise in a warm place until doubled in size, about 45 minutes to 1 hour.
3 Punch the dough down and shape into a ball again. Put the dough back into the bowl, cover with saran, and let rise one more time. The second rise will be quicker, about 45 minutes. When the dough rises twice, you get a better bread. If you are short on time, you can get by with just one rise.
4 Line an oval or rectangular baking pan with parchment paper and lightly dust with flour or cornmeal. Turn out the risen dough to a lightly floured surface and shape into an oval with rounded ends. Carefully transfer the shaped loaf to the parchment lined baking pan. Place the loaf in the middle of the parchment, cover loosely with saran, and let rise until almost doubled in size, about 30 minutes.
5 Preheat the oven to 375F. Prepare the egg wash. Put an egg in a small bowl and beat well. Add 2 to 4 Tbsp water and 1 Tbsp oil and mix to combine.
6 Baste the loaf with the egg wash just before it goes into the oven. This makes the crust nice and crunchy. Sprinkle seeds of your choice or a little sea salt on top of the loaf. Use a sharp serrated knife to slash the top of the loaf at a 45 degree angle.
7 Bake for 30 minutes, or until the loaf is golden brown and it makes a hollow sound when you thump it. Rotate halfway during baking. Remove the baked loaf from the oven and transfer to a wire rack to cool before slicing and serving.
Note: I take the loaf out of the pan halfway during baking. First feel the crust to make sure it has set up. Use the sides of the parchment paper to lift the loaf out. Continue baking the loaf on the parchment paper until done.
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1) How foamy is considered enough, what should it look like? I have let yeast proof this way before and it looks like some of the yeast just expand, but not really foamy per se? Also, if you let it proof too long, is that bad or does it matter?
2) How warm? Is 21 deg good enough, or warmer than that? Or more like 30?
How does the bread shape affect the baking time and temperature? If you make 2 baguettes would that take shorter than the larger loaf? How do you sort out how much time to bake, and at what temperature?
Thanks.