Ingredients:
4 Cups bread flour
1 1/2 Cups Warm Water
2 tsp Instant Active Yeast
1 1/2 tsp Salt
Directions: In a mixing bowl attached to a electic mixer with a dough attachemnt on it place 3 3/4 cups flour, salt, and yeast. Then add the 1 and 1/2 cups warm water, and mix on slow speed until the dough is all mixed together and beginning to form a ball. Let rest for about 1 minute and then switch to medium speed. Knead on meadium speed for 3-4 minutes until the dough has come together and is not sticking to the sides anymore, "it can stick to the bottom". If the dough seems to stick add flour 1 TBSP at a time, to dry add water 1 TBSP at a time. Roll dough out onto the 1/4 cups of flour left over from earlier, knead the flour into it. Knead until the dough forms into a nice, tough, smooth ball. Lightly grease a large bowl, roll the ball around in the bowl so each side is of the ball is lightly covered in grease. Cover and allow to rise for 1 1/2 to 2 hours.
*Preheat the oven to 450 with a pizza stone in it, or with a cookie sheet turned upside down. I do this right before I start forming the loaves.
Punch the dough down once, and then pour out onto a lighly floured surface. DO NOT knead the dough. Cut the dough into 2 equal parts, set 1/2 back in the bowl and cover. Use your hands to gently pull the dough out into a rectangle, once in a rectangle fold the sides into the middle leaving the ends not folded. Use the side of your hand to push lightly down the center of the dough to form more of a crease in the middle, and then fold over the sides and ends and pinching them all closed. "Pictures below, of what it should look like."
Set the loaves on a floured surface, and cover let set for 30 minutes to rise again.
After 30 minutes remove your cooking surface from the oven and slide your loaves onto it. Rub the surface of your bread with water so it becomes a little sticky and then place in the oven. Then slice a few slights arcoss the top, to allow steam out of the bread. There are methods of making steam to keep the crust from getting to hard during cooking, but they run the risk of ruining your oven, so I haven't ventured into them yet. Feel free to look them up, and try them. Bake for about 15-20 minutes. Check the bread with a thermometer if the temp is at least 190 its done. Allow to fully cool before you slice.
4 Cups bread flour
1 1/2 Cups Warm Water
2 tsp Instant Active Yeast
1 1/2 tsp Salt
Directions: In a mixing bowl attached to a electic mixer with a dough attachemnt on it place 3 3/4 cups flour, salt, and yeast. Then add the 1 and 1/2 cups warm water, and mix on slow speed until the dough is all mixed together and beginning to form a ball. Let rest for about 1 minute and then switch to medium speed. Knead on meadium speed for 3-4 minutes until the dough has come together and is not sticking to the sides anymore, "it can stick to the bottom". If the dough seems to stick add flour 1 TBSP at a time, to dry add water 1 TBSP at a time. Roll dough out onto the 1/4 cups of flour left over from earlier, knead the flour into it. Knead until the dough forms into a nice, tough, smooth ball. Lightly grease a large bowl, roll the ball around in the bowl so each side is of the ball is lightly covered in grease. Cover and allow to rise for 1 1/2 to 2 hours.
*Preheat the oven to 450 with a pizza stone in it, or with a cookie sheet turned upside down. I do this right before I start forming the loaves.
Punch the dough down once, and then pour out onto a lighly floured surface. DO NOT knead the dough. Cut the dough into 2 equal parts, set 1/2 back in the bowl and cover. Use your hands to gently pull the dough out into a rectangle, once in a rectangle fold the sides into the middle leaving the ends not folded. Use the side of your hand to push lightly down the center of the dough to form more of a crease in the middle, and then fold over the sides and ends and pinching them all closed. "Pictures below, of what it should look like."
Set the loaves on a floured surface, and cover let set for 30 minutes to rise again.
After 30 minutes remove your cooking surface from the oven and slide your loaves onto it. Rub the surface of your bread with water so it becomes a little sticky and then place in the oven. Then slice a few slights arcoss the top, to allow steam out of the bread. There are methods of making steam to keep the crust from getting to hard during cooking, but they run the risk of ruining your oven, so I haven't ventured into them yet. Feel free to look them up, and try them. Bake for about 15-20 minutes. Check the bread with a thermometer if the temp is at least 190 its done. Allow to fully cool before you slice.
Yeast, Flour, Salt
What the bread looks like when ready to rise
Make sure your rising bowl is large enough
Folded the first time
Folded and pinched tight the second time, make sure its pinched tight!
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