Tips For Making Holey Artisan White Bread Recipes

Steps:

• Mix all ingredients just until combined and rest for 30 minutes in the mixing bowl. Use wet hands if desired.
• With wet hands or dough scraper, stretch and fold on counter letter style folding all four sides over. Don't pull the dough apart.
• Place in oiled bowl or straight sided container and cover.
• in 30 minutes, stretch and fold and return to bowl. The dough should be stronger and smooth and shiny. If not, do another stretch and fold in 20 to 30 minutes. It should take 2 to 3 hours to rise to twice the initial volume or slightly more than twice.
• Divide into 2 parts and gently shape into 2 balls using flour on counter and hands.
• Place into floured bannetons or floured bowls to rise another 40 to 50 minutes.
• Meanwhile, preheat oven to 500F along with a cast iron skillet on the floor of the onen for steaming.
• When 1.5 its volume, turn balls out onto parchment and score with a double edged razor blade and be careful not to cut yourself. Drop temperature to 425°F.
• Place in oven on pizza stone or baking sheet and add 1 cup of boiling water carefully to the skillet. Don't drop water onto the oven door glass.
• Cook for 12 minutes and rotate the loaves for even cooking, removing the steaming pan. Bake for 8 more minutes or until the loaves are 205 F internally.
• Remove to cooling rack and wait 45 minutes before cutting.

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Steps:

• In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Steps:

• In a medium large bowl, mix the flour, salt, and yeast together. Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet sticky dough.
• Cover the bowl with a wet kitchen towel. Place the bowl in a warm place and allow to rise overnight.
• Prepare an oven proof covered pot with a piece of parchment paper trimmed to be slightly smaller than the base and place the parchment paper in the pot.
• Sprinkle flour on the dough and use floured spatula to remove dough onto floured parchment surface on counter.
• Sprinkle the dough again with flour and start bringing in each edge of dough into center, forming a large ball. Flour as needed to prevent the dough from sticking.
• Place the dough ball in the center of the pot, on top of the parchment paper.
• Place the oven-safe lid on top of the pot and place it in the cold oven. Turn the oven on to 400 degrees F and set a kitchen timer for 30 minutes.
• After 30 minutes, carefully remove the lid from the pot and bake for an additional 30 minutes. Remove the pot from the oven and carefully remove loaf from the pot and place on a cooling rack.
• Allow the bread to rest at least 5 minutes (preferably closer to 30 minutes) before cutting into slices.

Steps:

• Mix yeast, salt, sugar, butter and water together.
• Add flour ans stir until all flour is incorporated.
• Put dough in a container and cover loosely with a lid.
• Allow dough to rise for 2 hours at room temperature.
• Refrigerate dough overnight or up to 7 days.
• On baking day:.
• Grease a 9x4x3 loaf pan.
• Dust the surface of the dough with flour and pull out a 1 1/2 pound piece of dough.
• Dust the dough with more flour and gently stretch the surface of the dough around to the bottom on all four sides. Form into an oval and place it in the pan.
• Allow the dough to rest and rise for at least 1 1/2 hours.
• Preheat the oven to 350 degrees.
• Bake the bread for 45 minutes or until golden brown and an internal temperature of 180 degrees.
• Remove from pan and cool on a rack until completely cool.

Steps:

• Assemble ingredients in the order suggested in your bread machine manual. Select the Basic Bread cycle.