European Style Hearth Bread Recipes

Steps:

• Dough Starter:.
• In a mixer bowl combine the 1 cup bread flour,1/4 cup wheat flour, 1/2 tsp yeast, honey and water.
• Whisk until smooth, about 2 minutes.
• Scrape down bowl. Cover bowl tightly with plastic wrap. Let ferment at room temperature for 1 hour up to 4 hours.Starter will have bubbled up and risen in the bowl.
• Flour Mixture:.
• Combine the 1 3/4 cups bread flour and the yeast.
• Add to the risen sponge in the mixing bowl.Do not add salt at this time.
• With the dough hook installed mix on low speed (# 2 on a Kitchenaid) for about one minute until you have a rough dough.
• Cover with plastic wrap and let it rest for 20 minutes.
• Sprinkle on the salt at this stage and knead with dough hook (#4 speed) for about 7 minutes. Instant read thermometer plunged into the center should read 78 to 80 degrees.
• The dough should be very elastic, smooth and slightly sticky;If too sticky,add a little flour up to 1/4 cup. You can knead in any extra flour by hand after you remove the dough from the bowl.
• Let the dough rise in an oiled covered bowl until double at room temperature.
• Press the dough down, fold it over and let rise again for another l hour.
• Turn the dough out onto a lightly floured surface.
• The dough may be formed into a ball or,placed in an 8 X 4 greased bread pan or rolled out to an oblong loaf.
• Free form loaves should be placed on a cookie sheet that has been sprinkled with flour or cornmeal.
• Cover the shaped dough and allow it to double. The freeform oblong loaf should be 8" by 3"inches high. In the loaf pan the center should be 1" higher then the sides of the pan.
• Preheat the oven to 475 1 hour before baking. Adjust oven shelf to lowest level and place a baking stone or baking sheet on it before preheating the oven.
• At this stage I like to mist the loaf with water and roll it in sesame seeds, poppy seeds or other whole grains.
• Slash freeform bread diagonally with a sharp knife or razor blade making 1/2" deep slices.
• If using a loaf pan, make 1 slash down the center or leave unslashed.
• Bake for 10 minutes at 475 then turn oven down to 425 and continue to bake for 20 to 30 minutes more or until Instant Read Thermometer reads about 200 degrees. Cover halfway through baking if loaf becomes too brown.
• Let bread cool thoroughly before slicing.

Steps:

• In a warm bowl dissolve yeast in warm water. Add salt, melted butter (cooled), and flour.
• Using stand mixer with dough hook mix ingredients, on low speed, for one minute. Allow to rest for 2-3 minutes.
• Continue to knead for 2 more minutes on low speed until dough is firm and no longer sticky.
• Place dough in greased bowl, turning to grease the dough. Cover with plastic wrap and allow to rise for 1 hour. Dough should increase 1.5-2 times.
• Deflate dough and turn on to floured surface. Pat dough flat into a rectangular shape and fold into three sections as you would a letter. Repeat 2 times.
• Return to bowl, smooth side up and cover with plastic. Allow to rise for at least 1-1.5 hours. Dough should increase 2.5-3 times.
• Cut dough into two equal parts and shape each into a round loaf making sure that you create sufficient surface tension on the top of the loaf. Gather the dough at the bottom as you shape the loaf, pinching the dough together on the bottom and forming a seal. Place both loaves bottom side up on a floured linen towel and cover with another floured linen towel. Allow to rise for an additional 1-1.5 hours.
• Note: all rises should be in a fairly warm place (70-75F).
• Place an oven proof skillet at the bottom of oven.
• Preheat oven to 475F, then reduce to 450°F.
• Place bread on parchment paper and, with very sharp knife, cut a cross into the top about 1/2 inch deep.
• Slide parchment paper with loaf into oven on a pre-heated baking stone. Immediately pour 1/2 cup water into skillet to produce necessary steam. (Check you oven's instructions to make sure that this will not damage your oven.).
• Bake for 20 minutes. Then check bread to be sure it isn't getting too dark. Continue baking for another 15 minutes.
• Check internal bread tempeature with thermometer. If it has reached 200F then it's finished.
• If not finished, reduce to 400F andbake an additions 8-10 minutes. Check temperature again.
• Place on rack, allow to cool before eating.