Tips For Making Holey Artisan White Bread Recipes

Steps:

• Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
• Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
• Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
• Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
• Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.

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.