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Preheat the oven to 450°F/230°C. When the dough is done with its second rise, dust the top of the dough with a bit of flour and make a shallow cut lengthwise with a knife to allow it to expand during baking. Bake for 30-35 minutes or until the top of the loaf has just begun to brown.
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5. Meanwhile, prepare your oven: place one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet (or inverted baking sheet) on the center rack. Preheat the oven and cookie sheet to 450˚ F. Also heat 1 cup water. 6. Just before baking, score the top of the bread 3 times.
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Chipotle Focaccia with Garlic-Onion Topping. Chipotle peppers make some people grab their water glasses, while others can't get enough of the smoky heat. I came up with this recipe to fit right in the middle. Add more chipotle if you crave spiciness. —Frances Kay Bouma, Trail, British Columbia. Go to Recipe.
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Use one baking note sheet for each bake. After finishing your bake, fill out the sheet and store it in a notebook or binder for later reference. There's ample space for notes at each step, a way to rate the bake at the top, and other little areas for recording each of the key baking variables discussed earlier.
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Begin by combining the flour, salt, sugar, and yeast in the bowl of a heavy-duty mixer fitted with the dough hook. Mix to combine. Add 1-3/4 cups warm water and 1/2 cup of the olive oil. Mix on low speed until the dough comes together into a sticky mass. Increase the speed to medium and knead for 5 to 6 minutes, or until the dough becomes soft.
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Add the water, yeast, salt, sugar, olive oil and 4 cups of the bread flour to your mixing bowl. Combine on low speed until the dough comes together in one large mass (about one minute). Stop mixer and check dough with finger. If it's excessively sticky or wet, add 1/4 cup of flour and mix until combined.
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Bake the Bread: Using a sharp knife, make a few shallow slashes on the top of the loaf. Then, bake it in the preheated oven for 25-30 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom. Cool and Enjoy: Once baked, transfer the bread to a wire rack to cool. Slice and enjoy with your favorite spreads or as a side.
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Here's how you make this recipe. STEP 1: Put a packet of active dry yeast and a tablespoon of sugar in a large mixing bowl. Stir in 2 ½ cups of warm water, give it a gentle stir and then let it sit for 10 minutes. After ten minutes it should look a little fizzy and bubbly. That means the yeast is ready to do its job!
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Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust. Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack.
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Knead about 4 minutes until a smooth dough ball forms. Return the dough to the bowl, cover and let rise in a warm place for about 15 minutes. Divide the dough in half and form into two tight dough balls or loaf shapes and place directly on a baking sheet or in a loaf pan. Press down gently and dust with flour.
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Place dough ball on a greased baking tray. Add three cups of boiling water to a 9×13 pan and set it on the lowest oven rack. (This will create steam in the oven to make the bread crusty on the outside). Bake for 30-35 minutes. Freezing Instructions: Make the dough and place in a freezer-safe bag.
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Ingredients: All-purpose flour, water, instant yeast, salt, sugar, milk, vegetable oil or butter. Time commitment: About 12 minutes hands-on time; 2 3/4 hours start to finish. Process: Mix everything together, knead until smooth, let rise, shape into a loaf, place in an 8 1/2" x 4 1/2" pan, let rise, and bake.
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Preheat oven to 450°F and put a pizza stone or flipped-over cookie sheet in the oven to heat up. Fill a baking dish with 2 inches of water and place on the bottom rack to create steam for an extra crispy crust. Sprinkle flour on the counter, turn out the dough, fold on itself, divide in half and form it into 2 balls.
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Preheat the oven to 350°F degrees. In a large mixing bowl, mash bananas with a fork or a potato ricer until mostly smooth. Mix in following ingredients until mostly smooth: sugar, baking soda, salt, yogurt, eggs, melted butter and vanilla extract. Fold in flour until combined.
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Put in an oiled bowl and turn to coat. Cover with a towel and let rise until doubled (60-90 minutes). Punch down dough and knead again, pushing out air bubbles. Let rise in a bowl, on a baking sheet, or in a bread pan until doubled (about 30-60 minutes). Preheat oven to 425 degrees.
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Grain mill for grinding some of the flour. Digital scale for measuring the flour, water and salt. Rubber spatula for scraping down bowls and glass measuring cups. Dough scraper for flipping the dough around and for cleaning my…. Giant wooden butcher block to work on. Banneton baskets for proofing the dough.
