680 g (3 cups) water
1 tablespoon yeast
2-3 teaspoons kosher salt
60 g (1/2 cup) rye flour
65 g (1/2 cup) wheat flour
780 g (5.5 cups) flour
5 min European peasant loaf bread
5 min Italian loaf bread
680 g (3cups) water
1 tablespoon yeast
2-3 teaspoons kosher salt
425 g (3cups) durum semolina flour
455 g (3.25 cups) flour
Sesame seeds
Cornstarch wash for top
5 min artisan bread
680 g (3 cups) water
1 tablespoon yeast
2-3 teaspoons kosher salt
910 g (6.5 cups) flour
Mix and incubate at room temperature for 2 hours.
[optional] rest in fridge for up to two weeks
Shape into loaves and proof at room temperature for ~90 minutes
Bake at 450F for ~30 minutes or until internal temperature of the loaf is 203F
Pretzels
“Most pretzels just have the shell but peanut butter pretzels have the turtle and the shell.” Will