5 min European peasant loaf bread
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 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 […]
Wheat bread
740 g water (at ~76 degrees) 2 t salt 100 g honey 4 t yeast 2 T oil 1 egg 1 T gluten flour 400 g white flour 800 g whole wheat flour Add all ingredients, mix slowly until combined. Let rest for 15-30 min Knead for 5-7 minutes until smooth Turn out onto floured […]