![](http://2.bp.blogspot.com/_NQxyYA6T9xM/TKsqWQkQZTI/AAAAAAAAARY/WsLsgV51xn0/s200/dough.jpg)
1 cup of yeast culture
3 ½ cups unbleached bread flour
1 cup warm water
2 teaspoons sea salt
All the ingredients are mixed together and kneaded thoroughly, and then placed in a large bowl covered with plastic wrap. The bowl was placed in a warm corner for 8 hours to proof and rise. After the proofing period, the dough is “punched” down and formed into a loaf. I placed the loaf on a piece of parchment paper and put the parchment directly on a bread peel to rise for another 2 hours.
![](http://3.bp.blogspot.com/_NQxyYA6T9xM/TKstB8Jwc3I/AAAAAAAAARc/eaSrDe3wky8/s200/1stloaf.jpg)
The bread had a crisp crust and a soft center. It had a mild sourness and a nice spongy texture. Overall, a successful experiment and a perfect addition to Sunday dinner!
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