OK FOLKS I DON’T HAVE ACTUAL MEASUREMENTS BECAUSE I HAD TO FIX THE RECIPE BUT I WILL SHOW YOU THE “ABOUT” MEASUREMENTS I COMBINED TO ACHIEVE THIS.
THE ORIGINAL RECIPE CALLS FOR:
8 C BREAD FLOUR (I USED KING ARTHUR UNBLEACHED BREAD FLOUR)
4 C – WATER (I BOILED MY WATER FIRST AND THEN LET IT COOL TO 110 DEGREE’S
2 TAB SALT KOSHER I USED
1 TAB SUGAR
2 teas YEAST instant
1/4 EVO MIXED IN THE YEAST AND SUGAR AND WATER BLOOMING BEFORE YOU DO ANYTHING ELSE
NOTE: PLEASE KEEP FLOUR YEAST AND SALT AT ABOUT 73 DECREE’S EVEN THE ROOM TEMP.
BOILING WATER FOR THE BOTTOM OF THE OVEN WHEN PROOFING
I MIXED EVERYTHING TOGETHER IN A BIG BOWL. THIS WILL BE VERY LOOSE. IT WILL ACTUALLY BE YOUR STARTER. COVER IT WITH SARAN WRAP AND PUT A DISH TOWEL OVER IT AND PUT A PAN WITH BOILING WATER IN THE BOTTOM OF THE OVEN AND LEAVE IT ALONE FOR 1 HOUR. THIS IS YOUR FIRST PROOF.
I USED (KOSHER) FOR STARTER, THEN (I USED MORE WHEN I PUT THE DOUGH IN THE MIXER. I USED REAL SALT NOT IODIZED CHEMICAL SALT.
YIELDS 3- 2.5 LOAFS
1
AFTER ONE HOUR TAKE YOUR DOUGH OUT OF THE OVEN IT WILL BE VERY STICKY AND RUNNY, PUT IT IN THE MIXER AND
*ADD 1/4 CUP AT A TIME OF SEMOLINA FLOUR TIPO 00. TO THE DOUGH IN THE MIXER.
ADD 1 – 2 TEASPOONS OF “REAL SALT” INTO THE WET DOUGH. WHILE MIXER IS RUNNING ON LOW SPEED WITH DOUGH HOOK.
NOTE: *1/4 C- AT A TIME OF TIPO 00 (SEMOLINA FLOUR) MAX 3 OF THESE.
RUN THE MIXER ON LOW AND SLOWLY ADD KING ARTHUR BREAD FLOUR IN SMALL AMOUNTS AT A TIME. TILL YOU SEE YOUR DOUGH START TO CLEAN THE SIDES A LITTLE BIT FOR 7 MINUTES. THAN LET IT REST FOR 5 MINUTES COVERED.
THEN TURN YOUR MIXER ON ON SECOND SPEED TILL YOU SEE THE DOUGH CLEAN THE SIDES. PUT THE DOUGH ON THE COUNTER AND STRETCH IT LIKE I DO IN THE VIDEO.
CUT YOUR DOUGH IN HALF AND USE 2 BOWLS BECAUSE IT WILL INCREASE IN SIZE AND YOU WILL HAVE A MESS IF YOU DON’T.
PUT EVO IN THE BOWL AND SARAN WRAP AND PUT MORE HOT BOILING WATER BACK IN THE OVEN AND LET IT RISE A SECOND TIME (THIS WILL BE YOUR 2 ND RISE. FOR 1 HOUR.
THEN TAKE OUT PLACE ON COUNTER THE DOUGH SHOULD BE SILKY SMOOTH AND LIGHT AND AIRY STRETCH AND FOLD AND PUT BACK IN THE BOWL . (NOW I DID 4 PROOFS) YOU CAN DO 3 IF YOU HAVE THE TIME DO 4.
IF YOU DON’T HAVE THE TIME PUT THE DOUGH IN THE REFRIGERATOR FOR PROOFING FOR THE NEXT DAY.
4TH PROOF I SHAPED AND PLACED IT IN A GREASED 3- 2X5 AND 2 SMALL LOAF PAN LOAF PAN WITH EVO.
I SPRAYED THE DOUGH WITH WATER AND SPRINKLED SESAME SEEDS.
BAKED IT AT 410 PRE HEATED OVEN THAT HAS BEEN HEATED FOR OVER 1/2 HOUR. THE OVEN MUST BE HOT DON’T OPEN THE DOOR ONCE YOU PUT THE BREAD IN. LET COOK FOR 23 -24 MINUTES. INTERNAL TEMP OF THE DOUGH SHOULD BE 240 DEGREES. TAKE IT OUT OF THE PANS ASAP OR IT WILL BE SOGGY. LET COOL ENJOY