We’ve been baking some good bread lately. Our current house recipe is:

  • Water: 420 grams
  • Starter: 320 grams
  • White flour: 600 grams
  • Wheat flour: 200 grams
  • Salt: 2 tsp
  • Sugar: 2 tbsp

We let the bread machine knead the dough with the following settings:

  • Rest: 10:00
  • Knead: 20:00
  • Shape: Off
  • Rise 1: 3:00
  • Rise 2: 2:00
  • Rise 3: 2:00
  • Bake: 0:00
  • Keep Warm: OFF

The dough can be pulled at any time. For this batch we made the dough last night and put it in the fridge overnight for a long slow proof. This morning we pulled it out and let it warm a bit. We then punched it down, warming it a little more with our hands. I think we may put it back in the machine for a faster warm up and punch down next time. (Rest 10:00, Knead 2:00, Shape: ON). We then cut it in half, placing half in our boule proofing basket and the other half in our large pyrex loaf pan. We baked them one at a time at 425 F. The round we baked 20 minutes covered and another 10 minutes uncovered. For the pan loaf we put a pan on the lower shelf and misted it with water and added a few ice cubes, creating steam in the oven. After 30 minutes the internal temperature was only 160 degrees even though the crust was brown so we let it go another 5. So the boules take 30 and the loafs 35. We are also preheating our cloche now. Our rounds have been coming out much nicer since we started putting some flour on the outside of the dough ball before shaping it and heavily dusting the proofing baskets and loaf pans.