(or leave in the machine pan, removed from the machine, securing the plastic wrap with a rubber band). During this time, the dough should double in size in the covered bowl, or rise to the top of the machine pan. After the proof, use a spatula to gently ease the dough out onto a floured board.
Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
After the 30-minute rest, shape the dough. Flatten it slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball (see this page ), then pat and pull into the loaf shape you desire.
LOAF PROOF Place the shaped loaf in a bread pan or other baking container, in a willow basket, or, for French loaves, on a baking sheet. Cover and proof (either at room temperature or in the warmer atmosphere of a proofing box, depending on your preferred temperature) for 2 to 4 hours until it has doubled in bulk or reached nearly to the top of the bread pan. Remember that proofing at higher temperatures(90°F/32°C) will produce a more sour loaf with good flavor but decreased leavening. Proofing at room temperature will yield good leavening and mild sourness. Proofing at room temperature for the first hour, and then at 90°F (32°C) until risen will yield a moderately sour loaf with only slightly decreased leavening.
BAKING Just before putting the loaf in the oven, slash the surface of the dough several times with a razor blade. Place the pan with its shaped, proofed loaf in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. Or transfer the loaf to a preheated baking stone in a 450°F (230°C) oven and bake for 40 minutes. For a firm, chewy crust, place a pan of boiling water below the loaf or spritz the oven with water every 5 minutes for 15 minutes while the oven is at baking temperature. When the loaf is baked, remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.
French White Bread
This is a conventional white loaf bread—delicious but different from the well-known French loaf
. MAKES ONE 1½-POUND (680 G) LOAF
1 cup (240 ml) culture from the Culture Proof ( this page )
1 egg, beaten
1 teaspoon salt
1 teaspoon sugar
1 cup (240 ml) milk
2 tablespoons (30 g) melted butter
3½ cups (490 g) unbleached all-purpose flour
GLAZE
¼ cup (60 ml) milk
Poppy seed
DOUGH PROOF Pour the culture into a mixing bowl. Add the beaten egg, salt, sugar, milk, and melted butter to the culture and mix. Add the flour a cup (140 g) at a time and stir until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Or mix and knead all of the ingredients for a maximum of 25 minutes in a bread machine or other mixer (see this page ).
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap (or leave in the machine pan, removed from the machine, securing the plastic wrap with a rubber band). During this time, the dough should double in size in the covered bowl, or rise to the top of the machine pan. After the proof, use a spatula to gently ease the dough out onto a floured board.
Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
LOAF PROOF After the 30-minute rest, shape the dough. Flatten it slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball (see this page ), then pat and pull into the loaf shape you desire.
Place the shaped loaf, seam side down, on a baking sheet or in a bread pan and proof for 2 to 4 hours, until it doubles in bulk or reaches nearly the top of the pan.For a good combination of sourness and leavening, proof the loaf for the first hour at room temperature and
Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
After the 30-minute rest, shape the dough. Flatten it slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball (see this page ), then pat and pull into the loaf shape you desire.
LOAF PROOF Place the shaped loaf in a bread pan or other baking container, in a willow basket, or, for French loaves, on a baking sheet. Cover and proof (either at room temperature or in the warmer atmosphere of a proofing box, depending on your preferred temperature) for 2 to 4 hours until it has doubled in bulk or reached nearly to the top of the bread pan. Remember that proofing at higher temperatures(90°F/32°C) will produce a more sour loaf with good flavor but decreased leavening. Proofing at room temperature will yield good leavening and mild sourness. Proofing at room temperature for the first hour, and then at 90°F (32°C) until risen will yield a moderately sour loaf with only slightly decreased leavening.
BAKING Just before putting the loaf in the oven, slash the surface of the dough several times with a razor blade. Place the pan with its shaped, proofed loaf in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. Or transfer the loaf to a preheated baking stone in a 450°F (230°C) oven and bake for 40 minutes. For a firm, chewy crust, place a pan of boiling water below the loaf or spritz the oven with water every 5 minutes for 15 minutes while the oven is at baking temperature. When the loaf is baked, remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.
French White Bread
This is a conventional white loaf bread—delicious but different from the well-known French loaf
. MAKES ONE 1½-POUND (680 G) LOAF
1 cup (240 ml) culture from the Culture Proof ( this page )
1 egg, beaten
1 teaspoon salt
1 teaspoon sugar
1 cup (240 ml) milk
2 tablespoons (30 g) melted butter
3½ cups (490 g) unbleached all-purpose flour
GLAZE
¼ cup (60 ml) milk
Poppy seed
DOUGH PROOF Pour the culture into a mixing bowl. Add the beaten egg, salt, sugar, milk, and melted butter to the culture and mix. Add the flour a cup (140 g) at a time and stir until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Or mix and knead all of the ingredients for a maximum of 25 minutes in a bread machine or other mixer (see this page ).
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap (or leave in the machine pan, removed from the machine, securing the plastic wrap with a rubber band). During this time, the dough should double in size in the covered bowl, or rise to the top of the machine pan. After the proof, use a spatula to gently ease the dough out onto a floured board.
Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
LOAF PROOF After the 30-minute rest, shape the dough. Flatten it slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball (see this page ), then pat and pull into the loaf shape you desire.
Place the shaped loaf, seam side down, on a baking sheet or in a bread pan and proof for 2 to 4 hours, until it doubles in bulk or reaches nearly the top of the pan.For a good combination of sourness and leavening, proof the loaf for the first hour at room temperature and
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