Tag Archives: semolina flour

Roasted Potato-Sweet Potato Onion SD Bread

22 Nov

Final I needed to take a break from baking and eating rye bread .  I was in the mood for a nice lighter loaf and since I had some leftover sweet potatoes and roasted fingerling potatoes along with some caramelzied onions the rest fell into place very easily.

I used a combination of European style flour from KAF (you can substitutes bread flour or AP along with about 5% white whole wheat), Durum flour and a little First Clear.

If you love onions you will be very happy with this one for sure.  There is nothing that smells better when baking than a bread with onions and the taste was fantastic.

This formula would also make great rolls for the holidays.  I would probably add some crannberries or cherries and maybe some walnuts if desired.

Hope you get a chance to try these for yourself.

Happy Thanksgiving to everyone.

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Sweet Potato-Potato Onion Bread (%)

Sweet Potato-Potato Onion Bread (weights)

Download BreadStorm .BUN file here.

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Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, potatoes, (make sure you mash up the potatoes), butter and salt and mix on low for 5 minutes and then add in the onions and mix for one additional minute.   You should end up with a cohesive dough that is slightly tacky but  manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.   Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

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36 Hour Bacon, Baked Potato and Cheese Sourdough

23 Aug

FinalBacon, Potatoes and Cheese….what else do I need to say?  Throw those golden ingredients together with some flour, water and starter and let it ferment for a couple of days and you have as tasty a loaf as you’re going to get.

I hadn’t made any bread using the 36 hour technique in a while so I figured it was time to give it a go again.  I used the last of my KAF French style flour mixed with some freshly ground whole wheat and some KAF Durum flour to round it out.

Letting the flour absorb the ice water for 24 hours and adding a 100% starter to the mix with all the other ingredients couldn’t be an easier.  You just need to have some patience and the results will be worth it.

I used some Double Gloucester cheese which is similar to a sharp cheddar and baked some potatoes I made on my grill the night before.  I fried up some thick-cut bacon the morning of the final mix.

The only thing I might chance on this one the next go around is cutting the hydration a bit.  I didn’t take the water content of the potatoes into account when formulating the original recipe and the final dough was very slack and spread out more than I would have preferred,  All in all this bread came out with a nice moist and open crumb with bits of bacon and cheese spread throughout.  It is definitely worth trying this one if you get a chance.

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36 Hour Bacon, Potato and Cheese Sourdough (%)

36 Hour Bacon, Potato and Cheese Sourdough (weights)

Here are the Zip files for the above BreadStorm files.

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Directions

NOTE: Water content for potatoes is added to final Mix water amount.  Actual water to add to final dough is 600 grams.

Starter
Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  I actually mixed it up at the same time as the flour and water mixture for the main dough and let it sit overnight.  I used my 66% seed starter and basically converted it to close to a 100% hydration levain.  You need the final levain/starter to be like this so it is easy to mix into the main dough.

Main Dough Procedure
Mix the flours and the ice water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.   Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter,  cheese, bacon, potatoes and salt to the dough and mix by hand or in your mixer on low speed until it is thoroughly mixed and evenly distributed.  Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.

Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.

Put the dough back into the refrigerator for around 20-24 hours.  I took it out about 24 hours later.

When you take the dough out of the refrigerator you want it to have almost doubled in volume, but if it doesn’t, don’t worry as it will end up okay anyway.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before.

Next, divide the dough and shape as desired and place them in their respective basket(s).  I made a bâtard and a boule and placed both of them into my proofer set at 82 degrees F. for 1.5 hours.

Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 550 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your oven on your oven-stone with steam and let it bake for 5 minutes and then lower the temperature  to 450 degrees.    When the loaf is golden brown and reached an internal temperature of 210 degrees F. you can remove it from the oven.

Let the bread cool down for at least an 3 hours or so before eating as desired.

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This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Kiss My Grits Ricotta Cheese Bread

30 Jul

Final   For those of you old enough to remember Mel’s Diner, this bread pays homage to Flo who was happy to tell you to “Kiss My Grits” as she deemed necessary.Flo

I had bought some home made Ricotta from Fairway Market the other day to use for pizza and wanted to use the balance in a bread.  They just opened up a new Fairway Market closer to where we live and we went shopping over the weekend.  I picked up some Grits which is similar to Polenta but is white corn instead of yellow.  Grits by themselves are pretty bland unless you add some cheese and butter.  For this recipe I left out the cheese since I was adding Ricotta to the main dough but added a couple of tablespoons to the grits.

I ended up making way too much grits for the bread so I warmed it up on my barbeque and added some cheese and ate it as a side with dinner last night.  I was going to grill it but I didn’t cook it long enough for it to thicken up enough.

I used my trusty AP starter and added some freshly ground whole wheat flour and some Bob’s Red Mill Semolina along with KAF Bread flour.  I did not calculate the water used in the grits into the overall hydration but it definitely affected the final dough which was a little wet but more than manageable after a couple of stretch and folds.

The final bread ended up perfect with a nice dark crisp crust and moist light crumb.  The crumb is not too open but is perfect for sandwiches and grilled bread with some fresh mozzarella and tomatoes from my garden.

If you get a chance you should definitely try this one.  Max and Lexi guarantee you won’t be disappointed!

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Kiss My Grits Ricotta Bread (%)

Kiss My Grits Ricotta Bread (weights)

Download BreadStorm .BUN file here.

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Grits Directions

Boil water in heavy duty pot and add grits and simmer for 5 minutes until soft and thick.  Cool completely before using.

(Note: you want to mix 1 part grits to 3 parts water.  I made a lot of extra grits but you can try and make the exact amount if desired)

 

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, grits and salt and mix on low for 5 minutes and then add in the Ricotta and mix for one additional minute.   You should end up with a cohesive dough that is slightly tacky but  manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  (Note: since I made one large Miche I lowered the temperature to 435 degrees for 2/3’s of the bake to prevent the crust from getting too charred).  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Potato-Caramelized Onion-Cheese-Barley Porridge Bread

23 Jul

main   This past weekend my wife and I visited one of our favorite supermarkets, Fairway Market which has a great selection of cheeses, fresh sour pickles, grains, meats etc.  I picked up some pearled barley and this great tasting cheddar like cheese called Double Gloucester which they were doing a free samplingI had some left-over mashed potatoes and caramelized onions, so naturally these needed to be incorporated into a bread.  Who doesn’t like potatoes, cheese and onions?

I wanted to incorporate some stiff egg whites to try and make the overall bread a little lighter with the onions and cheese but it didn’t really seem to make that much of a difference.

Since I’ve been experimenting a lot with the porridge method per Tartine 3 I figured why not use the barley as a porridge.  It didn’t quite get as creamy as the oats or the multi-grain mix I used last time but it still added a nice texture to the final bread.

The final dough did not expand quite as much as I would have liked in the oven but the results were tasty none the less.  The onions really come through with the cheese and this made some great grilled bread with my steak dinner last night.

Please note: The formula below includes the water content from the potatoes and egg whites. The actual water added to the main dough when mixing should be 85 grams.

Enjoy.

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Potato-Caramelized Onions-Cheese-Barley Porridge  (%)

Potato-Caramelized Onions-Cheese-Barley Porridge  (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions Build 1 (Using AP Starter at 66% Hydration for Seed)

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my Proofer set at 81 degrees and it took about 4 hours.

Oat Porridge Directions

Add about 3/4’s of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the water and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 For Egg Whites:
Separate eggs and beat until peaks are formed.

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 Main Dough Procedure

DAY 1
Mix flours and water for 1 minute.  Let sit for 20 – 60 minutes.

Fold in egg whites then add levain, cooled porridge, potatoes and salt and mix on low for 4 minutes.  Add onions and mix for 1 minute until incorporated and then add the cheese and mix for 1 additional minute.

In lightly oiled bowl or work surface S&F several times. Let rest for 10-15 minutes and S&F again. Repeat 1 x.  After a total of 2 hours refrigerate dough for 12 – 24 hours. (Note: this is a pretty wet dough so you may need to do a couple of additional stretch and folds).

DAY 2
Remove dough from refrigerator 1.5 to 2 hours before using.

Shape as desired. Proof for 1.5 – 2 hours (depending on room temperature) and will only rise about 1/3 it’s size at most.

Preheat oven to 550º F, including steam pan.

Score bread, and place in oven. After 5 minutes reduce temperature to 450ºF.  Bake for 35-50 minutes, until nicely browned (205ºF).

Cool on rack at least for 2 hours before eating.

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This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Semolina Kamut Porridge Bread

11 Jul

Main   I wanted to make a Semolina bread for my Father-in-law to take back home with him to North Carolina so I figured he would enjoy a porridge version.  I’ve been making some version of porridge bread a lot lately since I love the creamy and moist crumb you get from using this technique.

I created a starter using AP flour and Semolina flour and in the main dough I also added some Kamut flour.

I followed the same basic technique I have been using for this style of bread and cut the water down a little from the last multi-grain version I made.  Apparently I didn’t cut it down enough since the final dough was very hydrated.  I made a mistake and let the dough over-proof slightly and when I went to put them in the oven both breads were very flat.  This caused a problem for me since I now couldn’t fit both on the bottom stone of my oven so one had to go on the top.  The one on the top ended up getting malformed due to trying to fit in on the bottom shelf first.  I used this loaf for the crumb shot.

The color of the final baked bread is not as dark as it should be since I ended up letting some steam out of the oven when trying to figure out how to bake both loaves at the same time.

Nevertheless, the bread tasted great and had a wonderful creamy texture inside.  An added benefit of this style of bread is that it really keeps fresh for at least 5-7 days.

I added some photos from my gardens below, as now is the time  most of the summer flowers are in bloom.

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Enjoy.

 

Semolina Oatmeal Porridge Bread (%)

Semolina Oatmeal Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions Build 1 (Using AP Starter at 66% Hydration for Seed)

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my Proofer set at 81 degrees and it took about 4 hours.

Levain Directions Build 2

Add the remaining flour and water to the step 1 build and let set at room temperature of at 81 degrees in your Proofer until ready to use.  You can refrigerate it overnight or use it immediately in the main dough.  The Levain is ready when it has reached its peak and doubled in size with lots of activity.

Oat Porridge Directions

Add about 3/4’s of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the water and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 

 Main Dough Procedure

Mix the flours   and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge and salt and mix on low for 4 minutes and speed #2 for another 2 minutes or by hand for about 6 minutes.   You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).  Note: this is a pretty wet dough so you may need to do a couple of additional stretch and folds.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Roasted Corn & Red Peppers Sourdough

31 May

Main  This is a big one…and a tasty one, great with some barbeque.  If you are on a diet the butter and yogurt in this one is not going to do you any favors, but both added to the overall moistness in the final dough.

I love the way the roasted red peppers compliment the corn and the combination of Semolina flour along with the other flours really gives this bread a unique flavor worth trying.

Since this was such a big bread it took almost 1.5 hours to bake and the corn sticking through on the crust was charred beyond recognition, but the crust is nice and crunching with a moderately open and moist crumb.

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Roasted Corn & Red Peppers Sourdough (weights)

Roasted Corn & Red Peppers Sourdough (%)

You can download the BreadStorm files here.

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Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.   (Note: I used my AP 66% starter for the seed.) Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, Greek Yogurt, butter (softened) and salt and mix on low for 5 minutes.   Next add the roasted corn and peppers and mix for another 1-2 minutes until they are both incorporated.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees and bake for an hour.  If the crust is getting too dark, lower the temperature to 425 degrees and bake for another 30 minutes or until the inner temperature is 205 – 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Bacon Semolina Potato Sourdough with Cheddar Cheese Bread

24 Jan

I was in a creative mood the other day and after my wife fried up some bacon I felt inspired to use the leftovers in a bread.  You know what they say…..”bacon makes everything taste better”.  It’s hard to argue with this logic, so I decided to combine the bacon with some cheddar cheese, toasted onions and added some wheat germ I just bought from King Arthur Flour to add some nuttiness to the overall flavor profile.  I boiled some potatoes and left the skins on when mashing them up since I like the flavor and look of the charred bits of potato skin in the finished bread.  I decided to combine Durum Semolina flour and KAF European Bread Flour (you can use regular bread flour if preferred).  I do have to say I was not disappointed with the end result as it has a nice hearty bacon flavor with bits of cheese that makes it hard to stop eating.  I made 2 loaves and was going to freeze one for later in the week, but I have a feeling I will end up finishing both loaves in the next couple of days.   It’s a cold and snowy day here on Long Island, NY and this bread goes perfectly with soup or chile which my wife is planning on making for dinner tonight.

If you decide to try this, feel free to add some additional bacon to give it  even more bacon flavor.

Ingredients

15 ounces 65% Hydration Starter Refreshed

5 ounces Durum Flour (I use King Arthur Flour)

12 ounces European Style Flour from KAF (or Bread Flour)

2 ounces Wheat Germ

5 ounces Mashed Potatoes (I used plain mashed potatoes but if you have left-overs from dinner you can feel free to use them up)

3 ounces Cheddar Cheese (I cut into small cube pieces but you can shred if preferred)

4 Slices of cooked crisp bacon cut into small pieces

1 Tablespoon Toasted Onions (you can use chives or roasted onions if preferred)

14 ounces Luke warm water, 90 – 95 degrees Fahrenheit

2 1/2 Teaspoons Sea Salt

2 1/4 Teaspoons Instant Yeast  (you can omit the yeast if desired and let the dough sit for 1 1/2 hours to 2 hours before refrigerating)

Directions

Using your stand mixer or by hand, mix the water with the starter to break up the starter.

Add the flour, potatoes, salt, yeast (if using), and mix on the lowest speed for 2 minutes.  Let rest for 5 minutes.

Add the bacon (note if you shred the cheese you can add it now, otherwise I suggest kneading it into the bread by hand which is what I did).

Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form into a ball.  Flatten into a rectangle and add the cheese and form dough into a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Put in your refrigerator immediately for at least 12 hours or up to 3 days.

When ready to bake the bread, shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it. (If you did not use yeast, let it sit in your bowl for 2 hours before shaping).

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.  This post has also been submitted to http://www.girlichef.com/p/byob-bake-your-own-bread.html, so please visit them for even more baking recipes.