Daily Bread
The first loaf I learned to make, and the loaf that started Five Loaves.
Makes Two loaves
Ingredients
- 550 g Hard red flour
- 300 g Filtered water
- 110 g Raw Texas honey
- 75 g Organic extra virgin olive oil
- 10 g Sea salt
- 10 g Sunflower lecithin
- 9 g Instant yeast
- 1 Pasture-raised egg
Instructions
- Warm or cool the water so the dough is near 85°F after mixing.
- Add in the water, oil, honey, egg and whisk in the lecithin.
- Add all the flour and mix until no dry streaks are left in the bowl.
- Cover and rest 30 minutes. That’s the autolyse.
- Add the yeast first, then sprinkle the salt across the dough.
- Mix 5 to 10 minutes, from shaggy to smooth.
- Windowpane test: a small piece should stretch thin enough to see through. Tears easily? Mix a couple more minutes.
- Cover and rise about 1 hour, until doubled and airy.
- Divide evenly on a lightly oiled surface, using the scale so both pieces match.
- Press the air out and triangle-fold each piece into a tight loaf.
Turn the dough onto a lightly oiled surface.
Gently pat it into a rough triangle.
Fold the top point toward the center.
Fold the left and right sides inward.
Roll it up and set it seam-side down.
Cup your hands around it and gently tighten. - Proof in the pans, covered, until the dough sits two finger-widths above the edge. A cool room can take 1 hour 30 minutes.
- Bake at 350°F for 24 to 30 minutes, until 190 to 195°F inside.
- Cool 10 minutes in the pans, then 30 to 45 minutes out of them before slicing.