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1
Place the water in mixing bowl.
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2
Mix all other ingredients in separate bowl.
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3
Add dry ingredients.
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4
on top of the water.
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5
Mix on low or speed #2 for kitchen aid mixers (12min.
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6
).
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7
Add a little oil at the end of the mix, this will make it easy to remove the dough from the bowl.
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8
Lightly flour or oil flat surface and flatten the dough by hand.
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9
Lightly stretch and fold in all 4 sides (note: this will help to get a higher dough when baked off.
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10
Place the dough in an oiled bowl with the folded sides down.
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11
After 30min punch down and do one more strech and fold.
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12
Let ferment 30 more minutes.
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13
Punch down and form dough into a round loaf (about a 20 oz loaf).
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14
Set loaf in or on what ever your going to bake in or on.
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15
(oiled or greased pan).
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16
At this point you can choose to score the bread now or I wait about 20 minutes or even the end of proofing (take care not to cut to deep if at the end.
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17
).
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18
Let loaf proof about 30 to 60 minutes (dough should dent to the touch but don't over proof).
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19
You can eggwash just before you bake but I place a small iron skillet at the bottom of the oven when heating to 400F I place the bread on the oven racks and add a 1/2 oz of cool water to the skillet to steam.
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20
3 times or 1st 5min.
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21
No egg wash is needed if your going to steam.
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22
Bake at 400F about 18 minutes (don't forget to turn your bread after about 12min or halfway (even browning).
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23
Remove the bread and place on a cooling rack.
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24
(if you use a bread pan be sure to remove your loaf from the pan so it doesn't become soggy when cooling).
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25
Cool and enjoy.
