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1
Start the yeast with 1/2 tsp white sugar and 1/2 cup water.
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2
In your mixing bowl, put the rest of the wet ingred.
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3
and stir to incorporate.
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4
Add yeast when bubbling.
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5
About ten minutes.
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6
Add half of the flour to the wet.
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7
Mix for 2 minutes on number 2 on a Kitchenaid.
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8
Add the rest of the flour and mix till no dry flour around, about 2 more minutes.
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9
Now, start the mixing countdown -- Seven full minutes on number 2.
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10
You will see the dough climb the hook.
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11
The dough will be sticky.
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12
Good.
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13
When the times up, turn out on a floured stone and bring together into a nice round ball.
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14
Place into a greased bowl, I use one sprayed with a butter spray, it gives a little more favor.
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15
Rise for 1 1/2 hours.
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16
Punch down and form into two 1 lb loaves.
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17
Rise for another 45 minutes or so.
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18
This should be done on a piel.
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19
The dough is super soft and can fall if handled to much.
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20
OK, now beat the egg and lightly coat the loaves.
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21
Put four slits into each loaf.
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22
Bake at 375 for about 45 minutes on an oven stone sprinkled with corn meal.
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23
The crust is nice,thick and hard.
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24
The inside is soft and tasty.
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25
Cool on awire rack and wait till cool, if you can.
