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1
Remove the measured amount of barm from the refrigerator 1 hour before making the dough.
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2
(If using poolish, make it the day before.)
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3
Stir together the flour, salt, yeast, cinnamon, nutmeg, allspice, and cloves in a large mixing bowl (or in the bowl of an electric mixer).
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4
Add the barm or poolish, the extracts, eggs, honey, oil, and milk.
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5
Stir together with a sturdy spoon (or mix on low speed with the paddle attachment) until the dough forms a ball.
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6
Sprinkle flour on the counter, transfer the dough to the counter, and knead (or mix on medium speed with the dough hook).
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7
Add more milk or flour as needed to form the dough into a soft, but not sticky, ball.
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8
It should be tacky and very supple.
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9
Knead (or mix) for approximately 10 minutes.
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10
The dough should pass the windowpane test (page 58) and register 77 to 81F.
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11
Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.
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12
Cover the bowl with plastic wrap and ferment the dough at room temperature for 90 minutes, or until it doubles in size.
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13
Remove the dough from the bowl and shape it into a boule, as shown on page 72.
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14
Transfer it to a sheet pan that has been lined with baking parchment.
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15
Mist the dough with spray oil and loosely cover with plastic wrap.
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16
Proof at room temperature for 60 to 90 minutes, or until the dough nearly doubles in size.
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17
Preheat the oven to 350F with the oven rack on the middle shelf.
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18
Bake the loaf for 20 minutes.
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19
Rotate the pan 180 degrees for even baking and continue baking for 20 to 25 minutes, or until the loaf is golden brown and registers 190F.
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20
It should make a hollow sound when thumped on the bottom.
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21
You may glaze the loaf as soon as it comes out of the oven, if desired.
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22
To make the glaze, combine the water and sugar in a saucepan and bring to a boil.
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23
Add the honey and extract and turn off the heat.
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24
Reheat the glaze, if necessary, before applying it to the bread.
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25
Brush the loaves with the glaze and immediately sprinkle the loaves with sesame seeds.
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26
Transfer the bread to a rack and cool for at least 1 hour before slicing or serving.
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27
Enriched, standard dough; indirect method; commercial yeast or mixed leavening method
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28
Day 1: 1 hour to de-chill barm; 15 minutes mixing; 2 3/4 to 3 1/4 hours fermentation, shaping, and proofing; 40 to 45 minutes baking (for poolish version: 3 to 4 hours poolish)
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29
Day 2: (Poolish version only) 1 hour to de-chill poolish; 15 mintes mixing; 2 3/4 to 3 1/4 hours fermentation, shaping, and proofing; 40 to 45 minutes baking
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30
If you can find authentic spices like mahleb (also called mahlepi seed, extracted from the pits of Santa Lucia cherries) and ground mastic, you can substitute them in equal measure for the spices listed (mahleb for the cinnamon, nutmeg, and allspice; mastic for the clove).
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31
Artos %
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32
Barm: 43.8%
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33
Bread flour: 100%
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34
Salt: 1.6%
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35
Instant yeast: 1.1%
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36
Spices: 1.3%
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37
Citrus & other extracts: 2%
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38
Eggs: 20.6%
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39
Honey; 16.7%
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40
Olive oil: 12.5%
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41
Milk: 37.5%
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42
Total: 237.1%
