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1
Combine all of the ingredients, except the egg wash, in a mixing bowl.
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2
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute.
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3
If mixing by hand, use a large spoon and stir for 1 minute.
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4
The dough should be sticky, coarse, and shaggy.
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5
Let the dough rest for 5 minutes.
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6
Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 4 minutes, adjusting with flour or water as needed to keep the dough ball together.
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7
The dough should be soft, supple, and slightly sticky.
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8
Transfer the dough to a lightly floured work surface.
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9
Knead the dough for 2 to 3 minutes, adding more flour as needed to prevent sticking.
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10
The dough will still be soft and slightly sticky but will hold together to form a soft, supple ball.
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11
Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and immediately refrigerate overnight or for up to 4 days.
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12
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
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13
Remove the dough from the refrigerator about 2 hours before you plan to bake.
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14
Shape the dough into one or more sandwich loaves (see page 23), using 28 ounces (794 g) of dough for 4 1/2 by 8-inch loaf pans and 36 ounces (1.02 kg) of dough for 5 by 9-inch pans; into freestanding loaves of any size, which you can shape as batards (see page 21), baguettes (see page 22), or boules (see page 20); or into rolls (see page 25), using 2 ounces (56.5 g) of dough per roll.
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15
When shaping, use only as much flour as necessary to keep the dough from sticking.
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16
For sandwich loaves, proof the dough in greased loaf pans.
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17
For freestanding loaves and rolls, line a sheet pan with parchment paper or a silicone mat and proof the dough on the pan.
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18
Mist the top of the dough with spray oil and cover loosely with plastic wrap.
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19
Let the dough rise at room temperature for 1 1/2 to 2 hours, until increased to about 1 1/2 times its original size.
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20
In loaf pans, the dough should dome at least 1 inch above the rim.
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21
If youd like to make the rolls more shiny, whisk the egg white and water together, brush the tops of the rolls with the egg wash (see page 135) just before theyre ready to bake.
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22
About 15 minutes before baking, preheat the oven to 350F (177C), or 300F (149C) for a convection oven.
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23
Bake the loaves for 10 to 15 minutes, then rotate the pan; rotate rolls after 8 minutes.
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24
The total baking time is 45 to 55 minutes for loaves, and only 20 to 25 minutes for rolls.
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25
The bread is done when it has a rich golden color, the loaf sounds hollow when thumped on the bottom, and the internal temperature is above 185F (85C) in the center.
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26
Cool on a wire rack for at least 20 minutes for rolls or 1 hour for loaves before slicing.
