Basic Bread Cooking Method: Bake

PREP: 25 mins COOK: 30 min. READY IN: 60 min.

Cuisine: Breads
Ingredients: Gather Mise en Place:
• 1 cup cool water Yield/Servings: Makes 1 loaf
• 1 tsp instant yeast
Learning Goals:
• 2 cups unbleached bread flour or all-purpose flour
• 1 tsp sea salt Introduction to yeast breads
Mise en Place prep techniques

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Additional Ingredients:
Optional Cornmeal to place on the baking tray prior to bake

Proper cooking methods and culinary terminology from the recipe must be
respected and used during any communications in the kitchen.

Instructions/Preparation:
Pour the water into a medium-sized, deep bowl and sprinkle the yeast over top.
Add three-quarters of the flour. With a wooden spoon, mix the ingredients until just combined and then add the salt.
Do not knead at this point. Keep stirring, adding the remaining flour, if necessary.
Add enough flour to create a clay-like mass. As you stir, the dough should clean the sides of the bowl.
Turn the dough out onto a flour sprinkled counter top, removing any bits of flour and dough that are stuck to the bowl.
Knead the dough for at least 5 to 8 minutes until it is smooth. Don’t be tempted to add too much flour.
Clean out the mixing bowl, if necessary and place the kneaded dough inside.
Cover the bowl tightly with plastic wrap and let rise at room temperature until it doubles in size (approximately 1 hour).
Once the dough doubles in size, punch it down to expel the gas. Cover the dough again and let it rest for about 5 minutes.
Once the dough has rested, it can be shaped.
Once the dough has been shaped, place it onto a tray lined with parchment and/or cornmeal.
Place an oven rack to the lowest level and one at the middle level. Preheat your oven to 400° F (205° C).
Flour the dough quite heavily and cover loosely with plastic wrap. Proof at room temperature for approximately 40 minutes.
Once proofed, slash the dough with serrated knife. Place a coffee cup of water on the lower rack to create steam.
Place the tray with dough on the middle rack. Bake it until the top and sides are golden brown.
Once done the bottom should sound hollow. Once you remove the bread from the oven, transfer to a cooling rack to cool.
Wait at least 30 minutes before cutting into. Store for 1 to 2 days at room temperature in a paper bag or bread box.

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