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The Best Bread Ever: Epis

500

grams

unbleached bread flour

2

teaspoons

fine sea salt

1

teaspoon

instant yeast

1 1/4

cups

water

cornmeal, for the baking sheet

1

Place the flour, salt, and yeast in a food processor fitted with the metal blade. Using an instant-read thermometer, adjust the water temperature so that the combined temperatures of the water and the flour give a base temperature of between 130° F and 150°F for most food processors. With the machine running, pour in all of the water and process a total of 45 seconds.

2

Place dough in a large ungreased bowl, covered with plastic wrap. Ferment the dough 1 1/2 to 2 hours at room temperature.

3

Scrape dough onto a lightly floured work surface. Divide the dough into two pieces. Shape the dough into rough balls and let the dough rest, covered, for 15 to 20 minutes.

4

In preparation for the final proofing, spread a sheet of canvas or a heavy linen cloth on a counter or tabletop and sprinkle it lightly with flour.

5

Roll each piece of dough into a long log about 3” in diameter. Place the loaves cornmeal-dusted baking sheet. Cover with plastic and let rise for 30 to 45 minutes until dough increases by half its size. It should feel soft but still spring back slightly when poked with your finger.

6

One hour before baking, put the oven rack on the second shelf from the bottom the oven and place the baking stone on the rack. Place a small pan for water on the floor or lower shelf of the oven. Preheat the oven to 475°F.

7

Just before baking, dust the top of each loaf with flour. Holding a pair of scissors 45° angIe over the top of the loaf, cut about 2” into the dough. Lift this piece of dough and twist and turn it over to one side. Make another cut about 2” farther down the loaf Lift this knob of dough and twist and turn it over to the opposite side. Continue and twisting each piece in opposite directions for the entire length of the loaf. 8 Carefully pour about i cup of warm water into the pan on the oven floor. Slide baking sheet directly on the baking stone. Reduce the heat to 450°F.

8

Bake the loaves for 25 to 30 minutes until the crust is golden brown. (Halfway through the baking you may transfer the partially baked loaves directly onto the baking stone to develop a crisper crust.) Tap the bottom of the loaves: a hollow sound means they’re done.

9

Remove the bread from the oven and immediately place the loaves on a wire rack cool completely before serving or storing.

Servings: 2

Yield: 2 loaves

Nutrition Facts

Serving size: 1/2 of a recipe (5.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

10.49

Calories From Fat (21%)

2.18

% Daily Value

Total Fat 0.24g

<1%

Saturated Fat 0.02g

<1%

Cholesterol 0mg

0%

Sodium 1372.46mg

57%

Potassium 20.58mg

<1%

Total Carbohydrates 1.42g

<1%

Fiber 0.63g

3%

Sugar 0g

 

Protein 0.9g

2%