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Ингредиенты
- 2 Tbsp. Active dry yeast
- 2 1/2 c. Water (110-degrees)
- 7 1/2 c. Bread flour to 8 c.
- 1 Tbsp. Salt
- 1 x Egg white (for glaze)
- 1 Tbsp. Water (for glaze)
Инструкции
- In large bowl of electric mixer, dissolve yeast in 2-1/2 c water. Add in 2-1/2 to 3 c flour; stir 1 minute. Batter will have consistency of soft pudding.
- Cover bowl tightly with plastic wrap. Let rise in a hot place, free from drafts, overnight or possibly at least 8 hrs. The longer the sponge ferments, the better the flavor will be.
- The next day, stir in salt and 1 to 1-1/2 c of remaining flour. Beat at medium speed with electric mixer 6 min, or possibly beat 600 vigorous strokes by hand. Stir in sufficient remaining flour to make a soft dough.
- Turn out dough onto a lightly floured surface. Clean and lightly flour bowl. Knead dough 15 to 20 min or possibly till smooth, elastic, and no longer sticky.
- Place dough in floured bowl. Dust surface lightly with flour; cover with a slightly damp towel. Let rise in a hot place, free from drafts, till tripled in bulk, about 1-1/2 hrs.
- Grease 2 large baking sheets or possibly 4 French-bread pans.
- Punch down dough. Knead 2 min. Cover and let rest 10 min.
- For oblong loaves, divide dough into 3 or possibly 4 pcs, depending on desired thickness of loaves.
- On a lightly floured surface, shape each piece into a smooth log, gently tapering ends. For round loaves, divide dough in half. Shape each half into a smooth ball.
- Place shaped dough on prepared baking sheets. Cover with a dry towel. Let rise till doubled in bulk, about 1 hour.
- Adjust oven racks to 2 lowest positions. Place a shallow roasting pan on lowest shelf; pour in 2 c boiling water.
- Preheat oven 15 min to 425-degrees.
- Slash tops of oblong loaves with 5 diagonal slashes each. Slash tops of each round loaf with 3 horizontal slashes and 3 vertical slashes in a tic-tac-toe design.
- Brush loaves with cool water.
- Bake 15 min.
- Brush loaves with egg-white glaze; bake 10 min longer.
- Brush again with egg-white glaze. Remove roasting pan from oven.
- Bake loaves 10 to 15 min longer, for a total of 35 to 40 min, or possibly till bread sounds hollow when tapped on bottom.
- Remove from pans; place loaves directly on oven rack.
- Bake 5 min longer. Cold on racks.
- Makes 2 to 4 loaves.
