INGREDIENTS

INSTRUCTIONS

If the dough doesn't respond in any of these ways, continue kneading
for 5 minutes, adding a little more flour if you need to, until the
dough is resilient and has spring.  The 15-17 minute rule is important.
If the dough is underkneaded, the  gluten will not be developed enough
to allow the dough to rise during  fermentation.  Don't skimp on
kneading time.  Set a timer if it helps.  Ferment the dough:  Shape the
dough into a ball and let it rest on a  lightly floured surface while
you scrape and clean and lightly oil the  large bowl.  Place about 1
Tbsp vegetable shortening or softened  butter or 2 teaspoons of
vegetable oil in the bowl.  Use a pastry  brush or paper towel to
lightly oil the inside of the bowl.  The  solid fats are preferable, as
the dough will evemtually soak up the  oil, but either can be used.
Place the dough in the bowl and turn  the dough to coat the top with
oil.  Cover with a clean damp towel and place in a moderately warm
draft  free place until doubled in volume.  (2-3 hours)  The dough has
risen  enough when a finger, pressed 1/2 inch into the dough leaves an
indentation.  Rest the dough:  Deflate the dough by pushing down in the
center and  pulling up on the sides.  Form again into a ball, return to
the bowl,  and cover again with plastic wrap or a clean damp towel.
Let rest in  a moderately warm draft-free place for 30 minutes.  Divide
and shape the dough into loaves:  Deflate the dough, transfer  to a
lightly floured work surface, and knead briefly.  Cut into 2  equal
pieces. Flatten each with the heel of your hand using firm  direct
strokes. This releases any remaining gas and invigorates the  yeast in
the dough. Shape each piece into a tight ball for round  loaves.  Proof
the loaves:  Line two bowls or baskets about 8 inches in  diameter and
3 inches deep with well-floured lint free towels that  have been
well-dusted with flour.   (My note:  colanders work well  for this if
you're short on baskets!)  Place the loaves smooth side  down in each
bowl. Dust top side with flour.  Cover with a clean damp  towel or
plastic wrap and put in a moderately warm draft-free place  until
increased in volume about 1 1/2 times (1 1/2 to 2 hours.)  Bake the
loaves:  Forty-five minutes to 1 hour before baking, preheat  the oven
and baking stones to 450 degrees.  The oven rack must be in the center
of the oven.  If it is in the  lower third of the oven, the bottoms of
the breads may burn, and if  it is in the top third, the top crusts my
burn.  Gently invert the loaves from the baskets or bowls onto a
floured  board or peel so that they are right side up.  Using a very
sharp,  serrated knife or a single-edged razor blade, score the loaves
by  making quick, shallow cuts 1/4 to 1/2 inch deep along the surface.
Using a well-floured peel, slide the loaves one at a time onto the
hearth and quickly spray the inner walls and floor of the oven with
cold water from a spritzer bottle.  If there's an electric light bulb
in the oven, avoid spraying it directly; it may burst.  Spray for
several seconds until steam has filled the oven.  Quickly close the
door to trap the steam and bake 3 minutes.  Spray again in the same
way, closing the door immediately so that steam doesn't escape, and
bake until the loaves begin to color, about 20 minutes.  Reduce heat
to 400 degrees and bake until the loaves are a rich caramel color and
the crust is firm, another 15-20 minutes.  To test the loaves for
doneness, remove and hold the loaves upside  down. Strike the bottom
firmly with your finger.  If the sound is  hollow, the breads are done.
If it doesn't sound hollow, bake 5  minutes longer, and test again.
Cooling and storage:  It is important to allow large loaves to cool at
least 20 minutes because they actually finish baking as they cool  If
you were to tear or cut into a large loaf too soon, you'd find the
center still doughy.  Cool them on a rack so that air can circulate
freely around the loaf.  If you place them on a flat surface to cool,
the bottom crust will become soggy.  Notes from the Chef: "Here's the
other from the same book. It's  super, too, and takes only two days
instead of five (I liked it when  the first rising was overnight in the
fridge.)" - Faylen  Recipe By       : Daniel Leader, "Bread Alone"
Serving Size  : 2 Preparation Time: 0:00  From: Faylen Date: 05-01-96
(09:04) The Polka Dot Cottage, a BBS with  a taste of home.
1-201-822-3627.  Posted to MC-Recipe Digest V1 #711 by Lisa Clarke
<lisa@gaf.com> on  Aug 1, 97

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