INGREDIENTS

INSTRUCTIONS

Mix and knead the final dough: Measure the ingredients. Combine the levain
and water in 6-quart bowl. Break up the levain well with a wooden spoon or
squeeze through your fingers until it is broken up. Continue stirring until
the levain is partially dissolved and the mixture is slightly frothy. Add 1
cup (5 ounces) of the flour and stir until well combined. Add the salt and
just enough of the remaining flour to make a thick mass that is difficult
to stir. Turn out onto a lightly floured surface and knead, adding
remaining flour when needed, until dough is firm and smooth, 15 to 17
minutes total. The dough is ready when a little dough pulled from the mass
springs back quickly.
Ferment the dough: Shape the dough into a ball and let it rest on a lightly
floured surface while you scrape, clean, and lightly oil the large bowl.
Place the dough in the bowl and turn once to coat with oil. Take the
dough's temperature: the ideal is 78 degrees. Cover with a clean damp towel
or plastic wrap and put in a moderately warm (74 to 80 degrees) draft-free
place until increased in volume about one-quarter to one-half.
Divide the dough and rest: Deflate the dough by pushing down in the center
and pulling up on the sides. Transfer to a lightly floured work surface and
knead briefly. Shape into a tight ball and place on a lightly floured
surface. Cover with a clean damp towel or plastic wrap and put in a
moderately warm, draft-free place for 30 minutes.
Shape the loaf: Flatten the ball into a disk with the heel of your hand on
a floured work surface. Shape into an oblong loaf about 14 inches long.
Proof the loaf: Place the loaf seam side up in a well-floured couche. Cover
with a clean damp towel or plastic wrap and put in a moderately warm,
draft-free place until almost doubled in volume, or until a slight
indentation remains when the dough is pressed with a fingertip. This dough
gets softer, lighter and very delicate as it proofs. After 4 hours there
will be a pronounced difference between the dough you set in the couche and
the final light dough.
Bake the loaf: 45 minutes to 1 hour before baking, preheat the oven and
homemade hearth or baking stone on the center rack of the oven to 450
degrees. The oven rack must be in the center of the oven. Gently roll the
loaf onto a lightly floured peel, seam side down. Score the loaf with a
sharp razor blade or serrated knife making quick shallow cuts. Slide the
loaf onto the hearth. Quickly spray the inner walls and floor of the oven
with cold water until steam has filled the oven. Quickly close the door to
trap the steam and bake 3 minutes. Spray again, closing the door quickly so
that the steam doesn't escape. Bake until the loaf begins to color, about
20 minutes. Reduce the heat to 400 degrees and continue baking until deep
golden in color and the crust is firm, 20 to 25 minutes.
To test the loaf for doneness, remove and hold the loaf upside down. Strike
the bottom firmly with your finger. If the sound is hollow, the bread is
done. If not, bake 5 minutes longer. Cool completely on a wire rack.
Yield: 1 large 14-inch loaf, about 3 1/2 pounds
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9294
Converted by MM_Buster v2.0l.

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