| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dujour02 | 1 | Servings | ||
INGREDIENTS
| 2 | Dry yeast | |
| 1/2 | c | Warm water |
| 1/2 | c | Plus 1 tablespoon of |
| all-purpose flour | ||
| 5 | c | All-purpose flour |
| 1 3/4 | c | Lukewarm water |
| 1 | Pinches salt |
INSTRUCTIONS
Start by making the sponge, by dissolving the yeast in the warm water, stirring with a wooden spoon. Place 1/2 cup of the flour in a large bowl, add the dissolved yeast and mix with a wooden spoon till the flour is incorporated. Sprinkle the additional tablespoon of flour over the mixture, cover the bowl with a towel and place in a warm spot for 1 hour, allowing it to double in size. Place the 5 cups of flour in a mound on a board, making a well in the center. In the well, place the sponge after 1 hour, with a pinch of salt and 1/2 cup of the warm water. Using a wooden spoon, carefully mix together all the ingredients, adding the remaining water. Start mixing with your hands, kneading the dough on the board for about 15 minutes, making a smooth homogenous dough. Give the dough the shape you desire, either a long or round shape, cover with a towel, place in a warm spot for one hour, allowing to double in size. Pre-heat oven to 400 degrees. Place the dough in an oven, baking the bread for 55 minutes. When the bread is finished, remove from the oven and place it on a pasta board, standing on one of its sides, don=t allow the bread to sit flat. The bread should be allowed to cool for at least 2 hours. Yield: 1 loaf Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9447 - DAVID RUGGERIO Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3413
Calories From Fat: 77
Total Fat: 9.2g
Cholesterol: 0mg
Sodium: 313mg
Potassium: 1004.4mg
Carbohydrates: 715.4g
Fiber: 25.3g
Sugar: 2.5g
Protein: 96.8g