Step by Step Bread Recipe

GET THE RECIPE: https://justcookwithmichael.com/recipes/high-hydration-bread/ Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: Bench Scraper: https://amzn.to/2BnCx8M Bread Banneton Proofing Basket: https://amzn.to/32FU3jH Instant Read Thermometer: https://amzn.to/2ZNrdw2 RELATED RECIPES: World’s Easiest Bread: https://youtu.be/AsftyldGI0c https://justcookwithmichael.com/recipes/worlds-easiest-bread/ Parmesan Crusted Grilled Cheese: https://youtu.be/_fm_KaceQIw https://justcookwithmichael.com/recipes/parmesan-crusted-grilled-cheese/ Portuguese Sweet Bread | Massa Sovada: https://youtu.be/1G7f-yQYnvk https://justcookwithmichael.com/recipes/sweet-bread/ Bolo do Caco | Portuguese Bread: https://youtu.be/JSWHEYP3ZhI https://justcookwithmichael.com/recipes/bolo-do-caco-portuguese-bread/ INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc ________________________________________________________________________ Step by step instructions: High hydration artesian bread recipe == Metric === to == cups & teaspoons == 500 g Bread Flour 3.8 cups 375 g water 1.6 cups 12 g salt 2 tsp 7 g yeast 1.5 tsp ================================= Instructions From the water you have measured out, take a scoop out and put it in a small bowl. Add in yeast and a small pinch of sugar. Let the yeast begin to bubble. (The water should be between 100- 115°F) 2.Mix the water and flour together. Knead for 3 minutes. Cover with plastic wrap and let rest for 1 hour in a warm area between 80°F. This step is know as autolyse. 3. Bulk Fermentation: Create a well in the dough, add in water and yeast mixture. Add in salt. It will be very wet. Continue to knead in the bowl for 5 minutes. Cover and let rise for 30 minutes- 2 hours. Do a stretch and fold about every 30 minutes to an hour; about 4 to 6 times. (bulk fermentation is done when the dough has doubled in size or you can stick two fingers in the risen dough up to the second knuckle and then take them out. If the indentations remain the dough is ready for the first punch down. If not, cover and let the dough rise longer.) 4. Shape the dough into final shape. Work the dough from the top to the bottom. Use a banneton basket if you have one available. If not, line a bowl with a lint free dish towel. Put the top of the dough against the bottom of the dish towel. Cover and let rise for 1-2 hours. This is the final proofing: (is final fermentation, final rise) is the dough’s final rise that happens after shaping and just before baking. The entire dough fermentation process is sometimes referred to as the proofing process. 5. Preheat oven to 450°F. On the bottom rack of the oven add a baking pan. Add a ½ cup of water the the baking pan just before adding your bread to the oven. This will create steam in the oven. Onto another foil lined baking pan plop your bread dough. Score the top of your bread dough with a sharp knife. Place in the oven. Cook for about 40 minutes or until the internal temperature reaches 190°F. Key concepts: Temperature makes a huge difference in the time needed to proof dough. Ideal rise temperatures are between 80°F – 90°F; higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity which will increase your rise time. Using your oven as a proof box The oven is an ideal place for rising. For an electric oven or a gas oven with the electronic ignition, heat the oven at the lowest setting for one or two minutes, then TURN IT OFF. In other gas ovens, the pilot light will provide enough warmth, so you don’t need to turn it on at all. The oven temperature should not exceed 90°F during the rising time. Place a pan of very warm water in the oven to provide moisture, which keeps the dough soft during rising. ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.