Bread

Basic bread recipe, good for sandwiches and dipping into soups and sauces.

• Preparation Time: 7 -27 hours
• Cooking Time: 20 minutes
• Servings: 2 loaves

Ingredients

• 550g Bread Flour
• 50g Whole Wheat Flour
• 400g Water
• 3g Yeast
• 12g Salt

Recipe

1. Create a poolish by mixing 150g room temperature water, 150g bread flour, and a pinch of yeast. Let sit at room temperature for at least 4 hours but ideally 24 hours.
2. To create a Tangzhong, mix together 30g bread flour and 150g water in a small sauce pot. Heat on the stove over medium heat until the mixture reaches 149°F or it begins to thicken. Let cool to room temperature.
3. Mix together in a bowl 100g warm water, 2g yeast, cooled Tangzhong, and rested poolish.
4. Mix in 370g flour, 50g whole wheat flour, and 12g salt until combined.
5. Knead dough together until there is no dry flour remaining.
6. Cover dough and let rest for 30 minutes.
7. Stretch the dough and fold it in on itself until the dough it taut. Let rest for 30 minutes then fold again and rest for another 60 minutes.
8. Flour a surface and flip the dough onto it.
9. Flatten the dough slightly, shape into a rectangle, and pop any large bubbles.
10. Cut the dough into two pieces, fold the pieces over themselves like a letter, and place the folded doughs onto a piece of parchment paper.
11. Cover the dough and let rest for 1 hour.
12. Preheat the oven to 480°F. Bake the bread for 20 minutes.
13. Let cool for an hour before cutting to allow center to properly set.

Notes

Adapted from: Brian Langerstrom