Author: joseph

Directions

1. Whisk flour thru salt in large bowl. Add water thru vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap & let sit at room temp. for 8-18 hours.
2. Lay 18”x12” sheet parchment paper inside 10” skillet & spray with Pam. Transfer dough to lightly floured work surface & knead 10-15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet & spray surface of dough with Pam. Cover loosely with plastic wrap and let rise at room temp. until dough has doubled in size & does not readily spring back when poked, 2 hrs.
3. About 30 min. before baking, adjust oven rack to lowest pos., place 6-8 quart heavy-bottomed Dutch oven (with lid) on rack, & heat oven to 500. Lightly flour top of dough &, using sharp knife, make one 6” long, 1/2” deep slit along top of dough. Carefully remove pot from oven & remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot & place in oven. Reduce oven temperature to 425 & bake covered for 30 min. Remove lid & continue to bake until loaf is deep brown & instant- read thermometer inserted into center registers 210, 20-30 min. longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Directions

1. Biga

Whisk all ingredients together and allow to let stand at room temperature for 6 hours. The biga will start to ferment and will get gassy/bubbly. Can ferment up to 24 hours. Reserve 1 1/2c biga for following bread recipe. The remaining can be stored in the fridge, covered. You can keep it alive by discarding some of the biga every 2-3 days and feeding the remaining with a little water and bread flour (about equal amounts) and giving it a vigorous stir.

2. Bread

In a large mixing bowl, mix together the biga and pumpkin on low speed. In a small bowl, mix together the warm water and the yeast. Add the yeast mixture to the pumpkin mixture, and then the sorghum molasses. Mix until thoroughly combined. The consistency will be quite runny.

In a large bowl, combine the 00 flour and the bread flour. Add about 3 1/2c of flour, continuing to mix with the dough hook on medium-low speed. Slowly, add the remaining flour bit by bit, until the dough comes off the sides and bottoms of the mixing bowl and climbs up the hook.

With the mixer still kneading, add the salt and chopped rosemary. When the salt and rosemary look evenly incorporated, allow the dough to rest for 20 minutes. Meanwhile, pour 2T of olive oil into a large bowl. When the dough has rested for 20 minutes, turn the dough out into the bowl, and flip the dough over so it is well-oiled on all surfaces. Cover the bowl with a towel and allow the dough to rest for an hour.

After 1 hour, cut the dough in half. Working with half the dough, stretch it lightly with your fingers-you can hold it up on one side in the air and just let gravity stretch the dough for you. Fold the dough in half. Flatten and shape the dough into a rough rectangular shape, then roll it up like a cinnamon roll. Tuck the ends of the dough neatly underneath and use your fingers to pinch the seam close. Your dough should now resemble a flat baguette.

Generously flour a baking sheet with 1/3c of flour. Transfer the log of dough on top of the flour, then sprinkle some of the flour over the entire surface of the dough. Repeat all steps with second loaf.

Space the loaves so they have room to rise. Cover with a towel, and allow the dough to rise for 2-3 hours. At this point, the dough should be nicely puffed but not quite doubled in size. Spritz the tops lightly with water.

Preheat the oven to 425 degrees. Place a pan of water on the bottom rack. Bake the bread directly on the baking sheet for about 50 minutes, until crust is browned and crisp. When you pick up the loaf, give it a light thump on the bottom. It should sound hollow.

Directions

Directions

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. (use a pastry brush to spread it around if you’d like). Bake for 50-60 minutes, until top is golden brown and a toothpick/knife inserted into it comes out clean. Serve immediately.

Tip: If you’re a big fan of beer-cheese bread, add a cup or so of shredded cheddar to the batter!

Directions

1. Mix yeast salt eggs honey & butter with water in big container
2. Mix in flour without kneading. I like to use the big wooden spoon and my hands at the end.
3. Cover loosely & let rise ~2 hrs or a little more.
4. Use, Freeze, or Refrigerate in sealed container for up to five days.

On baking day:

5. Grease/line with parchment a tray
6. Dust with flour and pull out/cut a 1-lb piece
7. Shape into ball by pulling edges out and under to the bottom of the ball, rotate about a quarter turn each time.
8. Divide into thirds, make three ropes.
9. Braid ropes from center to edge, flipping ropes over to braid from the center to the other edge. Consider making more than one loaf. You’ll be glad you did.
10. Let rise 1hr20min if refrigerated, 40 minutes if fresh
11. Preheat oven to 350 degrees 20 mins before baking time.
12. Brush loaf with egg wash (another reason to make more than one loaf: Egg wash is enough for many loaves!)
13. Bake in center of oven 25min until golden brown.

Let cool before tearing apart or slicing.

Eat. Oh yes, eat.

Directions

Directions