I’ll be posting this while I bake. So watch for updates.

I am able to bake really good bread, but I can’t seem to get the crust as crunchy as I’d like. I comes out pretty crunchy if I bake in one of these. he problem is, It is a large round loaf that, while quite yummy, is not the shape needed for lunches. I need a loaf….yeah, Serious First World Problem.

The trick to a great crust, according to the ‘experts’ is getting it to steam inside of a closed vessel. It works fairly well as proved above.

I always use the Poolish method for a starter for any bread or pizza dough. The poolish (or starter), made the night before. Its a little flour, yeast, and water. The Poolish is ready to go.

the bread will be baked in one of these.

The manufacturer says that this can handle up to 6-7 cups of flour. I want room for expansion so 5 cups flour will be the start point not including the Poolish. Flour should be weighed. so 5 cups is about 600g which is about 22oz of bread flour, 100g or 3.5 oz of semolina, 4 tbs olive oil, 2 tsp sugar, 2 1/2 tsp salt, 4 tsp of Baker’s Special Dry Milk, just a dach of yeast to help out, and 18 oz of water =/- to get the texture right.

Put it all in the stand mixer on low for 5 minutes. I reserve some of the water for later. Mix it and then let it sit for 10-15 minutes while the flour absorbs the water.

I had to add a little water to the dough and now 10-15 minutes of stand mixer on slow. The dough should just stick to the bottom of the bowl and not the sides. The gluten process starts here in this and the previous step and finishes after the proofing and rising. After a few minutes, the gluten strands are evident in the dough.

The manufacturer says to let it rise for 30 minutes in an oiled bowl, then shape it, and put it in the loaf baker for an hour. I oiled and cornmealed the pan so it doesn’t stick. OK…here we go!

Brush the top with water, 3 1/2 inch deep cuts, dust with flour, and into the 475 oven for 45 minutes.

All finished!

Perfect!