PROVIDING Homebaked Bread!

From the Kitchen of Dee Daugherty

• 1 cup Water(220 ml)
• ¾ tsp. Fresh yeast(3 g), or ½ tsp. (2 g) dry yeast
• 2 ½ cups Bread flour(320 g)
• 1 tsp. Salt(6 g – you can adjust to your liking)

Mix water and yeast: In a large bowl, mix water with fresh yeast (or dry yeast) until dissolved
Add flour and salt: Add bread flour and salt to the mixture. You can adjust the salt to your liking. Mix until there’s no more dry flour – just mix, no need to knead!
First rest: Cover and let rest for 30 minutes.

Stretch and fold technique: With a wet hand, stretch the 4 sides of the dough and fold to the center. This gentle technique develops the perfect structure.
‘Lift and slap’ technique: Lift the dough and slap it back into the bowl. This technique is essential for developing the right texture.
Second rest: Cover and let rest for another 30 minutes.

Repeat the process: Repeat the steps from before – stretch and fold the 4 sides. The dough is now much more elastic and smooth. Perform a gentler ‘lift and slap’ this time – the dough has developed and needs less aggressive handling.
Main rise: Let the dough rise until it has doubled in size, usually about 2 hours.
Prepare for shaping: Dust work surface with flour. Fold the dough so it’s easier to divide.
Divide the dough: Divide into 6 equal parts. Brush off any excess flour from each piece.
Shape into balls: Gently flatten each piece, then fold it tightly into a ball. Rub against work surface to seal. For longer pieces, gently flatten, roll tightly, fold into a ball, pinch to seal well, then rub against work surface.
Rest the balls: Let the balls rest for 10 minutes uncovered. This relaxes the gluten for final shaping.
Final shaping: Fold each ball to tighten its surface, pinch to seal, then roll the dough into a longer shape with your palm. Place on the baking pan.
Final proof: Cover with a towel and let rise for 30 minutes.
Prepare for baking: Preheat oven to 430°F (220°C). Lightly sprinkle flour over the bread – a tea strainer is perfect for this. Smooth the flour with your hand.
Score the bread: Score each bread with a sharp blade or knife.
Create steam: Sprinkle a little water around the bread – just a few drops to make steam. Cover with another tray of the same size to create a steam chamber.
Steam baking: Bake at 430°F (220°C) for 20 minutes covered.
Final baking: Remove the top tray and bake for 10 more minutes.