Recipe for 4 Large Loaves (I use 12in pans)
In a large mixer
2 Tbl dry yeast
2 Tbl gluten
2 Tbl apple cider vinegar, apple cider or orange juice (not detectable, especially if using red wheat)
2/3 C liquid fat (melted butter, melted coconut oil, olive oil)
2/3 C liquid sweetener (honey or maple syrup)
Mix at one, or low speed to combine. Rest 20 minutes or until frothy and risen.
To the sponge, add 4 more cups flour and mix until thoroughly combined. Continue to add flour until dough pulls away from side of bowl and is barely sticky (see photo). At this point, knead for 5 minutes in a Bosch, 10 minutes in a Kitchenaid, 200-250 turns in a crank-bucket or by hand. Cover and rest until doubled, about 20 minutes in a kitchen of 75 degrees.
|Dough Barely Clings to My Fingers|
Turn onto lightly floured board, dust with flour and knead in remainder. Pull right half over left, place palms in center and push away from you using the heels of the hand. Dust lightly, turn and knead again (see photo). Continue until dough is smooth and stretchy and no longer sticky (see photo). If surface appears dusty, you are adding too much. I find about 5 or so turns is all I need.
|Proper Kneading Technique Equals...|
|...Perfectly Smooth Dough|
I divide into four balls, one for each loaf. I roll out each on a lightly dusted board (and lightly dust the dough as well) until three times the width and slightly more than the length of my pans. I use Norpro diamond plate pans and NEVER wash them in soap. I lightly oil the pan, roll the dough in thirds and fold ends under (see photo) and place in pan. I spray the surface with olive oil in a pump sprayer. I rise on the counter while the oven preheats to 375, they should nearly double. Slash the loaf, pop in the oven for about 40 minutes.