Long-Lasting Everyday Bread - Super Crust & Perfect Crumb
We have taken our most popular bread recipe to a whole new level. It gives super crust and a perfect crumb + the shelf-life is much longer, it's just better!Check it out and see how we achieve that.
Ingredients
- 720 ml / 3 cups lukewarm water
- ½ tbsp sugar
- 16 g / 0.5 oz dry yeast
- 250g / 9 oz whole wheat flour
- 750g / 27 oz type 00 wheat flour
- 25g / 0.8 oz sea salt
- 25g / 0.8 oz bakers enzyme
Instructions
- in a jar with the lukewarm water add the sugar and dry yeast
- in a big bowl add the type 00 wheat flour and the whole wheat flour
- add the salt
- add the bakers enzyme
- mix in well until all ingredients are well combined, using a whisk
- mix the yeast well and let it rest for 8 minutes or until bubbles are formed on the surface
- add the yeast in the bowl and mix it up until it's all combined
- use a dough card to scrape down the sides of the bowl
- cover the bowl with a lid and let it rest for 30 minutes or until double in size
- with a wet hand pull the dough up over itself and fold it until you build up a surface tension
- cover the bowl with a lid and let it rest for 30 minutes or until double in size
- with a wet hand pull the dough up over itself and fold it until you build up a surface tension
- cover the bowl with a lid and let it rest for 30 minutes or until double in size
- with a wet hand pull the dough up over itself and fold it until you build up a surface tension
- cover the bowl with a lid and let it rest for 30 minutes or until double in size
- using a parchment paper, spread a bit of semolina on it so to place the loaves
- with a wet hand split the dough in half, shape it and allow it to deflate. Then place it on the parchment paper
- repeat the same process with the other half
- spread a little bit of olive oil on the top of the dough
- cover the dough with the bowl and let it rest for 30 minutes or until double in size
- in a preheated oven running at 230℃ - 446℉
- apply water on the dough using a spray
- add a bit of sea salt on top of the dough
- put the dough with the parchment paper in a Dutch oven covered and let it bake for 20 minutes
- uncover them and continue to bake for another 20 minutes
- ready to serve