\n| \n Ingredients<\/strong><\/p>\n<\/td>\n| \n Grams<\/strong><\/p>\n<\/td>\n| \n Ounces<\/strong><\/p>\n<\/td>\n| \n Volume<\/strong><\/p>\n<\/td>\n<\/tr>\n\n| Very warm water (105 to 115F)<\/td>\n | 57<\/td>\n | 2.00<\/td>\n | <\/td>\n<\/tr>\n | \n| Active dry yeast<\/td>\n | 1 teaspoon<\/td>\n | 1 teaspoon<\/td>\n | 1 teaspoon<\/td>\n<\/tr>\n | \n| Poolish<\/td>\n | 397<\/td>\n | 14.00<\/td>\n | 2 cups<\/td>\n<\/tr>\n | \n| Cool water<\/td>\n | 227<\/td>\n | 8.00<\/td>\n | 1 cup<\/td>\n<\/tr>\n | \n| EVOO<\/td>\n | 43<\/td>\n | 1.50<\/td>\n | 3 tablespoons<\/td>\n<\/tr>\n | \n| Fresh rosemary leaves, chopped<\/td>\n | 16<\/td>\n | 0.55<\/td>\n | 1\/4 cup<\/td>\n<\/tr>\n | \n| Unbleached all-purpose flour<\/td>\n | 435<\/td>\n | 15.30<\/td>\n | 3 cups<\/td>\n<\/tr>\n | \n| Organic whole wheat flour<\/td>\n | 80<\/td>\n | 2.80<\/td>\n | 1\/2 cup<\/td>\n<\/tr>\n | \n| Kosher salt<\/td>\n | 16<\/td>\n | 0.56<\/td>\n | 1 tablespoon plus 2 teaspoons<\/td>\n<\/tr>\n | \n| Cornmeal, for sprinkling<\/td>\n | as needed<\/td>\n | as needed<\/td>\n | as needed<\/td>\n<\/tr>\n | \n| EVOO. for brushing (optional)<\/td>\n | as needed<\/td>\n | as needed<\/td>\n | as needed<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/p>\n \n- Combine very warm water and yeast in a large bowl and stir with a fork to dissolve the yeast, Let stand for 3 minutes.<\/li>\n
- Add the poolish, cool water, olive oil and rosemary to the yeast mixture and mix with fingers for about 2 minutes, breaking up the sponge. The mixture should look milky.<\/li>\n
- Add the all-purpose flour, whole wheat flour and salt and mix with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a mass. When sticky strands of dough begin to cling to your fingers, gather the dough into a ball and move it to a lightly floured surface. If the dough feels too firm. add cool water, 1 tablespoon at a time, until the dough is very soft and moist.<\/li>\n
- Knead the dough for about 7 minutes, until it becomes smooth and supple. Put the dough back into the mixing bowl, cover with an oiled plastic wrap, and let it rest for 20 minutes to smooth out and develop elasticity.<\/li>\n
- Return the dough to the lightly floured surface and knead it for 2 to 3 minutes. The dough will already feel stretchy, but will become smoother and develop strength with kneading. Do not knead extra flour into the dough. It should be soft and loose.<\/li>\n
- Place the dough in a lightly oiled bowl. Cover the dough with oiled plastic wrap and allow it to rise at room temperature (75 to 78F) for about 1 hour. After 1 hour, turn the dough while it is still in the mixing bowl. Gently deflate the dough in the middle of the bowl with your fingertips, the fold the left side over the middle, and the right side over the middle. Fold the dough in half and gently pat it down, and then trun it over so the seam is underneath. Cover the dough tightly with plastic wrap or a large plastic bak, and place it in the refrigerator to chill for at least 8 hours, preferably over night.<\/li>\n
- Take the dough from the refrigerator and let it warm up until it begins to rise again, 1 1\/2 to 2 hours.<\/li>\n
- Cover a peel or the back of a sheet pan with parchment paper, then sprinkle with cornmeal. Place the dough on a well-floured surface and divide it into 2 equal pieces about 625 grams each; the dough may be quite sticky, Shape each piece into a boule. Don\u2019t work the dough too long, or make the ball too toght, or the skinwill tear; you want surface tension, but you also want to leave some of the medium air holes in the dough. Flour the seam of each boule and place the loaves, seam side down on the peel or pan, leaveng 3 to 4 inches between them for rising. These loaves are moist and will spread. Cover with oiled plastic wrap and let it rise for 1 1\/4 to 1 3\/4 hours, until doubled in bulk.<\/li>\n
- Thirty minutes before baking, preheat the oven to 450F. Prepare the oven be placing a cast-iron skillet and a smaller pan (a mini loaf pan) on the floor of the oven. Place an oven rack 2 rungs above the cast-iron pan, and put a baking stone on the rack. Fill a water sprayer with water. Fill a teakettle with water to be boiled later, have a metal 1 cup measure with a straight handle available near the kettle.<\/li>\n
- 5 to 10 minutes before the loaves are ready to bake, turn the water on to boil, and carefully place 2 or 3 ice cubes in the small loaf pan. This helps to create moisture in the oven prior to baking.<\/li>\n
- Mist the tops of the loaves with water, then using a lame or razor, cut a shallow pattern into the top of each loaf. Gently slide the loaves from the parchment onto the baking stone. Pour 1 cup of boiling water into the cast-iron pan and immediately shut the oven door. After about 1 minute, quickly mist the loaves 6 to 8 times, then shut the oven door.<\/li>\n
- Bake for 20 minutes, then reduce the oven temperature to 400F and bake for 10 to 15 minutes longer.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
Amy\u2019s Bread Amy Scherber and Toy Kim Dupree Wiley ISBN: 978-0-470-17075-5 <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1469","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1469"}],"version-history":[{"count":5,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1469\/revisions"}],"predecessor-version":[{"id":1474,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1469\/revisions\/1474"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1469"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} | | | | |
![\"amysbread\"](\"http:\/\/gourmet.mygreatvet.com\/wp-content\/uploads\/2011\/12\/amysbread.jpg\" "\\"amysbread\\"")
<\/a> Amy\u2019s Bread