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The Staple. Bread.

Bread

Bread is one of those staples that can be found in almost any country and culture out their. Whether it be a flat bread, naan, baguette, parker house roll, you name it, bread is a vessel used by many. 

We have been getting back in the bread of things here at the Baking Steel Test Kitchen and have really loved the results that we have seen. We have made a very simple and easy dough that can be transformed into many different flavors. The results are just great. We treat our dough very similar to our pizza dough with a little extra love. We add flavors, both savory and sweet and what we get is a day full of goodies.

The method we use most often involves a dutch oven. They are great for creating a very uniform, evenly cooked boule. The steam that gets produced creates hat hard shell that when transferred onto the steel for the end bake time, gets SUPER crunchy and crispy (how all bread should be!). The great thing about bread is that it is so versatile. Yes, consumed alone or simply with some butter and jam is great, but toast and sandwiches and bruschetta are even better. Show us what you like to do with your loaf of bread. Possibilities are endless!

Roasted Garlic and Whole Grain Mustard Boule

750 g bread flour

1.5 g dry yeast

28 g sea salt

50 g whole grain mustard

600 g water

6 large cloves garlic, peeled

The Dough

Procedure

1. Combine all ingredients except water and mustard. Whisk those together separately. 

2. On medium speed, pour in water and mustard. Mix for 2 minutes on medium speed. The dough all come together but still be very wet.

3. Remove from mixture and put in airtight container for 18-24 hours at room temp.

4. Take fermented dough and shape with some spare bread flour. Proof for 2 hours at room temperature inside dutch oven. Make sure your entire dough ball is covered with flour and a little is dusted inside dutch oven.

5. After proofed, put in oven on steel at 400 degrees for 20 minutes. Remove pot and take bread out and put directly on steel for remaining 10 minutes. Let cool for at least 30 minutes.

6. Make something awesome out of your bread.

The Bread
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