September 30, 2022

The family will not stop wanting fresh bread every day.  This is slightly old-fashioned style recipe that is 100% full of gluten, and 100% full of honest to goodness.

Ingredients List:

1. 2 cups water luke warm
2. 1 tbsp quick rise yeast (1 packet)
3. 1 tbsp coarse kosher salt
4. 4 1/3 cups white flour unbleached, all-purpose white flour
5. semolina for pizza peel

Instructions:

1. Combine yeast and water in a bowl, and add in the coarse kosher salt
2. Gradually add in flour.
3. Stir together until you have all the ingredients combined. Using a Danish Whisk helps greatly.  Cover bowl and let it rise for 2 hours.
4. After 2 hrs divide the dough evenly into 2 loaves while the folded side is underneath, and gives you a nice tight top.
5. Preheat your Pinnacolo Pizza Oven to 450 degree F. If you are using a wood fire you might want to start this 2 hours prior so that you have a solid coal base
6. Leave each loaf on a floured linen or a round banneton. Cover the dough for its final proof for 45 minutes. 
7. After it's proofed, gently transfer to your peel or baking tray/stone.  Cut several slashes across the top.  This allows the bread to move upwards as opposed to sideways when it bakes.
8. Bake until the interior temperature of the bread is 210 f.  (around 25 minutes). Or until the bottom of the loaf sounds hollow.

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