I take three days to make this bread. The first day, I measure out my starter and add 3 TBLS flour, stir (leave it chunky!), and let rest until day two. On day two, I mix up my dough, using water instead of milk, oil instead of butter, 1 full TBLS of salt instead of 2.5 tsp., and I add 1/4 C vital wheat gluten. I use my KA mixer, add all the ingredients except the last 3-ish cups of the flour, and using the paddle beat the out of the batter to get the gluten forming. I add the rest of the flour, knead, put it in an oiled bowl and cover with plastic wrap, and refrigerate overnight for a slow rise. On day three, I remove from fridge, form my loaves, let rise, and bake. If I'm feeling extra-adventurous, I form the loaves, cover, and refrigerate them overnight for another slow rise. I don't use the onion or egg wash.
Was this review helpful?
4 users found this review helpful
I take three days to make this bread. The first day, I measure out my starter and add 3 TBLS...