Acmes Baguettes
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(67% hydrated)
Day 1 – Make the yeasted water and pre-ferments ...

Yeasted water:
125ml water (half a cup)
.25 tspn Instant Dry Yeast

Sprinkle yeast on to the water and let sit for 10 minutes then give it a light stir

Make the Poolish:
150g Flour
135g Water
1 tablespoon (15g) Yeasted Water

Stir together until smooth and batter-like. Cover and leave at room temperature overnite. Mixture will be active and bubbly when ready.

Make the Biga:
115g Flour
75g Yeasted Water
.25 tspn salt

Combine, then knead lightly until a smooth dough is formed. Cover and leave at room temperature overnite. Dough will be expanded and spongy when ready.

Day 2 – Make the main dough ...
340g Flour
180g Water
.25 tspn Instant Dry Yeast
5g Salt

Note:
You could increase the main dough water to 230g to increase the hydration to 75% or to 260g for 80% - depends on your knowledge of handling wet doughs.

Add the water to the Poolish and stir. Then add the other ingredients and start mixing. As the dough comes together, start kneading and add the Biga in small chunks until all blended into the main dough.
Let bulk ferment for 1.5 – 2 hours until doubled
Tip out, weigh/divide dough into loaves. Let rest 10-15 mins then shape and place into banneton
Final prove aprox 1.5 hours

Bake 20-30 mins at 240C. Crust can be baked quite dark.
Bagels
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500 g flour
300 ml tepid water
12 g instant yeast
1 tbsp malt extract
12 g of salt
20 g soft butter

and for the caramel water:

300 g sugar
3 ltr water

Add all the flour, water, yeast, and honey into the bowl of your mixer. Switch it on to knead for roughly 4 minutes. Add the butter and the salt and continue kneading for a further 8 minutes until the mixture becomes a smooth, elastic dough.

Remove the bowl from the mixer, cover it with a plastic bag and let it prove, which means to rise, for 40 minutes at room temperature.

Carefully remove the dough from the bowl and place it onto a clean working surface. Divide the dough evenly into eight portions, and then, using the palm of your hand gently roll each portion into a soft ball of about 2 inches in diameter. Continue by pushing your two thumbs through the centre of the each ball and manipulating it a little, to create a hole. The hole should be roughly 2 inches in diameter. Repeat the same process with the rest of the balls and place them onto the pre-lined tray.

Cover it once more with the same plastic bag and prove again for another 35 minutes. It should only increase slightly in volume during this time. It must not be allowed to over prove and get too large!

While the bagels are nicely proving, place the saucepan onto a medium to high heat. Then add sugar and allow it to melt, to finally caramelize into a rich, golden, sticky syrup. Add the water, taking great care not to get splattered and bring this sweetened pan of caramel water to the boil.

Gently and individually place each bagel into the boiling, caramel water and allow them to boil for 1 minute on each side. This is the secret to bagels having a slightly chewy crust, as the dough is enveloped in an invisible caramel coating. Once poached, gently remove them and place onto a tray.

Having scattered the poppy seeds evenly over a tray take each bagel and dip one surface into them, pressing very gently so they stick. Do the same with the sesame seeds.

Transfer the bagels to the prelined baking tray and place them in oven to bake for 15 minutes until golden brown.
Best Bread
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900 Grams Flour
300 Grams Water
300 Grams Milk
1 Packet of Yeast **
20 Grams Salt
30 Grams Sugar
30 Grams Butter
30 Grams Lemon Juice

(Hydration = approx 72%)

Weigh the Flour, add the salt and the yeast.

In a Jug, measure the water and milk.

Add the sugar and stir till dissolved.

Add the lemon juice (This looks awful as the milk curdles, but it is OK as this improves both flavour and texture in the bread)

Finally add the melted butter to the liquid.

Pour liquid into the flour and mix thoroughly until combined.

Rest 45
Stretch and Fold

Rest 45
Stretch and Fold

Rest 45
Stretch and Fold

Rest 45
Divide and Shape..
Chorizo Focaccia
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25 g (1 oz) fresh yeast
330 ml tepid water
2 tablespoons olive oil, plus extra for brushing
500 g plain (all-purpose) flour
2 teaspoons salt
2 chorizo sausages, cut into chunks
1 small handful fresh thyme leaves plus extra for garnishing
2 garlic cloves, finely chopped

Crumble the yeast into the water and mix to dissolve. Add the Olive oil Sift the flour and salt together in a large bowl, and make a well in the centre Pour in the yeast mixture and start mixing from the inside of the well until all of the flour is incorporated and you have a uniform lump of dough.
Lightly flour a work surface (marble is best) and turn out the dough. knead continuously for 8 minutes, until smooth and elastic Put the dough into a clean, lightly oiled bowl, cover with plastic wrap and leave to rest in a warm place for 1-2 hours, until doubled in size. Lightly oil a large deep baking tray and set aside.
Remove the plastic wrap from the risen dough, punch it with your fist and turn it out onto the clean, lightly floured work surface. Knead for 1-2 minutes then flatten out to a square shape 2.5 cm (1 inch thick). Scatter over the chorizo and thyme leaves, then fold the edges back into the centre until the filling is no longer visible knead the dough again a little to distribute the filling evenly.
Pull off a tennis-ball-sized chunk of dough, roll it into a ball and put it into prepared baking tray. Repeat this process, putting the next ball right up against the first one. Continue until all the dough is used Cover with plastic wrap and leave in a warm place to rise again until doubled in size.
Preheat the oven to 200ºC. Remove the plastic wrap and brush the dough with the extra olive oil, scatter over the garlic and the extra thyme leaves.
Bake for 30 - 35 minutes.
Cheese Bread
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750 Grams Flour1 Packet Yeast15 Grams Salt
5 Grams Sugar
430 Grams Water
100 Grams (2) Eggs
15 Grams Olive Oil
100 Grams (chopped Roughly) + 50 Grams Strong Piquant Cheese

Beat Egg into Oil and Water.
Add to dry ingredient (Add cheese later).
Knead dough for 10 - 15 minutes until a soft smooth dough is developed.
Lastly, add the finely chopped 100 Grams of cheese.
Knead again to incorporate.
Rest till doubled in size.
Shape as desired. (I divided dough into three and formed a plait)
Add remaining 50 Grams cheese to top of dough.
Add a few sprigs of Rosemary to top of bread before baking.
Ciabatta
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190 g Flour
190 g Water
1/8 tsp. Instant Yeast

Final Dough

310 g Flour
190 g (140g + 50g) Water
10 g Salt
1/8 Tsp. Instant Yeast
15 g Olive Oil
380 g (all of the above) Poolish

The night before baking, the poolish is made by mixing the flour, water and yeast until all the ingredients are well incorporated. The poolish is then covered with plastic wrap and allowed to sit at room temperature overnight until mature, about 12 hours.

The next day, all of the poolish is added to only 140 g of the full 190 g of water (the remaining 50 g of water is set aside for later use). The olive oil is then added and a whisk is used to obtain a homogeneous mixture. The flour, yeast and salt are then added and the mixture is stirred with a dough whisk until all the flour is hydrated. The resulting mixture is then beaten for about 10 minutes until the gluten has developed and the dough has cleared the sides and bottom of the bowl. The dough is then mixed with the remaining 50 g of water. The water is incorporated beating for about an additional 5-10 minutes. The resulting very fluid dough was then poured into an oiled container, covered and allowed to ferment for 3 hours. During this time, the dough was folded at the 1 and 2 hour marks.

After the 3 hours are up, the dough is turned out onto a well-floured surface and is divided in half. Each dough piece is then given a half fold (left to center, then right to center), placed folded side up on a well-floured couche and covered. After a 40 minute second fermentation, the dough pieces are gently flipped onto a peel and loaded into an oven pre-heated to 450°F. The pieces are baked at 450°F for 35 minutes, under steam for the first 15 minutes of baking.
Easy Bread
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600 Grams bread flour
10 Grams Salt
10 Grams Sugar
2 Teaspoons active dry yeast
20 Grams Olive Oil
380 mls Water warmed to 25ºC
(Melted Butter for Glazing)

Bung all in Kitchen-aid and mix with dough hook for about 8 minutes.
Focaccia Bread
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Poolish
320 g Flour
340 g Water
1/4 tsp. Instant Yeast

Final Dough
565 g of the above Poolish
340 g Flour
170 g Water
15 g Salt
1 1/2 tsp. Instant Yeast
85 g Olive Oil
Fresh, coarsely chopped Rosemary and Olive Oil, as needed
Kosher Salt, to taste

Prepare the poolish the night before baking by stirring together the flour, yeast and water until the ingredients in the bowl are well incorporated. Cover the bowl with plastic wrap and let sit at room temperature until the poolish becomes bubbly, about 3 hours. Immediately place the bowl in the refrigerator and let the poolish ferment there overnight.


The next morning, remove the poolish from the refrigerator and let warm to room temperature for 1 hour. Add the water and poolish to the bowl of a stand mixer and mix on low speed with the whisk attachment until the mixture is homogeneous. With the whisk still going, add the olive oil and continue mixing until the oil is incorporated. Switch to the paddle attachment, add the flour, yeast and salt, and mix on low speed until all the flour is hydrated, about 2-3 minutes. Increase the speed to medium and mix until low to medium gluten development is achieved, about 5 minutes.

Scrape the extremely fluid dough into an oiled container and let rest for 5 minutes. Fold the dough, using wet hands to prevent sticking.

Let the dough ferment for 1 1/2 hours at room temperature, repeating the dough folding at 30 and 60 minutes. After this first fermentation period, the dough is transferred to an oiled baking sheet and olive oil is brushed onto the surface of the dough. Using fingertips, the dough is then gently eased to the edges of the baking sheet, trying to maintain an even thickness throughout. If the dough becomes too elastic during this step, let the dough rest for 5 minutes, then resume. Sprinkle the surface of the dough with fresh, coarsely chopped rosemary, lightly cover with plastic wrap, and let ferment a second time for 1 1/2 hours. After this time, sprinkle additional olive oil over the surface of the dough, dimple the surface with fingertips, and sprinkle the surface with kosher salt, to taste.

The focaccia is baked in a pre-heated, 450°F oven for 20 minutes, rotating the pan 180° after the first 10 minutes to ensure even baking. The pan is removed from the oven and the focaccia is removed immediately from the pan and allowed to cool on a cooling rack for at least 20 minutes before cutting into slices.
French Bread
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For the dough starter
5g fresh yeast
200ml cold water
100g strong white bread flour, preferably organic
100g rye flour

For the dough
610ml oz tap water
940g traditional white bread flour, preferably organic, plus extra for dusting
130g dark rye flour
15g fine sea salt
22g fresh yeast


For the dough starter, whisk the yeast into the water until dissolved.
Mix the white and dark rye flours in a separate bowl until well combined.
Pour the yeast mixture over the flours, whisking well to form a thick paste. Cover the bowl with a damp tea towel and set aside to ferment for at least 6 hours and up to 18 hours at room temperature. You can use dried yeast but you will only need half the quantity. Yeast is dormant at 4 º C, active between 20-40 º C and destroyed at 45-50 º C. Using a dough starter in bread making gives a greater complexity of flavour; as the yeast activates and feeds on the natural sugars present in the flour, over time it produces a distinctively tangy or sour taste.
For the dough, line 2 large baking trays with greaseproof paper.
Add the water to the fermented dough starter and mix well to combine.
Place the white and rye flours into a food processor, set with the dough hook. Add the salt to one side of the bowl of the food processor, then add the yeast to the other side, being careful not to let the salt and yeast touch at this stage. as the salt will attack the yeast and damage its ability to ferment.
Add the starter dough mixture to the food processor and mix on a low speed for 5 minutes. The slow mixing process will give the flour the opportunity to fully absorb the water. (NB: This can be done by hand if you don't have a food processor with a dough hook attachment.)
Scrape the dough from the sides of the bowl of the food processor and from the dough hook, then continue to mix on a medium speed for a further 5-7 minutes, or until the dough is smooth and elastic. The faster speed will warm the gluten in the flour making the dough elastic and creating the right environment for the fermentation to happen.
Scrape the dough into a neat ball and cover the bowl with cling film. Set aside to prove at room temperature for 1 hour, or until it has doubled in size.
When the dough has proved, turn the dough out onto a lightly floured work surface using a scraper if necessary. Cut the dough into four equal pieces.
The dough can be shaped in any way you choose.
Meanwhile, preheat the oven to 250C/475F/Gas 9 or to its maximum setting (this is critical as the temperature will decrease significantly when you open the door) and place a baking tray in the middle of the oven and a roasting tin on the bottom.
Slide the loaves onto the preheated baking tray in the middle of the oven, using the greaseproof paper to transfer them and pour 50ml/2fl oz of water into the roasting tin on the bottom. This will generate steam within the oven creating a good crust on the bread.

Bake in the oven for 18-20 minutes, or until golden-brown and cooked through. (The loaves are cooked through when they make a hollow sound when tapped on the undersides.) Remove from the oven and set aside to cool.
Hot Cross Buns
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1kg flour
1 Tbsp salt
2 Cinnamon Quills, freshly ground
1 tsp Mixed spice
12 whole cloves, freshly ground
½ fresh grated Nutmeg
1 tsp ground ginger
1 Tbsp (good quality) Cocoa
½ cup brown sugar
2 packets instant yeast
2 cups milk, warmed
150g butter, softened
2 eggs 1 cup mixed dried fruit
1 packet mixed peel (about 150 grams)
Milk

For crosses:
½ cup flour
½ cup water
2 Tbsp Oil
¼ tsp baking powder

For the Glaze:
2 Tbsp Sugar
2 Tbsp Water

Blend flour, salt, spices and brown sugar. Stir yeast and milk together, and leave to stand for 15 minutes in a warm place (mixture should be frothy). Beat eggs and softened butter into the yeast mix, then add to blender with dry ingredients. Add dried fruit and blend until mixture is a dough consistency. Place dough into a greased bowl and cover, leaving in a warm area for 1 hour (dough should have doubled in size). Turn onto a floured board and divide into 16 portions, rolling into balls and placing on a greased oven tray. Allow about 1cm between each bun. Cover with a tea towel and leave in a warm place for 30 minutes until risen. Brush each bun with milk and add crosses to each bun. Bake at 190 degrees Celsius for 20 – 25 minutes. Brush with sugar glaze before taking the tray out and cooling.

For variation, make chocolate hot cross buns by adding ½ cup cocoa and ½ cup chocolate chips to the classic hot cross bun recipe. Alternatively, give your hot cross buns an orangey twist by adding the grated rind of one orange and glazing the buns with a mix of freshly squeezed orange juice and sugar.

Makes 24 Buns.
Italian Bread
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350 Grams 00 Flour
200 Grams Bread Flour
25 Grams Olive Oil
200 Grams Water
200 Grams Milk
15 Grams Salt
15 Grams Sugar
2 Teaspoons Instant yeast
Kitchen Aid Bread
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720 Grams Bread Flour
12 Grams salt
1 Packet instant Yeast
470 Grams Very Warm Water--43-45 ºC
4 TBS Olive Oil
2 TBS Honey

Place all dry ingredients in the mixer bowl but don’t turn on mixer. In a separate container, place the warm water and add the oil first and then the honey, using the same measuring spoon, as the oil will keep the honey from sticking to the spoon. Stir the liquids together and stir them, then turn on the mixer with dough hook installed to low speed for 15 seconds. Then add the liquid mixture all at once and turn the mixer to its lowest speed for about a minute and a half—until ingredients are pretty well together and shut it off. Put a tea towel over the top of the mixer. Let it rest this way for 10 minutes. Turn the mixer to the third speed and let it run for about 6 minutes. (This part is subjective. The dough is quite soft, and will 'puddle' in the bottom of the bowl, but after a few minutes, you will see the dough start to come together, and the sides of the bowl will become free of dough. Continue in this way, until the dough is free from the bottom of the bowl. When this happens the dough has reached the point where the gluten has developed properly.) Remove the dough hook and turn the dough onto a floured board or table. Knead 3 or 4 times to get the air bubbles out. Place it in an oiled bowl (you can put it back in the mixer bowl) and put it in a warm place, like your oven with a cloth draped over it for 1 hour. At the end of the hour, punch it down and turn it onto the floured surface and knead another three or four times. Form loaves and put into 2 loaf pans. Put them in the same warm place with a cloth draped over them and let them rise 45 minutes. Preheat oven to 220º C, and bake for 30 minutes. (about 5 minutes before it is due to come out of the oven, I tip the bread onto the oven rack, and let the bread continue to cook for the last 5 minutes. In this way, the base of the bread remains crisp).

Remove from pans immediately and let cool at least 30 minutes on a wire rack. I usually brush the tops with olive oil before it cools because it softens the crust a bit and makes the loaves look nice.


Typically, I do the recipe with anywhere from 120 to 320 Grams of Wholemeal, and 600 to 420 Grams of White flour. (Add seeds and/or grain to your taste - the possibilities are endless)
Light Brown Bread
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200 Grams Wholemeal Flour
500 Grams Bread Flour
235 Grams Water
235 Grams Milk
15 Grams Salt
20 Grams Sugar
20 Grams White Vinegar
25 Grams Butter
1 packet Instant Yeast

Melt butter, and add to water and milk, which has been warmed to a tepid temperature.
Add the Vinegar; this will curdle the milk but this is OK.
Add the wet to the dry, and knead for about 10 minutes until the gluten is fully developed.
(if using a mixer, start on slow speed until ingredients are incorporated, then increase to speed 3, and continue to knead for 10 minutes.)
Tip into a lightly oiled bowl, and leave in a warm place till doubled in size - about an hour.
Shape as desired. Leave until nearly doubled in size (about an hour - depending on the temperature) brush with beaten egg, or melted butter before going in to the oven. Leave plain, or decorate with sesame or poppy seeds.
Bake in a 220ºC Oven for 30 minutes.
If using tins, remove from tins about 6 minutes before they are due to come out of the oven. Put back in oven on their side, to brown the bottoms.

Makes two loaves.
Easy Focaccia
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500 g flour (490 grams Bread Flour plus 10 grams Gluten Flour)
2 tsp salt
2 sachets yeast
3 tbsp olive oil
400 ml water
olive oil for drizzling
fine sea salt
4 tablespoons chopped rosemary

Put dry ingredients into mixing bowl. Add warm water and Oil. Mix on slow speed until it comes together, then increase to speed three for about 10 minutes. After this time the dough will come away from the sides, and will clear the bottom of the bowl. (As the dough mixes it gradually comes together as the gluten develops and the puddle of dough at the bottom, will get less and less, until it eventually clears the bottom altogether).
After this period, transfer into a plastic oils bowl, and let rest in a warm place for 30 minutes. After 30 minutes, stretch the dough into thirds, horizontally, then turn 90 degrees, and do this again.
Stretch twice more, after the next two 30 minute periods.
After this time, let rise again until doubled in size.
Line two large baking sheets with greaseproof paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour.
Preheat the oven to 220C/425F/Gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.
Peanut Bread
Sponge
20g All-Purpose Flour
165g Whole Wheat Flour
120g Water
1/8 tsp. Instant Yeast

Final Dough
365g All-Purpose Flour
345g Water
10g Salt
½ Tsp. Instant Dried Yeast
305 g (all of the above) Biga
30 g Peanuts, freshly roasted and finely ground

The night before baking, the sponge is prepared by mixing the whole wheat and all-purpose flours, water and yeast until a homogenous mixture is obtained. The water temperature should be adjusted so that the final temperature of the sponge is 72-74ºF. The bowl containing the sponge is then covered and allowed to ferment at 72-74ºF for approximately 12 hours.

The next morning, the peanuts are roasted in a toaster oven at 350ºF until fragrant, about 5-10 minutes. The peanuts are allowed to cool to room temperature, then ground into a fine meal. This can be done either by hand or in a food processor. If using a food processor, be sure to use short pulses to ensure that the peanuts are not overprocessed into peanut butter.

All the ingredients in the final dough, with the exception of the water and peanuts, are then placed in the bowl of a home stand mixer. Approximately 80-90% of the water is then added and the mixer is run at speed 2 until all the ingredients are incorporated, about 3 minutes. The mixer is then set on speed 3 and mixing is continued until the very loose dough pulls away from the sides and bottom of the bowl, about 10 minutes. At this point, the remainder of the water is slowly added and mixing is continued at speed 3 until all the water is incorporated, about 5 additional minutes. The mixer speed is then reduced to speed 2 and the peanut meal is added. Mixing is continued until all the peanut meal is evenly incorporated, about 3 minutes.

The dough is then placed in a lightly oiled container, covered and fermented for 2 hours, folding the dough twice at 30 minute intervals into the fermentation. At the end of the 2 hour fermentation, the dough is divided into 2 pieces of 450g each, and each piece is lightly rounded. After resting under a plastic sheet for 20 minutes, each piece is tightly formed into a batard.

The loaves are then loaded into the oven and baked at 475ºF for 25 minutes, the first 10 minutes under steam. Allow the loaves to cool before slicing.
Potato Focaccia
Poolish
60 Grams Flour (1/2 Cup)
120 Grams Water (1/2 Cup)
1 Tsp Surebake Yeast

360 Grams of Flour (3 Cups)
120 mls Water (1/2
2 tsp Surebake yeast
2 medium Potatoes (to yield) 200 grams of cooked potato
2 Tablespoons of Olive Oil
1 1/2 tsp salt
1/4 tsp sugar

Make a poolish from 60 Grams of the Flour, and 120 mls of Water, and 1 tsp of the yeast. Mix this thoroughly, and leave overnight.
Next day, cook the potatoes in a microwave. Leave to cool a little then remove the skin. Push potato through a ricer, or grate until you get 200 grams.
Put the Poolish, the remaining 120 mls of water and 2 tablespoons of oil into a mixer, and beat for a few minutes until it is thoroughly combined.
Add the remaining 360 grams of flour, salt and 2 teaspoons of Surebake, and mix on lowest speed until just combined. Increase to speed three and beat/knead on high speed until the dough leaves the sides of the bowl (about 10 minutes).

Transfer into an oiled bowl, and leave to prove in a warm place.
Rosemary & Garlic Rolls
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2 tsp instant yeast
80 gr butter (soft)
1/4 cup warm water
1 cup milk
2 tbsp sugar
1 large egg
1 tsp salt
3 cups flour

For Decoration
1 rosemary sprig
2 garlic cloves
30 gr butter
coarse sea salt

Make dough as usual (soft dough)
Divide into 9 Rolls
Bake at 180ºC for 20 minutes
Rosemary & Potato Rolls
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½ cup mashed potato flakes
½ cup milk
2 oz butter
¼ cup sugar
½ teaspoon salt
1 Tablespoon chopped fresh rosemary
1 package yeast (regular or quick rise)
½ cup water
3 cups bread flour
1 Tablespoon chopped fresh rosemary

Scald the milk. Add the potato flakes, butter, sugar, salt and chopped herbs. When the butter has melted, wisk the mixture until combined.

Add the yeast to the (warm) water to activate

Add above, to the flour, and knead for about 10 minutes until you have a smooth dough. Leave to rest for about 45 minutes to 1 ½ hours (Depending on the heat in the kitchen), or until doubled in size.

Put on a lightly floured surface. Separate it into 9 balls. Place in a greased 8 inch square glass pan. Cover and let the rolls rise until almost doubled.

Bake in a preheated oven at 190º C for about 15 - 17 minutes on a lower shelf in the oven, or else the tops will brown too quickly and insides will still be doughy. (Cover the top with foil if it is browning too quickly.) The bottoms should be slightly golden brown. Upon removing from the oven, flip out of the pan and let cool. Brush the tops with butter if desired!
Semolina Focaccia
1 Packet Instant Yeast
340 ml lukewarm water
400g 00 flour or strong plain flour
100g semolina
10g salt
1 Tablespoon Olive Oil

Top with Thyme, Finely sliced Potatoes, Sautéed Onions, etc
Potato and Leek Bread
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150 g flour
150 g water
¼ tsp yeast

680 g High Grade Flour
90 g Medium Rye Flour
Instant yeast (balance of packet)
455 g Water
15 g Salt
200 g Red Potatoes, roasted
200 g Leeks, roasted

(weight of Leeks and Potatoes is after cooking)

The potatoes and leeks are prepared the evening before the day of the bake. Leaving the skins on, the potatoes are cut into large chunks and the pieces are lightly coated with olive oil. The potato pieces are then placed in a roasting pan and roasted in a 375ºF oven until the potatoes are browned and tender, about 45 minutes. After cooling, the potato pieces are placed into a food processor and processed in pulses until a slightly chunky mixture is obtained. Be careful not to over-process to the point of yielding mashed potatoes. You are looking for fairly small chunks of potato to give the bread character.

The leeks can be prepared simultaneously with the potatoes. The leeks are first thoroughly washed to removed any sand trapped within the leaves. The tender part of the leeks (the white and a bit of green) is then finely chopped, placed in a pan and stirred with 1 tbs. of olive oil. The pan is then covered and also placed in a 375ºF oven for 45 minutes, stirring every 10 minutes. The leeks are then allowed to cool to room temperature. The consistency of the prepared potatoes and leeks are shown below:

Then next day, the organic white and medium rye flours are combined in a large bowl. The water and poolish are then added to the bowl of a stand mixer and mixed on the lowest speed, using the whisk attachment, just until the poolish became evenly dispersed in the water, about 1 minute. The mixer speed is then increased to speed 3 and just enough of the flour mixture (~75 g) is added to produce a loose batter. Whisking is continued until the mixture becomes well aerated, about 3 minutes. The whisk attachment is then exchanged for a spiral dough hook and after the remaining flour mixture is added, the dough is mixed at the lowest speed until all the ingredients are incorporated, about 2 minutes. The bowl is then covered with plastic wrap and allowed to rest for an autolyse period of 30 minutes.

After this time, the salt is added and the dough is mixed on speed 3 using the spiral dough hook until moderate gluten development is achieved, about 6 minutes. The prepared potatoes and leeks are then added to the dough and the dough is further mixed at the lowest speed until all the ingredients are incorporated, about 1-2 minutes. The wet, sticky dough is then transferred into a lightly oiled container, covered, and allowed to ferment for three hours, with a fold being performed halfway through the fermentation.

After the first fermentation, the dough is divided into two, 1 1/2 lb. pieces (a bit of extra dough remains and can be shaped into rolls) and each piece is lightly rounded. After resting under a plastic sheet for 15 minutes, the pieces are tightly shaped into boules and fendus are formed (see video here). The fendus are inverted and placed into rice flour-coated bannetons, covered with Saran Quick Covers and allowed a second fermentation of 3 hours. After the second fermentation, the fendus are inverted onto a peel, loaded into the oven and then baked at 425°F for 40 minutes with steam applied for the first 15 minutes.
Pizza / Focaccia Dough
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350 grams flour
210 grams water
25 grams olive oil
9 grams salt
4 grams sugar
2 tsp instant yeast

Put water, oil, salt and half the flour into a bowl. Mix until combined then add the yeast and sugar. rest for 5 minutes, then add remaining flour.
Continue to knead until smooth. Rest for 15 minutes.
After the dough is rested, stretch it out on a well oiled baking tray. Coat the dough well with olive oil, then let it rest in a warm place for an hour.
The dough will become twice its size by then.
Start pushing the dough out with your fingers until it covers most of your baking tray.
Give it a generous sprinkle of course salt. then let it rest again in a warm place for 40 minutes to rise slightly.
After 40 minutes spread some water and oil onto the surface, being careful not to deflate the bread.
The oil and water will keep the bread moist and collect in the dimples.
Then create dimples with your finger tips. At this point you can add herbs, onions etc.
Let the dough rest a final time for 60 minutes, then bake in a pre-heated oven at 220ºC for 20 minutes.