Food and drink recipes | Bread baking » How to Make Perfect Homemade Bread

Source: http://www.doksinet How to make perfect homemade bread! Source: http://www.doksinet A real bread oven in your own home! Do you know how to make a delicious loaf with a crispy crust? The secret lies in the baking, which requires a high level of carefully controlled humidity. The Emile Henry Bread Cloche recreates the same conditions that you find in a traditional bread oven. You can therefore create a delicious, crusty loaf that is light and airy inside. EMILE HENRY BREAD CLOCHE The Emile Henry Bread Cloche replicates cooking in a brick oven. The clay dome even looks like the vaulted roof of a beehive oven once common in rural villages. The Emile Henry Bread Cloche works by trapping moisture that evaporates from bread dough. The moisture turns to steam, which keeps the bread dough moist during baking. The dough expands, swelling into a plump loaf of bread. Once the moisture evaporates the loaf develops a crisp, thin crust and an appealing golden color. The platter on which

the bread is baked absorbs heat during baking. This heat is released back into the dough helping it rise into a lovely loaf. Ridges on the base keep the dough from sticking while it bakes Whether this is your first time baking bread or you are an experienced home baker, the Emile Henry Bread Cloche brings the flavor and aroma of fresh-baked bread into your kitchen. BREAD BAKING BASICS The basic ingredients for making bread are flour, water, yeast and salt. Magic happens when they are combined The type of flour used, the amount of water added to the dough and how long you let the dough rest and rise determine the kind of bread you will make. Add a little more water and your bread will rise more quickly, but it may take longer to bake in order for the extra moisture to evaporate. Add a little more flour and your dough will be firmer and less sticky. It will be easier to handle but it will take longer to rise HERE ARE SOME HANDY TIPS ON THE ELEMENTAL INGREDIENTS USED IN TRADITIONAL BREAD

MAKING. FLOUR Whether unbleached, stone ground or gluten-free, flour is the most important ingredient for making bread. Different types of flour will change the taste and appearance of your bread. Whole grain and rye flours, for example, make loaves that are denser and darker in color than those with basic wheat flour. Unbleached flour turns into bread with a creamy color. For the most satisfying results, we prefer unbleached flours. Wheat flour contains protein. When moistened, the protein turns into gluten, an elastic substance that gives bread its’ distinctive chewiness and rise. Chewy breads are made from flour with a high protein content such as bread flour. Many brands of all-purpose flour also work well for bread baking. Because all-purpose flour is widely available, we created many of our recipes using it. When substituting bread flour for all-purpose flour, you may need to add more water to your dough. Whole wheat flour is light brown in color. It is milled from the entire

grain of wheat including the dark bran. Blending whole wheat with some white flour will help make a lighter loaf of bread. Many people appreciate the aromatic taste of rye flour Because it contains very little protein, rye flour bakes into dense loaves. Blending it with some white flour will also help lighten the bread. Many kinds of beans, grains and rice are ground into flours that can be added to bread dough for additional taste or crunch. Cornmeal and rice flour, for example, sprinkled on the platter before baking keep breads from sticking. But none of these flours contain the protein that bakes into an airy loaf of bread. That is why such ingredients as barley flour or cornmeal, ground quinoa or millet are added to bread flour in small quantities, no more than 30% of the total flour in a recipe. For people who cannot digest the protein in wheat flours, these ingredients can be used to make satisfying bread. Starches, gums and eggs (among other ingredients) must be combined with

these flours to produce satisfying bread. Ground nuts, such as hazelnuts, pecans and walnuts add tremendous pizzazz to bread. To bring out the flavor, toast the nuts lightly before adding them to the dough. Seeds can add nutrition and texture to bread Add a few teaspoons to any bread dough for added texture and taste. Source: http://www.doksinet YEAST The magical ingredient, yeast is a living organism responsible for making breads rise. Yeast works by consuming the sugars and starch in bread dough Among the by products is carbon dioxide gas, which gets trapped in the elastic web of gluten in the dough. The gas causes the dough to rise up like a balloon Before the advent of packaged yeast, bakers relied on wild yeasts they captured in the air around them. They would make a batch of moist dough that would attract yeast cells, which would feed on the dough. Soon the dough would begin to bubble then rise, indicating that the yeast was active. Many sourdough breads are still made using

wild yeast. Now, there are several kinds of prepared yeast available for home baking. FRESH OR CAKE YEAST is highly perishable and must be kept refrigerated. At its best, fresh yeast has a pale color and smooth texture. To use fresh yeast, it must be proofed before using to test that it is still active. First dissolve the fresh yeast and a small amount of sugar in some of the liquid in the recipe. Let it sit for 10 minutes at which time it should be foamy with a sweet yeasty aroma. ACTIVE DRY YEAST has a coarse granulated texture. It comes in foil packets or glass jars and has a long shelf life. To use active dry yeast, dissolve it in some of the liquid in the recipe This activates it making the yeast ready to use. INSTANT YEAST is a concentrated form of dry yeast. It is finely granulated and can be added directly to the dry ingredients in a recipe. Yeast cells thrive in a warm environment, between 70°F and 100°F. In cooler temperatures the yeast becomes sluggish and inactive. In

warmer temperatures the yeast is energized and bread will rise quickly. And at 130°F, the yeast will start to die off. When making yeast bread, kneading techniques, ingredients and room temperature affect how long it takes for bread dough to rise. This is why most yeast breads are mixed until the dough is warm. You accomplish this by using slightly warm water The ideal temperature range for most bread dough after kneading is 75°F to 90°F. SALT Adds flavor to bread and also helps the dough develop its structure. You can use any type of salt when making bread. We prefer fine sea salt, a natural product that blends easily into bread dough. WATER dissolves the salt, sweeteners and yeast in bread dough. It moistens flour granules, releasing starches and proteins in the flour. Using slightly warm water speeds up yeast activity. You might consider using bottled spring water if you have excessively hard or treated water in your kitchen. FATS Butter, olive oil, nut butters and other fats

give breads a softer texture and crust. They also add their distinctive flavors to bread dough Bread dough with a large quantity of fat often calls for more yeast in the recipe. SWEETENERS Sugar, honey, maple syrup and other sweeteners give bread a deep, dark brown crust. They also feed the yeast, making dough rise rapidly Bread dough with sweeteners often calls for more yeast in the recipe. When baking bread dough with more sugar or other sweeteners in the recipe, bake your bread at a slightly lower temperature. This will keep the bread from browning too quickly before the dough is baked through. Yeast Conversions MIXING AND BAKING THE DOUGH Kneading bread dough develops the protein in the flour into You can substitute one type of gluten. This gives your bread a pleasing yeast for another. Active dry yeast interior crumb and chewy texture. is twice as powerful as fresh cake You can mix bread dough by hand, in yeast. Instant yeast is even more a stand mixer or in a food

processor. potent than active dry yeast. As a Each method achieves similar results. rough guideline, use half as much active dry yeast in recipes that call for fresh cake yeast. (1:2) Use one (The kneading process takes much less time in a food processor.) What is important is to end up with dough that is silky and smooth. third of the amount of instant yeast in recipes that call for fresh cake Once mixed, bread dough is left yeast. (1:3) to rise. Technically the dough rises because the yeast is expelling gasses trapped in the dough’s rubbery structure in the bread dough. Professional bakers call this fermentation, the scientific name for what is taking place. A long slow fermentation produces bread with the most flavor. We recommend letting the dough rise for 2 to 3 hours. Before baking, bread dough is formed into its final shape whether that is a round loaf, a roll or a braid. Allowing the dough to rise again or proof helps ensure a pleasingly light loaf. As a rule of

thumb, let the dough proof until it expands 1½ times in size. When you gently press the dough with your fingertip, it will barely spring back. The last step before baking bread is cutting or scoring the surface of the dough with a sharp blade or serrated knife. (Bakers use razor blades or a lame, a tool specially designed for this purpose.) These cuts allow the dough to expand evenly during baking. They also give a decorative appearance to the finished loaf Dusting the top of the dough with flour, rice flour or seeds before scoring adds a rustic touch. Source: http://www.doksinet USING YOUR EMILE HENRY BREAD CLOCHE This booklet includes several bread recipes customized for baking in your Emile Henry Bread Cloche, and it is also easy to bake a favorite recipe in your Bread Cloche. For best results, bake between 2 and 2 ¼ pounds of bread dough at one time. This is a batch of bread dough made from approximately 4 to 5 cups of flour. This amount of dough will expand to fill the bread

base and brown beautifully. To make plump round loaves that hold their shape for baking, roll your dough tightly before the final rise. Or place the ball of dough into a bowl lined with a lightly floured cloth towel. French bakers use specially designed cloth lined baskets called bannetons for this purpose. This preserves the shape of the dough We recommend to lightly sprinkle the base with flour and then you simply unmold the dough on to the base after it has proofed. (We do not recommend using your Bread Cloche for baking bread that is too soft to hold its shape, and would normally be baked in a loaf pan.) Before baking, adjust your rack so that it is in the bottom third of the oven. You want enough top space for the cloche to fit easily. Then preheat your oven When the dough is ready to bake, simply place the cloche on the rack. Because all ovens behave differently, test the temperature the first few times you use the cloche. Set your timer for 10 to 15 minutes less than the time

indicated in your recipe. Check your bread by carefully removing the cloche. If your bread is beginning to brown noticeably, you may want to reduce your oven temperature 25°F to 50°F. Conversely, if your loaf seems noticeably soft and pale, increase the oven temperature 25°F to 50°F. Then finish baking For a darker and thicker crust, remove the cover during the last 5 to 10 minutes of baking. Did you forget to preheat your oven? Your cloche can be used in a cold oven! Simply place the cloche in the oven, turn on the oven to the desired temperature and bake. Your loaf may be somewhat flatter in appearance but will taste just as delicious. If you would like to bake several batches of bread in your cloche, mix the dough in stages staggered approximately 45 minutes apart. While one batch of dough is baking, proof the next loaf. You can proof the loaf in a lightly floured cloth-lined bowl or on a parchmentlined baking sheet When it is time to bake, unmold the dough onto the heated base

Or slide the dough and parchment paper directly onto the platter when it becomes available. Trim the paper to fit under the cloche. If the cloche and base are still warm, your bread will bake more quickly. Just be careful when handling the cloche if it is very hot Basic White Bread Yield: 1 Large Round Loaf • 2 ½ teaspoons active dry yeast • 2 ½ teaspoons fine sea salt • 1 ½ cups (12 fluid ounces) warm water, 90°F - 100°F • 2 Tablespoons unsalted butter, softened • 4 ½ cups (1 ¼ pounds) unbleached all-purpose flour • 1 Tablespoon sugar 1. Dissolve the yeast in the water Add the flour, sea salt, butter and sugar Stir until the flour is just moistened. Knead by hand or in the bowl of a mixer fitted with the dough hook until the dough is smooth and silky, about 5 minutes. 2. Form the dough into a ball and place in a lightly oiled bowl Cover tightly and let the dough ferment and rise until doubled in bulk, from 1½ to 3 hours, longer in very cold weather. 3. Scrape

the dough out onto a lightly floured surface Form it into a tight ball 4. Lightly sprinkle the base with some flour Place the dough in the center of the base. Cover with the cloche and let the dough proof and rise until expanded 1½ times in size, from 30 to 45 minutes. 5. Sift more flour on the top of the dough if desired Using a serrated knife, make three parallel cuts on the surface of the dough. 6. Cover and bake in a preheated 450°F oven until well risen and golden brown, approximately 45 to 50 minutes. Remove the cover and continue baking, if desired, until the loaf is well browned and the crust thickens. 7. Cool the bread on a wire rack Tip: For a more uniform shape, in Step 4 allow the dough to rise in a cloth-lined bowl. Line a medium-sized bowl with a clean dish towel. Sprinkle it with some flour then place the dough into the bowl. Cover with plastic wrap and let it proof as above. When fully proofed, lightly sprinkle the base with some flour. Place the dough in the

center of the platter. Proceed with Step 5. Source: http://www.doksinet Artisan Style No Knead Bread Yield: 1 Large Round Loaf • 1 teaspoon active dry yeast • 4 ½ cups (20 ounces) unbleached all-purpose flour • 2 teaspoons fine sea salt • 1 ½ cups + 2 Tablespoons (13 fluid ounces) water The long slow fermentation gives this bread a complex flavor. Even though this bread dough is not kneaded, the gluten is developed. This no knead bread bakes into a loaf with irregular holes and a rugged crust. Yield: 1 Large Round Loaf Rye Crown with Olives and Rosemary Yield: 1 Large Round Loaf • 1 ½ cups (12 fluid ounces) warm water, 90°F - 100°F • 2 ½ teaspoons active dry yeast • 1 Tablespoons sugar • 1 Tablespoon olive oil • 3 cups (14 ounces) unbleached all-purpose flour • 1 ¼-cups (6 ounces) rye flour • 2 ½ teaspoons fine sea salt • 1 cup black, green or a combination of pitted olives, rinsed then dried • 2 Tablespoons chopped rosemary • Rosemary

sprigs and coarse salt, for garnish 1. Combine the water, yeast, sugar and olive oil in a bowl to dissolve 2. Add the flours and sea salt Knead by hand or in the bowl of a mixer fitted with the dough hook into a uniform if slightly sticky dough, for about 6 to 8 minutes. 1. Dissolve the yeast in the water in a large bowl Add the flour and sea salt to the bowl. Stir with a spoon just until all of the flour is moistened 2. With wet hands, gather the dough up into a ball Cover and let the dough rise for two hours at room temperature. 3. Refrigerate the dough, covered for 12 to 24 hours 4. Scrape the dough out onto a lightly floured surface Form it into a tight ball 5. Lightly sprinkle the base with some flour Place the dough in the center of the base. Cover with the cloche and let the dough proof and rise until expanded 1½ times in size, from 1 to 2 hours depending on the temperature in your kitchen. 6. Sift more flour on the top of the dough if desired Using a serrated knife, make

a cross hatch pattern of parallel cuts on the surface of the dough. 7. Cover and bake in a preheated 450°F oven until well risen and golden brown, approximately 50 minutes to an hour. Remove the cover and continue baking, if desired, until the loaf is well browned and the crust thickens. 8. Cool the bread on a wire rack Tip: For a more uniform shape, in Step 4 allow the dough to rise in a cloth-lined bowl. Line a medium-sized bowl with a clean dish towel. Sprinkle it with some flour then place the dough into the bowl. Cover with plastic wrap and let it proof as above. When fully proofed, lightly sprinkle the base with some flour. Place the dough in the center of the platter. Proceed with Step 5. Knead in the olives and chopped rosemary. 3. Form the dough into a ball and place in a lightly oiled bowl Cover tightly and let the dough rise until doubled in bulk, from 1½ to 3 hours, longer in very cold weather. 4. On a lightly floured surface, form the dough into a tight ball Using

your finger tips, poke a hole in the center of the dough then stretch it out into a large doughnut shape. 5. Sprinkle the base with some flour Place the dough on the base Cover with the cloche and let proof until expanded 1½ times in size, about 30 to 45 minutes. 6. Brush the dough with water Gently press several sprigs of rosemary into the dough. Scatter coarse salt on top of the dough. Using a serrated knife, make six or seven ¼-inch deep slashes across the top of the dough. 7. Cover with the cloche and bake in a preheated 450°F oven until the bread is well risen and golden brown, approximately 45 to 55 minutes. 8. Cool the bread on a wire rack Source: http://www.doksinet Maple Walnut Whole Wheat and Oat Loaf Yield: 1 Large Round Loaf • 1 ½ cups (12 fluid ounces) warm water, 90°F - 100°F • 4 teaspoons active dry yeast • 2 Tablespoons maple syrup • 1 1/3 cups (6 ½ ounces) stone-ground whole wheat flour • 2 ¾ cups (12 ounces) unbleached

all-purpose flour • 2/3 cup (2 ounces) old fashioned rolled oats • 2 teaspoons fine sea salt • 1 cup chopped walnuts • Additional rolled oats for garnish 1. Combine the water, yeast and maple syrup in a bowl Stir to dissolve the yeast 2. Add the flours, oats, sea salt and half of the walnuts Knead by hand or in the bowl of a mixer fitted with the dough hook until the dough is smooth, about 5 minutes. Knead in the remaining walnuts 3. Form the dough into a ball and place in a lightly oiled bowl Cover tightly and let the dough ferment and rise until doubled in bulk, from 1½ to 3 hours, longer in very cold weather. 4. Scrape the dough out onto a lightly floured surface Form it into a tight ball 5. Line a medium sized bowl with a clean cloth dish towel Sprinkle it with some flour and rolled oats. Place the dough into the bowl Cover with plastic wrap Let proof until expanded 1½ times in size, about 30 to 45 minutes. 6. Lightly sprinkle the base with more rolled oats. Transfer

the ball of dough onto the base. Using a serrated knife, make several cuts on the surface of the dough in a cross hatch pattern. 7. Cover with the cloche and bake in a preheated 450°F oven for 30 minutes. Reduce the heat to 400°F and continue baking until the bread is evenly browned and crisp, about 25 to 30 more minutes. 8. Cool the bread on a wire rack Cinnamon Swirl Raisin Bread Yield: 1 Large Turban Loaf For the Dough: For the Cinnamon Spread: • 1 cup whole milk • 2 Tablespoons water • 2 Tablespoons honey • ½ stick (2 ounces) unsalted butter • 1 ½ teaspoons active dry yeast • 3 ½ to 4 cups (16 ounces) unbleached all-purpose flour • 1 Tablespoon wheat germ • 1 ½ teaspoons fine sea salt • 1 cup raisins • ½ stick (4 ounces) unsalted butter • 3 Tablespoons light brown sugar • 2 Tablespoons ground cinnamon • 3 Tablespoons all-purpose flour 1. For the Dough: Combine the milk, water, honey and butter in a small sauce pan Heat

until the milk is too hot to touch. Remove from the heat and let the mixture cool to lukewarm, 80°F to 90°F. Stir in the yeast 2. Add the flour, wheat germ and sea salt Knead by hand or in the bowl of a mixer fitted with the dough hook until the dough is smooth and silky, about 5 minutes. Knead in the raisins 3. Form the dough into a ball and place in a lightly oiled bowl Cover tightly and let the dough ferment and rise until doubled in bulk, from 1½ to 3 hours, longer in very cold weather. 4. While the dough rises, make the Cinnamon Spread: Blend together the butter, sugar, cinnamon and flour into a smooth paste. 5. Dump the dough out onto a lightly floured work surface With a lightly floured rolling pin, flatten the dough into a rectangle that measures approximately 16 x 14 inches. 6. Using a spatula spread an even layer of the Cinnamon Spread across the center of the dough without touching the edges. Brush the edges of the dough with water. Fold in the shorter ends of the

dough Roll the dough into a tight tube Pinch the edges to seal the dough then roll the tube gently. 7. Coil the tube of dough tightly into a snail shape. 8. Sprinkle the base lightly with flour Transfer the formed dough onto the base. Cover with the cloche Let the dough proof until it expands 1½ times its size, about 30 to 45 minutes. 9. Using a serrated knife, slash the surface of the dough with a series of parallel cuts. Cover with the cloche and bake in a preheated 400°F oven until well risen and golden brown, approximately 45 to 50 minutes. Source: http://www.doksinet Gluten-Free Flax Bread • 1 ¼ cups lukewarm water, 80°F to 90°F Yield: 1 Medium Round Loaf • 1 Tablespoon xanthan gum • 1 cup (4 ½ ounces) white rice, millet or sorghum flour • 1 cup (4 ½ ounces) brown rice flour • 1 ½ cups (6 ounces) tapioca flour • 1 ½ teaspoons fine sea salt • 2 Tablespoons olive oil • 1 Tablespoon flax seeds, plus more • 2 Tablespoons

honey • 2 Tablespoons active dry yeast • 2 whole eggs to decorate the loaf • 1 teaspoon vinegar 1. Beat together the water, honey, yeast, xanthan gum, oil, eggs and vinegar in a Gracie’s Gluten Free Bread Yield: 1 Medium Round Loaf • 2 eggs • 1 egg white • 1 ½ cups almond flour • 1 cup cornmeal • 1 tbsp. sea salt or kosher salt • 1 ½ tsp. baking soda • 1/8 cup flaxseed meal • ½ tsp. apple cider vinegar • 1 tbsp. agave 1. Preheat the oven to 300°F degrees small bowl. 2. Combine the flours and sea salt in the bowl of a mixer fitted with the paddle 2. In a mixing bowl combine almond flour, cornmeal, flaxseed meal, salt and baking soda. Whisk together attachment. Add the liquid to the dry ingredients in the mixer Beat on high speed for three minutes. 3. In a separate bowl mix eggs, egg white, agave, apple cider vinegar, and agave 3. Using a moistened spatula, scrape the dough into a ball Dampen your hands under running water, then scoop the

dough out of the bowl. Form it into a ball 4. Dust the base lightly with rice flour Transfer the ball of dough onto the platter 4. Mix the wet ingredients into the dry ingredients 5. Place the dough in the center of the Emile Henry Bread Cloche Using the spatula or your hands, smooth the surface of the dough. Brush the dough with water and sprinkle with more flax seeds. 5. Cover the dough with the cloche Allow 6. Put the lid on and bake in the oven for 50 minutes. 7. After 50 minutes, remove the lid and the dough to rise until visibly lightened, turn the oven up to 350°F degrees. Bake about 25 to 30 minutes. for an additional 15 minutes. 6. Cover with the cloche and bake the loaf in a preheated 425°F oven until well 8. Remove from the oven and let cool completely before slicing. browned and cooked through, approximately 35 to 45 minutes. *It is delicious toasted with butter. Source: http://www.doksinet Gluten-Free Sea Salt and Rosemary Bread Yield: 1 Medium Round

Loaf • 4 ½ teaspoons active dry yeast • ½ cup + 2 tablespoons lukewarm water • 2 ½ teaspoons + 1 ½ teaspoons sea salt • 3 ½ - 4 cups gluten free all-purpose flour • 4 Tablespoons dry rosemary No-Knead Artisan Peasant Loaf Yield: 1 Large Round Loaf • 3 cups lukewarm water, about 100°F • 1 package instant yeast (2 ¼ teaspoons) • 1 ½ tablespoons kosher or other coarse salt (can decrease to 1 Tbsp. to taste) • 5 ½ - cups all-purpose flour, measured by the “scoop-and-sweep” method • ½ cup whole wheat flour, measured by the “scoop-and-sweep” method • ½ cup rye flour, measured by the “scoop-and-sweep” method • Cornmeal or parchment paper 1. Mixing and storing the dough: In a 5-quart container or bowl, mix yeast, water, and salt Add the flours, then use a wooden spoon, stand mixer, or high-capacity food processor to mix until uniformly moist. This will produce a loose dough 1. In a small bowl combine the yeast with the 2 tbsp water, mix to

hydrate Combine 3½ cups gluten free all-purpose flour, water, and yeast. If the dough feels a little wet add the other ½ cup of flour. Mix together with your hands 2. Add the 2½ tsp of sea salt and rosemary, mix into the dough 3. Place the dough into a lightly oiled bowl Cover with plastic wrap and let it rise for 2 hours at room temperature. 4. Place the bowl in the refrigerator for 2-3 hours 2. Cover with a lid (not airtight) Allow to rise at room temperature for about 2 hours 3. The dough can be shaped and baked the day it’s mixed, or refrigerated in a lidded container (not completely airtight) or a bowl loosely covered with plastic wrap for up to 10 days. The dough will be easier to work with after at least 3 hours refrigeration. 4. On baking day, sprinkle the surface of the dough with flour Cut off a 1-pound (grapefruit-size) piece of dough. Cover the remaining dough and refrigerate for baking additional loaves within 14 days; flavor will develop during storage. 5.

Sprinkling with more flour to prevent sticking, shape a smooth ball with your hands by gently stretching the surface of the dough around to the bottom on all four sides, rotating a quarter-turn as you go. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out during resting and baking. Shaping should take no more than 20 to 40 seconds 5. Preheat the oven to 450°F 6. Prepare a pizza peel with cornmeal or parchment, and allow the shaped loaf to rest on it for about 60 minutes. It does not need to be covered The bread may not rise much during this time 6. Lightly flour the bottom of the Emile Henry Bread Cloche with the gluten free 7. Thirty minutes before baking, preheat the top and bottom of a cloche near the center of the oven to 450ºF. all-purpose flour, about 2 tbsp. 7. Place the dough in the center and sprinkle the remaining sea salt on top. 8. Put the lid on and bake in the oven for 40 minutes. After 40 minutes, remove the lid, bake for

an additional 5-7 minutes. 9. Remove the cloche from the oven and let cool before slicing. 8. When the dough has rested, dust the top liberally with flour, then use a serrated knife to slash a ½-inch deep cross. 9. Slide the loaf off the peel and onto the preheated cloche Cover the bread with the top of the hot cloche. 10. Bake for about 25 minutes, remove the top of the cloche and continue baking for another 5 to 10 minutes, or until the crust is richly browned and firm to the touch. 11. Allow the bread to cool completely before eating THE NEW ARTISAN BREAD IN FIVE MINUTES A DAY By Jeff Hertzberg, M.D, and Zoë François Thomas Dunne Books / 978-1-250-01828-1 On sale October 22, 2013; $29.99 hardcover Source: http://www.doksinet A traditional bread oven at home! DO YOU KNOW THAT YOU CAN MAKE FRENCH BAGUETTES AT HOME? The secret lies in the baking, which requires a high level of carefully controlled humidity. The Emile Henry baguette mold recreates the same conditions that you

find in a traditional bread oven, without having to add water. The humidity is created at the beginning of the baking process thanks to the non-glazed ceramic, and the holes in the lid will help to make that texture which is so special to baguettes! How to make Perfect homemade baguettes! Source: http://www.doksinet The real FOR 3 BAGUETTES, YOU ONLY NEED: French The real The real French baguette baguette French baguette Preparation + resting time: Cooking: 1 1 2 PREPARE THE DOUGH 2 1 3 3 2 PREPARE THE DOUGH • WarmFIRST the water to around 40°C/110°F RISE 3 4 Water (1 cup) 1h10 Dried yeast (1 tsp) FO Plain flour (375 g) 3 FOR Water (215 g) YO 3 BAGUETTES, salt (1 tsp) Preparation + resting time: Fine1h10 YOU ONLY NEED Dried yeast (1 tsp) Cooking: 25 min 25 min 5 FIRST RISE 5 4 6 6 5 SECOND RISE • Cover the bowl with a teatowelRISE and leave to rise • Knead well again and divide the dough in 3 SECOND COOKING • Mix together the flour,

salt and yeast in a salad for about 40 minutes at room temperature and equal parts. Create your baguettes by rolling • Warm the water to around 40°C/110°F • Cover the bowl with a teatowel and leave to rise • Knead well again and divide the dough in 3 • Brush some water over the surface of bowl. Pour in the warm water and mix until you away from any draughts. the balls of dough on work surface until they • Mix together the flour, salt and yeast in a salad for about 40 minutes at room temperature and equal parts. Create your baguettes by rolling baguette and make deep slashes acros get a smooth ball of dough. are slightly longer than the holes in the mould. bowl. Pour in the warm water and mix until you away from any draughts. the balls of dough on work surface until they top. • Sprinkle some flour into the mould and place get a smooth ball of dough. are slightly longer than the holes in the mould. • Cook for 25 minutes at 240°C/460°F. the dough into the holes. Cover

with the • Sprinkle some flour into the mould and place • Cook for another 2 minutes without the lid and leave to rise for 20 minutes at room the dough into the holes. Cover with the get a nice and brown surface. temperature. • Knead well again divide the for dough in 3 equal lid and and leave to rise 20 minutes at roomparts. Create your baguettes by water to around 40˚C/110˚F. • Pre-heat the oven to 250°C/475°F. More recipes with the product or on www.emilehenrycom temperature. rolling the balls of dough on work surface until they are slightly longer than the holes • Pre-heat the oven to 250°C/475°F. More recipes with the product or on www.emilehenrycom PREPARE THE DOUGH • Warm the 4 Plain flour (3 cups) Fine salt (1 tsp) • Mix together the flour, salt and yeast in a salad bowl. Pour in the warm water and mix until you get a smooth ball of dough. FIRST RISE • Cover the bowl with a teatowel and leave to rise for about 40 minutes at room temperature and away

from any drafts. SECOND RISE in the mold. • Sprinkle some flour onto the mold and place the dough into the holes. Cover with the lid and leave to rise for 20 minutes at room temperature. • Pre-heat the oven to 250˚C/475˚F. COOKING • Brush some water over the surface of each baguette and make deep slashes across the top. • Cook for 25 minutes at 240˚C/460˚F. More recipes with the product at www.emilehenryusacom • Cook for another 25 minutes without the lid to get a nice and brown surface. Source: http://www.doksinet Emile Henry Baguette Baker Classic Baguette The Emile Henry Baguette Baker replicates cooking in a professional steam oven. Like the Bread Cloche, it works by trapping moisture that evaporates from bread dough. The moisture turns to steam, which keeps the bread dough moist during baking Once the moisture evaporates the loaves develop a crisp, thin crust and an appealing golden color. Whether this is your first time baking bread or you are an

experienced home baker, the Emile Henry Baguette Baker brings the flavor and aroma of fresh-baked bread into your kitchen. 1 teaspoon active dry yeast 3 Tablespoons water, warm (80-90°F) 3 cups (13 ounces) all-purpose flour Using Your Emile Henry Baguette Baker This booklet includes several bread recipes customized for baking in your Emile Henry Baguette Baker. But it is easy to use your own favorite recipe in the device For best results, place between 7 and 8 ounces of bread dough in each cavity in the base. This is a batch of bread dough made from approximately 3 to 3 1/2 cups of flour. This amount of dough will expand to fill each cavity evenly. The first few times that you use your Emile Henry Baguette Baker or when you bake dough that is especially sticky, sprinkle the cavities in the base generously with flour. This will help keep the bread from sticking. You may also brush them very lightly with vegetable oil To shape your dough into a baguette, first divide the dough into

three uniform pieces. Then roll each piece of dough into a tight ball. Let the dough sit covered with a towel for a few minutes. For each piece of dough, first flatten it into a rectangle about 6 inches wide Roll up the dough from the widest edge into a tight cylinder. Pinch the edges to seal it Then roll the dough back and forth under the palms of your hands until it is slightly longer than the cavities in the Baguette Baker. Transfer the dough to the flour-dusted mold Before baking, adjust your rack so that it is in the center of the oven. Then preheat your oven. When the dough is ready to bake, simply place the covered Baguette Baker on the rack. Because all ovens behave differently, test the temperature the first few times you use the device. Once you remove the cover of the Baguette Baker, check the bread after 10 additional minutes of baking to be sure it is browning evenly. You may find that your oven bakes more quickly or more slowly. If your bread is beginning to brown

noticeably, you may want to reduce your oven temperature 25°F to 50°F. Conversely, if the loaves seem noticeably soft and pale, increase the oven temperature 25°F to 50°F Then finish baking If you would like to bake several batches of bread in your Baguette Baker, mix the dough in stages staggered about 45 minutes apart. While one batch of dough is baking, proof the next loaves. You can proof long loaves of bread dough between the folds of a floured linen towel. This preserves the shape of the dough When ready to bake, transfer the proofed dough into the Baguette baker. If the Baguette Baker is still warm, your bread will bake more quickly. Just be careful when handing the device if it is very hot Yield: 3 Baguettes 1 teaspoon fine sea salt 1 cup (8 fluid ounces) water, tepid (65-70°F) 1. Dissolve the yeast in the 3 Tablespoons of warm water Add the flour, salt and remaining water Knead by hand or in the bowl of a mixer fitted with the dough hook just until the ingredients are

moistened. Let sit for 10 minutes. 2. Knead the dough by hand or for 5 minutes on low speed in a mixer The dough will start to form a ball but will still be sticky and will adhere to the sides of the bowl. Scrape down the sides of the bowl with a spatula. Knead 5 more minutes until the dough is smooth and forms a ball It will be soft and elastic 3. Place the dough into a greased bowl Let it rise for 3 to 4 hours until more than doubled in bulk and small bubbles appear on the surface of the dough. 4. Press down the dough Let it rise for another hour Preheat the oven to 450°F 5. Working on a lightly floured surface, divide the sticky dough into 3 uniform pieces Roll each piece into a tight ball. 6. Roll out each piece of dough slightly longer than the length of the cavities in the mold 7. Dust the cavities in the Emile Henry Baguette Baker generously with flour Transfer the formed dough into the mold. Cover and let the dough proof until expanded 1 1/2 times in size, from 30 minutes to

an hour depending on the temperature of the dough and the temperature in your kitchen. 8. Sift a light layer of flour over the dough if desired Using a serrated knife, score the surface of the each loaf in three or four places. 9. Cover and place on the center rack of the oven Bake for 20 to 25 minutes Carefully remove the lid and continue to bake the baguettes for 10 to 15 more minutes until golden brown and crackling. 10. Cool the bread on a wire rack Whole Wheat Baguette 1 teaspoon active dry yeast 1/3 cup (2 1/2 fluid ounces) water, warm (80-90°F) 1 cup (4 1/3 ounces) whole wheat flour 2 cups (8 3/4 ounces) all-purpose flour Yield: 3 Baguettes 1 tablespoon wheat germ, optional 1 teaspoon fine sea salt 1 cup (8 fluid ounces) water, tepid (65-70°F) 1. Dissolve the yeast in 1/3 cup of warm water Add the whole wheat and all-purpose flours, wheat germ, salt and remaining water. Knead by hand or in the bowl of a mixer fitted with the dough hook just until the ingredients are

moistened. Let sit for 10 minutes 2. Knead the dough by hand or for 5 minutes on low speed in a mixer The dough will start to form a ball but will still be sticky and will adhere to the sides of the bowl. Scrape down the sides of the bowl with a spatula. Knead 5 more minutes until the dough is smooth and forms a ball It will be soft and elastic 3. Place the dough into a greased bowl Let it rise for 3 to 4 hours until more than doubled in bulk and small bubbles appear on the surface of the dough. 4. Press down the dough Let it rise for another hour Preheat the oven to 450°F 5. Working on a lightly floured surface, divide the sticky dough into 3 uniform pieces 6. Form each piece into a tight ball 7. Roll out each piece of dough slightly longer than the length of the cavities in the mold 8. Dust the cavities in the Emile Henry Baguette Baker generously with flour Transfer the formed dough into the mold. Cover and let the dough proof until expanded 1 1/2 times in size, from 30 minutes to

an hour depending on the temperature of the dough and the temperature in your kitchen. 9. Sift a light layer of flour over the dough if desired Using a serrated knife, score the surface of the each loaf in three or four places. 10. Cover and place on the center rack of the oven Bake for 20 to 25 minutes Carefully remove the lid and continue to bake the baguettes for 10 to 15 more minutes until golden brown and crackling. 11. Cool the bread on a wire rack Source: http://www.doksinet Artisan Style No Knead Baguette Yield: 3 Baguettes Baguette Dough Made in the Food Processor Yield: 3 Baguettes 1/2 teaspoon active dry yeast 3 cups (13 ounces) bread flour 3 cups (13 ounces) all-purpose flour 3/4 teaspoon active dry yeast 1 1/4 cups (10 fluid ounces) water, warm (80-90°F) 1 teaspoon fine sea salt 1 teaspoon fine sea salt 1 cup + 2 tablespoons (9 fluid ounces) water, tepid (65-70°F) 1. Dissolve the yeast in the warm water in a large bowl Add the flour and salt to the bowl

Stir with a spoon or your bare hands just until all of the flour is moistened. 2. With wet hands, gather the dough up into a ball Cover and let the dough rise for 3 to 5 hours at room temperature. Use the dough immediately or refrigerate the dough, covered for 12 to 24 hours before using. 3. Scrape the dough out onto a lightly floured surface Form it into a loose ball then divide the dough into 3 uniform pieces. 4. Preheat the oven to 450°F 5. Roll out each piece of dough slightly longer than the length of the cavities in the mold 6. Dust the cavities in the Emile Henry Baguette Baker generously with flour Transfer the formed dough into the cavities in the mold. Cover and let the dough proof until expanded 1 1/2 times in size, from 30 minutes to an hour depending on the temperature of the dough and the temperature in your kitchen. 7. Sift a light layer of flour over the dough if desired Using a serrated knife, score the surface of the each loaf in three or four

places. 8. Cover and place on the center rack of the oven Bake for 20 to 25 minutes Carefully remove the lid and continue to bake the baguettes for 10 to 15 more minutes until golden brown and crackling. 9. Cool the bread on a wire rack 1. Place the flour, salt, and yeast in the bowl of a food processor fitted with the metal blade With the machine running, slowly pour in all of the water and process for a few seconds until the dough comes into a ball. Then process for 30 more seconds The dough should reach 80°F when measured with an instant read thermometer. (If the dough is cooler, pulse the dough in 5 second increments until it warms.) 2. Place dough in a large ungreased bowl, covered with plastic wrap Ferment the dough 2 to 3 hours at room temperature. Use the dough immediately or refrigerate the dough, covered for 8 to 12 hours before using. 3. Scrape dough onto a lightly floured work surface Divide the dough into 3 uniform pieces Shape the dough into rough balls and let

the dough rest, covered for 15 to 20 minutes. 4. Roll out each piece of dough slightly longer than the length of the cavities in the mold 5. Dust the cavities in the Emile Henry Baguette Baker generously with flour Transfer the formed dough into the cavities in the mold. Cover and let the dough proof until expanded 1 1/2 times in size, from 30 minutes to an hour depending on the temperature of the dough and the temperature in your kitchen. 6. Sift a light layer of flour over the dough if desired Using a serrated knife, score the surface of the each loaf in three or four places. 7. Cover and place on the center rack of the oven Bake for 20 to 25 minutes Carefully remove the lid and continue to bake the baguettes for 10 to 15 more minutes until golden brown and crackling. 8. Cool the bread on a wire rack *The long slow fermentation gives this bread a complex flavor. Even though this bread dough is not kneaded, the * Recipe adapted from The Best Bread Ever: Great Homemade Bread

Using Your Food Processor gluten is developed. This no knead bread bakes into loaves with irregular holes and a chewy crust Charles Van Over, Broadway Books 1997. Source: http://www.doksinet EMILE HENRY USA 802 Centerpoint Blvd. New Castle, DE 19720 Phone (302) 326-4800 Fax (302) 326-4810 Email: info@emilehenryusa.com