Steam Baked Bread
Baked in the Steam Baking Master Baparoma pan.
- 2 1/2 cups (410 g) all purpose flour
- 1 cup (235 g) water
- 1 1/2 t (6 g) salt
- 2 1/4 t (7 g) active dry yeast
Place the measured amounts of flour, water, salt and yeast in the mixing bowl of a stand mixer. Using the dough hook, mix for 1 minute at speed 1, then 3 minutes at speed 2.
Increase the speed to 3 and continue to knead for 10 minutes.
Cover the dough in the bowl with plastic wrap. Leave for 45-60 minutes.
Remove the dough from the bowl, hand knead it a few times on a flat surface (not necessary to flour the surface), divide the dough into two pieces of equal size and shape them into balls. If you only have one Steam Baking Master, place one piece of dough into a bowl, cover the bowl with plastic and keep in the refrigerator until the first loaf is baked.
Press the balls down. Use a rolling pin and fingertips to press the dough into 10 x 6 inch rectangles. Since the dough will resist extension, rest the dough when necessary (or use a dough relaxer).
Roll up the dough as tight as possible into cylinders then pinch the seams together with fingertips.
Extend the dough to 14 inches by pressing and rolling using both hands. The dough will resist extension so rest it a couple of times. Do not shape the dough directly from balls into long cylinders.
Prepare the Steam Baking Master pan by adding 1/2 oz water into the central water reservoir and 1/4 oz water into each of the side reservoirs of the lower pan. Lightly grease the upper pan with cooking spray.
Place the dough on the upper pan and make 4 diagonal cuts using a serrated knife or razor blade (not deeper than 1/4 inch). Place the cover on the pan.
Proof (rise) the dough at a warm place until the dough volume doubles (1 - 1 1/2 hrs).
Turn the oven on and set the oven temperature to 425. It is not necessary to preheat the oven.
Bake for 37 - 40 minutes or until the bread is crispy and the color is golden brown.