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Ingredients
- 2 1/4 tsp yeast
- 1 cup water (110-120 degrees)
- 2 Tbsp room temperature milk
- 1 Tbsp dark brown sugar
- 3 Tbsp butter
- 1 tsp kosher salt
- 2 1/2 - 3 cups bread flour
- 4 quarts water
- 1/2 cup baking soda
- kosher salt to taste
- 2 Tbsp melted butter
Details
Servings 4
Preparation time 95mins
Cooking time 117mins
Preparation
Step 1
Add yeast, water, milk, brown sugar, and butter into a large bowl. Whisk until all are combined. Let mixture rest 10 minutes to activate yeast. Mix in kosher salt. Start by adding 2 cups of flour to the bowl, combining with other ingredients. Add more flour as needed.
The dough should form a slightly tacky but firm ball. Oil the bowl, place the dough ball in the bowl, and cover with a damp towel for 30 minutes. After 30 minutes, knesd the dough by hand or with a machine, at least 5-10 minutes, until the dough is elastic and satiny. Place dough back in bowl and recover for 1 hour.
Preheat oven to 400. Bring 4 quarts of water to a boil. When water is boiling, SLOWLY add the baking soda.
Remove dough from bowl and gently degas it. Form 2 separate balls. Drop balls into water and soda, one at a time, for no longer than 30 seconds. Turn to cover both sides. Drain excess water from dough and place on an oiled baking sheet. Repeat with second dough ball.
Sprinkle kosher salt over the bread then use a knife to cut slits on top of dough to give it room to expand.
Bake 22 minutes, rotating baking sheet once.
Remove from oven and immediately brush with melted butter to garantee a soft crust.
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