So again it is simple!! First get that scale out of the bathroom give it a clean wipe!!!!!Yes we are going to use weight as it is the most efficient way to succeed your bread. Why? because using a measuring cup is not always reliable as we all measure differently and get frustrated when it does come out!!!!! Sounds familiar? and we are making 4 loaves of bread, as why go through all these trouble just for one!
I use our local Bread Flour from Great River Mills (unbleached and organic), good water from the well, if not, know where you water is from! Yeast? buy it from a reliable source as I do not trust those little packages in the stores. That being said here we go, and right away this the way we did it on the farm back in Brittany! Take 5# of good bread flour -3& 1/2 # of warm water! Oh! and water weight and measure the same!!!! so this means 7 C of water and then 2 oz of yeast which is about 4 Tbs.
Mix it all together and let it rise to double the size. Oh! about 1 hour or so depending on how warm it is where you set it. It likes to be warm so with the weather we are having I set it near heat register covered with plastic wrap and a towel. The plastic wrap works like a proofing machine meaning it keeps the moisture high and warm in the bowl.
Shape it into loaves, line bowls with a towel, sprinkle generously with flour, invert the loaves seam side down , let rise to almost double about 45 minutes , preheat the oven at 450, invert the loaves onto a baking sheet or baking stone sprinkle with cornmeal , bake for 1 hour until crisp and golden brown.
your reward is to slice into it while it is warm!!!!!! Top it off with the apple sauce!!!!!
Bon Appetit
PS: you can cut the recipe in 1/2!!!!!!
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