Pretty Good Bread
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
- 1 cup water
- 2 tsp salt
- water
- 2 tbs oil
- 3 tbs honey
- 4.5 cups flour bread-flour
- .5 cup wheat germ
- 3 tsp yeast, instant
- Carbohydrate 89.2416766692565 g
- Cholesterol 0 mg
- Fat 13.7556996109452 g
- Fiber 0.617049476163423 g
- Protein 1.09996953178514 g
- Saturated Fat 1.78847380566783 g
- Serving Size 1 1 Serving (142g)
- Sodium 2.73786458467797 mg
- Sugar 88.624627193093 g
- Trans Fat 0.685184584663319 g
- Calories 470 calories
Make a poolish (sponge) the day before you make the bread. 1 cup of water, 1 cup of flour, pinch of yeast. Let sit overnite. The next day mix the dry ingredients in a stand mixer. You should have 3.5 cups of flour remaining. Add the poolish. Add the oil and honey. Mix. Add water until you get a slightly wet ball of dough. Be careful; it's easy to add too much water. Knead (using the mixer) again for 4-5 minutes. Let it rest for 12 minutes. This will hydrate the dough. Knead again, this time for 8-9 minutes. Put in a warm place and let it rise. Punch down when doubled. Let rise again. Form into boule, loaf, baquette or batard, slashing the top. Preheast oven to 450 for 10 minutes. Put bread in oven (on a clay tile if you gots) and reduce temp to 400. Bake 30-35 minutes.
