For the Focaccia:

• 4 cups (500g) bread flour��
• 2 tsp active or instant yeast (see note)
• 2 tsp salt + more for the top
• 2 cups (480ml) warm water
• 3-4 tbsp olive oil
• Butter for the pan
• Fresh rosemary
  

For the Citrus Curd:

• 2 egg yolks (60g) or 1 large egg
• ¼ cup (50 g) granulated sugar
• ¼ cup (60ml) fresh lemon juice or blood orange juice (about 1 lemon)
• Zest of 1 lemon
• ½ tsp roughly chopped fresh rosemary
• 4 tbsp (56g) unsalted butter, cubed, room temperature

NOTE: If using active yeast, mix it together with the warm water and allow to rest for 15 minutes. Then proceed with the recipe.

Directions-

1. In a large bowl, whisk together the flour, salt, and instant yeast (if using). Stir in the warm water (with or without the active yeast) until it comes together.��
2. Cover the bowl with a tea towel and let rest about 1.5 to 2 hours in a warm spot in your house until double in size.
3. With oiled hands, gently pull the dough away from the sides of the bowl then pull up on one side of the dough and fold it up and over the dough. Turn the bowl 90 degrees and repeat. Do this about 6 times until the dough forms a ball.
4. Grease a 9x13 ceramic pan with butter and a couple tablespoons of olive oil.
5. Pour out the dough in the middle of the pan, cover, and allow to double in size to fill the pan, about 1 hour.
6. Meanwhile, make the citrus curd.
7. In a small to medium saucepan, whisk together the egg yolks and granulated sugar. Add the zest and citrus juice, along with the rosemary.
8. Whisk constantly over medium heat until it just starts to boil.��
9. Turn off the heat and add the butter. Whisk until the butter has melted and completely incorporated.
10. Pour into a small bowl to cool at room temperature.
11. To finish the focaccia, oil your hands and use your fingers to make indentations in the dough.
12. Dollop the cooled citrus curd over the top aiming for the indentations and sprinkle with sea salt and fresh rosemary.
13. Bake 25 to 30 minutes until golden brown!

Enjoy!

Recipe by Molly J. Wilkinson of

Ingredients-

• 700 g all-purpose flour��
• 300 g whole wheat flour��
• 20 g / 2 tbsp. coarse salt��
• 10 g / 1 tbsp. dry active yeast��
• 570 g warm water, 40°C��
• 10 g butter for the baker��

Directions-

1. Heat the water to around 40°C.��
2. Mix the flour, salt and dried yeast in a mixing bowl.��
3. Pour in the warm water and knead together into a smooth ball of dough.��
4. Cover the bowl with a cloth and leave to rise for 30 minutes at room temperature.��
5. Grease and sprinkle flour over the inside of the loaf baker.��
6. Knead the dough again by hand to release the carbon dioxide.��
7. Shape it into a cylinder and place in the loaf baker.��
8. Put the lid on top and leave to rise for 60 minutes at room temperature.��
9. Pre-heat the oven to 240°C / Gas mark 8.��
10. Brush the top of the loaf with water.��
11. Sprinkle flour over the shaped dough and make incisions in the surface about ½ cm deep, without pressing down too hard.��
12. Put the lid on and place in the pre-heated oven.��
13. Bake for 45 minutes at 240-260°C.��
14. Leave to cool for 5-10 minutes out of the oven, then remove from the loaf baker.��

• 2 cups warm water
• 2 teaspoons sugar
• 1 tablespoon dry active yeast
• 4 ¾ cups flour
• 1 tablespoon salt
• ¾ cup olive oil
• 4 cloves garlic thinly sliced
• 1 sprig rosemary chopped
• 1 tablespoon Herbs de Provence
• 10 cherry tomatoes sliced lengthwise (optional)
• Additional salt and pepper to taste

Directions:

1. In a standing mixer with a dough hook, add the warm water, sugar and dry active yeast, stir well and let stand for 10 minutes until bubbly.
2. Add flour, salt and mix on medium speed for 5 minutes until the dough comes together. It should look sticky.
3. Transfer dough into a large bowl that’s been drizzled with ¼ cup of the olive oil.
4. Cover with plastic and let rest for 2 1/2 hours.
5. In a focaccia pan lined with parchment, drizzle another teaspoon of olive oil over the parchment.
6. Transfer the dough into the focaccia pan, spreading it out evenly. Cover with plastic again and let rest for 2 hours or until dough doubles in size.
7. Preheat oven to 450 degrees. Remove plastic from the pan and gently press dimples into the dough. Drizzle with more olive oil and generously sprinkle with salt. Bake for 20 minutes.
8. Remove from the oven, sprinkle partially cooked dough with the Herbs de Provence and rosemary. Place the garlic slices inside the dough dimples. Add cherry tomatoes.
9. Finish baking for another 15 – 20 minutes until browned. Drizzle with olive oil and a light sprinkling of salt and pepper. Let cool slightly.
10. Enjoy!

Recipe by Katherine of

For the Overnight Starter:

• 1 cup (8 ounces) warm water, 75°F to 80°F
• ⅛ teaspoon instant yeast
• 1 ½ cups (7.5 ounces) bread flour
• 1/3 cup (2.5 ounces) stone ground rye flour

For the Dough:

• 1 ½ cups (12 ounces) warm water, 75°F to 80°F
• ½ teaspoon instant yeast
• 2 ½ cups (11 ounces) all-purpose flour
• 1 cup (4 ounces) whole wheat flour
• ¾ teaspoon salt

Instructions:

1. To make the Overnight Starter: Dissolve the yeast in the water. Stir in the flours using a rubber spatula or your hand and a dough scraper to make soft dough.
2. Cover tightly and place the starter in a draft-free place for 10 to 16 hours.
3. To make the Dough: Pour the water into a large wide bowl. You’ll mix and knead the dough in this bowl. Add the overnight starter and the yeast. Let is soften for a minute or two. Add the flours and salt.
4. Using a rubber spatula or a plastic dough scraper, stir the water into the flour.
5. Scrape the edge of the bowl and stir until all of the flour is moistened. Keep scraping and folding the dough over onto itself for 3 to 4 minutes until you have a moist, sticky mass. Let the dough sit for 5 to 10 minutes. As the dough sits, the starches in the flour will absorb some of the water in the dough.
6. Generously flour a work surface or large silicone baking mat. Scrape the sticky dough onto the floured surface, then sprinkle it with some flour. With floured fingertips and a dough scraper, scrape the dough into a round shape. Lift up the dough with one hand, stretch it then fold it over itself. Keep lifting and folding for 4 to 5 minutes. The dough will start to come alive under your hands but it will still be very sticky. Resist the urge to add too much flour.
7. Gather the dough up into a loose ball. Place it in a bowl or plastic container. Cover and let the dough ferment and rise until double in bulk, for 2 ½ to 3 hours.
8. Scrape the dough out onto a well floured work surface or large silicone baking mat. With floured hands, gather the dough into a round shape by tucking in the dough on each side. Then place your hands under the top edge of the rough ball of dough. Pull it towards you, dragging the dough along the work surface to stretch it tightly.
9. Generously flour a cloth-lined banneton. Or line a 12-inch bowl with a clean linen towel. Flour the towel generously. Slide your hands under the formed dough and plop it into the banneton or cloth-lined-bowl. Cover with a kitchen towel and let the dough proof until it has gained 50% in volume. It will be soft but still spring back slowly when pressed with your finger. This may take from 30 minutes to an hour, depending on how warm your kitchen is.
10. Thirty minutes before baking, put the oven rack on the second shelf from the bottom of the oven and place a baking stone on the rack. Place a small pan for water on the floor of the oven and preheat it to 475°F.
11. Uncover the loaf and invert it onto a peel or the back of a baking sheet that has been sprinkled generously with rice flour. If it seems to stick to the cloth in the banneton or bowl, use your fingers to pry the dough gently from the basket. Don’t worry if you slightly dent the loaf. Unless the surface is torn, most dents will disappear once the bread is baked.
12. Make 4 slashes across the top of the loaf, 2 horizontal and 2 vertical, to form a large square in the center. Dust lightly with flour if you like.
13. Pour about ½ cup of boiling water into the pan in the oven then slide the loaf directly onto the baking stone. Bake for 20 minutes. Then rotate the bread so that it bakes evenly for another 35 to 40 minutes. Bake until the crust is a deep, dark brown and the bread makes a nice hollow sound when tapped on the bottom, for about 55 minutes to an hour. Or, insert an instant-read thermometer into the bread, and if the internal temperature is 205°F to 210°F the bread is done.
14. Remove the bread from the oven and place it on a wire rack to cool completely before cutting.

Recipe by Priscilla of

• 3 cups (13 ounces) all-purpose flour
• 1 teaspoon fine sea salt
• ¾ teaspoon active dry yeast
• 1 cup + 2 tablespoons (9 fluid ounces) water, tepid (65-70°F)

Instructions:

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. Preheat the oven to 450°F.
4. 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.
5. Roll out each piece of dough slightly longer than the length of the cavities in the mold.
6. Dust the cavities in the ���ֵ羺 Baguette Baker generously with flour. (Or line a baking sheet with parchment and sprinkle it with rice flour.*) Transfer the formed dough into the cavities in the mold or onto the baking sheet. Cover and let the dough proof until expanded 1 ½ 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.

���dzٱ��:��If you are using a baking stone. Thirty minutes before baking, put the oven rack on the second shelf from the bottom of the oven and place a baking stone on the rack. Place a small pan for water on the floor of the oven and preheat it to 450°F. When the dough has proofed, pour ½ cup of boiling water into the pan placed on the bottom of your oven to create steam.

Recipe adapted by Priscilla of from 'The Best Bread Ever: Great Homemade Bread Using Your Food Processor Charles Van Over, Broadway Books 1997'

• 1 teaspoon instant yeast
• 1 ½ cups(10 fluid ounces) water at 75°F
• 3 ½ cups (1 pound) organic all-purpose flour
• 1 ½ teaspoons Kosher salt
• 2 Tablespoons wheat germ
• 2 Tablespoons granulated sugar
• 2 Tablespoons unsalted butter, melted

Instructions:

1. Grease an 8 or 9-inch loaf pan. (See Note.)
2. Pour the water into the bowl of a stand mixer fitted with the dough hook. Add the yeast and let it dissolve for 5 minutes.
3. Add the flour, salt, wheat germ, sugar and melted butter.
4. Knead the dough for 4 to 5 minutes on low speed. 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 a few more minutes until the dough is smooth and forms a ball. It will be soft and elastic.
5. Place the dough into a greased bowl. Let it rise for 2 to 3 hours until more than doubled in bulk.
6. Press down the dough. Form it into a tight ball then roll it into a loaf shape. Place it, seam side down, into the prepared loaf pan.
7. Let the dough proof until it has expanded 1 ½ times in size, for approximately 30 minutes to an hour.
8. Thirty minutes before baking, place a small pan for water on the lowest oven rack. Position a second rack in the middle of your oven. Preheat the oven to 400°F.
9. Brush the surface of the dough with melted butter. Using a serrated knife, score the surface of the loaf lengthwise.
10. Place the pan in the oven. Pour about ½ cup of hot water into the pan on the bottom of the oven. Bake for 35 to 40 minutes. The bread will be deep brown and well risen.
11. Place the pan on a wire rack to cool for 10 minutes then unmold the loaf. Leave the loaf on the wire rack until cool.

���dzٱ��:��This was baked��in an ���ֵ羺 covered loaf pan. It gives the bread a golden crust. Because there is a lid, you don’t need to add steam to the oven. When using the covered baker, preheat the oven to 450°F. Butter the mold and dust it lightly with flour before using.

Recipe by Priscilla of

• 4 ¾ ounces (1 cup) raisins
• 9 fluid ounces (1 cup + 2 Tablespoons) water, 90°F
• 1 egg
• 1 Tablespoon dark brown sugar
• 2 Tablespoons melted butter
• 1 teaspoon instant yeast
• 5 ounces (1 cup) King Arthur stone-ground whole wheat flour
• 9 ½ ounces (2 cups) King Arthur all-purpose flour
• 1 teaspoon kosher salt
• 2 Tablespoons ground cinnamon
• 4 tablespoons granulated sugar

Instructions:

1. Cover the raisins with boiling water. Let them sit 5 minutes then drain the raisins in a colander.
2. Place the water, egg, sugar, butter and yeast in the bowl of a stand mixer fitted with the dough hook. Stir just to break up the egg yolk and moisten the yeast. Add the flours and salt.
3. Mix on medium speed for a minute or two until the dough comes together. Stop the machine. Scrape down the sides of the bowl then knead on medium speed for 4 to 5 minutes.
4. Add the raisins and knead for another minute or two until they are blended into the dough.
5. Place the dough into a bowl. Cover and let the dough ferment and rise for 2 to 3 hours.
6. Lightly grease a 9-inch X 5-inch loaf pan.
7. Scrape the dough out onto a silicone baking mat. Use moist hands to form the dough into a ball then flatten it out into a rectangle, about 10 x 12 inches. Combine the cinnamon and sugar. Sprinkle it evenly over the surface of the flattened dough. Roll the dough up into a tight log. Place it in the pan, tucking the ends under if the log is too long to fit into the pan.
8. Let the dough proof until it has expanded 1 ½ times in size and crests the bread pan, for approximately 45 minutes to an hour.
9. Thirty minutes before baking, place a small pan for water on the lowest oven rack. Position a second rack in the middle of your oven. Preheat the oven to 425°F.
10. Sprinkle the surface of the loaf with rice or all-purpose flour. Slash the top of the dough in one long stroke with a serrated knife.
11. Place the pan on the middle rack in the oven. Pour about ½ cup of hot water into the pan on the bottom of the oven. Bake until well risen, golden brown, for 40 to 45 minutes. It will make a hollow sound when tapped on the bottom.
12. Cool on a wire rack before slicing.

Notes: This was��baked in an ���ֵ羺 Covered Loaf Baker. It gives the bread a golden crust. Because there is a lid, you don’t need to add steam to the oven. When using the covered baker, preheat the oven to 450°F. Butter the mold and dust it lightly with flour before using.

Recipe by Priscilla of

Anyone can make naturally fermented or sourdough bread. The process of making crunchy, tangy sourdough loaves is rewarding, but it requires time, patience, and practice. Many home bakers who love making sourdough bread have a routine; they make sourdough bread every week to keep their starter active and to improve their skills.

To create delicious and beautiful sourdough bread you need to pay attention to a few things.

An Active Starter

You need an active, bubbling sourdough starter. (See recipe and tips from KingArthurBaking.com on page 10-11) This process takes time. It may take anywhere from 7-14 days to build a strong enough starter to raise a loaf of bread.

When you make your dough, your starter must be visibly active with large bubbles. A healthy strong (or ripe) starter will double or triple 6-8 hours after feeding.

Elastic, Springy Dough

The elastic network of proteins in yeast dough traps gases to make dough rise. Because there are fewer yeast organisms in natural starter than in commercial yeast, you must capture all the gas that escapes. To do this, your dough needs to be properly kneaded or folded until it is springy and elastic.

Warm Temperatures

Yeast loves the same temperatures as people do, 70°F - 80°F and yeast will be in heaven. In cooler temperatures, the yeast becomes sluggish.

Bread dough will rise very slowly at cool temperatures. At warm temperatures, the yeast becomes very active. And bread dough will rise quickly. Because there are fewer yeast organisms in natural starter, being aware of your room temperature is very important. Unless directed otherwise, keep your dough covered in a warm draft-free place. This will help it rise.

Dough made with natural starter may take twice as long to rise as dough made with prepared yeast. Maintaining steady, warm room temperatures is important when working with sourdough bread dough.

A Gentle Touch

When handling sourdough bread, use a gentle touch. Resist the urge to aggressively punch down your dough or flatten it out before shaping. You need to preserve the gas bubbles in the dough to help it rise during baking.

Steam in the Oven

A burst of steam in the oven helps sourdough bread rise when baked. Your covered ���ֵ羺 bread baker traps moisture from the dough and turns it to steam. Properly prepared sourdough will bake into a well risen loaf with a crisp crust in your covered baker.

Sourdough Bread Recipes

Use your favorite sourdough bread recipe in your ���ֵ羺 bread baker. Select a recipe

with the amount of flour recommended for your bread baker. Just remember to account for the flour in your starter, which is usually half the amount of starter. In other words, 1/2 cup of starter contains approximately 1/4 cup of flour and 1/4 cup of water. Account for the 1/4 cup of flour in your calculation of how much flour your recipe uses.

Homemade Sourdough Starter

Recipe and tips provided by:

Ingredients:

To begin your starter:

• 1 cup King Arthur Whole Rye (pumpernickel) or Whole Wheat flour
• 1/2 cup cool water

To feed your starter:

• scant 1 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup cool water (if your house is warm), or lukewarm water (if your house is cool)

Directions:

Day 1:��Combine the pumpernickel or whole wheat flour with the cool water in a non- reactive container. (If you have only all-purpose flour, you can use it. But it may take an additional day or two to get going.) Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as���� it grows; we recommend at least 1-quart capacity. Stir everything together thoroughly; make sure there’s no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See TIPS* for advice about growing starters in a cold house.

Day 2:��You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (about 1/2 cup), and add to the remainder a scant 1 cup King Arthur Unbleached All-Purpose Flour, and 1/2 cup cool water (if your house is warm); or lukewarm water (if it’s cold). Mix well, cover, and let the mixture rest at room temperature for 24 hours.

Day 3:��By the third day, you’ll likely see some activity — bubbling, a fresh, fruity aroma, and some evidence of expansion. It’s now time to begin��two feedings daily, as evenly spaced as your schedule allows. For each feeding, stir down the starter and measure out a generous 1/2 cup. Discard any remaining starter. Add a scant 1 cup King Arthur Unbleached All-Purpose Flour, and 1/2 cup water to the reserved starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating.

Day 4:��Measure out a generous 1/2 cup of starter and discard any remaining starter. Repeat steps from��Day 3.

Day 5:��Measure out a generous 1/2 cup of starter and discard any remaining starter. Repeat step from��Day 3. By the end of Day 5, the starter should have at least doubled in volume. You’ll see lots of bubbles; there may be some little “rivulets” on the surface, full of finer bubbles. Also, the starter should have a tangy aroma — pleasingly acidic, but not overpowering. If your starter hasn’t risen much and isn’t showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create a vigorous (risen, bubbly) starter. See TIPS*.

Once the starter is ready, give it one last feeding. Measure out a generous 1/2 cup of starter and discard any remaining starter. Feed as usual. Let the starter rest at room temperature for 6-8 hours; it should be active, with bubbles breaking the surface.

Remove however much starter you need for your recipe — typically no more than about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you’ve made enough for your recipe plus 1/2 cup to keep and feed again.

Transfer the remaining 1/2 cup of starter to its permanent home: a crock, jar, or whatever you’d like to store it in long-term. Feed this reserved starter with 1 scant cup of flour and 1/2 cup water, and let it rest at room temperature for several hours, to get going, before covering it. If you’re storing starter in a screw-top jar, screw the top on loosely rather than airtight.

Store this starter in the refrigerator. Feed it regularly; we recommend feeding it with a scant 1 cup flour and 1/2 cup water once a week.

TIPS*

Why do you need to discard half the starter?��It seems so wasteful... But unless you discard starter at some point, eventually you’ll end up with a very large container of starter. Also, keeping the volume down offers the yeast more food to eat each time you feed it; it’s not fighting with quite so many other little yeast cells to get enough to eat. You don’t have to actually discard it if you don’t want to, either; you can give it to a friend, or use it to bake. There are quite a few recipes on KingArthurBaking.com using “discard” starter, including pizza crust, pretzels, and waffles, and even chocolate cake. If you’re still uncomfortable dealing with discard, though, try maintaining a smaller starter: the smaller the starter, the smaller the amount of discard.

Why does this starter begin with whole-grain flour? Because the wild yeast that gives sourdough starter its life is more likely to be found in the flora- and fauna-rich environment of a whole-grain flour than in all-purpose flour. What if all you have is all-purpose flour, no whole wheat? Go ahead and use all-purpose; you may find the starter simply takes a little longer to get going. Also, if you feed your starter on a long-term basis with anything other than the all-purpose flour called for here, it will probably look different (thicker or thinner, a different color) and act differently as well. Not to say you can’t feed your starter with alternate flours; just that the results may not be what you expect.

Should you use bottled water?��Unless your tap water is so heavily treated that you can smell the chemicals, there’s no need to use bottled water; tap water is fine.

A note about room temperature:��the colder the environment, the more slowly your starter will grow. If the normal temperature in your home is below 68°F, we suggest finding a smaller, warmer spot to develop your starter. For instance, try setting the starter atop your water heater, refrigerator, or another appliance that might generate ambient heat. Your turned-off oven — with the light turned on — is also a good choice.

Regarding the duration of everyday feeding, here is some great advice: “Conditions vary so widely that 7 days can be far too little. I’ve learned the key is to watch for a dramatic and consistent rise in the jar — at least doubling between 1 and 4 hours after feeding. This could be 7 days or less after you begin, or it could be three weeks (for me it was 12 to 14 days). Bakers may want to watch for this phenomenon, rather than watch the calendar.”

��

/pages/bread-101

3 cups (680g) lukewarm water

8 cups (964g) King Arthur Unbleached All-Purpose Flour

1 tablespoon (18g) salt

1 tablespoon instant yeast

Instructions

Find a large (6-quart) bowl or bucket, for dough storage in the fridge. Lightly grease the bowl or bucket.

Place the water directly into the bowl or other large container.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the dry ingredients to the water, and stir to combine. Mix until there are no dry spots; the texture of the dough should be fairly soft.

Knead the dough gently for a few minutes, by hand; it'll be very sticky. Or knead for 1 or 2 minutes in a stand mixer. Cover the container, and let the dough rest at room temperature for 2 hours.

Refrigerate overnight, or for up to 7 days.

To bake bread: Scoop out about scant 2 pounds of dough (about 30 oz.). Place on a greased work surface.

Divide the dough into 5 equal pieces and shape each piece of dough into a rough, slightly flattened oval.

Fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten slightly, and fold lengthwise and seal again.

With the seam side down, cup your fingers and gently roll the of dough into an 8" log.

Lightly grease and flour the cavities of the ���ֵ羺 Mini Baguette Baker. Place the logs seam-side down onto the pan. Cover them with lightly greased plastic wrap, and allow the loaves to rise till very puffy, about 1 1/2 hours. Towards the end of the rising time, preheat your oven to 450°F.

Slash the baguette three or four times on the diagonal.

Put the lid on and bake until a very deep golden brown, 25 to 30 minutes. Remove from the oven and cool on a rack.

Starter (poolish)

1/2 cup (113g) water, cool

1/16 teaspoon active dry yeast or instant yeast

1 cup (120g) King Arthur Unbleached All-Purpose Flour

Dough

1 1/2 teaspoons active dry yeast or instant yeast

1 cup + 2 tablespoons (255g) water, lukewarm

all of the starter

3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour*

2 teaspoons (12g) salt

Instructions

1. To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.
2. To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl.
3. Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.
4. Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into five equal pieces.
5. Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour.
6. Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough around, and repeat: fold, then flatten. Repeat this whole process again; the dough should have started to elongate itself.
7. With the seam side down, cup your fingers and gently roll the dough into a 8" log. Your goal is a 7" baguette, so 8" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end.
8. Preheat your oven to 450°.��Lightly grease and flour the cavities of the ���ֵ羺 Mini Baguette Baker. Place the logs seam-side down onto the pan. Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy. The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).��
9. Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.
10. Put the lid on and load the baguettes into the oven.
11. Bake the baguettes for 22-24 minutes, remove the lid and bake for an additional 3-4 minutes or until they're a very deep golden brown. Remove them from the oven and cool them on a rack.

2 ¾ cups all- purpose flour

¾ cup whole wheat flour

2 ¼ tsp. dry active yeast

2 tsp. salt

Scant 1 ¼ cups warm water (1.2 cups)

8-10 olives (green and black), sliced

4 sun-dried tomatoes, sliced

2 tsp. fresh basil, rough chopped

Procedure

Put both flours in the bowl of a stand mixer with the salt and yeast. Add the warm water and mix the dough just to incorporate ingredients. Leave to rest 5 minutes. With the dough hook, knead the dough for 10 minutes.

Cover the bowl with a clean tea towel and leave to rest for 40 minutes away from any drafts.

Punch dough to release carbon dioxide, and separate the dough into five equal pieces. Use the palm of your hand to flatten each piece, forming a rectangle measuring 8 x 4”.

Sprinkle the olives on 2 flattened rectangles, and the sun-dried tomatoes and basil on the remaining 3. If you want you can mix olives and sun-dried tomatoes too.

Fold one long side towards the center, then the other long side toward the center, fold each end towards the center too and pinch the seams closed.

Preheat oven to 465°F.

Lightly grease and/or flour each cavity of the ���ֵ羺 Mini Baguette Baker. Place each baguette, seam-side down in the base. Cover with a lid and let rest for 20 minutes.

Brush the surface of each baguette with a little water. Make small diagonal slashes on top, put the lid on, and bake for 25 minutes. Remove the lid and bake for 3-5 minutes longer. If you want a golden, crispier crust, remove the lid for the last 10 minutes of baking.

For the SPONGE:

½ cup (2 oz.) potato flour

2 cups (10 oz.) all-purpose flour

2 ¾ cups (22 fl. oz.) warm water

¼ cup (1 ½ oz.) stone ground rye flour

1 teaspoon instant yeast

For the DOUGH:

3 1/8 cups (14 oz.) King Arthur Bread Flour

2 teaspoon kosher salt

For the POTATO GARNISH:

2 small new potatoes, peeled

Oil as needed

Directions

To make the sponge, combine the potato flour, all-purpose flour, warm water, rye flour and yeast in a deep bowl. Stir with a spatula or sturdy whisk to combine. Cover and set aside for one hour. It will bubble up actively.

To make the dough, scrape the sponge into the bowl of a mixer fitted with the dough hook. Add the bread flour and salt. Knead on low speed until the flour is moistened. Scrape the bowl and increase the speed to medium. Knead the dough until it is smooth and elastic for 5 more minutes. It will be quite moist and somewhat sticky.

Using moistened hands, gather the dough into a ball. Scoop it into a plastic container. Cover and allow the dough to ferment and rise for 1 ½ to 2 hours.

While the dough ferments, make the potato garnish. Cut the peeled potatoes into paper-thin slices using a mandolin or sharp knife. Put the slices into a bowl of cold water. Blanch the potato slices in boiling salted water for 2 minutes, just until they are flexible and softened. Drain the slices of cooked potato in a strainer then place them in a single layer on paper towels to dry.

Form the dough into a smooth ball. Sprinkle the inside of the ���ֵ羺 Bread Pot with flour. Place the dough into the pot.

Lightly brush each slice of potato with oil. Lay the slices of the potato on top of the dough overlapping in a decorative pattern. Cover and let the dough proof until it fills the bowl and is visibly risen, for approximately 30 to 40 minutes.

Preheat the oven to 475°F.

Uncover the pot. Using a serrated knife or baker’s lame, slash the exposed surface of the dough horizontally in several places. Replace the cover. Bake for 45 to 50 minutes until the dough is golden brown, fully risen and crisp. Remove the lid and bake for 5 additional minutes to darken the top crust.

Cool the bread completely on a wire rack before slicing.

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• Eggland’s Best Eggs – 12 large
• Mayonnaise – ¾ cup
• Roquefort Cheese – 4 tablespoons, crumbled, at room temperature
• Parsley – ¼ cup, fresh, rough chopped, Italian flat-leaf variety
• Lemon Zest – ½ teaspoon
• Sea Salt – ¼ teaspoon
• Black Pepper – ¾ teaspoon, freshly cracked
• Country Bread – 6 slices, sliced ½-inch think, toasted
• Olive Oil – for serving
• Microgreens – ½ cup

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Directions

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1. Bring a medium saucepan filled with water to a rolling boil. Carefully lower the eggs into the water, making sure the shells don’t crack.�� Lower the heat and simmer the water for 10 minutes.�� Drain the water, leaving the eggs in the pot, and refill the pot with cold tap water.�� Set aside until the eggs are cool enough to handle.�� Peel the eggs by tapping both ends of the egg on a board, then roll the egg between your hand and the board to crackle the shell—et voilà—perfectly shelled eggs!�� Set the shelled eggs aside to cool completely.��

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2. Once the eggs are cooled, slice each egg about ½-inch thick and transfer the sliced eggs into a large bowl.

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3. Next, add the mayonnaise, Roquefort cheese, parsley, lemon zest, salt, and pepper. Stir until well combined.�� Don’t worry about breaking up the egg slices, that is exactly what you want to happen.

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4. Spoon the egg salad mixture on each toasted bread slice, garnish with little drizzle of olive oil, and top each one with micro greens. If you don’t have micro greens, more fresh parsley will work just fine!