1-Hour Bread
By Ankarsrum
Images
Serves
Makes 1 loaf
Ingredients
- 1 ¾ cup warm water
- ⅓ cup olive oil
- ⅓ cup honey
- 2 teaspoons salt
- 1 tablespoon wheat gluten
- 4-4½ cups high protein bread flour
- 2 tablespoons instant yeast
Procedure
Preheat oven to 400°F with the Emile Henry Cloche base or Loaf Baker base inside.
Place warm water, oil, honey, salt and gluten into the Ankarsrum stainless steel bowl. Using the roller and scraper, turn machine on the lowest speed and allow ingredients to mix together (about 1 minute). Add about half the amount of flour and then yeast. Turn speed up to a low/medium speed and another cup of flour. Adjust the arm/roller away from the side of the bowl so that the roller is applying gentle pressure the dough as it passes between it and the side of the bowl, locking the arm in place. Add the last cup of flour and adjust speed to a medium speed, setting the timer on the Ankarsrum to about 4 to 6 minutes. The Ankarsrum will turn off automatically when the timer runs out. Once the dough has been kneaded, immediately take it out of the mixer and shape it into whatever type of loaf you are making.
Place shaped dough directly on the hot cloche or loaf baker base and cover with the dome/lid. Bake for 35 minutes. If a harder crust is what you are going for, remove the dome and bake an additional 5 to 7 minutes.
Place warm water, oil, honey, salt and gluten into the Ankarsrum stainless steel bowl. Using the roller and scraper, turn machine on the lowest speed and allow ingredients to mix together (about 1 minute). Add about half the amount of flour and then yeast. Turn speed up to a low/medium speed and another cup of flour. Adjust the arm/roller away from the side of the bowl so that the roller is applying gentle pressure the dough as it passes between it and the side of the bowl, locking the arm in place. Add the last cup of flour and adjust speed to a medium speed, setting the timer on the Ankarsrum to about 4 to 6 minutes. The Ankarsrum will turn off automatically when the timer runs out. Once the dough has been kneaded, immediately take it out of the mixer and shape it into whatever type of loaf you are making.
Place shaped dough directly on the hot cloche or loaf baker base and cover with the dome/lid. Bake for 35 minutes. If a harder crust is what you are going for, remove the dome and bake an additional 5 to 7 minutes.
1-Hour Bread
By Ankarsrum
Serves
Makes 1 loaf
Ingredients
- 1 ¾ cup warm water
- ⅓ cup olive oil
- ⅓ cup honey
- 2 teaspoons salt
- 1 tablespoon wheat gluten
- 4-4½ cups high protein bread flour
- 2 tablespoons instant yeast
Procedure
Preheat oven to 400°F with the Emile Henry Cloche base or Loaf Baker base inside.
Place warm water, oil, honey, salt and gluten into the Ankarsrum stainless steel bowl. Using the roller and scraper, turn machine on the lowest speed and allow ingredients to mix together (about 1 minute). Add about half the amount of flour and then yeast. Turn speed up to a low/medium speed and another cup of flour. Adjust the arm/roller away from the side of the bowl so that the roller is applying gentle pressure the dough as it passes between it and the side of the bowl, locking the arm in place. Add the last cup of flour and adjust speed to a medium speed, setting the timer on the Ankarsrum to about 4 to 6 minutes. The Ankarsrum will turn off automatically when the timer runs out. Once the dough has been kneaded, immediately take it out of the mixer and shape it into whatever type of loaf you are making.
Place shaped dough directly on the hot cloche or loaf baker base and cover with the dome/lid. Bake for 35 minutes. If a harder crust is what you are going for, remove the dome and bake an additional 5 to 7 minutes.
Place warm water, oil, honey, salt and gluten into the Ankarsrum stainless steel bowl. Using the roller and scraper, turn machine on the lowest speed and allow ingredients to mix together (about 1 minute). Add about half the amount of flour and then yeast. Turn speed up to a low/medium speed and another cup of flour. Adjust the arm/roller away from the side of the bowl so that the roller is applying gentle pressure the dough as it passes between it and the side of the bowl, locking the arm in place. Add the last cup of flour and adjust speed to a medium speed, setting the timer on the Ankarsrum to about 4 to 6 minutes. The Ankarsrum will turn off automatically when the timer runs out. Once the dough has been kneaded, immediately take it out of the mixer and shape it into whatever type of loaf you are making.
Place shaped dough directly on the hot cloche or loaf baker base and cover with the dome/lid. Bake for 35 minutes. If a harder crust is what you are going for, remove the dome and bake an additional 5 to 7 minutes.