Thomas’s Foolproof Bread (aka ‘Bread made under Frypan’s Supervision)
INGREDIENTS:
1 ¼ cups of sourdough starter
3-5 cups of flour
½ cup of warm water
½ cup of warm milk
1 ½ tsp of salt
Olive oil
PREP:
Prepare a workspace (like a CLEAN cutting board, Thomas) with a light sprinkling of flour and set aside.
If you’re Thomas (or using a stand mixer), lightly oil a separate bowl and set aside. If not, don’t worry about it.
DIRECTIONS (YES, THOMAS, IN THIS ORDER):
Mix 3 cups of flour and salt together in a large bowl. Make a well in the center and add the warm water, milk, and starter to it.
Pull the flour into the center of the well to mix and create a loose dough.
(If using a stand mixer for some reason--we haven’t found or made one yet, but I miss them. They were easier.--mix with the paddle attachment until a loose dough is created. Depending on the mixer, you may have to scrap the bottom and sides to get everything in. Switch to the dough hook on medium-low speed for 3-5 minutes of kneading, or until it’s smooth, silky, and elastic. Add flour and/or oil as needed if too sticky or too dry. Thomas, you are never getting one of these.)
Tip the dough onto the prepared workspace, and knead until smooth, silky, and elastic. Reserve the bowl for later. Add flour if too sticky, oil if too dry. Kneading by hand will take 12-15 minutes.
Oil the reserved bowl and tip the dough back into it. Cover with a cloth or plastic wrap.
Let rise somewhere cool for about six hours, or until it doubles.
Tip onto a floured surface and gently hand-knead the dough for a few minutes. Roll into a ball and dust with flour. Place into a floured bowl or banneton and cover with a towel. Allow to rise slowly in a cool place for eight hours.
When ready to bake, heat oven to 475℉ (246.1℃). Grease a sheet pan lightly with olive oil and gently move the dough to the pan.
Score the dough with as much flare as you desire. (Not funny, Frypan.)
Place in the middle of the oven and bake for 20-30 minutes, until the loaf is lightly golden-brown and sounds hollow when tapped on.
Move to a cooling rack. For a softer crust, brush with milk right out of the oven
Pictured: Thomas’s most recent attempt
It’s my best one yet!