Baking Artisan Bread with Natural Starters by Mark Friend

Author:Mark Friend
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing
Published: 2018-09-12T20:43:10+00:00

Final Fermentation. Place the formed boules on a cornmeal-covered surface. Cover each boule with loose plastic wrap or a kitchen towel and let proof for 12 to 16 hours at room temperature, above 72°F (22°C).

To prepare the oven for rebar steam baking, place an oven rack on the lowest rung of the oven. Arrange 10 small rebar in a single row along the bottom of a broiler pan; place the broiler pan on the lower oven rack. Arrange the second oven rack just above the broiler pan. Place a baking stone on the second, higher oven rack. After you put the loaf in the oven, pour ½ cup (120 ml) room-temperature water into the prepared broiler pan. Be careful of the hot steam. Quickly close the oven door.

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