Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World by George Greenstein

Author:George Greenstein [Greenstein, George]
Language: eng
Format: azw3
ISBN: 9780307834461
Publisher: Potter/TenSpeed/Harmony
Published: 2013-05-15T04:00:00+00:00

SHAPING Shape the dough into 2 free-standing pan loaves (see this page). Place on a baking sheet dusted with rye flour or cornmeal, cover, and allow to rise until doubled in size. Brush with the cornstarch solution, then cut 3 horizontal slashes on the top of each loaf.

BAKING Preheat the oven to 375°F. Bake with steam (see this page) until tapping the bottom with your fingertips produces a hollow sound (35 to 45 minutes). The top and sides should feel hard to the touch. Brush again with the cornstarch solution, then let cool on a wire rack.

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