BREAD MAKING FOR DUMMIES RECIPES

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Steps:

• (8:00 a.m.)In a small container, mix the following and keep at 77°F (25°C) for 5-6 hours.
• (12:00 p.m)In a medium mixing bowl, add the following and mix until no dry bits remain. Cover the bowl and let rest for 1 hour.
• (1:00 p.m.)
• (1:10 p.m. to 5:10 p.m.)
• (5:10 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 25 minutes, uncovered.
• (5:35 p.m.)Shape the dough into a round (boule) or oval (batard)—place in proofing baskets.
• (5:40 p.m. to 9:30 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Let sit out on the counter for 20 minutes. Then, place both baskets into the refrigerator and proof overnight.
• (Preheat oven at 8:30 a.m., bake at 9:30 a.m.)Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C).