1 pk Yeast, dry
1/3 c Water, warm
1 tb Flour, rye
1 c Water, cold
1/8 ts Sugar
3 1/2 c Flour
2 1/4 ts Salt
Dissolve yeast and sugar in 1/3 cup water; let proof. Mix flours and salt
in a large mixing bowl. Add one cup water to yeast water. Add water
slowly to flour mixture, stirring until the dough makes a ball. Let the
dough rest five minutes. Add more flour to make a smooth ball and knead
for seven minutes. Lete rest two minutes and knead three minutes more.
Place dough in a clean, dry four-quart bowl. Cover and let rise 40 minutes.
Turn dough out; pat into a 14″ rectangle and fold in thirds. Repeat. Return
dough to bowl and let rise 1-1/2 to 2 hours, or until tripled in bulk. Form
dough into two baguettes, two round loaves, or 12 hard rolls. Slash the top
of each with a razor blade. Preheat oven to 400 F, placing a pan on the
bottom rack to heat. Bake loaves 30 to 35 minutes, steaming the loaves
every four minutes for the first 15 minutes.
Texas Monthly magazine
Yields
1 Servings