The Saturday White Bread

Adapted from  The Saturday White Bread Recipe - Ken Forkish

White Flour 1,000g
Water 720g (I use 820g)
Fine Sea Salt 21g
Instant Dried Yeast 4g

The original recipe calls for hand mixing but I use a Magic Mill.  Mix the flour and water together and allow to rest for 20 minutes.  Add the yeast and salt, mix together and let rest again for 20 minutes.   Turn on machine and knead until dough comes together and is smooth and forms a ball. 

Place the dough in an oiled rectangle lidded container.   The dough requires two folds, the first after 10 minutes.  The second fold is done during the next hour (After the dough has spread out over the bottom of the container).  Let the dough continue to rise until it has tripled its original volume.

Carefully tip dough out on to floured board.  Sprinkle a little flour over the middle of the dough and cut the dough into two equal pieces using a dough scraper.

Prepare two proofing baskets/bowls, by dusting with flour or lining with a linen towel and dusting well with flour.  Being careful to not deflate, shape each loaf into a medium tight ball.  Place ball in proofing basket with seam side down.  Sprinkle with a little flour and cover with a tea towel.  Set aside to rise.

At least 45 minutes prior to baking, place two dutch ovens with lids into the oven and preheat oven to 475°F.

Depending on the kitchen temperature, the loaves should be ready for the oven in about 1 hour and 15 minutes. Give or take 10 to 15 minutes.  Test by pushing a flour dusted finger into the centre of the dough, down about 1/2 inch.    If it springs back immediately it is not yet ready, and needs more time.  The dough is proofed and ready for the oven if the indent springs  back slowly but not all the way.  It is over-proofed it the indent does not spring back at all.

When the dough is ready to bake, gently tip the loaf out on to a floured board.  The seam side is not facing up.   Carefully remove the Dutch Ovens from the oven and set the lid aside.  Carefully pick up the loaf and lower it into the hot pot, seam side up.   Top with lid and place back into the oven.  Repeat with second loaf.
Bake for 30 minutes. Remove lid and continue to bake until loaves are they are medium to dark brown.

Remove dutch ovens and tip loaves out on to rack.  Let cool before slicing.

Option:.  Cut dough in half and shape each half into four balls.  Place balls, seam side down,  into proofing baskets/bowls.  As the dough rises, the balls form one large loaf.  When ready to bake, carefully tip loaf on to floured board.  Very carefully pick up loaf and place into hot pot.  When the loaf is baked and cooled split into four smaller loaves.