Ingredients
4T honey
1/4 oz package of instant yeast
1 1/3 cup warm water (100-110 degrees), divided
4T unsalted butter
4c all purpose, unbleached flour
1t salt
1 egg white mixed with 1t water, beaten lightly
3/4 c baking soda
kosher salt
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Malt syrup for bagel water, pretzel dip, bread sweetener
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Preheat the oven to 400 degrees, with the rack in the middle. In the bowl of a stand mixer, combine 1/3c water, yeast and honey and mix well. Let stand for 10 mins until foamy. In a seperate bowl, combine the flour and the salt. After 10 mins, add the melted butter and the rest of the water to the yeast mix. Add the flour mix and with a dough hook, set the mixer on med. low. Mix until dough is no longer shaggy but smooth, approx. 10 mins. Transfer dough to a bowl sprayed with cooking spray and cover with sprayed plastic wrap. Let rise for 35 mins. Empty bowl of dough onto a floured mat or counter top and using a pizza cutter, cut it into 8 equal pieces. A food scale can help ensure that each ball is the same size for uniform cooking. Shape each piece into a ball by pulling down on the sides and pushing up into the center, then pinch closed. Place the balls on a tray sprayed with cooking spray, covered with sprayed plastic wrap. Let rise another 30 mins. Meanwhile, combine 12 c water with the baking soda and bring to a boil. Boil 4 rolls at a time for 30 seconds, turning over and boiling them on the other side for another 30 seconds. Place them on a baking sheet lined with parchment paper. Brush them evenly with the egg white mixture and sprinkle with kosher salt. Using a serrated knife, cut two parallel gashes in the roll's top, about 1/4" deep. Bake in the oven for 15 minutes or until deep golden brown and about 180 degrees, using a meat thermometer. Turn the tray halfway through to ensure even browning.