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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
Electric knife — effortless bread slicing, holiday turkey carving
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Proof yeast - 1/2 cup warm water, yeast, and sugar. Put 3.75 cups into mixing bowl, add salt and blend well. Top off the proofing mixture with warm water to 1.5 cups and stir into flour. Add warm water if needed until dough forms ball that breaks away from the sides of the bowl. Knead 5-10 minutes or until the dough springs back when poked. Form dough into ball and place in buttered mixing bowl and allow to double in size - approx 2 hours (until dough does not spring back when poked). Knead approx 3 minutes and place in oval shape on board. Allow to sit 5 minutes before forming into 8 inch loaf and place in loaf pan. Cover loaf pan and allow to rise again to double in size - approx 40 minutes to 1 hour. Set over to 400 degrees F. Prior to placing dough in over, cut 1/2 inch deep line in top of loaf (either one long ways or three across), and brush top of loaf with cold water Bake 35 minutes. Test at this point if loaf is done by knocking on top and removing loaf from pan and knocking on bottom. If it needs more baking, either place the loaf directly on the oven rack for a few more minutes (if it is almost done), or place back in the hot pan and place on over rack (if it needs significantly more baking). Allow loaf to cool 2 to 3 hours. To freeze, allow loaf to cool, seal in plastic bag, and store for up to 1 month. To reheat, wrap in foil and place in 350 degree F oven for 20-40 minutes.