Nothing quite beats the smell, flavour and texture of freshly baked homemade bread. This bread does take a while to make, but the results are worth it. Slather in butter, jam or anything you fancy.
To make this dough in a stand mixer, use the dough hook attachments and mix on low speed for 10-15 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
Delicious! - 01 Jun 2013
I cooked it by hand this time but normally I will use a bread maker - 29 Dec 2013
Wow, this recipe was quite a task. I have always focused on American style breads with a quick rise, because of the bit of sugar, or just a shorter yeast development. I started the "poolish" in the refridgerator the night before in a bowl covered with a wet towel for the full 15 hours. I brought it to room temp. still covered for about 3 hours the next day. I had thought about using the Kitchen-Aid mixer, but I am glad I didn't because I got a good idea for how the dough was supposed to look and feel. I shaped one of the loaves as suggested and used a well floured coil bread basket mold for the other one. I thought the bread turned out very well in taste and appearance. I did have to bake it though for 40 minutes. When I sliced it, it had a soft center and crunchy crust and bottom from the corn meal. It was absolutely delicious! I have developed a new found appreciation for "artisan" style breads from this recipe. I just wonder what novel the bread recipe came from now? - 09 Feb 2011 (Review from Allrecipes US | Canada)