#bread #loaf #baker

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Today we will show you how to prepare a delicious loaf of bread, with a simple and no-frills recipe. This pullman loaf is perfect for anyone looking to enjoy genuine and flavorful bread every day, without the addition of butter, sugar, or milk.

Recipe for a Loaf Pan 10x10x30 cm / approximately 4x4x12 inches.

Ingredients:
- 350 g of bread flour (about 2 3/4 cups)
- 300 g of cereal flour (about 2 1/3 cups)
- 13 g of salt (about 2 1/4 teaspoons)
- 8 g of fresh yeast (about 2 1/4 teaspoons)
- 30 g of oil (about 2 1/4 tablespoons)
- 455 g of water (about 1 7/8 cups)
- 5 g of malt (optional) (about 1 teaspoon)

Instructions
Autolysis (12:30 pm):
1. In a stand mixer bowl, combine the flours and almost all of the water.
2. Mix at low speed for a couple of minutes until a rough and unstructured dough is formed.
3. Cover the bowl and let it rest for about 45 minutes.

Dough (1:15 pm):
1. Add the fresh yeast, malt (optional), and the remaining reserved water.
2. Then, add the salt and oil, gradually pouring them into the stand mixer bowl.
3. Knead using the dough hook at medium-low speed until a smooth and elastic dough is formed, about 8-10 minutes.

First Proofing (1:30 pm):
1. Remove the dough from the stand mixer bowl and give it a couple of folds on the table.
2. Transfer the dough to a lightly oiled container, marking the starting level.
3. Let it proof in a warm place (proofer at 25°C / 77°F) for about 1 hour and 30 minutes, or until it doubles in volume.

Shaping (3:00 pm):
1. Transfer the proofed dough onto a lightly floured surface.
2. Shape it into a loaf and place it in the greased pan (10x10x30 cm / approximately 4x4x12 inches).
3. Let it proof again in a warm place (proofer at 25°C / 77°F) for about 1 hour, or until the dough reaches the edge of the pan.

Baking (4:15 pm):
1. Preheat the static oven to 200°C / 392°F. To create steam in the first few minutes of baking, you can heat some barbecue lava rocks in the oven.
2. Before baking, you can sprinkle sesame seeds or other toppings of your choice on the surface of the bread.
3. Once the oven is hot, place the bread and pour water over the rocks to create steam for the first 15 minutes of baking.
4. Continue baking without steam for another 30-35 minutes.
5. Check the bread for doneness, and if necessary, extend the baking time by 5-10 minutes until the crust is golden brown. Check the internal temperature with a food thermometer; it should be 95°C / 203°F.
6. Once baked, remove it from the pan and let the bread cool on a wire rack before slicing and enjoying it.

00:00 Intro
00:20 Autolysis
01:44 Dough
03:20 First Proofing
04:09 Shaping
06:03 Baking
07:58 Cutting bread

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