Instructions
1. Measure. Carefully measuring ingredients is crucial to success. Because the ratio of flour to water greatly impacts the end result, we recommend weighing the ingredients before making bread.

2. Mix. Mixing distributes the ingredients, hydrates the flour, and starts the development of gluten.

3. Autolyse. Once the ingredients are fully combined, a 20-minute rest allows the flour to completely absorb the moisture and makes kneading quicker and easier. Cover the bowl of your standing mixer with plastic wrap and wait for 20 minutes.

Autolyse (pronounced AUTO-lees) is a technique in which bread ingredients are briefly mixed and allowed to rest before kneading. This gives bread more flavor and better texture. So how does autolyse work? When water and flour are combined, gluten forms in a random, disorganized matrix that is very weak. As the dough is kneaded, the disorganized bonds are pulled apart and reattached into straight, strong, orderly sheets. This must occur in order to give bread proper structure. But excessive kneading can lead to flavor loss. The autolyse step reduces kneading time by allowing enzymes in the dough to break down disorganized bonds of gluten. Autolyse helps the gluten form a stronger, more organized network with less kneading.

4. Knead. Kneading develops the gluten strands in the dough, which in turn provide the bread's structure. Resist the temptation to add excess flour, which will make the baked loaf dry.

5. Ferment. Fermentation is the process in which the starches in the flour break down to feed the yeast, which then releases carbon dioxide. This gas is trapped by the fibers of gluten, giving the bread lift. We like to ferment dough in a clear, straight-sided container, which allows us to easily judge when the dough has properly risen. It is also helpful to mark the height of the pre-risen dough by placing a rubber band around the container.

6. Punch Down. Punching down helps to redistribute the yeast and allows it to find new food. This increases the yeast activity, ultimately leading to bread with a better texture. Punching down bread should not be violent. The simplest way is to pull the edges of the dough toward the center or push down gently on the dough.

7. Shape. Form the dough into the desired shape on an unfloured work surface, which allows the dough to grip the counter, thus facilitating shaping.

8. Proof. Proofing is the dough's final rise before baking. When properly proofed, dough will have enough energy to provide the yeast with one last burst of activity (called oven spring) in the hot oven. Put the shaped dough on a baking sheet and cover with plastic wrap for the final proof.

9. Slash. Slashing the proofed dough with a sharp paring knife or razor allows the crust to expand and will prevent the bread from splitting in the oven.

10. Add Water. Misting the loaf with water right before it goes into the oven delays the formation of a crust, allowing the bread to fully expand without tearing or splitting. The steam also promotes the formation of a crispy, glossy crust.

11. Bake. A baking stone will help keep the oven temperature steady and promote a thicker, crispier crust on free-form loaves.

12. Cool. Cooling on a rack allows moisture to escape and keeps the bottom crust from becoming damp and soggy. Breads that are baked in a loaf pan should be removed from the pan as soon as they have cooled enough to be handled.

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Yields: 0
     Cook's Illustrated magazine, March/April 2007, 17

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