Baked on Baking Steel
Recipe for basket bread
We love bread, and the use of proofing baskets ensures that you can achieve a beautiful and consistent result every time. Here, we use an elongated proofing basket, and we get help from a baking steel to achieve a crispy bottom/crust on the bread.
Ingredients
- 9 gram Dry Yeast
- 12.5 gram Sugar
- 18 gram Coarse salt
- 500 gram Water Must be lukewarm
- 42 gram Oil Or 25 grams melted butter
- 650 gram Wheat Flour Or mix the type of flour that's in your drawer
Instructions
- Dissolve the yeast in the lukewarm water.
- Add sugar, salt, and oil, and mix well together.
- Add the flour little by little, and knead thoroughly. The dough should be smooth and light without sticking to your fingers.
- Let the dough rise under a shower cap or cloth for 30 minutes.
- Turn the dough out onto the table and knead it lightly.
- Sprinkle the proofing basket well with flour and place the dough inside, making sure any seam is facing up, as that will become the bottom after baking.
- Let the bread rise again, covered, for 30 minutes.
- Place the baking steel on a baking sheet at the bottom of the oven and heat it to 250 degrees Celsius (482 degrees Fahrenheit) while the bread is rising.
- When the oven is hot, turn the bread out of the proofing basket and onto the baking steel (baking paper can be placed between the steel and the bread).
- Turn down to 230 degrees Celsius (446 degrees Fahrenheit) and bake for 18 minutes until the bread has a beautiful golden color and a crispy crust.
- Let the bread cool on a wire rack.
- Brush the flour off the bread with a medium-hard dish brush.
