Operating instructions

23
If you have time, allow a second rise before shaping to develop more flavour in the bread,
but it is very good without it, too.
crusty
nc rea
Place warm water in Cuisinart
®
mixing bowl. Stir in yeast
and a tablespoon (15 ml) of the flour; let stand for 5
minutes. Mixture will foam and bubble. While yeast is
proofing, combine 3 cups (750 ml) of all-purpose flour
and ½ cup (125 ml) of cake flour with the wheat germ
and salt. Add the cold water and the flour mixture to the
yeast mixture. Insert the dough hook and mix on speed
2 for 2 minutes until batter-like, about 1 minute.
Continuing on speed 2, add the remaining flour mixture,
1 tablespoon (15 ml) at a time, until a dough ball forms
that clings to the dough hook and cleans the sides of
the bowl. Set timer for 4 minutes and the to speed 3 to
allow the dough to knead.
Dust dough ball lightly with flour and place in a large
bowl, cover with plastic wrap. Let rise in a warm, draft-
free place until doubled in size, about 1 hour. Punch
dough down, recover, and let rise again until doubled in
size. (This last rise can be omitted if pressed for time,
but makes for a more flavourful loaf, with a more
artisanal bread texture and crust.) Punch dough down
and divide into 2 pieces. Shape each into a long narrow
loaf, about 16 to 18 inches (41-46 cm) in length, and
place on a baking sheet lined with parchment. Cover
loosely with plastic wrap and let rise until doubled,
about 45 to 60 minutes. Preheat oven to 425°F (220°C).
Dust loaves generously with flour. Make 4 or 5 diagonal
slashes in the top of each loaf about ¼-inch (0.6 cm)
deep, using
a serrated knife, razor or lame. Bake in
preheated 425°F (220°C) oven 25 to 30 minutes until
browned and hollow sounding when tapped. Cool on a
wire rack. Bread slices best when allowed to cool
completely before slicing.
150 ml ²/
³
cups warm
(105-110°F [40 - 45°C])
water
11.25 ml 2
¼ teaspoons (1 packet)
active dry yeast
875 ml 3
½ cups unbleached,
all-purpose or bread flour
250 ml
1 cup cake flour
75 ml
¹/
³
cup wheat germ
10 ml 2
teaspoons fine
sea salt
250 ml 1
cup cold water
extra flour for dusting
bread
Makes two loaves, about 14 ounces (397 g) each