Mastering the Convection Steam Oven

INGREDIENTS
3
2
⁄3 cups unbleached all-purpose flour
¾ cup whole-wheat flour
1½ cups warm water
2 teaspoons salt
1
1
⁄2 teaspoons instant yeast
ARTISAN BREAD
Baking great bread is an art made considerably easier with the convection steam oven. It takes
time, but don’t try to skip any steps – they all make your bread better. For instance, the rest
period between the first and second mixing times is absolutely essential.
PREPARATION METHOD
1. Place all the ingredients into the bowl of a stand mixer tted with a dough hook. Knead the dough on medium low speed
for 5 minutes. The dough will be slightly sticky. 2. Turn the mixer off and cover the mixing bowl with a damp kitchen towel
or plastic wrap. Allow to stand for 15 minutes. 3. Remove the plastic wrap and continue kneading on medium low speed
for 5 minutes. 4. Remove the bowl from the mixer. Cover the bowl with plastic wrap and allow to proof until doubled in size.
5.Gently transfer the risen dough from the mixing bowl onto a oured counter. 6. Form the proofed dough gently into a round
loaf and place on the solid convection steam oven pan lined with a sheet of parchment paper that has been dusted with our.
7. Cover the dough with plastic wrap and allow to proof again for 30 to 45 minutes. 8. Remove the plastic wrap and make a
pair of slashes in the shape of an "x" in the top of the loaf. A sharp serrated knife works best for these cuts. 9. Immediately
place in the oven on rack position 2. 10. Select GOURMET, Baked Goods, Bread and choose More Gourmet. Use Well
Browned for a nice deep crust or Medium Browned for a lighter crust. Bake until the oven shuts off automatically.
Remove the pan from the oven and place the bread on a wire rack to cool completely.
MAKES RACK POSITION COOK TIME
1 LOAF
2 50 MINUTES
GOURMET > BAKED GOODS > BREAD > MORE GOURMET
GOURMET MODE
62
63