mara loaf
notes
this recipe was given to me by my coworker camille. i have adapted it to mine (and meri's) tastes a bit but still - thank you camille!!!
making it in a bread tin is what i usually do, but a baking sheet works fine if you don't have one. if you use whole wheat flour, it will be slightly more dense than if you use white flour.
ingredients
bread flour (white or whole wheat) :430g
water (room temperature) :1 ¾ cups
salt :9g
quick rise yeast :7g (1 packet)
section notes
if using whole wheat, go to 2 cups of water.
instructions
8 . when proofing is finished, bake in oven for 20-25 minutes.
9 . after taking it out of the oven, let cool on counter for one hour. i try to move it to a wire rack sooner rather than later, because otherwise condensation will form on the bottom as it cools and make it softer than it otherwise would be.
1 . mix the flour, yeast, and salt in a mixing bowl.
2 . add water, and stir (i usually use a rubber spatula) until it forms a sort of shaggy ball.
3 . cover with a towel, and let rise for 2 hours in a warm place.
4 . meanwhile, lightly coat a bread tin (or baking sheet) with flour.
5 . after rising is finished, mix the dough in the bowl again to re-solidify it a little, then knead it as much as you can (this part might be goopy) and transfer it to the floured tin.
6 . cover with the towel again, and let proof for 45 minutes.
7 . meanwhile, preheat your oven to 450F. you can go up to 475 if your oven is big. sometimes i use 460 if i want crispier bread.