Classic Artisan French Bread in the Wolf Convection Steam Oven

Note: This recipe must be prepared in advance.
Ingredients:
1-1/2 tablespoons instant yeast
1-1/2 tablespoons kosher salt
6-1/2 cups unbleached flour, plus extra for dusting dough (2lbs)
3 cups water
Preparation:
1. In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 90 degrees) water. Using a large spoon, stir in flour, mixing until the mixture is uniformly moist with no dry patches. Do not knead. The dough will be wet and loose enough to conform to the shape of the plastic container. Cover, but not with an airtight lid.
2. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, the dough can be refrigerated for up to 2 weeks; the refrigerated dough is easier to work with than room-temperature dough.
3. Sprinkle a little flour on the dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn the dough in hands, gently stretching the surface of the dough, rotating the ball a quarter-turn as you go, creating a rounded top and a bunched bottom. Do not be too aggressive or the dough will start to tear.
4. Place shaped dough on Parchment lined sheet pan and let rest, covered, for 2 hours, until doubled in size. Repeat with the remaining dough or refrigerate it in a lidded container. (Even one day's storage improves the flavor and texture of the bread. The dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in the refrigerator prior to baking day.) Dust dough with flour.
5. Using a serrated knife, slash the top of the dough in a + or crosshatch pattern to allow the dough to “oven spring. Place loaf in Convection Steam Oven and bake in “Auto Steam Bake” mode, at 425 F, until crust is well-browned and firm to the touch, about 30-40 minutes. Remove from oven to a wire rack and cool completely, 30-45 minutes before cutting.
Recipe on Roth Living Website: www.rothliving.com/recipes/99-...

Пікірлер: 13

  • @AM-uo9qx
    @AM-uo9qx13 күн бұрын

    I have Siemens oven built in, doing this kind of bread but with sourdough, fold, thrn I just put in, select white bread, but I got flat bread, tasty but flat! No rise...i did program dough prove, steam came out perfect...then select bread white, to bake but no steam comes out for bread, it should? 4 times I tried, 4 failed, my question is, when I select white bread, there is not preheat and keep bread in right? Why the steam doesn't come out? (Water tank is working for other recipe)....I thought that only , like other meals, select bread then the oven will do the rest! Other solution is manual, 200deg 40min steam medium...so the bread white in meal selection is for?? Thx

  • @maybowl
    @maybowl4 жыл бұрын

    Is the bottom of the bread also crusty or is it soft from retaining moisture during the steam phase?

  • @RothLiving

    @RothLiving

    4 жыл бұрын

    Once the bread is removed from the oven, let it rest for 20 minutes on the original baking tray. Then remove the loaf to an elevated baker’s or cooling rack. This will allow the bottom crust to “breath” and not build up steam from the residual heat. The end result should be a crust very even all the way around the loaf.

  • @eddyr1041

    @eddyr1041

    7 ай бұрын

    Amazing ... the oven too and u.. haleluya bread 😊

  • @kgoodman16
    @kgoodman16 Жыл бұрын

    Hi. Is there a chance you could demonstrate preparing a loaf of sourdough?

  • @kgoodman16

    @kgoodman16

    Жыл бұрын

    Sorry, in the WCSO specifically. Thanks

  • @matthewbaugher1655
    @matthewbaugher16553 жыл бұрын

    How much flour is the chef adding?

  • @RothLiving

    @RothLiving

    3 жыл бұрын

    Hi Matthew thanks for tuning in! The chef uses 6-1/2 cups unbleached flour, plus extra for dusting dough (2lbs). Please let us know if you have any more questions. Thank you!

  • @twintwo2299

    @twintwo2299

    3 жыл бұрын

    @@RothLiving 6 and 1/2 cups of flour is way too much. Did you mean 3 cups. I make bread and when I used the 6.5 cups the dough was VERY dry. I had to add more water.

  • @twintwo2299

    @twintwo2299

    3 жыл бұрын

    your measuring cup with the flour in it is only 4 cups high

  • @twintwo2299

    @twintwo2299

    3 жыл бұрын

    I had to throw it out and start over and do my recipe.

  • @RothLiving

    @RothLiving

    3 жыл бұрын

    @@twintwo2299 So sorry you are having trouble. If the dough is coming out too dry, you need to be sure that the cups you are measuring are not packed in any way. When I have to measure instead of weighing my flours, I fill my measuring cups by sprinkling the flour into the measure. That ensures the flour is not too dense. I do suggest measuring by weight when you can, as it ensures the bread will come out very similar in structure each time. I believe this will help the issue, as I’ve used this formula for thousands of loaves of bread over the years. Please let us know if you have any other questions. Thank You for watching.