Professor BB’s House Bread
Makes Two Large Loaves
3 cups warm water
2 Tbsp honey
4 tsp active dry yeast
½ cup Mrs. Lovett (Yes, my sourdough starter is named “Mrs. Lovett”)
6 ½ cup bread flour
½ cup hazelnut flour (I use Bob’s Red Mill)
1 Tbsp kosher salt
Zest of one orange (or 2 clementines when in season)
2 Tbsp oil for the rising bowl
1) Whisk the honey into the three cups warm water and then whisk in the dry yeast. Let the mixture sit for five minutes. Then whisk in your ½ cup of your sourdough starter. Let sit for another five minutes.
2) In a standing mixer, using the dough hook, mix together (on low) the two flours, the orange zest and the salt. Slowly pour in the yeasted mixture and let the mixer do its work for about 5 minutes. You will be tempted to add more flour – don’t.
3) Scrape the dough into an oiled (2 Tbsp oil) large bowl. Turn the dough so the entire surface is glistening with the oil. Cover with plastic wrap and let sit for about 45-60 minutes until the dough is doubled in size.
4) Punch down the dough. Cover again with plastic wrap and let rise until doubled again. This should take another 45 minutes.
5) Preheat your oven to 410 degrees.
6) Lightly oil two bread pans.
7) Punch down the dough and divide in half. Gently press each portion into a 7x12” rectangle and roll (using the short side at the top) into a loaf and then pinch the seams. Place each, seam side down, in the prepared pans. Dust the tops lightly with flour and cover with a clean kitchen towel until double again (about 30 minutes).
8) Remove the kitchen towel and dust the tops again with flour. Slash the top three times with a serrated knife. Place them in the oven and bake for 40 minutes. Remove from the oven, tip the loaves out of the pan and return the loaves to the oven for an additional five minutes.
9) Cool completely on wire racks.
HINT – When I place the loaves in the oven, I use the middle rack for the breads. On the lower rack, I place an 8” round cake pan filled with 5-6 ice cubes to keep the oven humid during the bake.
