Fail-Safe Bread

• 6 1/2 cups/975 grams all-purpose or bread flour (you can substitute any grain or meal of your choice for up to 50% of the flour)
• 1 1/2 teaspoons/4.5 grams instant yeast or 2 1/4 teaspoons/7 grams active dry yeast
• 1 tablespoon/12.5 grams sugar (granulated or brown), honey, or maple syrup
• 1 tablespoon/18 grams fine sea salt
• 2 1/2 cups/562.5 grams room-temperature water (or milk, tea, etc.)
• Extra virgin olive oil, corn oil, or clarified butter
• Semolina flour for dusting the baking sheet

1. Combine the flour, yeast, sugar, and salt in either the bowl of an electric mixer or a large bowl.
2. Add the water and mix to form a soft, slightly tacky dough.
3. If you are using a mixer, start with a paddle and switch to a dough hook when the dough comes together.
4. It will (mostly) clean the sides of the bowl.
5. You can either let the dough rest, covered, for 15 minutes before kneading to improve water absorption or you can go right into it.
6. Depending on the day, I do what is convenient (which I probably shouldnt admit, but its true).
7. Both versions are good.
8. Knead the dough for 5 to 7 minutes using a mixer on medium speed or 10 to 15 minutes by hand.
9. When it is done it will look cohesive and silky.
10. If you use a mixer, give it a few additional turns by hand.
11. Oil a large bowl and roll the dough around in the bowl to coat it with oil.
12. Cover the bowl with plastic wrap and set on the kitchen counter to rise.
13. It will take up to 2 hours for the first rising, depending on the temperature of your kitchen.
14. Once the dough has doubled in size, knock it down and let it rise again before shaping it into loaves.
15. (This step isnt absolutely necessary but results in a finer product.)
16. The second rise will be much quicker than the first one, taking approximately half the amount of time, about an hour.
17. If you are busy and cant get to the dough, just keep knocking it down or stick it in the refrigerator.
18. Multiple proofings will actually improve the finished product as long as it doesnt overproof (deflate on its own).
19. If you do chill the dough, for best results, bring it back up to room temperature before putting it in the oven.
20. Shape your loaves on a baking sheet rubbed with olive oil and sprinkled with semolina or lined with parchment paper.
21. I usually get a half sheet pan of focaccia, 2 long loaves, or 12 to 14 dinner rolls from one batch.
22. Spray or brush them with water and cover them with plastic wrap.
23. The water will create a moist environment and prevent the wrap from sticking to the dough.
24. Set the baking sheet aside and let the dough proof one last time for 15 to 20 minutes, or until the dough has risen and looks like a puffy marshmallow.
25. Preheat the oven to 450F (230C).
26. Remove the plastic from the baking sheet.
27. If making focaccia, coat the dough with 1 tablespoon of oil and dimple the top with your fingertips.
28. If making loaves or rolls, spray or brush them thoroughly with water.
29. Put the baking sheet in the oven.
30. Bake the focaccia for 25 to 30 minutes, rotating the pan once, until golden brown; bake loaves or rolls for 10 minutes.
31. Rotate the pan 180 degrees and lower the oven temperature to 400F (200C).
32. Bake for another 5 to 10 minutes for the rolls, 10 to 15 for the loaves.
33. Once the bread has reached the desired golden to foxy brown color you prefer, take it out of the oven and let it cool.
34. Set on a wire rack if you prefer a crisper crust.

bread flour, yeast, sugar, water, extra virgin olive oil, baking sheet

Taken from www.epicurious.com/recipes/food/views/fail-safe-bread-374133 (may not work)