Follow these steps for perfect results
Bread flour
sifted
Cake flour
sifted
Sugar
Salt
Dry yeast
Lukewarm water
Joshinko or bread flour
for dusting
Stainless steel bowl
for baking
Sift bread and cake flours together twice.
Combine all ingredients in a bread machine.
Start the dough kneading program.
After 6-7 minutes of kneading, stop the machine.
Remove the dough and lightly round it into a ball.
Cover the bowl with plastic wrap.
Let the dough rise at 35C (using oven's dough rising setting) for 30-40 minutes.
Round off the dough again.
Cover with plastic wrap and rest for 20-30 minutes.
Deflate the dough and round it into a smooth ball.
Place on parchment-lined baking tray.
Add a container of hot water with the dough.
Let rise at 35C for 25-30 minutes, until 1.5 times its original volume.
Preheat oven to 250C with baking tray and stainless steel bowl inside.
Dust the loaf with joshinko or bread flour.
Slash the top of the loaf about 5mm deep with a moistened knife.
Remove the stainless steel bowl from the oven.
Place dough on baking tray, invert the bowl over the loaf.
Lower the oven temperature to 210C and bake for 20-25 minutes.
Remove the bowl about 10 minutes into the baking time.
If browning too fast, cover with aluminium foil.
Cool on a cooking rack.
Store in a plastic bag.
Expert advice for the best results
Use cold water in summer for better dough handling.
Covering with foil prevents over-browning.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated overnight.
Serve slices of bread on a wooden board or in a bread basket.
Serve with cheese and olives.
Serve with soup or stew.
Pairs well with the savory flavors of the bread.
Discover the story behind this recipe
A staple in French cuisine, often enjoyed with meals.
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