Woohoo! I Think
1 ½ tablespoons yeast
1 tablespoon kosher salt
¼ cup vital wheat gluten
3 ½ cups water (they say lukewarm, but the only difference is amount of time for the dough to sit out)
½ cup olive oil
1. Dump dry ingredients in a bowl
and mix a bit.
2. Add wet ingredients.
3. Mix and mix and mix, or, if you prefer, use a machine to mix. I wanted to be one with the dough, ha ha, and used a spatula and then my hands (best to first take rings off).
4. Cover bowl or bucket with plastic wrap or lid – not tightly - and let sit on counter for a minimum of two hours; more will not ruin the dough. After the dough has risen and either fallen or become flat – and that is not an easy determination – put in refrigerator for up to a week, overnight minimum. (The regular bread dough can be left up to two weeks.)
5. You will not be able to tell when the dough has become sufficiently flat. Put mine in the fridge after about five hours. Still mid-process, so do not yet know results.
Back to instructions
7. Put on a pizza peel – important – either covered with cornmeal or parchment paper. In the interest of time, avoidance of anxiety that the cornmeal would not sufficiently assist later on when sliding the dough from peel to bakers stone in the oven, and my love of parchment paper, up there with post-its on my personal list of greatest inventions, used parchment paper.
8. Wait 90 minutes, a good time to write or start dinner. Also have hand wash to do and any number of chores; closet having gotten messy seemingly all on its own, needs neatening.
9. Actually, before an hour passes, heat oven to 450 degrees, first making sure that baking stone and pan (to be used a nanosecond after putting dough on stone as a receptacle for water to “make steam”) are where you want them in the oven. I use a timer as those household chores, writing, closet cleaning, really anything, can be deceptively engrossing and would forget completely to turn on the oven enough time before other timer goes off to indicate the 90 minutes is up.
10. Before baking: Have on hand a kitchen towel and one cup of water or ice use right after placing dough on baking stone. Alternative to water is ice, which I find easier to dump in the pan than water and less likely to drip onto the glass oven door that you, your spouse, significant other or partner, do not wish to replace when it cracks. Use the kitchen towel to cover said oven door when dumping the H20. (Okay, actually forgot the kitchen towel part every time.)
11. Take pizza peel and whisk that dough onto the baking stone. Quickly fill pan with water or ice, taking care not to get glass oven door even a bit wet. Leave in oven for 30 to 35 minutes. If you are me, which you aren’t, I understand, you will be impatient and take out too soon. My bread turned out wonderful, with a “but” that it could have used 33 or 35 minutes instead of 30. I was mesmerized by the glamorous, bakery-looking crust and could not wait any longer. Also was fearful of dry interior.
[Somewhere near where the wheat grew, perhaps?]