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French Bread -- "Amish Friendship" Style

Ingredients1 pound bread flour, plus a little bit extra if needed1+ teaspoon instant rapid rise yeast2 teaspoons honey10 ounces bottled or filtered water2 teaspoons kosher or sea salt1 Cup Friendship Bread Starter ["Ripe," Day 10 before adding the milk, sugar & flour] 2 quarts boiling-hot waterVegetable oil, for greasing the rising container1 tablespoon cornstarch [for glazing] InstructionsSTAGE ONE -- DAY ONE -- PRE-FERMENTING • Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, all of the bottled water and the Friendship starter in a straight-sides container; cover loosely and refrigerate for 8 to 12 [or even more] hours.  
STAGE TWO -- DAY TWO [bake day]
Pre-heat a ceramic or clay loaf pan with lid, in a 420F oven or Egg
• Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment [which includes the Friendship Starter] from the refrigerator. • Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. You may have to add in several more Tbs of flour at this point • Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. • After 20 minutes, knead the dough on medium speed for 5 to 10 minutes • Do the window pane test – the dough will still be a bit sticky • Place the dough into a greased bowl & set on rack in oven over a pan of boiling-hot water. This keeps the oven warm and adds valuable steam to the oven space. • Allow to rise until doubled in size, approximately 1.5 to 2 hours. • Turn the risen dough out onto a counter top • Press the dough out with your knuckles, then tri-fold several times. • Cover the dough with a kitchen towel and allow to rest for another 10 minutes. • Punch down, then fold the dough in onto itself. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. • Place the dough back onto the counter [on parchment paper] and begin to roll gently between your hands to tighten – use circular motion. • Cover with a tea towel and bench proof [still on the parchment] for an add’l hour, or until you poke the dough and it quickly fills back in where you poked it. • Toss the dough into the ceramic/clay loaf mold, slash top lengthwise, glaze [Option -- use a round CI pan w/lid... I often use a 3-1/2 qt Le Crueset] • Bake @420F for 30 minutes, then remove lid and lower temp to 375F for an additional 20 minutes [internal 205F] • Cool for 30 minutes before slicing.NotesNumber of Servings: Time to Prepare:
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