I was thinking for a “simple” recipe that link sure has a lot of steps. I’ve been making bread like this for a long time. There’s no need to do most of these steps.
I mix all of the ingredients together at once in the beginning. Stir and fold with hands. Will be lumpy.
Come back two or three times after about 20 minutes. No need to set a clock just wing it. You’ll know it’s ready once the dough becomes smooth.
And I don’t buy bread flour. Why keep an extra type of those? I buy AP flour and keep vital wheat gluten (available from places like Whole Foods) in the freezer. Mix in one or two tbsp depending on how you like the texture.
And as you say, no need to preheat the oven. If you’re in doubt stick a probe thermometer in. Bread is done after 190 F.
I mix all of the ingredients together at once in the beginning. Stir and fold with hands. Will be lumpy.
Come back two or three times after about 20 minutes. No need to set a clock just wing it. You’ll know it’s ready once the dough becomes smooth.
And I don’t buy bread flour. Why keep an extra type of those? I buy AP flour and keep vital wheat gluten (available from places like Whole Foods) in the freezer. Mix in one or two tbsp depending on how you like the texture.
And as you say, no need to preheat the oven. If you’re in doubt stick a probe thermometer in. Bread is done after 190 F.