Publix White Mountain Bread

Serves 1
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Directions

  1. 1In a large bowl, mix flour, salt, and yeast.
  2. 2In a large bowl, mix flour, salt, and yeast.
  3. 3In a large bowl, mix flour, salt, and yeast.
  4. 4Add honey, butter, and warm water.
  5. 5Add honey, butter, and warm water.
  6. 6Add honey, butter, and warm water.
  7. 7Mix until a shaggy dough forms.
  8. 8Mix until a shaggy dough forms.
  9. 9Mix until a shaggy dough forms.
  10. 10Cover and let the dough rest for 30 minutes.
  11. 11Cover and let the dough rest for 30 minutes.
  12. 12Cover and let the dough rest for 30 minutes.
  13. 13Perform the first stretch and fold by gently pulling and folding the dough over itself.
  14. 14Perform the first stretch and fold by gently pulling and folding the dough over itself.
  15. 15Perform the first stretch and fold by gently pulling and folding the dough over itself.
  16. 16Cover and let the dough rest for another 30 minutes.
  17. 17Cover and let the dough rest for another 30 minutes.
  18. 18Cover and let the dough rest for another 30 minutes.
  19. 19Perform the second stretch and fold.
  20. 20Perform the second stretch and fold.
  21. 21Perform the second stretch and fold.
  22. 22Cover and let the dough rest for another 30 minutes.
  23. 23Cover and let the dough rest for another 30 minutes.
  24. 24Cover and let the dough rest for another 30 minutes.
  25. 25Perform the third stretch and fold.
  26. 26Perform the third stretch and fold.
  27. 27Perform the third stretch and fold.
  28. 28Shape the dough into a ball.
  29. 29Shape the dough into a ball.
  30. 30Shape the dough into a ball.
  31. 31Cover the dough and let it rise until doubled in size.
  32. 32Cover the dough and let it rise until doubled in size.
  33. 33Cover the dough and let it rise until doubled in size.
  34. 34Lightly spray a banneton with water and dust with flour.
  35. 35Lightly spray a banneton with water and dust with flour.
  36. 36Lightly spray a banneton with water and dust with flour.
  37. 37Turn the dough out onto a lightly floured surface and gently flatten it into a rectangle.
  38. 38Turn the dough out onto a lightly floured surface and gently flatten it into a rectangle.
  39. 39Turn the dough out onto a lightly floured surface and gently flatten it into a rectangle.
  40. 40Fold the dough into thirds, bringing one side to the middle and then folding the other side over it.
  41. 41Fold the dough into thirds, bringing one side to the middle and then folding the other side over it.
  42. 42Fold the dough into thirds, bringing one side to the middle and then folding the other side over it.
  43. 43Repeat the folding process to create tension.
  44. 44Repeat the folding process to create tension.
  45. 45Repeat the folding process to create tension.
  46. 46Shape the dough into a tight ball by scraping it across the counter to tighten the shape.
  47. 47Shape the dough into a tight ball by scraping it across the counter to tighten the shape.
  48. 48Shape the dough into a tight ball by scraping it across the counter to tighten the shape.
  49. 49Notice the tight skin with bubbles on the dough, indicating good tension.
  50. 50Notice the tight skin with bubbles on the dough, indicating good tension.
  51. 51Notice the tight skin with bubbles on the dough, indicating good tension.
  52. 52Place the dough, seam-side up, into the prepared banneton.
  53. 53Place the dough, seam-side up, into the prepared banneton.
  54. 54Place the dough, seam-side up, into the prepared banneton.
  55. 55Cover and let it rise for 45-60 minutes.
  56. 56Cover and let it rise for 45-60 minutes.
  57. 57Cover and let it rise for 45-60 minutes.
  58. 58Gently turn the proofed dough onto a piece of parchment paper and score an "X" on top with a razor blade.
  59. 59Gently turn the proofed dough onto a piece of parchment paper and score an "X" on top with a razor blade.
  60. 60Gently turn the proofed dough onto a piece of parchment paper and score an "X" on top with a razor blade.
  61. 61Bake the bread and then cool it on a wire rack.
  62. 62Bake the bread and then cool it on a wire rack.
  63. 63Bake the bread and then cool it on a wire rack.
  64. 64Slice the bread and enjoy, optionally with butter.
  65. 65Slice the bread and enjoy, optionally with butter.
  66. 66Slice the bread and enjoy, optionally with butter.

Ingredients

  • 4 cups all-purpose flour
  • 4 cups all-purpose flour
  • 4 cups all-purpose flour
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp active dry yeast
  • 1 tsp active dry yeast
  • 1 tsp active dry yeast
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp unsalted butter, softened
  • 2 tbsp unsalted butter, softened
  • 2 tbsp unsalted butter, softened
  • 1.5 cups warm water (105-115°F)
  • 1.5 cups warm water (105-115°F)
  • 1.5 cups warm water (105-115°F)

Equipment

stand mixermixing bowlmeasuring cupsmeasuring spoonsbannetonspray bottlecutting boardbaking sheetparchment paperrazor bladewire rackknife