While dough is on second rise, preheat the oven to 232 ☌.Cover the bowl with the lid and allow it to rise for 30 more minutes. Return the dough, fold side down, to the Bread Bowl. Generously flour the inside of the Bread Bowl and the top of the dough. Let the dough sit in place while you quickly wash out the bread bowl and dry it thoroughly.This action will smooth the dough into a round mound. Gently place both hands on each side of the round and gently curl your right palm around the right edge while using your left hand to rotate the round on the surface. After the final stretch and fold, flip the dough over, fold side down.(You will notice it gets harder to stretch the dough as you work.)
#Kitchen aid artisan bread full
Continue turning, stretching and folding the dough into the center for three to four full circles. Give the dough a slight twist and do the same thing to the portion now at the top.With dough in a rough round in front of you, pinch the top of the dough, stretch it away from you, then fold it into the center of the dough like you are folding an envelope. Uncover the bowl and gently pull the dough from the bowl onto a generously floured surface.No need to form or additionally knead the dough at this point.) Use a hand to turn and coat the dough in flour, then cover the bowl with the lid. Dust the top of the dough with a bit of flour.Remove dough from the hook and remove the Bread Bowl.Allow the mixer to knead the ingredients for 1 ½ - 2 ½ minutes - or, until the dough pulls away from the bowl but is still wet and shaggy. After about 30 seconds, slowly stream in warm water. Turn the mixer to speed 2 to combine dry ingredients.Add the flour, yeast, and salt into the Bread Bowl and affix it to your KitchenAid Artisan Stand Mixer insert the dough hook and lock the head in place. Warm the KitchenAid Bread Bowl by filling it with hot water - then, pour out the water and pat dry. Prepare all your ingredients at your workstation.Special equipment: KitchenAid Bread Bowl KitchenAid Artisan Stand Mixer with dough hook parchment paper kitchen scale food thermometer Prep time: 5 minutes (plus 90 minutes for rise time)
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