Stirato

Using the stainless steel bowl on your Ankarsrum, attach your bread knife and dough hook. Add the water and salt to the bowl. On your left knob of the Ankarsrum, turn it one click to the on position. This is your continuous ‘on’ versus setting a timer. Allow the salt to dissolve.

While the Ankarsrum is running still, add the flour to the stainless steel bowl, a bit at a time. Reason being, it depends on your conditions: elevation, humidity, etc. As soon as the dough comes together, and it looks good to you, turn off your Ankarsrum. Now cover the bowl with the stainless steel bowl lid, and leave alone for 30 minutes. During the 30 minutes, follow the steps below, every 10 minutes.

You can leave your dough in the stainless steel bowl or transfer to a large mixing bowl. Uncover your bowl. Wet one ‘working’ hand with cool water. Take one side of the dough(twelve o’clock), pull upwards and stretch it while folding it towards you (six o’clock). Position yourself or quarter turn the bowl.

Cover your bowl and leave it for 60 minutes.

Repeat the above step of stretching and folding one more time.

Using a bench scraper, divide your dough in half. Working with one half at a time, slowly stretch/pull the dough out, lengthwise. Tuck in your ends if necessary. This is ‘stirato’, Italian for stretch or straighten.

Grab your Emile Henry Pullman Loaf Pan. Remove the lid and dust the inside with flour. Carefully lift the dough and place into the loaf pan, then cover with the lid. Leave the dough for 30 minutes. Preheat your oven to 425F.

Cook for 25 minutes. Remove your Emile Henry Pullman Loaf Pan. Carefully remove the lid and bake for an additional 10-12 minutes, until golden brown.

Remove from the oven and place the bread on a cooling rack. Allow to cool at least 10 minutes before enjoying.