The time-tested Bread Recipe used here at Medusa’s. Ideal for soft bread or focaccia.
| Ingredients (by Weight) | Instructions |
|---|---|
| • 1.5 oz (42g) instant yeast • 1.5 oz (43g) sugar • 32 oz (907g) warm water, 105-115°F (40-46°C) | 1. Combine warm water and sugar, then sprinkle in yeast. Let sit until frothy, about 5–10 minutes. |
| • 4 lb bread flour • 4 oz (118ml) olive oil • 1.5 oz (43g) kosher salt | 2. Add olive oil and salt to the yeast mixture. Gradually mix in flour until a dough forms. |
| 3. Knead using a stand mixer (speed 2) or by hand for 5-8 minutes until smooth, supple, and slightly tacky. | |
| 4. Place dough in an oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot until doubled (about 1–2 hours). This is the first proof. | |
| 5. Punch down dough, divide into portions, shape into spheres or logs, twisting the bottom slightly. | |
| 6. Place shaped dough onto parchment-lined baking sheets or loaf pans, cover, and let rise again until doubled (about 45–60 minutes). | |
| 7. Preheat oven to 375°F (190°C), dust tops with flour, bake for 30 minutes or until golden brown. | |
| 8. Remove bread from the oven, cover with a clean towel as it cools. |
Pizza Dough Slow Fridge Fermentation (1-2 Days):
- After Step 5, place portioned pizza doughs wrapped into fridge for 1-2 days or freeze for later.
- Let it warm up 1–2 hours before baking (or bake cold for thicker crusts).
