Recipe from Master Baker Richard Michot, W.M. Bakery and Watermark Grill, San Antonio
1 1/2 pounds high gluten flour
1/2 ounce salt, granulated
1/2 ounce fresh compressed yeast
14 1/2 ounces water
kosher salt to taste (for top of rolls)
Place all ingredients in a Kitchen Aid mixing bowl with hook (similar mixers are fine). Turn on machine to first speed and mix for 3 minutes. Then turn up to second speed and mix for 7 minutes. Remove dough onto flour dusted counter. Roll dough by hand into ball and cover with plastic wrap for 30 minutes. Remove plastic, cut ball into six 6-ounce pieces, and roll by hand into individual balls like dinner rolls. Place on perforated cookie sheet pan, cover lightly with plastic wrap, and proof again for 45 minutes or until the dough balls double in volume.
While dough is rising, fill a medium casserole pot halfway with water, bring to a boil, and cover. Place pot in preheated 420 degree oven. When bread is fully proofed, remove plastic wrap, slit top of dough balls ever so slightly, and sprinkle a small pinch of kosher salt straight across the slit. Open oven and remove top from casserole pot. Steam will start to come out immediately. Pace bread next to open casserole pot or on the shelf above and immediately close door. The oven will have steam in it. Bake dough for 20 minutes. Remove bread from oven, let cool for 30 minutes, and serve. Makes six 6-ounce loaves.
