Photo by Farideh Sadeghin
Prep time: 20 minutes
Total time: 2 hoursIngredients3 cups all-purpose flour, plus more for dusting
3/4 cup bread flour
1/2 cup rice flour
1 1/2 tablespoons powdered milk
1 tablespoon instant yeast
1 tablespoon lard, plus more for greasing
1 3/4 cup turkey or chicken stock, heated to 115°F|46°C
2 1/2 teaspoons|11 grams granulated sugar
2 1/2 teaspoons kosher salt
olive oil, for brushingDirections1. In the bowl of a stand mixer fitted with a dough hook attachment, combine the flours, milk, yeast, and lard. Add in the turkey stock and mix on medium speed for 10 minutes, or until the dough starts to take on a shine and clings to the paddle. Add the sugar and salt and mix for another two minutes. Scrape the dough into an oiled container and cover. Allow to proof for 30 minutes.2. Scrape dough out onto a floured surface and divide it into 3 equal-sized balls. Roll each into a rectangle approximately 8-inches by 6-inches. Working with one piece at a time and starting at the end closest to you, roll each rectangle tightly and pinch the seams. Roll the log out to approximately 14-inches. Place on a greased parchment paper-lined sheet tray. Cover with plastic wrap and allow to proof for 40 minutes.3. Heat the oven to 425°F|220°C. Brush the loaves with olive oil and make 4 diagonal cuts on the top of the loaves. Bake for 10 minutes, rotate the sheet pan, and bake another 10 minutes with the oven door slightly ajar (use the handle of a wooden spoon). Cool on a wire rack.
Total time: 2 hoursIngredients3 cups all-purpose flour, plus more for dusting
3/4 cup bread flour
1/2 cup rice flour
1 1/2 tablespoons powdered milk
1 tablespoon instant yeast
1 tablespoon lard, plus more for greasing
1 3/4 cup turkey or chicken stock, heated to 115°F|46°C
2 1/2 teaspoons|11 grams granulated sugar
2 1/2 teaspoons kosher salt
olive oil, for brushingDirections1. In the bowl of a stand mixer fitted with a dough hook attachment, combine the flours, milk, yeast, and lard. Add in the turkey stock and mix on medium speed for 10 minutes, or until the dough starts to take on a shine and clings to the paddle. Add the sugar and salt and mix for another two minutes. Scrape the dough into an oiled container and cover. Allow to proof for 30 minutes.2. Scrape dough out onto a floured surface and divide it into 3 equal-sized balls. Roll each into a rectangle approximately 8-inches by 6-inches. Working with one piece at a time and starting at the end closest to you, roll each rectangle tightly and pinch the seams. Roll the log out to approximately 14-inches. Place on a greased parchment paper-lined sheet tray. Cover with plastic wrap and allow to proof for 40 minutes.3. Heat the oven to 425°F|220°C. Brush the loaves with olive oil and make 4 diagonal cuts on the top of the loaves. Bake for 10 minutes, rotate the sheet pan, and bake another 10 minutes with the oven door slightly ajar (use the handle of a wooden spoon). Cool on a wire rack.