I somehow missed adding this write-up to the queue when I initially tried the recipe a few weeks ago. So now I'm playing catch-up. (I mean, I was already playing catch-up, but now even more-so since I keep discovering recipes like this that had fallen through the cracks.)

This makes a nice pan loaf. Not exceptional, but perfectly serviceable. That said, I don't feel that I can pass accurate judgement on it as I wasn't able to follow the prescribed rising schedule. So, I should probably take another crack at this one sometime and try to get the proofing closer to what was specified in the original.

Egg Harbor Bread

Slightly adapted from Bernard Clayton's New Complete Book of Breads

Ingredients

• 3 Tbsp. sugar
• 1 Tbsp. coarse sea salt
• 2 1/2 c. warm water
• 2 Tbsp. unsalted butter
• 100g sourdough discard (optional)
• 700-800g hard (strong/high grade/bread) flour
• 4 1/2 tsp. active dry yeast (or 3 1/2 tsp. instant yeast)
• 1 small egg
• 1 Tbsp. milk

Directions

1. Dissolve the sugar and salt in the water. Add the butter and sourdough discard (if using) and set aside.
2. Put 400g of the flour into a mixing bowl with the yeast and stir to combine.
3. Pour in the liquid and mix in with a flat beater or wooden spoon. Beat for 2 minutes (or ~100 strokes by hand).
4. If using an electric mixer, switch from the flat beater to the dough hook at this point.
5. Add the remaining flour 1/2 c. (~60g) at a time until a rough dough forms.
6. Knead with dough hook for 5-8 minutes or by hand for ~20. Sprinkle with extra flour as needed, but be careful not to make the dough too dry.
7. Cover and set to rise for 30-45 minutes.
8. Once dough is fully risen (use the finger poke test), knock it back, round it, and set it to rise again.
9. This time, cover it and allow it to rise for another 80 minutes, but knock it back every 20.
10. After the last 20-minute rise, turn the dough out onto the work surface, divide it into two equal portions, round each one, cover, and set aside to rest for 5-10 minutes.
11. Meanwhile, grease two 20x10cm (8x4") loaf pans.
12. Shape each ball into a loaf and place, seam-side-down, into the pans.
13. Cover and set aside to rise for 50-60 minutes.
14. Preheat oven to 200°C (400°F).
15. Once loaves are fully risen, beat the egg with the milk and brush it over the tops of the loaves. (Try not to let any drip down the sides as it will weld the loaves to the pans and make them difficult to turn out.)
16. Bake at 200°C (400°F) for ~30 minutes.
17. If desired, remove from pans and return to oven for another 5-10 minutes for a darker crust.
18. Transfer to wire rack to cool.