Loaf scoring decision and cooling before bagging

Method

1. Stir the water, honey and yeast in the mixing bowl; wait 5–10 minutes for signs of activity. Grease two 9 x 5-inch loaf pans with half the oil.
2. Add 720 g flour and the salt. Mix with a paddle on low for about 1 minute, until a shaggy dough forms. Mix in the very soft butter, then stop and install the dough hook.
3. Knead at the mixer manufacturer’s recommended bread speed for 7–9 minutes, adding the remaining flour only as necessary to obtain a soft, elastic dough that is slightly tacky. Knead by hand if the batch exceeds the mixer’s rated capacity.
4. Oil a large bowl with the remaining oil, add dough, cover, and let rise for 45–60 minutes or until approximately doubled.
5. Gently deflate and divide in half. Pat each half into a rectangle about 8 inches wide, roll into a tight log, pinch the seam, and place seam down in a pan.
6. Cover and proof 30–45 minutes, until visibly puffy and about 1 inch above the rim. Heat the oven to 375°F during the final proof. These pan loaves do not require scoring.
7. Bake on the center rack for 28–34 minutes, until golden and the center reads 190–195°F. If the surface colors early, loosely tent with foil and continue to the center-temperature target.
8. Cool 10 minutes in the pans, then turn out onto a rack. Cool completely, about 2 hours, before slicing or bagging.