Stromboli (Lupin flour version)

1/4 tsp cream of tarter 1 cup of flour or 1tbsp lemon juice per loaf

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk dry ingredients together - mixing in the stand mixer (with the whisk attachment if you like)

Step 2

Settle water to @100 - 110 deg F - sprinkle the yeast on top. Add honey to the mixture and set aside for 5 minutes until starting to bubble (the blooming of instant yeast is optional but I find it works better if you do it with this flour mixture)

Step 3

Combine softned butter and room temperature eggs together - then mix together with the water/yeast mixture

Step 4

On the stand mixer - change the attachment to the paddle - and slowly add the softened butter and egg mixture to the dough. This should form a clumpy mixture. you want the dough to stay a little sticky initially. mix for about 5-10 minutes . when combined and sticky with the mixture starting to pull away from the bowl a LITTLE bit... cover and rest for about 10 minutes and then cover and rest for 10 minutes.

Step 5

Depending how ur dough is coming together...empty dough onto a surface sprinkled with a little water, put a tbsp or so of olive oil on your hands and do a little manual kneading and a stretch and coil fold or two before returning the dough to the mixer. Dough should still be a bit sticky but should be starting to form a a bit of surface tension and getting a little smoother.

Step 6

Switch to the dough hook and lock in place. Mix for about 8 minutes at medium speed. Dough should be a ball that is stretchy and still a little sticky but now pulling always from the side of the bowl completely. If necessary (your dough isnt really forming a ball)....cover and rest another 10 minutes before mixing with the hook until it does.

Step 7

Split the dough into 4 equal parts and shape roughly into an oblong shape (you're going to eventually make it into a rectangle anyway)

Step 8

Cover with Saran wrap sprayed with oil - Place in proofing box or on the counter (if you're house is warm) for @ 90 minutes at about 78 - 80 degF. Check at 60 minutes using the poke method. Dough does not have to be perfect as you will be rolling it out flat...but it should be finished rising. This might not fully double in size .

Step 9

Place in a preheated 375 degree oven - and bake for @ 30-40 minutes - placing a cover over the bread or use some tented aluminum foil after 10 minutes or so (to avoid over-browning). This dough will get brown much faster than regular dough. About 10 minutes before baking is done...uncover and use an egg wash to the filled Stromboli to make a nice browned loaf.