Ann T bread help
Comments (22)
8 years agolast modified: 8 years ago- 8 years agolast modified: 8 years ago
Sharon, have you tried Ann's Italian bread recipe? I do a slight variation and get the crumb you're looking for. It's not as holey as Ann's current breads, but that's more to our liking anyway.
Thread: need-a-recipe-for-easy-italian-bread-please-and-a
I skip the oil and call it French. ;)
French Bread
Make a poolish using 3/4 cup bread flour, 1/4 teaspoon yeast, and 1/2 cup warm water. Stir for a minute then cover. Let rise overnight or start early in the day.
3 1/4 cups bread flour
1 1/4 teaspoons yeast
1 1/4 teaspoons salt
1 1/4 cups warm water
Add poolish to flour, yeast, and water. Mix together for 1 minute then sit covered for 20 minutes to allow the water to be partially absorbed. Add salt and mix for about 8 minutes (I use a hand mixer) till it comes together enough to finish kneading by hand. Knead by hand for about 5 minutes or until dough is smooth. Place in large oiled bowl (covered) and let rise until more than doubled (about 3 hours total). Remove from bowl after first and second hours. Flatten slightly and fold into thirds each time then return to bowl.
Pour out on to flour dusted surface and divide in 2. Shape one into a loaf (boule or baguette), cover and allow to rise on a flour dusted parchment paper lined baking sheet for about 90 minutes. Put remaining dough in fridge to use in a few days for another loaf, focaccia, or pizza.
Preheat oven with baking stone to 450°. Dust loaf with flour and slash the top. When sliding loaf into oven spray with cold water 3 times, 3 minutes apart. Lower heat to 425 and bake additional 20 minutes.
~revised version of Ann’s recipe
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AnnT's amazing bread pudding
Comments (22)As Cookie mentioned Bread And Butter Pudding is a very forgiveable recipe. I like to have a little custard ribboned through the bread so I use less bread or increase the custard if I am making it for a crowd. Sometimes I cut the crusts off and sometimes I don't. Other times I leave the slices whole, butter and layer and sometimes I butter the bread and then cut it into cubes before tossing with the custard. You can use just about any bread you want. Regular White, French, Italian, raisin, etc... I've made it using a Chocolate bread too and instead of the caramel sauce I served it with a cream anglaise sauce. I've also used leftover gingerbread cake and a spice cake to make this pudding. It was amazing with the caramel sauce....See MoreQuestion about AnnT's Bread Pudding
Comments (4)I usually make it with homemade Italian or French because that is what I usually have around. And I do prefer it made with a white bread. But I also make it out of gingerbread or spicy loaf cake or even a chocolate bread. Just about any bread will work. I don't add raisins or other dried fruit, but it you like raisins or currants just add them. Nancy, Actually, even grocery store white will work. The bread totally absorbs the egg custard and holds up well in bread and butter putting. My mom wasn't a very good cook, but she made a great Bread and Butter pudding and all she ever used was grocery store bread. Ann...See MoreHelp! Ann T!!!!
Comments (9)Linda, I'm sorry I wasn't around to help you, I was working today. It looks like you were well taken care of though. You can't go wrong at 350°F but for future reference James Beard's recipe calls for baking at 375°F. Sharon, normally you would be right. Not something I make often but I make it occasionally because Moe likes it. It is one of James Beard's recipes. Home Cookin Chapter: Recipes From Thibeault's Table Oatmeal Bread with Cooked Oatmeal ================================= Oatmeal Bread with Cooked Oatmeal James Beard - Beard on Bread There are two or three favorite recipes for oatmeal bread in this coun- try. I first encountered this one in Nevada, in a restaurant that was made famous by Lucius Beebe, and it was so good that I extracted the recipe from the owner and have been using it for many years. It is an interesting, loosely textured bread with an unusual light-brown color and a rich, full flavour. It is delicious with sweet butter, and it keeps well. [2 small loavesj 1 cup coarse rolled oats 1 cup boiling Water 2 packages active dry yeast 1 teaspoon granulated sugar 1/2 cup warm water (100° to 115°, approximately) 1 cup warm milk 1 tablespoon salt 1/4 cup dark brown sugar 4 to 5 cups all-purpose flour approximately Cook the oats in the boiling water until thickened, about 3 minutes. Pour into a large mixing bowl and allow to cool to lukewarm, Mean- while stir the yeast and teaspoon of sugar into the warm water until dis- solved, and allow to proof. Add the warm milk, salt, brown sugar, and yeast mixture to the oats and stir well, then Stir in 4 cups of flour, 1 cup at a time. Turn out on a floured board, Knead into a smooth, pliable, elastic dough, if necessary using as much as 1/2 to 1 cup, or more, of additional flour to get it to the right feel. (This will take about 10 minutes,) Shape the dough into a ball, put into a well-buttered bowl, and turn to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours. Punch the dough down. Knead for 2 or 3 minutes and shape into two loaves. Thoroughly butter two 8 x 4 x 2-inch tins. Place the dough in the tins, cover, and let rise in a warm place until about even with the top of the tins, or amost doubled in bulk. Bake in a 375°F oven for about 50 minutes....See MoreAnn T's chickpea flat bread
Comments (8)Sleevendog, no it is a different recipe. I use chickpeas, not chickpea flour. A google search using Thibeault's Table will bring up all the recipes I've posted to the blog. Was the naan baked on your wood stove? I love Naan bread, but I'm always a little disappointed in homemade Naan. Never quite tastes the same as naan baked in a tandoori oven. Chickpea Flatbread Source: Souvlaki for the Soul 1 cup of all-purpose flour 1 cup of wholewheat flour 1/2 of a 540mL/18oz can of chickpeas (garbanzos) along with some of the liquid from the can 1/2 to 3/4 a cup of warm water 1/4 cup of olive oil 1 teaspoon of cumin 1 teaspoon of turmeric 1 teaspoon of cayenne pepper (Omitted) 1/2 a teaspoon of salt Edited: Note: This recipe can be cut in half, by leaving out the Wholewheat flour and using just one cup of all-purpose flour, and reducing other ingredients by half. Place the flour and spices in the bowl of a food processor. Add the chickpeas and some of their juice from the can, the olive oil along with some of the warm water. Process until the dough comes together and a ball forms. The dough should be soft. Add more water if necessary. Process for approximately 60 seconds. Wrap dough in plastic wrap and set a side to rest for at least 30 minutes. Divide dough into balls about the size of a golf ball. Roll each ball into a circle approximately 6 to 8 inches. Cook the on a cast iron griddle or skillet. When the bread starts to get little brown spots and puff up ( 15 to 20 seconds), turn over and cook on the other side. Wrap in a towel or a tortilla warmer to keep warm while remaining flatbreads are baked. Here is a link that might be useful: Link...See More
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8 years agolast modified: 8 years ago- 8 years ago
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8 years agolast modified: 8 years agochase_gw, seems like you're getting some great tips here, so I hope I don't add anything to confuse you! Don't give up! I'm going to elaborate a bit... I'm sure you know much, if not all of this, but for others that don't...
I can't get the higher protein flour, but use King Arthur's Bread Flour (and have used other brands, no issues) - I don't get that lovely shiny crumb Ann does, but as you've got the flour, you should : ) I use SAF instant yeast - it's the only yeast I will use now.
ETA: I mix the dough initially and gently in my mixer with a roller (dough hook also works, just gentle and slow speed). Allow it to autolyze as per Ann's recipe, add the yeast, and again use the mixer to mix in my yeast... otherwise I have great difficulty getting the yeast to disperse well - which is important!
I do 6 full stretch and folds - higher humidity here, so it's needed... like Ann, I don't time it except to make sure it's been at least 25 minutes. Afterward, I weigh and divide the dough, wrapping some in saran wrap and placing it in a baggie in the fridge for 4-7 days to make bread that week... it gently proofs a bit and looks nice and bubbly - here's some I have now straight from the fridge:
From the fridge, I fold it under to create good surface tension on top, then place it in a lightly oiled bowl folds down, cover, and put in a barely warm oven with a 4 qt measuring container filled with boiling water (my house is cold now) - I find this helps in the proofing.
Photos for uploading · More InfoAfter the first proof, I flour my workspace, and shape. I'm neither gentle nor rough, but I make sure to get rid of the air bubbles. I shape, folding the dough and pressing the seams each time, about 12 times (see, I'm not gentle) to help the dough hold it's shape, and create some good surface tension at the end, then place it on parchment paper sprinkled with stone ground cornmeal. To help the shape, I roll a flour sack towel and wrap it around the bread, under the parchment. Cover, then back into a slightly warm oven with another bowl of boiling water.
After 1 - 1 1/2 hours it's typically ready to pull out of the oven from proofing... Do you check your proof? I put my finger in water or flour and poke the dough gently (on the side). If the indent stays for a while, it's proofed, if it fills in, I give it more time or I get no holes, flat, dense bread. The very first of this video shows the proof test:
I uncover the dough while the baking sheet and oven are heating to 500 degrees for a good 30 minutes minimum to help it form a skin - it's such a high hydration I have trouble scoring it if I don't (use an oven thermometer to check you temp). And don't score until just before it goes in the oven, of course.
I find an easier no-fuss method of baking is to bake in my dutch oven (although I get the same results using ice cubes tossed into a hot roasting pan underneath, or cold water poured in) with just placing the bread on a baking sheet. I put the dutch oven in the oven while it's heating, and when ready, use the parchment edges and just lift it and place inside (minus the shaping towel underneath the parchment, of course!)
At 500 degrees, I find 22 - 24 minutes about right. If I use the dutch oven, I uncover it at 8 minutes and let it continue baking. (I don't use water or ice cubes as the lidded dutch oven allows moisture from the dough).
I never take the temp... but go by look. When the top crust looks good, I pull it out, and give it a thump for the hollow sound on the bottom.
Photos for uploading · More Info
Photos for uploading · More InfoGosh, that's a long post, sorry I got so wordy!
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