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 MoreAnn T: Questions about bread pudding
Comments (9)Here you go Sue. Home Cookin Chapter: Recipes From Thibeault's Table Bread And Butter Pudding With Caramel Sauce =========================================== 5 or 6 slices of bread 1/2 cup butter 1 to 1 1/2 cups sugar 5 eggs 2 cups cream (Or milk) vanilla pinch of salt Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked. Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread buttered side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and salt. Pour over bread and allow the bread to absorb. (make be refrigerated at this point and baked later) sprinkle with some white sugar and place dish into a pan of hot water and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden. To make caramel sauce, bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla. Custard sauce for Chocolate Bread and butter Pudding. The custard sauce was really easy. It was just two cups of milk or cream ( I used coffee cream) heated to a simmer. Mix three tablespoons of flour into 1/2 cup of white sugar and mix into a beaten egg. When the milk is hot, slowly pour the milk into the egg mixture,stirring constantly. Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency. Cover the surface directly with plastic wrap and refrigerate....See MoreBread Question for Ann T. Please
Comments (7)Trudy, I would use the recipe that Linda linked to. You can make the baguettes, long or short, or make short fat loaves if that will work better for you. I often do double or triple batches of the dough and bake loaves of different sizes and shapes. French Baguette Julia Child 1 package dry active yeast (2 1/2 teaspoons) 3 1/2 cups unbleached flour (bread flour) 2 1/4 tsp salt 1 1/3 cups cold water plus 1/3 or so additional water Using Food Processor Place the flour, yeast and salt in the bowl of the food process. Pulse to mix. Add 1 1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes. Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm. Let the dough rest for 2 minutes and then knead roughly and vigorously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly. Preliminary rise - 40 to 60 minutes at around 75�F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (note the French do not grease the bowl because they believe the dough needs a seat to push up from). This first rise is sufficient when the dough has definitely started to rise and is about 1 1/2 times its original volume. Deflating: Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14 inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise. Final rise in the bowl - about 1 to 1 1/2 hours or longer. The bread should be 2 1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing. To Shape, Cut the dough in half. Set one piece aside and cover with a towel. On a lightly floured work surface pat the dough into a 14 inch rectangle, squaring it u p as evenly as you can. Fold the rectangle of dough in half lengthwise and using the heel of your hand, firmly press the edges together whether they meet. Seat well. Pound the dough flat. Now repeat - patting the dough out again and folding it over and sealing the edges. Pinch the edges well and Rotate the dough so that the sealed edge in on the bottom. Repeat with second piece of dough. Cover with plastic wrap or loosely with a towel and let rise to more than double again at about 75�f. Place stone in oven and Preheat oven to 450�F. Slash three long cuts into the loaves and place on the hot stone. Immediately toss a number of ice cubes on to the bottom on the oven to create steam. Bake until bread is golden and has an interior temp of 200�F. Takes about 30 minutes. Making Dough in a Mixer or by Hand When you are making dough in an electric mixer with a dough hook, proceed in the same general way with the rests indicated, and finish by hand. or mix the dough by hand in a bowl, turn out on a work surface, and start the kneading by lifting it up with a scraper and slapping it down roughly for several minutes until it has body. Let it rest several minutes and then proceed to knead. MY NOTES: I use a Magic Mill to do most of the kneading. The Magic Mill can handle over 20 cups of flour at one time. I use 4 cups for a single batch and 8 cups for a double batch Plus the addition of a Biga. I prefer a wet dough so I add more water. I usually start this bread with a Biga (Italian)/Poolish (French) a pre-fermentation. Made the night before. Contributes to a more complex flavour and a better texture. 1 1/2 cups flour 1/2 teaspoon yeast 1 cup of water. Mix well. Cover and set aside. Other changes: I mix the Biga, Flour, Yeast and water together,without the salt, and let sit for 20 to 30 minutes to allow the flour to absorb some of the water. I add the salt after this rest, and then finish by kneading. This dough makes for a wonderful pizza crust. Place dough in fridge and leave it for two to four, even five days. Take it out early (three hours) to give it time to come to room temperature. Allowing the dough to have a long cold fermentation really develops the flavour and the texture of the bread....See MoreAnn T-- need recipe for chocolate cherry bread please
Comments (3)I think this is the same one.... 2 teaspoons active dry yeast 1/2 cup very warm water (105 - 115°F) 1/3 cup granulated sugar 3 cups unbleached all-purpose flour 1/3 cup unsweetened cocoa powder 1 1/2 teaspoons kosher salt 1 cup warm brewed coffee (90°F or less) 1 large egg, separated 1 tablespoon unsalted butter, softened 1 1/2 cups bittersweet chocolate, coarsely chopped 1 cup dried sour cherries Place yeast and water in a large bowl. Stir with a fork to dissolve yeast and allow to stand for 3 minutes. Whisk sugar, flour, cocoa powder and salt together in a medium bowl. Set aside. Stir coffee, egg yolk and butter into yeast mixture. Gradually add flour mixture, stirring until a shaggy mass forms and flour is moistened. If dough feels stiff, add 2 tablespoons of water. It should be moist and sticky. Move dough to a lightly floured surface and knead for about 7 to 8 minutes until it is smooth and elastic. Shape into a loose ball, cover with plastic wrap and let rest about 10 minutes. Flatten dough and stretch gently with your fingers to form a rectangle about an inch thick. Spread chopped chocolate and dried cherries evenly over dough. Fold into thirds like a business letter, then knead 2 to 3 minutes until the pieces of chocolate and cherries are well distributed. Shape dough into a loose ball and place in a lightly oiled bowl, along with any loose chocolate and cherries. Cover bowl tightly with plastic wrap and let rise at room temperature until dough has doubled in volume, 1 to 2 hours. Line 12" x 17" baking sheet with parchment paper. Gently pour dough onto lightly floured work surface, pressing any loose chocolate or cherries into dough. Divide dough into 2 equal pieces. Pull corners towards the center and press down in the middle to gather dough, turn dough over and seal shut by rotating closure against the counter to tighten the ball and form a seal. Be careful not to tear it as you are shaping it. Place one loaf on each end of prepared baking sheet allowing several inches between them. Cover loosely with oiled plastic wrap and let rise at room temperature for 1 to 1 1/2 hours until doubled in volume. About 15 minutes before baking, place one oven rack in top third of oven and another in bottom third. Preheat to 400°F. When loaves have doubled, mix egg white with 1 teaspoon water. Brush each loaf gently with egg wash being sure to coat entire surface. Gently cut a small cross shape on top of each loaf but be careful not to deflate loaf. Place pan on top oven rack. Using a plant sprayer, mist top and sides of oven 6 to 8 times, and quickly close oven door. Bake for 12 minutes, then reduce oven temperature to 350°F and rotate pan from top to bottom and front to back to ensure even baking. Bake for 12 to 20 minutes, or until tops of loaves feel firm but not hard when you press them slightly, and the bottoms are lightly browned. Loaves should have a thin, soft coating, not a hard, crunchy crust. Transfer to a wire rack and cool completely before serving....See More
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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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