Creating a pre-ferment for a bread recipe
l pinkmountain
5 years ago
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party_music50
5 years agoplllog
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Teach my DH a simple recipe for everday bread for breadmachine
Comments (18)Unfortunately, bread machines use the direct dough method (the fast modern method) to make bread, and thereby you miss many aspects to increase "flavor", which is why I try to use the sponge method, especially with 100% whole wheat bread. The sponge in "Mildred Bread" can be as little as 2-1/2 hours, but I generally let it sit overnight for convenience. I also get some additional flavor by using homemade kefir, which is a fermented dairy product similar to yogurt. Yogurt and buttermilk also add a lot of flavor and tangy taste. A standing period is a valuable step to the texture, as well as flavor. The loss of flavor is even more prevalent if using the Quick (1-hr.) Cycle. Another way to add flavor is to remove the dough from the bread machine as soon as the kneading is done and retard it in the refrigerator. Pan it and bake it in your regular oven. "The cold forces the yeast into dormancy so it is no longer gobbling up all the available sugars. The bacteria then can feed and produce some of their flavorful acids, which add subtle complex flavors and enhances keeping quality." When it comes to adding vital wheat gluten, I personally don't use it unless there is a high ratio of low-gluten or gluten-free flour in the recipe. Too much gluten will make the bread tough, so "more" isn't necessarily "better". There is more than enough gluten in most whole wheat flour milled from hard wheat (winter or spring varieties) and even all-purpose flour, to make a great loaf of bread without the additional gluten. The rule of thumb is to add 1 tablespoon of vital wheat gluten for every cup of low-gluten or gluten-free flour that is being used in your recipe. Bagels and pizza dough can also benefit from the added elasticity of high-gluten flour, but it's not necessary if you are using high-protein bread flour. -Grainlady...See MoreRecipe for yeast bread with cheese and/or olives
Comments (5)I use my favourite French Baguette recipe to make cheddar and roasted garlic bread. My son loves it with olives so I occasionally make it with olives as well. This bread is even better if the dough is given a long cold fermentation for three or four days in the fridge before shaping and baking. French Baguette Julia Child 1 package dry active yeast (2 1/2 teaspoons) 3 1/2 cups unbleached flour (bread flour) (NOTE: I use 4 cups) 2 1/4 tsp salt 1 1/3 cups cold water plus 1/3 or so additional water 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 up 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....See MoreAn easy bread recipe for you
Comments (23)Thanks for clearing things up for me. I am sorry I didn't get back here for possible questions. Been a little under the weather but fine now. Remind me not to eat so much chicken paprikas! Too much sour cream. Yes, you raise the dough once at room temp in the bowl. Deflate, roll our the air bubbles and form the loaves, put in the pans, and let rise again in the preheated 175ðF oven. Leave the dough in the oven and turn the temperature up to 350ðF and bake for an additional 30 minutes once the dough has risen to fill the pans. My stove/oven is about 5 years old and has the option to convection bake or regular bake. I use the convection option, but follow all bake time suggestions. I have even done the second rise at room temp because I had to leave the house for a short time, but too long to do it in the oven, and it came out fine, even if it was slightly over risen. Tami...See MoreRECIPE: Bread Recipe Wanted!!
Comments (15)Here is a recipe that was featured in the New York Times. I have made it, and my family LOVES it. I will never make another kind of white bread. This bread is mosit and chewy on the inside, and crusty on the outside. YUM! Plus, it is very easy to make. No-Knead Bread 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf....See Morel pinkmountain
5 years agolast modified: 5 years agoplllog
5 years agol pinkmountain
5 years agoplllog
5 years agol pinkmountain
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5 years agolindac92
5 years agol pinkmountain
5 years agolast modified: 5 years agolindac92
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5 years ago
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