Bread

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Bricu
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Bread

Postby Bricu » Thu Oct 13, 2011 12:13 am

Ky wanted this reciepe. First thing first: It takes like 3 weeks to make.

1) get and clean a big class jar. Bigger than a quart
2) Get 2lbs+ of BREAD Flour. There's ways you can use All Purpose, but hell if I figured that bit out

Day 1: Add 1 cup of water and 1 cup of flour to the glass jar. Stir and to remove lumps
Day 2-21: Remove 1/2 cup of the water/flour mixture, add 1/2 cup water and 1/2 cup Bread flour.

That is your liquid starter. IT should smell floral, yeasty and "warm." if it goes black or pink, it went bad. yes, pink is bad. IT will also smell terrible.

--Here's the rest of the basic Sourdough:


Basic Sourdough Bread

BREAD PROFILE:
Lean, standard dough; indirect method; wild yeast
DAYS TO MAKE: 2 OR 3
Day 1: 5 hours firm starter
Day 2: 1 hour to de-chill firm starter; 15 to 17 minutes mixing; 5 to 7 hours fermentation, shaping, and proofing; 20 to 30 minutes baking (day 2 or 3)
Makes two 1½-pound loaves

FIRM STARTER
⅔ cup (4 ounces) barm
1 cup (4.5 ounces) unbleached high-gluten or bread flour
⅛ to ¼ cup (1 to 2 ounces) water
FINAL DOUGH
4½ cups (20.25 ounces) unbleached high-gluten or bread flour, or other flour combination
2 teaspoons (.5 ounce) salt
1½ to 1¾ cups (12 to 14 ounces) water, lukewarm (90° to 100°F)
Semolina flour or cornmeal for dusting
1. Remove the barm from the refrigerator and measure it out 1 hour before making the firm starter to take off the chill. To do this, dip a ⅔-cup measuring cup into a bowl of water, then scoop it into the barm to fill (the wet cup will allow the barm to slide out easily). Transfer it to a small bowl, cover with a towel or plastic wrap, and allow it to warm up for 1 hour.
2. Add the flour to the bowl and mix together the barm and the flour, adding only enough additional water so that you can knead this into a small ball, about the texture of French bread dough. You do not need to work this very long, just until all the flour is hydrated and the barm is evenly distributed. Lightly oil a small bowl or mist the inside of a plastic bag with spray oil, and place the starter in the bowl or bag, turning to coat it with oil. Cover the bowl or seal the bag.

3. Ferment at room temperature for approximately 4 hours, or until the starter has at least doubled in size. If it takes more time than 4 hours, give it additional time, checking every hour or so. Then, put it into the refrigerator overnight.

4. Remove the starter from the refrigerator 1 hour before making the dough. Cut it into about 10 small pieces with a pastry scraper or serrated knife. Mist with spray oil, cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.

5. To make the dough, stir together the flour and salt in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the starter pieces and enough water to bring everything together into a ball as you stir with a large metal spoon (or mix on low speed with the paddle attachment).

6. Sprinkle the counter with flour, transfer the dough to the counter, and knead by hand for 12 to 15 minutes (or mix with the dough hook for 4 minutes on medium-low speed, allow the dough to rest for 5 to 10 minutes, and then mix for 4 minutes). Adjust the water or flour as needed.The dough should be firm but tacky, like firm French bread dough. It should pass the windowpane test and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

7. Ferment at room temperature for 3 to 4 hours, or until the dough has nearly doubled in size.

8. Gently remove the dough from the bowl and divide it into 2 equal pieces (about 22 ounces each), or divide it into smaller pieces if you are making rolls, being careful to degas the dough as little as possible. Gently shape the dough into boules, bâtards, or baguettes.

9. Proof the dough in bannetons or proofing bowls, on couches, or on parchment-lined sheet pans that have been dusted with semolina flour or cornmeal. Regardless of the method, mist the exposed part of the dough with spray oil and loosely cover the dough with a towel or plastic wrap, or slip the pans into a food-grade plastic bag. At this point you can either proof the loaves for 2 to 3 hours, or retard overnight in the refrigerator. If retarding, remove them from the refrigerator approximately 4 hours before you plan to bake them.

10. Prepare the oven for hearth baking, making sure to have a steam pan in place. Preheat the oven to 500°F. Carefully remove the towel or plastic wrap from the dough, or slip the pan from the bag, 10 minutes before baking.

11. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and gently transfer the dough to the peel or pan,
carefully removing the cloth liner from the top of the dough for dough proofed in a bowl. (If the dough was proofed on a sheet pan, it can be baked directly on that pan.) Score the dough. Slide the dough onto a baking stone (or bake directly on the sheet pan). Pour 1 cup hot water into the steam pan and close the door. After 30 seconds, spray the oven walls with water and close the door. Repeat twice more at 30-second intervals. After the final spray, lower the oven setting to 450°F and bake for 10 minutes. Rotate the loaves 180 degrees, if necessary, for even baking and continue baking for another 10 to 20 minutes, or until the loaves are done. They should register 205°F in the center, be a rich golden brown all over, and sound hollow when thumped on the bottom.

12. Transfer the finished loaves to a rack and cool for at least 45 minutes before slicing or serving.
I drink to keep you pretty
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