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For Project 365 2022 Edition: 4/365
One of my goals for 2021 was something I'd wanted to do all my life: learn how to make sourdough. I did it last January. It took a couple of weeks to grow the starter, of course. Since last February I've been baking most of our bread. Oats and maple syrup usually go into it.
Thank you to everyone who visits, faves, and comments.
INGREDIENTS:
3 1/2 to 3 3/4 cups Gold Medal® Better for Bread™ bread flour or Gold Medal® all-purpose flour
1 teaspoon granulated sugar
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
1 1/4 cups water
2 tablespoons olive or vegetable oil
2 teaspoons dried rosemary or thyme leaves, if desired
1 teaspoon salt
1 1/4 cups diced Asiago, Swiss or other firm cheese
Cooking spray for greasing bowl and cookie sheet
DIRECTIONS:
1. In a large bowl, stir 1 1/2 cups of the flour, the sugar and yeast until well mixed. In a 1 1/2-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm water to the flour mixture. Beat with a wire whisk or an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Cover bowl tightly with plastic wrap; let stand about 1 hour or until bubbly.
2. Stir in the oil, rosemary and salt with a wooden spoon. Stir in enough of the remaining flour, 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle. Cover with plastic wrap; let stand 15 minutes.
3. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Knead in 1 cup of the cheese. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
4. Lightly spray a cookie sheet with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Place dough on floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on the cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has almost doubled in size.
5. Move oven racks to lowest and middle positions. Place an 8-inch or 9-inch square pan on the bottom oven rack; add hot water to the pan until about 1/2 inch from the top. Heat the oven to 450°F.
6. Pour a small amount of cool water into a clean spray bottle. Spray the loaf lightly with water; sprinkle with a small amount of flour. With a sharp serrated knife, carefully cut a 1/2-inch-deep slash lengthwise down the center of the loaf. Sprinkle the remaining 1/4 cup cheese into the slash.
7. Bake 10 minutes. Reduce the oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to a cooling rack. Cool 30 minutes before slicing; cut with a serrated knife.
Several years ago I started baking my own bread from time to time. My results weren't consistent and I got frustrated by not really understanding what had gone wrong. However, the pandemic has meant that I've had plenty of spare time to perfect my technique and for the past fourteen months or so we have never bought any commercially produced bread or rolls. Its all been home made. I was going to buy a food mixer to do some of the hard work but I discovered that I actually enjoyed kneading the dough so I do it all by hand.
This is today's effort which looks a bit more symmetrical than most of my attempts, so I thought it was worth a photo. I have to give credit to John Kirkwood on Youtube whose videos and recipes gave me inspiration and useful tips..
Another attempt to conquer my fear of yeast. Now I just need to figure out how to make a bread when I don't have an actual mixer.
A professionally-prepared dessert of bread pudding consisting of: broche soaked in custard creme; raspberry sauce and; white chocolate creme anglaise.
Basic loaf using Mark Bittman's recipe from How to Cook Everything, which doesn't use much yeast and has a long first rise. This was a particularly wet dough, and had a very holey crumb.
www.kingarthurflour.com/shop/PrintRecipe?RID=91&radio=1
Rustic Sourdough Bread
1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
2 teaspoons instant yeast
1 tablespoon sugar
2 1/2 teaspoons salt
5 cups King Arthur Unbleached All-Purpose Flour
Directions
1) Combine all of the ingredients, kneading to form a smooth dough.
2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.
3) Gently divide the dough in half; it'll deflate somewhat.
4) Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5) Spray the loaves with lukewarm water.
6) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
8 kg of bread baked on Friday. Most of it is now in the deepfreeze - should keep us going for a week or two...
I make the bread with my own sourdough starter, who lives in the fridge and is called Yorrick. The whole process takes about two days (feeding the starter, proofing the dough, heating the oven etc.)...real slow food!
The International Harvester Metro Van was originally launched in 1938 and was used heavily in the 40‘s and 50‘s for multiple stop deliveries of baked goods, dairy, ice cream, even as ambulances. A fold-back seat enables the driver to operate this vehicle while sitting or standing and slide back doors make getting in and out a breeze. This particular custom “Bread Sled” is called Bread Winner and has been given a ground-scraping stance and was built for The Fabulous Forties challenge over at LUGNuts.
After making cinnamon rolls successfully with yeast, I knew I had to branch out to real bread. My mom gave me a copy of Whole Grain Baking from King Arthur Flour so I decided to make this walnut bread. It came out great. Unfortunately I wasn't able to get it into the oven when the dome was perfect, so it's a flatter loaf. Tastes great though!
Buttermilk yeast bread baked in a dutch oven.
Wonderfully soft on the inside with a delicious, crispy crust, sprinkled with coarse salt.
Recipe and step-by-step tutorial on www.baking911.com
Flickr friend, Mystuart, posts some beautiful photos of bread. After a recent post, I pulled out and dusted off our bread machine. My first attempt was not pretty so I changed recipes and here's today's loaf. Instead of raisins, I substituted cranraisins and dried cherries. BTW - Mystuart's baking is done in an oven.