Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Thursday, February 24, 2011
Thursday, January 27, 2011
Whole Grain Anadama Bread
recipe adapted from Peter Reinhart’s Whole Grain Breads
For the soaker:
3/4 cup plus 2 tablespoons (4 ounces) cornmeal
7 tablespoons (2 ounces) whole wheat flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (5 ounces) water
Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.
For the biga:
1 3/4 cups (8 ounces) whole wheat flour
1/4 teaspoon instant yeast
3/4 cup (6 ounces) water, at room temperature
Mix the biga ingredients until a rough ball of dough is formed. Knead the dough for about 2 to 3 minutes to ensure that the dough is evenly hydrated throughout. Cover and refrigerate at least 8 hours and up to 3 days.
anadama soaker and biga
For the final dough:
all of the soaker
all of the biga
1 cup (4.5 ounces) whole wheat flour
5/8 teaspoon salt
2 1/4 teaspoons instant yeast
3 tablespoons molasses
2 tablespoons unsalted butter, melted
Notes:
You can also use 2 tablespoons vegetable oil to replace the butter.
Remove the biga from the refrigerator about 2 hours before making the final dough. Cut up the soaker and biga into small pieces and combine with all of the final dough ingredients. Mixing the soaker and biga in this manner is the main idea behind Reinhart’s epoxy method.
Mix until a rough ball is formed.
Knead for about 5 minutes, making sure that all the ingredients are evenly distributed throughout the dough. Let the dough rest for 5 minutes then knead again briefly for about 1 minute. Notice how differently the dough feels after the 5 minute rest. This step helps strengthen the gluten.
Place the dough in a lightly oiled bowl and cover. Let rise at room temperature for 45 to 60 minutes or until 1 1/2 times its size.
Transfer the dough gently to a lightly floured counter and shape the loaf:
Place the shaped dough in a greased 4 by 8 1/2 inch loaf pan. My sandwich loaf pan is slightly larger but it will do just fine. Cover the loaf pan loosely and let rise at room temperature for another 45 to 60 minutes or until 1 1/2 times its size.
shaped anadama loaf proofing in the bread pan
Preheat the oven to 425°F. Place the pan in the middle of the oven and lower the temperature to 350°F. Bake for 20 minutes, rotate the pan, then bake for another 20 to 30 minutes, until the loaf is browned well on all sides and sounds hollow when thumped on the bottom.
Transfer the bread to a cooling rack and let cool for at least 1 hour.
For the soaker:
3/4 cup plus 2 tablespoons (4 ounces) cornmeal
7 tablespoons (2 ounces) whole wheat flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (5 ounces) water
Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.
For the biga:
1 3/4 cups (8 ounces) whole wheat flour
1/4 teaspoon instant yeast
3/4 cup (6 ounces) water, at room temperature
Mix the biga ingredients until a rough ball of dough is formed. Knead the dough for about 2 to 3 minutes to ensure that the dough is evenly hydrated throughout. Cover and refrigerate at least 8 hours and up to 3 days.
anadama soaker and biga
For the final dough:
all of the soaker
all of the biga
1 cup (4.5 ounces) whole wheat flour
5/8 teaspoon salt
2 1/4 teaspoons instant yeast
3 tablespoons molasses
2 tablespoons unsalted butter, melted
Notes:
You can also use 2 tablespoons vegetable oil to replace the butter.
Remove the biga from the refrigerator about 2 hours before making the final dough. Cut up the soaker and biga into small pieces and combine with all of the final dough ingredients. Mixing the soaker and biga in this manner is the main idea behind Reinhart’s epoxy method.
Mix until a rough ball is formed.
Knead for about 5 minutes, making sure that all the ingredients are evenly distributed throughout the dough. Let the dough rest for 5 minutes then knead again briefly for about 1 minute. Notice how differently the dough feels after the 5 minute rest. This step helps strengthen the gluten.
Place the dough in a lightly oiled bowl and cover. Let rise at room temperature for 45 to 60 minutes or until 1 1/2 times its size.
Transfer the dough gently to a lightly floured counter and shape the loaf:
Place the shaped dough in a greased 4 by 8 1/2 inch loaf pan. My sandwich loaf pan is slightly larger but it will do just fine. Cover the loaf pan loosely and let rise at room temperature for another 45 to 60 minutes or until 1 1/2 times its size.
shaped anadama loaf proofing in the bread pan
Preheat the oven to 425°F. Place the pan in the middle of the oven and lower the temperature to 350°F. Bake for 20 minutes, rotate the pan, then bake for another 20 to 30 minutes, until the loaf is browned well on all sides and sounds hollow when thumped on the bottom.
Transfer the bread to a cooling rack and let cool for at least 1 hour.
Saturday, November 27, 2010
baguette
Recipe: Classic French Bread
by PETER REINHART
Makes 2 large loaves, 4 small loaves, or many rolls.
5-1/3 cups (24 oz / 680 g) unbleached bread flour
2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt
2-1/4 teaspoons (0.25 oz / 7 g) instant yeast
2 cups (16 oz / 454 g) lukewarm water (about 95°F or 35°C)
Do Ahead
Combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 minute, until well blended and smooth. If the spoon gets too doughy, dip it in a bowl of warm water. The dough should form a coarse shaggy ball. Let it rest, uncovered, for 5 minutes.
Switch to the dough hook and mix on medium-low speed for 2 minutes or knead by hand for about 2 minutes, adjusting with flour or water as needed. The dough should be smooth, supple, and tacky but not sticky.
Whichever mixing method you use, knead the dough by hand on a lightly floured work surface for about 1 minute more, then transfer it to a clean, lightly oiled bowl. Cover the bowl with plastic wrap, then immediately refrigerate overnight or for up to 4 days. If the dough feels too wet and sticky, do not add more flour; instead, stretch and fold it one or more times at 10-minute intervals, as shown on page 18, before putting it in the refrigerator. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
On Baking Day
Remove the dough from the refrigerator about 2 hours before you plan to bake. Gently transfer it to a lightly floured work surface, taking care to degas it as little as possible. For baguettes and batards, divide the cold dough into 10-ounce (283 g) pieces; for 1 pound boules, divide the dough into 19-ounce (53 g) pieces; and for freestanding loaves, use whatever size you prefer.
Form the dough into batards and/or baguettes (see pages 21 and 22) or boules (see page 20). Mist the top of the dough with spray oil, loosely cover with plastic wrap, and proof at room temperature for about 1-1/2 hours, until increased to 1-1/2 times its original size.
About 45 minutes before baking, preheat the oven to 550°F (288°C) or as high as it will go, and prepare the oven for hearth baking (see page 30).
Remove the plastic wrap from the dough 15 minutes prior to baking; if using proofing molds, transfer the dough onto a floured peel.
Just prior to baking, score the dough 1/2 inch deep with a serrated knife or razor. Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450°F (232°C).
Bake for 12 minutes, then rotate the pan and bake for another 15 to 25 minutes, until the crust is a rich golden brown, the loaves sound hollow when thumped, and the internal temperature is about 200°F (93°C) in the center. For a crisper crust, turn off the oven and leave the bread in for another 5 minutes before removing.
Cool the bread on a wire rack for at least 45 minutes before slicing or serving.
Variation
By simply varying the method so that the shaped loaves undergo cold fermentation, rather than the freshly mixed bulk dough, you can create a spectacular loaf with a distinctive blistered crust. After the dough is mixed and placed in a clean, oiled bowl, let it rise at room temperature for about 90 minutes, until doubled in size. Divide and shape as described above, mist with spray oil, then cover the shaped dough loosely with plastic wrap and refrigerate it overnight, away from anything that might fall on it or restrict it from growing.
The next day, remove the dough from the refrigerator 1 hour before baking. It should have grown to at least 1-1/2 times its original size. Prepare the oven for hearth baking, as described on page 30. While the oven is heating, remove the plastic wrap and let the dough sit uncovered for 10 minutes. Score the dough while it’s still cold, then bake as described above.
Reprinted with permission from Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart, copyright 2009. Published by Ten Speed Press, a division of Random House Inc.
by PETER REINHART
Makes 2 large loaves, 4 small loaves, or many rolls.
5-1/3 cups (24 oz / 680 g) unbleached bread flour
2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt
2-1/4 teaspoons (0.25 oz / 7 g) instant yeast
2 cups (16 oz / 454 g) lukewarm water (about 95°F or 35°C)
Do Ahead
Combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 minute, until well blended and smooth. If the spoon gets too doughy, dip it in a bowl of warm water. The dough should form a coarse shaggy ball. Let it rest, uncovered, for 5 minutes.
Switch to the dough hook and mix on medium-low speed for 2 minutes or knead by hand for about 2 minutes, adjusting with flour or water as needed. The dough should be smooth, supple, and tacky but not sticky.
Whichever mixing method you use, knead the dough by hand on a lightly floured work surface for about 1 minute more, then transfer it to a clean, lightly oiled bowl. Cover the bowl with plastic wrap, then immediately refrigerate overnight or for up to 4 days. If the dough feels too wet and sticky, do not add more flour; instead, stretch and fold it one or more times at 10-minute intervals, as shown on page 18, before putting it in the refrigerator. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
On Baking Day
Remove the dough from the refrigerator about 2 hours before you plan to bake. Gently transfer it to a lightly floured work surface, taking care to degas it as little as possible. For baguettes and batards, divide the cold dough into 10-ounce (283 g) pieces; for 1 pound boules, divide the dough into 19-ounce (53 g) pieces; and for freestanding loaves, use whatever size you prefer.
Form the dough into batards and/or baguettes (see pages 21 and 22) or boules (see page 20). Mist the top of the dough with spray oil, loosely cover with plastic wrap, and proof at room temperature for about 1-1/2 hours, until increased to 1-1/2 times its original size.
About 45 minutes before baking, preheat the oven to 550°F (288°C) or as high as it will go, and prepare the oven for hearth baking (see page 30).
Remove the plastic wrap from the dough 15 minutes prior to baking; if using proofing molds, transfer the dough onto a floured peel.
Just prior to baking, score the dough 1/2 inch deep with a serrated knife or razor. Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450°F (232°C).
Bake for 12 minutes, then rotate the pan and bake for another 15 to 25 minutes, until the crust is a rich golden brown, the loaves sound hollow when thumped, and the internal temperature is about 200°F (93°C) in the center. For a crisper crust, turn off the oven and leave the bread in for another 5 minutes before removing.
Cool the bread on a wire rack for at least 45 minutes before slicing or serving.
Variation
By simply varying the method so that the shaped loaves undergo cold fermentation, rather than the freshly mixed bulk dough, you can create a spectacular loaf with a distinctive blistered crust. After the dough is mixed and placed in a clean, oiled bowl, let it rise at room temperature for about 90 minutes, until doubled in size. Divide and shape as described above, mist with spray oil, then cover the shaped dough loosely with plastic wrap and refrigerate it overnight, away from anything that might fall on it or restrict it from growing.
The next day, remove the dough from the refrigerator 1 hour before baking. It should have grown to at least 1-1/2 times its original size. Prepare the oven for hearth baking, as described on page 30. While the oven is heating, remove the plastic wrap and let the dough sit uncovered for 10 minutes. Score the dough while it’s still cold, then bake as described above.
Reprinted with permission from Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart, copyright 2009. Published by Ten Speed Press, a division of Random House Inc.
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