Tag Archives: bread

Sourdough sandwich bread

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Similar to store bought white bread. This bread is 54% hydration, and uses no extra yeast.

Makes one 9×5 loaf.

Levain

  • 100g all-purpose flour
  • 100g lukewarm water
  • 35g active sourdough starter

Main dough

  • 400g all-purpose flour
  • 25g malted milk powder
  • 12g sugar
  • 9g fine sea salt
  • 60g (about ½ stick) softened, unsalted butter
  • 170g water
  • 235g levain

Prepare levain at least 5 to 8 hours in advance.

Add ingredients to the bowl of a stand mixer. Using a paddle attachment, combine the ingredients until a rough dough has formed. Cover and rest at room temperature 30 to 90 minutes.

Using a dough hook attachment, knead the dough on medium-low speed until the dough is smooth, elastic and slightly tacky. Cover and allow to ferment at room temperature 10-12 hours, or refrigerated up to 3 days.

Prepare a 9×5 loaf pan, lightly oiling then lining with parchment.

Turn out dough onto a lightly floured surface and release any large gas pockets. Gently flatten then roll the dough into a log, tucking the ends under. Cover and rest 15 minutes. Shape the dough, tensioning the surface by sliding it against the bench. Transfer to the loaf pan. Cover and allow 1-2 hours for a second rise, until the dough is about an inch above the rim of the pan.

Bake uncovered 45-55 minutes at 375°F, until golden brown. Allow to cool at least 10 minutes before slicing.

Basic sourdough bread

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Uses a 100% hydration starter (“mother”) ripened and added to a preferment. Also uses an autolyse to hydrate the flour and encourage gluten formation.

This will make an 80% hydration dough based on 1kg total weight of flour among the starter, preferment and bulk flour.

Makes 2 loaves.

Preferment

  • 150g flour
  • 75mL room temperature water
  • 30g ripened (“fed”) starter

Combine in a bowl and allow to rest until doubled in size

Autolyse

  • 850g flour
  • 650mL room temperature water

Combine gently in a large bowl and rest 30 to 60 minutes. Anticipate the dough to double in size.

Dough

  • Preferment, as above
  • Autolysed flour, as above
  • 70mL room temperature water
  • 20g salt

Dissolve 20g salt into 70mL room temperature water. Add the brine to the preferment and combine by pinching the brine into the sponge.

Add the preferment to the autolysed flour, and combine. Knead the dough for 3-5 minutes until smooth and stretchy.

Leave dough in the bowl to ferment. Fermentation can take as little as 4 hours at room temperature to 12 hours while refrigerated. If refrigerated, allow dough to warm to room temperature before shaping.

Divide the dough and shape. Proof the dough until it has doubled in size, again several hours or refrigerated.

Preheat a cast iron dutch oven in a 480°F oven. Transfer the shaped loaves to the dutch oven, being carful not to deflate the loaves or injure hands. Slash the tops of the loaves about 1cm deep with a sharp knife or baker’s lame, and cover the dutch oven. Bake covered 30 minutes at 485°F. Uncover the dutch oven and bake an additional 25 minutes at 450°F until well browned.

Cool 30 minutes on a rack before slicing.

Banana Rum Bread

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Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon Kosher salt
  • 2 eggs
  • 1 1/2 cups mashed banana, about 5 medium
  • 1 cup granulated sugar
  • 1/2 cup 8 tablespoons unsalted butter, browned
  • 3 oz dark, spiced rum

Instructions

Preheat oven to 350 degrees F. Grease a 9 X 5-inch bread pan with butter or cooking spray.

Prepare the browned butter. In a medium skillet over medium heat, melt the butter and maintain heat until amber in color, swirling frequently, 6 to 7 minutes. Remove from heat and add the rum to the pan to halt the cooking. Allow to cool.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg.

In a medium bowl, lightly beat the eggs. Mix in the banana and sugar. Add butter / rum mixture to banana mixture and thoroughly incorporate.

Add banana mixture all at once to dry ingredients and stir until just mixed. Do not over mix.

Transfer batter to greased loaf pan. Bake for 55 – 60 minutes or until a toothpick inserted into the middle comes out clean. Note: Cover loaf with some tin foil in the last 15 minutes of baking should it begin to darken too much.

Remove from oven and place pan on wire rack to cool for 15 minutes.

The bread slices best after being left in plastic wrap overnight

Source: https://www.365daysofbakingandmore.com/brown-butter-rum-banana-bread/

Rosemary & Olive skillet bread

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Ingredients

  • 1 package active dry yeast (2¼ tsp if measuring from bulk yeast)
  • 2 cups lukewarm water
  • ½ TBSP kosher salt
  • 4⅓ cups all-purpose flour
  • olive oil
  • rosemary

Instructions

Combine yeast and warm water in a large bowl or pitcher. Using a  wooden spoon add in 1 cup of the flour and then the salt and mix  until combined. Stir in the rest of the flour, one cup at a time, until  completely incorporated.

Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.

Do not punch down the dough. Lightly oil the bottom of a cast iron  skillet (a 10″ or 12″ skillet works well). Sprinkle a good amount of   flour on top of the dough and then cover hands with flour. Take all of  the dough and shape into a disk. (it will be sticky)

Place in the skillet, cover loosely with a towel, and allow to rise for  another 30 minutes.

Preheat the oven to 400ºF.

Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.

Bake for 35-40 minutes until the top is a deep brown color.

Credit: Baker Bettie

Flatbread pizza dough

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  • 1 cup bread flour, plus more for rolling out the dough
  • 1/2 teaspoon salt
  • 1/3 cup warm water, plus more if necessary
  • 1 teaspoon extra-virgin olive oil
  • (1/2 teaspoon baking powder)

Combine dry ingredients in stand mixer. Pour water and oil over dry ingredients, mix on low 2-3 minutes.

Turn out into floured work surface and knead 2-3 minutes until elastic. Divide and rest 30 minutes.

Roll into ⅛” thick rounds. Top and bake on a stone or steel at 450-500.

Basic Focaccia

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Ingredients

  • 3¼ to 3½ cups bread flour
  • 1 tbsp kosher salt
  • 1 sachet bread yeast
  • Scant 1½ cups warm water, divided
  • 1 tsp sugar
  • 1 tbsp extra virgin olive oil

Directions

Proof yeast in 1 cup warm water.

Combine flour, salt and sugar in the bowl of a stand mixer fitted with a dough hook.  Add the yeast with its water and allow mixer to knead the bread until it is a soft dough.  Coat with olive oil and cover with plastic wrap.  Allow to rise 24 hours.

Pan method

Preheat oven to 450°F .

Prepare a rimmed, half tray cookie sheet with 3 tbsp olive oil. Turn out dough and spread to the edges of the pan.  Allow to rest 1 hour.  Dimple top with finger tips, then brush with olive oil and kosher salt.  Bake 15-20 minutes, until top is lightly browned and edges are golden.

Stone method

Preheat oven and stone to 450°F.

Prepare a peel liberally with corn meal.  Turn out dough onto peel and spread to the edges.  Allow to rest for 1 hour.  Dimple top with finger tips, then brush with olive oil and kosher sale.  Transfer to stone, and bake 15-20 minutes until the top is lightly browned and the bottom is golden.

Credit: Unknown provenance