This recipe is adapted from King Arthur Flour's Life Skills Bread Baking Program. It is my favourite learning recipe as it uses the bare minimum ingredients for bread -- flour, water, yeast and salt -- plus a little sugar and oil to add flavour and improve texture. The method helps us understand the relationship between the ingredients. It also reflect Baker's Percentages easily.
Visit http://breadscience.weebly.com/ and take park in my MSc project.
In a large bowl, combine warm water, yeast, sugar and 2 cups of flour.
Cover mixture with a clean tea towel and let stand 10 minutes, or until mixture is frothy.
Mix in salt and butter.
Add flour 0.5 to 1 cup at a time, until the dough holds together.
When most of the flour is mixed in, let stand for 10 minutes.
Turn out on to a clean, floured surface.
Sprinkle your hands or the work surface with just enough flour to prevent sticking.
Knead the dough vigorously. Use a dough scraper, as necessary.
After 5 to 10 minutes, take a break and let the dough rest for a few minutes.
Meanwhile, scrape out the mixing bowl, wash and dry it, and rub some of the butter all around the inside.
Knead the dough for a few more minutes. It is ready when you lightly press the dough with your fingertips, it should bounce right back.
2. Fermentation (Proofing 1)
Put the dough into the greased bowl, roll it around to coat the dough. Cover with a clean, damp tea towel.
Put the dough in a warm place to rise until double in size, about 1 to 2 hours.
3. Punching Down
When the dough is roughly twice its original size, punch down and knock the air out.
4. Shaping and Panning
Turn out onto a floured surface.
Divide the dough in half and form into desired shapes.
Grease a baking sheet or bread pans; put your loaves on it.
5. Proofing 2
Cover the dough with clean, damp tea towel and let the dough rise again until doubled, about 30 minutes.
Preheat oven to 190°C.
Carefully remove the tea towel and slash the tops of the loaves or baguettes with a sharp knife.
Bake the loaves for about 40 minutes until the crust is golden brown.
Loaf sounds hollow when tapped on the bottom.
Cools on wire rack for at least 30 minutes
Makes 2 loaves. 1 to eat and 1 to share.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Loave (659g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 279 (17%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 17.7g||88 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 72.2mg||22 %|
|Sodium 23152.5mg||798 %|
|Potassium 1246.5mg||33 %|
|Total Carbohydrate 283.8g||83 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 273.1g|
|Protein 50.4g||72 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1641
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!