Thread: Homemade Bread
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Old 07-30-2012, 02:01 PM   #605
IKIGAI
Studly Adventurer
 
Joined: Mar 2007
Oddometer: 951
....three to start with,...

Quote:
Flax Bread(makes one loaf)

Bread Dough:
- 225 grams white bread flour
- 200 grams whole wheat bread flour
- 25 grams ground flax seed
- 230 grams water (room temperature)
- 5 grams salt

Dissolve salt in water. Combine flours & ground flax, add salt water and mix ingredients to moisten.
Cover bowl and let autolyse for 30 minutes.


- 50 grams water (90F - 110F)
- 15 grams cane syrup
- 7 grams yeast
- 5 grams fat (lard or butter)

Dissolve cane syrup in warm water; add yeast & proof 10 minutes, then combine with flour water mix.
Add fat to dough mixture, and knead 10 minutes (dough should be elastic & smooth), cover & let rise in a greased bowl until double.
Stretch dough into rectangle, fold long sides to middle, and roll to shape. Grease loaf pan, dust with corn meal or semolina, cover with towel and proof until double.
Preheat oven to 475F - 500F, and bake for 15 minutes at 450F, then reduce heat to 350F for 20 minutes.

* If using dutch oven; preheat pot and cover for first 15 minutes.
....and my personal fave,...

Quote:
Semolina Sandwich Loaf (makes one loaf)

Bread Dough:
- 225 grams white bread flour
- 225 grams durum semolina
- 230 grams water (room temperature)
- 5 grams salt

Dissolve salt in water. Combine semolina & flour, add salt water and mix ingredients to moisten.
Cover bowl and let autolyse for 30 minutes.


- 50 grams water (90F - 110F)
- 10 grams cane syrup
- 7 grams yeast

Dissolve cane syrup in warm water; add yeast & proof 10 minutes, then combine with flour water mix.
Knead 10 minutes (dough should be elastic & smooth), cover & let rise in a greased bowl until double.
Stretch dough into rectangle, fold long sides to middle, and roll to shape. Grease loaf pan, dust with corn meal or semolina, cover with towel and proof until double.
Preheat oven to 475F - 500F, and bake for 15 minutes at 425F, then reduce heat to 325F for 20 minutes.

* If adding fat, use butter about 10 - 15 grams
** If a tighter crumb is desired, punch down dough after first rising, and let rise again till double.

Quote:
Rye Bread(makes one loaf)

Biga:
- 120 grams light rye flour
- 120 grams water
- 5 grams yeast

Mix ingredients, cover, and ferment for 8 hours at room temperature (if fermenting overnight, refrigerate mixture).


Bread Dough:
- 300 grams bread flour
- 100 grams water (room temperature)
- 5 grams salt ***
- 5 grams yeast
- 15 grams molasses (dissolved in 50 grams water 90F - 110F)

Dissolve salt in room temperature water and combine with bread flour.
Dissolve molasses in warm water; add yeast & proof 10 minutes, then combine with bread flour.
Mix in biga, and let dough rest 30 minutes.
Knead 10 15 minutes (dough will be sticky, dust with bread flour), cover & let rise in a greased bowl until double.
Form into greased loaf pan, dust with rye flour or sprinkle with toppings, cover and proof for 45 60 minutes or until doubled

Preheat the oven to 475F - 500F, slash top diagonally and bake for 15 minutes at 450F, then reduce heat to 350F for 20 minutes.

*Top with, course sea salt or caraway or fennel, or just dust with rye flour.
** If using dutch oven; preheat pot and cover for first 15 minutes.
***For a miso-rye, add miso (red) @10% or less (10g per 100g bread flour) and omit salt
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