Hello folks,
I have wanted to ask this question for about 2 years and kept putting it off. But when I would make this recipe it wouldn't turn out like I was hoping for I would think I should post and ask what I am doing wrong. So here I am finally doing it.
the New York Times featured a 100% whole wheat recipe this past week, with the boast that it took just 2 hours from mixing to eating. I doubted it could be any good ... and I was wrong. Here are my results, followed by the recipe.
Rob
This is Part 2 of a series of experiments with freezing unbaked hearth breads. Part 1 is at
https://www.thefreshloaf.com/node/73962/adventures-freezing-i
This bake used nearly the same formula. Briefly, it's 72% hydration, 15% each malted barley and graham (WW) flour, 30% inoculation. The rest of the flour was KA bread flour. Final hydrations were a few percentage points higher, with water added based on how thirsty the dough seemed to be.
I've always wondered how frozen unbaked bread can work. I've read that there are yeast varieties that have been specially developed to do well while frozen, but that wouldn't be my starter. Still, I know some people have frozen their dough and baked respectable bread. So I thought I'd try it myself.
The recipe is nearly the same as from the other day -
Here's a reproduction of a recipe from a 1955 cookbook published by the Culinary Institute of America. They call it "French Bread". Enjoy!
https://www.youtube.com/watch?v=M0Nxzql6ueQ
Here's a fascinating look at yeast and yeast varieties as they were grown and used in the making of (US) whiskeys over the decades -
https://chuckcowdery.blogspot.com/2024/03/the-genealogy-of-yeast.html
It's probably not what you might have expected.
TomP
Having really good results making pizza now. Now I need tips on shaping the dough. I find the dough can be tricky to stretch and the last time I used a rolling pin to help stretch it out. The dough can be quite stiff and I guess I should maybe leave it alone for a while so it relaxes before I go to stretch it but I do not always have the time. And I know it’s better to stretch it by hand but the rolling pin speeds the process up when the dough is stiff like that. Anyhow, if you have any tips it would be most appreciated. Thank you.
can anyone offer advice on taking a recipe written for hand mixing and converting it to be mixed in a home spiral mixer? An example would be the Basic Country Bread from the Tartine book. It’s a great bread and always comes out good. I would lIke to know how I could get similar results if the dough was mixed in a tabletop spiral mixer?
