The real deal.
I have a wonderful no-knead Ciabatta recipe (necessary because I have RSI in both wrists) which I want to be able to par-bake:
3/4 tsp salt
1/4 tsp yeast
Mix, leave overnight, shape on baking paper, bake 30 minutes at 230°C. Enjoy :-)
That's odd, thought I had written the message already, but it didn't post.
I have offered to bake bread for an 8th grade "medieval festival" at the school where I work. Its a small school, and its not a public festival, just the class and maybe some parents, so not looking at large batches. I am looking for recipes that are fairly authentic with readily available modern ingredients.
Quick and easy formula.
40% whole wheat flour, 60% bread flour, 65% water, 2% salt, 2% sugar, 4% butter, malted flour (for colour, 1 tsp per kilo of flour) and 2% fresh yeast.
or how much oven spring should I aspire and how to achieve it.
I've been working with the same recipe (documented in my blog...it is about 20% rye) for at least three bakes and its a fairly wet dough, 65-70% hydration. The flavor is fantastic...no complaints there. I'm getting nice airy crumb but I'm wondering if the loaves should/could be taller. Or, is this type of dough inherently oval domed shape as a rule.
In the spirit of artisan baking I want to mix by hand, but after mixing a 100% whole wheat recipe from Reinhart's Whole Grain Breads I'm not sure if I can make enough bagels that way. The book says to knead about 5 minutes but I could barely pass the window-pane test after 10 minutes of intense kneading. I will definitely build muscle this way, but I can't imagine multiplying this recipe by 10 to satisfy demand of just my close friends. Should I invest in a mixer, or can I scale this method up to around 6 dozen bagels?
I bake a pretty decent loaf, so I’m told, but I’m still confused. Here is my recipe for a plain white tin loaf.
500g strong white bread flour
5g easy bake yeast
325g tepid water
Now here is my confusion. If I read recipes on line they all seem to suggest 7g easy bake yeast but I’ve found that if I use that much it blows the loaf up way to far!! There’s the old saying, ‘if it’s not broke don’t fix it,’ and as I’m getting pretty decent results by using 5g easy bake yeast I don’t see any reason for switching.
I make a baguette with a Poolish (100 % hydration ) which is about 25 % of the total dough. The mixed dough is 68 % hydration. The last, I hope, problem is that when I go to slash the loaves the wet risen loaf "grabs the razor" and I end up with lots and lots of "drag marks" on the loaf. Additionally the fresh slashes close up immediately. After the slashes I mist the loaves and bake. I get a nice "oven spring" and a good thin crust BUT, alas, the slashes look more like healed scars than the wide "gringe" that I want.