The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Shreddie Bread

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Nbbeerguy's picture
Nbbeerguy

Shreddie Bread

This recipe tends to make a dense bread what Id like to know is what can I alter to make it more fluffy


 


 


Step one


2 Cups Shreddies


1 cup oatmeal


¾ Cup Tenderflake lard


¾ Cup Molasses


1 Tablespoon of Salt


¼ Cup Brown Sugar


 


All in pot together add 3 cups of boiling water once it cools add 3 cups of cold water


 


Step 2


 


1 cup warm water 2 tsp sugar 2 Tablespoons of yeast 10 Min then add to above mixture


 


Step 3




Then add 14 cups of flour kneed let raise


 


Place in bread pans and let raise.


 


350 30 Min -45 min


 


Knock on bread and once it sounds hollow it’s done

PMcCool's picture
PMcCool

1. Mix cereal, oatmeal, lard, molasses, sugar, salt, boiling water.  Cover and set aside to cool.


2. Mix 1 cup of warm water, 1 cup of flour and yeast to form a sponge.  Between the brown sugar and the molasses, you don't need any more for the yeast.  Cover and set aside.


3. Mix remaining water, 8-10 cups of flour just until flour is thoroughly moistened.  Cover and set aside.  The fancy word for this step is autolyse.  It allows the gluten to begin developing without you having to do a lick of work.


4. When mixture 1 has cooled to 100ºF, give or take a few degrees, combine with mixtures 2 and 3.


5. Add flour 1 cup at a time, mixing after each addition, until you have a moist dough that is still tacky.  If that leaves you with some unused flour, that's okay.  It's easier to add flour to a wet dough than it is to add water to a dry dough.  And dry dough is a great starting place for a dense bread.  Good for bagels, maybe, but not for a sandwich loaf.


6. Knead as you usually do but go very lightly on bench flour.  The tackiness will gradually fade as you work the dough.  Resist the temptation to kill the tackiness with more flour.


7. Let rise until doubled.  This is trickier than it seems.  A straight-sided clear container that you can mark with the starting and finishing positions works best to give you a true indication that the dough has doubled instead of going way past doubling.


8. Degas gently, divide, shape (also gently), pan and allow to rise until doubled, then bake per usual.


The cereal and the oatmeal, good as they may be for flavor/texture/fiber, don't do a thing to help the dough rise.  Instead, they tend to weigh it down.  The lard, like any shortening, interferes with gluten formation, too.  Consequently, the suggestions here are aimed at helping you get gluten formation (the autolyse step) before adding the things that interfere with gluten development. 


A carefully gauged doubling also prevents over-proofing in the bulk fermentation step, conserving plenty of food for the yeast to use during the rise in the pans after shaping.  Equally important, don't bash all of the gas out of the dough while degassing and shaping.  Finally, keep a close eye on the dough while it is in the pans so that it isn't at, or past, the point of being over-proofed.


I hope that this, or other suggestions you receive, will result in a lighter loaf for you.


Paul