May 7, 2009 - 8:31am
Same Day, One Bowl, Country Wheat Bread Video
I found this Country Wheat Bread Video by baker Ned Atwater very revealing in it's minimalism. It's a bare bones view technique wise, but highlights dough development in stages during a three hour bulk fermentation with 2 folds. I believe that is where it's major value is.
I've tried this no fuss direct dough method formula as shown in the video for a test. Then for comparison used an overnight pre-ferment. As expected allowing more time for development made a lighter and much tastier loaf.
http://www.baltimoresun.com/video/?autoStart=false&topVideoCatNo=default&clipId=2892656
Ned has given the formula in volume instead of weight ... the actual water should be 3 cups instead of the 2c mentioned.
Dave
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i watched that video. great! thanks for sharing. it really is no fuss, and thank goodness for a short list of ingredients!
Hi ques2008,
Glad you liked it. I sent this link to my neice who is starting to bake. Not a bad first Bread ... a real confidence builder and watching that Gluten develop is an eye opener.
http://www.atwaters.biz/bread.php#breadVideo
This is an alternate link to the same Video.
D
and you're right about watching the gluten develop, It's good to see the different stages, and what dough should look like.
Thanks for sharing that.
Hi John,
Combining your own experience with the instructions in the Video seems to do the trick for you. I'm glad you hit your flavor spot with the rye flour substitution.
As you mentioned ... Good Bread takes Time. One way to get the advantage of a longer fermentation without extending the bakeday is to make a pre-ferment the night before. By using a portion of the flour, water and yeast and letting it sit covered overnight you can let develop some great flavor thru this gradual, slow fermentation.
The next day the pre-ferment is added to your main mix. Because of the overnight benefits the dough is strengthened and you will be able to cut down on the total fermentation time on bakeday.
There are lots of threads here with great information on pre-fermentation. Some regularly used are: Pate Fermente, Poolish and Biga. Others use a Natural Levain. All in the quest for Good Bread.
Best Regards,
Dave