Pick a recipe with these few ingredients
So, I'm in the process of building/rebuilding a sourdough starter but it won't be ready to use for 3-5 more days. In preparation for making a rye sourdough, I recently bought an 8" round brotform. Upon unboxing it, my fiancé insisted that I make her a loaf of bread with it this weekend. Since I wasn't going to make any this weekend, I didn't rush a flour order I recently made, so my supplies on hand are relatively scant.
So, here's the challenge:
I need a recipe that will produce a savory loaf of bread using only water, instant yeast, AP flour, WW flour, salt, honey, sugar, and butter. I do not need to use all those ingredients, just listing off what I've got on hand. In addition, it will be baked in the brotform so ideally something that will take advantage of that shape and will create a beautiful crust.
Let's see what the experts can come up with!
Drop the sugar, butter and honey and use olive oil. Aim for 65% hydration and off you go.
-Gordon
Here's a recipe that produces a good flavored bread with a really nice crust. No preferments. Just a straightforward straight dough that can be made relatively fast.
500 grams AP Flour
350 grams water
10 grams salt
7 grams Instant Yeast
1. In a large bowl mix Instant Yeast with AP Flour. Dissolve salt in water. Combine salt water with flour and yeast into a shaggy ball.
2. Autolyse in bowl for 20 min.
3. Pour shaggy dough ball onto counter and knead until the dough becomes more cohesive. Leave on counter and cover with lightly oiled plastic wrap.
4. After 30 min turn the dough over and give it a few stretch and folds. After another 30 min stretch and fold the dough one more time.
5. After two stretch and folds let the dough bulk ferment for about 1-2 hrs. The dough should at least double in size. Once doubled, turn over the dough ball and gently degas before final shaping.
6. Shape into boule. Once shaped place in brotform that has been lightly floured, seam side up, and cover with plastic wrap.
7. Preheat oven to 500F and place a baking sheet on bottom floor of oven. Let the dough proof for another 50 min. After dough has proofed score the dough and place on baking stone located on lower rack of the oven. Pour hot water onto the baking sheet that has been sitting in oven to create steam.
8. After 10 minutes lower the heat to 450F and remove steam producing baking sheet. Bake for another 20-25 minutes (Internal temp should hit at least 205F). Once bread is completely baked turn off the oven. Leave the bread in the oven with door ajar for another 5 min. Remove bread from oven and place on a cooling rack.
9. Cool bread completely and then rip into it!
each of WW and water over 12 hours. Make this orefermented flour 15% of the total flour or follow the 1: 2: 3 method. Use 2% salt, AP flour and water at 72% hydration for the dough ingredients with a 1/2 hour autolyse flour and water only with the slat sprinkled on top. Do 3 sets of slap and folds and 3 sets of stretch and folds 15 minutes apart. Bulk ferment until the dough rises 50%. Knock it back gently and shape into a boule. place in the new basket rice floured basket let it prof to 90% and put it in a hot DO. Bake lid on at 450 F for 18 minutes and then 5 minutes with the lid off at 425 F convection . Remove from the Do and finish balking the bread on a stone until the middle rreaches 205 F
If you have a cane,plastic or compressed fiber brotform, you will have to take it out of the mold before baking.
Good luck
Charles
of the brotform you'v gotta take the loaf out of it. It's a proofing basket and thats all.
coax a little extra flavor out of her bread. I wouldn't put it past her to bake the bread in the basket on purpose.:-)
I dunno, I figured it'd give it a nice nutty, smokey flavor.
Hahaha, I did realize to take it out of the basket prior to baking, but I also appreciate the good members pointing it out. You never know if someone reading this might not be aware.
I think I'm going to give Jaxler's recipe a go. I'm still relatively new to bread making so the detailed instructions will help me to avoid any confusion. I'll let you all know how it turns out.
It slid a bit off the stone as I put the loaf in, so it baked a little unevenly. I also made my scores straight down rather than at an angle because I was so excited about how it came out of my brotform, and, my digital thermometer decided to shut itself off at 200F so it got up to 212 before I turned off the oven.
Still, I think it turned out well. I won't know for sure till I cut it open and eat it, but it'll be a few hours till I get to that point.
1. Biga
2. Poolish
3. Pate fermentee
If you want a savoury bread then leave out the sugar. Concentrate on longer fermentations.
All in all, I'd say it turned out well.