I found this photo in my camera. This was a straight up French bread, like a 65-2-1 combo. It had a 3 hour poolish, with wasn't enough to make a big difference, but it tasted pretty good.
Yesterday, we were heading out for the day and we were also out of bread. I decided to throw together some dough and stick it in the fridge until today.
So, I put 4 cuops of sifted wholewheat (14%protein) and about 2cups of water and 1/2 cup milk (its thirsty flour) added some oil and salt also. I only put 1 teaspoon of yeast and everything was quite cool. I then let it sit for 20 mins to align the gluten while I got ready, then kneaded it for about 2 mins,,,,,not even that really....and threw it in the fridge.
Makes 4 large or 8 small.
1 recipe 10 Minutes Dough ( I use 2 whole wheat flour cups +3 white flour cups in this recipe).
1) Preheat the oven to 550F.
2) Divide dough into 4 or 8 pieces.
3) Shape each piece into a ball.
4) Roll each piece to round.
It's been awhile since I've baked bread... I'm baking some today and it's rising right now.
I haven't been a complete slacker... I made brownies recently. They were more than half gone before I could take a picture (we had company over - I swear I didn't eat them all myself)
Thanks to a combination of techniques learned here (better kneading, shaping and slashing, esp.) and (maybe) a new baking stone, my oven spring keeps getting better and better. Last night I baked a simple 25% WW loaf. After proofing my shaped oval loaf for 4.5 hours, I put nice long slashes mostly-lengthwise acroos the loaf and the cuts immediately opened up, showing I'm getting good surface tension. Slipped it on the hot stone, and within 5 minutes, it exploded.
My wife was asking me to make a "soft" white bread, so I hacked together a potato bread. I'm not really sure what the recipe was, but there was WAY too much potato. The dough was super sticky, but I forged ahead. Oven spring was fantastic, but the bread was so soft the bread fell back in on itself upon cooling (the slash mark was strecthed flat upon removal from the oven).
So, I made cornbread. Well, sort of. I made Reinhart's cornbread. It's not exactly what I was expecting for cornbread so I was a little disapointed, not to say it wasn't good, but I don't really consider it very good "cornbread".
Hi all,
A friend of mine is originally from Ferghana, and he told me about a bread they used to eat there when he was a kid, called "Lipioshka". I understand it is a rather traditional Uzbek bread. It is a little like a large bialy in shape: a round disc, thick around the edges and very thin in the center. The center is stamped with a special tool (or simply pricked with a fork) to prevent rising. Traditionally, it is baked in a Tandr, an Uzbek oven not unlike a Tandoor.
