NEW BREAD RECIPE #1
NO FOLD / UNSHAPED / NO SLASH
“DUMP AND RUN”
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse without salt.
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50%.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled by the next morning.
Sprinkle dough with bran and loosen sides.
With a spatula, turn dough into a banneton dusted with bran.
Dump dough into base of La Cloche and bake 20 min with lid on.
After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
Cool upside down on rack for 2 hours on a rack or until internal temperature is 120˚.
NEW BREAD RECIPE #2
UNSHAPED / ONE FOLD / SLASHED
“FOLD BEFORE FRIDGE”
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50% to 100%.
Dump onto floured marble slab, stretch a little, and fold in half. Repeat.
Put dough back into tub.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled or tripled in fridge by the next morning.
Sprinkle dough with bran and loosen sides.
Dump dough into banneton dusted with bran.
Dump dough into base of La Cloche, slash lightly three or four times and bake 20 min with lid on.
After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
NEW BREAD RECIPE #2 SHAPED
“FOLD BEFORE BAKING”
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50%.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche at 450˚ for one hour.
Dump dough onto floured marble slab, stretch out a little and fold in half. Repeat.
Pre-shape dough into a ball and let rest 15 min. on marble covered with plastic wrap.
Shape again into a ball and dump dough into floured banneton upside down (seam side up).
When La Cloche has preheated, dump dough into into La Cloche and slash deeply with serrated knife in a criss-cross pattern.
Bake at 450˚ for 20 min. then remove cover of La Cloche.
Continue to bake at 400˚ for 50 min.
Let cool for two hours on rack.
Tuesday, June 23, 2009
Monday, June 22, 2009
two finalists
NEW BREAD RECIPE #1 UNSHAPED
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50% to 100%.
Dump onto floured marble slab, stretch a little, and fold in half. Repeat.
Put dough back into tub.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled or tripled in fridge by the next morning.
Sprinkle dough with bran and loosen sides.
Dump dough into banneton dusted with bran.
Dump dough into base of La Cloche, slash lightly three or four times and bake 20 min with lid on.
After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
NEW BREAD RECIPE #2 SHAPED
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50%.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche at 450˚ for one hour.
Dump dough onto floured marble slab, stretch out a little and fold in half. Repeat.
Pre-shape dough into a ball and let rest 15 min. on marble covered with plastic wrap.
Shape again into a ball and dump dough into floured banneton upside down (seam side up).
When La Cloche has preheated, dump dough into into La Cloche and slash deeply with serrated knife in a criss-cross pattern.
Bake at 450˚ for 20 min. then remove cover of La Cloche.
Continue to bake at 400˚ for 50 min.
Let cool for two hours on rack.
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50% to 100%.
Dump onto floured marble slab, stretch a little, and fold in half. Repeat.
Put dough back into tub.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled or tripled in fridge by the next morning.
Sprinkle dough with bran and loosen sides.
Dump dough into banneton dusted with bran.
Dump dough into base of La Cloche, slash lightly three or four times and bake 20 min with lid on.
After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
NEW BREAD RECIPE #2 SHAPED
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50%.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche at 450˚ for one hour.
Dump dough onto floured marble slab, stretch out a little and fold in half. Repeat.
Pre-shape dough into a ball and let rest 15 min. on marble covered with plastic wrap.
Shape again into a ball and dump dough into floured banneton upside down (seam side up).
When La Cloche has preheated, dump dough into into La Cloche and slash deeply with serrated knife in a criss-cross pattern.
Bake at 450˚ for 20 min. then remove cover of La Cloche.
Continue to bake at 400˚ for 50 min.
Let cool for two hours on rack.
Wednesday, June 17, 2009
fine tuning 6/17/09
So right now I mix dough and water and starter and autolyse 20 minutes with no salt.
Then add salt, knead in DLX for 4-5 minutes.
Put into tub and let fermentation begin ( 1 to 5 hours).
Put in fridge.
Next day: two business letter folds, pre-shape, shape, banneton, bake.
Then add salt, knead in DLX for 4-5 minutes.
Put into tub and let fermentation begin ( 1 to 5 hours).
Put in fridge.
Next day: two business letter folds, pre-shape, shape, banneton, bake.
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