Friday, July 3, 2009
slower kneading speed
NEW BREAD RECIPE #1
“SHAPE AND BAKE”
500g flour, 290g water, 300g starter, and 10g salt.
Mix in DLX bowl on low for 1 minute at slow speed.
20 min autolyse.
Mix on low again for 5 minute. [try 8 slow and 2 medium]
Knead on medium for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled.
Dump dough onto floured marble slab, flatten, fold edges inward all the way around, flip over, preshape into a ball let rest 15 min. covered with plastic wrap.
Dust dough with flour, shape into ball, lift and dump seam side up into floured banneton.
[optional: let rise 40 min]
When La Cloche is hot, dump dough into base of La Cloche and slash with a criss-dross pattern.
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 or until internal temperature is below 120˚.
“SHAPE AND BAKE”
500g flour, 290g water, 300g starter, and 10g salt.
Mix in DLX bowl on low for 1 minute at slow speed.
20 min autolyse.
Mix on low again for 5 minute. [try 8 slow and 2 medium]
Knead on medium for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled.
Dump dough onto floured marble slab, flatten, fold edges inward all the way around, flip over, preshape into a ball let rest 15 min. covered with plastic wrap.
Dust dough with flour, shape into ball, lift and dump seam side up into floured banneton.
[optional: let rise 40 min]
When La Cloche is hot, dump dough into base of La Cloche and slash with a criss-dross pattern.
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 or until internal temperature is below 120˚.
Thursday, July 2, 2009
three new ones; less water and looks like folding is on the way out; leader = "shape and bake"
NEW BREAD RECIPE #1
NO FOLD / UNSHAPED / NO SLASH
“DUMP AND RUN”
500g flour, 290g water, 300g starter, and 10g salt.
Mix in DLX bowl on low for 1 minute at slow speed.
20 min autolyse.
Mix on low again for 1 minute.
Knead on high for 7 to 8 minutes till dough pulls away from bowl.
Put in 4-qt. tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled.
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 or until internal temperature is below 120˚.
NEW BREAD RECIPE #2
UNSHAPED / ONE FOLD / SLASHED
“FOLD BEFORE FRIDGE”
500g flour, 290g water, 300g starter, and 10g salt.
Mix in DLX bowl on low for 1 minute at slow speed.
20 min autolyse.
Mix on low again for 1 minute.
Knead on high for 7 to 8 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for 1 hour.
Dump onto floured marble slab, stretch a little, and fold in half. Repeat.
Put dough back into tub and 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 #3
“SHAPE AND BAKE”
Put 500g flour, 290g water, 300g starter, and 10g salt into DLX bowl.
Mix on low for 1-2 minutes at slow speed.
20 min autolyse.
Knead on high for 7 to 8 minutes till dough pulls away from bowl.
Put in 4-qt. tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled.
Dump dough onto floured marble slab, flatten, fold edges inward all the way around, flip over, preshape into a ball let rest 15 min. covered with plastic wrap.
Dust doug with flour, shape into ball, lift and dump seam side up into floured banneton.
[optional: let rise 40 min]
When La Cloche is hot, dump dough into base of La Cloche and slash with a criss-dross pattern.
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 or until internal temperature is below 120˚.
NO FOLD / UNSHAPED / NO SLASH
“DUMP AND RUN”
500g flour, 290g water, 300g starter, and 10g salt.
Mix in DLX bowl on low for 1 minute at slow speed.
20 min autolyse.
Mix on low again for 1 minute.
Knead on high for 7 to 8 minutes till dough pulls away from bowl.
Put in 4-qt. tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled.
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 or until internal temperature is below 120˚.
NEW BREAD RECIPE #2
UNSHAPED / ONE FOLD / SLASHED
“FOLD BEFORE FRIDGE”
500g flour, 290g water, 300g starter, and 10g salt.
Mix in DLX bowl on low for 1 minute at slow speed.
20 min autolyse.
Mix on low again for 1 minute.
Knead on high for 7 to 8 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for 1 hour.
Dump onto floured marble slab, stretch a little, and fold in half. Repeat.
Put dough back into tub and 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 #3
“SHAPE AND BAKE”
Put 500g flour, 290g water, 300g starter, and 10g salt into DLX bowl.
Mix on low for 1-2 minutes at slow speed.
20 min autolyse.
Knead on high for 7 to 8 minutes till dough pulls away from bowl.
Put in 4-qt. tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled.
Dump dough onto floured marble slab, flatten, fold edges inward all the way around, flip over, preshape into a ball let rest 15 min. covered with plastic wrap.
Dust doug with flour, shape into ball, lift and dump seam side up into floured banneton.
[optional: let rise 40 min]
When La Cloche is hot, dump dough into base of La Cloche and slash with a criss-dross pattern.
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 or until internal temperature is below 120˚.
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