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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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rec.food.sourdough FAQ basicbread
I use the 18" wide since my oven won't take anything wider than that.
Yes, I believe it must have sizing since it's quite stiff. I don't set it up as a proper couche with doweling and several folds. I cut it into sections appr 10 inches wide. It's easier to flip from that size onto the rice floured peel. Darrell Greenwood wrote: > Archive-name: food/sourdough/basicbread > Posting-Frequency: 18 days > Last-modified: 1997/10/27 > URL: http://www.nyx.net/~dgreenw/sourdoughfaqs.html > > > Basic.bread.faq.10-93 > > > Frequently Asked Questions on Bread Making > Prepared for David Adams's Sourdough Mailing List > > LAST CHANGED 02/18/92 > > Edited by John Trinterud > > > - Comprising an introductory and commentary on the manual method of > bread making, with an emphasis on commercial yeast recipes. Once you > feel comfortable with the basics of bread making, reveling in the > successes and learning from typical mistakes, we'll turn you back > over to the lore & mystique of the sourdough mailing list. > > - All corrections, differing opinions and views are most welcome, but > bread making is not a science, nor should it have rigid parameters. > Much of the joy in bread making is the treat to the senses, the > tactile feedback from a living thing, and the delight in sharing the > results with friends and family. > > > Table of Contents > > Section (I) Raw Materials > Section (II) Beginning Tools > Section (III) Beginning Recipes and Suggested Techniques > Section (IV) Debugging Typical Problems > Section (V) Beginning Options, Additions and Variations > Section (VI) Reference Material & Resources > Section (VII) Beginning Toys for the Compleate Baker (sic) > > __________________________________________________ _________________________ > > Section (I) Raw Materials > > At its simplest, bread consists of yeast, water and flour. We've added and > subtracted ingredients over time to create everything from anadama and > brioche to lefse, naan and injera, but the basic materials remain the same. > > Yeasts > > Yeast is a living thing, a plant/fungus whose preferred food happens to be > gluten, the protein portion of wheat flour. It feeds and multiplies on the > gluten, starches and sugars you provide, and produces carbon dioxide. This > gas becomes trapped in the stretchy gluten components of the flour, and > causes the entire mass to rise. Some flours have high gluten content, and > work well for bread. Other brands, notably the so-called "pastry flour," is > more finely milled from softer wheat, and not intended for bread baking. I > can't imagine a yeasty pie crust made from high gluten flour, rising nicely > over the top of the plate and pushing the apples out, or worse, chewy and > flat. Low gluten pastry flour works admirably for pie crusts and products > that don't need to rise - but not for our purposes. > > In this FAQ, and for those of you starting out, I recommend buying > commercial yeast - strips of three envelopes are available in almost any > grocery store. Each envelope contains about 2/3 of a tablespoon of yeast, > one or two of these are just right for many bread recipes. You may also > find cakes of yeast in the cheese or lunchmeat section, but they're > probably more trouble to use than the envelopes. Typical brands are "Red > Star" and "Fleischmanns," and are usually grown commercially on molasses > substrates. > > If you become serious about bread making, try and find a good 'health food' > store, or bulk food store nearby. You can usually find yeast in bulk, and > many types of flour and other ingredients at better prices. Mail order is > also available, but quite expensive. Check the 'pull date' on the yeast > envelopes to make sure you're not buying old product - we'll "proof" it to > be on the safe side. > > "Proofing yeast" is a simple process, and means just what the name implies. > You run a bit of warm water, usually about 1/4 cup, into a large warm bowl, > add a small amount of sweetener (white/brown sugar, molasses, honey, etc) > for the yeasties to feed on, and sprinkle the yeast into the mixture. Stir > gently with a wooden spoon to help the yeast dissolve - now wait 5 to 10 > minutes. The 'proof' the yeast is working will be obvious - the mixture > will thicken and tend to rise a bit - proving the yeast is viable. > > If you use hot water, more than about 115 F, you'll kill the yeast and > prove the opposite. Too cold, and the yeast refuses to get up, just like > you'd like to do on cold mornings. To be safe, run the water over your > wrist like you'd do for a baby's bottle. If it's comfortably warm this way, > it should work just fine. Warm the bowl up the same way. > > When you go back to sourdough starters and cultures, 'proofing' will be > similar - you're encouraging and verifying the vitality of your leavening > agent. > > Flour > > A wide range of flours are available commercially, white, whole wheat, oat, > triticale, rye, pumpernickle, soy, gluten, etc. If you're beginning, try > and find an unbleached white flour such as Stone-Buhr, rather than simply > picking up a bag of Gold Medal. I've not had much luck with Gold Medal or > its ilk, the bread tends to come out soft and flavorless. Stone-Buhr comes > in 5 pound packages, in whole wheat and white, and makes good beginners > bread. You should also check for a good 'health food' store in your > vicinity, and ask what they have to offer. > > Mary Shafer, ) one of my favorite net-people, (and > NASA Dryden's best baker!) made another good point on flour selection > commenting on a recently posted biscuit recipe: > > >>Buttermilk Biscuits >>4 cups all-purpose flour (I used high-gluten or sometimes sapphire) > > > " Don't use high-gluten flour for biscuits; it makes them a little tough. > Use all-purpose flour instead. The national milling companies even make > the all-purpose flour sold in the South lower gluten than that sold > elsewhere, because so many Southerners use it for biscuits. Also, don't > handle the dough any more than you have to, as this will also make them > tough. You want just barely enough structure to hold the CO2 in. " > > <end Mary's quoted material> > > I buy hard-wheat high gluten white flour in bulk, 15 to 20 pounds at a > time, and grind my own whole wheat, rye, oat and triticale flours. We'll > talk about mills in a later section, but they're unnecessary for a > beginner. Your first task is to find good quality, high gluten content, > unbleached bread flour. > > __________________________________________________ _________________________ > > Section (II) Beginning Tools > > Bowls for mixing and rising > > For the beginner, metal or even plastic bowls work just fine. When you go > back to sourdough, you'll need to stay away from any type of metal > containers, measuring cups, spoons, and etc - you'll damage or kill the > culture. One additional disadvantage of typical stainless steel bowls, > warm water tends to cool very quickly in them. I have used a large teflon > lined spagetti pot/stock pot many times for rising 3 loaves of whole wheat > bread, and a heavy duty plastic small washtub-like container for mixing. > > Pottery bowls are best if you don't mind the investment, but beware of the > weight and handling them with wet or greasy hands. A good sized mixing and > rising bowl(s) will hold 3 to 4 quarts. > > Mats Wichmann ) has another thought on mixing bowls: > > "Regarding mixing bowls, the problem with plastic is that it scratches, and > as a result, becomes rather hard to keep clean. I find Pyrex to be a nice > choice; it weighs less than a ceramic bowl of the same size, and it tends > to have a lip which makes it easier to hang onto with greasy hands (of > course, it's not that easy to find a *large* Pyrex bowl, and even it gets > heavy)." > > Wooden spoons > > Do yourself a favor now, and find some sturdy wooden spoons. If you skimp > and buy cheap and flimsy ones, they'll break when you apply a modest bit of > torque while mixing dough. You'll use them to begin the mixing process, and > then your hands to finish. Do remember to take your rings off before making > bread - you can't believe the mess you'll make of them otherwise! > > Bread Knives > > Try and find a serrated edge knife to slice bread - they work much better, > and you won't crush the slices or smush the loaf. > > Baking Pans > > You can find perfectly adequate loaf pans quite cheaply. Check in many > grocery and discount stores - glass is nice but expensive and fragile, > while aluminum or coated steel pans are easy to care for. One particular > brand has a dark non-stick coating and works quite nicely, they also offer > cookie sheets and etc. You may find several sizes, let's stick with the > 'standard' loaf pans measuring roughly 8 by 4, or 9 by 5 inches. > > Stay out of Williams-Sonoma and the mail order wish books for now. See the > section on beginning toys.... > > Measuring cups and spoons, and misc > > Find yourself a set of simple nesting measuring spoons, and two types of > measuring cups, one for liquid, and one for dry ingredients. This may seem > petty, but its hard to measure flour in a typical pyrex glass measuring cup > that has the line well below the rim. A simple metal or even plastic cup > that holds exactly 1 cup, or 1/2 cup, etc when full to the rim works well > with dry ingredients. > > Add a rubber spatula to scrape out the bowl, and a pastry brush or small 1 > inch wide CLEAN, NEW :-) soft paintbrush and you're all set. > > Work Surface > > A large sized pull-out breadboard on a countertop works best, dampen a > kitchen towel and put it under the board to prevent sliding. If you don't > have a breadboard in your kitchen, you can also tape a pillowcase or a flat > textured dish towel (NOT terrycloth) down to your counter with lots of > masking tape around the perimeter, and rub an abundant amount of flour into > the weave of the fabric. If all else fails, make certain the countertop is > spotlessly clean, and use it! > > You WILL make a mess, you WILL have flour on the floor, the tip of your > left ear will always itch when you have both hands full of sticky dough, > and if you wear glasses, they WILL slide down your nose at the most > inopportune time. Relax and enjoy the process, and be patient - it will > rise, and it will taste wonderful. > > __________________________________________________ _________________________ > > Section (III) Beginning Recipes and Suggested Techniques > > I'm going to suggest you follow the basic approach outlined in the > Tassajara Bread Book, and we'll work from Beard on Bread's basic white > bread recipe. > > Basic White Bread (From Beard on Bread) > > (1 large loaf 9x5 pan, or 2 8x4 loaves) > > Ingredients > > 1 package yeast > 1 3/4 Cups warm water > 2 teaspoons sugar > 1 tablespoon salt (I use less salt in any recipe) > 3 1/2 to 4 1/2 cups flour, or just over 1 pound > softened margerine for bowl and loaf pans > > > In a 2 to 3 quart bowl, sprinkle the yeast into the warm water, add the > sugar and stir gently for a minute or so. Remember how I described yeast > proofing? OK, wait for the yeast to proof and then proceed. > > Mix in about half of the flour with a wooden spoon one cup at a time, but > don't add the salt yet. Take your time and make certain the flour is well > incorporated, don't leave lumps. > > Cover the bowl with a kitchen towel and put in a warm place till doubled in > size and nice & bubbly. This will usually take about an hour - don't rush > things - this is a relaxed thing you're doing!! > > Sprinkle the salt around the top, and add another cup of flour with your > hands (you DID remember to take your rings off??) mixing until the dough > holds together. > > Scrape the dough out of the bowl onto your floured work surface > > Sprinkle a few tablespoons of flour over the dough and we'll begin the > kneading process. Knead with the heels of your floured hands, not your > fingertips. Try and push the dough away from you, then fold the back half > over the front, turn a quarter turn in either direction and continue. This > cannot be easily described in text, so refer to the books we've > recommended, and learn by doing. Try not to add too much flour, but don't > treat the dough gently, you're trying to encourage the gluten and make > certain the ingredients are throughly mixed. Put your weight into it, not > your just your arm muscles, put on some music with a good beat and get with > the program! If you have small hands, try using both to knead. > > Kneading times and the amount of extra flour needed will vary by recipe, > temperature and humidity, experience level and phases of the moon ( :-) ) > The dough will take on a suppleness and elasticity, loosing the sticky > texture you started with - the process is quite magical. When it's 'done', > push your finger tips into the mass, it will spring back - that's the > effect of gluten. > > Coat the dough with a bit of margerine, and put it in a bowl. Cover as > before, and place in a warm spot - on top of the refrigerator, or in a > draft-free space on your counter. I have good luck placing the bowl in our > electric oven(s), I just turn the interior light on. > > Allow the dough to double in size, usually 1 to 2 hours. If you don't > understand the concept of doubling, pour 4 cups of water in the bowl first, > then add another 4 cups and note the difference. Dump the water out, dry > and butter the bowl, then let the dough rise till doubled in size. It will > be ready when you push your fingertips in and the dough DOES NOT spring > back. > > Butter one or two of your loaf pans, then take the dough out, marveling at > the changed texture and feel of it, and put it back on the floured work > surface. Punch it down, flattening it and knead it for a few minutes as you > did previously. Shape it into a rough cylinder about as long as your bread > pan, and let it rest for a few minutes. Transfer it carefully into the pan, > smooth the top out. Cover the loaf pan(s) as you did before, and let it > double in size again. The second rising will usually take less time, keep > an eye on it every half hour or so. Preheat the oven - 350 degrees. > > Brush the dough gently with cold water, and make 2 or 3 diagonal slashes > about 1/2 inch deep across its surface with a sharp knife. When the oven > is ready, place the pan in the middle of rack, in the lower third of the > oven. Set a timer for 35 minutes, but be aware it may take a bit longer. To > test doneness, rap the loaf with your knuckles, it should sound hollow. > Turn the loaf out into a towel in your hand, and rap the bottom. You can > put the bread directly back on the rack and continue baking, but watch it > carefully. When the bottom seems done (sounds hollow) take the loaf out and > allow it to cool. > > Defend yourself from the throng of "Fiendish Butter Slathers" that > magically appeared in the kitchen just when you took the bread out of the > oven. Honest, it will taste just as good when it's had time to cool a bit, > and it will slice cleanly. Congratulate yourself! You did it! Now, for > heaven's sakes, clean up the flour and the mess you made of the kitchen! > > __________________________________________________ _________________________ > > Section (IV) Debugging Typical Problems > > If the bread sags, and is soggy, you probably had too much liquid and not > enough kneading. Work in a bit more flour and knead longer. > > If it tastes damp, it may have not baked long enough. Check your oven > temperature, or start with a lower setting and let it cook longer. > > If it's REALLY flat and doughy tasting, or you see streaks of raw dough in > the slices, the second rising was probably too long and the bread collapsed > under the heat. Watch the second rising, don't let the loaves rise so high > before baking. > > If your slices seem doughy or have small lumps, it wasn't mixed properly. > Try holding back on the flour and knead more throughly. > > __________________________________________________ _________________________ > > Section (V) Beginning Options, Additions and Variations > > > If you're the type that likes raisins, why not knead in a half cup or so > just as you're finishing the initial kneading process? > > Another variation is to add shortening and milk to improve the texture and > make the bread richer in taste. Notice M'Linda Taylor's procedures are > simpler (she's another beginner!,) and will work just fine when you gain > confidence in your techniques. > > Basic Milk-based Bread (adapted from Fanny Farmer) > M'Linda Taylor > > Gently heat 1 cup milk, 1 cup water, 2 tablespoons butter/margarine, ~1 > teaspoon salt ~1 tablespoon sugar. (I don't use measuring spoons). You > should still be able to stick your finger in this without burning yourself. > > Put this in a large mixing bowl and stir in 3 or 4 cups of flour and 1 > packet of yeast (I use quick rise). Stir in more flour to make up to a > total of 6 cups. You want a somewhat soft dough at this point. Turn this > out into a buttered (oiled or whatever) bowl (large enough for the dough to > double in size) turn once to coat the top of the dough, cover with plastic > wrap and set somewhere warm to rise. (I turn on my oven to low while I get > it to this stage, then turn it off so it doesn't get too hot) > > When doubled, "punch" down and turn out onto well floured surface to > knead...incorporating more flour as needed. (You want a somewhat "soft" > dough to get a nice light texture). Divide into two loafs, place in oiled > pans and let rise until doubled in size (at least to the top of the pans) > turn oven on to 350 and let bake for about a 1/2 hour or until brown. > > Turn out on cooling racks and avoid temptation of slicing until cool > (otherwise it will be gummy and you will think you haven't baked them long > enough...I KNOW about this part!) > > You could probably use 2 cups of milk and no water in this recipe. > > > Here's a few more variations, with increasing complexity > > > > ************ > Sesame Bread > ************ > > [adapted from a recipe on the back of a Pillsbury Flour package] > > Golden Sesame Loaves > > 5 cups bread flour > 1/2 cup instant dry milk > 1/2 cup oat bran > 1/2 cup toasted sesame seed > 1 1/2 tsp. salt > 1 tsp. sugar > 2 tbsp. active dry yeast > 1 3/4 cup water > 1/4 cup oil > 1/4 cup honey > 1 egg > 1 beaten egg white > 1 tbsp. untoasted sesame seed > > Combine 2 cups flour, dry milk, oat bran. toasted sesame seed, salt, > sugar, and yeast in mixing bowl, blend well. > > In small saucepan, mix water, oil, and honey and heat until very warm. > Add to flour mixture along with egg. Blend until mixed, then gradually > add remaining flour until dough pulls cleanly from sides of bowl. > > On floured countertop, knead dough until elastic, about 10 minutes. > Place dough in greased bowl, and cover loosely with towel. Let sit in > warm area until doubled, about 1 hour. > > Grease two 9x5 inch loaf pans. Punch down dough several times to remove > air bubbles. Divide dough and shape into balls. Let sit covered for 15 > minutes. Roll out dough into rectangles with the shortest side slightly > shorter than the longer dimension of the loaf pan. Roll up the dough, > pinching edges to seal, and place in loaf pan. Set in warm place until > dough has risen enough to fill pan, about 45 minutes. > > Heat oven to 350 F. Brush tops of dough with egg white, and sprinkle on > untoasted sesame seed. Place in oven, and bake until loaves sound > hollow when tapped, about 35 minutes. Remove from pans and cool on wire > racks. > > aem -- John Sanderson Walnut Creek, CA "Va vecchio John, per la tua via" |
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rec.food.sourdough FAQ basicbread
On Wed, 03 Mar 2004 16:18:08 -0800, John Sanderson
> wrote: >I use the 18" wide since my oven won't take anything wider than that. >Yes, I believe it must have sizing since it's quite stiff. I don't set >it up as a proper couche with doweling and several folds. I cut it into >sections appr 10 inches wide. It's easier to flip from that size onto >the rice floured peel. > >Darrell Greenwood wrote: >> Archive-name: food/sourdough/basicbread >> Posting-Frequency: 18 days >> Last-modified: 1997/10/27 >> URL: http://www.nyx.net/~dgreenw/sourdoughfaqs.html >> >> >> Basic.bread.faq.10-93 >> >> >> Frequently Asked Questions on Bread Making >> Prepared for David Adams's Sourdough Mailing List >> >>BIG snip<< Hi John, ..bottom to top from read we because That's .to responding are you what out figure to impossible but all it makes it post top you When All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
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