Recipe and details please!!!
Also, check my above post out and tell me your thoughts. You are a man who knows what he is talking about!
My bread making is a hybrid of Jim
Lahey's no-knead bread, Ken Forkish's ideas and Craig's yeast chart. Bread is easier than pizza, at least for me.
• Flour - 100%
• Water 78%
• Yeast – variable (see yeast charts)
• Salt – 2.2%
(Total loaf weight = 784 grams)
• oil for coating
• extra flour, wheat bran or cornmeal for dusting
* special equipment - a 6-8 quart pot with lid, such as an enameled cast iron dutch oven
In a medium size bowl combine all the water (90-95 degrees) and flour Let the mixture rest for 20-30 minutes. The target dough temperature is 78 degrees.
Add the salt and yeast (dry yeast or 100% hydration active/fed starter). Reach underneath the dough mass and grab about a quarter of the dough and stretch to the center. Do this four times to completely enclose the salt and yeast.
Use the “pincer” method (see video http://youtu.be/HoY7CPw0E1s?t=1m53s
). Fold the dough over itself and repeat the process. This should take a total of 2-3 minutes.
Perform a “stretch and fold” (see video
). Repeat this up to 3 times all within the first 1-2 hours of the rise.
Lightly coat the inside of another medium bowl with olive oil and place the dough in the bowl (I actually skip this part and leave the dough in the original mixing bowl). Cover the bowl with plastic wrap and let rest for 12-24 hours hours at room temperature (time variable- see yeast chart)
Shape loaf into a boule (see video
) Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours, until more than doubled in size. Alternately, you can use a “banneton” basket for the final rise.
Heat the oven to 450-500℉. Place the pot in the oven at least 30 minutes prior to baking to heat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough inside, seam side up. Cover with the lid and bake 30 minutes. Remove the lid and bake another 15-30 minutes until the loaf is nicely browned.
Alternate flour blends:
1.White Flour – 90%, Whole Wheat Flour – 10%
2.White Flour – 70%Whole Wheat Flour – 30%
3.White Flour – 60%, Whole Wheat Flour – 40%
4.White Flour – 90%, Whole Wheat Flour – 5%, Rye Flour – 5%
5.White Flour – 75%, Whole Wheat Flour – 10%, Rye Flour – 15%
6.White Flour – 70%, Whole Wheat Flour – 12.5%, Rye Flour – 17.5%