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Bread Baking


 

Nice Crusty Sourdough
 

Sourdough Whole Wheat

I never have understood the need to call bread, "San Francisco Style" nor the need to cook the bread in San Francisco.
If you handle your dough properly, or in a specific way it is not impossible to cook a bread that has a crispy crunch to the crust and a pleasant sour sent with a slightly sweet flavored airy bread with only 3 ingredients.
1.General Purpose Flour
2.Water
3.Salt

 


 


Simple Fermented Bread With Yeast

 

2 cups-bread flour
2 tsp-
diastatic malt
1-1/2-tsp salt
1 tsp yeast
1 cup water

Hand knead for 15 or so minutes, roll into a ball, drop 1 table spoon of of vegetable oil in stainless steel or glass bowl, roll the dough around until it is coated with oil, cover and let set overnight or longer at 50 to 60 degs. Remove from the rising bowl shape, flour and drop into your baking tin, pan or stone. slice the top  let rise to desired size, double in bulk or a bit less. I use a Le Creuset #24 skillet to bake this loaf in. it gives a nice shape and crust. Place the loaf in the oven on a  baking stone or on in a pan/skillet set temp to 400 cook 15 min set oven to 350 cook until golden brown and when thumped the sound is hollow. let cool makes a great sandwich bread

 

Sourdough with a stronger flavor

 

Use an all-purpose flour
1/2 cup starter
5 cups white flour
2 cups water
5 tsp wheat malt "optional"
1-1/4 tsp Salt
Mix sourdough starter water and malt then add the salt, then add flour 1 cup at a time stirring after each cup, after your 4th cup stirring will be impossible, pour out on a kneading surface knead for 15 - 20 minuets, do the window pain test, grab a tablespoon of dough stretch one direction then the other until you can see light through the dough with out tearing. if it easily tears keep kneading, if it checks ok  let rest 45 to 60 minutes, shape 2 loaves to desired shape, let rise to double in bulk overnight 10 to 12 hours,  more if needed, this will depend on the activity of the starter the temperature at which you allow the dough to rise, and how well the salt has retarded the starter, make sure to keep loaves covered to keep them from drying out.  Once doubled in bulk preheat oven 375 degrees fahrenheit, place 1 pan of water on the base of the oven. Slice the top of the loaves for the oven pop to expand, bake loaves for 45 minutes or until golden brown and thump sound is hollow. let cool before serving.


Note:
1. You may need to adjust the water amount for your flour
2. The 5 tsp wheat malt is optional and  used to feed the starter for long     duration fermenting.

 

Giving your Sourdough Character

 

Bread is quite shapeable, roll it, fold it, pinch it, twist it
3 - Cups Flour
1- Cup Sourdough Starter
3 - tsp wheat malt (optional)
1 - Cup water
1 - tsp Salt
Knead 15 or so minutes let dough rest 15 20
minutes
Roll between your hands and the counter to about 2 foot long, curl into s shape, place on baking stone cover with plastic wrap let rise 10 to 12 hours in cool location, uncover and place in cool oven set to 350 375 bake until golden brown and thump sound is hollow

 
 

Note:
1. If you are using an electric oven you must  preheat your oven
2. Depending on the flour you use the water amount may need to be adjusted
3. Depending on the activity of your sourdough starter rising time will vary

 

Focaccia / Schiacciata Bread

Start thinking fresh and tasty snack that can quickly become a meal.

 

Focaccia is properly served with no topping or with pre-cooked toppings as well as FRESH Buffalo Mozzarella Prosciutto, Arugola Fresh Tomatoes,
Start thinking fresh and tasty snack that can quickly become a meal.  

 

3 cups flour
1 teaspoon salt
1 tablespoon starter
1 teaspoon basil
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon thyme
1 cup water
1/2 cup parmesan cheese
1/3 cup extra virgin olive oil "optional"

 

 

Sourdough Whole-Wheat Bread & Sourdough Biscuits


Bread Baking With Pastry Flour

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Bread, making, how to, recipes, thin crust, thick crust, cracker crust, anchovy