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Starting to get the hang of my sandwich loaves. Soft and chewey, slices great. On this one I even got that nice exploding from the tin, Butt-Shaped top.
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Feb 11, 2013 16:10
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| # ¿ Apr 28, 2024 23:12 |
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meatsaw posted:I'd would love to know the recipe for this. So I've been keeping a batch of poolish going which is normally 24 ounces of flour and ~25-26 ounces of water, it needed like, 1/4th-1/2 a tsp of instant yeast at the beginning. When I want to bake a batch, I take about 24 ounces of the combined poolish and replace the missing ingredients for the first stage and throw it back in the refridgerator. To the 24 ounces poolish, I add 3 1/4 tbsp of room temperature butter and a room temp egg and let it sit for a little, it has a batter like consistency. For the rest of the dry ingredients I used about 9 ounces of wheat flour (you don't have to use wheat, but I've had better results with it), 1/4th a cup of dehydrated milk, 3 1/4 tbsp sugar, 1 1/2 tsp salt, 2 tsp of instant yeast to shock the dough. I mix up all the dry ingredients and in a few stages slowly add some dry ingredients, mix, rest, add some more until all combined. I'll normally knead it first to get make sure I get my desired feel. Then oil a bowl and let proof for two hours. Then knead dough a little, roll it out, shape into a loaf. If its a little too tacky add flour until you get the appropriate consistency. Let proof in a oiled bread tin for about 1 hour 45 minutes, cut a slit in the top, spray some oil and then use a brush to smooth it across the top and into the slit. I preheat an oven to about 375 degrees, throw in the loaf and about half a cup of water on the bottom of the oven, lower the temp to 350 and bake for 40-45 minutes. Remove from tin immediately, let cool for an hour. I reproduced the results, just slightly overproofed, a little too much spill over though it turned out fine. Yiggy fucked around with this message at 07:03 on Feb 15, 2013 |
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Feb 15, 2013 06:40
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