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Delicious sweet artisan bread recipes7/13/2023 ![]() ![]() Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Twenty minutes before baking, preheat the oven to 450☏ Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.That's fine, more rising will occur during baking. Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period.The entire process should take no more than 30 - 60 seconds. The correctly shaped final product will be smooth and cohesive.The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking. ![]() Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands.Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife. Sprinkle the surface of your refrigerated dough with four. prepare your loaf tin, tray, or whatever you're baking it in/on.Fully refrigerated dough is less sticky and easier to work with than dough at room temperature. You can use a portion of the dough any time after this period.Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result. Cover with lid (not airtight or it could explode the lid off). It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container. You're finished when everything is uniformly moist, without dry patches. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. Don't press down into the flour as you scoop or you'll throw off the measurement. ![]() Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula.
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