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Just right white - for Nathaniel Nathaniel's notes. ~When the dough has risen remove it carefully to a moist counter. Gently reach under and stretch and fold it to distribute the top to the bottom. Don't deflate it but try to distribute the delicate air bubbles evenly.
This recipe yields about 60 oz of total dough 20 oz per 7x3 bread pans 3-3.4oz per hamburger bun or any other roll 10 oz per pizza dough -Bread - Working on the moist counter, pull the corners of your divided lump together and pull towards you with a rolling action to form a smooth big ball. Gently elongate it into an oval. -Rolls - The dough is a bit sloppy to use just water so I use flour. I start with the pulling motion then switch to the cage and roll motion. ~Grease your pans well or use parchment. Place loaves into pans. Again, moisten the top with water and cover with wet dish towel. I used coconut oil but it was too much work for the amount I eat so instead I cut parchment paper into the pan size and reuse them. Rise again about 20-35 minutes until it puffs some. Don't forget to preheat the oven to bake at least 400-450*. Warm a cast iron skillet for steam. Pour in about 1 cup water quickly into the very hot pan just after putting dough into oven. ~Bake at convection bake 350* and internal temp is 195-205*. The outside should be a golden brown. I prefer to over bake them a bit. Bread about 40-50 minutes Rolls about 25 minutes Pizza about 30 minutes -Cool in the pans 15 minutes or more than remove to a rack and cover again with the damp towel to keep the crusts soft. -Cool to room temp before slicing or storing in bag. Otherwise it will be gummy. Really, it is worth the wait. -I prefer to slice and store in the freezer and toast only as much as I will eat. -the rolls can be stored in the freezer along with hamburger Pattie’s and only take a hour or two before ready to eat. Especially if you butter them and broil them. ~In large bowl mix with a strong silicone scraper or wooden spoon:
9 oz white bread flour 14 oz whole wheat bread flour 2 t salt 3 c (24oz) comfortably warm water 1/4 c (2 oz) very soft unsalted butter (if you must use salted, drop the salt to 2 t) 1/4-1/2 c (3-6oz) maple syrup or honey Mix until it is very smooth or. Mix then rest about 5-10 minutes, come back and mix again. It will smooth out as it rests, saving a lot of mixing time on your part. ~Once smooth, gently mix in: 1t to 1T yeast (more yeast means quicker rise time and lighter bread, but a little less flavor) Stir well to distribute the yeast. ONE CUP AT A TIME or less. I prefer to portion it out to another bowl then mix in: 10oz white bread flour 5oz whole wheat bread flour Scoop from the bottom of the bowl and turn it over and press. Do this all around the edges to work the flour in. -The dough should be soft but not sloppy. Adjust water or flour to make it so. But remember it will become stronger and springy as you mix it. Don't adjust too much too early. If you’re not sure then leave it be. -Again, rest 5-15 minutes then stretch and fold and do it again and again and again. Try to complete the mixing and resting in about 1 hour. While you are mixing, the dough should become more strong and springy and lose its stickiness. Don't press out the newly formed air and lightness from the yeast rising, but be gentle but firm. Moisten the top of the dough with more water (I use a squirt bottle used only for water to do this). Cover with a wet dish towel and plastic wrap or plate, to keep it moist. This prevents a 'skin' from forming. Rise the dough to 1 1/2 times its size, or to almost double in size. About 6-8 hours depending on temp. Be sure not to kill the yeast by staying under 100* Mom says something about storing dough in the fridge but I have never tried it.
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