 |
|
|
Sandwich Bread - Long Rising Think leisurely bread. Using no commercial yeast, this bread is moist and creamy with a heavy crust and expected sourdough taste. A very useful recipe. ~9.6 lb bread dough 156 oz
In bosch mixer mix: 10 oz starter (active and freshly mixed) 54 oz warm water 2 oz unsalted butter or tallow 1/4 c sugar or 2 oz honey, maple syrup, or molasses 86 oz white flour *OR 22 whole wheat and 60 white flour *OR 36 whole wheat and 45 white flour *OR 48 whole wheat and 30 white flour 2.25 oz salt Let rest 30 minutes. (I have added just a 1/4 t commercial yeast to ensure a steady rise and give it just a LITTLE lighter crumb. But a very active starter is better.) Knead in mixer and rest several times. Remove to moist counter and stretch and fold until dough makes a springy ball which can't be stretched any more. And makes a strong windowpane. *This whole mixing, kneading, and stretch and folding takes about 2 hours. !!! But if you don't have time, just knead in the bosch for 10 minutes on low. And just put it to rise. Give it a gentle stretch and fold when it comes out. And a little extra stretching as you form it. Rise in 2 gallon jar, it should come to 3/4 full. (It will rise in 2-3 hours in a warm spot. Or rise in cooler spot then finish it in the refrigerator overnight. Take out and warm up to finish rising if necessary.) Remove and fold gently to distribute the top/bottom dough evenly. Divide into: 5 bread pans - 30 oz each 4 bread pans - 38 oz each 4 commercial long pans - 38 oz each 3 commercial long pans - 50 oz each 12 small bread pans - 12.5 oz each Fold and work into shape gently. Don't stretch the surface too tightly or it will crack when you bake. But it should have a good amount of tension as well. Cover with damp towel and rise 1-2 hours (cool spot), 30-60 min (warm spot) until it has filled the pans and had a good rest. (They will crown in the oven.) *I ran out of time one day so I formed into loaves into pans, gave it a warm 30 minute rest then into the fridge overnight. Warmed it very gently in ~110* oven in morning. Then baked as usual. The loaves crowned beautifully and had absolutely no cracking. Preheat to 500*. Lightly spray top with water, sprinkle with white flour and score tops (making very deep slits), bake at convection bake 375* with steam 40-60 minutes until light brown and just 200* internal temperature.
|
|
|
Cookbook Home | About | Search |
|