I adapted this recipe to my own liking and it is awesome!!!
I have been trying to make "good" bread for a long time.
(good being subjective)
To me good is: the crust: crackly crunchy chewy. the crumb: nice holes and sort of stretchy/chewy. Ahhhhhh.
I have been trying so long and hard to achieve this that I literally broke a stand mixer. I kept going harder and longer in kneading. psssttt.
Spray with water, ice in the oven, many complicated steps techniques to achieve mediocre results. And I researched, believe me.
Let me put it in perspective; yes you can cook well, great even, but to come full circle, bread closes the loop to a good meal.
So
I have found that when making bread it is cyclic & time is your friend; like making sourdough. So letting the preferment go for 12 - 24 hours, no big deal.
The fermentation does most of the work. Thats awesome and its what some would call "green".
Those industrious little yeasts.
Anyway what I was trying to achieve was less work, better result. My end result was a universal technique & easy (in my head) measurements.
That's right do what Mama says - learn look and feel!
I adjust with flour in the end any how.
I mean my whole time commitment is about 5 - 10 min total per loaf.
(2+2=cups flour/water)
What I do is 2 + 2 and a pinch of yeastys or for the sourdough 1 cup starter and 2 + 2. mix with a butter knife. Let set. 6 - 12 - 24 hrs, whatever you have up until 24.
When ready to make, fold in tsp yeast & 1/4 cup warm water, 2 more or less cups flour that have been mixed with a tsp salt. let rise 1 hr. punch/fold. let rise1 - 2 more hrs. fold and shape. let set 30 min.
Put in cold oven set at 400 for 1 hr total time. let cool.
I love easy. love it. so does everyone else. evens beats some of the bakeries around, go figgure.
AND it is great za dough.
I have been trying to make "good" bread for a long time.
(good being subjective)
To me good is: the crust: crackly crunchy chewy. the crumb: nice holes and sort of stretchy/chewy. Ahhhhhh.
I have been trying so long and hard to achieve this that I literally broke a stand mixer. I kept going harder and longer in kneading. psssttt.
Spray with water, ice in the oven, many complicated steps techniques to achieve mediocre results. And I researched, believe me.
Let me put it in perspective; yes you can cook well, great even, but to come full circle, bread closes the loop to a good meal.
So
I have found that when making bread it is cyclic & time is your friend; like making sourdough. So letting the preferment go for 12 - 24 hours, no big deal.
The fermentation does most of the work. Thats awesome and its what some would call "green".
Those industrious little yeasts.
Anyway what I was trying to achieve was less work, better result. My end result was a universal technique & easy (in my head) measurements.
That's right do what Mama says - learn look and feel!
I adjust with flour in the end any how.
I mean my whole time commitment is about 5 - 10 min total per loaf.
(2+2=cups flour/water)
What I do is 2 + 2 and a pinch of yeastys or for the sourdough 1 cup starter and 2 + 2. mix with a butter knife. Let set. 6 - 12 - 24 hrs, whatever you have up until 24.
When ready to make, fold in tsp yeast & 1/4 cup warm water, 2 more or less cups flour that have been mixed with a tsp salt. let rise 1 hr. punch/fold. let rise1 - 2 more hrs. fold and shape. let set 30 min.
Put in cold oven set at 400 for 1 hr total time. let cool.
I love easy. love it. so does everyone else. evens beats some of the bakeries around, go figgure.
AND it is great za dough.