Text 34589, 115 rader
Skriven 2010-02-09 13:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Sugars in bread making
==============================
-=> Quoting Ruth Haffly to Jim Weller <=-

 RH> First rising is done in the bowl
 RH> Second rising is done
 RH> after I've shaped it and put it in pans.

We are routinely doing three rises these days and getting better
texture and flavour as a result.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Amy Scherber's Organic Whole Wheat Sandwich Bread
 Categories: Breads
      Yield: 2 Lg loaves
 
      1 ts Active dry yeast
      2 oz very warm water
           (105 to 115 F)
 18 1/2 oz whole wheat flour
 12 1/2 oz Unbleached all-purpose flour
      6 oz Old-fashioned rolled oats
    3/4 oz Kosher salt
     12 oz Sponge Starter
     20 oz cool water (75 F)
  1 1/2 oz honey
  1 1/2 oz molasses
      1 oz Canola oil
      8 oz pecan pieces, toasted
           Additional rolled oats
           for topping
      2    9 by 5-inch loaf pans, oiled
  
  Place the yeast and warm water in a large bowl and stir with a
  fork to dissolve the yeast. Let stand for about 3 minutes. Whisk
  the whole wheat flour, unbleached flour, oats, and salt together
  in a medium bowl. Add the sponge starter, cool water, honey,
  molasses, and oil to the yeast mixture. Mix with your fingers for
  1 to 2 minutes, just long enough to break up the sponge (the
  mixture should look milky and be slightly foamy). Add the flour
  mixture to the bowl and stir with your fingers to incorporate the
  flour, scraping the sides of the bowl and folding the dough over
  itself until it gathers into a shaggy mass. Don't be concerned if
  the dough feels very sticky at this point.

  Lightly flour a work surface. Remove the dough from the bowl and
  knead it for 6 to 8 minutes, until it becomes compact and elastic.
  It should be very moist but not mushy. If it feels too stiff to
  knead, add water 1 tablespoon at a time until you have a soft,
  malleable dough. If it's sloppy wet and impossible to knead, add
  another 1/4 to 1/3 cup (1 1/4 to 1 2/3 ounces) of whole wheat
  flour. Shape the dough into a loose ball and let it rest, covered
  with plastic wrap, on the lightly floured work surface for 20
  minutes. (This rest period is the autolyse.) Flatten the dough and
  stretch it gently into a rectangle about an inch thick. Spread the
  pecans and raisins evenly over the dough. Fold the whole mass into
  an envelope and knead and fold it gently until the nuts are well
  distributed, about 2 to 3 minutes. If the dough resists, let it
  rest for 5 minutes and then continue kneading. Some of the nuts
  may pop out of the dough, but they can easily be incorporated
  again after the first rise, when the dough has softened.
  
  Shape the dough into a loose ball and place it in a lightly oiled
  bowl, along with any loose nuts. Turn the dough to coat the top
  with oil, and cover the bowl tightly with plastic wrap. Let the
  dough rise at room temperature (75 to 77 degrees F) until it has
  doubled in volume, about 2 1/2 to 3 hours. (You can also
  refrigerate this dough overnight and shape it and bake it the next
  day: Let it rise for 1 hour at room temperature, or until it looks
  slightly puffy but not doubled, before refrigerating. The next
  day, let it rise for 2 hours at room temperature before shaping
  it.) When the dough has doubled, loosen it from the bowl with
  lightly floured hands and gently pour it onto a floured work
  surface. Press any loose pecans into the dough and divide it into
  2 equal pieces. Shape each piece into a log. Spread the oats for
  topping on a flat plate or baking sheet. Use a pastry brush or a
  plant sprayer to lightly moisten the top of each log with water,
  then roll the tops of the loaves in the oats. Place each loaf seam
  side down in an oiled 9 by 5-inch loaf pan. Cover them with
  plastic wrap and allow to rise for about 2 hours, or until they
  have doubled in size (a finger pressed into the dough will leave
  an indentation).
  
  Thirty minutes before baking, preheat the oven to 425 degrees F.
  Place a baking stone in the oven to preheat and place an empty
  water pan directly below the stone. When the loaves have doubled,
  place the pans on the baking stone. Quickly pour 1 cup of very hot
  water into the water pan and immediately shut the door. After 1
  minute, using a plant sprayer, mist the loaves quickly 6 to 8
  times then shut the oven door. Repeat the misting procedure 1
  minute later.
  
  Bake for 15 minutes, then reduce the oven temperature to 375
  degrees F and bake for 20 to 25 minutes longer, until the loaves
  sound slightly hollow when tipped out of the pan and tapped on the
  bottom. The sides and bottom of the loaf should feel firm and
  slightly crusty. If the tops are browned but the sides are still
  somewhat soft, place the loaves directly on the stone to bake for
  5 to 10 minutes longer. Transfer the loaves from the pans to a
  rack and allow to cool completely before slicing.
  
  From: Rooby
 
MMMMM


Cheers

YK Jim


... Domino's Bread Bowl Pasta cause twice the carbs is better.

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