One in the Oven
Today is World Day of Bread, and to honor it I'd like to encourage all of you to bake a loaf of bread this week (or perhaps this weekend) and post a picture of it on the blog! (Perhaps taking one step closer to that perfect focaccia, Sam?)
Here is a recipe for one of Kira's favorites, a simple Light Wheat Bread (from the Bread Baker's Apprentice by Peter Reinhart):
2 1/2 cups unbleached high-gluten or bread flour
1 1/2 cups whole-wheat flour
1 1/2 tablespoons granulated sugar or honey
1 1/2 teaspoons salt
3 tablespoons powdered milk
1 1/2 teaspoons instant yeast (2 1/4 active dry yeast)
2 tablespoons shortening or unsalted butter, at room temperature
1 1/4 cups water, at room temperature
1. Stir together the flours, sugar (if using), salt, powdered milk, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the shortening, honey (if using), and water. Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball. If there is still flour on the bottom of the bowl, dribble in additional water. The dough should feel soft and supple. It is better for it to be a little too soft than to be too stiff and tough.
2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky. Kneading should take about 10 minutes (6 minutes by machine). The dough should pass the windowpane test (ask me about this if you don't know) and register 77 to 81 degrees. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
3. Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
4. Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf.* Place the loaf in a lightly oiled 8 1/2 by 4 1/2-inch bread pan. Mist the top with spray oil and loosely cover with plastic wrap.
5. Proof at room temperature for approximately 90 minutes, or until the dough crests above the lip of the pan.
6. Preheat the oven to 350 degrees with the oven rack on the middle shelf.
7. Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190 degrees in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.
8. When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferable 2 hours, before slicing and serving.
*To form a sandwich loaf: Working from the short side of the dough, roll up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. The loaf will spread out as you roll it up, eventually extending to a full 8 to 9 inches. Pinch the final seam closed with the back edge of your hand or with your thumbs. Rock the loaf to even it out; do not taper the ends. Keep the surface tension of the loaf even across the top. Place the loaf in a lightly oiled pan. The ends of the loaf should touch the ends of the pan to ensure an even rise.
Here is a recipe for one of Kira's favorites, a simple Light Wheat Bread (from the Bread Baker's Apprentice by Peter Reinhart):
2 1/2 cups unbleached high-gluten or bread flour
1 1/2 cups whole-wheat flour
1 1/2 tablespoons granulated sugar or honey
1 1/2 teaspoons salt
3 tablespoons powdered milk
1 1/2 teaspoons instant yeast (2 1/4 active dry yeast)
2 tablespoons shortening or unsalted butter, at room temperature
1 1/4 cups water, at room temperature
1. Stir together the flours, sugar (if using), salt, powdered milk, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the shortening, honey (if using), and water. Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball. If there is still flour on the bottom of the bowl, dribble in additional water. The dough should feel soft and supple. It is better for it to be a little too soft than to be too stiff and tough.
2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky. Kneading should take about 10 minutes (6 minutes by machine). The dough should pass the windowpane test (ask me about this if you don't know) and register 77 to 81 degrees. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
3. Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
4. Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf.* Place the loaf in a lightly oiled 8 1/2 by 4 1/2-inch bread pan. Mist the top with spray oil and loosely cover with plastic wrap.
5. Proof at room temperature for approximately 90 minutes, or until the dough crests above the lip of the pan.
6. Preheat the oven to 350 degrees with the oven rack on the middle shelf.
7. Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190 degrees in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.
8. When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferable 2 hours, before slicing and serving.
*To form a sandwich loaf: Working from the short side of the dough, roll up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. The loaf will spread out as you roll it up, eventually extending to a full 8 to 9 inches. Pinch the final seam closed with the back edge of your hand or with your thumbs. Rock the loaf to even it out; do not taper the ends. Keep the surface tension of the loaf even across the top. Place the loaf in a lightly oiled pan. The ends of the loaf should touch the ends of the pan to ensure an even rise.
posted by A Good Meal | 3:21 PM
3 Comments:
You should be more careful with that 'one in the oven' comment. People will talk . . .
Sam and Marja
I figured you'd be more inclined to keep reading!
Zach
Well, I guess your ploy worked. I'll be taking up your bread-making call today. Marja and I have the day off and it is pretty gloomy outside: perfect bread-making weather. Tell Kira and your mom congrats from us on the 'Hello Dolly' run. We wish we could have been there.
By the way, I always have to log in as 'a good meal'. How can I create an account with Marja and my name on it?
Sam
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