So this bread below was my first foray into homemade bread. It totally gave me the courage to experiment with other options and add ins. I found the original recipe here at Gwen's Nest. I tweaked it to fit my tastes.
Baked and Sliced |
This bread is AB FAB for a busy momma who wants to do something special and homemade for herself or her family. Once you make the dough, it will keep in the fridge for 14 days. I like sourdough bread so I let mine sit out on the counter lightly covered for the first 24 hours before refrigerating.
What you will need:
Pizza Stone or Cookie Sheet
And some standard kitchen ingredients
Ingredients
- 3 c. warm water
- 1 ½ t table salt
- 3 c. of whole wheat flour
- 3½ cups of unbleached
- 1½ T. instant/fast rise yeast (2 packets)
- Trim Healthy Mamas Tweaks: Go Check out Gwens Nest
Instructions
- In a large, 5 quart container, combine all ingredients.
- Stir with a wooden spoon until the dough is evenly wet with no dry spots.
- Cover your container loosely, and allow to rise on the counter top for 2 hours.
- The dough will almost triple in size and begin to collapse on itself and flatten on top.
- Chill dough for at least three hours. You can bake it before chilling, but it’s easier to work with cold, and the flavor improves with age.
To Bake a Loaf of Bread:
- Place
a baking stone in your oven, and put a sheet of p
Preparing for the oven - Wet your hands. The dough is very sticky and soft. You’ll want to treat it gently so you’ll not deflate those beautiful air pockets.
- Cut or tear off a chunk of bread dough about the size of a large grapefruit.
- Gently shape the dough into any shape of your choice on the parchment paper, smoothing out the top.
- You're going to let it rise for a total of 40 minutes.
- Preheat the oven to 450º about halfway through the bread rising.
- Top with kosher salt or herbs/seeds if desired. Slash top to allow gasses to escape while baking.
- When the timer goes off, slide the bread in and bake for 25 to thirty minutes until golden brown.
You may use your dough up to 2 weeks past the mix date. It's normal for the dough to have tiny pinhole bubbles in the surface, and for the surface to darken a bit due to oxidation of the very top layer. It will not affect the flavor or quality of your bread.
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