Going to cube & dry this for Thanksgiving stuffing.
by AcuppaJoe0824
2 Comments
AcuppaJoe0824
Recipe…
INGREDIENTS
350 g all purpose flour 100 g fed starter (100% – 80% hydrated) 1 tsp salt 4 tbsp butter (soft cubed) (55g /half a stick) 2 tbsp sugar 2/3 cups milk (135g) 100 ml water (100g)
DIRECTIONS
Measure and place everything except for water and butter in a bowl of a stand mixer
Start mixing and add water gradually. If your starter is 100% hydrated, leave 1-2 tbsp water out. Mix on low until everything is hydrated.
Add butter a piece at a time and mix on low speed to incorporate
Once all the butter is in, leave the dough to rest for about 15-20 minutes. Cover the bowl with a tea towel or a lid
Once rested, mix on medium for about 2 minutes scraping the sides as you go
Dough will become stronger and will start to release from the sides of the bowl. Add a little flour around the edges to encourage this
Once the dough is stable bring it on to a floured surface and flap and fold to finish off the kneading
After a few folds, the dough will be smoother and stronger (check the images above to understand the dough consistency)
Form a tight ball and place in a container, cover and leave in a warm place to bulk (3-4 hours at roughly 75-80F) Check the images to see what you are looking to achieve
At the end of the bulk, tip the dough back on to a floured surface and punch down excess air, form into a tight dough ball
Place the dough ball in a air-tight container and refrigerate for retardation (for maximum flavor 12 – 16 hours)
If you want to bake the same day then place the dough in the fridge for at least 2 hours and continue to mold, proof and bake
If your dough had need retarded, then take the dough out of the fridge and let it sit at room temperature for about an hour until the dough is soft enough to mold
Place the dough on a lightly floured surface, and roll out. Use the bread pan (mold) length as a guide to maintain the width of the dough. check pictures above to get an idea
The dough thickness should be close to 1/2 cm
Once done, start to roll the dough starting from one end as shown in the picture, just like you would roll a jam/cinnamon roll
Maintain the width, always keep the bread pan close as a guide (check pictures above)
Apply pressure while rolling and do not leave any gaps
Once done, pinch the end
Grease the tin and the lid. Place the dough seem-side down in the bread tin and press gently to fit
It should be snuggled in the bottom part of the tin
Cover the pan and place in a warm place until the dough is risen almost to the top and just below the rim (check the images to get an idea) This may take 3.5 to 4 hours depending on the temperature
Towards the end of the proof, preheat the oven to 375 °F (190 °C)
Once preheated, cover the tin with the lid and place in the oven
Bake for 20 minutes with lid on and then remove the lid, bring temperature to 350 °F and bake for a further 25 minutes (internal temperature close to 200 °F)
Once baked, remove the pan from the oven and set aside for 2 minutes before turning the bread out
The bread should slide off easily when the pan is tilted
If it is stuck, use a spatula to help release the bread
Leave the bread on a wire rack to cool completely before slicing
Least_Negotiation410
That almost looks too perfect.. like SpongeBob when he’s normal 😂😂 beautiful loaf!
2 Comments
Recipe…
INGREDIENTS
350 g all purpose flour
100 g fed starter (100% – 80% hydrated)
1 tsp salt
4 tbsp butter (soft cubed) (55g /half a stick)
2 tbsp sugar
2/3 cups milk (135g)
100 ml water (100g)
DIRECTIONS
Measure and place everything except for water and butter in a bowl of a stand mixer
Start mixing and add water gradually. If your starter is 100% hydrated, leave 1-2 tbsp water out. Mix on low until everything is hydrated.
Add butter a piece at a time and mix on low speed to incorporate
Once all the butter is in, leave the dough to rest for about 15-20 minutes. Cover the bowl with a tea towel or a lid
Once rested, mix on medium for about 2 minutes scraping the sides as you go
Dough will become stronger and will start to release from the sides of the bowl. Add a little flour around the edges to encourage this
Once the dough is stable bring it on to a floured surface and flap and fold to finish off the kneading
After a few folds, the dough will be smoother and stronger (check the images above to understand the dough consistency)
Form a tight ball and place in a container, cover and leave in a warm place to bulk (3-4 hours at roughly 75-80F) Check the images to see what you are looking to achieve
At the end of the bulk, tip the dough back on to a floured surface and punch down excess air, form into a tight dough ball
Place the dough ball in a air-tight container and refrigerate for retardation (for maximum flavor 12 – 16 hours)
If you want to bake the same day then place the dough in the fridge for at least 2 hours and continue to mold, proof and bake
If your dough had need retarded, then take the dough out of the fridge and let it sit at room temperature for about an hour until the dough is soft enough to mold
Place the dough on a lightly floured surface, and roll out. Use the bread pan (mold) length as a guide to maintain the width of the dough. check pictures above to get an idea
The dough thickness should be close to 1/2 cm
Once done, start to roll the dough starting from one end as shown in the picture, just like you would roll a jam/cinnamon roll
Maintain the width, always keep the bread pan close as a guide (check pictures above)
Apply pressure while rolling and do not leave any gaps
Once done, pinch the end
Grease the tin and the lid. Place the dough seem-side down in the bread tin and press gently to fit
It should be snuggled in the bottom part of the tin
Cover the pan and place in a warm place until the dough is risen almost to the top and just below the rim (check the images to get an idea) This may take 3.5 to 4 hours depending on the temperature
Towards the end of the proof, preheat the oven to 375 °F (190 °C)
Once preheated, cover the tin with the lid and place in the oven
Bake for 20 minutes with lid on and then remove the lid, bring temperature to 350 °F and bake for a further 25 minutes (internal temperature close to 200 °F)
Once baked, remove the pan from the oven and set aside for 2 minutes before turning the bread out
The bread should slide off easily when the pan is tilted
If it is stuck, use a spatula to help release the bread
Leave the bread on a wire rack to cool completely before slicing
That almost looks too perfect.. like SpongeBob when he’s normal 😂😂 beautiful loaf!