"Recipes are meant to be shared"...Ann Thibeault

Thursday, January 29, 2015

Home-Style White Bread

 Home-Style White Bread

I thought I would try my hand at making an old fashioned style
white bread using the same method I have been using for 

Proofing in two different size vintage pans.

Just out of the oven

Removed immediately from pans and left to cool on rack.

I adapted my standard recipe by adding butter and milk.

Home Style/Farm Style White Bread

1000g flour
420g milk (heated just to take the chill off)
200g water (total 620G for 62% Hydration)
85 g melted butter
7g yeast
27g salt.

Place the flour and water/milk  into a large plastic dough pail or container
and mix  by hand.
 Cover and leave to rest
for 30 minutes (autolyze).

Mix the yeast with a tablespoon of water and add to flour mixture, along
with the salt and melted butter. 
Mix by hand using the pinch and fold method. 
Leave to rest covered for another 20 to 30 minutes.

Stretch and fold every 20 minutes for the first hour and then
leave until the dough has doubled.

Shape into two loaves. Place in buttered loaf pans. 
Cover with plastic wrap or a tea towel. 
When the dough has proofed, place in a preheated oven (375°F) 
and bake for 30 minutes 
or until bread is golden brown and the internal temperature is 200°F.

Tuesday, January 27, 2015

Wild Yeast Sourdough Bread

I've started baking sourdough breads again.

I have been neglecting my sourdough starters for well over a month.
Normally I feed them on a weekly basis even if I not using them.
So two weeks ago I started feeding them again.

I've baked sourdough twice in the last week.
The process is to take the starter out of the fridge in the evening and 
feed it, and use some of the discard to make a preferment (Biga).

In the morning, the starter has doubled 

and so has the preferment.

The starter goes back into the fridge until next feeding.
(Think of it as your baby).
And the preferment goes into a batch of bread dough

The formula I use is:


60g starter
225g of water
225g of flour

Once it has doubled it is added to 
a 1000g (flour) batch of dough, or 
divided into two and added to two 500g batches of dough

This batch was baked last week.

I added one gram of yeast,  just a tiny bit (1/8th teaspoon) 
to the batard dough, for insurance.
I wanted to test the strength of my starter.

The Boule was 100% sourdough.

These next loaves were baked last night 
and they are all 100% Wild Yeast Sourdough.

Four batards
I added a small amount  of organic rye to these loaves 

Great crust 

crumb, and flavour.

The complete recipe with options
can be found here:

Artisan Style Breads


Related Posts Widget for Blogs by LinkWithin