Entry tags:
Bread
I've gotten used to the rule of thumb that whenever I start a batch of bread, I'll have a loaf of bread about 36 hours later. The sequence is
But this time, on a whim, I added the eggs along with the starter at step 2, which made things more liquid so I needed to add more flour at that point. After 8 hours, not much rising had happened, and the dough was too firm to take any more flour, so I kneaded it on a wet (not floured) countertop to soften it until I could add the salt and some more flourlike things. After maybe 3 hours, it had risen significantly, so I shaped it into a loaf. After another maybe 3 hours, the loaf was nicely risen, so I put it in the (briefly soaked) Romertopf in the oven and baked it. It rose a bit more in the oven, taking an impression of the Romertopf lid (which I don't think has ever happened before). [Picture goes here.] And because![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
shalmestere wanted bread hot-from-the-oven, we cut it open immediately rather than waiting for it to cool. (It's much harder to slice, so it was more "hunks" than "slices", but very tasty.) As a result, we were eating bread about 18 hours after starting rather than 36.
- mix 1-1/2 cups water with 1-2 cups flour, with a whisk;
- after an hour or so, add starter and more flour, with a wooden spoon, to the point that it can be kneaded;
- knead;
- after 8-12 hours, add two eggs, a tablespoon of salt, and some more flourlike ingredients (wheat gluten, flaxseed meal, wheat germ, oat bran, teff, cooked whole wheat berries, whatever); knead again;
- after 8-12 hours, shape into a loaf and put into a loaf pan; start soaking the Romertopf;
- after 8-12 hours, place loaf into Romertopf, the Romertopf into a cold oven, turn on the oven, and set the timer for 45-50 minutes;
- remove loaf from Romertopf and let cool on wire rack for at least an hour or two;
- eat!
But this time, on a whim, I added the eggs along with the starter at step 2, which made things more liquid so I needed to add more flour at that point. After 8 hours, not much rising had happened, and the dough was too firm to take any more flour, so I kneaded it on a wet (not floured) countertop to soften it until I could add the salt and some more flourlike things. After maybe 3 hours, it had risen significantly, so I shaped it into a loaf. After another maybe 3 hours, the loaf was nicely risen, so I put it in the (briefly soaked) Romertopf in the oven and baked it. It rose a bit more in the oven, taking an impression of the Romertopf lid (which I don't think has ever happened before). [Picture goes here.] And because
shalmestere wanted bread hot-from-the-oven, we cut it open immediately rather than waiting for it to cool. (It's much harder to slice, so it was more "hunks" than "slices", but very tasty.) As a result, we were eating bread about 18 hours after starting rather than 36.