*Note: You could use a liquid mixture of equal parts whole milk and water. I prefer using all skim or 1% milk.
Warm 260 g milk in the microwave for about 50 seconds. Ideally, the temperature is between 105-110 F to optimize yeast activity. Add 6 g of yeast along with 8 g diastatic malt powder and stir to combine. Let stand for 3-5 minutes until light foam surfaces and bubbles are visible.
Note: Proofing the yeast is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.
Meanwhile, add 400 g flour, 10 g honey, 20 g olive oil, and 8 g of salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. Cover with plastic wrap and let rest for 15 minutes.
Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start kneading.
Kneading (Gluten development) - 5:20 pm to 5:30 pm
Once rested, turn the dough out onto a clean counter and knead for 8-10 minutes. I advise setting a timer to make sure ample time is spent kneading. Knead the dough until it is completely smooth and no longer sticky.
After kneading the dough, cut off a piece and test for gluten development by carefully stretching the dough very thin to check for a see-through 'window' before tearing.
Note: The gluten window test is the key to understanding if the flour has been hydrated enough which is how gluten is developed. If the dough tears before getting to a slightly translucent window continue kneading for another couple of minutes.
Once done kneading, add the dough to the mixing bowl and cover with plastic wrap. Let rise until doubled in size, about 45-60 minutes though it could take longer depending on the yeast, room/dough temperature..
Once doubled in size, punch the dough down and divide into 4 equal portions, roughly 175 grams each.
Using your fingertips lightly press and stretch and piece of dough into a rectangle about 8 inches wide and 1 inch thick. Tightly roll the rough from the bottom to the top. Press and seal the seam created on the bottom of the roll. Now, you should have a log of dough with the seam side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 10 inches long.
Note: For shaping, just take a look at the video, it's hard to explain in words.
Evenly sprinkle cornmeal on two baking sheets. Shape each hoagie roll and place 2 on each baking sheet. Cover lightly with plastic wrap or a towel and let the rolls proof until about 1.5 to 2 times in size, another 45-60 minutes.
With 15 minutes of proofing left, preheat the oven to 375 F. Place an oven-safe pan or another baking sheet on the bottom rack of the oven.
Note: Ice will be dropped on the hot pan to help create a steamy environment for better oven spring.
Using a razor or really sharp knife, score the hoagie rolls with one long slash at a 45-degree angle to allow for oven spring.
Whisk the egg white and spoonful of water together. Using a brush, lightly spread the egg wash on the exterior to gives us a better crust. Sprinkle a little cornmeal over top. Note: At this point, you can sprinkle on toppings like sesame seeds, or herbs and spices if you would like.
Place the rolls into the oven on the middle rack and toss in 4 to 5 ice cubes on the hot pan on the preheated pan which will create steam.
Bake for 10 minutes then rotate the pan. Continue baking for another 8-10 minutes until the crust is golden brown and the internal temperature reaches 200 F.
Let cool completely on a wire rack. I actually like to store these in a plastic bag for 1 day before making a hoagie.
Émietter la levure fraîche dans un petit bol et dissoudre la levure dans quelques cuil. à soupe de lait. Faire fondre le beurre et verser le lait dedans. Ajouter tous les autres ingrédients et pétrir la pâte pendant environ 10-15 minutes (important). Faire reposer sous couvert d’un torchon pendant environ 30 minutes à température ambiante pour faire lever la pâte.
Étaler la pâte sur 3 mm d’épaisseur et 30 cm de large. Étaler le beurre à température ambiante sur toute la surface, puis saupoudrer le sucre et la cannelle par dessus.
Rouler la pâte dans le sens de la longueur de telle sorte qu’elle forme un long rouleau, puis couper en 25 tranches. Les placer sur une feuille de papier sulfurisé ou mieux, dans des caissettes de taille moyenne. Déposer sur une feuille de papier sulfurisé et laisser lever sous couvert d’un torchon pendant environ une heure ou jusqu’à ce que les petites brioches aient doublé de taille.
Battre ensemble l’oeuf et l’eau et badigeonner les petites brioches de ce mélange. Ajouter les perles de sucre par dessus pour décorer. Enfourner à 220°C pendant 5-6 minutes puis laisser refroidir sur une grille avant de servir.
C'est bon, mais ce n'est pas ma recette préférée. Je ne pense pas que j'en referai.
Ce pain est énorme. Mais comme il est très bon, ce n'est pas bien grave.
Par contre, je n'aime pas trop la recette en volume. J'aurais du peser les éléments pour la prochaine fois s'il y en a une.
Je n'ai pas aimé l'ordre d'ajout des différents ingrédients. Il y a des endroits où la farine ne s'est pas mélangée correctement au niveau des noix. Je pense qu'il faille humecter les noix avant de mettre la farine.
6 to 7 cups (125 grams per cup) all-purpose flour
¼ cup sugar
2 teaspoons active dry yeast
2 teaspoons ground cinnamon
2 teaspoons salt
1 cup raisins
1 cup chopped walnuts
3 cups cool water (70° to 75°)
In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours.
Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment.
Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if it is browning too much. Remove loaf from Dutch oven and cool completely on wire rack.
Ce n'est pas un mauvais pain mais je ne suis pas satisfait de la texture de la croute. J'ai déjà fait certains pains utilisant une technique similaire qui avaient un meilleur résultat. Je pense que l'utilisation du yaourt est à l'origine de ce problème de croute.
Je vais donc mettre de coté cette recette pour me concentrer sur d'autres qui ont un résultat plus intéressant.
3 cups (405 grams) bread flour
1 ½ tsp (8 grams) salt
¼ tsp instant dry yeast (if fermenting for 18 hours), or ¾ tsp instant dry yeast (if fermenting for 6 hours)
1 ½ cup + 2 tbsp (385 grams) plain unsweetened yogurt containing active cultures
In a stand-mixer with dough-hook, or in a large bowl by hands, mix bread flour, instant dry yeast, salt and plain yogurt on medium-low speed for 2 min until a dough forms. If the dough is too dry and has difficulty coming together, add 1 tbsp more plain yogurt. If you'd like, continue to knead the dough on medium-low speed, or with your hands, for a few more minutes until springy. The dough should be very sticky, but able to retain shapes.
Cover the bowl with plastic wrap and let ferment at room-temperature for 18 hours (NO MORE than 20 hours or the yogurt may spoil and become bitter!), or 6 hours depending on your schedule (note that the amount of yeast varies). The dough should almost doubled when finished.
After fermentation, dust the counter with flour then transfer the dough on top. Use just enough flour to prevent the dough from sticking, fold the dough gently (without crushing all the air bubbles inside) over itself like folding a letter. Turn 90 degrees and fold again. Then shape the dough into a ball-shape. Transfer to a piece of floured parchment paper, then cover a large bowl on top and let proof again for 1 ~ 2 hours. The dough is ready when it almost double in size again, and should not spring back when you press it with a finger.
45 minutes before the dough's ready, preheat the oven on 450F/225C with a large dutch oven, or a heavy-bottom pot (both should come with lid) inside. To bake the bread, lift the parchment paper to transfer the dough into the preheated pot, cover the lid and bake for 30 min. Then remove the lid, and bake until the crust is golden browned.
Wow ! C'était vraiment bon. On s'est régalé à la maison, ils sont partis en moins d'une journée.
Ingredients for the dough
110 ml (⅓ + ⅛ cup) lukewarm full fat milk
200 ml (½ + ⅓ cup) lukewarm ale (or water)
40 g (scant 3 tbsp) butter melted
1 tbsp dark brown soft sugar
7 g (1 sachet/2 tsp) fast action yeast
500 g (4 + scant ¼ cups) strong white bread flour
1 rounded tsp salt
Ingredients to finish
1.5 litres water
3 tbsp bicarbonate of soda (baking soda)
1 egg beaten
flaky sea salt
In a large bowl, whisk together the milk, ale, melted butter, sugar and yeast. Add the flour and salt and mix to form a dough. Turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. Place into a large, lightly oiled bowl, cover with clingfilm and either place in the fridge to rise overnight, or in a warm place until doubled in size - about 1.5 hours.
If the dough was refrigerated, let it come up to room temperature for about half an hour before proceeding with the next step.
Knock back the risen dough then divide it into eight even pieces (I use a scale for accuracy). Shape each piece into a ball then roll it out into a sausage, about 15cm long. Place them well spaced apart on a lightly greased baking tray then leave to rise, uncovered (but not in a drafty spot) for about 30 minutes, until puffy.
Preheat the oven to 200C/400F/gas mark 6; line two baking trays with greased baking parchment (the buns have a tendency to stick). Bring the 1.5 litres of water to the boil in a large pan, stir in the bicarbonate of soda then turn down the heat until the water is not even simmering.
Poach the risen buns two at a time for 30 seconds per side (I use a stopwatch) then use a fish slice to transfer them to the lined baking trays; repeat with the remaining buns.
Brush the buns with beaten egg then use a lame, extremely sharp knife or razor blade (I use an old fashioned razor blade) to cut three fairly deep diagonal slashes in each bun. Sprinkle the buns with flaky sea salt.
Bake in the preheated oven for about 15-20 minutes, until deep brown; don't take them out too early - a lot of the flavour comes from the dark colour.
Transfer the buns to a wire rack to cool. Eat on the day they are baked.
1 cup or 128 g of craisins, i.e. dried cranberries
2 cups or 312 g all-purpose or bread flour, more for dusting
1 cup or 156 g of whole grain flour
¼ teaspoon or 1 g of instant yeast
1 ¼ teaspoons or 9 g of salt
Pour the water into a small bowl. Add walnut and craisins and stir them a little to make sure they are wetted from all sides. If you don't do this step, you may get dry flour pockets in the creases of the walnuts and/or craisins.
Let the water sit for a few minutes.
Combine the white flour, whole grain flour, yeast and salt in the large plastic bowl.
Mix these dry ingredients well with the fork.
Pour the water, walnuts and craisins onto the flour mixture.
Stir everything with the fork until it's well blended. No flour residue should be at the walls or bottoms of the bowl. Just shaggy and sticky dough. Make sure all the flour is worked into the dough glob.
Cover the bowl with its plastic top.
Place the bowl at a spot that has and maintains room temperature. 70F / 25C is ideal. I always put it next to a heating vent in the center portion of our house.
Let the dough rise for at least 12 hours, preferably about 18 hours. Which means, forget about the bread for a while.
The dough is ready when its surface is dotted with bubbles. The dough should be covering the entire bottom of the bowl.
If the inside of the top of the bowl is wet, dry it of, place it upside down on the table and flour it. Alternatively, you can use a large cutting board.
Dig your hands underneath the dough from all sides until you can lift all of it out.
Place the dough on the flour covered surface.
Sprinkle some more flour on top of the dough, then fold it over on itself twice.
Sprinkle some more flour on top.
Wash the large bowl, dry it, and place it over the dough, i.e. cover the dough.
Let the dough rest for about 15 minutes.
Lift the bowl up from the top. Turn the bowl around and then place the dough into it. I usually place the side that was facing upwards downwards.
Cover the bowl with its top and place it in a location that gets warm when preheating the oven.
Let the dough rise for 90 minutes.
Put the glass or ceramic pot together with its top into the oven.
Heat up the oven to 400 F / 200 C.
Let the oven and the pot heat up for 30 minutes.
Using the oven mittens, remove the pot from the oven and place it on top of the oven. Take the lid off and place it on the side. Remember that the pot and the lid are hot, so don't place them on anything that can melt.
Remove the plastic lid from the plastic bowl with the bread.
With the silicone spatula, drop the entire dough ball/glob into the hot pot.
Sprinkle some flour on top.
Close the metal lid and place the pot back in the oven.
Bake if for 30 minutes with the lid closed.
Bake it for another 15 minutes without the lid.
Again with the oven mittens, take the pot out of the oven and remove the lid.
Keep using the mittens to remove the bread with both hands from the pot. The bread may sometimes sticks a little to the bottom. Be careful to avoid touching the hot pot.
Lay the bread on a grid or screen to let it cool down.
After 1-2 hours you need to decide whether you prefer a hard crunchy crust or a softer crust.
For a hard crunchy crust you are done.
For a softer crust, place the bread in one of those flimsy shopping bags and loosely tie its handles together. That will keep more moisture in the bread and creates a nice not to hard crust. (Do not apply the bag too early. It can cause a too high moisture level in the bread and the bread will have a very slight soggy feel to it.)
Let the bread cool down entirely. I typically wait until the next day.
In a bowl, whisk together the warm water, yeast, and a pinch of sugar and let it rest until fluffy for 5-7 min.
In a large bowl (preferably of a stand mixer), put flour, milk, remaining sugar, salt, eggs, vanilla, and yeast.
Mix them until combined for about 3-4 minutes. Then, cover it with a cloth or plastic wrap and let it rest at room temperature for 10-12 minutes.
After that, knead the dough by stand mixer or hand. Add room temperature butter to the dough and continue to knead for 12-15 minutes.
Cover the dough with plastic wrap and keep it in the refrigerator overnight. If you have limited time, you can keep it for around 3 hours.
Instructions day 2
Prepare the chocolate paste; in a medium saucepan, place the butter and chocolate and stir over low heat until the chocolate is completely melted. Remove the pan from the heat and add the cocoa, powdered sugar, coffee, and salt. Whisk until the ingredients are well combined and let it cool at room temp.
Transfer the dough onto a floured counter and using a rolling pin, roll out the dough into a 26x16 inch (70x40cm) rectangle. Spread the chocolate mixture on the dough with a spatula.
Tightly roll up the dough from the long side, transfer the roll to a baking sheet and leave it in the freezer for 5-10 minutes for it to be cut easily.
Remove the roll from the freezer and using a knife cut down the middle lengthwise. Knit the dough sides as in the IG Reel, curl into a circle and fix the ends to make a wreath. Transfer to a baking sheet carefully. Cover the wreath with plastic wrap or a clean kitchen towel and let it rest for 60-75 minutes.
Preheat the oven 340-350F. Bake for 30-35 minutes, until its top turns brown.
Remove from the oven and brush with caramel syrup. Decorate it and serve.
Wheat bran, cornmeal, or additional flour for dusting
In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it’s really sticky to the touch; if it’s not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise – fermentation – is the key to flavor.
When the first fermentation is complete, generously dust a work surface (a wooden or plastic board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky – do not add more flour. Use slightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or a wooden spatula to gently lift the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about ¼ inch deep, it should hold the impression. If it doesn’t, let it rise for another 15 minutes.
Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 ½ to 5 ½- quart heavy pot in the center of the rack.
Using pot holders, carefully remove the preheated pot from the oven, and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution – the pot will be very hot; see photos, page 55.) Cover the pot and bake for 20 minutes.
Remove the lid and continue baking until the bread is a deep, chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.
Original recipe uses 8g salt.
Try: After taking lid off dutch oven, put oven on baking sheet. prevents burnt bottoms
Try: After bake is done, turn off oven, crack door, and let bread sit in oven for 20 minutes curing crust
Bake bread darker!
SALT Many people, me included, felt Mr. Lahey’s bread was not salty enough. Yes, you can use more salt and it won’t significantly affect the rising time. I’ve settled at just under a tablespoon.
TIMING About 18 hours is the preferred initial rising time. Some readers have cut this to as little as eight hours and reported little difference. I have not had much luck with shorter times, but I have gone nearly 24 hours without a problem. Room temperature will affect the rising time, and so will the temperature of the water you add (I start with tepid). Like many other people, I’m eager to see what effect warmer weather will have. But to those who have moved the rising dough around the room trying to find the 70-degree sweet spot: please stop. Any normal room temperature is fine. Just wait until you see bubbles and well-developed gluten — the long strands that cling to the sides of the bowl when you tilt it — before proceeding.
THE SECOND RISE Mr. Lahey originally suggested one to two hours, but two to three is more like it, in my experience. (Ambient temperatures in the summer will probably knock this time down some.) Some readers almost entirely skipped this rise, shaping the dough after the first rise and letting it rest while the pot and oven preheat; this is worth trying, of course.
OTHER FLOURS Up to 30 percent whole-grain flour works consistently and well, and 50 percent whole-wheat is also excellent. At least one reader used 100 percent whole-wheat and reported “great crust but somewhat inferior crumb,” which sounds promising. I’ve kept rye, which is delicious but notoriously impossible to get to rise, to about 20 percent. There is room to experiment.
FLAVORINGS The best time to add caraway seeds, chopped olives, onions, cheese, walnuts, raisins or whatever other traditional bread flavorings you like is after you’ve mixed the dough. But it’s not the only time; you can fold in ingredients before the second rising.
COVERING BETWEEN RISES A Silpat mat under the dough is a clever idea (not mine). Plastic wrap can be used as a top layer in place of a second towel.
C'est excellent ! J'ai remplacé la poudre d'ail par un mélange d'ail et d'onion caramélisés et séchés.
À refaire !
80g (1/3c) milk - cold out of fridge is fine
80g (1/3c) warm water
1 & ½ tsp yeast - instant or dry active
10g (2tsp) sugar
10g (2tsp) vegetable oil
250g (2c) flour - I use half AP & half bread flour - you can use all bread if preferred
½ tsp salt
dash of garlic powder - to taste - I use about 1-2 tsp
dash of dried oregano - or another herb - optional
1-2 tbs softened butter or margarine
shredded cheese - to taste
Mix together milk, water, yeast, sugar in a large bowl. If you want to check if the yeast is alive, leave it to 'bloom' for few minutes (should foam up). I know my yeast is fine, so I don't wait. Just stir together to dissolve the yeast. Then add the oil, flour, sprinkle over the salt, garlic powder, dried oregano.
Stir with a spoon to form a dough. Lay down a large piece of plastic wrap and lightly oil it allover. Put the dough on top. Using the plastic wrap, "fold & press" the dough for about two minutes. That's the "kneading" done! Put the dough back in the bowl, cover, and leave to proof until doubled, should take 45-60min.
Lay down the same plastic wrap again. Take the dough out. Fold & press once of twice to form a neater shape. Put another piece of plastic on top, roll the dough out into a sheet approx 40x18cm. Spread the butter/margarine on the dough, leaving a half inch gap at the top. Sprinkle on some more garlic powder or use fresh garlic paste if you like. Sprinkle on the cheese. Roll up the dough, press as you roll but no need to be tight, pinch the seam to seal.
Cut the log into ten pieces. I bake in a loaf pan lined with foil and brushed with vegetable oil. Place the ten dough pieces in the pan. Let proof again for 30-45min, until almost doubled.
Bake in a Pre-Heated oven, 195C (380F) or fan 175C (350F), for 20-22min. Ideal baking temp & time can vary, depending on your oven. Brush on a little butter on top while hot to soften the crust and give it a little shine. Best enjoyed while warm.
260 g / 9 1/4 oz (2 cups plus 2 tablespoons) plain (all-purpose) flour
1 litre / 34 fl oz (4 1/4 cups) cultured milk
400 g / 14 oz (1 cup plus 2 tablespoons) golden syrup
15 g/ 1/2 oz (1 tablespoon) salt
3 teaspoons bicarbonate of soda (baking soda)
Line a 3-litre/101 fl oz (121/2-cup) heatproof vessel, pot or bucket with a lid with some baking (parchment) paper.
Mix all the ingredients together in a bowl until fully combined, then transfer to the prepared vessel.
If you do not have access to a suitable geothermal area, place the vessel – with the lid on – in the oven at 90ºC/195ºF for 12 hours. Let the bread cool completely on a wire rack before cutting into it.
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