How To make Classic Country Style Hearth Loaf Part 1
4 oz Water
1/2 ts Dry yeast
3/4 c Flour
20 oz Water
1/2 ts Yeast
6 1/4 c Flour
1 tb Sea salt
Make the Poolish: Mix 4 oz water and 1/2 teaspoon yeast in a medium bowl. Let stand for 1 minute, then stir with a wooden spoon to dissolve yeast. Add the flour. Stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp towel or plastic wrap, and place in a moderately warm, draft-free place until mixture is bubbly and has increased in volume. The longer the poolish sits, the more time it has to become vigorous and permeated with the unmistakable aroma of wheaty fermentation. This will give your breads full body and a rich nutlike flavor. During a long fermentation, the poolish may rise and fall; as long as it's bubbling, don't be concerned about the volume. A delicious alternative to a poolish fermented at room temperature is an even slower, cooler fermentation for 12-15 hours in the refrigerator. The poolish will bring even greater flavor and moisture to your final dough, and its yeast cells, having been retarded by the cool temperature, will bring hungry vigor to the fermentation. Allow the cold poolish to come to room temperature before using, about 2 hours. Mix and knead the final dough: Measure out the remaining ingredients. Bring the bowl with the poolish to your work space. the poolish should be soupy, bubbly, and puffy and it should have a wheaty aroma. Scrape the poolish into a large 6-quart bowl. Add the water and yeast. Break up the poolish well with a wooden spoon and stir until it loosens and the mixture foams slightly. Add 1 cup (5 ounces) of the flour and stir until well combined. Add the
salt and only enough of the remaining flour to make a thick mass that is difficult to stir. Turn out ont a well-floured work surface. The dough will be quite sticky at first and difficult to work with. Dip your hands in flour to prevent them from sticking. Knead the dough by pushing it down and forward with the heel of one hand, then pulling back from the top and folding the dough over with the other. The dough may be very sticky at first, and it will help to push the dough forward with the heel fo one hand and fold it over using a dough blade. Gradually add the remaining flour as you work the dough and knead vigorously for 15-17 minutes. If the dough remains wet and sticky, it may be necessary to knead in additional flour. As the dough develops, it will become smooth, elastic, and strong. You will feel the gluten strengthening, making the dough more difficult to knead. Don't be afraid to really work the dough. Match your muscle with that of the gluten. Use your legs and knees to help you create a forward and back motion with the dough. As you work, adding more flour as you go, the dough will become smooth, satiny, slightly sticky. It is a common mistake to add too much flour to a dough, making it practically dry. Don't be afraid to end up with a slightly tacky dough. As long as the dough doesn't stick excessively to the work surface, it's not too wet. There are three good ways to tell if the dough is well kneaded: 1. Pull a little dough from the mass and let it go. If is springs back quickly, it's ready. 2. Press your finger into the dough and remove it. If the dough springs back, it's ready. 3. Shape the dough into a ball. If it holds its shape and does not sag, it's ready. Continued... From: Faylen Date: 05-01-96 (09:04) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.
How To make Classic Country Style Hearth Loaf Part 1's Videos
YOUR FIRST SOURDOUGH (Sourdough Bread For Complete Beginners)
Welcome to Your First Sourdough! When I started making sourdough bread a decade ago, I had a lot of questions and a LOT of failures and could have really used a step by step video to walk me through an entry level loaf. This video is just what young-Brian would have wanted. The lower hydration makes it easier to handle and more sourdough starter ferments the loaf faster so it takes less time to make start-to-finish. This is a perfect place to begin your sourdough journey. We can get into higher hydration and silky open crumb in the future. For now, we're talking about an awesome, tasty, rustic sourdough loaf that anyone can make, even if you're an absolute beginner.
▶️Check out my sourdough starter video here:
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9 ROUND PROOFING BASKET (FOR BOULE):
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER:
5.5 qt LE CREUSET DUTCH OVEN:
PIZZA PEEL:
MY FAV STAINLESS BOWL:
STAINLESS BENCH SCRAPER:
BREAD KNIFE:
BREAD LAME:
RECIPE:
*i've listed measurements in grams and volumetric, but i HIGHLY recommend using gram measurements as listed for the best results*
1. Build the Leaven
•100g room temp water (78 F/25 C) or 1/2 cup
•25g or 1 TBSP ripe sourdough starter
•100g or 1 cup all purpose flour (11.7% protein)
Measure water, sourdough starter, and flour into a high sided container and stir to combine. Ferment, covered, at room temperature for 12 hours.
2. Mix the Dough
•310g water (92 f / 33 C) or 1 1/4 cup
•200g or about 1 cup leaven or (from build stage above. 25g will be left over to propagate your future sourdough starter)
•400g or 3 1/4 cup purpose flour (11.7% protein)
•50g 1/3 cup whole wheat flour (14% protein)
•12g or 2 tsp salt
Add water, leaven, flours, and salt to a bowl and stir to combine with a sturdy spoon. Once combined into a shaggy mess of dough, begin to pinch and squeeze with a wet hand until well mixed (about 2-3 minutes depending on how fast you mix). Cover and begin the bulk fermentation
3. Bulk Fermentation
Place the dough you just mixed from step 2 above in a warm place to ferment for 30 minutes.
After 30 minutes, give you dough a set of strength building folds. See 6:30 for process.
Cover dough and place in a warm place for another 30 minutes.
After 30 minutes (or 60 minutes total of bulk fermentation, repeat the strength building folds. Cover and place in a warm place and continue to ferment for 2 more hours.
4. Shaping
Flour the dough and work surface and flip the dough out onto the work surface. Shape as shown at 8:19. Scoop dough ball into a well floured proofing basket, seam side up.
5. Proofing
Cover with a towel and allow to rise at room temperature for 90 minutes.
After 90 minutes, when poked your dough ball should hold an indent briefly before bouncing back.
6. Baking
Preheat dutch oven in a 500 F / 260 C oven for 30-45min.
Sprinkle Semolina or cornmeal onto a piece of parchment and flip your proofed dough ball onto the parchment seam side down. Score with lame, razor blade, or scissors.
Load parchment and dough into preheated dutch oven, reduce oven temperature to 485 F / 250C and bake for 18 minutes.
See video for alternative baking method.
After 18 minutes, remove lid from dutch oven. Reduce oven temperature to 465 F / 240 C and bake for 25 more minutes.
CHAPTERS:
0:00 Intro + Sourdough Theory/Overview
4:00 Build Stage
4:50 Mix Stage
6:10 Bulk Fermentation Stage
7:55 Shaping Stage
9:24 Proofing Stage
11:10 Baking Stage
#beginnersourdough #easysourdough #yourfirstsourdough
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This Chicken Casserole From 1830 Will Leave You Speechless |Real Historic Recipes|
You might be among the first in 200 years to lay your eyes upon this dish. This is a tad complicated, and certainly expensive, but wow did it taste good. Let's follow the recipe as it was written in 1830 and see what we get!
Our 2nd Channel!
3 Ingredient Italian NO KNEAD BREAD | The Easiest way to make Bread
No Knead Bread Recipe - Easy Bread Recipe 2 ways!
PRE-ORDER MY COOKBOOK ❤ :
Detailed No Knead Bread Recipe:
Easy No Knead Bread:
- 1¼ cups (300g) lukewarm water + more as needed.
- 2½ tsp salt
- 2 tsp (7g) any dried yeast
- 3 cups (420g) all-purpose flour, plus more for dusting
If you are using the Zero Effort Method, only use 1 tsp of yeast.
If your dough seems dry, don't be afraid to add an extra 2-3 tbsp of water.
Every flour absorbs liquids differently. We are looking for a sticky soft dough (check
video for visuals).
Enjoy!
♥
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical,
without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:47 First Method to make Bread
02:15 Second Method to make Bread
04:12 Prep the Dutch Oven and shape the Bread
05:00 Bake the Breads
07:00 Let's compare the two breads
07:35 Ways to use this bread
Baking a french style bread - weekendbakery.com
Baking a french style bread based on a sourdough poolish with a high hydration dough, autolyse and stretch and fold technique in a Rofco hearth bread oven. See for more bread information!
Fendu Style Bread - Country Hearth Sourdough Bread
Demonstration for proofing and baking the Country Hearth Sourdough Bread in Fendu style.
This class is part of the sourdough baking course here:
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Most of all, have fun baking!! Teresa L Greenway
Village Bread Recipe ❤ She is baking Milk Breads in a Traditional Wood Fired Oven in my Village
Village Bread Recipe ❤ She is baking Milk Breads in a Traditional Wood Fired Oven in my Village