![]() Add pâte fermentée pieces, egg, butter and ¾ cups of water. Flour, sugar, malt powder, salt and yeast go into the mixing bowl.1 hour before starting to make the bread: remove pâte fermentée from fridge.¾ cup plus 1 tbsp (6-7 oz) water, lukewarm Makes two 1 pound loaves or 9-12 pistoletsĢ 2/3 cups (12 oz) unbleached bread flourġ tsp (.25 oz) diastatic barley malt powderġ tbsp (.5 oz) unsalted butter or shortening at room temp, melted Flavor enhances through the night in the refrigerator though. "You can also use this on the same day you make it, if you ferment it at room temperature for 2 hours instead of refrigerating it. You can store it up to 3 days in you fridge now. Degas dough trough kneading lightly and return to bowl again to go to sleep in the fridge over night.Oil your bowl and transfer dough to the bowl coating it with oil all around! Cover with plastic foil and let ferment until 1½ swelled in size (about 1 hour).Knead until dough is soft and pliable (tacky, not sticky!) Knead for 4-6 minutes. Transfer dough on counter sprinkled with some flour.When touched with finger it should stick to finger but be easily released (better stay on the stickier side than to be too stiff!) ![]() The dough should be neither too sticky nor too stiff. Add ¾ water mix on low speed with paddle attachment until everything comes together. ¾ cup (+ 2 tbsp) (6-7 oz) water, room temperature Now trying all light spelt and emmer for the final dough and the only white flour as half the preferment.ġ 1/8 cups (5 oz) unbleached all-purpose flour Have even added more whole grains - part whole emmer flour in the final dough daughter loved it. She can tend to be picky about crusts so that is a good endorsement right there! Here is the recipe as detailed on Astrid's post, the host kitchen for the BBB this month.ĩ-25-11 Have made this a few more times and my kids absolutely love it for sandwiches. And evidently I will have to make more buns next time because my four year old absconded with one right off the cooling rack and demolished it plain, crust and all. Very nice dough to work with too, not super soft, but springy and fun. Bet it would make abfab french toast as well. ![]() Very nice, it will make excellent sandwiches and toast. The bread turned out light, soft and just slightly chewy with a hint of tang. I used half whole grain spelt in the pâte fermentée and regular AP flour for all the rest. I should look around to see if I can't find a corn free brand.) The things I really like about using a preferment are the added flavor and the extended shelf life. (Can't use the diastatic malt powder because it has dextrose in it, at least from the company I know carries it. So I was quite pleased to read this recipe it looked good, I like Peter Reinhart and I even had the barley malt syrup in the cupboard. And I even made some for last month's BBBuddy-ness. I like to have at least one loaf in the freezer for sandwiches. I've been taking advantage of a little lull in the sunshine to have the oven on and do some school prep baking.
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