Hello loyal follower(s)
It appears that Google (they now control blog spot blogs) has limited how far back one can edit old blogs, or even view old blogs. This does not make me happy.
Therefore, i am forced to reprint the recipes that I want to modify. The following was to replace the recipe in the blog of November 24, 2011. The old recipe had a few misprints, also I approach to the baking has changed based on new things i have learned since November 2011.
À bientôt,
Mr Nut
Quaker Oats Honey Bread
modified 1-20-2012: Blog 11-24-2011
European style: (Crisp-crust; large air spaces)
Inspired by Jim Lahey’s My Bread
Modified for a Cuisinart stand mixer;
speeds from 1 to 12
Yield two rounds
This recipe provides the ultimate freedom of choice with timing and techniques. It is possible to start this bread anytime of the day and modify the fermentation time to meet your schedule.
Oat meal lacks the proteins needed for making gluten. Vital Wheat Gluten was added to help compensate for the lack of gluten producing proteins.
The following (optional) natural healthful ingredients are added to improve bread volume or taste.
Salt: Sea Salt, which contains additional minerals for better gluten development.
Dough Enhancer: See April 5, 2011 blog for ingredients and an explanation of
their function.
Long fermentation at room temperature eliminates kneading and allows for the yeast to work its magic.
Totals for this recipe: 705 carbs; 3866 calories.
Ingredients:
2 1/4 cups water
1 1/2 cups (10.5 oz; 150g) Quaker oats (quick one minute). 81 g; carbs, 450 calories
1 teaspoon Sea Salt
1/4 cup Canola oil. 0 carbs, 480 calories
1/4 cup Clover honey. 68 g; carbs, 240 calories
5 1/2 cups (28 oz; 770 g) bread flour. 502 g; carbs, 2420 calories
1 teaspoon instant dry yeast.
1 cup ( 5 oz 140g) Vital Wheat Gluten. 92 g; carbs, 400 calories
1/4 cup Dough Enhancer. 8 g, carbs, 76 calories
About 1 cup water.
1. Oatmeal:
In a large pan with a cover bring 2 1/4 cups of water to a boil; add 1 tablespoon sea salt.
Gradually add 1 1/2 cups of Quaker oats to the water. Then reduce heat (1/3 towards low from
medium) and cook until it begins to thicken: (about one minute), cover it and set it aside until it
cools a little ( about 20-30℉).
2. Wet Mix:
As the Oatmeal cools, mix into the oatmeal, by hand the red ingredients ( 1/4 cup oil first,
then 1/4 cup honey, using the same 1/4 cup measure,) .
3. Dry Mix:
In the mixer bowl using the Chef Whisk on speed 1, mix the Blue ingredients, minimize the
mixing time.
4. Combine Ingredients:
Switch to the Paddle Blade at speed 2, and slowly combine the Oatmeal and the blue
ingredients, EXCEPT THE WATER. Don't add more water just yet: the flour will absorb water from the oatmeal very slowly. Let the dough rest, maybe 15 minutes. Then add only the
amount of water needed ( about 1 cup) to make stuff but workable dough. Keep the mixing to a minimun.
5. Rest: Allow the mixture to rest for about five to ten minutes, then move the dough to another oiled bowl. ( so the stand mixer bowl can be cleaned). Spray the top of the dough with oil, and cover the bowl.
6. First fermentation; Set the dough out at room temperature 72-75℉ (use a heating pad if
room is cool) for 12 to 18 hours. If convenient, deflate the dough about halfway through the rise.
7. Deflate dough: Gently press down on center of dough to deflate. Holding edge of dough
with fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle.
Add more flour if the dough is sticky, aim for a stiff dough. Turn bowl quarter turn; fold again.
Turn bowl and fold dough 6 more times (maximum of 8 folds). Divide the dough into two
rounds. Let it rest for 5-10 minutes.
8. Second Fermentation: Set out two 15-inch squares of baking parchment paper. Place each round in the center of the parchment paper. Generously dust the rounds with flour. Tent the dough with larger bowls. Let them ferment for 1 1/2 to 2 hours until the dough doubles from the deflated size.
9. Prepare Oven: 20 minutes before baking time, put a rack in the middle of the oven with the
Baking stone; Place a broiler pan at lowest point in oven. Preheat to 450°F.
10. Final Dough preparation: Sprinkle or spray the dough tops generously with water.
Using the parchment paper as a sling, carefully place the dough on the stone. ;
11. Baking: Reduce the heat to 425°F. Bake for 40 minutes. If the tops are well browned, cover them with foil. Bake for 25 to 35 minutes longer, until a skewer inserted into the thickest part comes out with just a few crumbs on the tip (or until the center registers at least 200°F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is baked through. Note: the appearance of the loaves is
more important in determining the doneness of the loaves than the internal temperature (from
Cook's illustrated magazine, May-June 2011 page 31). Cool loaves thoroughly on a wire rack.
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