How to Navigate around in Mr Nut’s blogs: At the left of the tool bar directly above the blog is an input box. Type in as much of the title as you remember and then click return.
Hello loyal follower(s)
Tonight, we are having dinner guests, therefore it was time for fresh bread. I decided to return to the Dutch oven approach to making bread. The results of my test last week indicated that it yielded a SLIGHTLY better result than just baking on a stone.
However, my method of making two loaves at a time has a problem. Letting the dough ferment for 18 hours and then dividing it into two loaves appears to make it difficult to get good looking individual loaves. I have to experiment more with this problem. Maybe if the cut edge of the individual loaf was keep on the bottom of the loaf it might work. A Blog for the near future.
The chosen bread for tonight was Quaker Oats Honey bread was made from a rewrite of the recipes from the blog of April 15, 2012 (on Stone) and blog May 19, 2011 ( in Dutch oven). In the May recipe I used uncooked oatmeal, but I liked the results of using cooked oatmeal Better. I was busy cleaning the kitchen floor and did not hear the buzzer during the baking of the bread. Therefore the baking time in the new recipe was guess work.
You will notice the weird shapes to the loaves. This was caused by trying yo incorporate the cut edge of the dough back into the piece of dough.
The crumb was excellent. the holes were not as large as when the bread is made from just bread flour, but they were OK.
I am at the left, then Tony and Ruth Sarrica.
Our first get together since January 2012. We all have had great medical experiences since July 2011, and we are all just recovering. Only Cyndy (my wife) has maintained good health for the past year.
We had a great time.
Recipe follows:
À bientôt,
Mr Nut
Quaker Oats Honey Bread
May 27, 2012
European style: (Crisp-crust; large air spaces
Inspired by Jim Lahey’s My Bread and
Using a Cuisinart stand mixer, with speeds from 1 to 12
Yield two seven inch loaves
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 doesn’t contain 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.
Ingredients:
2 1/4 cups water
1 1/2 cups (10.5 oz; 150g) Quaker oats (quick one minute).
1 teaspoon Sea Salt
1/4 cup Canola oil.
1/4 cup Clover honey.
5 1/2 cups (28 oz; 770 g) bread flour.
1 teaspoon instant dry yeast.
1 cup ( 5 oz 140g) Vital Wheat Gluten.
1/4 cup Dough Enhancer.
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 teaspoon sea salt. Gradually add 1 1/2 cups of Quaker oats to the water. Then reduce heat (1/3 towards low medium) and cook until it begins to thicken: (about one minute), cover it and set it aside until
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 water just yet: the flour will absorb water from the oatmeal very slowly. Let the dough rest, maybe 15 minutes. Then add only the
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, vigorously stir 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 too sticky, aim for a workable dough. Turn bowl quarter turn; fold again. Turn bowl and fold dough 6 more times (maximum of 8 folds). Divide the dough into two parts. Keeping the cut edge as the bottom of each loaf, form rounds and place the rounds on 15-inch squares of baking parchment paper.
8. Second Fermentation: Dust the loaves with flour. Smooth out and round the surface to form a round shaped, domed loaf; Cover each loaf with a large pan and 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 dutch oven; preheat to 450°F. If you have a baking stone place it near the bottom of the oven it will act as a heat sink.
10. Final Dough preparation: Sprinkle or spray the dough top generously with water. Using well-oiled serrated knife or razor, cut a 1/2-inch-deep, Using the parchment paper as a sling, carefully lift the dough into the pots; take care not to touch the hot pot. Immediately top the pots with their lids.
11. Baking: Reduce the heat to 425°F. Bake for 30 minutes. Remove the lid. Using the parchment paper, lift the loaves from the pots and place on a piece of aluminum foil. Remove the parchment paper from the loaves. (If the top is well browned, cover it with foil.) Bake for 25 to 35 minutes longer, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 203° to 205°F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is baked through. Note: the appearance of the loaf is more important in determining the doneness of the loaf than the internal temperature (from Cook's illustrated magazine, May-June 2011 page 31). Cool thoroughly on a wire rack.
No comments:
Post a Comment