Bread recipes

This month marks the one-year anniversary of taking a breakmaking class.  In the past year I have made over 100 loaves of many different shapes & sizes.  While there have been 1 or 2 bread-fails, the rest have been tasty, if not spectacular!

bread fail

The failures were oddly exciting because I learned from experimentation what to do & not do again.  A big part of the successes have been using a journal .  

Having the right tools also helps: 

- 2 cast iron dutch ovens with lids  (iron gets nice & hot)

- digital scale (the key to a successful breadmaking experience)

- "Red Star" dry yeast

- coarse sea salt

- homeground whole wheat kernels (ground in Vita-Mix)

- Levain (starter)

Here are the 2 bread recipes I learned, reprinted with permission from chef Brad Williams (flour ratios my own).  Each recipe makes 2 loaves:

No-Knead Bread

350g white flour

150g whole grain flour (or whole wheat)

5g yeast

10g salt

350g water

1.  In a large bowl mix all ingredients together until no lumps remain.  

2.  Cover with a tea towel & let rest for 12 hours on the counter, or 24 hours in the fridge.  

3.  Heat oven to 475 degrees F, warming the Dutch oven inside the oven.  

4.  Knead dough lifting right edge onto left edge & rotating bowl a quarter turn.  Repeat 3 times.  
5.  Remove dough from bowl and place on floured surface while oven warms (at least 30 min).  

6.  In a 2nd bowl with clear water, rinse off bits of wet dough stuck to your hands.  You don't want this dough to go down the drain.  In the bowl of water the dough will sink to the bottom so it's easy then to put in the garbage.

7.  When oven is at 475, remove the empty Dutch oven & coat bottom lightly with flour.  

8.  Drop dough inside the Dutch oven, replace lid & bake in oven for 40 minutes.   Lower temperature to 450 after a few minutes.

9.  The bread is ready when e the kitchen smells like fresh bread and you can knock on the bread top.  Remove bread from Dutch oven & cool on countertop.  Resist the temptation to cut the bread while warm.  It is still cooking at this point & will sag without reaching its full bread-awesomeness potential.

Levain Bread

Same ingredients as above, add 250g of Levain.  Get some from a friend, store, bakery.  There are also some recipes on the Internet on how to start some.

This bread is more work but more moist so well worth the effort.  

1.  In a large bowl mix all ingredients together until no lumps remain.  

2.  For the next 2 hrs, roughly every 15 minutes, knead dough lifting right edge onto left edge & rotating bowl a quarter turn.  Repeat 3 times.  After every kneading, in a 2nd bowl with clear water, rinse off bits of wet dough stuck to your hands.  

3.  Then let dough rise for an hour.  A few times I've forgotten about it then went for a hike and it still worked out fabulously.  It's only bread so it's very forgiving.  

4.  After the hour, heat oven to 475 degrees F, warming the empty Dutch oven inside oven. 

5.  Remove dough from bowl and place on floured surface while oven warms (at least 30 min).  

6.  When oven is at 475, remove Dutch oven & coat bottom lightly with flour. 

7.  Drop dough inside the Dutch oven, replace lid & bake in oven for 40 minutes.   Lower temperature to 450 after a few minutes.

8.  Remove bread from oven & Dutch oven, & let cool on countertop.
9.  The bread is ready when e the kitchen smells like fresh bread and you can knock on the bread top.  Remove bread from Dutch oven & cool on countertop.  Resist the temptation to cut the bread while warm.  It is still cooking at this point & will sag without reaching its full bread-awesomeness potential.

Lessons learned:

- Remove bread from the oven after cook time.  Like a failed soufflé, the steaming-hot bread will collapse if left in the container when cooling.

- Wait until the oven is at the correct temperature before putting the bread in.  If the Dutch oven is not hot enough the dough will really stick to the bottom.  The bread itself will not cook properly either.

I hope these instructions make sense.