Post by 58limited on Jul 27, 2014 19:51:32 GMT -5
Here is the basic method for making the artisan bread I mentioned in the Savory Fried Barley Soup thread: chamberscommune.proboards.com/thread/2426/savory-fried-barley-soup?page=1&scrollTo=20040
This is based on the methods outlined in the books by Chad Robertson who is currently considered one of the preeminent bread bakers right now. His bakery is called Tartine (which is French for an open-faced sandwich) and is located in San Francisco. He apprenticed in Europe and America and still travels to work with and learn the methods of bakers around the world. When reading this it seems like a lot of work but really isn't once you get the hang of it and coordinate the steps with other cooking or household chores. The books I have are Tartine Bread and Tartine No. 3. His first book, Tartine, emphasized the pastry aspect of his bakery.
He uses a sour dough culture that he refers to as the leaven. Start by feeding your culture twice a day a few days before you wish to bake in order to get a robust culture going. The culture should rise 1-2 inches within a couple of hours of feeding when it is ready. I ended up buying my sour dough culture, the yogurt method did not work for me - I just wound up with a nasty moldy sludge. I've baked this recipe using the San Francisco sour dough culture and it turned out great. I have an Egyptian sour dough culture that is good too - it tastes different than bread made with the San Fransisco culture.
Prepare the leaven by taking 1 Tbsp of the
culture and adding 200 grams of slightly warm water and 200 grams of flour (he
recommends a 50/50 mix of whole wheat and unbleached all-purpose flour for this
as well as for maintaining the culture) Mix together and let sit out overnight.
Test in morning by putting a tsp. in some cool water - if it floats it is ready.
Basic Country Bread recipe (two loaves):
700 grams slightly warm (80 degree) water + 50 grams more
200 grams leaven
900 grams white flour (bread flour is good)
100 grams whole wheat flour
20 grams salt
[Note: For the bread in the Barley Soup thread I used whole wheat flour, bread flour, fresh ground Emmer wheat flour, and fresh ground Einkorn wheat flour. Emmer and Einkorn are two of the oldest wheat varieties domesticated by man. The recipe also used more water.]
You do not knead this recipe.
Mix the leaven and water, then add the flours and mix by hand (It will be
sticky!). Scrape the dough from your fingers and let it rest for 30 minutes (this is the autolyse step). Add the salt and 50 grams water and blend by hand by lifting the dough from the bottom and folding it over itself several times. Proof 3-4 hours at 78-80 degrees, turning the dough, an easy quick version of kneading, every 30 minutes: wet your hand with water, reach under the dough
at the far side from you and pull the dough up and over the top. Turn bowl 1/4 turn and repeat, then turn and repeat again once more. Doing this every 30 minutes blends all of the ingredients and takes the place of kneading.
After proofing, place on unfloured counter, lightly flour the top of the dough, cut in half
with a dough cutter and and use the dough cutter to flip it so the flour side is down.Pull one side over the
top so that the unfloured part is now covered by the floured part. Shape into rounds and let rest for 30 minutes.
Final shaping: Flip dough over, grasp the side closest to you and pull out then
flip up to cover 1/3 of the dough ball. Pull the right side out and flip to
cover all of the ball, repeat with the left and top sides. Now, pull the side
closest to you again and flip over the ball and roll the ball so the bottom is
now the top. Shape by hand to a round ball (or loaf if you will be using a bread
pan). Flour the top. Flour a bowl or wicker basket liberally, Pick up the dough
and flip into bowl top side down (the bottom with the seams will be up, place seam side down if using bread pans that you will bake in). Proof 3-4 hours until risen then sprinkle flour or cornmeal over the dough to prevent
sticking while baking. Note, you can proof in the fridge for 12 hours. Chad actually uses a cold proof in his bakery, it really brings out the wheat flavors.
Place a Dutch oven w/ lid in your oven and preheat to 500 degrees for 20 minutes.
Carefully remove Dutch oven (or slide the oven shelf out), take off lid, and
turn the bowl of dough over so that the bread drops into the Dutch oven. Score
the top of the loaf with a razor blade (very important or the bread will not rise properly), place lid on the dutch
oven, return to oven and reduce temperature to 450. The lid keeps the steam in
to develop the crust. After 20 minutes, remove the lid and bake another 20-25
minutes until the bread is done to your liking. Cool on wire rack for 30
minutes.
For size reference, my cutting board is 18" in diameter.
Here is a long but good video showing the methods in Chad's books (however, I think they worked the dough too much during the final shaping - personal opinion):
This is based on the methods outlined in the books by Chad Robertson who is currently considered one of the preeminent bread bakers right now. His bakery is called Tartine (which is French for an open-faced sandwich) and is located in San Francisco. He apprenticed in Europe and America and still travels to work with and learn the methods of bakers around the world. When reading this it seems like a lot of work but really isn't once you get the hang of it and coordinate the steps with other cooking or household chores. The books I have are Tartine Bread and Tartine No. 3. His first book, Tartine, emphasized the pastry aspect of his bakery.
He uses a sour dough culture that he refers to as the leaven. Start by feeding your culture twice a day a few days before you wish to bake in order to get a robust culture going. The culture should rise 1-2 inches within a couple of hours of feeding when it is ready. I ended up buying my sour dough culture, the yogurt method did not work for me - I just wound up with a nasty moldy sludge. I've baked this recipe using the San Francisco sour dough culture and it turned out great. I have an Egyptian sour dough culture that is good too - it tastes different than bread made with the San Fransisco culture.
Prepare the leaven by taking 1 Tbsp of the
culture and adding 200 grams of slightly warm water and 200 grams of flour (he
recommends a 50/50 mix of whole wheat and unbleached all-purpose flour for this
as well as for maintaining the culture) Mix together and let sit out overnight.
Test in morning by putting a tsp. in some cool water - if it floats it is ready.
Basic Country Bread recipe (two loaves):
700 grams slightly warm (80 degree) water + 50 grams more
200 grams leaven
900 grams white flour (bread flour is good)
100 grams whole wheat flour
20 grams salt
[Note: For the bread in the Barley Soup thread I used whole wheat flour, bread flour, fresh ground Emmer wheat flour, and fresh ground Einkorn wheat flour. Emmer and Einkorn are two of the oldest wheat varieties domesticated by man. The recipe also used more water.]
You do not knead this recipe.
Mix the leaven and water, then add the flours and mix by hand (It will be
sticky!). Scrape the dough from your fingers and let it rest for 30 minutes (this is the autolyse step). Add the salt and 50 grams water and blend by hand by lifting the dough from the bottom and folding it over itself several times. Proof 3-4 hours at 78-80 degrees, turning the dough, an easy quick version of kneading, every 30 minutes: wet your hand with water, reach under the dough
at the far side from you and pull the dough up and over the top. Turn bowl 1/4 turn and repeat, then turn and repeat again once more. Doing this every 30 minutes blends all of the ingredients and takes the place of kneading.
After proofing, place on unfloured counter, lightly flour the top of the dough, cut in half
with a dough cutter and and use the dough cutter to flip it so the flour side is down.Pull one side over the
top so that the unfloured part is now covered by the floured part. Shape into rounds and let rest for 30 minutes.
Final shaping: Flip dough over, grasp the side closest to you and pull out then
flip up to cover 1/3 of the dough ball. Pull the right side out and flip to
cover all of the ball, repeat with the left and top sides. Now, pull the side
closest to you again and flip over the ball and roll the ball so the bottom is
now the top. Shape by hand to a round ball (or loaf if you will be using a bread
pan). Flour the top. Flour a bowl or wicker basket liberally, Pick up the dough
and flip into bowl top side down (the bottom with the seams will be up, place seam side down if using bread pans that you will bake in). Proof 3-4 hours until risen then sprinkle flour or cornmeal over the dough to prevent
sticking while baking. Note, you can proof in the fridge for 12 hours. Chad actually uses a cold proof in his bakery, it really brings out the wheat flavors.
Place a Dutch oven w/ lid in your oven and preheat to 500 degrees for 20 minutes.
Carefully remove Dutch oven (or slide the oven shelf out), take off lid, and
turn the bowl of dough over so that the bread drops into the Dutch oven. Score
the top of the loaf with a razor blade (very important or the bread will not rise properly), place lid on the dutch
oven, return to oven and reduce temperature to 450. The lid keeps the steam in
to develop the crust. After 20 minutes, remove the lid and bake another 20-25
minutes until the bread is done to your liking. Cool on wire rack for 30
minutes.
For size reference, my cutting board is 18" in diameter.
Here is a long but good video showing the methods in Chad's books (however, I think they worked the dough too much during the final shaping - personal opinion):