Bread is expensive, good bread is really expensive! Probably making homemade bread become the new b

Webmaster On 31 August 2012 http://gastromand.dk
Bread is expensive, good bread is really expensive! Probably making homemade bread become the new black in the home kitchen. Bread is also a science, but the world's best bread, the world's owl spoon rest easiest bread, no knead bread (no kneading bread) has gone from strength to strength in all sorts madmedier. And the bread IS good but it has only one problem: There are simply too few gadgets in the production of bread - a pot and a conventional oven is simply not satisfactory enough for a gastromand!
We have obviously not going to sit my ears. Gastromand can present the world's easiest bread - gone gadget! The idea was born because I pt. have an AEG ProCombi steam oven and a bear Teddy mixer to test and they were obviously activated owl spoon rest ...
Bread 600g tipo 00 flour or other flours with +11 g/100 g - alternatively Oland flour if you are willing to pay for the 4 cups water 12.5 g yeast (1/4 package) 3 teaspoons salt
Stir portion owl spoon rest Mount spatula - no kneading Pour water into røremaskines bowl Stir yeast into the water Add the flour and salt Turn on the machine in low gear Add a little more water -1 cup - dough should be semi liquid And now for the funny part: The guy up the machine The machine must be running owl spoon rest at full garbage STRAIGHT UP dough gathers around the touch cousin in the middle (it can take anywhere between 5 and 20 minutes). Forgot your machine, you are not sure, when that happens, then the guaranteed start complaining! Can your machine does not do this part, you have to out and obtain a new and more potent model! Smack film (or a lid if you received one such with your machine) and let the dough rise overnight in the refrigerator. My dough stood and bubbled owl spoon rest merrily when I took the lid off the next day and so is the least by being there :)
Shaping Make cookie sheet ready with a little flour on Sprinkle a handful of flour on the table Pour slowly on the table - beware it does not "break" stretch and fold the dough a few times without pushing air bubbles out Form loaf give it a springy surface - see Griseriets owl spoon rest video how ... It's obviously easier with a "dejspade" :) Move the bread to the baking paper Want an elongated body, then fold the baking paper around the bread and fasten it with a stapler or a skewer let the bread rise / rest 1-2 hours
Baking Cut a section or a cross in the bread just before the trip in the oven appliance was switched on, with a plate in the Bread program and turned up to 230 degrees Take the bread, open the baking paper and place on the baking tray Bake for 40 minutes. Take the bread out and let it cool on a wire rack for as long as you can wait
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Nice to see that you finally got started in the oven :-) I can recommend to extend the baking program with about 10-15min in order to get a slightly darker crust. This gives the good caramelization with extra flavor. Moreover, it's a really good idea to cut the bread's surface immediately before baking. This gives the bread a better opportunity to raise and it gives a more airy bread - just a few deep grooves with a sharp knife.
Lækkkert - if others are interested in bread I can recommend http://www.Kvalimad.dk - I love Max's approach to things - including he has been made a thick steel plate for his oven that beats all the baking stone, etc. He has the ability to describe the geeky in a way where everyone can participate - and the things he does are proven - and often flavored with how-to videos .
See, for example. His description of how he makes the perfect pizza dough - he has made a description and recipe on how much time you have pizza - respectively. 10 hours - 4 hours - 2 hours and 1 hour ;) Love it. http://www.kvalimad.dk/opskrifter/pizzabund-mellemvaad-dej-aeltet
The long version: The last few months I have spent much of my parental leave to go with immersion in the noble art of baking good bread. My interest started some time ago with a Meyers baking class, but I have found much inspiration from Chad Robertson in the past (read about his book here: http://politiken.dk/mad/tema/ECE1622118/det-sublime-broed /).
Personally, I stopped baking with yeast and moved to leaven / biga (dear child has many names). It requires a little planning to get the fed up at the right time so you can use it while there is an optimal balance between acid and yeasts. First, so it makes the most delicious taste and partly so the bread rise up. However, it is all worth, since yeast has a tiresome taste. I'm not so fanatical that I do not use økogær in a pinch when there is a sudden need bread :-)
1 In order to develop the gluten structure (which is the basis of the air bubbles in the bread), the bread is kneaded with full power to pass a gluten test. After mixing the ingredients, for me