Pain rustique (07.03).

Pain rustique from Bread by Jeffrey Hamelman. Bread made with 50% poolish, no kneading and little to no shaping. Recipes in the book state US and Metric quantities for big batches (30+ loaves) and home batch. The ingredient list used is 10% of the metric values for big batch.

Ingredients:

  • 500g strong flour
  • 500g water
  • 1-2g fresh yeast (below the measure precision of the scale)
  • 500g strongflour
  • 190g water
  • 20 g salt
  • 14g fresh yeast
  • some oil used

1. Mix flour (500g),water (500g) and yeast in a bowl.

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Mix to a batter consistency,

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cover bowl and leave to rise for 12-16 hours. Continued after 10:30 hours.

2. Poolish well risen now.

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Add remaining flour and water,

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mix again and leave to rest for another 30 minutes.

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3. Add the salt and yeast and mix in a stand mixer for 2 minutes.

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leave to rise for about 70 minutes. During this rise fold the dough twice (after +- 25 and 50 minutes). As the dough was quite sticky turned out the dough on an oiled surface.

4. Turn out the dough on a floured surface and divide in 3 or 4 equal sized breads. Put breads with floured side down on a floured tray. Folded the dough a bit to give some extra strength. 

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Leave to rise for another 30 minutes.

5. Turn over the breads on a peel, slash and bake in a hot steamed oven at 235 C for about 35 minutes. Had to put them on a greased tray and baked them at 220 C for about 40 minutes without steam.

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Large bread (Fri 11.06)

A large white bread in electric mixer. Nice bread and on top makes excellent toast after some days.

Ingredients.

  • 700 g  white bread flour
  • 2 tablespoons wheat germs
  • 1 1/2 teaspoon salt
  • 20 g butter
  • 20 g yeast
  • 370 g water

1. Mix flour, wheat germs and salt in a bowl. Crumble the yeast with some of the flour. Add the diced butter and most of the water. Start mixing on slow speed, add remaining water until all flour absorbed. Continue to mix for 2 min on slow speed, and 1 minute fast.

Turn out the dough and knead to a smooth ball.

leave to rise for 40 minutes.

2. Turn out on a floured surface and gently form into a single loaf. Put on a greased or floured baking tin.

Leave to rise until doubled in size.

3. Bake in a pre heated oven at 200 C for about 32 minutes.

Leave to cool on a wire rack.

Oven broke down in the middle of the baking. Had to transfer to a ‘back-up’.

White plaited loaf (Mon 07.06)

Regular white loaf with some added wheat germs. Plaited loaf : gives a nice structure.

Ingredients.

  • 700 g white bread flour
  • 4 tablespoons wheat germs
  • 1 1/2 teaspoon salt
  • 40 g lard or butter
  • 150 g milk
  • 250 g water

1. Mix the flour, germs and salt in a bowl.

Rub in the lard. Crumble the yeast with some of the flour. Add the milk and half of the water. Start mixing (electric mixer here) adding the remaining water until no dry patches remain and the dough comes free from the bowl.

Turn out on work surface and knead for a minute to a smooth ball.

Leave to rise for 50 minutes to an hour, until about doubled.

2. Turn out on a floured work surface.

Divide the dough into 3 about equal parts.

Gently roll and stretch each part in a string about  60 cm long.

Put the three parts on a greased baking tin and plait into a loaf.

Leave to rise for another hour.

3. Bake in a preheated oven at 200 C for about 33 minutes.

Leave to cool on a wire rack.

plaited loaf

Wheatgerm and cream (Sun 30.05).

Cream used  for some fat content,

Ingredients.

  • 800 g white bread flour
  • 2 heaped tablespoons wheat germ
  • 1 1/2 teaspoon salt
  • 200 ml cream (35% fat)
  • 350ml water

1. Mix flour , wheat germ and salt in a bowl. Crumble the yeast in the flour

Add the cream

and 200 ml water. start mixing.

Add water -about another 150 g- while mixing, to get a soft dough. Turn out the dough.

Knead for 3 minutes to a smooth ball.

Leave to rise until doubled in size.

2. Turn out on a floured surface.

Form into 2 loaves and put on a greased baking tin.

Leave to rise for at least an hour.

3. Bake in a preheated oven at 200 C for about 30 minutes.

White bread with wheat germs (Mon 17.05).

White bread with added wheat germs.

Ingredients.

  • 800 g white bread flour
  • 50 g wheat germs
  • 40 g butter
  • 1 1/2 teaspoon salt
  • 20 g fresh yeast
  • 450g water

1. Mix flour, salt and wheat germs in a large bowl.

Add the butter, rub into the flour. Crumble the yeast with some of the flour.
Add most of the water. Mix to a soft dough, add additional water if needed.
Knead for 3 minutes until a smooth ball.

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Leave to rise until about doubled in siaze (40 – 50 minutes).

2. Turn out the dough.

Divide the dough into 2  parts. Form each into a long form (fold in 4) and put on a greased baking tin.

Leave to rise until doubled in size or about 1 hour.

3. Bake in a preheated oven at 200 C for 30 minutes.
Leave to cool on a wire rack.

2 small breads (Mon 10.05)

2 small breads.

Ingredients.

  • 500 g white bread flour
  • 100 g rye flour T130
  • 100 g wholemeal pastry flour
  • 1 teaspoon salt
  • 20 g butter
  • 20 g fresh yeast
  • 350 g water

1. Mix flours and salt in a large bowl. Add the butter, rub into the flour.  Crumble the yeast with some of the flour.
Add most of the water. Mix to a soft dough, add additional water if needed.

Knead for 2-3 minutes.
Leave to rise for 1 hour.

2. Divide the dough into 2  parts. Form each into a small ball and put in a greased baking tin.

Leave to rise for another hour.

3.  Bake in a preheated oven at 200 C for 30 minutes.
Leave to cool on a wire rack.