Sunday, January 29, 2012

Bread making

Well getting settled in at new job. I work for a company that places certified chefs into fraternities and sororities. There mission is to provide the kids with better food than they have been fed in the past. We try to limit the amount of fried and preprocessed food that they eat. The house I am in said the old cook fried almost everything. Nothing was made in house it all came out of bags or boxes. That is how most of these kids eat at frats. I know this first hand my son is in a frat and he complains all the time. Yes he is a little spoiled when it comes to food.

Well I started out making fresh homemade bread for my kids. Its a basic white bread dough nothing special just a good easy recipe for white bread dough. You can shape it into dinner rolls, buns, or loaves. Spread it out on a sheet pan push some holes into it slather with olive oil and sprinkle with chopped rosemary and fresh garlic and you have foccia.

The recipe:

14 cups A.P. flour
60 fl. oz water warm (100 to 115 degrees)
6 teaspoons of active yeast
1/2 Tbsp salt
1 Tbsp sugar


Place flour and salt into a large mixing bowl.

I will form a little well in the center.


 Alright the yeast mixture is next. You want your water to be between 100 and 115 degrees any hotter or colder and you can kill your yeast and you will get no rise. I will usually measure out half the water and I add the sugar to it. Then I add the yeast and stir it, then you want to let it set and bloom. It will form a foamy layer on top.











 Once that foam layer is nice and thick and covers the entire top you want to add it to the flour mixture. I use a plastic dough scraper to mix the water and flour together. You may need a little more water than the original 60 fl oz. depends on your flour. Add the yeast water and the second half of water at the same time.
I pour it into the middle of the well and the start with my scraper adding in a little more flour as I turn the bowl.



You will end up with a nice sticky ball in the center of the bowl. Yes it is sticky and wet. Don't worry it will all be alright it is suppose to be sticky.




I cover it with a warm damp lint free towel and let it sit in a warm place till it is almost double in size.
Then I dust the table with a little flour and using the dough scrapper I turn the sticky dough out onto the table. Dust the top with some flour, and using the dough scraper I start turning the dough over onto it's self. Not really kneading it just folding it over onto it's self. Dusting with flour as needed. It will firm up and start to form a nice solid ball that is soft and smooth to the touch not sticky anymore.





Now I am going to make burger buns out of this batch. I take the dough scraper and start cutting off nice little chunks about 4 oz each.


These little chunks I will dust my hands good with flour and take the dough and fold it onto it's self making a small ball. Then I start working the ball into a round disk about 1/2 inch thick and about 3 inches wide. Placing these on a prepared tray and brushing the top with some beaten egg and a sprinkle of sesame seeds. Once done I let the proof or rise how ever you want to call it. Once they are about double in size then into a 375 degree oven till golden brown.







 There you go let them cool and then split them and you are ready to go. Nothing better than fresh baked homemade bread.

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