Making Breads

Here is one of our favorite bread making recipes and techniques.
You need a baking dish that has a cover, and some basic bread making ingredients. We have adjusted it to get the right amount of crust we like. I also have made the same recipe with pepperoni, cheese, olives, and all sorts of other ingredients. A loaf of bread made like this is cheap, tastes great, and doesnt have preservatives or anything that you dont want in it.

3 cups of all purpose flour.
1 /4 teaspoon instant yeast
1 1/4 teaspoons of salt
Mix together a couple seconds to mix ingredients.
1 1/2 cups of water.
Pull together loosely into a dough.
Set it aside. No kneading
Cover for 12 hours.
Fold over itself a couple times.
Put seam side down. Smooth side up.
Dust with flour.
Put it in a closed preheated pan with a cover. We use pyrex. I dont have cast iron one that will fit in the oven.
Preheat oven and baking dish to 500
30 minutes with cover closed, then 15 to 20 minutes with cover off.
Let it rest until it cools down on a rack.

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Comments

  • Bad Boy Blue says:

    I heard that wheat gluten can make the bread lighter and fluffier? is there any thruth in that?

    • DIYSeattle says:

      From my understanding the flours with more gluten are more for bread. The more you knead and handle the bread though the less likely its going to rise as high. I tend to mangle the dough and therefore end up with biscuits that more closely resemble hard tack or sardine crackers.

  • Kestrel says:

    Source: http://www.thenewhomemaker.com/wholewheatbread1

    One of the reasons so many recipes for whole wheat bread actually contain white flour is to add gluten. Ah, new term.
    Gluten is the characteristic in flour that creates good bread. It is the strands of protein that are created when the dough is kneaded. You want these tight and springy. Since whole wheat flour contains all parts of the wheat kernel, cup for cup it has less protein than white flour (which has had part of the kernel removed). Adding white bread flour helps improve the balance.

    There’s a better way to do this, though, that doesn’t involve using white flour. Add vital wheat gluten instead. As the name suggests, it’s just the gluten, so you add much less of it than if you add white flour–only a couple tablespoons per cup of whole wheat flour. Vital wheat gluten can be found in the health food section of the grocery store or in health food stores.

    (Yes, I googled it. Are you surpised, Nate? )




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