It is fun but hard work and lots to remember. I wish I could focus on just making bread because it feels like there is a lifetime worth of knowledge
to be had and I've just barely scratched the surface! But, what knowledge I do have came in handy when some friends asked me to come over and help them make bread. They had tried quite a few times on their own, read a few books, etc and still were frustrated about their results.
To be honest, I was nervous, cause at school I can make a loaf of bread no problem. At home is another story. I don't have the fancy oven or the proof box and well, it just doesn't seem to come out the same.
Another big difference is that at school and in professional kitchens, all ingredients are weighed on a scale. At home we use measuring cups. It really does make a difference! I have yet to buy a scale for home use so I've been trying to find recipes for the home cook for bread online with no luck. Often times there is not enough salt. I really just wanted to use the recipe in my text book cause I knew that worked!
Well, I went to my friend's house to bake and guess what? They actually had a scale! I was so happy and immediately confident that we could make good bread! Sure enough, it was successful!
Here is the recipe:
French Bread (straight dough method)
Water 1 pound 1 oz
Yeast, fresh 0.75 oz
Bread Flour 1 lb 12 oz
Salt 0.5 oz
Malt Syrup (we actually used a little molasses) 0.13 oz
Butter 0.5 oz
Mixing: incorporate all ingredients and then 8 to 10 minutes at second speed in a mixer (if doing by hand, just keep folding, flipping, kneading the dough for 8 to 10 minutes. Sorta messy this way but sometimes its just nice to get your hands into it!)
Fermentation: 1.5 hours at 80F (27C) or 2 hours at 75F (24C)
After it has risen for the above amount of time, then fold out the air in the dough and scale into portions, round it, and let bench for 30 min. Then shape into loaf, rolls or whatever you wish, and proof for 30 more minutes. Next brush egg wash over top and score it before putting it in the oven. If you have a pizza stone, have that preheated as well and bake right on top. I've also baked in a pre-heated Dutch oven with lid on for 20 minutes and then take lid off for the remaining time so it gets golden brown.
Baking: 425F (218C) for loaves, 450F (230C)for rolls. Steam for first 10 minutes.
Above recipe in grams
Water 460 g
Yeast, fresh 20g
Bread Flour 750g
Salt 15g
Malt Syrup (we actually used a little molasses) 4g
Butter 12g