White Farmhouse Bread
Video Reflection:
1. Let dough sit to prepare the bread's sponge.
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The bubbles that form in the sponge are indicative of gluten's presence.
2. Mix in some melted butter, salt, and additional flour and you get a blob of dough:
3. Knead your ball of dough until it's less... blobby
4. You'll know you're kneading is on point when you pass the windowpane test:
5. Shape that dough to fit into your pan.
Go from this:
To this:
Then turn and pinch the dough:
6. Afterwards the dough should have doubled in size:
7. Voila:
1. Let dough sit to prepare the bread's sponge.
--> --> -->
The bubbles that form in the sponge are indicative of gluten's presence.
2. Mix in some melted butter, salt, and additional flour and you get a blob of dough:
3. Knead your ball of dough until it's less... blobby
4. You'll know you're kneading is on point when you pass the windowpane test:
5. Shape that dough to fit into your pan.
Go from this:
To this:
Then turn and pinch the dough:
6. Afterwards the dough should have doubled in size:
7. Voila:
Hey Adam, I chose to do the white farmhouse bread too. It looks like your window pane test was a little better than mine so great job on that. Also, great job describing the texture of the bread. Good job and I like your blog!
ReplyDeleteGreat windowpane! I think your loaf pan was a tad small though ;)
ReplyDeleteYou might need a sharper knife to make cutting your bread easier. It is also possible that kneading by hand (without a stand mixer or food processor) might have made it difficult to get a uniform gluten matrix and a tight crumb - this could be why your holes are irregularly shaped.
ReplyDelete