Mere brød behage, もっとパンがしてください。, Plus de pain s'il vous plaît, Mais pão, por favor, 더 많은 빵, 제발, Mer bröd vänligen!!!!
(Danish, Japanese, French, Portugese ,Korean,Swedish)
(Danish, Japanese, French, Portugese ,Korean,Swedish)
The first thing we made in FSN 244 was....BREAD! Plain, white bread. Simple, yummy, satisfying.
You'll knead (HAHA..get it? need? knead!?...okay..):
-1 lb. bread flour
-0.25 oz. yeast
-0.3 oz. salt
~10-12 oz water (gauge depending on how loose you want the dough, this typically changes based on the kind of flour you use) *it usually works best with cold, cold water or ice water*
How to:
-Mix all ingredients for about 4 minutes
-Knead by hand or mix use mixer at ~speed 2 till you have a "window." (windows occur when you can stretch the dough till it's nice and thin BUT holes don't appear when you stretch it!)
-Let dough rest, it's tired! Actually it needs time to ferment, for the icky little yeast things to chomp away at the sugar in the dough...
-When the dough slowly becomes a little tight you get to KNOCK IT BACK! This makes it even tighter!!!! Tight!
-At this point you can lay your dough out and portion it to the desired size.
-BENCH THAT ISH! it's tired again...so let it rest.
*here's where it gets tricky*
-You can just let it rest....for it to finish rising OR
-If you have a nifty steam machine..stick it in there for "final proof"
-once its all ready to be put in the oven, stick it in there...duh?
*Caveat on how "long"*....truth be told I don't know how long it's suppose to be in the oven. Just keep a watchful eye on it, be kind and the bakery gods will bless you with the knowledge of when to take them out!
-Cool and Enjoy!
My apologies for the vagueness of this, it was a 8 a.m. class and I don't take good notes in the morning....basically if you mix everything together and let it sit for a while and bake it, you'll
have bread!
Next up:Challah, Whole wheat and Rye bread!
Genieten!!!!
(Dutch)
You'll knead (HAHA..get it? need? knead!?...okay..):
-1 lb. bread flour
-0.25 oz. yeast
-0.3 oz. salt
~10-12 oz water (gauge depending on how loose you want the dough, this typically changes based on the kind of flour you use) *it usually works best with cold, cold water or ice water*
How to:
-Mix all ingredients for about 4 minutes
-Knead by hand or mix use mixer at ~speed 2 till you have a "window." (windows occur when you can stretch the dough till it's nice and thin BUT holes don't appear when you stretch it!)
-Let dough rest, it's tired! Actually it needs time to ferment, for the icky little yeast things to chomp away at the sugar in the dough...
-When the dough slowly becomes a little tight you get to KNOCK IT BACK! This makes it even tighter!!!! Tight!
-At this point you can lay your dough out and portion it to the desired size.
-BENCH THAT ISH! it's tired again...so let it rest.
*here's where it gets tricky*
-You can just let it rest....for it to finish rising OR
-If you have a nifty steam machine..stick it in there for "final proof"
-once its all ready to be put in the oven, stick it in there...duh?
*Caveat on how "long"*....truth be told I don't know how long it's suppose to be in the oven. Just keep a watchful eye on it, be kind and the bakery gods will bless you with the knowledge of when to take them out!
-Cool and Enjoy!
My apologies for the vagueness of this, it was a 8 a.m. class and I don't take good notes in the morning....basically if you mix everything together and let it sit for a while and bake it, you'll
have bread!
Next up:Challah, Whole wheat and Rye bread!
Genieten!!!!
(Dutch)
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