Bread

These notes are mostly for my reference. If you've stumbled upon them and want to give them a try, go for it, but know that I may leave out parts I think are obvious. The units are whatever was convenient at the time. Advanced fermentation science is discussed in this article.Pizza dough (April 2021)

• • 500 g AP Flour

  • 450 g Bread Flour

  • 650 g Water

  • 20 g Salt

  • 1 g (1/2 tsp) Yeast

  • 100 g Starter

  • 32 g EVOO (optional)

  • 40 g Honey (optional)

No-knead bread (86%)

• • 820 g Flour (~6.5 cups)

  • 705 g Water

  • <55 g olive oil (optional)

  • 25 g Salt

  • 4-13 g Yeast

Mix all, let rise ~1-2 hours (depending on amount of yeast). Makes 2-3 loaves. Bake at 450 for 30 minutes with steam. If baking in a dutch over, bake for 30 minutes covered, then 15 minutes uncovered.

Beyond Easy Beer Bread

• • 375 g Flour (3 cups)

  • 1 Tbsp Sugar

  • 1 Tbsp Baking Powder

  • 1 tsp Salt

  • 12 oz Beer

Mix all dry ingredients. Add beer and mix to incorporate (don't over mix). Put in greased bread pan and bake at 375 for 45 minutes. Variations: add 1 tsp each of rosemary, oregano, and thyme plus 2 cloves garlic.

Pain de Campagne (67%)

• • Levain starter

    • 50 g Previous Starter

    • 175 g Water

    • 135 g Bread Flour

  • Dough

    • 250 g Water

    • 440 g Bread Flour

    • 30 g Whole Wheat Flour

    • 30 g Rye Flour

    • 310 g Levain

    • 10 g Salt

Feed starter 8-12 hours before starting. Mix flour and water. Set aside for 20 minutes to hydrate the flour. Mix with levain and salt. Knead for 8-10 minutes. Let rise for ~3 hours. Divide into 2 loaves and proof for 1 hour. Dock and bake at 450 for 15 minutes with steam. Reduce heat to 400 and bake for another 15-20 minutes.

Baguette (68%)

• • 340 g Water

  • 4 g Yeast

  • 500 g Bread Flour

  • 10 g Salt

Mix all, let hydrate for 20 minutes. Knead for 8-10 minutes. Ferment for 45 minutes. Fold dough and ferment for another 45 minutes. Shape into 3 baguettes ~14" long. Proof 30-40 minutes. Dock and bake with steam at 450 for 15-20 minutes.

Pizza Dough (old recipe)

• • 640 g Bread Flour

  • 19 g Sugar

  • 10 g Salt

  • 40 g Olive Oil

  • 5.7 g Yeast

  • 425 g Water

Mix all. Let rise in refrigerator over night. Remove 2 hours before baking.

Cornish Pasty (Shortcrust pastry)

• • 500 g flour

• 125-250 g vegan margarine or shortening

• Pinch of salt

• Approx 125 ml cold water