Bread, generally…

OK, the bread machine hasn’t been in use for months now.  And I’ve weaned myself off of making entirely sourdough and/or entirely wholemeal type breads…

This post describes two recent loaves, but covers my general ‘technique’ for bread…

Feta and onion bread. I waited until the kneading was almost finished before ‘layering in’ the feta.

I’ve always like to proof the dry yeast to get it well and truly bubbling before I get started.  Usually just the yeast sprinkled over warm water or milk, and generally putting a handful of flour on the surface so I can better see the yeast coming alive and multiplying.  The size of a batch for me is determined by that amount of water.  I’m mostly now going with about 250mg – a bit more than an Imperial cup.  That will make enough dough for one large or smaller loaves.

Turned onto the flour-covered counter to work and knead.

Starting from my early breadbaking, I also like to use a sponge in the process.  That is, after the yeast if starting to grow, add enough flour to make a thick mud texture and stir it to incorporate more air.  That gets put aside to grow – catch it before it collapses, but let it go as long as you want.

Then, I add a bit of salt and all the rest of the flour I need.  I time it so this step is when I know I’ll have 15 minutes or so to knead and prepare things.  Once I’ve added enough flour to turn it out of the bowl, I start working it on the bench.  Only just coming back to using a scraper – I used one in the bakery I worked in 40 years ago, but only just got one for home use.

Loaf with left over almond meal (from making almond milk/cream several days ago). I used a soy milk glaze so the crust would not be so hard.

This is the point I ‘enrich’ things, too – add an egg, maybe some left over almond meal, and maybe some butter.

With white flour, it is hard to go wrong in breadbaking.  Using all wholemeal means more care and attention so you don’t damage the gluten development.

But I’ve always liked the kneading process – getting the dough smooth and shiny, you can feel the potential for the bread to come.

Let it rise again for a long time as the ‘finished dough’, then gently punch down and form into the shape for baking.

Last rising is as a formed loaf – ready to go into the oven.  That means 4 main periods of waiting (ie, carry on with the rest of life):

  • While the yeast is coming to life, ‘proofing’ with the liquid
  • While the sponge is rising
  • While the finished dough is rising
  • While the shaped dough is rising before going into the oven

Bake and eat!