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Archive for the ‘White bread with overnight sponge’ Category

The morning sun of the day when you get to eat gorgeous bread has risen, and well – you better be ready to see some touble then. The total baking time of this bread – I mean the hours of work you need to do today – will be closer to four and a half. That means – the sooner we start, the earlier we are done.

Note! Pictures of the process are displayed at the “Gallery” -page

Dough, enough to make one bread

91g               Sponge (made the day before, no need to measure)

200g              Strong white flour (I use 12% protein)

143g               Water (About 18°C – the detailed water temperature counting method will be presented later though it can also be seen in one of the “Gallery” pics)

3,5g               Fresh yeast

5,5g               Fine sea salt

1. Begin by measuring everything in cups and bowls and yes, a good scale is indeed needed.

2. Dissolve the fresh yeast to the water and pour some of this to the bowl where the sponge is. Mixing these two together will help you to remove all of the sponge from the bowl.

3. Then combine these two well together with the flour untill there is no dry parts. Squeeze it trough your fingers to make sure there are no flour-lumps. Scrape the edges down. Let it rest for 10 minutes.

4. Now pour the salt on the top of the dough. Then do your first knead. This happens by gently holding the dough from the middle with your left hand and with your right thumb and forefinger grab the dough on the edge and place it in the middle. This is gentle work – no need to stretch the dough or squeeze it (unless you find drybits). Repeat 24 times and turn the dough around in the end (pretty side up). If the top is torn, do less kneading the next time. Let it rest for 10 minutes.

5. Turn the dough around (pretty side down), do your second knead, turn it around again (pretty side up) and another 10 minutes of rest.

6. Turn, third knead, turn and another 10 minutes of rest.

7. Turn, fourth knead and turn. Now you can cover the dough with a kitchen towel and then leave it to work for an hour.

8. Dust the table with a little bit of flour and place your dough on top of it (pretty side down).  Then knead it like you’ve done before, but this time instead of 24 repeat it only 7 times. This kneading will help you to get rid of some extra-air inside. Then turn the pretty side up again. After this, whipe most of the flour away from the table and place your both hands behind the dough. Kneel down slightly and pull the dough towards you. The dough should be just enough sticky to roll a bit over itself. Repeat a few times – not too many or it will tear. Place the baking bowl on top and let it rest for another 15 minutes.

9. On the mean time, we can prepare the “banneton”. Having no real banneton, I make mine out of a breadmold and a kitchen towel. Place a clean kitchen towel into a bread mold. Fold it first couple times so that it just reaches a bit over the edges of the mold. Keep the “decorated” side inside (because at least in mine, the flour sticks better to the backside). Tuck the towel down and dust it well with the flour. Whipe the cloth a bit with your hand to make sure the flour sticks well – use rather too much flour than too few.

10. Now shape your bread. Place your hands behind the dough again, but this time let your thumbs rest on the front. At the same as you pull the dough towards you press your thumbs inside of it, turning the ball into a longer bread. If one time doesn’t do the trick, you can repeat it – but after that it should be enough long. Then tuck the ends of the bread a bit inside and on the bottom side zipper the bread by squeezing it together with your fingers. Place into your banneton the seam-side up. Cover with a towel and leave for another hour.

11. At this point you can also get your oven to heat up to 250°C. Place an oven tray inside of it to pre-warm it up at the same.

12. When your dough and oven are ready, take one tray out and cover it with bakingpaper. Flip the bread on the tray, remove the extra-flour from the top of the bread and then from the tray with a brush. Then slash-decorate the bread with a sharp knife or a razor. Let it bake in 250°C for 12 minutes.

13. Lower the heat into 210°C and let the bread keep baking for another 20 minutes.

14. When done, remove the tray and the bread from the oven. Let the bread cool down on a grate – if you wait enough long so that the bread is cool, the cutting edge will be a lot prettier, too~

Huh – well, hope you enjoyed it ’cause more recipes will be coming up as soon as your leaven is ready for them. I will also later on present you my kneading and shaping methods. Also some presentation of the tools I use might be needed too.. Well, but now – let’s keep baking, yay!

Marika~

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It is baking time – woohoo! But ok, a warning is needed now – you’ll only get this bread tomorrow. And another warning – there won’t be anything left of it after tomorrow.

But, today you’ll get to make the sponge and here is what one needs;

Overnight sponge

50g               Strong white flour (I use 12% protein)

40g               Water (cool)

1g               Fresh yeast

So, doing a little math you can see this sponge is for example 80% hydration – the amount of water is only 80% of the amount of flour, so it will be a bit more dry mixture. And this now is a sponge, not a sourdough ‘since a sourdough never has any commercial yeast in it.

To begin with, make sure you first dissolve the yeast well into a needed amount of water. After that you can mix the flour in with a spatula, scrape the edges down and cling film/close the lid of the jar. You ought to leave it in a cool place for overnight, but fridge could already be a bit too cold. The required temperature depends alot on whether you’ll be baking in the morning or in the evening – the warmer the sponge spends the time in, the faster it becomes active and also the faster it starts loosing it’s bubbles. But I’m sure you’ll find a good place for it.

The rest of this secret recipe and the amazing baking methods shall show up tomorrow then – that might be a bit longer update with so much info coming up, huh!

Marika~

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