I've taken to baking bread lately. Spouse lost his job yesterday, so we're looking into budgeting better and the bread would be a good way to economize. It *would* be if we didn't eat all of it in one sitting!
The first batch I made started with a sponge made with commercial yeast, but I kept some back to feed to have a starter around regularly. It' had a bit more commercial yeast put in, but mainly it's running wild now. The starter, plus slow risings is giving wonderful results and tonight's bread was the best so far. I made them in a three loaf baguette pan, but the oven was to steamy to get a really crisp crust.
Baguettes, of a sort
1 cup starter
1 cup warm water
1 cup flour
Mix and let sit over night
In the morning, add:
1 cup warm water, into which has been dissolved sugar cube and 1/2 T salt
3 cups flour (more if needed)
Mix to form a ball and kneed until it starts to feel elastic. Place in a greased bowl, cover and let rise 2-3 hours. Knock down and let rise again for 2 hours.
Kneed out air bubbles, divide dough into three lumps. Form loaves by pressing dough into a flat oblong, less than the length of the bread pan. Begin on one long side and tightly roll dough into a big snake-like thing. Place on greased baguette pan and repeat with remaining two bits of dough. Cover and let rise for an hour.
Preheat oven to 475 (F) and place a pan of water on lowest rack. Once oven is heated, slash tops of loaves three or four times and spray with water. Place bread in oven for 20-25 minutes. After bread is done, turn off oven and let bread sit for further 5 minutes.
I should add that whenever you take out some starter, you need to feed it again to grow more yeast beasties. When I take out a cup, I add anther cup of flour and a cup of water. I still have some commercial yeast (I buy bulk bags o it's not premeasured), so might add a light sprinkle (maybe 1/2 t) to help boot production if I've been making bread often. When I used to do this back in the early '90s, I had about a half gallon of starter in the fridge so never needed to do more than feed it. I've not gotten to that point yet, but hope to work up to it.
The first batch I made started with a sponge made with commercial yeast, but I kept some back to feed to have a starter around regularly. It' had a bit more commercial yeast put in, but mainly it's running wild now. The starter, plus slow risings is giving wonderful results and tonight's bread was the best so far. I made them in a three loaf baguette pan, but the oven was to steamy to get a really crisp crust.
Baguettes, of a sort
1 cup starter
1 cup warm water
1 cup flour
Mix and let sit over night
In the morning, add:
1 cup warm water, into which has been dissolved sugar cube and 1/2 T salt
3 cups flour (more if needed)
Mix to form a ball and kneed until it starts to feel elastic. Place in a greased bowl, cover and let rise 2-3 hours. Knock down and let rise again for 2 hours.
Kneed out air bubbles, divide dough into three lumps. Form loaves by pressing dough into a flat oblong, less than the length of the bread pan. Begin on one long side and tightly roll dough into a big snake-like thing. Place on greased baguette pan and repeat with remaining two bits of dough. Cover and let rise for an hour.
Preheat oven to 475 (F) and place a pan of water on lowest rack. Once oven is heated, slash tops of loaves three or four times and spray with water. Place bread in oven for 20-25 minutes. After bread is done, turn off oven and let bread sit for further 5 minutes.
I should add that whenever you take out some starter, you need to feed it again to grow more yeast beasties. When I take out a cup, I add anther cup of flour and a cup of water. I still have some commercial yeast (I buy bulk bags o it's not premeasured), so might add a light sprinkle (maybe 1/2 t) to help boot production if I've been making bread often. When I used to do this back in the early '90s, I had about a half gallon of starter in the fridge so never needed to do more than feed it. I've not gotten to that point yet, but hope to work up to it.
Comments