William Penn Life, 2011 (46. évfolyam, 1-12. szám)
2011-07-01 / 7. szám
Ciabatta Makes three loaves. Starter (or sponge) 1 recipe for Lievito Naturale (See next recipe) Dough 5 teaspoons active dry yeast 2 cups warm water (105-1 15°F) I tablespoon powdered milk 3Z* cups unbleached all-purpose flour I tablespoon salt 3 cups Lievito Naturale (sponge) Making the Dough. Proof the yeast in Zi cup of the warm water and let the mixture sit for 10 minutes until it is creamy. Dilute the powdered milk with the rest of the water in a large mixing bowl. Mix the flour and water together in a small bowl. To the milk and warm water mixture, start to add the sponge, using a dough scraper to break up the sponge into small pieces. Start to add the flour by the handful. After each handful, stir the mixture 80 times with a wooden spoon. As the lumps of spines become even smaller and the mixture less soupy, mix even more vigorously. After about 15 minutes, take a break. There will still be two or three handfuls of flour left. Add the dissolved yeast. You will probably have the wettest dough you have ever worked and will be asking yourself how this soupy mass will ever make bread dough. After adding the yeast, add half a handful of flour and give the goo 100 vigorous strokes with a spoon. To break the monotony, dig the spoon into the soupy dough, pull it out as if it were half the batch, and try to make the resulting strand of dough extend itself. This builds elasticity. Continue adding the flour by half handfuls and stirring vigorously as before until all of the flour is used. The complete mixing time will take between 25 to 30 minutes. The dough will still be very wet and it impossible to knead on a table. Cover the bowl with plastic wrap or a damp towel and allow the dough to rise between one and one-and-a-half hours, until it has doubled in size and appears blistered and satiny. If the dough is cold, let it rest for the first hour in a warm place in the kitchen. When the dough has risen sufficiently, fhe Kitchen turn the dough out onto a liberally floured work surface or pastry board and sprinkle lots of flour on top. Cut the dough into three pieces and flatten the dough to form three oblong pieces. Cut three pieces of parchment paper approximately 12x16 inches and place them side-by-side on the work surface. Sprinkle generously with flour. Using the dough cutter and your free hand, carefully scoop up one piece of the dough and place it onto a piece of the parchment, allowing it to stretch as it falls to form an oblong shape approximately 6 x 10 x I Zi inches. Repeat with the remaining pieces. Using your fingers, dimple the dough, making sure that you press all the way down to the parchment paper. Lightly sprinkle the tops with flour, then cover the loaves with plastic wrap or a damp cloth and let rest for 30 minutes. Uncover the dough, cut three additional 12x16 inch pieces of parchment, and placed each over the top of the proofed ovals. Working with one piece of dough at a time, grab the opposite corners of the top and bottom papers and quickly flip the dough upside down. Carefully peel off the top paper, loosening any dough that may stick to it, and dimple the dough again. Lightly sprinkle the tops with flour, cover and allow rising for another 30 minutes. An hour before baking, preheat the oven and the baker’s stone to 425°F. Generously spray the oven with water and quickly close the door. Keeping the parchment paper under the oval, slide a baker’s peel under one loaf and slide the dough onto the baking stone and quickly close the door. Spray then load the second and third loaves in this manner. Spray the oven two more times during the next five minutes, then refrain from opening of the oven again for at least 15 minutes. Bake the loaves for 25 to 30 minutes or until they are golden brown. Remove the loaves to a cooling rack. When the bread is cooled to room temperature, dust off any excess flour, slice, and serve to your guests. Lievito Naturale (Biga) I cup warm water (105-1 15°F) I teaspoon active dry yeast 4 cups unbleached all-purpose flour Place the warm water into a medium bowl and sprinkle the yeast on top. Incorporate the yeast with a wooden spoon and let sit for six to eight minutes. Start adding the flour, a half cup at a time, while mixing with a wooden spoon. When all but one cup of flour is left, scrape the dough with a plastic scraper and pour the dough mixture onto a lightly floured work surface. Knead the dough using the remaining flour to prevent it from sticking to your hands or the work surface. The dough will already seem quite dry, but you should try to add as much of the flour as possible; though results will be much firmer than any brand Dell. Knead the dough for eight to 10 minutes until the ingredients are well incorporated and it is smooth and almost stiff. Place the dough in a clean bowl. Let the dough rise in the bowl, covered with a damp towel, in a warm place for 15 to 24 hours. The dough will rise and fall back into itself as a moist, sticky mass. Starter I cup rye flour I teaspoon active dry yeast I cup warm water (105- 115°F) Sponge All of the Starter IZ* cups warm water (105- 115°F) I cup all-purpose flour I Zi cups rye flour Dough All of the Sponge Zi cup warm water (105-1 15°F) I tablespoon salt 2-2Zi cups rye flour added cup at a time I cup all-purpose flour Glaze I egg yolk I tablespoon heavy cream Starter - At least 12 hours before preparing, mix flour, yeast and water in a small bowl, cover with plastic wrap Pain Seigle (French Rye Bread) Makes 3 loaves William Penn Life 0 July 2011 0 11
