The Mixer

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Yes, you read correctly, we are left in no-kneading! brine for olives It was long but it came back. Is that it is a new book out, Kneadlessly Simple, brine for olives Nancy Baggett and it is impossible to store this book in the category of those who appear with a subway delay. First, the author clearly knows the bakery. We guess she went to school and spent years making bread kneading. The purpose of his book is to make the scope of a public Reinhart / Gosselin simplified method, with very long first fermentation (some in the fridge) and second fermentation brine for olives directly in casserole. brine for olives It minimizes manipulations and opportunities for error, it explains how to adapt his method to the traditional recipes which can be used and, in general, it really and honestly helps to simplify making good bread at home. His book includes a number of different recipes, enough to vary the ordinary for quite a while. I would not say I love it because it gives a first sourdough recipe brine for olives (which you will find below) and secondly, I can not agree to the second fermentation AFTER practiced grignes. But I adapted his method to my ways and so far (I've done 3 or 4 different recipes) I was pleasantly surprised with the result. brine for olives This bread will be presented to Susan, of Wild Yeast for her column Yeastspotting.
Ingredients: 496 g unbleached flour (+ a little flour in bulk for manipulations) 9 g of salt (bread was not quite salty enough brine for olives because it does not take account of the flour is in yeast. Next time, I will 2% by weight of flour, 13 g) 1/4 tsp instant yeast (SAF brand for me) 12 g rapeseed oil 368 g of liquid brine for olives leaven 100% 350 g of ice water (put ice in the water, wait a few moments she really cool thoroughly before weighing it and use it in the dough) Method: Mix the flour, salt and yeast Mix in a large bowl with ice water and yeast in another Pour the water and yeast in the bowl where the flour and stir vigorously until ingredients are well incorporated If the mixture is too dry, add a little water but not too much because the dough should be very firm. If necessary, add more flour to strengthen Spray a little oil on top of the dough Cover the bowl with plastic wrap and refrigerate for at least 3 hours and up to 10 hours out of the bowl refrigerator and leave at room temperature for a period of time ranging from 18-24 hours. If possible, mix the dough vigorously once in the middle of the first fermentation When it is complete, stir vigorously again the dough by adding flour as necessary until it is too firm to be mixed ( I could not bring myself to do that, then from here, so I borrowed some elements to the author, I basically followed my instinct) With a rubber spatula well oiled, fold dough toward the center all the way around the bowl to facilitate the organization of gluten chains Let the dough rest for 10 minutes The return on plan lightly floured surface and sprinkle March-April tbsp flour into a ball Forward this ball in a floured brine for olives banneton or when it takes enough, place the smooth side up on a baking sheet lined with parchment paper sprinkled brine for olives with semolina brine for olives flour (mine had a tendency to spread out a little because I have not added to flour at the beginning of the second fermentation as recommended brine for olives by the author. So I put it to rise in a wicker basket lined with a well floured cloth fine) Allow the dough to ferment inside a large bag plastic in which it has taken the precaution of blow and we shall have sealed. This fermentation can last one hour and a half to two hours and a half to room temperature (or 4-24 hours in the refrigerator). (I chose to put it in the refrigerator overnight) The next morning, remove the dough from the refrigerator and place, still on his parchment paper inside a cast iron casserole brine for olives or Pyrex casserole and Close put it in the oven Preheat the oven to 470 F/243 C and bake 45 minutes After 45 minutes, remove the pan from the oven, open it, take out the bread by raising both sides by his paper, remove paper and put in the oven directly on rack or on the stone oven, reduce the oven temperature to 440 F/227 C and cook for fifteen minutes Remove brine for olives the loaf from the oven and check the internal temperature. If it reaches 204 F/96 C, the bread is baked.