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bear by san

March 2017

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when i grow up i want to be stable

This is an experimental recipe: I'm in the middle of making it for the first time. I'll let you know how it turns out.

I should have started this last night, but I didn't decide I wanted it until today.

 

Anadama bread recipe

 

Soaker:

 

4 oz cornmeal

2 oz rye flour

2 oz rolled oats

2 oz whole wheat flour

1 tsp salt

6-8 oz filtered or chlorine-free water (plus more if atmosphere is dry: you want a thick paste)

 

Mix together, press plastic wrap to the surface, and set aside at room temperature for as long as practical: 12-24 hours is best. Today I am probably doing about 4.

 

You're fermenting the grains a little bit, and allowing them to hydrate so your final bread is not gritty.

 

Note: Oatmeal/rolled oats is not canonical, but I put oatmeal in freakin' everything. It's good for you and I love how it tastes.

 

Sponge:

 

9 oz white or white wheat or bread flour. If using white wheat or all-purpose flour, add:

2 heaping teaspoons vital wheat gluten

1 cup starter (I didn't bother to feed mine, as it will have plenty of time to wake up. You can skip the starter, but lactobacillus is good for rye breads, and sourdough process lowers the glycemic index of breads)

1 tsp instant yeast (if making it without starter, 2 tsp.) (If you do not have instant/bread machine yeast, use an ounce of the water and a sprinkle of sugar to proof it for a few minutes before adding.)

6-8 oz water, or enough to make a soft, tacky dough. This will depend on if it's dry or humid, and how wet your starter is.

 

Cover THIS with a wet towel and stick it in the oven with the light on. Give it a few hours to get to work.

 

Final Dough:

 

Soaker

Sponge

~4 ounces white or white wheat or bread flour--however much it takes to make a soft but manageable dough, plus extra for kneading.

½ teaspoon salt (You can leave this out if you prefer a less salty loaf, as there is already salt in the soaker. I would recommend against leaving out all the salt, because unsalted bread is pretty disgusting.)

2 tsp yeast (You're giving it an extra boost! If you have time for a longer rise, you can cut this to one tsp, and the bread will have a less "yeasty" flavor. Unsurprisingly.)

2 tbsp oil or soft/melted butter

2 tbsp cream (You can omit this: it makes a softer crumb. You can sub in scalded or dry milk, as well.)

½ cup molasses

Extra water if necessary.

 

 

Cut the soaker and sponge into small pieces and add them to the other stuff in alternating handfuls. (The "epoxy" method.)

 

Knead by hand or machine for 5 minutes or so. Rest for another 5-10 minutes, and then knead again. You'll be able to tell if it needs more flour or more water by the texture--if it's moist enough, it'll come together and form an autonomous collective. If it's too dry it'll be crumbly or stiff.

 

It's better to knead longer to bring it together than keep dumping flour in, because more flour makes a tougher loaf.

 

Let the dough rise until more than doubled in size. Because there's so much whole grain in this stuff, you want lots of headspace: otherwise it will be a rock when you bake it, and it shouldn't be.

 

Shape the loaf or loaves, depending on how it's rising and the size of your bread pans. Put the loaves in the pans and allow them to rise until they fill the pans. (Another hour or so, in a warm place, if your yeast is good.)

 

Preheat the oven to 425. Place the pans on the middle of the oven and lower the temp to 350. Bake twenty minutes, rotate, bake another 20 minutes. You can use steam to make a crust, or brush the tops with butter or water or milk and sprinkle with oatmeal, salt, millet, whatever.

 

Loaf is done when the internal temperature is at least 200 degrees, or it feels light for its size and sounds hollow when you thump the bottom center.

 



ETA: Anadama bread, for the unitiated, is a Yankee thing like Portugese rolls and Boston Brown Bread. I would guess that, like BBB, it originated when thrifty Yankee housewives needed to use up that last scrap of all the various crap in the pantry. And some molasses. You know. Because we tend to have a lot of molasses.

Progress notes:

2 hours in, I decided that the sponge's rate of growth was such that I was terminating the soak/sponge process and making dough. Because of the yeast's good cheer, I only added 1 more teaspoon.

So now it's 4 pm, and the dough is in pans (two small bread pans, one large) and rising for an hour. Pictures by dinnertime!

It's a very slack, high-hydration dough, but quite cohesive--as long as your hands are a bit damp or floury, quite easy to work with. Nice.

Comments

Is it wrong to say I'm glad I don't have anything that would prevent me from living on bread? I only wish I had the time at home to allow this sort of thing - I loved doing it, it's dirt cheap and always turns out something awesome. Unless you kill the yeast, it's HARD to botch this.

Get picky about the outcome, sure. But you can always eat the mistakes.
I love bread. LOVE.
Or feed the mistakes to the squirrels.
Hee.

I make a lot of bread. ;-)
2 hours into the soak, and the sponge is doing so well I think I'm going to combine the sponge and the soaker now instead of at 4 pm... since time constraints and all.
I just put all the everything together, and the result was a very nice, stretchy, high-hydration dough. Definitely going to be the sort of thing you have to bake in a pan.

But that should mean it won't be dry! And it should rise like a mad thing, based on how the sponge was performing. Yay!
*coughcough*

http://www.sourdo.com/

You know you can freeze starter for like years, yes? ;-)
Yeah, weird.