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graedari · 4 years ago
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This may be weird but since you said you're making bread a lot, do you have any good recipes or tips you could share? Bc ive started making sourdough bc of Quarantine Fever but i really have. No idea what im doing. If not then thats fine!! May your bread be fluffy and delicious amen
This is gonna get long cause ya boi is passionate about bread, it’s midnight, and she’s got a lot of thoughts: 
Alright, let me tell you. YOU DO NOT NEED A GRAND RECIPE FOR BREAD. All you need is 4 ingredients: flour, water, salt, and yeast. That’s a basic bread dough. You need nothing more, nothing less. (I would give you exact amount but ya boi does not feel like getting her textbook of recipes out rn to look up lean dough... Uhhh... If you google some Lean Dough recipes (which implies they don’t have fat, idk if this terminology is making sense) you should be able to find some good ones. this is pretty much how you make baguettes btw, the only thing that makes em baguettes is the shape:)) 
But!!! If you want a good recipe? Like spices??? I HIGHLY recommend this Ethiopian Honey Bread recipe:
1/4 oz. active dry yeast 
1/4 c. warm water
1 egg
1/2 c. honey
1 Tbsp ground coriander
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 1/2 tsp. salt
1 c. warm milk
6 Tbsp. melted butter
4 c. flour
We made this in class and it tastes like FALL I kid you not. 
now, to make this shit? You’re gonna mix it together with something called the “Straight Dough Method” and by that, I mean, dump that shit in the mixer and just turn it on. When we make bread, we follow something known as the “10 Steps of Yeast Bread Production” if you google that you can get a better understanding of what I talk about, and like you can make any bread if you know how to do those 10 steps :)
Also I think we baked em at like 425 F  for about 10 min, turning em half way through (let em get brown on the top!!!! We want that color! If it ain’t burnt DON’T TAKE IT OUT OF THAT OVEN BABY)
And you’re gonna finish it with some melted butter AS SOON AS it comes out of the oven (if you’re feeling fancy, add some honey to that melted butter)
And sourdough starter? I haven’t a clue if I’m doing it right, lol. I had a bread class before but it was just all basic breads, this class is my first experience making breads with pre-ferments (which includes sourdough type breads), BUT~! Making a sourdough starter is super easy!!! All you gotta do is combine equal parts water and flour (we did 3 oz. ea.) with 3 oz. of UNWASHED grapes (don’t wash your grapes!!! The natural yeast we’re using will be on the outside!!!) Let that shit sit in an airtight container for 24 hrs. After that, remove grapes, and add another 3 oz. of flour and water ea. Let that sit another day, and do it one more time. BOOM! Sourdough starter! And you can keep that baby alive by keeping it in the fridge and then taking it out to feed every few days (make sure its room temp when you feed it though or the yeast won’t be active to do so!) (also the stuff? It’s gonna REEK. It doesn’t smell good. Do not sniff while stirring.)
Some general tips?
If you’re in an area that you know has high humidity? Don’t add all your water to the dough to start, sometimes you might add too much and make your dough tacky. Always have additional flour to add while mixing just in case you forget though :)
When you are shaping your dough if it’s sticking to your hand? just slightly dampen your hands. It’ll help the dough not stick. (don’t use flour because then you’ll lose the friction your hands create with the workspace that help shape!)
Also if you can, a wooden work area is ideal for working with dough! It’ll help the dough get friction while working with it so you get a tight, clean shape (a wooden cutting board is great for working with your small portions of dough!)
A bench scraper and bowl scraper are your best friends
If you’re making fresh bread, keep in mind it’s only going to last a day or two at best! Fresh bread isn’t supposed to keep! If you want, you can refrigerate dough and the yeast will “retard” and allow you to save the dough for another day of baking (I’d really only save dough for like a day or two) but fresh baked bread can also be frozen and saved for a couple months!
Watch YouTube videos!!! They’re super helpful! I highly recommend the King Arthur Flour channel. They’ve uploaded several videos of their bakeshops where their trained bakers show how to do certain shaping techniques and have several camera angles as well! We’re using these in conjunction with remote learning at my school! :)
Practice and have fun my dude! If the bread doesn’t come out as expected, I’m sure it’s not as bad as you actually think it is. (ya boi royally screwed up her baguettes for her breads final back in January and she still got an A on her final! So don’t get discouraged! Especially if it’s just for fun and family! Just tell them it was intentional!)
Hope your bread is delicious and fluffy too my dude! 
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foodoliplife · 5 years ago
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