Combine in bowl to start yeast-
5 C hot but touchable water
3 Tbsp active dry yeast
1/2 C honey
Add
5-6 Cups white wheat flour (fresh ground is great) White Wheat has a lighter texture than the common red wheat and makes for lighter, softer bread.
It should be about the thickness of pancake batter at this point. Let it sit for a few minutes until some bubbles start to form- then you know the yeast is activated and working right.
Add
1/4 C vital wheat gluten
1-2 TBSP lemon juice
2-3 TBSP olive oil (any of your vegetable oils will work I prefer the flavor of the olive with the wheat)
Whip with electric mixer for a few minutes, if you start to notice a stretchy/stringiness to the 'batter' at this point, that is great- it's the gluten starting.
Finally Add
2 TBSP salt (you've waited this long for the salt so it wouldn't interfere with the yeast or gluten production, but don't forget it!)
6-10 more Cups white wheat flour- Just enough so that it forms a non-sticky dough that will pull away from the sides of the bowl, forming a ball in the middle. Don't let it get super stiff, you still have to knead it.
Knead the dough- I use a Bosch mixer on high for 3-5 minutes. A KitchenAid will do a half batch. Otherwise, it's your muscles. Knead until dough is smooth and satiny again. The trick of stretching and seeing if it will spread thin without tearing is very helpful. After kneading, let the dough rest for 15 minutes or so. Then form into loaves- I get 5 of the smaller pans or 3 of the bigger loaf pans. Most pans you find are the bigger. Let raise until double. Bake at 350 for about 30 minutes. (This is how I used to bake it, but my oven is baking it at a lower temperature, faster lately. I suggest setting the oven at 325-350, a timer for 20 minutes and WATCHING it.) Done when brown and hollow sounding. Remove immediately from pans and cool completely so moisture doesn't condense on it. While still warm, brush tops with oil or butter to keep the crust soft.
5 C hot but touchable water
3 Tbsp active dry yeast
1/2 C honey
Add
5-6 Cups white wheat flour (fresh ground is great) White Wheat has a lighter texture than the common red wheat and makes for lighter, softer bread.
It should be about the thickness of pancake batter at this point. Let it sit for a few minutes until some bubbles start to form- then you know the yeast is activated and working right.
Add
1/4 C vital wheat gluten
1-2 TBSP lemon juice
2-3 TBSP olive oil (any of your vegetable oils will work I prefer the flavor of the olive with the wheat)
Whip with electric mixer for a few minutes, if you start to notice a stretchy/stringiness to the 'batter' at this point, that is great- it's the gluten starting.
Finally Add
2 TBSP salt (you've waited this long for the salt so it wouldn't interfere with the yeast or gluten production, but don't forget it!)
6-10 more Cups white wheat flour- Just enough so that it forms a non-sticky dough that will pull away from the sides of the bowl, forming a ball in the middle. Don't let it get super stiff, you still have to knead it.
Knead the dough- I use a Bosch mixer on high for 3-5 minutes. A KitchenAid will do a half batch. Otherwise, it's your muscles. Knead until dough is smooth and satiny again. The trick of stretching and seeing if it will spread thin without tearing is very helpful. After kneading, let the dough rest for 15 minutes or so. Then form into loaves- I get 5 of the smaller pans or 3 of the bigger loaf pans. Most pans you find are the bigger. Let raise until double. Bake at 350 for about 30 minutes. (This is how I used to bake it, but my oven is baking it at a lower temperature, faster lately. I suggest setting the oven at 325-350, a timer for 20 minutes and WATCHING it.) Done when brown and hollow sounding. Remove immediately from pans and cool completely so moisture doesn't condense on it. While still warm, brush tops with oil or butter to keep the crust soft.
-Irene Beyrich
No comments:
Post a Comment