Add the sourdough starter, canola oil, salt, sugar, baking soda and flour.Pour the warmed milk into the bowl of a stand mixer.2 tablespoons canola oil (for brushing the tops of the loaves).4 1/2 cups bread flour (plus an additional 1/2 cup for handling the dough).1 1/2 cups warmed milk (110-115 degrees Fahrenheit).Cover the pans and allow the loaves to rise for an additional 20-25 minutes before you bake them. The second bread dough rise: After the dough has risen once, you’ll divide the two in two, shape them into loaves and place them in a greased 9×5 or 8×4 loaf pan.Temperature, humidity and altitude can all play a part in how long it takes bread dough to rise. This can potentially take around 60 minutes though, so be sure you plan enough time. My dough normally takes about 30-35 minutes to rise. Close the oven door and your dough will have a cozy, warm place to rise. Then turn off the oven and place the covered bowl (with the dough inside) on the oven rack. I like to set my oven to 170 degrees for a minute or two to let it warm. About rising bread dough: To allow the bread dough to rise until it is almost double in size.The more flour you add, the drier and harder your bread will be. I wouldn’t add more than an additional 1/2 cup flour. If you feel you need to add a little more flour (especially if kneading by hand), add the flour a tablespoon at a time. The dough should be slightly tacky when you touch it. The recipe calls for 4 1/2 cups of flour. If you want your bread softer in texture you can use all-purpose flour. About the flour: To make a rustic, chewy loaf of bread, you’ll want to use bread flour, which is a high gluten flour.Add the yeast to the warmed milk and then you’re immediately ready to add in the rest of the ingredients and mix. This yeast is an instant yeast so you don’t have to wait 5 minutes for the yeast to “proof”. It produces beautiful, tall loaves, every time. Our favorite yeast is Red Star Platinum Yeast. There’s nothing worse than getting part way through your homemade bread recipe and realize that the bread isn’t rising due to old yeast. About the yeast: The most important thing to remember about yeast is to make sure it is fresh.About the milk: You want the milk to be warm, about 110-115 degrees so that the yeast can start to activate.But don’t worry…if you don’t have either of those appliances you can still make this bread! Simply mix the dough up in a large bowl and then knead the dough by hand for about 5-6 minutes. If you happen to have a bread maker, you could use the dough setting and knead the dough that way. I hope it’s working fine on your end I grew weary of the incessantly intrusive and ominously encroaching gargantuan corporate nature of the old one, and I like these guys.When I mix up yeast breads I prefer to use my stand mixer to knead the dough. You have perhaps noticed that I’m trying a new email platform. Put your cross country skis on and come get a loaf, and a hoagie for the ride home! We might even have some hot apple cider on tap by the weekend. The bread-the bread!-doth not yet wane in its excellence. Coffee continues to be brewed hot and good. They’re quite nice.Ĭroissant merrily soldiers on. You should also notice some new quiche starting this week: bacon and chive, and mushroom with onion and tarragon. Saturday : cherry-hazelnut OR blue corn honey (rotates each week), seeded baguette, spelt, backcountry, fougasse, focaccia, various rolls Thursday : sweet potato sandwich, apple-walnut, spelt And a mildly adjusted special bread schedule: New pizzas this week too, but I’ll let you check our website for those tomorrow. If you were a longtime and loyal eater of these fine specimens, I would like to thank you and simply to say: give the hoagies a shot. They were excellent sandwiches and I sure hope they served you well, but after five years I just plain got tired of them (especially cauliflower-hunting all over town every Monday since we never seemed to be able to find enough), and for the reasons mentioned above it was time to move on. What, then, of the old standbys?-the ham with dill havarti, and the roast cauliflower with romesco? Well, for now they’re gone with the wind. These simple but excellent little sandwiches allow us to keep something in the case in the morning before the hoagie window opens up at 10:30, without foisting a couple hours of involved sandwich building upon our bread bakers. 1 -and a very nice smoked salmon-cream cheese sandwich with capers, dill, and lemon.
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