| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Bread maili, Miscellaneo |
1 |
Servings |
INGREDIENTS
|
|
25 cups more flour 0.75 tsp salt 1.5 to 2 tsp, 25 cups more flour 0.75 tsp salt 1.5 to 2 tsp sugar |
| 1/4 |
|
to start, then add by teaspoon during the first |
INSTRUCTIONS
I refrigerate my starter in a wide-mouth mason jar (with one tiny hole
punched in the lid), and keep it at about 0.75 to 1 cup in size. Stir,
then warm starter into activity. (my "warmer" is the oven with the
light on) feed 0.5 cup flour and enough water to bring back to batter
consistency. (leave in warmer) When fully active, return starter
amount to `fridge. (for me, this can be two to ten hours) The
rest now goes in (glass) mixing bowl. Immediately add half the flour
(1.25 c "Better for Bread" flour) and some water - enough to a
thin dough texture - almost, but not, to a batter. Cover bowl with
slightly damp towel, leave in warmer. (sometimes I turn out the light)
Wait at least until "sponge" stage - bubbles are visible in the glass
(time varies a LOT, this can be 2 to 24 hours, and the whole
thing can probably fail at this point, so experience which I cannot
relate is probably important in preparing and watching this stage)
Throw in machine with: water - maybe mixing cycle to achieve an even
dough that's not too tough for the motor. Follow subterfuge described
above to get 24-hour rise time without having the machine manipulate
dough just before baking. My machine is a DAK, first model. I use the
'french" setting and turn the browing control all the way up. (those
hints, and in fact the above "recipe," evolved from a DAK recipe book)
Alternatively, at the flour/salt/sugar stage, I put yeast in the
machine (before anything else) and I use a little less than the amount
in a packet (I buy it in a small brown jar). Then I can just set the
automatic cycle and ignore it until done. I have yet to manage really
good texture without yeast. The closest I've come took even more work,
kneading the dough slightly, somewhere in the middle of the 24 hour
rise time. From: Bread-Bakers Archives:
ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Bob
O`Bob obrien@netcom.com
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