Saturday, January 14, 2012
Another Refrigerator Dough loaf of bread.
This method is fantastic. This was another loaf, but instead of water in this recipe, I used the leftover whey I had from making mozzarella. The texture was great and the flavor had a nice "sourdough like" flavor.
Pizza using the Refrigerator Dough.
This was the result of a pizza I made using the refrigerator dough that I posted in my last blog.
The outer crust was like fresh baked bread while the rest of the crust was thin and crispy. It tasted just like it looked....DELICIOUS!!!
Monday, January 9, 2012
No time to make fresh bread? Cracker please!!!
This is a bread recipe that you takes a just a few minutes to mix, then after you let it sit in the fridge for 24 hours, you just cut, shape, let sit for a bit, and then bake.
You can size this any way you like. A loaf, a boule, a roll, a hamburger bun, a hoagie bun, or whatever you fancy. You can also use this for pizza dough. Just shape into ball, let come to room temperature, and roll out. I baked the above loaf on a pizza stone with boiling water in a pan on the bottom of the oven to steam, but you do not need to do either if you do not want to.
Making the dough.
Combine in a container that will allow for about 25% growth;
(note- my first try at this, I made half this recipe and it made the above boule and 2 10" pizza crusts)
-3 cups lukewarm water
-1 1/2 TBLS Yeast
-1 1/2 TBLS Salt
-6 1/2 cups fllour
(make sure dough is sticky and has no dry spots)
-Put on air tight lid or wrap well with plastic wrap.
-Let sit in refrigerator for 24 hours minimum and up to a week.
-Tear off amount of dough you need.
-Shape and let rise for about an hour, give or take on temperature and humidity. Colder = longer, warm/humid = less.
-Pre-heat oven to 450. If desired, place a solid pan on bottom of oven for steaming water.(boil water and add right after putting bread in oven)
-If desired, score bread on top with sharp knife or razor blade. If not, it will still come out fine.
-Bake for 15-30 minutes, depending on size of loaf. If you have a thermometer, you want at least 195 degree interior.
You can size this any way you like. A loaf, a boule, a roll, a hamburger bun, a hoagie bun, or whatever you fancy. You can also use this for pizza dough. Just shape into ball, let come to room temperature, and roll out. I baked the above loaf on a pizza stone with boiling water in a pan on the bottom of the oven to steam, but you do not need to do either if you do not want to.
Making the dough.
Combine in a container that will allow for about 25% growth;
(note- my first try at this, I made half this recipe and it made the above boule and 2 10" pizza crusts)
-3 cups lukewarm water
-1 1/2 TBLS Yeast
-1 1/2 TBLS Salt
-6 1/2 cups fllour
(make sure dough is sticky and has no dry spots)
-Put on air tight lid or wrap well with plastic wrap.
-Let sit in refrigerator for 24 hours minimum and up to a week.
-Tear off amount of dough you need.
-Shape and let rise for about an hour, give or take on temperature and humidity. Colder = longer, warm/humid = less.
-Pre-heat oven to 450. If desired, place a solid pan on bottom of oven for steaming water.(boil water and add right after putting bread in oven)
-If desired, score bread on top with sharp knife or razor blade. If not, it will still come out fine.
-Bake for 15-30 minutes, depending on size of loaf. If you have a thermometer, you want at least 195 degree interior.
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