Hand to Mouth Part I

cream — Mon, 27 Apr 2009 05:47:37 +0000

I’ve always been told that it’s the Anglo in me that craves bread and butter. I like it soft, fragrant, and white. A chewy crust. Slathered with creamy (always salted) butter. A large slice or two and it’s like I’ve been given a warm blanket and kiss on the forehead. As a little girl, it was always my snack of choice. One of my grandmas always had beautiful Italian buns waiting for me. I remember a Dutch loaf from a Highlands bakery that was spongy and sweet. One of my favourite parts of large family dinners was the basket of Safeway tray buns. Baguettes in Vietnam hold a special place in my heart. Even now, I’ll suggest the occasional excursion to the Old Spaghetti Factory just to have the cornetti bread.

The process of making bread by hand with Sugar put me a little over the edge. The kneading, the rising, the proofing, the baking… I was as giddy as a school girl to see our loaves come out of the industrial oven. The aroma from the oven hit me like pheromones.

Oh my. I made that?

May I eat it now? Hot and fresh?

No.

Our instructor told us that bread should be given 2 hours to rest before eating so that the flavours fully develop.

The good little students put their loaves in their bags and left the classroom to go home for the night.

Of course, cheating occurred. And it was well worth it.

Even now, it’s hard for me to believe I made something SO good. Dare I say that butter was hardly necessary?

I gifted one of my loaves to the hands of another; its mate was cut in half and placed in my freezer.

When might a half come out?

Stay tuned.

Basic White Bread By Hand

Remember, baking is a science. It’s all based around percentages, so accuracy is important. Ingredients should always be measured by weight, not volume.

This recipe makes 4 loaves that are approximately 625 g each.

In class, we cut the recipe in half. Everything was done by hand—no mixers, no special tools. Just the two Mother Nature gave you.

Bread flour* 1.4 kg

Water 950 g

Yeast (fresh)** 45 g

Salt 35 g

Sugar 35 g

Milk powder 30 g

Shortening 55 g

Blend milk powder into flour, then rub shortening through flour.

Dissolve sugar and salt in water.

Make a well in the flour.

Pour water mixture into well and crumble yeast into mixture

Slowly combine ingredients and mix until gluten window is formed.

Rise for 1 hour, punch back. Rest another 15 minutes then round. Rest another 15 minutes then form into loaf.

Put in loaf pan.

Proof*** for 1 hour.

Bake**** at 425 degrees F for approximately 30 minutes.

Don’t eat for 2 hours!

*All purpose or whole wheat flour can be substituted.

**If using active dry yeast, use 40% of this amount.

***To proof: Place a 9 x 13 pan in your oven full of boiling water. Place the dough in with it. Do not turn on oven… yet.

****To bake: Keep the pan of water in with the bread until it turns golden.

Cream and SugarNait | Cream and Sugar

Hand to Mouth Part I