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recipes:cccamp_bread_by_lotte [2023/08/01 20:21] vishneerecipes:cccamp_bread_by_lotte [2024/11/16 13:51] (current) – external edit 127.0.0.1
Line 18: Line 18:
 ===== Step-by-step instructions ===== ===== Step-by-step instructions =====
  
-==== Step 1: Sourdough ====+==== Step 0: Sourdough ====
  
 ^ Ingredient ^ Weight (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes | ^ Ingredient ^ Weight (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes |
Line 29: Line 29:
 Best covered with a kitchen towel.  Best covered with a kitchen towel. 
  
-==== Step 2 ====+==== Main Dough Ingredients ====
  
 ^ Ingredient ^ Weight (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes | ^ Ingredient ^ Weight (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes |
Line 37: Line 37:
 | Water | 318g | 636g | 3500g | 28°C/78°F, or luke warm |  | Water | 318g | 636g | 3500g | 28°C/78°F, or luke warm | 
  
-One bowl: mix flours.  
-Second bowl: Mix starter and water.  
-Add around 1/3 each of flour and water mix into the mixer.  
-Add bits of water and flour mix alternating into mixer, ending with water.  
  
-==== Step 3 ==== 
  
-Mix for 3 minutes. +==== Further process ====
  
-==== Step 4 ==== 
  
-Turn and knead the mixture by hand to make sure all dry ingredients are mixed in well.+^ Step ^ Description ^ Notes | 
 +| 1 | One bowl: mix flours. Second bowl: Mix starter and water. Add around 1/3 each of flour and water mix into the mixer. Add bits of water and flour mix alternating into mixer, ending with water. | | 
 +| 2 | Mix for 3 minutes. | | 
 +| 3 | Turn and knead the mixture by hand to make sure all dry ingredients are mixed in well. | | 
 +| 4 | Mix for another 3 minutes. Add up to 18g/36g/200g of lukewarm water if needed to make the dough come together well. | You can always add more, but never take stuff out. Start with less and add more if needed. | 
 +| 5 | Rest for about 30 minutes (Autolyse) | | 
 +| 6 | Add salt and mix for 4 minutes. | |  
 +| 7 | Transfer to plastic boxes and bulk proof for about 4h. | | 
 +| 8 | Stretch, fold and turn each hour. How-to-videos [[https://www.yewtu.be/watch?v=JJVLaR8dgwQ|here]] and [[https://www.yewtu.be/watch?v=jold5N-7v_g|here]] | | 
 +| 9 | Put dough on a work surface, cut into even pieces and pre-shape the dough. | Cover with kitchen towels | 
 +| 10 | Let rest for 15 minutes. | |  
 +| 11 | Shape the doughs and place in lightly dusted proofing baskets or bannetons. How-to-videos [[https://www.yewtu.be/watch?v=ZxZwNOZzcmg|here]] and [[https://www.yewtu.be/watch?v=-iOoMJnCDeg|here]] | |  
 +| 12 | Option 1: Leave at room temperature for 3-4h. Option 2: Leave in fridge overnight for about 8-12h. | | 
 +| 13 | Pre-heat oven to 260°C (500°F). Have water ready for steam. If left overnight: take out the fridge 20 minutes before baking (best when oven is pre-heating). | | 
 +| 14 | Place doughs on trays/baking stone, lightly dust and cut them. Back with steam for 10 minutes. | | 
 +| 15 | Reduce temperature to 230°C (446°F) and let steam escape. Bake for 20-25min until golden-brown. | Temp and time might need adjustment, if baking stone gets too hot it'll burn the bread bottoms. |
  
-==== Step 5 ==== + 
- +
-Mix for another 3 minutes.  +
-Add up to 18g/36g/200g of lukewarm water if needed to make the dough come together well.  +
- +
-==== Step 6: Autolyse ==== +
- +
-Rest for about 30 minutes.  +
- +
-==== Step 7 ==== +
- +
-Add salt and mix for 4 minutes.  +
- +
-==== Step 8 ==== +
- +
-Transfer to plastic boxes and bulk proof for about 4h.  +
- +
-Stretch, fold and turn each hour. How-to-videos [[https://www.yewtu.be/watch?v=JJVLaR8dgwQ|here]] and [[https://www.yewtu.be/watch?v=jold5N-7v_g|here]]  +
- +
-==== Step 9 ==== +
- +
-Put dough on a work surface, cut into even pieces and pre-shape the dough.  +
- +
-Let rest for 15 minutes. +
- +
-==== Step 10 ==== +
- +
-Shape the doughs and place in lightly dusted proofing baskets or bannetons. +
- +
-How-to-videos [[https://www.yewtu.be/watch?v=ZxZwNOZzcmg|here]] and [[https://www.yewtu.be/watch?v=-iOoMJnCDeg|here]]  +
- +
- +
- +
-==== Step 11 ==== +
- +
-Option 1: Leave at room temperature for 3-4h.  +
- +
-Option 2: Leave in fridge overnight for about 8-12h. +
- +
- +
-==== Step 12 ==== +
- +
-Pre-heat oven to 260°C (500°F). Have water ready for steam.  +
- +
-If left overnight: take out the fridge 20 minutes before baking.  +
- +
-==== Step 13 ==== +
- +
-Place doughs on trays/baking stone, lightly dust and cut them.  +
- +
-Back with steam for 10 minutes.  +
- +
-==== Step 14 ==== +
- +
- Reduce temperature to 230°C (446°F) and let steam escape. Bake for 20-25min until golden-brown.+
  
recipes/cccamp_bread_by_lotte.1690921283.txt.gz · Last modified: 2024/11/16 13:50 (external edit)