Classic country-style hearth loaf part 1
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Classic country-style hearth loaf part 1
Last updated 6/12/2012 1:16:47 AM. Recipe ID 46828. Report a problem with this recipe.
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      Title: Classic country-style hearth loaf part 1
 Categories: Polkadot, Faylen, Bread:yeast
      Yield: 1 Loaf
      4 oz Water
    1/2 ts Dry yeast
    3/4 c  Flour
     20 oz Water
    1/2 ts Yeast
  6 1/4 c  Flour
      1 tb Sea salt
  Make the Poolish:  Mix 4 oz water and 1/2 teaspoon yeast in a medium
  bowl. Let stand for 1 minute, then stir with a wooden spoon to
  dissolve yeast. Add the flour.  Stir until the consistency of a thick
  batter. Continue stirring for about 100 strokes or until the strands
  of gluten come off the spoon when you press the back of the spoon
  against the bowl. Scrape down the sides of the bowl with a rubber
  spatula. Cover with a clean damp towel or plastic wrap, and place in
  a moderately warm, draft-free place until mixture is bubbly and has
  increased in volume.
  The longer the poolish sits, the more time it has to become vigorous
  and permeated with the unmistakable aroma of wheaty fermentation.
  This will give your breads full body and a rich nutlike flavor.
  During a long fermentation, the poolish may rise and fall; as long as
  it's bubbling, don't be concerned about the volume.
  A delicious alternative to a poolish fermented at room temperature is
  an even slower, cooler fermentation for 12-15 hours in the
  refrigerator. The poolish will bring even greater flavor and moisture
  to your final dough, and its yeast cells, having been retarded by the
  cool temperature, will bring hungry vigor to the fermentation.  Allow
  the cold poolish to come to room temperature before using, about 2
  Mix and knead the final dough:  Measure out the remaining ingredients.
  Bring the bowl with the poolish to your work space.  the poolish
  should be soupy, bubbly, and puffy and it should have a wheaty aroma.
   Scrape the poolish into a large 6-quart bowl.
  Add the water and yeast.  Break up the poolish well with a wooden
  spoon and stir until it loosens and the mixture foams slightly.  Add
  1 cup (5 ounces) of the flour and stir until well combined.  Add the
  salt and only enough of the remaining flour to make a thick mass that
  is difficult to stir.
  Turn out ont a well-floured work surface.  The dough will be quite
  sticky at first and difficult to work with.  Dip your hands in flour
  to prevent them from sticking.
  Knead the dough by pushing it down and forward with the heel of one
  hand, then pulling back from the top and folding the dough over with
  the other. The dough may be very sticky at first, and it will help to
  push the dough forward with the heel fo one hand and fold it over
  using a dough blade. Gradually add the remaining flour as you work
  the dough and knead vigorously for 15-17 minutes.  If the dough
  remains wet and sticky, it may be necessary to knead in additional
  As the dough develops, it will become smooth, elastic, and strong.
  You will feel the gluten strengthening, making the dough more
  difficult to knead. Don't be afraid to really work the dough.  Match
  your muscle with that of the gluten.  Use your legs and knees to help
  you create a forward and back motion with the dough.  As you work,
  adding more flour as you go, the dough will become smooth, satiny,
  slightly sticky. It is a common mistake to add too much flour to a
  dough, making it practically dry. Don't be afraid to end up with a
  slightly tacky dough. As long as the dough doesn't stick excessively
  to the work surface, it's not too wet. There are three good ways to
  tell if the dough is well kneaded: 1. Pull a little dough from the
  mass and let it go.  If is springs back quickly, it's ready.  2.
  Press your finger into the dough and remove it.  If the dough springs
  back, it's ready.  3.  Shape the dough into a ball.  If it holds its
  shape and does not sag, it's ready.
  From: Faylen Date: 05-01-96 (09:04) The Polka Dot Cottage, a BBS with
  a taste of home.  1-201-822-3627.

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Recipe ID 46828 (Apr 03, 2005)

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