Richard Bertinet's White Dough

 

There's a story behind this.

The book was a library book. I had borrowed it during the school term but as papers and exams came crept up on me, I never got around to baking anything from it. But I didn't want to return it - just yet. I ended up renewing the book 3 times: the maximum number of times I recently realized (and probably would have renewed it again had I been allowed).

What intrigued me was Richard Bertinet's "kneading" technique. He explained that American bakers knead their dough on a "lightly" floured surface, ending up with much more flour than as stated in the recipe,  altering the final product. His method was to repeatedly stretch the dough and trap air inside, eliminating the need for any extra flour. It made perfect sense. The complementary CD made it look so simple.

On the day I finally got around to baking bread, I was ecstatic. I had the CD playing on my laptop in front of me while I was "kneading" my dough. I admit, it was a bit of a challenge. I had to replay the clip 3 times to finally get the dough to the state it was supposed to be in. But I knew all that work would be worth it in the end. So you see how frustrated I was when the dough failed to rise (at all) even after an hour and a half in a warm place. I called the book stupid. I blamed the author. I was not impressed.

I didn't want to waste my bread flour that I bought for the first time and since I was halfway to the finish line, I decided to continue on and see what happened. Afterall, as long as it was edible... right? So I divided the dough in two and waited another hour. And when I flipped back my tea towel, I was in shock. The bread had risen! It had worked. Who knows what happened during the first rising but... in the end, all turned out well. When the oven timer went off and I pulled my bread out of the oven, it was love at first sight. I might even buy the book now. Unless I find another bread book I fall in love with.

This might be my favorite bread recipe - yet.

chewyyy

White Dough
from Richard Bertinet's Dough: Simple Contemporary Breads

10g (1 1/2 tsp) fresh/active dry yeast
18 oz (3 3/4 - 3 7/8 cups) white bread flour
10g (about 2 tsp) fine-grain salt
13 fl. oz in a measuring cup (1 - 1 1/2 cups) water

Rub the yeast into the flour using your fingertips as if making a crumble. Add the salt and water. Hold the bowl with one hand and mix the ingredients around with the other for 2-3 minutes until the dough starts to form.

Make the dough according to this method: 1) Slide your fingers underneath with your thumbs on top 2) Swing the dough upwards then slap it down away from you 3) Stretch the front of the dough towards you 4) Lift it back over itself in an arc to trap in the air. Continue until a smooth dough forms.

Form into a ball by folding each edge in turn onto the center of the dough and pressing down well with your thumb, rotating the ball as you go. Turn the whole ball over and stretch and tuck the edges over. Put in floured bowl and sprinkle flour on top. Let rest for around 1 hour, until it is roughly double in volume.

To shape into loaves: flatten the ball of dough a little with the heel of your hands. Fold on edge into the center and press down with the heel of your hand. Fold the other edge over into the center and press down again. Fold over in half and then press down again firmly to seal the edges. Turn over and place (seam-side down) in a greased loaf pan and let rise 1 - 1 1/2 hours until the loaves have nearly doubled.

Preheat the oven to 475 F/250 C. Turn down the heat to 425 F/220 C and bake for 20-25min.

Soft White Bread

Went through another 10kg of ap flour.

This time, I plan on getting bread flour.
A new adventure, that's for sure.

It makes sense though since bread is the only thing I've been baking lately.
No cookies, muffins, crumbles.. even pound cakes (gasp)

Mommy slicing the bread with my new-ish bread knife

But of course, I'll end up getting ap flour as well.
I never know when I'll need it, right?

I've been on the look out for a softer, fluffier white bread.

The Amish White Bread is yummy (and sweet) but I could do with less density.
And being an amateur baker, I have no clue how to fix it.

Hence, the new recipe.

My brother says: "It tastes like 'real' bread".
At first, I was happy to hear that. But now I'm thinking.. what's 'real' bread anyway?
I guess it translates to store-bought bread.

But enough talking.


Soft White Bread
adapted from The Fresh Loaf (submitted by kjknits)

2 C water
1/4 C butter
2 tbsp sugar
2 1/4 tsp active dry yeast (or 2 tsp instant yeast)
2 tsp kosher salt
6 C all purpose flour

Warm water and butter in a glass bowl in the microwave for 1 minute and 10 seconds, on high. Combine. Add sugar and yeast; let proof for a few minutes, until foamy. (When using instant yeast, mix it in with the flour) Add 3 cups of flour and salt. Using a wooden spoon, combine thoroughly. Add remaining flour 1 C at a time.

Knead for 5-6 minutes (using windowpane test if necessary). Round dough out, then place in a lightly oiled bowl, coating the top with oil. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough, divide in half, and form into loaves (roll starting on short side and seal edges). Place loaves in greased pans.  Cover and let rise for another 30 minutes. Bake at 375°F (190°C) for about 27 minutes, or until browned and hollow-sounding when thumped.

(Amish) White Bread

So..

After I made the Honey Whole Wheat Bread my dear brother, despite eating it yummyly, complained he didn't like whole wheat.

So in order to satisfy my brother's wishes: tadaaaa.

But to be honest, that's just an excuse ;)


Amish White Bread
from allrecipes 

2 cups warm water
2/3 cup white sugar
1 1/2 tsp active dry yeast
1 1/2 tsp salt
1/4 cup vegetable oil
6 cups bread flour (but all-purpose works just fine) 

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

 

 
  

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350°F (175°C) for 30 minutes.

Honey Whole Wheat Bread

This was the first time I made bread since my yeast-craze in September.

It was 11:00 PM when the bread came out of the oven.

In 10 minutes, half of it was gone.

Have you ever tasted warm, homemade bread just out of the oven?

Trust me. You'd want to try it.

It's that good.

Honey Whole What Bread
adapted from allrecipes.com

1 1/8 cups warm water
1/4 cup honey
1 tsp salt
2 cups whole wheat flour
1 cup all-purpose flour
2 tbsp butter, melted
1 1/2 tsp active dry yeast 

In a large bowl, dissolve the honey in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and butter into the yeast. Mix in flour. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

(I usually put a bowl of water in the microwave on high for 3 minutes and let the dough rest inside.)

Place into well oiled loaf pan. (You can allow to rise further for 30 minutes, or until dough has risen 1 inch above pans; I was running out of time so I cheated and left it for maybe 10 minutes)

Bake at 350°F (175°C) for 25 minutes or until bread is golden brown.