Toasting Bread
Posted by orutherfurd Mon, Nov 28, 2011 09:57 PM | 4 stars based on 1 review
This is an excellent bread and makes wonderful toast. It's adapted from Hamelman's excellent book, Bread.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| high gluten flour | 501 g | 1 lb, 1.64 oz | 100% | |
| all-purpose flour | 500 g | 1 lb, 1.64 oz | 4 cup | 100% |
| water | 660 g | 1 lb, 7.28 oz | 2 7/8 cup | 132% |
| sugar | 10 g | .35 oz | 2 3/8 tsp | 2% |
| butter, softened | 20 g | .7 oz | 1/8 cup | 4% |
| malt powder | 1.6 g | .6 oz | 1/2 tsp | .32% |
| salt | 20 g | .7 oz | 1/8 cup | 4% |
| instant dry yeast | 5 g | .19 oz | 1 3/4 tsp | 1.08% |
| Total | 1.718 kg | 3 lbs, 12.57 oz |
Develop the dough fairly well. DDT 76°F. Bulk ferment 2 hrs, folding after 1 hr. Proof for 1 to 1 1/2 hrs @ 76°F. Bake @ 430°F for 35 minutes for a loaf.
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Reviews
4/5
by orutherfurd
13 years agoThis is a very nice bread! With a slightly chewy texture, this bread is hearty and satisfying. I can't say how it was untoasted, because I took Hamelman's advice and toasted it or used it for grilled cheese -- but it's excellent toasted.