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The Baking Podcast Ep 23: Bake White Bread! Never buy that junk at the store again!: Let’s face it, sometimes only white bread will do (and it may be the only thing your kids will eat); stop buying that stuff that substitutes as bread at the grocery store and make your own. It’s cheap, lasts for days, more nutritious, and you know...

The Baking Podcast Ep 23: Bake White Bread! Never buy that junk at the store again!: Let’s face it, sometimes only white bread will do (and it may be the only thing your kids will eat); stop buying that stuff that substitutes as bread at the grocery store and make your own. It’s cheap, lasts for days, more nutritious, and you know...

A partire dalThe Baking Podcast


The Baking Podcast Ep 23: Bake White Bread! Never buy that junk at the store again!: Let’s face it, sometimes only white bread will do (and it may be the only thing your kids will eat); stop buying that stuff that substitutes as bread at the grocery store and make your own. It’s cheap, lasts for days, more nutritious, and you know...

A partire dalThe Baking Podcast

valutazioni:
Lunghezza:
71 minuti
Pubblicato:
Jun 14, 2017
Formato:
Episodio podcast

Descrizione

Let’s face it, sometimes only white bread will do (and it may be the only thing your kids will eat); stop buying that stuff that substitutes as bread at the grocery store and make your own. It’s cheap, lasts for days, more nutritious, and you know exactly that’s in it. PLUS it’s delicious! The sisters also give a BIG update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the Facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram. The Recipe: White Pan Bread Ingredients   Preferment: 164g flour 108g water Pinch of instant yeast Instructions: Mix the flour, water and yeast, until well incorporated, let ferment in room temperature then refrigerate for 12 to 14 hours   Final Dough: 520g flour 350g water 28g Dried milk solid 56g butter (softened) 6g yeast 10g salt Preferment Instructions Using a stand mixer mix all the ingredients listed in the final dough on medium speed with the hook attachment for 10 to 13 minutes (warning…watch the heat on your mixer, do not overheat—always use a mixer that has not been used for at least 2 hours). OR mix all ingredients in a bowl and turn dough on a flour surface and knead for at least 10 minutes. take a small piece with wet hands and spread/stretch the dough with your two hands to see if the dough forms a gluten window with limited webbing. Google gluten window to see examples. If dough breaks or the dough doesn’t form a good window, mix or a minute and try again. Transfer to an oiled bowl, cover with a towel for 1 hour 1 hour, transfer dough to a floured surface, and separate into 2 equal pieces With each piece, form a rough small rectangle, turn the long side over to connect the other side and gently roll (not to make longer just to form the shape). Do this to both pieces. Let rest for 15 minutes After 15 minutes, flatten each piece and form into a cylinder as described above, and transfer seam side down in a sprayed loaf pan. Repeat (you’ll make 2 loaves). Allow to rise for 1 ½ to 2 hours, it should rise above your loaf pan Bake for 35 minutes at 390 degrees; until golden brown Remove from pan and allow to cool on a rack before enjoying
Pubblicato:
Jun 14, 2017
Formato:
Episodio podcast