.JPG)
This recipe is a modification of Purity White Bread recipe to include a sponge starter. Other ingredients varied for personal taste.makes 2 loaves
baked in 9x5 pan
INGREDIENTS:
5 cups All Purpose (AP) flour (divided)
1 1/4 cup water (divided)
3/4 cup whole milk
1 tbsp honey or 2 t of sugar
2 tbsp shortening
2 tsp salt
1/4 cup milk powder (optional)
1 1/4+ tsp dry active yeast (divided - might need more depending on season or location, but no more than 2 1/4 tsp)
SPONGE stage:
(1) Mix well:
1.5 c AP flour
1 c water
Leave (1) in fridge for half hour at least to relax it.
(2) Sprinkle in and mix with (1):
1/4 tsp dry active yeast
Leave (2) in fridge for 2-12 hours.
Take the sponge out of the fridge 1/2 to 1 hr prior incorporating into the dough.
DOUGH stage:
(3) Mix:
3/4 c of hot milk (~2m in microwave)
1 T honey or 2 tsp of sugar
2 T shortening
2 t salt
1/4 c milk powder (optional)
Cool (3) to room temperature
(4) Dissolve:
1/4 cup of warm water
1+ tsp dry active yeast (2tsp at most)
(5) Mix: (3)+(4)
Slowly add and mix in: (2)
(6) Beat in: 1c flour
Incorporate: 2.25c flour about 1/3 cup at a time
(7) With 0.25c (more if needed) flour at hand, knead.
Use flour generously to unsticky-fy
Knead for 10-15 minutes
Fully knead dough should feel:
- tacky not sticky
- relatively smooth compared to the hairy mess you started out with
- when poking a finger into the dough (good half inch or so),
dough bounces back readily (even if not fully)
(8) Let rise 2ce its size (1.5-2hrs)
Punch thoroughly
Sit 15 min
Divide into 2 balls, fit into pans.
(9) Rise until pan is ~80% full (about 1.25 hrs)
- Check after about 45 minutes with a poke test
- When poking again a good half inch, the dough should
fill in the indentation slowly (indentation won't go away entirely).
If it fills in too fast, proof longer.
If it won't fill in at all, then it's over proofed
(may your dough never get there)-- hence check after about 45 min
and every 15 minutes thereafter.
(10) Bake at 375 for 40 minutes
No comments:
Post a Comment