Low Tech White Bread
This recipe takes time to prepare and can't be hurried; something most
people can't deal with in today's busy world. Everyone is always
trying to speed it up with fast-rising yeast and heating the liquids; but
this is the ultimate low-tech way to make your own bread; without using
crazy thermometers and machines with timers.
If you take the time and have patience this recipe almost makes itself,
which really is the idea. It may take you a few kilos of flour to master
this recipe, but once you do it's a great springboard for lots of tinkering;
different toppings, raisins, buns and rolls and more.
Low Tech White Bread
5 to 6 cups of flour
1/ 1/2 cups water (Use filtered or non-chlorinated water for best results)
1/2 cup milk
2 teaspoons salt
3 tablespoons white granulated sugar
2 tablespoons oil
2 1/2 teaspoons traditional dry yeast
In a large bowl (2.5 litre or more) add water, milk, salt, sugar
and oil. Mix with a wooden or plastic spoon until you feel sugar
has been completely dissolved.
Sprinkle yeast on top. Take a knife and mix yeast into liquid (you
are using a knife to minimize the surface area of the mixing tool Use
a spoon and you will loose a bit of yeast. Use a knife, it's unlikely
that you will loose much) Cover with a towel or another bowl and and
let sit in on the counter or in a cold oven at room temperature (optimum
75-90 degrees) until you see a bubbly crust form on the top.
More yeast = faster results
Yeast is a plant. Give it time and it will grow.
If you are in a hurry and need fast results use more yeast.
If
you have time on your hands or want to get more out of your ingredients use
less yeast and more time; it works out to the same. It can also make
your jar of yeast last 5 times as long.....
- 1/2 teaspoon of yeast and leave overnight
- 2 1/2 teaspoons of yeast and leave for 1 hour
Put some flour on a clean counter.
To the liquid mix in 2 cups of flour with a plastic or wooden spoon.
Mix well and try to remove any lumps and clumps. This mixture will
then start to have the consistency of glue, or very sticky, almost dry
paint.
Add another cup of flour and mix for another minute or so, until dough
starts to thicken. What you are trying to achieve at this point is the
following: The dough wants to get to the point so that when you pour
it out of the bowl it comes out easily, all in one blob and not stick to the
bowl.
If you have added the 2nd bit of flour and it's not coming away from the
bowl easily, just add a bit more flour, say 4 tablespoons at a time, until
it falls easily from the bowl onto the counter. Empty the dough onto
the counter and sprinkle the top with another 1/2 cup of flour. Grease
your hands and gently knead the dough by rolling it forward, pushing down
with the palm of your hand, end over end, slowly working in another 2 cups
of flour. Knead for about 5-8 minutes or until most of the flour is added to
the dough ( incorporated) and it looks smooth. Roll into a ball and let sit
on the counter for about 10 minutes (usually enough time for you to clean
and grease the bowl).
Cover this bowl with another bowl and let it sit for about 2 -3 hours or
until it grows to about 3 times original size.
Don't have a huge bowl? No problem, just cover one with another.
This provides a convenient and easy to use "hothouse" for your bread.
It's also an easy visual indicator so you know when to move to the next
step.
Once the dough has expanded to 3-4 times original size
grease your hands and with your fingers punch the dough down
until it's about 2 inches thick. At this point it should be the
consistency of moist, soft plastic.
Cut this dough into 2 (or 3 for smaller loaves) with a sharp
knife.
Place
some more flour on the counter (you are not adding more flour at
this point, only rolling out the dough and finishing it...) and
knead out into a long strip about 4 x 12.
Roll like
a jelly roll (but not very tight...) and push and fold in the
ends towards the center of the loaf and place in greased pans.
Let rise on the counter until 2-3 times the original size and bake at
375-400 for about 25 to 30 minutes (depends on oven)
You can tell if the loaf is done by tapping on the top and listening for
a hollow sound. Don't undercook or the bread will be wet; Overcook and
it will dry out quickly.
IMPORTANT: When your remove the bread from the oven immediately
remove from bake pans and place on a cooling rack OR simply
remove from pan and turn on their sides. This way the heat from
the bottom of the loaf is dispersed quickly and you loaf retains
it's loft. Let cool and serve or place in a large ziplock bag
to retain moisture. You won't be able to restrain yourself the
first couple of times, but the loaf really should be cool before
being sliced, otherwise the heat dissipates unnaturally, leaving
a hole in the center and a crushed loaf. But hey, warm bread
out of the oven??? That's why we make 2. The first one never
lasts long :)