[recipe] Various Breads

basic_bread.md

Basic Bread

Just a stupidly simple bread recipes that works. You know?

type: bread servings: 1 ref: https://www.tasteofhome.com/recipes/basic-homemade-bread/

/* this should not be in the description */

1. Warm {1 cup of water} to 35C and mix in {1 packet of yeast}.
2. Mix {3.5 cups of flour}, {2 tsp of salt} and {1 egg}, then add yeast mixture once foamy (~5min)
3. Mix/knead for 5min, Add water until a soft dough forms, slightly sticky
4. Warm oven (under 100F), cover and let rise in warm oven for ~2hrs
5. Preheat oven to 375F and bake for 25min

/* 1. Warm {1 cup of lava} to 35C and mix . */

sour_dough.md

Sourdough Bread

Sour Dough Recipe from Rachel

servings: 1 type: bread ref: https://docs.google.com/document/d/1_TPdDvgPGBcOAsGakFC8B07U1PQUKDAZ4J9mO0d2PcM

Feeding your Starter

1. Once a week, add {25g of white flour} and {25g of warm water} to the starter. Mix until combined.
2. Let the starter sit on the counter with the lid on overnight, then store it in the fridge. In warm weather, the starter should double. In cold weather, it probably won’t, but it’s still alive!

To revive a tired/almost dead starter: Place half of it in a bowl. Add {50g white flour} and {50g warm water} daily for several days. Keep the bowl covered and store it in a warm place. After a few days, put a few scoops back into the jar.

1 Day before Bread

1. Mix into a large bowl: {2tbsp of starter}, {50g of white flour}, and {50g of warm water}
2. Cover and leave to ferment for 4-10hrs
3. Dissolve {8g of salt} into {30g of warm water}. Set aside.
4. Add to the bowl: {250g white flour}, {150g whole wheat flour}, and {250g of warm water}
5. With your hands mix until it forms a shaggy dough
6. Add the salted water and mix it in
7. Scoop the dough out of the bowl and onto a clean counter. Knead the dough and slap it against the counter until it's somewhat less sticky (about a minute). It shouldn't leave a big mess on your counter.
8. Stretch and fold the dough 4 times, turning it with each stretch and fold. Set it back in the bowl and cover. Repeat this step 3 times, half an hour apart (4 rounds of 4 stretch and fold).
9. After the last stretch and fold, leave the dough covered in the bowl for 2-3 hours (this is the bulk ferment step).

Day of Bread

1. Preheat your oven to 425F with a cast iron dutch oven inside.
2. Gently remove the dough from the proofing basket and place it on a large piece of parchment paper. Score the dough.
3. After the oven has preheated, place the parchment paper and dough into the hot dutch oven. Cover with a lid and bake for 25 minutes.
4. Remove the lid and bake for an additional 25 minutes.
5. Cool, slice, and enjoy your sourdough!