So you've been snoozing and that hardworking starter has been digesting enzymes all night long while aligning the gluten strands to make some amazing bread. I'd say the trouble of feeding it has been well worth it. My dogs don't do anything for me in return for the food they get. They're just cute and bark loud when the mailman drops by. Lovely huh?
The poolish or sponge will look like this in the morning
If I had used white all purpose flour instead of whole wheat the growth would have been even higher so be sure to leave enough room for the starter to expand. Nothing like waking up to your starter oozing out of its jar like some scene out of The Stuff.
Stir down the sponge. I use a butter knife to stir because it's easier than a spoon but one day I'm going to buy this Danish dough whisk just for the job. Now add the honey, salt, yeast and oil. Stir it well. The oil will want to separate but just keep stirring, it will eventually incorporate.
Add about 3/4 of the flour in the recipe. At some point the dough may be too stiff for your utensil so just dig in with your hands. Continue adding flour until the dough is just slightly sticky but still holds together. Better to have to add more flour later on in kneading than adding too much now. Instead of kneading, cover the mix and set it aside for 20 minutes. Why? Because flour doesn't hydrate instantly. If you were to add enough flour for the dough to be smooth right now you'd end up with a dry crumbly dough later on as the flour absorbs the moisture slowly. If you let it rest (this step is called autolyse) then the flour will hydrate and your dough will be much easier to knead later.
When the dough has rested, dump it out and knead for 6-8 minutes or until it smooths out, is just barely sticky and forms a smooth ball. Sorry for the very fuzzy photo.
Put the dough back in the bucket and let it rise until doubled for 1 to 1 1/2 hours depending on your room temperature.
See how much the dough has risen? If you don't use a dough bucket and want to know when the dough has doubled just take a lightly floured finger and poke the dough. If the dimple doesn't fill in or fills in slowly the dough is ready for the next step.
Dump out the dough and press out the air bubbles with your fingertips.
You want to flatten it evenly and then roll it into a log for the loaves. Pinch the ends to seal and place in a well greased loaf pans. My favorites are the Chicago Metallic ones on the left but I also use the pyrex ones when I need more than two loaves.
For the hamburger buns I press the dough out into a large circle about an inch thick. Cut out buns with a 3-inch cookie cutter and set on a parchment lined baking sheet. I don't like rerolling dough so I just cut them very close together and when they rise, they will round out. No need for perfection. The taste of homemade bread is the artistry.
Let the dough rise covered (or like me in the oven with the light on for warmth) for another 1 to 1/2 hours until doubled. The same finger poke test works well to test the dough for doubling.
Preheat the oven to 350 degrees and remember to take out the bread if you let it rise in the oven. Bake the loaves for 30-35 minutes and the buns for approximately 25 minutes. Some experts say the bread loaves are done when they sound hollow if thumped underneath. I take the temperature and it's done when the internal temperature is 190 degrees. Take the loaves out of the pan and let them cool before slicing. Do NOT cut into the bread while it's warm or you'll end up with gummy slices.
Like I said in part one it may seem like a lot, but it's not. Here's my routine:
1. Take out starter, weigh sponge ingredients, dump and mix. Go to sleep.
2. Mix dough before breakfast and let it rest while I eat.
3. Knead dough, let it rise.
4. Shape, pan and let it rise again.
5. Bake, cool and store.
I just do it on a day when the kids and I will be home and the bread is ready after lunch. I do go through jags where I don't want to even think about cooking or baking and it's no big deal. For now this works for us.
Tomorrow is the final installment and what I call "the baker's bonus" - Cinnamon Rolls
Bread Baking Day Part 1
The poolish or sponge will look like this in the morning
If I had used white all purpose flour instead of whole wheat the growth would have been even higher so be sure to leave enough room for the starter to expand. Nothing like waking up to your starter oozing out of its jar like some scene out of The Stuff.
Stir down the sponge. I use a butter knife to stir because it's easier than a spoon but one day I'm going to buy this Danish dough whisk just for the job. Now add the honey, salt, yeast and oil. Stir it well. The oil will want to separate but just keep stirring, it will eventually incorporate.
Add about 3/4 of the flour in the recipe. At some point the dough may be too stiff for your utensil so just dig in with your hands. Continue adding flour until the dough is just slightly sticky but still holds together. Better to have to add more flour later on in kneading than adding too much now. Instead of kneading, cover the mix and set it aside for 20 minutes. Why? Because flour doesn't hydrate instantly. If you were to add enough flour for the dough to be smooth right now you'd end up with a dry crumbly dough later on as the flour absorbs the moisture slowly. If you let it rest (this step is called autolyse) then the flour will hydrate and your dough will be much easier to knead later.
When the dough has rested, dump it out and knead for 6-8 minutes or until it smooths out, is just barely sticky and forms a smooth ball. Sorry for the very fuzzy photo.
Put the dough back in the bucket and let it rise until doubled for 1 to 1 1/2 hours depending on your room temperature.
See how much the dough has risen? If you don't use a dough bucket and want to know when the dough has doubled just take a lightly floured finger and poke the dough. If the dimple doesn't fill in or fills in slowly the dough is ready for the next step.
Dump out the dough and press out the air bubbles with your fingertips.
You want to flatten it evenly and then roll it into a log for the loaves. Pinch the ends to seal and place in a well greased loaf pans. My favorites are the Chicago Metallic ones on the left but I also use the pyrex ones when I need more than two loaves.
For the hamburger buns I press the dough out into a large circle about an inch thick. Cut out buns with a 3-inch cookie cutter and set on a parchment lined baking sheet. I don't like rerolling dough so I just cut them very close together and when they rise, they will round out. No need for perfection. The taste of homemade bread is the artistry.
Let the dough rise covered (or like me in the oven with the light on for warmth) for another 1 to 1/2 hours until doubled. The same finger poke test works well to test the dough for doubling.
Preheat the oven to 350 degrees and remember to take out the bread if you let it rise in the oven. Bake the loaves for 30-35 minutes and the buns for approximately 25 minutes. Some experts say the bread loaves are done when they sound hollow if thumped underneath. I take the temperature and it's done when the internal temperature is 190 degrees. Take the loaves out of the pan and let them cool before slicing. Do NOT cut into the bread while it's warm or you'll end up with gummy slices.
Like I said in part one it may seem like a lot, but it's not. Here's my routine:
1. Take out starter, weigh sponge ingredients, dump and mix. Go to sleep.
2. Mix dough before breakfast and let it rest while I eat.
3. Knead dough, let it rise.
4. Shape, pan and let it rise again.
5. Bake, cool and store.
I just do it on a day when the kids and I will be home and the bread is ready after lunch. I do go through jags where I don't want to even think about cooking or baking and it's no big deal. For now this works for us.
Tomorrow is the final installment and what I call "the baker's bonus" - Cinnamon Rolls
Bread Baking Day Part 1
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