I mentioned earlier that one of my neighbours has left me 4 pots of yard plants a couple of days ago, after an initial talk with her late May.
I saw her today and told her that I was baking a loaf of bread for her 🙂 I just left the loaf in her mail box. Hope she will enjoy.
This is another trial for a dough which is left at the fridge over night. I wish I could see the inside of the loaf I baked today so that I would know how the crumb was. But my overall impression is that it makes great bread with lots of rise and smell, even though the amount of yeast in the recipe is less than usual 🙂 I think this kind of dough also helps me with my busy schedule. So it is my favorite so far 🙂
*While in the fridge, I stretched and folded it a few times only out of curiosity – I do not think it is required.
**I think the dough would take another 1/2 cup of flour – well, next time 🙂
Recipe (1 dessert spoon = 0.8 table spoon)
1. Add 1 cup of warm water and 1 dessert spoon of sugar together, mix well. Add 1/3 dessert spoon of dry yeast. Cover and rest for 15 min.
The yeast was crazy good with a nice foam on top. I think the temperature of the water was just right 🙂
2. Add 2.5 cups of all purpose flour to yeast and mix well with a spoon. My dough was sticky but not “batter-like” like last time. Cover the container and rest the dough at room temperature for 25 min.
3. Stretch and fold 6-8 times and place into a clean bowl covered with 1.5 table spoon of vegetable oil. Turn the dough upside down to make sure it gets oil all over.
4. After 60 min, there was a noticeable rise in the dough and there were bubbles 🙂 Stretch and fold a couple of times. The dough is elastic, and not stiff and not like batter, either. That is pretty good 🙂
5. After another hour of resting in the fridge, the dough has kept its shape, is strong and very elastic, not batter-like at all, and there are some bubbles in it.
Stretching and folding was easy – basically held a corner of the dough and let it hang for a second or two, and repeated this 5-6 corners each side of the dough.
Dough is 100% coherent (i.e. did not break or left pieces around the container).
Because of the oil, it is shinny and I kind of believe that oil helps keep inside humid but may also make it have some kind of stiffness/strength, which is not necessarily bad. I also think that oil helps with the crust somehow.. Gut feeling
6. after the 4th hour at the fridge, dough did rise just a little bit but feels soft and fluffy 🙂 It was exciting 🙂 Stretch and fold was very easy and this time the dough stretched quite a bit. There is a noticeable softness in the dough and 4-5 large bubbles were visible. Happy 🙂 I did not necessarily formed a nice looking ball this time; hope that will be okay 🙂
7. After 18 hours of fridge rest (in the morning), dough has risen and looks fluffy. No stretch and fold this time – I gotta catch the bus 🙂
8. After 21 hours of fridge rest, it looks good.. I added 1 1/3 dessert spoon of salt, stretched and folded and also worked with my hands to have salt integrated. Left at room temperature for 2 hours covered.
9. At the end of the room temperature rest, dough looked fluffy and gas bubbles were detectable. It was a little bit sticky, but on a floured surface I did 4-5 stretch and fold and tried to form surface tension. The surface of the loaf does not look uniform but that should be okay. Bench rest for 10 min covered with a cling film.
10. I am finally at the proofing stage. I placed the loaf in an oven dish covered in a little amount of vegetable oil, covered with a pot lid, placed in a large shopping bag, and proved for 1 hour at an oven warmed to 100 F. I also left the oven lights on – it increases the temperature to around 123 F. that seems to work for me.
11. At the end of proofing, dough looks good and risen. Looks a little bit too juicy :))) Next time I can increase the amount of flour.
I applied whole egg wash carefully and sprinkled the top with sesame seeds and scored. Baking at oven at 375 F (turned on the oven and put the dough in immediately – not pre-heated oven) with 2 cups of hot water in the lower shelf. At 45 min, I sprinkled the surface of the bread with a generous amount of water. Total time in the oven: 1 hour 30 min
12. After I took it out, I applied solid butter on the crust, let rest for 10 min, and then took it out to my neighbours! (she was not there, but at least I tried 🙂 – hope she will remember our conversation earlier this noon and will not be surprised to find the bread in her mail box 🙂
the crust formed really well. I would love to see the crumb, but I could not cut the loaf. I guess my neighbour will have a better idea about it.