Saturday, November 6, 2010

Debunking Artisan Breads part 3/3 video

You will need to watch video 1 & 2 for the beginning of the artisan bread series. Below this final video, you will find your ingredient list to go with the videos. In video one I show you how to make the Biga starter which gives Artisan breads such a wonderful taste.

In video 2 I show you how to begin your dough with the biga starter added in.

And now for the final segment of the series, I show you how to form your dough, how to give a gourmet touch with the slicing of the raw dough, how to bake your loaves & the misting technique for that wonderful exterior crusty loaf look & airy interior texture..

For your biga starter you will be using:
2 cups water at room temperature
1 1/2 teaspoons active dried yeast
2 1/2 cups unbleached all purpose flour
Remember to let your biga sit at room temperature for 2 hours, then in the fridge for at least 6 hours before using.

For your bread dough, you will need:

6 ounces in weight or 3/4 to 1 full (solids) measuring cup of your Biga starter.
1/2 teaspoon active dried yeast
1 1/2 cups water at room temperature
3 1/2 cups unbleached all purpose flour
2 teaspoons sea or kosher salt

Oven preheated to 400 degrees.
(just an FYI ~ preheated means you will turn your oven on to the temperature you will be baking at, it will take a few minutes for your oven to heat up to this temperature. Once it is AT the temperature you need, it is now considered preheated).

You will bake the bread at the 400 degree temperature.

Try not to mist your bread with the water spray bottle. This can result in a much less crunchy crust. It will not ruin the bread, you will just not have the style of crust you see in most Artisan bakery breads. Only the Oven bottom, sides and inside of the door should be misted a few squirts each. If you hear a "pop", (as long as it was not your light bulb :), it is the heated up oven reacting to the cooler temperatures of the water mist. Not a big deal but it can happen. So don't be scared. I am not responsible for any mishaps, but of course fully to blame for your success.

If you have any questions, do not fear asking. If you do not wish for anyone to see your question via here, just send an email. I'll get back to you ASAP. I have a project in the wood shop waiting for me and that table is not going to build itself.

Sweet dreams,
The Unusual Farm Chick


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