Friday, October 28, 2016

Baking with Natural Yeast - BASIC BREAD




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CLICK  LINK  FOR VIDEO OF:  

Dough To Oven - Baking With Natural Yeast

https://www.youtube.com/watch?v=LJxJ32nZPZg&t=2s



RECIPE:
3  to  4 cups flour (each batch will vary)
1  teaspoon sea salt

2  Tablespoons - 1/4 cup honey
1/4 - 1/3  heaping cup natural yeast 
1  and 1/2 cups water


In a large GLASS or ceramic bowl combine flour and salt.  When combined, push flour out along the inside of the bowl to make a void in the middle.  In the void you’ve made, add all wet ingredients BEFORE mixing together.  Mix all ingredients until well combined.

Once all 5 ingredients are thoroughly combined, mixture should be slightly sticky in the middle, BUT mostly dry with no flour at the bottom of the bowl.  The edges of the dough should be dry, and the dough should be able to hold a roundish shape.  If mixture looks too wet or soupy and cannot hold a roundish shape, add a 1/4 cup flour until middle of dough is slightly sticky.  

Cover TIGHTLY with plastic wrap.  It has to be TIGHT like a drum… the best plastic wrap for this is a brand called “Stretch-Tight” in a bright yellow and blue box.   

*** FEED YOUR YEAST (SEE FEEDING INSTRUCTIONS) ***

Let rest on counter for 20-24 hours.  In warmer months or warmer homes it will be closer to 16-20 hours.  In colder months and homes it will hit the 24 hour mark.  Finding out how your yeast responds to your home will be a learning process as you get to know your yeast.  

You will know it is time to bake when the dough will be more than doubled, and be VERY bubbly throughout.



TO  BAKE:

Heat your oven to 400 degrees.

AT THE TIME OF BAKING ONLY:
1 - 1  1/2 Tablespoons grape-seed oil or your favorite olive oil 
(Try both. I prefer the grape-seed…)

Ready a Pampered Chef clay bar pan (preferably), or a metal cookie sheet lined with parchment paper, by pouring into the center of your bar pan or baking sheet about 1 - 1 1/2 Tablespoons grape seed oil or your favorite olive oil.  (Cookie sheet should have a 1 inch edge - do NOT use anything flat.)  

Pull dough out of the bowl and onto your grape seed oil.  Fold and pinch dough into a ball, pulling dough through the grape seed oil as you form the shape.  Flip the pinched side onto the pan with the round top facing up.  Cut a deep # through the middle of your dough.  Let rest while your oven finishes heating to 400 degrees.  Bake for 26-28 minutes or until a dark golden brown.




TO  FEED  YOUR  YEAST:

Amount  To  Maintain:
Add into your natural yeast jar:  
DO NOT USE an air-tight lid 
1/4 cup (heaping) flour
1/4 cup water

Amount  To  ADD/MAKE  MORE:
Add into your natural yeast jar:  
DO NOT USE an air-tight lid 
1/2 - 1 cup (heaping) flour
1/2 - 1 cup water


Stir to combine and mix in air with a fork.  

Mixture should be thick like oatmeal.  

If runny, add more flour until thick like oatmeal.  

Replace your jar lid (DO NOT TIGHTEN ALL THE WAY, tighten your lid and then turn open an quarter turn) and refrigerate until next use.  


In  The  Fridge:

Find the warmest spot away from where the cold air comes in from the freezer.

Place a dishtowel under your jar to keep the glass jar OFF of a glass shelve.

Give your yeast a minimum of 48 hours before using again.  

DO NOT GO more than 4 days before using and/or feeding again.

In a large GLASS bowl combine flour and salt. 
(Have you noticed this isn't glass..  ???
You can use a glazed ceramic,
but it is a PAIN to get the plastic wrap
to stay TIGHT on these.
Lots of practice, wiping the outer part
of the bowl, a little cursing,
and you can get it tight enough.  
There.  You're warned.)
 
When combined, push flour out along the inside
of the bowl to make a void in the middle. 
In the void you’ve made, add all wet ingredients
BEFORE mixing together. 





Once all 5 ingredients are thoroughly combined,
mixture should be slightly sticky in the
middle of the dough when you are done, 
...BUT mostly dry
with no flour at the bottom of the bowl. 
The dry/slightly -sticky-in-the-middle dough
should be able to hold a roundish shape. 
If mixture looks too wet or too soupy and
it cannot hold a roundish shape,
ADD a 1/4 cup - 2 Tablespoons flour at a time
until middle of dough is ONLY slightly sticky.



Cover TIGHTLY with plastic wrap.



Tight.  Like a drum.
(But don't use it for a drum.) 



If you have glass refrigerator shelves, 
keep your glass jars off!
It will make the yeast way too cold and 
adversely affect how it grows...
Your yeast will NOT be happy.  
You want it happy.  

CLICK  LINK  FOR:      Mama Jo's Recipe Blog TABLE OF CONTENTS





CLICK  LINK  FOR:      Baking with Natural Yeast - Kolache BREAKFAST Loaf


CLICK  LINK  FOR:     Baking with Natural Yeast - PIZZA


CLICK  LINK  FOR:    Baking with Natural Yeast - Pitas



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