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..
http://www.youtube.com/watch?v=m6czmpkt6tE
For your biga starter you will be using:
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..
http://www.youtube.com/watch?v=m6czmpkt6tE
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.
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,
~Tammie
The Unusual Farm Chick
5 comments:
I always wondered about the misting! Thanks for the tip on the light bulb... :)
LOL.Your welcome. The light bulb incident happened with a new stove at our old house. Our new oven seems to have a protective cover, but I try not to get near it.
The loaves in my video did not come out as they noramlly do but that would be from the mist getting on the loaves. They are mormally much more crusty crunchy looking. I tried to hurry in the video with the misting due to time worries. Nothing more then 8 minutes on you tube, so I try to keep it in mind while doing the videos.
You did a fantastic job! I believe that's the best demonstration I've ever seen! Thank you!
I don't make bread often and when I do it does seem to be a bit dry. I think I'm dusting on too much flour during the kneading process, and I've never misted water into the oven before either, so that was a nice tip. I do like crusty bread. I'll try this and let you know how I do.
v.
Thank you antvee. When I began making bread, I had no one to show me those "little things" that matter in producing a good loaf. My aim was to break it down and show textures, tips & tricks for success at any level of experience.
I am so happy you enjoyed it.
I still have some audio burps that I can not seem to eliminate during the editing process but do the best I can with the simple set up I have.
She has requested more recipes, such as my chicken & dumplings, so there will be a few more of these videos through the Fall/winter centered in the kitchen as well as my wood workshop. I guess many of us who have been cooking or doing things like these forget that there are so many who have never been taught or are intimidated away from doing them. I want to encourage more people to forget any prior mishaps & keep trying with some encouragement & visual help. I just learned how easy it is to do dowel joints & now am at that kicking myself stage on how easy it is & seem to have wasted so many years of projects I could have already done, IF I would hav had someone show me just how easy it really is.
Thank you for stopping in. I hope you will come back and visit again.
Sweetest dreams~Tammie
I can't seem to watch the 3rd video. It is not playing.
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