正文
Potato Rosemary Bread
from The Bread Baker's Apprentice by Peter Reinhart
Days to make: 2
Day 1: 2 1/2 to 4 hours biga.
Day 2: 1 hour to de-chill biga; 12 minutes mixing; 4 hours fermentation, shaping and proofing; 20 to 45 minutes baking.
For the biga:1 1/4 cups unbleached bread flour
1/4 teaspoon instant yeast
1/3 to 1/2 a cup of water at room temperature
**I cut this in half since it makes about 18 oz, and you only need 7 for the recipe.
For the bread:
1 1/4 cups (7 oz) Biga
3 cups plus 2 tablespoons (14 oz) unbleached high-gluten or bread flour
1 1/2 teaspoons (.38 oz) salt
1/4 teaspoon (.03 oz) black pepper, coarsely ground (optional)
1 1/4 teaspoons (.14 oz) Instant yeast
1 cup (6 oz) mashed potatoes
1 tablespoon (.5 oz) olive oil
2 tablespoons (.25 oz) coarsely chopped fresh rosemary
3/4 cup plus 2 tablespoons to 1 cup (7 to 8 oz) water, at room temperature (or warm if the potatoes are cold)
4 tablespoons (1 oz) coarsely chopped roasted garlic
Semolina flour or cornmeal for dusting
Olive oil for brushing on top
Biga
1. Stir together the flour and yeast in a 4-quart bowl (or the bowl of an electric mixer). Add the water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment). Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff. (It′s better to err on the sticky side, as you can adjust easier during kneading.)
2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky. The internal temperature should be 77° to 81°F.
3. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 2 to 4 hours, or until it nearly doubles in size.
4. Remove the dough from the bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.
Dough
1. Remove the biga from the refrigerator 1 hour before you plan to make the bread. Cut it in about 10 small pieces with a pastry scraper or serrated knife. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.
2. Stir together the four, salt, black pepper, and yeast into a 4-quart mixing bowl (or the bowl of an electric mixer). Add the biga pieces, mashed potatoes, oil, rosemary and 3/4 cup plus 2 tablespoons water. Stir with a large spoon (or mix on low speed with the paddle attachment) for 1 minute, or until the ingredients form a ball. Add more water, if neccesary, or more flour, if the dough is too sticky.
3. Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium speed with the dough hook). Knead for about 10 minutes (or 6 minutes by machine), adding more flour if needed, until the dough is soft and supple, tacky but not sticky. It should register 77° to 81°F. Flatten the dough and spread the roasted garlic over the top. Gather the dough into a ball and knead it by hand for 1 minute (you will probably have to dust it with flour first to absorb the moisture from the garlic). Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
4. Ferment at room temperature for about 2 hours, or until the dough doubles in size.
5. Remove the dough from the bowl and divide it into 2 equal pieces. Shape each of the pieces into a boule. Line a sheet pan with baking parchment and dust lightly with semolina flour or cornmeal. Place the dough on the parchment, separating the pieces so that they will not touch, even after they rise. Mist the dough with spray oil and cover loosely with plastic wrap.
6. Proof at room temperature for about 2 hours or until the dough doubles in size.
7. Preheat the oven to 400°F with the oven rack on the middle shelf. Remove the plastic from the dough and lightly brush the bread with olive oil. You don′t need to score this bread, but you can if you prefer.
8. Place the pan in the oven. Bake for 20 minutes, then rotate the pan 180 degrees for even baking. The loaves will take 35 to 45 minutes total to bake. The loaves will be a rich golden brown all around, and the internal temperature should register at least 195°F and make a hollow sound when thumped at the bottom. If the loaves are fully colored but seem too soft, turn off the oven and let them bake for an additional 5 to 10 minutes to firm up.
9. Remove the finished loaves from the oven and cool on a rack for at least 1 hour before serving.
Roasted Garlic Recipe
1 Preheat the oven to 400°F.
2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
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Peter Reinhart 的方子, 做法也很簡單, 我有點改動了, 把材料扔攪麵機裏, 就一直攪到起膜, 取出, 麵團抹點油, 放進一個盆裏, 蓋好發麵約2小時, 整型, 放發麵籃子裏, 再發1.5小時, 變兩倍, 放在墊了烤紙的pizza peel 上, 刷點油(我這個刷了蛋液), 畫刀痕, 一起推到預熱400F的烤箱裏, 我用了石板, 烤35-45 分鍾, 內部溫度到195F,就好了.
Biga:
我用sourdough starter來替它,也就是一種老麵
you can make Biga:
2 1/2 cup bread flour
1/2 tsp instand yeast
3/4 cup water
mix them together and keep the dough in room temp for 2-4 hours, degas the dough, keep this dough wrapped in refrigerator overnight, or up to 3-days.
If you use the starter, you may need to hold back the water, so run your mixer while adding the water slowly.
from The Bread Baker's Apprentice by Peter Reinhart
Days to make: 2
Day 1: 2 1/2 to 4 hours biga.
Day 2: 1 hour to de-chill biga; 12 minutes mixing; 4 hours fermentation, shaping and proofing; 20 to 45 minutes baking.
For the biga:1 1/4 cups unbleached bread flour
1/4 teaspoon instant yeast
1/3 to 1/2 a cup of water at room temperature
**I cut this in half since it makes about 18 oz, and you only need 7 for the recipe.
For the bread:
1 1/4 cups (7 oz) Biga
3 cups plus 2 tablespoons (14 oz) unbleached high-gluten or bread flour
1 1/2 teaspoons (.38 oz) salt
1/4 teaspoon (.03 oz) black pepper, coarsely ground (optional)
1 1/4 teaspoons (.14 oz) Instant yeast
1 cup (6 oz) mashed potatoes
1 tablespoon (.5 oz) olive oil
2 tablespoons (.25 oz) coarsely chopped fresh rosemary
3/4 cup plus 2 tablespoons to 1 cup (7 to 8 oz) water, at room temperature (or warm if the potatoes are cold)
4 tablespoons (1 oz) coarsely chopped roasted garlic
Semolina flour or cornmeal for dusting
Olive oil for brushing on top
Biga
1. Stir together the flour and yeast in a 4-quart bowl (or the bowl of an electric mixer). Add the water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment). Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff. (It′s better to err on the sticky side, as you can adjust easier during kneading.)
2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky. The internal temperature should be 77° to 81°F.
3. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 2 to 4 hours, or until it nearly doubles in size.
4. Remove the dough from the bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.
Dough
1. Remove the biga from the refrigerator 1 hour before you plan to make the bread. Cut it in about 10 small pieces with a pastry scraper or serrated knife. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.
2. Stir together the four, salt, black pepper, and yeast into a 4-quart mixing bowl (or the bowl of an electric mixer). Add the biga pieces, mashed potatoes, oil, rosemary and 3/4 cup plus 2 tablespoons water. Stir with a large spoon (or mix on low speed with the paddle attachment) for 1 minute, or until the ingredients form a ball. Add more water, if neccesary, or more flour, if the dough is too sticky.
3. Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium speed with the dough hook). Knead for about 10 minutes (or 6 minutes by machine), adding more flour if needed, until the dough is soft and supple, tacky but not sticky. It should register 77° to 81°F. Flatten the dough and spread the roasted garlic over the top. Gather the dough into a ball and knead it by hand for 1 minute (you will probably have to dust it with flour first to absorb the moisture from the garlic). Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
4. Ferment at room temperature for about 2 hours, or until the dough doubles in size.
5. Remove the dough from the bowl and divide it into 2 equal pieces. Shape each of the pieces into a boule. Line a sheet pan with baking parchment and dust lightly with semolina flour or cornmeal. Place the dough on the parchment, separating the pieces so that they will not touch, even after they rise. Mist the dough with spray oil and cover loosely with plastic wrap.
6. Proof at room temperature for about 2 hours or until the dough doubles in size.
7. Preheat the oven to 400°F with the oven rack on the middle shelf. Remove the plastic from the dough and lightly brush the bread with olive oil. You don′t need to score this bread, but you can if you prefer.
8. Place the pan in the oven. Bake for 20 minutes, then rotate the pan 180 degrees for even baking. The loaves will take 35 to 45 minutes total to bake. The loaves will be a rich golden brown all around, and the internal temperature should register at least 195°F and make a hollow sound when thumped at the bottom. If the loaves are fully colored but seem too soft, turn off the oven and let them bake for an additional 5 to 10 minutes to firm up.
9. Remove the finished loaves from the oven and cool on a rack for at least 1 hour before serving.
Roasted Garlic Recipe
1 Preheat the oven to 400°F.
2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
--------------------------------------------------------------
Peter Reinhart 的方子, 做法也很簡單, 我有點改動了, 把材料扔攪麵機裏, 就一直攪到起膜, 取出, 麵團抹點油, 放進一個盆裏, 蓋好發麵約2小時, 整型, 放發麵籃子裏, 再發1.5小時, 變兩倍, 放在墊了烤紙的pizza peel 上, 刷點油(我這個刷了蛋液), 畫刀痕, 一起推到預熱400F的烤箱裏, 我用了石板, 烤35-45 分鍾, 內部溫度到195F,就好了.
Biga:
我用sourdough starter來替它,也就是一種老麵
you can make Biga:
2 1/2 cup bread flour
1/2 tsp instand yeast
3/4 cup water
mix them together and keep the dough in room temp for 2-4 hours, degas the dough, keep this dough wrapped in refrigerator overnight, or up to 3-days.
If you use the starter, you may need to hold back the water, so run your mixer while adding the water slowly.
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