Anadama bread
from Peter Reinhart's "The bread baker's apprentice"
(Makes 2 loaves)
Soker
Coarmeal: 150g
Watter : 150g
The day before making the bread, make the soaker by mixing the cornmeal and water in a small bowl. Cover with plastic and let sit overnight at room temperature.
The next day, make the dough. Fermentation 1.5 hrs or until doubled in size.
Bake @350F 2o min, rotate and bake 20 more min.
(Makes 2 loaves)
Soker
Coarmeal: 150g
Watter : 150g
Dough(includes soaker)
2 loaves, g
|
Baker’s %
| |
Unbleached wheat flour
|
475
|
100%
|
Water
|
380 (230 + 150)
|
80%
|
Cornmeal (in soaker)
|
150
|
31%
|
Yeast
|
6
|
1.3%
|
Salt
|
8
|
1.7%
|
Butter
|
28
|
6%
|
Molasses
|
114
|
24%
|
Total
|
1161
|
244%
|
The day before making the bread, make the soaker by mixing the cornmeal and water in a small bowl. Cover with plastic and let sit overnight at room temperature.
The next day, make the dough. Fermentation 1.5 hrs or until doubled in size.
Bake @350F 2o min, rotate and bake 20 more min.
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