New Oven Bread

What would you do if baking is the thing you do most in the kitchen then your oven stops working? I tell you what I would do, I would freak out. At least I did for the first day or two. Then I resorted to doing what I could and began making bread on my grill. I was baking enriched sandwich breads and sourdough loaves and finally got a pretty good idea of how to bake and get a good result.

Well, we finally got a new oven and I had so many ideas of something I wanted to try as an inauguration bake that I didn’t bake anything for two days! I was thinking of cakes, cookies, bread, just about anything but I had so many ideas it was overwhelming which got me nowhere. With enriched bread I use egg yolk and save the whites. I had saved enough that I thought about baking a daquoise but didn’t want to get that involved. So, I just reheated a few slices of bread in the oven and called it good for the day.

When the weekend came I was planning a sourdough loaf for a family dinner. That was my first bread in the new oven. It turned out nice too. There is the learning curve of having an oven that I have not used before but I was happy. And there were only two slices left so I think everyone else must have liked it too.

I will certainly tell you what I did to make this loaf although it just has a few different flour additions rather than a total change in technique.

Begin about 12 hours in advance mixing 1 ounce, or 1 large tablespoon, of sourdough starter with 5 ounces water and mix until the starter disperses in the water. Then add 5 ounces, about 1 cup, flour and mix. Cover with plastic and let rest for 12-18 hours.

Follow the rest of the instructions below with the additions of millet flour and whole wheat flour to give a nice flavor. You can also try proofing in the refrigerator for about 12 hours after you shape it and really kick up the flavor profile of this bread.

New Oven Bread
 
Ingredients
  • 11 ounces starter
  • 12 ounces (about 2½ cups) bread flour
  • .8 ounces (about ¼ cup) millet flour
  • 1 ounce (about ¼ cup) whole wheat flour
  • .32 ounces (about 1 teaspoon) salt
Instructions
Starter
  1. Mix 1 ounce (1 large tablespoon) culture with 5 ounces water until dispersed then mix in 5 ounces (about 1 cup) flour. Cover with plastic and let rest at room temperature for 12-18 hours.
Bread Dough
  1. In a stand mixer, or a large bowl if mixing by hand, combine 8 ounces warm water with the starter and mix.
  2. Next, add flours and salt and combine until dough starts to come together. Then cover with plastic and let rest for 1 hour 15 minutes. After the rest period stretch and fold then cover with plastic and let rest for another 1 hour 15 minutes.
  3. After the last rest period shape the dough into your desired shape and proof for 1½ hours at room temperature or in the refrigerator for 12 hours.
  4. Bake at 460 degrees 30-35 minutes.

 

 

YeastSpotting

 

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