On Sun, 18 Nov 2007 12:29:41 -0800, "Cshenk" <[email hidden]>
Quoted message said:
"JoeSpareBedroom" wrote
Quoted message said:"Cshenk" wrote
Quoted message said:Quoted message said:>>> I was annoyed so I used 2 packets of yeast :-) Also I turned my oven
>>> on
(grin). Won't fix it. The yeast has to be in proportion to the salt and
sugar.
I agree with your other comments, but how do you explain recipes that use
no salt or sugar, and work beautifully?
Well Joe, you are one up on me there! I am not aware of any yeast breads
that work that way. Baking soda ones maybe but not yeast ones.
Got a sample perchance? I'd like to see what one like that would look like.
Go here:
http://www.theartisan.net/bredfrm.htm
....and look up Pane Toscano Recipe #1.
Although it is quite common and most usual for me to include salt in
my breads, there is a traditional Tuscan bread that does not.
Here is the recipe from The Artisan, a fine, fine source for bread
Italian bread recipes. I'll pick up again in my own discourse at the
end of the recipe
**************
Pane Toscano - First Recipe
(Tuscan Bread)
Translated and adapted from Pane e Roba Dolce by the Sorelli Simili.
According to the Similli sisters, this bread can be made from the
poorest of ingredients, and does not even need salt. Note that it is
important to mix and knead this dough as little as possible, or risk
forming too strong a gluten which will, in turn, work against the
taste and aroma of the bread.
Ingredients - Starter - Stage I
3/4 Tsp. Yeast - active dry or 3/10th of a small cake yeast (5
g)
3/4 Cup Water - (180 ml)
2 1/4 Cups Flour - unbleached-all purpose (300 g)
Dissolve the yeast in 3/4 cup water and allow it to stand for
approximately 5-10 minutes. Add the unbleached all-purpose flour (2
1/4 cups), and mix until the ingredients are amalgamated, being
careful not to over mix. Cover the leaven and allow it to remain at
room temperature for 20-24 hours.
Ingredients - Starter - Stage II
3/8 Cup Water (50 ml)
All Starter From Above
3/4 Cup Flour - all purpose unbleached (100 g)
Loosen the starter from above by adding 3/8 cup water and mixing it
gently. Add the unbleached all-purpose flour (3/4 cup), and continue
to mix until the ingredients are amalgamated, being careful not to
over mix. Cover the starter and allow it to remain at room
temperature for 20-24 hours.
Dough:
1/4 Tsp. Yeast - active dry or 1/10th of a small cake yeast (2
g)
3/4 Cup Water - warm (180 ml)
All Starter From above
1 3/4 Cups + 2 Tbl. Flour - unbleached-all purpose (250 g)
Procedure
Dissolve the yeast in 3/4 cup water and allow it to stand for
approximately 5-10 minutes. Add the starter from above and loosen it
by gently mixing the ingredients until they are amalgamated. The
mixture will have the consistency of porridge. Add the unbleached
all-purpose flour (1 3/4 cups plus 2 tablespoons), and gently knead
until a smooth dough is obtained.
Dust a linen or cotton towel with flour. Transfer the dough to a
lightly floured work surface. Gently flatten the dough into a large
circle. Using your thumbs as a guide, lift the dough from the top and
carefully roll it toward you into a fat cylinder. Place the dough
seam side down on the floured towel. Dust the top of the dough with
flour and wrap the towel around the dough as if you were wrapping a
package.>Allow the dough to rise for at least 1 1/2 hours. The dough
is ready to be baked when the surface is covered with cracks and gaps.
As the dough is rising, place a baking stone in the oven and set the
temperature to 425 F. Allow the oven to heat for 30 minutes.
Unwrap the towel. Place your hand and forearm beside the dough
lengthwise. Use the towel to turn the dough onto your hand and
forearm. Ease the dough back onto a lightly floured sheet of parchment
paper. Slide a baker’s peel beneath the parchment paper. Slide the
parchment paper from the peel onto the baking stone. Bake at 425 F
for 10 minutes. Lower the temperature to 350 F for an additional 30-40
minutes.
Remove the bread from the oven and allow it to cool on a rack.
********************************
Read up on the tradition here:
http://query.nytimes.com/gst/fullpage.html?sec=travel&res=9B0CE2DF143BF934A25753C1A964948260
It is very, very rare for me to use any sort of sugar or sweetening
agent in the breads I make. Most consist of flours/grains, water and
salt. I do not usually even use commercial yeast, as I prefer
sourdough starter.
Boron
