mariadnoca
Moderator
Given I only have access to a food processor while visiting family...and I'm not kneading by hand again anytime soon for the sourdough, I found this recipe online and made it to go with a pot of soup tonight. It came out quite good, even without having time to retard. A very nice white bread! I shaped it into a boule and baked on a cookie sheet. I covered the loaf with a warm wet roasting pan for the first 15 minutes and got great oven spring. I'd post a photo, but it's all gone! This one is a keeper.
The link is to a pdf that includes recipe with conversions to cups/lbs and several timing options depending on how quickly you need bread on the table.
The image link is to a video of how to make this.
Recipe Charles Van Over’s “Best Bread Ever”
bread flour: 500 g | salt: 2 t | instant yeast: 1 t | water: 350 ml
Put flour, salt, yeast in processor bowl with the metal blade installed; take the temperature of the flour, subtract this number from 130° and adjust water temperature to result in 130° total.*
Turn on food processor. Drizzle in water slowly; when a ball, process 45 seconds.
Dough should be 75 – 80° — process 5 seconds more to raise temperature, if needed.
Ferment 1 1/2 – 2 hours in a gallon food bag at room temperature, then retard in fridge overnight, or up to 4 days.
2 – 3 hours before baking remove the dough from fridge and make loaf. Proof at room temperature 2 hours (or long enough to raise dough temperature to 60 – 62°). Don’t worry if dough doesn’t rise much.
Preheat oven with baking stone to 475° for 30 minutes.
Slash the loaf and then bake at 475° for 15 minutes, reduce to 425° to finish, with steam every 5 minutes 3 times. If baking more than one loaf, rotate loaves 180° after 15 minutes. Bread is ready when the interior is between 205° – 210°. Cool on wire rack.
* This is the official Van Over formula. I used to follow it scrupulously. But I use flour stored in the basement at about 60° and water that is at room temperature. This roughs out to 130° and I now haven’t measured flour, water, or dough temperature in years. But temperatures matter. The dough rises in temperature from the kneading which results in a dough temperature that sets up the yeast to handle the fermenting and retarding well. If the dough is too cool or warm at the beginning, you won’t get consistent results.
http://ovenstone.files.wordpress.com/2007/04/bread12.pdf
The link is to a pdf that includes recipe with conversions to cups/lbs and several timing options depending on how quickly you need bread on the table.
The image link is to a video of how to make this.
Recipe Charles Van Over’s “Best Bread Ever”
bread flour: 500 g | salt: 2 t | instant yeast: 1 t | water: 350 ml
Put flour, salt, yeast in processor bowl with the metal blade installed; take the temperature of the flour, subtract this number from 130° and adjust water temperature to result in 130° total.*
Turn on food processor. Drizzle in water slowly; when a ball, process 45 seconds.
Dough should be 75 – 80° — process 5 seconds more to raise temperature, if needed.
Ferment 1 1/2 – 2 hours in a gallon food bag at room temperature, then retard in fridge overnight, or up to 4 days.
2 – 3 hours before baking remove the dough from fridge and make loaf. Proof at room temperature 2 hours (or long enough to raise dough temperature to 60 – 62°). Don’t worry if dough doesn’t rise much.
Preheat oven with baking stone to 475° for 30 minutes.
Slash the loaf and then bake at 475° for 15 minutes, reduce to 425° to finish, with steam every 5 minutes 3 times. If baking more than one loaf, rotate loaves 180° after 15 minutes. Bread is ready when the interior is between 205° – 210°. Cool on wire rack.
* This is the official Van Over formula. I used to follow it scrupulously. But I use flour stored in the basement at about 60° and water that is at room temperature. This roughs out to 130° and I now haven’t measured flour, water, or dough temperature in years. But temperatures matter. The dough rises in temperature from the kneading which results in a dough temperature that sets up the yeast to handle the fermenting and retarding well. If the dough is too cool or warm at the beginning, you won’t get consistent results.
http://ovenstone.files.wordpress.com/2007/04/bread12.pdf