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As I mentioned in the Peasant food thread, I have a lot of cook books.
We make bread one or two times a week.
Today, I am making what is basically French bread. You need to make a pre-ferment, or dough you let sit overnight in the fridge or for a day or 2. It develops more character, and it can and will still rise even in the fridge. I would not recommend more than 3 days, gets a really strong alcohol flavor to it.
Then bake.
While I have a few books on bread making, I find The Bread Baker’s Apprentice to be my go to.Oh, pizza dough. Instead of water, try using whole milk. I find it gives a more tender crust. Even better if you like thin crust pizza!
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AnonymousCrow Bar-I love baking bread and your recipe sounds like something I need to try.
I enjoy making Bannock. It’s simple, fast, and extra delicious slathered with butter and honey 🙂 You can make a killer pizza crust with it, too.
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Bread turned out fantastic!
@Deborah R. ya have a link or can provide a recipe for Bannock?
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Interesting observation: It has been about a week since I made bread. It has not gone moldy.
When my wife makes her white bread, it will go moldy in about 4-5 days.Wonder if the pre-ferment has anything to do with it.
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I’m feeling let down that @Crow Bar did not share his yummy sounding bread recipe.
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AnonymousI will be making more bread now that it is cooling down in my house. One recipe I use all the time is https://www.tasteofhome.com/recipes/40-minute-hamburger-buns/ . Instead of making them for hamburger buns I make them a bit small for regular rolls.
I have a bread maker that came with a lot of recipes that I use.
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@daisy,
My bust!Ok, here it is:
My pre-ferment is leftover dough from when I make pizza.
To make that, dry active yeast (1packet), some salt (I just eyeball it), bread flour, and about 16oz of whole milk.Yep, you read right. Whole milk. It makes for a more tender pizza crust.
Mix the ingredients till a smooth ball forms.
Put the dough in a bowl that has been coated in olive oil. Cover with a lint free towel and place in a warm draft free area.
In the winter, I have to put it in the oven that has been on Keep Warm for about 10 minutes.Depending on how warm it is, the dough will rise. Punch it down and allow to rise again. Punch down again.
On a well floured clean surface, roll out the dough and kneed into a well formed ball. You should be able to put your finger a inch into it and it will bounce back.
Let it rest for 10 minutes.Cut off how much you need for the pizza crust.
Put the rest into a container and put it in the fridge.
Some say for over night. I have found a few days it will develop a more complex flavor. Think, good crusty French bread.Pull it out of the fridge a few hours before you plan on making bread. Allow to come up to room temp.
Take your regular white bread recipe, and adjust for the amount of pre-ferment you have on hand as it will make up for some of the dough. I go for about a 50/50 mix of dough to pre-ferment.
As you mix the bread dough, add pieces of the pre-ferment to mix well. Note: The pre-ferment has developed some degree of alcohol. That is normal. It will even have an alcoholic smell to it. And, it should tear away easily.
Once all the ingredients have mixed well, proceed as your regular bread recipe says.
Post here your results!
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Anonymous@Crow Bar-here’s the recipe I use to make Bannock. Sorry I am so late posting this:
1 cup all purpose flour
1/4 teaspoon of salt
1 teaspoon double-acting baking powder
2 tablespoons powdered skim milk
Mix the above ingredients well then add enough cold water to make a soft dough. Mold this rapidly into a cake about 1 inch thick and lay it in a greased pan that is preheated on top of the stove or over a fire. When a crust forms on the bottom, flip it over and continue cooking until it’s golden brown and makes a hollow sound when you tap the top of the loaf. Yield: 1 serving
This can be mixed in advanced and will keep 6 weeks or more if kept covered, sealed, dry and cool.
Bannock is a simple bread of Scottish origin and has been the bread of wilderness travelers for centuries.
Enjoy!
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