How To make Classic Country Style Hearth Loaf Part 1
4 oz Water
1/2 ts Dry yeast
3/4 c Flour
20 oz Water
1/2 ts Yeast
6 1/4 c Flour
1 tb Sea salt
Make the Poolish: Mix 4 oz water and 1/2 teaspoon yeast in a medium bowl. Let stand for 1 minute, then stir with a wooden spoon to dissolve yeast. Add the flour. Stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp towel or plastic wrap, and place in a moderately warm, draft-free place until mixture is bubbly and has increased in volume. The longer the poolish sits, the more time it has to become vigorous and permeated with the unmistakable aroma of wheaty fermentation. This will give your breads full body and a rich nutlike flavor. During a long fermentation, the poolish may rise and fall; as long as it's bubbling, don't be concerned about the volume. A delicious alternative to a poolish fermented at room temperature is an even slower, cooler fermentation for 12-15 hours in the refrigerator. The poolish will bring even greater flavor and moisture to your final dough, and its yeast cells, having been retarded by the cool temperature, will bring hungry vigor to the fermentation. Allow the cold poolish to come to room temperature before using, about 2 hours. Mix and knead the final dough: Measure out the remaining ingredients. Bring the bowl with the poolish to your work space. the poolish should be soupy, bubbly, and puffy and it should have a wheaty aroma. Scrape the poolish into a large 6-quart bowl. Add the water and yeast. Break up the poolish well with a wooden spoon and stir until it loosens and the mixture foams slightly. Add 1 cup (5 ounces) of the flour and stir until well combined. Add the
salt and only enough of the remaining flour to make a thick mass that is difficult to stir. Turn out ont a well-floured work surface. The dough will be quite sticky at first and difficult to work with. Dip your hands in flour to prevent them from sticking. Knead the dough by pushing it down and forward with the heel of one hand, then pulling back from the top and folding the dough over with the other. The dough may be very sticky at first, and it will help to push the dough forward with the heel fo one hand and fold it over using a dough blade. Gradually add the remaining flour as you work the dough and knead vigorously for 15-17 minutes. If the dough remains wet and sticky, it may be necessary to knead in additional flour. As the dough develops, it will become smooth, elastic, and strong. You will feel the gluten strengthening, making the dough more difficult to knead. Don't be afraid to really work the dough. Match your muscle with that of the gluten. Use your legs and knees to help you create a forward and back motion with the dough. As you work, adding more flour as you go, the dough will become smooth, satiny, slightly sticky. It is a common mistake to add too much flour to a dough, making it practically dry. Don't be afraid to end up with a slightly tacky dough. As long as the dough doesn't stick excessively to the work surface, it's not too wet. There are three good ways to tell if the dough is well kneaded: 1. Pull a little dough from the mass and let it go. If is springs back quickly, it's ready. 2. Press your finger into the dough and remove it. If the dough springs back, it's ready. 3. Shape the dough into a ball. If it holds its shape and does not sag, it's ready. Continued... From: Faylen Date: 05-01-96 (09:04) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.
How To make Classic Country Style Hearth Loaf Part 1's Videos
This Country Bread Recipe is For All of You Beginner Bakers Who Don’t Have A Sourdough Starter
This recipe makes an excellent country loaf with a soft crumb and a super crackly crispy curst. Using an overnight sponge really helps pack this loaf with flavour while minimising the commercial yeast flavour.
This video was born from the viewers of my sourdough bread video who asked how they can bake a decent loaf of bread without a sourdough starter. The sourdough starter is swapped out for a commercial yeast fermentation and the process is exactly the same (times may vary depending on temperature).
Check out our new Sourdough T-Shirts
Join the email community:
Recipe:
Check out the baking schedule and recipe below along with links to the equipment I use.
Catch me on Instagram to see my recipe testing for the videos I make for my channel. As ever, if you have a question, let me know in the comments or DM me on IG
Instagram:
Sourdough bread video:
Soft morning rolls:
My Baking Equipment:
Bench scraper / dough cutter:
UK store:
US store:
Bowl Scraper:
UK store:
US Store:
Dough scales:
UK store:
US store:
Precision scales (small quantities):
UK Store:
US Store:
As an Amazon Associate I earn from qualifying purchases.
_________________________________________________________________________
Village Bread Recipe ❤ She is baking Milk Breads in a Traditional Wood Fired Oven in my Village
Village Bread Recipe ❤ She is baking Milk Breads in a Traditional Wood Fired Oven in my Village
Scoring a batard - simple wheat stalk
Country Hearth Bread.mov
1 Minute TV Spot Country Hearth Bread
Making Dinner in 1796 |Fire Cooking Delicious Meat| ASMR Real Historic Recipes
Meat & potatoes, a pair that has been pleasing us for centuries. Did you know that potatoes are native to the Americas? Be sure to watch till the end to see an image of the original recipe, followed here, as it appeared in The Frugal Housewife (1796 edition). This book was originally published in London, however it was printed in the U.S. where it was a best seller.
All spices used were kindly donated by our local tea and spice shop, Quintessential Riverfront Teas & Spices. If you ever visit Ste. Genevieve Missouri please see our friend's store, which has been open since 1806.
Write me a letter? ^_^ Please include a return address so that I may write you back.
♡ Our mailing address ♡
Justine Dorn
311 St. Marys Rd.
Ste. Genevieve MO, 63670
♡ If you'd like to support the channel's future please consider sending us a small donation so that we may buy firewood. We're always in need of firewood & beesewax for candle making ♡. Thank you!