MY NEXT LEVEL WHITE BREAD (using volumes)

• porzioni: 2 loaves

Ingredienti

White Bread Flour (preferred, but All-Purpose Flour can be used) 8 ⅓ Cup

Water 2 ¾ Cup

Salt 1 Tbsp

Instant Dry Yeast. 1 Packet

Diastatic Malt Powder 2 tsp.

Istruzioni

TANGZHONG: (Using the tangzhong method is optional. If you decide not to use it, just use all of the flour and water in the BREAD step.

Boil 1 ⅔ Cup of water and add to 1 ⅔ Cup of flour (either bread flour or all-purpose flour).

Mix rapidly and completely with spatula until all the flour is wet, cover tightly with plastic wrap and cool to room temperature. The flour will become opaque, quite different in appearance than just mixing flour and room temperature or cold water.

Refrigerate overnight.

POOLISH: This adds flavor to the bread but again is optional. If you decide not to use it, just use all of the flour and water in the BREAD step.

Add 2 Cups of flour to 1 Cup of Water, the yeast, and the diastatic malt powder (if used).

Mix well, cover and refrigerate overnight.

BREAD:

Combine the tangzhong (if used), the poolish (if used), and the remainder of the flour (6 ⅔ Cup), and the salt.

(If the tangzhong step or the poolish step is not used, just mix all of the flour, the water, the salt, the diastatic malt powder, and the yeast.)

Mix on low speed for 3-4 minutes to incorporate flour.

Then Mix on medium speed for 12-15 minutes. Dough should pull away from sides of bowl.

Transfer the dough to a greased bowl.

Work around the dough grabbing a handful, stretching it out and folding it back over the dough making a ball. Around 8 folds should be enough (typically, I do this pinch and fold method about two times around the dough - if this is unclear, please call, text, or email and I will do a better job of explaining what is being done).. Cover the bowl tightly, and place in a warm location for 2-3 hours until doubled in volume.

After the dough has doubled, repeat the stretches and folds times 6 this time. Cover the bowl, return to the warm location and allow to rise for anther 2 hours until doubled again.

Dump the dough onto a floured surface and divide it into two at this point.

Lightly de-gas the dough with your fingertips and stretch the dough into a rough rectangle approximately the length of the loaf pan. Tightly roll the dough towards you from the long side. If the dough "fights you". during this step, after you've flattened the dough, walk away for 10-15 minutes to "rest" the dough. When you return, the dough should be more agreeable.

Seal the edge of the dough and the ends. Place the dough into a lightly greased loaf pan, seam side down.

Place the pan and dough in a warm location and cover loosely with a towel. Let the dough proof for 2 hours until the dough fills the pan and rises above the top of the pan.

Preheat the oven to 460°F. I usually just put a small cast iron skillet on the bottom shelf and when it's hot, I throw a large handful of ice cubes in it to generate steam. This will generate steam in the oven which helps the loaf rise more fully (called oven spring). Place the other shelf in the middle level of the oven. I add the ice cubes when I'm ready to put the bread in the oven. BE CAREFUL when you open the oven door after you've put the ice cubes in and they've turned to steam. Steam will pour out of the oven as you open the door!

When the dough has risen slightly above the rim of the loaf pans, Slash the top of each loaf from end to end with a sharp or serrated knife. Place the loaves on the shelf in the middle of the oven. Bake at 460°F for 10 minutes. Then reduce oven to 350°F for an additional 10 minutes, then remove the loaves from the pan and place directly on a cookie sheet or similar pan for 10 minutes or until done. I place the cookie sheet or pan in the oven on a lower shelf at the same time as I preheat the oven.

The bread should sound hollow when thumped on the bottom of the loaf. Trust me, you'll know it when you hear it.

Note

This reads as being WAY more complicated than it actually is! No matter what or how you do the folding, etc., it's bread! People have been baking bread for thousands of years, and I'm sure your loaves will turn out just fine. Every bake is a learning experience. I'm a much better baker now than when I started. And in my experience, people are so impressed that you've baked. your own bread that they are happy to forgive any "flaws" in the loaf.

DO NOT HESITATE TO CONTACE ME FOR CLARIFICATION ON ANY OF THESE STEPS!!!

Link on Amazon for the Diastatic Malt Powder used in the recipe if desired. It's entirely optional, but it helps make the loaf and the crust better. https://www.amazon.com/dp/B0CBW3D9T7?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1

I love these KitchenAid loaf pans I got on Amazon. The little handles on the ends make moving hot loaves of bread/pan much easier! https://www.amazon.com/dp/B0CJP39XBY?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1