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Bread Recipe for Newbie - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Bread Recipe for Newbie

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  • Bread Recipe for Newbie

    Well, I feel as if I've perfected the pizza side. I now want to move onto trying some bread and am looking for a decent, and easy recipe for a beginner. Something by weight versus volume and that doesn't involve a multi day process. I'd appreciate someone sharing something I can try. I'm cooking in a primavera. Thanks!

  • #2
    Re: Bread Recipe for Newbie

    Originally posted by ronh View Post
    Well, I feel as if I've perfected the pizza side. I now want to move onto trying some bread and am looking for a decent, and easy recipe for a beginner. Something by weight versus volume and that doesn't involve a multi day process. I'd appreciate someone sharing something I can try. I'm cooking in a primavera. Thanks!
    If you can make pizza dough you can make bread, its the same recipe.
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

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    • #3
      Re: Bread Recipe for Newbie

      Check out the "Lessons" section on The Fresh Loaf website - it's a perfect introduction to bread making.

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      • #4
        Re: Bread Recipe for Newbie

        Originally posted by ronh View Post
        Well, I feel as if I've perfected the pizza side. I now want to move onto trying some bread and am looking for a decent, and easy recipe for a beginner. Something by weight versus volume and that doesn't involve a multi day process. I'd appreciate someone sharing something I can try. I'm cooking in a primavera. Thanks!
        Try using a poolish or biga starter, they are simple and just require an overnight or 10 - 12 hour start. They make great tasting bread and are little or no effort.

        THE POOLISH (STARTER) let sit in bowl covered with plastic for 10 - 12 hours room temp
        1 1/4 cups (5 1/4 oz.) All-Purpose Flour
        2/3 cup (5 1/4 oz.) cool (approximately 60F)
        water
        1/8 tsp. instant yeast or 1/8 tsp. active dry
        yeast dissolved in 1 tsp. water

        BAGUETTEDOUGH - form into shapes and let rise, then bake.
        2 1/2 cups (10 1/2 oz.) All-Purpose Flour
        1 1/2 tsp. instant yeast or 2 tsp. active dry
        yeast dissolved in 1 tbsp. water
        2 tsp. (3/8 ounce) salt
        All of the poolish
        2/3 cup (5 1/4 oz.) cool (approximately
        60F) water

        =====================

        BIGA (STARTER) let sit in bowl covered with plastic for 10 - 12 hours room temp
        1 1/2 cups (6 3/8 oz.) All-Purpose Flour
        1 cup (8 oz.) water
        1/4 tsp. instant yeast or 1/4 tsp. active dry
        yeast dissolved in 1 tsp. warm water

        CIABATTADOUGH Form and let rise, then bake.
        Biga (from above)
        1 tsp. instant yeast or 1 1/2 tsp. active dry yeast
        dissolved in 1 tbsp. warm water
        1 1/2 cups (6 3/8 oz.) All-Purpose Flour
        1 1/2 tsp. salt
        1 tsp. sugar
        1 tbsp. nonfat dry milk
        1/4–1/3 cup (2– 3/4 oz.) water
        2 tbsp. (3/4 oz.) olive oil

        Chip
        Chip

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