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

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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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