Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Hearth Bread and Flatbread (http://www.fornobravo.com/forum/f11/)
-   -   Bread Recipe for Newbie (http://www.fornobravo.com/forum/f11/bread-recipe-newbie-18459.html)

ronh 10-06-2012 03:46 PM

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!

brickie in oz 10-06-2012 10:05 PM

Re: Bread Recipe for Newbie
 
Quote:

Originally Posted by ronh (Post 139796)
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. :)

vtsteve 10-14-2012 08:10 AM

Re: Bread Recipe for Newbie
 
Check out the "Lessons" section on The Fresh Loaf website - it's a perfect introduction to bread making.

mrchipster 10-14-2012 08:36 AM

Re: Bread Recipe for Newbie
 
Quote:

Originally Posted by ronh (Post 139796)
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


All times are GMT -7. The time now is 08:23 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC