#1  
Old 10-06-2012, 03:46 PM
Peasant
 
Join Date: Aug 2009
Location: boston, ma
Posts: 36
Default 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!
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  #2  
Old 10-06-2012, 10:05 PM
brickie in oz's Avatar
Il Pizzaiolo
 
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Location: Whittlesea
Posts: 3,455
Default Re: Bread Recipe for Newbie

Quote:
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.
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  #3  
Old 10-14-2012, 08:10 AM
Laborer
 
Join Date: Jan 2010
Location: Wallingford, Vermont
Posts: 85
Default 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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Old 10-14-2012, 08:36 AM
mrchipster's Avatar
Il Pizzaiolo
 
Join Date: Apr 2010
Location: Minneapolis, MN USA
Posts: 1,240
Default Re: Bread Recipe for Newbie

Quote:
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
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