Sunday January 4, 2009
For my first bread class of the year, I learned to make Dutch and French bread. I was very excited about this class as I imagined myself finally making a French bread that Julia Child would have been proud of. Sadly, the breads were both good, but again it was too fluffy and soft for me. The crust was crusty but not quite with the crunchiness I like. Anyhow, it was good thus I'm calling it Dutch and French bread, Japanese Style.
Dutch Bread – ABC Cooking
How to make Dutch Bread
- In small bowl (bowl A), put 100grams of bread flour, 1/2tsp of salt and 25 grams of shortening
- In a separate bowl(bowl B), make dough with 100 grams of bread flour, 1and1/3 tsp dry yeast, 1T sugar, 1T skim milk powder, 1/2 egg (26grams) and 110cc of water heated to 45C
- Add ingredients in A to B, continue make dough, and knead
- Flatten dough to a square and incorporate 40 grams of ham and 20 grams of cubed cheese
- Place dough in A and do first fermentation at 30C for 30-40 minutes
- Finger Test to make sure dough is ready
- punch dough and divide into 6 pieces
- Round the dough and cover with damp towel and let dough rest for 10 minutes
- With seam at the bottom, flatten and round again
- Place on baking sheet, cover with plastic wrap and damp towel
- Do second fermentation at 30C for 20-25 minutes
- During second fermentation make dough for the crust. This creates a crunchy topping for the bread
- Mix in bowl the following ingredients
- 30 grams of rice flour
- 1tsp bread flour
- 2/3tsp dry yeast
- 1/2tsp sugar
- 1/6tsp salt
- 30-40CC of 45C water
- Then add 1tsp of salad oil and stir to consistency of paste
- Keep all of the ingredients in the bowl – use a scraper to clean the sides of the bowl
- Place a plastic wrap over the bowl and ferment at 30C for 15-20min
- Mix in bowl the following ingredients
- Working quickly, spread the six buns with the dough for the crust. Spread on top of the buns like icing
- Bake in Gas oven at 210C for 11-13 min or Electric oven at 220C for 18-21 min
French Bread – ABC Cooking
How to Make French Bread
- First Make the "Inner Dough"
- Mix and Knead 80 grams of French Bread flour, 1/3tsp dry yeast, 2/3T of sugar and 55-60cc of 45C water
- Ferment at 30C for 20-25minutes
- Make Main Dough
- Mix 80 grams of French Bread flour and 1/2tsp salt in Bowl A
- Mix and knead 90 grams of French Bread flour, 1tsp of dry yeast and 100-110cc of 45C water in Bowl B
- Add Bowl A to Bowl B and mix and take out of bowl and knead.
- Divide "Inner Dough" to 4 pieces
- Flatten Main Dough to square
- Add inner dough and knead together
- Place in bowl, cover with plastic wrap and ferment at 30C fro 35-45 min
- Do Finger Test and if dough is ready punch dough
- Split dough in two and round
- Cover with canvas cloth and damp towel and let rest for 10-15 min
- With seam up, flatten to oval shape
- Roll the dough and seal the seams tightly
- shape until about 25 cm long
- place on cooking sheet lined pan, cover with canvas cloth and damp towel and ferment at 30C for 10-15 minutes.
- Make 3 incisions into bread with sharp knife
- Spray water lightly on the bread so it gets crunchy when baking
- Bake in Gas oven at 250C for 8min then reduce to 220 and bake for 8-10min
- For Electric oven bake at 250C for 10-13min then reduce to 230C and bake for 8-10 min