carbonel: Beth wearing hat (Default)
[personal profile] carbonel
I've been making no-knead bread occasionally for the past year or so, but I'd like to branch out a bit.

I tried making kneaded bread (a cob loaf) for the first time in years, and it turned out more or less the way it should, but it wasn't my kind of bread -- too soft and too dense a crumb (that may have been a proofing error on my part). I prefer bread that has some holes but not huge ones, and that has a bit of chewiness to it.

I'd like something that calls for kneading, since I'd like an alternative to an overnight rise, and doesn't require a sourdough starter. Any recommendations for a non-sourdough kneaded loaf that uses wheat flour? I currently have bread flour, AP flour (lots of this), and WW flour, but no flour from other grains.

Cuban Bread (aka Last Week's Hefty 3 Pound Loaf)

Date: 2020-05-19 10:18 pm (UTC)
notyourwendy: (Default)
From: [personal profile] notyourwendy
5-6 c. bread or AP flour
2 pkgs dry yeast
1 T. salt
2 T. sugar
2 c. hot water

Combine 4 c. flour with yeast, salt, and sugar. Add water and mix well. Work in remaining flour and knead about 8 minutes. Rise 15 minutes (yes, it really double in volume in 15 minutes). Divide into two rounds or loaf pans (this was my mistake, not dividing) and slash tops.

Place loaves into cold oven with a large pan of water on the shelf below. Heat oven to 400 and bake about 50 minutes.

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carbonel

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