White Farmhouse Bread

White Farmhouse Bread

NOTE: This lab requires extended time, or can be split over two days. Read and plan ahead.  

Materials

  • Standard 9×5 loaf pan
  • Stand mixer, Food processor or mix by hand
  • bowl scraper or firm plastic spatula
  • measuring cups and spoons
  • large mixing bowl
  • non-stick cooking spray
  • plastic wrap
  • kitchen thermometer
  • rimmed baking sheet
  • serrated bread knife

Ingredients

  • 1 cup + 2 tablespoons to 1 1/2 cups (9 to 12 ounces) lukewarm water*
    • NOTE: We call for a fairly wide range of water here due to two variables: how bakers measure their flour, and climate/season. Flour is drier and will absorb more liquid in winter, and/or in a dry climate; in summer or in a humid climate, it’s moister and will absorb less. So generally speaking, you’ll use more liquid in your bread in winter, less in summer.
  • 1 heaping tablespoon honey
  • 2 1/4 teaspoons instant or rapid rise yeast (1 envelope)
  • 1 3/4 teaspoons salt
  • 2 tablespoons melted butter
  • 1/2 cup nonfat dry milk powder
  • 4 cups (17 ounces) unbleached, all-Purpose Flour in two 2 cup portions.

Note: Rapid Rise Yeast is a particular kind of yeast. Do not Substitute. 

It is really important to measure the flour correctly:

Instructions:

When you see text in boldface blue font. You should document that step with a photo on your blog.  

Make the Sponge – you can do this part the day before or 2 hours before.

Between 2 and 24 hours before you are going to make the bread, prepare the sponge. The sponge is a portion of the dough that has been fermented longer, allowing the yeast to metabolize the sugars and produce flavors.

1. Microwave 1 cup of water until hot. Add the 1/2 cup nonfat milk powder and mix thoroughly. Let temperature cool until milk mixture is warm, but not hot.

2. In a large mixing bowl, mix 2 cups of the flour, the envelope of yeast (~2 1/4 tsps), the honey and the warm milk mixture. Stir vigorously with a large sturdy spoon to introduce air into the sponge and thoroughly combine the ingredients. If you have a stand mixer, you can do this part in the bowl of the mixer using the paddle attachment – mix for 4 minutes on medium. 

3. Cover the bowl tightly with plastic wrap, and let the “sponge” sit for at least 2 hours at room temperature, but you can leave it at room temperature for up to 24 hours. .

Make the Oven a warm spot – Day 2, or 2 hours later. 

1. Adjust an oven rack to the lowest position and heat the oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.

Making Dough

Take a photo of your sponge after 2-24 hours. What are bubbles from? What are they made of?

Making dough (stand mixer instructions):

2a. Place the sponge mixture in the mixing bowl of the stand mixer fitted with the dough hook (or continue if you already made the sponge in the stand mixer). Add the melted butter and salt, turn the machine to low to mix in. Add the remaining 2 cups of flour, slowly. The dough will come together into a mass. Add more water – up to 1/2 cup more to get the dough to form (see note above).

3a. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to ¼ cup total, until the dough is no longer sticky.)

4a. Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.

5a. Perform the windowpane test as described below.

The video is on using a stand mixer to knead:

Making dough (food processor instructions)

2b. Using a sturdy plastic spatula or bowl scraper, transfer the sponge mixture to the bowl of the food processor fitted with the dough blade.

3b. Add the melted butter and salt, pulsing to mix in. Add the remaining 2 cups of flour, secure the lid on the processor and switch to low. Through the feed tube, add up to 1/2 cup more water until the dough forms into a mass that cleans the sides of the work bowl and forms a ball. Once the ball forms,  continue processing to knead for 45 seconds. Take a photo after you are done kneading – the photo should show how the texture of the dough has changed.

4b. Perform the windowpane test as described below.

This video is for using a food processor to mix and knead dough:

Making dough (hand mixing instructions)

2c. Add melted butter and salt to the sponge mixture, using a sturdy flat sided spatula or bowl scraper to mix in. Add remaining 2 cups of flour 1 cup at a time, mixing well after each addition. Use a bowl scraper or a firm plastic spatula to mix the dough (see video below). When all flour is added, add up to 1/2 cup water to form a shaggy, cohesive ball of dough.

4c. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (see video)

5c. Perform the windowpane test as described below.

Windowpane test

1. Perform a windowpane test on your dough to see if the gluten matrix has developed. Take photos to show the results of your windowpane test. See instructions below for performing a windopane test below.

Instructions with images here: http://www.thekitchn.com/bakers-techniques-how-to-do-th-70784 and here

http://slice.seriouseats.com/archives/2010/09/technique-the-windowpane-test-for-pizza-dough.html

Rising and shaping

3. Place the dough in a large bowl that has been lightly sprayed with non-stick cooking spray (use a bowl scraper or sturdy plastic spatula to help you transfer it). Turn the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, about 40 to 50 minutes.

4. Turn the dough out onto a lightly floured surface (a silicone baking mat also works!). Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan.

5. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20 to 30 minutes.

6. Keep one oven rack at the lowest position and place the other at the middle position; heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan, tea kettle, or use a glass measuring cup in the microwave. Pour the boiling water into the empty pan on the bottom rack, and set the loaf on the middle rack – close the oven door immediately. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees, 40 to 50 minutes.

7. Remove the bread from the pan (I like flipping the loaf over into a clean kitchen towel), transfer to a wire rack, and cool to room temperature. When completely cool, slice with a serrated bread knife and serve.

On your Blog:

  1. Integrate your photos (taken above) and narrate about your process in a blog post. 
  2. Take Final photos
  1. Of your completely cooled loaf that has been sliced open with a serrated bread knife
  2. Take a closeup photo of the bread interior, showing the holes.
  • Post a video in which…
    1. You describe the texture of your bread. Does it have the tight crumb and small holes of this classic sandwich bread?
    2. Taste test the bread – is the interior tender while the crust is “crunchy”?
    3. Describe what went really well during your bread making
    4. What would you change if you repeated this process again.
  • Answer Questions
    1. What chemical outcome did the windowpane test demonstrate?
    2. What would you expect to happen to the product if you increased the amount of water in this recipe to 2 cups (double the current measurement)?

References:

This recipe was adapted from the following sources:

http://blog.kingarthurflour.com/2010/01/28/sandwich-bread-fit-for-the-king/

http://redstaryeast.com/modern-sponge-white-bread/

https://www.browneyedbaker.com/american-sandwich-bread/