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Step 8The bread, part 3
You should have a borderline terrifying amount of dough now.
Clean off your favorite surface and cover it in flour.
Flour your hands
Punch your dough down to get a little air out of it and pry it out of the bowl.
Get it on the floured surface and grab a floured rolling pin. Flatten the dough out as best you can.
Divide the dough into a few pieces. I split the dough into two loaves and one dinner roll sized ball.
Flour whatever you're going to be putting them in or on, cover them, and let them sit for an hour or two.
Heat up your oven early. Get it to 375 degrees Fahrenheit at least 20 minutes before the bread is going to go into the oven.
If you want a harder crust: place a pan or a tin of water in the oven 10 minutes before the bread is ready to go in. The steam will harden the crust and give you a chewy bread.
Optional step: Mix a little butter, an egg white, an egg yolk (optional. I use about a half) and a pinch of garlic powder.
Brush the dough with your egg mixture.
Use a sharp knife to make a few cuts in the top of the bread to allow for expansion and pop the dough in the oven.
Bake for about 20-25 minutes for a small loaf like the sandwich. The time may change based on how much dough you have and what the dough is in. My bread pans are a little slower than my cookie sheet.For loaves go more like 30-40. You really don't want to leave this stuff too doughy.
Once the bread is lightly browned and hollow when thumped (it's still hot, be careful) go ahead and pull it out and let it cool.
You're done! Feel free to change the recipe. Use more or less starter, add herbs, do whatever. Remember, this is a basic recipe. If you come up with a really good starter or sourdough, please let me know. I would love to try it.
Clean off your favorite surface and cover it in flour.
Flour your hands
Punch your dough down to get a little air out of it and pry it out of the bowl.
Get it on the floured surface and grab a floured rolling pin. Flatten the dough out as best you can.
Divide the dough into a few pieces. I split the dough into two loaves and one dinner roll sized ball.
Flour whatever you're going to be putting them in or on, cover them, and let them sit for an hour or two.
Heat up your oven early. Get it to 375 degrees Fahrenheit at least 20 minutes before the bread is going to go into the oven.
If you want a harder crust: place a pan or a tin of water in the oven 10 minutes before the bread is ready to go in. The steam will harden the crust and give you a chewy bread.
Optional step: Mix a little butter, an egg white, an egg yolk (optional. I use about a half) and a pinch of garlic powder.
Brush the dough with your egg mixture.
Use a sharp knife to make a few cuts in the top of the bread to allow for expansion and pop the dough in the oven.
Bake for about 20-25 minutes for a small loaf like the sandwich. The time may change based on how much dough you have and what the dough is in. My bread pans are a little slower than my cookie sheet.For loaves go more like 30-40. You really don't want to leave this stuff too doughy.
Once the bread is lightly browned and hollow when thumped (it's still hot, be careful) go ahead and pull it out and let it cool.
You're done! Feel free to change the recipe. Use more or less starter, add herbs, do whatever. Remember, this is a basic recipe. If you come up with a really good starter or sourdough, please let me know. I would love to try it.
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I had a jar of yeast that I bought right before I moved to a place where the kitchen was too small for my bread machine. Used maybe a couple teaspoons of the yeast. It sat in the fridge for, I kid you not, over two years. Then I moved to a larger place and decided to make bread again and -- the yeast was fine. Worked perfectly.