How do you make those super crusty breads like sourdough?!
is it with the ingredients or is it because of the handling!?Www@FoodAQ@Com
Answers:
Crust as you described is a result of steam in the oven during baking!. You can spritz the top of the loaf from time to time, or do what Julia Child did when making her French bread-----just crack the oven door and toss in about 2 ounces of water onto the oven floor--then slam the door real fast!. That is how you get a heavy, chewy crust!.Www@FoodAQ@Com
SOURDOUGH BREAD
THE SOURDOUGH STARTER:
1 pkg!. dry yeast
3/4 c!. sugar
3 tbsp!. instant potato flakes
1 c!. warm water
Take the sourdough starter out of the refrigerator and feed with the following:
3/4 c!. sugar
3 tbsp!. instant potato flakes
1 c!. warm water
Mix these ingredients well and add to the starter!. Let stand in warm place for 8 to 12 hours!. Will be very bubbly!. Take out 1 cup to make bread and refrigerate remaining starter for 3 to 5 days and feed again!.
To make bread, make a stiff dough of the following:
1/3 c!. sugar
1 tbsp!. salt
1/2 c!. corn oil
1 c!. starter
1 1/2 c!. warm water
6 c!. Pillsbury bread flour
Put dough in large oiled bowl!. Pat top of dough with oil!. Cover lightly with foil and let stand for 12 to 14 hours!. Do not refrigerate!. Punch dough down and knead a little and divide in 3 parts!. Knead each part on a floured board 8 to 10 times!. Put into loaf pans, brush with oil, cover lightly with wax paper, and let rise 5 to 6 hours!. Bake at 325 degrees for 30 to 45 minutes!. Brush top with butter and cool on rack!. Wrap well and refrigerate or freeze to store!. Stores real well!.
CRUSTY FRENCH BREAD
Mix together:
2 c!. flour
2 pkgs!. active dry yeast
2 tsp!. salt
1 tbsp!. gluten flour (optional - makes it rise better)
Heat to 115-120 degrees:
2 c!. water
Add to flour mixture!. Beat at low speed of electric mixer for 30 seconds!. Beat at high speed of mixer for 3 minutes!.
Stir in:
3-4 more cups of flour
Knead 6-8 minutes until you have a moderately stiff dough!. Place in oiled bowl, turning so that all surfaces are coated with oil!. Cover, let rise until double (1-1/2 hours!.) Punch down, shape!. Can be shaped into two long rolls, or into individual rolls (6-8) or into small dinner roll (24 or so 2 inch balls!.) Place onto greased cookie sheet dusted with cornmeal!. "Paint" with:
1 slightly beaten egg white mixed with 1 tbsp!. water
Let rise until double (45 minutes-1 hour!.) "Paint" again, and slash tops with sharp knife (3 or 4 diagonal cuts 1/4 inch deep for large and individual rolls; cross shape for dinner rolls!.)
Bake in a 450 degree oven for 15 minutes!. Remove from oven!. Lower oven temperature to 350 degrees and leave oven door open while you "paint" rolls with egg white wash again!. Put back in oven at 350 degrees and bake remaining amount of time (30-40 minutes for large rolls, 15-25 minutes for individual rolls and dinner rolls!.)
CRUSTY WHITE BREAD
2 pkg!. active dry yeast
2 c!. warm water (105 to 115 degrees)
2 tbsp!. sugar
1 tbsp!. salt
1/4 c!. salad oil
6 to 6 1/2 c!. flour
Dissolve yeast in warm water!. Stir in sugar, salt, oil and 3 cups flour!. Beat until smooth!. Mix in enough remaining flour to make dough easy to handle!. Turn dough into lightly floured board!. Knead until smooth and elastic!. Place in greased bowl!. Brush top with salad oil!. Cover: let rise in warm place until double, about 45 minutes!. Punch down dough, divide in half!. Roll each half into rectangle, 18 x 9 inches!. Roll up!. Fold ends under loaf!. Place seam side down in greased loaf pan, 9 x 5 x 3 inches!. Brush with oil!. Let rise until double, about 1 hour!. Bake at 400 degrees for 35 minutes until loaves sound hollow when tapped!.
Www@FoodAQ@Com
THE SOURDOUGH STARTER:
1 pkg!. dry yeast
3/4 c!. sugar
3 tbsp!. instant potato flakes
1 c!. warm water
Take the sourdough starter out of the refrigerator and feed with the following:
3/4 c!. sugar
3 tbsp!. instant potato flakes
1 c!. warm water
Mix these ingredients well and add to the starter!. Let stand in warm place for 8 to 12 hours!. Will be very bubbly!. Take out 1 cup to make bread and refrigerate remaining starter for 3 to 5 days and feed again!.
To make bread, make a stiff dough of the following:
1/3 c!. sugar
1 tbsp!. salt
1/2 c!. corn oil
1 c!. starter
1 1/2 c!. warm water
6 c!. Pillsbury bread flour
Put dough in large oiled bowl!. Pat top of dough with oil!. Cover lightly with foil and let stand for 12 to 14 hours!. Do not refrigerate!. Punch dough down and knead a little and divide in 3 parts!. Knead each part on a floured board 8 to 10 times!. Put into loaf pans, brush with oil, cover lightly with wax paper, and let rise 5 to 6 hours!. Bake at 325 degrees for 30 to 45 minutes!. Brush top with butter and cool on rack!. Wrap well and refrigerate or freeze to store!. Stores real well!.
CRUSTY FRENCH BREAD
Mix together:
2 c!. flour
2 pkgs!. active dry yeast
2 tsp!. salt
1 tbsp!. gluten flour (optional - makes it rise better)
Heat to 115-120 degrees:
2 c!. water
Add to flour mixture!. Beat at low speed of electric mixer for 30 seconds!. Beat at high speed of mixer for 3 minutes!.
Stir in:
3-4 more cups of flour
Knead 6-8 minutes until you have a moderately stiff dough!. Place in oiled bowl, turning so that all surfaces are coated with oil!. Cover, let rise until double (1-1/2 hours!.) Punch down, shape!. Can be shaped into two long rolls, or into individual rolls (6-8) or into small dinner roll (24 or so 2 inch balls!.) Place onto greased cookie sheet dusted with cornmeal!. "Paint" with:
1 slightly beaten egg white mixed with 1 tbsp!. water
Let rise until double (45 minutes-1 hour!.) "Paint" again, and slash tops with sharp knife (3 or 4 diagonal cuts 1/4 inch deep for large and individual rolls; cross shape for dinner rolls!.)
Bake in a 450 degree oven for 15 minutes!. Remove from oven!. Lower oven temperature to 350 degrees and leave oven door open while you "paint" rolls with egg white wash again!. Put back in oven at 350 degrees and bake remaining amount of time (30-40 minutes for large rolls, 15-25 minutes for individual rolls and dinner rolls!.)
CRUSTY WHITE BREAD
2 pkg!. active dry yeast
2 c!. warm water (105 to 115 degrees)
2 tbsp!. sugar
1 tbsp!. salt
1/4 c!. salad oil
6 to 6 1/2 c!. flour
Dissolve yeast in warm water!. Stir in sugar, salt, oil and 3 cups flour!. Beat until smooth!. Mix in enough remaining flour to make dough easy to handle!. Turn dough into lightly floured board!. Knead until smooth and elastic!. Place in greased bowl!. Brush top with salad oil!. Cover: let rise in warm place until double, about 45 minutes!. Punch down dough, divide in half!. Roll each half into rectangle, 18 x 9 inches!. Roll up!. Fold ends under loaf!. Place seam side down in greased loaf pan, 9 x 5 x 3 inches!. Brush with oil!. Let rise until double, about 1 hour!. Bake at 400 degrees for 35 minutes until loaves sound hollow when tapped!.
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I say both - This is a good recipe
4 3/4 cups bread flour
3 tablespoons white sugar
2 1/2 teaspoons salt
1 (!.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 1/2 cups sourdough starter
1 extra large egg
1 tablespoon water
1/4 cup chopped onion
In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast!. Add milk and softened butter or margarine!. Stir in starter!. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate!.
Turn dough out onto a floured surface, and knead for 8 to 10 minutes!. Place in a greased bowl, turn once to oil surface, and cover!. Allow to rise for 1 hour, or until doubled in volume!.
Punch down, and let rest 15 minutes!. Shape into loaves!. Place on a greased baking pan!. Allow to rise for 1 hour, or until doubled!.
Brush egg wash over tops of loaves, and sprinkle with chopped onion!.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done!. makes 24!.!.!.
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Www@FoodAQ@Com
4 3/4 cups bread flour
3 tablespoons white sugar
2 1/2 teaspoons salt
1 (!.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 1/2 cups sourdough starter
1 extra large egg
1 tablespoon water
1/4 cup chopped onion
In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast!. Add milk and softened butter or margarine!. Stir in starter!. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate!.
Turn dough out onto a floured surface, and knead for 8 to 10 minutes!. Place in a greased bowl, turn once to oil surface, and cover!. Allow to rise for 1 hour, or until doubled in volume!.
Punch down, and let rest 15 minutes!. Shape into loaves!. Place on a greased baking pan!. Allow to rise for 1 hour, or until doubled!.
Brush egg wash over tops of loaves, and sprinkle with chopped onion!.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done!. makes 24!.!.!.
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Www@FoodAQ@Com
You can get a good crust on your bread by creating steam in your oven while the bread is baking!. This can be done by spraying water into your oven after putting your bread into bake!.
Another method that I like to use is to place a pan of water on the bottom rack of the oven, right under the bread!. I place it in the oven while it is preheating, then when I put my bread in the steam process has already started!. Works like a charm!.Www@FoodAQ@Com
Another method that I like to use is to place a pan of water on the bottom rack of the oven, right under the bread!. I place it in the oven while it is preheating, then when I put my bread in the steam process has already started!. Works like a charm!.Www@FoodAQ@Com
As a few other people said, it's from the steam!. What I do is just throw a few icecubes in the oven when I put the bread it, then when it's almost done!. But a pan of water below the bread would work too!.Www@FoodAQ@Com
you could also put a cake pan with water in it in the bottom of the oven!. under your bread!. Www@FoodAQ@Com
go to King Aurther Flour and they will have instructions on how to make crusty bread!.Www@FoodAQ@Com
dunno!. i buy themWww@FoodAQ@Com