#PretendCookingShow Ten-Grain Bread 🥖
I saw a meme recently that said any friend making homemade bread deserves your TLC because something is WRONG WITH THEM. Well…🙋🏻♀️😬👵🏻. If you’re going to bake bread like a 🤓, make it worth your while. Rose Levy Beranbaum’s 10-grain torpedo from #TheBreadBible takes all the steps and it’s 100% worth the effort. ♥️ (truncated recipe below because it’s so involved. Buy the book! You’ll cherish it. #stockingstuffer)
2/3 cup bread flour
1/4 tsp instant yeast
1/2 Tbsp honey
3/4 cup water, room temp
1 1/4 cups plus 1/2 Tbsp bread flour
3/4 tsp instant yeast
4 tsp vital wheat gluten (optional)
1/2 cup plus 2 Tbsp ten-grain cereal mix
1/2 cup minus 1 Tbsp hot water
1 1/4 tsp salt
1. The night before, make sponge. Whisk together flour, yeast, honey, and water until very smooth, 2 mins. Set aside, cover with plastic wrap.
2. Whisk together flour, yeast, and optional vital wheat gluten. Spoon mixture on top of sponge. Cover again and refrigerate.
3. Place grain mixture in a bowl, add hot water, and stir until thoroughly combined. Cover and refrigerate.
4. It’s morning! Mix with dough hook on low speed for about 1 min until flour is moistened. Raise to medium for 7 mins. Rest for 20 mins.
5. Add salt and seed mixture. Knead 3-5 mins.
6. Place in a 2 qt rising container, lightly greased with oil. Cover with plastic wrap and rise until doubled, 1.5-2 hrs.
7. Scrape dough out onto floured counter. Press into rectangle, round the edges and set back in container. Oil surface and cover. Rise until doubled, 45mins-1 hr.
8. Turn dough onto lightly floured counter. Press into rectangle and shape into 11×2 torpedo loaf. Set on prepared baking sheet (with silpat) and cover with plastic wrap. Rise until doubled, 40-50mins.
9. Preheat oven to 450 before baking. Place a baking stone on lowest rack, and a sheet pan on the floor of the oven before heating.
10. Make three slashes in the top of the dough. Slide dough, on liner, onto hot baking stone. Toss 1/2 cup ice cubes into pan beneath. Bake 25-30 mins.
11. Remove from oven and cool completely.
Original of the video here
it’s late but we’re just gonna start alittle bit of doubt there it is yeastthat I keep in the fridge but now it’sin the cabinet I don’t know whysometimes you make a sponge at night andthen make the dough and then make thebread and sometimes you just get to makethe bread I don’t really question thesethings I just probablyno see we just got some air in therewhich is important again we’re gonna dothe little like that flour mixture to goon top half a tablespoonshe’s always rows very specific now youshould have vital wheat gluten but I cantell you something with absolutecertainty which is that I’m out of thatif it says optional we can opt out allwe have to do is cover this with plasticwrap and stick it in the fridge she’salready very short good morning so thiswas rising all night you can see thatbubbled up and that I think is a goodsign it’s gonna rest for for 20 minutesI know why actually don’t like it’s abird you’re resting now go now we takeour seed mixturesyeahthat was the first rise another 45minutesI might have sped up the proofing toomuch but the kids have a tough day ofschool and so you know we’re all justdoing the best we canI’m now going to a butcher the idea ofmaking a torpedo[Music]I don’t know the cookbook says to do itI think it has to do with the crust bakefor 25 to 30 minutes[Music]all right good thing just when itselftwo more minutes[Music]doesn’t it make you interesting littletown of that for him I’m supposed towait for it to cool but totally worth it