You are currently browsing the category archive for the ‘Breads’ category.

BRIOCHE


¼ cup warm milk (105° F )

1 package active dry yeast (¼ oz or 2 ½ tsps)

Stir together and let stand until foamy, about 5+ min

______________________________________________________________________________________________________

3 ¼ cups bread flour

1 ½ teaspoons salt

¼ cup sugar or honey

Sift into bowl and form a well in the middle Read the rest of this entry »

Matthew and I had a wonderful time at the Brioche class on Thursday!  As you all know, I was a fan of the Mohawk brioche!

Now you will be all set for your wonderful Easter Sunday brunch without making a really sticky mess!  It is sticky, but as Matthew said in the class, he worked on a recipe that is workable at home. Read the rest of this entry »

CIABATTA

This recipe will make 4 small loaves, 8 buns or one large loaf (depending on the size you want)

INGREDIENTS
Place 1 cup of starter in mixing bowl (click here for directions on making starter)

In separate small bowl mix and let stand for 2 minutes:
½ teaspoon active dry yeast
2 tablespoons warm water

In mixing bowl with dough hook add:
(the yeast mixture above)
1 cup room-temperature water
2 tablespoons olive oil
2 cups all-purpose flour Read the rest of this entry »

STARTER

  • You can use any flour, but organic unbleached flour is the best to use
  • Room temperature water

To begin your starter, mix equal parts of water and flour.

Let it stand for three to five days, until you see bubbles and then start feeding.

Starter after 3 days

Feed your starter with equal parts of flour and water to at least 25 percent of the mother starter (e.g. if you are going to feed your mother starter with 2 cups of flour and 2 cups of water, be sure you have at least 1 cup of your mother starter). Read the rest of this entry »

Holly wrote and asked what kind of container she should keep her starter in and asked if the starter should be covered.

I prefer to put my starter in glass containers. However, you can also use a variety of containers from stainless steel bowls to ceramic or plastic containers (commercial bakeries often keep their starter in large plastic totes) — these will all work perfectly well.

It is good to put a top on your starter to prevent it from drying out. Make sure you leave plenty of room because the starter will grow as fermentation takes place.

I don’t think I mentioned that it is best to keep the starter in the refrigerator after it has started to fement (around three to five days if you started your starter from scratch).

We will be handing out starter at the class on Thursday that is ready to go.

If anyone has any questions, please do not hesitate to ask.

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 5 other followers

DESSERT DEMONSTRATIONS

Classes & consulting for every baker!

Baking emergency? Call or e-mail any time, any question.

Matthew Mimmack
Arroyo Grande, CA

Phone: (805) 305-9709

E-mail:
mimmack@charter.net

FOLLOW US ON FACEBOOK!

PROFESSIONAL CONSULTING