43 lines
1.4 KiB
Markdown
43 lines
1.4 KiB
Markdown
---
|
|
id: WEUMTNYBjGBpN6da-MoFG
|
|
title: Basic Bread
|
|
desc: ''
|
|
updated: 1632978159697
|
|
created: 1624865550301
|
|
---
|
|
|
|
|
|
* Servings: 12 small rolls, or 1 big loaf
|
|
* Calories: 192 kcal per roll
|
|
* Protein: 7.0g
|
|
* Fiber: 1.2g
|
|
|
|
|
|
## Ingredients
|
|
* 500g of flour
|
|
* 450g of all purpose flour & 50g of gluten ^all-white
|
|
* 250g all purpose flour, 200g whole wheat flour, 50g gluten ^half-whole-wheat
|
|
* 3 tsp sugar
|
|
* 7g yeast
|
|
* 1 tsp salt
|
|
* 250g warm water
|
|
* 1/4 cup olive oil
|
|
|
|
## Instructions
|
|
|
|
* Using the flat beater in the stand mixer, mix all dry ingredients together.
|
|
* Slowly drizzle in the liquids.
|
|
* Switch to the dough hook, and knead for 5 minutes on level 2. Add up to another 50g of water to get a slightly sticky, soft dough.
|
|
* Bulk rise for an hour.
|
|
* Knead in the mixer for 3 more minutes.
|
|
* Split into small rolls, or form into one big loaf. Flour the pan and the top of the rolls/loaf.
|
|
* Let rise for 45 minutes.
|
|
* Bake at 450F for 20 to 30 minutes. Make sure to pour water to a container inside the oven to inject steam.
|
|
|
|
## Notes
|
|
|
|
It might be good to increase the amount of water. 50g more water would bring this up to a 60% hydration which might have better results.
|
|
|
|
* [[Completely all purpose flour|recipes.baked.bread#^all-white]]: Really good, if not a little bland.
|
|
* [[Mixed with whole wheat flour|#^half-whole-wheat]]: A little too dense. Perhaps extra yeast/more proving time.
|