Bread bread bread!

I've been running myself ragged lately...as evidenced by the fact that I came home at 7:40 last night and was in bed by 8 pm. Hence, I was up this morning at 4. I've already done 1 load of laundry and done about 40% of my homework. Time for me to update!

Last Sunday, the instructor for my baking class is also formerly of Balthazar down in SoHo. The boule we made was ridiculous. Like, it was so delicious I could've eaten the entire thing in one sitting. And the braided bread was so pretty!


Basic Bread Dough
2/3 oz cake yeast (or 1/4 oz dry yeast)
1 pint warm water
1 1/2 lbs high gluten flour
1/2 oz salt

1) Disperse yeast in water with whisk.
2) In mixer with dough hook, add 1 1/2 lbs flour to yeast mixture. Add salt to flour, making sure the salt doesn't touch the yeast (it'll kill the yeast).
3) Knead for 8-10 minutes until dough becomes smooth and elastic. Place in oiled bowl and let rise for 1-2 hours, until doubled.
4) Deflate by pressing down with hands. Divide in half and shape as desired.

For Boule Shape (shown above)
Press each piece into an oval and fold the long sides towards the center. Press out again and repeat. Pince seam at bottom together tightly. Place upside down (smooth round side down) in a well floured bowl or basket. Cover lousely with buttered or pam-sprayed plastic rap and proof (leave out for it to rise again) until doubled ~45 minutes. Carefully invert onto cornmeal dusted baking sheet. Make slashes near top with a razor blade.

5) Preheat oven to 500 degrees and place an empty sheet pan in the bottom of th eoven. Add 1 quart of the water to the pan 5 minutes before the bread has finished rising. Place loaves in the oven and bake until browned, about 10 minutes. Remove pan of water, lower temperature to 400 degrees and continue baking for 20-25 minutes, until well-colored. Remove pans and cool on racks.

Note: Since Sim Cass is apparently the Prince of Darkness, he preferred that the bread stay in there longer for a darker crust.
To know if your bread is done, take it out, flip it over, and tap the crust. If it sounds hollow, it's done.



Braided Bread
6 fluid oz warm tap water
1 1/2 oz compressed yeast or 2 envelopes dry yeast
1 pint water
2 oz sugar
1/2 oz salt
1/2 pint egg yolks
3 fluid oz vegetable oil
2 1/4 lbs high gluten flour
1 egg, beaten with a pinch of salt for egg wash

1) Measure 6 oz water into a bowl and whisk in yeast. Set aside.
2) Place remaining water into mixer bowl and stir in sugar and salt to dissolve. whisk in yolks and oil. Add flour, pour in yeast mixture and mix on low speed until smooth and elastic, about 10-15 minutes.
3) Cover and let rise for about 1 hour, or until doubled.
4) Divide into 18 oz pieces for braided bread.

To shape braids:
5) Divide each 18 oz piece into 6 oz pieces. Round (look at instructions for boule above on how to knead them into the round shape), and roll into a long cylinder that is wider in the center and tapers at the ends. Pinch one end of each piece together and braid (like you would hair!). Brush with egg wash, place on a tray, and let rise until doubled (be sure to cover b/c it'll dry out quickly and form a skin).

6) Bake at 400 degrees for about 20 minutes.

Note: We took the leftover bread and attempted to make hamburger buns. Attempted is the key word. My understanding is that we rushed the round balls into the oven and so we got round balls out. I brought it home and pretended like hamburger buns had never crossed my mind and we just wanted to make sesame covered bread rolls. =)