Saturday, January 21, 2012
bakery Bread Secrets
I worked at a bakery for two and a half years in a Pauls store. I learned many of their secrets.. One of them was how they got their bread to rise even in high altitudes. I am not only going to give you the recipe but how to have tall perfect loaf of bread every time.
1 1/4 cup warm water 110 degrees( Low altitude use 1 cup)
1 1/2 tsp salt
3 tbl sugar
3cups bread flour
3tsp dry active yeast.
3 tbl veg oil
large pan of boiling water
Add your yeast to the water. Let it sit for 5 to 10 min. In a kitchen aid or mixer add 1/2 your flour then salt. Then add the other half of flour and sugar. I learned you need the salt. But if it is add with the yeast it will kill the yeast,. Next add the oil and the yeast. Start mixer with dough hook on low. Then turn speed up one notch. Walk away. Let it mix for at least 10 to 12 min. Unlike pie dough. the longer it mix's the better. The dough should be elastic and climb up the hook.
If it's to dry add water tsp at a time. Give it time to work in to dough before adding more if need. If to wet add flour a table spoon at a time. Also giving it time to work in. I use this recipe all the time and sometime I may have to do one or the other. A lot depends on the weather. ( yes it plays a factor )
Place your dough in a greased bowl. Don't cover your bowl . You want it to get the moisture .P lace in a cold oven. Put your boiling water in a baking dish and put on bottom of oven. Shut the oven door and don't open for one hour. This makes a moisture box like the bakery have. Put your water back on to boil right before your hour is up so you have fresh hot water. Take your bowl out of the oven .Punch down and let rest while you spay your pan with cooking spray. Form dough into loaf shape and place in pan. Empty your baking pan and put fresh boiling water in. As close to the top as you can with out spilling it. Place bread and baking pan back in oven and close door. Let rise for 30 minutes to an hour. I find 30 minutes works for me. Then turn cold oven to 350 for 35 min. The baking pan full of water will help keep your bread moist. And I have found it doesn't dry out as fast once it is cut. After 35 min check your bread.,by tapping the bottom of the bread. If it sounds hollow it's done. Cool on wire rack. Enjoy.