We are starting the final and fourth week of BM#43. For this week I will be doing Tame the Yeast challenge. This is a new theme that's going to be a fixed theme for all editions going forward. During one of our non stop chatter in whatsapp, we were discussing breads. Each were sharing and showcasing what they made.
I suddenly realized this could well be a great theme for the rest of us, for whom yeasted breads are a nightmare. I picked up some of our resident expert bakers and asked them to give us foolproof recipe for breads. The option of having whole wheat was also included.
And thus you will note all breads being made with wheat flour. For the first month, that's august, I requested Varada
and Mir to suggest us two breads. At the same time Pavani offered to attempt both the breads at US and at her home in India. You can check out Pavani's post
for her notes on the difference.
Basically the flour available in US is different from Indian flour. US flour has more protein and it raises well. While our Indian version doesn't rise so well. On top, I didn't have the required loaf tin.
Varada's bread dough rose so quickly, I completely forgot to refrigerate the dough after mixing. I guess this bread works out best when you mix it in the morning, put it in fridge and then bake in the evening.
Since it rose so much, the dome was high as well and it become crispy. While cakes and cookies are child's play, the breads are still eluding me. I am hoping with this theme, we end up with great bread loafs. Thanks to the bakers, who have taken up with task of making us bake bread.
No Knead Light Wheat Loaf
All purpose flour - 2 cups
Whole wheat flour 2 cups
Sugar - 3 tbsp
Salt - 1 3/4 tsp.
Active Dry yeast - 3/4 tsp.
Ice cold water - 2 cups + 1 tbsp.
Oil - 3 tbsp.
How to make the No Knead dough
In a mixing bowl, sift the flour, add all the other dry ingredients. Pour the water and oil.
Whisk until all the ingredients are mixed together. Do not knead. Pour a few drops of oil on your palm and spread over the top. Cover with plastic wrap and keep aside.
Lightly spread oil on a 10 x 5 loaf pan. When the dough has risen to twice its original volume you are ready for the next step.
Stir the dough together gently.
No fold it over itself a few times. You start on one side, push your hand under the dough and pull up the dough all the way to fold over the top.
Now fold the dough in half, lift it out of the mixing bowl and place it in the loaf pan seam side down.
Smooth out and even out the top with oiled hands. Using a sharp knife cut the top of the dough three times to score. Sprinkle half a tablespoon of whole wheat flour over the top. Cover with oiled plastic wrap and let it sit for a couple hours until the dough rises a quarter of an inch over the side of the pan. Preheat oven to 185 C during the last 15 minutes of the rise.
Bake the loaf for about 50-60 minutes. If the top browns too fast tent it with foil. Let the loaf sit in the pan on the counter for 10 minutes.
Take it out of the pan and place it out on a cooling rack.
Do not slice until it has cooled.
You can mix the flour at night and keep it overnight if your kitchen is cool or you are baking in winter. On hot humid days it would be best to mix the dough in the morning. and control by storing in fridge.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43