This Monday evening, we made three recipes in class, all using yeast: focaccia, challah, and a sourdough starter. Kat, Liz, and I were in three separate groups. Liz's group made the recipe that did not use any artificial color, whereas the other three groups did. I can understand the commercial reason why Lee, the instructor, had used artificial coloring (and even flavoring) in the breads he sold: people have developed expectations based on the overuse of artificial flavors (a lot of sweeteners included) and color (FD&C) in commercially-available products, so his bakery catered to those expectations. I think that in my own baking, however, I will leave the artificial color out and just live with a paler interior to my bread:
Challah (for one or two loaves)
1 oz. freeze-dried or instant yeast
1 oz. salt
2.5 oz. sugar (white granulated)
2.5 oz. shortening (we used Crisco) - I might try using unsalted butter in lieu of shortening at home
2.5 oz. powdered milk
3.5 lb. bread flour
1 qt. 110 deg. F water
3 oz. whole eggs (about two large)
1/4 t eggshade food color
1/2 t butter flavor
Scale dry ingredients and place in mixer. Stir to combine. Add water, eggs, food color, and mix until it "windowpanes," meaning that if you take a small amount of dough and stretch it between four fingers (one at each corner), the dough should be able to form a sheet instead of snapping and breaking. This means that the gluten in the dough has been developed enough to form a more toothsome bread. It is a good idea to stop the mixer occasionally and scoop up the dry bits from the bottom of the mixer bowl to help the dough incorporate into a cohesive whole. The original recipe says this stage is approximately 12 minutes long, but our dough took more like 20 minutes of mixing before it windowpaned. Add shortening, and continue to mix the dough until the shortening is completely incorporated. Remove the dough hook, and allow the dough to rise until it doubles in size (we skipped this step because we were running out of class time, and, amazingly, our loaves still worked!). Punch down the dough, divide into four equal strands, and braid the loaf, occasionally adding either flour or water, depending on whether the dough is too sticky or too dry. Make an egg wash with one egg and about a tablespoon of water, and brush onto the top of the dough, being careful not to allow the egg wash to drip down the side of the loaf. Sprinkle seeds on top, and bake in a preheated 325 degree F oven for about 20 minutes or until golden and hollow-sounding when tapped on its bottom.
Focaccia (one full sheet)
1.4 oz. dry yeast
2 c. warm water
14.5 oz. bread flour
0.5 oz. bread flour (important to keep this amount separate from above)
0.66 c. extra virgin olive oil
4.6 c. cold water
3# 2 oz. flour
1.5 oz. salt
Whisk together yeast and warm water. Stir in 14.5 oz. flour. Cover and let rise until doubled in size (the recipe calls it 45 minutes; in the proofing oven, it was faster).
Fitting the mixer with the dough hook, combine sponge, oil, and water. Mix at low- to low-medium speed until smooth (this may take a while, but take the time).
Oil and sprinkle corn meal onto baking pan. Spread 1# 14 oz. of dough onto each sheet pan, and dock the dough (essentially, poke it with your fingertips to form lots of small impressions). Pour extra virgin olive oil over the dough. It will pool in the dimples you made with your fingers. That is fine. Top with any desired toppings, like caramelized onion, poppy/sesame seeds, cheese, etc.). Bake in preheated 375 deg F oven for about 20 minutes. To test the focaccia for doneness, take it out of the oven and invert it onto a cooling rack. The bottom should be baked through and slightly browned. If it is not finished, put the focaccia, on the cooling rack, back into the oven and bake for another several minutes to finish baking the dough. Remove from oven and invert onto another cooling rack (it will be right-side up again) to cool enough to enjoy fresh.
Sourdough Starter
0.5 oz. dry yeast (about 4 t.)
1 oz. warm water
1 oz. granulated sugar
8 oz. bread flour
Mix all ingredients together and place in a large container, covering (without touching)with two layers of cheesecloth so that the "mother" can rest and breathe. Place in an out-of-the-way location until you either take it out to feed (every two to three days) or use in a recipe.
I'll post a recipe for a sourdough bread next week, since we do not have class this Friday, as this is the United States and that date is a national holiday.
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