Vegan Richa: Whole Wheat Baguette/Long Loaves. Step by step. Vegan recipe. Is it just me, or there are fewer hours in a day in Summer:) Time just seems to fly by.. With just 3-4 warm and sunny months, there seems to be numerous things to be done, events, plans and celebrations.. Lots of baby showers, babies:) I have some posts in drafts, but with unedited pictures. And Also a bunch of reviews and giveaways, and the awards that some amazing bloggers have passed on to me! Lets get to the recipe.. Added some chopped olives for an Olive loaf below. There are videos and links on the steps below to help. Ingredients: 1/4 cup water 1 teaspoon raw sugar 1 teaspoon active yeast 1/4 cup+ 2 Tablespoons water 2/3 teaspoon salt 1 Tablespoon agave/maple 1 Tablespoon oil 1/2-3/4 cup bread flour 1 Tablespoon vital wheat gluten(optional) 1 cup wheat flour Method: In a bowl, add a 1/4 cup warm water, sugar and yeast and mix well.
Add the 1/2 cup bread flour, gluten, wheat flour, salt, agave, oil and mix for a few seconds. Add 1/4 cup+ 2 Tablespoons cool water and knead for 2-3 minutes. Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding. Update: If you're interested, I've written an update on this technique here.
What if I told you that instead of buying bakery bread for four or five dollars a loaf, you could make delicious handmade bread whenever you wanted, at a fraction of the cost and it is so easy a kid could do it? Well, read on because this method of making artisan bread at home will change your life. You can make incredible bread without having to do all the usual time consuming tasks of breadmaking : no need to make a new batch of dough every time you want breadno need to proof yeastno need to make starters or prefermented doughno kneading! In the last few years, several methods for making easy no-knead bread doughs have crept up on the internet and gained popularity. "The results have forced me to reconsider all of the premises I once held sacrosanct". So what is going on here? Boules Rising and Boules after Baking To see how easy it is to get a loaf ready, you can watch me form a loaf in about 30 seconds: 1. 2. 3.
Artichoke Feta Garlic Bread. Last month a group of our old friends, as well as a few new friends, started a Supper Club. It’s going to be a great way for us to visit with friends we’d never see otherwise. Schedules these days are hectic and we’re finding being intentional about our time with friends is important. This month is my turn to host, so I’ve been compiling a few recipes that are perfect for larger groups and can be prepped ahead, leaving precious time for fellowship. One recipe that popped up on the radar last week was this Artichoke Feta Garlic Bread from Traci at LottaMadness.
I feel sorta silly showing you how to make such a simple recipe, but I feel I need to show you how simple it really is so you’ll try it very soon. Begin with Italian parsley, dill, basil leaves, chives, marinated artichoke hearts, garlic, feta cheese, salt, pepper, softened butter and an Italian loaf. Start by chopping the parsley, dill, basil and chives in the bowl of a food processor. Remove artichoke/herb mixture to a bowl. Using a Sourdough Starter. WOW - we're FINALLY going to talk about using a sourdough starter! The payoff for all the work in starting and maintaining a starter is finally within sight!
There are two major ways to use sourdough starter, depending on what you want to make. If you are making quickbreads, cakes, biscuits, waffles or pancakes, you'll probably want to use a mature starter. We'll talk about that at the end of this page. The other, and more common, use of sourdough starter is to make leavened bread using sourdough instead of commercial baker's yeast. That is the primary focus of all these pages. We call using sourdough this way.... Making Sourdough Breads and Rolls After the importance of cleanliness, the most important thing a culinary student learns is "mise en place" which translates from French as either "everything ready" or "everything in its place. " When is a starter ready to use? After that, it begins to rise as the critters produce gas which is trapped by the dough.
How To Use Starter Quickbreads. Classic Baguettes and Stuffed Baguettes. 1) Make the starter by mixing the yeast with the water (no need to do this if you're using instant yeast), then mixing in the flour to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have risen and become bubbly. If it hasn't, your yeast may not be working. Dissolve 1/4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar, and wait 15 minutes. If nothing happens, replace your yeast, and begin the starter process again. 2) If you're using active dry yeast, mix it with the water, then combine with the starter, flour, and salt. 3) Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours. 4) Turn the dough out onto a lightly greased work surface. 5) Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.