So easy even a monkey could do it (cooking related)

[avaserfi]

No, I have not used that technique yet. I have been baking the loaves just using a standard convection oven and baking at 350.

If you add the technique the crumb will develop far more which will result in a less dense bread. More like what you would see from a well regarded professional bakery with this style of bread at least. It is worth trying at least once, in my opinion, since it is so easy and I find the results to be far superior. In either case you have great bread though!

 

[jwenthold99]

I made a batch using half wheat, half white flower and it turned out ok. It didn't rise as much as the white did, but it had a decent texture, and the taste was great!

I watched the video again, and my batches just didn't rise much the second time. And after the two hour rise, they still seem to be really "wet" compared to what it looks like in the video. I just think it should rise more during the 2 hours before the oven, and firm up a little bit. Any ideas?

 

[avaserfi]

I made a batch using half wheat, half white flower and it turned out ok. It didn't rise as much as the white did, but it had a decent texture, and the taste was great!

I watched the video again, and my batches just didn't rise much the second time. And after the two hour rise, they still seem to be really "wet" compared to what it looks like in the video. I just think it should rise more during the 2 hours before the oven, and firm up a little bit. Any ideas?

Sorry I missed this question. The dough will be fairly wet and sticky even after the 2 hour rise. The first time you mess with the dough when you fold it over and let it sit for 15 minutes will take away some of that wetness. After the 2 hours it should be about double in size, but will still be gooey.

What temperature are you keeping it at during the rise? It might be that your room is too cold and inhibiting yeast activity. If that is the case, it might need a little extra time.

 

[jwenthold99]

Sorry I missed this question. The dough will be fairly wet and sticky even after the 2 hour rise. The first time you mess with the dough when you fold it over and let it sit for 15 minutes will take away some of that wetness. After the 2 hours it should be about double in size, but will still be gooey.

What temperature are you keeping it at during the rise? It might be that your room is too cold and inhibiting yeast activity. If that is the case, it might need a little extra time.

I did some research, and I think the room temp is lower than it should be. I'll experiment some more next week. Happy Easter to everyone!

 

[avaserfi]

I did some research, and I think the room temp is lower than it should be. I'll experiment some more next week. Happy Easter to everyone!

If your room temp is above 60* F I wouldn't worry too much. Just give the bread some extra time to grow. If it is below turn the heat on! You can get a heat pad and use that or place the dough close to your oven as it heats up, that might work.

 

[avaserfi]

I was playing around yesterday and made a sweet cinnamon bread using this technique.

Mix together

2 cups flour
1/4 cup sugar
1 1/4 tsp salt
1 tablespoon plus 1 teaspoon ground cinnamon
1/4 teaspoon instant yeast

Mix with 3/4 cups water and let sit for about 15-20 hours. Fold, let sit 15 minutes then grease a muffin tin with butter or some spray oil and separate the dough into 12 pieces. One per muffin chamber. Let rise 2 hours then cook for 20 minutes at 300 degrees with ice water in the oven the whole time. After 20 minutes they are ready. Pull the out of the pan and let cool on a rack.

These will be very soft and are not extremely sweet Rather, it is a slightly sweet bread with a touch of cinnamon flavor. In fact, they will turn out pink because of the cinnamon.

edit: I just realized, if you up the sugar to between 1/2 and 1 cup, butter the muffin tin very well and sprinkle a good amount of brown sugar in there you will have something that closely resembles sticky buns, but with far less work. Temperature adjustments might need to be made up to 350 degrees F.

Pictures:

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[jamie2112]

I would love to know how I missed this thread. Nice one Andrew...I will be trying it this week.