I forgot my poulash (sp?) again last night, but no worry...I've been wanting to try this Italian Bread recipe which does not need to be started the night before. Now I could do a rustic bread I do often, but thought I'd test a new recipe. When I looked at it I found something curious about it.
Why the two bread flour measures? The extra 12 oz. seems like it's for a poulish, but there is no mention in the recipe. Does anyone have the book by Wayne Gisslen to offer some help?
* Exported from MasterCook *
Italian Bread
Recipe By astrygal
Serving Size : 0 Preparation Time :0:00
Categories : Baked Goods
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz water -- @120°
1/3 oz dry yeast
3/4 tsp molasses
1 lb bread flour -- or KA All purp flour is fine
12 oz bread flour -- or KA All purp flour is fine
1/2 oz salt
In glass measure, add water and molasses. Stir to combine. Add dry yeast and whisk to mix. It will bubble after a few mins. That's how you know the yeast is alive. You can add 1 oz oil to this if you want.
Put flour and salt, whisked to combine, in mixer. Slowly add wet ingred and mix on low until wet incorporates into dry. Knead by hand or in mixer until glutin strands are long. Ferment abt 2 hrs./ doubled in size. Make up loaves, rolls whatever and proof another hour. Bake at 425. Steam first 10 mins.
Source:
"This is Wayne Gisslen's recipe and it's never failed me yet."
S(Internet Address):
"http://forums.chef2chef.net/showflat.php?Cat=&Board=general&Number=86429&Searchpage=4&Main=86168&Words=Focaccia&topic=&Search=true#Post86429"
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Per Serving (excluding unknown items): 2909 Calories; 14g Fat (4.3% calories from fat); 99g Protein; 583g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 5530mg Sodium. Exchanges: 39 Grain(Starch); 1/2 Lean Meat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
Why the two bread flour measures? The extra 12 oz. seems like it's for a poulish, but there is no mention in the recipe. Does anyone have the book by Wayne Gisslen to offer some help?
* Exported from MasterCook *
Italian Bread
Recipe By astrygal
Serving Size : 0 Preparation Time :0:00
Categories : Baked Goods
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz water -- @120°
1/3 oz dry yeast
3/4 tsp molasses
1 lb bread flour -- or KA All purp flour is fine
12 oz bread flour -- or KA All purp flour is fine
1/2 oz salt
In glass measure, add water and molasses. Stir to combine. Add dry yeast and whisk to mix. It will bubble after a few mins. That's how you know the yeast is alive. You can add 1 oz oil to this if you want.
Put flour and salt, whisked to combine, in mixer. Slowly add wet ingred and mix on low until wet incorporates into dry. Knead by hand or in mixer until glutin strands are long. Ferment abt 2 hrs./ doubled in size. Make up loaves, rolls whatever and proof another hour. Bake at 425. Steam first 10 mins.
Source:
"This is Wayne Gisslen's recipe and it's never failed me yet."
S(Internet Address):
"http://forums.chef2chef.net/showflat.php?Cat=&Board=general&Number=86429&Searchpage=4&Main=86168&Words=Focaccia&topic=&Search=true#Post86429"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2909 Calories; 14g Fat (4.3% calories from fat); 99g Protein; 583g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 5530mg Sodium. Exchanges: 39 Grain(Starch); 1/2 Lean Meat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
Daphne
Keep your mind wide open.
Keep your mind wide open.