Bread

Bread . . . Bread . . . and more BREAD!

BEFORE STARTING ANY BREAD, READ FIRST!

Welcome to your crash course on how to create bread or as I like to call her ‘Mom’. My definition of ‘Mom’: she is the creator of life! I know that’s vague and doesn’t make sense now but I am about to explain it all to you . . .

So, ‘Mom’ is also known as ‘starter’, or referred to ‘natural starter’. The processes of obtaining or starting a starter (no pun intended . . .) is actually quite simple and if you want to continue on with my bread recipes you will most likely need to create LIFE!

You will need;

Starter:

Day 1:

Water (85°F) 100 grams

AP Flour (you can use any flour that you prefer) 100 grams

Day 2

AP flour 500 grams

Starter from day 1 100 grams

Water (85°F) 500 grams

Day 3

AP flour 100 grams

Starter from day 2 20 grams

Water 100 grams

*note: you need to feed your starter during this process around the same time everyday.*

After Day 3, you will continue to feed mom for a week, repeating the feed from day three daily. Once you’ve kept your stater alive for one week you can use it to make bread!

At this point you have a ‘Mom”! and to keep her alive you will continue to feed her a 2:1 ratio of water flour and starter daily. If you have no need for her or the time, you can feed her and let her grow and place her in the freezer to stop the fermentation process. You can pull her once a month and feed her to keep her alive.

This is the basics of starters and learning to grow one. I encourage you to do your own research and see what kind of starter you can create!

Focaccia

Yield: 1 hotel pan/ 1 half sheet, 1,553g

Ingredients Measurements/Weight

Starter 340g

Water 340g

AP Flour 725g

Salt 20g

Yeast 10g

Honey 43g

Olive Oil 75g

Method: Sponge Method

Mix everything on speed 1 until it comes together

Increase speed to medium and mix for 10min or until the dough forms a shiny appearance and pulls away from the bowl sides.

Remove from mixing bowl and pre-shape into a boule into a sprayed bowl

Cover with saran and rest until dough is proofed (about 2-3 hours)

Spray and oil the hotel pan or half sheet tray

Press and shape the dough into the pan (it may need to rest in between the shaping to reach the edges of the pan)

Proof again, till 85% proofed

Bake 375°F 25-30min, 200°F internal temperature

*note:

You can add vegetables to the top of your focaccia before the bake to add more flavor to your bread.
Vegetables with a lot of water are best for this.*