I’m piecing together things about how beautiful bread is made:
a good thing to do with your bread dough is an autolyse (pronounced as if you were renting a car: “auto-lease”), which is simply letting the water and flour sit together without any other ingredients. just mix the water and flour, wait 20-30 minutes, then knead in the salt and yeast (or levain/sourdough starter) and whateverelse (as opposed to just mixing everything in all at once), then proceed with the recipe as usual. the water, I guess, activates some enzymes in the flour and makes a better-tasting loaf. that’s the short version.
what I’m learning from peter reinhart’s book, is that it activates, in particular, amylases, which are enzymes that chop starches into sugars. doing an autolyse has some of the same effects as adding a tablespoonful of granulated sugar to your bread dough: more sugars mean a boost for your yeast (since yeast eats sugar) and also a more brown, caramelized crust. it also makes for an overall tastier loaf (although there are plenty of other things that contribute to the flavor of bread).
anyhow, yeah, so, autolyses: I highly recommend it. it’s a super easy way to make bread more awesome.
salt inhibits sour dough though. i never add it till the end [ after the dough has fermented overnight].
yeah, it does! I imagine your bread has a pretty strong sour flavor, right? I haven’t done much with overnight fermenting/proofing, but I’m okay with my bread having a mild sour flavor. excellent point, though.
not if it goes well. i experiment a lot with adding left overs to the dough[ the night before] like sour milk, fermenting juice, old porridge, rice , pureed soup.
that can sometimes go a little amiss.
most of the time it works out well and the bread is pithy and flavoursome but not sour.
Yum. Gluten Free and Dairy Free Orange Cake. There’s something special about oranges. Such a simple fruit yet, bursting with flavor and possibility, they remind me of winter, specifically Christmas.
A while back I told ~M, one of my favorite readers, that I would post my version of Claudia Roden’sGateau a l’Orange. This moist festive gluten free orange cake makes an ideal dish for holiday celebrations.
This cake was also popularized by Nigella Lawson, though her version is made with clementines. I think it would be fun to make this with lemons, though imagine some adjustments would need to be made if experimenting with this more intensely sour citrus fruit.
what do i want when i click on a link to a recipe ? a recipe!
i don’t want a long story about a yoga session, a trip to the farmers market, a rescued kitten that lead to the baking of this cake and possible enlightenment.
i want a recipe and maybe a photo of the product.
so this was refreshingly different!