Re: Bread making during crisis
NEEDED TO MAKE THE DOUGH
1 and 1/4 cup white flour
1/4
cup plus 1 TBLSP of milk, the same temp as baby bottle milk
3/8 tsp dry yeast
1 plus 1/4 tsp salt. (regular table salt)
All of the preferment.
Mix the dry yeast into the slightly warm milk. stir to dissolve. set aside.
In the bowl of a stand mixer, pour the 1+1/4 cup flour.
add the yeasted milk. Add all of the preferment which you have kept in the refrigerator. Use a dough hook and mix on SLOW for 2 minutes or until well combined.
add the salt.
Mix on SLOW for 8 minutes. If you mix on high speed it will heat up the dough and you will destroy the good bacteria.
(You may have to occasionally stop the mixer and stir down the flour.)
You should now have a very thick sticky mass.
Cover and let rest for 20 minutes.
Dump out onto a LIGHTLY floured counter and hand knead for 2 minutes. This will further develop the gluten which makes you bread rise high. Your dough should now be somewhat shiny and may have blisters. That's excellent. cover again and let rest 30 minutes.