Crusty Whole Wheat Bread with Pumpkin seeds (72% hydration)

Crusting Whole Wheat Bread with Pumpkin seeds (72% hydration) Dutch oven Making Preferment (Poolish) This process can make the bread taste/smell a lot better 500 gm         all purpose flour 500 ml          water Pinch of Yeast Put the above in a container (with lid) and mix well. Keep in room temperature for 24-48 hours Dough 200…

CAST IRON PAN FOCACCIA BREAD

Ingredients: •360g or 1.5c water 86F/ 30C •4g or 1 1/4 tsp instant yeast •25g or 1 3/4 TBSP olive oil + additional 1/4c+ for oiling pan •10g or 2 1/3tsp sugar •450g or 3.5c bread flour (12.7% protein) Method: In a medium bowl, add 4g or 1 1/4 tsp yeast , 12g or 2tsp…

Brioche Bread – a French delight

Note: For baking Hamburger Bun, use 400F. Bake for 12 to 15 minutes until the tops are golden brown, rotating the pan halfway  Ingredients 6 cups all-purpose flour divided (720g) ¾ cup warm milk 110-120°F (180mL) 6 tablespoons granulated sugar divided (75g) 1 0.25-oz. packet active dry yeast (2¼ teaspoons) 7 large eggs divided 2½ teaspoons salt 1¼ cups unsalted butter softened and cubed (284g) 1 tablespoon water Instructions To make the sponge, in the bowl of…

Classic Pound Cake

Ingredients 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans (330 gm) 4 cups sifted cake flour, plus more for pans (512 gm) 1 teaspoon salt 4 teaspoons baking powder (17 gm) 2 3/4 cups sugar (553 gm) 8 eggs, room temperature 1 cup milk, room temperature (245 gm) 2 teaspoons…

Cast Iron Skillet Corn Bread

Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona.  The Hidatsa people of the Upper Midwest call baked cornbread naktsi. Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples or…