The baker at House of Bread Anthony, shares his own recipe and the process of how to make, mix, stretch, fold, and use the Dutch Oven.

350 grams of white bread flour

100 grams of whole wheat flour

100 grams of sourdough starter

390 grams of warm water

10 grams of salt

After mixing add in 1/4 cup of Sesame Seeds and 3/4 cup

Dried Cranberries during the stretch and fold.

-Always cover your dough in the fridge, toplayer needs to stay moist, even air movement in a home fridge will dry out thetop of dough.

-Preheat Dutch oven for welldeveloped crust and strong oven spring, (500 degrees 45 minutes Dutch ovenpreheat) drop oven to 450 to proceed with baking steps when Dutch Oven Preheatis complete.

-Line the cloth in proofingbasket well with gold flour for overnight proof, absorbs slower than whitebread flower. 

-If you notice dough isstruggling to hold shape before baking, put dough with proofing basket 10minutes into freezer: This helps with oven spring, makes scoring easier,strengthens dough structure, begin baking process after dough is pulled fromfreezer.

-Pay attention to startertemp, if you are looking to feed and have your starter ready for dough makingin 4-6 hours, you’ll want starter temp to maintain something closer to 80-84average, this helps with a healthy dough temp when mixing the dough and yeastactivity. 

-When the dough is beingmixed, we’re looking for gluten development and active fermentation in a warmenvironment — this builds structure and begins the rise as the wild yeast feedsand produces gas.

When we put the dough into thefridge, we’re looking for slow fermentation and flavor development.

The cold environment slows downyeast activity while allowing enzymes and beneficial bacteria to continueworking, which improves the dough’s complexity, strengthens the gluten, andenhances crust and crumb texture. It also makes the dough easier to handle andscore before baking.

Happy Baking Everyone!

.  For more information about House of Bread,please visit https://houseofbread.com/ and for more information about franchising,please visit https://houseofbreadfranchise.com/.  You can order a recipe book https://houseofbread.com/recipe-book/.   Just to connect and be social, please findus here.  If you want to take your bakingto the next level visually, we have on line video full baking classes that canbe found here https://houseofbread.com/product-category/online-baking-class/

I recommend baking in a Dutch oven for every home baker desiring to bake hard crusted breads. It is just the easiest way to add steam to the bake, and you really don't add anything as a Dutch oven with a lid captures the natural moisture coming off the dough.

Moisture in the oven during the beginning part of baking allows your bread to rise fully, deepens the crust color, and finally, adds a level of shininess to the exterior.

Links to where I purchased my Dutch oven.

Amazon.com:EDGING CASTING Enameled Cast Iron Dutch Oven Pot With Lid, Dutch Oven forSourdough Bread Baking Round Pot Dule Handle, 6 Quart, Blue: Home & Kitchen

Thanks for listening...happy baking!

 To best support this show, please subscribe to this podcast, share with another bread head, or make a review. For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

Scones: the breakfast staple and perfect to bake for mom.    Get that perfect flaky rich buttery flavor.    Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

DRIES

4 cups white pastry or all-purpose flour

1/3 cup of sugar

1 Tablespoon and 1 tsp of baking powder

1 ½ teaspoon of salt

Mix flour, sugar, baking powder and salt in large mixing bowl. Set aside.

½ cup cold Butter

Cube cold butter and cut into flour mixture with fingertips until it resembles coarse cornmeal in texture or pea sized crumbles. If adding nuts, raisins, chips, or cranberries do so now, after the butter has been mixed in. NOT FROZEN BERRIES.

WETS

5 Eggs

¾ cup of heavy cream, you can use half and half or regular milk but the scones won’t be as rich.

Mix cream and eggs in large pitcher. If adding flavorings such as vanilla do so now. Pour cream mixture into dries and mix until lightly combined. Add berries (if using). Use hands to finish mixing the dough until combined. Dough should be stiff, like biscuit dough. Scoop onto baking sheet. Bake for 22 – 26 minutes.

Suggestions:

1. Cinnamon peach: 1 1/2 cups peaches (very well drained), 1 ½ tsp cinnamon

2. Vanilla raisin: Add to eggs real vanilla extract 2 Tablespoons, 1 1/2 cups raisins.

3. Blackberry: 1 1/2 cups fruit

4. Cranberry Orange White Chocolate: 1 cup dried cranberries, 1 cup white chocolate, 1/2 cup orange juice (substitute for 1/2 cup cream). Optional: 1/2 cup pecans.

5. White chocolate pecan 1 cups chips, 1 cup nuts.

WATER = warm 2 C- may end up being more depending uponsourdough starter thickness.

DARK or whole RYE FLOUR       2  ½ C

WHOLE GRAIN wheat flour    2 C

SOURDOUGH STARTER 1C

Molasses     ¼Cs YEAST            1Tablespoon dry yeast or 1 packet

Mix, thick sponge, let sit for 1.5 hours

Add WHITE BREAD FLOUR 2C with the salt below incorporated into it.

SALT              1 T

Knead for 8-10 minutes adjusting by adding in more whiteflour or water if needed, thicker denser dough than traditional breads but itshould hold shape, and start out very sticky and then the water will get absorbed.  The whole grains take longerfor the water to absorb and rye is stickier than wheat.  So, it should be messy at first.  

After you get a good dough, then add seeds.   We use caraway and sunflower seeds.

CARAWAY SEEDS 1T

SUNFLOWER SEEDS       1/2C, 1T for the top. 

If you want a black bread then youcan add 2T of carmel color to the water.  It doesn’t add any flavor, just plenty of blackness.  

Divide in two, and shape like a football, seam side down.Egg wash and add your seeds to the top.

Let rest about 1/2 hour, then score down the middle and bake in a 400 degree oven for 25-30 minutes.

Happy Baking!

For more informationabout House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visithttps://houseofbreadfranchise.com/.  Youcan order a recipe book https://houseofbread.com/recipe-book/.   If you want to take your bakingto the next level visually, we have on line video full baking classes that canbe found here https://houseofbread.com/product-category/online-baking-class/

Chocolate Babka. Easy to make, use Challah dough, fill, cut twist, top, bake and deliciousness awaits.

Challah recipe:

(two medium sized loaves)

2 1/2 cups of warm water (approximately 100 degrees)

2 packages or one and 3/4 Tablespoons of active dry yeast

6 cups of unbleached flour (approximately 1 1/2 pounds)

1 1/2 cups of whole-wheat flour

1/2 cup of butter that is very soft but not melted

1/2 cup of sugar

1 1/2 Tablespoons of salt

2 large eggs at room temperature

Filling:

SALT-pinch

CHOCOLATE SYRUP-1/2 C

FLOUR=1/4 C

SUGAR=1/4 C

STREUSEL: COCOA 1T, PASTRY FLOUR ¾ C, SUGAR 3/4C, BUTTER 1/3C.

Other versions:

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Happy New Year!

1. Embrace the fact you will have failures, and it is all part of the journey.  

 2. While embracing the learning curves you still

3.  Recognize the correct moisture content needed to

4. Understand it is not an exact science and embrace the fact that there is no set rising time as it all depends. 

5.  Just as all environments are different producing

Have fun and relax you’ll get it right and above all else

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If you’d like more information about House of Bread, please visit www.houseofbread.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.    

Understanding the portion of water in bread baking, helps guide the baker in knowing how to shape the dough, proof the dough and bake it.

Want to learn about a particular subject, recipe or just a bread head idea for a podcast? Send me your ideas and if selected, I'll send you a pdf of my recipe book.

Happy Baking and happy Halloween! Sheila McCann

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