artisan Archives - ChainBaker https://www.chainbaker.com/tag/artisan/ Your one-stop shop for all things baking. Sun, 03 Oct 2021 09:37:52 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 https://www.chainbaker.com/wp-content/uploads/2021/02/cropped-pretzel-2-32x32.png artisan Archives - ChainBaker https://www.chainbaker.com/tag/artisan/ 32 32 Simple Oat Sandwich Bread Recipe https://www.chainbaker.com/simple-oat-sandwich-bread-recipe/ https://www.chainbaker.com/simple-oat-sandwich-bread-recipe/#respond Sun, 28 Feb 2021 16:00:00 +0000 https://www.chainbaker.com/?p=6170 The post Simple Oat Sandwich Bread Recipe appeared first on ChainBaker.

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This is a great breakfast sandwich loaf. It goes well with any topping.

The dough contains oats which give it a soft texture. The oats on the surface have a lovely, toasted flavour. So, it is full of oaty goodness. Call it kind of healthy, but most importantly it is delicious.

It is important to soak the oats properly. Soaked oats will be a lot easier to work into the dough. If you are kneading the dough by hand, then use the oats straight from the fridge as the dough will warm up during kneading. I would always suggest using cold liquid when making any dough by hand. If the final dough temperature is too low after kneading, then you can just knead it for longer to get to the right temperature. Now, this may not work when kneading dough with a mixer. The reason for that is that over kneading dough by hand is impossible, but over kneading dough with a mixer is very easy. So, if you are making this in a mixer, then perhaps let the oats and milk come up to close to room temperature, if you live in a temperate climate.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

250g (8.8oz) strong white bread flour

80g (2.8oz) rolled oats

30g (1oz) oil

5g (0.17oz) salt

30g (1oz) brown sugar

4g (0.14oz) dry yeast or 3x the amount of fresh yeast

190g (6.7oz) milk*

*To learn more about dough temperature control click here.

 

For the topping –

1 egg white mixed with

1 teaspoon of milk for brushing

Extra oats for sprinkling on top

Method

  1. Mix the oats & the milk and leave in the fridge for at least 12 hours.
  2. In a bowl combine the oat & milk mix with the oil, salt, yeast, and sugar. Mix well.
  3. Add the flour and mix until no dry flour left.
  4. Knead the dough for 5 minutes. Desired dough temperature 25 – 26C (77-79F). If your dough is warmer it will ferment more quickly. If it is cooler, then it will take longer. Adjust proofing times accordingly.
  5. Cover & ferment for 1 hour.
  6. Fold.
  7. Ferment for 1 more hour.
  8. Shape into a loaf. Roll around in the remaining oats. Place the loaf in a tin. Brush the surface & sprinkle generously with oats.
  9. Cover and ferment for 1.5 – 2 hours or until doubled. During the final hour of fermentation preheat your oven to 160C (320F) fan on.
  10. Bake for 35 – 40 minutes or until the core temperature reads above 94C (200F).
  11. Let it set in the tin for 5 minutes before removing.

 

Watch the video here

The post Simple Oat Sandwich Bread Recipe appeared first on ChainBaker.

]]> https://www.chainbaker.com/simple-oat-sandwich-bread-recipe/feed/ 0 Rustic Country Bread Recipe, Autolyse Method https://www.chainbaker.com/rustic-country-bread-recipe-autolyse-method/ https://www.chainbaker.com/rustic-country-bread-recipe-autolyse-method/#respond Mon, 08 Feb 2021 12:59:04 +0000 https://www.chainbaker.com/?p=6317 The post Rustic Country Bread Recipe, Autolyse Method appeared first on ChainBaker.

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Sometimes you just want a rustic bread.

This one is made with a lot of water, resulting in a loose crumb with many little bubbles. It will keep fresh for a good few days because we are using a preferment. The wholemeal flour adds complexity to the flavour and the preferment adds acidity. It is a great little loaf.

The high hydration requires use of the stretch and fold method when kneading. While at first it may feel like a sticky, soggy mess – keep at it! The autolyse does help with gluten development here, but it is till wet and sticky. Wet your hands once in a while, but do not use too much water as it will make the dough even stickier. 

If you do not feel confident handling such a sticky dough, then you can lower the amount of water in the final dough by 20g – 30g (0.7g – 1oz).

Around 8 minutes of kneading should be sufficient. Alternatively you could use a mixer for around the same amount of time on low to medium speed. Just watch the dough temperature as you do not want it to be too warm.

Watch the video down below for detailed instructions.

Ingredients

For the preferment (poolish) –

70g (2.5oz) strong white bread flour

30g (1oz) wholemeal flour

Pinch of yeast

100g (3.5oz) water at around 21C (70F)

 

For the main dough –

250g (8.8oz) strong white bread flour

50g (1.75oz) wholemeal flour

8g (0.3oz) salt

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

10g (0.35oz) sugar

220g (7.75oz) water at around 7C (45F)

To learn more about dough temperature when using a preferment click here.

Method

  1. Make the preferment by mixing the water, pinch of yeast and both white and wholemeal flour. Cover and ferment for 10 – 16 hours or until doubled.
  2. Autolyse the flour by mixing the remaining water, remaining wholemeal and white flour. Sprinkle over the salt and sugar, dimple in with a wet hand.
  3. Cover & hydrate for 1 hour.
  4. Pour the yeast into the preferment, mix well. Add to the dough and combine.
  5. Tip out on your table and knead using the stretch & fold method for around 8 minutes. Or 500 turns if you want to count. Desired dough temperature 24 – 25C (75-77F). If your dough is cooler it will ferment more slowly. If it is warmer, then it will ferment more rapidly. Adjust the proofing time accordingly.
  6. Cover & ferment for 45 minutes to 1 hour.
  7. Fold.
  1. Ferment for another 45 minutes to 1 hour.
  2. Shape into a round loaf. Place on a piece of parchment paper.
  3. Cover & ferment for 45 minutes to 1 hour or until almost doubled. During this time preheat your oven and baking vessel (if using) to 220C (430F) no fan.
  4. Score the dough with a sharp knife or razor blade. Bake for 35 – 40 minutes.

 

Watch the video here

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