Wednesday, September 24, 2014

Basic Bread Baking with Chef Brad

There's nothing like making bread by hand. The smell of yeast in the air. The feel of the flour and dough between your fingers. It's a time to unwind, escape from the worries of the world and just focus on creating, developing, and baking delicious, fluffy bread.

Chef Brad, America's Grain Guy, is here again to show you how exciting baking bread by hand can be. Using our high quality Honeyville Alta Artisan Bread Flour, our Baker's preferred SAF Yeast, our handy Danish Dough Whisk, and then baking it all together in our USA Mini Loaf Pans, Chef Brad shows you how easy it is to create delicious, fresh baked bread for any meal or get together. Watch Chef Brad take you through, step-by-step, the techniques to baking your own bread, then try it yourself using the recipe below.

Basic Bread Baking By Hand

3 cups Hot Water
1/3 cup Sugar
1/4 cup Butter or Oil
2 tsp Salt
2 Tbsp SAF Yeast
5 + cups Honeyville Alta Artisan Bread Flour

In a large bowl, add water, sugar, oil, salt, and 2 cups flour. Mix well using your Danish Dough Whisk and add yeast and 3 cups flour. Whisk together until all ingredients are combined, then dump out on a floured surface.

Start kneading by holding the closest edge to you away from you, towards the furthest edge. With the ball of the hand, press the folded edge into the dough, turning the dough as you complete the fold. Keep repeating this process, adding flour as needed, and being careful not to add too much flour.

After dough is well kneaded (about 6 to 8 minutes) place in oiled bowl, cover, and let rise to double. Punch down, form into loafs, and let rise again until double. Bake at 350 degrees for 30 minutes.


Raedaun said...

I too love to bake bread. I make a lot of wheat bread in my bosch. I was wondering if you could help me though with a problem I have sometimes. When I take my loaves out of the oven they have a blowout on one side of the loaf. I do not like the looks of this. What am I doing wrong? Thanks for your time.

In The Kitchen With Honeyville said...

Hi Raedaun,

It could be one of two things, either the way you're shaping the loaves or if there is still air trapped in the loaf after you shape it. It's always a good idea to do as Chef Brad says, pound the dough on the counter right after you shape it, to release any air bubbles. Also, when you shape the loaf, make sure that the seam is on the bottom.

Also, are you weighing your loaf before to make sure it's the right weight for the pan? Too much dough in a small pan can cause blow out as well.

Hope this helps answer some of your questions. Good luck and thanks for writing in!