Food recipes
Elis Bread
Elis Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sugars, brown salt, table water, bottled, generic wheat flour, white, all-purpose, unenriched water, bott...
Elis Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
Directions:
Prepare the starter: In a bowl, combine 2 cups of the all-purpose flour with the rye flour, malt syrup or brown sugar, salt, and 1 cup of the warm water.
Mix well.
Cover with plastic wrap, and set aside in a warm place for 24 hours.
Discard half of the day-old starter.
Place the remaining starter in a large bowl and add the remaining 2 cups of all-purpose flour and the remaining 1/2 cup of warm water.
Knead to combine.
Cover with plastic wrap and set aside in a warm place for 24 hours more.
This makes the chef.
Prepare the bread: In a large bowl, combine the all-purpose flour, water, and salt.
Add half of the chef and mix (see Note).
If using a mixer with a dough hook, beat for 8 minutes on low speed to combine well.
If using your hands, knead for 10 minutes.
Cover the dough with plastic wrap and set aside to rise in a warm place until it doubles in size, 8 hours.
Preheat the oven to 500F.
Cut the dough into 12 equal pieces.
Flatten (dont punch) each piece of dough into a long stick about 12 inches long.
Place 6 of the sticks on each of 2 baking sheets and dust lightly with all-purpose flour.
Using a sharp knife, cut 4 diagonal slashes on each stick
Place the loaves in the hot oven.
Using a plant mister, spray the inside of the oven every 5 minutes, and bake until the loaves are golden brown, 10 to 15 minutes.
Eat these ficelles while they are still warm.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
Directions:
Prepare the starter: In a bowl, combine 2 cups of the all-purpose flour with the rye flour, malt syrup or brown sugar, salt, and 1 cup of the warm water.
Mix well.
Cover with plastic wrap, and set aside in a warm place for 24 hours.
Discard half of the day-old starter.
Place the remaining starter in a large bowl and add the remaining 2 cups of all-purpose flour and the remaining 1/2 cup of warm water.
Knead to combine.
Cover with plastic wrap and set aside in a warm place for 24 hours more.
This makes the chef.
Prepare the bread: In a large bowl, combine the all-purpose flour, water, and salt.
Add half of the chef and mix (see Note).
If using a mixer with a dough hook, beat for 8 minutes on low speed to combine well.
If using your hands, knead for 10 minutes.
Cover the dough with plastic wrap and set aside to rise in a warm place until it doubles in size, 8 hours.
Preheat the oven to 500F.
Cut the dough into 12 equal pieces.
Flatten (dont punch) each piece of dough into a long stick about 12 inches long.
Place 6 of the sticks on each of 2 baking sheets and dust lightly with all-purpose flour.
Using a sharp knife, cut 4 diagonal slashes on each stick
Place the loaves in the hot oven.
Using a plant mister, spray the inside of the oven every 5 minutes, and bake until the loaves are golden brown, 10 to 15 minutes.
Eat these ficelles while they are still warm.