Food recipes
Whole Wheat With Honey (Pane Integrale Con Miele)
Whole Wheat With Honey (Pane Integrale Con Miele) Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active...
Whole Wheat With Honey (Pane Integrale Con Miele)
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
STARTER, stir the yeast into the water, let stand until creamy, 10 minutes.
Stir in the flour with 70 to 100 strokes of a wooden spoon.
Let rise covered 6 to 24 hours.
Measure 1/4 cup (50 g) for each loaf.
DOUGH (1 loaf), stir the yeast and honey into 1/4 cup water, let stand 10 minutes.
Chop the starter into small pieces and add to the dissolved yeast.
Pour in the remaining 1 1/4 c water and squeeze the starter between your fingers until the starter is in little shreds and the water is chalky.
Mix the flour and salt and stir 1 cup at a time into the yeast mixture until the dough comes together.
Knead on a floured surface until the dough is fairly smooth and has lost most of its stickiness, about 8 to 10 minutes.
Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 2 hours.
Turn the dough out onto a floured surface and shape into a round loaf without punching the dough down.
Place loaf on a lightly oiled baking sheet sprinkled with cornmeal.
Cover with wax paper or a towel or lightly oil the top of the loaf and cover with plastic wrap.
Let rise until doubled, 1 hour.
Preheat the oven to 450F.
Bake 10 minutes, spraying every 3 minutes with water.
Reduce the heat to 400F and bake 25 minutes longer.
Cool completely on rack.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
STARTER, stir the yeast into the water, let stand until creamy, 10 minutes.
Stir in the flour with 70 to 100 strokes of a wooden spoon.
Let rise covered 6 to 24 hours.
Measure 1/4 cup (50 g) for each loaf.
DOUGH (1 loaf), stir the yeast and honey into 1/4 cup water, let stand 10 minutes.
Chop the starter into small pieces and add to the dissolved yeast.
Pour in the remaining 1 1/4 c water and squeeze the starter between your fingers until the starter is in little shreds and the water is chalky.
Mix the flour and salt and stir 1 cup at a time into the yeast mixture until the dough comes together.
Knead on a floured surface until the dough is fairly smooth and has lost most of its stickiness, about 8 to 10 minutes.
Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 2 hours.
Turn the dough out onto a floured surface and shape into a round loaf without punching the dough down.
Place loaf on a lightly oiled baking sheet sprinkled with cornmeal.
Cover with wax paper or a towel or lightly oil the top of the loaf and cover with plastic wrap.
Let rise until doubled, 1 hour.
Preheat the oven to 450F.
Bake 10 minutes, spraying every 3 minutes with water.
Reduce the heat to 400F and bake 25 minutes longer.
Cool completely on rack.