Sunday, October 19, 2008
The need to knead and the need for speed
Sometimes I get the urge to knead and I have a dough that needs about 30 mins to become smooth and elastic this is because we use dry cornmeal and potato flour which require a long time to incorporate into the dough. It is a very fast rising bread because potato flour really makes yeast grow fast. The cornmeal makes for a golden crumb and an even brown crust and the cheese makes for long lasting bread and the 'OO' white flour makes for a soft texture.
Sometimes I get the need for speed kneading and the same recipe with a little resting makes this possible. To reduce the kneading time to 3 mins. After you have roughly mixed the dough let it rest for 27mins and knead for 3 mins
Cheese, Cornmeal, Potato and 'OO' Wheat Bread
3 cups 'OO' wheat flour
1/2 cup potato flour
1/2 cup cornmeal
2 cups warm water
2 cups of grated cheese (strong tasting)
2 tablespoons oil
2 teaspoons yeast
1 tablespoon salt
Mix dry ingredients into a large bowl.
Make a well in the centre add water and oil.
Roughly mix into a dough.
Knead for 30 mins. (Or let the dough rest for 27 mins and then knead for 3 mins).
Return to bowl and cover with plastic wrap until doubled in size about 30-40 mins.
Lightly punch down the dough spread out on counter and spread with cheese.
Roll up the dough and shape into a round or log.
Loosely cover loaf with plastic wrap and let double in size about 15-20 mins.
Preheat oven to 460C (500F) for 45 mins. Add small cast iron pan on bottom of oven.
When ready to bake add water into pan to release steam.
Immediately place loaf onto baking stone for 20 mins.
Reduce heat to 220C (440F) bake for a further 20 mins.
Reduce heat to 200C (400F) for 20 mins.
Notice how the yellow cheese is spread out in the crumb of the loaf. I like the large holes this happens because of the folding process.