Tried another homemade bread recipe last night. Here’s the recipe I used with my alterations. I convert everything to weight before starting a new recipe. I guess that comes from living with a pastry chef!
Tassajara Yeasted White Bread
From the book The Tassajara Bread Book by Edward Espe Brown
Yield: 2 loaves
24 oz lukewarm water (85 to 105 degrees)
2 Tbsp. dry yeast
2 T honey
12 oz bread flour
12 oz AP flour
4 tsp. salt
⅓ cup butter
18 oz additional bread flour
In the bowl of a stand mixer, dissolve the yeast and the ho0ney in the water. Stir in the 24 oz flour to form a thick batter. Mix with paddle for 3 minutes.
Let the dough rise for 45 minutes.
Fold in the salt and the oil, then fold in the additional flour until the dough comes away from the sides of the bowl. Replace the paddle with the dough hook and knead for 10 minutes.
Let the dough rise for 50 to 60 minutes, or until doubled in size. Punch it down.
Shape the dough into loaves and place in 2 loaf pans or a single heavy baking dish. Let rise for 20 to 25 minutes.
Preheat the oven to 425 degrees.
Spray the tops of the loaves with water and bake for 10 minutes. Lower heat to 375, spray again and continue for 30 minutes or until golden brown. Remove from the pans and let cool before slicing.
The bread is delicious. The crust is quite chewy. The loaves are a little misshapen. Maybe I should have done another rise before shaping for loaves or maybe a little less mixing after the second addition of the flour. The dough was sort of sticky when it came out of the bowl and into the bulk rising bucket. Are there any bread bakers out there? Please help me make homemade bread!!