[ let’s get cooking ] B Y L I S A F A B I A N
breadwinner make your own loaf
Buying bread at the store may be quick and easy, but making your own from scratch is a worthwhile and satisfying endeavor. Here are some basic breadmaking tips for a better loaf as well as a recipe for a sweet-and-salty focaccia. • Aim to proof dough in a kitchen that’s about 72˚, unless otherwise indicated in the recipe. • Use a large balloon whisk to mix the starter and liquid. This adds oxygen early on, which yields a better rise. • Prepare the baking container by greasing it generously with butter, then dusting it with flour, and finally tipping out excess flour. Next add the dough. • Wet your hands with water or oil for easier dough handling. This is particularly helpful if you’re new to working with dough. • Employ the use of a plastic scraper to help shape, handle, and divide dough. A scraper also helps clean the countertop of dough. • When making pizza or focaccia, gently stretch out the dough until you meet a little bit of resistance. Stop
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and then wait for 10 to 20 seconds to let the dough relax. Stretch it again. This helps prevent tearing. • Since everyone’s oven is different, check the loaf 5 to 10 minutes before the end of the baking time rather than at the very end to see if the bread is done. • Have clean, good-quality dish towels ready. Use for covering bowls of proofing dough and then later for wrapping loaves for storage. • If your bread collapses, it may be due to overproofing. It can also be due to baking it on a hot day or adding more water than the flour can handle. • If your bread is slightly tacky or damp at the end of baking time, let it rest in the oven with the oven turned off and the door open so extra moisture can dissipate. ● SOURCE 10-Minute Sourdough by Vanessa Kimbell ($22.99, Kyle Books, 2021)
2021
10/8/21 10:40 AM
