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Experiment (Episode 2)

Basic formula: Bread


Yeast (dry) 7g
Water at 35ºC 118ml (1/2c)
Shortening 4g (1 tsp)
Sugar 6g
Salt 3g (1/2tsp)
All purpose flour 200g (17/8c)

Method:

Stir water together into the yeast. Barely melt the shortening. Place sugar, salt, and remaining 59ml water in a mixing bowl and add the shortening and then the yeast-water mixture. Stir to blend. Slowly place the flour into the liquid and add just enough flour to make a very soft paste. Beat the dough until smooth. Knead the dough on a bread board by folding the far edge of the dough to meet the front edge and pushing firmly with the heel of both hands before rotating the dough 90º and repeating the process until 100 kneading strokes have been completed. Very lightly coat the dough with oil. Place in a baker large enough to allow the dough to double in size and cover with aluminum foil. Let rise 30 minutes in a water bath maintained at 32ºC (90ºF). Punch dough down after estimating the volume of the risen dough. Shape into a loaf and place in a greased loaf pan 5 ¾”x 3 ½ x 2”. Return to the water bath and let rise until double in volume. Meanwhile preheat the oven to 220ºC (425ºC). Bake for about 15 minutes (until bread sounds hollow when tapped). Remove from pan immediately and cool on a wire rack.

Step-to-step:

The different 100strokes and 200 strokes kneading: