Paw Prints

Here’s a to-do list for starting this project

A. Collect tools & ingredients:
[✓] M get pizza stone
[✓]] M get ingredients (safeway brand flour, cornmeal; Fleishman’s breadmachine yeast)
* granulated yeast (at least 2 packets for first try; jar would be good)
* all purpose unbleached white flower
* cornmeal
✓ have coarse salt
[✓]] identify something that can act like a pizza peel – the small cookie sheet with the bent corners will work, esp if used bent corners down..
[!!] identify dough storage device
>>> 5 qt spec, but we’ll do half recipes so 2.5 qts
>>> *NOTE* have two 2 qt tupperware that could work well after first mix — 2008-09-06: well, maybe.
>>> bottom shelf clearance req h <= 6.5"

[✓] M season pizza stone by baking at one hour at highest temperature
>>> requires cool evening, cool day
>>> could be done during steps B, C, D

B. Mix and let rise 2 hours
* water, yeast, flour, salt
* container
* wooden spoon

2008-09-06: approximated 3/4 tbsp as 2 1/4 teaspoons — ha! not an approximation!

C. Refrigerate at least 3 hours

D. Shape, rest 20-40 min[1], & bake
* dusting flour, cornmeal [3]
* dough in container
* knife to cut free dough, slash top[2]
* “peel”
* stone (in preheating oven)
* cake pan (in preheating oven) Revolving tray holds 1 cup of water.
* 1 c water for cake pan

[1] 1 lb boule 40 min; 1 lb baguette or 2 1/2 lb baguettes 20 min;
[2] no slash on ciabatta
[3] ciabatta has no dusting flour, book specifies sliding flour instead of cornmeal. See below!

Step D questions/experiments:
* We don’t want to bake a pound at a time, maybe a half pound. I think this means 20 min rising no matter what shape, but see below
* It would be delightful to make roll size. Recipe on pp 108-9 divides the 1 lb into six rolls, rests 40 min if refrigerated, 20 if fresh.
* Convection oven, tiny oven — how will that affect the times and temperatures? 2008-09-07: Do NOT use the yeast bread setting (which is at 400 degrees). Takes an extra 10-15 minutes, at least.
* Our grocery’s “ciabattas” have cornmeal on the bottom. Neener.

Step D PLAN to make buns like we like from the grocery:
* half a grapefruit size ball of dough removed with wet hands
* gluten shield maneuver
* quarter dough , shape into squared buns no thinner than 3/4 of an inch
* place on corn meal “peel”
* preheat to 425 (adjusting down because convection oven)
* bake 15-20 min

This entry was posted on Friday, September 5th, 2008 at 1:45 pm and is filed under Other Projects. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.