White Bread Recipe to try at home

It's another beautiful day in Florida!  I never knew how much I missed the sun, until I left it! I'll take the tanning and everything else that comes along with it! If you know me, you know I would never make that statement ;)

Voilà! Here you are my friends. More bread! It's a beautiful thing, isn't it? :) :) We created the white bread again today using the sponge method and shaped it in the form of a boule. I do believe I am spelling that correctly. It is a round shape.  In French, from the VERY little that I know,  I think it means 'Bread'. :) Ginny! Clarify pretty please with a cherry on top! :)

Before you get into your 12 steps, you first create the "Sponge" which is a mixture of water, flour yeast and syrup, although we used Honey.

Quick Tip for you.  To replace Maple syrup in a recipe, you can interchangeably use Honey and Corn Syrup.

After the Sponge is created and proofed ( dough sits in heat and humidity), you then place it in your bowl along with the ingredients for the dough.  Here is the shaping of the dough after it was panned, taking note of its 3 scores before going into the oven:



How about I give you the 12 steps in case you want to try making bread at home!

1. Scale your ingredients
2. Mix them in your mixer
3. Fermentation of the dough ( cover your dough and wait for it to double)
4. Punching the dough
5. Second scaling ( cut your dough in half )
6. Rounding (shape your dough into 2 balls )
7. Bench the dough ( second fermentation stage)  -cover dough and wait 15 minutes
8. Panning of the product - score your bread 3 times each with a knife or blade
9. 3rd Fermentation of the dough - cover and wait until it doubles in size
10. Baking at 400 degrees F
11. Cooling ( overnight is best)
12. Storing ( which for me really means EATING)  :)

Ta da! There you have it! Here is the White Dough Recipe so you can give it a shot. This is not the Sponge method, it is the One Stage Method where everyting goes into the mixer.

** A few key notes for you.

1) Do NOT let the salt come into direct contact with the Yeast. It kills the poor little guy :(   
2) When you scale your ingredients, put the salt in first, then add the rest of your dry ingredients.
3) Mix some water with your yeast before placing it into the mixer. 
4) Place dry ingredients into the mixer first and then add the yeast and water mixture making sure all the yeast goes into the bowl. Use the left over water to help make sure ita ll goes in.

Ingredients 

12 oz of Water

.75 oz of Yeast

1 lb 4 oz of Bread flour

.50 oz of salt

2 oz of nonfat Milk powder

.75 oz of shortening

Mix on a low speed for 2 minutes and then move it to the next speed  for 4-5 minutes. Check the elasticity of your dough and then move on to your next step, Fermenting. ( placing dough on parchment paper and covering with saran wrap)

I do want to hear all about it if you make this at home! Feel free to comment below or email me if you have any questions as I gave you VERY BASIC instructions.  No, its not a test to see how many of you are actually reading and trying things out ;) ok, fine, it is! :) :)

Enjoy the night everyone...A long walk with this amazing breeze sounds dreamy right now, so I will let you go!

Until tomorrow.. for Friday Funday! :) :)