Wednesday, May 30, 2012

Tidy Loaf: Ingredients and Equpment


Water, 1 cup (240 ml)
Bread flour, 3 cups (700 ml)
Yeast, 2 teaspoons (10 ml)
Salt, 1 teaspoon (5 ml)
Oil, 1 teaspoon (5 ml)

Necessary Equipment

Bowl with lid, Rubbermaid #4 which contains 12 cups (2.8 L)
Rubber spatula
Parchment paper

Handy to Have

Measuring spoon
Measuring cup
Dish towel
Dish drainer
Non-stick spray (to lubricate blade when slashing)
Bread knife
Instant read thermometer
Oven thermometer
A bowl, spatula, bread flour, salt, yeast, water, oil and parchment paper are necessary.

With sufficient practice at estimating measurements and baking time, everything else is optional but handy to have.

The bowl's lid has several openings, made with a hole saw. These allow the dough to breathe and permit storing the spatula in the closed bowl between steps, eliminating cleanup. The bowl's round shape and rounded corners facilitate kneading.

Prior to baking I use a bread knife sprayed with a bit of non-stick oil to slash the loaf.

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