Our no-hassle cottage bread baking
Bread baking at our house can be a bit, well, unconventional. One might even call it weird.
Surprisingly, we don't knead our dough, but instead let it rest, or "autolyse", allowing time to do the hard work for us. Contrary to many bakers' practices, we don't use sourdough starter. Instead, we let our dough turn sour naturally due to its inherent yeasts combined with our base fresh yeast.
Our bread baking method involves cold-fermenting the dough in the fridge, often nearly ten pounds at a time. The list of ingredients is minimalistic: only yeast, water, flour, and salt make the cut. As we bake, we give our bread a luxurious brush with oil for a beautiful and tasty crust.
Our baking process itself is an unusual one. We begin in a cold oven and ramp up to the maximum temperature with convection in one swift motion. We also bake in small batches to ensure each loaf receives our undivided attention.
Our Short Recipe:
Start by filling a container 1/3 of the way with water. Add yeast or sourdough starter and dissolve. Next, fill the container with another 1/3 of flour. Season with salt to taste, mix, and then wait patiently until the dough has come together. Give it another good mix, cover it, and let it rest in the fridge. Once the dough has risen to the edge of the container, mix it again to release its proof. Now, let it rest for 24 hours in the fridge and voila, you have a sticky 100% hydration dough.
A tip: oil your hands to manage the dough into shapes and work swiftly.
We keep the dough in the fridge for up to 5 days, using just what we need each time, then tucking it back in its cool home. In our opinion, the dough keeps getting better with each passing day, becoming more sour with an appealing crumb. If you crave extremely fluffy bread, proof the portion of dough you need for an hour before baking. If not, just shape your dough, place it directly on a baking sheet, and usher it into the oven. Baking, in our home, is a patient and gentle art. And the result? Always worth the wait.
Heres some more tips:
One crucial factor in our bread-making process is the choice of flour. We primarily use wheat flour due to its wide availability and versatility. However, whenever we have the opportunity, we love to experiment with specialty flours such as Manitoba flour. Manitoba flour, derived from a Canadian variety of hard wheat, is renowned for its high protein content and strong gluten network, which give our bread a unique texture and flavor. Using this flour, our bread becomes exceptionally light, airy, and gains an added depth of flavor.
Sesame seeds often finds its way onto the tops of our oiled loaves, adding a delightful texture and flavor to the crust. Additionally, we love experimenting with various add-ins to the dough itself.
If we're after a more fiber-rich loaf, we might incorporate ingredients like whole grains (But we get most of those from our rye bread). On special occasions or just when we fancy a sweet treat, chocolate chunks swiftly kneaded into the dough bring about a delectable chocolate bread. A pat of butter mixed in can also elevate the richness and flavor profile of the bread, making it that much more irresistible.
