Chilly weather calls for warm beverages! My kids love having tea sometimes instead of a typical snack. This day, it was pomegranate tea and artisan bread spread with cream cheese and strawberry preserves. Espresso cups are ideally-sized for toddler hands, though my two-year-old preferred her "real" cup from the china tea set they play with.
Hi Becky! I replied to your comment on my Basic Bread dough post, but I thought you might see it sooner if I posted it here.
ReplyDeleteYou asked: Do you punch it down if you want to let it rise a second time?
Yes, when doing a second rise punch down your dough and gently reform it into a ball. Don't work with it too much (too much would be kneading it again) because you don't want to break the gluten strands/fibers that are forming as a result of resting and rising.
I hope this is the best way to let you know I answered your questions.
ReplyDeleteHere's what I posted in response to your two additional comments/questions:
You certainly can make a full loaf free form. I've done it many times. You can shape the loaf however you want, but I generally do an oblong shape to fit the cookie sheet you see in the above pictures.
Then just make sure you bake it 20-25 minutes (or until it's nicely browned and sounds hollow when tapped--humidity and differences in ovens can make a significant difference in how long a loaf needs to be baked). I've been stupid and forgotten that I was making a full loaf and only baked it half the time--I have yet to find a way to re-bake a half-baked loaf of bread. :-/
I hope it turns out wonderfully!
I should add: yes, it is a very soft dough. Adding more flour won't hurt it significantly, though. I've added way too much flour (1.5 times the amount I needed) and it turned out fine--I just had to let it rise 2 times for a long period (1.5 hrs and 1 hr) and then for a long time again once it was formed (45 min-1 hr).
Here I am again! Thanks for asking such good questions. Others who try the recipe out should find the information very useful. :)
ReplyDeleteWhen I make half a loaf I typically just use half the ingredients: 1/2 tablespoon yeast, 1/2 cup water, 2 tablespoons sugar, etc.
I haven't tried refrigerating the dough mainly because our fridge is very small and throwing together a loaf is so easy.
I have frozen the dough before and it can work well, but between my freezer not being the greatest and my not storing the dough well, I have not had dough frozen for longer than a week turn out very nice (it typically is too moist and when baked is a bit flat). I have never frozen an already-baked loaf. It never crossed my mind to try that.
I hope that if/when I have kids, I can get them to be interested in tea, too!
ReplyDelete