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Friday, July 1, 2011

Basic Lean Dough Bread from FGA




A recipe of white bread dough that can be made into many different shapes. 




Mise en Place Time: 20 minutes + 2 hour rising time
Cooking Time: 20 to 60 minutes depending on the shape of the bread
Serving: 8 - 12


Ingredients:
700 Grams Water (30-40 °C / 55-105 °F)
10 Grams Yeast
1000 Grams Bread flour
15 Grams (½ tablespoon) Salt

Mise en Place:


Procedure:
  1. Mix all the ingredients together in a mixing machine on low speed for 8 to 10 minutes until smooth and elastic.
  2. Put the dough on a floured work top and kneed with your hands for a couple of minutes and shape the dough into a round ball.
  3. Let rise in a bowl that has been greased with olive oil and covered with plastic cling film for about one hour in a warm area of your kitchen.
  4. Turn out the dough again a floured work surface and “turn the dough inside out”. This will redistribute the yeast. 
  5. Return the dough to the greased bowl and let rise for an additional hour covered with plastic cling film.


  6. Shape the dough into desired shape. Take care not to over work the dough. 


  7. Let the dough rise again until doubled in size for about one hour.
  8. Bake in a preheated oven 220 ˚C (430 ˚F) until bread is golden brown and ready.


  9. Let cool on a cooling rack.


First time to baked and with FGA baking is not just your ordinary task. For the first time I learn what baker's do. Being a baker for a night made me realized that every bread and pastries we ate their is a great baker behind it. We learn and cooked Basic Lean Dough Bread, Oatmeal Raisin Cookies and Pound Cake which is later brought home for my family.




Learn more about Culinary Arts 

First Gourmet Academy
Capitol Green Street Building
Capitol Hills Drive, Balara, Quezon City
Tel 951 9655 / 951 1687
Email info@firstgourmetacademy.c
om
Website www.firstgourmetacademy.com





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