Donna

My cruising friend in Georgetown Exuma Bahama. She is 50 years old. We are getting better looking as we go

Kelly, Kayla's friend

Kayla my Granddaughter

My best bread yet

So it took me 18 years to study and learn about baking bread. So here it is.

I will explain all the steps as I go.
Bread is made from flour, water, east and salt.
Just the way it is done is different. If you follow my directions you should succeed.

The amounts :

5 1/4 cups of flour (5 cups all purpose flour and 1/4 cups rye flour) or if you want more rye bread,       change the proportions of flour. (4 1/2 cups of all purpose flour and 3/4  of rye flour) Add a little more gluten (rye flour has no gluten!!!!
2 1/4 cups of tepid water
1 pack ( or 2 and 1/4 tsp ) of active dry yeast
2 tsp of fine ground salt ( the amount depends on how fine is the salt)
1 tsp gluten

If you are using all purpose flour you have to add 1 tsp of gluten. The difference of  all purpose flour and bread flour is that bread flour has more gluten.( You can get gluten in health food store).

Take flour, east, gluten (if using) and water, Mix and let stand for twenty minutes. The reason is the gluten is in coils and resting will allow gluten to unravel. Open gluten will form connected strands, which will hold the gas from the yeast and allow the bread to rise.

After 20 minutes add salt and kneed. If kneading by hand, wet your hands, do not add flour.

Put in Tupperware and close. Put in refrigerator. I start the bread in the evening. Let sit the bread over night in refrigerator. Better yet let sit 48 hours (up to 4 days), the bread develops better flavor. Morning before baking deflate the risen bread. DO NOT PUNCH. Punching the bread brakes the gluten strands, which you have been trying to develop for good rising. Gently turn and form into two loaves (wet your hands again). It makes two nice size breads. Put the dough on silicone pad (designed for baking) on top of cookie sheet outside the oven. Let rise the last time before the oven heats up. Score the top with sharp knife or razor blade. Put the cookie sheet with silicone pad and the bread dough in preheated oven.

You have to have stone in the oven to simulate rock oven. Let oven preheat to 350 F.
If you have gas oven you do not have to do anything, if you have electric one you have to spray the bread 2-3 times with water in first 10 minutes. Gas has enough moisture in. Electric does not. If you want crunchy outside you have to give it moisture. Bake for 1 and 1/2 to 2 hours ( you have to find your oven temperature???). Control after 1 hour. The bread has to be gold and if you knock on it it has to sound hollow.

Good luck. Everybody  you will love your bread.  

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Kayla Pitchon Otanez

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