I recently started getting more serious about baking bread, after getting quite
good results on my first attempt. Many recipes on the internet are presented in
annoying formats (lots of ads, javascript, no metric units). I will put recipies
on this site in a format that is more convenient for my personal use.
The following should be assumed, unless otherwise specified:
Flour is King Arthur Brand, unbleached, all purpose flour
Yeast is Fleishmanns Active Dry Yeast, recently purchased / refrigerated
Kitchen temperature is ~25.5 C / 78 F
Elevation / air pressure is ~ sea level
Ambient humidity is significant
I use precise scales and a temperature controlled kettle (also recommended for
coffee). I also use a 6qt enameled Lodge Dutch Oven and a pretty precise
convection oven with digital temperature control.
Batch size: 2 loaves
Required ingredients:
Flour, 840g + extra for shaping / baking Salt, 18.3g Brown sugar, 81g Cinnamon (ground), 20g Ginger (ground), 1.7g Cherries (fresh, whole), 475ml / 2 cups Active Dry Yeast, 3.6g Water, up to 710g @ 43 C / 110 F Special Equipment: Enameled cast iron dutch oven (4-6qt)
Time management:
Prepping ingredients and making dough takes ~1 hr (much of it spent prepping cherries)