[Sca-cooks] question about breads

[rbbtslyr]

I bake bread often, Hard Winter wheat is best for bread and cheap, add if you want whole wheat to it. We are talking  round loaves I assume here, I use unglazed tiles in the oven for the loaves. Cheap, work well and they don't eat *too much space and allow a near proper crust. Spritz some water in the oven just before addin the bread to keep the humidity high.

Once the bread is done if it will be eaten in about a day allow it to cool to room temp and place it in pouches made from  Foil or parachement  and seal, storage baggies work to, to be one hundred precent sure you could refridgerate. I keep my bread at home in storage baggie after it has been cut for two or three days  I hope this helps  Btw for a perfect period bread talke all the water, yeast, half the lflour and sugar and let it work in a  bowl for about 4 to 8 hours afterwardd add the rest of the flour and knead it for 10 to 15 minutes to develop the gluten.

Kirk 
Meddle not in the Affairs of Dragons, for thou art Chrunchy and Taste Good with Catsup or BBQ Sauce

Liberty Hill, SC Elevation 571 ft  

Liberty Hill, SC (Kershaw)
Longitude: 80° 48' 7" W (-80.8019°)
Latitude: 34° 28' 41" N (34.4781°)
Grid: EM94 
  ----- Original Message ----- 
  From: Alexa 
  To: Cooks within the SCA 
  Sent: Wednesday, June 01, 2005 1:17 PM
  Subject: [Sca-cooks] question about breads


  I will be making bread for an upcoming event.  Due to
  time and lack of large kitchen space, per norm, I
  would like  to premake the bread.  Any suggestions? 

   In a few modern cookbooks I have read the dough being
  frozen prior to rising, then when needed, bring dough
  out of the freezer, cover and let thaw and rise, then
  bake.  Has anyone tried this?  With everything else I
  will be doing the day or 2 before, I think it would be
  easier to thaw in stages and bake, then to have to
  keep stopping in the middle of chopping veggies, ect
  to mix dough,etc.  
  I have also heard of completeing the process and then
  freezing the baked bread then thawing to serve.  My
  only experience w/ this was w/ bread bowls that we
  made for stews.  At that point, you want it kind of
  day old/hard or you end up w/ mush. I don't want hard
  bread for feast.   

  Ideas??

  Alexa




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