Things that can be carried on a bike (#675), and a recipe.
On the bike...a camera bag with an extra lens, a jean jacket, a pair of socks, a chef's coat, an apron, a book bag with various items, a bucket of raw (and rising) bread dough, and four bread pans (recipe below).
100%
Whole Wheat Bread
Makes
2 loaves
6
cups whole wheat flour, divided
2
tablespoons vital wheat gluten
3
cups water, divided
4
teaspoons instant yeast, divided
2
teaspoons kosher salt
1/4
cup olive oil
1/4
cup honey
Separate
the ingredients in two bowls using this ratio: In one bowl combine 4
cups of flour, the vital wheat gluten, and 2 cups of water. Stir it
just until combined; cover with plastic wrap and set aside. In a
second bowl, combine the remaining 2 cups flour and 1 cup water and 2
teaspoons of yeast. Stir it just until combined; cover with plastic
wrap and set aside. Allow the bowls to rest for at least an hour.
After the ingredients have rested and have begun to ferment, combine
the contents of both bowls to an upright mixer that is fitted with a
dough hook. Also add the remaining ingredients: the salt, olive oil,
honey, and remaining two teaspoons yeast. Knead the dough on medium
speed for about 8 minutes, then cover with plastic wrap and allow to
rise for one hour. Transfer the dough to a work surface, cut it into
two pieces, gently shape it into loaves, and place them either on a
baking sheet or in loaf pans. Cover with plastic wrap and allow to
rise for 45 minutes. Preheat an oven to 425F/218C. If making
free-form loaves, slash them with a razor just before they go into
the oven. Bake the bread for about 30 minutes, or until golden brown
and sounds hollow when tapped on. As the bread bakes rotate the
loaves in the oven once or twice to ensure even baking. Remove the
bread from their pans and allow to cool for 10 minutes before
slicing.
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