7/22/20
Human’s Tribune
Volume 3
Issue 20
Wednesday, July 22, 2020
Easy Bread
From Sally’s Baking Addiction
Ingredients:
3 ¼ C Bread Flour
2 TSP Yeast
2 TSP Coarse Salt
1 ½ C 70 degree Water
In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal– nothing to worry about.
Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.
During this 45 minutes, preheat the oven to 475°F (246°C).
When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13 baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done.
Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Ingredients:
3 ¼ C Bread Flour
2 TSP Yeast
2 TSP Coarse Salt
1 ½ C 70 degree Water
In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal– nothing to worry about.
Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.
During this 45 minutes, preheat the oven to 475°F (246°C).
When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13 baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done.
Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Classic Article:Amazing Sea Creatures (Part 1)
By Ember Hernandez
Today I found a really interesting type of shark I wanted to share with you. The Goblin Shark is a unique creature discovered in the 1890’s, but some people think they were there much longer. Goblin sharks are actually a passive type of shark, and there’s never been a recorded shark attack from goblin sharks.
Goblin sharks are also very different from appearance. It’s the only living creature in the family Mistsukurinidae. It is called a “living fossil” because they have lived for so long. There are theories that goblin shark evolved in some ways. For example, their mouths can extend, almost like a net, to catch fish in their way. I think this specimen, if not strange, is a very interesting type of shark. I recommend learning more about the Goblin Shark.
The Pussyhat Project
By Antoinette Durand
Even though COVID-19 surrounds us, that doesn't mean you can't fight those feminist battles. You can craft during all this extra time, and there's no way to combine feminism with crafting than the pussyhat. These homemade pink hats have been used by marchers across the US to protest for women's rights. Even if you don't know how to sew, knit, or crochet, this easy craft will be entertaining for your whole family. Wear your hat around the neighborhood, to the store, or anywhere else you want to show what you believe in.
Easy No-Sew Hat
Materials:
1 Yard Pink Fleece Fabric
1 Pair Fabric Scissors
1 Tape Measure
1 Pen
 |
| The visual instructions from The Pussyhat Project. |
Measure a 13.5 inch by 15 inch piece of fabric and mark the parameters with the pen. Cut out the shape. Fold the two 13.5 inch sides together. Be sure that the corners match up as evenly as possible. Cut 1 inch long fringes on the sides of the fabric every .5 inch. Tie the strips apposing each other together. You're Done!
Easy Hand-Sewing Hat
Materials:
1 Yard Pink Fleece Fabric
1 Pair Fabric Scissors
1 Tape Measure
1 Pen
1 Needle
1 Spool of Pink Thread, to match your hat.
Measure an 11 inch by 20 inch piece of fabric and mark the parameters with the pen. Cut out the shape. Be sure that any pen marks are on the outside currently because you're going to flip it inside out eventually. Fold the 11 inch side together. Be sure that the corners match up as evenly as possible. Thread the needle, and sew up the sides of fabric. Fold 1.5 inches of the bottom edge up. Sew the bottom "flap" only on the seam of the sides. Turn it inside out. Sew the corners of the top of the hat 3 inches each way to define the "ears" of your pussyhat.
Comments
Post a Comment