配方类型:

FOOD PRODUCTS

配方说明:

English Cottage Loaf

配方组成:

Butter/4 oz.
Salt/4 oz.
Spring Wheat Flour/14 lb.
Sugar/4 oz.
Diastatic Malt Extract/1 oz.
Yeast/6 oz.
Water/8 lb.
"Breadlac" Nonfat Dry Milk Solids/4 oz.

配制方法:

Make straight dough at 80'F. Ferment 1.5 hours. Punch, give half proof, and take to bench. Round up, placing one small piece on top of a larger one and press the finger down through the center of the top piece. Proof on cloths about 40 minutes.
Bake on oven hearth, spacing loaves apart. Use low-pressure steam until browning starts. If no steam is available, wash immediately after baking with a cornstarch wash prepared by dissolving 3 oz. cornstarch in 0.5 pint water; add 2 oz. salt and pour slowly into 3.5 pt. boiling water.
Cook until clear.
The English cottage loaf, a crusty hearth bread, is famous the world over. The yield should be 23 lb. 9 oz.