Grain Mash Process And Anadama Sourdough Bread Food

ANADAMA BREAD

Steps:

• Combine 1 cup water, the cornmeal, molasses and 4 tablespoons butter in a saucepan. Bring to a simmer over medium-high heat, whisking constantly, until the mixture thickens and starts to bubble, about 3 minutes. Transfer to the bowl of a stand mixer and let cool until lukewarm (105 degrees F to 110 degrees F), stirring occasionally, about 20 minutes.
• Sprinkle the yeast over 1/2 cup lukewarm water (105 degrees F to 110 degrees F) in a small bowl and let stand until foamy, about 5 minutes. Add to the cornmeal mixture along with 1 cup flour and the dry milk; mix with a wooden spoon. Cover with a kitchen towel and set aside in a warm place until the dough increases slightly in volume and is bubbly, about 30 minutes.
• Mix the dough with the dough hook attachment on medium-low speed, then mix in the salt and the remaining 3 to 4 cups flour, 1/2 cup at a time, scraping down the bowl after each addition, until the dough comes together into a firm, tacky ball. Increase the speed to medium high; knead the dough until it pulls away from the bowl, about 2 minutes. Turn out onto a lightly floured surface and knead by hand until smooth and pliable, adding more flour as needed, about 5 minutes. Brush a large bowl with vegetable oil; add the dough, cover with a kitchen towel and set aside in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
• Brush a 9-by-5-inch loaf pan with vegetable oil. Punch down the dough and turn out onto a clean surface. Shape into a smooth 4-by-8-inch loaf, then transfer to the pan. Cover loosely with oiled plastic wrap and set aside in a warm place until the loaf rises above the pan by 1/2 inch, 30 minutes to 1 hour. Meanwhile, preheat the oven to 375 degrees F.
• Uncover the pan and transfer to the oven. Reduce the temperature to 350 degrees F and bake until the bread is golden and sounds hollow when tapped, 35 to 45 minutes. (Cover loosely with foil if it is browning too quickly.) Brush with melted butter and let rest in the pan, 10 minutes. Turn out onto a rack and let cool before slicing or freezing.
• MAKE IT AHEAD Let the bread cool completely, wrap in plastic wrap and foil, and freeze for up to 2 weeks. To serve, unwrap and thaw at room temperature for 2 hours. Reheat, wrapped in foil, at 300 degrees F until warmed through, 30 minutes.

GRAIN MASH PROCESS AND ANADAMA SOURDOUGH BREAD

Steps:

• Levain Build 1 (overnight)
• Mix the ingredients for the first levain, cover, and let ferment until it has stopped expanding or has even fallen. This may take 8-12 hours.
• Levain Build 2 (in the morning)
• Mix the ingredients for second levain, cover, and let ferment until it has stopped expanding or has even fallen. This may take 2-4 hours.
• Mash and Saccarification (in the morning)
• Combine the grain addition e.g. cornmeal with boiling water. Mix thoroughly and aim for a mash temp of 158-194F.
• Let the mash cool to about 150F and then add the diastatic barley malt powder or whole grain rye flour to the mash, mixing thoroughly. The act of mixing will bring the mash to the desired 145-149F temperature.
• Hold the mash at this temperature range for 3-6 hours. You can do this by pre-warming a Thermos with boiling water and putting the mash in the Thermos. You can also use the proofing setting on an oven or a proofing box, or even make a hot water bath for your mash jar.
• At this point the levain and the mash can be refrigerated for up to several days if desired. You can also refrigerate them just until the evening, and then mix them together for the preferment overnight at room temperature.
• Preferment (afternoon-to-evening)
• Combine the levain and the mash, and let ferment for 6-8 hours until bubbly and no longer expanding.
• Final Dough (evening)
• In a large bowl or straight-walled container, mix together the preferment and the final dough ingredients.
• With mixing as minute 0:00, stretch and fold the dough at minutes :10, :20, :30, :45, and :60. Adjust the hydration at the third stretch and fold if needed.
• Once the stretching and folding is complete, the dough will expand quickly and can be shaped at about 50% expansion, usually 2 hours after mixing.
• Scrape the dough out of your bowl or bucket, press it into a rectangle with a set of sides narrower than the your loaf pan. This recipe is scaled for a 9x4x4 Pullman pan but a medium USA pan will work too.
• Roll up the dough into a tube, coat the top with seeds if you want, and place it in a greased loaf pan.
• Cover and let the dough proof for about an hour or until it has climbed 2-3 cm up the side of the pan.
• Preheat the oven to 450F during this time.
• Baking (late evening)
• Preheat the oven to 450F then lower the temperature to 350F and put your covered loaf pan in the oven. (Use the Pullman pan lid, foil, or even a baking sheet.)
• Bake covered for 20 minutes, then remove the cover and bake for an additional 20-25 minutes.
• The internal temperature should be at least 205F.
• Let the bread cool for a couple of hours before slicing. If your bread has a significant amount of rye flour (more than 50% of the total flour), let it cool for about 24 hours.