Thomas Keller’s Recipe For Making Breadcrumbs And The Ideas For My Improved French Bread Recipe

Thomas Keller’s Recipe For Making Breadcrumbs And The Ideas For My Improved French Bread Recipe

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This is Thomas Keller’s recipe for making breadcrumbs. These bread crumbs are great. They are very lightly browned. He bakes them at 250°F/121°C for 1 hour on a baking sheet. After 30 minutes, he moves them around. I had trouble appreciating the process of making bread with a mixer. I have improved my recipe. I am going to suggest that water absorption is the most interesting thing to observe when making bread. Different techniques effect how flour absorbs the water. Without making several loaves,  I am excited when the dough is soft but not sticky because the machine will knead the dough. The rules for using a Kitchenaid mixer are to knead the dough using the first 2 speeds. When the dough is soft, the mixer will knead the dough as if the machine is working at higher speeds. I will probably make a video that shows how cocoa moves through white dough to demonstrate how flour may travel through the dough while it is being kneaded. Some people may want to add as much flour to the dough as possible. I may have found a book that has technical information that can be used to create a procedure based on science to make bread. The goal in this blog post is to hydrate the flour, and to create bread with a fine crumb.

Note: 1) how the dough is hydrated appears to determine how successfully the mixer kneads the dough

I found my original ideas for French bread in the Joy Of Cooking. Soft white bread was something my family always had in the kitchen. I remember going to the grocery store where soft loaves of French bread were put near the magazines near the cashier. There were times when my stepfather enjoyed eating French bread and boiled ham sandwiches. Eating soft white bread is exciting because I believe that feeling starch dissolve in my body makes me happy.

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My best method for making bread (my recipe):

  • Grease a bowl
  • Boil 1/2 cup water (in a microwave)
  • Put the salt and yeast in a mixing bowl
  • Put the flour in a separate bowl
  • Add 1 cup of cool water to the boiling water
  • Adjust the water to be about 125°F/52°C
  • Using the whisk attachment, mix the salt, yeast, and 2 cups of flour
  • Using the paddle attachment, mix all of the water with the ingredients in the mixing bowl
  • Add flour 1/4 cup at a time to make a soft shaggy dough
  • Using the dough hook, mix the remaining flour to the dough 1/4 cup at a time
  • Using hands, lift the dough out of the bowl once the dough is a ball
  • If the dough is not sticky, knead the dough for 8 minutes
    • THE RULES
      • IF THE DOUGH IS STICKY, ADD 1 TABLESPOON OF FLOUR AT A TIME
      • IF THE DOUGH IS TOO FIRM, ADD 1 TABLESPOON OF WATER AT A TIME
  • The dough will become very smooth
  • Let the dough rise for 2 hours
  • Punch the dough and gently form a ball with the dough
  • Let the dough rest for 10 minutes
  • Flour a surface with 1/4 cup of flour
  • Roll the dough to make something similar to a rectangle (be very careful, be gentle when using a rolling pin, make the dough one thickness, observe a sheeter work)
  • Roll the rectangle into a loaf
  • Pinch the seams and tuck the ends of the loaf
  • Move the flour around the surface
  • Roll the cylindrical loaf in flour (French bread baked in a humid oven can have an unattractive appearance, the flour gives the surface of the bread a nice appearance)
  • Let the loaf rise for 2 hours on a baking sheet covered with parchment or a silicon mat
  • Put a pan in the oven to hold 1 cup of hot water
  • Preheat the oven to 400°F/205°C
  • Pour the water in the pan
  • Bake the loaf for 15 minutes
  • Reduce the heat to 350°F/152°C
  • Bake the loaf for about 20 minutes
  • Knock on the loaf to hear a hollow sound, otherwise continue to bake the loaf
  • Let the loaf cool
  • Store the loaf in a plastic bag
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