FRESH BREAD

The smell of fresh bread fills the galley, and works it's way on deck. I can here guest commenting on how wonderful the aroma is.  It is a true pleasure for many on board to enjoy a slice of real bread, with or with out a slather of butter.

I was fortunate last week to have the help of my Nephew, Emmett.  I know your thinking, how sweet that you let him pretend to help, you would be very wrong.  Not only am I as demanding of Emmett as I am of any help in the galley, but he also will not be patronized.  Emmett had his hands in the whole process, from start to finish.  It started with him cleaning his finger nails, an achievement that any Mother will appreciate.

We had started the day before by making a starter. Just a simple mix of flour, water and a small amount of yeast.  We placed it in a mason jar, covered the top with cheese cloth, and set it above the copper water tank for the night.  The next day we examined it. I explained to Emmett what we were looking for and how it should smell.

Emmett and I started at 0430. The actual working time for making bread is relatively short, but in order for bread to develop texture and flavour, the resting and rising period can not be rushed.  The flour,water and starter are measured and combined. Then the process of kneading begins. Emmett and I took turns pushing,turning and kneading.  We would cover the dough with the mixing bowl now and then, this gives it time to rest and relax and gives Emmett and I time to play a game of "NINES"

After the kneading is finished we place the dough into a bowl, cover it with a damp linen towel and place it above the water tank.

                                                   THE COPPER WATER TANK

                                               

                                                      THE KNEADING BEGINS

                                                                            FOLD

BREAD MAKING IS SERIOUS BUSSINESS

                                                               FIRST RISE

IN THE COUCHE

THE RECIPE

Starter Ingredients 3/4 tsp active dry yeast(1/3 envelope) 1/3 cup warm water 1/3 cup bread or all-purpose flour The day before baking; mix the starter ingredients, dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with a clean piece of cloth and let sit at room temperature for 8 to 12 hour or 24 hours in the icebox. Dough Ingredients 4-1/2 tsp active dry yeast 1-1/2 cups warm water 1/2 batch starter 1 Tbsp salt 4 to 5 cups bread or all-purpose flour Instructions: Dissolve yeast in 3 tablespoons of water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes)add the remaining water, and the 1/2 batch of starter. Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead but not dry. Turn dough onto a lightly floured work surface and knead until smooth and elastic 20 minutes , adding flour as necessary. The dough should be pliable and not sticky. Transfer to a lightly oiled bowl, cover and let rise in a warm, draft-free spot until it doubles in bulk, about 45 minutes. Punch down, let rise again. When doubled in bulk, punch down and form loaves To form the loaves, divide the dough in 4 pieces. Roll out each to form a 18-inch long tube, place formed dough into a bakers cloth. or a floured linen towel to rise.  when doubled in bulk transfer,carefully, to a baking sheet that has been dusted with corn meal.  Make slashes along the top and place in a hot oven. I cook on a huge cast iron stove, so I am able to toss in a cup of water and create steam.  You can imitate this by placing a pan in the bottom of your oven and filling it with stones, These will get very hot and help generate the steam needed for a crusty loaf of bread.