- 2.8 lbs/1.27 kg bread flour
- 1.56 lbs/707.60 g water
- .21 lb/95.25 g vegetable oil
- .26 lb/117.93 g sugar
- .06 lb/27.21 g salt
- .17 lb/77.11 g potato flour
- .04 lb/18.14 g instant yeast
- Set up stand mixer with a dough hook.
- Place spring flour, water, oil, sugar, and salt in mixing bowl.
- Mix on medium-low for 3 minutes.
- Add potato flour and yeast.
- Mix on medium-low for an additional 1 minute.
- Mix on high for an additional 8 minutes.
- Dough temperature should be between 76 degrees Fahrenheit and 78 degrees F/24 degrees Celsius and 26 degrees C.
- Dough should appear shiny and pull away from the mixing bowl.
- Do the dough test (see below).
- Take dough out of mixing bowl onto a lightly floured work surface (marble or butcher block is ideal).
- Cut dough with a scraper and chunk into 3.5-oz/99.22-g pieces.
- Shape like dinner rolls (see below).
- Place on a parchment-lined sheet tray, approximately 2 in/5 cm.
- Let dough rest 4 hours after shaping.
- Preheat oven to 400 degrees F/205 degrees C.
- Bake for 16 minutes until lightly golden brown.
Find more handmade artisan bread recipes in Orwashers Brings Back the Neighborhood Bakery.
The Window Pane Dough Test:Perform this test to see if the dough has been mixed or kneaded enough.
- Cut off a small amount of dough, roughly the size of an egg.
2. Hold it between your thumb and first two fingers with both hands.
3. Spread your fingers and thumbs apart, stretching the dough.
4. You should be able to see translucency in the middle part of the dough, similar to a windowpane.
5. If the dough is not translucent, mix for an additional two minutes and try again.
BouleThe term boule is French for “ball.” As you may have guessed, a boule is the traditional shape for French bread—aside from the long, narrow baguette, of course. When shaping a boule, the goal is to give the dough enough surface tension so that the shape will keep through the baking process rather than flatten out.
- Take an individual piece of dough and place it on a lightly floured work surface.The term boule is French for “ball.” As you may have guessed, a boule is the traditional shape for French bread—aside from the long, narrow baguette, of course. When shaping a boule, the goal is to give the dough enough surface tension so that the shape will keep through the baking process rather than flatten out.
2. Starting at the top, pinch and pull a piece of the dough from the outside into the middle. Continue this method all the way around the outside of the dough, about five or six times. It helps to think of this process as gathering all the points of a star into the middle. Remember: the goal is to create a surface area with enough tension that it will keep its shape during baking.
3. With the gathering point on the bottom, roll the dough between both hands to make it a solid spherical shape.
This excerpt has been reprinted with permission from Orwashers Artisan Bread: 100 Years of Techniques and Recipes by Keith Cohen and published by Race Point Publishing, 2014.
Baking is a combination of art and science. Master baker and owner, Keith Cohen shares his expertise in Orwashers Artisan Bread (Race Point Publishing, 2014). Full of step-by-step instruction and detailed behind-the-scenes looks at how artisan bakers work, Cohen provides recipes to hone your own baking skills to craft the perfect loaf time after time. The following excerpt for a Potato Burger Buns Recipe will take your burger to the next level.
The addition of potato flour to this burger bun recipe makes these buns slightly more soft and doughy. Though a subtle difference, it’s one that elevates your burger to the next level. Feel free to add sesame seeds to the top before baking for an added crunch.