Let Justice Be Done, Though the Heavens Should Fall.

Give us this day our daily bread.

Offerings for Demeter

Christopher Ludwick
Plat-bread-1.jpg

Bread
1 Take 3 quart of a pound of fine searced flowr: 2 spoonefulls of new barme
worke this together wth hotte licore and cover yt close and let it stand and rest one houre & yt wilbe risen enough,
then worke yt & breake yt well
make small loaves & sett into the hotte oven the space of halfe an hour or lesse


Bread
1 Take [for each] 3 quart of a pound of fine searced flowr: [use] 2 spoonefulls of new barme
worke this together wth hotte licore and cover yt close and let it stand and rest one houre & yt wilbe risen enough,
then worke yt & breake yt well
make small loaves & sett into the hotte oven the space of halfe an hour or lesse


Bread
For four 4-ounce rolls, place 3/4 pound (12 oz) of unbleached all purpose white flour in a bowl,
work together with 38g of new barm together with enough water that is 90F to 110F to a stiff but supple dough with a temperature of around 78F,
cover and let stand for one hour, which is enough time for it to rise,
and then knead it by hand and further work the dough under a brake or with your feet until it is very smooth and elastic,
make into rolls and immediately without proofing set into a hot oven to bake for at most thirty minutes.


Bread
1. Put 12 ounces of freshly ground wheat (sifted and bolted to produce white flour) into a bowl or use 12 ounces unbleached white flour, preferably purchased in bulk.
2. Add 2 spoonfuls (38g or a little over 1oz) fresh unhopped ale barm or 7g dried ale yeast
(or 7g bread yeast if you can’t buy ale yeast)
3. Mix with 1oz water and 5 oz warm (90F) to hot (100F) water to produce a supple yet stiff dough with a dough temperature of around 78F.
4. Mix, adding small amounts of water if needed. Cover, let stand one hour, which is enough time for it to rise.
5. Work well by hand and then use a brake or a rolling pin to work the dough until it is supple, elastic, and even a little whitened by the working.
6. Let rest for a few minutes and then form into rolls. (No mention is made of how to score the rolls so score as you like.)
7. Immediately, without giving the bread time to proof, put into a hot oven (425 to 500F) and bake for no more than 30 minutes.

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