It's bread day!!! I'm not only making bread for the week. But for the weekend as well. Will be going to Gatewayfurmeet! That's this weekend in St. Louis MO. You know I'll be having fresh bread in my room.
In all seriousness I have food allergies. So I'll be cooking enough to last me the four days I'll be at the hotel. But why not have the best!
Done the RAT system twice now. Each time with the same results. Will be doing this two more times today.
RAT = Reworked Autolyse Technique.
Start your bread recipe as normal. Once your happy with your dough form into a ball. Dust it with flour, cover with a towel or paper towels. Let rest for five minutes.
Uncover and kneed the dough a few times. Add more flour if you find sticky spots. Kneed for at least ten times. Form into a ball. If you had to add a lot of flour dust the dough with flour again. Cover with a towel or paper towels and let rest for five minutes.
Uncover and kneed the dough a few times. Check for window pain to see how close you are. Kneed the dough for ten to twelve times. Form into a ball and cover with the towel or paper towels. Let rest for five minutes. Don't add a dusting of flour on this step.
Uncover. Kneed the dough a final few times to knock it down a bit. You should have window pain. If not form into a ball and let rest for five more minutes. Repeat this step.
Put dough ball into a greased bowl and let rise as you would with the normal recipe. Keep an eye on it. It may take less time to double in bulk than normal. Follow the recipe for pan rise and oven temp and time. BREAD! the rat way
There is it folks. REAL history in the making.
I still haven't had to go past three five minute rest periods. If you do it's no biggy. I may be more aggressive with my kneading or putting my dough together.
Unfortunately a shift and job change has separated me from the guy I gave the refrigerator bread book to. I know both he and his family were enjoying the bread they made by it's techniques. Because his wife loves to make fresh bread each week they will be enjoying that book for years to come.