Each piece will make 1 loaf. Hi Bryan, Commercial San Francisco bakers have used a form of steam injection to increase the humidity in their ovens for a very long time and some probably still do. Using a Willow Basket with Machine Mixing.
You can easily change them to do what you like and, if you prefer, do it all by hand. The next morning remove the plastic cover, return the pan to the machine and turn it on. Knead on floured surface 5 to 7 minutes or until smooth and elastic. I am a new baker trying to learn all I can. Here’s information on baking in high altitude climates (taken from our FAQs): How do I change the recipe to replace the starter? Add sourdough starter and water and mix on low speed. The second, “my way”, starts with the dough in a completely cool oven on a heavy cookie sheet or similar base.
Add all the wet ingredients first, including the starter. I think “my way” actually produces slightly better “oven spring” and I don’t like handling the hotter stones and pans. Use it to get familiar with how different proofing temperatures and times achieve your desired flavor, crust and crumb. It will introduce you to the three proof method and you will never bake sourdoughs any other way. Place ingredients in pan in the order specified in your owner’s manual.
I am reading everything on baking, types of bread,about flours many other things. Also would i need to adjust anything in my starter for the altitude? When using Instant Yeast, expect your dough to rise faster. You can put it in your proofing box at higher temperatures if you prefer. Beat 2 to 3 minutes on medium speed. Transfer the dough ball to the basket with the “corners” up and complete sticking them together. The dough is transferred to the baking sheet by first tipping it from side to side to dislodge sticking spots near the top then upended over the sheet. Producing a massive inoculum of sourdough organisms is the primary purpose of this proof. Check the internal temperature at this time. After the “rest” use a dough scraper to gather up the dough from the board and form a more or less round ball by pinching the “corners” together. 150 g active organic San Francisco sourdough starter – I buy mine here How To Get Rid of Sour Towels With Just One Ingredient! Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Visit http://www.cerc.colostate.edu for call 877.692.9358 for more information.
I hope you will find this information helpful. The culture is proofed because it is the first opportunity for the baker to significantly change the final outcome of the finished product by regulating the proofing temperature. The willow basket is lightly brushed with rye flour to help prevent the dough from sticking when you remove it for baking. Simply substitute one packet of Platinum Instant Sourdough for one ¼ oz packet of yeast in any recipe. The dough will deflate in this process so no need to punch down. The first preheats the oven to 500°F or more then bakes the dough on a pizza or similar stone for 20-25 minutes.