My last attempt on cold rising didn’t go too well and I’ve decided to blame the fridge. Yep. This time, I left the dough on the counter.
And that really did the trick. Cold-rising requires cold liquid, and I used only 1 tsp of yeast which I mixed into the flour as dry yeast. That’s it. I will definitely continue doing this because having freshly baked bread for lunch is a lot more satisfying than freshly baked bread after dinner. Even though freshly baked bread is generally a pleasure whenever. Next time I’ll aim at having freshly baked bread for breakfast!
I wasn’t patient enough with the rising. With one tsp yeast to 4 cups of liquid, 10 hours rising was not enough. My bread cracked badly and grew more than it should have done in the oven. But it tastes wonderful, really benefits from all the hours. Cold-rising makes baking bread easier and improves flavor. Wow.
So I followed my sacred formula and made a Sesame bread, like this:
1/2 cup sesame seeds
1/2 cup wheat germ
1/2 cup wheat bran
1 1/2 cup oatmeal
3 cups whole wheat
4 cups white bread flour
1 tsp yeast (next time I might add a little more to speed it up slightly)
2 tbsp salt (but 1 is probably enough)
2 tbsp brown sugar
2 cups nonfat milk, cold
2 cups water, cold
1-2 tbsp sesame oil (which I used for my hands during kneading, but you can mix it in the dough too)
- Mix all the dry ingredients including yeast in a bowl, holding back some of the white flour.
- Pour the liquid into the flour mix and stir
- Keep adding white flour little by little and pour the dough out on the table once solid enough for kneading
- Knead well for about 10 minutes or more, use more white flour when necessary, very small amounts at the time, and add oil to your hands in between as a substitute to the flour when the dough gets sticky.
- Let the dough rise in the bowl covered with plastic on the counter overnight. In my kitchen the dough should have had about 12 hours I believe, I started shaping the bread after 10 hours, thinking it had reached its full size with the small amount of yeast and the cold liquid. But my oven proved me wrong, the dough had a lot more potential. So if your dough is rising, but looks smaller than normal after expected time – it’s not done.
- When the dough is ready, knead well again, split into two halves and shape two bread. I put my bread in pre-greased loaf tins this time.
- Let the bread after-rise for longer than usual, I left them for 1h, which also might have been too short.
- Brush with milk and sprinkle with sesame seeds before baking in convection oven at 350 F, regular 395 F (200 C) for 45-50 minutes.
I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.