Standard Herman Bread recipe
After trying out some Herman Bread recipes, I wanted to come up with a standard recipe that I could easily remember and just vary the ingredients accordingly.
So I worked out the approximate weight ratio
Herman : Flour = 1: 2
Flour : water = 3:2
So it works out to the below quantities
75g Herman starter
150g bread flour
Pinch of salt
100ml water (can be switched to milk or milk + egg)
And I tried out the above recipe using the overnight proofing and cold oven methods.
1. Mix all the ingredients, adding the water gradually until a dough comes together. Knead for 15 minutes.
2. Shape the dough and place in a lined baking tin.
3. After proofing for 3-4 hours, the dough has puffed up a bit.
4. The next morning, the dough has grown out of the tin! That would be total of 14 hours proofing.
5. It's time to bake it. So I left the dough in the oven and preheated until 180 degrees C. Baked for 20-25 minutes until cooked or it gave a hollow sound when tapped.
So I worked out the approximate weight ratio
Herman : Flour = 1: 2
Flour : water = 3:2
So it works out to the below quantities
75g Herman starter
150g bread flour
Pinch of salt
100ml water (can be switched to milk or milk + egg)
And I tried out the above recipe using the overnight proofing and cold oven methods.
1. Mix all the ingredients, adding the water gradually until a dough comes together. Knead for 15 minutes.
2. Shape the dough and place in a lined baking tin.
3. After proofing for 3-4 hours, the dough has puffed up a bit.
4. The next morning, the dough has grown out of the tin! That would be total of 14 hours proofing.
5. It's time to bake it. So I left the dough in the oven and preheated until 180 degrees C. Baked for 20-25 minutes until cooked or it gave a hollow sound when tapped.
Now for the moment of truth, I sliced the bread after it cooled completely.
Success! The bread is bouncy and soft and moist. Looking forward to try out the variations with my standard recipe. Stay tuned!
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