3851 Sebastopol Road, Santa Rosa, 70, Slices of toast at Della Fattoria in Petaluma.
#Nightingale bread full#
After a few years of ups and downs, they’ve settled into their new home with a full breakfast and brunch menu in addition to all the delicious breads and pastries we’ve come to love. Village Bakery: This is a Sonoma County classic for a reason. 52 Mission Circle, Suite 112, Santa Rosa, 70, Breads of every stripe, including crusty baguettes, are a must, along with grab-and-go baguette sandwiches. You never quite know what will show up in the case, but there’s no doubt it will be full of pastry cream, fruit, cheese or buttery laminated dough (i.e. Allow the loaves to cool 10 minutes in the pans, then move them to a wire rack to cool completely.Sarmentine: There’s no shortage of French-style bakeries in these parts, but we’re pretty fond of this newer addition in Bennett Valley.The top should be golden brown and the loaves should sound hollow when you tap it. Bake the bread loaves for 25-30 minutes.Brush the top of the dough lightly with oil. Preheat the oven to 400 degrees Fahrenheit.Cover the loaf pans and allow the dough to rise for another 20 minutes.Divide the dough into to loaves and place them in greased 8x4 or 9x5 loaf pans.Cover the bowl and allow the dough to rise in a warm place for 30 minutes or until double. Transfer the dough to a large bowl sprayed with cooking spray.If you think the dough is too wet, add additional flour 1 tablespoon at a time, being careful not to add too much flour. The dough should be slightly tacky to the touch. Then set the mixer to medium speed and knead for 4-5 minutes. Using the dough hook, mix the ingredients on medium speed until they are combined.Add the sourdough starter, canola oil, salt, sugar, baking soda and flour.
Close the oven door and your dough will have a cozy, warm place to rise. Then turn off the oven and place the covered bowl (with the dough inside) on the oven rack. I like to set my oven to 170 degrees for a minute or two to let it warm. About rising bread dough: To allow the bread dough to rise until it is almost double in size.The more flour you add, the drier and harder your bread will be. I wouldn’t add more than an additional 1/2 cup flour. If you feel you need to add a little more flour (especially if kneading by hand), add the flour a tablespoon at a time. The dough should be slightly tacky when you touch it. The recipe calls for 4 1/2 cups of flour. If you want your bread softer in texture you can use all-purpose flour. About the flour: To make a rustic, chewy loaf of bread, you’ll want to use bread flour, which is a high gluten flour.Add the yeast to the warmed milk and then you’re immediately ready to add in the rest of the ingredients and mix. This yeast is an instant yeast so you don’t have to wait 5 minutes for the yeast to “proof”. It produces beautiful, tall loaves, every time. Our favorite yeast is Red Star Platinum Yeast.
There’s nothing worse than getting part way through your homemade bread recipe and realize that the bread isn’t rising due to old yeast. About the yeast: The most important thing to remember about yeast is to make sure it is fresh.About the milk: You want the milk to be warm, about 110-115 degrees so that the yeast can start to activate.But don’t worry…if you don’t have either of those appliances you can still make this bread! Simply mix the dough up in a large bowl and then knead the dough by hand for about 5-6 minutes. If you happen to have a bread maker, you could use the dough setting and knead the dough that way. When I mix up yeast breads I prefer to use my stand mixer to knead the dough.
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