I’ve generally stopped post on about bread, but I thought I’d share our current practice with steamed bread.
Yes, I’ve stopped doing the artisan bread baked in a dutch oven for a much simpler affair.
240g all purpose flour
60g any other type of flour
180g water
60g starter
15g sugar
So the basic ratio is 1starter : 3water : 5flour. Of the flour it is a 1:4 ratio of fancy to all purpose flour. And not including the starter, it’s basically 60% hydrated.
This ratio is essentially idiot proof. Not completely, but pretty darn close. I think I had to add another 30g of flour when I tried using cornmeal for the fancy flour.
We just mix it up in the kitchen aid, take the ball throw it in an oiled up glass bowl, and let it rise. After its risen (about half a day) I ball it back up, and then throw it back in the bowl for a second rise of about half an hour. Then I fire up the steamer, and let it boil for about 40 minutes, but too long is no big deal because you can’t overcook it.
And here’s the best part. The storage is also idiot proof. After its done, we eat what we want, put a lid on the bowl and throw it in the fridge. (gasp!) When I want to eat some more, I cut out a few slices and throw it in the microwave for thirty seconds. (gasp, gasp!) If there are a few of us that wants it, then we’ll just re-steam the whole loaf.
I had previously shied away from steamed breads due to some mean things that baking books had sneered about such offerings, but honestly I don’t know what they were grousing about. While you don’t have the burnt flavors of an artisan crust, I think the flavors of the crumb are perfectly sufficient, especially if you’re gonna dip it in olive oil or a touch of butter.
I also suspect there may be some cultural forces at play as well. With its buns, Chinese folks grow up eating steamed breads all the time, so the lack of a proper crust is quite familiar to me. I don’t miss it, and the ease of making and storing these breads has won me over, for now.