The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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isand66's picture
isand66

   This past weekend my wife and I visited one of our favorite supermarkets, Fairway Market which has a great selection of cheeses, fresh sour pickles, grains, meats etc.  I picked up some pearled barley and this great tasting cheddar like cheese called Double Gloucester which they were doing a free samplingI had some left-over mashed potatoes and caramelized onions, so naturally these needed to be incorporated into a bread.  Who doesn't like potatoes, cheese and onions?

I wanted to incorporate some stiff egg whites to try and make the overall bread a little lighter with the onions and cheese but it didn't really seem to make that much of a difference.

Since I've been experimenting a lot with the porridge method per Tartine 3 I figured why not use the barley as a porridge.  It didn't quite get as creamy as the oats or the multi-grain mix I used last time but it still added a nice texture to the final bread.

The final dough did not expand quite as much as I would have liked in the oven but the results were tasty none the less.  The onions really come through with the cheese and this made some great grilled bread with my steak dinner last night.

Please note: The formula below includes the water content from the potatoes and egg whites. The actual water added to the main dough when mixing should be 85 grams.

Enjoy.

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Potato-Caramelized Onions-Cheese-Barley Porridge  (%)

Potato-Caramelized Onions-Cheese-Barley Porridge  (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions Build 1 (Using AP Starter at 66% Hydration for Seed)

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my Proofer set at 81 degrees and it took about 4 hours.

Oat Porridge Directions

Add about 3/4's of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the water and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 For Egg Whites:
Separate eggs and beat until peaks are formed.

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 Main Dough Procedure

DAY 1
Mix flours and water for 1 minute.  Let sit for 20 - 60 minutes.

Fold in egg whites then add levain, cooled porridge, potatoes and salt and mix on low for 4 minutes.  Add onions and mix for 1 minute until incorporated and then add the cheese and mix for 1 additional minute.

In lightly oiled bowl or work surface S&F several times. Let rest for 10-15 minutes and S&F again. Repeat 1 x.  After a total of 2 hours refrigerate dough for 12 - 24 hours. (Note: this is a pretty wet dough so you may need to do a couple of additional stretch and folds).

DAY 2
Remove dough from refrigerator 1.5 to 2 hours before using.

Shape as desired. Proof for 1.5 - 2 hours (depending on room temperature) and will only rise about 1/3 it’s size at most.

Preheat oven to 550º F, including steam pan.

Score bread, and place in oven. After 5 minutes reduce temperature to 450ºF.  Bake for 35-50 minutes, until nicely browned (205ºF).

Cool on rack at least for 2 hours before eating.

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dabrownman's picture
dabrownman

We always have frozen walnut, basil, parmesan and olive oil pesto in the freezer - perfect for putting into anything like Italian bread.  Lucy hasn’t made a pizza like this before so we were a little leery but it smelled so good baking we knew it would be rewarded.

 

The levain was a little different in that it was a 2 stage build and had 10g of our rye sour added to 100 g each of cherry yeast water and LaFama AP flour at 11.2 % protein.  We let it bubble way until it had risen 75% and then refrigerated it for 24 hours.

 

The next day we autolysed the multigrain dough flours that included spelt, rye and farro and WW for 2 hours before mixing in the olive oil, levain and salt and doing the 3 sets of slap and folds and 3 sets of stretch and folds.

 

The 2 T of pesto and 1 T of sun dried tomato were added in on the first set of stretch and folds and all the slapping stretching and folding was done on 15 minute intervals.  Once done the dough was bulk retarded overnight for 12 hours.

 

Going in the oven....                                                           Half baked....

Since this was a focaccia and made in the St Louis style for the pizza part, the dough was stretched out onto a square to fit the mini oven’s bottom of the broiler pan that was covered in parchment and allowed to final proof for 4 hours.

 

This Focacciaa Pizza went so fast we almost didn't get a picture of it!

The focaccia was brushed with mojo de ajo, the bottom docked with a  fork and par baked at 500 F for 7 minutes.  Both sides were covered with a thin layer of shredded mozzarella and then one side was covered in pizza sauce and the other side with thinly sliced fresh Roma tomatoes.

 

We loved the Chicken Chow Mein just as much.

The sauced side got a layer of thinly sliced pepperoni and black olives.  Then the whole pie got another layer of mozzarella, sliced red pepper, onions and mushrooms, grated parmesan and pecorino cheese.  Back in the oven it went for 20 more minutes at 450 F until the top was browned.

 

A Summer Squash and Smoked Sausage Soup and Sandwich lunch.  Monsoon is still hanging in there but no clouds and 117 F today - just killer!!!

The pie was sliced on the diagonal in St. Louis style making triangles on the crusty edges and no crust diamonds in the middle.  Just delicious with pesto and sun dried tomato in the crust and not your regular thin crust white crust pizza since this one is kinda green.

 Formula

YW SD Starter Build

Build 1

Total

%

6 Week Retarded Rye Starter

10

10

4.88%

AP

100

100

48.78%

Yeast Water

100

100

48.78%

Total

210

210

102.44%

 

 

 

 

Starter Totals

 

%

 

Flour

105

51.22%

 

Water

105

51.22%

 

Starter Hydration

100.00%

 

 

Levain % of Total

38.32%

 

 

 

 

 

 

Dough Flour

 

%

 

HaydenDesert Durum

25

12.20%

 

White Spelt

25

12.20%

 

85% Extraction 3 Grain

25

12.20%

 

LaFama 11.2% Protein AP

130

63.41%

 

Total Dough Flour

205

100.00%

 

 

 

 

 

Salt

6

1.94%

 

Water

117

57.07%

 

Dough Hydration

57.07%

 

 

 

 

 

 

Total Flour w/ Starter

310

 

 

Total Liquid w/ Starter

222

 

 

Olive Oil

10

4.88%

 

 

 

 

 

Total. Hydration with Starter

71.61%

 

 

Total Weight

548

 

 

% Whole Grain

13.71%

 

 

 

 

 

 

The 85% Extraction grains arewheat, farro, rye and spelt.  Half of the 3

whole grains were sprouted, dried and milled intosprouted flour.

 

 

 

Jim Burgin's picture
Jim Burgin

Love the site!!

1.  When I enter the site from my desktop computer, I find that I am automatically logged in and do not have to enter my user name and password.

2.  When I try to enter the site from my tablet, the site will not accept the user name and password I have established at my desk top computer.  I get a message asking if I want to change my password.

3.  Do you have to have different user name and password for EACH hardware you use to access the site?

Help please!

Thanks much,  Jim Burgin

saacmk1's picture

Breadman TR555 (TR555LC)

July 23, 2014 - 7:34am -- saacmk1

Hello,

I am in need of either a parts list or a schematic of an old Breadman TR555 bread machine.  I had small washer/seal/grommet part disintegrate and need to find a replacement.  The part goes around the drive shaft and appeared to sit underneath a hard rubber part on the inside base of the bread pan.  The problem is that it is gone and I have nothing to compare it to.

A call to the manufacturer wasn’t particularly helpful.  It also occurs to me that the same part is in a lot of bread machines from this manufacturer, like a TR555LC, which is still in production.

PetraR's picture

Reg. Stiff Starters

July 23, 2014 - 6:20am -- PetraR

I had converted my 100% hydration wheat Starter in to a 50% hydration Starter.

When I feed after 12 hours it is nice and , well, kind of dry.

When I feed it after 24 hours it is really sticky and difficult to remove from the container and it sticks to my fingers, the jar ...

Right now I keep it on the counter as I do bake a lot with it.

Is that correct like this?

Murderboner's picture

stinky starter

July 22, 2014 - 3:14pm -- Murderboner

Hi all,

I had to start a new starter, cause my old one went south. Anyway, started it and after about 3 days noticed some bubbles and a fine crust. However it had a very strong vinegar, cheesy smell and taste. It has been warm at my place. Should I start over or will this be ok to use? 

 

Thanks in advance

logan24's picture

Storing Cookies

July 22, 2014 - 2:07pm -- logan24

I have never stored cookie for long periods of time as they are usually gone rather quickly, I was wondering what would be the best way to go about this?

Would it be better to mix the dough and scoop out individual servings freeze them and put them in containers or to bake them let them cool and then store and freezer them.

 

1) Would there be a difference in taste between those 2 methods?

2) Does it make a difference whether they are stored in glass containers, plastic, or ziploc bags?

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