The Fresh Loaf

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

Hello,


Thanks everyone who gave me some earlier advice about my seed culture.  But still, nothing much is happening.


I have one that I started with rye flour and pineapple juice.  After a few days it was accidentally warmed up in the oven.  I tried to revive it by adding more flour and water every couple of days.  But it does not do much.  When I take the seran wrap off it bubbles a tiny bit then stops.  I now keep the wrap loosely covering the glass bowl.


I have another one that I have used only white bread flour and water.  The flour part tends to settle at the bottom and the water floast on top.  No bubbles to speak of.


I stir each once in the morning and once in the evening.  I work all day so I can't feed and stir throughout the day.  Is there still hope for either or both seed cultures?  What to do??


Thanks,


Kathleen

Sam Fromartz's picture
Sam Fromartz

One of the challenges for a home baker is to try and figure out how to make a great bread once you've tasted it. Like encountering the Platonic ideal, you recognize it, reach for it and try and duplicate it -- and then you fail miserably and often give up.

Jim Lahey, the founder of Sullivan Street Bakery, was like a culinary Plato for me. Every bread he turned out was amazing and no matter how hard I tried I couldn't find a way to make the airy, light, wonderfully tasteful bread at home. To learn more, I actually visited his bakery in New York several years ago and did a story on him. And while he gave me a few generous tips in an interview (and critiqued the sample I had in my backpack), it wasn't enough. I had to learn on my own and like most bread, I later realized success was less about the recipe than the technique.

Lahey, of course, later caused a storm on the Internet with his no-knead bread recipe, courtesy of Mark Bittman. Then, he spun those recipes into My Bread published this past fall, which ranks as a perfect starting point for an aspiring baker.

Less known than his bread, however, are his terrific pizzas, which he also includes in the book. These aren't the round pizzas he serves up at his New York restaurant, Company, but rectangular sheets of exceedingly thin-crust pizza, topped with onions, mushrooms or just tomato sauce. They are sold by the slice in his bakery.

The big secret about these crispy gems? Like no-knead bread they are dead easy and fast to make. For the effort, you get great results. 

In fact, the pizza recipe was so easy that I was skeptical it would be worth it. You mix the dough quickly, let it rise for a couple of hours, flatten it out in a rimmed baking sheet with olive oil, spread the topping and bake it. The recipe was also quite different from another here, because no mixer is necessary. 

You can dispense with a baking stone, too. And finally, watch your impulse on toppings! The biggest error pizza novices make is to pile on so much stuff the pie turns into a soggy, gloppy mess. As Jim told me many years ago, when it comes to pizza, "less is more." He's right. Like many Italian concoctions, he also avoids cheese on these rectangular pies and the result, in my opinion, is superior. But if you insist, go ahead and add a bit of cheese.

Here's his basic dough recipe and the stellar pizza patate (potato pizza).

Basic Pizza Dough 

Yield: enough dough for two pies baked in 13x18-inch rimmed baking sheets

3 3/4 cups (500 grams) bread flour
2 1/2 teaspoons (10 grams) instant or active dry yeast
3/4 teaspoon (5 grams) salt
3/4 teaspoon plus pinch (3 grams) sugar
1 1/3 cups (300 grams) water
Extra Virgin olive oil for pan

In a bowl, stir together the flour, yeast, salt and sugar. Add the water, and using a spoon, your hand, or a baker's plastic bench scraper, mix together until blended -- about a minute (Jim says 30 seconds but mine took a bit longer). You don't want to mix or knead this dough too much, or else the gluten will develop and you won't be able to shape it in the pan. But you want to mix in all the lumps of flour. In the end, you'll arrive at a stiff dough.

Cover the dough and let rise at room temperature for about 2 hours. (If your room is cold, put it in the oven with a pilot light to warm up a bit, or in a closed cabinet).

Dump out the dough on a lightly floured surface and cut it in half. Use both pieces, or save one in the refrigerator (I use a zip lock bag) for up to 1 day. Oil a 13x18 inch rimmed baking sheet liberally with good extra virgin olive oil (yes, pour it on). Then gently plop the dough on the pan and stretch and press it out to the edges. If it springs back (that's the gluten working) wait five minutes and then proceed. I found the gluten weak enough to spread it fully over the pan. The dough is very thin. If it tears, piece it back together.

Lahey has a few basic toppings in his book, such as pizza pomodoro (tomato sauce), pizza funghi (mushroom), and pizza cavolfiore (cauliflower), but I zoomed in on his pizza patate (potato). This might sound like a carbo-loading dream, but remember the crust is thin, so you're not stuffing yourself with dough.

Pizza Patate

As Jim writes, "Potato pizza is another Italian classic you don't see very often in the United States. While my rendition is pretty traditional, I soak the potatoes in salted water first, which actually extracts about 20 percent of their moisture. That causes them to cook more quickly and makes them firmer. It's a little trick I learned from cooking potato pancakes."

YIELD: One 13-by-18-inch pie; 8 slices 

EQUIPMENT: A mandoline

1 quart (800 grams) lukewarm water 
4 teaspoons (24 grams) table salt 
6 to 8 (1 kilo) Yukon Gold potatoes, peeled 
1 cup (100 grams) diced yellow onion 
1/2 teaspoon (2 grams) freshly ground black pepper 
About 1⁄2 cup (80 grams) extra virgin olive oil 
1/2 recipe (400 grams) Basic Pizza Dough 
About 1 tablespoon (2 grams) fresh rosemary leaves

Preheat the oven to 500 F (260 C) with a rack in the middle

In a medium bowl, combine the water and salt, stirring until the salt is dissolved. Use a knife or mandoline to slice the peeled potatoes very thin (1/16th inch thick), and put the slices directly into the salted water so they don’t oxidize and turn brown. Let soak in the brine for 1-1/2 hour (or refrigerate and soak for up to 12 hours), until the slices are wilted and no longer crisp. (Note: I cut the soaking time to 30 minutes and the results were still good.)

Drain the potatoes in a colander and use your hands to press out as much water as possible, then pat dry. In a medium bowl, toss together the potato slices, onion, pepper, and olive oil.

Spread the potato mixture evenly over the dough, going all the way to the edges of the pan; put a bit more of the topping around the edges of the pie, as the outside tends to cook more quickly. Sprinkle evenly with the rosemary. (Note: I left it out in the version pictured above, but feel it's better with it). 

Bake for 30 to 35 minutes, until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve the pizza hot or at room temperature.

Variation • Pizza Batata (Sweet Potato Pizza)

Substitute 2 sweet potatoes (800 grams), peeled, for the Yukon Gold potatoes, and use about 4 cups (about 900 grams) water and 24 grams (4 teaspoons) salt for the soaking liquid. Omit the rosemary in the topping.

(I originally posted this on ChewsWise)

Kathy R.'s picture

Baking Bread At Sea

January 26, 2010 - 8:33am -- Kathy R.

Hi Everyone! I'm Kathy.  I just found this site and I'm excited by all the resources here. I'm moving on to a sailboat in July t will be baking all our bread as we cruise. I'm new at the bread stuff. I can make a decent loaf but want to improve my technique and expand my repertoire before we go! So, I'll be reading and practicing and learning as much a I can. Thanks for this wonderful site.


K

Ho Dough's picture

To cut the Carbs - a whole grain sour dough?

January 26, 2010 - 7:43am -- Ho Dough

I'm not diabetic or anything, but I do watch the carbs. One of my goals in the SD realm is that I can put together a whole wheat sour dough that has a low glycemic index. Cutting out the sugar and letting it ferment/proof overnight might help. Complex carbs, crumb with a lot of air pockets in it and small portions (thin slices) is better than doing without. Or so I would like to think.

authentic321's picture

salt crystals

January 26, 2010 - 5:12am -- authentic321

Hello ,i am new to the forum and a bread enthusiast.I recently had a ciabatta type loaf served to me at a restaurant in telluride colorado that had what tasted like salt crystals in the loaf,how is this done?and what type of salt will not disssolve?has anyone heard of this,it wasthe first time i have tasted anything like it

jennyloh's picture
jennyloh


As a newbie to baking bread,  sometimes going back to the basics help to boost my confidence that I still can make a decent loaf.  


 


Here's a recipe for Japanese Milk Loaf,  secret seems to be whipped cream.  


Simple loaf,  a little sweet to my taste,  but generally a good bread to go with cheese and ham and made a good 12 pieces from the loaf to be eaten within 2 days.  


 


Jenny


http://sites.google.com/site/jlohcook/home/breadmaking/hokkaido-soft-white-bread


 

Yolandat's picture

rising problem

January 25, 2010 - 8:01pm -- Yolandat
Forums: 

I wonder if anyone is able to help me. I made a batch of tolls this afternoon. It was a new recipe but I thought I would try out my pizza stone. The rolls looked great and rose like a dream until I put them into the oven. I put the rolls on parchment paper to make them easier to get in and out of the oven. I had the stone hot at over 400 degrees. I put my iron skillet in the oven and added ice cubes for moisture. The rolls stopped rising as soon as they got in the oven. They turned out flat as a  pancake. The flavour is great but they just didn't rise. What did I do wrong? 

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