SFBI Artisan I: day 3

 

On day 3 of the Aritisan I Workshop at SFBI, the didactic sessions covered "flour technology" with discussion of the different kinds of wheat, milling and other processes used by millers. In the lab, we again mixed 3 kinds of baguettes in order to compare the consequences of modifying the straight dough method by using high gluten four or by using an autolyse. In each case, while the formula was kept constant, mixing was varied as one would with these variations - longer mixing when using high-gluten flour and much shorter mixing when using an autolyse.

 

 

 

On Days 1 and 2, Miyuki did all the mixing. Today, we all got to use the big spiral mixers with much more (literally) hands on dough-feeling periodically to judge when the dough was adequately mixed.

 

 

Transferring proofed baguettes to the loader

 

Scoring baguettes before loading

 

Just to clarify: When different methods were used, I made 5 baguettes with each dough, even though my photos only show (the best) 3 of each batch.

We were able to actually experience the different dough handling of each mix when stretch and folding, dividing, pre-shaping, shaping, scoring, etc. We could also see the consequences of these variations for loaf volume, crust color, cuts opening, crumb structure and color, aroma and flavor. Miyuki repeatedly quizzed us on the reasons we got the results we did for each of these variables.

 

Our baguettes from today, cooling

 

Comparing crumbs

 

Of course, we also worked on improving our dough handling skills. I felt pretty good about my improvements in consistent baguette shaping. My scoring was, overall, improved. My best scoring was, in Miyuki's words, "almost good."  But I think I know what I need to do to improve my scoring.

 

My baguettes (left to right: Improved mix, High-gluten flour and Autolyse). My baguettes today had more even thickness and length. Scoring still needs work.

 

My best-looking baguette of the day.

 

Intermediate mix baguette crumb

 

Tomorrow, we make 5 kinds of bread, none of which is baguettes!  

 

 

 I found this recipe on Cookpad. ( Japanese)  It is very good to eat this in summer using juicy fresh tomatoes, fravorful fresh basil with your own baguettes. I love it without doubt. This recipe was posted by suru-zen. Thank you, suru-zen!!

 My favorite's Bruschetta recipe:

Ingredients  

*Large fresh tomatoes ( Peeled and diced)	2
*Basil	6-7 leaves
*Garlic (grounded)	1 clove
*Olive oil	4Tbsp
*Parmesan cheese	2Tbsp
*Salt	2 pinch
*Freshly grounded black pepper	1-2 tsp
French bread ( sliced and toasted)	1  baguette
Cream cheese	As much as you want

1. Put * all ingredients in a medium bowl and mix lightly and refrigerate it

for 1 hour.

2. spread some cream cheese on the french bread and put some * tomato mixture on them.

Sprinkle parmesan cheese a little bit  and ready to serve.

Thanks to SylviaH & Sagharbormo, I could have another delicious version of bruschetta. I cut the baguettes lengthlwise and pulled  some soft crumb out and broiled them until golden brown. After that, squeezed 1/2 ripen fresh tomato in the crumb,  spread some cream chease over on it, and put  my *ingredients on, and sprinkle some olive oil and parmesan cheese ( I like cheese :))    It tated very good.  Thank you, folks!

 

 

 

Anyone around me has come to figure out I have certain things that I'm obsessed about. Bread being the obvious but things such as mustards, vinegars and hot sauces are also on my list of things I compulsively crave. The desire for hot, sweet and sour drove me to this combination. I saw the balsamic jelly in bon appetit magazine and decided I had to try it. For the bread I used a standard wet dough boule recipe with the addition of pink and black peppercorns as well as red pepper flakes. (2-3 tablespoons of each pepper corn and a pinch of flakes). The outcome was a wonderful combination. The bread on its own was spicy and fragrant and the balsamic jelly was a "weird" but delicious flavor that I could not get enough of. I ate this bread and jelly for almost a week for breakfast, even after it had gone so far beyond stale I could not resist. The flavor is extremely unique, anyone who loves sweet and hot would love this combo. 

 

Link to external blog post and balsamic jelly recipe: http://neo-homesteading.blogspot.com/2010/08/balsamic-jelly-pepper-boule.html

 

Every now and again I decide to really step outside of the box and stretch my comfort zone. Although Indian and oriental foods in general are among my favorite things to make generally the only ethnic "bread" I make is naan. I've made this type of flat bread on multiple occasions but this time instead of using mostly white flour I used almost all whole wheat flour. Served with chicken curry and mango chutney it was pretty delicious. 

 

Link to external blog post and recipe:http://neo-homesteading.blogspot.com/2010/08/delicious-indian-supper.html