The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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bakingbadly

Three weeks ago I attempted Marcus's Polenta Pepita Sourdough formula, with a few adaptations. I substituted the pumpkin seeds with sunflower seeds, replaced the whole wheat flour with medium rye flour, and adjusted a few procedures to suit tropical conditions.

 

Pumpkin Seed Atta Sourdough Batard, Trial 1

Pumpkin Seed Atta Sourdough Batard, Trial 1

The following week I wanted to try a more authentic version of Marcus's formula. Pumpkin seeds were finally in stock (and very costly), and I found "chakki atta" (stone-ground whole durum wheat flour), generally used for Indian flatbreads. That's as close to whole wheat flour I was going to get.

Unfortunately, on bake day I realized I had forgotten to pre-soak the cornmeal (polenta) the night before. 

 

Pumpkin Seed Atta Sourdough Batard (Crumb), Trial 1

Pumpkin Seed Atta Sourdough Batard (Crumb), Trial 1

Keeping my composure, I substituted the cornmeal with atta and increased the water amount of the final dough. The result? A triple whammy: My loaf was under-hydrated, under-developed, and under-proofed. 

"You need to get back to the fundamentals," said Zita to himself, in a brash tone.

 

Pumpkin Seed Atta Sourdough Batard, Trial 2

Pumpkin Seed Atta Sourdough Batard, Trial 2

Last Sunday I re-attempted my last formula. I omitted the soaked cornmeal (replacing it with an atta soaker), increased the hydration of the dough, added more stretch and folds, and extended the proofing period of my dough. 

My efforts were rewarded with the above.

 

Pumpkin Seed Atta Batard (Crumb), Trial 2

Pumpkin Seed Atta Sourdough Batard (Crumb), Trial 2

Flavour profile: Due to negligence I over-cooked the crust, thus a bit bitter and smells more "roasted", coffee- and charcoal-like. Not necessarily a bad thing. The flesh was subtly sweeter than my last loaf, faintly sour (almost non-existent), and not as dry. Overall, a better, more acceptable loaf but still not good enough.


Rainfall at a rice field in Cambodia

Rainfall at a rice field in Cambodia

What's the purpose of baking bread if you can't share it? I don't know about you, but it's disconcerting to bake something that stems from your heart and bar others from experiencing it.

Good bread is hard to come by here in Cambodia, and I'm keen on propagating my love and joy in the form of sourdough. Perhaps I'll have that opportunity soon.

Best wishes and jolly baking, fellow bakers,

Zita


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bakingbadly

Three weeks ago I volunteered to bake bagels for a party. Though, not just ordinary bagels. Sourdough based bagels, with a spicy twist, featuring characteristics of a pretzel---or what I call "pregels".

Visualize this: A doughnut---but not a doughnut---that's as chewy as a bagel, but has a crispy, lustrous, dark brown crust, sparsely topped with coarse sea salt. (I can almost hear bagel purists hollering abomination.)

 

The first trial (above) was unpleasant. Prior to its consumption, none of my breads had induced retching. (Yes, it was that bad.)

My major mistakes: Too much water was incorporated into the the dough, the parchment paper wasn't coated with enough cornmeal, the dough was overproofed, the (baked) baking soda solution was at the incorrect ratio, and I somehow neglected the fact that I did not own a slotted spoon or strainer. Consequently, I pulled a MacGyver and used a dismantled food steamer filter as a strainer. Clever, isn't it?

 

 

The recipe for the first trial pregels was heavily adapted from the Wild Yeast Blog.

Why the heavy adaptation, you ask?

Well, most bagel recipes I've happened upon requires a sturdy mixer---and I don't have a mixer. Second, one of my objectives was to eliminate the tang in my sourdough bagels. Third, it's approaching rainy season where I'm located and the humidity, as well as the temperature, has soared. (For the past several weeks, the average room temperature of my apartment has hovered around 33C  / 91F.)

For these stated reasons, I had to adjust the original recipe. 

 



 

Two weeks ago I conducted the second trial. Much, much better, but worst in other respects. In summary, the pregels, amongst other bagels, were underproofed, slightly underspiced, and too chewy.

If you're curious, I taste-tested the following variations: salted and unsalted pregels, (emmental) cheese pregel, plain honey bagel, and seeded honey bagels (topped with poppy and/or sesame seeds).

 

In terms of baker's percentages, the hydration of the second trial dough was approx. 55 to 56%, whereas the hydration of the first trial dough was 57 to 58%. Such a seemingly minor change in hydration transformed the bagels from moist and tender to very stiff and chewy.

 

Last Sunday I executed the third trial of the pregels, to be served to the party. Expectedly, I encountered a handful of problems.

Never had I handled and baked over 4kg / 8.8lbs of dough in a single day, and never had I operated a gas oven (based in the hostess' house). Moreover, because the gas oven could only accomodate 4 bagels at a time, due to its small size, I brought along my countertop oven to hasten the process. 

One compact kitchen, two operating ovens, a pot of boiling water, high humidity, and room temperature at above 30C / 86F. Metaphorically speaking, I was a frantic salamander encased in my own sweat.


Sharing the cost of several cheeses as bagel toppings, we purchased and taste-tested the following cheeses: mild cheddar, emmental, gruyere, young gouda, edam, port salut, and cantal jeune. In addition to that, we had Philadelphia cream cheese on hand, homemade honey-peanut butter, Austrian libtauer (spicy cheese spread), French butter, and salami.

Funny thing, as I was tending to the last batch of bagels in the ovens, I instructed members of the party to help themselves and commence eating. What was initially a room filled with chattering became dead silence... for a solid thirty seconds. Enticed by this peculiarity, I peeked out of the kitchen door.

"Zita... This is the best bagel I've ever had."

 

RECIPE

Makes approx. 32 bagels

Starter:

  • White sourdough starter, 55% hydration [33 g]
  • Water [241 g]
  • All-purpose flour [438 g]

Spice Mix:

  • Caraway seeds
  • Fennel seeds
  • Coriander
  • Black peppercorns

Soaker:

  • All-purpose flour [1,849 g]
  • Medium rye flour [205 g]
  • Vital wheat gluten [82 g]
  • Sea salt [41 g]
  • Spice mix, Lightly ground [12 g]
  • Water, Iced, Strained [1,150 g]
  • 100% pure honey [103 g]

Final Dough:

  • Starter [657 g]
  • Soaker [3,442 g]

Baking Soda Solution:

  • Water [1,500 g]
  • Baking soda, Baked [75 g]

Honey Water Solution:

  • Water [1,500 g]
  • 100% pure honey [20 g]

Topping:

  • Coarse sea salt
  • Poppy seeds
  • White sesame seeds
  • Various cheeses

Instructions:

Caution: Variations in branded products, ingredient amount, room temperature, humidity, altitude, tools and equipment, techniques and methods will affect the outcome of your bagels. Extending the de-chilling or bulk fermentation period is highly advised.

  1. Bake baking soda at 150C / 302F for one hour; store in airtight container
  2. Prepare starter; mix ingredients until combined; rest at above room temperature for 12 hours
  3. Prepare soaker; mix ingredients until combined; chill 10 hours
  4. De-chill soaker; rest at above room temperature for 2 hours
  5. Mix starter and soaker until combined; bulk ferment (rest) 2 hours at above room temperature
  6. Knead dough by hand for 5 minutes; bulk ferment (rest) 2 hours at above room temperature 
  7. Knead dough by hand for 5 minutes; bulk ferment (rest) 2 hours at above room temperature 
  8. Divide dough into 32 equal portions (approx. 125 g each)
  9. Rest 5 minutes to relax gluten, if necessary
  10. Shape dough into bagels; transfer onto cornmeal-dusted parchment paper
  11. Preheat oven at 200C / 392F for 1 hour or more
  12. Proof (rest) 1 hour at above room temperature
  13. Prepare baking soda or honey solution; pour baked soda or honey into boiling water
  14. Boil dough 10 seconds each side; drain 30 seconds on wire rack
  15. Transfer dough to parchment paper
  16. Add topping (excluding cheese)
  17. Bake at 200C / 392F for 30 minutes, rotating at 15 minutes (steaming not necessary)
  18. Add cheese 10 minutes prior to baking completion
  19. Cool for at least 30 minutes on wire rack

If you have any suggestions or feedback on how to improve my recipe, please feel free to post. Thank you in advance and have a jolly baking. :)

Zita 

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bakingbadly

For weeks I ventured into the herbal and spicy world of Southeast Asia. Cambodian mint, Thai basil, black and white peppercorns, cassia, cardamom, ginger, turmeric, galangal, lemongrass, kaffir lime leaves, star anise, and so on...

For days I spent fine-tuning an Indian beverage called masala chai---a brew consisting of black tea, milk, sugar, and an assortment of spices and herbs.

 

Over the course of a month, I visited four separate Indian restaurants to order one thing: masala chai. Yes, I had other Indian dishes but my only concern was to imprint the flavours of the said beverage into my memory.

(Off tangent story: As a Canadian who's fond of Italian cuisine, I'm not too familiar with Indian food, and during my first visit to an Indian restaurant in Cambodia I requested "spicy" rather than "non-spicy"---BIG mistake!)

After taste-testing four different variations, I noticed that each masala chai possessed a few common traits: they were faintly to mildly sweet, fragrant of spices (namely cinnamon), and induced the sensation of burning warmth (not chili hotness) in the back of the throat and around the mouth. 

 

My version of masala chai was an adaptation of this photo-based recipe.

Through trial and error I learnt that 1) prolonged boiling and simmering of tea leaves results in sharp bitterness and astringency; 2) excessive amounts of ginger irritates the throat, which may incite bouts of coughing; 3) too much water dilutes the flavour; 4) milk alone cannot counterbalance the bitterness of black tea.

 

While kneading by hand, I found myself questioning the consistency of the dough.

"Why isn't it coming together!" I exclaimed

Then, my intuition alerted me to my mistake. Somehow, I ommitted the salt from my written recipe, as well as the dough. This negligent error was amended by adding a spoonful of salt---and just like that, the dough pulled itself inwards, tightening into a sticky, wet blob.

 

Enriched or sweetened dough aren't typically baked in a steamed oven, but I wanted to observe its effects. So what happened? Well, the crust was paler and thicker than expected, and it didn't set until much later into the bake.

 

For those of you who can instantly "read" the flesh of a loaf, you may notice that the pores are oddly arranged---blotches of open and closed crumb. During final shaping, I accidentally disfigured my batard and then hastily shaped the dough into a boule.

The above was the result. 

Flavour-wise, the bread was rather bland (due to a lack of salt), harboring a hint of sweetness and butteriness, accompanied by a faint tang. Interestingly, a very subtle cooling / numbing sensation was felt in the back of my throat while eating the loaf. Additionally, the crust and crumb wafted a distinct and pleasant smell of cloves and cinnamon.

If you're interested, you may find my recipe below:

White Sourdough Starter:

  • White sourdough starter, 60% hydration [13 g]
  • Mineral water [149 g]
  • Type 55 French flour [259 g]

Soaker:

  • Unbleached all-purpose flour [526 g]
  • Masala chai, Iced, Strained (variation of this recipe) [361 g]

Final Dough:

  • White sourdough starter [372 g]
  • Soaker [801 g]
  • Unsalted butter [60 g]
  • Sea salt [7 g] (increasing salt amount is highly recommended)
-----
  1. Mix starter ingredients; rest starter at above room temperature for approx. 12 hours
  2. Prepare and chill masala chai; when cool, add ice cubes, wait 10 to 20 minutes, and strain masala chai
  3. Mix soaker ingredients; chill soaker for approx. 12 hours
  4. After 12 hours, briefly mix starter and soaker until dough forms
  5. French knead dough for 10 minutes; add salt
  6. French knead dough for 20 minutes; add unsalted butter
  7. French knead dough for 15 minutes or until medium gluten development
  8. Shape (wet, sticky) dough into rough ball and place into oiled bowl
  9. Bulk ferment (rest) dough at above room temperature for 2 hours or until double
  10. Shape deflated dough into ball (add flour as needed) and place back into oiled bowl
  11. Bench rest at above room temperature for 20 minutes to relax gluten
  12. Shape dough into ball (add flour as needed), place onto parchment paper, wrap with flour-dusted cloth
  13. Proof (rest) dough at above room temperature for 2 hours or until double (perform "poke test" every 30 minutes to prevent overproofing)
  14. Preheat oven to 220C / 428F (convection mode off) for 1 hour, with steam (optional)
  15. Lightly dust dough with flour and score / slash dough
  16. Bake dough at 220C / 392F (convection mode off) for 10 minutes, with steam (optional)
  17. Bake dough at 200C / 392F (convection mode on) for 75 minutes, without steam
  18. Rotate dough every 15 minutes to ensure even heat distribution
  19. Cool loaf for at least 24 hours to develop flavour

 Thanks for reading. Best wishes to all and have a happy baking. :)

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bakingbadly

Several days ago I paid a visit to my friend, a German chef / food and beverage manager of a local restaurant. I sought constructive criticsm and wanted his honest opinion regarding my loaf; I'm referring to the Cumin Walnut Cheese Rye Sourdough Bread.

Upon meeting him, I unexpectedly met a group of his friends---a food and beverage (F&B) consultant, an Austrian chef / baker, and an Indian chef.

Offering them a sample of my bread loaf, the following were the essence of their critiques:

  • The F&B consultant: "It's a failure."
  • The German chef: "It's not that bad."
  • The Austrian chef / baker: "It's shit."
  • The Indian chef: "Not bad."

Amongst them, the feedback given by the F&B consultant was the most detrimental. He meticulously picked apart my loaf, criticizing every little detail, and... It felt as if a hot rod was plunged into my heart, jerking violently with each word spoken. As I sat rock-still on my chair, I did my best to maintain eye contact, fixating a superficial smile across my face.

Amongst them, the most insightful and helpful feedback was given by the F&B consultant.

 

After the aforementioned incident, I thought long and hard about my progress as a baker, pacing back and forth in my bedroom in the midst of the night. However, in the end, I was left with one conclusion: "I'll do better."

Without further digression, I proudly present to you my yeast water boule (above), inspired by the Japanese rice ball (i.e., onigiri). With exception to a few references, the recipe was devised on my own---a first in my undertaking as an amateur homebaker.

 

Days prior to baking the yeast water boule, I booked a reservation at a reputable and popularized Japanese restaurant in town (highly recommended by the F&B consultant, I discovered). Possessing little to no familiarity with Japanese cuisine, I felt it was necessary to test a few of their dishes before rendering their food into a crusty bread loaf.

Having done research beforehand, at the restaurant I ordered the tamagoyaki for the appetizer, a platter of nigirizushi (pictured above) for the first course, mazizushi for the second course, and red bean soup (i.e., zenzai) for the dessert.

Overall, I was given the impression that Japanese food was about the balance of delicate to mild flavours, using simpler, fresher ingredients, with their main dishes leaning towards saltiness.

 

Now grasping a vague sense of "Japanese flavours", I selected the following ingredients for the yeast water boule:

Unbleached all-purpose flour, Type 55 French flour, Partially steamed brown rice, Yeast water starter, Mineral water, Japanese soy sauce (Shoyu), Honey, Toasted sesame seeds, Roasted seaweed (Nori), Bonito flakes (Katsuobushi), Sea salt, and Extra virgin olive oil.

Note: Nearly on a whim, I purchased two different brands of nori for comparison. And what did I learn? One nori was much more flavoursome than the other. Thus, not all similar products are created equally.

 

Originally, I intended to shape the dough into a triangle but found it too awkward. The dough kept molding itself into a ball and I took that as a strong indication that the dough was unhappy.

Boule it is, then!

 

Truth be told, the boule tasted awful---too many unbalanced flavours, with bitterness being the most dominent. (Burnt rice grains were to blame.)

Should I be upset? Nahh, first attempts are rarely successful attempts. It was an experiment after all. On the positive side, the boule resembled a Japanese rice ball, which was one of my primary goals for the loaf.

Before I end this post, I'd like to mention something rather personal, baking-wise:

In the past I had followed the baker's creed of "extracting flavours from the grain to the best of my capability". But as time progressed, I noticed my baking style was becoming more distinctive: 1) I prefer using "natural" or non-artifical ingredients; 2) I concentrate on the aesthetics of the bread, just as much as the flavour; 3) I enjoy incorporating unusual ingredients into the dough.

My dear TFLers, I now abide to new bread baking creed, perhaps one that you may disagree with.

My responsibility as a bread baker is to use flour as the medium. All other ingredients are flavouring components (some with critical functional properties) and must be combined in such a way that is balanced and pleasurable to the palate.

Thanks for reading, all. Farewell and have a happy baking. :)

Zita 

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bakingbadly

Long time, no see, TFL.

In summary I've been away, coping with a hefty workload and tending to personal matters. Of course, I continued baking---a tendency I doubt will be curbed or abandoned. Why's that? Because baking is my stress-reliever. (I'm sure many homebakers can relate.)

Without further ado, I present to you my latest experiment: Cumin Walnut Cheese Rye Sourdough Bread.

 

Believe it or not, this loaf (it's not a muffin, I assure you) was supposed to be Franko's 68% Rye Bread with Pumpkin Seeds.

*Lowers head in shame.*

Out of necessity and/or experimentation, I substituted the high-gluten flour with all-purpose flour, the pumpkin seeds with toasted walnuts, the caraway seeds with ground cumin, ommitted the non-diastatic malt powder, and incorporated smoked scamorza (i.e., an Italian cheese) into the dough.

 

In addition to the substitutions, I prepared an overnight soaker by combining the all-purpose flour and a portion of the iced water. (Anybody familiar with Txfarmer's 36+ hours sourdough baguettes?) According to my hypothesis, the hydrated soaker will develop its gluten matrix, amplify its sweetness, and strengthen the final dough.

False.

What resulted was a soupy dough, forcing me to abandon my original recipe and producing another on spot. While panicking, I processed several scenarios in my mind until a light bulb popped over my head:

"I'll pour the batter into tins!"

 

After pouring the batter-like dough into four separate tins, another idea sprung into my head. I liberally sprinkled ground walnuts atop---so much that a good sum didn't adhere to the dough.

Oh, what a waste...

 

I'm so, so glad it worked out---much better than I anticipated. Now, before I describe the flavours, let me bestow to you the reasonings behind the selected ingredients.

Walnuts pair well with rye. Caraway also pairs well with rye, but I felt cumin would better complement the walnuts. (Compared to caraway, cumin is more citrusy and pungent in flavour.) I've witnessed others on TFL add dried fruits to their walnut breads but I sought a savoury loaf. Thus, I specifically chose smoked scamorza, a semi-soft Italian cheese, for its milky, faintly sweet, and assertive smoky flavours, as well as its suberb melting quality.

Summarized flavour profile: 

Harbouring the distinct aroma of cumin, the unusually soft crumb tasted slightly sweet and mildly savoury (i.e., buttery and nutty), punctuated by a faint but pleasant tang. Further, such flavours were accompanied by a creamy and cool mouthfeel. My overall rating: Pretty darn good for a batter bread.

---

For those who are interested, you may find the recipe below:

Rye Sourdough Starter

  • Medium rye flour [407 g]
  • Mineral water [407 g]
  • Rye sourdough starter, 100% hydration [27 g]

Soaker

  • All-purpose flour, Unbleached, Enriched [262 g]
  • Mineral water, Iced [ 205 g]

Final Dough

  • Rye sourdough starter [740 g]
  • Soaker [413 g]
  • Medium rye flour [123 g]
  • Whole walnuts, Toasted [104 g]
  • Smoked scamorza, Grated [93 g]
  • Sea salt [15 g]
  • Whole cumin, Ground [6 g]

Others

  • Extra virgin olive oil
  • Unsalted butter
  • Whole walnuts, Untoasted, Ground

Total Baker's Percentages

  • Flour [100%]
    • Medium rye flour [68%]
    • All-purpose flour [32%]
  • Mineral water [76%]
  • Whole walnuts, Toasted [14.4%]
  • Sea salt [2%]
  • Cumin, Ground [0.8%]
  • Smoked scamorza, Grated [13%]

Instructions

  1. Mix starter ingredients; rest at room temp. for approx. 12 hours
  2. Mix soaker ingredients; chill for approx. 12 hours
  3. Mix starter, soaker, and medium rye flour; hand-knead for 5 minutes
  4. Add salt to dough; hand-knead for 5 minutes
  5. Add ground cumin and toasted walnuts to dough; hand-knead for 3 minutes
  6. Add grated scamorza to dough; hand-knead for 2 minutes
  7. Apply olive oil to bowl; pour dough into oiled bowl
  8. Bulk ferment for 30 - 45 minutes
  9. Butter tins
  10. Pour dough into buttered tins
  11. Proof for 30 - 45 minutes
  12. Sprinkle ground walnuts atop
  13. Bake at 230C / 446F (convection off) for 10 minutes, with steam
  14. Bake at 210C / 410F (convection on) for 30 - 40 minutes, without steam (rotate loaves every 10 minutes)
  15. Cool at minimum for 1 hour

 ---

Want to know what I've been baking the past few weeks? Well, thankfully, you can scroll down to find out (sorry, only crumbshots).

Ontbijtkoek (Dutch-Belgian Breakfast Cake)


Cocoa Chocolate Coffee Sourdough Bread

 

Palm Sugar Financiers (French Almond Cakes)

 

Whole Wheat Multi-Seed Sourdough Batard

---

As always, critiques and suggestions are welcomed.

Farewell for now everybody. Wish you all the best and have a happy baking. :)

Zita

bakingbadly's picture
bakingbadly

Pound, pound, pound 'til the wheat berries were ground. Bounded by a creed to heed to the flavours of the grain, I pained and maimed my fingers, arms, and shoulders.

After nearly an hour of mortar-ing and pestle-ing, the seeds bled a fine sand of flour, blotched with bits and grits of bran and germ. And what did my efforts amount to? Just twenty-eight grams (or one ounce) of freshly ground flour.

And that's why grain mills exist.

 

Based on Peter Reinhart's "Transitional Country Hearth Bread" recipe from his book Whole Grain Breads, the above loaf contained a set of firsts

  • My first time shaping a dough into a batard
  • My first time incorporating freshly ground flour into dough (albeit only 3% of total flour weight)
  • My first time converting my former rye starter to a white starter
  • My first time boldly baking a loaf until lightly charred

Look at those blisters, like bubbles in boiling water. Some of you may find this mesmerising. Others may think my loaf had succumbed to an illness---bread pox maybe?

 

Hoping that two parallel ears would form, I scored two cuts along the length of the dough. As you can see, it didn't turn out as expected. Perhaps my incisions weren't deep enough. Or perhaps my slashes weren't properly angled. Or perhaps both. 

 

Well, that ain't right...

I was aiming for a slightly open crumb but what I got, it seems, was a tunneling effect. Was this the result of poor shaping or gluten degradation? I don't know, really. Moreover, the bottom crust was thin and pale brown. Evidentally, my baking stones (i.e., unglazed clay tiles) weren't hot enough.

The flavour profile:

After being cooled for more than twelve hours, the loaf had permeated my room with a deep, complex, and wheaty aroma. After sinking my teeth into the flesh of the bread---pleasantly chewy and slightly moist---I became grossly bewildered; my taste buds registered subtle sweetness and mild nuttiness. How was this possible, I pondered. This bread wasn't contaminated with sugar or nuts. Was it the freshly ground flour? Yes, it had to be!

As I chewed, savoury toastiness and a tinge of bitterness progressively unveiled itself, likely caused by the scorched crust. But wait, where was the tang? Reflecting on my past actions, I faulted my overfed starter and one hour bulk fermentation for the lack of piquancy.

All in all, it was a good loaf. Just a lil' more practice and I can perk up the flavours a notch or two.

:) Thanks for reading my post. Have a happy baking and wish you all the best,

Zita

P.S. Please feel free to input your tips and suggestions. It'd be much appreciated. Thank you in advance! 

 

bakingbadly's picture
bakingbadly

My nostrils flared, vacuuming the air with rapid snorts. 

"What's that smell?" I thought.

Convincing myself that my mind was playing tricks, I turned the knob of my kitchen sink and continued rinsing the dishes.

Ding!

Fifteen minutes had elapsed and my countertop oven had finished steaming. Wary of the hazards of hot water vapour, I slipped my arms into my long-sleeved oven mitts and removed the baking tray from the oven.

"Ahh dammit, I burnt the towel!"

 

This loaf was an adaptation of Hamelman's 40% rye bread with caraway seeds. If you're interested, the original recipe can be found here on Steve's blog called Bread Cetera. (Very awesome, by the way.)

In my version of Hamelman's 40% rye bread, I slightly decreased the starter and water amount, and ommitted the instant yeast and caraway seeds, sort of. The night prior to the bake, I soaked the caraway seeds in water, rested it overnight, strained it, and used the caraway-flavoured water to hydrate the dough. (This wasn't done out of preference but out of experimentation.)

Further, with tips and suggestions from DA (dabrownman), I implemented Sylvia's steaming method. Yeah yeah, I know, it was poorly executed but it worked---like a mini-sauna, it was!

 

"Whoa!"

I panicked and needed a solution---fast. While steaming, the top of my loaf throttled itself towards the upper burners of my oven, attributed by the large oven spring. The loaf was, in other words, at risk of being scorched. 

Subsequently, I re-positioned the middle rack lined with clay tiles, where the dough laid upon, into the lower slot of my oven.

 

You know what else was new for me? Slashing a spiral into dough. With a razor blade clamped between my thumb and index finger, I paused amidst scoring and thought, "What the heck am I doing?"

Seriously, how do you score a perfect spiral into a large ball of dough?

 

After being cooled for more than twelve hours, the crust of the loaf was somewhat firm, yielding slightly to the pressure of my fingers. Wafting a light aroma of caraway, the crumb was modestly soft, cool, and faintly moist to the touch. As for the taste? The flesh of the bread was subtly sweet and nutty, accompanied by a gentle but pleasant tang.

Next time, if I were to re-make this loaf, I'll aim for a bolder bake and incorporate grounded caraway seeds into the dough. Not surprisingly, I missed that faintly bitter, licorice taste imparted by caraway.

:) Take care and have a happy baking, all. 

Zita

bakingbadly's picture
bakingbadly

Yeast water + Water wheel + Buns = Yeast water wheel buns (I hope my math checks out)

Incubated for over two weeks, the yellow hued liquid bubbled and frothed, wafting a mild but sweet aroma. It was time, I thought. Time to test my very first yeast water---a culture of microbes created and substained by only three ingredients: mineral water, honey, and loose tea leaves.

 

Based on Akiko's Japanese sandwich loaf recipe (from her highly informative blog on yeast water, I might add), I divided the dough into twelve portions, 100 to 104 grams each, and baked them in the shape resembling water wheels. What I did was, I rounded the portioned dough during the shaping phase, compressed them with modest pressure, slit five cuts along the rim of each flattened ball of dough, then applied an egg wash consisting purely of yolk for that glossy sheen.

 

Not only was shaping the dough into water wheels was new to me, but the way I shaped the dough into balls was new as well. As demonstrated by Mark in this video, in a smooth, circular fashion I rolled the portioned dough between the counter and the palm of my hand. Initally, however, I fumbled---quite badly---and relinquished all thought but one:

"How the heck did he do that?!" 

Undefeated, I re-attempted the ball-shaping technique with steady effort and a tongue peeking from the corner of my lips.

Ever seen a bread baker with a stupefied grin while shaping dough? Well, you would have if you were observing me that day. Never in my life had I felt this peculiar but pleasant sensation: a small ball of dough tightening beneath my palm.

 

As experimental as I am, I wanted to test and observe the effects of cinnamon on dough and yeast. Of course, that's what I did.

Prior to hand kneading, the dough was divided into halves (631 grams each), where one would contain less than a gram of ground cinnamon. To reduce any confusion, I sprinkled poppy seeds onto the portioned cinnamon dough to indicate that they were spiced. In contrast, the portioned but non-spiced dough was topped with white sesame seeds.

My results?... 

 

Both baked simultaneously on the same baking tray, the crumb on the left does not contain cinnamon, whereas the crumb on the right was spiced with cinnamon.

In general, the buns containing ground cinnamon were more porous, with slightly larger holes. However, I'm not totally convinced that this was caused by the addition of cinnamon.

During the shaping phase, did I apply less pressure onto the portioned cinnamon dough compared to its non-cinnamon counterpart? Well, it's a possibility.

Nevertheless, this particular experiment was fraught with valuable lessons. Boule shaping. Single-hand ball shaping. The cold oven method. The slow metabolism of yeast water. The effects of yeast water on dough. The possible effects of cinnamon on yeast. The differences between French type 65 flour and American all-purpose flour. And oh, so many more.

:) Thanks for dropping by. Keep well and happy baking.

Zita 

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bakingbadly

How long ago was it?...

Oh, yes, I remember. I remember it well. Three months ago I happened upon Khalid's (mebake) multigrain struan on TFL---a bread loaf heavily enriched with grains and seeds, topped with a luscious field of poppy seeds. Tantalized by the thought of crafting such a fine loaf myself, I dove ahead, not knowing that I'd fail despite using the best ingredients that I could afford, despite my patience and greatest effort.

The crust, pale and feeble. The crumb, dense and damp. And the flavour, vile rancidity.

Deeply disheartened by my failed attempt, self-doubt plundered my body of motivation throughout the course of a week, bringing me to the brink of cease and desist. In other words, I wanted to quit baking. 

 

So, why didn't I quit baking? Well, on that bleak day, my heart became enlivened, resuscitated by a bolt of insight. My failed loaf incited so much distraught because of one reason: I was passionate about bread.

During the subsequent months, I progressively honed my bread baking skills by experimenting with sourdough starters, higher hydration dough, kneading, folding and shaping techniques, as well as steaming and baking methods---all learnt to one day confront and slay the recipe that nearly slaughtered my baking spirit.

With great honour, I now present to you my second attempt at Peter Reinhart's whole wheat multigrain struan. 

 

My second attempt deviated from the first attempt in many ways. Most notably, I substituted the biga with a whole wheat sourdough starter, retarded the bulk fermentation via refrigeration, and implemented the "Dutch oven method". Technically speaking, it was thick metal pot, not a Dutch oven.

 

In equal parts, this particular struan was packed---really packed---with pearl barley, buckwheat, quinoa, flax seeds, white sesame seeds, and sunflower seeds. 

 


 

See? I wasn't kidding---it's packed! I admit, this wasn't intentional. In all likelihood, my darn-ol'-wonky mechanical kitchen scale displayed false readings. But hey, no harm done. As they say: more grain, less plain. (Okay, I just made up that phrase on spot.) 

The flavour: Cooled for nearly twenty hours, the tender yet firm crumb bursted with nuttiness in my mouth, followed by subtle notes of butteriness and bitterness (likely caused by the uncooked quinoa and buckwheat), finishing with a progressively sharp but mild tang. Approximately nine hours later, just after work, the flavours of the struan coalesced into a smooth symphony of taste notes. It was truly wonderful, minus my immediate craving for butter. 

Final comments:

Thank you Khalid for inspiring me to bake whole wheat / whole grain breads. Thank you Karin for helping me troubleshoot my failed struan. Thank you Mini Oven for your posts on how to create and maintain a sourdough starter. And lastly, thank you to the members of TFL who've taken their time to share their knowledge, wisdom, and passion with us. It is immensly appreciated.

:) Have a happy baking,

Zita 

P.S. Please feel free to critique my loaf. It will only lead to improvement---and who doesn't want that?

bakingbadly's picture
bakingbadly

Several days ago I happened upon a disconcerting video about wheat. The audio-based video consisted of a one-hour interview with Dr. William Davis, author of the book Wheat Belly and a renown cardiologist who claims that the habitual consumption of wheat-based products is unhealthy.

In the video, Dr. William asserts that the consumption of breads can drastically increase blood sugar levels and claims that gliadin, a protein in (genetically modified) wheat flour, is an opiate that stimulates appetite, which may lead to undesirable weight gain. In addition to that, he makes statements with implications that symptoms of asthma and fatigue can be triggered or caused by bread consumption.

Other topics broached by Dr. William includes ancient grains such as emmer and spelt, gluten-free products, and sprouted grains. However, unless I'm mistaken, he doesn't mention sourdough or its effects on human health.

You can view and listen to the described video here:
http://www.youtube.com/watch?v=gWtsHTNhPa4

Community of TFL, what are your thoughts and opinions on this topic? As a passionate baker, I may be biased (evidenced by my conflicting feelings on the subject) but wish to learn about any potential health hazards associated with grains, flours or breads.

Zita 

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