breadbakingbassplayer's blog

Hey All,

I am on baking hiatus until Fall, or at least until it gets cooler here in NYC...

Until then, happy baking!

Tim

Hey All,

Haven't posted in a bit and wanted to share with you something I baked for the Yelp 2nd Annual Bake-Off on Saturday, 5/15/10 in NYC.  I was up against some stiff competion with a dizzying array of sweets and savory baked goods...  I figured that I wouldn't win against those, but I took comfort that everybody went back for 2nd and 3rd helpings of my bread...

Here's what was left the Cranberry Apple Cider Bread with Walnuts that I baked:

Sorry I don't have a shot of the whole loaf...  It had this cool leaf pattern slashing...  Anyways, here's the formula below:

90% AP

10% WW

37% Water

37% Hard Apple Cider (alcoholic)

2% Kosher Salt

30% Stiff levain (60% hydration)

15% Dried Granny Smith Apples

15% Dried Cranberries

15% Toasted Walnuts

1/4 tsp instant or active dry yeast per 500g of flour

Directions:

12:00pm - Peel and cut apples into 3/8" cubes, mix with a little lemon juice to prevent browning, place on parchment lined pan, dry in 250F oven for 1 hour.

3:45pm - Mix all ingredients in large mixing bowl with wooden spoon, hands, cover let rest for 30 minutes.

4:30pm - Knead in fruits and nuts (no more than 1 minute), cover let rest.

5:00pm - Turn dough, cover, let rest.

5:30pm - Turn dough, cover, let rest.

6:00pm - Turn dough, cover, let rest.

6:30pm - Turn dough, cover, let rest.

7:00pm - Turn dough, cover, let rest.

8:00pm - Divide, shape, proof.  Arrange stones in oven along with steam pan.  Preheat to 500F.

9:00pm - Turn loaves out onto lightly floured peel, slash as desired, place directly onto stone, add 1 cup water to steam pan, bake for 15 minutes at 450F, rotate and bake for 50 minutes at 420F, or until internal temp reaches 205F.  Cool completely before cutting.

**Notes:  I used 1270g flour for this recipe which gave me a dough yield of about 3250g.  I divided this into 2 equal pieces and formed boules.  Your baking time may be different if you make a smaller quantity.

Tim

Hey All,

Just wanted to share with you 3 boules from tonights bake.  It's a sort of whatever flour I had left recipe.  I will post a crumbshot tomorrow.  Enjoy!

Tim

Ingredients:

Levain:

100g AP

50g SD starter at 60% hydr.

50g Water

Final Dough:

374g AP

314g WW

468g Water

14g Kosher Salt

200g Levain

1/4 tsp ADY

1371g Total Dough Yield

Instructions:

8:45am - Mix Levain

7:25pm - Mix final dough, cover, autolyse for 30 minutes.

8:00pm - Knead 1 minute using wet hands in mixing bowl without adding any extra flour, cover let rest.

8:30pm - Knead 1 minute, cover, let rest.

9:40pm - Divide into 3 equal parts, shape into boules, proof in lightly floured linen lined bannetons.  Arrange baking stones and steam tray in oven and preheat to 500F with convection.

10:30pm - Turn out boules onto peel, slash as desired, place in oven directly on stone.  When last loaf is in, add 1 cup water to steam tray, close.  Bake at 450F no convection for 10 minutes.  Rotate, bake for 30 more minutes.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting and eating.

Hey All,

Just wanted to share with you my bake from last night.  I made this bread using white corn flour, freshly milled jasmine brown rice, and millet.  I may have overhydrated, but I think it turned out nicely.  Enjoy!

Tim

Ingredients:

700g AP

100g Jasmine Brown Rice (freshly milled)

100g Millet (freshly milled)

100g White Corn Flour

188g SD starter @ 60% hydr

700g Water

20g Kosher Salt

1/2 tsp ADY

1900g Total Dough Yield

Directions:

6:35pm - Mix all ingredients in large mixing bowl well, cover and let rest for 25 mins.

7:00pm - Knead for 30 seconds using wet hands and french fold kneading method in mixing bowl ala Richard Bertinet.  Cover let rest.

7:30pm - Turn dough.

8:00pm - Turn dough.

9:25p - Divide and shape into 2 boules.  Just do 2 letter folds, place in floured linen lined banneton and let proof for 1 hr.  Arrange baking stones on 2 levels along with steam pan.  Preheat to 500F.

10:00 - Turn dough out onto floured peel, place in oven directly on stone.  When all loaves are in, place 1 1/2 cups water in steam pan, close door.  Bake 15 mins at 450F with steam.  Rotate between stones, bake for 30 minutes at 425F.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting.

Submitted to Yeastspotting on 5/6/10

Hey All,

Just wanted to share with you my Granola Boule from my bake on 5/3/10.  It turned out better than expected.  Enjoy!

Tim

Ingredients:

350g AP

150g WW

150g Firm SD Starter at 60% Hydration

450g Water

120g Raisins

100g Granola

50g Non-fat Dry Milk

10g Kosher Salt

1/8 tsp Instant Yeast

1381g Total Yield

What I did:

5/2/10

10:00pm - Mix all ingredients in large mixing bowl with wooden spoon well, cover let rest.

10:45pm - Knead dough using french fold method a few times (4-8 times) using wet hands, transfer to oiled plastic tub, cover and let rest.

11:30pm - Turn dough, place in refridgerator.

5/3/10 (Next Day)

8:30am - Turn dough, return to fridge, go to work.

6:35pm - Take dough out of fridge, turn dough, cover and let rest.

8:45pm - Shape into boule, place in lightly floured linen lined banneton, place in plastic bag, proof for 2 hrs.

9:45pm - Arrange baking stone in oven along with steam pan, preheat to 500F.

10:45pm - Turn boule out onto lightly floured peel, slash as desired, place in oven along with 1 1/2 cups water in steam pan.  Bake 15 minutes at 450F.  Rotate, bake for 40 minutes at 425F, then 10 more minutes at 400F.  Loaf is done when internal temp reaches 205F.  Cool completely before cutting.

Sent to Yeastspotting on 5/5/10

Hi All,

I'm sure you've seen that past few stinkers that I have baked...  Here is something slightly more successful.  A simple 60% hydration sourdough bread using a stiff sourdough starter.  Not as open of a crumb as I had hoped for, but it has a nice crumb, chew, texture, and a pleasant sour tang.  Enjoy!

Tim

Here goes:

Ingredients:

500g AP

200g Firm SD Starter @ 60% Hydr

300g Water

10g Kosher Salt

1010g Total Dough Yield

Instructions:

1:15pm - Mix all in large mixing bowl, cover, autolyse 30 minutes.

1:45pm - Knead 1 minute in bowl using wet hands, and no extra flour, rest 30 minutes.

2:15pm - Knead in bowl 1 minute, rest...

2:51pm - Knead in bowl 1 minute, rest...

8:45pm - Shape into boule using letterfold method as if you were turning the dough, place into floured linen lined banneton, place into large plastic bag, proof.

10:10pm - Place banneton into refrigerator, arrange baking stone, steam pan in oven, preheat 450F, go out to dinner.

11:15:pm - Remove banneton from fridge, turn onto lightly floured peel, place into oven directly on stone, add 1 cup water to steam pan, bake for 15 minutes at 450F with steam, rotate, bake for another 30 minutes, then leave in off oven for 5 more minutes.  Loaf should be done when internal temp reaches 210F.  Cool completely (overnight) before cutting.

Hey All,

Just wanted to share with you a potentially successful bake.  This is my variation of Eric Kayser’s Tourte de Meule.  I was inspired by Don D’s bake here: http://www.thefreshloaf.com/node/14445/eric-kayser039s-la-tourte-de-meule

I will post a crumb shot tomorrow.

Ingredients

300g WW

130g AP

50g Malted Barley Flour

350g Water

12g Kosher Salt

1/8 tsp ADY

962g Total Dough Yield

Directions:

9:00am – Mix all ingredients in large mixing bowl, autolyse covered for 30 minutes.

9:30am – Knead 3 minutes in bowl with wet hands.  Do not add any extra flour.  Rest 30 mins.

10:00am – Knead 1 minute, rest for 1 hr.

11:00am – Turn dough, rest 1 hr.

12:00pm – Shape dough into boule, place in floured linen lined banneton/basket, proof for 2 hrs.

1:00pm – Arrange baking stone and steam pan in oven.  Preheat 550F.

2:00pm – Turn dough out onto lightly floured peel, slash as desired, place in oven directly on stone, pour 1 1/2 cups water into steam tray.  Bake 15 mins at 450F.  Rotate, bake for another 40 minutes at 425F.  Loaf is done when internal temp reaches 210F.  Cool completely before cutting.

Hi All,

Just wanted to tease you a little with what I'm working on right now. 

100% Hydration 100% Whole Wheat No Knead Bread

Ingredients:

450g WW (Gold Medal)

50g Malted Barley Flour

100g Firm SD Starter (60% hydr)

500g Water

10g Kosher Salt

1/8 tsp ADY

1111 Total Dough Yield

Process

3:15pm - Mix all ingredients in large mixing bowl with wooden spoon, cover let rest.

4:40pm - Turn dough using French fold method in bowl with wet hands, cover let rest.

5:20pm - Turn dough, cover and let rest.

6:45pm - Turn dough, cover and let rest.

7:35pm - Turn dough, cover and let rest.

9:00pm - Shape dough as follows: flour linen lined banneton with WW flour.  Turn dough in rising bowl with wet hands using reverse letter fold so that smooth side remains on top.  Transfer dough floured side down into banneton, place banneton in large plastic bag to proof.  Arrange baking stone and steam pan in oven, preheat to 550F.

10:00pm - Try to turn the dough out onto peel but dough sticks majorly to banneton...  I manage to scrape it out onto the peel and shove it in the oven...  I get a little bit of oven spring, but it's pretty much a pancake...

10:45pm - it's out of the oven now.  I'll cut it open tomorrow morning, but I don't have high hopes for this one...

Verdict: Fail for now...  I'll try something tomorrow...

Tim

Hey All,

Just wanted to let you know that I found a place that carries malted barley flour in NYC.  I haven't checked the other markets that I usually go to, ie: Fairway, Whole Foods.  I found this at the Korean Market "Han Ah Reum" on 32nd Street between Broadway and 5th Avenue in Koreatown.  It is the Choripdong brand.  They also have malted barley that's crushed.  It's $4.99 for 2lbs. 

Tim

Hey All,

Just wanted to share with you my attempt at No Knead Bread from 4/25/10.  Enjoy!  The recipe will be posted below.

Tim

Ingredients:

1000g AP (Hecker’s)

800g Water

22g Kosher Salt

1/4 tsp Active Dry Yeast

1823g Total Dough

Instructions:

Night before baking

9:15pm – Mix all ingredients together in large mixing bowl with a wooden spoon.  Mix well so there are no dry spots or lumps.  Transfer with plastic scraper to a lightly oiled 6L plastic container with cover.  Leave on counter overnight.  (I used a 4L container, which was too small for the dough.  It popped the top of the container off)

Morning of baking:

6:30am – Turn dough out onto well floured surface, divide into 2 equal pieces, shape into boules, place into well floured linen lined bannetons.  Place bannetons into large plastic bags, proof for about 1 1/2 hrs.

7:15am – Place 2 baking stones on different levels, along with steam pan, preheat to 550F.

8:00am – Turn loaves out onto lightly floured peel, slash if desired, place in oven directly on stone.  When all loaves are in, add 1 cup of water to steam pan, turn oven down to 450F.  Bake for 25 minutes at 450F.  Rotate loaves between stones, turn down to 425F, bake for another 25 minutes or until internal temp reaches 210F.  Cool completely before cutting and eating…

Notes: I proofed the loaves for about 1 hr, which is probably why I had some blowouts.  I hid them with some careful photography...  Also, the crumb was very even, but very light and airy.  I probably handled them too much during the shaping...  I am quite happy with the result and taste and will probably make more of this no knead stuff out of sheer laziness...