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breadsong

Hello,

This bread is from Artisan Breads at Home by Eric Kastel. The original recipe calls for walnuts, but this is Hazelnut weekend in my kitchen.

These are hearty little loaves, loaded down with lots of goodies, and the sweetness from the apple-cranberry pairs nicely with the sourdough.

I want to try making crisps with some of the bread, as described by farine-mc on her blog:
http://www.farine-mc.com/2010/09/hazelnut-cranberry-whole-wheat-crisps.html

I wanted to try and get a cracking crust, and went for a hot bake which is reflected in the 'colorful' crust.
I didn't get cracking crust, but the loaves did sing to me a little bit!   Regards, breadsong



 


 


 

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breadsong

Hello, To celebrate the Hazelnut Harvest which happens this time of year, I wanted to make some sweet rolls, using hazelnuts.

These are rolls made with Basic Sweet Dough. with Nut Filling, from Baking Artisan Pastries and Breads by Ciril Hitz.
This is a nice sweet dough recipe and includes some lemon zest for an added dimension of flavor.

Hazelnut flour was used in the filling, and the rolls were glazed (icing sugar + a decent measure of Frangelico liqueur
+ a bit of cream + a bit of pure vanilla extract + a teeny-tiny pinch of salt).


This recipe produced 12 decent-sized rolls, baked in a 9x13 pan, with some extra dough left over; 
the roll ends were baked in small ring molds.

These rolls were good and tasty (I really like the liqueur-spiked glaze!).    Regards, breadsong



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breadsong

Hello, This Ciabatta is made using a double flour addition/double hydration technique, with thanks to SteveB - breadcetera!
Here's a link to SteveB's recipe and technique: http://www.breadcetera.com/?p=162

I did three stretch and folds during bulk fermentation (not following SteveB's instructions here!), thinking it might help add some air bubbles.
Apart from these S&F's and "gently" rolling the dough over onto the peel I tried not to handle the dough, for fear of degassing it. 
SteveB's instructions are to divide the dough but I baked it as one big ciabatta.
The bread puffed up nicely in the oven. I was hoping to find beautiful holes like Steve's when I sliced the loaf, but I still have room for improvement. I love how the bread looks and smells. Tasting will have to wait for another day.




Regards, breadsong


 


 


 


 

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breadsong

Hello, I've been wanting to make croissants for years. hansjoakim's recent post and getting a copy of Ciril Hitz's Baking Artisan Pastries and Breads spurred me into action.
I tried using a tutove rolling pin for the first tri-fold. I had some dough/butters layers happening, then unhappening, as the pictures show - poor temperature control & butter likely being too cold. For final shaping, I don't think I rolled the dough thin enough; triangles were cut somewhat unevenly; this all shows up in the final proof and bake. The kitchen was warm this morning due to other baking - I don't think this helped things either so the final proof happened in a cooler part of the house...but I still had butter leaking out during the bake.
I'll call these "The Good, The Bad and The Ugly".  Husband happily munched away anyway!  Regards, breadsong


 






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breadsong

Hello, I tried Mr. Hamelman's Baguettes with Poolish (half-recipe) again today. A big thank you to khalid who gave me some very useful comments after my first baguette post, which were a great help this time around. This time the baguettes were easier to score.
I am still hoping for more holes:
 
Ciril Hitz has a baguette shaping video ( http://www.thefreshloaf.com/node/18968/baguette-shaping-ciril-hitz ) (thanks to dmsnyder for posting this!); in this video Mr. Hitz demonstrates, by stretching the dough, what development should be before shaping (my dough wasn't quite that developed)...will try for better gluten development next time & see if this improves the crumb...   
Regards, breadsong

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breadsong

Hello and Happy Thanksgiving to those celebrating this weekend!
I tried shaping breads as Pumpkins for the occasion.


I tried this recipe first:
http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/
substituting 75% stone-ground whole wheat and 25% bread flour for the high extraction flour,
substituting canned pumpkin for the sweet potato,
substituting flax seed for pumpkin seed


When mixing I found it really hard to get the dough to develop & also didn't give it enough time to proof; there was very little oven spring.
I'm positive the wildyeastblog.com formula is wonderful given the lovely result pictured with the formula on the wildyeastblog site...I certainly didn't do this recipe justice.
My flour substitution might not have been ideal either, but welcome any thoughts anyone might have on this!

These little pumpkins are like bricks as a result of my efforts, so I stacked them like bricks for the photo!
Crust was tasty, crumb very moist, and a subtle pumpkin flavor.




Not feeling good about the first dough was shaping up for me, I started a second...Rose Levy Beranbaum's French Country Sourdough, with pumpkin puree swapped in for some of the water in the recipe. In The Bread Bible, Rose writes canned pumpkin puree is 90% water; using this as a guide, I used 200g of pumpkin puree for a triple recipe of this bread and then topped off with some additional water. These came out lighter with more oven spring - and will be shared with family tomorrow!



To shape these breads, I shaped boules and slashed starting at the bottom and up to the top, almost to center, trying to make "pumpkin lines". I took a small round cookie cutter, floured it, then twisted and gently pushed down, twisting back and forth, until I'd cleanly cut a "stem".
This idea I got from hanseata (Tyrolean Pumpkin Seed Mini Breads - thanks hanseata!)


Hope the second batch tastes OK tomorrow. Happy Thanksgiving from breadsong

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breadsong

Hello, Here are my impressions of IBIE, attending as a "tourist" and non-professional. I was able to attend at the end of Tuesday and some of Wednesday and am overflowing with enthusiasm for the whole experience!


Thanks to proth5 for the exceptional day-by-day reporting on IBIE 2010, and to Sam Fromartz for his comments and photos:
http://www.thefreshloaf.com/blog/proth5
http://www.thefreshloaf.com/node/19889/pictures-team-usa-lesaffre-competition


This exhibition was BIG and mainly focused on professional bakery installations, but I was happy to find lots of interesting things for a home baker like myself. I wouldn't hesitate to attend one of these exhibitions again!

Upon arrival, I headed straight for the SFBI booth, where one of the SFBI instructors, Miyuki, was in action carefully measuring ingredients and preparing to mix, and others were loading the deck ovens. I'd never seen a deck oven up close before - how they loaded and steamed! A thing of beauty! (My eyes may have misted over for a moment or two). There lots of breads on display, and some for tasting - I tasted Ethiopian teff for the first time, delicious (dark brown bread on the left, in the bottom right picture below). Mr. Suas was within arm's reach but I was too shy to talk to him but did get to chat with others there.




Next up was the BBGA booth, where I overcame my shyness to shamelessly plug the virtues of Vancouver, BC or Seattle, WA as great locations for Guild classes (much closer to home for me!).  By the time I found out about IBIE, the workshops I was interested in were sold out - but the lady at the BBGA booth said more spots had been opened up (a measure of luck for me in Vegas, to be sure!!!). I rushed back to registration to sign up for Ciril Hitz's Breakfast Breads and Pastries seminar the next morning.
There was another BBGA baking area where one of the Team USA members, Mr. Michael Zakowski, was serving up tastings of rye breads made by Mr. Hamelman himself. I regret that I didn't know Mr. Zakowski was competing for Team USA (I didn't get a chance to read the competition program until today), or I would have congratulated him on his achievement in the Lesaffre competition. I did talk to him for a few minutes about the Amazingly-Good (and I mean Amazingly-Good) 40%-rye-with-walnuts bread Mr. Hamelman made that I got to sample (a bread master like Mr. Zakowski having to listen to comments of mine such as "Really? You mean I'm actually eating bread made by Jeffrey Hamelman?!").
Total tourist.
Michael advised that Mr. Hamelman was on the exhibition floor, and not too long after that Mr. Hamelman walked past me and I got the chance to introduce myself and tell him how much I loved his book and the opportunity to taste his bread!!! Here's a picture of the Amazingly-Good bread!:


BBGA also had book signings, and I got the opportunity to meet Eric Kastel, whose book I just purchased. I was so happy I'd actually made some of his breads and was able to talk to him in person about them!!! Mr. Kastel graciously autographed and gave me the display book cover he had set up for his book signing.


Well, that was Day 1. Huge. I never thought in a million years I'd get a chance to meet such great talents in the bread world.


The next morning Ciril Hitz presented "Breakfast Breads & Pastries: An Artisan Approach". The writeup by proth5 on this seminar was spot on.
The seminar was an incredible learning opportunity for me, to be able to hear firsthand about these doughs from a baker of such calibre.
I didn't have either of Mr. Hitz's books and was able to purchase both that day (kindly autographed of course! :^) ). 
The seminar was so informative - Mr. Hitz covered laminated and enriched doughs, ingredients, mixers (on friction factor: "Heat is not your friend in any of these doughs"), freezing, mixing, gluten development, preferments, hydration percentage, preparing butter and dough for lamination and the lamination process, his recommended sequence of events for controlling dough and butter temperature ("Work the dough colder than 64F"), tips for shaping, filling and proofing, and baking. I look forward to reading his books while referring to the notes I took and putting it all together when baking!!!

I enjoyed Mr. Hitz's teaching style, and his voice of experience combined with photos and video. Some other things he suggested were:
- Laminating with compound butters, sweet or savory, for varied flavors.
- For those of us without sheeters!, and to maximize evenness in the lamination, Mr. Hitz recommended creating a very even butter block (even suggesting you could weld up an aluminum butter block frame for rolling! Now that's an idea!), trimming the ends of the dough trifold to expose the butter so the trifold is very rectangular before elongating the dough, to be very gentle with the folds and don't create tension, and to do every layer the same way (direction of rolling and turns).
- For adding inclusions to enriched doughs, to add them after proper gluten development is attained so the dough membrane coats the inclusions. This helps proper distribution of inclusions in the dough, so shaped pieces have even distribution of inclusions for consistent heights when proofing, and also protect the inclusions from being exposed and burning during the bake. For wet inclusions, to roll the dough thin, spread inclusions over and jelly roll to distribute the inclusions, to maintain a clean dough state.


What a morning!!!


I toured around the Coupe Louis Lesaffre competition area and took some pictures of the pieces but in my haste in capturing images didn't capture every country's artistic piece, and in some cases missed the country's name in the shot:


As a Canadian, I hope you'll forgive me for wanting to put Canada's picture first, although Team USA is the very worthy team moving on!!!


Here is Team USA:
 

Argentina:


Brazil:


Peru:


Chile, Costa Rica, or Mexico???



I am very grateful for the opportunities to meet the bakers, industry and association representatives and vendors, who were also very generous with samples and other goodies, and distribution/supply information. I left the exhibition hall loaded down with all sorts of good stuff, nut flours especially, and was also grateful for the opportunity to buy some things from exhibitors. And special thanks too to Lesaffre, for giving me a precious brick of SAF Gold osmotolerant yeast. With the knowledge gained from Ciril Hitz, and some good yeast...I can't wait to get my hands in some sweet dough.

Regards, breadsong


 

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breadsong

Hello,


I tried a half-batch of Hamelman's Baguettes with Poolish, to make four half-size baguettes. I'm fairly certain these don't qualify as baguettes, due to appearance! as well as size...!
I tried Richard Bertinet's mixing technique and found this made a good strong dough.
I don't have a couche cloth, so proofed on a floursack (tea-type) towel. I didn't flour it enough and the dough stuck a little bit when trying to move the loaves to the peel.
I also wasn't careful enough when transferring one of the loaves to the peel so two of the loaves ended up sticking together, for their complete length! That was dicey, trying to separate them without deflating them.
I found my dough to be hard to score this time, with a lot of pulling and dragging on the dough. After shaping, the loaves proofed for one hour, loosely covered with plastic wrap, and the room may have been a bit on the warm side.
I don't think they were overproofed though but this is something I'm having a difficult time judging.

I look forward to any suggestions regarding what went wrong!  They taste good though; we tucked in for breakfast.


Regards, breadsong


 

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breadsong

Hello,  


I've seen so many beautiful loaves here on TFL, with beautiful open crumb. When making dough by hand I know I'm adding too much flour to overcome stickiness when kneading. Guess what? No holes. I have shied away from the really wet doughs not really knowing how to handle them.


I recently saw a video by Richard Bertinet where he demonstrates his method for working sticky dough:
http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough


I found this video very encouraging, and now want to give a wet Ciabatta dough another try.  I read through various formulae and methods, to see how they meet the following criteria (what produces big holes in the crumb, as written by Rose Levy Beranbaum in The Bread Bible):


a) acid dough (use of a dough starter and a long cool rising)
b) underdeveloped gluten (from less mixing time)
c) high water percentage, to create a very wet dough
d) a slow rise
e) gentle shaping
f) an overnight rise of the shaped dough in the refrigerator (not applicable to Ciabatta?)


I decided to try Eric Kastel's Ciabatta formula as I've liked some of his others, and because there are similarities to Hamelman's formula, which gives me comfort (any Hamelman formula I've tried, so far, has produced really good results for me).
Kastel also writes about a double-hydration mixing technique that sounded interesting (discussed below).
Instead of 100% bread flour as Mr. Kastel's recipe indicates, I substituted 50% bread flour and 50% Type 00 Italian flour, to mimic 'ciabatta' flour, as shown in Mr. Bertinet's Ciabatta formula.


I saw different methods in different books, and tried to take bits and pieces from a few, to try to address the conditions needed to create big holes in the crumb:

a) Kastel's Ciabatta uses a poolish that ferments for 12-14 hours prior to mixing the dough.

b), c) Kastel's Ciabatta uses a double-hydration mixing method, using only 80% of the final dough's water for the initial mix (in the bowl, by hand for 4 minutes), then adding the remaining 20% of the water in thirds, continuing to mix by hand until each addition of water is absorbed before adding the next. Kastel writes the purpose of this is to allow some gluten to develop, while the dough is firmer and before the dough is completely hydrated. (Water is ultimately 81% of flour weight in Kastel's formula). 
Kastel advises that Ciabatta is a delicate dough and shouldn't be worked too much; Bertinet instructs to work the dough until it is supple and elastic; Hamelman says after mixing there should be some 'muscle' to the dough. I decide to go with Bertinet's more vigorous working method, partly because I want to see if it works, partly because I'm using some lower-protein flour, and not 100% bread flour, and because I trust Hamelman and his mixing recommendation. I turned the very wet, soupy dough onto the counter from the bowl and tried to do as Mr. Bertinet instructs. I mucked around (literally) for 10 minutes or so and got the dough to a stage where, while still very soft and sticky, had a bit of spring to it and would leave the counter in a cohesive mass when I picked it up. I am hoping that stretch and fold will make up for any deficiencies in my mixing or working of the dough.

d) Hamelman's bulk fermentation, at 3 hours, is longer than Kastel's instruction. I decide to wait it out for the 3 hours. When preparing for mixing, I made some formula adjustments as I was planning to let the dough bulk ferment for longer -  I wanted to slow down the rising - so used 1/3 less yeast (why 1/3? Only a guess). I also adjusted the salt to be equivalent to the percentage used by Hamelman as I really like how Hamelman's breads taste (I think they're nicely salted, and Kastel's recipe had a higher salt percentage).


Both Hamelman and Kastel indicate 2 stretch and folds during bulk fermentation. Peter Reinhart's stretch and fold video on Amazon instructs 4 stretch and folds for Ciabatta:
http://www.amazon.com/Peter-Reinharts-Artisan-Breads-Every/dp/1580089984
I will split the difference and go with 3 stretch and folds, at 45-minute intervals.  For the stretch and fold, Kastel says to flour the counter, Reinhart says to oil it. I'm going with Reinhart on this one, as I really want to preserve wetness in the dough.
I can feel the dough responding to each stretch and fold, and see air bubbles, which is exciting!

e) All the authors recommend using lots of flour and being really gentle with the dough when shaping.
I sifted a heavy coating of flour on the counter, gently turned the dough out of its rising container, and sifted more flour on top. I cut the dough into three strips. Shaping one dough strip at a time, I pushed the sides together as Rose instructs (to create the wrinkled look on top of the loaf), then inverted bottom side up. Then I gently picked the loaf up and stretched to lengthen it slightly while placing on parchment paper.


f) Kastel's final proof was for 20-30 minutes, and Hamelman's was for 1-1/2 hours. I chose the longer timeframe for proofing.


I followed Hamelman's baking instructions, 460F then 440F, and baked on a baking stone with steam.
I found the loaves were really browning so reduced the oven to 400F after about 18 minutes in the oven.


Here's how they turned out:


When I sliced the bread, the crust sort of splintered.  It's a very crisp crust. I am eating a piece of the bread right now as I finish this post...and the bread is good!
I am not sure if the crumb is as open as it could or should be, but it's more open than anything I've made yet, so for that I'm grateful!

Regards, breadsong


 


 


 


 


 


 


 

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breadsong

Hello, My 20th wedding anniversary is this week so I wanted to bake something special for my husband!

guro baked a Caucasian loaf recently on thefreshloaf which I thought was so beautiful. I tried guro's method for shaping, with Ciril Hitz's Basic Sweet Dough (I added a butter, cinnamon & brown sugar filling).  Ciril Hitz's sweet dough rolled out like a dream - I think my dough rectangle stretched to 30"x20" & was very thin.  After shaping, I nestled the dough into a heart-shaped springform pan which was set on a parchment-lined baking sheet. I cut strips of parchment to line the insides of the heart pan too, so the dough wouldn't stick to the sides - this worked quite well and the pan released easily. I think the shaping method is similar to a Russian Braid and it was fun to try.


I've been wanting to try making Jeffrey Hamelman's Five-Grain Levain so I thought this would be a good occasion! Yesterday I started preparing, building the liquid levain and soaking grains. I mixed the dough this morning, shaped it (with thanks! to dmsnyder for his Boule-shaping tutorial, and Floydm for his batard-shaping video), and retarded the dough for about 5 hours prior to the final proof. I wanted to try stenciling the boule prior to baking, and was inspired by farine-mc and her technique she describes well on her blog:
http://www.farine-mc.com/search/label/Stencil


To try and mimic farine-mc's technique, I cut two hearts out of a piece of parchment paper and set this aside. I placed a round plastic lid on top of a boule and sprinkled flour around the edges. I removed the plastic lid, carefully misted the center, and centered the parchment paper with the heart cut outs over the loaf, sprinkled flour to fill in the hearts, then carefully removed the parchment paper, trying not to spill any flour onto the loaf. I tried to slash the loaf like farine-mc did for her Stenciled Miche. Here's how the Five-Grain Levain loaves turned out:


I was really happy with the Five-Grain Levain's oven spring and look forward to making this one again. I don't have crumb shots yet because it's "not quite" our anniversary but will cut into the loaves soon. It's so hard waiting!  With thanks to the authors and breadmakers, whose ideas and knowledge shared are so appreciated!


Regards, breadsong


 

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