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breadsong

Hello,


I was looking a library book this past long weekend - Amy's Bread - and this one piqued my interest. We've had some drizzle and it looks like we're going to have a wet week ahead here in the Pacific Northwest - I thought it might be nice to bake a little sunshine.






This recipe actually made three loaves. I took pictures of two of the three baked loaves; I think the last one turned out the nicest as I got some foil on top before it browned too much. The dough has a nice yellow color from the durum flour. The boules are misted then rolled in medium-grind yellow cornmeal before shaping. Love all that yellowness, and the apricots that taste like sunshine to me... I'm also thinking of Daisy_A's Sourdough Wholemeal Lemon Bread and wondering how this dough might be with lemon zest and other fruits and/or herbs.

I am learning so much reading other people's posts on this site and am grateful to all of the writers and the website manager who contribute so much.  Regards, breadsong


 


 

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breadsong

Hello everyone,


This bread is Whole Wheat Bread, from Eric Kastel's Artisan Baking at Home with the CIA.


This is a straight dough which includes whole wheat and honey. After shaping the boule, it was sprayed with water, gently picked up, turned over & rolled around in a bowl full of sesame seeds; then gently placed seam side-up in a cloth-lined banneton for final proofing.


After proofing & turning out onto a parchment-lined peel, the boule is misted & left to sit for a few minutes, scored, then misted once more before loading into the oven. (When misting, be careful not to get the parchment wet - I learned tonight that damp parchment doesn't slide well when trying to load the stone!).


I think the sesame seed crust is kind of pretty - and the loaf smells sweet and wheaty. We're going to slice it tomorrow for breakfast so I'll try to take a crumb shot then.




Regards, breadsong

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breadsong

Hello everyone,


These buns are from CIA Artisan Breads at Home by Eric W. Kastel.
I replaced some bread flour with whole wheat and topped with sesame seeds.
The egg glaze gave them a nice shine! ...mmm...burgers...can't wait!



Regards, breadsong


 


 

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breadsong

Hello,


Here are today's efforts (gifts for a friend, so I can't cut them to take a crumb shot!):
Rose Levy Beranbaum's French Country Sourdough Boule
Jeffrey Hamelman's Oatmeal Bread (straight dough)


Mr. Hamelman's Oatmeal Bread is delicious! But I wanted to make special mention of the French Country Sourdough - I really like the flavor provided by the combination of sour and flours in this loaf. The recipe is also spiked with instant yeast, so when I have planned poorly or am otherwise rushed for time and want to complete a sourdough loaf in a shorter timeframe, this is the recipe I turn to. 


Rose's original recipe was created for those without their own sourdough starter, and so calls for a powdered sourdough starter by Lalvain called "Pain de Campagne". Rose's formula for Liquid Sourdough Starter is:
100g bread flour
.4 grams Lalvain Pain de Campagne starter
100 g water, room temperature (70F-90F) 
Stir together for 3-5 minutes until very smooth (will be very liquid). Cover bowl tightly with greasted plastic wrap (or place starter in a 2-cup food-storage container with a lid) and place it in a warm spot (70F-90F); let sit for at least 12 and up to 20 hours. It will be full of bubbles and will have risen by about one third. It is ready to use to make the dough, or it can be refrigerated for up to 3 days.

I have substituted an equal amount of my sourdough starter and this has worked out OK. The formula below is identical to Rose's recipe, except for the type of starter and my adjustment to the amount of instant yeast used. The formula I use is:
200g sourdough starter
300g water
flours: 312g bread , 80g rye, 58g whole wheat
2g instant yeast
11.6g salt


I find this makes just over 2 pounds of dough - about right for my 9" banneton.


I feed my sourdough the night before, and when it is risen, I begin making the bread. As it is a very sticky dough, Rose's instructions are to combine starter and water in Kitchen Aid mixer bowl, sprinkle on the flours and yeast, mix on low (#2 speed) until a rough dough is formed, cover bowl and autolyse 20 minutes.


Sprinkle on salt and mix on medium (#4 speed) 10 minutes. (I found my mixer gets warm! so I stop a bit earlier, about 8 minutes. The weights given above are double her original recipe so I'm sure that's why my mixer is working hard!). I've also mixed and kneaded by hand, trying to be careful about adding too much extra flour (usually if I'm making two boules at once - too much dough for my Kitchen Aid to handle).


Scrape the dough into a greased dough-rising container; cover; rise until double (75F-80F), 1.5 to 2 hours. Stretch and fold (2 business letter turns). Rise until double (about 1 hour).


Shape into a boule. Line banneton with a floured cloth*, and place boule inside, smooth side down. Cover. Let rise until almost doubled, about 1 hour. When the dough is pressed gently with a fingertip, the depression should very slowly fill in. The center of the loaf should come to the top of the banneton sides or a little above.
*Alternatively, flour the banneton with 50% white rice flour/50% all-purpose flour. I found some good tips and really helpful information on preparing bannetons here:
http://www.thefreshloaf.com/node/3656/banneton-sticking-problems


Preheat oven to 475F one hour before baking, with baking stone on lowest level. Preheat a pan for steam.
Place parchment paper on a peel (or flat baking sheet). Place parchment-lined peel over banneton and gently invert banneton onto peel. Gently set peel on countertop, lift off banneton and gently remove the floured cloth. Slash the bread (1/4" deep), slide bread and parchment onto baking stone, steam the oven by pouring hot water or tossing ice cubes into the preheated steam pan.
Bake 5 minutes, and reduce heat to 450F. Bake for 20-25 minutes until bread is deep brown, 212F internal temperature. Remove bread to wire rack to cool completely.


With many thanks to Rose Levy Beranbaum, for her wonderful recipe and for granting permission to give formula and method details here.
Friends and family love this bread and if you make it, I hope you do too!

Regards, breadsong

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breadsong

Hello,


I've enjoyed the lovely bread served at the Grand Lux Cafe; I think this bread has outstanding flavor and a gorgeous crust.
I was wondering if anyone had ever tried reproducing it at home.
If yes, I would just love it if you were willing to share what you did, and how it turned out.


Regards, breadsong


 


 


 

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breadsong

Hello, This is from Eric Kastel's "Artisan Breads at Home". I baked this bread and froze it, and we tasted it tonight with dinner. YUM. With many thanks to the author!!! I tried slashing the bread in a starburst, as I saw someone else do quite beautifully on this site. I wish I could remember who that was, so I could go back and take a look at their handiwork and pay them a compliment here - I will keep trying until I can make mine look as nice!

For 48 ounces of dough, there were 6.6 ounces drained, chopped sun-dried tomatoes and 3.2 ounces cubed asiago cheese, tossed with 1.3 ounces whole wheat flour, kneaded in by hand after the final mix.


I am so pleased with how tasty this loaf is, and how pretty the crumb is, marbled with tomato.


Regards, breadsong

breadsong's picture
breadsong

Hello,


I picked up the CIA book "Artisan Breads at Home" by Eric Kastel from the library and was delighted to find a recipe for Chipotle Sourdough, using pureed chipotle chiles in adobo as an add-in.


For 48 ounces of dough, the recipe calls for 2.6 ounces of pureed chipotles combined with 1.3 ounces whole wheat flour as the add-in; I kneaded this in by hand at the end of mixing.


This bread is spicy and so, so tasty. I think it will be perfect to serve with an al fresco Mexican dinner and Margaritas!

The author advises the reader to "use it to create your most memorable grilled cheese sandwich" - a great idea I can't wait to try.


It's too bad the crumb shot doesn't show any pieces of chipotle chile - but they're in there, trust me!


Regards,
breadsong


 


 


 


 


 


 


 


 


 


 

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breadsong


I was inspired by a Banana bread featured on farine-mc.com (link: http://www.farine-mc.com/search/label/Banana). This lady makes loaves that are works of art!


This humble loaf is a single recipe of Rose Levy Beranbaum's Banana Feather Bread, and when I slashed the top I tried a slight, reversed S-curve - to see what might happen.
I thought the result looked kind of like a banana!


We are looking forward to toasting and tasting.


Regards,
breadsong


 


 

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