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Nury's Light Rye


Nury's Light Rye


Nury's Light Rye Crumb


Nury's Light Rye Crumb

Mmmmmm .....

David

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So, for my last baking experiment of the weekend, I chose another bread I've baked many times - the Sour Rye Bread from George Greenstein's "Secrets of a Jewish Baker."

 I made two loaves and baked them together, covered for the first 15 minutes with the base of a large oval enameled metal roaster. This was a mistake. I was aware that the loaves were a bit crowded, in order that they both fit under the covering pan. When I attempted to remove the pan from them, I found that the loaves had stuck to the sides of the pan, one badly. I had to remove the pan from the oven with one loaf still stuck to it, scrape the loaf loose and replace it in the oven to finish baking. Both loaves suffered localized loss of crust. 

Compared to my previous bakings of this bread, with the oven humidified with hot water poured into a cast iron skillet, I had increased oven spring. And the loaves were, if anything, a bit over-proofed. For those of you who love burst loaves, this is for you! The crust was a tad crisper than usual, but still not thin and crackly. The crumb was denser than usual, but still quite in the proper range for this bread. The taste, as usual, was delicious - moderately tangy/sour. 

 

Sour rye, baked covered

Sour rye, baked covered 

Sour rye, baked covered

Sour rye, baked covered 

 

I will try baking this bread covered again some time, but I won't be crowding two loaves under one cover again.

 At this point, my overall feeling about baking bread covered is that it doesn't make a huge difference in the product - maybe a bit more oven spring, but is easier than fussing with the skillet/hot water method, in some ways. Other kinds of breads, like baguettes, may benefit more than the ones I've tried this weekend. I'll post my results when I try them.

It's been fun!

 

David 

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We have had a stimulating and instructive discussion of methods of replicating the effects of commercial oven steam injection in home ovens. (See http://www.thefreshloaf.com/node/7192/humidity-versus-steam#comment-36522) I found it interesting that many home bakers have found coving the loaf during the first half of the bake to yield the best results - better oven spring, crisper, thinner crust, etc. So, I had to try it.

 

My first attempt was with a bread I have made many times - Jeff Hamelman's "Miche, Ponte-a-Calliere." I made it with King Arthur Flour's First Clear Flour. There would not have been room in the oven to bake two loaves, even if I had divided the dough, so there is no experimental control, other than my past experience. I baked this miche covered with the bottom of a large, oval enameled metal roasting pan for 30 minutes, then removed the pan and finished the baking for another 25 minutes.

 

The results:

Ponte-a-Calliere Miche

Ponte-a-Calliere Miche 

Ponte-a-Calliere Miche Crumb

Ponte-a-Calliere Miche Crumb 

My conclusion is that this bread has as good a crust and crumb as any I've made but is not substantially different from the miches I've baked using hot water poured into a hot cast iron skillet after transferring the loaf to the baking stone. The crumb is a little less open than I wanted, but the dough was less slack. The weather has warmed up, and the flour was probably dryer. I should have added a bit more water.

David 

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Janedo's Basic Bread


Janedo's Basic Bread


Janedo's Basic Bread Crumb


Janedo's Basic Bread Crumb


This is my third attempt at making the pain au levain that Jane calls her "basic bread." I think it's the best crust which is crunchier than my previous bakes. The crumb is less open than I got on my first attempt even though the dough was more slack. I think I actually over-mixed it.

Jane's recipe is posted here:

http://www.thefreshloaf.com/node/6992/janedo039s-quotbasic-breadquot

For this bake, I used a liquid levain fed with a high extraction flour mixed with 140 gms of white spelt flour and 400 gms of King Arthur Europian Artisan-style Flour.

I baked at 500F with steam for 7 minutes then 460F for a total of 30 minutes. I left the loaf in the turned off oven for an additional 7 minutes before cooling on a rack.

The taste is good with moderate sourness. It is very chewy. The crust is staying crunchy.

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Baguettes "Monge"


Baguettes "Monge"

 

I got a (very) few actual crackles in the crust! A thrill!

Baguettes "Monge" Crust

Baguettes "Monge" Crust

Baguettes "Monge" Crumb

Baguettes "Monge" Crumb

Janedo posted a recipe for Eric Kayser's Baguettes "Monge." See http://www.thefreshloaf.com/node/7031/kayeser039s-baguettes-quotmongequot for the recipe, photos and discussion.

I made these with some modifications last weekend, but I wanted to try the recipe sticking as close to Jane's instructions as possible. Last night, I fed my liquid starter with Golden Buffalo and, today, made these baguettes. My conversations with King Arthur Flour indicated that they intended their "French Style Flour" to be an approximation of French Style 65 flour, which Jane's recipe specified. I had a couple of pounds, so that is what I used.

When I mixed the dough, it seemed way too dry. I added about 20 ml more water. The dough was still dry, but I didn't want to deviate too far from the recipe, so I left it at that. The only other change I made was to bake at 500F for the first 7 minutes with steam, then removed my skillet and turned the oven down to 460F. Total bake time was 25 minutes.

I am much happier with my baguette slashing. I knew what to do in theory. This time the main change I made was to focus better. I think I got pretty nice bloom. The crust was the closest I've gotten to date to a classic crisp, crackly baguette crust. I think the higher oven temperature was necessary for this, at least in my oven. The crumb was actually better than my first effort, which was with higher hydration, but it was still not as open as I would have liked.

The taste is very nice. Nothing wrong with it. But it does not have as much sweetness or complexity as I would have liked. I'm not sure this recipe with its very short fermentation can deliver optimal baguette flavor. (Of course, I haven't tasted Jane's baguettes!).

The quest for a better baguette continues, but this is my personal best to date.

David

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Janedo's basic bread

Janedo's basic bread

Janedo's basic bread - Crumb

Janedo's basic bread - Crumb

This is the second time I have baked Janedo's Pain au Levain (Sourdough) recipe for what she calls her "basic bread." Since I cannot truly duplicate the flours she uses in France, I am liberated to experiement using different combinations and proportions of American flours.

 The first time, I used a combination of King Arthur First Clear Flour and Guisto's White Spelt flour. This time, I fed my starter with KA Organic Whole Wheat Flour and used KA Bread Flour in the dough. The Ingredients were:

160 gms Starter
307 gms water
540 gms KA Bread Flour
10 gms Salt 

 The dough seems just very slightly less hydrated than my last attempt. As you can see, the crumb was denser, as expected. It was very chewy. The crust was a bit crunchier and less chewy than the First Clear/Spelt version.

 Overall, the taste was less sour this time, and the whole wheat flavor was less apparent than I expected. This was a bread that would be an excellent sandwich foundation, but it was not my "target" bread. I think the combination of flours was too strong.

 So, what flour combination should I try next? KA Artisan Flour with a little spelt? Or a little whole wheat? Or Golden Buffalo and spelt? Hmmmm....

David

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Nury's Light Rye from "Local Breads"

Nury's Light Rye from "Local Breads"

Nury's Light Rye2

Nury's Light Rye2

Nury's Light Rye crumb

Nury's Light Rye crumb

I know there have been several blog entries regarding Pierre Nury's "Light Rye" as described in "Local Breads" by Daniel Leader, but I felt a "reminder" of how wonderful this bread is would not be out of order. So ...

 This bread is wonderful!

David

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Janedo's "basic bread"


Janedo's "basic bread"


Janedo's basic bread crumb


Janedo's basic bread crumb

Jane ("Janedo") is an American expatriot who has lived in France for 15 years with her husband and children. She has a wonderful blog about her sourdough baking ( http://www.aulevain.canalblog.com/ ) with a loyal and enthusiastic following. We have been fortunate to have her participation on TFL, and there have been some rather interesting discussions of differences in taste preferences in France versus the U.S., the frustrations of exchanging recipes when the ingredients we use, particularly the flours, are not comparable and other topics.

 Currently, Jane is, I think it's fair to say, struggling to like San Francisco style sourdough bread made from Peter Reinhart's formula in "Crust and Crumb." Of course, we cannot know exactly what she is baking, since we cannot duplicate it with the flours we have. Nor can she know what my baking from this formula produces with King Arthur Bread Flour and Guisto's whole rye flour.

Jane has shared the recipe for what she calls her "basic bread." She says this is the bread her family prefers (and asks her to return to whenever she inflicts San Francisco-style sourdough on them). This was my first attempt to duplicate Jane's bread. She uses a combination of T65 and white spelt flour. I don't have access to T65. I debated as to how I might best approximate it. I'm not at all sure I made the best decision, but the recipe and procedure I used, adapted from Jane's recipe, follows:

Ingredients

150 gms active liquid starter (fed with high extraction flour, 100gms flour to 130 gms of water))
315 ml water

400 gms First Clear flour
140 gms White Spelt flour
7 gms Sea Salt.

Procedure

I mixed the starter and 300 ml water then added the flours and salt. I mixed in a KitchenAid stand mixer with the paddle for 1.5 minutes at Speed 1, then with the dough hook at Speed 2.  After the first minute, the dough cleaned the sides and bottom of the mixer bowl. This seemed too dry, so I added 1 T (15 ml) water at this point, resulting in the dough still cleaning the sides but sticking to the bottom of the mixer bowl.

The dough made a "window pane" after 9.5 minutes mixing with the dough hook. It was quite tacky. If I pressed on it for a couple of seconds, it was sticky, but with brief contact it did not stick to my (lightly floured) hands. The dough kept its form easily without spreading but was very extensible.

(I am describing the dough in such detail because the differences in flours we use result in such different doughs at the same hydration. I think the behavior of the dough and its feel will give another person better guidance, if they want to reproduce this bread. For that matter, it gives me more guidance if I want to change it next time.)

I put the dough on a lightly floured Silpat mat and, after a brief rest, stretched and folded it a couple of times, then placed the dough in a lightly oiled glass 2 liter measuring cup with a cover to ferment.

The dough doubled in volume in 7 hours. I scraped it onto the Silpat, rounded it gently and let it rest for 15 minutes. I then shaped a boule and placed it, smooth side down, in a linen-lined wicker banneton. I lightly floured the surface of the dough and enclosed the banneton in a plastic bag.

The boule was allowed to expand to 1 1/2 times the original volume (1.75 hours) then transfered to a peel and slid onto a baking stone in a pre-heated 450F oven. 1 cup of boiling water was poured into a pre-heated cast iron skillit, the oven door was closed and the oven was turned down to 410F. After 5 minutes, I removed the skillit and continued to bake for 35 minutes. (The internal temperature of the loaf was 205F after 30 minutes, but I wanted the crust a bit darker and to be sure this large loaf was well-baked.) I then turned off the oven but left the loaf in the oven for another 5 minutes.

The crust was qute hard when the boule came out of the oven, but it softened considerably as the loaf cooled.

Eating

The crust was somewhat crunchy, but more chewy. The crumb had a lovely, tender, slightly chewy texture. I could not identify a distinctive flavor I could attribute to the spelt flour (which I had never used before). I thought I should add a little more salt next time - maybe 10 gms rather than 7 gms. The sourness in the bread hit on the 5th chew and became progressively more apparent. I would regard this as a moderately sour sourdough, certainly more sour than the pains au levains I have made from Hamelman or Leader's recipes.

With all levain breads, the flavors seem to fully develop and become better integrated on the second or third day after baking. So, stay tuned.

David

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Leader's Baguette a l'ancienne


Leader's Baguette a l'ancienne


Baguette a l'ancienne crumb


Baguette a l'ancienne crumb

In my ongoing quest for delicious, home-made baguettes, I baked the "Baguettes a l'ancienne" from Daniel Leader's "Local Breads" today.

 Unlike the "Pain a l'ancienne" in BBA, Leader's is a sourdough baguette made with a (very) liquid levain - about 125% hydration. I started refreshing and activating the starter with my usual (these days) firm starter: 50 gms starter, 130 gms water, 100 gms Guisto's Bakers' Choice (T55-style) flour, then fed it twice more with 130 gms water and 100 gms flour at 12 and 8 hours. The starter was incredibly foamy. Leader says it should have a "mildy tangy aroma." Mine smelled strongly of acetic acid!

 The dough is made with 150 gms water, 300 gms flour (I used 50gms whole rye and 250 gms Guisto's Bakers' Choice), 310 gms liquid levain and 10 gms sea salt.

Mix the flour(s) and water and autolyse for 20 minutes. Then add the salt and levain and mix to window paning. This is a very slack dough. It is fermented for 3 hours, with one folding after the first hour. Form the baguettes and place on a parchment paper couche, well floured, and refrigerate 12-24 hours.

Warm at room temperature for 2 hours, then bake at 450F on a stone in a well-heated oven with steam for 20-25 minutes or until nicely browned. Remove from the oven still on the parchment, and let cool 5 minutes before removing from the parchment. Eat warm.

 I had some of the bread for lunch with a salad and some Laura Chanel chevre. The crust was crisp. The crumb was chewy-tender with a nice, complex flavor. It had a pronounced sour tang, especially as an aftertaste. 

 David

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100% Whole Wheat boules


100% Whole Wheat boules


100% Whole Wheat boules Crumb


100% Whole Wheat boules Crumb

 

I had made the whole wheat bread from Reinhart's BBA a couple of time. i liked it a lot. It was, for me, the perfect bread for a tuna fish sandwich or a BLT.

 

I bought Reinhart's newer book, "Whole Grain Breads" a few months ago and read, with interest, the introductory chapters right away. Following his "journey" and the evolution of his thinking has been really interesting. But I had not baked anything from the new book until today. I decided to start with his "foundational loaf," the "100% Whole Wheat Sandwich Bread. As you can see, I decided to form 2 boules of around 1 pound each rather than making one sandwich loaf. 

 It's interesting that Reinhart's instruction have you hand knead this bread, even after a 2-3 minute machine kneading. This is a relatively dry dough. I hand kneaded it as instructed, maybe with an extra minute or two, and actually achieved window paning. That was a kick! 

 This bread is not really that different from the BBA version. The new formula uses milk (I used buttermilk.) in the soaker. The BBA whole wheat uses water. The BBA bread has an egg in it which the WGB bread does not. The end result is actually quite similar. I suspect that baking boules rather than pan loaves made as much difference as the different ingredients.

 

The crust felt a little soft, even after an extra 10 minutes left in the oven, but it crunched nicely when I bit into it. The bread has a pronounced whole wheat flavor but with many layers of flavor including sweetness that are lovely.

 

I bet this will make delicious toast for breakfast, even with competition from the banana bread from Crust & Crumb that I also baked today. 

 

David 

 

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