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Submitted by holds99 on July 24, 2011 - 4:12pm Dan Lepard's Cider Vinegar English MuffinsA few years back I was testing English muffin recipes on TFL. After I posted a recipe I received a comment from Dan Lepard who provided a recipe for excellent English muffins. The other day I decided to give the recipe another try. The only thing I changed was a couple of stretch and folds at 20 minute intervals after the dough came out of the refrigerator, after reaching room temperature. This is a really good recipe which produces a light, flavorful muffin, and it's easy to make. They take about 7 minutes per side on a medium low grill or in a cast iron skillet. Don't try to hurry them or the outside will be brown before the inside is done. I used a digital thermometer to check the internal temperature. These reached an internal temperture of 202-204 deg. F. Incidentally, I quadrupled the recipe to make 4 times the amount of dough, which is the reason the dough amount in the first photo under the recipe is fairly large. Edit: I also added 3 Tbs. ripe 100% sourdough starter to the dough mix. Below is the recipe that Mr. Lepard published in the Guardian newspaper. Howard
Cider vinegar English muffins
What the Americans call an English muffin we used to call, well, a muffin. But since those little cakes in paper cases have invaded the supermarket shelves and stolen the name, our own little plain bread muffin has become neglected in Britain. In the US, bakers have raised the quality of their English muffins to something close to perfection. Crisp on the outside, sour and holey inside, and chewy when toasted and slathered with butter. Make these and you'll see what we've been missing all these years. In this recipe, the dough gets mixed and lightly kneaded the night before and is left in the refrigerator overnight to rise slowly. You can even leave it until the following evening if that works better for you. Makes 8-10 muffins 50g unsalted butter 100ml warm water (by weight: approximately 4 oz. or 116 g.) 50ml cider vinegar [by weight: approximately 2 oz. Or 58g.] 100ml plain live yoghurt [slightly less than ½ cup] 1 large egg 1 level tsp salt 375g strong white flour 2 tsp easy-blend yeast [I used instant yeast and it worked fine] Oil for the bowl The night before, melt the butter in a saucepan [use stainless steel with the vinegar], then remove from the heat and beat in the warm water with the vinegar, yoghurt, egg and salt until smooth. Measure the flour and yeast into a bowl, tip [pour] in the butter and vinegar mixture and stir to a thick batter. Cover the bowl and leave for 10 minutes. Lightly oil the work surface and knead the dough gently for 10-15 seconds (see Basic techniques). Scrape the bowl clean of scraps of dough, wipe the inside with a little oil, place the dough back in the bowl, cover with a plate or cling film and place in the refrigerator overnight. The following morning (or evening), lightly oil a dinner tray and upturn the dough on to it. Stretch and fold the dough in by thirds (see Basic techniques), then cover with a tea towel and leave to rest for 1-2 hours until it warms and begins to rise again. [It takes a full 2 hours at 75 deg. F.] Line a dinner tray with a tea towel and dredge the surface liberally with flour. Gently roll out the dough [on a work surface] about 1½ cm [approximately 5/8 inch] thick, trying not to knock too much of the gas from it. Cut the dough into discs using a 12cm-diameter [approximately 4 ¾ inches] cutter (yes, that large, as they'll pull inwards as they bake), or take a sharp knife and cut the dough into 6 rectangles or something close to that. Carefully lay the cut dough on the floured cloth. Dust the tops with flour and cover with a tea towel. Leave for 1½-2 hours [they’ll take the full 2 hours at 75 deg. F.] or until doubled in height. Get a large heavy-bottomed frying pan with a snug-fitting lid if possible. Place on a moderate heat until the surface is hot but not scorching. Uncover the muffins and flip them one by one on to your hand with the cloth, then slide them into the pan. You should be able to fit 3 or 4 in at a time. Cover the pan with the lid to create a bit of steam to help them rise and cook for 2-3 minutes. Then check to see that they're not burning. If the bottom is a good brown, flip them over using a spatula. Cook on the other side for about 3-4 minutes. [I used an electric skillet with a lid, set at 340 deg. F. cooking them in a dry pan for 6 minutes on side 1 and 4 minutes on side 2 until they reached an internal temperature of 190 deg. F.] When done, remove to a wire rack, drape a tea towel over to keep them soft, and continue with the remaining muffins. Freeze in a zip-lock bag as soon as they're cold. Submitted by holds99 on July 15, 2011 - 1:54pm Rye Pain au Levain with Cracked Rye and Caraway SeedsPain au Levain - Rye with Cracked Rye Soaker and Caraway Seeds This formula produces an excellent rye bread that tastes great and is good plain or Yield: 8 lbs 15 1/4 oz of dough or 4.08 kilograms (4 loaves @ 1 Time:
Desired dough temperature: 75 deg. F Levain Build No. 1 Ingredients:
Levain Build No. 2 Ingredients:
Final Dough Ingredients:
Soaker Ingredients:
Note. Conversion rate of 28.3495321 or 28.35 grams per Method: Soaker Prepare the soaker (at least 8 hours Levain Build No. 1
Levain Build No. 2
Final Dough Mix
Baking Day Remove the container of dough from the refrigerator and
Baking
Submitted by holds99 on May 23, 2011 - 6:14pm Thank you JoeVaJoe, Thank you so much for your terrific formula: Pane con Semola Rimacinata di Grano Duro. The only thing I did different than your formula was raise the hydration level to 68 percent. I made 7.62 lbs of dough and divided it into two equal pieces of 3.81 lbs each, bulk fermented each in seperate containers, which minimized the handling of the dough during shaping. Howard Here are some photos.
Submitted by holds99 on July 18, 2010 - 6:54am Miche variation
I'm not really sure if there is a fixed definition for a miche. From what I can determine, from reading baking books and information posted on the Internet, there are numerous miche formulas, ranging from exclusively whole wheat to mixed-flour. Based on my limited research, one thing that seems to make them stand out from the crowd is their size---they're big. The legendary French baker Lionel Poilâne, who reintroduced the miche in Paris in the 1970s created his loaves using stone-ground flour, natural fermentation and a wood-fired oven. Mr. Poilâne's loaves weighed 2 kilograms each (4.4 lbs). I made mine approximately the same size. His were round, mine are oval, because, as you can see from the oven photo, that's the only way I could get these two big guys into my oven. "Poilâne is most famous for a round, two-kilogram sourdough country bread referred to as a miche or pain Poilâne. This bread is often referred to as wholewheat but in fact is not: the flour used is mostly so-called grey flour of 85% extraction (meaning that some but not all of the wheat bran is retained). According to Poilâne's own website, the dough also contains 30% spelt, an ancestor of wheat." [Wikipedia] After a number of iterations I've come up with a mix of flours that I like and, for my taste, has good flavor. I also incorporated a soaker in this version. Anyway, here's the latest iteration. This recipe uses a double levain build, a total 14-18 hrs. total build, depending on room temperature (I used a tablespoon of mature culture, equal amounts all-purpose flour and water for each build (8 oz. water, 7 oz. flour)). Final Dough All the levain - 29 oz. White all-purpose flour - 34 oz. White whole wheat flour - 16 oz. light rye flour - 7 oz. Water - 35 oz. Salt - 1.5 oz (2 Tb.) Soaker (optional) 2 cups cracked rye Total water = 51 oz (including levain) Total flour = 71 oz (including levain) Hydration = 71% Note: Give the dough three (3) stretch and folds at 20 minute intervals. Then retard it in fridge overnight or for up to 20 hours before removing and bringing to room temp. After the dough reaches room temp. (approx. 2 hrs.) divide, shape and place in bannetons seam side up. Allow to nearly double in volume (finger poke test) and turn out of bannetons onto parchment lined baking pans sprinkled heavily with semolina flour. Score the loaves and bake in preheated (475 deg. over) with steam. After 10 minutes reduce heat to 450 deg. Bake for 40-50 min. Check for an internal temp. of [EDIT] 205-210 deg. Cool on wire racks. Submitted by holds99 on January 17, 2009 - 3:41pm Hamelman's Light RyeI really like Hamelman's light rye bread (from his book "Bread", page 197). I bake it fairly frequently and use it mostly for sandwiches and toast. I prefer a little tighter crumb so I don't use his 6 fold French method (page 249) nor Bertinet's slap and fold method when making this bread. I simply use my Kitchen Aid and give it a couple of stretch and folds during bulk fermentation. Anyway, for my taste this is a great bread, as is his Vermont Sourdough with Whole Wheat (on page 154). For those who haven't made this bread, it's a winner and fairly easy to make. Note: I doubled the recipe and these boules are approximately 3 pounds each. Howard
In the oven
Cooling rack
Submitted by holds99 on January 17, 2009 - 12:57pm An American Tradition Bites the DustSorry to belatedly report that Dunwoody Baking School has closed its doors. I'm making inquiries as to the status of future class reunions...I'll keep you posted. Howard Article from: Star Tribune (Minneapolis, MN) : Rick Nelson; Staff Writer The National Baking Center at Dunwoody Institute in Minneapolis has closed its doors, possibly for good. The center, a kind of elite graduate school for bread and pastry makers, has trained more than 2,000 professionals from around the world since it opened in 1996. It also operated a popular Saturday series for baking hobbyists. The center was founded by Bread Bakers Guild of America and the Retailers Bakery Association, two trade groups. Submitted by holds99 on January 8, 2009 - 7:05pm Bernard Clayton's S.S. France Petite Pain - Revisited and Revised
In the recent past a number of TFL bakers have asked me for the recipe for Bernard Clayton’s S.S. France Petite Pain rolls. I sent the recipe to all who requested. The requests got me to thinking. Mr. Clayton’s rolls are baked using the direct method, using only yeast for leavening. Recently I began thinking how this recipe might be improved, or at least made differently, with the addition of a poolish. With that in mind I began experimenting and testing the recipe and have come up with what I believe are rolls with a somewhat better flavor than a direct method baking. The added flavor is, I believe, a result of using an overnight starter (poolish). Above are some photos and below is the recipe for anyone who may be interested in what I believe are really good breakfast or dinner rolls. Note: This recipe can be halved. Howard
Petite Pain – Howard’s Formula Starter Dough Mixture (Poolish)Ingredients Unbleached all-purpose flour………………………………………………… 10.4 ounces Total Starter Dough Mixture……………………………….. 18.8 ounces Cover the bowl/container tightly with a lid or oiled plastic wrap (or place the poolish in a 2 quart food storage container with a lid) and set it aside until tripled in volume and filled with bubbles. Note: when the poolish has reached its peak there should be lines and creases on the surface and the mixture should be bubbly/foamy-like and it should be beginning to fall back on itself but not collapsing entirely. At room temperature, this will take about 6 hours. Note: After 3 hours the poolish can be stored in the refrigerator for up to 2 days. If refrigerated, remove it to room temperature for 1 hour before mixing the final dough. To proceed with the rolls add the water from the Final Dough Mixture (below) to the poolish container, stir it down and proceed with mixing the Final Dough per the instructions below. Final Dough Mixture Ingredients Unbleached all-purpose flour………………………………………………… 25.0 ounces Total Final Dough Mixture……………………….......…….. 65.36 ounces Mix the Final Dough. In the mixer bowl (I use a KitchenAid), whisk together the flour and yeast. Then whisk in the salt (this keeps the yeast from coming into direct contact with the salt, which could affect the yeast’s leavening properties). If you haven’t done so, add the Final Dough water to the container with the poolish and loosen the poolish from the container with a rubber spatula or wooden spoon, loosely mixing it with the water. Add the water/poolish mixture to the mixing bowl. Using the paddle attachment, mix on low speed for a couple of minutes (#1 speed if using a KitchenAid) adding the flour/yeast/salt mixture ½ cup at a time, until the flour is moistened into a shaggy mass. Turn off the mixer and cover the top of the mixer bowl with plastic wrap or a clean kitchen towel and allow dough to autolyse (rest) for 20-30 minutes. Remove the film/towel and turn the mixer on to speed #2 and continue for about 5 minutes until it starts to develop gluten has strands. After 5 minutes increase the speed to # 6 for about 30-60 seconds, or until the dough pulls away from the sides of the mixer bowl. If the dough hasn’t pulled away after about a minute, scrape down the sides of the bowl and beat on medium-high (#6 Kitchen Aid) for another 2 minutes. If it still doesn’t pull away from the bowl, beat in a little flour, 1 teaspoon at a time, on low speed (#2 KitchenAid). The dough should cling to your fingers when touched. Let the dough rise. Note: At 20 minute intervals, during the first hour of bulk fermentation, empty the dough onto a slightly wet work surface (not floured but lightly misted with water) and stretch the dough, folding it into thirds, like a business letter. Turn it a quarter turn and fold it into thirds again. Then place it back into the container seam side down. Do a total of 3 stretch and folds at 20 minute intervals during the first hour of bulk fermentation. Divide and shape the dough and let it rise. Divide the remaining piece of dough (1.3 ounces) into a half dozen, or so, pieces and spread it around, randomly adding a piece of it to the 4 ounce dough pieces. Shape the 4 ounce dough pieces into rolls, using the dry edge of the work surface to get traction in shaping. Place the rolls on a parchment lined baking pan, cover your rolls lightly with a cloth, plastic wrap, sprayed with cooking oil (to keep it from sticking to the dough), or, as I do, with a rectangular plastic bin large enough to accommodate your baking pans. Let the rolls rise in a warm spot until doubled in volume, 1 ½ to 2 hours. Notes: Bobs Red Mill Flour – unbleached, unbromated Submitted by holds99 on December 9, 2008 - 6:37pm Rotolo Di Natali from Michel Suas' book Advanced Bread and Pastry
This is Michel Suas' recipe/formula for "Rotolo Di Natali" from his book "Advance Bread and Pastry". In the summary at the beginning of the recipe Mr. Suas says: "This ring of dough is usually baked in Italy for Christmas celebrations. The combination of soft enriched dough and crunchy filling creates an unusual texture, while the appealing presentation makes Rotolo Di Natali a festive centerpiece." I tried to find the origin and story behind this lovely, deliciously filled sweet bread but was unable to do so. However, years ago I was enrolled at the Dunwoody Institute's prestigious Professional Baking - Racker Certification Program. That same year, through the generous endowment of the Lydia R. and Edgar P. Munnerlyn Charitable Trust, our graduating class was provided steerage tickets on the tramp freighter 'Honduran Gal", thus enabling the members of Dunwoody, class of '78, the opportunity to visit authentic artisan bakeries in Italy as part of Dunwoody's "Meet The Bakers" outreach program. The Dunwoody "Rackers" had been in Italy for a couple of weeks and our class trip was winding down. It was my last evening in Italy and I was feeling a bit nostalgic about the time I had spent in this wonderful country. The evening was balmy and as I was strolling through the downtown piazza I noticed an elderly man sitting alone on a bench reading his newspaper, the light blue smoke from his short black Pierogi cigar encircling his head, then drifting slowly away into the night air. I decided to approach him, and after we exchanged greetings and made perfunctory small talk, I casually asked him where I could go on my last night in this beautiful city to find the true essence of Italy. Slowly folding his newspaper, he glanced around, making certain we were not being observed, and that no one was within earshot of our conversation. I couldn't help but notice the old man's eyes were misting a bit as he reached into his jacket pocket and pulled out an old and tattered, dog-eared color photo of a beautiful, golden crown shaped loaf of bread, the top liberally sprinkled with coarse sugar creating a golden crispy crust. He proudly held up the photo for me to examine. Grinning, I nodded approvingly and in my fluent Italian I said: "Momma mia, thatsa nice a loafa you gotta there ina you foto"' Smiling broadly, the old man lightly kissed the photo and carefully tucked it back into his jacket pocket. Then, he motioned me a bit closer and as he leaned forward, a faint smile crossed his lips. The old man spoke very softly, measuring each word, the way Orson Welles had done in Citizen Kane when the camera, in the opening scene focused on his mouth, and his lips spoke the immortal word: "Rosebud". The old man slowly stood up, placing one hand on my shoulder and leaning a bit closer to my ear, he softly whispered: "Rotolo Di Natali". Since that evening I have wondered about the true meaning of these words? Then recently, after finding Michel Suas' recipe and baking this terrific sweet bread, I understand exactly what the old man meant that night in the piazza. OK, confession time. There really wasn't any old man on the piazza bench that night in Italy. I made it all up. But seriously, this bread is a very nice European style holiday treat, filled with a mixture of nuts, sugar, cacao powder, raisins, rum and beaten egg whites. Howard
Submitted by holds99 on December 3, 2008 - 12:48am Rose Levy Beranbaum's Banana Muffins - The Bread BibleGREAT USE FOR RIPE BANANAS I had a couple of very ripe bananas that had begun accumulating brown spots on the skins and decided to look for a recipe where they could be used. I found a great recipe for Banana Muffins in Rose Levy Beranbaum's "Bread Bible" on page 121. Her recipe includes sour cream, butter, egg(s), grated lemon zest, vanilla extract, toasted and chopped walnuts, turbanado sugar and is made with cake flour. Although my photos don't look all that exciting, these muffins are delicious...light and moist, with a cake-like texture, and the recipe can be done quickly---and easily. They're on the order of a quick bread. She doesn't suggest it, but after tasting them I think they could be frosted with a simple white cake frosting using a small amount of lemon or orange zest incorporated into the frosting. She suggests making large muffins. In fact her recipe is called : "Big Banana Muffins". However, I prefer smaller muffins so I doubled the recipe and made a dozen regular size and a half dozen mini muffins. They freeze well. Just let them completely cool on a wire rack, then bag them in a plastic bag and freeze them. They're terrific breakfast or snack muffins. Howard
Submitted by holds99 on November 30, 2008 - 4:33pm Norm's Onion RollsI finally got the ingredients I needed to make Norm's onion rolls. I made them for Thanksgiving dinner and they turned out great. Everyone enjoyed them very much. These are the REAL THING! Thank you, Norm for the great recipe. I'll be making these regularly. And thanks to Eric Hanner for his detailed description, in his post, of how to make these rolls and the very helpful pictures. Howard
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