For some reason I have been avoiding baking bagels. It's not are national dish, but they pop up in more and more bakeries. Even the better ones. So time to give it a try with (plain) yeasted bagels (Reinhart's Crust and Crumb).
Pretty much followed the recipe, but got a warning signal, when the dough did not float in 15 seconds in my pan of cold water. Actually, no floating at all here. This is where I could have stopped, but what the h.. At least there was a consistency, because there was hardly any floating in the almost-boiling-water the next day either...
The windowpane test was ok, guess I need to work on the structure of the dough. Next time I will make a few different versions. Think my flour is maybe not the right kind.
BTW: it's bagel for a birthday, don't think I can fail here. Don't know yet what they taste like, but it sure smells great.
Since the heat wave destroyed my 'mild starter' (actually my own fault, since my hours did not match with that of the feeding hours of the starter), I thought I'd try a simple no-knead. I didn't rise as I remember it used to. Half-way a bowl, instead of reach to top of the bowl.
Before I put it in the oven, I flipped part of the dough on top. The result: huge ears on the bread. Bit too much, if you ask me. I should have turned the whole dough over once, forgot about that. Still taste good, this eary bread. Off to something more complicated soon.
What is far away depends very much on your own perspective... I was in San Diego, CA, last saturday. Great farmers market in Little Italy. Surpised by the quality of http://breadandciecatering.com. Sorry that I could not buy anthing - the market was at the beginning of my stay there-, but it sure was tempting.
And my boy just returned from Paris (a week's holiday) and brought me the following from Poilane. What more can one wish for? It smells great. Time for some holidays now! Happy baking. Cheers, Jw.
Actually just a yeasted multigrain. Pretty much according to the recipe (Reinhart, Crust & Crumb), apart from: two-day old biga instead of one, milk instead of buttermilk, white rice instead of brown rice, added more salt.
Here's the funny part: the oven rise lifted up one bread, but 'pushed-down' the other. Why is that? Temp should not have caused this. I did score them, but a bit too late. Structure and taste are really great. The tie is from few years ago, wanted to make sure my kids remember what day it is...
Cheers, Jw. (aka 'father's day in Dutch: vaderdag)
That would be the French Bread II (with Pâte fermentée), also from Crust and Crumb. I mixed more all-purpose flour (4.5 of 7 cups) then bread flour. Added flaxseed. What's new: I used a razorblade to do the scoring, still have to get used to that. I allow for deeper scoring then the surgeon's knife, but it is more difficult to make a regular pattern. I'll have to find a straw to attach the blade too....
The inner-outside of the crumb is really good, in the middle it is getting close to ‘too thick'. Notes to myself: just do the ‘ready test' again (by pushing in a straw of wood), add more salt (this is too low for our taste), wait as long as possible with adding salt (let the yeast do it's word first). Otherwise: doing fine for a second batch of bread, doing great for the looks of bread.
One bread is already gone... (with salmon and other fish, really great tast). I used all of mine pâte fermentée, next time I'll save some for a next bake.
I've been away from baking (took only time for lazy bread), so I started again with something simple (I thought): French bread 1 (Crust and Crumb, Peter Peinhart). I kind of recall that the proposed mix off all-purpose vs bread flour was not ideal for me, but I didn't find a note on that in my bread diary. I get my flour at a windmill, the flourtype (T) is not constant. I added flaxseed as an ingredient.
The result: taste is ok, not too strong. The looks: I have to get into the gaming of scoring again, couldn't find a proper (razor)knife. As for the holes: chopsticks! I do recall some Austrian breads with holes like these, so this is my variation on the recipe. I would expect a crumb with more holes. Anyway, could to be baking again!
Instead of waiting 30 minutes (or so) to put the dough in the fridge (http://www.thefreshloaf.com/node/12571/lazy-bread-twenty) I put it in right away after mixing. Overnight not much happened and in the morning I took it out for a few more hours slow rising at room temperature. The taste is much better this way. Note: I don't shape the bread either (lazy me...). The mix of flour: 1/4 is of a 'five grain' type, 3/4 is plain white.
Cheers, Jw. (still going strong with my study, glimpsing at great TFL results every now and then).
Wishing you a happy new year, with lots of baking. I am sorry for being absent from TFL, I must concentrate on a different hobby next half year (college). Regarding baking I am stuck in Reinhart's Crust and Crumb, which is not a bad thing. Lots of rustic and french bread, favorite is still the SF sourdough from the trail. I did continue experimenting with new forms. I also scan TFL every now and then, thanks for all your posts.
For some reason my starter takes way too long for the second rise and I underestimate the time it takes to get a 'solid bread'. Solid I got this time.. brick (on the left). Don't know why I did not see that coming, didn't see the signs. I thought/hoped the oven would do wonders. From last time I learned to always make different kinds of bread, it increases my changes on a good result. See the improved starfish bread! (and the originator of the idea)
The rest of the breads are universal rustics, with walnuts. Only the starter stayed one night in fridge, then baked it at the end of the next day. In the first bread, I tried the get an A. The W is not just my name (Willem), I tried to get the Wordpress logo into a breadform (semi succesfull). Taste was great, six breads were gone in 2 hours after baking (party at our house..some 15 'kids'/young adults). For that I thought it wise not to experiment with new things.
Wish I had more time for baking and TFL...Happy baking!
I am only slowly progressing with Reinhart's Crust and Crumb, 'master formulas for serious breadbaking'. The universal rustic bread is now 'under control', I did add a bit more salt then the recipe mentions. After a first test, I did score the dough a bit (just a slice down the middle), it just does look better this way. The biga does notably contribute to the taste.
Next is the sweet rustic bread, it uses a spoolish style sponge, a bit more work. I found it a bit more difficult to control the result.
Here (above) I rolled the dough and cut it in slices, which stayed in the fridge overnight. It waited two hours in the morning, before I put them in the oven. Sweat!
San Francisco Sourdough is really becoming my favourite. I altered a recipe from Bread Alone (which you can find in Carl Griffith's Oregon Trail Sourdough Starter Brochure). A few pictures :
I have never seen this pattern before, so I named it zeesterbrood (starfishbread). From now on, it is pattented!