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wally's picture
wally

I love baguettes. I love them for the challenge but even more for the complexity of flavor that can be developed. My two favorites are Hamelman's poolish baguette and Sam Fromartz's Parisian baguette that gains so much from the addition of just a small amount of whole wheat flour and sourdough.


So having drooled over first DonD's blog on his attempt to marry his two personal favorites, and then having to tie a bib around my neck after reading (and seeing!) David's attempt at Don's baguettes, there was no drool left in me and nothing to do but try these to see what they would deliver in taste.


I ended up doing two bakes over the course of a week. I wasn't quite satisfied with the results of the first (I'll get to that), so I tweaked things a bit and ... well, we'll get to that also.


The formula:


AP Flour 450g
Medium rye 50g
Water 375g
Yeast 3.5g instant dry
Salt 9g

On my first bake, during the final dough mix I went for a slightly longer mixing period - 4 minutes on speed 1 and another 5 minutes on speed 2 (my little Hamilton Beach would have to work a very long time to overmix dough). I also opted to do 3 folds at 45 minute intervals during the 3 hour bulk fermentation, having read David's account of the amount of rise he got during the overnight retardation.


The results were ok, I think the crumb was relatively open and my cuts opened enough to allow additional rise.



But for my taste I thought the flavor showed a little too much of the rye. In any event, two baguettes can be consumed quickly, so I had sufficient reason to repeat the experiment with a few changes.


In bake #2 I made two changes to the formula - one intentionally and one, well, not, along with one procedural change. I reduced the percentage of rye to 6%, so in my case that meant adding only 30g of rye instead of the 50g called for. However, in my enthusiasm, I neglected to increase my AP (Sir Galahad) by 20g. This I realized, of course, after I had mixed the dough and autolysed it in the refrigerator.


Ok, so now I'm working with a 78% hydrated dough which would normally cause me to break out in a cold sweat; however, one of the beautiful aspects of this bread is that because the dough is shaped after an overnight retardation, it is much, much easier to handle and score than a 78% hydration dough mixed, proofed and shaped at room temperature. (Frankly, I'm not sure I'd even attempt to score such a highly hydrated dough under normal circumstances).


Procedurally, I decided to do my initial mix in the morning. I then autolysed the dough for 6 hours in the refrigerator instead of overnight. (Hey, one person's overnight might be only 6 hours, who's to say?). This allowed me to do the final dough mix in late afternoon, and to put the finished dough to bed for the night just ahead of me.


Next morning I divided the dough, bench rested for an hour, shaped and did final proofing for 45 minutes, and the finished product was out of the oven by 10:30am - a little more than 24 hours from the initial dough mix.


Anyhow, here are the results of bake #2. 


    


         I'm more pleased with the second bake, both in terms of appearance and flavor. The rye still comes through, but it is not quite as pronounced. Interestingly, the second bake tasted sweeter to me than the first, although both bakes came out well caramelized. So, bottom line, good taste, good crunch, good crumb!


And I now have three favorite baguettes thanks to dmsnyder à la DonD.


Larry


Edit: (Tip o' the hat to Andy) - I forgot to mention that I withheld 50g of water from the autolyse which I then incorporated along with the salt and yeast during the final dough mix the next day.  DonD and ananda had a long discussion about this technique which can be found here.  The cold dough (which has developed some gluten structure) does not easily accept additional water, but in the 4 minutes I mixed on speed 1 it pretty well incorporated it).

FuriousYellow's picture
FuriousYellow

Hi all!


I am excitied to say that although I have lurked around here and posted on occasion, this is my first blog entry, and my first picture post!


Last night I decided to give the poolish baguettes from BREAD another try, and I am fairly happy with the way they turned out. They arent quite as nice as some of the ones I see on here, but I am fairly new to the bread baking at home thing, and I feel I am progressing pretty fast. Anyways, here goes:




The crust is nice and chewy, and the crumb is very light but not quite as open as last time I made these. I think it is becasue I ran out of my high protein organic flour from Oak Manor Farms and had to use my No Name all purpose unbleached I had sitting in the cupboard. Does anyone have any suggestions for getting a more open crumb with a weaker flour?


I can't believe how much a difference a half hour of proofing can make on the results. I baked the 2 on the right in the top pic after an hour of final proofing, and the 2 on the left half an hour later when the first 2 came out. I could tell right away they were taking on a lot more color and were more fragrant while baking, plus they turned a bit puffier and lighter feeling than the first 2.


I'm always open to constructive criticism...

SylviaH's picture
SylviaH

I was so inspired by Beth Hensperger's recipe for making a 'Shallot and Poppy Seed Braid' it's in her book 'Baking Bread Old and New Traditions'.


I love the sourdough challah by M.G. and the recipe is posted on dmsnyder's blog Here.  It's a wonderful recipe and I'am thankful to David for posting it as I have not yet purchased M.G. book. I have made a sweet version with golden raisins that is posted on my blog Here and now wanted to try it with a savory touch.  With summer approaching I thought this bread perfect and it's described under 'Picnic Breads' in B.H. bread book.  I used the recipe she posted for the filling.  The recipe for the bread in B.Hensperger's book is a one day enriched bread that sounds and looks delicious.  I haven't made it yet but I can tell just by looking it has be fantastic.  I have been wanting rustic, savory and summery breads.  This is a great tasting combination!


 


My first go at this combination and will definately be making it again.


 


  The filling of Shallot and Poppy Seed


1.   4 TBsp. unsalted butter


2.   2 TBsp. olive oil


3.   2/3 cup (about 6 medium to large) chopped shallots -  I thinly sliced mine


4.   2/3 cup (4 small) chopped white onions -  I used all Shallot's - they were plenty sweet after the saute with butter and oil


5.   3 TBsp. grated Parmesan cheese 


6.   5 Tbsp. poppy seeds


I highly recommend to increase these measurements a little so you can eat some and there's enough left for the two loaves!


Egg Glaze -  I used one egg with 2 TBsp. water - dash of salt would be nice though I didn't add it.


1 TBsp. poppy seeds for sprinkling


While your dough is rising prepare your filling -


In a medium skillet or saute pan, melt the butter and oil.  Add the shallots and white onions.  Saute until just limp and translucent but not browned, or the filling will be bitter.  Remove from heat and stir in the cheese and poppy seeds. Set aside to let cool to room temperature.


Try not to eat to much...it's addicting!   


                                                             


 


I used a 3 rope braid.  To fill two braided loaves -  roll each section into 3 to 4 inch wide strips and carefully spread the filling down the center leaving about a one inch margin of dough all the way around.  Fold over the edges and pinch them together, encasing the filling.


 


                              Savory and very delicious with all kinds of good flavors going on and even a little added crunch. 


 


                                                            


            Beth Hensperger has a 'Picnic Menu' to go with her bread..it would be fabulous with this sourdough version.


                  Beet, apple, and endive salad


                  Cold roast Cornish hens stuffed with grapes and garlic


                  Pecan tartlets


                  Chilled sparkling wine 


                                                                  Submitted to Yeastspotting  


Sylvia

daysi's picture
daysi

 


I baked white bread and WW bread last week, and both doughs lacked elasticity, one I kneaded in the same bowl I mixed the ingredients in, and the second on the counter. For more stretching of the dough I did and kneading for the recommended time (10 min) they still seemed to be very tough. Both of them during the first rise double in size, after shaping and panning them they stop rising. Here are a few pictures I hope you can get an idea of what I am talking about and could perhaps give me some advice. By the way both tasted very good, the white bread had a crusty crust and a soft crumb, and the WW bread had a bit of a hard crust mmmm not that hard, probably "dry" is a best description, the crumb is very soft a bit dense though.


this is the white dough, I forgot to picture the WW but it was pretty much the same.


The breakage is what happened when I pulled the dough... windowpane test? hum....


 



gol's picture
gol

I am after a good european bread book with good european recipes. I have been baking bread for a few years now and have a number of good american bread books. Does anyone have any suggestions on what I should get and why?

thanks

Bee18's picture
Bee18

Hi everybody


That it's! now that I know how to pin my photos I can try and write my own blog !  after one year on TFL it was about time. My thanks to Ananda who helped me to sort the problem photo uploading.


Until now I was baking rye bread using the method of no knead/dutch oven bake. My recipe was based on approx. 200 gr. Rye SD, 400gr water and 600gr bread flour, and salt. Sometime I would subsitute 50 or 100gr of bread flour for Rye flour to make the Rye flavour stronger. Once I mixed 75gr. of Zäthar (mix of thyme, olive oil, sesame seeds and other herbs imported from Jordan or Lebanon) the bread turned green and I didn't really enjoy the flavour result..Although I like Zäthar very much with pitas or sour white cheese named Labané in arabic, humus etc...


I'm limited with the bread I can bake as my oven is not working properly and burn every thing on the back side, which mean that I gave up trying to bake baguettes, bâtards or any bread on the open. No white bread allowed as my partner has diabete. Our diet is very strict about what is good for him ( which after all is also good for me..) and the bad stuff is out. Not that we lost weight with all the bread we are eating!


Lately we began to buy Pumpernickel made after a Dutch recipe, it's almost black and sliced very thin, it's wet and pretty sweet... A piece or two without anything on it and you feel full enough to go from breakfast to lunch. This pumpernickel reminded me that in my younger years we were buying Jewish Pumpernickel bread in Paris and it was not at all the same. I looked at TFL under pumpernickel and found the recipe by Greenstein reviewed by Dsnyder. After I resolved the problem to find cracked rye which was not very easy since the last 2 years the crops of rye had been very small in Australia, but I got Rye in grains or berries and I crushed the quantity I needed in the coffe grinder : the only one of my grinders that doing it.I ground it very shortly just to crack it and some grains stayed uncrushed. I then put this in water and leaved it for the night. The next day I took the extra water off and after about 15 minutes of draining I weighted the rye to know how much water it had taken in (thanks again Ananda for the tips)and could adjust the water I needed to add.


This is a second try, with the quantities indicated by Dsnyder, but instead of caramel powder I put 3 tablespoons of molasses which made the bread dark, but a bit too sweet for my liking. The bread is moist and very good. Next time I will reduce the molasses to 2 tablespoons or use barley malted extract which is not so sweet. I didn't spread any cornflour on the top to make tha glaze David did on his bread.Not feeling well I baked it in a bread machine, but next time I will bake it in the oven, in a tin, or in my closed cast iron pot.


The photos have been taken with flash and no flash : it's why the color of the bread is different, the real one is the dark. I even took one outside on the veranda trying the natural light..


The big difference in tast is that a normal rye is much more acidic than the pumpernickel and I liked this acidity, but the pumpernickel is really tasty..


 


              


with a bit of early sun on it...                                               no sun no flash = the real color


 



the crumb from short distance - you can feel the cracked rye when you eat the bread but it's soft and nice. you don't brake a tooth on it !


           


A rye bread baked few weeks ago                                  and its crumb, the color is not too bad even with the flash on.


Wow, the editing of this first blog  was a long journey for me! Bea

Sedlmaierin's picture
Sedlmaierin

I apologise already..I don't really seem to be able to create such nice and well thought out entries as some of the fellow bakers here. They always end up having to be wedged into my life and suffer from such rough treatment.


So, here are pictures from my second try at the baguettes. I feel they were slightly more succesful than the first ones but still just so far from GOOD....they tasted nice, but they also just haven't tasted the way I remember baguettes tasting in Paris.


I shaped and retarded them overnight......I let them rise a bit more in the morning and then onto a pre-heated baking stone they went, for just a bit longer than Hamelman calls for.It is weird but I feel like I seem more comfortable with higher hydration doughs......the baguette dough and the rustic bread dough feel more unfamiliar in my hands that for example the miche doughs I have tried. I don't know why that may be...rye doughs are pretty moist but otherwise nothing like wheat.


Anyways, pictures here......if anybody has any constructive criticism please share!



                                                                                                                            


Then the Rustic Bread! The taste is amazing-it is so deep and juicy from that little bit of whole wheat and rye flour. This bread I retarded in bulk and then folded, shaped and let proof for about another 1.5 hours. The shaping seemed to me to be very tight-scoring was a disatser for some reason. I just don't seem to be able to get an even, deep cut.......that led to a blowout on the top or possibly I did not let it proof enough once it came out of the fridge.


There are two crumb shots-one from the very side of the bread and one from the middle of the loaf...you can see the difference. I obviously have tons of room for improvement on this one,too, but I do have to reiterate that the taste was surprising in its nuttiness and epth. Very enjoyable!


                                                                                                                                                                     


Any comments greatly appreciated!


Am now working on the Horst Bandel Pumpernickel and very excited about it!


Christina

ilan's picture
ilan

This time, I wanted bread that brings more aroma and character of its own, something that can accompany a simple meal or to be used for a not too spiced sandwiches.


The combination of black olives and thyme is not new and since I love olives in both meals and sandwiches (depend on the dishes) I decided to have bread with it.


When I opened the fridge to get the olive paste, I saw a jar of dried tomato next to it. Olives and tomato is a good combo as well and I added the tomato paste to the mix but to keep the olive base of the bread I added only small amount of it.


Olives are very salty and call for salt reduction in the recipe. The dried tomato paste brings the acidity of the tomato in the game as well and it’s better to negate with a bit of sugar. So instead of salt reduction, I added ¼ teaspoon of yeast and ¼ teaspoon of sugar to the mix.


(The dough base is the same as the one I posted in the Baguette Attempt)


The recipe:


Preferment (15 hours in advance)


-       1 cups flour


-       2/3 cups of water


-       1/4 teaspoon yeast


The Dough:


-       2 1/4 cups flour


-       2 teaspoons yeast


-       1/2 teaspoon sugar


-       3/4 cup of water


-       1 ¾ teaspoon of salt


-       3 teaspoons of black olive paste


-       1 flat teaspoon of dried tomato paste


-       Handful of fresh thyme


Preferment was mixed the evening before and let rest for 15 hours


For the dough – mix the flour, yeast, sugar and water into a unified mixture and let rest for 20 minutes.


Add the salt, olive paste, dried tomato paste and thyme and knead for 10 minutes and let rise for 70 – 90 minutes (depending on the weather).


I made two batches of this bread. One of them I folded during the rising time and one I did not. The folded dough yielded better bread (texture) 


The result: (the colors in this pictures came out all wrong for some reason)



Until the next post


Ilan

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my bake from 4/15/10.  70% rye with caraway seeds.  I'll post my recipe shortly.  Enjoy.


Tim




Total Recipe
2310g Organic Rye Flour (70%)
990g Bread Flour (30%)
2574g Water (78%)
60g Kosher Salt (1.8%)
20g Active Dry Yeast (0.6%)
52g Caraway Seeds (1.6%)
6000g Total Dough (approx)


Rye Sour
1155g Organic Rye Flour
924g Water
10g Kosher Salt
4g Firm Sourdough Starter
2089g Total


Final Dough
1155g Organic Rye Flour
990g Bread Flour
1650g Water
50g Kosher Salt
52g Caraway Seeds
20g Active Dry Yeast (6 1/2 tsp)
2089g Rye Sour
6006g Total


Instructions
Evening before baking
8:22pm - Mix rye sour, cover and let rest on counter at room temp for 23 hrs.


Bake Evening
7:55pm - Mix final dough ingredients with wooden spoon for about 10 minute or until well combined.  Cover and bulk ferment.
8:45pm - Divide in to 8 equal pieces (750g each), shape into boules, place in floured linen lined bannettons, cover and let proof for 1 hr.  Place baking stones on 2 levels along with steam pan in oven.  Preheat to 550F with convection.
9:45pm - Load oven (4 per stone), add 1 cup of water to steam tray, close door.  Bake for 10 minutes at 480F, bake for another 50 minutes at 410F. Shift loaves between stones halfway through bake.  Turn off oven, leave loaves in for another 5 minutes.  Loaves are done when internal temp reaches 210F. Cool 12-24 hrs before cutting.

SydneyGirl's picture
SydneyGirl

So, on a mad impulse I bought a bread mill, the Schnitzer Pico, and it arrived at the same time as Hamelman's "Bread", Reinhart's "Whole Grain Breads" and Leader's "Local Breads" (I think I might have overdone it on the books). Sourdough is fermenting, a mother starter is in the making and I ate my a whole lot more soaked bran in my first home-ground muesli concoction (oats, wheat bran sifted from the flour that fed the sourdough and amaranth/quinoa) this morning (delicious- no more horrible bitter whole wheat aftertaste). 


I've made bread before but really became obsessed over the last month, particularly since joining this site. Now I'm wondering whether I'm cut out for serious bread baking. How daunting. 


In the past couple of weeks I've made a nice Jewish Rye (per Rose Levy Beranbaum's recipe), a no-recipe cobbled together malty dark rye and white Austrian rolls which all tasted lovely, even though the oven let me down most terribly. Did I really need all those book? Yet, I find the science behind the baking fascinating, and learning why stuff works is always great. 


I do feel a little daunted by Reinhart. It's not the recipes or my ability to follow them but scheduling. It would have been nice if he had mapped out a more specific timetable for each bread, one that allows for me to be away from home for 10-14 hours at a stretch while I earn the money to buy more bread books and grain! Will all my weekends be taken up with squeezing in dinners, movies & theatre, shopping, etc etc in between bread making steps?


Will I have to start kneading at 8pm and then get up periodically through the night to stretch dough at intervals? Exhausting just thinking about it. How do other people manage a regular bread making schedule? 


It just dawned on me that I've never thought about the fact that my mother, who bakes a load of sourdough loaves every week, generally doesn't get out much on Saturdays. Hm, how could I have missed that? 


 

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