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Joe19721238's picture
Joe19721238

I'd like to know the difference between a Portuguese roll in a Kaiser roll and when I said Portuguese roll I mean the hotter darker thicker type bread compared to the white lighter Kaiser roll type read in a town in in in a town called Hoboken New Jersey there is a bakery called Dominick's bakery they have the greatest bread you'll ever taste in the world but they don't make like Kaiser  type rolls than a soft and light they make like thicker darker heavier roles that are just fantastic I think it's it's like a Portuguese roll but they also make them long and a Portuguese rolls. is small but I would just like to know that kind of bread that that's called.

DesigningWoman's picture
DesigningWoman

Hello, dear FreshLoafers,

For those of you in Europe, this programme might be interesting to watch;

https://www.arte.tv/fr/videos/080545-000-A/de-la-farine-au-four-quel-pain/

Available in French and German, not sure if this will be visible at all in North America.

All the best to all of you,

Carole

dabrownman's picture
dabrownman

It has been a while since I made a loaf of bread.  Covid and health issues have just about made life as horrible and boring as can be among other things.  At least I can still drink a glass of wine a day:-) Lucy has really slowed down since she turned 17.  I had to make a ramp for her to get up on the bed and her hind quarters don't work as well as they used to - but she is hanging in there and a real trouper.

We needed bread for some home made lox and since pumpernickel bagels are my favorite this was what Lucy came up with.  100% hydration 4% each molasses, cocoa, brown sugar and caramel coloring to make it dark and 4% each whole coriander and whole caraway to give it that rye bread aroma and flavor with 2% salt. Finally 5% sunflower seeds.  I wanted 10% walnuts too ....but non were found in Lucy's pantry:-(  Use walnuts if you have them with the sunflower seeds!

We love mix,, dump and bake breads and this is one of them.  the levain was 100% hydration with 75 g of whole mixed grains, 75 g of water and 20 g of NMNF rye starter that has been in the fridge for about forever - at least 6 months.  Once it doubles then in to the fresh milled flour flour it goes with the water and all the add ins.   Then mix it up and let it sit covered in plastic for 3 hours.

Then dump it into Yippee's Oriental Pullman Panthat is sprayed with pan release and shape a small dome on top and cover in plastic.  Once it rises to near the rim of the pan in the middle, spray the lid and slide it on and make for 32 minutes at 425 F and then 30 minutes at 400 F with the lid off till it reads 207 F on the inside.  Take put of pan and let cool on a rack.  once cool , wrap in plastic and let sit for at least 18 hours on the counter before slicing.

This is a lovely, and powerful,  whole grain rye bread.  Since we are having smoked brisket today for Labor Day, currently smoking away,  it will go perfect with that as well.  Hope you all are well and hanging in there with this pandemic crappola.

Happy Baking!

PS.  Lucy still says to not forget to have a great garden salad like this one with every dinner.

 

suminandi's picture
suminandi


Very hot here. High temp around 110 F, so, to keep the kitchen cooler and reduce electricity use, i cooked a bread on our weber grill. I put a clay baker on to preheat for 15 min before loading the dough and cooking covered for 20 mins and then uncovered for another 20. The grill cover was on for all of it, besides to remove the clay baker cover. 

With some iteration, it could work. The bread was good, with a mild smoke flavor. It was slightly undercooked ( though that could be from cutting while hot). The bottom was very charred and had to be scraped off. 

It’s my ‘staple bread’ - bolted fresh ground winter wheat. 
crumb:

isand66's picture
isand66

This bread was inspired by Derek's post from last week here. 

He recently made a few awesome loaves using raw onions in the dough.  I usually saute or caramelize my onions before adding them to the dough and a lot of time they end up getting absorbed into the dough.  By putting them in raw, they definitely kept their shape much better and also added a wonderful onion flavor to the bread.  I used some freshly made Greek yogurt that my wife recently made which really helped create a nice moist crumb.

This one came out excellent and made excellent pastrami with melted cheese sandwiches!  The crumb was nice and moist and flavorful.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  with 90% of the water and the yogurt for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, salt and the balance of the water and mix on low for 4 minutes.   (Note: if dough is too wet you don't need to add all of the water).  Next, add the chopped raw onions and mix by machine or hand for about 15 seconds until they are incorporated into the dough. 

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

leslieruf's picture
leslieruf

After Covid19 lockdown I was gifted 4 kg of flour and suddenly my bread improved greatly.  Now I am running low and so I went on line and ordered 10 kg, crossing my fingers that I had chosen the right flour.  Todays bake was a straight up white 1:2:3 with each flour. I added a little diastatic malt to help with caramelisation.

Method:

45 minute autolyse to start.  Levain was added followed by 100 slap and folds. Salt added followed by another 100 SLAFs.  4 sets of coil folds at 40 minute intervals then the dough was left to ferment for another 2 hours.  Preshape followed by 30 minute rest. After Final shaping I left them on the bench for about 30 minutes before retarding over night.  

Original flour seemed to be a little stronger, the new flour spread a little and felt a little softer.  

Baked this morning and I am so happy with the results.

Original flour

crumb shot

new flour

crumb shot

well that was better than expected.  I think I am happy with my new flour!  the malt is giving me better crust colour too! 

Finally, on the original flour loaf, I got some pretty nice blisters too!

The angle of my photos makes one half of crumb shots look bigger than the other - an oops for sure as the slices were side by side.  

A good start to the week ahead, bake happy everyone

Leslie

 

 

wheatjerm's picture
wheatjerm

I'd say just your standard naturallyleavened whole wheat sourdough pain au levain made with ~33% cheez-it flour (aka crushed cheez-its) except I googled cheez-it bread and cheez-it flour and couldn't find a single instance

 

oh and my cat showing off with the photobomb 

Benito's picture
Benito

We loved the Kamut flavour in the last loaf I baked last week but wanted a stronger flavour from the Kamut.  This week I decided to inch up they percentage of Kamut to 30%.  Still being unsure about going higher because I wasn’t sure how thirsty Kamut is and what effect on the gluten it would have.  I increased the hydration to 78% with the assumption that more whole Kamut would make the dough thirstier.  I still think that the Kamut adds a lot of extensibility to the dough and doesn’t seem that thirsty compared to other whole grains.  I’d love to know what other more experienced bakers of Kamut think.

For convenience, I recently have been experimenting with overnight levain builds since I’ve been doing that for the baguettes and now also with overnight modified autolyse.  Based on Trevor Wilson and Chad Robertson if I’m not mistaken, if doing an overnight autolyse do it cold and add salt.  The idea being the salt and cold will slow the effects of the amylase enzymes, (saltolyse is what I’ve been calling it).  I’ve been pleased with doing the overnight because it means that I can bulk ferment in the morning and then do final shaping in the early afternoon instead of in the evening and then have a longer cold retard overnight period which should enhance the flavour of the bread as well as improve the blisters in the crust.  This time I didn’t brush water on the crust because I wanted to see if the longer cold retard would give me good blisters without that step.  I’m not sure if it did or not, you tell me.

Another thing I changed is the degree of bulk fermentation.  Last week I bulked to a 50% rise in the aliquot jar and I thought that the crumb was a bit tight and wanted to see if pushing the bulk would open it up more.  This week I bulk fermented to a 60% rise and shaped then and gave it a short 15 minutes bench rest before putting it into the fridge for 18 hours. During the time it took to shape and bench rest the aliquot jar showed a 65% rise.  I’m hoping that the crumb will be more open when I slice the loaf later.

I made a couple of videos the first showing my shaping and the second my scoring.  My scoring wasn’t perfect as it took three goes to get the centre score deep enough.  It would have been better to be only one cut to score but I wasn’t aggressive enough with my first go, I usually do better.

Shaping Video

Scoring Video

roberte's picture
roberte

AP has 50%  Central Milling's 110 substituted. Starter from P.Reinhardt's 100%rye starter.

Recipe/formula/procedure mostly dmsnyder -http://www.thefreshloaf.com//node/15995/g%C3%A9rard-rubaud-pain-au-levain-second-bake except after two foldings, was refrigerated overnight, and boules instead.

alfanso's picture
alfanso

Abel Sierra (abelbreadgallery) posted a new creation of his the other day.  Liking what he posts, as well as semolina breads, I knew I'd be jumping right on it.

Instead of his recommended Caputo #1 for the levain I used some remaining tritordeum flour, which seems to have WW character.  With no step by step to go by, I relied on my standard sesame w semolina methodology.

  • 3 stage levain build
  • Autolyse with levain 30 min.
  • Basinage with salted water, ~10%.  Rest 5 min.
  • 50 French Folds, 5 min. rest, 50 FFs.  Into covered oiled bowl.
  • Letter folds at 50 & 100 min.  Final 20 min. rest.  Pistachios incorporated at first set of LFs.
  • Divide, pre-shape, 20 min. rest, shape & onto floured couche.  Cover and retard for 16 hours.
  • Preheat oven 480dF, pre-steam, load dough, oven to 460dF for bake.
  • 13 min steam, release steam and rotate loaves, 12 min. plus 2 min venting. 

The crumb is curiously dense.  The population of pistachios is significant, for a baguette shape the nut seems a little too large.  For whatever reason not overly impressed with this one, although the shaping and scoring seem fine. When fruit or nuts are incorporated into a slender form, as these are, the sleek barrel shape is more difficult to achieve.

They could have been baked a half shade darker, but being semolina based, they exhibit a golden color naturally.  I'll leave it to Benny to show us how bake this with an open crumb.

 

  

300g x 4 skinny long batards

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