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breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to tease you a bit.  I don't have pictures yet, but here is the recipe for something I will call the "Everything Levain".  I pretty much had all this stuff laying around in my kitchen, so I wanted to make a bread using all of it...  Here is the recipe below.  I will post pictures later this weekend.


Edit: So I finally cut into it.  A friend whom I gave a loaf said the crust was too crusty, and the inside was a bit "dense"...  My loaf, while it was very "crusty", I found the crumb to be pretty OK.  As for the taste, it's pretty OK.  There were so many things it it, that I can't really place any of the flavors individually...  I prefermented 50% of the total flour, with most of it being the mixture of bits.  Maybe next time I will preferment less, up the hydration, and bake it for a shorter amount of time...  Overall, I am pleased with this "bold" bake...  Enjoy!


Tim





3/16/10 - Everything Levain


Stiff Levain (60% Hydration)


440g - Bread Flour


70g  - Rye Berries (freshly ground)


70g  - Spelt Berries (freshly ground)


70g  - Hard Wheat Berries (freshly ground)


70g  - Millet (freshly ground)


70g  - Jasmine Brown Rice (freshly ground)


70g  - Cornmeal


70g  - Graham Flour (Bob's Red Mill)


70g  - 10 Grain Cereal (Bob's Red Mill)


600g - Water


100g - Firm Sourdough Starter (60% Hydration)


1700g - Total


 


Final Dough


750g - AP Flour


250g - Bread Flour


760g - Water


36g -  Kosher Salt


¾ Tablespoon - Instant Yeast


1700g - Stiff Levain


Yield - 3500g dough


 


3/16/10


Stiff Levain


7:30pm - Grind all grains


7:50pm - Mix all with wooden spoon until combined, knead with wet hands until rough dough is formed, cover and let rest.


11:30pm - Knead into ball, transfer to oiled container, cover and let rest on counter.


 


3/17/10


1:00am - Transfer to refrigerator overnight.


8:30am - Turn dough, shape into ball, return to refridgerator.


 


3/18/10


12:52pm - Take levain out of fridge, place on counter and let rest.


1:00pm - Mix flour/water from final dough, place in oiled container and let rest/autolyse in refrigerator.


6:04pm - Take dough out of fridge.  Measure out salt and yeast.  Cut up stiff levain into pieces and place onto dough, sprinkle with salt and yeast, knead 5 minutes and rest for 30 minutes, covered.


6:50pm - Knead dough 1 minute, cover let rest for 30 minutes.


7:20pm - Turn dough, cover let rest.


9:00pm - Divide dough into 3 equal pieces, shape, place in linen lined basket, covered with towel.  Proof for 90 minutes.


9:30pm - Arrange 2 baking stones on different  levels, arrange steam pan, turn on to 550F with convection, preheat for 1 hour.


10:30pm - Turn off convection, place 1 cup of water in steam pan, close door.  Turn boules out onto floured peel, slash as desired and load directly onto stone.  After last loaf is in, add 1 more cup of water to steam pan, close door.  Lower temp to 460F and bake 1 hr with no convection, rotating and shifting loaves between stones halfway through bake, lower to 430F for remaining half of bake.  Loaves are done when crust is deep brown, and internal temp is 210F.  Cool completely before cutting.


 

Sedlmaierin's picture
Sedlmaierin

Today was an exciting day- I almost kissed and hugged the UPS delivery guy, since he brought me my coveted package of food grade lye! A few days ago I finally received Hamelman's "Bread"book and was very eager to try out his pretzel recipe. I had read some good things about it on a German blog, and sicne my one and only pretzel makign attempt a few years ago, was HORRID, I had high hopes for this one.


There were a few changes that I ended up making to the recipe-one was I had no bread flour so just used all-purpose and the second was, I ended up having to refrigerate the pate fermentee for a few hours before proceeding.


Words cannot describe my elation at the finished product!Knowing that there are many different ways of making a pretzel(and not intending to put down any other methods)- my pretzel desires are pretty straightforward- I want a bavarian Laugenbreze-a lye dipped pretzel.Crunchy, with that distinctive taste made only by the lye bath, slightly chewy in the middle, and the arms need to be crispy.


My shaping still leaves much to be desired-it said to shape them with their bellies being slightly thicker-well, my guys are PREGNANT! But the taste, oh the taste, could not be better.


All I can say, is these are PRETZELS in my book! I swear-this is one of the best days in my US-bound life! I now can make and eat real pretzels!


YIPPIE!



Christina


P.S.: I also made some very yummy sourdough waffles this morning-even my son(who for some strange reason doesn't like waffles) ate them with glee!Oh happy day!

ehanner's picture
ehanner

Larry (Wally) posted his version of Sam Fromartz's award winning Baguette's last week and after reading the post, I thought I would try it again. First I copied Larry's recipe and method and then I went to look at the original write up by the author/baker. There were a few small things that separate the two methods but the formula I think was right on. When you look at Sam's images of his breads, well they are stunning. The crust has just the right amount of color and spring. They look crisp and well, just perfect.


I'm not new to baguettes but I am always willing to bow to a master when it comes to improving the art form. Baguettes are 90% technique and 10% formula, I'm certain. So my intention here is to read closely the instructions Sam has left for us to understand. No detail is too small.


I made 2 batches yesterday, a 500g and a 1000 g mix. I thought I would bake the first 2 pairs of 250g baguettes, followed by the next 4, 2 at a time. This gives me a chance to evaluate the process and make some changes along the way. I was taken at how hard it was for me to keep from what I normally do and make a change no matter how small. Proofing in the couche cloth seam side down for example was a challenge for me. I had to re think my handling process and make a change.


In the end I only have one item that I didn't remember to change over to Sam's method and I think it will make a big difference in a positive way. That would be moving my stone up from the second shelf to the middle shelf. A seemingly small thing but the breads will get a more intense heat and brown up there I'm certain.


We taste tested this afternoon and the verdict is the bread is exceptionally tasty and has a nice mouth feel and after taste. The aroma is very original to me from my long ago memory of a wonderful baguette in Paris.


What I have learned from this exercise so far is that with a baguette, everything matters. There are many ways to make a good loaf, but, far fewer ways to make a really great loaf. I need to raise the bar and focus on the smallest details to make them as good as I possably can. Soon enough.


Eric





ehanner's picture
ehanner

I cooked a 10 pound corned beef today and we had a New England boiled dinner. It's my start of the St. Patrick's holiday meals. Tomorrow will be the corned beef sandwiches on the Rye below. I have made this Deli style Rye a hundred times and just about every time I swear I ruined it and don't expect it to spring in the oven. When I open the door and see that nice puffy brown loaf I can smell the caraway and I just know I beat the odds one more time. That's the thing about rye, especially really sour rye that sat on the counter for 24 hours and the fridge for 2 days. It's been hectic around here and I didn't get to it when I had planned.This is evidence that even ugly bread can be delicious. I don't know WHAT I was thinking when I slashed  these two. It certainly wasn't baking. These have a poppy seed and large crystal salt topping.


One loaf will go to my son along with a care package of a couple pounds of meat and potatoes/carrots. I think  I need to go down to his apartment and bang some pans today to check for survivors from last night.


Eric


SylviaH's picture
SylviaH

This is my version of Sourdough English Muffins recipe I found the other day on the net.  It is from http://www.bakingbites.com/2005/12/cooking-school-sourdough-english-muffins correction to this link..hopefully this one works! The recipe comes from Bette's Oceanview Diner in Berkeley, California.  These muffins are delicious and make a wonderful Eggs Benedict brunch.  Though these are wonderful tasting and very easy to make I have to say the English Muffin recipe I have from Northwest sourdough are absolutely devine and still my number one favorite.  Teresa's recipe has been temporarily discontinued until published in her new book.


                                   


                       


 


                                                                             To open up my EM I poke a fork around the edges and pull it open


                                                                  


                                   


                                             My version of Eggs Benedict for brunch!


 


                                Sylvia


                                                                                                              


                                                                                                                                                                             


 


 

ehanner's picture
ehanner

My 23 year old son is home from his job as a cruise ship musician. He plays saxophone on a huge ship traveling all over the world. When he returns for a little time off, I try to treat him to his favorite foods and breads. Today being St Patrick's Day in the US, I'm certain he is singing Irish tunes at one of Milwaukee's many Irish Pubs. I thought some of you might appreciate the humor in the picture he just sent me. Apparently some one gave him a slice of home made beer bread so he asked for the recipe. Here it is written out on a piece of paper and photographed with his cell camera, directly into the heart of dear ole dad's kitchen. What better use for technology!



It looks like a quick bread. Maybe I'll use a bottle of dark beer and swap a cup of WW to give it some tooth. He'll need that tomorrow, no doubt.


Eric

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my recent bake from 3/10/10.  These are improvised graham flour boules.  I didn't have a lot of graham flour laying around, so I made it up out of stuff I had in the kitchen.  Enjoy!


I am dedicating these to dmsnyder who demands a crumbshot!


Tim




Total Formula


1430g - AP - 60%


524g BF - 22%


14% - Coarse Wheat Bran - 14% (Shilo Farms Organic)


96g - Wheat Germ - 4% (Bob's Red Mill)


1788g - Water - 75%


48g - Kosher Salt - 2%


5g - Active Dry Yeast - 0.2%


4126g - Total Dough Yield


 


Liquid Levain (125% Hydration)


238g - AP


298g - Water


24g - Firm SD Starter (60%)


560g - Total


 


Stiff Levain (65% Hydration)


476g - AP


168g - Water


560g - Liquid Levain


1204g Total


 


Final Dough


714g - AP


524g - BF


334g - Coarse Wheat Bran


95g - Wheat Germ


1332g - Water


48g - Kosher Salt


5g - Active Dry Yeast


1204g - Stiff Levain


 


Instructions


Evening Day 1


6:45pm - Mix Liquid Levain, cover, let rest on counter.


9:10pm - Stir levain, cover let rest.


Day 2 (midnight)


12:00am - Mix stiff levain, cover, let rest 30 mins.


12:30am - Knead stiff levain for a minute or so until smooth, form ball, cover, place in fridge.


Evening Day 2


6:20pm - Take stiff levain out of fridge.


7:10pm - Mix final dough, autolyse 40 minutes.


8:00pm - Turn dough


8:30pm - Turn dough


9:00pm - Turn dough


9:30pm - Turn dough


10:30pm - Divide into 4, shape boules, place in linen lined baskets, proofe for  45 to 60 minutes.  Place 2 stones in oven along with steam pan.  Preheat oven to 550F with convection.


11:45pm - Turn boules out onto peel, slash as desired, place in oven directly on stone.  After all are in, place 1 cup of water in steam pan, close door, turn down to 460F, bake with no convection for 10 minutes.  Turn convection on for 20 minutes.  Rotate loaves, bake for another 30 minutes with convection at 430F.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting.


 

darren1126's picture
darren1126

Does anyone have a good receipe for Sub Sandwich Bread. My family loves home made subs but I'm never satisfied using the traditional white bread recipe. I love it with meals, or,  a great snack with butter, but, not with subs....


Thank you!

JoeVa's picture
JoeVa

Bake, bake and bake, the time passes and you demand more, you want more, you are more exigent.


In my previous post I shared with you a good looking bread but I admitted it was not to my taste. I have to say you that even in my last trip in Paris (March 2010) I didn't find a really amazing bread. I tasted a lot of bread from famous and not so famous bakeries and a lot of bread at Europain Exhibition. Some bread was really good, most of them good, someone bad. Till now I take with me, in my memory, just two or three bread I can say - that's a perfect sourdough!


So I planned a new formula to try the flavor potential of this sourdough bread. It was based on the previous one (85% white bread flour, 10% whole wheat, 5% whole rye. 66% hydration. 25% pre-fermented flour (100% hydration). Short mix with S&F ...


My changes:



  • The preferment was feed (and it is feed) with 97% bread flour 3% whole rye, 100% hydration. This adds a fruity smell.

  • Tested a new white bread flour. This is a strong "type 00" flour (50% extraction rate, low ash content), I think W 340. It could be used for long fermentation. Proteins contents 14% with European measurements (11.8% USA measurements).

  • Longer cold proof. This was not planned but I didn't want to bake early morning before work. So I adjusted the process to accommodate a 20h cold proof at 5°C.


I wanted to take a few shots of the process but I was tired so I took just a photo of my super cheap mixer while waiting my water cools down 2°C.
                                                    


And here the levain almost ready to go:


     


The Bread:





Do you think it is to my taste? ...


I'm thinking these very light (empty) bread cannot be to my taste. It seems that the aroma escape from the loaf together with the water.


Next loaf? Maybe a T80 organic miche.

ehanner's picture
ehanner

A couple weeks back, Shiao-Ping picked up a new book and did a nice review on it here. I was intrigued by what I saw and ordered a copy from Amazon which arrived early this morning.


I will not go into great detail about the book except to say that I am a visual person. I appreciate seeing what the finished product looks like in vivid color. The BSB is stunning in this regard. Every bread and pastry is artfully photographed in a way that make me want to try every one of these recipes. The method for each is carefully worded to be clear.


One interesting aspect is that they have several base recipes that are then modified or added to to create something different. For example the Mr. Potato Bread (page 92) calls for 830g of sourdough (pages 50-51) . "Once you have a basic white sourdough, millers sourdough (multi grain), or spelt sourdough you can create  other variations from it." These are called Derivative Breads.


This is how I have organized my thoughts about the breads I bake but I didn't really have a good grip on the variety I could create with the base recipes. This book is loaded with unusual breads you have never heard of or tasted unless you happen to live down the road from this bakery or perhaps in Oz where some of these couplings might be common. Fig and Barberry loaf, Spiced Fruit sourdough, Mr Potato Bread and on and on. Each one looks better than the last.


This is a great book and is proclaimed to be "The ultimate Baking Companion" on the cover. From what I can see I wouldn't dispute that statement at all. I'll be selecting some of the more unusual breads to highlight here as I suspect will Shiao-Ping in the future. One can not help but compare this book to Suas's Advanced Bread and Pastry. The last 200 plus pages are dedicated to pastry and deserts, starting with laminated doughs.This a serious book for any serious home baker or want to be pro baker.


Eric

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