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Mebake's picture
Mebake

I Have blogged about my first 66% Sourdough Rye before Here, but this time, its more like what it should be: close textured, more sour, More Rye-ish. This time i used Medium Rye (I mixed sifted Rye Flour with Whole Rye Flour in 50/50 ratio).

The fermentation happens faster when whole rye is added, and my bulk fermentation was 45 minutes only. As expected, the dough never came together as it would with lower Rye breads, but the falvor of sour rye was very pronounced.

I guess that this is how Hamelman's 66% sourdough Rye may really look like.

Khalid

JoeVa's picture
JoeVa

Dopo un mese pieno di impegni ho finalmente il tempo e la tranquillità per aggiornare il blog. Il mese di maggio è stato un mese frenetico: Corsi di Panificazione, Gite Sociali, Festa del Pane e Festa del Punto Parco hanno scandito i nostri fine settimana.

After a very busy month I finally got some time and tranquility to update the blog. The month of May was full of work: Bread Baking Courses, ItaliaNostra Social Trip, Feast of Bread and the Feast of PuntoParco marked our weekends.

Fortunatamente quasi tutto è andato per il meglio, non senza imprevisti, come il brutto tempo delle ultime settimane che ha "rovinato" la Festa del Punto Parco impedendo lo svolgimento di molte attività previste (animali da cortile, giochi dimenticati, figuranti, risottata nella "pentolaccia" ...).

Fortunately, almost everything has gone well except a very bad weather in recent weeks that has "ruined" the Feast of PuntoParco preventing the conduct of many planned activities.

Ecco un riepilogo degli eventi svolti.

Here a summary of the events of this month.
 

Corsi Panificazione (Bread Baking Courses)

Per il primo anno abbiamo svolto i nostri corsi nel nuovo laboratorio/cucina. Immersi nella bellissima ambientazione tra le due barchesse accanto al nuovo (ma ormai ben collaudato) forno a legna, il tutto incorniciato dal verde della natura e degli orti didattici.

For the first year we did our courses in the new lab / kitchen. Immersed in the beautiful area between the two "barchesse" next to the new (but now well-established) wood fired oven, all surrounded by the natures and our didactic gardens.

Ecco qualche foto che sono riuscito a scattare in quei brevi istanti senza le mani in pasta! Non è stato possibile documentare tutto, ma questo piccolo "assaggio" può darne un'idea.

Here some photos I had the chance to take in those few free moments without my hand full of dough. It wasn't possible to document everything, but I think those images can give you the sense.

Chef: Pane Francese (Chef: French Bread)

Qualche micca a lievitazione naturale cotta nel forno elettrico: farina biologica macinata a pietra, acqua, sale (senza lieviti aggiunti).

Sourdough miches baked in the electric oven: organic stone grounded flour, water, salt (without added yeast).

 

Fuoco e Fiamme: la Pizza (Fire and Flames: Pizza)

Una delle tante, cotta nel forno a legna ... per me la prima volta, che bello! Qui la più semplice, pizza bianca ad alta idratazione e lenta lievitazione: farina bianca, acqua, olio, sale, lievito di birra per l'impasto, solo olio e sale sopra.

One of the many, baked in the wood fired oven ... for me the first time, very nice! Here the simplest, white pizza with slow rising high hydration dough: white flour, water, oil, salt, fresh yeast for the dough, just oil and salt for the topping.

 

Gita in Valchiavenna: tra Crotti, Bresaole e Palazzi

Una gita intensa: l’antica Abbazia cistercense di Piona, Piuro ed il Crotto Belvedere, le cascate dell’Acqua Fraggia ed il Palazzo Vertemate. Questa volta Arturo non ha risparmiato su nulla! Il LINK alla locandina con il programma dettagliato.

A very intense trip: the cistercian Abbey in Piona, Piuro and Crotto Belvedere, Acqua Fraggia waterterfalls and Palazzo Vertemate. This time Arturo planned a very rich trip! Here the LINK to the playbill with the detailed program.

Un collage riassuntivo (clicca sulla foto per visualizzare la versione ad alta risoluzione).

A collage summary (click on the photo to see the high resolution version).

 

Festa del Pane (Feast of Bread)

La prima Festa del Pane a Cascina Favaglie, perfetta occasione per inaugurare ufficialmente il nuovo forno in presenza della giunta comunale. Il nostro progettista Giuseppe, preciso e pignolo, ha fatto un ottimo lavoro, come dice lui scherzando, è già pronto per il prossimo forno.

The first Feast of Bread at Cascina Favaglie, a perfect moment for the official inauguration in presence of the city councile of our new wood fired oven. Our designer Giuseppe, precise and meticulous, done a great job and, as he used to joke, he's still ready for the next one.

Tre giorni di panificazione: sabato, domenica e lunedì. Domenica abbiamo veramente esagerato, tre infornate la mattina ed una, non programmata, il pomeriggio per un totale di 4*30 kg = 120 kg di impasto (l'impasto lo fa il panettiere, ma infornare non è da meno). Poi nel tardo pomeriggio anche 16 pizze con poolish preparate il giorno prima da Arturo e 4 pizze bianche (quelle sopra) impastate a mano durante il corso della pizza di sabato.

Three days of baking: saturday, sunday and monday. Sunday we really exaggerated, three batch in the morning and one, not planned, in the afternoon with a total of 4*30 kg = 120 kg of dough (the dough is mixed by a bakery for us, but baking that stuff is not less). Then in the evening we did also 16 pizze with poolish mixed the day before by Arturo and 4 white pizze (the one showed above) mixed by hand in the pizza baking course of saturday.

(clicca sulla foto per visualizzare la versione ad alta risoluzione)

(click on the photo to see the high resolution version)

 

Festa del Punto Parco (Feast of Punto Parco)

Purtroppo il maltempo ha impedito la realizzazione di gran parte del programma... Nonostante ciò, attorno all'aia (e al forno a legna acceso per l'occasione per riscaldarci...), ci siamo trovati in parecchi e abbiamo tirato sera tra musica, balli, risottate cucinate dalle cuoche di Italia Nostra e l'esibizione canora del Gruppo Corale "Il Melograno". Presente la Giunta Comunale quasi al gran completo. Grazie a tutti per la partecipazione e arrivederci alla prossima manifestazione (che per leggi statistiche dovrà godere per forza del bel tempo...)!

Unfortunately the bad weather has prevented the realization of much of the program ... Nevertheless, around the barnyard (and the oven turned on for the chance to warm up ...), we were a lot of us and we got night with music, dancing, risotto cooked by our chefs of ItaliaNostra and the singing performance of "Il Melograno" Choral Group. Present the City Council almost in full force. Thanks to everyone for participating and we hope to see you the next time (which for statistical laws must necessarily enjoy the goodweather ...)!

Tyro's picture
Tyro

This is the first time I have seen Greek bread that wasn't pita. So, tried it myself and the results were great.  I'd send pix if I knew how.            Tyro

txfarmer's picture
txfarmer

 

When I visited south east Asia, I was impressed by the abundance and quality of Bánh mì - both the baguette bread and the sandwich made from it. In Dallas, there's a sizable Vietnam immigration population, and I can find pretty good Bánh mì at the Vietnam supermarket 10 minutes away from my house. I like the delicate mouth feel of Bánh mì bread, especially the incredibly thin/crackly crust, however I am not a big fan of the fluffy/closed crumb. The flavor tends to be "clean", which means a bit too light for me eating by itself, but great to make Bánh mì sandwiches with. After some research online, I learned that Bánh mì breads are usually made not by hand but by machine, which explains the crumb structure and cheap price. The exact recipe is hard to pin down since they are mass produced and apparently an "industry secret", however, most literature mentions rice flour in the ingredients.

 

In my case, I don't really want to recreate the traditional Bánh mì, instead, I want to combine the delicate crust of Bánh mì and open crumb of a traditional French Baguette, keeping a stronger flavor in the mean time. Still using my trusted 36 hour sourdough baguette formula, I used white starter rather than the usual rye starter, and replaced 10% of flour with white rice flour.

AP Flour, 375g

rice flour, 50g

ice water, 315g

salt, 10g

white starter (100%) 150g

-Mix flour, ice water and autolyse in fridge for 12 hours.

-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here. (http://www.thefreshloaf.com/node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread)

 

I am very happy with the result, crumb is still open with big holes, yet both the crust and crumb has a thin/delicate feel.

 

In terms of flavor, these are richer than traditional Bánh mì (due to the long fermentation/autolyse), but lighter than my usual rye starter baguettes. I wouldn't choose these to eat as is, but paired with flavorful/crunchy fillings, they make an very impressive Bánh mì sandwich(this one with thinly sliced picked carrots and daikon, cucumbers, chili peppers, chili sauce, and prawn sauteed in fish sauce/soy sauce/honey).



Submitting to Yeastspotting.



foodslut's picture
foodslut

Here's my story about changing my house bread because of wanting to share olive oil.

We brought back 10 litres of freshly-pressed olive oil from a press in my parents' home town in Italy, and we wanted to share it with friends.  Not having enough small flip-top bottles in the house, I bought some beer for the resealable bottles.  I don't drink beer, so I thought I'd use it up making some bread.  I was cautious, going 50-50 beer-water on my house bread formula.

Here's the beer I used:

After a bit of tweaking, here's the formula I used:

 Bakers %2400 gramsPoolishRemainder
AP50515129386
Rye2525864193
WW2525864193
Old dough *33340 340
Water35361258103
Beer35361 361
Oil10103 103
Salt221 21
Seeds **15155 155
Fresh yst331823
 233   

* - 70% hydration pâte fermentée

** - pumpkin seeds, since they're what happened to be in the pantry

First, the poolish - before....

... and four hours later:

Mix up the rest of the ingredients, autolyse for ~20 minutes, knead until smooth, then bulk ferment in the fridge for about 16 hours, with the odd fold when I'd remember (2-3 times).

Next was shape and proof (~60 minutes at room temp on top of fridge), and into the oven....

.... for 500F (~8 minutes) with steam, followed by 400F for about 45 minutes until the crust was to my liking.

Here's the loaves....

.... and here's the crumb.

How much different was it from the regular house bread?  Only the slightest hint of the pilsner was tastable in the latest version.  I've been using it for sandwiches through the week with strong cheese, as well as with salmon salad, to good effect.

Maybe the next try will be with 100% beer hydration.

MadAboutB8's picture
MadAboutB8

 

I'm back to basic white bread (well, with a little little tweak). It was the first bread I ever made a little over a year ago, from Peter Reinhart's BBA (my first bread making book). I made this bread again with two motivations, One was that I wanted to experiment with soy flour in bread and it would be better to do it with simple basic recipe. The other was that I wanted to experiment making super soft sandwich bread by implementing intensive kneading as per  txfarmer’s blog on the issue. 

PR recipe produced simple and great tasting bread. I still remember that I thought it was the best bread ever when I first had a bite. Not that I'm a good baker, freshly baked bread will taste great, no matter what. And it was even more so, when it was your first you-made bread, fresh out of the oven. It was an absolute joy and gave such a sense of satisfaction. 

One year past, same recipe with tweaks of sourdough starter, soy flour (5%) and intensive kneading (to produce soft and tender crumb), this time, the bread tasted even better. So much better, in fact. Soy flour added mild sweet nutty flavour and creamier crumbs. Incorporating sourdough starter in the recipe also gave more flavour to the bread. Intensive kneading also delivered super soft crumb. The bread was so soft, flavoursome, sweet, creamy and has fantastic aroma (the aroma from the baking stayed in my house for whole day, I’m not joking). It was so yummy that I could just eat the bread on itself, without any butter or spread. The bread reminded me of the soft bread from our local bakery, that I had when I was a kid living in Bangkok.

The bread also worked well with the pea and ham soup for our Winter night (it has been really cold in Melbourne, Australia this week. It is the coldest June in years). 

Full post and recipe is here

Sue

http://youcandoitathome.blogspot.com

codruta's picture
codruta

This bread is problably a classic, everybody seems to love it. And how comes one not to? I usually try to bake and eat more whole wheat breads, but this bread is hard to resist to. I followed the recipe "by the book", with 10 hours retard in the fridge, baking them directly from the fridge, and I suspect both breads were just a little bit underproofed. Probably an hour at room temperature would have been a better thing to do. I didn't manage to score the boule as it should have been done (I'm not good with boules, in fact this is my best boule so far, usually I ended up with a round flat mass of dough), but both loafs were a pure delight to eat. I've never seen a loaf (in my home) to disappear so quickly, and the name that I gave to this bread, translated from romanian, is "The bread with taste of home"

for the boule shaping, I tried to follow teresa's instructions from this video.

here are some pictures.

for more pictures and recipe (in romanian, with (funny) english tranlation available on the sidebar) go to Apa.Faina.Sare.

cheers, Codruta

Just Loafin's picture
Just Loafin

Well, thanks all for helping me get the new starter to a point where I could bake with it again!

This is boule #4 of Susan's Ultimate Sourdough. The first 3 were certainly edible, but lacked much fragrance and character. This boule was by far the best, and was baked this morning (700g after baking). Gone is the bitter overtones, replaced with a much creamier sour. We're getting there! This is an all AP version of the recipe, as it lends itself to be able to taste just the starter without any complexities. Will probably need at least another week or two before I get to a starter profile that will prompt me to do some serious bulk baking again, but in the meantime, this is entirely acceptable for the family. I must confess I fell asleep and it ended up slightly over-proofed, but no disaster. I also am trying to get used to my new oven, so I think I'll increase the heat a little bit. The core hit 207 F but I like a little darker crust. I'm thinking maybe some clam chowder tonight to celebrate.

Speaking of that, anyone have an idea for a good way to make those sourdough bowls for soups? Is there a special banneton for those, or can you rig something to act like one?

Thanks again!

- Keith

louie brown's picture
louie brown

Forgive me. I have strayed from the unending pursuit of the platonic ideal in bread baking, and have had some fun. 

Silverton's formula for this bread includes some marjoram, which gives a nice perfume. I added some - a lot - of toasted wheat germ as well, which gives a nutty flavor and an added textural element. I've been adding toasted wheat germ to many of my loaves for years. It's a great ingredient. I also made the dough somewhat wetter than is specified. This, with the extra olive oil, made the dough a little tricky to handle, so out came the parchment and the rice flour.

This bread is especially striking in a large format. It is fun to tear apart.

 

Bonus pic: pita points with zatar and olive oil, which went with drinks for a dinner for the Jewish holiday of Shavuot:

Anonymous baker's picture
Anonymous baker (not verified)

Hi, not sure if these photo's will work.

I just made the best loaf of my life :) this time the thing which made it work so well, I think, was being more patient.

I went to the shops when it was proving, I had found a nice warm spot in the boiler cupboard for it to sit and I let it stay there for an hour or so, just ignored it really.

Then I kneaded it for about 8 minutes or so, making sure I put in as little flour as I could, so the dough remained lovely and soft and springy.

I let it sit back in the cupboard (covered by a damp tea towel) for about 2 hours, then it rose beautifully!

I pushed the copious amounts of air from it, and kneaded it a bit more with a small amount of olive oil on my hands - I slapped the air out of it as much as I felt was right, just a few slaps and bangs in the bowl, then when I was happy I'd made a good shaped dough, I put it in my non stick tray, which is covered in olive oil just in case it forgets what it is and sticks, then I put it in my big plastic storage box, with the tea towel over it again, and left it for 2 hours, again it was massive!!

I'd preheated the oven, not sure what temperature, just hot - nearly max, one or 2 off max, then I gently placed it in the oven and gently closed the door.

30 minutes later, it was beautifully cooked (me mam's new oven is great!) 

I brushed olive oil over the hissing and crackling crust, and covered with a damp tea towel to cool on a wire rack.

40 minutes later, my big, light loaf, was beautifully soft to the touch, and a springy soft delight to the taste buds.

Again - I've scored a point for the non measuring bakers amongst us.

Roughly half a bag of strong flour, roughly 3 cups of milk, roughly 2 egg cups of olive oil, one egg, half a packet of yeast, 3 tea spoons of brown sugar, a drizzle of honey and a dash of salt (say the size of a 20p at most).

I ain't dead yet :)

 

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