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Onceuponamac's picture
Onceuponamac

I'm pretty satisfied with these- the lamination worked better than last time I tried - I think I was keeping the dough too cold last time around.


 



 



 



 

ananda's picture
ananda

 


A selection of breads made at home this weekend... 


•1.    BorodinskyDSCF1814


Utilising a scald, as the previous attempt; see here: http://www.thefreshloaf.com/node/22439/brief-report-young-baker-competition-and-weekend-bread-baking-home


The sour was built using 2 elaborations, with 18 hour fermentation time in between.   I started with 80g stock and ended up with 1040g of sour.


Material

Formula [% of flour]

Recipe [grams]

1. Rye Sour [see above]

 

 

Total Dark Rye Flour

30

360

Total Water

50

600

TOTAL

80

960

 

 

 

2. Scald

 

 

Dark Rye Flour

20

240

Malt Syrup

4.5

54

Black Strap Molasses

6

72

Coriander

1

12

Salt

1

12

Water

35

420

TOTAL

67.5

810

 

 

 

3. Final Paste

 

 

Rye Sour [from above]

80

960

Scald [from above]

67.5

810

Dark Rye Flour

23.5

282

Strong White Flour

26.5

318

TOTAL

197.5

2370

 

 

 

% pre-fermented flour

30

-

% hydration

85

-

 

Method:

  • Build the leaven as above. At the same time as preparing the final elaboration, 18 hours ahead of mixing the final paste, prepare the scald. Dissolve the malt, molasses and salt in the water, and bring to a rolling boil. Stir in the flour and coarsely ground coriander. Cover and leave to cool.
  • Combine scald, sour and both flours to form a paste. Bulk ferment for 1 hour.
  • Prepare a Pullman pan by lining with silicone paper. Scale 2kg of paste into the pan with wet hands, and smooth to shape. Make a "steamed pudding" with the remaining paste.
  • Proof time will be 2 - 3 hours. Bake from cold in an oven with a pan of water, raising the temperature to 160°C. Bake time of 2½ hours.
  • De-pan and cool on wires. Wrap in linen for 24 hours before slicing.DSCF1816DSCF1817DSCF1827DSCF1828

 

 

•2.    Pain au Leaven using both Rye Sour and Wheat Levain<DSCF1803/p>

Refreshment regime for rye sour is as above.   Wheat leaven also 2 elaborations, first of 8 hours, second of 4 hours.   This dough was retarded overnight and baked off the next day.

Material

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Total Strong Flour

17.9

150

Total Water

10.65

90

TOTAL

28.55

240

 

 

 

2. Rye Sour

 

 

Total Dark Rye Flour

7.1

60

Total Water

10.65

90

TOTAL

17.75

150

 

 

 

3. Final Dough

 

 

Wheat Levain [from above]

28.55

240

Rye Sour [from above]

17.75

150

Strong White Flour

75

630

Salt

1.8

15

Water

46.4

390

TOTAL

169.5

1425

 

 

 

% pre-fermented flour

25

-

% hydration

67.7

-

 

Method:

  • Elaborate leavens as above.
  • Combine all the materials to form a dough, and mix until well-developed.
  • Bulk proof for 2 hours, then retard overnight
  • Shape and final proof for 5 hours [ I gave this maximum proof]
  • Bake with steam as 1 large loaf, for 1 hour
  • Cool on wires
  • DSCF1791DSCF1794DSCF1799 DSCF1801DSCF1806DSCF1811

•3.    Mixed Levains and Shoyu-Roasted Sunflower Seed Boule

Leaven cultures built as detailed above.

Material

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Total Flour

36.4

200

Total Water

21.8

120

TOTAL

58.2

320

 

 

 

2. Rye Sour

 

 

Total Dark Rye

8.2

45

Total Water

13.6

75

TOTAL

21.8

120

 

 

 

3. Final Dough

 

 

Wheat Levain [from above]

58.2

320

Rye Sour [from above]

21.8

120

Strong White Flour

45.4

250

Dark Rye Flour

10

55

Salt

1.6

9

Sunflower Seeds

16.4

90

Water

32.7

180

TOTAL

186.1 

1024

 

 

 

% pre-fermented flour

44.6

 

% hydration

68.1

 

 

Method:

  • Build the leavens.
  • Roast the sunflower seeds in shoyu under the grill, turning as necessary.
  • Combine all ingredients except the seeds and mix to form a soft dough. Develop this, then add the seeds and complete with a sequence of 4 "stretch and folds" over a 2 hour bulk proof.
  • Shape and prove in a brotform for 4 hours
  • Bake with steam for 45 minutes.
  • Cool on wires
  • DSCF1830DSCF1831

Borodinsky is for the main College Diversity Competition.

Large Boule had to be cut into prematurely, as I needed some lunch and that was the only bread available.

The Sunflower Seed bread is only just out of the oven, but straight to the freezer.   With the shoyu-roasted seeds, rye flour at nearly 20% and an ambitious 44.6% pre-fermented flour, I guess this loaf will pack a full punch in flavour.   Lovely crumb to it, for sure!

All good wishes

Andy

turosdolci's picture
turosdolci

Charmeli are one of the only glazed taralli in Italy and are an Easter specialty. This taralli however can be found year round. Made with eggs and boiled before baking they are very light.


 


http://turosdolci.wordpress.com/2011/03/25/a-frosted-taralli-charmel-are-an-easter-specialty/


 


dmiller3's picture
dmiller3

 


Dear Mr. HMerlitti
| Title: The spreadsheet you are having  problems with


 


 


I am somewhat overweight


My wife is very thin


So we do not begin each day


By baking once again.


 


But 'twon't be long


Before that urge


Springs forth with vigor anew


To measure, mix, knead and do


That magic that only bakers view.


 


So now I have your spreadsheet out


I'll probably spring for a bigger bout


A bigger mess there will be no doubt


And the Ms. might puff and pout


But friends far and wide will shout with joy


Saying "Here comes Dan, the Baker Boy"


 


Thanks for the extra info on the spreadsheet. !!  I think I can handle it fine now,   If not, I'm still here and you' re still there                                      Dmiller3

louie brown's picture
louie brown

My wife returned from Israel with some beautiful zatar. The word describes both an herb as well as an herb blend. She brought both, from a spice dealer in her home town, where her family has been living for about two hundred years. The spice dealer has been there about as long. The blend varies from place to place and typically, people argue over their preferences. Most of the blends have the zatar, thyme, sesame. This one has lemon salt as well. It's just a great herbal condiment.


Zatar calls for flatbread, although it's great on grilled meat, for example, especially chicken, and with Lebanese yoghurt.


So, some pitot, barely visible on the left, and the much more challenging carta di musica, also known as Pane Carasau in Sardinia. In this case, the instructions using volume directions that I located were way off for my conditions, so I mixed it up to approximate a dough in the low to mid 60's hydration. I used a combination of ap and semolina flour and some olive oil. I used a little commercial yeast, although I'm sure this isn't necessary. I hydtated a portion of the flour and water and a little yeast overnight before making up the dough, a sort of biga for flavor, as the dough goes very fast the next day with the commercial yeast.


These are rolled out very thin. An intensive mix helps with dough strength. Once on the stones in the oven, they should puff like pita, but much, much thinner. They are taken out at this point, separated into the two halves, and thrown back on the stones to crisp up and brown.


Fun to make and eat, if a little tricky. 


Haycar's picture
Haycar

If I have a formula for BFT of say 10 minutes what does it mean?


can someone please explain?


Cheers


Hayden

R.cubebaker's picture
R.cubebaker

 


     Hello, everyone.  I'm Teketeke's son (Akiko), and this is my first time baking bread. I made rosemary bread.  This took me about 2 1/2 hours. Oops, one of my loaves didn't de-gas much. This recipe was from the Food Network.


 It tasted great, I loved it, but I had to add a lot of water though because the dough was tough.



                                                                                        Ingredients


                                                                          1/4 ounces of active dry yeast (I used 6g of active dry yeast)


                                                                         2 teaspoons of sugar


                                                                          2 tablespoons of extra-virgin olive oil+ some more for brushing and serving


                                                                          2 1/2 cups of all-purpose flour


                                                                          2 tablespoons of dried rosemary


                                                                          1 teaspoon of fine salt


                                                                          1/2 teaspoons of kosher


                                                                          one gram of freshly ground pepper 


 


                                                                                   Method


                                             1.) Stir the yeast, sugar and 1/4 cup of warm water in a large bowl. Let it sit foamy, about 5 minutes.


                                             2.)Add 1 table spoon of olive oil, the flour, 1 ½ tablespoons of rosemary, the fine salt, and ¾ cup warm water, then stir until a dough forms


                                             3.) Put the dough on lightly floured surface and kneed adding water and flour if necessary, until smooth and elastic


                                             4.) Brush a large bowl with olive oil. Add the dough, cover bowl with plastic wrap and let it stand in room temperature until the dough rises 3 times its original height.


                                             5.) Brush 2 baking sheets with olive oil. Add the dough and spilt into 4 equal pieces. Shape each piece like a sphere. Then let the dough rise again until 2 times its size.


                                             6.) Preheat oven to 400 degrees. While waiting brush olive oil on the surface of the dough, then sprinkle with the kosher salt and ½ tablespoons of rosemary. Then bake in the oven for 20 minutes. Transfer the loaves to a rack to cool. Serve olive oil and the pepper.


                                                                    Enjoy!


Best wishes,


Hajime


 


 


 


 

txfarmer's picture
txfarmer


 


Had a little fun playing with shapes when making my weekly baguettes. The flower shape was introduced by Wally and Eric, and shaping video is here. The official version should have 6 petals, but I divided and shaped my baguette as usual, which are much shorter than full size baguettes (limited by my baking stone and oven size), went with 5 petals instead. The other shape was "dragon tail" introduced by wild yeast here.



 


They look pretty on the outside, AND within. The following is made with my 36 hour SD baguettes with rye starter (recipe here, the 3rd variation). Nice open crumb, with great flavor.



 


The next two pictures are from a batch made with my 36 hour SD baguettes with 45% whole grain (recipe here, the last variation)



 



 


The fancy shape may have made the crumb a bit less open, but not too much, pretty happy with the results.



 


Submitting to Yeastspotting.

sam's picture
sam

Hello,


I tried out an experiment with a SD barley + corn bread.  25% barley, 25% corn, 50% KAF bread flour.   I milled the barley+corn into flour.


Ingredients:



        grams    
Total Dough Weight     1812.00    
Total Dough Hydration   75%    
Total Dough Flour Weight   1035.00    
Total Dough Water Weight   777.00    
             
Preferment Flour Percentage   20%    
Preferment Hydration   125%    
Starter Percentage     20%    
Flour Weight     207.00    
Water Weight     258.00 starter flour starter water
Starter Weight (125% starter)   41.00 18.00 23.00
             
Soaker Flour Percentage   50%    
Soaker Hydration     95%    
Salt Percentage     1.8% corn barley
Flour Weight     518.00 259.00 259.00
Water Weight     492.00    
Salt Weight     9.00    
             
Final Mix (Addition)          
Salt Percentage     1.0%    
Yeast Percentage     1.0%    
Preferment Weight      506.00    
Soaker Weight     1019.00    
Add Final Flour     292.00    
Add Final Water     4.00    
Add Salt       1.00    
Add Yeast     10    
             
Notes:            
Added extra 50g water to Soaker      

Further notes:

I used all of the barley + corn for the soaker, and KAF Bread Flour for the rest.   The Soaker was very dense, clay-like, so I added an extra 50g water, but it was still clay.

After the levain (bread-flour) was ready, I mixed everything for a a good 8 mins in my stand-mixer to get any sort of decent gluten development.  I got a semi-windowpane.  Stretched + folded once at 60 mins during bulk ferment, 90 mins total.  After the bulk, the dough could stretch, but could still break apart fairly easily.  Shaped into logs, put into "Hearth Pans" that I got recently from USA Pan, final proof for about an hour.  Next time I will add a little more water.

The good:  TASTE is amazing.   It is the best tasting bread I've ever made.  I am really happy with it.

Here are the pics.   NOTE:   It was not the springiest bread in the world, and these pics were straight out of oven, I didn't wait for it to fully cool.  Sorry.  :)

 

 

 

Not the greatest...  but I am happy.

 

Jo_Jo_'s picture
Jo_Jo_

Links to my fellow baker's in the Bread Baker's Apprentice Challenge, 2011!  Here are links to their versions of this bread.  They are all very talented baker's, who have gotten together to share their results from baking the Bread's in Peter Reinhart's book Bread Baker's Apprentice.


Our host Chris at A Ku Indeed!


I will post others as they finish theirs!

Today is the day for making my first English muffins.  I know that Andy will love these, in fact he has been waiting for these since Christmas.  Really I should have done them sooner, but there have been so many recipes to try and things to do that I just hadn't gotten to it.  Another storm rolled in last night giving us a ton of rain followed by a skiff of snow overnight, which means it's pretty chilly in the house today, so it's another perfect baking day! English muffins and crumpets always remind me of a time years ago when I was a young teen.  My mom took me to a small tea house and we sat and talked while we ate English muffins toasted with crab and jack cheese melted on top.   We each had a cup of fancy tea, and it was such a good day.  I remember feeling very grown up. That is a memory I will never forget, one of those times when you know that your mom loves you and wants to be with you. She asked for the recipe for those crab and cheese topped English muffins, and would make them occasionally throughout my teen years.  I can't remember if we had crumpets that day, but they also bring memories of growing up.  They always have butter and honey on them, and simply make my mouth water and my brain transports back to my childhood.  I think I will make them next....

From BBA English Muffins
Everything in it's place, so very organized.  Now if you know me well, you will realize that the bowl is sitting on another counter with everything except the buttermilk/kefir in it.  I started to put things away, when I realized I hadn't taken a picture of it so I hastily grabbed it all together in one spot and took a "pretty" picture so you would all think "She is so organized!".  I am the one that has to rerun the recipe in my head a dozen times to make sure that I didn't leave anything out. Here are the dry ingredients all added together.  I adjusted the recipe by using 50% fresh ground Winter White Wheat rather than all bread flour, replaced the sugar with honey, and used kefir in place of buttermilk.  I normally use the baker's percentages for the BBA recipes, but this time the recipe only made 6 English muffins which I figured we would eat pretty quickly.  I weighed everything according to the book, and used measuring spoons for the honey, salt and yeast.  I went ahead and put the entire 8 oz of kefir into the flour mix, figuring if it was to wet then I would simply add a little flour.  It was looking pretty sticky at this point, so I allowed it to autolyse for half an hour.  This seems to help a lot, especially when working with whole wheat flours. What starts out very sticky, ends up quite manageable after kneading it for 6 minutes after it's 30 minute nap. Here it is, with the bowl looking all clean on the sides.  I love when dough has this consistency, just makes it so easy to work with. Time to scoop it out of the bowl and form it into a boule.  I will let it rise for 90 minutes, possibly a little longer because it's cold in the kitchen today. It looks so small in the container I use to do the first rise.  Getting used to recipes that make a large amount of dough, which I usually reduce down to 2 lb so I don't get over run! Here it is after it's first rise, ready to be gently removed from it's jar and carefully made into small boule's. It just seems like such a small amount of dough to me! Wow, only a little over a pound of dough! I have these cool English muffin rings that I got for Christmas and have been wanting to try. I sprinkled semolina into the rings after I sprayed the parchment paper with oil. The rings have shortening on them, to keep them from sticking. Dough has risen for 90 minutes, ready to fry!!!! Things were looking pretty good at this point and I decided to fry three with rings off and three with rings on. I put the muffins into the pan, and then pulled the rings off these ones. They immediately started to spread slightly in the pan. I fried them for 6 minutes, and when I turned them over they were burnt on that side! Yuck, my pan was to hot even though it was set to the temp in the book. I then turned it down 50 degrees, and hoped for the best. I fried that side for 5 minutes. Here are the three I fried with the rings on, including when I flipped them over. At that point I took the rings off, and continued frying them. The pan was a much better temp, and I fried them for 8 minutes on each side. Here they are all ready to cool off and then to eat. They look pretty good! Crumb shot....

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