The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blogs

  • Pin It
AnnieT's picture
AnnieT

I can remember reading complacently about TFL members whose stones had cracked - while sympathetic I was sure it wouldn't happen to my well used stone. That was then. This morning I opened the oven planning to remove the stone while I proofed a sourdough and found it in two pieces! I have no idea when it happened, no accidental hitting it, no dropping of heavy objects onto it. The only thing I have done differently was to place it on the bottom rack to bake baguettes from the King Arthur recipe last week. I have to bake the sourdough in the morning so I will push the two pieces together and hope for the best. I also have a lot to learn about making baguettes... A.


mcs's picture
mcs

I guess that's what I'd call a pizza made with 75% hydration baguette dough.  MMMMmmmmmmm!  Tomato sauce covered with seasoned chicken, marinated artichoke hearts, mozzarella and parm.  Next time you make baguettes, do yourself a favor and reserve some dough for dinner.  Tomorrow night will be calzones.



-Mark


http://TheBackHomeBakery.com

kathunter's picture
kathunter

Hello,


Thanks everyone who gave me some earlier advice about my seed culture.  But still, nothing much is happening.


I have one that I started with rye flour and pineapple juice.  After a few days it was accidentally warmed up in the oven.  I tried to revive it by adding more flour and water every couple of days.  But it does not do much.  When I take the seran wrap off it bubbles a tiny bit then stops.  I now keep the wrap loosely covering the glass bowl.


I have another one that I have used only white bread flour and water.  The flour part tends to settle at the bottom and the water floast on top.  No bubbles to speak of.


I stir each once in the morning and once in the evening.  I work all day so I can't feed and stir throughout the day.  Is there still hope for either or both seed cultures?  What to do??


Thanks,


Kathleen

Sam Fromartz's picture
Sam Fromartz

One of the challenges for a home baker is to try and figure out how to make a great bread once you've tasted it. Like encountering the Platonic ideal, you recognize it, reach for it and try and duplicate it -- and then you fail miserably and often give up.

Jim Lahey, the founder of Sullivan Street Bakery, was like a culinary Plato for me. Every bread he turned out was amazing and no matter how hard I tried I couldn't find a way to make the airy, light, wonderfully tasteful bread at home. To learn more, I actually visited his bakery in New York several years ago and did a story on him. And while he gave me a few generous tips in an interview (and critiqued the sample I had in my backpack), it wasn't enough. I had to learn on my own and like most bread, I later realized success was less about the recipe than the technique.

Lahey, of course, later caused a storm on the Internet with his no-knead bread recipe, courtesy of Mark Bittman. Then, he spun those recipes into My Bread published this past fall, which ranks as a perfect starting point for an aspiring baker.

Less known than his bread, however, are his terrific pizzas, which he also includes in the book. These aren't the round pizzas he serves up at his New York restaurant, Company, but rectangular sheets of exceedingly thin-crust pizza, topped with onions, mushrooms or just tomato sauce. They are sold by the slice in his bakery.

The big secret about these crispy gems? Like no-knead bread they are dead easy and fast to make. For the effort, you get great results. 

In fact, the pizza recipe was so easy that I was skeptical it would be worth it. You mix the dough quickly, let it rise for a couple of hours, flatten it out in a rimmed baking sheet with olive oil, spread the topping and bake it. The recipe was also quite different from another here, because no mixer is necessary. 

You can dispense with a baking stone, too. And finally, watch your impulse on toppings! The biggest error pizza novices make is to pile on so much stuff the pie turns into a soggy, gloppy mess. As Jim told me many years ago, when it comes to pizza, "less is more." He's right. Like many Italian concoctions, he also avoids cheese on these rectangular pies and the result, in my opinion, is superior. But if you insist, go ahead and add a bit of cheese.

Here's his basic dough recipe and the stellar pizza patate (potato pizza).

Basic Pizza Dough 

Yield: enough dough for two pies baked in 13x18-inch rimmed baking sheets

3 3/4 cups (500 grams) bread flour
2 1/2 teaspoons (10 grams) instant or active dry yeast
3/4 teaspoon (5 grams) salt
3/4 teaspoon plus pinch (3 grams) sugar
1 1/3 cups (300 grams) water
Extra Virgin olive oil for pan

In a bowl, stir together the flour, yeast, salt and sugar. Add the water, and using a spoon, your hand, or a baker's plastic bench scraper, mix together until blended -- about a minute (Jim says 30 seconds but mine took a bit longer). You don't want to mix or knead this dough too much, or else the gluten will develop and you won't be able to shape it in the pan. But you want to mix in all the lumps of flour. In the end, you'll arrive at a stiff dough.

Cover the dough and let rise at room temperature for about 2 hours. (If your room is cold, put it in the oven with a pilot light to warm up a bit, or in a closed cabinet).

Dump out the dough on a lightly floured surface and cut it in half. Use both pieces, or save one in the refrigerator (I use a zip lock bag) for up to 1 day. Oil a 13x18 inch rimmed baking sheet liberally with good extra virgin olive oil (yes, pour it on). Then gently plop the dough on the pan and stretch and press it out to the edges. If it springs back (that's the gluten working) wait five minutes and then proceed. I found the gluten weak enough to spread it fully over the pan. The dough is very thin. If it tears, piece it back together.

Lahey has a few basic toppings in his book, such as pizza pomodoro (tomato sauce), pizza funghi (mushroom), and pizza cavolfiore (cauliflower), but I zoomed in on his pizza patate (potato). This might sound like a carbo-loading dream, but remember the crust is thin, so you're not stuffing yourself with dough.

Pizza Patate

As Jim writes, "Potato pizza is another Italian classic you don't see very often in the United States. While my rendition is pretty traditional, I soak the potatoes in salted water first, which actually extracts about 20 percent of their moisture. That causes them to cook more quickly and makes them firmer. It's a little trick I learned from cooking potato pancakes."

YIELD: One 13-by-18-inch pie; 8 slices 

EQUIPMENT: A mandoline

1 quart (800 grams) lukewarm water 
4 teaspoons (24 grams) table salt 
6 to 8 (1 kilo) Yukon Gold potatoes, peeled 
1 cup (100 grams) diced yellow onion 
1/2 teaspoon (2 grams) freshly ground black pepper 
About 1⁄2 cup (80 grams) extra virgin olive oil 
1/2 recipe (400 grams) Basic Pizza Dough 
About 1 tablespoon (2 grams) fresh rosemary leaves

Preheat the oven to 500 F (260 C) with a rack in the middle

In a medium bowl, combine the water and salt, stirring until the salt is dissolved. Use a knife or mandoline to slice the peeled potatoes very thin (1/16th inch thick), and put the slices directly into the salted water so they don’t oxidize and turn brown. Let soak in the brine for 1-1/2 hour (or refrigerate and soak for up to 12 hours), until the slices are wilted and no longer crisp. (Note: I cut the soaking time to 30 minutes and the results were still good.)

Drain the potatoes in a colander and use your hands to press out as much water as possible, then pat dry. In a medium bowl, toss together the potato slices, onion, pepper, and olive oil.

Spread the potato mixture evenly over the dough, going all the way to the edges of the pan; put a bit more of the topping around the edges of the pie, as the outside tends to cook more quickly. Sprinkle evenly with the rosemary. (Note: I left it out in the version pictured above, but feel it's better with it). 

Bake for 30 to 35 minutes, until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve the pizza hot or at room temperature.

Variation • Pizza Batata (Sweet Potato Pizza)

Substitute 2 sweet potatoes (800 grams), peeled, for the Yukon Gold potatoes, and use about 4 cups (about 900 grams) water and 24 grams (4 teaspoons) salt for the soaking liquid. Omit the rosemary in the topping.

(I originally posted this on ChewsWise)

jennyloh's picture
jennyloh


As a newbie to baking bread,  sometimes going back to the basics help to boost my confidence that I still can make a decent loaf.  


 


Here's a recipe for Japanese Milk Loaf,  secret seems to be whipped cream.  


Simple loaf,  a little sweet to my taste,  but generally a good bread to go with cheese and ham and made a good 12 pieces from the loaf to be eaten within 2 days.  


 


Jenny


http://sites.google.com/site/jlohcook/home/breadmaking/hokkaido-soft-white-bread


 

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


This is my 15% breadcrumb bread from my 1/15/10 bake.  I had a some baguettes left over from a previous bake, and didn't want to waste them so I made bread crumbs with them, and made more bread...  Enjoy!


Tim





Recipe


Ingredients:


Total Dough Weight: approx 998g


Yield: 2 loaves at 400g weight after bake


85% AP - 470g


15% Breadcrumbs - 70g


10% Firm Sourdough Starter - 47g (straight from fridge fed day before)


100% Water - 470g


1.8% Kosher Salt - 8g


0.4% Active Dry Yeast - 2g (1/2 tsp)


Notes: I used breadcrumbs made from baguettes that I had made earlier that were sliced and dried out.


Directions:


Day before:


Feed sourdough starter, or convert liquid starter to firm starter.  Leave on counter at room temp for 4 hrs, refrigerate until ready to use.


Bake day:


1.  Measure out all ingredients, grind breadcrumbs by hand or in a food processor.


2.  Place all water and bread crumbs in large mixing bowl, mix well, and let stand for a few minutes to let the crumbs absorb the water.


3.  Add sourdough starter cut in pieces and the rest of the dry ingredients at once, mix with wooden spoon until all is combined into a shaggy dough, transfer to well oiled plastic container, cover and autolyse for 30 minutes.  It will be very wet, but it will firm up as the breadcrumbs absorb the water.  Do not add any extra flour.


4.  After autolyse, stretch and fold dough in container with wet hands, cover and let rest for 30 mins.


5.  Stretch and fold dough in container with wet hands, cover and let rest for 30 mins.


6.  Stretch and fold dough in container with wet hands, cover and let rest for 30 mins.


7.  Stretch and fold dough in container with wet hands, cover and let rest for 1 hr.


8.  After rest, dough should have doubled in size.  To test, poke dough with a floured finger.  If impression remains, dough is ready.


9.  Turn dough out onto a well floured surface, divide into 2 pieces approx 498g, preshape and cover with cloth and plastic, let rest for 15 minutes.


10.  On a lightly floured surface, final shape loaves into batard shape, and proof for 45 to 60 minutes in linen couche and cover with kitchen towel and plastic so they don't dry out.  Arrange baking stone in the oven along with a steam pan, and preheat to 500F with convection.


11.  When oven reaches 500F and loaves are proofed, carefully turn them onto wooden peel, slash as desired and place in oven.  When all the loaves are in, pour 3/4 cup of water into steam pan (use oven mitts), close door and bake for 18 minutes at 450F with convection, rotate and bake at 450F with convection for another 18 minutes or until internal temp reaches 210F. 


12.  Cool for at least 2 hrs before eating.

breadbakingbassplayer's picture
breadbakingbass...

Hi All,


Here's some more catch-up blogging.  The top 2 are basically fat baguettes.  The bottom 2 are my made up version of bauernbrot with breadcrumbs.  Enjoy!


Tim





trailrunner's picture
trailrunner

This is the rest of this weeks' bake. This is my 2nd attempt at the Nury rye and I can definitely see a huge difference in both my abilities w/ wet dough and my starters. They are older as am I :) The bread has been commented on at length on this site so all I will say is that everyone is right...this is a fantastic bread. Thank you Zolablue for your original post, and David for his follow up comments and pics .


crust:


 


Photobucket crumb: Photobucket

breadbakingbassplayer's picture
breadbakingbass...

This is for Floyd,


I think we should have a "The Fresh Loaf" T-shirt...  Have you thought about this before?  Lemme know...  I'd like to see what other Freshloafers think.


Tim

Pages

Subscribe to RSS - blogs