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Ryan Sandler's picture
Ryan Sandler

With all this talk on the forum about miche lately, I've been itching to give it a try.  So when the excellent dmsnyder posted the formula for the miche he made in the SFBI Artisan II workshop, I decided that the time was now and the bread should be here!


I followed the very nicely written formula at the link, using a small amount of whole wheat flour in the Levain and toasted wheat germ in the final build, as I've no good source for high-extraction whole wheat flour.  I made the levain with 25% whole wheat flour, 75% KAF AP (and my starter had been fed the same mix), to get approximately 3.33% whole wheat in the final dough (it actually ends up being a bit more, but I didn't worry about it).


I must say, this is an excellent formula, and an excellent bread.  Incredible oven spring.  Wonderful alliterative potential too: My massive mighty miche makes mastication memorable.


Anyway, pictures:


From the top


 

Another external view

 

Miriam meets miche

 

Not a bad crumb either.

 

We sliced it 7 hours after it came out of the oven.  Lovely flavor and texture, lots of character.  Looking forward to snacking on the remaining three quarters of a loaf  I'd definitely make it again, although unlike dmsnyder, the notion of upgrading to a 2kg loaf sounds intimidating!  If nothing else, there's no way that would fit in my poor little banetons.  I guess there's always the "napkin in a bowl" trick, eh?

geraintbakesbread's picture
geraintbakesbread

As someone who's always fed their sourdough culture 1:1:1 (i.e. equal amounts culture,flour,water: keeps things simple!, although for flour I use 2/3rds wholemeal to 1/3rd white), making a 1:5:6 (culture,flour,water) 'levain build' was a bit daunting. I needn't have worried, as the levain was perfectly active by mid-morning when I was ready to bake.

I let the oats soak in water for 10mins then added & mixed the rest of the ingredients except the sultanas (UK=golden raisins?) which I added after 40 mins. I did almost no kneading, just briefly after mixing to make sure the ingredients were fully incorporatedacclimatise & again briefly after adding the sultanas. The dough, which was tacky but not sticky (drier than I'm used to), passed the windowpane test before I added the sultanas.

I gave the dough an air-fold after an hour. An hour later, when I should have been shaping, my partner Tess was dragging me out of the house on account of it being a beautiful day (& I think she was trying to avoid some onerous paperwork!), so I put the dough in the fridge.

2.5 hours later the dough was back out of the fridge, and after another hour to reacclimatise, I scaled it 2x500g & preshaped round; 25mins later I shaped two batards & put them in floured bannetons. Another 1.5 hours and they were ready for baking; after 35 mins, these emerged:





Nice springy crumb, with the creaminess you get from oats & no discernible sourdough flavour (due probably to the small proportion of mature culture used in the build), but lots of sultana taste. Great with butter & I'm sure even better toasted after a few days.

em120392's picture
em120392

Hey guys! Here's my post about Casatiello, an enriched bread with cheese and meat. I'm doing the BBA Challenge for a project in my high school. My brother and I share a blog (he's going to start writing soon) where we document our journey through the Bread Baker's Apprentice. Here's the link: http://bakingacrosscountry.wordpress.com/



 


Casatiello, a Neapolitan Easter bread, is also known as Tortano in other parts of Italy. The word casatiello is derived from the Neapolitan word for "cheese." Casatiello is enriched bread, much like brioche, with the addition of cured meat and cheeses. Traditionally, Italians add salami and pecorino-romano and/or provolone cheeses.


Like many other breads, casatiello has religious significance. The rising dough represents the resurrection of Christ on Easter. The traditional circular shape represents Christ's crown, and the eggs on top signify His rebirth.


To incorporate the meat and cheese, Reinhart kneads in these additions. However, while researching other recipes, they call for the dough to be rolled out flat, sprinkled with meat and cheese, and rolled up like a sandwich loaf. The traditional casatiello is topped with raw eggs, covered with dough crosses. When baked, the eggs atop the casatiello are similar to hard-boiled eggs. Reinhart bakes his bread in tall mold, like a coffee can, lined with a paper bag. However, many traditional recipes call for the dough being shaped in ring and baked in a tube pan.


In comparison to many of Reinhart's recipes, this bread can be made in one day, rather than retarding overnight. However, he does use a sponge to add more flavor to his bread. I began by mixing flour and yeast, which I added warm milk to. I let this ferment for about an hour, until it collapsed when tapped the bowl.


Meanwhile, I shredded some provolone cheese, and diced some salami. I sautéed the salami for a few minutes, and it rendered some fat and became slightly crispy.



Next, I mixed flour, salt, and sugar in the bowl of my Kitchen Aid. Next, I added eggs and the sponge to the flour mixture, and mixed until it became a ball. After resting a few minutes, (known as autolyse), I added ¾ cup of room temperature butter in 4 additions. The dough was sticky and soft, and I kneaded it for about 5 minutes until it became slightly tacky and smooth.

I sprinkled the meat over the dough, and tried to knead it in the mixer. However, the salami just whizzed around the bowl, so I decided to knead by hand. After the meat was incorporated, I added the cheese, which mixed in much easier than the meat. I let the mixed dough rest for about an hour and a half, for the first rise.

Since I didn't have coffee tins, and I didn't want to stray from Reinhart's recipe, I chose to bake the casatiello in two loaf pans. I shaped it like I would sandwich bread- I flattened it into a rectangle and rolled it into a tight cylinder. Remembering my mishap while shaping the brioche, I made sure to seal these loaves extra tight. After being shaped, I let the dough rise for the final time for about 90 minutes.

The loaves baked in a 350 degree oven until they were golden brown, and the insides reached about 190 degrees. Unlike the brioche, they were not glazed, but the top was speckled with dark bits of cheese.



When I cut into the loaf, I could see the bits of melted cheese, which made this cool, web-like structure in the bread. Maybe because I'm not a fan of cured meats is the reason that I didn't really find this bread to my liking. Although I liked the rich and soft texture of the bread, I didn't like the bits of salami. I probably should have cubed the meat finer, so it was more evenly distributed. I made this bread with my mentor, Mr. Esteban, in mind. He does not like sweet breads and casatiello is the epitome of the savory kind he would enjoy.


Esposito, Mary Ann. "Neapolitan Stuffed Easter Bread/Neopolitan Casatiello." Ciao Italia. PBS, 2011. Web. 18 Jan 2011. <http://www.ciaoitalia.com/>.


Reinhart, Peter. The Bread Baker's Apprentice. 1st ed. . New York, New York: Ten Speed Press, 2001.129-132. Print.


 

ananda's picture
ananda

 


DSCF1652DSCF1658>


80% Rye with a Rye Soaker, plus Black Strap Molasses


Very close to 2kg weight of paste, baked in a Pullman Pan, resulting in beautiful bitter sweet flavour!


This is close to Jeffrey Hamelman's recipe in "Bread: A Baker's Book of Techniques and Recipes"   pp.213-4.   The differences I used were as follows:



  • Rye Sour is prepared as a liquid culture with water at 1.67 times the flour.

  • Molasses in the formula at 4% on flour

  • Overall hydration is increased to 85%

  • High Gluten flour is substituted with regular Strong White Bread Flour [Allinson, 12% protein]

  • There is no added yeast in the final paste.


Impact of relying on the Sour only for leavening meant 40 minutes bulk fermentation, then 2 hours 20 minutes final proof in the Pullman Pan.


Bake profile was 2 hours at 160°C, with a pan of water in the oven.


For more information on this bread, see my earlier postings, here: http://www.thefreshloaf.com/node/21307/some-variations-hamelman039s-quot80-sourdough-rye-ryeflour-soakerquot and here: http://www.thefreshloaf.com/node/17539/slight-variations-two-more-formulae-hamelman039s-quotbreadquot


DSCF1612DSCF1615DSCF1622DSCF1649DSCF1655DSCF1661 


 


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Pain au Levain using both a Wheat Levain and a Rye Sourdough


Hamelman (2004) has a similar concept in his book, above, but this formula is quite different in a number of ways.   Full details are given below:


 Material

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

White Bread Flour

16.67

250

Water

10

150

TOTAL

26.67

400

 

 

 

2. Rye Sourdough

 

 

Dark Rye Flour

8

120

Water

13.33

200

TOTAL

21.33

320

 

 

 

3. Final Dough

 

 

Wheat Levain [from above]

26.67

400

Rye Sourdough [from above]

21.33

320

Strong White Flour

75.33

1130

Salt

1.8

27

Water

43.34

650

TOTAL

168.47

2527

Total Hydration

66.67%

-

Total Pre-fermented Flour

24.67%

-

Method:

  • Build both the rye sour and wheat levain using 2 elaborations plus stock starters, over a 30 hour period for the Rye and a 15 hour period for the Wheat.
  • For the final dough, first of all use autolyse, combining flour, water and rye sour. Leave for 40 minutes
  • Combine autolyse with wheat levain and mix for 5 minutes. Add salt and mix a further 5-10 minutes.
  • Ferment in bulk, covered, for 2 hours. Stretch and fold, and leave a further half hour.
  • Scale at 1.5kg + 1kg piece. Mould round. And place upside down in prepared Bannetons.
  • Proof in the fridge for 1 hour, then ambient for 2 hours prior to baking.
  • Pre-heat oven to 250°C, hold for 10 minutes before setting the bread onto hot bricks.
  • Fill a roasting pan with hot stones with boiling water for steam, and cut the top of the loaves before setting to bake. After 15 minutes drop the heat to 220°C. After another 30 minutes drop the temperature to 200°C and completely bake out each loaf.
  • Cool on wires
  • DSCF1618DSCF1625DSCF1627DSCF1629DSCF1634DSCF1638DSCF1640DSCF1642DSCF1643DSCF1645DSCF1646DSCF1647DSCF1648
    Ok, so there is evidence that my hands are not so clean; please don't make comments about this oversight on my part; the photographs are posted to be instructive and helpful.   Thanks for appreciating this!
     DSCF1665DSCF1670DSCF1668DSCF1673
    The finished dough was strong, resulting in a lovely finished flavour in the bread.   How I wish domestic ovens had sufficient power to do these large loaves full justice.
    Best wishes
    Andy

 

bbyers09's picture
bbyers09

My name is Bridgette Byers, and I am a student at the Art Institute of Nashville. For the next 10 weeks I am going to be blogging about the happenings in my Artisan Breads class. This week in class we made several different types of breads. Those breads included sesame bread, crissonts, middle class brioche, cranberry-orange scones, yeast doughnuts, and different types of mixing methods.


The first day in class we made the dough for everything except for the yeast doughnut dough. We then let those doughs ferment for the 5 hours of class, as well as degasing/pounding down, stretching, and folding these doghs. At the end of class we put them in the fridge and let them chill over night.  In the process of all of this we made our scones. I am not a big fan of scones due to how dry they can become. However, the scones that we made werent too dry and tasted wonderful. We also found out that these scones taste slightly better with some sort of glaze on top.


The second day of class we came in and took all of the dough out of the fridge and let them come to room temperature. In our waiting process we began to make the dough for the yeast doughnuts. After that we began to form our dough into the desired shape and put them in the proofer and began proofing the dough. After proofing the dough we put them in the deck over, steamed them, and then left them to bake into their delicious form.


Now, I would have to say that making dough can be a messy process, but it is the most fun thing i have done since being at the this school for culinary. My major is Baking and Pastry and I am to receive my diploma in July of this year. I would have to say that I am definitley not a big fan of any type of pastry. Which means that I am more of a Baker than anything. So far this class has convinced me that I should be a baker, no more , no less. I love making bread, to me it is a fascination to see dough go from flat to puffy to huge in a matter of hours. This is my first weeks blog, I will keep you posted as the next 10 week come along. =D


 



 


 


 


 


 

arlo's picture
arlo

Before I went and watched my boss's dogs and house while he was away on vacation, I managed to bake a few loaves of bread that I did not get a chance to blog about.


The first loaf was a 100% whole wheat mash bread from Reinhart's Whole Grain Breads.


Reinhart 100% Whole Wheat Mash loaf


I was rather curious about this loaf after having made a few rye breads using Hamelman's hot rye soaker technique. What I remembered from those loaves is the mash imparted a slightly sweet taste to the final loaf as if there was a touch of sugar or honey. Bwraith blogged about this bread as well seen here; Whole Wheat Mash Bread. There is no need for me to rewrite the recipe since it is available on Bwraith's blog, which he kindly supplied in his post.


I only made two changes to the loaf. I used a whole wheat starter in place of the biga, as Reinhart provides as an alternative leavening agent. Also I left out the suggested sweetener in the recipe for two reasons; I felt many of Reinhart's recipes from WGB to be far too sweet to begin with, and second because I wanted to see the potential of the mash. To my surprise I found the end loaf to have a full 'whole grain' taste which I desired, a slightly sour taste, but only a slightly sweet taste too. I half-expected the wheat mash to match the rye mashes I have dealt with before, but to my surprise it couldn't compare. Though this loaf was still very tasty. I imagine the sweetness I was looking for has to do with the more ferment-able sugars found in rye.


 


Reinhart 100% Whole Wheat Mash


 


The next loaf of bread I baked was from The Culinary Institute of America's Baking and Pastry book.


 


CIA Whole Wheat Levain Loaf


It was a simple whole wheat sourdough. The end product though after an over night retardation provided a very, very tasty loaf in my opinion that certainly surpassed what I was expecting. The formula and procedure follows;


Whole Wheat levain


Ingredients                         Bakers %              Weight


Bread Flour (Sir galahad)     50%                     5.4 oz


Whole Wheat Flour              50%                     5.4 oz


Water (DDT 76)                  75%                     8.1 fl oz


100% Starter *                   40%                    4.32 oz


Salt (Grey Sea Salt)            2.7%                   .3 oz


 


*Starter used was a 50/50 of Sir Galahad and Fresh Milled 100% Whole wheat flour. As with the whole wheat flour used in the loaf, it too was fresh milled.


 


Method


1.  Combine the flours, water, sourdough and mix on low speed for about 4 minutes. Let the dough rest for 20 minutes. Add the salt and mix 1 minute on low and then 2 minutes on medium. Aim for a improved stage of gluten development. The dough should be slightly soft but elastic.


2.  Bulk ferment the dough until nearly doubled in volume, about 1 hour. Though it took me about 3 hours in a cold apartment. Fold gently and ferment for another hour. Fold again. Ferment for another 20 minutes.


3.  Preshape the dough into a round and let rest for 15 - 20 minutes.


4.  Gently shape the loaf into a batard or round when sufficiently relaxed.


5.  Place in a banneton lightly floured and covered with plastic overnight in the fridge to have a slow final rise.


6.  When the dough has risen, or the next morning, preheat your oven with your dutch oven or cc, or latest crazy steaming method to 470F.


7. When preheated, remove bread from retarder, load into your oven, score and cook covered (or steamed) for twenty minutes. After twenty minutes remove steaming apparatus, bake in a dry oven for 17 minutes, or until loaf registers 200F, sounds hollow when thumped or looks nice and done to you!


8. Cool completely, slice and enjoy.


 


CIA wholewheat crumbs


 


CIA wholewheat crumb


Two different loaves, but both very tasty.

varda's picture
varda


 


I'm a simple person and I'm driven by simple hopes and desires.   So while I may drool over the pictures of impossibly gorgeous pastries that get posted with alarming regularity on this site, I have no inclination to emulate those bakers.   All I want is to master bread with essentially three ingredients:   flour, water, and salt.   And that's not so simple.  For the last several weeks I've been cranking out alarming quantities of the stuff and slowly tweaking the few parameters available when the ingredient list is so short: dough hydration, starter hydration, and percentage of flour in the starter.    (Oh and also mix of flour and proofing strategies.)    I finally put together a decent spreadsheet to help me with this tinkering.    And now I can just put in the hydrations, and percentage starter (and flour mix of course) and I'm off to the races.    While I started down this road with Hamelman's formulae, I find I'm unwilling to go back to that right now, as I find I prefer higher hydrations and starter percentages.  


The first loaf baked after 1.5 hours final proof.   The second which retarded overnight, had a bit more spring. 



Basic Sourdough bread baked on Jan 17, 18, 2011      
           
Starter 67% starter first feeding second feeding total  
starter seed 245   plus 3.5 hrs plus 12 hrs  
Heckers 138 50 45 233 94%
Hodgson's Mill Rye 2   5 7 3%
spelt 7     7 3%
water 98 35 32 165  
hydration       67%  
total grams       412  
           
  Final dough   Starter   percents
Bob's Red Mill White 500         Heckers 124    
Hodgson's Mill Rye 30                HM 3.7    
KA White whole wheat 70              spelt 3.7    
water 439   88   72%
total starter / flour in starter 219   132    
salt 13       1.8%
hydration of starter         67%
baker's % of starter         18%
Estimated pounds of bread     2.53    
           
Mix flour and water plus 30 minutes      
Mix salt and starter plus 50 minutes      
Stretch and fold plus 35 minutes      
Stretch and fold plus 65 minutes      
Cut and preshape plus 30 minutes      
Shape and place seam side up in brotforms.  Cover with plastic   Heat cup of water for 2 minutes in microwave.   Place one in microwave, other in back of refrigerator wrapped in a towel plus 45 minutes      
Turn oven to 500 w. stone plus 15 minutes      
Remove basket from microwave and place next to stove - put loaf pans plus towels in oven plus 30 minutes      
Turn heat down to 450 slash and place loaf in oven plus 15 minutes      
Remove steam pans plus 15 minutes      
Place loaf on rack          
After 19 hours remove second loaf from refrigerator, and preheat oven, stone, towels and bake as above.          

Second loaf: 

Slices from first loaf:

 

Gary61786's picture
Gary61786

  I am currently enrolled in an artisan bread class at the Art Institute of Nashville. The chef has instructed that we blog on this website as a homework assignment. Here is where I will keep you, my readers, informed on what all we do in our class.


The first day of class we started working on the dough for Toasted Sesame Bread, Middle-Class Brioche, and Croissant Dough. If you have ever baked bread you do know that some breads tend to take a couple of days to make. There is a lot of fermenting. The longer you ferment the better your flavor will be. So, during the times that we were waiting on the dough to ferment or proof we were able to make cranberry-orange scones. The scones turned out great. I have made scones before. With this recipe the scones are made like biscuits. The scones did have a little too much of a orange flavor but I think it is just because we added more orange zest then it called for. But it was great.


Now, on the second day is when all the magic happened. All the dough was finished and is ready to be proofed and baked. While the bread was proofing and in the oven we started on making doughnuts. I have always wanted to make my own doughnuts and now I can say I have. The doughnut recipe is something I am going to take with me for a long time. I will definetly use this over and over again. Another student made some simple icing and poured it over the doughnuts.


The Toasted Sesame Bread finished and turned out great. The color was great. I am not a big fan of sesame seeds but the bread was good. The crust was a little hard for me. The crumbs were so soft and very small. The Middle-Class Brioche is still my favortie. I have made this before in another class and it is the best. It is like a buttery dinner roll. The chef had brought some orange butter with him and allowed us to use it. The brioche is in measured in classes the more butter you have the higher in class it gets. I thought that was neat to know. Now, on to the croissant dough. This was are actually waiting until next week to work with. So, you will hear about this in the next blog. Something I have left out is that on both days while we were waiting on the breads to finish we learned some different mixing methods. Some methods we learned was hand, short, intensive, and improved mixing.


Recipe and pictures are following.


 


Toasted Sesame Bread (Kalanty)


 


Ingredients                         Bakers %              Weight


Sesame Seeds                        5 %                       45 grams


Milk (90 deg)                          57 %                   450 grams


Instant Yeast                                                           7 grams


Semolina flour                      28 %                    225 grams


Sugar                                       2.3 %                      20 grams


Eggs                                         6.3 %                      50 grams


Olive Oil                                    5 %                       45 grams


Bread flour                             72 %                   560 grams


Salt                                              2 %                     15 grams


 


Method


1.  Lightly toast sesame seeds.  Reserve.


2.  Mix together milk, yeast and semolina flour on 1st speed until just mixed.


3.  Rest 10 minutes.


4.  Whisk egg and sugar.


5.  Mix in egg/sugar, olive oil, flour and salt on 1st speed.


6.  Mix on 2nd speed 4 minutes.


7.  Add in sesame seeds and mix on 1st speed 4 minutes.


8.  Ferment for 45 mins at room temperature.


9.  Stretch and fold.  Ferment another hour.


10.  Degas and divide in half.  Shape into boules.


11.  Rest 25 minutes.


12.  Oil mist and roll in semolina to coat.


13.  Place on parchment and proof at 80 deg humidity 1 hour.


13.  Bake with steam in 400 deg oven 6 minutes.


14.  Vent and bake at 360 deg until internal temp is 190 deg.


15.  Prop oven door open and bake 3 - 5 minutes.  Cool


 


Mixing Methods Demo


HAND MIX


Ingredients                         Bakers %              Weight


Instant Yeast                            0.3 %               1.4  grams


Water, 84 deg                         75 %                  340 grams


Bread flour                            100 %                454 grams


Salt                                                 2 %                      9 grams


Method


1.  Mix all ingredients by hand.  Knead to windowpane and dough temp is 75 deg.


2.  Chafe and ferment 1 hour.  Fold twice.


3.  Chafe and ferment 1 hour.  Fold twice.


4.  Chafe and ferment 1 hour.  Divide into two parts, rest 5 minutes and preshape into boules. 


5.  Proof, slash and bake in 375 deg until done.  Cool.


 


SHORT MIX


Ingredients                         Bakers %              Weight


Instant Yeast                            0.3 %               1.4  grams


Water, 78 deg                         75 %                  340 grams


Bread flour                            100 %                454 grams


Salt                                                 2 %                      9 grams


Method


1.  Mix all ingredients on 1st speed for five minutes.  Knead to windowpane and dough temp is 80 deg.


2.  Chafe and ferment 1 hour.  Fold twice.


3.  Chafe and ferment 1 hour.  Fold twice.


4.  Chafe and ferment 1 hour.  Divide into two parts, rest  5 minutes and preshape into boules. 


5.  Proof, slash and bake in 375 deg until done.  Cool.


 


INTENSIVE MIX


Ingredients                         Bakers %              Weight


Instant Yeast                            0.8 %               3.6  grams


Water, 60 deg                         65 %                  295 grams


Bread flour                            100 %                454 grams


Salt                                                 2 %                      9 grams


Method


1.  Mix all ingredients on 1st speed for five minutes. 


2.  Increase speed to 2nd speed for 5 minutes.


3.  Chafe and ferment 20 minutes.


4.  Divide into two parts, rest  5 minutes and preshape into boules. 


5.  Proof, slash and bake in 375 deg until done.  Cool.


 


IMPROVED MIX


Ingredients                         Bakers %              Weight


Instant Yeast                            0.6 %               2.7  grams


Water, 64 deg                         68 %                  309 grams


Bread flour                            100 %                454 grams


Salt                                                 2 %                      9 grams


Method


1.  Mix all ingredients on 1st speed for five minutes. 


2.  Increase speed to 2nd speed for 2 minutes.


3.  Chafe and ferment 75 minutes.


4.  Divide into two parts, rest  5 minutes and preshape into boules. 


5.  Proof, slash and bake in 375 deg until done.  Cool.


 


Croissant Dough


 


 80 grams water, room temperature


  7 grams active dry yeast


 67 grams pastry flour


 


 27 grams sugar


  8 grams salt


117 grams milk, room temperature


 37 grams butter, room temperature


 80 grams pastry flour


220 grams bread flour


 


231 grams butter (for book)


 


 


1.  Warm water to 112 deg.  Place in mixing bowl.  Sprinkle yeast over surface.


 


2.  Cover with pastry flour.  Let forment until cracks form.


 


3.  Shape butter for book and chill.


 


4.  Mix sugar, salt, soft butter and milk in bowl.


 


4.  Add milk mixture and flours to starter.


 


5.  Mix with dough hook on low until dough wraps around hook.


 


6.  Put in oiled bowl, cover and let rise until doubled.


 


7.  Degas and chill overnight.


 


8.  Combine butter and dough and chill ½ hour.


 


9.  Roll out and give two single book turns.  Chill overnight.


 


10. Roll out and give single or double book turn.


 


 


Source:  French Pastry School


Author: Chef Jacqay Pfieffer and Sebastian Canonne


  


Middle-Class Brioche (BBA)


Sponge


Ingredients                         Bakers %              Weight


Bread flour                            100 %                   64 grams


Instant Yeast                                                        6 grams


Milk (95 deg)                                                      113 grams


 


Sponge


Ingredients                         Bakers %              Weight


Eggs                                                                       250 grams


Bread flour                            100 %                 390 grams


Sugar                                                                       28 grams


Salt                                                                             9 grams


Butter                                                                   227 grams


  (room temperature)


 


Method


1.  Mix together flour and yeast.


2.  Mix in milk, cover with plastic and ferment 30 - 45 minutes.


3.  Mix in eggs with paddle on 2nd speed until smooth.


4.  Stir together flour, sugar and salt in separate bowl.


5.  Add dry ingredients and mix with paddle 2 minutes on 1st speed.


6.  Let dough rest 5 minutes.


7.  Work in butter in four additions with paddle on medium speed.


8.  Line half sheet pan with parchment paper, mist with cooking spray.


9.  Spread dough into 6" x 8" rectangle, mist with cooking spray and wrap in plastic wrap.


10.  Chill overnight


11.  Remove from refrigerator, divide for shapes and shape.


12.  Mist with cooking spray and proof at room temperature.


13.  Egg wash and proof another 20 minutes.


14.  Bake in 375 deg oven until internal temp is 185 deg.


15.  Cool


 


Cranberry-Orange Scones (Hitz)


 


Ingredients                         Bakers %              Weight


AP Flour                                                               220 grams


Sugar                                                                        28 grams


Salt                                                                              2 grams


Baking Powder                                                     12 grams


Butter (Cold)                                                         74 grams


Eggs                                                                          41 grams


Buttermilk                                                           115 grams


Dried cranberries                                               55 grams


Orange zest                                                        ½ orange


 


Method


1.  Sift together flour, sugar, salt and baking powder.


2.  Cut butter into cubes and work into dry ingredients by hand until pea sized.


3.  Whisk together eggs and buttermilk..


4.  Form well in dry ingredients and add liquids.  Blend using plastic dough scraper until batter just come together.


5.  Hand mix in cranberries and orange zest.


6.  Gently form dough into ½" thick disc on floured surface.  Cut into 8 wedges.


7.  Place on parchment line half sheet pan and let rest 30 minutes.


8.  Brush with egg wash and sprinkle with sugar.


9.  Bake in 375 deg oven for about 15 - 18 minutes until golden brown.  Cool.


 


Yeast Raised Doughnuts (LaVonne)


 


Ingredients                         Bakers %              Weight


Water                                                                   454 grams


Instant Yeast                                                      19 grams


Sugar                                                                      85 grams


Shortening                                                            85 grams


Powdered Milk                                                    15 grams


Eggs                                                                       1/4 cup


Bread flour                                                       852 grams


Salt                                                                           14 grams


Method


1.  Cream sugar, shortening and powdered milk.  Add eggs and cream.


2.  Sift together flour and salt.


3.  Mix in water and yeast.


4.  Mix in flour mixture on 1st speed.


5.  Mix on 2nd speed for 7 minutes.  Cover and ferment 1 hour.


6.  Let dough in half.  Rest 30 minutes.


7.  Roll out dough on floured surface to ¼ inch thick. Do not overwork dough.


8.  Cut out doughnuts and proof.


9.  Fry in 375 deg fat until done.


10.  Drain and coat with sugar.



TreeseRB's picture
TreeseRB

French Bread


I love bread. I have always loved bread. I often decide where I want to eat out solely based upon what kind of bread they serve. I love french bread, sour dough bread, bread pudding. You name it, I love it. And I also love to make it. For a while now, this recipe from Steamy Kitchen has been my go-to for french bread. It comes out perfect every time and it is quite simple and quick, considering it is a yeast dough. It makes 2 loaves.


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I also made home made butter. Easiest thing ever! You basically just put whatever amount of heavy whipping cream you want into a stand mixer fitted with the whisk attachment. Beat it until the cream separates. It will look something like this.


001

At this point, strain the mixture by squeezing the liquid through some cheesecloth or even a kitchen towel. Return the solid butter to the mixing bowl and add sea salt and rosemary, or any other combination of seasonings you would like.

I love every single part of baking bread; kneading the dough, seeing it rise, the smell that fills the whole house. For me, it is one of life's best simple pleasures.

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ehanner's picture
ehanner

I have tried my hand at various recipes for Greek bread over the last couple years. People who visit Greece rave about the wonderful bread and I long to create such a loaf. David (Dmsnyder) has posted his latest improvement which I tried today with a couple of minor modifications. I won't re-post the recipe as David's is all you need to make this wonderful bread.


As David suggested, I lowered the oven temperature to 430F from the beginning. I made two full batches and on the second pair of loaves, I lowered the temp to 420 after 20 minutes and continued for another 20 minutes. After the 40 minutes baking time, I left the breads in the oven with the door ajar for another 5 minuets to harden the crust. The color is less dark, more towards golden although it looks darker in the photo. The crumb image is of the first loaf that was baked more boldly. The second two loaves are destined to be delivered to my son for his Greek dinner with friends.


The inclusion of Durum flour adds a very nice nutty note to the aroma. I almost feel as if I am smelling or tasting the sesame seeds on the outside. The Durum lends an unusual flavor. It is most delicious. The crumb is open well enough and the cells are gelatinous. The dough was 7.3 Lbs in total divided into 4 parts, mixed by hand and folded twice during the 2-1/2 hours of fermenting and proofed in round linen lined baskets. I pinched the dough while in the baskets across the sides to make them oval just before turning on to the flipper board. I spritzed the dough and sprinkled the seeds over all before slashing.


This is a terrific bread. The added honey helps it brown early. Next time I will start at 420F for 40-45 minutes to an internal temp of 205F.


Eric




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