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Baker_Dan's picture
Baker_Dan

Thought I'd share a picture of my new baking tattoo. Got it last week. From now on, I'll never have to look for a whisk, there'll be one on my right forearm for good.


 


Haley's picture
Haley

The other day, I tried making bread for the first time. I chose Challah. It looked so delicious. Was this a bad choice for a first timer??? I have no clue about what breads are harder to make than others. My husband and I were left with a flat, dense braided loaf of solid dough.


Today...I tried it again...I just got up and checked my second loaf...and it didnt turn out. Ugh. That's frustrating.


I might try this method out: http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx


 

Floydm's picture
Floydm

Beautiful spring weather in Oregon this year so I've been spending a lot of time outside and away from the oven. I did bake some delicious sourdough boules yesterday though.



In other news, the local berry stand down the block opened today. 



I'm looking forward to being able to pick up cheap flats of damaged jam berries soon and making Strawberry Freezer Jam, probably my favorite thing to put on fresh bread.

Bixmeister's picture
Bixmeister

For those that are tired of stopping your Kitchenaid mixer every few seconds to scrape the side of the bowl


check my latest entry on the Forum Topic labeled Stuck on Italian.  This really works.  All I do is spray the new


blade with oil, add my ingredients then mix until I need the dough hook which I also spray.


Bix

gothicgirl's picture
gothicgirl

Posted on 5/26/09 at evilshenanigans.com


Do you impulse buy?


 Chipotle Gouda Cornbread


I do.   My impulse buys are most often food related.  Last week I discovered a really great local cheese shop in Dallas and I could not help but go in and shop.  I got some terribly expensive, and very tasty, sea salt caramels, some disappointing dark chocolate, and two superb cheeses.  One was a sharp cheddar made in Texas, and the other was a raw milk Gouda, also made in Texas.


Chipotle Gouda Cornbread 


The cheddar has been easy to use in sandwiches, egg dishes and such.  The Gouda was different.  I had picked it on impulse with no plan for it.  So, I had a think and decided to add it to some cornbread along with some extra spices, and some left over buttermilk.


 Chipotle Gouda Cornbread 


The texture is soft and creamy, there is a slight smokey flavor followed by a gentle spice, and it is some of the best cornbread I have ever had.


Chipotle Gouda Cornbread  Yield 18 muffins or 1 - 9″ round loaf


5 oz all-purpose Flour
5 oz corm meal
1 1/2 oz sugar
.5 oz baking powder
.75 oz non-fat dry milk
4 oz Gouda cheese, shredded
1 teaspoon dry chipotle powder
1 teaspoon chili powder
1 egg, beaten
9 oz buttermilk
.5 oz honey or corn syrup
6 oz butter, melted


Heat the oven to 350 F and spray a 12-cup muffin pan, or a 9″ cake pan, with non-stick spray.


 Chipotle Gouda Cornbread Chipotle Gouda Cornbread


In a large bowl mix the flour, corn meal, sugar, baking powder, non-fat dry milk, and spices until well combined.  Add the cheese and stir to combine.


Chipotle Gouda Cornbread 


In a separate bowl mix the egg, milk, honey or corn syrup, and butter. 


Chipotle Gouda Cornbread 


Make a well in the dry ingredients and pour the went into it.  Fold the mixture gently, mixing until the dry ingredients are just moist.  Do not over-mix.


Scoop into the prepared muffin pan, filling each cup half way with batter, or pour the patter into the prepared cake pan.


Chipotle Gouda Cornbread 


Bake for 18 to 20 minutes for muffins, or 25 to 30 for the cake pan.


    Chipotle Gouda Cornbread 


Allow to cool in the pan for 3 minutes before turning out of the pan.


Chipotle Gouda Cornbread


Serve immediately.


Chipotle Gouda Cornbread


 

davidg618's picture
davidg618


Last week's result



Yesterday's result


Using Daniel DiMuzio's guidance, both from his latest book "bread baking, An Artisan's Perspective", and following his posting here on TFL,  I've been working with two different sourdough starters,from different sources. One contributes flavor much to our tastes for sourness, but disappointing in proofing times, and lacking in oven spring, and a second starter that has been phenomenal in yeast activity, i.e., proofing and oven spring, but dissapointing in our preferred sourness. Both starters are maintained in the refrigerator at 100% hydration.


Last week, using Daniel DiMuzio's pain au levain formula with firm levain (480g ripe firm levain, 700g total flour, 68% hydration) I built my firm levain at room temperature (76°F) from the first sourdough starter with three builds, spaced approximately 8 hours apart, gradually increasing the mass three times each build, and, simutaneously, reducing its hydration by one-third each build. DiMuzio's formula calls for a pre-ferment 60% hydration, I chose to match the dough target hydration, 68%, because I wanted to keep the build as wet as possible during its ripening hopefully favoring yeast development. I visually checked its progress and fed it its scheduled builds based on observable peaks; nevertheless, the build interval was nearly eight hours each time.


Expect for using all white flour, I followed Dan DiMuzio's formula exactly. I mixed the dough in my stand mixer for five minutes, allowed it to rest 30 minutes, and bulk fremented it with three stretch and folds spaced at 45 minute intervals. Doubling took approximately, three hours after the final stretch and fold. I shaped two boules (one 1-1/2 lb, one 2 lb); proofing took 2 and 1/2 hour. I baked the loave at 480°F, covered, with steam, for the first ten minutes, reduced the oven temperature to 450°F, uncovered the loaves and baked for another fifteen minutes until internal temperature was 206°-208°F.


The results were very gratifying. The proof times were nominal, compared to most sourdough recipes I've read or tried, and the oven spring was adequate, attested by first photo. I didn't get a photo of the crumb; it was close but light and airy, not dense; and the flavor was delightful to our palletes.


For three days immediately prior to yesterday I've been caring for a firm levain, built from the second starter (great yeast activity, disappointing sourness). Starting with 50g of seed starter, I added sufficient flour to immediately reduce its hydration to 65%, subsequently I fed it, approximately, every eight hours, maintaining its 65% hydration, ending early yeasterday morning with 480g of ripe firm levain. My goal, of course, had been to favor bacterial growth, as Dan suggests, over the extended build period.


I made the dough, shaped and baked the loaves as identically as possible to the first starter test. Proof times were, as expected shorter: 2 hours, and 1 and 1/2 hours respectively.


The results were equally gratifying, The levain retained its previous yeast activity, and the level of sourness we hoped for was achieved. The crumb is nearly identical (perhaps a little more open) compared to the first starter's loaves. The first two loaves are history, so I couldn't do a side by side comparison.


For sourdough, I'm satisfied, for now, with the three step build (increase/decrease by thirds from seed mass and hydration) I'm using, so I don't think I'll do anything with the first starter. On the other hand, I'm considering ways to improve the second starter's bacterial contribution to flavor, but ultimately regain its maintenance hydration, and the ability to build a ripe levain in one day. I suppose the most obvious thing is repeat the three day firm levain build, and then use my twenty-four hour three-build modification back to maintenance hydration. Waiting is...

Shiao-Ping's picture
Shiao-Ping

Chinese had been poor throughout history. It's customary to greet people, "Have you eaten?"  Up until recently, when I had to call someone on the phone, the first thing I said was, "Have you had lunch (or dinner)?"  This is my hello, how's it going sort of greetings.  Lately I've found that must have sounded absurd to people.  I ran into Carol, our neighbour, and two (or should I say, three) nice looking lady friends of hers saying good-bye to each other at our cul-de-sac around mid-day today.  What did I say? I said, "Have you eaten?"  Immediately I felt absurd.  Carol said, no; we've just had green tea.  I said I had dough proofing at my countertop ready to be baked; would you like to try?  Fortunately they said no; it wouldn't have been enough.  So, here it is.  The bread for today, a one-pounder.  


 



 



 


Shiao-Ping


 


 

dmsnyder's picture
dmsnyder

Last night, I refreshed a liquid levain with the intension of baking a batch of Pat's (proth5) baguettes today. I made a slightly higher hydration dough with Giusto's Baker's Choice flour and 10% KAF White Whole Wheat.


This morning, I mixed the dough, did the autolyse, stretched and folded, and put the dough in a bowl to bulk ferment. After the first folding, my wife and I dashed out to run a couple errands. As we drove, we discussed dinner and decided we felt like pizza.


Sooo ... Pat's baguettes turned into the best pizza crust I've yet made. It was so good! It stretched beautifully thin without tearing and baked up crisp with a chewy crumb. The bottom was cracker-thin and crisp. The slight sourdough tang in the very flavorful crust was lovely.


I finally mastered "more is not better" with the toppings: a very thin film of the sauce in Floyd's "Pizza Primer" with a little fresh mozzarella and quite a lot of mushrooms. A sprinkling of freshly grated parmesan. The photos were taken before I added some leaves from our basel plant.




I also made one pie without mushrooms. It was also yummy.



Pat's formula can be found here:


http://tfl.thefreshloaf.com/node/10852/baguette-crumb-65-hydration-dough


David

AnnieT's picture
AnnieT

Many times when I give a loaf as a gift it is still warm and I am reluctant to put it in a plastic bag to risk ruining the crust. I have used teatowels but then the recipient feels obliged to return the "wrapper". I am also a quilter and as anyone who quilts or is related to a quilter can tell you - we have fabric! Yards and boxes and closets full of fabric. So my latest idea is to sew bread bags. No more lost teatowels, no more huge ziploc bags to accomodate sharp "ears" which can tear a 1 gallon bag. Nothing fancy, no patchwork or hand quilting, just a plain bag with maybe a drawstring top. Has anyone else tried this? I'd love to hear about your experiences, A.


dmsnyder's picture
dmsnyder

 


I baked Hamelman's Roasted Potato Bread a few months ago (http://www.thefreshloaf.com/node/10934/roasted-potato-bread-hamelman039s-quotbreadquot). Floyd commented that he had used leftover mashed potatoes to make bread. That sounded interesting. And I had admired the sourdough roasted potato bread about which SusanFNP had written in February of this year. See: http://www.wildyeastblog.com/2009/02/23/roasted-potato-bread-two-ways/.


So, today I made Sourdough Potato Bread with mashed potatoes left over from last night's dinner. (No seconds on potatoes for dmsnyder! <whine>)



Sourdough Potato Bread, shaped in the "Fendu" style.


 


Mashed potatoes


Boil 750 gms of yukon gold potatoes in their skins until a knife goes into them without resistance. Peel the potatoes and put them through a potato ricer. Mix with 1/3 cup of chopped shallots sautéed in 4 T good olive oil. Add salt (just a few dashes from a shaker) and fresh-ground pepper (12 twists of a mill) and mix thoroughly. Add more olive oil to taste. Reheat in a sauce pan over a low fire, turning frequently to minimize sticking. (I have also heated them in a covered enameled cast iron casserole in the oven.) Serve and enjoy, but set some aside to make bread the next day!


 


Ingredients

 

Bread flour

400 gms

Whole wheat flour

166 gms

Water

215 gms

Salt

12 gms

Mashed potatoes with shallots

157 gms

Active levain (100% hydration)

200 gms

Procedures

  1. In a large bowl, dissolve the levain in the water.

  2. Add the mashed potatoes and mix. The potatoes can have some clumps, but they should be cherry-sized or smaller.

  3. Add the two flours and mix to a shaggy mass.

  4. Cover the bowl tightly and let the dough rest for 20-60 minutes to hydrate the flour and allow gluten to start developing.

  5. After the autolyse, sprinkle the salt over the dough and mix it into the dough using the method of your choice. I used the “stretch and fold in the bowl” technique. See http://www.thefreshloaf.com/node/10682/mystery-page-249-solved&rdquo;

  6. Let the dough rest, covered, for 20 minutes, then repeat the “stretch and fold in the bowl.” Repeat the rest and stretch and fold twice more at 20 minute intervals.

  7. Transfer the dough to a clean, lightly oiled glass container. (I use an 8 cup glass measuring pitcher.) Cover tightly.

  8. Bulk ferment until double in volume. Stretch and fold on the counter at 50 and 100 minutes. Then allow fermentation to continue until the dough has doubled. (About another 50 minutes.)

  9. Divide the dough into two equal pieces. Gently pre-shape into rounds. Cover with plasti-crap and allow to rest for 10-20 minutes to relax the gluten.

  10. Shape the pieces into boules, batârds or, if you want to be traditional with the potato bread, into fendu shapes.

  11. Proof the loaves in bannetons or en couche, covered with plastic to prevent drying of the surface. If you shaped fendus, proof with what will be the top of the loaf down. Allow the loaves to expand to 1.5 to 1.75 times their original volume.

  12. About 45-60 minutes before baking, preheat the oven to 500F with a baking stone in place and prepared for your oven steaming method of choice. (I currently place a metal loaf pan and a cast iron skillet, heaping full of lava rocks, on the bottom rack of the oven. About 3 minutes before loading the loaves, I dump a handful of ice cubes into the loaf pan and shut the oven door. Just after loading the loaves in the oven, I pour ¾ to 1 cup of boiling water over the lava rocks and shut the oven door fast. I remove the containers 10-12 minutes into the bake. This process also “vents” the steam, so the loaves finish baking in a dry oven.)

  13. Score the loaves as desired. (You don't score fendus, of course.) Load into the oven. Steam the oven immediately. Turn the oven down to 460F, and set a timer for 10 minutes.

  14. After 10 minutes, remove your steaming hardware.

  15. Turn down the oven to 440F. Continue baking until the loaves are done – internal temperature of 205F and the loaves give a hollow sound when thumped on the bottom. This should be about 20 minutes more. Monitor the loaves frequently for the last 20 minutes. The oil in the potatoes and, maybe, the sugar in the potatoes will cause the bread to brown more than a lean bread.

  16. Cool the loaves completely before slicing.

Enjoy!

David

Submitted to YeastSpotting

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