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wojo723's picture
wojo723

These are some pics of whole wheat ciabatta with fermented wheat berries and flax seed loaves I made the other day.  I made them with a sourdough I started by using the leftover water from boiled potatoes, whole wheat, and white flour.  The culture sprung up very quickly using this method.  I wasn't originally intending to make ciabatta, but the dough was so wet i needed to fold it in flour and use a couche to keep it together.  I only had enough room in the oven for three smaller loaves and one large monster that I proofed in a basket.  Has anyone else used potato water in their starters?  I have another culture forming now now using rye flour and potato water that looks quite nice.


 



 



 



 


jgrill's picture
jgrill


Friday was my first bake of the new year, and I tried my hand a BBA's Italian bread.


 


I mixed the biga Thursday afternoon, before heading of to the South Alabama basketball game (we lost, by 3, in OT), and put into the fridge during halftime in the BCS championship game ("Bama won, if you hadn't heard—Roll, Tide, Roll).


 

Friday morning I took the biga out of the fridge, cut it into 10 pieces, and let it warm up while I had coffee, and read the paper.

 

 

I mixed the flour, yeast, malt, sugar, and salt in the bowl of my KA mixer, immediately after cutting the biga into pieces.

 

 

 

When the biga was about room temp, I completed mixing—adding the biga pieces to the bowl, adding the olive oil, and some of the water. and began mixing on first speed with the paddle, adding more water gradually until the dough came together in a ball. I then switched to the dough hook, and kneaded at 2nd speed for about eight minutes, and put the dough in an oiled plastic bowl with a lid, for a two hour rise. 

I gently removed the dough to the counter and divided it into two more or less equal pieces (one was 19.3 oz., the other 19.6 oz), and shaped each piece into a bâtard.

 

 

 

I put a sheet of parchment on my wooden Super Peel (without the cloth gizmo) and dusted it with cornmeal, and then gently placed the bâtards on the dusted parchment to rise, for about an hour.

 

My oven is not as wonderful as I would like it to be, and it doesn't reach temperature when it claims to reach temp. So, even though I set it for 500°, it finally reached 475° after about 40 minutes. By the time I added water to the pan on the bottom rack for steam, and then slid the bâtards (still on the parchment) onto the stone, the temp had dropped to just over 400°.

I baked the loaves for about 13 minutes, and then turned them, and baked them for about 8 minutes more, tenting with aluminum foil for the last 5 minutes because they were getting darker than I had expected.

 

I took the bâtards out of the oven and placed them on wire racks to cool.

 

 

 

I think I'm getting better at scoring loaves, but I still need more practice. For this I used a single-edged razor blade, and I seem to do better with that then with either of my lames.

If anyone can offer advice on scoring, I will welcome your wisdom.

I used KAF unbleached bread flour, SAF Instant yeast, Morton Coarse Kosher salt, KAF diastatic malt powder, and Carbonnell extra virgin olive oil.

The loaves turned out well, with fairly tight crumb, nice flavor, and a chewy crust.

I've sent this along to Susan for possible inclusion in Yeast Spotting at her great blog, Wild Yeast.

 

Here's the recipe for BBA's Italian Bread.

 

Biga

21⁄2 cups      (11.25 oz.)      unbleached bread flour

1⁄2 tsp.         (.055 oz.)        instant yeast

3⁄4 C + 2 TB

to 1 C           (7 to 8 oz.)      water at room temp.

 

1. Stir together flour and yeast in 4-qt. bowl or bowl of a mixer. Add 3/4 cup plus 2 TB water, and stir or mix at low speed with paddle attachment until everything comes together in a coarse ball. Adjust flour and water as needed so that dough is neither too sticky nor too stiff.

2. Sprinkle some flour on counter and transfer dough to counter. Knead for 4 to 6 minutes (or use dough hook and mix on medium speed for 4 minutes).

3. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. cover bowl with plastic wrap and ferment at room temp for 2 to 4 hours, until dough nearly doubles in size.

4. Remove dough from bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. According to BBA, you can keep this in the refrigerator for up to 3 days, or you can freeze it in an airtight plastic bag for up to 3 months.

 

Italian Bread

Makes 2 one-pound loaves or 9 torpedo (hoagie) rolls

 

3 1⁄2 Cups      (18 oz.)      biga (see previous recipe—use the entire recipe

2 1⁄2 Cups      (11.25 oz.) unbleached bread flour

1 2⁄3 tsp.        (.41 oz.)     salt

1 TB               (.5 oz.)     sugar

1 tsp               (.11 oz.)    instant yeast

1 tsp               (.17 oz.)    diastatic barley malt powder (optional)

1 TB               (.5 oz.)     olive oil, vegetable oil or shortening

3⁄4 cup to

3⁄4 cup+2 TB   (7 to 8 oz.) water (or milk, if making rolls) , lukewarm (90° to 100° F)

 

1. Remove biga from refrigerator 1 hour before making dough. Cut biga into about 10 pieces, with a pastry scraper. cover pieces with plastic wrap and let sit for 1 hour to take chill off.

 

2. Stir together the flour, salt, sugar, yeast , and malt powder in a 4-qt. bowl or the bowl of an electric mixer. Add the biga pieces, the olive oil, and 3⁄4 cup of water and stir together (or mix on low speed with paddle attachment) until a ball forms, adjusting water or flour as needed. The dough should be slightly sticky and soft.

 

3. Sprinkle flour on the counter and transfer the dough to the counter and knead (or mix on medium speed with the dough hook) Knead for about 10 minutes (I mixed for about 8 minutes with dough hook at speed tow or three on my KA six-qt. mixer), adding flour as needed. Dough should pass the window pane test, and be tacky but not sticky. Lightly oil a large bowl and transfer the dough to it, rolling it around to coat all surfaces. cover the bowl with plastic wrap.

 

4. Ferment at room temperature for about 2 hours, or until dough doubles in size.

 

5. Gently divide the dough into two equal pieces of about 18 oz. each, or into 9 pieces of about 4 oz. each for torpedo rolls. Carefully form the dough pieces into bâtards or or rolls, degassing the dough as little as possible.  Lightly dust with a sprinkle of flour, cove with a towel or plastic wrap, and let rest for 5 minutes (a step I neglected). then complete the shaping extending the loaves to about 12 inches or shaping the torpedo rolls. Line a sheet pan with baking parchment (I placed the parchment on a large wooden peel) and dust with semolina flour or cornmeal. Place the loaves on the dusted parchment and lightly mist with spray oil. Cover loaves loosely with plastic wrap.

 

6. Proof at room temp. for about 1 hour or until loaves have grown to about 11⁄2 times their original size.

 

7. Prepare oven for hearth baking. Place baking stone on middle rack, remove racks above that rack. Place pan for water for steam on bottom rack or floor of the oven. Preheat the oven to 500°F. Score the breads with 2 parallel diagonal slashes or one long slash.

 

8. Rolls can be baked directly on the sheet pan. For loaves, generously dust a peel or back of a sheet pan with semolina flour or cornmeal and very gently transfer the loaves to the peel or pan. Transfer the loaves to the stone (or bake on the sheet pan). Pour one cup of hot water into the steam pan and close the door. Lower oven temp. to 450°F and bake for about 20 minutes, or lower temp to 400°F and bake a bit longer. rotate loaves 180° if necessary for even baking. Rolls should bake for about 15 minutes.

Note: BBA suggests spraying the walls of the oven twice at 30 second intervals and then lowering the temp. to 450°, but I don't do this because I've fond that so much opening and closing the oven door causes too great a loss of heat at a time when I want maximum heat.

 

9. Transfer loaves or rolls to a cooling rack for at least 1 hour before slicing and serving.

 

I think it's now time to slice and taste.

 

 

 

 

 

 

 

 

PMcCool's picture
PMcCool

After several not-so-happy outcomes, and one pleasing outcome, it was obvious that I needed to get better acquainted with the South African flours that I have.  Previous bakes seemed to indicate that the flours' absorbency was different than I was anticipating, based on my previous experience with U.S.-produced flours.  The only way to find out what was going on with any certainty was to do side-by-side bakes of identical breads, adjusting only one variable (hydration, in this case) at a time so that I could compare the outcomes.


For this bake, I decided to use a 50/50 mix of brown bread flour (protein content in the 12%-12.5% range) and bread flour (protein content in the 11.5%-12% range).  Although the label isn't altogether clear, I think that the brown bread flour is either whole wheat, or possibly de-germed wheat.  It contains large particles of bran.  Note that the same miller also produces a "Nutty Wheat" flour that they describe as white flour with the bran mixed back in.  I used 2% salt and 1.6% yeast (IDY).  Hydration levels ranged from 55% to 80%, in 5% increments.  Each dough contained 100g flour, to make the math easy.  (It also makes a pretty decent size roll for sandwiches.)  The dry ingredients for all of the doughs were premixed in one batch, then weighed out for individual mixing with the selected quantity of water.  These are straight, lean doughs; no preferments or enrichments were used.  This was to eliminate the potential for other ingredients masking the effects of differing levels of hydration.  Autolyse was not used for any of the doughs.  All mixing was by hand.  No bench flour or water was used.  Room temperature was 75ºF-77ºF.  The temperatures of the ingredients and the finished doughs were not measured but are assumed to be within 3ºF-5ºF of room temperature. The water came straight from the tap, compliments of the City of Pretoria.  All doughs were fermented on a lightly oiled granite countertop and covered with oiled plastic wrap.  Each was preshaped after the bulk ferment, then given 15-20 minutes to rest before final shaping.  Breads were baked for 25 minutes on a sheet pan in a 400ºF oven, with light steam.  


Observations are as follows:


55% hydration - this dough was very stiff and did not want to come together in the bowl.  The dough was dumped out on the countertop to finish mixing/kneading.  All flour was incorporated and after several minutes of kneading, the dough smoothed out and became pliable with almost no tackiness.  This dough was the slowest to rise.  Due to an interruption in the process, this dough had approximately 2 hours of bulk fermentation and barely doubled in that time.  The finished bread was the smallest of any in this test bake, having risen less after shaping even though it had the longest final fermentation duration.  The crust was thick, hard, and tough; the crumb very tight and dense and slightly gummy, even though the bread was thoroughly cooled before slicing.


60% hydration -  This dough was also somewhat stiff, although it was fully mixed in the bowl, unlike the 55% dough.  Pliability was better than the 55% dough and the dough was just slightly tacky at the conclusion of kneading.  The bulk ferment was slightly less than 2 hours and the dough was a bit more than doubled in that time.  The finished bread was only slightly larger than the 55% hydration bread, exhibiting a similarly hard/tough crust and dense crumb.  However, the crumb was not gummy in the finished bread.  


65% hydration - Early in the mix, this dough was sticky, although that improved to being moderately tacky by the end of kneading.  The dough cleaned the bowl with all flour being absorbed.  The bulk ferment was approximately 1:20 and the dough inflated to about 2.5 times its original volume in that period.  The finished bread still has a tight crumb, but the crust is thinner and less resistant to cutting.  Size is slightly larger than the two preceding breads.


70% hydration - This dough was noticeably stickier during mixing and kneading than the previous doughs.  It did clean the bowl during mixing.  I wound up using a combination of standard kneading and stretch and fold to manage this dough (not easy with such a small sample).  I don't think it would have come together without the stretch and fold technique.  At the end of kneading, it was still more sticky than tacky, with some sticking to my fingers.  It had about a 1 hour bulk ferment, during which time it nearly trebled in volume.  This bread also rose more after shaping, and was significantly larger in volume than the preceding breads (and, consequently, felt "lighter" because of the reduced density).  The crumb was the most open of any the breads made to this point.


Intermission - a co-worker stopped by to drop off some things just as I was finishing kneading the 70% hydration dough.  That inserted about an hour's delay between the 70% dough and starting the 75% dough.  All of the first four doughs were baked on the same sheet pan at the same time.  The last two doughs were baked on a separate sheet pan.


75% hydration - This dough never stopped being sticky.  It did not entirely clean the mixing bowl.  Standard kneading techniques were not working, so I switched to using the French Fold.  Kind of a challenge with such a small quantity of dough.  This bulk proofed about 45-50 minutes, easily doubling in that time.  Slashing before baking was problematic because of the dough's stickiness.  The finished bread was larger than its predecessors, felt "lighter" still, had a thinner crust and a more open crumb.  


80% hydration - This was an extremely sticky dough.  It had to be scraped out of the bowl after mixing and repeatedly scraped from the bench while kneading.  The only kneading technique that worked was the French Fold method.  Even that took several minutes (not several cycles) before the dough started to exhibit some structure.  This dough expanded the fastest during the bulk ferment and grew the largest after shaping, even though it had the shortest times in both ferments.  The knife dragged a trench in the dough, but did not actually slash it.  The finished bread had the thinnest crust and most open crumb of any of the breads in this test bake.


Follow-up thoughts:


1. One of the notions going into this test was that the city water might be a culprit in some of the former bakes.  Based on the results of this test bake, I think I can get good bread using city water, without going to the effort of running a similar test using bottled water.


2. For this blend of these particular flours, a hydration of approximately 70% seems to offer the best dough handling traits and a pleasing finished bread.


3. None of the doughs experienced much oven-spring.  I would attribute that to handling during shaping that was not gentle enough (too much degassing) and to baking on a cold sheet instead of on a hot stone.


4. It appears that the jury is still out on my starter.  Most (not all) of the previous bakes that experienced problems were sourdoughs, rather than yeasted breads.  This starter may be too acidic or too enzymatically active, either of which might be leading to gluten attack.  I'll see how it behaves after a few days of rye feedings.


5. I'm still not sure how much effect, if any, altitude is having on the results (I'm at approximately 4200 feet elevation in Pretoria, compared to having been at about 800 feet elevation in Kansas City).  I can't control for that, so I'll use the results of this test as an indicator of what to do with future bakes.


6. Weather today was mostly sunny, with outdoor temperatures nearing 80ºF while I was running this test.  I didn't think to check the relative humidity while running the test.  It's now 47% at 75ºF, about 7 hours after starting the test.


7. Since this is a whole wheat blend, I'll be interested to see whether I can get better results at either the 65% or 70% hydration levels by utilizing an autolyse step in the process.



Front row: right, 55%; center 60%; left 65%.  Back row: right 70%, center 75%, left 80%.  The 75% and 80% doughs have just been mixed and kneaded.  The others have been on the bench anywhere from nearly 2 hours (55%) to just over an hour (70%).  It's a good illustration of how hydration affects the fermentation rate.



Right to left, finished breads, lowest (55%) to highest (80%) hydration.  Note that these were initially shaped to be the same size.  Growth occurred during final proof and baking.



Crumb of, right to left, lowest (55%) to highest (80%) hydration.  I think the crumb of the three higher hydration breads (70%, 75% and 80%) ought to have been more open than this.  That they aren't is probably an indication that I was too forceful during shaping and degassed the breads too much.  An autolyse step might also help.


That's today's effort.  It's one datum, not a trend, but I can use it as a benchmark for future bakes for gauging how much hydration is required and to make some educated guesses about the effects of added fats or sweeteners for enriched doughs.  Now I suppose I should do something similar for panned breads...


Paul


 


 

jacobsbrook's picture
jacobsbrook

So I was inspired by a very eloquent baker to try my hand at the SJ Sourdough.  We made our Vermont Cheddar and Broccoli soup also.  I can't wait to cut in to the loaf tomorrow to see how it tastes. 


Happy Baking to all!


 

JoeVa's picture
JoeVa

Yesterday, I was reading about Ezio Marinato. He is a famous italian baker and teacher, one of the most representative member of the italian team at the "Couple du Monde the Boulangerie - Paris" (along with Piergiorgio Giorilli) and gold medal at the "Mondial du Pain, Goût et Nutrition - Lyon 2007".


He is also a baking consultant and I already knew him because of his work with Molino Quaglia and Farina Petra.


So, I was reading about his bread/courses/work ... and I stopped on this bread: "Pane a Lievito Naturale con Segale Integrale", that is "Sourdough Bread with Whole Rye". As I am in a "focus on process" period, or "... learn the subtle art of fermentation ..." (Shiao-Ping reminds me Hamelman's statement in the post "body and mind"), I thought this bread could be really close to the basic Pain Au Levain I'm working on.


After a receipt translation to bakers % I saw again that schema! It's a while I see that schema, maybe with some little differences in the process, and when you see the same bread made with almost the same schema by a lot of professional/inspired bakers you focus on the subtle art of fermentation.


My first thought was: this is J.Hamelman Vermont Sourdough with Increased Whole Grain but:



  • not increased prefermented flour: 15% vs 20%

  • not liquid levain: stiff 50% hydration vs liquid 125% hydration

  • more "intensive mix" vs "improved mix"


Now that I have a better knowledge of mixing techniques and requirements (thanks to Dan DiMuzio book) I understand the main timing difference in the process: 01:00 bulk + 03:00 proof @26°C vs 02:30 bulk + 02:30 proof @25°C.


Here the original receipt, I let you play with all the math!



Ingredients: 4000g bread flour (W280), 1000g whole rye flour, 1500g stiff levain, 25g malt, 50g toasted malt, 100g salt, 3500g water.


Dough temperature: 26/28 °C


Mixing: 5 minutes speed 1 + 10 minutes speed 2


Directions: autolyze the flour with 2750g water, mix 5/6 minutes in speed 1; wait 30 minutes, then add all the ingredients and the remaining water, mix 10 minutes speed 2. Bulk fermentation about 70/80 minutes at 27°C. Division (suggested piece 500g to 1000g) and preshaping with 15 minutes bench rest, then proof at 28°C for about 3 hours. Bake.



Here my attempt at the bread. I adjusted timing and ingredients according to my environment (for example I raised the final hydration from 66% to about 68%). Next try a would go for a short mix that is higher hydration (70%) longer bulk fermentation (3 hours) with 4/5 set of stretch and fold.


      
     [The stiff starter before and after 8/10 hours @20/22°C, inoculation 25%]


                  
                 [Malted Barley Flour + toasted and dough before autolyse]


                  
                  [The bread]


                  
                  [The crumb]


This bread was prepared in my mom's kitchen and baked 3 Km far in my "new working on house" where my oven is now placed. When I will finish to build my kitchen this oven will be dismissed so this is the last opportunities to show it to you.


                                                              


Here the "technical specifications": very cheap electric static oven, 20 years old, crazy temperature controller, hot in the back cool in the front, no light bulb (exploded), no door handle (broken, I use a screwdriver to open the door).

occidental's picture
occidental

I've been reading David's many posts on his blog about San Joaquin Sourdough, a formula he developed that was inspired by a long bulk ferment Janedo wrote about after a visit with Anis Bouabsa.  David had tried enough variations of this formula I had to do some reading before I settled on the approach I was going to take for my first attempt. 


 


From bread

I started with a 65% hydration starter that I refereshed and let mature for approximately 6 hours.  It had definitely started to grow but had not reached the peak of it's activity when i proceeded to the next step.  I then incoorporated 100 grams of the 65% levain with:

  • 370 g water
  • 450 g bread flour
  • 10 g dark rye flour
  • 40 g whole wheat flour

I mixed and let autolyze for approximately 30 minutes.  I then added:

  • 1/4 teaspoon instant yeast
  • 10 g sea salt

I proceeded to fold this mixture 3 times in the bowl, for approximately 15 folds each time, spaced about 20 minutes apart.  I intended on 20 folds but the dough seemed to have enough, or maybe too much strength after 15 turns so I stopped when the dough told me to.

 

 

From bread

After mixing and kneading (folding) I placed the dough in the fridge overnight.  Instead of keeping the dough in the fridge until just prior to shaping as David suggests I removed it and placed in a cool room (~55 degrees F) to encourage a little more growth.  I have found that placing the dough my fridge may retard it a bit too much and I desired a little growth before dividing and shaping.  The time in the fridge was about 15 hours, followed by about 5 hours in the cooler (50 degree) room.  I then divided the dough into 2 pieces and pre-shaped, and let sit for approximately 1 hour.  I then did the final shape and let sit again for approximately 45 minutes.  During the time in between shapings there is not much growth to the dough, you are expecting most of your rise once the loaf hits the oven.  I pre-heated my oven to 500 degrees F, about 1 hour prior to baking.  I scored the loaves I added some steam once I added the loaves.  About ten minutes into the bake I was pleased to look into the oven and see that the loaves were getting a nice oven spring and my score was going to result in a nice 'ear', which was pretty exciting since this doesn't happen just every day for me....so I had to get a pic:

 

From bread

I baked the loaves about 40 minutes, reducing the temp from 500 to 460 once the loaves were in the oven.

 

From bread

As for the crumb, it is very open, has great flecks of whole wheat and rye, although that is not very evident from these photos, and flavor is out of this world!

 

From bread

As David has done, I envision experimenting around more with these methods and the ingredients, learning from them and creating my own favorite formula....

 

From bread

By the way, this bread was a great compliment to the strawberry jalapeno glazed ribs that came off the grill not long after this bread cooled....

From bread
dmsnyder's picture
dmsnyder

A couple weeks ago, I made Greek bread (Horiatiko Psomi) for the first time (See: Greek Bread - I finally make it with my Greek daughter-in-law). I based it on this recipe, which my Greek daughter-in-law said seemed closest to the bread she had had in Greece. It was good, but I felt it could be improved. I had intended to make the bread with some durum flour, but forgot to use it. Although everyone enjoyed the bread, I felt the crumb suffered from slight under-development of the gluten. Everything I'd heard or read said this was supposed to be a dense bread, but I felt it would be better, even if less authentic, with a more aerated crumb.


Today, I made another batch. I remembered to use some durum flour this time. I used a combination of mechanical mixing and stretch and fold to develop the gluten. I had planned on making it as a sourdough, but, because of time constraints, I did spike it with some instant yeast. I think it turned out well.



Horiatiko Psomi (pronounced hoh-ree-AH-tee-koh psoh-MEE)


 


Liquid levain

 

Ingredients

Amounts

Mature sourdough starter

28 gms (2 T)

Bread flour

85 gms

Water

113 gms

 

Final Dough

 

Ingredients

Amounts

Durum flour

200 gms

Bread flour

775 gms

Water

600 gms

Milk

2 T

Olive oil

2 T

Honey

2 T

Salt

1 T

Levain

All of above

Instant yeast (optional)

½ tsp

Sesame seeds

About 1 T

 

Method

  1. To make the liquid levain, in a medium bowl, dissolve the mature starter in the water. Add the flour and mix thoroughly. Cover the bowl tightly and ferment at room temperature for 8-12 hours.

  2. To make the final dough, mix the water, instant yeast (if used), milk, oil, honey and levain in the bowl of a stand mixer.

  3. Mix the salt with the flour and add 2/3 of it to the liquids. Mix until smooth. Add the rest of the flour and mix to a shaggy mass. Cover and allow to rest for 20-60 minutes.

  4. Mix at 2nd speed until you have an early window pane. (About 4-6 minutes in a Bosch Universal Plus mixer.)

  5. Transfer the dough to a lightly floured board and do one stretch and fold. Form the dough into a ball and transfer to a large, lightly oiled bowl. Roll the dough in the oil. Cover the bowl.

  6. Ferment the dough until doubled in bulk with one stretch and fold after an hour. (About 2-2 ½ hours)

  7. Divide the dough into two equal pieces and pre-shape as balls.

  8. Cover the pieces and let them rest to relax the gluten for 10-15 minutes.

  9. Shape the pieces into boules and place them in floured bannetons.

  10. Proof the boules until they have expanded to 1.5-1.75 times their original size.

  11. 45-60 minutes before baking, pre-heat the oven to 500ºF with a baking stone and your steaming method of choice in place.

  12. Pre-steam the oven.

  13. Transfer the loaves to a peel or to parchment paper on a cookie sheet. Brush the loaves with water and sprinkle them with sesame seeds. Score the loaves with 3 parallel cuts about ½ inch deep.

  14. Transfer the loaves to the baking stone. Immediately steam the oven. Close the oven door, and turn the temperature down to 450ºF.

  15. After 12 minutes, remove the steam source. Continue baking for another 20-25 minutes. Check the loaves every so often, and, if they appear to be darkening too fast, turn the over down to 430-440ºF. (Note: I did not turn the oven down from 450ºF, and the loaves turned out a bit darker than I wanted.)

  16. The loaves are done when the bottom sounds hollow when thumped and their internal temperature is 205ºF.

  17. When the loaves are done, turn off the oven but leave the loaves on the stone with the oven door ajar for 10 minutes to dry the crust.

  18. Transfer the loaves to a cooling rack.

  19. Cool thoroughly before slicing and serving.

As noted above, the breads turned out a bit darker than I had wished. Next time, I'll bake at a lower temperature or turn the oven down a bit half way through the bake.

The crust was thin and chewy with a nice flavor from the sesame seeds. The crumb was quite open, considering the low hydration. It was very pleasantly chewy but did not have a dense mouth feel. The flavor was marvelous! It had a mildly sweet flavor from the honey and nuttiness from the durum flour.

I'm not sure I'd change anything, other than baking at a lower temperature and having my daughter-in-law here to tell me how far I'd strayed from Greek authenticity.

David

Submitted to YeastSpotting.

moxiemolly's picture
moxiemolly

I started last night with an experimental poolish, 1/8 tsp yeast 1 cup AP flour and 1 C water. This morning I added that to 5 C flour, 2 tsp yeast (proofed with sugar and 1 C water) and 1TBS salt. I mixed by hand and started kneading and after ten mins this is what I had:

So I posted it in the photos forum with a plea for help and figured out that I added a whole cup too much flour! It was a dry, dry dough, tearing when I pushed on it and not sticking to itself whatsoever.

So in a desperate effort to save my overnight investment I put it in the cuisinart with about 2/3 C water and let it spin. It mixed in well and I kneaded it for a few more minutes, this is what I had then:

 

Much better but I still had some doubts. I let it rise for about 4 hrs total, folding every once and a while, cut it in two and let the boules proof for about 30 mins. Next time I will proof for an hour and see what happens! I baked them and oh my did they turn out well! Crusty and chewy and moist and full of flavor. The best crumb yet!

Yummy! Thank you TFL!

 

jacobsbrook's picture
jacobsbrook

As a parent of a 9 year old, I am attempting  to teach him how to be self sufficient.  This is my gift to him.  He has been growing his own vegetable garden for two years now.  Often giving extra vegetables to people camping in our campground.  All soups are made from scratch at home.  Tomorrow he will be learning how to make cheddar brocolli :)   Meanwhile he and I are learning to bake our favorite breads at home.  Last week he sat with me, watching videos about shaping baguettes and decided he was ready to try.  I'm proud of my little guy.  He is perfecting his stretch and fold and seems to be getting the shaping of baguettes down better than Mom.  The short baguettes in this picture he made today to bring to a friends house.  How cool is that!

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