The Fresh Loaf

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ilan's picture
ilan

This time, I wanted bread that brings more aroma and character of its own, something that can accompany a simple meal or to be used for a not too spiced sandwiches.


The combination of black olives and thyme is not new and since I love olives in both meals and sandwiches (depend on the dishes) I decided to have bread with it.


When I opened the fridge to get the olive paste, I saw a jar of dried tomato next to it. Olives and tomato is a good combo as well and I added the tomato paste to the mix but to keep the olive base of the bread I added only small amount of it.


Olives are very salty and call for salt reduction in the recipe. The dried tomato paste brings the acidity of the tomato in the game as well and it’s better to negate with a bit of sugar. So instead of salt reduction, I added ¼ teaspoon of yeast and ¼ teaspoon of sugar to the mix.


(The dough base is the same as the one I posted in the Baguette Attempt)


The recipe:


Preferment (15 hours in advance)


-       1 cups flour


-       2/3 cups of water


-       1/4 teaspoon yeast


The Dough:


-       2 1/4 cups flour


-       2 teaspoons yeast


-       1/2 teaspoon sugar


-       3/4 cup of water


-       1 ¾ teaspoon of salt


-       3 teaspoons of black olive paste


-       1 flat teaspoon of dried tomato paste


-       Handful of fresh thyme


Preferment was mixed the evening before and let rest for 15 hours


For the dough – mix the flour, yeast, sugar and water into a unified mixture and let rest for 20 minutes.


Add the salt, olive paste, dried tomato paste and thyme and knead for 10 minutes and let rise for 70 – 90 minutes (depending on the weather).


I made two batches of this bread. One of them I folded during the rising time and one I did not. The folded dough yielded better bread (texture) 


The result: (the colors in this pictures came out all wrong for some reason)



Until the next post


Ilan

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my bake from 4/15/10.  70% rye with caraway seeds.  I'll post my recipe shortly.  Enjoy.


Tim




Total Recipe
2310g Organic Rye Flour (70%)
990g Bread Flour (30%)
2574g Water (78%)
60g Kosher Salt (1.8%)
20g Active Dry Yeast (0.6%)
52g Caraway Seeds (1.6%)
6000g Total Dough (approx)


Rye Sour
1155g Organic Rye Flour
924g Water
10g Kosher Salt
4g Firm Sourdough Starter
2089g Total


Final Dough
1155g Organic Rye Flour
990g Bread Flour
1650g Water
50g Kosher Salt
52g Caraway Seeds
20g Active Dry Yeast (6 1/2 tsp)
2089g Rye Sour
6006g Total


Instructions
Evening before baking
8:22pm - Mix rye sour, cover and let rest on counter at room temp for 23 hrs.


Bake Evening
7:55pm - Mix final dough ingredients with wooden spoon for about 10 minute or until well combined.  Cover and bulk ferment.
8:45pm - Divide in to 8 equal pieces (750g each), shape into boules, place in floured linen lined bannettons, cover and let proof for 1 hr.  Place baking stones on 2 levels along with steam pan in oven.  Preheat to 550F with convection.
9:45pm - Load oven (4 per stone), add 1 cup of water to steam tray, close door.  Bake for 10 minutes at 480F, bake for another 50 minutes at 410F. Shift loaves between stones halfway through bake.  Turn off oven, leave loaves in for another 5 minutes.  Loaves are done when internal temp reaches 210F. Cool 12-24 hrs before cutting.

SydneyGirl's picture
SydneyGirl

So, on a mad impulse I bought a bread mill, the Schnitzer Pico, and it arrived at the same time as Hamelman's "Bread", Reinhart's "Whole Grain Breads" and Leader's "Local Breads" (I think I might have overdone it on the books). Sourdough is fermenting, a mother starter is in the making and I ate my a whole lot more soaked bran in my first home-ground muesli concoction (oats, wheat bran sifted from the flour that fed the sourdough and amaranth/quinoa) this morning (delicious- no more horrible bitter whole wheat aftertaste). 


I've made bread before but really became obsessed over the last month, particularly since joining this site. Now I'm wondering whether I'm cut out for serious bread baking. How daunting. 


In the past couple of weeks I've made a nice Jewish Rye (per Rose Levy Beranbaum's recipe), a no-recipe cobbled together malty dark rye and white Austrian rolls which all tasted lovely, even though the oven let me down most terribly. Did I really need all those book? Yet, I find the science behind the baking fascinating, and learning why stuff works is always great. 


I do feel a little daunted by Reinhart. It's not the recipes or my ability to follow them but scheduling. It would have been nice if he had mapped out a more specific timetable for each bread, one that allows for me to be away from home for 10-14 hours at a stretch while I earn the money to buy more bread books and grain! Will all my weekends be taken up with squeezing in dinners, movies & theatre, shopping, etc etc in between bread making steps?


Will I have to start kneading at 8pm and then get up periodically through the night to stretch dough at intervals? Exhausting just thinking about it. How do other people manage a regular bread making schedule? 


It just dawned on me that I've never thought about the fact that my mother, who bakes a load of sourdough loaves every week, generally doesn't get out much on Saturdays. Hm, how could I have missed that? 


 

Doc Tracy's picture
Doc Tracy

Took a cheese making class this week. Learned to make fresh mozarella, ricotta, creme fraise, mascarpone and queso blanco. I couldn't believe the difference between fresh made cheese and store bought. I know I will be using these recipes a lot in the future. I can hardly wait to make my blueberry braid bread with mascarpone cheese, using the fresh version. I might make it with ricotta this time too. One of each, just to compare.


The cheeses were so easy. The only one that was the least bit fussy at all was mozarella and that is only because you have to stretch it. That was so easy after making bread. The others were stir, strain and go.


I also bought a nutrimill today. Now I'm looking for grain bins for the 50lbs of hard red spring wheat and 25lbs of rye that I picked up at the baking store this morning. Man, can hardly wait to get back into the house and have a real kitchen!!! I was looking at all those bags of kamut, spelt, soft wheat, durum, etc. I'm going to be dangerous when I have a full sized house!

jstreed1476's picture
jstreed1476

Followed one click after another to find this amazing article, courtesy of the National Park Service, describing baking, baking ovens, and other aspects of breadmaking in the middle of the 19th century. Seriously, it's worth your time.


The Baking Process in the 1840s


Enjoy!


Cheers,


Jason

inlovewbread's picture
inlovewbread

My last few bakes haven't been so successful. Formulae that usually turned out well were coming out of the oven looking sad. I can't figure out if I was over or under-proofing. I kept trying at it to get the timing right on Glezer's Colombia. Incidentally I posted about it on my blog because it's the family's favorite bread, but lately the scoring just doesn't open up. The flavor is great, but I can't get it to look the way I want it to anymore! Ugh! Then I made a few other breads that just turned out so-so. How is it that my bread could be getting worse?


But alas, a little baking redemption:



Today's bake was dmsnyder's San Joaquin Sourdough (finally tried it) and my favorite Pain au Levain with whole wheat. 


The San Joaquin Sourdough- or "Idaho Sourdough" as I guess it should be called:




I took a risk and did not stick to the 21 hour cold bulk ferment as specified in dmsnyder's formula. I pulled out the dough for final proofing at about 14 hours. It looks like it woke up fine! The grigne looks a little jagged, I confidently scored these batards but I may not have gone deep enough. It turned out a pretty interesting look though.


The crumb:




Outstanding flavor, a little more sour than I have been getting- which is good!


The Pain au Levains:



It's good to see a grigne...



the crumb:



I really don't like doing math- so here is the *formula* for the Pain au Levain with whole wheat, and a little rye:


75% white flour (I used like 75% ap and 25% bread flour)


15% white whole wheat flour (WM Prairie Gold, freshly ground)


10% rye flour (whole rye)


40% of the flour was prefermented 


2% salt (I used french grey salt, and I think it really makes a difference)


roughly 70% hydration


 

varda's picture
varda

Recently I have been experimenting with making sourdough multigrain breads.   My first attempt had 50% bread flour, 25% spelt, and 25% rye.   Suffice it to say, I hope our friendly neighborhood coyote didn't break a tooth on it.   Yesterday, I went down to 6% spelt, 6% rye.   This wasn't bad.   Today, I went down even further and made baguettes with 3% rye, 3% spelt.   This was downright tasty.   Here they are with a flag in honor of Patriot's Day.



and with the remnants of the 12%er. 



470 g Bread Flour, 17 g Rye, 15 g Spelt, 250 g white starter around 75% hydration,  312 g water, 1 T salt. 


Start feeding active white wild yeast starter afternoon before, with at least two feedings, maintaining 75% hydration.   Leave on counter overnight.   Mix all ingredients but salt and autolyse for 30 minutes.  Mix in salt.   During bulk ferment, stretch and fold every 45 minutes  twice.   Leave for 45 more minutes.  Cut in three pieces (could have done two, these were short) preshape and let rest for 15 minutes.   Shape.   Final ferment until done (I really don't know the right amount but I did 40 minutes.)   Bake at 475 for 23 minutes.


 

Doc Tracy's picture
Doc Tracy

I'm so excited. I just ordered a new mill. I can hardly wait to start milling my own grains. Since I bake almost exclusively with whole grains this is a big deal for me. I've been ordering my flour out of state, about once or twice a month so I figure it will pay for itself in about a year.


There is a place very close to the house that sells grains in bulk so I'm pretty set, although I don't know if they have specialty grains like spelt, durum and kamut.


Now I just need to bake a bunch of whole wheat this week to use up the month old flour that I have. I'm refreshing my starter now, going to start some of my "1-2.5-3" loaves tonight.

txfarmer's picture
txfarmer


The bagel recipe is from Nancy's Siliverton's book "Breads from the La Brea Bakery". The procedure is very similar to the one in BBA, cold rise, boil, bake, except that it uses some starter in addition to commercial yeast. I like the end product a lot, as happy as I was with the BBA ones, I find these ones are more chewy, the crumb is tighter, more like a true NY bagel. I used various toppings, my favorite one was Asiago Cheese, yum!



I used my 100% starter, and adjust water content accordingly. Also used some baking soda in the boiling water to get that shine. The following is my modified version:


water (70F), 14.5oz


instant yeast, 1.75tsp


white starter (100%), 11oz


high-gluten flour (I used Sir Lancelot), 2lbs


sugar, 2oz


salt, 1tbsp


barley malt syrup, 2tbsp


milk powder, 6tbsp


1. Mix everything until gluten is well developed


2. Rest for 10 minutes


3. divide into 4oz pieces, round and relax for 15 minutes


4. shape into bagels - I use the "connect two ends of a rope method", but some prefer the "punch and stretch a hole in the center" method. Keep the hole in the center fairly big.


5. refriderate for 12 to 24 hours.


6. take out and take one to test whether it floats in water, if so, they are fully risen and ready to be boiled, otherwise, they need more time on the counter to rise, check every 20 minutes.


7. boil in water and baking soda, 20 sec each side


8. take out and add on toppings


9. bake at 400F for 20minutes (but oven is preheated to 450F then turned down when breads are loaded).



Liking the bagels, I wanted to make some bialys as well. Used Hamelman's formula even though I see Glezer has one that's straight from Kossar, Hamelman's has lower water content, and bialy is supposed to be chewy, so I chose his instead.



Nice and chewy out of oven, full of onion aroma. The problem is that there's no salt in the onion topping, so while it smelled wonderfully onion-y, but the taste is ... not salty enough. I added a pinch of salt in the onion mixture for the 2nd batch, much better. I checked Glezer's formula, the onion topping is also saltless. I've only tasted Kossar bialy once before, I remmeber it had some salty taste, did I remember wrong? Salt or no salt, these are some yummy little rolls.



Since they are the best fresh, still warm from oven, I think it's really worthwhile to make them at home. Plus they are quite easy to make! I am not posting the recipe since it's straight from the book with no modifications. My order of dried onion is on its way, plan to make some Norm's onion rolls to compare to these.


Mebake's picture
Mebake

This is a batard i made last weekend:


Ingredients:

 - 400g freshly milled Hard White Wheat


 - 300g Water


 - 100g WholeWheat Sponge / levain / preferment (at 68% hydration)


 - 9g fine Sea Salt


-----------


800 g Final Dough at 73% Hydration


Process:


1 - Flour ,Water, and salt mixed to form a dough (SOAKER), and left 8 Hours at room temperature.


2 - Preferment / levain was prepared 2 days before. (BIGA) and stored in the refrigerator after fermenting at room temperature for 8 hours.


3 - Day of Bake, BIGA and SOAKER where cut into pieces and mixed without tearing the dough until it passes windowpane.


4- Stretch and fold gently into an envelope shape, round into a ball every 1 hour for 3 hours.


5 - Preshape, and Shape intoa Batard and place in a rice-floured couche for 45 min, preheat the oven.


6 - Poke test, Slash the loaf at an angle, load into the oven with a peel on parchment, and covered by a preheated pyrex bowl.


7 - After 15 Minutes, the bowl is removed, the stone replace by a colder one and shifted upwards to pervent burning the bottom of the loaf.


8 - After 30 minutes, switch off the oven and let the loaf in to dry out for 10 min.






Result: Chewy crumb, not dense, and very slightly moist and slightly sour.


Recommendation: Yes, But the preferment was over ripen when mixed, which is evident from the lazy yeast activity, hence: tight crumb. Next time, i'll mix it when it is just ripe.


Khalid

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