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mdunham21's picture
mdunham21

As promised, I am keeping you up to date with my recent baking adventures.  I have a love for baguettes but nothing has given me more grief than this elusive bread.  I have baked these loaves a number of times but have failed to develop the nice open airy crumb that beckons me to bake them as often as I do.  


 


            Today’s bake started as a result of needing bread for dinner.  I had a hunger for chicken seasoned with garlic, oregano, thyme, and s&p with a piece of provolone cheese melted on top, sandwiched between a baguette slathered with garlic basil mayo, tomato, and lettuce.  This was all in my head however; I still didn’t have any bread.


 


            So I removed the pate fermentee from the refrigerator and cut it into small bits to remove the chill.  I mixed together the flour, pate fermentee, salt, and yeast.  The water was added and I mixed everything into a coarse ball, and then poured the contents out onto the counter.  I worked the dough until it was smooth and silky tacky not sticky.  I wanted to experiment with higher hydration this go around, so I added an additional tablespoon or two of water to the dough.  In the future I will use warmer water because I have not been able to increase the internal temperature of the dough to around 80 degrees through kneading.


 


            The dough was put into a lightly oiled bowl and covered with plastic wrap.  My house is a chilly 62 degrees so I have to be creative with finding a warm place to let the dough rise.  I place the bowl on top of an electric heating pad set to low, turn on overhead heating lights, and plug in a space heater.  The thermometer in the room reads around 78 degrees with all of this extra heat.  I let the dough rise until doubled while stretching and folding every 30 minutes for the first hour and a half. 


           


            When I was satisfied with the dough 2.5 hours later, I removed the dough and scaled it down on the counter top.  Each scaled piece of dough weighed approx. 390 grams.  I let each scaled piece of dough rest for about 20 minutes and then formed each portion into a baguette utilizing the counter to create surface tension.  The baguettes were allowed to rise for about 45 minutes, then were scored, and baked.  The oven temp was 500 degrees for the first 2 minutes with steaming every 30 seconds of that period.  The temperature was lowered to 450 and the loaves were allowed to bake until golden brown and the internal temperature was 205ish. 


 


            The loaves were Fantastic for dinner tonight and I have decided to look into a job baking with a local bread company; I might as well considering I love making bread anyway.


 


The recipe for the main dough is as follows:


 


5oz unbleached AP


5oz bread flour


16oz pate fermentee


1½ teaspoons salt


¾ teaspoons active yeast


¾ cup water warm to touch plus a few tablespoons extra





 


That ever elusive crumb continues to fight me but i will not waiver I will not lose hope, I will continue baking baguettes.


 


-Matthew


 


 

Babs514's picture
Babs514

today is my first blog! Our teacher has suggested blogging about the breads we bake in class so here it goes.


our projects for this week are baguettes and tiger bread... we shall see tomorrow how they turned out, so hopefully they're


GBD-golden brown and delicious :)

Mini Oven's picture
Mini Oven


Seeds everywhere!  Lots of seeds!  Seeds in the dough seeds around the dough.  Seeds, seeds, seeds!  A few nuts too and my favorite flours, Rye and Spelt.   Lots of fibre! 


DOUGH    in order:



  • 170g rye sourdough starter 100% hydration

  • 600g water at about 20°C  (68°F)    Stir until starter is well dispersed

  • 70g dried walnut rye sourdough altus crumbs

  • 5g bread spices (blend of crushed coriander, caraway, fennel)

  • 100g spelt flour

  • 600g rye flour


       Mix until all flour is wet, cover and set aside for about 2 hours.  Then add:



  • 13.5g salt

  • 70g hemp seeds

  • 8g roasted sesame seeds (1 tbs)

  • good handful sunflower seeds

  • a good handful of crushed poppy seeds 


Work everything in well and let it rest covered 2 hours (22°C)


Here is where things got hung up... getting ready to shape the loaf... didn't like the last loaf shape in the last bake...  Had a couple of hours to think this out so I started debating with myself what other seeds variations I wanted in the loaf, what shape or form to use, banneton or no banneton, clay baker or free form.  I wanted seeds on the outside, liked the way chia seeds made a sort of support on the outside crust and then again, I wanted something interesting going on too.   Ready for a change...  approx. 1650g of dough or too much for a 9x5x4 bread tin.


Staring at a fresh bag of crushed flax and having just had potato flakes on my mind, what if?  What if I rolled the dough in mixed seeds?  What if I rolled them in seeds and piled them up inside my woks to bake?  Would the dough support itself better as smaller dough pieces?  Or would it go flat?  It likes to go flat.  Unmixed seeds?  Testing seed covers?  Little blobs of dough in different colors piled up on each other?  This was beginning to sound like a "monkey bread."  Then I could see rolling balls of rye dough (or dropping globs of wet cement) falling into bowls of various seeds, rolling around and stacking themselves up to make a loaf.  Might prove interesting...  or one big mess.   Will the bread balls separate or allow for slicing?  Mmmm.


Unlike the overly sweet sticky monkey bread, this is the savory version:  Seedy Nutty Monkey Rye


It is actually quite easy with two large wet soup spoons!  Once covered, the dough balls are easy to place and move around.


Drop large spoonfuls of dough (about the size of an egg) into soup bowls with about 1cm deep



  • crushed poppy seed (dark gray/black)

  • crushed flax seed (brown with shiny specks)

  • whole green pumpkin seeds (they turn a beautiful chestnut brown)

  • chia seeds (light gray)

  • potato flakes (turn dull brown) 


Arrange into a buttered bundt pan (or a pullman pan) cover and allow to rise 3-4 hours. 



I actually used a poke test!  Amazing!  I first steamed the bundt pan inside two woks, one inverted over the other.


Preheat the oven with one wok (2 cm of water inside) to 225°C using the fan setting. 


Place the filled bundt pan inside, cover and steam bake 30 minutes, then remove from oven, quickly take out bundt pan with loaf returning it to the oven to brown and finish baking at 200°C using upper & lower heat setting.  Done when inside loaf temp reaches 96°C and it has rich brown color.   Place rack onto bread and invert.  Remove pan and allow to cool.  Bag overnight.  Cut the next day.



I don't know which side of the loaf should be up, the top or the bottom.  I started out calling it monkey bread.  When it landed on its rack it had mutated into turtle shell bread.



 


And now for the crumb shots.   An interesting thing happened and it shouldn't be of any surprise... but the coatings that absorb the most amount of water, tend to create the separating problems in the crumb.  The oil containing seeds seem to let the rye dough pass around them to join with neighboring dough balls.  Potato flakes and chia seeds seemed to create natural seams  .  This might be corrected if sprayed with water while arranging.  I could still cut off 1cm slices nicely but to cut .5cm  led some sections to separate. 


The bread tastes like a vollkorn should (yum!) and has an enjoyable bite and flavor that lingers.  We've been eating from it and have not yet spread anything on it.  It is not dry.  Still waiting on the sunshine but as the snow is beginning to fall again...  I'll post what I have.  I used a sharp knife to first cut the loaf in half and then the electric slicer.  Chia was a knife deterrent with its thin tight shell on the crust.




Not too patch work like inside.  Some interesting lines between the sections that run together.  Crumb looks very consistant.

txfarmer's picture
txfarmer

Yet more variations on my 36 hours+ sourdough baguette formula. ((original recipe here, 3 earlier variations here, 3 more variations here) I love the taste of wholegrain, also like the nutritional value, but mostly I actually just love the rich sweet fragrant taste. I also love baguettes for their light, airy, cool crumb, and thin crackly crust. I want to use as much as wholegrain in my baguettes to maximize the flavor, at the same time still maintain the light mouthfeel. In another word, I don't just want a heavy wholegrain bread in stick shape - that's neither a baguette, nor a good wholegrain bread (they tend to have thicker/chewier crust, and the stick shape is just too much crust IMO). Since I am making these 36 hour sourdough baguette every week, I put a bit more wholegrain each time, and observe the results.


1) 20% wholegrain



AP Flour, 400g


barley flour, 25g


ice water, 325g


salt, 10g


rye starter (100%) 150g


-Mix flour, ice water and autolyse for 12 hours.


-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.



There are 75g of rye flour in the stater, along with the 25g barley, the whole grain ratio is 20%. The lightness of these baguette is similar to a white flour one, with much improved flavor. However, 5% of barley didn't contribute too much in term of taste, rye starter did most of the work, can't say it's much different from my usual rye starter baguette.




2) 30% whole grain



AP Flour, 350g


barley flour, 75g


ice water, 325g


salt, 10g


rye starter (100%) 150g


-Mix flour, ice water and autolyse for 12 hours.


-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.


 


Barley flour ratio is increased to 15%, along with the 15% rye in starter, this batch is super flavorful. I just love the earthy sweetness of barley flour, and it's much more detectable here. The bread did feel "heartier" and "heavier" but still qualify as "delicate".




3) 45% wholegrain



AP Flour, 275g


barley flour, 75g


whole wheat flour, 75g


ice water, 340g


salt, 10g


rye starter (100%) 150g


-Mix flour, ice water and autolyse for 12 hours.


-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.


 


15% each of ww, barley, and rye, hydration is increased to 83% (from 80% for the previous two). Rich whole grain flavor, each of the ww, barley, rye provides a different dimension. Looking at the picture, they still have open holey crumb, but, they do taste "heavy". The main culpit is the thicker crust. Even though the crust is still crispy, but when they are thick, the chew is different, even the airy crumb can't offset the "dense" feeling.





 


I think even more water may help, since the dough felt tighter than usual, and my scoring came out beautiful - a sure sign that the dough was not deadly wet.



 


So far, I like the 30% one the best, the 45% tastes great, but a bit heavy to my taste - it still qualify as acceptable baguettes though. I wonder what would happen if I increase the wholegrain even furthur.


 


Submitting to Yeastspotting.


 

geraintbakesbread's picture
geraintbakesbread

Pictures of bagel making process & finished product now on flickr:


http://www.flickr.com/photos/sgratch13/sets/72157625911233716/


Will blog about them later.

dmsnyder's picture
dmsnyder



One of my favorite uses for several days old sourdough bread is crostini. These little open-faced sandwiches can be topped with all sorts of meat spreads or vegetable combinations. They are very traditional in Tuscany as antipasti. I am usually prompted to make them when I get a chicken that includes the giblets. A spread of chicken liver, generally sautéed and mashed with diced vegetables, wine and herbs is among the most common topping for crostini, although I often flavor mine more in a French style with shallots, dry white wine, thyme and tarragon than in the Italian style.


Another traditional Italian topping for crostini is cavolo nero. This is a very dark green, curly-leafed kale which has a wonderful flavor. It is also delicious mixed with crumbled Italian sausage in a sandwich, on pizza or with pasta. This time of year, there is lots of cavolo nero in our local farmer's market, and tonight I made crostini di cavolo nero as an appetizer to eat while the trout and fennel gratin were finishing baking. I adapted the recipe from Flavors of Tuscany, by Maxine Clark.


 


Ingredients


6 thin slices of crusty sourdough bread


3 T EVOO, plus more for brushing the bread


10 oz (more or less) Cavolo nero, leaves cut from the tough central stem and cut into thin shreds.


2-3 garlic cloves, sliced thin


Sea salt and fresh-ground pepper


1 T balsamic vinegar


Fresh herbs to garnish (optional)


Procedure


Pre-heat oven to 375ºF


Brush both sides of the bread slices with olive oil, place the bread on a baking pan and bake for 10 minutes, turning once. They should be browned somewhat. Keep them warm.


In a 10-12 inch sauté pan or in a wok, sauté the garlic in 3 T olive oil on medium heat until they just start to color (about 1 minute).


Turn up the heat to medium-high. Add the cavolo nero and a dash of water. Season with salt and pepper. Toss and stir continuously.


When the cavolo nero is limp (1-2 minutes), add the balsamic vinegar. Continue to cook and stir until the vinegar has evaporated.


Place generous portions of the cavolo nero on the toasts and serve immediately.



Slices of bread (SFBI Artisan II Miche), ready to brush with olive oil and toast



De-stemming cavolo nero



Mis en place - balsamic vinegar, sliced garlic, shredded cavolo nero



Buon appetito!


David


Submitted to YeastSpotting


breadbakingbassplayer's picture
breadbakingbass...

I'm finally able to drag myself to my computer to edit photos and do a fancy write-up of my latest bakes…  I've been spending too much time at work lately, and have not had time to write about baking, which seems to take more time and effort than just baking alone…  

Anyways, I had some yogurt that had been sitting around, and I've been too lazy to eat it for some reason.  I remember seeing a recipe on Zorra's blog for a Yoghurt loaf: http://kochtopf.twoday.net/stories/joghurtbrot-yoghurt-loaf/.  

These are my versions.  Version 1 is direct proofing, using more yeast, and making the bread in a few hours with direct proofing.  Version 2 uses less yeast, some honey, and refrigerated proofing.  I think version 2 is much better in all aspects, especially crumb and flavor…  Enjoy.

Tim


1/18/11 - Yogurt Bread - Part One - Direct proofing


Recipe
900g AP
100g WW
620g Water
22g Kosher Salt
200g Yogurt (Stonyfield Organic Cream Top)
176g Sourdough Starter (Storage starter at approx 68% hydration)
10g Instant Yeast
2028g Total Dough Yield

Method
8:05pm - In a large mixing bowl, add wet ingredients, and then all dry ingredients on top.  Mix with rubber spatula for approx 3 minutes, or until dough forms shaggy dough.  Cover with plastic bag and let rest.

8:30pm - Squish dough with wet hands to make sure all the lumps are gone.  Turn dough in bowl using wet hands and plastic scraper 3 times using letter fold method.  cover and let rest.

9:00pm - Turn dough, cover and let rest.

9:30pm - Turn dough, cover and let rest.

10:20pm - Divide dough into 2 equal pieces, shape into boules, place seam side up in well floured, linen lined bannetons.  Place bannetons in plastic bag.  Let proof for approx 1 hr.

10:30pm - Arrange baking stone (14" x 16"), and loaf pan with lava rocks and water filled about 3/4 way.  Preheat oven with convection to 500F for 1 hr.

11:30pm - Turn boules out onto floured peel, slash as desired, place into oven directly on to stone.  Bake for 10 mins at 500F with steam, no convection, then turn down to 450F, remove steam pan, rotate loaves, bake for another 30-35 minutes, or until internal temp reaches 210F and loaves weight 15% less than pre bake weight.  Cool overnight on wire rack before cutting and eating…







1/22/11 - Yogurt Bread - Part Deux - Retarded Proofing



Recipe
900g AP
100g WW
600g Water
20g Kosher Salt
30g Honey
200g Yogurt (Stonyfield Organic Cream Top)
190g Sourdough Starter (Storage starter at approx 68% hydration)
4g Instant Yeast (1 tsp)
2044g Total Dough Yield

Method
1/22/11 - Evening
10:26pm - In a large mixing bowl, add wet ingredients, and then all dry ingredients on top.  Mix with rubber spatula for approx 3 minutes, or until dough forms shaggy dough.  Cover with plastic bag and let rest.

10:32pm - Squish dough with wet hands to make sure all the lumps are gone.  Turn dough in bowl using wet hands and plastic scraper 3 times using letter fold method.  cover and let rest.

10:45pm - Turn dough, cover and let rest.

11:30pm - Divide dough into 2 equal pieces, shape into boules, place seam side down in well floured, linen lined bannetons.  Place bannetons in plastic bag, place in refrigerator overnight.  Go to bed.

1/23/11 - Next Morning
9:10am - Take bannetons out of fridge, place on counter.  Arrange baking stone (14" x 16"), and loaf pan with lava rocks and water filled about 3/4 way.  Preheat oven with convection to 500F for at least 1/2 hr.

9:45am - Turn boules out onto floured peel, place into oven directly on to stone.  Bake for 10 mins at 500F with steam, no convection, then turn down to 450F, remove steam pan, rotate loaves, bake for another 30-35 minutes, or until internal temp reaches 210F and loaves weight 15% less than pre bake weight.  Cool completely on wire rack before cutting and eating…









Sent to Susan at Yeastspotting on 1/26/2011

ehanner's picture
ehanner

Let me start by saying that I have always thought of my self as the kind of guy who when faced with a self made disaster, would take credit for it. My reply on another thread that I thought stove top baking in a dutch oven is possible, is why I'm posting my trial bake. Not everything I try is beautiful, as you can see. I think I learned enough to make corrections in the burner level and have a better result. Who ever said you can't really burn bread hasn't tried this method.


This is a 68% hydration French style Pain au Levain. I made enough dough for 2 loaves baked at the same time. The fire detectors didn't alarm, better check the battery!


Enjoy my disaster.



Cast iron trivet to hold dough off the bottom. Parchment to hold dough.



Slashed and ready to cover. Cover on holding 320F +~-



Tented to hold heat in on top. This seemed to work.



Parchment was scorched from medium burner heat. The crust is very thin and some of the color is from the burning of the bottom.



I made 2 loaves. One for the oven and one for the combo cooker. The bottom of the DO loaf was carbonized. Evidence of way to much burner heat.



The blackened bottom made the crumb inedible in a civil world. I am pleased with the crumb structure and over all profile.

Karen Guse's picture
Karen Guse

Some bread I've been working on for a restaurant competing in a cast iron cook-off.  


 



 



Franko's picture
Franko

 



Earlier this month I decided it was time to start over and build a brand new rye starter for myself since my old one had become adulterated with various types of wheat flour over the last few months and I wanted a pure rye sour to use in some upcoming projects I have in mind. I'd hoped it would be ready by this weekend but it's seems the pH went out of balance over the last few days making it not quite ready for prime time. The cupboard was bare for bread and I needed something for the next days sandwiches so I thought I'd just make something using a poolish that I could leave overnight and mix up for a dough the next morning. My first thought was to make a baguette dough with the poolish, inspired by Larry's recent post of what he called his “odds and ends” http://www.thefreshloaf.com/node/21724/odds-amp-ends as well as LindyD's terrific post of the Hamelman series of videos that took us through the entire process of baguette production. http://www.thefreshloaf.com/node/21730/video-lessons-master-baker-Jeffrey-hamelman


The problem with that kind of dough for me is that while I love the flavour of baguettes, I'm not keen on having a wide open cell structure if I'm making a bread to be used for sandwiches, nor did I want a long skinny loaf. What I ended up doing was using more or less the same ingredients and percentages for a baguette dough but reducing the hydration and adding some of my dormant rye sour to the final mix for a bit of extra flavour. Honestly I'm not sure what to call this bread other than rustic or hearth style, which is fine with me since the name is less important to me than the end result. I'd intended to make two large loaves from the dough but when it came time to divide it I decided to make some baguette shapes after all, just for fun and to get some shaping practice in at the same time. In the end I wound up making 2x 250gram and 1x500 gram baguette shapes and the remaining dough as a simple hearth style loaf. The two small baguette shaped loaves turned out OK, but the scoring and final proof on the larger one left a lot to be desired. The hearth loaf had a good jump and formed a nice crunchy crust with Sylvia's steam system providing plenty of steam during the initial bake. The bread has a nice balance of flavour, with the malt and rye sour doing a kind of sweet and sour thing that works well with the nutty wheat flavour of the Red Fife poolish. The crumb is what I hoping for, with no large holes and fairly uniform, so while it's not close to being a baguette type of crumb, it did make for a good sandwich bread which is what I was after from the beginning.


Franko



 


Hearth Style Bread with Red Fife Poolish


Ingredients

%

Kg

 

 

 

Poolish

 

 

Red Fife 75% sifted flour

100

316

Water

100

316

Yeast-instant

1.5

4.7

Total

 

636.7

 

 

 

Final Dough

 

 

All Purpose flour

100

800

Water

45

360

Rye sour-inactive

6

48

Yeast-instant

1

8

Salt

2

22

Malt syrup-diastatic

1

8

Poolish

79

636.7

Total-Kg

 

1882.7

Total Hydration

60.5

 

 

 

 

 

 

 

PROCEDURE:

Mix the poolish and ripen for 12-16 hrs @ 65F

 

Mixing by machine:

Add all ingredients to mixing bowl and mix on 1st for 3 minutes then 2nd for 3-4 ½ minutes. DDT-76F

Mixing by hand:

Add all ingredients to mixing bowl and mix by hand for 10 minutes until you have a soft, slightly loose dough. DDT-76F Note: a slightly higher water temp should be used to make up for lack of friction heat from hand mixing v machine mixing.

 

Bulk Ferment-2 hrs. Fold once after 1 hr, repeat if needed for proper development.

Divide in 250 grm pieces for small baguette shapes or 500 grm for large baguette shapes, the remaining dough for batards. Preshape in rounds and rest for 15 minutes.

Shape accordingly and proof for 1-1 ½ hrs. Score as desired.

Bake at 480F with constant steam for 10 minutes. Remove steam apparatus and lower oven to 440 and continue baking for 10-15 longer for baguettes , 20-25 minutes for batard. Cool thoroughly before slicing.

 

 

 

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