The Fresh Loaf

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dabrownman's picture
dabrownman

It being summer in AZ, we are baking our pizzas on the gas grill outside.  We prefer the big old GE inside for pizzas but the gas grill does a half decent job with the pizza stone heated up.  One plus is that the gas grill can get to 650 F and the crust is super crispy, even though the top may not be browned enough.

 

See through pepperoni can go under the cheese adn still bake up well trapping that fat next to the sauce.

This dough had been in the fridge for 48 hours and was nice to work with and was tough but pliable when stretching over the knuckles.  The leaven for this was repeat of a three-peat - a pinch of yeast biga, yeast water, sourdough starter and flour – the same one used earlier this week for that fine crust on Lucy’s Fruit Stupid; a peach and plum and Nutella galette.

 

The girls split their pizza #1, each making half to their liking.

One thing we did different this time is to liberally dust the counter and the top of the dough with semolina when forming and to use whole wheat pastry flour for 25% of the flour mixed with AP and bread flour.  Semolina just sounds like Italy to me and it takes the tackiness out of the dough just as well as flour does when forming.

 

Pizza #2 was everything included for one low price that was flipped over after par baking.

 My shaping of these pies was a little fast which produced an odd shape but I could tell the monsoon was going to blow in right as the first pie was to go on the grill.  Poor Lucy had the be Jesus scared out of her with all the wind. lightening, thunder and rain.  Since she usually forms the pies and was beside herself, I tried my best. 

 

The poor grill was struggling to  keep the heat in so on the 2nd pie instead of par baking for 3 minutes and then taking it off and loading it up, we par baked it for 2 minutes, took it off and then flipped it over and loaded up the once stone side down with the toppings.

 

For this pie we didn’t brush Mojo de Ajo on the top until it had been par baked and flipped.  The first pie had Mojo de Ajo brushed on top before it went on the stone for par baking.  We did not put our normal rosemary, garlic and sun dried tomatoes in the dough this time.

 

The bottom was perfectly browned even after being flipped - very crispy and tasty.

The toppings were the usual home made sauce, mozzarella, parmesan and romano, red, jalapeno and poblamo peppers, green and caramelized onions, carmelized , king oyster, crimini and shiitake mushrooms, hot Italian sausage, grilled squash, steamed broccoli and pepperoni.  I put a little aged super sharp cheddar on mine too.

 

My pie was the 2md one and the crust was stupendously crispy and tasty.  It took 6 minutes after it went back on the stone after the par bake and loading it up.  It wasn’t the best looking pizza because it was flipped but it tasted fantastic.  I might start flipping them all the time even when made indoors.

Saturday morning’s breakfast was a home made English muffin with butter and caramelized medium Minneola marmalade, hot breakfast sausage, half a peach, half a mango, a slice of cantaloupe chopped up  and an omelet with hot pepper jack cheese.

 

The fruits and melon were all at their very best ripeness and made for a nice consolation after a stormy sunset that turned into some thing quite unexpected and beautiful.

 

How strange that this ugly storm….

 

turned into this Western facing sunset of orange rain coming down…… but looking East at the same time was a double rainbow.

 

Formula

Pinch of ADY plus

Build 1

Build 2

Total

%

Multigrain SD Starter

10

 

10

2.67%

AP

45

25

70

18.67%

Water

0

25

25

6.67%

Yeast Water

45

 

45

12.00%

Total

100

50

150

28.00%

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

Flour

75

20.00%

 

 

Water

75

20.00%

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

Levain % of Total

150

23.08%

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

AP

250

66.67%

 

 

Whole Wheat Bread Flour

50

13.33%

 

 

Dough Flour

300

80.00%

 

 

 

 

 

 

 

Salt

7

1.87%

 

 

Water

200

53.33%

 

 

Dough Hydration

66.67%

 

 

 

 

 

 

 

 

Total Flour

375

100.00%

 

 

Water

275

73.33%

 

 

T. Dough Hydration

73.33%

 

 

 

% Whole Grain Flour

14.67%

 

 

 

 

 

 

 

 

Hydration w/ Adds

73.33%

 

 

 

Total Weight

667

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Honey

0

0.00%

 

 

Butter

0

0.00%

 

 

Toadies

0

0.00%

 

 

Dehydrated onion

0

0.00%

 

 

Ground Sesame 2 & Flax seeds 2

0

0.00%

 

 

Parmesan & Romano 10 g each

0

0.00%

 

 

Red Malt

0

0.00%

 

 

White Malt

0

0.00%

 

 

Total

10

2.67%

 

 

 

CeciC's picture
CeciC

Using the recipe from a member here (dwfender) to produce this lovely soft burger bun.

In order to produce a healthier bun yet maintaining its fluffy texture. I replaced 30% of the white bread flour with wholewheat flour and increased the milk by 45g.

 

DPP baker's picture
DPP baker

So with these produce pack we are 12 weeks into a 26 week season. I can't believe I am already that far and still coming up with new ideas for breads. My maple oat idea hasn't worked out yet but we are thinking closer to October will be a good time for that one. This weeks bread was Sundried Tomato and Basil. This bread was easily one of the best breads of the season. It has a slight red tint to the whole bread with a rustic floured crust. there were more orders for this one as well so I know it was popular. As far as this weeks farmers market I got pretty ambitious. I made 97 loaves of bread with 4 different varieties. I made a really nice dark seedy spelt, sourdough just like last weeks, fruit and nut, and this weeks bread sundried tomato and basil, And of course baguettes. I hope it all goes well at the market.

Next weeks bread: Honey Oatmeal Date.

Here is a picture of the seedy spelt and the sundied tomato basil.

Isand66's picture
Isand66

Ever since I read about this bread baked by Varda (recipe here) I have wanted to try to bake one.  I managed to pick up what I thought was Chocolate Malted Rye which is one of the key ingredients at a local brewers supply store.  Unfortunately I later learned that what I bought was chocolate malted barley.  Never the less I still figured it was worth giving it a go anyway.

You are also supposed to use a Pullman pan with a lid for this bake but since I don't currently own one I used a standard baking tin and covered the bread for most of the bake with aluminum foil.  I think it worked out okay, but next time I will buy a Pullman pan and see if it makes much of  difference.

Following Varda's advise I tried to dock the dough and separated the sides with a spatula to avoid cracking on the top.  I still ended up with some cracking so I guess I need to try something else next time.

Risen
Nice and Bubbly

RisenCloesup

Overall I think the bread came out pretty good for my first attempt.  It has a nice moist crumb with a pretty hard crust.  I have never eaten this type of bread before so I'm not sure what it is supposed to taste like, but mine is very sour which I imagine may mellow after it sit for another 12 hours or so.  I ate a piece after about 18 hours which is the longest I could wait.

The chocolate malted barley smelled so good when mixed with the sour; almost good enough to eat like cake batter.

Crumb

I am going to try and get some authentic malted rye for the next attempt.  I used only the malted chocolate barley for this bake even though Varda's formula called for some plain malted rye which I did not have.  Not sure what kind of difference that made in the final taste profile.

I will have to give a 100% rye version of this style bread in the near future after I return from my trip to China next month.

Happy baking everyone.

CrumbCloseup

 

 
dabrownman's picture
dabrownman

We needed to come up with a white bread that had around 30% of home milled, whole grains that did't disappoint when it came to flavor and sour.   We have been developing 80% and higher whole grains with robust flavor and sour but, some folks just don’t like breads like that .....even though that should be against the bread laws :-)

My poor apprentice still thinks that, if it isn’t pumpernickel, it’s not even close to real bread and she should know being the determined German she looks like and claims to be.  But, the other girls in the family still like their mamby,  pamby, cotton candy, Oroweat, supposed whole wheat bread even though, it sure doesn’t look like any whole wheat I grind and bake – not even close.

 

Hopefully, Lucy will come up with a recipe that they actually prefer over their notion of what bread is supposed to be.   So, we took a flyer from toad.de.b and decided to do a bread that required double slap and folds.  Our 2nd set required double slaps to one fold as it was stiffer than normal!

 

After Tom’s great flavor enhancing invention that Lucy named 'Toadies' (short for Toady Tom's Toasted Tasty Tidbits), you just have to read his latest post on his summer bread experiments and incorporate what ever strikes your fancy into your methods -  like I made my apprentice over her scowls and growls.

 

This time we dropped the whole wheat from the whole grain mix and added whole oats to the usual rye, Kamut and spelt.  For liquid, we went with water this time instead of some part being yogurt whey.  This white bread should be less tangy than our normal loaf as a result but it should still be tangy enough.

 

Weonce again put the whole grain bits into the levain to get them wet as long as possible.   We hoped they would be softer that wasy and not cut the gluten strands too much when we went to develop it.  We also did a 48 hour retard after the 3rd stage build had risen 25%  to promote sour and lab reproduction over yeast reproduction.

 

When the levain came out of the fridge to finish it's 48 hour belated doubling, we started the autolyse with everything else except the ground seeds.  We only sprinkled the salt on top of the autolyse so we wouldn’t for get it later as we sometimes prone to do.

 

After 3 hours on the counter, the levain was ready by finishing its doubling.  We mixed it with the autolyse and then did 10 minutes of slap and folds.  After a 15 minute rest we did another 4 minutes of slap and folds before resting it again for 15 minutes.  The gluten was fully developed but we still did 2 sets of slap and folds on 15 minute intervals.  The ground sesame and flax seeds were incorporated on the first one and were evenly distributed by the 2nd set.

 

After another 15 minute rest we pre-shaped the dough into a boule and 10 minutes later shaped it for keeps and dropped it seam side up into a lightly rice floured basket.  A short 30 minute counter proof and into the fridge it went  We planned on a  retard per Toady Tom’s latest near death wait of 20 hours.  We hoped the low levain inoculation of 12% would be small enough so the dough didn't explode.  Low inoculations and long low temperature retards promote flavor and sour better than any other way.

 

We let the boule warm up for half an hour before starting the mini oven's  preheat to 500 F.  For steam, we used the overturned stainless steel bowl over the broiler pan that had ½ C of water in the bottom.

The boule was un-molded, quickly slashed in a square, covered with the stainless mixing bowl and placed into the mini oven for 14 minutes of steam.  At the 7 minute mark we turned the oven down to 475 F and at the 10 minute mark we turned it down to 450 F.  5 more minutes of steam would have been better but my apprentice forgets to add steaming time when covering with a cloche.

 

The steaming bottom of the broiler pan came out at 14 minutes and the temperature was turned down to 425 F, convection this time.  The bread didn’t spring much, spread a little and bloomed some under the steam.  A sure sign the bread was proofed over 85% and or not steamed long nough.  These long ferments can be tricky to time properly when you are sound asleep :-) 

 

We rotated the bread every 5 minutes to make sure it browned properly.  Oddly, as soon as the steam came out, the bread sprang nicely and puffed itself up pretty well.  After 15 minutes of dry heat, the bread registered 205 on the Fahrenheit scale.   It was then moved to the cooling rack all browned up and blistered with the mini oven’s typical crust.

Yesterday's white bread lunch  and this moring's white bread breakfast.

Will have to wait on the crumb shots but will have this bread for a late lunch as see how we like it.  But first a nice sunset.

Followed by today's lunch.

The crumb was open moist and soft.  The crust went softer as it cooled and became more chewy rather than crunchy.  If I have to eat white bread..... this is the one I want.  The seeds really come through and help make this bread flavorful and plenty tasty enough.  I was struck by the sour flavor and some of it must be because of the lowered levain amount to less than 12% and retarding of it for 48 hours.  Toady Tom's 20 hour retard of the dough didn't hurt either.  I could eat this bread all day without ever knowing it is a white bread.  We likie this bread a lot and now have to see what the girlsi think. 

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

12

0

0

12

2.82%

25% Extracted Bran

6

7

9

22

5.16%

Water

12

14

18

44

10.33%

Total

30

21

27

78

23.47%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

50

11.74%

 

 

 

Water

50

11.74%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

11.83%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

75% Extraction Multigrain

56

13.15%

 

 

 

AP

200

46.95%

 

 

 

Bread Flour

110

25.82%

 

 

 

Dough Flour

376

88.26%

 

 

 

 

 

 

 

 

 

Salt

8

1.88%

 

 

 

Water

306

71.83%

 

 

 

Dough Hydration

81.38%

 

 

 

 

 

 

 

 

 

 

Total Flour

426

100.00%

 

 

 

Water

356

83.57%

 

 

 

T. Dough Hydration

83.57%

 

 

 

 

% Whole Grain Flour

28.70%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

78.07%

 

 

 

 

Total Weight

845

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

5

1.17%

 

 

 

White Malt

5

1.17%

 

 

 

Toadies

10

2.35%

 

 

 

Ground Flax & Sesame Seeds

25

5.87%

 

 

 

VW Gluten

10

2.35%

 

 

 

Total

55

12.91%

 

 

 

 

 

 

 

 

 

75% extraction multi-grain is: 25% Kamut,

 

 

 

 25% Oat, 25% spelt & 25% rye

 

 

 

 

 

pmccool's picture
pmccool

A little something that I put together for breakfast this morning.

Waffle batter:

1/2 cup buttermilk

1 cup orange juice

1 large egg

1/3 cup vegetable oil

1/2 cup AP flour

1/2 cup whole wheat flour

1/2 cup oat flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

Whisk together the buttermilk, egg, oil, and 3/4 cup of the OJ, reserving the rest to adjust batter thickness.  Add the dry ingredients and whisk until evenly blended.  If needed, use remaining OJ to thin the batter to your preferred consistency.  Cook in a waffle iron.

Peach topping:

2 large peaches, peeled and sliced (approximately 2 cups)

1/2 cup orange-infused simple syrup

Heat the peaches and syrup in a saucepan, stirring occasionally, until peaches are heated through.

Serve waffle with a scattering of hot peaches and their juice/syrup.  If desired, dollop some Greek yogurt on top.

And yes, we desired:

If you don't have any orange-infused simple syrup on hand (and it was only happenstance that I did), you might want to play around with 1/4 cup each of water and sugar and a bit of orange zest, instead.  Or perhaps something else will tickle your fancy.

We were pretty happy with the way these turned out.

Paul

MANNA's picture
MANNA

I enjoy this bread. We usually make it for general eating around the house. Its a straight dough but it disappears before it has a chance to stale. We will make this sometimes to turn into croutons or bread crumbs too. Here are my issues with this though. The flavor has always seemed a little flat to me. And the dough can be slack and not develop good tension. I have solved some of the problems and very happy with the results. The recipe given is not the same as Jeff's and that's why I'm posting it. Please check out his book for the original recipe.

287g   Flour, White

 96g   Flour, Whole Wheat

 63g   Oats, Old Fashioned

227g Water, Warm

 43g Milk

 29g   Molasses

 29g   Butter, Unsalted

  8g   Salt, Kosher

  5g   Yeast, Instant

 

Toss it all into your KA bowl.

Mix on speed 1 or 2 to incorporate ingredients.

Once incorporated mix on speed 3 for 10 minutes.

Disclaimer: KA states not to mix dough above speed 2. Doing this will void your warranty. My KA 6 quart can handle this dough amount with ease. Other KA models may have an issue. Please watch your mixer and never leave it unattended. You can mix at a lower speed just extend the time to 15 - 20 min.

After mixing move dough to oiled bowl and cover, allow to double. (Turn dough in bowl to lightly cover surface of dough with a coat of oil to prevent drying)

Once doubled, remove from bowl and de-gas. Shape into loaf and let final proof in style of your choice. (I use a brotform) Keep an eye on the loaf it will proof much faster than you expect.

Heat oven and cast-iron double cooker to 425 degrees F conventional or 400 degrees F convection.

Once the loaf is proofed place in cast-iron and slash top. Place top on cooker and bake covered for 15-min. Once time is up remove top of double cooker and bake for an additional 15-min or intill done.

Let cool before slicing.

 

I used molasses instead of honey. This gave the sweetness for the loaf and also a fuller flavor profile. That took care of the flat flavor I got from the loaf. The slack dough was from using whole oats. It would break the gluten strands. Processing the oats into a finer meal gave better gluten development and improved handling of the dough. The recipe says oil or butter if I remember right. I used oil for a long time but didnt get the crumb I wanted. Butter was the way to go. Think oil for chewy and butter for cakey. I wanted more of a cakey crumb for sandwiches. I also backed down the hydration to 70% improving dough handling and crumb texture. Its summer here now so come winter you may need to increase the water back to 75% hydrated for consistency.

yozzause's picture
yozzause

i decided to make a sour dough in preparation for a promotional baking class in a couple of weeks.

So in the morning i fed  the culture with some whole rye flour so as to have the right amount for a mid day mix, 400g of culture 400g of ryemeal and 800 ml of water this was part by error but also i reckoned that it would allow a quicker fermentation.

At lunch time i went to mix the dough and  found the whole meal bin almost empty  but managed to get 600g and to this i added 3,000g of flour for a  total 3600 (3) then i added  2000ml of water as i had already 400ml extra in the culture build (2)   and then the prepared culture 1200g (1)  

The salt was @ 2% 72g, butter was 2% 72g, 2 eggs =100g  the dough was mixed well and finally the addition of 150g black sesame seeds into the mix, dough finished at 12.00. The dough was allowed to rest in a large plastic container and given stretch and folds @ 1.00pm, 2pm and 3pm the dough was then taken at 4.00pm scaled and handed up loosely.   12 pieces @ 500g and 2 pieces @ 750g.

The dough was then moulded put onto linen couches and into the fridge by half past 4, knock off time is 4.00!

Next morning i got into work early to bake off  before 6.00am the ovens were turned on the dough pieces brought out and transfered to baking sheets they were washed with a boiled cornflour wash white sesame seeds applied and slashed ready for the oven. the steam was applied for the first 6 or 7 minutes and then evacuated.  The bakeing time was about 35 minute  at 200 degrees. the bread can be seen cooling on wire racks. The only thing left to do was the bread delivery run and all done and ready for work in my office by 7.45  with the first loaves already being cut buttered and tasted.

i have my one loaf to take home this evening (1 more hour to go) that will go nicely with the lentil soup that was over from the restaurant at lunch time.   

 Another good day at work! 

Kind Regards Yozza

     

 

 

 

trailrunner's picture
trailrunner

Have been baking up a storm for 2 days. All is preordered so no guess work as to what to prepare. Orders have grown like crazy ! I have converted my sunroom that is adjacent to my kitchen into a kitchen annex. Added a large maple table that I already had and a bookcase from the used furniture store to hold supplies. So far it is working out great. Here is some of the bounty. My husband is making his pasta also for sale by order. 

 

 

sourdoughs...Norwich and SJSD, Challahs , Oatmeal bread and rolls, bagels, dinner rolls and cinnamon rolls with cream cheese icing.  photo IMG_6487_zpsf8c1f895.jpg new storage:  photo IMG_6488_zpsd5811fe0.jpg dinner rolls:  photo IMG_6489_zps41d27137.jpg Challah:  photo IMG_6490_zps4ee66288.jpg more Challah:  photo IMG_6492_zps97cbfb4d.jpg pasta:  photo IMG_6485_zps25794e75.jpg cinnamon rolls:  photo IMG_6491_zps6b9ebc0b.jpg 16 loaves of SJSD !  photo IMG_6481_zps78e4d495.jpg where is the dishwasher ????? he is fired !  photo IMG_6483_zps98848207.jpg

mcs's picture
mcs

It's been a little while since I last told you people about the progress of the bakery here in Belgrade/Bozeman/Big Sky, MT.  In fact, in my last blog entry I was writing about the soon-to-start Big Sky Farmers' Market.

Last night was market #7 up in Big Sky, and this past Saturday was the #9 Bozeman market at the Gallatin County Fairgrounds in downtown Bozeman.

Both of them have gone well, with the Saturday market being more of a breakfast focus and the Wednesday market primarily being dinner/appetizer based.

I've developed a very loyal customer base in both places, and I decided to ask a couple of the customers to come inside the trailer while I was busily working to take some photos for my bakery Facebook page and this TFL blog entry.  Paul and Kim Cameron of Bugaboo Cafe in Big Sky graciously obliged, and snapped bunches of pictures, some of which are below:


There I am pulling some scorching hot baguettes off their pans for customers waiting by the windows.  Last night I sold more baguettes than I had ever sold in one market, despite the rain and lightning that slowed the last half of the market. 

 


When I got home and checked out the photos Paul had taken, I saw this one and thought 'Now that's a cool one!'

 


The market has just started and the baguettes are flying out the window!

 


You can see the customer standing on a platform I had built that raises them up to the same level that I am standing at.

 

 
Don't forget the pastries...

 


Proof that Sinclair's Bakery is at the end of the rainbow!

 

I've got some more photos on the bakery Facebook page over here...and just so you know that I'm also taking the time to enjoy the people and scenery of the area, I've included a couple of photos below. 

Enjoy.

-Mark


I'm the one with the cowboy hat :)  This past Saturday after a busy market and a quick nap, some of my homies and I performed a few songs on ukulele for a local show.  It was a lot of fun!  Here's an article the local paper did about the ukulele group about a month ago!

 


And...last but definitely not least, here I am doing some flying just outside of Bozeman on a training hill.  I'm in the process of getting my paragliding certification, and my next flight will be a BIG one from one of the mountains just outside of town.  :)

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