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After seeing FlourChild’s, breadsong’s and David Snyder’s pizza posts where some of them were dessert pizzas, my apprentice just knew it wouldn’t be long before she had to try one.  But, instead of using traditional pizza dough, she used a slightly sweetened enriched dough like a hamburger bun.  We have no idea why she does these things but it is fun to watch.

David - http://www.thefreshloaf.com/node/34452/pizza-bliss and Breadsong's post here - http://www.thefreshloaf.com/node/34610/was-good-pizza and FlourChild’s post here - http://www.thefreshloaf.com/node/34626/pizza-levain-and-highextraction-flours

To jazz things up a little bit and having to get this bake done in 7 hours again, we used a 100g, 100% hydration poolish with a pinch of ADY and AP -  and a 100 g 100% hydration levain made with white whole wheat and some apple cherry yeast water.  We upped the percent of the leavens to 30% to make sure everything got fully proofed this time before hitting the mini oven.

There is a dessert bun made in Mexico where the filling is ripe plantain.  A very ripe near black plantain is sweet and similar in taste to a banana. I this case I had a couple of plantains like that 3 week ago when I put them in the fridge to get midnight no moon black, shriveled up and flavor packed.

To help the plantains out Lucy added some Nutella.   When mixed together it made an odd filling combination we have never tasted before and not likely to again as she is so absent minded and quirky.

She used this filling for the rolled up bagels but then added some mini chocolate chips and English toffee pieces to the fruit galette just to make it different thinking the fruit wouldn’t make it different enough as is was. She was pretty confident that the galette was plenty different enough when she got through messing around with it.  I call this concoction Lucy’s Fruit Stupid.

Oddly, the Stupid started out pretty smart - unlike Lucy herself.  The levain and poolish were made separately and left to do their thing on the counter for 2 1/2 hours.   We cut off the ends of the plantains and squeezed out the ripe insides like toothpaste – these were very ripe plantains indeed!

We mashed them with a fork and then added a couple of scoops of Nutella to it and mixed it well.  When the leavens met the rest of the dough ingredients we did 8 minutes of slap and folds to get the gluten develops and then let the dough rest for 12 minutes before doing the first of 2  S&F’s on 20 minute intervals.

 Breakfast on bake day.

The dough then fermented on the counter for another hour getting us to the 4 hour mark.  We then divided the dough in half and then one half into 3 pieces of 107 g each to make the roll up bagels – the other half would be used for galette crust.  Once the three pieces we rolled out into rectangles the Nutella / plantain mix went on and they were rolled up jelly roll style from the long side and then formed into a circle that looked like a bagel.

 Lunch on bake day.

After stretching the other half of the dough into a pizza shape and placing it in the ceramic tart dish, we then added the mini chocolate chips and English toffee pieces to the Nutella / plantain mix and spread this out on the crust bottom after docking it.  The plum slices were places around the perimeter ad the peach slices were placed in the center as a pinwheel with a strawberry in the middle.

The chocolate bagelish thingies were egg washed, turbanado sugar sprinkled and baked in the mini oven - first at 375 F for 8 minutes and then 10 minutes at 350 F, convection this time.  They browned up well and we brushed them with skim milk as they came out of the oven to keep the crust soft.

Then Lucy’s Fruit Stupid went in the heat after having the crust rim brushed with egg wash the top sprinkled with turbanado sugar.  We started the bake at 400 F convection and baked it for 8 minutes.  We then rotated the galette 120 degrees and turned the oven down to 350 F.  After 8 more minutes we rotated the galette 120 degrees again. After 24 minutes the crust rim was brown and we deemed it done.

A dinner salad is a nice foil for the dessert.

The bagels were a little on the bland side when compared to Lucy’s Fruit Stupid.  The Stupid was stupendous.  I asked Lucy why she didn’t make two of her fine Stupids instead of wasting half the bake on not nearly as nice Nutella and plantain roll up bagels. 

Her comment was that next time the rollups would have fruits mini chocolate chips and English toffee added to them and they would be great too.  You never know what will work better until you try them out and know for sure. 

This morning's breakfast.

Formula

It’s hard to find a GOOD ciabatta.

Sure, there are lots around BUT are they good?

Mainly no.

The texture and the taste needs to be right and in honesty, it’s not the easiest bread to make:)

BUT WELL WORTH IT!!

DELISH!

Normally I use and experiment with my most revered bread baker’s recipe, Carol Field’s Ciabatta or one of Peter Reinhart‘s…

BUT this recipe, is the GREEDYBREAD of all Greedybreadness!!

Woo, what a mouthful!!

Fabulicious and all that Greedy stuff!

Please note : this is a 2 day affair:) or at least overnight…no one night stands with this bread!

 I will stop rambling and let you enjoy this baby!!

ITS FULL GLORY!

80% hydration, lots of hydration with this bread.

DO NOT ADD MORE FLOUR, ITS SUPPOSED TO BE VERY GLOOPY!

I am not shouting or think anyone is dumb BUT this is important and I say it because I myself think I know best and have added more flour.

Not a good look:)

What will you need? (in 2 parts)

Pinch of yeast.

200 mls of warm water

3/4 of a cup  of Bread Flour or High protein Flour

1/3 cup of Plain flour

2 tsp of rye flour

2 tsp of wholemeal flour.

Just want to say, if you can get unbleached flour, do so.

Don’t want to sound pretentious but it makes for better bread.

If doesn’t need to be lovingly hand milled by the monks on some far forgotten Hinterland…

Just unbleached, not golden filagree yeast or anything:)

Unbleached is best for yeasty things:) as bleach plays round with the flour proteins which then affects the bread.

Lesson over, promise!

STARTER PLUS !

Dissolve yeast in the warm water and allow to get frothy.

Mix all flours together in a bowl.

Add in yeasty mix and mix well.

This is quite dry, so don’t be alarmed.

Cover and leave for 24-36 hours…

YEP, FLOUR THE TEA TOWEL!

After 24 hours, uncover and get ready to work it!

You will need your biga from above

A pinch of salt

1 tsp of yeast

3/4 cup of warm water

1 tsp malt powder.

1 & 1/4 cup of Bread flour.

BREAD ON THE TEA TOWEL

Dissolve yeast in the warm water and allow to become frothy as before):

Combine all dry ingredients .

Add yeasty mix to the biga and then add to the dry ingredients.

Use a mixer if possible.

Use the paddle on your mixer, this is VERY VERY hard to knead by hand because it is so wet.

Mix for about 5-6 minutes.

If it seems dry, add a little more water.

Put dough in an oiled bowl and cover.

Turn every 20 minutes for four times and then leave until doubled, usually about 90-120 mins after the last turn.

A WEE REST LEAVE

Flour a tea towel and then turn gloopy dough onto the tea towel.

I used the tea towel to work the dough, rolling it from side to side.

You want to stretch it out and then fold it three times.

Take one end, fold in a third, do the other end and then fold on top of one another.

Like an envelope, or a ‘slipper’!

SORT OF SLIPPER ISH?

Flour the top of the dough and put tea towel over it and leave to prove for 45 minutes.

Preheat the oven now to 220-230 Celsius.

I have , as you can see , been using a dutch oven.

The bread is not proved in the dutch oven though.

The bread goes in the dutch oven , minutes before it goes into the oven.

Alternatively if you don’t have a dutch oven, when proving is finished, working quickly, place bread onto a baking tray that is well oiled.

Place bread in the oven and bake for 35-45 minutes, depending on your oven.

It needs to be quite brown.

LID ON, IN THE OVEN!! NO PEEKING!!

If you use a dutch oven, make sure the lid is on tight.

No peeking for 20 minutes, then remove the lid for final 20 minutes and allow to get brown.

Remove from oven when done and allow to cool on a rack or in the dutch oven first for a bit, then a rack.

This is gorgeous and so nice when warm…

Very crusty crust!

Gorgeous holey crumb.

The holey texture is what you want!

ENJOY ENJOY ENJOY!!

HALF DONE…

VERY NICE!

COOLING..

YUMMY..

HOLEY MOLEY

HAVE A SLICE OR THREE!

LOVELY…

Adapted ever so slightly from Craig Ponsford original Ciabatta recipe.

Did you like this bread?

Have you tried my other Ciabatta?

Rewena Bread?

or

Garfagnana Potato Bread?

A BIT OF KIWI!

Couldn't resist joining in all the pizza frivolity, it is hands down my favorite bread to make.  I was inspired by David's post here http://www.thefreshloaf.com/node/34452/pizza-bliss and Breadsong's post here http://www.thefreshloaf.com/node/34610/was-good-pizza, both takes on Ken Forkish's SD pizza in Flour, Water, Salt, Yeast. 

Sasauge and Roasted Red Pepper Pizza 

My go-to pizza crust falls somewhere between Forkish's version and a miche made with high-extraction flour.  It's a sourdough with a small leaven, high hydration and 20% high extraction flour.  After David raved about his pizza made with Caputo 00 flour, I decided to bake off my formula using two different unbleached flours, one was KAF's  Italian-style flour with 8.5% protein, and the other was Gold Medal unbleached AP, with about 10-10.5% protein.  I left the high extraction flours the same for both, and lowered the hydration to 75% for the lower protein Italian-style flour.

Pizza with Braised Leeks, Roasted Yellow Tomatoes, Goat Cheese and Bacon

I have to say that the Italian-style flour was far superior, baking up with a perfectly crisp exterior and a light, tender and delicious interior.  I'm headed up to KAF in a couple of weeks, this bake has me wondering where on earth I could fit a 50lb bag of this stuff, it is that good.  If it came in an organic version, I'd be even more thrilled.

Yield: Two 12" pizzas, can be doubled easily for 4-5 pizzas.

 Levain (night before):  Mix the levain and allow it to ferment overnight at about 68F.  My goal is to have the levain well-risen but not yet ready for another feed- a young levain.  In hotter weather my seed: flour ratio is 1:10 and in cooler weather it is 1:2.

High Extraction flours:  I sift hard red whole wheat flour and whole rye flour through a fine strainer to create high extraction flour, only takes a couple of minutes and it helps to keep the pizza texture light and open-crumbed.  Using high-extraction flour also works well with my goal of creating a dough that is full-flavored, rich and complex, but not overly acidic. 

Autolyse (morning of):  Stir main dough flours to combine, add water (85-90F unless room is quite warm) and mix until no dry spots remain.  I like to make a well in the dough and add the levain, then draw the sides around to encase it without mixing it in.  That way, the different hydration levels begin to equalize and the levain has a nice place to hang out during the autolyse.  Autolyse for at least 20 minutes and up to a couple of hours.   I autolyse in my folding proofer set at 78F to keep the dough temp from cooling too much before the bulk ferment.

Encasing the levain 

Mix the Main Dough:  Stir the salt and sugar together in a small bowl and sprinkle over, around and under the dough to coat it all over.  This helps keep the high-hydration dough from being too sticky for a short while.  Once the salt and sugar are mixed in, the dough becomes quite sticky and stays that way for the rest of the process.

Sugar in the Dough:  I don't add sugar to most bread doughs, but after making what seems like a gazillion pizzas over the last several years, I'm thoroughly convinced that sugar really helps create rich flavors and a browned, charred crust in a home oven.  It can be omitted and the main dough can be mixed at the same time as the levain and autolysed overnight if desired, but I find that adding the sugar gives the best browning.

Bulk Ferment:  In my folding proofer set at 78F, the dough takes about five hours to bulk ferment.  The version with AP flour needs 3 stretch and folds in the first two hours, and the Italian-style flour version needed 4 stretch and folds.  This dough is very wet and sticky, so I leave it in the mixing bowl until the folds are complete, then transfer it to a lightly oiled container to gauge the volume.  I like the flavor best at a volume increase of about 2.25x, though it also works just fine at 2x or 2.5x. 

Dough Balls:  Divide as desired and pre-shape into balls.  I like to proof them upside down (seam side up) with oil on the pan and coarse semolina on the seam side.  During shaping I continue with oil on the tops of the crusts and semolina on the bottom, it helps give the pizzas a softer top crust with a crisp underside.

Proofing:  The dough balls need to proof another 2 hours at 78F, covered.  If the main dough was mixed early in the morning and more time is needed before baking, they can be refrigerated after an hour of proofing.  Most of the time I don't refrigerate them.

Shaping:  I shape just before topping and baking them, being careful not to compress the rim.  The Italian style flour version was harder to shape because the dough was both wet and delicate (less gluten), but it was so enjoyable to eat that I didn't mind. 

Baking:  We preheat the oven to 500F+ for an hour with a stone on the middle rack.  Pizzas take about 5-7 minutes and get turned half way through baking.

Toppings:  The pizza at the top of this post is a seasonal favorite, it is made with burrata, pan roasted yellow tomaotes, a little parmesano reggiano and fresh basil.  If you haven't used yellow tomatoes on pizza before, I recommend giving it a try, they are phenomenal.  We like them on pesto pizza, as well as the two versions shown here. 

The pizza below is a simple goat cheese and basil pizza (my daughter's current favorite), she likes her crust a little paler/softer than the rest of us (braces). 

The last pizza pictured is a dessert pizza- we don't make dessert pizzas very often because once you've had them for a main course it seems a bit repetitive to have them again for dessert, but it was quite good and fun to try.  I brushed the rim with melted butter and used lightly sweetened whipped cream for the "sauce".  Then topped that with sliced peaches and blueberries, and sprinkled the whole thing, rim and all, with a tablespoon of sugar.  I lowered the oven to 450F so that the fruit would have enough time to bake through.  It was delicious.

Basil and Goat Cheese Pizza

Dessert Pizza

I wanted to make some hand-pies. We harvested the last of our peaches for the year and have lots of homemade jam. This came out great. The dough was easy to work with. The taste was great and was tender and flaky. I have had problems in the past with overworking the dough and getting tuff pastry but this was great. I brushed the tops with egg wash and sprinkled with sugar. Next time I need to try getting more uniform coating. I like the ones better that I didnt open up the pattern on top. You could even make these and freeze. Then bake from frozen for an instant pie fix.

Just wanted to post a pic of my bread at the local farmers market today.

I have baked this in the past as a yeasted recipe and thought I would try a half recipe using my SD starter.  I fed the starter 1:1:1 and 4 hours later it had more than doubled, so I mixed as per the recipe only using dabrownman's sourdough process:  knead for 5 minutes, 5 rest then knead for another 5.  Bulk proof on the counter with S&F's at 30, 60 and 90 minutes, 11/2 hours on the counter then into the fridge to retard overnight.  An hour to warm up this morning, then divide and scale the dough, pre-shape and bake.  I baked about 25 minutes @ 400F on convection, using steam for the first 10 minutes, which is something I have never done with pulla.  The steam seemed to help.

This bake nearly turned into a gong show as I ran out of bread flour before the dough was mixed and ended up using about 5% each cake & pastry flour and durham semolina.  The result is some of the best tasting pulla I have ever baked!  Fantastic with strong, fresh coffee!

I also let the dough tell me when to bake and proofed for 40 minutes, rather than the suggested 20 in the original recipe.  I had 2 loaves, so I proofed the 2nd for 60 minutes and saw no difference in the loaves, so 40 minutes is right.

I paid a visit to http://jkbakery.ca/artisan-breads/ this morning and gifted the head baker a half loaf and was able to purchase another 20 kg bag of Bakemark Deluxe Strong Bakers Flour for $20 and that should keep me out of trouble for another 4 or 5 months.

Happy baking TFLers!

Brian

A simple loaf…...

I have one more proofing with Roasted Garlic and Pecorino Cheese, I'll post those pics later.

Cheers,

Wingnut

Roasted Garlic and Pecorino Cheese Bread

Well, just to prove that my mind can get a bit fuzzy after long hours and stressful situations, for the life of me, i thought the title of this was simply "Farmer's Bread" - but it wasn't.

Some people expressed interest in some formulas, I am posting here.  These do come from a German baker's manual (I had to fire up the German translation skills...and get some help...) and I did bake at least one of them (no pictures - I'm back to my old habit of no pictures.)

First the method:

Final Mix desired dough temperature - 82-84F (yep. no typo)

Bulk Ferment - 5-10 mins (Again, no typo)

Loaf size - 1150g (oh, the horror! I'm now using at least some metric!) Shape round proof in floured brotforms. Dock prior to baking which is not poking holes in it with a fork - it is using a dough docker or other blunt instrument to make dents in the surface of the dough.)

Mix time:

Spiral Mixer 1-2mins

Planetary mixer - 6 mins

Diving arm mixer - 10 mins (if you have such a thing, I'm looking at you, Phil!)

(First speeds all)

Final proof

Temp 86-95F

Humidity - 70-75%

Time - 50 - 60 minutes

Bake with normal steam (Pre steam, load, steam, vent after 2 mins)

Temperature - start at 536 F (might have to just be 500F for most home ovens) let fall slowly to 410F

Time 60 mins.

I will give the formula for a 3 build and a 2 build formula

3 Build (Called Detmolder 3 phase)

Freshening Build

0.040 kg rye starter

0.080 kg Whole rye flour

0.120 l water

Ripening temperature: 77-79F

Ripening Time 5-6 hours

After ripening, remove 0.040kg to perpetuate the rye starter

2nd build

All of the freshening sour

1.000 kg whole rye flour

0.600 l water

Ripening Temperature - 75-80F

Ripening Time 15-25 hours

3rd build

All of the second build

2.700 kg Whole Rye

2.700 l water

Ripening temperature - 86F

Ripening time 3 hours

Final Dough

All of the sour

5.2200 kg Whole Rye flour

1.000 kg white flour (The German manual calls out T1050 - but use any white flout that is suitable for bread)

0.080 kg fresh yeast (optional)

0.180 kg Salt

3.589 l water

Two stage rye (called Detmolder two stage)

First Sour

0.100 kg rye starter

1.600 kg Whole Rye

0.800 l water

Ripening Temperature - 75-80F

Ripening time - 15-24 hours (remove 0.100 of the sour to perpertuate the starter)

Second sour

All of the first sour

2.400 kg Whole rye

2.400 l water

Ripening temperature 84-87F

Ripening time 3 hours

Final Dough

All of the sour

5.000 kg whole rye flour

1.000 kg white flour (again T1050 is called out, but use any white (wheat flour) good for bread making)

0.130 kg fresh yeast (and you probably should add the yeast on this bread)

0.180 kg salt

3.800 l water

So, the quantities are pretty large - use your calculator or your spreadsheets to reduse sizes to something more suitable.

And there you are. I'm posting this with a sincere belief that I have violated no copyrights, but if I have done, I'll be told soon enough.  I'm not a big rye bread baker or eater, although this formula is begining to change my mind. Turns out, the carroway so many people are fond of in rye causes me shooting headaches - so this may be why I avoided rye.  This particular bread is lovely and quite tasty - although not exactly a fluffy sandwich loaf! It still is a bit like putty to handle, but wasn't as bad as I remembered the stuff to be (maybe the shooting headaches from the carroway...)

As for the video that the OP references that inspired this posting, I've got to say that I will never understand the urge that people have to make videos of themselves as a "how to" - without any assurance that they should be doing it. I always have a certain hesitance to put myself in front of folks as a teacher, becasue I think that I should at least be an expert - but the individual in the video - he didn't have those qualms.

Peace.

My vacation has begun... with baking.  I've eyed the Arrowhead Mills Sprouted Wheat Flour for some time and decided it was time to use it.  My attempts here were directed at a solid everyday bread.  No fillers besides the 25% Whole Grain addition.  The dough is quite fantastic.  Very smooth and elastic with great strength.  It was so active and happy at the time of divide/shape I didn't dare proof it at room temp at all and went straight to the retarder for 8 hours (maybe a mistake).  Holy Oven Spring.  

Made a big change for my steaming. I went and bought a big bag of lava rocks and filled my roasting pan with them.  Poured about 2 Cups of water in at start of bake and removed after 13 minutes.  This seems to have provided much more steam than the towels/smaller rock tray.  A winner that takes less effort, yes please.  

Formula  (77% hydration)

For 2 loaves @ 

Levain (6 hours at 75 degrees)  77% hydration

205      Sprouted Wheat Flour

147.5   H20

103       White Starter (100%)

---------------------------------------------------------------

Finished Dough:  Autolyse 2 hours  DDT (76-78F)

600       H20

373.3    Malted Bread Flour (11.5 % protein)

350.8   Hi Protein Bread Flour (14% protein)

34         Barley Flour

16.5     Rye Flour

22         Sea Salt

-----------------------------------------------------------------

1)  Mix Levain and let rise 6 hours.  This was quite stiff as the wheat really sopped up the H20 but I wanted the levain to be at the final dough hydration as has been my method of late.  

2)  Autolyse Flours and Water for 2 hours (Hold back 10% of water)

3)  Add levain and mix on speed 1 to incorporate (3-5 minutes).  Add salt and continue until well distributed. 

4)  Turn to speed 2 (I am using a commercial hobart with 4 speeds) so lo medium. and develop dough.  

5)  Once well developed add remaining water and mix on speed 1 until dough comes back together. 

6)  Bulk Ferment 4 hours:  2 sets of French slap @ 15 minutes followed by 2 s + f's at 40 minutes.

7)  Divide and preshape.  Rest 20 minutes.  

8)  Shape into floured bowls.  Cover and retard 8-12 hours

(due to minor underproofing I might give them 30-60 minutes at room temp before retarding.)

9)  Bake at 500 with steam for 12 minutes(10 minutes might be better), then lower to 480 and continue for 10-15 minutes. 

Cool 

Bounty Pictures to come.  I certainly made myself look good and didn't show the blowout scores.  The oven spring and my lack of sleep made scoring pretty bad til the last two sets.  Anyhoo.  

Its quite tasty.  Thin chewy crust with a soft moist crumb and a nice bit of sour.  

Josh

http://vimeo.com/34325967 after watching this video.. inspired me to work with higher hydration confidently. 

my first 85% hydration loaves...

 i used grape yeast water after 4 days of fermentation. 

used Stone-Buhr Whole Wheat Flour and Dove's malthouse mixed grain flour

nice sour with hint of sweetness.. airy texture made it so crunchy. light yet hearty. 

made a simple sandwich ... just lovely

evon