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zorgclyde's picture
zorgclyde

This is my first bread from Beth Hensperger's book Bread Bible: 300 favorite recipes. What I liked when I browsed the book was that every recipe had hand mix instructions, and they seem well-thoughtout and reliable. This was going to be my first time making wheat bread. I had a few tries with white bread, but nothing too serious.

The bread that caught my eye was the Italian whole wheat raisin walnut bread. I found that I have become increasingly drawn to the nuttiness of whole wheat and multi-grain breads. When made properly, they have a delightful chewiness and sweet, concentrated flavor that sets it apart from white breads. The raisin and walnut combination sounded perfect to me.

The process for this bread was straight forward. The recipe calls for poofing the yeast, kneading and giving the dough two rises. Because I decided to start this recipe at 11pm at night, I decided to not wait until 5 am to finish the kneading in one setting. Instead, after the first raise I put the dough in the back porch, which I rated at about 20F at night, and will continue the second stage when I return from work the next day. The second day after I kneaded the dough I decided once again to sleep first and wait until third day to bake the bread. I crossed my fingers and hoped the bread turned out ok and not into a pungent fermented sourdough.

I finally got around to baking the third day. Mostly because it was the infamous blizzard and I didn't have anywhere else to go. Given that I had let the dough sit for two days without adjusting the yeast called for in the original recipe, I was expecting something that tasted like breaded sourkraut.

Here is the picture of the bread, sliced:

Italian raisin walnut bread

I was pleasantly surprised when I saw how beautiful the bread looked when it came out. The crust was even and chewy. The interior was moist and dense. It was obvious that the bread was slightly overly fermented as the bread had a sour tang and the air pockets reminds me of the yogurt bread. However, it was still one of the bread I ever tasted. The balance between the sweet raisins and crunchy walnut set in whole wheat bread was just perfect. I circumvented the sour problem by topping the bread with honey. The only other issue that I noted, besides the slight over-fermentation, was that I had to add a lot of flour (+ 1/2-1 cup) during kneading to prevent the dough from sticking too much. This threw off the sugar and salt balance slightly, and the bread did feel like it needed a bit more salt and sugar. Next time I may add a little less water to start with, and tried to follow the time instructed!

 

Amy

http://fromtarotopotato.blogspot.com/

Jo_Jo_'s picture
Jo_Jo_

The crumb was wonderful and the bread tastes great. The crust is flaky crisp, and this is definitely a bread I will be making more often. The best "wonder" bread I have ever had.

 

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I totally forgot to take pictures till I moved my dough to the greased bowl to rise. Here is is about 15 minutes after it started it's first rise.  I mixed the dough in my kitchenaid, using my dough hook.  It was pretty wet and sticky so I gave it a half hour autolyse, then kneaded the dough for 6 minutes.  It then formed into a really nice handling dough.


Twice the size and ready to be split for braiding.


Made it into a rough split, then allowed to rest for 10 minutes.


Rolled out into thin ropes for braiding.  I made them to long for a single loaf, so cut them into two pieces for two loaves.

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One braided, the other half way done.  The dough was easy to handle, and braided very easily.


All finished braiding, ready for proofing.  They took 75 minutes to proof.


Almost done and ready for baking, they are looking pretty good so far.


I baked these at 350* for 45 minutes on my pizza stone, which worked really well.  They looked and smelled really good when I pulled them from the oven and covered them with the flour sack towels to cool for a couple hours.  I was way to much in a hurry while making these, so I think that effected the entire shaping and braiding process.  The other's loaves are so much nicer looking then mine, but I will have plenty of opportunity to try this again when I am not feeling so rushed. 

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GSnyde's picture
GSnyde

I baked in pans this weekend.  No, there’s nothing wrong with my baking stone.  I just have freezers full of baguettes, miches and other hearth breads.   Also, I was (and am always) craving scones (using Breadsong’s technique).  My wife was urging me to make another whole grain-y sandwich bread.  And I wanted a good accompaniment for Pollo Cacciatore.  So, it was scones, Hamelman’s Oatmeal Bread and Reinhart’s BBA Focaccia.

Lemony-Cranberry Flaky Scones

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Breadsong wrote about flaky scones a couple months ago (http://www.thefreshloaf.com/node/21414/flaky-scones-flavor-variations).  I had done a couple variations before (http://www.thefreshloaf.com/node/21496/people-who-live-glass-houses-shouldn039t-stow-scones).  This time, I wanted to try a tart and fruity variation.  I looked at some lemon scone recipes to see different approaches to getting lemon flavor in scones.  Some use lemon zest, some use lemon juice, and some use lemon extract.  I used all three. 

I also added some dried cranberries, soaked in water overnight. I squeezed out the excess water in a sieve, but the dough was still too moist.  So I added some flour in the mix.  Next time I’ll reduce the other liquids.  The scones came out with the same wonderful texture as before, moist on the inside and crispy on the outside.  But they didn’t rise up quite as much.  And they could have had a stronger lemon flavor.  So next time I’ll use more lemon zest, or maybe candied lemon peel.

I followed Breadsong’s technique.  Here’s the formula I recommend, with the adjustments I mentioned above:

1 cups (5 ounces) unbleached all-purpose flour

½ Tbsp baking powder 

1/4 tsp kosher salt

scant 1/4 cup golden brown sugar

2 ½ Tbsp cold unsalted butter, cut into 1/2-inch cubes 

1/2 cup chopped dried cranberries (soaked overnight in water, excess water squeezed out)

1 teaspoon lemon zest

Just less than 1 cup heavy cream (185 grams)

 2  Teaspoons lemon juice

1/2 teaspoon lemon extract

Half-and-half (for brushing)

But even though they could be improved, these scones were dang good.

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Hamelman’s Oatmeal Bread

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Having enjoyed making –and eating-- AW’s whole wheat bread last week, I decided to try another partially whole grain sandwich bread.   I chose the Oatmeal Bread from Hamelman’s Bread: with 25% whole wheat flour and 75% KAF Sir Lancelot.  Believe it or not, I made this bread exactly per the formula, with no variations.  Believe it?  Well, ok…I did substitute molasses for 1/3 of the honey, just because we love the dark, rich flavor.

The dough was fermented for one hour after mixing and kneading, stretched and folded, then refrigerated.  It almost tripled by morning.   Seriously gassy! 

IMG_2143

 It proofed about 2 ½ hours since it had to get to the temperature the yeasties like.   The home-baking formula for this bread in Bread made enough for two loaves in 9 x 5 pans and six 3-ounce rolls.  The bread has a wonderful tenderness and a wholesome oatey-wheaty flavor.  It was excellent for a dinner of turkey and cole slaw sandwiches. This is a real good sandwich bread and I’ll bake it again.

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BBA Focaccia

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Monday night we are having dinner at home with a friend of a friend, who is a writer for the New York Times, and a serious foodie.  In fact, she wrote a wonderful book about the history of Chinese food in the U.S., called The Fortune Cookie Chronicles.  I’ll be serving Pollo Cacciatore, my variation on an excellent recipe Brother David shared.  I think one needs Focaccia to sop up the delicious gravy.

Since we are traveling back to SF from our North Coast getaway on Monday, and since the Pollo Cacciatore is best re-heated the second day, I made both the chicken and a Rosemary-Garlic Focaccia Sunday.   Well, more accurately, the Focaccia dough was mixed, fermented, folded, shaped and slathered with garlic-rosemary oil Saturday evening, and retarded in the fridge overnight.

I looked at a lot of Focaccia recipes and the BBA formula seemed like a good place to start.  I figure, if I’ve got the book, I might as well use it.  This dough is a monster—sloppy and hard (but fun) to manage.  After the third fold and a one-hour rest, it was like a big jiggly pillow.  It easily expanded to fill the 17 x 12 sheet pan.  When it had warmed a couple hours the next morning, it had serious eruptions.

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I’ve never seen bread bubbles quite so large.  Like volcanos.

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The crumb is airy and tender and the flavor is outstanding with a strong, but not overpowering rosemary and garlic flavor.

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We also made fresh pasta today to eat tomorrow with Pollo Cacciatore and re-heated Focaccia.  Gonna be good.

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All in all, a good cooking and baking weekend.  We also got some good hikes in, and enjoyed the varied animal and bird life of the North Coast.  Including a rare sighting of a Flicker right on our meadow.

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Happy Presidents’ Day to you all.

Glenn

 

MickiColl's picture
MickiColl

I just posted about Shaping videos .. please ignore the one that starts with www. .. use only the http one. if all fails type in your own link using just http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-leFormesEnVideo.html

sorry ... MIcki

 

MickiColl's picture
MickiColl

My brother just sent me this link .. great videos. Give it time to load (there are a lot of them) and then enjoy .. probably some you've never seen.

http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-lesFormesEnVideo.html

 

cranbo's picture
cranbo

On my search for a specific type of sandwich roll. A good description of what I'm going for:

  1. chewy but light inside
  2. crust that is very thin, slightly crispy, shatters into big thin flakes then you bite in or tear off a piece, slightly leathery too with a little bit of tug
  3. crust finish is yellowish & golden.

Tried Norm's rolls sans onions, but didn't achieve the result I was looking for. The interior of the Norm's hard roll was too fluffy, too hamburger bun-esque, with insufficient chew. The crust was not bad: it had the right thin leatheriness, some of that tug, but did not have that shattering quality that I'd like to get. Will try to post photos in a bit. 

I think I might have to try the Kaiser Roll recipe. As far as crumb goes, I think I might have to try a preferment (sponge, etc) of some sort to help with the chew & flavor. Any other recommendation for recipes to try would be appreciated. 

 

dahoops's picture
dahoops

Today's bake.  It's cold here today and while thoughts of summer seem far off, I'll keep baking bread until it's too hot to do so.

cranbo's picture
cranbo

EDIT: based on some feedback, I have corrected my original post. 

I set out to locate a list of protein levels in common flours, and I found a handy list, reposting for your perusal:

Flour Names & Protein Percentages

  • King Arthur Queen Guinevere Cake Flour (8.0%) 
  • King Arthur Round Table Pastry Flour (9.2%) 
  • Caputo 00 Extra Blu Flour (9.5%) 
  • Generic All-Purpose Flour (10.3%) 
  • King Arthur All-Purpose Flour (11.7%) 
  • Caputo 00 Pizzeria Flour (12.0%) 
  • General Mills Harvest King Flour (12.0%) 
  • Robin Hood All-Purpose Flour (12.0%) 
  • King Arthur Bread Flour (12.7%) 
  • Bob's Red Mill Semolina Flour (12.9%) 
  • Five Roses All-Purpose Flour (13.0%) 
  • Eagle Mills All-Purpose Flour (13.3%) 
  • King Arthur Whole Wheat Flour (14.0%) 
  • King Arthur Whole Wheat Organic Flour (14.0%) 
  • King Arthur Sir Lancelot Flour (14.2%) 
  • Arrowhead Mills Vital Wheat Gluten Flour (65.0%) 
  • Hodgson Mill Vital Wheat Gluten Flour (66.6%) 
  • Bob's Red Mill Vital Wheat Gluten Flour (75.0%) 
  • Gillco Vital Wheat Gluten Flour (75.0%) 
  • King Arthur Vital Wheat Gluten Flour (77.8%) 
FYI, this came from a very handy page & calculator I came across at http://tools.foodsim.com/
The reason I was interested in this is because I wanted to find out how much my protein would be boosted by adding vital wheat gluten to my flour. 
I usually use KA All Purpose, which has 11.7% protein. To supplement, I planned to use Bob's Red Mill Vital Wheat Gluten Flour. 
WARNING...MATH AHEAD :)
  • 1 cup KA AP flour weighs  about 125g. If 11.7% is protein, then there is about 14.63g of protein per cup of this flour
  • 1 tbsp of Bobs Red Mill Vital Wheat Gluten weighs about 8.5g. If 75% is protein, then 6.375g of protein per tbsp of this flour.
  • 1 cup KA AP + 1 tbsp Bob's Red Mill Vital Wheat Gluten = 21g TOTAL protein
  • 21g of protein / 133.5g total ingredient weight = .161, or 15.73% of protein in the flour mixture

You can use this same method to calculate the adjusted protein in your flour. 


END OF MATH :)


What's interesting to me is that at the recommended dosage, adding 1 tbsp. of Bob's Red Mill gluten to every 1 cup of KA flour would make an extremely high protein flour, higher than what is typically commercially available. I wonder if it would make it totally unusable & gummy?


Then again, if you had a relatively weak, generic AP flour (9% protein), then 1 tbsp per cup would probably bump you to a very respectable 13.2% protein level, close to that of KA Bread Flour. For those that have actually tried this technique, I wonder if it actually performs in a similar way (e.g., similar to KA Bread flour) or do other flour factors (such as ash content, type of wheat, etc) play more into the overall performance of the flour and resulting bread?

louie brown's picture
louie brown

I haven't been able to find much in the way of suggestions for baking bread with buckwheat, which is a shame because it is so delicious. I can't say much about Kayser or Leader, but I am grateful to Occidental for his post on this bread. It was delicious.

The large holes are the result of incomplete degassing before shaping, a defect, as Hamelman would say. Otherwise, the crumb was very nice:

Hiding under the batard is my first attempt at the tordu shape. Not bad, but not ready for prime time:

MadAboutB8's picture
MadAboutB8

I made Tomato, Parmesan and Basil flatbread from Bouke Street Bakery cookbook this weekend with our home-grown peach tomatoes.

The tomato resembles cherry tomato in size, only with yellow colour. It tastes sweet and mild acidic with a beautiful aroma.

I tweaked the recipe a little by using sourdough starter instead of pre-ferment, which I believe give extra flavour.

The recipe is here.

Sue

http://youcandoitathome.blogspot.com

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