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amolitor's picture
amolitor

This is my FIRST EVER purchase of equipment specifically for breadmaking. I am very excited:


 



 


25c each. They work great!


 

breadsong's picture
breadsong

Hello, Here are my impressions of IBIE, attending as a "tourist" and non-professional. I was able to attend at the end of Tuesday and some of Wednesday and am overflowing with enthusiasm for the whole experience!


Thanks to proth5 for the exceptional day-by-day reporting on IBIE 2010, and to Sam Fromartz for his comments and photos:
http://www.thefreshloaf.com/blog/proth5
http://www.thefreshloaf.com/node/19889/pictures-team-usa-lesaffre-competition


This exhibition was BIG and mainly focused on professional bakery installations, but I was happy to find lots of interesting things for a home baker like myself. I wouldn't hesitate to attend one of these exhibitions again!

Upon arrival, I headed straight for the SFBI booth, where one of the SFBI instructors, Miyuki, was in action carefully measuring ingredients and preparing to mix, and others were loading the deck ovens. I'd never seen a deck oven up close before - how they loaded and steamed! A thing of beauty! (My eyes may have misted over for a moment or two). There lots of breads on display, and some for tasting - I tasted Ethiopian teff for the first time, delicious (dark brown bread on the left, in the bottom right picture below). Mr. Suas was within arm's reach but I was too shy to talk to him but did get to chat with others there.




Next up was the BBGA booth, where I overcame my shyness to shamelessly plug the virtues of Vancouver, BC or Seattle, WA as great locations for Guild classes (much closer to home for me!).  By the time I found out about IBIE, the workshops I was interested in were sold out - but the lady at the BBGA booth said more spots had been opened up (a measure of luck for me in Vegas, to be sure!!!). I rushed back to registration to sign up for Ciril Hitz's Breakfast Breads and Pastries seminar the next morning.
There was another BBGA baking area where one of the Team USA members, Mr. Michael Zakowski, was serving up tastings of rye breads made by Mr. Hamelman himself. I regret that I didn't know Mr. Zakowski was competing for Team USA (I didn't get a chance to read the competition program until today), or I would have congratulated him on his achievement in the Lesaffre competition. I did talk to him for a few minutes about the Amazingly-Good (and I mean Amazingly-Good) 40%-rye-with-walnuts bread Mr. Hamelman made that I got to sample (a bread master like Mr. Zakowski having to listen to comments of mine such as "Really? You mean I'm actually eating bread made by Jeffrey Hamelman?!").
Total tourist.
Michael advised that Mr. Hamelman was on the exhibition floor, and not too long after that Mr. Hamelman walked past me and I got the chance to introduce myself and tell him how much I loved his book and the opportunity to taste his bread!!! Here's a picture of the Amazingly-Good bread!:


BBGA also had book signings, and I got the opportunity to meet Eric Kastel, whose book I just purchased. I was so happy I'd actually made some of his breads and was able to talk to him in person about them!!! Mr. Kastel graciously autographed and gave me the display book cover he had set up for his book signing.


Well, that was Day 1. Huge. I never thought in a million years I'd get a chance to meet such great talents in the bread world.


The next morning Ciril Hitz presented "Breakfast Breads & Pastries: An Artisan Approach". The writeup by proth5 on this seminar was spot on.
The seminar was an incredible learning opportunity for me, to be able to hear firsthand about these doughs from a baker of such calibre.
I didn't have either of Mr. Hitz's books and was able to purchase both that day (kindly autographed of course! :^) ). 
The seminar was so informative - Mr. Hitz covered laminated and enriched doughs, ingredients, mixers (on friction factor: "Heat is not your friend in any of these doughs"), freezing, mixing, gluten development, preferments, hydration percentage, preparing butter and dough for lamination and the lamination process, his recommended sequence of events for controlling dough and butter temperature ("Work the dough colder than 64F"), tips for shaping, filling and proofing, and baking. I look forward to reading his books while referring to the notes I took and putting it all together when baking!!!

I enjoyed Mr. Hitz's teaching style, and his voice of experience combined with photos and video. Some other things he suggested were:
- Laminating with compound butters, sweet or savory, for varied flavors.
- For those of us without sheeters!, and to maximize evenness in the lamination, Mr. Hitz recommended creating a very even butter block (even suggesting you could weld up an aluminum butter block frame for rolling! Now that's an idea!), trimming the ends of the dough trifold to expose the butter so the trifold is very rectangular before elongating the dough, to be very gentle with the folds and don't create tension, and to do every layer the same way (direction of rolling and turns).
- For adding inclusions to enriched doughs, to add them after proper gluten development is attained so the dough membrane coats the inclusions. This helps proper distribution of inclusions in the dough, so shaped pieces have even distribution of inclusions for consistent heights when proofing, and also protect the inclusions from being exposed and burning during the bake. For wet inclusions, to roll the dough thin, spread inclusions over and jelly roll to distribute the inclusions, to maintain a clean dough state.


What a morning!!!


I toured around the Coupe Louis Lesaffre competition area and took some pictures of the pieces but in my haste in capturing images didn't capture every country's artistic piece, and in some cases missed the country's name in the shot:


As a Canadian, I hope you'll forgive me for wanting to put Canada's picture first, although Team USA is the very worthy team moving on!!!


Here is Team USA:
 

Argentina:


Brazil:


Peru:


Chile, Costa Rica, or Mexico???



I am very grateful for the opportunities to meet the bakers, industry and association representatives and vendors, who were also very generous with samples and other goodies, and distribution/supply information. I left the exhibition hall loaded down with all sorts of good stuff, nut flours especially, and was also grateful for the opportunity to buy some things from exhibitors. And special thanks too to Lesaffre, for giving me a precious brick of SAF Gold osmotolerant yeast. With the knowledge gained from Ciril Hitz, and some good yeast...I can't wait to get my hands in some sweet dough.

Regards, breadsong


 

wassisname's picture
wassisname

 This loaf is my grudging acceptance of the fact that everything can't always be about me - not even bread.  My daughter goes weak in the knees at the sight of square, squishy supermarket white bread.  The stuff gives me the screaming heebie-jeebies.  I won't buy it, not even for her.  But, instead of digging in my heels and inspiring a whole-grain backlash I decided to expand my horizons a bit. 


I settled on the pain au levain from Leader's Local Breads.  This is the first time I've used white flour in my bread so I was a little outside my comfort zone.  Fortunately, the recipe is spot-on, and I got a nice loaf on the first try.  I added an overnight proof for timing's sake and made one larger loaf instead of the two smaller loaves that the recipe calls for, but otherwise I went by the book. 


And my daughter likes it.  Whew!  Of course, this means I have to save some for her... I'm not sure I have that much will-power.


Marcus




GSnyde's picture
GSnyde

With Brother David and Sister Susan visiting from the Great San Joaquin, I had to bake San Joaquin Sourdough, and I had to bake it good!  I made a double batch of dough to try Mini-Baguettes along with a couple Batards.  The process was uneventful (sorry, no Stupid Novice Baker Tricks this time).


After reading lots of descriptions and looking at several instructional videos, my first attempt at shaping Mini-Baguettes went pretty well.


IMG_1624


My scoring technique improves a bit each time and my new baking stone gives good spring (thanks, Stan).


IMG_1628


For a medium-hydration dough, the crumb was pretty holey.


IMG_1641


It was a big baking day.  Baguettes cooling, Batards proofing, pizza dough resting for its next stretch.  Pretty good production for a one-oven kitchen.


IMG_1635


David seemed to enjoy the Baguette, but perhaps not as much as the Pizza and Pinot Grigio.


IMG_1650


The Batards were proofed in my brand new bannetons.  Though not as gorgeous as the best our family produces, I'm easily pleased with Batards that look like Batards.  The crust was crunchy and the crumb was nice and moist.


IMG_1646


IMG_1657


And one could get lost in the holes.


IMG_1659


Tonight, before dinner out, we'll have more bread and cheese and wine.  I'm expecting few complaints.


Glenn


 

breitbaker's picture
breitbaker

Give this a try for a comforting Sunday Supper...and enjoy using all those crusty loaf ends to soak up the smoky juices!


http://www.brightbakes.wordpress.com


Love,


Cathy B. @ brightbakes

jennyloh's picture
jennyloh

I had some fun creating bread that was filled with chocolate.   Adapted from Reinhart's Soft Sandwich Bread in Artisan Breads Every Day.  It turned out a little dry,  but overall, I like the chocolaty taste.  



 


Chocolate Bread2


 


Read the detailed blog here.


 


 

knud's picture
knud

I got myself into a bit off trouble trying to change my e-mail address, instead of changing, could not figure out how that is done, I opened up a new account tried to unsubscribe from my original account no luck am afraid I do not understand the English used, why not have a simple unsubscribe link


Take care


Knud

Daisy_A's picture
Daisy_A

 

 

Picture Triptych: Katy at the community oven 1, Oxford, UK; Bread made by Daisy_A with Katy's starter and sourdough tin recipe, against English lavender; Katy & Rebecca Beinart, 'Borscht and Black Bread', Performance, March 2010. Photo: R Beinart. Live event at Malmesbury Museum, Western Cape, South Africa, with kind permission

I have been baking so much I have a backload of blogging. However I need do justice to this really interesting art project, that centres around bread and baking. 

In May we were privileged to catch up with artist Katy Beinart who was taking part in a festival in a community garden in Oxford, UK. As part of her art practice Katy has been tracing her ancestors' migrations from Russia, Belarus and Lithuania to England, Australia and South Africa via their stories, but also the parallel movement of plants and bread cultures. 

For the festival Katy introduced plants to the garden, which are familiar in the UK but which hail originally from Eastern Europe. These were then linked with the stories of individual family members. Beetroot (Beta vulgaris), for example, represented Moishe/Morris Schreibman, (born 1884, Pinsk, Belarus, died 1929, London, UK). Katy records that he came to London to find work as a carpenter, sailing from Bremmen on the "Sperber" and staying briefly at the Poor Jews Shelter in Whitechapel, in London's East End. He married Sarah Gitovich and they lived off Brick Lane, where he also ran a cabinet making business. Katy notes that Sarah, also known as Zlata (born Gomel, Belarus, date unknown, died London, UK 1975), left her country of birth with an uncle to escape pogroms. She never saw her family or the family dairy farm again and when Moishe/Morris died she brought up 8 children on her own. Sarah was represented by Dill (Anethemum graveolens). 

On the day of the festival Katy was also baking bread in a dirt oven that her sister Rebecca Beinart (also an artist), had built along with community garden members. The loaf baked was a white sourdough tin, from a Eastern European recipe that Katy had sourced. 

The bread baking is a fascinating project, part of Katy and Rebecca's wider recuperation and representation of family ties and migrations on their father's side in the Origination project. More information is available on this link.

As part of the wider art project Katy and Rebecca followed a family migration route to South Africa, taking their 'bread-making suitcase' with them on board the transport ship The Green Cape, crewed by predominantly Polish sailors. They chose to sail because this is what their forebears would have done. The transport carrier was the main type of craft now sailing from the UK to South Africa. Katy used their starter to bake bread on board ship, which the sisters shared with the crew. 

Breadmaking suitcase; Katy & Rebecca Beinart, 'Breadmaking', Action, 2010. Photo: Rebecca Beinart, with kind permission; Rebecca Beinart, 'Sal Somnia Omnit', Action, 2010. Photo: Douglas Gimberg, with kind permission.

Once in South Africa the Beinarts baked and shared bread with newly-encountered family members. In some cases they also tried to recreate meals like those their ancestors may have eaten and ate in the places they occupied, including a bare salt pan that once formed part of a family business!  As part of the continuation of the project in the UK, Katy was facilitating her starter's 'migration' to other bread makers. This is how I came to leave Oxford with a small pot of Katy's starter and a recipe to bake in my own home. 

Rebecca, whose practice links art, ecology and politics also has a project involving sourdough cultures called Exponential Growth. Developed as a commission for the University of Loughborough it charts the local, national and global networks into which Rebecca's Loughborough born starter is dispersed. More information is available on these links Radar Arts and Exponential Growth

Rebecca handing out starter culture on Loughborough Market; c.Rebecca Beinart/Exponential Growth 2010, with kind permission

Please note: important information on Exponential Growth and an invitation to contribute to a Bread Fair in Loughborough, UK on Saturday 23 October 2010, and/or to contribute to the mapping of the culture's journey as an international baker is included at the end of the blog in bold type. It would be great if some bakers from TFL could take part! Let's push out the boundaries - info on this link  and below.

Reflections

These initiatives seem to me to touch on so many themes on TFL, including the migration of breads, recipes and starters between countries and the way in which bread is such a strong link to memory, family and place. 

It also touches on the question, raised regularly on the board, of the degree to which starters change when transplanted.  Does a San Francisco starter remain the same in Oxford, Toronto, Tokyo, Madrid? Katy noted that her relatively new starter behaved very differently in the hot South African climate. 

The Beinarts' Origination project also delicately raises wider questions about how people change and adapt when they migrate from one place to another, while also striving to retain familiar characteristics and practices  Much of this human culture can also be traced in bread baking practices. What changes, what remains the same? How far can migration routes be traced by the emergence of similar recipes in different countries? How intense is the link between early memories of bread and personal and family histories? 

This last question is something leading bakers also reflect on. Jeffrey Hamelman, for example, recalls 'My earliest memories may be of bread. One of my grandmothers was Polish or Russian, depending on where the ever-changing boundary line happened to be drawn at a given time […] Gram always had bread' (Bread, p. 5). In the opening paragraph of his book Artisan Breads Jan Hedh relates 'My mother made nearly all the breads, biscuits and cakes for the family, and I remember the lovely smell and the wonderful flavours that awaited me as I returned from school'. (p.13)

On TFL bakers also strive to recreate for themselves, friends and family.much-loved breads enjoyed in childhood or remembered from another country. Some bakers share or seek recipes from their countries of origin or foreign countries they lived in when younger. Others reflect on why certain national recipes are well-known abroad whereas other have not travelled, even when their some of their original bakers have emigrated. Bakers also celebrate well-loved bread recipes that have taken root and are developed and enjoyed in a new place: Stan and Norm's project, which I have read about with great interest seems a great example of this. In the best cases the culture just keeps on growing, in all senses of the word.

 

Baking the bread

When I took on a sample of Katy's starter as part of the involvement of other bakers in this project it behaved very differently to my own. A year after her return from South Africa Katy's starter was much more stable than my own, which were still young and unruly. Whereas my starters tore through dough when well fed on the bench and lay down and refused to move after a stay in the fridge, Katy's raised dough well and reliably and regained strength much more quickly after refrigeration. Katy's starter was kept around 125% hydration. It also had a different scent and flavour, with a keen tang like a good cheese. 

When used to bake the recipe given to me by Katy, the starter raised the dough well and produced an even crumb, aerated with small, well spaced holes. At this point in my baking I had had a breakthrough with using an oven stone and steam to produce a good crust. I also used Marriage's strong white bread flour which I have found to be very good for artisan bread. The bread came out with a strong, golden crust.  The crumb was as shown in the picture at the top of this blog:

The flavour of the bread was milder than I am used to with mixed grain formulae, yet it was pleasant, with a lovely mouth feel. It kept well and we enjoyed it with both savoury and sweet toppings. 

When we met Katy again at a talk she gave at Modern Art Oxford, she added that she was moving on to try rye in loaves, as used in other bread-making traditions in Eastern Europe and that she was happy for bakers to adapt her original recipe. However, given that this was the very recipe that she used while on board ship and in South Africa, I wanted to follow in that line. 

The lean sourdough tin recipe used by Katy and Rebecca is given below: 

Very simple Wheat Sourdough

Makes two large loaves

Stage 1: Evening

200-250g Wheat Starter Culture (use a little less if your culture is very bubbly & active)

450g white bread flour

700ml water

Mix together in a bowl into a sloppy dough. Cover and leave overnight somewhere warm.  Now feed the original starter mix with 150g flour and 150-200ml water to replace what you took out.

Wheat sourdough takes less time than rye. If it’s in a warm place, stage 1 can take just 5-6 hours, so you can start it off on the morning and bake in the afternoon if this fits your schedule.

The next morning

450g white bread flour (or add half wholemeal flour

2-3 teaspoons salt

Mix the flour and salt into the existing bowl of dough that you left overnight. Knead it by hand in the bowl – it is a very wet and sticky dough, but it should feel elastic. If it feels too wet, add a little more flour. Work on it for about 10 minutes until it’s smooth and elastic. Rest it for 10 minutes. Mix it again for another couple of minutes.

Oil two large bread tins well, then dust generously with flour. Divide the dough and put into tins, they should be just over half full. Cover tins with an upturned bowl, leaving space for the dough to rise. Leave it to rise in a warm place. Depending on the heat and the liveliness of the culture this will take between 2 and 5 hours.

Baking

Once the dough has risen to the top of the tins, you’re ready to bake. As you get to know the timings you can be cunning and pre-heat the oven so it’s hot at the right time.

Place the tins in the oven at 220◦C/ Gas 7. Bake for 30 minutes. Then remove the bread from the tins and bake for a further 10-15 minutes to form a good crust. The loaves should sound hollow when you tap the bottom. Remove from tins and leave them to cool before cutting.

Exponential Growth

As part of the Exponential Growth project there will be a Bread Fair in Loughborough (UK), Town Hall on Saturday October 23rd. from 2/2/30 p.m. 'Culture caretakers' have been invited to this event to share their breads and to enter a competition in which breads will be judged on 'Regional specificity; Flavour; Appearance; Originality of recipe; Method of passing on the culture'.  

There are currently 93 caretakers but there is still time for more people to join! If you would like to have some of the Loughborough culture and/or attend this event please contact Rebecca on radar.info@lboro.ac.uk

As part of the wider project Rebecca is recording on world map how far the culture has travelled globally. It would be great if some TFLers felt that they could contribute to this part of the project. 

If you are interested please contact Rebecca asap on radar.info@lboro.ac.uk with a mailing address and she will send out a sample, postage paid. The bread baked can be your own recipe, or one that relates to this project in terms of geography and culture. It does not have to be the recipe given in this blog. Of course if you do bake, don't forget to share on TFL! 

   

ananda's picture
ananda

 


These are 2 batches of bread made in College on Thursday of this week.   I have 6 students entered for a bread competition for Young Baker of the Year, with Warburtons.   Their entries are as follows:



  • Nettle Bread - has some elements in common with the formula posted by Karin a few months back. See: http://www.thefreshloaf.com/node/18284/vinschgauer-bread-unique-alpine-flavor Includes cumin and coriander spices, plus a wheat levain as a pre-ferment

  • Raisin, Shallot and Hazelnut Bread - based on an idea from Richard Bertinet, this bread has a Biga Naturale, appropriate since the baker concerned is originally from Sicily. The shallots are reduced in oil, with a touch of balsamic vinegar and moscavado sugar and the hazelnuts are toasted and nibbed. Flour blend is 25% wholewheat and 75% strong white in total.

  • Pumpernickel - a determined effort to perfect a large Pumpernickel loaf [Black Bread] steamed for 16 hours in a Pullman Pan.

  • Seaweed and Lemon Bread - thanks Daisy_A, Jan Hedh and Richard Bertinet. The seaweed is wakame, which is soaked overnight. The dough has a pre-ferment with 75% hydration and white flour. The final dough has semolina and wholewheat flour added at 12.5% each, rest of flour total 75%, including the pre-ferment. Lemon zest to bring out the seaweed flavour. The wakame is cut into the mixed dough using a Scotch Cutter; quite a delicate operation. The loaf is shaped as a half lemon, and dusted with semolina to bring out an authentic colour

  • "Breakfast Bread" - using a wheat levain, the final dough contains fruit and nut museli, chopped dates and honey

  • Flaxseed Bread raised with a Barm - the barm is made from a dry stout from a local traditional brewer. The base for the recipe is Hamelman's flaxseed bread, and Dan Lepard's Barm bread praised by Shiao-Ping and Daisy_A.


 


I fervently hope all six students will go far.   The regional heat is on 15th October; prize being £250.   A National Bake-off is held in November, with a winning prize of £1000 plus an "apprenticeship" with Warburtons.


A rarity for me; 3 students in the bakery to practice; no other teaching commitments!   So I did some baking experiments of my own at the same time.   Here they are:


 



 


1.    Pain de Campagne [Wheat Levain]



Material

Formula [% of flour]

Recipe [grams]

1. Wheat Leaven

 

 

Carrs Special CC White Flour

31.3

940

Water

18.7

561

TOTAL

50

1501

 

 

 

2. Final Dough

 

 

Leaven [from above]

50

1501

Carrs Special CC White Flour

60

1800

Shipton Dark Rye Flour

8.7

261

Salt

1.8

54

Water

46.7

1400

TOTAL

167.2

5016

 

 

Overall Hydration: 65.4%.   Pre-fermented Flour 31.3%

Method:

  • The leaven has been built over 2 days from stock, as it was needed for student production as well.
  • The dough was mixed in a 10 quart Spiral Mixer for 15 minutes. The machine has single speed and bowl direction, and the mix is wonderfully gentle. I find it important to add the water first, then flour and salt, and finally the leaven. I was very happy with the mixed dough quality; dough temperature 26°C.
  • Bulk proof, covered, ambient for 1 hour
  • Scale 5 loaves at 1kg each, and mould round. Place upside down in prepared bannetons. At this point I will confess that my bannetons often seem to stick, and I have to learn to use a combination of coarse semolina and dark rye flour to prevent this from happening. In the past I've used different flours for dust to differentiate loaves produced. I've now seen too many loaves spoilt to continue this practice!
  • I proved these loaves for around 3 to 3½ hours in a prover with gentle humidity, at around 30°C.

After tipping onto the peel and cutting, they were baked in my lovely deck oven on the sole, using steam.   Top heat was set at 6.5 and the bottom at 5, with the temperature pre-heated to a solid 240°C.   After 15 minutes I turned the heat down to 220°C.   I opened the damper after a further 10 minutes and baked out a further 5 minutes before unloading and cooling on wires.

2.   Pain de Siègle [Rye Sourdough]

Material

Formula [% of flour]

Recipe [grams]

1. Rye Sourdough

 

 

Shipton Dark Rye Flour

20

600

Water

20

600

TOTAL

40

1200

 

 

 

2. Final Dough

 

 

Rye Sourdough [from above]

40

1200

Carrs Special CC White Flour

80

2400

Salt

1.8

54

Water

46.7

1400

TOTAL

168.5

5054

Overall Hydration: 66.7%.   Pre-fermented Flour: 20%

Method:

  • Stock sourdough had been built over 2 days as for the first dough
  • The dough was mixed in a 10 quart upright mixer. Mixing times were 2 minutes on first speed and 6 minutes on third speed. Final dough temperature was 26°C.
  • Bulk proof as above, 1 hour.
  • Scale 3 loaves at 1kg and 4 at just over 500g. Mould round and place upside down in bannetons prepared with dark rye flour.
  • Proof as above for just under 3 hours.
  • Bake to the same profile given above.

 

Notes:

  • The rye sourdough ferments quicker, even though the amount of pre-fermented flour is lower. The stiff levain is so much mellower than the rye. All down to ash content and water levels, methinks!
  • These are unashamedly commercial recipes. I am so pleased with the end resulting breads. Great feedback from all the staff too; not always forthcoming from those with such expertise over various areas of food and hospitality!

Photos below: 

DSCF1408DSCF1410

DSCF1409

DSCF1411DSCF1412

DSCF1413DSCF1416

DSCF1417

All good wishes

Andy

Ryan Sandler's picture
Ryan Sandler

I've been trying to bake artisan bread for about three years now, since I picked up a copy of The Bread Baker's Apprentice as an exchange for a Christmas present.  In that time, I've never been particularly good about focusing on one particular bread and practicing it until I get it down, as so many of the wise bakers on this site recommend.  There are a couple of breads that I've mastered anyway, simply because I love them and bake them often enough to do blindfolded--the BBA Italian Bread in particular.  Starting this week, however I'm going to try to amend that, in a way sure to put me deep in over my head.  My objective: produce a reliable, tasty and beautiful baguette through practice, trial and error.  I don't really imagine that I will truly master the baguette--better home bakers than I have tried in vain, I know.  But I'm hoping to turn what is usually a hit-or-miss process into something I can do over and over again well, if not perfectly.


So, every Saturday from now until I get it right (or get sick of it), I will be baking three baguettes using the Baguettes with Poolish formula from Hamelmans Bread.  I have made this formula before with varying success, and on the first occasion just about nailed it by pure luck and accident--nice ears, open crumb, the works.  I know it can be done, if not precisely how.


This is the formula:


Poolish



  • 5.3 oz. bread flour

  • 5.3 oz. water

  • 1/8 tsp yeast


Final Dough



  • 10.7 oz. bread flour

  • 5.3 oz. water

  • 5/8 tsp yeast

  • 0.3 oz. salt


Note: I halve the quantities that Hamelman calls for--we can only eat so many baguettes!


Process:



  1. Mix Poolish night before

  2. Mix all ingrediants with wooden spoon, let sit 5 minutes  

  3. Mix in mixer ~2 minutes until the dough windowpanes 

  4. 30 folds in the bowl with a rubber spatula  

  5. Ferment 1 hour, stretch and fold  

  6. Ferment 1 hour more, divide into 9 oz. pieces, pre-shape as cylinders  

  7. Rest 10-20 minutes

  8. Shape as baguettes, place on couche, spray with oil.  

  9. Proof 1 hour  

  10. Pre-heat oven to 515 and stone 45 minutes before baking

  11. Transfer baguettes to parchment on a sheet pan, score.

  12. Cover oven vent, slide parchment onto stone, pour steam, lower temp to 460.  

  13. Bake 24-26 minutes, uncovering the vent, and turning the baguettes around after 10.


Pictures from week 1:


 

The dough was reluctant to slash, and so the scoring is all irregular. Still, it formed a nice ear along the slashes.  I'm thinking for next time I will make two changes: first, I will cover the baguettes while proofing, but not spray them; I think the surface was too wet to score easily.  Second, I'm going to increase the oven temperature--I kept the baguettes in for almost 30 minutes, and you can see how much color they got.  I'm aware that my oven doesn't get as hot as it says it does; I just have to calibrate what temp actually bakes a nice baguette in 25 minutes.

I'll update with crumb pictures later.

I'd appreciate any thoughts or suggestions; but for certain I'll be back next week to try again!

Update: Typical crumb shot below.  Surprisingly nice given the irregular scoring.  Crust wasn't as crisp as it might be; if changing the oven temp doesn't fix that I'll think about applying the "turn off the oven but leave the bread in" method, but one thing at a time.  Texture of the crumb was more fluffy than creamy, and the flavor just okay; I've done better with this formula.  But, again, one thing at a time.

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