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cpc's picture
cpc

I've been reading this website for a while, but this is my first post.  Yesterday I baked the Miche Pointe-a-Calliere from Hamelman's Bread.  I made this for the first time last week, and loved it, so I was excited to try it again.  I halved the recipe, because I'm the only one who eats bread in my house and don't know what I'd do with an almost 4lb loaf!  I used a whole wheat as opposed to white flour culture because that's what I have.  And I extended the primary fermentation and proofing time a bit because it's about 70F in my apartment (not 76F which the recipe recommends).


Here's the loaf!



And the obligatory crumb shot.



The crumb is a bit dense and moist.  I think it was a bit underbaked.  (I was concerned that it would be overbaked because I baked it for the full hour even though I halved the recipe, but I guess that wasn't the case...)  Tastes great though!

ananda's picture
ananda

I have been working with Mary and Nigel for about 18 months now, providing Consultancy services to help them get their cherished bakery project off the ground.


I first met these dedicated Francophiles when they attended the Breadmatters Masterclass in early Summer 2007.   We discussed their project to establish a genuine local bakery in their adopted village of Wye in Kent.   The High Street has a load of potential, and, eventually they came back to me to say they had bought premises and the project was moving.   Alison, my wife, and I went to Kent over the Bank Holiday of 2008, giving me some time to experiment with Mary and Nigel using the specialist type 65 flour they had sourced from one of their many trips made to France.   We made some fantastic Pain de Campagne.


I should add that Mary had worked in Brussels, whilst Nigel had been involved in Aid and Development work in Africa, having lived in New York for sometime, based at the UN.   I put this blog together, because there are some excellent discussions to be found on the site at the moment in relation to flour combinations which people like to use.   A lot seem to centre on creating a flour mix which equates to the French ash content, aiming for somewhere near to Type 65, or, maybe 80.


On my second visit, Mary and Nigel had done the ground work and were preparing to start production in their lovely new bakery.   It had been far from plain sailing, as the project was based in the relatively modern extension built on the back of a High Street building which was an integral part of the village conservation area.   They had a new spiral mixer, and an upright mixer which was wired to continental standards, and gave me a scary electric shock early on.   They also had a sparkly new 3 deck oven and some big peels!


As you may imagine, creating a top baguette was a high priority.   The same with croissant.   Mary and Nigel had just returned from a week long intensive craft baking course with the French Baking Institute.   They were itching to turn their knowledge, and new skills to creating perfect specimens.   Well, I think we did well, and I know Mary and Nigel were very happy with the progress we made that Bank Holiday weekend.   Perfect baguettes and croissants, no!   But so much progress.   Lots of photos attached for you all to see.


These good people opened for trade very soon after.   They are now working flat out, and doing really well.   I heard about queues reaching out onto the High Street.   Committed to the cause of real bread, and dedicated to the entrenched passion and tradition of French baking, I am sure they will succeed and prosper.


Best wishes to all, especially those friends in Kent!


Andy


ps.   I originally had it in mind to try and show what was so different about dough made with real French flour.   I don't know how successful I have been.   I'm not that dedicated to the French cause, myself, and like to make a whole range of different breads from different flours, but I thought these photos do give a reasonable indication of what French flour gives, in terms of both dough, and finished product.   There were some really special qualities to what we achieved in such a small amount of time.



 


 

CaptainBatard's picture
CaptainBatard

This will probably be my last post for awhile at FreshLoaf. The days are ticking away and before I know it I will be in a little town in southern France in the foot hills of the Maritime Alps. I will be starting a blog, and those of you who are so inclined will be able to follow my adventures in search of regional breads and their bakers, the trials of a Victory Garden, the building of a wood oven (I hope!) and daily life in a small mountain town.


Now back to the Gerard's Pain Levain. For this bake I have taken MC's thorough description of  Levain "a la Gerard", Shiao Ping's and David's bake and tossed them all together and did what the dough wanted me to. The overall formula was not changed from the original posting.



  • The Levain I have developed for the last several bakes is a little work horse. I have been using it quite a bit so it has remained strong and I have found it only requires a two-build process to triple in size, even with the addition of a pinch of salt. Throughout the whole process I maintained a warm environment for the beasties to flourish.

  • I allowed one hour for a good autolyse at my ddt of 82*. A good gluten structure started to develop.

  • The mixing was with a KA on low for the entire mix. To maintain the constant temperature of 82* I went as far as to preheat the mixing bowl with warm water. The air temp of my house is a chilly 64*. After the autolyse, I mixed for one minute, added diluted starter (with a small protion of the formula water) and salt, and mixed for an additional 2 minutes, then let it rest in a nice warm environment in the proofing cabinet.

  • Two gentle folds were done an hour apart. 

  • After an hour's rest, the dough was gently turned onto a floured surface. The dough at this point still needed some gentle encouragement to maintain it shape. I used the technique that Gerard described to MC, a stretch to the North and South, wait ten minutes and then a  stretch to the East and West, etc.  The 8 extra folds did the trick (considering it was 80% hydration.)

  • The shaping was done with the mantra in mind of "GENTLE... and Deliberate" as shown on MC's great video. I was taken by something that Gerard said when shaping the batards, about moving the air in the dough around ... and that is what it felt like. The dough was filled with air pockets that you could actually redistribute. I need some more practice controlling the batard with wet dough.

  • I like to start at 500*, add steam, load loaves,add more steam turn the oven down to 460*


The crumb has a nutty,creamy and very, very mild sourdough taste was detectable. I was very surprised with the crust of this bread the last two bakes. I think by not retarding the shaped loaves, it developed a crust that was a thin as an egg shell.


 


                                                          


                                                                                      Levain in Proofer


 


                                                


                                                                                              Final folds


 


                                                       


                                                                                                Divide


 


                                                          


 


                                                              


 


                   


 


                                      


 


                             


 


This is being sent to Susan@Wildyeast.con for this weeks Yeastspotting....Thanks Susan


 

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to post my bake from 2/7/10... 


It is based off of this recipe: http://www.applepiepatispate.com/bread/sourdough-italian-french-bread/


But of course, I don't really follow recipes to the "t"...  It's not perfect as there were a few blow-outs, but the crust, crumb, and slightly sour flavor were pretty darn amazing...  Here are the pics first.  I will post the recipe in a few days...


Enjoy!


Tim



breadbakingbassplayer's picture
breadbakingbass...

Hey All,


I'm sure you've seen my post here venting about my breads not turning out very well:


http://www.thefreshloaf.com/node/16100/perfect-baguette-eludes-me-my-breads-are-getting-worse


Anyway, I was inspired to try a Pain a' l'ancienne Baguette from here:


http://www.applepiepatispate.com/bread/pain-ancienne-french-baguette/


Of course, I can't seem to stick to recipes, so here is what I did instead:





Total Ingredients:


350g AP (Whole Foods 365)


100g BF (KA Bread Flour)


100g Graham Flour (Bob's Red Mill)


350g Water


10g Kosher Salt


100g Firm Sourdough Starter (60% Hydr. straight from fridge)


2g Active Dry Yeast (1/2 tsp)


Total Dough Weight 937g


Directions:


Day 1


Make soaker with the following:


175g AP


100g BF


50g Graham Flour


325 g Cool Water


-Mix all ingredients, place in a bowl or plastic container, cover and refrigerate for 24hrs.


Day 2


650g Soaker from Day 1


175g AP


100g Firm Sourdough Starter


25g Cool Water


10g Kosher Salt


1/2 tsp Active Dry Yeast


-Mix all ingredients in large bowl, cover and let rest (autolyse) for 20-30 minutes.


-Knead 50 strokes in bowl, cover and rest for 1 hr.


-Turn dough on lightly floured surface, return to bowl, cover and let ferment for 2 hrs.


-Divide into 3 equal pieces, preshape into loose ovals, cover and let rest for 15 minutes.


-Place baking stone on 2nd rack from top, arrange steam pan with lava rocks under stone, off to side, and preheat oven to 500F with convection.


-Shape baguettes by rolling and stretching them gently until they are betwen 15-16" long.


-Proof for 45 minutes on linen couche.


-To bake, place them on peel, slash using lame or sharp razor/knife, place in oven directly on stone.  Add 1 cup of water to steam pan, close oven door, bake for 10 minutes at 460F with convection.  Rotate and bake for another 18 minutes without convection, or until internal temp registers 210F.  Cool for at least 30 minutes before eating...


Notes: I should have baked them at 480F and then at 460F after rotating.


Enjoy!


Tim


 

DonD's picture
DonD

Acknowledgements:


I have been following the fascinating recent posts and the excitement generated by the breads of Gerard Rubaud on TFL, so I decided to try a make a batch on this snowy weekend in Washington DC. I want to thank MC for introducing Gerard to us on her excellent blog and also Shiao-Ping for transcribing the formulation and testing the recipe with her gorgeous miches. Thanks also to David Snyder and Eric Hanner for their detailed step by step instructions and observations of their own experiment.


Ingredients and Formulation:


I used the same flour mix of 70% AP to 30% whole grain. I used the T55 AP flour from La Milanaise. For the whole grain mix, since I cannot grind my own, I used 30% Whole White (winter)Wheat, 30% Whole (Spring) Wheat, 30% Spelt and 10% Rye all from Bob's Red Mill. I mixed all the flours to use for both the levain build and final dough.


I followed the 3 step levain build and added 1% salt to each levain build. In his interview with MC, Gerard said that he increases the levain percentage in winter so I decided to use 40% instead of 30%.


I noticed in the video on MC's blog that Gerard ferments his dough in a wooden trough so I thought that the wood has to absorb some of the water from the dough. Also since I am using the T55 flour which is less absorbent than regular AP flour, I decided to lower the hydration to 75%. 


I used 500 gms of flour mix, 200 gms stiff levain, 408 gms spring water, 11gms grey Guerande sea salt for the final dough and made 2 Batards.


I essentially followed David's fermentation, shaping and baking techniques.


Assessments:


Each step of my levain build took from 8 to 12 hours to ripen because of the cooler ambient temperature. I probably could have omitted the salt.


The lowering of hydration did not affect the character of the dough. Visually, its consistency during fermentation and shaping is very similar's to Gerard in the video.


The loaves had good oven spring. The crust is slightly paler that my usual high extraction bakes probably due to the spelt flour which I have never used before. The crumb is fairly open with a light tan color unlike the light color of Shiao-Ping's miche. The crust is quite crunchy and has blisters which I usually get with levain breads.


The smell after baking is reminiscent of toasted germs, slightly grassy more similar to a levain baguette than a high extraction bread.



The crumb has a gelatinous character, has more weight and is quite chewy. It smells like a sweet honeyed pipe tobacco with a slight acidic touch. The taste is not as sweet and has a definite tang probably due to the long levain ripening and the higher percentage of levain. Overall is it a whole new flavor profile unlike any that I have had before.



Epilogue:


My wife and I just finished a light lunch of Vegetable Beef Soup with Bone Marrow and toasted slices of 3-grain Country Loaf inspired by Gerard Rubaud on this beautiful sunny Sunday in the aftermath of the Blizzard of 2010. Delicious!


What's next?


I will try to make this bread using T80 high extraction flour instead of the AP/WW mix as a comparison. I will post the results.


Happy Baking!


Don

zoltan szabo's picture
zoltan szabo

Hi to everyone,


this is my first post. I would like to share my recipe for semolina bread roll. I use the same recipe to bake larger loafs and fougasse as well.


In the restaurant I serve with this roll's pates and terrines or just simply serve as part of a bread basket.


Hope you guys like it as much as I do.


Happy baking! Zoltan


semolina rolls


Recipe


 Ingredients:



  • 500gr fine semolina

  • 11gr salt

  • 50gr butter

  • 25gr yeast

  • 300ml luke warm water


1. Mix all the dry ingredients together, add the yeast.


2. Add the warm water and mix until a smooth soft elastic dough become together.


3. Place the dough somewhere warm to proof for 45 minutes.


4. When the dough is proofed knock it back and work on it for 5 minutes. Shape and devide into 30gr rolls.


5. Let it proof again then slash the top and bake with steam on 200C for 15-20 minutes until golden and hollow the noise when you knock the bottom of it.


6. When ready place on wire rack and brush with olive oil.


 

Shiao-Ping's picture
Shiao-Ping

I love buying bread books in all languages, the most inexpensive way of virtual travels and experience for me.  I came across a book by Swedish baker and owner of Brunkebergs Bageri (Brunkebergs Bakery) in Stockholm, Heléne Johansson's Bröd, Från Brunkebergs Bageri (Bread, from Brunkebergs Bakery).   Her love and passion for bread exudes from the book.  For the first 15 pages of the book on the web, please click here (sorry, her serious breads are not on these first 15 pages).  The book says she has used each recipe thousands of times.  Her range of breads depends on "how her own spirit falling on," she says.


What attracts me is her gutsy bold style of baking.  Every one of her bakes in the book looks to me a rustic beauty, not dainty, but extraordinary.  I find her spirit exhilarating. 


The purpose of this post is twofold:


(1) to see if I can do the same with my oven; and


(2) to experiment with the Australian "plain flour."


Like many home bakers who have come from a pastry background before taking on bread, I had steered clear of pastry flour and had developed a blind faith in bread flour.  I was scare to touch lower gluten flour.  In Australia, there are two types of pastry flour - plain flour and self-raising flour.  I am told that plain flour is equivalent to the American all-purpose flour.  However, the typical protein level of plain flour is 9.1 - 10.1% whereas the American all-purpose flour, using King Arthur's as an example, has a much higher protein of 11.7% (but I do not know if I am comparing protein at equal basis).  I guess the important difference to me is that KA's all-purpose flour is made from hard winter wheat, but the Australian plain flour, being essentially used for pastry baking, comes from soft wheat.   On protein alone, the plain flour is closer to the French T55 flour than all-purpose flour.  When I was deciding whether or not to go ahead with my experiment, I saw rossnroller's gorgeous Pain de Campagne on Sourdough.com, which used plain flour in place of all-purpose flour.  That was about a month ago.  I decided then that no theory or technical knowledge is better than hands-on experience. 


Now, scroll forward a month later.  I am happy to report that (A) the plain flour can do the job; but (B) I suspect that the plain flour is designed to accompany a lot of enrichments (butter, sugar, and many other add-in's) because on its own it does not have a fermentable quality like proper bread flour.  The analogy is rice.  The Japanese rice and the Taiwanese rice (see, I am biased) can be eaten on its own, but other rice, especially the Thai and all other long-grain rice, is dry in its intrinsic quality and is to be eaten with a lot of gravy, eg. curry sauce, because it cannot stand on its own.


So, that's it for me with the plain flour.  Go back to my bread flour.


And, as far as bold and gutsy baking goes, the following is as much as I could get with my oven:


 


                    


 


Because of the way my fan oven sends out heat, it did no good if I just turned up the heat - I got burned pointy toes and not nearly as brown on the top as on the sides of the bread as below:   


 


                              


                                                 


                                                                               


I tried to position my baking stone in a different spot in the middle of my oven but it didn't seem to make any difference.  When I was at the beach duing our Christmas holiday, the oven in the unit came with top heat as well as bottom heat.  It browned the top of the dough beautifully and easily.


 


                        


 


I enjoyed my bread just the same.   This batch of bread had 3% rye and 7% WW in both levain and final dough.  The stiff levain was built in two stages.   The overall dough hydration was 69% (including 3% olive oil). 


 


      


                                                                


 


If I ever get a new oven, I would like one with separate heating elements for the top and the bottom, and I would like an in-built digital temperature reader.  (I am not greedy.)  But I know, the day I get the gadget perfected is the day I drop the incentive to baking to perfection.  (So, it's best that I don't get it.)    


 


                                         


 


Shiao-Ping

snazzmo's picture
snazzmo

Yeah, I baked a loaf today.  I improvised a recipe:


1 c. white flour                    4 t. oil


1 c. whole wheat flour          3 T. pepitas


1/2 t. salt                          1 T. wheat germ


1 1/4 t. yeast                     2 T. wheat bran


3/4 c. water                        2 T. sesame seeds, 2 T. flax seeds


Used the dough setting on the bread machine.  Took the dough out, let it rise 20 minutes, baked it at 400 degrees for about 22 minutes.  I waited an hour, then cut it.  It was kind of gummy.  Edible, but too gummy for my likes.


I looked here on Fresh Loaf, and the suggestions to fix gummy bread are: wait longer to cut it.  Bake it longer.


Well, I think I waited long enought to cut it.  But I had the distinct sense that this bread didn't get cooked enough.  Next time, I'm thinking: a) use a high temp and b) bake longer. 


Gummy bread has been a problem for me.  I could also ask my son Bob.  He's an ace baker and he might have some suggestions.  Actually, his bread is my ideal of bread.  His bread is super chewy and the gluten is really developed.  He gets this texture by mixing it a long time - he's got a Kitchen Aid Pro 6 mixer.  He bakes a lot of bread.


 


 


 


 

will slick's picture
will slick

Next week we will be celebrating my daughter Valerie's 23rd birthday. I asked her what she would like me to make for her. She  said, she wanted to help me try and make my moms Pastizzi to keep the family tradition going. I got the recipe from my sister and did a test run. We will need to  adjust a few things next week.


1. salt and pepper they were bland.


2 The shaping needs lots of work


The Puff pastry ( The hardest part) I was pleased with, It was light and flaky. I think Valerie will have her birthday wish come true!


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