The Fresh Loaf

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SylviaH's picture
SylviaH

I was so inspired by Pamela's 'xiapete' post on the ZaZu resturants style Chanterelle mushroom and goat cheese pizza, she baked in Nov. of 09, I've been craving one ever since.  I finally found some lovely Chanterelle mushrooms.  I also baked a pizza Margarita style.  It was served with a lovely little organic chicken, I stuffed with fresh garlic, rosemary, lemon, s&p. and, some roasted peppers!  Roasted it all at the oven door while the fire was getting ready for the pizza's.

I made my version of Roman Pizza Dough from PR book American Pie, by adding Olive Oil.  I used King Arthur's Duram flour.

The crust is absolutely delicious.  My favorite way to have it is, stretched thin with a big blooming crown, that way I can enjoy this fabulous tasteing crust.  It can be stretched to a cracker thin crust.  My husband loved it, crust toppings and all...he said it was his favorite crust. 

 

                      Roman Pizza Dough

I made 4 large dough balls - or you can make six- 6- ounce balls

5 cups  (22 1/2 ounces) King Arthur All Purpose Flour

1/4 cup (1 ounce) semolina flour - I used King Arthur Duram flour -

1 3/4 teaspoons salt or 3 1/4 teaspoons kosher salt, I use sea salt

1 teaspoon instand yeast

1 3/4 cups plus 2 Tablespoons cool water (65F)

I added 2 Tablespoons of unfilter extra virgin olive oil

1. Mixed all ingredients in my KA until combined, using the dough hook and mix on low speed for about 4 minutes or until all the flour gathers to form a coarse ball.  Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes or until the dough clears the sides of the bowl and sticks just a little to the bottom.  Adjusting the hydration or adding more flour if needed.  The dough should pass the windowpane test. 

I divided the dough into 4 balls and placed each one into an oiled plastic tub and refrigerated them until the next day.  Removing them about 2 hours before making my pizzas.

I stretch the dough out thin leaving a thicker area for the crown...add my toppings and bake, either a pre-heated convection 550 oven with stone, or in my WFO 800F and up. until the crust browns with a little charring.

         First the Chicken stuffed with fresh lemon, rosemary and garlic and drizzled with Olive Oil and Lemon Juice, S&P.  The oven omits so much heat the roasting is done at the oven door...which is very handy.

                                                            Oven getting good and hot for the Pizza

                             

                                                     Fire Roasted Peppers - My Italian girlfriends moms recipe -

                                           Roast peppers, clean off charred skin, I leave a tiny bit of char for more flavor, add to bowl and cover with

                                   extra virgin olive oil, diced fresh garlic and sea salt to taste...refrigerate and keeps for a good week, delicious on

                        Sausage sandwiches or alone..I used to get grossed out watching my still girlfriend over 50yrs. eating her school lunch sandwich

                with just these peppers on it.  Little did I know!

                                                   

                     

                               Ready for the Pizza's

                    

 

                                        Pizza with Chanterelles, Goat Cheese, EVOO, Truffle salt and a smidgen of Pesto, Shaved Parmesean Cheese.

                                      What a great combo of ingredients...

                                                                            On my tweeked Roman Pizza Dough - Fabulous tasting!

                                           

                      Crispy crust                    Submitted to  Yeast Spotting               

 

                                                                  Tomato and Cheese - Still my Favorite - My sauce, herbs, garlic and San Marzano 

                                                   tomatoes.  Fresh mozzarella -

 

                              

                                                         Fabulous tasting Crust...it's really a draw between the sauce and the crust, but I would have to pick

                                       the crust!  Fresh mozz makes all the difference!

                                              

                                                               

                                                 Crumb of the Crown

                          

                                    

             Sylvia

                         

                            

 

                              

                     

txfarmer's picture
txfarmer

I swear I am not taking a cut from Chad Robertson (:P), I guess the formulas in the book just really works for me, so I keep going back for more. As I have mentioned before, it's not a cover-all bread book like "BBA" or "Bread", it only has a handful of base formulas (4 for lean breads to be exact), then some variations. Since I have posted about the Basic Country Bread and WW Country Bread, I am not going to post formula for this Semonlina loaf just to be fair to the author(s). if you like the breads, I think it's a book worth buying.

 

The procedure is similar to the other two breads, at 80%+ hydration, I am not suprised about the open crumb, but I was pleasantly surprised by the flavor combo - fennel seeds and black seame, both in the dough and on the crust, so frangrant! Both of those two seeds have such strong aroma on their own, I never thought they would mingle so well together! I was toasting them together before mixing into the dough, such heavenly smel! I knew it would be a winner then.

 

Open and colorful crumb, and trust me, it's an explosion of flavors in the mouth.

 

Recently bought a triangle proofing basket from here, I like the result. BTW, the basket is small, enough for 1lb dough probably. However, I did half the recipe this time since DH is out of town, so I had two 1lb loaves, one triangle and one oval, rather than the usual 2X 2lb loaves. I think it's actually better to shape into smaller loaves for two reasons:

1. High hydration dough tend to spread a bit on baking stone (Chad recommend to bake in a cast-iron pot thingy that I don't have), but it's much less noticable with smaller loaves;

2. The seeds on the crust came out just right after 35min in the oven, any longer, they would get burned a little, which happened to my bigger loaves before.

 

Last time, Sylvia wanted to see how my bastkets are floured, here's a picture of the oval one after being dusted with AP+rice flour - see the little bit of flour gathered in the left? I dumped those out after.

 

Needless to say, I will make this again, maybe try the other flavor variation in the book to combine fennel and raisin with semolina.

Sending this to Yeastspotting.

justinesmith9's picture
justinesmith9

I do bake by hand but as I work nearly 50 hours a week,I sometimes have to resort to a machine - what are your experiences??On my way out to work this morning, I put a ciabatta style loaf on to cook.It's a great recipe which I'm willing to share if anyone is interested.Love putting the machine on timer overnight and waking up to the smell of fresh baked bread

Vogel's picture
Vogel

I've baked several things during the last weeks and I really wanted to post some pictures here, but first I had a foodborne infection from bad olives, then my camera went to die. I hope I will be able to post more regularly during the next weeks.

Work in progress: rolls

In German bakeries you can buy a wide array of different rolls. Unfortunately, since the wholefood movement became popular, a lot of those rolls, especially the darker ones with seeds, are made from whole wheat, often without long fermentation. For a lot, maybe the majority, of people whole wheat is pretty indigestible, because in contrast to rye the unwanted substances in the husk of the grain aren't fully decomposed by fermentation. I am one of those people and prefer white wheat flour.

Of course making rolls isn't much different from making bread, but I didn't really succeed in creating the thin and crispy crust of rolls from the bakery. Especially on the bottom side they were just too thick and bread-y. Now I used a perforated baking sheet for the first time and it really helped me to achieve this goal. The hot air and steam can circulate through the little holes in the baking sheet, giving a more uniform and thin crust at the bottom.

This time I made rolls with seeds and a little bit of rye sourdough. I didn't really follow any recipe and just threw some ingredients together, so don't take the following recipe as the final recommendation. Personally I liked them very much. The rolls are not shaped but just cut from the final dough, similarly to making Ciabatta. I chose this method because that's how seeded rolls are mostly sold here, too.

crust

crum 1

crumb 2

The recipe makes about 16 medium or 12 big rolls. The dough uses a total amount of 600 grams of flour and has 70% hydration (just relative to the flour, seeds not included) and is made with both rye sourdough and a wheat poolish. It is really cold here in the house (about 65°F/18°C or even less), so you fermentation times might be shorter.

rye sourdough

  • Produce 200 grams of ready 100% hydration rye sourdough (so from 100 grams of medium dark rye flour / Type 1150) in a way you feel comfortable with. I usually do a three-stage feeding over the course of about 20 hours.

poolish

  • 100g water
  • 50g all-purpose flour / Type 550
  • 50g wheat flour Type 1050 (I think it is similar to "white whole weat flour" - you can just use all-purpose flour here too, if you want to)
  • 0,3g fresh yeast (a tiny splinter about the size of a pine nut)

Disperse the yeast into the water until you can see the water becoming slightly coloured. Mix in the flour, cover and ferment for about 16 hours at room temperature.

dough

  • 200g rye sourdough
  • 200g poolish
  • 50g medium dark rye flour / Type 1150
  • 350g all-purpose flour / Type 550
  • 45g sunflower seeds, toasted and roughly chopped
  • 45g pumpkin seeds, toasted and roughly chopped
  • 220g water
  • 12g salt
  • 4g fresh yeast

processing

  1. Mix sourdough, poolish, flour and water (except for 10-20g of it) until combined to a dough. Cover and let rest for about 30 minutes.
  2. Disperse the yeast in the rest of the water, pour this mixture onto the dough. Sprinkle the salt onto the dough. Knead until the windowpane test shows medium gluten development. The dough will be a little sticky at first, but become good to work with later in the process.
  3. Put the dough into a bowl, cover and ferment for 3 hours, with two stretch and folds after 1 and 2 hours, respectively.
  4. Lightly flour the work surface and put the dough onto it, smooth side down. Degas the dough with your flat hands (flour your hands if the dough sticks). Keep the dough in a roughly rectangular or square shape and stretch it more or less depending on whether you prefer thicker or flatter rolls. Now just cut out rectangular or square pieces by using a dough scraper or cutter. Try not to squeeze down the edges of the dough pieces from now on.
  5. Put the rolls smooth side down on a baker's linen or towel, slip into a plastic bag or cover in another way you like. You can also sprinkle the towel with untoasted seeds and put the rolls on them (brush off the flour from the smooth side or spray it with water so the seeds stick, or place the rolls smooth side up so the sticky side is in contact with the seeds).
  6. Let rest until fully risen. It took me about 3 hours, but will probably take less for you in a warmer kitchen.
  7. Pre-heat your oven to about 445°F (230°C) in the meantime and prepare for steaming your oven. Gently put the rolls smooth/seed-side up on a baking sheet, preferrably a perforated one. Bake with steam for about 10 minutes at this temperature, then reduce to 390°F (200°C) for another 10 minutes, depending on how fast the rolls are colouring. Bake without steam for the last 5 minutes or so.
  8. Let cool on a wire rack.

 

A side note: It could also work not to degas the dough in step 4, but just cut out the pieces, let rest for 20 minutes or so and bake directly, without a final proofing. I've heard of this method but haven't tried it out personally yet.

livingdog's picture
livingdog

My old bread site, joesbread.com, is now down. I tried making bread and failed to get any real flavor into the loaf. I restarted making bread and am now trying to capture that amazing flavor which escaped me on my first try. Perhaps this will be the time and I can start astounding people with wonderful tasting bread.

foodslut's picture
foodslut

I was inspired by those trying to improve the grigne on their bread by using metal bowls or aluminum baking tins to cover their loaves.  Since I was doing a batch of "local rye", I thought I'd give it a try myself.

Here's the formula I used (PDF) to make 3 x 750g/24oz boules using locally grown and milled Brule Creek Farms Dark Rye (40% of total flour) and Partially Sifted (60%) flours.  I used locally-produced cracked wheat instead of cracked rye because that's all I had in the house.

- Mixed poolish and let it ferment ~20 hours:  1/2 at room temp, 1/2 at fridge temp.

- Mixed fermented poolish with remaining ingredients, "autolysed" for 15 minutes, kneaded then fridge fermented the dough for ~24 hours (rose about 1.75x instead of double).

- Divided and shaped dough, followed by 90 minute proof at room temp.

- Sprayed water on the boules and slashed before I loaded them into the oven.

- Into the oven onto a baking stone (with a mixing bowl over one of the loaves) at 500F with steam for 5 minutes, followed by another 55 minutes at 400F - internal temperature ended up being 205F.

Here are the results - the uncovered loaves ....

.... versus the covered loaf

Crust on covered loaf was OK, but NOWHERE near as crusty as the uncovered loaves.  Also, note the broader grigne on the uncovered loaves compared to the more delicate pattern (as well as cracks in the crust) on the covered loaf.  These are all gift loaves, so no crumb shots from this batch.

I'm satisified with the look of the regular uncovered loaves (unlike my herniated ones in the past), and I'm not worried about the flavour based on previous batches, so they're all good enough to give away as gifts.  Any feedback to improve the look of the covered boule in this instance, though, would be greatly appreciated.

breadbakingbassplayer's picture
breadbakingbass...



This is a crazy looking bread from the town of Matera in Southern Italy made with durum flour and a natural sourdough starter…  I had tried making this bread before with the durum flour, but made the dough too wet so it wasn't very easy to shape.  This most recent attempt was reasonably successful.  What makes this bread interesting is that it is shaped after the final proof and dumped into the oven.  Please see the links below about this bread and how to make it...

Links about this bread in Italian:
http://mollicadipane.blogspot.com/2008/12/il-pane-di-matera_7869.html
http://www.gennarino.org/forum/viewtopic.php?f=15&t=14036
http://www.youtube.com/watch?v=ng4jnGnLTb4

My attempt is using my sourdough starter to make a biga naturale and AP flour.  I have also taken liberties in the processing of the dough, so the taste is probably not that "authentic"...

Total Recipe:
1250g AP
825g Water
125g Sourdough Starter @ 100% Hydration
30g Kosher Salt
6g Instant Yeast
2232g Total Dough Yield

Biga Naturale
250g AP
126g Sourdough Starter
144g Water
520g Total

Final Dough
1000g AP
682g Water
520g Biga Naturale
30g Kosher Salt
6g Instant Yeast
2232g Total

6:45pm - Mix biga natural and let sit covered for 3-4 hours.
7:15pm - Mix flour and water from the final dough.  Mix until combined well (2-3 minutes) and place in lightly oiled large plastic tub, cover and let rest.  This is basically a long autolyse.
9:45pm - Sprinkle the kosher salt and yeast over the flour and water dough.  Cut up biga natural and distribute over the dough.  Knead for a few minutes until well combined and the yeast and salt are dissolved in the dough.  About 5 minutes.  Do not add flour.  If the dough sticks, just wet your hands and continue.  Cover and let rest.
10:30pm - Turn dough (stretch and fold method), cover and let rest.
11:00pm - Divide dough into 2 equal pieces, preshape into boules, place each in it's own plastic bowl that is 2x it's size, seam side down.  Cover and let rise for 2 hours.
12:00am - Place baking stone in oven, preheat with convection to 500F.
12:50am - With a plastic scraper, gently scrape the dough out onto a lightly floured surface, shape (Watch the video.  It's tough to explain this one…), slash, place on lightly floured peel and place into oven directly on the stone.  When last loaf is in, bake for 15 minutes at 450F with convection.  Then, turn off the convection, bake for another 15 minutes at 425F, then 30 minutes at 400F.  Turn off oven, and leave in for another 15 minutes.  Cool completely before cutting.

I made these for some friends of mine, who I hope will give me a crumbshot as I don't have a loaf for myself…  I saw one of them today, and it looked very good…

Tim

SylviaH's picture
SylviaH

I have been wanting to try this method for sometime and have just been putting it off until today.  Of coarse I had to pick today, my kitchen still in some construction mode after remodeling my shower, it had leaked through on the kitchen ceiling, an appointment with a glass and mirror installer...and today is Mike's birthday, so everything is in a bit of a rush.  I baked a couple of mulitigrain loaves, and upon doing this I decided to try a new method of creating steam in my oven.  I'm convinced the only way I'm going to get steam that's not continually 'vented' out of my oven is by using this method.  This is so much easier for me..a lot less effort to create constant steam.  Pictures are worth a thousand words.

Preheated the loaf pans in my oven one or two 5 1/2" X 9 1/2" dark non-stick loaf pans...I used 2 loaf pans with 2 tightly rolled towels in each pan.

Placed 2 water soaked towels into a 6X10 Pyrex glass dish.  Microwaved them for 1 1/2 to 2 minutes.  Until good and hot.

I removed a pre-heated loaf pan from the oven.  Turned my pre-heating oven onto the Bake mode.

Using Tongs I placed the hot towels into the loaf pan. Placed the pan and hot towels back into the oven

Repeated for the other loaf pan and towels.

Using a 8oz. pyrex cup, I microwaved a 1/2 cup of water until it boiled.  Poured the hot water over the two hot rolled towels in one of the loaf pans.

I then repeated for the other loaf pan.  I covered my glass door with a towel and left the pans in the oven while pouring the hot water over the towels.

More or less water can be added.  I had my towels very wet with a little water on the bottom of the pans.

The oven was pre steamed and steamed.  There was constant steam coming from the towels..  Up to 10 minutes after the pans were removed from the oven, there was still steam present, lots of it.  Photos of this steam.  It's not easy to get photos of steam but I did manage if you look closely at the photo.

This is the first time I have tried this method.  It is so much easier for me and creates that constant steam I have been after, without losing it to my venting oven...there's always steam present until the pans are removed.  I think one pan would work nicely too. 

My bread is still cooling.  Mike and I are off to enjoy the evening out.

 

            Tongs should have been included in this photo.  A couple of  large multigrain loaves was todays's baking.

               

                  Microwave heating the wet towels in a the pyrex dish

                        

 

                                                           Steaming the oven

                                    

 

                                                        Steam coming from towels, apx. 10 minutes after being removed from the oven

                                 

 

          ADDED: A little better photo.  Steam coming from the towels several minutes after being removed from the oven.

                                  As I said in the post to Larry, there is some scientific reason

why the steam vapors are not as visable in a hot oven..something I think to do with the air being hotter and so the vapors do not show like they do in cooler air...something like that!  But the steam is in the oven, even though you can't notice it as much as you do outside the oven.  I think I will try a little less steam in my next bake.

         Sylvia                                                     

 

                                                       

 

                                   

                 

                                     

Shutzie27's picture
Shutzie27

After 27 hours it was finally time to feed my starter....1 cup of regular, all-purpose flour seemed almost anti-climatic after the long day of anticipation and worry. Maybe it was the dry milk, but it just didn't look like it had obtained the yogurt consistency I needed. Before unwrapping the plastic, I couldn't help but worry: was there really yeast fermenting in there? I was only barely decent at creating the magic that was bread using store-bought insta-active-dry yeast; was I over-reaching by trying to create my own....? Neer one to dwell on potential failure, I embraced my "Go down fighting" attitude and took the plastic off....no movement...gentle shake of the glass bowl...JIGGLE!!!! It was thick!!! It was gloopy!!! It was not the thin, watery concotion I had mixed yesterday! I had successfully completed step one!!! 

Bolstered by this victory, I carefully measured out the cup of flour. 

I didn't have a plastic spoon, so I used my red, can-withstand-the-fires-of-hell Kitchenaid set icing spatula. The recipe said to "blend" it in until it was smooth, but I was so worried that mushing everything around would separate the milk from the water from the yeast (if there was any even in there yet) I more or less gently folded some in....and quickly found it was getting sticky....suddenly, with far more than half a cup to go, I was doing more scraping than stirring. Out of blind faith, or perhaps just to avoid losing my nerve, I steadily folded in the rest of the flour. 

 

Here's what I was left with, after getting out as many lumps as I could: 

Sourdough starter after flour is mixed in

 

It's not the greatest picture, but it's almost a dough in and of itself. Now I'm waiting for it to get bubbly. I hope I know when to use it...two to four days...I know I'll be checking every day.

 

******UPDATE*****: Complete and utter failure. :-( I came home on Day 3 and found that I grown about four to six different types of mold. It was not fun to clean up, either. So, for now, active dry yeast in a jar it is. 

alabubba's picture
alabubba

My daughter wanted me to bake something for Halloween. Here we go!

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