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Mini Oven's picture
Mini Oven

How I went about it...

I made Leader's Pierre-nury rustic rye dough. I like the dough so much, I'm experimenting again, well....

After following all the directions, carefully laid out the dough before me. I had just prepared all my ingredients:

 Garden rocket, dried tomato pesto, leeks, pimento, ripe olives, cheese stuffed mushrooms

toppings: Garden rocket, dried tomato pesto, leeks, pimento, ripe olives, cheese stuffed mushrooms (they are lurking)

 just smear it ondough with dried tomato pesto

 

 Leave it flat and finish adding toppings or...fresh leeks, chopped rocket, and pizza spices (chilie peppers?)

Then gently start to fold. First in half, and then again, so I quess that would be a double fold.

fold

Then as you cut off a 2" piece with a bench scraper, pinch one end together so the "guts" stay put. Lay each cut piece on edge, cut side up (pinched side down) and let it just fall open onto the parchment paper.   I got 4 to 5 to a sheet.

cut and pinch

Then sprinkle sloppily with thin sliced red pimento, grated cheese, mushroom chunks, and sliced black olives. ...and into the oven!  Mine actually got to 600°F using fan and lower heat. wow. Throw some water in the lower pan and steam 'em good! Mine took 15 minutes, oven temp had dropped to 450°F after opening the door.

 well that's what it reminds me of...tires

"End of the winter tire sale"

 Toppings are quite heavy but cut these gems into slices, and they're the right size

After baking: Toppings are quite heavy and weigh the dough down.  My dough was made with all purpose wheat.  You might have better luck with the bread flour recommended in the recipe.

But they sure are Good!               (drool, slobber, yum, slobber, drool)

Pierre-nury pizza

Pierre-nury pizza

ENJOY! from your Mini O with all my love!

 

proth5's picture
proth5

Since the discussion continues on aging flour, this week I had the opportunity to mill and bake all in one day and I thought I would document the results.

I used the milling routine from my former post, but added two “medium coarse” passes prior to removing the bran. Immediately after milling I made the dough using the same method as my prior loaf. I really attempted to go “by the numbers” – number of strokes, dough temperature, fermentation time and temperature, and proofing time and temperature so the only difference would be between aging and not aging the flour.

What I observed was that I really didn’t feel the need for any adjustments. At no point was I thinking “Wow, this is different!” All seemed to move along as it had with the aged flour.

The final loaf (although somewhat more “boldly baked” shall we say) bore this out. Given small variations of shaping and slashing, it was nearly the twin of my other loaf.

The crumb – likewise.

The taste was a bit fresher, a little more lively – in short better to my taste.

My results seem to be consistent with Mr. Reinhart’s advice to bake quickly or wait two weeks. What I really can’t reconcile is the science – that says that oxidation is required to bring the flour to full gluten development potential. I will need to read and research more on this.

Unfortunately, my personal schedule will prevent me from running an experiment on aging day by day for some time – and that would be interesting. But for now, if my schedule permits – fresh flour it is.

Happy Milling!

manuela's picture
manuela

I think these cookies are really wonderful

 

Ingredients

3 oz. (3 squares, 85 g) unsweetened chocolate

1 lb. (454 g) sifted confectioners’ sugar

1 tsp (5 ml) vanilla extract

3 egg whites (or as needed), slightly beaten

granulated sugar as needed

The egg whites must NOT be added all at once, but little by little or the dough will be too soft and the recipe will fail. 

Melt the chocolate over hot water then add it to the confectioners’ sugar in the bowl of a standing mixer.Using the flat beater attachment mix briefly on the lowest speed, adding the vanilla. The mixture will be lumpy and most of the sugar will not be incorporated. Add the egg white 1 tbsp at a time, mixing on the lowest speed. You won’t probably need all of the amount indicated. The dough is ready when it is stiff and holds together when you work it by hand. The final consistency should be like play-dough.

 

choclate-hearts-dough.jpg

Keep the dough in a bowl covered with a plate–plastic wrap does not work well—the dough tends to dry if left exposed to the air even for a few minutes.

Preheat the oven to 300°F (150°C). If the temperature is higher, the cookies will puff up too fast and loose their shape.

Sprinkle a very generous layer of granulated sugar on a board and take an orange-size piece of dough, leaving the rest covered. Work the portion of dough briefly between the palms of your hands, then place it onto the sugar covered surface and roll it 1/8-inch (3 mm) thick (not thicker). Flip the flattened dough a couple of times while rolling it so that both sides are well covered with sugar.chocolate-hearts-rolled.jpg

Form the cookies with heart shaped cookie-cutters and place the cookies on a very lightly greased baking sheet. The dough scraps cannot be kneaded again because of the granulated sugar, so try to minimize the spaces between cookies while you shape them. The scraps can be baked as well and will make cookies as delicious as the rest, albeit of less perfect shapes.

Bake the cookies for about 10-12 minutes, they will puff up a little and dry like meringues. When they are ready switch off the oven leave them in the oven for a few more minutes to ensure they are really dry.

Cool the cookies on racks and store in airtight containers.

Note: these quantities will yield approximately 4 baking sheets of cookies. You can halve the recipe, but they are so good it would be a pity to bake a smaller quantity.

 

from bakinghistory

foolishpoolish's picture
foolishpoolish

 

For my valentine this year I thought I'd send something a little different. The folks at Poilane did an awesome job.  

 From Bievres, nothing says happy valentines quite like a poilane...  From Bievres, nothing says happy valentines quite like a poilane... 

From Bievres with love.  

proth5's picture
proth5

For those of you who have followed bwraith’s adventures in artisan milling – and I commend them to all – let me say that I am nowhere near his level of attention to detail and analytics. I just thought I might post as I’ve taken an approach that is more accessible to the average home miller.

 

I am milling on a Diamant 525 which is hand powered and uses metal grinding plates. I hand sift using plastic sieves. Here is a picture:

My last milling effort was as follows:

  1. Temper 16 oz of Hard White Winter wheat with .5 oz of water for 36 hours – wheat is dry to the touch at milling time
  2. Coarse grind – sift through #30 sieve - return what remained in sifter to grinder
  3. 2nd coarse grind – sift through #30 sieve – reserve what remained in sieve which appeared to be fluffy bran (2.5 oz). Use what passed through sieve for next grind
  4. Medium grind – sift through #30 sieve – return what remained in sieve to grinder
  5. 2nd Medium grind – combine all of the material to the grinder
  6. Fine grind – sift through #50 sieve – return material in sieve to grinder
  7. 2nd fine grind – sift through #50 sieve – return material in sieve to grinder
  8. 3rd fine grind – combine all material.
  9. Age flour for 16 days (for no particular reason other than I was away and couldn’t bake)

 

This seems like a lot of passes, but they go pretty fast and aren’t as strenuous as doing a single fine pass from berry to flour. The flour was fine, silky, and creamy in color.


I am not a whole wheat purist and I have reserved the bran for other uses. The remaining flour (about 85% extraction) was used in a 100% home milled flour levain. I used the technique described in the book “Bread – A Baker’s Book of Techniques and Recipes” in the formula for “Un-kneaded, Six-Fold French Bread” – I however, shaped a single batard.

 

Again, I am not a whole grain purist and I usually mix white flour with my home milled. Not this time – 100% home milled. This was the first time I considered my results acceptable and I am posting pictures of the finished loaf and the crumb. Despite its many, many flaws, the bread is good and well, a first attempt is a first attempt.

To my bread baking teacher – whose raised voice I can hear telling me that I always focus on what is wrong – I apologize for my negativity. But you gave me this assignment and if you are on this forum and happen to see this post – I am handing in my homework. Yes, tempering makes a big difference for the home miller…

raisdbywolvz's picture
raisdbywolvz

kalamata olive bread and pain d'epi

This is from yesterday's baking session using the Artisan Bread in 5 Minutes recipes -- an epi and 2 small loaves of olive bread using some totally delicious kalamata olives I had to scour the city to find. What's wrong with these grocers? The dough for the olive bread was 11 days old. Great oven spring!

First, the olive bread. I made a loaf on Tuesday following the directions in the book (roll out the dough, cover with olives, roll up like a jelly roll, then form into a ball). Well, the forming into a ball part did a job on the olives, and when the bread was baked, there were olives on the top and on one side and that was it. The rest of the loaf, probably 90 to 95% of it, was just bread. In making it the second time, I stopped after rolling it up like a jelly roll, and just tucked the ends under and baked it on parchment paper. Big difference. The olives went all the way through it and it was delicious and beautiful.

This was my second attempt at an epi. The first one had a very hard crust and had to be cut apart. On this one, I brushed olive oil liberally on the loaf just prior to cutting and baking, and the crust came out thin and crispy, but not so "crusty", if that makes sense. In other words, when you bite into it, the crust doesn't go everywhere. The pieces pulled apart beautifully. I'm actually looking for an even softer crust for that "pull-apart-roll" feel. While my friends are enjoying the crispy crusts, they still want what they want, and I can see their logic, especially in this bread.

I have to be careful now that I have the large pastry board. It's larger than my oven stone. I almost overshot the stone when making the epi. It hung over the stone about 1/2 an inch on each end, but the parchment paper held it up ok.

Picked up a yard of cotton canvas at the store the other day. A friend with a sewing machine cut it into two nice couche-sized pieces and hemmed them up on the edges. Today I'll run them through the washer and dryer, then flour them and see how much fun they are to use. Total cost for 2 couches, $4.74 plus tax. Nice. Methinks my friend with a sewing machine could use a beautiful loaf of bread for her efforts.

 

foolishpoolish's picture
foolishpoolish

[DELETED BY AUTHOR]

foolishpoolish's picture
foolishpoolish

[DELETED BY AUTHOR]

bwraith's picture
bwraith

In order to fine tune my milling and sifting process, I ran a series of tests at different mill coarseness settings to see which setting might result in the best separation of bran from endosperm. I then ran a successive reduction multi-pass milling and sifting process at what appeared to be the best first pass settings and sent samples of all these tests to CII Labs to see what some of the ash content, protein content, and dough rheology might be. I also sent in some samples of Heartland Mill flours to use as a reference, since these are the types of flour I would like to emulate with my home milling process. In fact, I use Heartland Mill Hard Red Spring Wheat Berries in all these milling tests.

The equipment and general process has been described in previous blog entries on home milling and sifting.

http://www.thefreshloaf.com/node/5518/home-milled-and-sifted-sourdough

http://www.thefreshloaf.com/node/5436/home-milling-and-sifting-two-more-tries

http://www.thefreshloaf.com/node/5357/home-milled-high-extraction-sourdough-miche

http://www.thefreshloaf.com/node/5427/home-ash-content-measurement

The processing is accomplished using a Meadows 8 Inch Stone Mill and a Meadows Eccentric Sifter, as well as a sieve shaker that can stack several 12 inch diameter stainless steel or brass sieves of US standard sizes.

The CII Lab results for the initial test of varying coarseness settings of the mill have sample descriptions such as "P1 open 1/3 turn 35-50". The P1 is just a label for the setting of the mill, which is listed next. At 1/3 turn, the mill stones are separated by about 1/2 a grain width. Similarly 1/6 turn would be about 1/4 of a grain width, and so on. The numbers at the end refer to the size of the sieves used. So, a sample labeled 35-50 went through a US standard number 35 sieve and was caught in the US standard number 50 sieve.

The CII Lab results for the second test start with a first pass with a 1/6 turn opening, which seemed to be a good setting to get good initial separation of bran from endosperm in the initial tests to determine the best first pass mill coarseness setting. The sample descriptions have labels like "P2a <70" or "P1 40-80m". The P2a is the label of the pass in the process described in the process flow chart for this milling session. The "<70" refers to product that went through the US standard number 70 sieve in the stack of sieve shakers used for all but the first pass.

On the first pass, "P1", the Meadows Eccentric Sifter was used. It has sifter sections specified by the mesh size of the screens in the three sections of the sifter. So, the "40-80m" refers to flour that went through the 40 mesh section and was caught in the 80 mesh section.It so happens that due to the wire diameters of the material used in the screens, the 26m section has about the same opening size as a US standard number 20 sieve, the 40m section has about the same opening size as a US standard number 35 sieve, the 60 mesh (not used in this session) is about the same opening size as a US standard number 50 sieve, and finally the 80 mesh screen has the same opening size as a US standard number 70 sieve. So, in order to simulate the use of the Meadows sifter in subsequent passes with my smaller sieve shaker that is just more practical for these smaller amounts, I used US standard numbers 20,35,50, and 70 sieves in the stack.

I also include a spreadsheet (xls, html formats) that summarizes the results of the milling session. On the "model" sheet, there is an attempt to model what would happen at other mill settings than the one I used, based on data from the initial runs at various coarseness settings and my guesses about how the subsequent millings would go. All of that may not be very useful, except to me. However, the "model" sheet also shows a summary of the basic ash content output of each stream from the process I ran.

The flour streams with ash content around 1% had very reasonable rheological properties, which makes sense, since I was able to make some very nice breads very similar to what would have been possible with Heartland Mill Golden Buffalo flour. The stream of lower ash content flour seemed to have low mixing tolerance, so I must have inadvertently separated out some important components of proteins needed to form good quality gluten. This tells me I can create a flour with an ash content of somewhere around .85% by mixing some of the other higher protein streams with the very low ash stream to get an off-white flour that is whiter than Golden Buffalo, yet still will create a strong enough dough. I suspect that using the lowest ash stream by itself might result in a dough that doesn't have the best baking properties, since the farinograph showed weak mixing tolerance relative to the other Heartland Mill products or my own higher ash content flours more similar to Golden Buffalo.

Additional Results From Wheat Montana Berries Milling Session (added 2/26/08)

I conducted a similar series of milling tests with Wheat Montana Bronze Chief berries, which are hard red spring wheat berries. I wanted to see if the process would go differently with the harder berries and if this would suggest changes to the process of the mill settings and sifting approach.

A flow chart of this milling session, very similar to the last, other than the addition of a fourth pass, has been posted. The preliminary report from CII Lab (now updated to final as of 3/6/08) is also posted. The nomenclature for the various passes is similar to above. However, the various tests of the "first pass" are labeled with letters. For example, a label of "PA 35-50 1/12 Turn" refers to a first pass test using a mill setting of 1/12 turn (1/3 turn is about 1/2 berry width in the separation of the stones, so 1/12 Turn would be a stone separation of about 1/8 of a berry width), and the 35-50 refers to product that fell through the #35 sieve and was caught in the #50 sieve.

The numbered passes refer to the multipass milling process in the flow chart above, which was used to create various grades of flour, bran, and red granular product.

I also include an updated version of the spreadsheet (xls, html formats) mentioned above that summarizes the results of the Wheat Montana milling session in two addition sheets ("WMactual" and "WMmodel"). On the "WMmodel" sheet, there is an attempt to model what would happen at other mill settings than the one I used, based on data from the initial runs at various coarseness settings and my guesses about how the subsequent millings would go. All of that may not be very useful, except to me. However, the "WMmodel" sheet also shows a summary of the basic ash content output of each stream from the process I ran. The "WMactual" sheet summarizes the actual results for the settings used, but it adjusts for the fact I removed some of the intermediate products to send in as samples for testing at the lab. The model is not exactly what I did, but it is a better description of what would happen if the intermediate samples had not been removed as I conducted the milling session.

Overall, what I discovered is that a finer setting on the mill seemed neccessary to get about the same breakout between "bran", "coarse red granules", "coarse white granules", and "cream flour", which is a rough way of describing 4 products that seem to be produced when I mill berries using a fairly coarse setting for the mill (1/6 turn of the screw from when the stones just touch, corresponding to about 1/4 of a grain width).

Also, I am becoming aware of the fact that there is a threshold effect in the mill setting that has a big impact on the separation of the bran and the yield of white granules that seem to then yield flour with the lowest ash content when remilled and sifted. Only the slightest change in the coarseness setting around the 1/6 turn setting for HRW or at about the 1/8 turn setting for HRS berries seems to make an enormous difference in the relative yield of "white granules" in the first pass of the mill. If the initial pass is too coarse, then result is much more bran attached to large granules, and if the setting is too fine, then the result is too much high ash content flour in the first pass, and less yield of white granules, consequently reducing any chance to extract lower ash content flour in the second milling steps.

I was also struck by the variation in protein and ash content of the berries sent in for testing. I'm wondering if there is a more accurate test or larger sample size needed for the grain in order to get more consistent results. The ash content and protein levels for the berries weren't as expected. For example, the HRS berries (Bronze Chief) from Wheat Montana should have had a higher protein content than the results on the tests show. Also, the HWS berries (Prairie Gold) had an inordinately low ash and protein content than what is normally said to prevail with this type of wheat berry. So, either the tests aren't revealing the true levels for some reason, or the wheat berries vary much more than I thought. Unfortunately, this will require convincing someone at the lab or another expert in this somewhat esoteric area to take a charitable interest in educating me.

Tempering may need to be adjusted for these berries, and I may have learned something new about the tempering time. First of all, it seemed to me that the berries milled as if they needed a little more moisture content. The amount of ash is larger overall. My sense was that the berries and the flour seemed dry. Although I added enough moisture to reach a moisture content over 14%, the moisture content tested at only 13.3%, which may have resulted from letting the berries sit for a little over 48 hours. The tempering period may have been long enough to allow some moisture to escape. Possibly these harder berries have trouble absorbing the moisture, which makes it more available to evaporate from the surface over a period of time. The lids on my tempering containers are probably not perfectly air tight, so moisture may escape very slowly over a period of time. Next time, the tempering for Wheat MT HRS and HWS berries will be conducted in two steps. First, enough moisture will be added to bring the berries to 14% moisture content. Then, in a subsequent step about 24 hours later, the berries will be tested and enough moisture will be added to bring the berries to around 14.5% moisture content followed by an additional 24 hours before milling the berries.

holds99's picture
holds99

K.A. Rustic Country Boule-1K.A. Rustic Country Boule-1

 InteriorK.A. Rustic Country Boule-2: Interior

 Rustic Roll + InteriorK.A. Rustic Country Rolls-4: Rustic Roll + Interior

I recently purchased a King Arthur DVD; The Bakers Forum - Artisan Breads, from the K.A. website.  Inside the DVD case there was a recipe for K.A Rustic Country Bread, so I decided to give it try.  The recipe uses a poolish and is fairly easy to make.  I doubled the batch size and made 2 boules and 11 - 3.5 oz. rolls using the shaping technique shown in Mark's video.  I had previously had some problems with shaping and maintaining a nice shape especially with rolls.  This was probably due to applying too much pressure and not having a flour free, dry counter to get good traction, as he recommends, for the shaping.  my old way may have caused deflating some of the gas from the dough during shaping which inhibited the rise and oven spring.  This time I followed the technique in Mark's video and the results were far better than I had been able to previously achieve.  Anyway, I was pleased with the results, just need to do the drill more often.  This dough was made using K.A. bread flour, which gave me less holes than I would have liked, but the crust, interior and taste is good.  I used generously floured, unlined willow bannetons for the boules and baked both boules and rolls on parchment lined baking pans on top of a preheated stone with steam.  Next time I will make the recipe useing K.A. French style flour.  I have 3 bags in the freezer which I ordered from K.A. and have been experimenting with for baguettes/batards.  I'm hoping the French style flour, which contains less protein (I think it's 9% vs. 11-11.5 for A.P and bread flour) than all-purpose and bread flours, will, with more folding during the bulk fermentation stage, give me slightly larger holes in the interior.  I would welcome input from anyone who has any thoughts and/or experience using the French style flour or other similar flour for that matter.  For anyone new to bread baking I would really recommend trying the K.A. Rustic Country Bread as it is fairly simple and uses a poolish and its pretty easy to make if you follow the instructions carefully.  I would suggest scaling (weighing) the flour (I use 125 g. per cup) so that the dough is the right consistancy, fairly slack.  I personally want to thank Mark (and his wife, who is his videographer) again for so generously sharing his knowledge and expertise through their videos and Mark's postings on this site.  Much appreciated, Mark.

Howard

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