The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

20160527 Portobello Mushroom Bread

Yippee's picture
Yippee

20160527 Portobello Mushroom Bread

Record long bulk fermentation (10 days, I was extremely busy during that time) and final proof (24 hours ) were done in the fridge.  And this loaf turned out just fine... 

 

 

 

Portobello Mushroom Bread

 

 

 

 

 

 

Got these huge, but not very flavorful mushrooms from Costco out of convenience, it saved me a separate trip to the market...

 

 

 

 

 

 

Though not very flavorful, they are quite meaty...

 

 

 

 

 

 

 

Lots of freshly ground black pepper for stir frying the mushrooms and the dough...

 

 

 

 

 

 

Mushrooms are stir-fried with black pepper, salt, and olive oil...

 

 

 

 

 

Both rye and whole wheat starters are used in this bread...

 

 

 

 

 

Also some wheat germs, and some liquid (the inky one) from the cooked mushrooms as well...

 

 

 

 

 

Adding salt after dough is developed; most of the time I don't really care and add the salt with everything else, one less thing on my mind...

 

 

 

 

 

Pulse the cooked mushrooms in a mini food processor...

 

 

 

 

 

Incorporating chopped mushrooms in the dough. In hindsight, should've added them with everything else and held back any other liquid to be used, then gradually adding the liquid in the dough. 

 

 

It's a record long bulk ferment - this dough stays in the fridge for 10 days; then another 24 hours of cold retardation for final proof. 

 

 

 

 

 

 

And it turned out just fine...Preheat oven to 500F, lower to 465F after loading, 15 minutes w/ steam; then 30 minutes without, dough weight about 600g.

 

 

 

 

 

 

 

 

Bread flour 76%; pre-fermented WW and rye flours 12%, respectively;  65% hydration; Portobello mushrooms 36%; wheat germ 4%; salt 2%; and freshly ground black pepper to taste...

 

 

 

 

 

 

 

Connecting the dots...

Comments

PalwithnoovenP's picture
PalwithnoovenP

I'll try this super long bulk ferment to fit baking in my now busy schedule. Shiitake is my favorite so I might stick to that. It's my favorite way to shape too, a boule with a score on the center.

You have so many talents! We listened to your song it's well sung! Are you the one playing the guitar too? The accompaniment was so great, it suited your voice and the mood of the song. I miss swimming too because it's good for my back, wish I could play in the water again!

Happy baking Yippee!

Yippee's picture
Yippee

Pal.  The accompaniment was played by professional musicians.  Many Filipinos are gifted musicians. For example, Arnel Pineda, the lead singer of Journey; Theresa Capio, a very popular singer in Hong Kong, you may be too young to know her, but your Dad probably knows.  Filipinos are great swimmers, too.  My coach is a (U.S.) National Champion.  And you, a profound thinker and linguist, who persistently defies adversity and constantly amazes us with your innovations, are my inspiration.  I'm lucky to be surrounded by people who are genuinely talented and skilled, and I'm only messing around to have fun...

chockswahay's picture
chockswahay

Nice plate ........ hehe

More importantly a tasty looking loaf :)

Yippee's picture
Yippee

Told you I'd show you... Thank you!

Isand66's picture
Isand66

I've done a 48 hour bulk ferment but you win the prize for 10 days!  I'm surprised the dough didn't break down and turn into goo!  What a great looking crumb structure on this one.  I've been on a mushroom kick myself lately and have been meaning to try something like this.  Thanks for the inspiration.

So how much do you taste the mushrooms?

Yippee's picture
Yippee

I used way too much black pepper to the mushrooms and the bread turned out to be quite "spicy" or peppery.  The spiciness masked the already vague mushroom flavor, so not much of it came through. 

Isand66's picture
Isand66

I just listened to your song....you have such a beautiful voice.  Thanks for sharing it :).

Yippee's picture
Yippee

That's very nice of you.

dabrownman's picture
dabrownman

bread has to taste unique.  That crust and especially the crumb are just killer for a wanted baker on the lam from the kids:-)  Your bread shows how the enzymes that break down the protein bonds that form gluten are inactivated at low temperatures and why you can even retard 100% rye breads for some extra flavor without any harm to the crumb structure from amylase activity instead of protease in gluten breads.

Mushrooms on pizza - check

Mushrooms in focaccia - check

Dried Shiitake mushroom  re-hydration liquid in bread - check

Mushrooms in bread - no check.  I'm sure it has been done before but it is pretty rare - way to get outside of the bread box!  

Wow! dancing in NYC and playing piano concerts in SF......That is coast to coast artistic talent that goes beyond Artisan bread .  No wonder your bread is to nice to look at and eat.

Well done and happy baking Yippee

 

 

Yippee's picture
Yippee

for bread, my bad...but I'm quite happy with how the crumb and the crust turned out.

Thank you, that's very nice of you, too.