The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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browndog's picture
browndog

vienna rye w/ beer & cardamom

Yesterday was a spring day so pretty it made your heart hurt, sunny after days of storm, air so sweet and gentle on your skin it made you feel five years old. I baked a Vienna rye to use up leftover beer (yes, leftover beer) and tried my hand at pain rustique, which other people have dispatched so credibly around here. Having also lately tiptoed into Ciabatta territory, I'm amazed to find myself not utterly defeated by these somewhat wetter doughs, in fact there's a real charm to their water-balloon nature. Like picking up worms or climbing on a plane, I feel I've faced a demon and survived. Texture and consistent results are still birds in the bush but this handful of feathers has got me feeling jaunty..

 

 

 

 

 

subfuscpersona's picture

re buying 14x20 baking stone on eBay - a sad tale

May 18, 2007 - 8:06am -- subfuscpersona

SUMMARY

> It was difficult even to purchase the 14x20 baking stone from the seller
> seller communications were poor and only in response to emails from me
> the stone arrived broken
> refund was slow coming and was obtained only after numerous emails from me
> I spent many hours tracking and documenting the process. Without this digital documentation, I fear I would not gotten my refund

GORY DETAILS WITH TIMELINE

Susan's picture

Stone Beer Boule

May 16, 2007 - 2:41pm -- Susan

Due to an unfortunate happenstance to which we will not admit, a growler of Stone Brewing's 10th Anniversary IPA went flatter than a pancake. So DH Gary wouldn't have to drink the whole thing, I volunteered to make a Beer Boule. Mmmmmmm. The baker doesn't get a sample, as it will go to Stone tomorrow as a peace offering for almost ruining their special brew. Blatant, shameless pandering never hurts when it comes time to refill a growler!

Thanks again, JMonkey, for your NK Sourdough recipe. I love it!

Susan

redivyfarm's picture
redivyfarm

I'm just getting a break in the action and able to post after several days away from The Fresh Loaf. I'll never get caught up with the new content; my loss! This past weekend I made a couple of breads with long fermentations to fit into a schedule of Kentucky Derby and NBA Playoffs. I used Bwraith's version of Sourdough Raisen Focaccia with tasty results!

Sourdough Raisen Focaccia

 

Sourdough Raisen Focaccia

Sourdough Raisen Focaccia Proof

Sourdough Raisen Focaccia Proof

This was a fun 24 hour preparation and it was great to see the trusty sourdough starter work to perfection. I suspect that the moist raisens might make this focaccia more perishable than I'm used to so I'm refrigerating and popping a couple of servings into the toaster to enjoy it hot.

I also went to work on my first attempt at Pain a l'Ancienne. Reinhart describes it as the best so I aim to work at the technique and produce a respectable version at least. My product bears little resemblance to some of the lovelies I've seen posted in this community but I will continue to read your posts and tweak my process. I'm realizing that the notes and variations posted by my fellow home bakers are useful well beyond the info in the bread books. I followed the BBA formula pretty closely but at the end of the final proof it seemed to spring up and surprise me. As a result, this baking is probably over proofed. See how the slashes didn't really bloom? I think sourdough is more forgiving in that respect. It seems that I lost a great deal of gas in the forming of the baguettes and as a result didn't get much oven spring or a nice open crumb. I wonder, has anyone formed the baguettes on parchment prior to retarding in the refrigerator?

Ancienne First Attempt

Ancienne First Attempt 

Ancienne Crumb

Ancienne Crumb

 In spite of all the things I would like to improve, this bread is really delicious. I recommend eating it with chipotle mayo, sliced tomatoe, salt and pepper for every meal until it is gone!

Joe Fisher's picture

Going back in time with bread - earth oven - lots of pix

May 8, 2007 - 1:05pm -- Joe Fisher

I occasionally re-enact Celtic history with my good friends from Ancient Celtic Clans. This weekend we attended the Celebration of Celts event. One of the things we did was to make an earth oven. None of us had ever done anything like it before, so it was a definite learning experience. Here I am putting the finishing touches on the chimney we didn't think to add until it was already roaring hot.

bwraith's picture
bwraith

Sourdough Pagnotta

Sourdough Pagnotta (1)Sourdough Pagnotta (1)

Sourdough Pagnotta (2)Sourdough Pagnotta (2)

Sourdough Pagnotta (3)Sourdough Pagnotta (3)

Sourdough Pagnotta

This recipe is a very slight variation of Sourdough-guy's blog entry on Pagnotta and Ciabatta. Many thanks for Sourdough-guy for the recipe, which he says is his variation of and Il Fornaio recipe. I've posted pictures of my process and a spreadsheet with the amounts in ounces, grams, and baker's percentages.

Ingredients

  • 240 grams fresh 100% hydration starter 
  • 709 grams water
  • 574 grams KA Organic AP (you can substitute any white AP or bread flour)
  • 206 grams KA Bread flour (you can substitute any white AP or bread flour)
  • 50 grams KA rye blend (optional - substitute white flour, whole wheat, or other)
  • 50 grams Heartland Mills Golden Buffalo flour (optional - substitute white flour, whole wheat, or other)
  • 18 grams salt

Mix

Mix ingredients until well integrated and there is some resistance to stirring. Start by mixing the starter and water together, then add the flours and salt. Cover and let rest for 30 minutes. After 30 minutes fold it gently in the bowl a couple of times, then pour it out on the counter, let rest for 10 minutes and fold the dough into a ball from the 4 corners. Turn it over so it is seams down, and place it back in the bowl.

Then, every 30-60 minutes pour the dough out onto the counter, let it spread a little, and fold it up into a ball. Put the dough back in the bowl, cover and let rest 30-60. Repeat this process every 30-60 minutes a few times (roughly 3 times, but could be less or more) until the dough has elasticity and resilience.

Bulk Fermentation

Place the dough in a well oiled rising bucket or bowl to rise. It should rise to a volume that is about double the volume of the dough when you first started folding it. If you use the quantities above, that will be when the dough has risen to a volume of about 3 liters.

Shaping

Pour the dough out on the table on a bed of clour and cut into three pieces. Work with each loaf separately. Form a ball by carefully and gently pulling the sides toward the center repeatedly to get some surface tension on the smooth side underneath. Do not overhandle.

Use thumbs and fingers of one hand to pinch and hold the gathered sides over the center, holding the gathered edges up a little to help the sides stretch and the shape to become more round and taking a bit of weight off the loaf. Use the other thumb and a couple of fingers to pinch a bit of the side, pull the bit out and up and over to the center, stretching the side as you do. Gather that bit in with the first hand along with others as you work your way around the loaf. Try to make it round by gathering a bit from the place that sticks out the most.

Turn the dough over onto a thick bed of flour with the rough side down.

Final Proof

Allow the loaves to increase in size by double.

For me, this took about 3-4 hours (I baked the loaves one at a time).

Bake

Bake at 425F for roughtly 20-30 minutes until the crust darkens to a pleasing color. The internal temperature should be over 205F.

Cool

Allow the loaf to fully cool.

Results

The flavor was as good as any bread I've made. The crumb open. The crust was thin but crisp and delicious. It was a huge hit with the kids, so I know I did something right.

bwraith's picture
bwraith

Sourdough Pagnotta With Olives

Sourdough Pagnotta With Olives (1)Sourdough Pagnotta With Olives (1)

Sourdough Pagnotta With Olives (2)Sourdough Pagnotta With Olives (2)

Sourdough Pagnotta With Olives Recipe

This recipe is a slight variation of Sourdough-guy's blog entry on Pagnotta and Ciabatta. Many thanks to Sourdough-guy for the recipe, which he says is his variation of an Il Fornaio recipe. I've posted pictures of my process and a spreadsheet with the amounts in ounces, grams, and baker's percentages.

Ingredients

  • 400 grams fresh 100% hydration starter (my starter was taken out of the refrigerator after having been refreshed 3 days earlier. I probably should have used more recently refreshed and vigorous starter)
  • 650 grams water
  • 700 grams KA Organic AP
  • 50 grams KA rye blend (optional - substitute white flour, whole wheat, or other)
  • 50 grams Heartland Mills Golden Buffalo flour (optional - substitute white flour, whole wheat, or other)
  • 18 grams salt
  • 300 grams pitted halved olives (I used calamata olives)

Mix 

Mix ingredients until well integrated and there is some resistance to stirring. Cover and let rest for 30 minutes.

I think there was slightly too much water for my choice of flours and maybe because of the olives, which made the dough harder to handle. This was very slack dough. I would use a little less water next time, but I'm reporting this as I actually did it.

Fold and Rest, Repeat

Every 30-60 minutes pour the dough out onto the counter, let it spread a little, and fold it up into a ball. Put the dough back in the bowl, cover and let rest 30-60. Repeat this process every 30-60 minutes 3-4 times.

I may not have repeated this enough, given the very wet dough I ended up with. The dough was still too slack later when I tried to shape the loaves.

Bulk Fermentation

Place the dough in an oiled rising bucket or bowl. Allow it to rise by double at room temperature.

Actually, I wanted to bake by midnight, so I let it get a little warmer, about 80F, which may have been a little bit of a problem. I think it made the slack dough even a little more slack to also be warm.

Shaping

Pour the dough out on the table on a bed of flour and cut in two. Work with each loaf separately. Form a ball by carefully and gently pulling the sides toward the center repeatedly to get some surface tension on the smooth side underneath. Do not overhandle.

Here I was a disastrous dough handler. I way overhandled it because it was too slack and would not form a ball. It just kept spreading out quickly. Well, I just decided after way too many times pulling at the sides to stop trying and went for flat bread. So, I can't emphasize enough, don't overhandle. Just make that shape and be done with it.

I am doing a second version, and I think I've discovered how to do this. Use thumbs and fingers of one hand to pinch and hold the gathered sides over the center, holding the gathered edges up a little to help the sides stretch and the shape to become more round and taking a bit of weight off the loaf. Use the other thumb and a couple of fingers to pinch a bit of the side, pull the bit out and up and over to the center, stretching the side as you do. Gather that bit in with the first hand along with others as you work your way around the loaf. Try to make it round by gathering a bit from the place that sticks out the most.

Turn the dough over onto a thick bed of flour with the rough side down.

Final Proof

Allow the loaves to increase in size by double.

For me, this took about 3 hours. I'm still having a hard time figuring out when these higher hydration loaves have finished proofing. As I said there was too much water, and I never got these loaves to stiffen up very much. They mostly spread out on the counter.

Bake

Bake at 425F.

This took about 25 minutes, and the internal temperature went quickly to 210F, which I've experienced with these flat high hydration loaves. I didn't get much oven spring. I think the overhandling was a serious problem

Cool

Allow the loaf to fully cool.

Results

The flavor was as good as any bread I've made. The crumb was much less open than I had hoped but was soft and flavorful. I think the flatness was because of the overhandling and maybe adding too much water to the dough. Maybe another fold or two would have helped. The gluten never really stiffened up enough. Still, this was a great tasting bread. My bad for the handling, but I'm already trying a second one. I also think the olives made the dough wetter, heavier, and harder to handle. The next try will be without olives.

Erithid's picture
Erithid

maple1been a while, got behind with trying to graduate, but now thats all over... Here is my return into baking. This came out awesome, It was soft, fluffy, and sweet. My fiance loved it for breakfast.

 

Ingrediants:

3 cup flour ( i used ap)

1 cup water

1/4 cup maple syrup

2 tsp yeast

2 tsp salt

1 tbs sugar

1tbs butter

procedure:

Mix the ingediants minus the salt and butter, then add salt and butter, knead till ready ( i had to add about 1/4 cup extra flour to firm up my dough).

first rise: 1 hour

then roll out and sprinkle generously with cinnamon and sugar mixture created to taste, roll up into a standard loaf pan ( i used silicone).

second rise: 1 hour

bake at 375 for 35 min then check till GBD. Let me know if it works for you!

maple1

Jerseygirl's picture

temperature for Rising

May 4, 2007 - 5:30am -- Jerseygirl
Forums: 

Help!!  My house is about 65 degrees lately.  I have been putting my dough in the oven with the light on to rise.  This works for the first rise, but then I think it is too warm for the next rise.  Any suggestions, I feel it is too warm in the oven and too cold to leave out on the counter.  Thanks for any input, I am a newbie to bread baking.

Jerseygirl in Kentucky

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