The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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ph_kosel's picture
ph_kosel

ingredients:


400gm unbleached bread flour


100gm dark rye flour


1.5 teaspoon salt


1.5 teaspoon active dry yeast (SAF brand)


1 tablespoon each of brown sugar, dill weed, and dehydrated onion flakes


333 gm very warm water (just cool enough to put a finger in and not whimper or yank it out)


procedure:


Mixed dry ingredients in kitchenaid mixer, added the very warm water, mixed on low until dough cleaned the sides of bowl, turned out on countertop, kneaded briefly, formed into ball, and plopped it into a floured, linen-lined brotform bowl to rise covered with tea towel.  Worked on income tax return for 3 or 4  hours.  Preheated oven with pizza stone to 450F.  Turned loaf out of brotform bowl onto parchment paper on inverted cookie sheet (in lieu of a peel). Slashed loaf, spritzed with water, and slid it onto the preheated pizza stone, parchment and all.  Covered with stainless bowl in lieu of playing "steam-the-oven".  Set timer for 15 minutes and removed the stainless bowl when it went off.  Set timer for 10 minutes and checked browning when it went off.  Decided to brown 5 more minutes and set timer again.  Whipped up cornstarch glaze (1.5 tablespoons cornstarch mixed in ~1/4 cup cold water, added hot water fill coffeecup, nuked in microwave until it just boiled).  Pulled loaf out of oven at about the 30-minute mark and glazed the top of the hot loaf with the thickened cornstarch soup using a basting brush.


Result:  Got some decent oven spring using the bowl-on-a-pizza-stone trick (at least it didn't shrink!).  The glaze dried nice and shiny on top but the bottom is caked with un-appetizing white flour from the brotform.  Bottom crust seems thicker than top, presumably from direct contact with preheated pizza stone.  I think I need a smaller brotform bowl to try to get a taller, more spherical loaf (any excuse to buy more toys). This loaf is pretty (on top, at least), a bit dense, and tastes pretty good although the onion dominates and masks the nuttiness of the rye.


I took pictures and will try to post them later.  Never played with this blogging interface before.

ilan's picture
ilan

Wife and daughter went to visit family, leaving me pondering which bread to do today.


I went back to basics; I wanted something tasty but simple. No preferment and other techniques that surely improve the final outcome but take a lot of time.


I made something very similar to the http://www.thefreshloaf.com/lessons/addingmore post but added sugar, salt yeast and switched butter with vegetable oil.


The recipe goes like this:


-       3 cups flour


-       1/2 cups of water


-       1 cup milk


-       1/4 cup oil


-       1/4 cup sugar


-       3 teaspoons yeast


-       1 ½ teaspoon salt


-       1/2 egg


Mix flour, water, milk, oil egg, sugar and yeast and let rest for 20 minutes


Add the yeast and knead for 10 minutes.


The dough should be very elastic but not too sticky.


Cover with plastic/wet towel and let the dough rise for ~70 minutes (a lot of sugar, no need to wait too long).


Forming the loaf – We want to make a braided bread here. So, divide the dough to 3 equal parts, form long strands out of each part. The edges should be thinner the center. Connect the 3 strands in the edge and start braiding them together.


Cover and let rest for 45-60 minutes or until it doubles in size.


Preheat the oven to 250c. I have a baking stone on which I place a pot full with boiling water for lots of steam


Before baking, I brushed the bread with a mixture of egg and melted butter for nice color.


Bake in 250c & steam for about 15 minutes then remove the water and reduce the heat to 180c and bake for another 30-40 minutes. To make sure the bread is ready see if the bread produces a hollow sound when knocking on its bottom with your finger.


Beside fish, this bread goes well with almost anything from a full meal to chocolate spread (kids will love it)


Top image is from today, the lower one is a bit older but shows the exterior of the bread more nicely.



This is what my family gets for leaving me home alone :).


Its fun to enter a house when a bread is baking, the smell is beyond comparison so I don't think she objects


Until the next post


Ilan

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