The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Laurel's Kitchen Bread Book

  • Pin It
VonildaBakesBread's picture

Hydration

February 21, 2013 - 10:28pm -- VonildaBakesBread
Forums: 

If two recipes are both about 75% hydration--one has buttermilk, the other doesn't--why would the buttermilk recipe be beautiful and perfect, while the other is a sloppy mess on my counter? I am counting the water and the buttermilk as 1 g per ml (figuring the buttermilk is close enough), and I am counting honey as .5 g of water content per ml. Are my figures off? Different flours? Is it that I'm not measuring by weight, so I can't really compare? (Can't wait to get a baker's scale--hint-hint for Mother's Day)

Should a 75% hydration dough be sloppy like that?

shoshanna673's picture

Books

August 9, 2012 - 7:05pm -- shoshanna673
Forums: 

Hi

Does anyone have this book?  I am a bit of a novice in breadbaking and was reviewing a sample of this book.  I wonder if it uses mainly sourdough starter, as I prefer to use commercial yeast.  Also, I do not have a bread machine -why would you- it would take all the fun out of bread baking to my mind, so handmade breads using commercial yeast and wholegrains is what I am looking for.  I already have BBA.  Can anyone advise me on the suitability of this book?  Too many more books and I will have to move out of home.  Not enough room for both me and books!

bryoria's picture
bryoria

I made another batch of 100% whole wheat buttermilk bread from Laurel's Kitchen Bread Book yesterday.  This time I used freshly ground flour (hard red spring wheat) measured by weight, mixed all the ingredients except the butter for 2 minutes and then let the dough sit for 40 minutes in an attempt to hydrate the fresh ground flour a little bit.  Next time I would attempt this without the salt added as per the various threads on this site regarding autloyse - but yesterday I didn't come up with the idea until after I'd already added everything.

After the 40 minute rest I mixed it for 4 more minutes on speed 4 on the KitchenAid and added the butter in cold, small, pieces as per the recipe.  The butter didn't mix in very well so I moved the dough to the counter and kneaded the butter in for another minute or two, then let the dough sit in a covered bowl (in a cold oven with the lights on for warmth).  I let it rise for 2 hours and 15 minutes, giving a stretch and fold every 45 minutes.  Then divided it into two equal pieces, rounded them and let them sit for 15 minutes before forming them into pan loaves. 

I let the loaves rise for 1 hour, then baked them in a pre-heated 350F convect oven for 35 minutes.  They rose in the oven a little more and ended up the perfect size for sandwiches. 

This bread is always delicious and my family loves its softness and flavour for sandwiches and toast.  The fresh-baked heels are amazing and we usually snitch those from the sliced loaf before we freeze it - no one ever wants the heels for toast or sandwiches later anyway!

bryoria's picture
bryoria

Thanks to the advice I received on my last post, I thought I'd try the Buttermilk Bread from the Laurel's Kitchen Bread Book.  What a difference from the oatmeal bread of the other day!

I made the dough exactly to formula, using the larger amount of butter (50 grams) and my own home-milled whole wheat flour which had been aged and stored in the freezer for the past 2 months.  The buttermilk was store-bought, whole buttermilk (3.25% fat).  I didn't amend any of the liquid or flour amounts.  The dough was beautifully soft and pliable, as-is. 

Instead of kneading for 20 minutes by hand (!), I mixed the dough in my stand mixer for about 8 minutes, give or take.  There was a short break in the middle where I had to help one of my kids tend to an injury, but it was only a few minutes.  I then kneaded the dough for another minute or so by hand, just because it was so lovely to work with and I had to get my hands into it.

After that, let it rise for about 2.5 hours in the oven with the lights on to make it warm, giving it a stretch and fold twice in that time. 

I decided to make dinner rolls instead of loaves, so divided the dough into two portions.  One of the portions I made into 12 rolls, and the other into 15 rolls.  I put the rolls into two 9x13 metal pans that I had greased lightly with solid butter.  I let the rolls rise for about 40 minutes in the microwave (trying to keep them out of drafts - we have a bit of a blizzard happening outside) until they were all touching nicely. 

I baked them for 15 minutes in a 400F oven.  I pulled the pan of 15 out right away, and let the pan of 12 bake for another 2 minutes.  The centre of the centre roll measured about 195 F when they came out and they were all beautifully browned: 

I brushed them with melted butter, just because the book suggested it and I'd never tried that before.  It made the rolls shiny and softened the tops:

I confess I didn't wait for full cooling to tear one open.  It was incredibly soft and tender.  This recipe was a huge difference from the previous Oatmeal Bread.  Can't wait until supper!

bryoria's picture
bryoria

This is what happens when one tries to make the Oatmeal Bread from the Laurel's Kitchen Bread Book on a day that turned out to be too busy to make bread! 

The night before, I had cooked 1 1/3 cups of Roger's Porridge Oats* in 2 cups of boiling water, adding 1 Tbsp of salt once the porridge was off the heat.  I left the porridge to cool overnight in a glass bowl covered with plastic wrap. 

*Roger's Porridge Oats are a blend of rolled oats, oat bran, wheat bran and flax

In the morning, not as early as I'd hoped, I ground some fresh whole wheat flour and mixed up the dough as per the recipe.  The flour was straight out of the grinder, still warm.  I found I had to add more water than the recipe called for to make the dough come together.  The dough was still extremely stiff, but because the recipe insisted that the dough would absorb moisture from the oatmeal as it was kneaded, I didn't add more.

Right after mixing, I unexpectedly had to leave the house for a couple of hours.  I hadn't had time to knead the dough (by hand) for more than 2 minutes, and I never did add more water to soften it up.  I put the stiff ball into a bowl, covered it with plastic wrap, and left it on the counter.  The house temp was 17 degrees C.

When I got back a couple of hours later I only had a few minutes before I had to leave again.  The dough had risen about one and a half times.  I put the dough on a board, flattened it gently, folded it a couple of times, made a ball and put it back in the bowl.  It was so stiff that there was no stretching and folding possible - just a patting out, then folding to the middle.

When I came home again 2 hours later, the dough had risen to about one and a half times again and it was almost supper time.  I had no idea how to fix or amend the dough at this point, so I figured I'd get it ready for baking and see what happened.  I divided the dough into two and kneaded each piece briefly.  It tore pretty easily.  It was still quite stiff.  I don't know if that's what I should expect from 100% whole wheat loaves or if the dough does eventually get stretchy if it is handled properly.  I let the two pieces rest for 15 minutes or so, then formed them into loaves and placed them into two loaf pans brushed with pan grease. 

I put the bread to rise in the oven with the lights on and a pan of hot water.  It had been sitting in a cold, dry house all day and I thought I'd finally give it some warmth.  Once it was just over the edge of the pan, I brushed the loaves with warm milk and topped them with more porridge oats that had been soaked in milk for a few minutes.  I removed the steam pan, turned the oven to 400F, and baked the loaves with the cold oven method for 45 minutes, turning the heat to 350 after 20 minutes or so.

The loaves never did rise very well, but the bread turned out very moist and flavourful - way better than I was expecting after having to abandon it for most of the day.  It makes delicious toast.

 Things I was left wondering:

  • Should the dough have been softer?  It was so stiff that kneading was a real chore.
  • If I had kneaded it for more than the 2 minutes I had available, would it have ended up stretchy and gluteny and stopped tearing, or is that too much to expect from a whole grain dough?
  • Did sitting all day help, or hinder, the dough?
  • Could I have amended the dough after it sat all day, when I finally came home for the evening?
  • Can the seeds in the oatmeal actually cut the gluten strands during kneading and ruin them?  Should I use plain oats next time?
  • What can you tell about my bread from looking at the crumb in the photo above?  I don't know anything about "crumb" and that's what I find most intimidating about this site.  Can you experienced bakers take one look at my sliced bread above and shudder and know everything I did wrong in a mere glance? 
Salome's picture

Two books to order

August 27, 2009 - 7:12am -- Salome
Forums: 

I decided to order two english bread books to my uncle's home, who will come and visit us in a couple weeks. Books are probably everywhere cheaper than in Switzerland, this way I will be able to save around 30 Dollars, which is a lot for a student like me.


Now, question: which books? I decided to order for at least 25 $, because otherwise I'd have to pay for the shipping anyway. I rather spend my money for books only. ;)


I've already got Reinhart's BBA and Hamelman's Bread.

Pages

Subscribe to RSS - Laurel's Kitchen Bread Book