The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

reinhart

kjknits's picture
kjknits

So I have baked a lot of bread this weekend, if you count Friday.  Friday saw the BBA pugliese.

pug1

 

pug2

I liked it, but it didn't turn out the way I expected it to.  It wasn't as soft as it looked like it would be in the book photo.  The book photo bread is all squooshed down on top, as if it has a ciabatta-like, softer crust.  Also, my crumb wasn't near as open.  But, it was still nice, sort of like a generic Italian bread.

Yesterday I started to bake some sandwich bread (just my usual recipe), but then the day got short on me and I ended up putting the shaped loaves in the fridge for overnight.  I baked them this morning before church, and they seem different.  I haven't sliced them yet, but it does seem like the crust might be a little chewier.  There are lots of little blisters all over the crust, too, which they usually don't have.  It will be interesting to see what the crumb texture (and flavor) are like.

I also baked Bill's sourdough pagnotta today with my new starter.  Now this is a bread I can get behind!!!  With a big, wide open mouth! 

pagnotta1

 

pagnotta2

 It's gorgeous, albeit a bit flat.  It's such a wet dough that I just don't think it can do much.  But my starter performed wonderfully, doubling the dough in 4 hours and doubling the shaped boules in 3 hours.  Fantastic.  I did a few things differently than the recipe--I made up a sponge last night, using the starter, water, and just the AP flour.  Let it sit overnight on the counter.  It was super sour and foamy this morning, which worried me, bc I don't like really sour bread.  But I kept going.  I used KAF AP, KAF bread, and then for that last 100 g of flour, I substituted organic whole wheat graham flour from Hodgson Mill.  It made a beautiful dough.  I also used gray sea salt from France.  And, I mixed the dough in my mixer rather than doing all of the folds.  It took about 10 minutes at med-high speed to get a windowpane.

I proofed the shaped boules in improvised bannetons, namely wood salad bowls lined with smooth kitchen towels and dusted with flour.  Baked them at 500 for 20 minutes and did the steam thing (I baked the first loaf without the steam, and it got less oven spring than the other two).

The crust is thin, crisp but chewy, and nice and brown.  The crumb is open, holey, smooth and moist (almost tastes buttery).  And most importantly, it isn't too sour...it's just right.  And so, count me as another "Bill's Sourdough Pagnotta" convert!

 

mse1152's picture
mse1152

Funny how the rye discussions have popped up in the last couple of days. I'd been planning to make the New York Deli Rye from the BBA this weekend. I couldn't find white rye flour locally, and had to mail order some. The bread turned out very different from those I've made with dark rye. Looks great for sandwiches. The book calls for sauteed onions in the starter (which I'd probably like), but I chose to omit them to see what the straight bread is like.

NY Deli Rye

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The recipe starts with a rye starter, based on Peter Reinhart's barm. Well, to get a barm, you have to go through 4 days of building what he calls a seed culture, then another day or so to turn it into a barm. I've read the instructions several times, and I still don't really get the difference between the two. Years ago, I made the barm, and ended up with several pounds of stuff. So I used my own well-refreshed starter instead. Neener, neener. The barm is equal weights of flour and water, with seed culture added, which is not quite equal weights of flour and water. So I figured that refreshing my starter to equal weights would get me close enough.

Overall, I think it came out well, but I may have let the starter cook too long... I made the starter at 2:30 one day, put it in the fridge at 7:00, took it out next day at 9:30, and didn't use it till 1:00. hmmmm...it was bubbling very nicely though, and the final dough got 2 more teaspoons of instant yeast. I glazed the dough with beaten egg white before slashing.

The flavor is quite mild. If it weren't for the caraway seeds, it wouldn't taste very rye-ish, though the flavor is good. Maybe I'm just too used to dark rye breads. The crumb is moist and feels good, and the loaf is really surprisingly soft, easy to flatten while slicing. I'm going to make it again (sometime) with the onions added to the starter.

Sue

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