The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Syd's picture
Syd

White Sandwich Loaf


Poolish

250g all purpose flour
250g water
1/16 - 1/8 of a tsp yeast (more if it is cold, less if it is hot)

Mix together and leave for 12 hours.

Dough

300g white bread flour 
130g milk (scalded)
unsalted butter 6g
10g salt
3g instant yeast
a little less than 1/4 tsp of ascorbic acid


[Hydration = 69%]

Scald milk and add butter and salt to it. Stir until dissolved. Allow milk to cool to room temp.  Add to poolish, then add dry ingredients.

Knead for 5mins - rest for 5mins - knead for 5mins. Allow to proof until doubled. A stretch and fold half way through fermentation is necessary not so much for gluten strength, as it is to degas the dough.  Pre-shape. Shape and put into a two pound tin. Let it rise until coming about an inch over the top of the tin. (My tin is a 10x19x11cm 900g loaf tin).

Bake at 230 C with steam for 15 mins and without steam at 190 C for 35 mins. Remove from tin for last 10 mins .


 



This loaf has a crisp crust and a tender, moist crumb.  It toasts very evenly and makes a good sandwich.  It keeps well, too.


Syd


 

Section II: Bread Basics

You can jump right in and start baking without knowing much about the ingredients or how the process works, but if you'll take the time to learn a little bit about the baking process you'll find baking to be much more rewarding.  You'll also be equipped to modify recipes to fit your taste if you first understand how those modifications will change the results.

dmsnyder's picture
dmsnyder

This miche is a hit!


 


We baked a miche the last day of the SFBI Artisan II (sourdough baking) workshop. This was one of the breads we mixed entirely by hand. The students' miches were scaled to 1 kg, as I recall, but our instructor baked a couple larger ones, using the same dough.


These miches were among the favorites of all the students for the wonderful texture of their crust and crumb and their flavor. I gave one of mine to brother Glenn, who has stopped reminding me in the past few days that I promised him the formula.


This formula is substantially different from the miche formula in Advanced Bread and Pastry. I blogged about the background of that miche last month. This one is more similar to contemporary versions such as that of James McGuire, Hamelman's adaptation of which is found in Bread.


The formula we used at the SFBI calls for mostly white flour, with a little whole wheat in the levain refreshment and a little toasted wheat germ in the final dough. From my reading, a high-extraction flour is preferred for miches. I had some of Central Milling's “Organic Type 85” high-extraction flour on hand, so that is what I used.


 


Total formula

 

 

Ingredients

Wt (g)

Baker's %

High-extraction flour

702

100

Water

515

73.33

Wheat germ (toasted)

18

2.5

Salt

15

2.08

Total

1250

177.91

Notes

  • The SFBI formula used 96.67% “Bread flour” and 3.33% Whole wheat flour. All the whole wheat flour is used in the levain. I used Central Milling's “Organic Type 85 Flour” for both the levain and the final dough

  • I did not use wheat germ since I was using high-extraction flour, but this ingredient did contribute to the great flavor of this bread as we made it in Artisan II.

 

Levain

 

 

Ingredients

Wt (g)

Baker's %

High-extraction flour

93.7

100

Water

93.7

100

Liquid starter

50

46.8

Total

237.4

246.8

  1. Dissolve the starter in the water and mix in the flour. Desired Dough Temperature: 78ºF.

  2. Ferment for 8-12 hours.

 

Final Dough

 

 

Ingredients

Wt (g)

Baker's %

High-extraction flour

586

100

Water

398

68

Wheat germ (toasted)

18

3

Salt

15

2.5

Levain

234

40

Total

1251

213.5

Procedure

  1. Dissolve the levain in the water. Add the other ingredients and mix thoroughly by hand. DDT: 75-78ºF.

  2. Transfer the dough to a clean, lightly oiled bowl.

  3. Ferment for 3-4 hours with 4 folds at 50 minute intervals. (I did this by the “stretch and fold in the bowl” technique.)

  4. Transfer the dough to a lightly floured board. Pre-shape as a tight boule.

  5. Cover and let rest for 20-30 minutes to relax the gluten.

  6. Shape as a tight boule and place, seam side up, in a floured banneton.

  7. Cover with plastic and retard overnight in refrigerator.

  8. Remove the boule from the refrigerator and allow to warm and complete proofing for 1-3 hours. (Watch the dough, not the clock!)

  9. 45-60 minutes before baking, pre-heat the over to 500ºF with baking stone and steaming apparatus in place.

  10. When the loaf is proofed, transfer the boule to a peel. Slash the boule as desired, and transfer it to the baking stone. Steam the oven and reduce the temperature to 450ºF.

  11. Bake for 20 minutes, then remove any water remaining in your steaming apparatus.

  12. Continue baking for another 40-50 minutes. (If you have a convection oven, switch to “Convection Bake” and reduce the oven temperature to 430ºF at this point. But see my tasting notes.)

  13. Remove the boule to a cooling rack, and cool thoroughly before slicing.

Notes on procedure

  • Traditionally, we were told, this bread is scored in a diamond pattern, but any scoring pattern that pleases you is fine. Just be aware that the diamond pattern tends to yield a flatter profile loaf than a simple square or cross.

  • This bread benefits from a very bold bake. The crust should be quite dark. It may look almost burned, but the flavor and crunchiness that is desired requires this.

  • This type of bread often improves in flavor very substantially 24 hours after baking.

    Crust

    Crumb


    Crumb close-up

Tasting notes

I sliced and tasted the bread about 4 hours after removing it from the oven. The crust had crackled nicely and was very thick and crunchy – the kind that results in crust flying everywhere when you slice it. The crumb was well-aerated, but without any really large holes. The crumb structure is similar to that I got with the miche from BBA made with this flour, but a bit more open. The crumb is chewy-tender.

The flavor of the crust is very dark – caramelized-sweet but with a bitter overtone where it is almost black. The crumb is sweet, wheaty, nutty and absolutely delicious. My note above notwithstanding, it's hard to imagine the flavor getting any better in another day.

I am enormously impressed with the flavor of the breads I have baked with Central Milling's “Organic Type 85” flour. I want more of it, and I want to try some of their other specialty flours, including those they mill for baguettes.

I will definitely be baking this bread again. I would like to make it as a larger miche, say 2 kg. Next time, I will lower the oven temperature to 420 or 425ºF when I switch to convection bake for the crust to be slightly less dark.

David

Submitted to YeastSpotting

LilDice's picture
LilDice

Quick Rustic Ciabatta Pizza - Recipe, Full Howto with Pics

 

I started making this pizza after I had left over dough from my quick ciabatta recipe, (which you can make by following the same instructions but doubling the ingredients). Anyway, I like this better than the traditional olive oil enriched overnight proofed pizza doughs. It takes only about 2 hours start to finish to make, so you can make it after work.

A kitchen aid style stand mixer is required, unless you're comfortable working with high hydration doughs and hand mixing. People have assured me it's possible, but it's much easier with a mixer. You could also use a food processor to mix the dough, but the time will be much shorter. Probably less than a minute.

The resulting pizza is light, delicious, and full of huge holes in the crust. If you grow tomatoes and basil in your garden, this pizza is just the ticket.

Also I created a page on google for this whole article that's more linkable if you'd like to share this with other - http://hollosyt.googlepages.com/quickrusticciabattapizza

Ingredients

Crust

  • 250 g Bread Flour (All Purpose will also work in a pinch)
  • 1 cup water
  • 1 tsp yeast
  • 7 g salt

Toppings

  • 2 Tomatoes
  • Handful of fresh basil
  • Olive Oil
  • Mozzarella Cheese

Step 1, make the dough

Mix the flour,yeast,salt & water in your stand mixer with the paddle on high speed, it won't look like it is doing anything for a while. Then after about 10 minutes or so it will start to come together

Initial Ingredients


Initial mixing, notice the dough is sticking to the sides

 

Dough is done as soon as it stop sticking to the sides and is just coming off the bottom. It has the consistency of rubber but is very sticky.

Step 2, proof until triples.

I like to proof this dough in a narrow plastic container that has markings on it, it's important that the dough triples so it's easier to observe that then just throwing it in a bowl. Spray the container you use with spray oil, you'll thank me later.

Be quick moving the dough from the mixer to the proofing container. You'll probobly still end up with a little dough stuck to your hands, because it's very wet.

Here's my dough, now it will be very easy to see when it triples.

Step 3, heat oven and shape pizza.

Place your pizza stone into the oven and preheat to 500 degrees.

Now on a heavily floured counter, pour out your dough into a nice blob.

Now turn a baking sheet upside down and cover it with parchment paper. Not wax paper! Parchment paper is silicone treated and won't melt or light on fire in your hot oven. It will make getting this thing in the oven much easier.

I like to get the dough into a rough pizza shape while on the counter by grabbing it from underneath and stretching. Since the dough is floured on the bottom, you won't stick too much. You don't want it paper thin, but fairly thin in the center

The next step is tricky, we need to get our pizza to the parchment paper on the baking sheet. If you have corn meal handy, you might dust the parchment with that for re-shaping once we get the unruly dough on.

So pick up this thing and quickly move it to the parchment, if you need to do some reshaping once it's on the parchment move fast. It will eventually stick to the parchment. Then your only choice is to dump it out and try again with fresh parchment.

Phew! That was a close one, but I got in on the parchment. And it resembles a pizza dough!

Now it's time to top the pizza, I really just want some light olive oil, garlic powder, fresh tomatoes, basil and cheese. If you want sauce, you're on your own. You can really do whatever you want from this point.

 

One thing I've noticed with my oven though is that if I put the cheese on from the start, it'll burn and I'll have a raw pizza with burnt cheese. So I usually add cheese 2/3 of the way through baking.

Step 4, Baking

Time to bake! I always trim the parchment so it fits the pizza since loose parchment will brown a bit and might even catch on fire in the oven. So you can see in the photo above I've trimmed it up.

Once your oven has hit 500 degrees, slide your cheese-less pizza on to the pizza stone using the baking sheet. If you don't have a stone, just leave it on the sheet.

After 5 minutes my pizza looked like this, nice oven spring!

Once the crust has just started to brown (after about 8 minutes for me). I add the cheese.

Now I just let the cheese get to the point that I like and the crust to be nice and brown and I'm done. The all together baking time for this pie was 14 minutes.

Finished!

Looks good to me, though maybe i put on too much olive oil since it kind of pooled in the center. Also I probably could have put the cheese on a minute or two earlier since it's not brown all over.

Yum, yum yum.

Crust is looking perfectly golden.

Once again, nice airy crust, not dense and sticky, but light and delightful. That's the pay off from our 100% hydration ultra lean sticky dough.

buddye's picture
buddye

Sourdough Banana Bread

This is an outstanding sourdough banana bread that I would like to pass on. This came from Don and Myrtle Holm's Sourdough Cookbook in 1972. I have used it many times with excellent results.

1/3 cup shortening
1 cup sugar
1 egg
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup mashed banana
1 cup sourdough starter
3/4 cup chopped walnuts
1 tsp vanilla or 1 tsp grated orange rind

Cream together the shortening and sugar, add egg, and mix until blended. Stir in bananas and sourdough starter. Add orange rind or vanilla. Sift flour, measure again with salt, baking powder, and soda. Add flour mixture and walnuts to the first mixture, stirring just until blended. Pour into greased 9x5" loaf pan. Bake in moderate or 350� oven for 1 hour or until toothpick comes out clean. Cool before slicing.

Hint: I used 1/2 cup cooking/baking Splenda for regular sugar. Came out beautifully.

hanseata's picture
hanseata

Aroma Bread - A Love Story

 

One of my most favorite cookbooks is "Ancient Grains for Modern Meals".

Award winning Author Maria Speck combines her German father's love for hearty grains, and her Greek mother's culinary talents in dishes that make you grab your shopping bag, hop on the bike or in the car, and drive to the next natural food store to buy those ancient grains, veggies and fruits for Maria's mouthwatering meals.

Normally I consider a cookbook worth its money, if it contains at least one recipe I really like to cook. "Ancient Grains" has so many, that I still haven't prepared all the ones I want to try. (No, I DON'T get a commission!)

 A few of the dishes are breads, among them the Aroma Bread. A no-knead bread by trade, its evocative name spiked my interest, and my love affair with the spicy loaf began.

"Ancient Grains" is very user friendly, with detailed, easy to follow instructions, no sophisticated culinary equipment needed. No-knead breads meet these expectations, a mixing bowl, a wooden spoon, a clean kitchen towel, a Dutch oven, and you are all set.

These low maintenance breads don't want you to slave over them, they are free spirits, and perfectly willing to go and develop themselves, if you give them enough time (and a little bit of yeast.) They show their gratitude by rising eagerly, and tasting better than many other loaves that had been kneaded, slapped and punched into submission.

You have the choice between a crunchy, and an XX-crunchy Aroma Bread. If you opt for the super chewy, you need to soak whole grain berries for several hours, before mixing them into the dough. This is definitely no impulse bread, so plan to bake it 24 hours ahead.

Maria called her loaf "Aroma Bread" for a good reason. This truly aromatic loaf is not for the faint hearted! But in our old home country Germany breads are often flavored with coriander, fennel and caraway, these herbs are even commonly referred to as "Brotgewürz" (bread spices.) You can use them whole, or coarsely ground.

Bread spices fennel, caraway and coriander

As easy as no-knead breads are to mix, handling wet dough always remains a bit of a challenge. And here comes the sticky wicket: the dough has to be shaped into a loaf, and transferred from the mixing bowl to a place where it can rise. And, after that, it has to be turned out into a piping hot Dutch oven.

That leaves you with two choices: either to lower the bread gently into the pot, risking nasty burns (aka Baker's Badge of Honor). Or you let it drop from a secure height - and have your bread sigh and deflate!

Maria solves the problem by having you scrape the bubbly fermented mass onto a well floured countertop (flour is your friend, creating a barrier between the sticky dough and its surroundings), so that you can fold it into a round.

Then you place the loaf on a floured kitchen towel, fold the corners over it, and, voilà, you have a cozy proofing place. Of course, it takes a rather amorphous shape from being bundled in a kitchen towel. 

My first bread went into a large, oval Dutch oven (I didn't have a smaller one), and eagerly spread to fill the void.

My first Aroma Bread - shaped like a roly poly!

Baked into a rather flat loaf, it reminded me of those little things that scurry away when you lift a stone. But when I took the first bite, my eyes glazed over. My flat roly poly bread tasted awesome!

The next time I decided to set the bread more boundaries, changing its Armadillidiida appearance. Instead of proofing it simply in a towel, I used my pretty brotform to contain it.

Proofed in a rising basket, the bread is round but still...

 

 

It came out of the oven nice and round, but still... way too much room to spread during the baking.

Alas! My main source for discounted kitchen gadgets, Home Goods, was letting me down when I needed it most. Still without the right sized pot, I decided to experiment with a free-standing, self- contained sourdough version, made with pre-doughs à la Peter Reinhart's "Whole Grain Breads".

Aroma Bread made as free-standing loaf (with sourdough)

My hearth baked sourdough loaf turned out beautiful. Though I couldn't find much difference in taste, this method is a good alternative for people who either have no Dutch oven, love wild yeasts, hate wet doughs, or prefer to bake their bread as free-standing loaf.

The next time I visited Marshall's (another treasure trove for kitchen stuff) I found a snazzy turquoise cast iron pot in just the right size - for half the price! And soon was mixing the ingredients for my fourth Aroma Bread - again the no-knead version.

And out of the oven came (TATAAA!): the perfect Aroma Bread - looking just as good as it tasted!

The last task left to do for inquiring minds, was to try the sandwich version of Aroma Bread, baked in a loaf pan. A cold cut-friendly shape, and the easiest way to make this wonderful bread. And it has an additional benefit: you can bake more than just one loaf at a time. (My customers will be happy!)

Aroma Sandwich Bread - the easiest version

 

COMMENTS:

  • If you use the optional whole grain berries (I made the bread with and without, both versions are great) add more salt: 9 g/0.3 oz instead of 7 g/0.25 oz. 
  • Instead of sunflower seeds you can also take pumpkin seeds (or a mixture of both.)
  • Toast the seeds, before adding them to the dough.
  • For an easier, risk free transport of the proofed bread into the hot pot, use a large piece of parchment paper as a sling to lower the bread gently into the pot. You don't have to remove it.

 

AROMA BREAD    1 (2-pound) loaf

 

Grain Berries (optional):

1/2 cup whole wheat, rye, kamut, or spelt berries

cold water, for soaking

 

Dough:

340 g/12 oz whole spelt flour (3 cups)

107 g/ 3.75 oz whole rye flour (1 cup)

  57 g/2 oz coarse or medium stone ground cornmeal (1/2 cup)

  67 g/ 2.35 oz sunflower or pumpkin seeds, toasted (1/2 cup)

  35 g/ 1.25 oz flax or sesame seeds, toasted (1/4 cup)

   2 tbsp. aroma spice blend*)

    7 g/ 1 1/2 tsp fine sea salt (or 9 g/0.3 oz if using whole grain berries)

    1 g/ 1/4 tsp. instant yeast

     all soaked whole grain berries (if using)

475 g/2 cups cold water

cornmeal, for sprinkling

 *) Aroma spice blend: mix 6 tablespoons whole coriander seeds with 3 tablespoons each fennel and caraway seeds (enough for 6 loaves).

 

 DAY 1

In the morning, place whole grain berries in a bowl and cover with at least 1-inch cold water. Cover, and leave at room temperature to soak. Before using, drain them through a strainer (by the way, the soaking water is an excellent fertilizer for your plants.)

Mixed dough - I used black sesame seeds for a nice contrast

In the evening, whisk together all ingredients for the dough in a large bowl, except for soaked grain berries and water. Scatter grain berries on top, and add almost all the water. Stir with a dough whisk or wooden spoon until all flour is hydrated. (Dough will be wet and sticky, if not, add a bit more water.) Cover with plastic wrap, and let sit at room temperature to ferment for 12 - 18 hours.

Overnight the dough grows to a puffy, swollen mass

 DAY 2

Use a rising basket, (or improvise by placing a clean kitchen towel over a basket or bowl.) Sprinkle with fine cornmeal (other flours work, too). Generously flour your work surface. Using a bowl scraper or rubber spatula, scrape the stringy, bubbly dough onto the work surface.

Scraping out the fermented dough you will see its spongy structure

 With floured hands (or two oiled bench knifes or bowl scrapers), fold dough exactly 4 times, always towards the center, from the top, the bottom, the right and the left side. Turn the dough package around and place it, seam side down, into the towel lined rising basket. Sprinkle with cornmeal or flour, cover with a kitchen towel, and let it rise for about 1 hour.

After 30 minutes, position a rack in the bottom third of the oven, and preheat oven to 475ºF. Place a 4 1/2- to 5 1/2-quart cast iron pot or Dutch oven (with lid) on the rack to heat up.

When the dough has grown about 1 1/2 times its original size, poke it gently with your finger. The dimple should not fill up again (it can come back a little bit, but should remain visible). If not, wait another 15 minutes.

Fitting snugly in the Dutch oven, the bread will rise more than spread

Remove hot pot from the oven and open the lid. Gently turn out the proofed bread from the rising basket into the Dutch oven, seam side up, guiding it with your hand, (or turn it out onto a parchment paper and, holding the paper on both sides, gently lower the bread into the pot (with paper).

Cover with the lid, and bake for 30 minutes. Uncover, and continue baking for 20 - 25 minutes, until the loaf is nicely browned, sounds hollow when thumped on the bottom, and an instant thermometer, inserted in the middle, registers 200ºF.

Remove bread from cast-iron pot and transfer it to a wire rack to cool.

 

AROMA SANDWICH LOAF

Grease a 9 x 5-inch loaf pan with oil, and sprinkle it with 1-2 tablespoons of flax- or sesame seeds. After folding the risen dough, place it, seam side up, right in the prepared loaf pan. (My suggestion: brush top with water, and sprinkle it with more flax- or sesame seeds.) Let it proof as described.

Preheat oven only to 425ºF, placing an oven proof pan or broiler tray for steaming on a the lowest level to heat up.

When loaf is proofed, place in the middle of the oven, pour 1 cup boiling water in the hot steam pan , and bake loaf for 30 minutes. Remove steam pan, rotate bread 180 degrees for even browning, and  bake it for about 30 minutes more, or until it registers 200ºF.

Let loaf cool in the pan for 5 minutes, than turn it out onto a wire rack (if it sticks to the pan, loosen it with a butter knife or spatula.)

 

AROMA SOURDOUGH BREAD 

Starter:

64 g/2.25 oz rye mother starter (100%hydration)

205 g/7.25 oz whole spelt flour

124 g/4.4 oz lukewarm water

 

Soaker:

  57 g/2 oz coarse or medium ground cornmeal

  75 g/2.65 oz whole rye flour

  92 g/3.25 oz whole spelt flour

168 g/6 oz water

    4 g/0.15 salt

 

Final Dough:

   all soaker and starter

  43 g/1.5 ozwhole spelt flour

    5 g/0.2 oz salt

    5 g/0.2 oz instant yeast

  67 g/2.35 oz sunflower- or pumpkin seeds, toasted

  35 g/1.25 oz sesame seeds, toasted

    2 tbsp. aroma spice blend (see original recipe)

182 g/6.4 oz water, add more as needed

 

DAY 1

In the morning, stir together all ingredients for soaker. Cover, and leave at room temperature.

Mix all starter ingredients at low speed (or by hand) for 1 minute, until all flour is hydrated. Knead for 2 minutes at medium-low speed (or by hand.) Let rest for 5 minutes, then resume kneading for another minute. Cover, and leave at room temperature.

In the evening, mix all ingredients for final dough for 1- 2 minutes at low speed (or by hand) until all flour is hydrated. Knead at medium-low speed (or by hand) for 4 minutes, adding more water as needed. Dough should be very tacky and not dry to the touch. Let dough rest for 5 minutes, then resume kneading for 1 more minute. (Dough should be tacky, but not sticky.)

Gather dough into a ball, and place it in a lightly oiled bowl, turning it around to coat it with oil. Cover well, and place it in refrigerator overnight.

 

DAY 2

Remove dough from fridge 2 hours before using, to warm up. (It should have risen nicely overnight.)

Preheat oven to 500ºF, with bread stone and steam pan.

Transfer dough to lightly floured work surface, and shape into a round. Place boule, seam side down, in a floured rising basket. Sprinkle with more flour. Cover, and let it rise for 45 - 60 minutes, or until it has grown 1 1/2 times its original size, and a dimple stays visible when you gently poke it with a finger.

Turn bread out onto a parchment lined baking sheet (or use a peel) and place it in the oven, pour a cup of boiling water in the steam pan and reduce heat to 475ºF. After 10 minutes, reduce heat to 425ºF. Continue baking for another 10 minutes, rotate bread 180 degrees, remove steam pan, and bake for about 30 minutes more, or until it is nicely browned, sounds hollow when thumped on the bottom, and registers 200ºF.

Cool on wire rack.

This Aroma Bread was made with whole kamut berries

 You can also follow Maria Speck on facebook or on twitter (I do!)

 (Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.)

 Submitted to YeastSpotting

SylviaH's picture
SylviaH

Buns for Sandwiches

Nice recipe for some one day buns for sandwiches, hot dogs, or burgers.   Adapted from a Beth Hensperger recipe.  I had just written out the recipe with instructions and deleted the whole thing ; /   So here goes again!


8 oz. Spring Water


1 Large Egg


4 TBsp. soft unsalted Butter


2 TBsp. Sugar or Honey


15 oz. Bread Flour with extra to adjust hydration if needed.  I used Gold Medal Bread Flour on sale here for less than 2 bucks a 5 lb. bag.


1/4 cup King Arthur dry Milk Powder


1/4 cup mashed potato - I used a microwaved potato.  Fast and easy


1 1/2 tsp. sea salt


2 1/4 tsp. IADYeast


  1 egg yolk plus 2 Tbsp. water and 2 Tbsp. milk for glazing


   Sesame and Poppy seeds, springs of fresh Rosemary.


Add liquid ingredients to KA Mixer, add dry ingredients,  I sift my flour and dry  milk powder together.  The KA Dry Milk Powder tends to be sticky and can clump together and become hard if left with moisture for to long..so I just always sift it with my flour..using a wisk or a wire scoop.  Mixed until shaggy adding more flour as needed to adjust hydration.  Cover and rest 25 minutes.  Knead until gluten formation just begins.  Stretch and folds 30 minutes apart until gluten has formed nice windowpane.  Pour out onto counter, shape even weighed rolls, I made 8.  Place on parchment lined pan and press down to shape buns.  I pressed a biscuit cutter nearly all the way through just for a little extra pattern on rolls.  Let rise till nearly double.  Glaze and sprinkle on seeds.  Baked 350F in a convection oven setting till nicely browned..about 20-25 minutes.


 


                                   


                                             The pattern from the biscuit cutter was not very pronouned..


          


                                                   


                                                          I called these my Aussie Sandwiches : )  


        Sylvia


 


                               


 


 

dmsnyder's picture
dmsnyder

Pain de Campagne

Pain_de_CampagneBatard

Pain_de_CampagneBatard

Pain_de_CampagneGrigne

Pain_de_CampagneGrigne 

Pain_de_CampagneCrumb

Pain_de_CampagneCrumb 

The formula for this bâtard is derived from that for Anis Bouabsa's baguettes, as shared with TFL by Janedo. Jane prompted me to add some sourdough starter, and this resulted in a big improvement, to my taste. We had also discussed adding some rye flour to the dough. Jane said she and her family really liked the result. The addition of rye and sourdough makes this more like a pain de campagne, which is traditionally shaped as a boule or  bâtard. The result of my mental meandering follows:

 

Formula

Active starter ........................100 gms

KAF French Style Flour.......450 gms

Guisto's Rye Flour..................50 gms

Water......................................370 gms

Instant yeast............................1/4 tsp

Salt............................................10 gms

 

Mixing

In a large bowl, mix the active starter with the water to dissolve it. Add the flours and stir to form a shaggy mass. Cover tightly and let rest (autolyse) for 20 minutes.

Sprinkle the yeast over the dough and mix with a plastic scraper. Then sprinkle the salt over the dough and mix.

Using the plastic scraper, stretch and fold the dough 20 times, rotating the bowl 1/5 turn between each stroke. Cover tightly. Repeat this stretch and fold procedure 20 minutes later and, again, after another 20 minutes.

 

Fermentation

After the third series of stretches and folds, scape the dough into a lightly oiled 2 quart/2 liter container and cover tightly. (I use a 2 quart glass measuring pitcher with a tightly fitting plastic lid manufactured by Anchor Glass.) Immediately place in the refrigerator and leave it there for 21 hours. (In this time, my dough doubles in volume and is full of bubbles. YMMV.)

 

Dividing and Shaping

(I chose to make one very large bâtard, but you could divide the dough into 2 or 3 pieces and make smaller bâtards, boules or baguettes. Or, you could just cut the dough and not shape it further to make pains rustiques.)

Take the dough out of the refrigerator and scrape it gently onto a lightly floured work surface. Gently pat it into a rectangle. To pre-shape for  a bâtard, fold the near edge up just past the center of the dough and seal the edge by gently pressing the two layers together with the ulnar (little finger) edge of your hand or the heel of your hand, whichever works best for you. Then, bring the far edge of the dough gently just over the sealed edge and seal the new seam as described.

Cover the dough with plastic wrap and/or a kitchen towel and let it rest for 30-60 minutes, with the seams facing up. (The time will depend on ambient temperature and how active your starter is. The dough should have risen slightly, but not much.)

To shape a bâtard, fold the near edge of the dough and seal the edge, as before. Now, take the far edge of the dough and bring it towards you all the way to the work surface and seal the seam with the heel of your hand. Rotate the loaf gently toward you 1/4 turn so the last seam you formed is against the work surface and roll the loaf back and forth, with minimal downward pressure, to further seal the seam. Then, with the palms of both hands resting softly on the loaf, roll it back and forth to shape a bâtard. Start with both hands in the middle of the loaf and move them outward as you roll the loaf, slightly increasing the pressure as you move outward, so the bâtard ends up with the middle highest and the ends pointed .

 

Preheating the oven

Place a baking stone on the middle rack and both a cast iron skillet and a metal loaf pan (or equivalent receptacles of your choosing) on the bottom shelf.  Heat the oven to 500F. (I like to pre-heat the baking stone for an hour. I think I get better oven spring. Since I expected a 30 minute rest after pre-shaping and a 45 minute proofing, I turned on the oven 15 minutes after I had pre-shaped the loaf.) I put a kettle of water to boil 10 minutes before baking.

 

Proofing

After shaping the loaf, transfer it to parchment paper liberally dusted with semolina. Cover the loaf with plastic wrap and/or a kitchen towel. Proof until the loaf has expanded to about 1-1/2 times it's original size. (This turned out to be 30 minutes for me.) Do not over-proof, if you want good oven-spring and bloom!

 

Baking

Put about a cup full of ice cubes in the loaf pan on the bottom shelf of the oven and close the door.

Slip a peel or cookie sheet under the parchment paper holding the loaf. Uncover the loaf. Score it. (The bâtard was scored with a serrated tomato knife. The knife was held with its blade at about a 30 degree angle to the surface of the loaf. One swift end-to-end cut was made, about 1/2 inch deep.)

Transfer the loaf and parchment paper to the baking stone, pour one cup of boiling water into the skillet, and close the oven door. Turn the oven down to 460F.

After 15 minutes, remove the loaf pan and the skillet from the oven. Rotate the loaf 180 degrees, if it is browning unevenly. Close the oven door.

Bake for another 15 minutes, then remove the loaf and place on a cooling rack. Check for doneness. (Nice crust color. Internal temperature of at least 205F. Hollow sound when you thump the bottom of the loaf.) If necessary, return to loaf to the oven to bake longer.

 

Cooling

Cool on a rack for two hours before slicing.

 

Comments

I got very good oven spring and bloom. This loaf has an ear by which you could carry it around. It sang to me while cooling. The crust is nice and crunchy. The crumb is well aerated and almost "fluffy" in texture, but with tender chewiness. The taste is just plain good. It is minimally sour. Based on my half-vast experience, I'd say it is fairly representative of a French Pain de Campagne, the major difference being that it is less dense than the ones I recall. 

 This is, for me, not merely a good "novelty" bread. It could join San Francisco Sourdough and Jewish Sour Rye as an "everyday" bread I would enjoy having all the time.  The method is good for those of us who work outside the home. It can be mixed in the evening and baked in time for a late dinner the next night. 

 

Enjoy!

 David 

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browndog

The Scent of Apples

Grandmother's Apple Cake

5 tablespoons plus 1/4 cup sugar

1 cup AP flour

1/2 teaspoon salt

1 teaspoon baking powder

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

4 tablespoons unsalted butter, at room temperature

2 medium baking apples

1/2 teaspoon ground cinnamon

 

1. Set the oven to 400 degrees. Spray the bottom of a 10 inch cast iron skillet with cooking oil spray. Sprinkle 2 tablespoons of the sugar into the pan.

2. In a bowl, sift the flour, salt, and baking powder.

3. In another bowl, whisk the egg, milk, and vanilla.

4. In an electric mixer, beat the butter with 1/4 cup of sugar for one minute or until light. Remove the bowl from the mixer stand. Stir in one third of the flour, then one third of the milk. Add the remaining flour and milk in the same way.

5. Use the back of a spoon or your fingertips to spread the batter in the skillet - it will be thick and sticky.

6. Peel and core the apples. Slice them 1/8 inch thick. Starting at the outer edge, arrange the apples on the cake in slightly overlapping concentric circles.

7. In a small bowl, mix the remaining 3 tablespoons with the cinnamon. Sprinkle over the apples.

8. Bake the cake for 20 to 25 minutes or until the apples are tender and a skewer inserted into the cake comes out clean. Let the cake cool for 10 minutes.

9. With a wide metal spatula , loosen the edges and bottom of the cake from the pan. Place a large plate on top and invert the pan and cake together. Lift off the pan. Place another plate on top of the cake and invert it again, so the cake is right side up. Serve warm.

 

Be careful not to burn this cake!

Heirloom apples are a palette of the past. Their names reach across centuries: Ashmead Kernel, Cox Orange Pippin, Lamb Abbey Pearmain, Reine de Reinette, Sheepnose or Black Gilliflower. Their flavor does, too--either one in the mouth takes you to a tree in a stone-edged field, discussing apples with a man in leather and homespun.

Hudson's Golden Gems

Our neighbor Willis Wood makes cider from antique apples on a press bought new by his family in 1882.

The best cider comes from knowing the apples and how to combine them.

This cake uses 3 cups of it.

Willis boils fresh cider into syrup and jelly.

A little more than half way along the forest trail that leads from my house to the cider mill, the scent of apples meets us, pungent, sweet and vinegary, odd against the smell of fallen leaves.

Beth Hensperger's Fresh Apple-Walnut Loaf

Ingredients

1 tablespoon active dry yeast

2 tablespoons light brown sugar

1 cup warm water (105-115 F)

1 cup warm milk

6-6 1/2 cups unbleached all purpose flour or bread flour

2 medium-large tart cooking apples, peeled, cored, and coarsley chopped (2-3 cups)

1/2 cup dried currants

1/2 cup walnuts, coarsley chopped

2 tablespoons walnut oil

2 large eggs, at room temperature

2 teaspoons ground cinnamon

1/2 teaspons ground mace

1/2 teaspoon ground allspice

1 tablespoon salt

 

1. In a large bowl using a whisk or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, combine the yeast, brown sugar, warm water, warm milk, and 2 cups of flour. Beat until smooth, about 1 minute. Cover the bowl loosly with plastic wrap and let stand at room temperature until foamy, about 1 hour.

2. Add the apples, currants, walnuts, oil, eggs, cinnamon, mace, allspice, salt, and 1 cup more of the flour. Beat until creamy, about 2 minutes. Add the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if making by hand.

3. Turn the dough out onto a lightly floured work surface and knead until smooth and springy yet firm, about 5 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. Push back any fruit or nuts that fall out during the kneading.

4. Place the dough in a greased deep container. Turn the dough once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1 1/2 - 2 hours.

5. Gently deflate the dough. Turn the dough out onto a lightly floured work surface. Grease two 9 by 5 inch loaf pans. Shape into two braided or regular loaves. Let rising pans till tops are an inch above rim of pan, about 45 minutes.

350 degrees for 45-50 minutes.

 

 

A wild apple tree is as gnarled and angular as an elderly aunt.

Most evenings deer gather beneath this tree, till the snows bury the remains of the season's apple crop.

Sweet Corn Raisin Bread

corn raisin artisan breadLast week I posted a basic cornbread recipe. I suspect some folks reaction was "ho-hum". So this week I'm showing that you can, indeed, do more with corn meal than just make cornbread.

How about a yeasted bread with corn meal? How about a sweet raisin yeasted bread with corn meal in it? Sound good? It did to me.

The recipe and a lot more photos are below.

I based this one on a recipe from a little Betty Bossi baking book that my father-in-law brought back from France (Betty Bossi is, I gather, like a Swiss equivalent of Betty Crocker). My French is fair, as is my metric system, but thanks to my scale, which can toggle from metric to imperial, I was able to pull something together pretty quickly.

I'm going to print the recipe with the original metric measurements. Next to each I'll include my imperial approximation, which also include my substitutions. My translations and measurements aren't exact, so if you are a stickler you can use the metric measurements or do the math yourself!

Sweet Corn Raisin Bread

Original Metric Measurements Imperial Approximation and Substitutions
150 grams corn flour
1 deciliter water
1 cup corn meal
1/2 cup water
350 grams white flour
1/2 cube (approx. 20g yeast)
3 tablespoons sugar
2 deciliters milk
1 1/2 teaspoons salt
1 pinch saffron
50 grams butter
2-3 cups unbleached all-purpose flour
2 teaspoons instant yeast
3 tablespoon sugar
1 cup milk
1 1/2 teaspoons salt
saffron I'm too cheap!
2 tablespoons butter
75 grams raisins 1 cup raisins
1 egg yoke
1 teaspoon water
1 pinch salt
2 pinches sugar
1 egg yoke
1 teaspoon water
1 pinch salt
2 pinches sugar

Mix the corn meal and the water together in a small bowl and allow to soak for half an hour.

Pour two cups of the flour in a bowl and combine with the yeast, sugar, salt, and saffron. Make a well in the middle and pour in the corn meal soaker, remaining milk, and butter. Stir until well blended.

Stir in the raisin and then add additional flour by the handful until the proper consistency is reached (tacky to the touch but not sticky, and clearing the sides of the bowl when mixed).

Pull the ball of dough out of the mixing bowl and place it onto a clean work surface. Knead the dough for 10 to 12 minutes, until it begins to feel smooth and satiny. Place the dough back into a clean, oiled bowl, cover with plastic wrap, and allow the dough to rise until it has doubled in size, roughly 90 minutes.

Remove the dough from the bowl and gently degas it, then shape into the desired shape. Cover the dough with plastic wrap or a moist towel and allow it to rise until doubled in size again, roughly 45 minutes to 1 hour.

sweet corn raisin bread rising

While it is rising again, preheat the oven (and baking stone, if you are using one) to 425.

sweet corn raisin bread being glazed

When it has doubled in size, glaze the loaf with egg wash made from the egg yoke, water, salt, and sugar. Score the loaf so that it doesn't tear in the oven, and then place it into the preheated oven.

sweet corn raisin bread glazed and scored

After 5 minutes, reduce the oven temperature to 350 degrees. After 15 minutes rotate the loaf so that it bakes evenly, and then bake it until it is done. You'll know it is done when it is nice and brown, sounds hollow when tapped on, and reaches an internal temperature of at least 185 degrees. In my oven this took around 40 to 45 minutes.

Allow the loaf to cool for at least half an hour before slicing.

sweet corn raisin bread complete

Further Exploration

I was very pleased with this loaf, but I have some ideas I'd like to try to make this bread even better. One idea is instead of using 1 cup of medium grind corn meal, use a mixture of finely ground corn flour and coarsely ground polenta. Something along the lines of 3/4 cup corn flour and 1/4 cup presoaked polenta ought to lend the loaf a smooth, creamy crumb with a few crunchy bursts of polenta here and there.

The other idea I have is to substitute honey for sugar, and maybe increase the amount of sweetener just a tad. The thought is that I might be able to get a flavor something along the lines of cornbread with honey butter baked right into the loaf. I haven't tried it yet, but it sounds good.

Olive oil instead of butter might be good too.

So many options... and never enough time to bake!

Have any ideas for other ways to modify this loaf? Or questions about it? Please comment!

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