Hello, new to the site and new to bread makers. Zoji has a recipe for butter mochi on their website, it is not for my model though and would love to be able to make this. Does anyone have a recipe to make butter mochi in the Virtuoso Plus Breadmaker BB-PDC20?
In my previous blog post, I mentioned that the post will be my only post, simply as a 'gratitude' post for all the bread baking knowledge I've learned, allows me to eat healthier. Now to think that I have severe commitment issue, which hinders me from having hobbies those I can cling to in long term, maybe it's a good idea for me to write structured methods. The idea is, when I for some reason no longer feel like baking again, and somehow want to get back to it, I have something that I can directly look into without feeling overwhelmed.
Everytime I decide to learn certain bakes, I like to learn the classics first before going wild with experimentation. My first 30 something batches of (re)learning sourdough was pain de campagne. I like it for it's mild flavor profile and light texture. My go-to formula back then involves 20% whole wheat and 10% rye. The problems are:
I live in the tropics, so I was thinking, why not adjust the formula using ingredients those locally are more accessible. First, atta whole wheat is available in 2kg increment. Second, black rice flour is phenomenal for crust color. Third, oat flour is awesome when you want something mild but still in the realm of whole grains.
Speaking of black rice, I planned to always use it in my sourdough bakes, for the reason I mentioned above. It's just logical for me to put it in the earliest part of fermentation process; the starter. Besides that, starter has no role in dough strength anyway, so why not use some weak flour that I really adore.
Here is the method. In my fashion, weakest flour goes first, strongest flour goes last.
Overall: 85% hydration, 5% glutinous black rice flour, 15% rolled oat flour, 20% atta whole wheat, 3 stages levain, cold pot method, 30% prefermented flour
Day 1
Mix 3 g 50% hydration black rice starter, 6 g black rice flour, and 3 g water. Ferment for 2 hours, then refrigerate.
Day 2
Mix previous levain with 16 g black rice flour, 12 g oat flour, and 14 g water. Ferment until mature
Mix previous levain with 60 g oat flour, 48 g atta flour, and 54 g water. Ferment for 2 hours, then refrigerate.
Day 3
Dechill levain for 45 minutes.
Puree levain with 336 g water. Mix in 288 g 13% protein white flour and 48 g atta flour. Rest 20 minutes.
Add 12 g salt, mix well. With spatula, stretch the dough north-south, then west-east. With wet hands, raise the dough in the air and do S&F north-south then west-east. Rest 20 minutes.
Repeat the double S&F and 20 minutes rest until the dough resisting stretch. Usually takes me 1.5 hours or two. After the last 20 minutes rest, you may preshape the dough.
Shape, and proof in parchment lined enameled pot. Proof a bit longer than you would with banneton for fluffier texture.
The last 20 minutes of proofing, blow dry the loaf with standing fan. Score, spray the dough with water, lid on.
Bake 250 °C for 45 minutes.
I noticed whenever I use oat flour, I get better volume despite closed crumb (I'm not open crumb seeker). And more tender crumb too.
Taste assessment
I always toast my bread before eating. After being toasted, it's soooo fluffy with thin shattery crispy crust. That's the wonder of oat and blow drying instead of flour-dusting pre-scoring. As any bread I've made with > 10% oat in the levain, it has slight vegetal taste, reminiscence of cucumber. The acidity is mild. There is slight acetic smell when untoasted, but it's gone after toasting. In my opinion, it pairs well with fish, also anything citrusy.
Notes
High hydration is necessary if oat flour is involved, otherwise the scored surface will have torn and shredded look instead of nice spherical surface
At first, the dough feels a bit slacker than 75% hydration APF dough. But it will get nice and elastic eventually.
I always puree my stiff levain for 15 seconds before use regardless the type of flour used, never had problem (keep in mind I never use more than 30% prefermented flour)
There is no reliable way to judge ripeness of the second stage levain. First, black rice has strong aroma. Second, no significant volume increase. Cracks might occur. Usually my atta starter takes 4 hours to ripe, so I fermented it for 4 hours
This starter is a lot more vigorous than the last time it was still being fed with atta flour. I might have to cut the prefermented flour from my usual 30% to 20-25%
Peace and love,
Jay
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I used 500g rye berries for this bread. I milled them in a hand burr mill on a very coarse setting. I remilled half of them on a relatively fine setting. Use all that alongside 500 g warm water, about 300 g 100% hydration rye preferment, salt and coriander to make a dough.
Good taste and lovely texture. Coarse rye flour makes great crumb.
Based on a YouTube video https://www.youtube.com/watch?v=Tl4Hfi8ma1c I saw a day or two ago, these little beauties are made with the Hamelman Vermont SD formula. Scaled at 250g each, just a guess from the visual cues of the video, they were a snap to shape and to score. It seems that this bakery is in Seoul S Korea.
As is often the case with the VT SDs the low hydration prevents open crumb regardless of the wonderful oven spring these exhibit.
And a screen capture from the video
Hello! Newbie here!
I am new to baking with sprouted flours. I purchased Peter Reinhart’s book Bread Revolution, and have been enjoying “the read”, but struggle with getting my sprouted whole wheat dough to a windowpane stage. The gluten development seems inferior to regular wheat flour, and the crumb is more like a quick bread than a yeast bread. ☹️
In his book, Peter say’s a poolish is not needed, but I went ahead and made a sprouted whole wheat loaf using poolish. The structure of the dough was much more satisfying and it finally reached a windowpane stage and turned out better than my previous try’s. I am using 100% sprouted flours.
I would love to know your success story getting a chewy yeast bread using sprouted whole wheat flour.
Hello everyone! While I am quite good at cooking, I am not great at baking cakes, but I have been wanting to try baking something for a long time. Do you have any suggestions for a simple, quick cake that I could bake with my friend for the weekend? I will be glad for any advices.
When it comes to omelette fillings the combination of miso paste and hummus is complementary and comforting, although I suspect I'm the only one who tries something like that with their eggs. And, it is true that miso, and hummus, when spread on hot buttered toast are simply delicious. So, my thinking was that together they could make for a great combination in a bread, even if it is difficult to imagine!
The recipe is a combination of Benny's miso bread (which used 10% miso) and Txfarmer's hummus sourdough. Txfarmer used quite a lot of hummus - 265g per 340g of bread flour, and she also, quite importantly used home made hummus. Although I do make my own, for convenience sake I bought tub of hummus which unfortunately only gave me 187g of hummus (so I used less than txfarmer), and halfway through I was worried that using a commercial hummus wasn't so smart as the sorbic acid in it might negatively affect the sourdough culture, but it seems to have been okay. For miso, I used this lovely "marumu inaka" red/brown miso.
The final dough had 340g bread flour, 187g hummus, 34g miso paste, 152g water (plus an extra 30g water added later as bassinage), 100g levain, 7g salt and 10g vital wheat gluten (as "insurance"). I didn't reduce the salt, as Benny also didn't, but he also didn't add hummus, and my final bread was fairly salty. I'd say to reduce or even leave out the salt if you're going to try this bread. The final dough was mixed for 5 minutes on the dough hook followed by 30 slap and folds. My notes say it 'bounced' when I tried to slap and fold, so was not really as stretchable as a regular dough. As stated above, I did add an extra 30g of water 30 minutes after that too, and once again it didn't handle as it normally does, my notes also say that the dough was slow to get a good gluten stretch, and it is these unusual dough characteristics that should have kept me alert to the moisture in the dough.
I messed up the baking! Because the dough felt fairly robust and not slumpy in the banneton I assumed it would bake the same as a normal loaf and this wasn't the case. I baked it side by side with a regular sourdough and that was a mistake - my habit is to turn the loaves when I remove the steam trays after 20 minutes and this bread was still very wet and loose and should not have been turned, and this turn seemed to knock it into a strange and wonky shape. Perhaps I should also have given a few small scores rather than the single 'ear' type score as well to contain some slumping. It did get an extra 15 minutes in the oven with the door cracked open afterwards, but certainly this bread should have been baked more carefully, as one does with a wet slumpy dough, and requires at least a full hour of low and slow baking with foil tenting.
This bread was super delicious. As the main ingredients were generously used, with ample hummus and miso, the flavours really came through and shone. It made for a lovely savoury breakfast bread, and since we had a friend visiting who was appreciative, it was cut a little too early, and a little too hot. And was superb with melting butter on it. And, finally, gone within an hour.
Hey everybody.
Ive been looking online for how to's, so I can mill my own different kinds of french flours for different uses.
I would like to mill my own T65 flour but info is limited.
Can anyone recommend a book or provide some advice on how to mill the different types of French flours?
Any information would be appreciated.
Peter
Close friends of our send us rhubarb every spring so I wanted to make something to bring them when we were visiting last weekend. I came up with a sweet bun with a sour cherry and rhubarb filling along with a lemon icing. They turned out quite well.
Filling (this wasn’t enough, make another 50%)
2 cups/216 g chopped rhubarb, fresh or frozen, in 1-inch pieces
171 g or 6 oz. fresh or frozen sweet cherries, pitted
½ cup/81 g granulated sugar
1 to 2 tsp. lemon juice
¼ tsp almond extract
Pinch salt
1 tsp. pure vanilla extract
1. In a medium saucepan over medium heat, combine the rhubarb, cherries, granulated sugar, almond extract, lemon juice, and the salt, then simmer, stirring often, until the cherries have broken down and the jam is thick enough to coat a wooden spoon, 20 to 30 minutes.
2. Remove the pan from the heat, stir in the ½ tsp. vanilla, and allow to cool to room temperature. Taste the jam. If it is a little flat, you can add more lemon juice, ½ tsp. at a time, to brighten the flavor.
Icing.
Lemon juice 1 tbsp (adjust to get the thickness of the icing as you wish)
¼ tsp vanilla
¾ cup (90g) confectioners’ sugar
Instructions
Levain
Mix the levain ingredients in a jar or pyrex container with space for at least 300% growth.
Press down with your knuckles or silicone spatula to create a uniform surface and to push out air.
At a temperature of 76ºF, it typically takes up to 10-12 hours for this sweet stiff levain to be at peak. For my starter I typically see 3-3.5 times increase in size at peak. The levain will smell sweet with only a mild tang.
Tangzhong
In a sauce pan set on medium heat, stir the milk and flour until blended. Then cook for several minutes until well thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl. Theoretically it should reach 65ºC (149ºF) but I don’t find I need to measure the temperature as the tangzhong gelatinizes at this temperature. You can prepare this the night before and refrigerate it, ensure that it is covered to prevent it from drying out.
If you plan on using a stand mixer to mix this dough, set up a Bain Marie and use your stand mixer’s bowl to prepare the tangzhong.
Dough
In the bowl of a stand mixer, add the milk (consider holding back 10 g of milk and adding later if this is the first time you’re making this), egg, tangzhong, salt, sugar and levain. Mix and then break up the levain into many smaller pieces. Next add the flours. I like to use my spatula to mix until there aren’t many dry areas. Allow the flour to hydrate (fermentolyse) for 20-30 minutes. Mix on low speed and then medium speed until moderate gluten development this may take 5-10 mins. You may want to scrape the sides of the bowl during the first 5 minutes of mixing. Next add room temperature butter one pat at a time. The dough may come apart, be patient, continue to mix until it comes together before adding in more butter. Once all the butter has been added and incorporated increase the speed gradually to medium. Mix at medium speed until the gluten is well developed, approximately 10 mins. You will want to check gluten development by windowpane during this time and stop mixing when you get a good windowpane. You should be able to pull a good windowpane, not quite as good as a white flour because the bran will interrupt the windowpane somewhat. Next add the zest of two oranges, that way they do not interfere with the gluten development. Mix until they are well incorporated in the dough.
On the counter, shape the dough into a tight ball, cover in the bowl and ferment for 2-4 hours at 82ºF. There will be some rise visible at this stage.
Optional cold retard overnight or just 1.5 hours to chill the dough for easier shaping.
Prepare your pan by greasing it or line with parchment paper.
This dough is very soft. Act quickly to roll, spread the filling, and cut before the dough warms and softens further. If it begins to soften, place it in the fridge to firm.
Remove your bulk fermentation container from the fridge, lightly flour your work surface in a large rectangle shape, and the top of the dough in the bowl. Then, gently scrape out the dough to the center of your floured rectangle. Lightly dust the top of the dough with flour, and using a rolling pin, roll the dough out to a 15″ x 15″ square or larger rectangle.
Brush melted butter on rolled dough. Then spread warmed sour cherry rhubarb jam onto the dough, then sprinkle flour on top. The flour will help absorb any water drawn out of the dough by the sugar in the yuzu tea.
Starting at one of the long sides of the rectangle in front of you, begin rolling up the dough as you move across. Be sure to tightly roll the dough by gently tugging on the dough as you roll.
Once finished rolling up the dough, divide it into nine 1 1/2″ pieces using a sharp knife. Transfer the pieces to the prepared baking pan and cover with a large, reusable bag, place in a warm spot. I use my proofing box set to 82°F. Final proof may take 3-6 hours, be patient and wait until the dough passes the finger poke test. Using my aliquot jar the dough should reach a total rise of 120-130%.
Be sure to start preheating your oven about 30 minutes before you feel the rolls will be fully proofed. For me, the final warm proof time was about 3 hours at 77°F (25°C).
Bake
Preheat your oven, with a rack in the middle, to 400°F (200°C). After the warm proof, uncover your dough and gently press the tops of a few rolls. The fully proofed rolls will look very soft. The texture of the dough will be almost like a whipped mousse. Be sure to give them extra time in warm proof if necessary. If the dough needs more time to proof, cover the pan and give the dough another 15 to 30 minutes at a warm temperature and check again.
Once your oven is preheated, remove your pan from its bag, slide it into the oven, and bake for 30 to 35 minutes rotating partway through.
The rolls are finished baking when the tops are well-colored and the internal temperature is around 195°F (90°C). Remove the rolls from the oven and let the rolls cool for 5 to 10 minutes in the pan.
Once fully cooled drizzle the icing onto the rolls.
These are best the day they're made, and certainly fresh from the oven, but can be reheated in a warm oven a day or two after.
Soaker:
1 cup Bob's Red Mill 7 grain cereal
1 cup coarsely ground rye berries
½ cup whole grain coarse corn meal
2 cups raw unsalted pumpkin seeds
½ cup golden flaxseed
Lukewarm water to cover the seeds and grains
1 heaped tablespoon of rye starter
Mix everything together, add more water if necessary, cover and let stand overnight in a place that's not too cold
Dough:
2 cups of wholegrain rye flour
2 cups of wholegrain wheat flour
2 ½ cups water
2 heaped tablespoons of rye starter
Mix together, cover, place in lukewarm place (oven with the lightbulb on) and ket ferment overnight
In the morning mix the dough and the soaker together, add 3½ teaspoons if salt, 4 tablespoons molasses or dark syrup, adjust amount of water (I like this dough to be really loose, but it's not necessary)
Let the dough rest for 30‐45 minutes in the bowl. Then spoon it into prepared pan or pans. I used two IKEA aluminum loaf pans for this amount of dough. Brush surface with water. Let proof until the dough reaches the edge of the pan and shows some broken bubbles on the surface. Bake 10 minutes at 490, then 20 at 475, 30 at 390. Take out of the form, put back in the oven, lower the temp to 365 and bake additional 15 minutes or until done
Recipe adapted from the True North Kitchen website
https://true-north-kitchen.com/easy-overnight-danish-rye-rugbrod/
