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dabrownman's picture
dabrownman

I Got the No White Bread Blues

Willie Mae’Big Mama’ Thornton is a Blues Legend.  She didn’t write but had her biggest hit with Hound Dog which was written for her.Elvis had a big hit with it later.  She was a 6’tall, large in; voice, frame and width being well over 200 pounds.  She drank hard too and never turned down a drink from a listener.  She taught herself to play harmonica and drums as well as anyone could and often played both while on stage as she sang. 

She had the biggest blues voice anyone ever heard.  In the early 70’s we would always try to catch her when she played Rick’s in Waldo - KCMO the home of some fine Blues at that time - not 12th Street and Vine where you could get killed pretty easy enough.  She died, in 1984, from a heart attack and complications from cirrhosis of the liver. She was penniless at the time of her death.  Even though she sold 1,000,000 copies of Hound Dog she only made $500 off it.  She wrote and recorded Ball N’ Chain which was another big hit for her. Janis Joplin supposedly met sang with Willie Mae when they both lived in San Francisco and later recorded Ball N’Chain for a big hit.  Both Elvis and Janis did much better than Big Mama ever did – just by covering her songs.

With dark breads, darker DaPumpernickel breads and fruit and nut breads behind us, I decided to do an about face with a simple sort of SD white bread loosely based on one of our David Snyder favorites - Pugliesi  Capriccioso.  Keeping true to our 2 most recent resolutions, we added a little corn flour and Tang Zhonged 25 g of the flour mix with 100g of water. This water was not included in the hydration calculations.

I know some might be dumbstruck with the purer, comparative simplicity of this bake’s ingredient list but, there is a reason for it.  My apprentice was looking pretty frazzled after her long series of more complicated creations and was at the beauty parlor getting her hair done to be beautiful for next week’s festivities.  So, the bread was naturally way more sane than usual in her absence.  Without an apprentice under foot, I’m way to lazy to work that hard.   Ahhh, peace and blissful, no work retirement at last!

Another Hound Dog -a hot one with a pretty purple bow.

The rye, whole wheat and spelt sourdough levain was the one we had built on April 24 form a multigrain 3 leaven bake we posted thatday and refrigerated the rest of it.  We used half of the left over levain for the Yellow Mellow bake earlier this week and we used the rest of it for this bake.

We fed it 60 g of AP flour and 60 g of water and it doubled and was ready to go in 2 hours.  The formula shows that the levain was a 1 stage build but it was really a 4 stage one.  When the levain was originally made we refrigerated it after stage 2 and then did the 3rd stage build the next day before refrigerating it again.  It was in the fridge for over a week before we did the AP 4 stage build today.

We hope at least the longer cold spell in the fridge will impart many more labs that yeast into this bread so it will have a decided sour taste.  There isn’t much else taste enhancing going for it besides the corn flour and other 10% whole grains in the levain.  With guests coming in next week for our daughter’s college graduation, they might prefer some white SD bread instead of all the other kinds of bread in the freezer.

The method was a 2 hour autolyse, with salt, while the levain doubled, making the water roux in a sauce pan and then mixing the levain with the autolyse with a sturdy SS spoon. Almost forgot the corn flour. Then 10 minutes of slap and folds brought this much wetter than 70% feeling dough together nicely – silky smooth just like white bread should be at this stage

We sang Big Mama’s 12 bar blues version of ‘She’s My Sweet, Sweet Angel’ while doing the slap and folds this time.  I’m not sure where the song came from but the lyrics are a little risqué for this forum as 12 bar can get sometimes.  She never recorded it as far as I know but I heard her sing it several times since folks would request it and buy her a drink.  Clay Walker did a very clean Country version he called Sweet Sun Angel not long ago.

We developed the gluten further with 3 sets of S&F’s where, each time, we gently stretched out the dough into a rectangle and folded it in thirds from the E, W, N and South.  We let the dough ferment for an hour on the counter in an oiled plastic tub, before its 20 hour retard in the fridge, to help the sour along a steeper, pucker curve.

In the morning, we took it out of the fridge and let it warm on the counter for an hour before pre-shaping and then shaping it into an oval that went into a rice floured basket seam side down.  After 30 minutes of final proof it look like it was going to take off and it did.  After an hour it had over proofed again – we are getting good at this over proofing thing.

 

This would eventually not even be close to fitting, un-slashed, seam side up, into the mini oven - which is officially banned to the outside patio for the summer.  We have to learn to make these breads less gargantuan in the summer months so they fit the mini oven!  Where is that apprentice when you need her to help think and plan things out right anyway?

 

So we fired up Old Betsy to a preheated 500 F with the (2) stones - top and bottom, 1 large Sylvia’s Pyrex steaming pan with (2 ) towels half full of water and a 12” CI skillet with the bottom filled with lava rock, per David Snyder  and half full of water for the required mega steam.  This set up trally puts out the steam.

 

The mini oven is famous around here for putting the best blisters one has ever seen on bread of all kinds when the steam is fierce.  But Old Betsy can blister bread pretty good too on occasion.  We steamed the bread for 2 minutes at 500 F and 13 more minutes at 450 F and then removed the steam while turning down the oven to 425 F, convection this time and continued baking for 15 more minutes when the bread hit 205 F on the inside.  We rotated the bread every 5 minutes 120 degrees on the bottom stone to get even browning.

 

We left the bread on the stone with the oven off and door ajar for 8 minutes to crisp the bread even more.Betsy didn’t disappoint and neither did the bread.  The bread baked boldly, blistered and nicely brown.  The crust came out crisp but it went softer as it cooled.  Will have to wait to see what the inside looks like after it cools.

 

We don't often make the same bread twice but, when we make white bread, a version of David's is always the one we go back to again and again - so we do make this bread often.   The crumb came out less open than usual but it was much softer and moist this time - both probably due to the Tang Zhong.  The crust went chewy soft and was delicious.  We think the corn flour addition really improved the already fine taste of this bread some too.  We like it very much and this bake again shows why David is so famous for his SF style SD breads.  He spent a lot of time developing and perfecting them and we get those benefits every time we make them even if we add a tiny little bit more whole gain to them.   If you haven't made the Pugleise, SFSD or San Joaquin you really need to do so.

The bread went extra tany the nexr moring for breakfast and toaasted well. If you like SD white bread you shoud give this one a try.

 

Formula

I Got The White Bread Blues

   
    

WW SD & Rye Sour

Build 1

Total

%

WW & RyeSD Starter

10

10

1.54%

AP

60

60

9.23%

Spelt

20

20

3.08%

Dark Rye

20

20

3.08%

Whole Wheat

20

20

3.08%

Water

130

130

20.00%

Total

260

260

40.04%

    
    

Levain Totals

 

%

 

Flour

125

19.23%

 

Water

135

20.77%

 

Hydration

108.00%

  
    

Levain % of Total

22.99%

  
    

Dough Flour

 

%

 

Bread Flour

300

46.15%

 

Corn Flour

25

3.85%

 

AP

200

30.77%

 

Dough Flour

525

80.77%

 
    

Salt

12

1.85%

 

Water

325

50.00%

 

Dough Hydration

61.90%

  
    

Total Flour

650

  

Water

460

  

T. Dough Hydration

70.77%

  

Whole Grain %

13.85%

  
    

Hydration w/ Adds

69.70%

  

Total Weight

1,132

  
    

Add - Ins

 

%

 

VW Gluten

10

1.54%

 

Total

10

1.54%

 
    

100 g of water for the Tang Zhong not included in hydration

 

Gluten-Free Quick Ciabatta

Laura T.'s picture
Laura T.

Description

This is my first decent attempt at a gf ciabatta. I used Jason's Cocodrillo Ciabatta as the inspiration. If you are highly intollerant to gluten do make sure the ingredients (specifically the cornmeal) are not subject to cross-contamination. I find the sorghum flavour is a little strong though certainly not unpleasant, so I'll be experimenting with other flours.

The bread :)

 

Crumb pic doesn't really do it justice. It was more holey in most places but here it looks sort of cake-y :S

Summary

Yield
Ciabatta Loaves
Prep time2 hours, 40 minutes
Cooking time20 minutes
Total time3 hours

Ingredients

150 g
Cornmeal
175 g
Potato Starch
125 g
Sorghum Flour
15 g
salt
2 t
Yeast (Instant)
7 g
Psyllium Husk (This can be obtained from Asian supermarkets or online. It's a coeliac-friendly natural gluten alternative.)
500 ml
Warm Water

Instructions

Mix together all the dry ingredients except the psyllium. Mix the psyllium with the water and leave to stand for 10 mins. Mix the water with the flour until completely incorperated. Transfer the dough to a non-stick container (or oiled bowl) and cover. Leav to rise until at least doubled (about 2 hours). Shape into two loaves on a baking tray covered in cornmeal. Preheat the oven to max (mine is a fan oven and it was 250c). Prove the loaves for about 30 mins while the oven heats up. Sprinkle with cornmeal, slash and bake for 20 mins.

FloridaBreadMan's picture
FloridaBreadMan

English Muffins

Latest attempt at English Muffins

 

108 breads's picture
108 breads

Spelt variations with starter

Remade a 100 percent spelt bread three times, adjusting for rising times and amount of starter. Still not perfect, but getting better. Proud of my starter.

Sheryl

BakingBetty's picture
BakingBetty

Are croissants impossible to make??

I've made croissant dough twice now and both times they haven't risen!! Yeast is fine. I'm fairly sure it's the laminating technique. All the recipes say to place into fridge to keep cool between rollings. When I pull the dough out the butter is brittle and I think these pieces pierce through the dough layers.

So, my question, is it even possible to make these yummy treats? I'm in croissant depression at the mo. What can you do with dough that hasn't risen?

Mebake's picture
Mebake

From Laurel's Kitchen Book: Anadama Bread

This is a 100% whole wheat bread with corn slurry. It is an enriched bread with molasses and oil. TFL member Janet (Janetcook) has blogged about it earlier here.

I used sunflower oil, and substituted Molasses for date syrup since i didn't have any. Like janet, i used a sourdough starter (210g) instead of the yeast called for in the recipe. Furthermore, i had storbought fine cornmeal, so i cooked it to a slurry and used it after 1/2 hour.

I mixed the dough with a mixer, but continued by hand when the corn slurry, date syrup and oil were added. Since the dough was faily wet, i kneaded using the (Slap and fold technique) and the dough was miraculously turned into a soft, smooth dough. (The corn slurry was edible enough as it is, and i could eat the whole lot!)

Given the fact that i used a white starter, the levain was an all white liquid sourdough, so the fermentation of the dough was fairly sluggish. After forming the doughs and molding them into the pans, they were allowed to ferment for an hour and then were refrigerated to the next day eveneing (18 hours). Next day, i removed the pans from the fridge, and allowed them to continue fermenting for 6 hours! at 10 pm they were ready to be baked.

This morning, i had a slice. The crust was soft, and the crumb was moist and very soft. It was slightly sour, yet sweet from the date syrup. the corn slurry did not shine through as i had hoped, but it did help establish the overall character of this loaf.

Personally, i preferred Peter Rienhart's Anadama. However, next time, i won't reduce the corn meal to a slurry/mush. Janet's version must have tasted loads better with the coconut oil, and freshly ground corn.

-Khalid

dabrownman's picture
dabrownman

They Call Me Mellow Yellow

Mellow Yellow - by Donovan

I'm just mad about Saffron
Saffron's mad about me
I'm just mad about Saffron
She's just mad about me

{Refrain}
They call me mellow yellow

With the 3 GMA’s baking their fine cornbread I was all set to make one of my favorite ones with jalapeños, creamed corn, homemade apple and maple smoked bacon and who knows what kind of cheese but Donovan’s song kept spinning around in my apprentices tiny head.

I think sometimes folks just don’t trust their intuition as much as they should, especially left handed women whose intuition is almost never wrong.  Science has been baffled for some time why this might be so but, they, being scientists, are fairly sure it doesn’t have much of anything to do with bread baking even though Donovan’s song does, at least as far as Lucy goes, which isn’t very far due to short legs and her sleeping most of the time.

We have another corn bread recipe, not the sweet kind, that I really like to make to have cornbread for Thanksgiving stuffing, but it isn’t nearly as good as stand alone bread.  So Lucy thought, not that long or hard, that we should keep some corn flour in today’s recipe but, to really go with her intuition, by putting in every mellow yellow ingredient she could find in the pantry.  She gets like this sometimes, being a determined German and I’m pretty sure she is left pawed too.

She found 3 kinds of semolina flour, the little left over bit of that fine Desert Durum, some Golden Temple Durum Atta where I had sifted out most all of the atta to use in the last batch of Toadies and some semolina we had picked up out of Winco’s bins.

Although a dog’s color acuity is far less than their baking masters, they aren’t totally color blind either.  Still, I suspect my apprentice’s long and gifted nose helped her distinguish one color of flour from another and she managed to pick out the yellow ones quite easily.  I wonder what she could do with truffles?  Then she hit on the garbanzo flour in the freezer and those beautifully yellow quinoa seeds that she had me grind into flour– not too much of either though.

On the wet side, orange juice came to mind right away but she jumped right into the last home made bottle of limoncello and it was all I could do to keep her away from it but did manage to limit her to 1/2 shot for the bread.  She didn’t want the bread to be too acidic from the citrus so she whipped up a saffron soaker to really give the bread a yellow color and also fit the lyrics of the Donovan tune still driving her crazy.

Even though they are not all liquid, she found some yellow ingredients in the fridge; she dumped in an egg yolk, some butter (even though American butter isn’t nearly as yellow or tasty as Kerrygold brand from Ireland) and some very pale yellow ricotta cheese which really hit her Italian theme with the durum semolina.

A knotted roll in the center surrounded by 8 balls and a rope, then covered by a huge bialy.

But, she wasn’t done, hardly ever is really and is pretty full of it most always.   For add ins she grabbed some dried Turkish apricots that she re-hydrated and then used the left over yellow, sweet, soaking water for part of the dough liquid.  She had been hoarding a huge pile of tiny yellow millet seeds just for this occasion too.

Then, thinking the bread wasn’t yellow or mellow enough, the Turkish Apricots sparked the thought of a yellow spice used in Turkey – turmeric.   She remembered that Shaio-Ping and used it in conjunction with orange juice in her fine Turmeric and Orange Juice Bread so…..In went a 1/8 tsp of this subtle yet earthy spice to flavor and color the dough even more.   Whew!!

This bread made a fine breakfast with some mango, staw and black berries, a minneola and some fine minneola caramalized marmalade.

 

Being a nut herself, she eventually realized that there weren’t any in this bread.  Doing the unexpected last in a long line of fruit and nut breads (that we said we would not do again after the last one), without the nuts just isn’t done.   She looked everywhere for a yellow nut but came up paw empty.

I just couldn’t stand the look on her cute little face so I put my designer thinking Joaquin Sombrero on and told her she needed to have something to contrast and compliment all that Mellow Yellow and some green Pistachios were just the ticket, Turkish and just in time for Cinco de Mayo too – a three’fer if there ever was one.

David Snyder may have his famous San Joaquin bread but it doesn’t hold a candle to keeping the hot AZ sun..... de la cabeza.  Lucy wanted a very soft moist crumb feeling this was a much mellower option than a hard dry one, so she took 25 g of semolina and Tang Zhonged it with 100 g of water – instead of the usual 125 g.

Her last wishful addition was to throw in some small pieces of an old yellow kitchen sponge because she knew this dough would end up feeling (and this bake is really all about feeling) way more wet than its published 68% hydration.  I told her, me duele la cabeza, so she stopped pushing the sponge even though she can’t speak a lick of Spanish.

For the rise, we had a rye whole wheat SD leaven left over from last weeks bake that had peaked in the fridge and fell and inch.  We cut it in half and fed it 50 g of semolina and 50 g or water.  It was still plenty potent as it doubled again in 3 hours.  We also wanted a Italian side so we made a biga out of a pinch of ADY and 25 g each of semolina and water.  It too had risen nicely in 3 hours due to the AZ heat in the kitchen at 90 F.

We followed our usual method of late but only did a 2 hour autolyse for these yellow flours and 10 minutes of slap and folds.  Singing the Mellow Yellow song actually made the time fly and coordinating the slaps with the melody was…..soothing and quite mellow.

We did 3 sets of S&F’s 20 minutes apart and incorporated the apricots, pistachios and millet seeds on the very first one.  We covered the dough between the S&F's with my yellow straw Joaquin Sombrero.  By the end of the 3rd set these incorporations were well distributed and seemed happy enough.

After and hour of bulk ferment in our color coordinated, yellow topped, well oiled, plastic box we chucked it into the fridge for a 16 hour retard.  After warming up for an hour in the morning we decided to make a Chacon out of this dough since the original chacon shape came from our Italian Altamura shaping experiments and is probably named for a Spaniard of Turkish decent for all we know.

After 2 hours of final proof on the counter in a trash bag, it looked like Old Betsy needed to be fired up to 500 F with stones top and bottom.  A large size Sylvia’s Steaming Pan with 2 towels and a 12” CI skillet full of lava rocks - ala David Snyder - both filled half full of water supplied the steam for the first 15 minutes of the bake.  It went in over proofed by an inch or so but it was still mellow yellow to the core and not likely to fall if we put some hot spurs to her before she noticed.

Three minutes after the steam bath started, we turned the temperature down to 475 F for the next 12 minutes of steam.  At the 15 minute mark we removed the steam, turned the temperature down to 425 F, convection this time.  After being spun on the stone 120 degrees every 6 minutes, 3 times, it was done,.

 t smelled fantastic and looked splendid for such a mellow heritage…… Chaconing does that to bread nearly every time.  We turned the oven off at 203 F and left it on the stone with oven off to finish and hit 205 F at the 33 minute mark.  We then left the oven door ajar with the bread still on the stone to crisp the skin even more before removing it to a cooling rack after 8 minutes.

A nice salad already made for dinner.

It cracked and browned boldly as a chacon should but spread more than it sprang the usual thing for a wet, over proffed bread.  The basket we used was indented up on the bottom rather than a round bottomed round one, so the bread really has to spring just to get back to flat on top.  

The crumb came out moist, open and soft.  It has the sweetness that semolina brings to bread too.  I have to admit that semolina isn't my favorite flour by far but this bread isn't bad at all.   It made a great tasting sandwich for a late lunch and should sub nicely as a hamburger bun for dinner.  The crust stayed crunchy for a change as it cooled and it tasted as good as it looked.

Picked the first tomato today. Summer is here!

 

Formula

WW SD, YW and Rye Sour Levain

Build 1

Total

%

WW & RyeSD Starter

10

10

1.60%

Semolina

75

75

12.00%

Spelt

15

15

2.40%

Dark Rye

15

15

2.40%

Whole Wheat

15

15

2.40%

Water

120

120

19.20%

Total

250

250

40.04%

    
    

Levain Totals

 

%

 

Flour

125

20.00%

 

Water

125

20.00%

 

Hydration

100.00%

  
    

Levain % of Total

18.82%

  
    

Dough Flour

 

%

 

Semolina

275

44.00%

 

Chi Chi

25

4.00%

 

Whole Quinoa

25

4.00%

 

Corn Flour

25

4.00%

 

AP

150

24.00%

 

Dough Flour

500

80.00%

 
    

Salt

10

1.60%

 

OJ. 100, Saffron W. 100, Apricot W. 66

266

42.56%

 

Dough Hydration

53.2%

  
    

Total Flour

625

  

OJ. 100, Saffron W. 100, Apricot W. 66

391

  

T. Dough Hydration

62.56%

  

Whole Grain %

14.24%

  
    

Hydration w/ Adds

68.79%

  

Total Weight

1,330

  
    

Add - Ins

 

%

 

White Rye Malt

4

0.64%

 

Non Fat Dry Milk Powder

10

1.60%

 

Ricotta Cheese

50

8.00%

 

Egg Yolk

11

1.76%

 

Honey

10

1.60%

 

VW Gluten

10

1.60%

 

Millet

50

8.00%

 

Apricots

75

12.00%

 

Pistachios

75

12.00%

 

Total

320

51.20%

 
    

Weight of apricots is pre re-hydrated weight

  
    

The Tang Zhong was 25 g of dough semolina and

  

100 g of water.The water was not counted in hydration.

 

The TZ weighed 112 g when it went in the auolyse.

  

 

gjfrenchie1's picture
gjfrenchie1

hydration %

Concerning hydration: When one talks about hydration does it represent the amount of water to flour? If you want to to make pizza dough at 60% hydration does that mean you use 275 grams of water for 500 grams of flour? If this is the case how about the olive oil and diastatic malt powder? 

Looking for advice!

Greg 

mcs's picture
mcs

Filled Rolls

Hey Everybody,
I'm in the process of getting ready for the Montana Farm and Ranch Show this weekend, so I thought I would show you some of the goodies I'll be baking for it.  This video, titled 'Filled Rolls' is sort of part 2 to the Potato Rolls video.  Hope you like it!

-Mark

PS Once again, if you'd like to see some of the other stuff I've been up to, this is the bakery FB page.




 

 

CamperJoe's picture
CamperJoe

Dough becomes too tough after mixing

Hi, im completely new to baking and i tried this simple recipe 

  • 500 g flour
  • 15 g active dry yeast
  • 90 g sugar
  • 15 g salt
  • 300 ml warm milk

It was for croissants, however i made them the first time and everything went perfectly, i tried them again today and after mixing everything in the bowl...the dough became extremely tough and hard to knead and the dough was not sticky 

the measurements were exactly the same so i am wondering as to why my second try turned out horrible? 

could the way you mix everything or the temperature of the milk have an effect on the mixing? 

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