The Fresh Loaf

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dmsnyder's picture
dmsnyder

New Years Pizze

My wife and I had a quiet New Years day. Very mellow, except for dinner. My wife gets pretty excited when I make pizza.

I again used Ken Forkish's formula for a sourdough pizza crust. After my successful experience fermenting my SFSD dough in my proofing box (San Francisco-style Sourdough and dishes made with it), I did the same with the pizza dough. The result was pretty much the same as I had had last Summer with this dough (Pizza Bliss), which is to say it was delicious - very flavorful with a mild to moderate sourdough tang. The rim was puffed up and very crisp. Really good eating.

I made two mushroom pizza. One had olive oil, finely chopped fresh rosemary, sliced garlic and mozzarella. The other had olive oil, tomato sauce (from Floyd's Pizza Primer) and mozzarella. 

Wishing you all Happy Baking and a delicious 2014!

David

 

CeciC's picture
CeciC

Hamelman's 5 Grains Bread with RYW and Commercial Yeast

Hybrid YW Five-Grain Bread        
SourceBread      
        
Total Weight884.5      
Serving1      
Weight per Serving884.5      
        
Total Flour 500     
Total Water 429     
Total Hydration 85.80%     
Multi-grain % 33.80%     
Total Levain 270     
        
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal
Levain       
White Starter (100%)      0
Wholewheat Starter      0
Rye Starter      0
Yeast Water Levain (100%)60     60
 60     60
Flour      0
Extra-High Protein Flour (>14%)      0
Bread Flour 30  271 301
AP Flour      0
  30002710301
Wholemeal Flour      0
Wholewheat Flour 90  79 169
Rye Flour    0 0
       0
 09000790169
Liquid       
Water 45 189120 354
Milk      0
       0
Yeast Water 45    45
       0
       0
       0
 09001891200399
Others      0
Yeast    2.5 2.5
Salt    13 13
Cinnamon (2 Tbs)      0
       0
       0
 000015.5015.5
ADD-IN      0
Chopped Wheat berries    35  0
Flaxseeds   35  0
Sunflower Seeds   40  0
Oats   40  0
 000150000
        
        
Direction       
- Autolyse all ingridient (except Salt & Yeast)60 Min      
- Add Salt, yeast  Mixed with Pincer Method       
- S&F 2 times @ 30, 60min interval       
- Total Bulk Fermentation @ 66F3h 30mNeed more as the crust was on the pale side     
Second Proof1.5HR      
Bake - Cover20      
Bake -Uncover25      

I got Hamelman's book as my christmas present I decided to use its 5 grains bread as my New Year Bake. I deviated from the book by

1) sub YW levain with Pete Fermente

2) pre-ferments hydration increased to 75%. 

3) Increase Water to compensate my substitution of WW for Bread flour to increase its multi-grains content. 

Since the room temp has dropped to 66F, I extended the Bulk fermentation to 3:30, but I think its still hasnt fully fermented. Next time I would have give it another hour. 

I baked it in a dutch oven covered 20min and uncovered for 25mins. 

 

 

Untitled

 

The dough was on the stiff side, Next time another 100g of water should be added. 

Crumb shot:

 Untitled

 

This post has been submitted to http://www.wildyeastblog.com/category/yeastspotting

breadforfun's picture
breadforfun

SFBI Miche and Fig Pecan for New Year

It has been a while since I posted, although I have been baking regularly.  For New Years I made a few breads and thought I would add my voice to those who have had wonderful success with David's posting of the SFBI Miche on TFL.  When I first started baking sourdough breads I was totally intrigued by the photo of a large miche on the cover of Reinhart's Bread Bakers Apprentice.  I spent months trying to master it, with only moderate success.  But an attraction to the miche loaf has stayed with me, and I really enjoy making these large loaves.

Since David posted the SFBI recipe, I have made it half a dozen times.  The picture of a miche that I have in my head, though, is something a bit flatter and more spread out.  I thought I might be able to attain this look by increasing the hydration above the 73.4% in the recipe.  Over my last three bakes, I have worked the hydration up to 78%, and I'm pretty sure it can take even more water.  Still, the 78% results are worth sharing, so here are some photos.  I will continue to try for the flatter loaf, but in the meantime I'm happy to enjoy these.

Like David, I keep Central Milling's Type-85 high extraction flour in my pantry just for the miche.  I made a batch of 3.6 kg of dough that required a 4 hour bulk ferment, keeping the temperature at 75˚F.  I did a total of 4 stretch & folds at 30, 60, 90 and 150 min.  It was divided and shaped into two ~1000 gm batards (see below for a variation) and one 1550 gm boule and proofed at RT for one hour.  One batard and the miche were refrigerated overnight (about 18 hours) and baked on a stone directly from the refrigerator the next day.

The crumb on the loaf is light, airy and transparent.

The flavor is tangy, wheaty, even a little earthy.  The crust had a good chew and the crumb was somewhat soft but with a good mouth feel.

There was one other variation that I made.  Varda's post describing fig and anise bread, with links to several other posts, made me want to try another attempt at a fig bread.  My earlier attempts were not that successful, and I also wanted to add nuts to the bread in place of the anise.  I felt that this dough would lend itself to this so after the first 30 min. of the BF I divided off 1000 gm of dough and folded in 20% each of soaked dry figs and toasted pecans.  Phil made a similar loaf, so I borrowed his technique of final proof in the refrigerator for 3 hours rather than an overnight retard.  The results were quite respectable.  The crumb is not as open, unsurprisingly, which gave the bread a nice chew.  Perfect as a base for a bit of soft cheese.

 

Happy New Year everyone!

-Brad

willme's picture
willme

Pugliese puzzle

Hi everyone,

I'm very new to baking bread and I'm trying to understand it all. I would appreciate any help with the following problem.

I've been trying to get to grips with Pugliese style bread. Specifically the open chewy texture.

Every loaf I've produced so far has been delicious and chewy but no large holes. There are irregular holes, some small some big but none big enough to put your finger in...

My recipe/method is as follows:

Biga:

Bread Flour + 5% Dark Rye + Yeast + Water (let it stand for ~18 hours then in the fridge)

Dough:

Bread Flour (protein ~12%)

Water 78%

20% Biga

Salt

Yeast

Method:

Water + Biga + Yeast mixed until milky

Flour and Salt in. Then mix mix mix in a stand mixer

Mix some more

Test gluten development with window pane test

Mix some more

After sufficient gluten development. Scrape into oiled tub with lid and left in warm ambient temperature ~26C for around 3 hours to triple in volume.

Looks good lots of holes, some large but only about 1-2cm.

Tip it out onto work surface. Not too much flour. Lightly fold and shape (have tried not doing this step).

Final proof for about an hour. Rises well looks very light and bubbly. 

Sprinkle with flour lightly dimple and into a 210C oven without steam.

30-35 minutes, internal temperature 97-99C. Cool for a couple of hours.

Cut it open and...

Disappointment. No large holes.

What am I doing wrong? Should I fold and rise a few times before the main proof? Wrong flour?

Please help!

sfp1's picture
sfp1

Whole Grain Baking at KAF

Hi,

I recenlty took a class at King Arthur Flour in Norwich VT (USA) on baking with whole grains. I've been baking since I was a teenager and thought I was doing well enough, so was surprised at how much fun the class was, as well as the many things that I learned.

We made a whole grain braided loaf, a seeded multi-grain cracker, and pumpkin whole wheat muffins.

It was great to see the recipes made and be able to ask questions as we went through each recipe.

i.e. How long does whole wheat flour stay fresh? (read the label on the package. if the flour smells bitter/sour, the oil in the germ has turned and the flour should not be used. You can extend the life of the flour by storing it in the refrigerator, or even better, the freezer)

What is the best kind of yeast to use? (Instant yeast is the preferred yeast for most KAF breads. If you can't find instant yeast the yeast made for bread machines is the same or similar. Also, instant yeast is best to use for whole grain baking) (I've always used the rapid rise yeast--anything to speed things up, but now I understand the many dimensions of flavor we can achieve by not rushing the rise and giving the dough time for the flavors to develop).

Happy baking!

jafwiz's picture
jafwiz

Question on sour dough recipie

I followed the crust and crumb recipe for San Francisco sourdough from Peter Reinhart and i have a few questions about the process . The bread surprised me with the flavor and oven spring but why so many steps? First i have starter on my counter that i feed daily. It says to take that starter and make a firm starter.9 oz bread flour,16 oz starter and water as needed? Then it says to allow to rise at room temp for 6-8 hrs then refrigerate overnight  that's one day. Then i take that firm starter mix the dough and let sit for 4 hr at room temp then shape and refrigerate over night another day. On the third day i can bake? It just seams like a lot of steps and days  Is that needed? Second question was the flour. I made my starter with brad flour and that's what i feed with the bread was good but to chewy could i use AP flour instead or do i need to make a new starter?

Mebake's picture
Mebake

The last of 2013 - Andy’s Borodinsky – Take #1

Last week, I went to a health food store in Dubai to pick up some Rye berries, and black strap molasses. To my dismay, I could not find any malt syrup in the store, and left to a shopping mall for lunch. Located next to the food court was yet another health store that quickly caught my sight. I went in, and asked for barley malt syrup, and the salesperson said that they do not sell it anymore. I was just on my way out  when I  heard him calling upon me and saying: Wait, I have some barley extract! It was slightly expensive for what it was, a syrup, but I gladly bought it anyway.

Having had two ingredients that would likely make my planned borodinsky as close to authentic as possible,  I decided to refresh my dormant rye starter. Andy’s recipe : here, was followed to the letter, with no deviations at all, except the fact that I replaced Rye malt with Barley extract syrup as I had no rye malt. I milled the rye berries, and mixed the fresh flour with the non organic rye flour I had in store. Everything came together as expected, and I was quite content with the process. The Sponge was mixed and immediately refrigerated for 6 hours and when I returned home, I removed it from the fridge to warm up.

   

I mixed the final dough, and left it to ferment for 1 hour. It was then divided into 1.3 Kg for the Pullman pan (with lid on), and 5.5 Kg for a smaller Pan. Final fermentation was a scant less than an hour, and the pans went into a 260 C oven for 10 minutes, and at 100C for 4 hours. The aroma of coriander and the slowly caramelizing rye and molasses were very  sweet and satisfying. The tiny loaf in the pan did not grow much in the oven, but I was in anticipation of a good height to the Pullman loaf. After 2 hours I had a peek to register the temperature of the crumb, and slid off the Pullman lid to see a sunken top… Ugh! Ok, what have I done wrong?

It didn’t take me much time to find the culprit behind my sunken loaf. Hydration! Andrew whitely talked about it in his book: Bread matters but I underestimated the importance of it in rye breads, especially those with high % of prefermented flour. I had added more boiling water to the soaker while making up for the loss in evaporation. I have also failed to notice that Andy’s recipe uses thirsty rye flour, while mine is not as absorbent.

Unfortunately, The Pullman pan’s blue steel coating was corroded due to the molasses, and the long moist baking. You may notice the iron oxide patches on the bottom and the sides of the loaf. If I ever bake such breads in this pan again, I’ll have to line it with parchment.

When cooled,  I wrapped the loaves in linen, and waited 24 hours to cut the small loaf, and a 36 hours to cut the Pullman one. The crumb was soft and very moist, but not gummy. The crust was neither hard nor soft. The bread was super delicious, with hints of molasses/ malt. Coriander’s flavor, of course was prevalent.  Perhaps I added too much crushed coriander as garnish.

-Khalid

 

gwadi's picture
gwadi

not enough rise and going sideways

Hello everyone,

I baked these 2 loaves following Tartine's country loaf recipe. This is the end result. Not enough rise and one of them went sideways. Please help what went wrong. Thank you.

 

mattprince's picture
mattprince

Hi from the UK

Hi All,

 

Glad i found this site. I'm 36, married with 3 young children (8,6 and 4) and decided to start cooking fresh bread and pizza dough. Im battling through but finding it hard to be consistent. 

Nice to meet you all

 

Matt

dabrownman's picture
dabrownman

New Year’s Panettone - 2014

After last year’s total and complete fiasco using origami panettone moulds made out of parchment paper where the panettone fell out of the mould onto the floor while cooling upside down, we decided to bake it in a large soufflé pan this year.

 

We used Susan’s Wild Yeast formula found here: http://www.wildyeastblog.com/2007/12/07/panettone/ 

 

Lucy cut the recipe in half, dropped the commercial yeast and used the same amount of YW levain in its place.  So this is another SD /YW combo levain panettone attempts.  We also added 40 more grams of snockered fruits to the mix that included, candied pineapple, lemon and orange peel, green and red cherries, raisins, cranberries, prunes apricot and citron.  She also chucked in 100g of mini chocolate chips. 

 

Because the fruits were so wet with bourbon, amaretto, limoncello, arancello, dark rum and brandy the final 5 sets of stretch and folds were done 15 minutes apart and extra bench flour was used, around 50g, to get the dough to not be a sticky mess and actually begin to hold together even though still very wet.

 

We let it final proof on the counter for 10 hours before moving it to the heating pad and 80 F for another 3 hours.  We used Susan’s glaze for the topping and chucked it in the 350 F oven with a stone above and below the rack where the panettone landed.

 

Because the panettone was so big at 1,100 g, we baked it to 190 F instead of 185 F,   It took and hour to bake to the handsome brown color.  The spring was very good and the panettone doubled in height in the oven from 2 below the rim of the pan to 2 “  above the rim of the pan.

 

It smells terrific as it cools on the counter.  Lucy will post the crumb shots after it cools – with no hanging upside down this year.  The crumb is the most moist, shreddable and soft one that Lucy had ever managed to chomp down on.  This is just delicious through and through.  No more store bought panettone that is half a s good ever again.  It is such a relief to make a comeback from last year's 2 panettone disasters that fell out on to the floor while cooling upside down.

This one never though about deflating so I see no need for hanging them upside down and no need for expensive forms either.  This was a 7 1/2 "x 4" souffle pan but they could just as easily be baked in small cocktail or larger full loaf tins too.  I love panettone,,,,, especially spread with marmalade and whipped cream on top....or made into French toast.  Thanks to Susan at the Wild Yeatst for the formula and methods.

Happy New Year to all.

 

 

 

 

 

 

 

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