World Bread Day - another variation on Jan Hedh's Lemon bread
I baked this yesterday - but we ate it today, so I hope that counts!
Another version of Jan Hedh's Lemon bread, with less lemon and added lemon thyme
100g 100% white starter
180g durum flour
180g white strong flour
zest of half a lemon (would use more in future)
leaves from 6-8 sprigs lemon thyme (would use more in future)
Mix starter, flours, water, cider and autolyse 30m or so. Add EVOO, salt, lemon zest, herbs - thorough mix
Several S&F roughly 30min intervals for 3 hours (you can tell I was improvising - poor records!)
Refridgeration overnight, then warmed up for around 30m then pre-shaped then shaped to batard
(warning: not sure if it was the EVOO but it was a pain to shape - wouldn't seal the seam!)
3 hours I think to proof in banneton, then 15mins under SS bowl at 240 then around 25-30m at 200
Good bread flavour; not very big holes but quite a soft crumb with quite thick crust. Nice taste but would add more lemon & herbs next time!
and the crumb:
cheers - and Happy World Bread Day!
(buckwheat batard on the way - sadly no beechnuts as the birds beat me to it!)
Blade pattern on the bread. Creatíve Bread 5 Potato bread
Potato juice 350ml Cooking
2 tablespoons of mashed potatoes
20 g flour BL55
Spelt flour 5dkg
50dkg flour BL80
3 tablespoons oil
+20 Dékány yeast
Preparation of yeast:
15 g flour
1 tablespoon oil
½ teaspoon salt
teaspoon of sugar
1-2 g of yeast
350ml Burgonyafőző lé
2 evőkanál tört burgonya
20 dkg liszt BL55
5dkg tönkölybúza liszt
50dkg liszt BL80
3 evőkanál olaj
+20 dekányi kovász
15 dkg liszt
1 evőkanál olaj
½ kávéskanál só
1-2 dkg élesztő
700 ml of water
6 tablespoons of oil
2 tablespoons vinegar (20%)
6 teaspoons of salt
2 tablespoons powdered sugar
1kg flour 60dkg BL 55
40 gram of yeast
In yeast +
Preparation of yeast, 1-2 days before cooking.
140 ml of water
15 BL 55 flour
1 tablespoon oil
½ teaspoon salt
20 gram of yeast700 ml víz6 evőkanál olaj2 evőkanál ecet (20%)6 kávéskanál só2 evőkanál porcukor1kg 60dkg BL 55 liszt40 gram élesztő+ a kovászKovász készítése, sütés előtt 1-2 nappal.Kovász:140 ml víz15 BL 55 liszt1 evőkanál olaj½ kávéskanál só20 gram élesztő
Virág kosár. Flower basket cake
Fresh yeast question..
Years ago working in restaurants I was able to use fresh yeast quite often.
I was able to get a hold of some fresh yeast recently, but have a question as I have not used in SO long.
I do remember rise/proof times being less with FRESH vs DRY yeast.. Is that right?
I even looked over a few of my old recipes and proof time's were 20 mins for first rise and only 10 mins second rise vs with dry yeast 1 hour/1 hour.
I am asking because I made some bread and where as the crumb and bread was GREAT, you could tell it was over proofed. I did 1 hour first rise/50 mins second rise(they were rolls) I did noticed they were looked nicely proofed but were starting to flatten a little that is why I turned oven on to preheat about 40 mins into proofing.. But by the time the oven was ready they were just over proofed.
80% Sourdough Rye with Rye-flour Soaker from Hamelman's "Bread"
It has been almost a year since I first made the “80% Sourdough Rye with Rye-Flour Soaker” from Hamelman's Bread. At the time, I said it was my new favorite high-percentage rye bread, and I can't say its status has changed. Actually, it's been a while since I have made a high-percentage rye bread. I've been thinking about it, but Codruta's lovely bake of this bread finally inspired me sufficiently to do it.
There are some surprising things about the dough for this bread. Hamelman describes it as “loose and sticky,” but the last time I made it, I now recall, both the hot rye soaker and the final dough were less loose and less sticky than I thought they should be. Looking back at my notes of last November, I said I would double check the numbers in the “Home” version of the formula, which I used, against the formula Hamelman provides for a larger production. Well, the numbers check out okay. I also looked at the Errata Sheet Hamelman made available in May, 2010, and there are no corrections to the formula for this bread.
Hmmm … Maybe my whole grain rye flour is thirstier than Hamelman's. In any case, I did add an extra 1/4 cup (2 oz) of water during the mixing of the final dough, which took the total dough hydration from 78% to 84% hydration.
Mix the rye sourdough and ripen it for 14-16 hours at room temperature.
Mix the soaker at the same time as the sourdough. Weigh the rye flour into a 6 cup mixing bowl, and pour the boiling water over it. Cover tightly immediately and let it cc sit at room temperature with the sourdough. (Note: Hamelman says the soaker will be thick and will have absorbed all the water. On both occasions I made this bread, there was dry flour left in the soaker, even when I mixed it. I think, for future bakes, I will add extra water to the soaker – maybe 2 or 3 oz.)
Add all the Final Dough ingredients to the mixing bowl of a stand mixer and combine using the paddle (2 minutes). Then, switch to the dough hook and mix at Speed 2 for about 6 minutes. There will be little if any perceptible gluten development. (Note: I combined the soaker, sourdough and water and mixed thoroughly. In a large bowl, I weighed the two flours, salt and yeast and whisked them to distribute the ingredients. I then added the dry ingredients to the mixer bowl and mixed with the dough hook. I added the additional water mentioned above during this step, but, in the future, I think I would add it to the soaker, as noted above.)
Scrape the dough together. Cover the mixer bowl tightly and bulk ferment for 30 minutes.
Scrape the dough onto a lightly floured or a wet board. With wet hands, shape it into a ball, as smooth as possible on the top side, gathered on the bottom side. (Note: I made one large round loaf. Alternatively, you could divide the dough into two equal pieces to make smaller loaves, and shape as above.)
Place the loaf (or loaves) seam side down into a well-floured brotform (or two). Place in a food-safe plastic bag.
Proof for 50-60 minutes at 80ºF. (Note: I heated a mug of water in the microwave for two minutes, then put the bread in the microwave to proof.
45 minutes before baking, pre-heat the oven to 490ºF with oven stone and steaming apparatus in place.
When it is proofed, transfer the bread to a peel, seam side up, and then to the baking stone.
Turn the oven down to 470ºF. Steam the oven. Bake for 15 minutes.
Remove the steaming apparatus. Turn the oven down to 430ºF, and bake for another 45-50 minutes, or until the bread is nicely browned and the internal temperature is at least 205ºF.
When the bread is done, transfer it to a cooling rack. When it is completely cooled (2-4 hours), wrap the bread in baker's linen or a clean kitchen towel and leave it on the cooling rack for at least 24 hours to stabilize the crumb texture before slicing.
The crumb was dense and a bit sticky. My analysis is that the dough was under-fermented, and the loaf was under-baked. This loaf is larger than what Hamelman specified, and, in hindsight, should have baked longer, probably with an additional lowering of the oven temperature for the last portion of the bake.
The flavor, on the other hand, was assertively sour with a delicious earthy rye flavor. I'm hoping that toasting can salvage this bread. Otherwise, I have an abundant supply to use as altus in future rye bakes.
When well-made, this bread is best, in my opinion, sliced thin and eaten with smoked meats or fish, pickled fish, strong or smoked cheeses and dark, braised meats. It has amazing keeping qualities and also freezes well.
Submitted to YeastSpotting
Pain de Beaucaire
Baked these today from Bread Cetera. Very nice taste, and fun to make. Overnight levain, 20 min autolyse, 1 hr bulk ferment, 30 min rest, fold, slurry, cut, stack, 1.5 hr proof. Baked on its side 15 minutes @ 450F w/steam; bake w/o steam 25 min.
Karaway - New Russian/Lithuanian Bread shop in London
Not sure how many of you are near enough to go and buy their bread, but there's a tiny shop in the newly opened Westfield Stratford City that sells good selection of Russian/Lithuanian breads and other baked goodies.
They have Lithuanian style scalded rye, pumpernickel, Borodinsky and several other interesting bread, and they are not mass-produced. I only nibble small pieces of those bread they have for tasting (too much breads at home for consumption...), but they all taste really good. Thoroughly recommend it.
Following on the latest post of Varda, I'm giving Durum another go. Reading posts here, books and other reading I'm treating Durum more like Rye and Whole Wheat. An additional point from Leaders book gives the dough a little more salt a final shape before going into oven. The vita C was my idea.
Makes two loaves.
50g KA Chakki Atta sour seed/starter (66% hydration)
200g KA Chakki Atta flour
Overnite sourdough build of 12 hours
800g KA Durum Flour
500mg Vita C tab, crushed and dissolved in the water
5 mins, Hand/spoon mix (all the above)
30 mins, rest
5 mins, knead with rolling pin
10 mins, rest
(knead and rest three times)
Stretch and fold
30 mins, bulk ferment
Stretch and fold
30 mins, bulk ferment
Divide and rough shape
15 mins, rest
Rough shape (pre-heat oven 475°F with stone and cover)
30 mins, proof at 80°F (in home made proof box)
Final gentle shape with brown rice flour and place on parchment paper, slash
(no more proofing)
Slide loaf/s with parchment into oven, add steam
10 mins, add more steam
10 mins, lower oven to 400°F
5 mins (remove cover if using) lower oven to 350°F
10 mins more then turn off oven, open oven door and vent
(use newspaper or similar to fan oven)
Close oven and leave bread in for 10 more mins
Cool and enjoy the fruits of your labor!
Batard and Large knotted roll.
Batard 14" long and large roll 9".
Nice thin crispy crust with a hint of sweet. I'm thinking this dough could make a nice bagel.
P.S. Sorry Varda no tunnel of love :-)