No Knead Ciabatta pics
Christmas is coming! I can say that I played good.
Baked honey but I am not happy with myself.
The cake but I'm good I am at odds mézessel. They are so ugly and does not show you. You'll have a lot to learn from modeling!
Not pretty but it's mine. I can say that I played good.
In the spirit of a snowman I have tavaj photo playground. Very cute photo!
Need help recreating Bedouin bread
So when I was in college, long before I became interested in bread I studied abroad in Jordan, and as a part of that I stayed with Bedouins for two weeks. The family I stayed with baked this incredible unleavened bread that as far as I know was just flour, water, and salt. It would be buried in the embers of a fire and left, but I honestly don't remember for how long. It would then be taken out of the fire, thwacked for a bit to get the ash off, and voila, amazing bread.
Here's a photo I have, although this doesn't depict the process I described above--https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc6/218129_502823680800_64900158_30167630_588_n.jpg
The final product looked exactly like this http://ceweb2.uml.edu/FinalProjects/omotw91217/images/fatir.jpg
I've done some googling and it's definitely not خبز صاج (saaj bread), which is very thin. This was thicker. I'm pretty sure it's called خبز فطير (fatir bread) The one recipe I've seen for fatir calls for roasted barley, which I both don't remember and seems out of place. It's possible barley has simply been replaced by white flour but I think it's likely it'd be semolina, not barley.
I found this recipe http://cooking.mn66.com/recipe-1160/ but it calls for butter and corn oil, which doesn't comport with my memory of how it was made or the texture I remember.
The directions I've found in Arabic have been a bit vague, and no proportions. Here's a history for those who read Arabic and are interested! http://www.aslalyahud.org/subsubpage.php?id=60&cid=3 It appears to be a history of bread in relationship to Jewish history.
Does anyone have any ideas for proportions, and whether it's pure white flour, or some semolina, or barley? I guess I could just get my hands doughey and try it out! I'm still googling around in Arabic but it's a bit slow-going for me sometimes.
white whole wheat flour
back again, haven't had any time to work on my oat meal whole wheat project yet, but i did find a bag of the new white whole wheat flour at the grocery and wondered if it works the same as old whole wheat in the it still helps to add gluten for a better rise?
The families--DNA'ed and extended--loved last year's bread and cookies, so we chose to do it again this year. Pictured is last week's baking. It's not everything but the freezer was chock-a-block, so we're starting shipping today to make more room. We found shipping Priority mail gets fresh or fresh-frozen sourdough--with refresh instructions (375°F oven, 5 mins.)--delivered still palatable and tasty. This year's packages hold a loaf of sourdough or Orange Pecan loaf, a dozen and a half of assorted Biscotti and, of course, a dozen of my rendering of Grandma's Welsh Cakes. This year's Biscotti: Tart Cherry-Pecan, Citron-Macadamia Nut, Almond-Ameretto, and Chocolate-Chocolate chip-Chipotle. Sixteen mailing, and then there is the neighborhood cookie swap, and special friends to gift. We love this time of year!
txfarmer-style Sourdough Baguettes
I've loved this site from the sidelines for so long and have been nourished again & again by everyone's passion and generosity, so I thought it was high time to stop being an innocent bystander and post something. I pulled two beautiful breads out of the oven tonight based on this formula by txfarmer: http://www.thefreshloaf.com/node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread. What wonderful bread!
My plan was to follow the formula exactly but my starter was pokey on the morning that it was destined to meet the cold autolyse, so I had to leave the autolyse mixture in the refrigerator for 5 hours longer than planned, for a total of 17 hours. Finally the starter was ready (after getting a boost from a fresh feeding) and I worked it with the salt into the cold flour & water mixture. I almost wanted to apologize to it for the shock of the cold! Because the two mixtures seemed to resist being joined, I decided to do a Dan Lepard-style stretch & fold every 10 minutes for the first half hour, then settled into the s&f every half hour in tx's formula. That worked well. Then the dough went into the refrigerator for its 24-hour cold rise.
But because the extra-long autolyse threw my timing off (and because I had to bake today, not tomorrow), I realized that I would have to take the dough out today before the full 24 hours had passed, judging that it was also going to need some time at room temp. I took it out at around the 18 hour mark, gave it about 2-1/2 to 3 hours at room temperature and then went on with the dividing, pre-shaping, resting & final shaping. It was a lovely, soft, active dough.
My shapes are somewhere between baguettes and batards because of the constraints of my oven and baking stone. I tend to make mostly boules and now realize I need to work on my shaping and scoring of this type of bread! Because they were a little fatter than tx's baguettes they needed a longer bake time, and at the end I turned the oven off and left the door ajar with the baguettes still on the stone for about 5 more minutes. As it turned out, I could have left them a little longer to allow the interior to dry more. But . . . wow . . . the flavor!
Crackly crust, creamy crumb, weak-in-the-knees flavor. My husband and I had planned on Indian food for dinner but couldn't resist some slices before dinner.
My camera tends to turn everything into a golden wonderland in low light, but here are some more photos. I hope I haven't made them too huge. Tried to follow the 800 x 600 px rule but they seem absolutely gargantuan. I'll need to work on that for next time.
Thank you for this bread, txfarmer!! And thank you all for your constant inspiration.
All the best, Janie
Two Rye Sourdoughs
I have been working through an abundance of whole rye flour and strong bread flour lately so I’ve dropped anchor in the sourdough rye section of Hamelman’s Bread. I couldn’t quite make up my mind this week so I picked two. First was the Whole-Rye and Whole-Wheat Bread, baked pretty much by the book. Next was the Sourdough Rye with Walnuts. I turned that one into something a little different.
This is my second try at the whole-rye and whole-wheat bread. The first one was terrible. I didn’t take enough care with the fermentation at any stage and paid the price. At least I learned my lesson. This time it turned out much, much better. I made two changes to the book version – I left out the yeast (and so increased the ferment times) and I changed the bake temps, starting hotter at 500ºF and ending cooler at 425ºF.
I was happy with the result, but I don’t think this will be one of my favorites. The flour proportions (25% rye, 25% ww, 50% bread flour) kind of leave it in no-man’s-land to my taste. I think I would prefer it if one of the elements would stand out more. Maybe it’s just that I’ve been baking more rye lately and my taste is leaning in that direction.
Then came the Sourdough Rye with Walnuts… without walnuts… but with other stuff. This turned into a big pile of pecans and cranberries (sweetened and dried from the store) wrapped in rye bread. Oh, yum. The dough is 50% whole rye as in the book, though I left the yeast out of this one as well. The pecans are a bit over 20% the weight of the flour and the cranberries about 10%. Beyond that it pretty much speaks for itself.
Though fairly dense from all the rye and nuts and berries, there is enough bread flour to keep it soft. Just add butter and breakfast is served!
Cherry and apple cake
The bottom of the dough.
200 gram flour
2 tablespoons powdered sugar
1 tablespoon of fat (cold)
Pin 1 teaspoon salt
1 vanilla sugar
Baking powder ½
1 tablespoon sour cream
The sponge cake:
6 tablespoons powdered sugar
2 tablespoons cocoa
Baking powder ½ Package
Spreading on the dough by 2 spoonful of jam.
½ kg of sour cherry
4 medium apples
3-4 tablespoons bread crumbs
The soft dough knead dough hozzávalóiból. If you are a bit stuck, a bit of flour to be.
Aside to rest.
Kimagozzuk Meanwhile, slice the apples and cherries. Not grated!
Put baking the dough, brush a very thin layer of jam. I had raspberry jam.
The pitted cherries and sliced apples Sprinkle two tablespoons bread crumbs firstand then granulated sugar and mix. Sugar to taste.
The baking pastry brush spread with jam. It is very thin!
Alternating stripes we put cherries and apples.
I've also scattered tablespoon bread crumbs on top.
DRIED FRUIT & PISTACHIO BREAD
I've had this book "100 Great Breads" by Paul Hollywood for many years when my friend Grace gave it for my birthday. I've always wanted to try one of the recipes but laziness always got in the way. Until my passion for baking started coming back and thought, why not give it a try? So today at work, I made sure I would make this bread no matter what. So during my spare, short time, I was able to prep the mise en place and just dump them all in the mixer. It was pretty quick, no need to soak the yeast in warm liquid. But proofing took atleast 3 hours (1st for 2 hours and 2nd for an hour) just what the recipe says. And I am so pleased with the result :) For my very first attempt in baking a loaf bread, it's not bad at all :D But your honest judgement will also be appreciated.
Mixing all the ingredients.
Ready for 2nd rise
Baking at 400 deg F for 20 mins and additional 10 mins at 375 deg F.
Cooling but forgot to place on a rack but it was alright. I had to tap the bottom of the loaf to check for doneness. It sounded hollow so I thought it's done :)
I know, I didn't score it well :( I only used a paring knife, next time i'll use a razor blade, promise :)
I had to take a picture with the Book in the background for comparison :D I didn't shape it round just like on the cover.
Sliced right away to check the texture & flavor.
First slice is gone! Spread some butter and let my colleagues try it :O
"DRIED FRUIT AND NUT BREAD" Makes 1 loaf
Scant 2 1/2 Cups Whole Wheat flour
2/3 Cup White Bread flour, plus extra for dusting
1 Tbsp Salt
1 oz/ 30 g Yeast - Compressed Fresh ( I used 0.8 oz Instant Yeast )
Generous 1/2 stick Butter, softened
1 1/4 Cups Water
1 Cup Nuts (any kind)
2/3 Cup Dried Fruit (chopped)
Put all ingredients except the water, nuts and dried fruit into a bowl, then slowly add the water, and using your hands, bind the ingredients together. When all the flour has been incorporated, tip the dough into the floured counter and knead for atleast 5 minutes. Put the dough into a greased bowl, slightly covered & let rise for atleast 2 hours.
Line a baking sheet. Incorporate the dried fruit & nuts into the dough, then shape into a loaf or ball. Dust with flour then place on the baking sheet and let rise for an hour.
Preheat oven to 400 deg F. Bake bread for atleast 30 minutes or until golden, then transfer to a wire rack to cool.
Note: I just decided to score my loaf before baking eventhough the book doesn't say it. I only used All Purpose flour and mixed all the ingredients together in a mixing bowl with a dough hook. Guess, it would've turned out better had I followed the recipe. I'll try it again.