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ananda's picture
ananda

Weekend Baking, 26th-27th March 2011

 


A selection of breads made at home this weekend... 


•1.    BorodinskyDSCF1814


Utilising a scald, as the previous attempt; see here: http://www.thefreshloaf.com/node/22439/brief-report-young-baker-competition-and-weekend-bread-baking-home


The sour was built using 2 elaborations, with 18 hour fermentation time in between.   I started with 80g stock and ended up with 1040g of sour.


Material

Formula [% of flour]

Recipe [grams]

1. Rye Sour [see above]

 

 

Total Dark Rye Flour

30

360

Total Water

50

600

TOTAL

80

960

 

 

 

2. Scald

 

 

Dark Rye Flour

20

240

Malt Syrup

4.5

54

Black Strap Molasses

6

72

Coriander

1

12

Salt

1

12

Water

35

420

TOTAL

67.5

810

 

 

 

3. Final Paste

 

 

Rye Sour [from above]

80

960

Scald [from above]

67.5

810

Dark Rye Flour

23.5

282

Strong White Flour

26.5

318

TOTAL

197.5

2370

 

 

 

% pre-fermented flour

30

-

% hydration

85

-

 

Method:

  • Build the leaven as above. At the same time as preparing the final elaboration, 18 hours ahead of mixing the final paste, prepare the scald. Dissolve the malt, molasses and salt in the water, and bring to a rolling boil. Stir in the flour and coarsely ground coriander. Cover and leave to cool.
  • Combine scald, sour and both flours to form a paste. Bulk ferment for 1 hour.
  • Prepare a Pullman pan by lining with silicone paper. Scale 2kg of paste into the pan with wet hands, and smooth to shape. Make a "steamed pudding" with the remaining paste.
  • Proof time will be 2 - 3 hours. Bake from cold in an oven with a pan of water, raising the temperature to 160°C. Bake time of 2½ hours.
  • De-pan and cool on wires. Wrap in linen for 24 hours before slicing.DSCF1816DSCF1817DSCF1827DSCF1828

 

 

•2.    Pain au Leaven using both Rye Sour and Wheat Levain<DSCF1803/p>

Refreshment regime for rye sour is as above.   Wheat leaven also 2 elaborations, first of 8 hours, second of 4 hours.   This dough was retarded overnight and baked off the next day.

Material

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Total Strong Flour

17.9

150

Total Water

10.65

90

TOTAL

28.55

240

 

 

 

2. Rye Sour

 

 

Total Dark Rye Flour

7.1

60

Total Water

10.65

90

TOTAL

17.75

150

 

 

 

3. Final Dough

 

 

Wheat Levain [from above]

28.55

240

Rye Sour [from above]

17.75

150

Strong White Flour

75

630

Salt

1.8

15

Water

46.4

390

TOTAL

169.5

1425

 

 

 

% pre-fermented flour

25

-

% hydration

67.7

-

 

Method:

  • Elaborate leavens as above.
  • Combine all the materials to form a dough, and mix until well-developed.
  • Bulk proof for 2 hours, then retard overnight
  • Shape and final proof for 5 hours [ I gave this maximum proof]
  • Bake with steam as 1 large loaf, for 1 hour
  • Cool on wires
  • DSCF1791DSCF1794DSCF1799 DSCF1801DSCF1806DSCF1811

•3.    Mixed Levains and Shoyu-Roasted Sunflower Seed Boule

Leaven cultures built as detailed above.

Material

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Total Flour

36.4

200

Total Water

21.8

120

TOTAL

58.2

320

 

 

 

2. Rye Sour

 

 

Total Dark Rye

8.2

45

Total Water

13.6

75

TOTAL

21.8

120

 

 

 

3. Final Dough

 

 

Wheat Levain [from above]

58.2

320

Rye Sour [from above]

21.8

120

Strong White Flour

45.4

250

Dark Rye Flour

10

55

Salt

1.6

9

Sunflower Seeds

16.4

90

Water

32.7

180

TOTAL

186.1 

1024

 

 

 

% pre-fermented flour

44.6

 

% hydration

68.1

 

 

Method:

  • Build the leavens.
  • Roast the sunflower seeds in shoyu under the grill, turning as necessary.
  • Combine all ingredients except the seeds and mix to form a soft dough. Develop this, then add the seeds and complete with a sequence of 4 "stretch and folds" over a 2 hour bulk proof.
  • Shape and prove in a brotform for 4 hours
  • Bake with steam for 45 minutes.
  • Cool on wires
  • DSCF1830DSCF1831

Borodinsky is for the main College Diversity Competition.

Large Boule had to be cut into prematurely, as I needed some lunch and that was the only bread available.

The Sunflower Seed bread is only just out of the oven, but straight to the freezer.   With the shoyu-roasted seeds, rye flour at nearly 20% and an ambitious 44.6% pre-fermented flour, I guess this loaf will pack a full punch in flavour.   Lovely crumb to it, for sure!

All good wishes

Andy

Mebake's picture
Mebake

Has anyone had this happen?

Hi, Fellow TFL'ers


I'am sure many of you have baked recipes from Peter Reinhart's Wholegrain breads. Yesterday, I mixed a soaker and a BIGA for a 100% Whole wheat sandwich bread. When i woke up 8 hours later, i found that the soaker has inflated the plastic wrap to a dome.. i.e. My BIGA was outside, and the soaker was in the fridge. The BIGA was overproofed, and smelled of alcohol... What to do? My baking instincs pushed me to deflate it, shape it to a ball again, and then, freeze it..?!


The Soaker is outside now, iam at work, and the BIGA is in the freezer?! should i worry? I have not been there before.. does anyone know how many hours i need to take the BIGA out of the freezer in order for its temp. to come back to room temp..?


I'd appreciate your help..


(Edit: The BIGA is yeasted .. not sourdough)


(Edit: Added Pics: I still don't get it.. why do my panned loaves always burst at the sides.? I have shaped tightly, grease the pan well, Proofed well, steamed well..)



Here the Crumb exposes the flaws caused by the overproofed BIGA: Crumbly Texture, yet soft.



The flavor was Good.. not the best... as the alcohol produced by the excessive yeast fermentation of BIGA left an off-taste to the loaf.



In conclusion, This loaf will prove itself useful to my digestive tract... though will not please my tongue, nor my eyes..


khalid

CJRoman's picture
CJRoman

Can you "Pretzel" it?

I'm on a mission to perfect Pretzel Rolls and Buns...and see just what else on earth I can "Pretzel."


I know pretzel dough requires a lot of flour in order to be chewy...but the yield for rolls and buns is very disappointing.


I thought I'd try an Italina Bread recipe, something big and high-rise and just "pretzel" the dough before baking (dunk in baking soda bath). I reasoned that this type of bread expands more and so perhaps I will end up with a bigger more sandwhich-like result, that still tastes like a pretzel.


But now that I'm studying the ingredients. There really isn't much difference. For the bread, just more flour, oil instead of butter. The rise instructions are abou the same as well.


Question: am I destine to just create the same thing no matter which type of dough I use? Does the baking soda bath restrict the rise? How can I make bigger, softer pretzels for buns?


Also...I use instant yeast. I understand that DOESN'T need to be mixed with water in advance. Some recipes say throw it right in. Some recipes say mix it with *just* water first. Others say mix with water and sugar (and it REALLY starts to bubble!), so why the differences? In the end, is it all the same?

JoeV's picture
JoeV

Soft Prezels ala Alton Brown

Got the bug to make some soft pretzels the other day, so I pulled out Alton Brown's recipe and made a dozen. You can get the recipe from the Foodnetwork dot com. I add 1/2 oz. of additional water to bring the dough weight up to 36.25 oz, which gives me 12 pretzles at 3 oz. each. Alton calls for 8 pretzels at 4.5 oz. ea.. We like the smaller size, and freeze most of them, refreshing them in the microwave.


 



 



 



 


louie brown's picture
louie brown

Carta di Musica aka Pane Carasau

My wife returned from Israel with some beautiful zatar. The word describes both an herb as well as an herb blend. She brought both, from a spice dealer in her home town, where her family has been living for about two hundred years. The spice dealer has been there about as long. The blend varies from place to place and typically, people argue over their preferences. Most of the blends have the zatar, thyme, sesame. This one has lemon salt as well. It's just a great herbal condiment.


Zatar calls for flatbread, although it's great on grilled meat, for example, especially chicken, and with Lebanese yoghurt.


So, some pitot, barely visible on the left, and the much more challenging carta di musica, also known as Pane Carasau in Sardinia. In this case, the instructions using volume directions that I located were way off for my conditions, so I mixed it up to approximate a dough in the low to mid 60's hydration. I used a combination of ap and semolina flour and some olive oil. I used a little commercial yeast, although I'm sure this isn't necessary. I hydtated a portion of the flour and water and a little yeast overnight before making up the dough, a sort of biga for flavor, as the dough goes very fast the next day with the commercial yeast.


These are rolled out very thin. An intensive mix helps with dough strength. Once on the stones in the oven, they should puff like pita, but much, much thinner. They are taken out at this point, separated into the two halves, and thrown back on the stones to crisp up and brown.


Fun to make and eat, if a little tricky. 


hening's picture
hening

Honey Bread

From 《美味面包巧手做》, written by 王传仁


translated by Hening


Ingredient Original Personal


bread flour 1000g   250g


salt             15g     3-4g


milk powder 20g     5g


liquid honey200g    50g


water          580g    185g


fresh yeast  30g      3g instant yeast


unsalted butter40g  10g


 


Actually I used 210g water this time. I didn't peek at the dough while the final fermentation because a blogger who practiced this recipe twice said it would take such a long time. As a result, it was a little overproof. Fortunately, it wasn't sour.




flashfingers's picture
flashfingers

Beginner Question...Kneading by hand vs KitchenAid

I made several Italian breads yesterday. All of them began the same way.... Then, you stirred ingrediants in bowl with wooden spoon. Then you used one hand to fold over dough towards center while spinning bowl with other hand. Then came the kneading time...20 minutes or so with 1-2 minute rests along the way.


IS THERE A STANDARD CONVERSION FOR MAKING THE MIX WITH A KITCHENAID MIXER? Does it take 10 minutes? 20 minutes?


I know at some point you get an eye for it or you can touch the dough and see that its right, but I need some general recommendations here. I've made pizza doughs with the kitchenaid and really had no idea when they were done mixing. HOW DO I KNOW WHEN ITS DONE?


HELP PLEASE


THANKS!


 


 

Jo_Jo_'s picture
Jo_Jo_

BBA 2011 English Muffins

Links to my fellow baker's in the Bread Baker's Apprentice Challenge, 2011!  Here are links to their versions of this bread.  They are all very talented baker's, who have gotten together to share their results from baking the Bread's in Peter Reinhart's book Bread Baker's Apprentice.


Our host Chris at A Ku Indeed!


I will post others as they finish theirs!

Today is the day for making my first English muffins.  I know that Andy will love these, in fact he has been waiting for these since Christmas.  Really I should have done them sooner, but there have been so many recipes to try and things to do that I just hadn't gotten to it.  Another storm rolled in last night giving us a ton of rain followed by a skiff of snow overnight, which means it's pretty chilly in the house today, so it's another perfect baking day! English muffins and crumpets always remind me of a time years ago when I was a young teen.  My mom took me to a small tea house and we sat and talked while we ate English muffins toasted with crab and jack cheese melted on top.   We each had a cup of fancy tea, and it was such a good day.  I remember feeling very grown up. That is a memory I will never forget, one of those times when you know that your mom loves you and wants to be with you. She asked for the recipe for those crab and cheese topped English muffins, and would make them occasionally throughout my teen years.  I can't remember if we had crumpets that day, but they also bring memories of growing up.  They always have butter and honey on them, and simply make my mouth water and my brain transports back to my childhood.  I think I will make them next....

From BBA English Muffins
Everything in it's place, so very organized.  Now if you know me well, you will realize that the bowl is sitting on another counter with everything except the buttermilk/kefir in it.  I started to put things away, when I realized I hadn't taken a picture of it so I hastily grabbed it all together in one spot and took a "pretty" picture so you would all think "She is so organized!".  I am the one that has to rerun the recipe in my head a dozen times to make sure that I didn't leave anything out. Here are the dry ingredients all added together.  I adjusted the recipe by using 50% fresh ground Winter White Wheat rather than all bread flour, replaced the sugar with honey, and used kefir in place of buttermilk.  I normally use the baker's percentages for the BBA recipes, but this time the recipe only made 6 English muffins which I figured we would eat pretty quickly.  I weighed everything according to the book, and used measuring spoons for the honey, salt and yeast.  I went ahead and put the entire 8 oz of kefir into the flour mix, figuring if it was to wet then I would simply add a little flour.  It was looking pretty sticky at this point, so I allowed it to autolyse for half an hour.  This seems to help a lot, especially when working with whole wheat flours. What starts out very sticky, ends up quite manageable after kneading it for 6 minutes after it's 30 minute nap. Here it is, with the bowl looking all clean on the sides.  I love when dough has this consistency, just makes it so easy to work with. Time to scoop it out of the bowl and form it into a boule.  I will let it rise for 90 minutes, possibly a little longer because it's cold in the kitchen today. It looks so small in the container I use to do the first rise.  Getting used to recipes that make a large amount of dough, which I usually reduce down to 2 lb so I don't get over run! Here it is after it's first rise, ready to be gently removed from it's jar and carefully made into small boule's. It just seems like such a small amount of dough to me! Wow, only a little over a pound of dough! I have these cool English muffin rings that I got for Christmas and have been wanting to try. I sprinkled semolina into the rings after I sprayed the parchment paper with oil. The rings have shortening on them, to keep them from sticking. Dough has risen for 90 minutes, ready to fry!!!! Things were looking pretty good at this point and I decided to fry three with rings off and three with rings on. I put the muffins into the pan, and then pulled the rings off these ones. They immediately started to spread slightly in the pan. I fried them for 6 minutes, and when I turned them over they were burnt on that side! Yuck, my pan was to hot even though it was set to the temp in the book. I then turned it down 50 degrees, and hoped for the best. I fried that side for 5 minutes. Here are the three I fried with the rings on, including when I flipped them over. At that point I took the rings off, and continued frying them. The pan was a much better temp, and I fried them for 8 minutes on each side. Here they are all ready to cool off and then to eat. They look pretty good! Crumb shot....
jombay's picture
jombay

Straight Dough AB&P Croissants

Hey guys,


I prepared and shaped a double test batch of the straight dough croissant formula last night, tossed them in the fridge overnight, then proofed and baked them at my baking & pastry arts skills class this morning.


I could have proofed them a bit longer but I had to get out of there as another class was getting ready to start. These were done all by hand. I guess I'll start trying the sheeter at work or school now.


Formula;


Croissant Dough from Suas' Advanced Bread and Pastry


Ingr.                          Bakers %    Test


Bread Flour                100.00         1lb 1 5/8 oz


Water                        38.00           6 3/4 oz


Milk                           23.00           4 oz


Sugar                        13.00           2 1/4 oz


Salt                           2.00             3/8 oz


Osmo. Instant Yeast   1.20             1/4 oz


Malt                          0.50             1/8 oz   *I didn't have any so I cut it out


Butter                       4.00             3/4 oz


Roll-in Butter             25.00           8 oz      **Butter for roll-in is a percentage of the total dough weight


Added everything to my KA and mixed for about 5 mins on 2nd speed. Bulk fermented for about 3 hours at RT, then rolled in butter in 3 single folds. Shaped, retarded for about 12 hours, then proofed for maybe 3 hours. Eggwashed and baked at 400f.


-Matt



 



 


Diva's picture
Diva

Got the Call

So, I own and run a small restaurant bakery in Greenfield, Indiana.   Just got the call from another area restaurant that was featured on Diners and Dives.  They ran out of their NEW YORK imported hoagie bun.... Breaddiva to the rescue!


 


I am blowing up the recipe on the home page and giving it a go.


Lets see 400 hoagies rock out and land me a contract tomorrow!


 


Diva

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