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Sunshinemom's picture
Sunshinemom

Mini Pitas, Man'oushe bi za'tar

Man'oushe Za'atar and dips


I am a vegan from India and I enjoy making breads from all over the world.  A couple of years ago Middle Eastern Cuisine caught up in India and led to the opening of many restaurants serving bread topped with zaatar.  Since the first time we had it at "The Arabic Bistro" zaatar topped manoushe breads have become my favourite.  We love it just as it is topped with zaatar or with tahini and hummus on the side.


The good thing about this recipe is that the dough works great for pita breads as well.  I made a few of those too.  Instead of making large pitas I chose to make mini pitas, measuring an inch in diameter.  They make tasty appetizers when served with Italian Tomato Sauce or Hummus.


Dish:Yield: Two 5" pizza base, and about 15 to 20 mini pitas - breads. A small bowl of hummus bi tahini and a very small bowl of tahiniyeh


For the Man'oushe dough (I used half of this recipe):
Ingredients
All Purpose Flour - 6 cups
Salt - 1 tsp.
Sugar - 1 tbsp.
Mahlab - 1/3 tsp. (I omitted this)


Dry yeast - 2 tbsp.
Water - 2 cups
Milk (I used soy milk) - 0.75 cup


Zaatar spice mixed with some olive oil


Method:
Place flour, salt and sugar together. Stir to mix. I dry blended in a mixer.


Mix the yeast in 1/2 cup of lukewarm water and set aside till frothy.


Add the yeast mixture, milk and rest of the water in a well in the center of the dough mixture and bring together. Knead to form a sticky dough. The original recipe says the dough will be sticky but mine was just right to touch.


Cover and rest till doubled, about an hour, depending on the room temperature.


Divide into 8 balls and dust with flour. Rest for 30minutes.


Roll into mini pizzas about half inch thick. Place two breads side by side in a baking tray and sit for 15 minutes.


Pre heat oven to 150C. Spread zaatar paste on the breads and bake till puffed very lightly brown, about 15 - 20 minutes for the first batch. The rest take slightly less time. Keep an eye on the breads the first time as the time taken may vary for different ovens. Don't let it go toasty brown or it will also turn hard. The bottoms should sound hollow when tapped and turn a nice brown. Serve hot with hummus and tahiniyeh or with any other dip.


Mini pitas


Mini pitas with hummus and tahini


I baked two pizzas and rolled the rest of the balls into thin circles about 8" in diameter.


Cut several one inch pitas using a cookie cutter. Pop in after the pizzas are baked keeping the temperature at 150C. After one minute invert all the pitas and bake. Within a minute they will all blow up into neat puffs. Remove and serve hot with the dips.


These make easy and quick appetizers for parties. You can make the dough in advance and refrigerate after wrapping in cling film.

hansjoakim's picture
hansjoakim

Totally not bread: Confit de canard

I admit there's not a speck of either lactobacilli or saccharomyces cerevisiae on the ingredient list this time, but that doesn't mean it's no good... I've been busy in the kitchen (breadwise and otherwise) the last few weeks, but my blog's been sadly neglected. This weekend's dinner is something that really looks after itself once you've popped it into the oven, so I thought I could use the opportunity to snap a few photos.


Ever since I bought Ruhlman and Polcyn's book on charcuterie, I've wanted to try the confit method of cooking and preserving meat. Back in the day, after harvesting foie gras, French farmers of Gascony and the Dordogne had great quantities of duck meat and duck fat, but no easy way to conserve the meat, save for the confit technique. Today, with refrigeration, the main reason for using confit is the unique tenderness, texture and flavour of confited meat that make the technique worthwhile.


In brief, the meat is first dry cured with salt (add pepper, coarsely ground cloves and a clove of garlic if you like) for 24 hours. Rinse off all excess salt under cold, running water and place the meat in an ovenproof pot or casserole. Pour over rendered fat (or oil) so that all the meat is covered and place in a low oven for 8 - 12 hours, until the meat is beautifully tender and settled on the bottom of the baking vessel. Keep the meat submerged in the fat and cool to room temperature before covering the vessel with foil and refrigerating it. Both Ruhlman/Polcyn and Robuchon have great recipes for duck confit, that, if followed accurately, produce confits that can be kept for up to 6 months in the refrigerator. As the fat turns solid, and prevents air to reach the meat, the confit technique is a way of hermetically sealing meat.


I had problems obtaining duck fat, so I used a cheap olive oil as the poaching medium instead. The olive oil doesn't turn solid in the refrigerator, so this will not make a fully conserved duck confit. According to Ruhlman, it can still be kept for up to a month in the fridge, but mine won't last that long. Promise.


So... Rub your duck legs with generous amounts of coarse sea salt, a few ground cloves, pepper corns and a crushed clove of garlic. Place in the fridge for 24 hours, then rinse and place in a tight cooking vessel. The tighter you can place the meat in the vessel, the less fat/oil you need to use to cover the meat:


Duck confit


Fill it up all the way so that all meat is covered in rendered fat/oil:


Duck confit


Now, a good idea is to first warm the pot over medium-high heat until the oil is close to the simmering temperature of water. This will give the legs a good thermal kick in the beginning (otherwise you might have to extend the baking time in the oven by several hours). Then place in a low (approx 80 - 85 dC) oven, uncovered, until the meat is absolutely tender. One way to check whether it's finished, is to gently pierce the meat with a skewer. If the fat that runs out is a thin, liquid stream, it's done. My four legs were done in roughly 8 hours. Remove from oven and let the vessel come to room temperature before you cover it with foil and refrigerate it.


A simple but tasteful dish of confited duck legs can be made by cooking the legs at 220dC for 15 mins (the last few minutes with the broiler on to make a ridiculously crisp and delicious skin) and serving them with a ragu of lentils (I used green du Berry lentils), carrots, shallots, garlic, asparagus beans and a potato purée. Shredded duck confit is amazing in salads as well. Oh, and did I mention that this is great with bread too? A tasty duck rillette on freshly baked pain au levain... sacrebleu. Bon appétit!


Duck confit


 

tordoc's picture
tordoc

Long Autolyse vs Long Cold fermentation - Best Flavor

I'm interested to see what the group thinks...


 


Which is better for flavor development?


For example if we made 3 batches of baguettes with the same formula but:


 


The first batch we combine flour and most of the water, do a cold AUTOLYSE for 24 hours, then mix in the yeast, salt, and remaining water, then bulk ferment at room temperature, divide, preshape, rest, shape, proof, and bake (Gosselin)


vs.


 


The second batch we combine flour all,of the water, the yeast, salt, then bulk ferment at room temperature, the COLD FERMENT in the fridge for 24 hours, then divide, preshape, rest, shape, proof, and bake (common - Van Over, AB5, etc.)


vs.


The third batch we combine flour all,of the water ICE COLD, the yeast, salt, then  COLD FERMENT in the fridge for 24 hours, then divide, preshape, rest, shape, proof, and bake (Pain a l'Ancienne - Reinhart)


How would these loaves differ?  


Does the third method allow ongoing autolysis  since the yeast is still somewhat dormant?


DonD's method stacks techniques 1 and 2 over 3 days.  The best of both worlds.  But which is the more important step for flavor development?


The dough smells so nice after 24 hours autolysing with just water.  How long can flour stay mixed with water before adding the rest of the ingredients?  Is there a point for autolysis beyond which additional flavor development is minimal?


Thanks,


tordoc




 

tordoc's picture
tordoc

Improving Food Processor Baguettes

Currently I am on a baguette kick. My wife bought a food processor for me this Christmas.  I often cook for a crowd and this machine is great.  It's the big WS Cuisinart model and it stays on the counter and I'm trying to use it for everything I possibly can.  I happened across the Van Over recipe in an old Cuisinart manual.  I looked at the recipe and thought the hydration seemed kind of low at 63% but made it anyway.  It was the easiest dough to handle - very tasty, but needed more crackle and more holes.   I added an ounce of water bringing the hydration to about 69%.  I then saw van Over's published recipe online  and noticed that he had made the same change.   I guess I learned from you all…  The bread was good but could be better.  


I just finished a batch of baguettes with this formula adjusted to 72% hydration and have a batch of dough in the fridge at 75%.  


 



 


I'm attempting to adapt other baguette techniques to the food processor . My goal is to get a food processor dough with higher hydration and minimal active time and minimal kitchen mess.  And of course improve technique along the way.


 


Here is the 75% hydration Van Over recipe result:


 



 


Scoring and shaping are getting better I think...


 


I then tried the Baguettes a la Bouabsa as described on Breadcetera by SteveB.  Did the autolyse first.  For the 200 slap and folds I processed for 45 seconds.  I left the dough in the processor and turned the machine on every 20 minutes until the ball reformed and spun for 5 seconds where the original recipe called for more folding.  


 


All went ok.  These were very tasty.  Minimal yeast aroma.  Crust was snappy.  Crumb not as open as I'd have liked.  Dough overworked?  Maybe too much pressure during shaping?  Under proofed?  Not sure...


 


http://i32.photobucket.com/albums/d4/tordoc2000/994713713_photobucket_48090_-1.jpg


 


One of them became these Baguette Crisps.  Perfect for Hummus!!!


 




 


]


 


The next batch was a blend of the Mark Bittman recipe from How to Cook Everything, and the Charles Van Over food processor recipes.


 


KABF             500g


wheat germ   10g


SAF yeast 1/2 tsp


Salt 1 1/2 tsp


Warm Water 364g


 


Mixed in food processor with metal dough blade for 30 sec.   Dough temp was 95F after the mix and was sticky to the touch.


4 hours Bulk fermentation then divide and preshape to small torpedoes.


Rest 15min then shape 


Proof en couche (parchment paper) 90 min


Bake at  480F for 22 min with steam for the first 10 min


 



 



 


 


These are my best yet.  All done in one night.  Very tasty and light.  Loaves went from 210g before baking to 170 after...


 


 


Next 2 batches are both in the fridge:


 


-The same as above (Bittman Van-Over) except with 24 hour plus cold retardation after the bulk for baking first thing in the morning.


-DonD's Baguettes a l'Ancienne except I am using  the food processor for the mixing...  Tomorrow this gets yeast, the rest of the water, stretching / folding etc...


 


Any comments or tips?


 


tordoc



breadsong's picture
breadsong

Apple Bread

Hello,  I wanted to try making Apple Bread again, after seeing Larry's recent Odds and Ends post (thank you Larry) (and because I was able to find Honeycrisp apples at the market!).



I made this bread combining elements of Mr. Hamelman's Normandy Apple Bread, and Mr. Kastel's Apple Bread. With many thanks to Mr. Hamelman and Mr. Kastel!
I wanted to try mixing the final dough without water, to try and get as much apple flavor as possible in the bread
(apple cider, applesauce, and sour cream stand in for the water).



Apple Bread     2000 Desired Dough Weight in grams       <----      
               
             
  Baker's Percentages Weights Baker's  
Ingredients Dough Stiff Levain Dough Stiff Levain Total %  
               
Bread flour 0.9 1 738 159 897 92%  
Red Fife 75% whole-wheat 0.1   82   82 8%  
Water   0.6   96 96 9.8%  
Apple cider (60g+80g+270g) 0.50   410   410 41.9%  
Applesauce (Transparent apples) 0.17   137   137 7.0% est 50% water
Sour cream 14%BF 0.19   158   158 11.5% est 71.5% water
Osmotolerant instant yeast 0.01   4.00   4 0.4%  
Salt 0.023   18.79   19 1.9%  
Sourdough Starter   0.20   32 32    
Stiff Levain 0.35   287        
Dried apples (Honeycrisp)  0.2   165   165    
               
Total 2.438 1.8 2000 287 2000    



Mix levain, ferment 12 hours at room temperature (70-72F,until doubled).

Pour a couple of Tablespoons of liquid (more cider, or a liqueur, brandy, or?) over dried apples to rehydrate them a bit. Set aside.
Hold back 60g apple cider.
Blend sour cream and 80g apple cider. Gradually warm in microwave.
If applesauce is really chunky, break it up a bit (I used a pastry blender to do this).
Blend applesauce and 270g apple cider. Gradually warm in microwave.
Blend sour cream and applesauce mixtures. Test temperature (95F).
Blend in stiff levain, whisk until smooth.
In separate bowl, combine flours and yeast. Add liquids to flours and yeast. Mix to combine, then mix in salt.
Work dough to improved mix.
Warm remaining cider to 90F, add to dough and mix in.
Warm dried apples if they are cool; I gently warmed them 15 seconds in microwave.
Spread dough out on counter, sprinkle dried apples over, jelly roll and knead until dried apple is well distributed.

Bulk Ferment, 80F, for 3 to 3.5 hours; stretch and fold at 1 and again at 2 hours.

Divide, preshape, rest 20 minutes, shape, retard overnight in fridge, preheat oven to 460F, bake 10 minutes, reduce heat to 425F, bake until done (depending on loaf size). Tent bread with foil while baking if it's browning too quickly.

 

I made two different batches. I learned from the first batch:
- I used way too much yeast (BP 1%). The dough fermented too quickly! I reduced to .4% BP in the second batch.
- I found the dough a bit stiff after mixing and didn't do a great job mixing in the dried apple (uneven distribution of apple shows up in the crumb shots below, from two different loaves). For the second batch, I tried double-hydration, to get some gluten and then soften the dough with the addition of a second amount of liquid. The dough was easier to spread out, I was able to "jelly-roll" the apple pieces and knead them in much more easily.
- Not moistening the dried apples before adding, I think caused them to pull water out of the dough during bulk fermentation; the dough seemed dry and I found it harder to shape. I splashed a bit of extra cider over the dried apples for the second batch and this helped.
- Transparent apple applesauce contributed great flavor to this bread. Had enough left over to make a second batch. :^)
- A sweeter sparkling apple juice didn't translate to a better tasting bread, to my taste; in the second batch, I used apple cider which was not as sweet and I liked the flavor of the bread better:

These were from the first batch (the "P" is for Pomme, a nod to Normandy!).
The kitchen smelled like extremely apple-y after the bake!!!:


Here is a picture of a loaf from the second batch (trying for apple branches and leaves with the scoring):



In drying the apples, I was curious what the yield would be.
For the second batch, 5 apples = 1200 g weight, then 860g after peeling, coring, dicing, then 165g after drying (the apple flavor concentrated quite well, and yummy caramelization happening here and there!):


While dicing the apple, I tossed the pieces with lemon juice so they wouldn't brown too quickly before making it into the oven.
I dried the apples on two baking sheets, in a reducing oven:
380F convection for 10 minutes, stir, (at 10 minutes, the smell of baking apple starts to fill the kitchen!)
380F convection for 10 minutes, stir
320F convection for 10 minutes, stir
275F convection for 15 minutes, check to see how they're drying
275F convection for 10 more minutes

 

I really loved the flavor of the bread in both batches, but in the second batch the bread had a bit more tang that complemented the sweetness of the apples.  The crumb is nice and soft. In the end, I got the apple flavor I hoped for!

Happy baking everyone! from breadsong

 

 

 

varda's picture
varda

Russian Coriander Rye


First I should say that this bread is around as Russian as I am, which is maybe some.  Months ago, I bookmarked Lief's interpretaton of Breadnik's interpretation of Russian Coriander Rye.   This is my interpretation.   Original posts are here http://www.thefreshloaf.com/node/18561/breadnik039s-russian-coriander-rye-levain and here http://www.thefreshloaf.com/keyword/russian-corianderrye.    I followed Lief in going with a purely levain version, and used the same ingredients (mostly) albeit in different proportions.   And also modified the times by a lot.   It's cooling on the counter now, so I don't know how it will taste, but the smell (as always with rye) is heavenly.   It's also a treat to cook with coriander, which fills the kitchen with a marvelous aroma when it's crushed.  This dough is very high hydration (95%) and fairly high proportion of rye (60%) but actually quite easy to work with.   Here is my formula and method:



Russian Coriander Rye baked on Jan 28, 2011      
           
Starter 67% starter     first feeding  second feeding           total  
starter seed 30        plus 10 hrs   plus 6 hrs  
KABF 18     18 15%
Dark Rye   30 70 100 85%
water 12 30 70 112  
                        
total grams       230  
           
  Final dough                Starter            Percents
High gluten 150   15.0   23.5%
Dark Rye 350   83.5   61.6%
Spelt 105       14.9%
water 400   93.5   95%
total starter / flour in starter 192       14%
salt 15       2.1%
coriander 7        
honey 82        
molasses 51        
vegetable oil 40        
hydration of starter         95%
Estimated pounds of bread 1584   3.15    
           
           
Mix all ingredients but starter and salt     plus 20 min    
Add salt and starter     plus 1 hour    
S&F     plus 1 hour    
S&F and shape into boule, preheat DO to 500, place upside down in brotform     plus 45 min    
Spritz, slash and sprinkle with cracked coriander seeds.  Reduce heat to 450 and lower loaf into DO and put in oven with top     plus 15 min    
Reduce heat to 400     plus 15 min    
remove top     plus 35 min    

A few notes about this:   I don't really understand what dark rye is.   Is it  just another way to say whole rye, or actually a different grain?  I've never baked with this before.    I used Sir Lancelot for the high gluten flour.   I wonder if this is what made the dough so easy to work with, even with the high hydration and the high rye content.   I fermented the first build of the starter overnight, and then the second for 6 hours.   Four hours after the second elaboration it looked like this:  

This looked plenty fermented but it still had what I would term a fresh grassy smell.   Two hours later, the fresh smell was gone, but it hadn't really switched to a ripe sour one either.   So I probably could have let this go a little longer, but it did seem to have plenty of rising power.    I baked in a Dutch Oven which I don't usually do, not because the dough was so slack (it wasn't) but just because I was baking a boule, and it's a little easier to skip all the steaming and so forth.   Now I'm just waiting for breakfast.

And the crumb:

This is a very highly flavored bread.   The coriander alone makes you sit up and notice. I thought with 7 grams it would be hardly perceptible.  Crust is crunchy and overall bread texture is substantial but not heavy.    This is quite delicious and certainly a change from the ryes I've been making.    Next time I might decrease the sweeteners.   

txfarmer's picture
txfarmer

Lardy Cake - plus a Chinese pastry that shares some similar traits


 


Another yummy loaf from Dan Lepard's "A Handmade Loaf". According to Wiki:


"Lardy cake, also known as Lardy bread, Lardy Johns, Dough cake and Fourses cake is a traditional rich spiced form of bread originating in Wiltshire in the South West of England, which has also been popular throughout the West Country and in Oxford and Suffolk.


The main ingredients are freshly rendered lard, flour, sugar, spices, currants and raisins."


As I was reading this and the formula on how it's shaped, I was struck by how similar it is to some Chinese traditional pastries. Lard was the main fat in Chinese cooking for a long time. In fact, I have fond memories of lots of traditional foods such as "lard veggie rice", "lard sugar pastries", "lard sticky rice cake", etc.  In another word, I am not "lard-phobic" like some, in fact, I probably like my pork and pork fat as much as Homer Simpson!


The recipe is pretty quick and easy since it's mostly raised by dry yeast, with some white starter to boost flavor. My only changes are: to use instant dry yeast rather than fresh, and 100% starter rather than 80% in the book.


Lardy Cake (Adapted From "A Handmade Loaf")


bread flour, 500g


salt, 10g


white starter (100%), 220g


water, 230g


instant dry yeast, 5g


lard, 150g, thin slices


powder sugar, 150g


nutmeg & powdered sugar to springkle on top



1. mix flour, salt, starter, water, autolyse, mix until smooth


2. bulk rise at room temp (70F - 77F) for 1.5 hours until double


3. roll out into rectangle, thickness about 1/2inch, spread lard pieces on 2/3 of the rectangle, then spread sugar on top.



4. fold the uncovered 1/3 to on top of the middle 1/3



5. fold to the left again to encase all of the fillings. press to seal



6. turn 90 degrees, roll out, and do the same letter fold again



7. put in a cool place (I put in fridge) for 30min to relax


8. roll out into a rectangle again, then roll up from the long side like a jelly roll




9. cut in the middle, roll one of them into a spiral, cut side up



10. put in a 10inch round mold, and continue the spiral with the other half of the dough, cut side up.



11. cover and rise until double, about 1 hour at 77F.


12. springkle with nutmeg and more sugar


13. bake at 400F for 20min, then 350 for 40min


14. cool in pan for 15min then cool on rack. some lard will leak out, I have seen instructions saying to cool the bread upside down so lard can be absorbed back into the loaf, if you want maximum lard impact, it's worth a try.


 



 


You must like the taste of lard in order to like this bread, I love it! However, it does need to be reheated (<1min in microwave will do) before eating, the combo of lard and sugar is heavenly when warm. When cold, it's just too greasy.



 


It reminds me of a childhood favorite: "lard sugar pastry", also full of lard, laminated, with sugar inside, burned my mouth many times eating it, but I couldn't wait for it to cool. But that pastry didn't have yeast, it was more like a danish dough.



 


Who knew English and Chinese foods are so similar? :P



 


Just to compare, here's some Chinese laminated pastries(抹茶酥) using lard as fat (no yeast), the filling here is red bean paste. I added matcha powder (green tea) in the dough, so they are green.




proth5's picture
proth5

Formula Development III - The Return of the Tribbles

 It was 1967 when the classic Star Trek episode "The Trouble with Tribbles" was first broadcast.  As I mentioned before, it was a different time and I was not yet the worldly sophisticate that I am today.  "Quadrotriticale" seemed like a wonderful, fictional, impossible grain of the future.


When I discovered that triticale (trit ih KAY lee) was indeed a real grain, it immediately became my "favorite" for no other reason than it reminded me that the "impossible" could become real.


Unfortunately, according to the University of Wisconsin, its desirability for bread making is less than that of wheat (but more than that of rye!) and my own first experience with it bore that out.


But it remains my favorite and after my long baking/milling hiatus this panned bread project seemed like the ideal time to resume my obsession with this grain.  How, exactly, to use it was the question.


So I put my tiny mind to work bringing together bits and pieces of what I learned in the past year.  Given that the gluten quality in triticale is low and given that a pre ferment (particularly a firm pre ferment) can be used to help increase gluten strength, it seemed that I should use triticale in the pre ferment. So after coming home from work (which involves things like full body scans) I fired up the mighty Diamant. I did a three pass grind to produce sufficient whole grain triticale flour to pre ferment 10% of the total flour.  Why 10%?  No reason except that I had liked the 5% pre ferment bread and was determined to push it just a little bit more.  I decided to stay with a levain based pre ferment (as it had survived last week's elimination round) and to reduce the yeast very slightly to make up for a higher percentage of flour pre fermented.


Triticale handles like rye, but more so.  The 60% hydration pre ferment felt and acted like modeling clay.  After 10 hours it did not appear to be mature, but when I poked it around a little, it had expanded slightly and showed pockets of air.  If it had been wheat or if I were counting on the pre ferment for all the leavening in the bread, I would have been alarmed, but I was just doing this for taste and perhaps a little increase in strength, so I went ahead and mixed the dough.  It was tacky, not sticky and in general was a lovely dough to work with.


My feverish formula fussing had caused me to slightly increase the amount of total flour from the original recipe, but once shaped and put into pans, I realized that the pan sizes that served me well up until now were no match for this version.  It rose like gangbusters, both during proofing and in the oven.


So here is a picture of the loaf and the crumb, revealing tragic shaping flaws, the results of too small a pan, and a fine grained crumb (as I told you - brown loaf - fine crumb.) I do admire those folks with the presence of mind to take pictures during the process, but even when faced down with a scary pre ferment I still lack the verve it takes to document it pictorially.


Little Brown Loaf


Little Brown Crumb


It was - delicious.  I always sample my loaves, but frankly I'm baking a lot of different types of things these days (I am working on other things besides this panned bread) and if I let myself just eat what I wanted, well, I would be twice the person I am now and I'm not sure that would be good.  But this stuff was too good to not eat.  It is a very soft bread perfect for those (deadly, I am told) soft bread sandwiches, but also very tasty just plain and extra good toasted.


The formula: (All of last week's warnings apply...)


 


Total Dough Wt

 

62.478

oz

Levain

 

 

 

 

 

 

Ingredients

 

 

Percent of Flour in Levain

0.1

 

Final Dough

 

 

 

%

Wt

UOM

%

WT

UOM

Ingredients

Wt

UOM

Total Flour

1

27

oz

1

2.7

oz

Total Flour

24.3

oz

KA AP Flour

0.9

24.3

oz

 

 

 

KA AP Flour

24.3

oz

Triticale Flour

0.1

2.7

 

1

2.7

oz

 

 

 

Levain Water

0.06

1.62

 

0.6

1.62

oz

 

 

 

Rolled Oats

0.17

4.59

oz

 

 

 

Rolled Oats

4.59

oz

Steel Cut Oats

0.11

2.97

oz

 

 

 

Steel Cut Oats

2.97

oz

Boiling water

0.74

19.98

oz

 

 

 

Boiling water

19.98

oz

Shortening(leaf lard)

0.04

1.08

oz

 

 

 

Shortening(leaf lard)

1.08

oz

Molasses

0.112

3.024

oz

 

 

 

Molasses

3.024

oz

Milk Powder

0.04

1.08

oz

 

 

 

Milk Powder

1.08

oz

Salt

0.028

0.756

oz

 

 

 

Salt

0.756

oz

Yeast

0.006

0.162

oz

 

 

 

Yeast

0.162

oz

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Seed

0.008

0.216

oz

0.08

0.216

oz

Levain

4.536

oz

Totals

2.314

62.478

oz

1.68

4.536

oz

 

62.478

 

 

Combine the two types of oats, boiling water, milk powder and shortening.  Allow to cool to lukewarm. 

Add the salt, molasses, yeast, levain, and flour.  Mix 5 minutes on the single speed of the spiral mixer. Or use your preferred method of mixing.

Let rise until doubled - 2 hours at 78-80F.  Fold.  Let rise again - about 2 hours 78-80F.  (Note the change - this one really needed the warmth to get it going!)

Shape and place in greased pans.  Proof (1 hour) and bake at 375F for 40 minutes.  Remove from pans and cool on a rack.

 

In a previous life I studied with a costume designer (actually, quite a famous one) who once told me that you keep adding until you think you have added enough and then - add one more thing.  So I am now faced with a decision about the direction of my experimenting.  Not only is triticale my favorite grain, but it really added a dimension to this bread.  Do I push the percentage ever higher?  Or do I call enough, enough and start tweaking other aspects of the formula?  Life is pretty good when those are the kind of decisions you get to make. Stay tuned.

ehanner's picture
ehanner

Miche amongus

With all of the attention on the Miche breads of various members, I was motivated to try the one dmsnyder posted on. I was taken by the flavor comments and the use of toasted wheat germ. I took a stab at replicating the high extraction flour David used by combining 25% whole wheat flour with 75% Better For Bread (my stock AP). I use the fresh ground WW from Organic Wheat Products (flourgirl51) which is stone ground. She offers it ground fine but I have been using the more course ground product which you can see in the bread. David's photos seem to indicate a finer grind which would make the dough less speckled. Perhaps I'll run some of my WW through the mill to take it down a step in particle size. I think this would be a great excuse to order some Golden Buffalo high extraction flour.


I also took Davids suggestion with oven temperature and pre heated at 500F then lowered to 440F after loading and steaming. The vents were blocked for the first 20 minutes then opened for another 45 minutes. As you see, the crust is quite boldly baked. The areas of expansion are a lovely golden color. The singing is quite pronounced as would be expected with such a well colored loaf.


I think the next time I make this bread, I'll scale it up to 2kilo's as David suggested and shape it more oval. My dough weighed 1240 grams before baking and just 1002 grams after cooling for 30 minutes. The internal temperature was 205F when I pulled it from the stone. Normally I would dry out the crust by opening the door slightly after the oven had been shut down. In this case I thought the 65 minute bake was ample time in the oven to harden the crust.


I'm waiting for later in the day to slice this bread with dinner. Hopefully it will pare well with chicken piccata as bruchetta. I'll try to post a crumb shot later.


ADDED CRUMB SHOT AND COMMENTS:


First I have to say this bread has taken me to a place I have not been before. Such simple ingredients are blended with time and careful handling to create a most wonderful eating experience. This is one of those times where the sum is greater than the parts. I believe David mentioned thinking that he thought the deep flavor was coming from the crust but in fact the soft, chewy crumb has this flavor all on its own. I don't profess to understand why the addition of a small amount of toasted wheat germ makes this flavor so unique (I'm guessing that's it) but I'm sold. Everyone loved the rich flavor of the crumb. The crust was shattering as I cut it, pieces flying everywhere even after 6 hours of cooling. My wife was not as fond of the crispy, crunchy crust on her teeth but the dog was happy to relieve her of the trimmed edges. I had made some dark turkey broth earlier in which I dunked some chunks of this miche. A perfect melding of flavors if I do say so. Just wonderful!


We ate the bread with dinner of chicken piccata and a tomato and onion salad with my custom dressing of abundant Gorgonzola cheese and spices. The salad is a bold side dish but believe me the bread held its own with the lemon from the piccata and also the garlic/onion/cheese dressing. A wonderful meal.


I might like to try this slightly less boldly baked for the general public. I do think the over all awesomeness (is that a word?) of this bread will be enhanced by baking as a larger loaf. I would love to make a huge 8 pounder. If only I can find a way to bake it. Hmmmm.







 

MadAboutB8's picture
MadAboutB8

Soft Butter Rolls for Australia Day barbeque

It's Australian Day and it's the day when Aussies celebrate with things we love, barbeque, beer and lamington (?). We didn't plan to do any BBQ gatherings but ended up with one.


I only knew about the BBQ 5-6 hours in advance and decided to bring some fresh butter rolls to the barbie. Given the tight timeframe, straight-dough is the only option. I chose the soft butter rolls recipe from Jeffrey Hamelman's Bread cookbook. The rolls can be done in about 3 hours which worked out nicely with the limited time.


I also sprinkle grated Parmesan on the rolls before the bake and brush the hot rolls with melted butter. The rolls were a hit. They were soft and relatively rich with butter, milk and egg in them. Parmesan also added nice aroma and sharp cheese flavour. It was a great accompaniment to the barbeque dinner.


For more details and photo you can click on below link:


http://youcandoitathome.blogspot.com/2011/01/soft-butter-rolls-australian-day-barbie.htm



Yummy bread rolls, with sprinkled Parmesan and black sesame seeds


 



The bread rolls with a view of Melbourne CBD


 


Sue


http://youcandoitathome.blogspot.com


 

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