The Fresh Loaf

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loafgeek's picture
loafgeek

Healthy Bean Chips--Over 30% Fiber!

I don't know if it is appropriate to making a posting about bean chips here or not but I figure it's worth a shot and definitely worth sharing.

I am diabetic and when I eat grain snacks I like them to be as healthy as possible.  You can't get more fiber than you can with beans.

I was at Whole Foods Market today and about to buy another package of "Beanitos" brand chips at $3.49 for 6 ounces. (I always liked Beanitos because they were over 30% fiber--compared to around 5% fiber of a typical chip.)  I thought it was ridiculous how much they were charging--over 50 cents an ounce--for chips made with bean flour, since one can buy beans so cheaply. Looking on the back at the ingredients it seemed pretty simple:  beans, rice flour, salt, water, flavoring, guar bean gum & oil.  I figured I could make that!

So instead of buying that small bag of chips for $3.49 I decided to make my own today when I got home.  And that is exactly what I did.  I had never done this before, and never seen a recipe for it, but I figured I'd give it a shot.  I'm glad I did because they turned out as good or better than the storebought bean chips.

Here is what I did.  I took 100 grams of miscellaneous dried beans and threw them in my spice/coffee grinder.  I ground them up until they were the consistency of masa flour.  I put the bean flour in a bowl with 12 grams of rice flour.  I threw in some salt & for personal flavoring: chipotle powder & cayenne--you could use any spices you like.  Then I worked in about a teaspoon or so of olive oil.  After that I added just a little water to bring the stuff together into a very firm paste (that I could easily roll out)--50% hydration. (I left out the guar bean gum, since I didn't have any on hand and ultimately it proved uneccessary.) I rolled it out thin, dusting it with 100% freshly ground organic whole wheat flour (that I keep on hand).

I cut these up into chip size pieces and threw them in a pot of 375F degree oil.  They cooked up in like 30 seconds.  Took them out and put them on a cooling rack.  Sprinkled a little salt on them.

They're yummy and I'll never buy storebought bean chips again:

Stuart Borken's picture
Stuart Borken

Bagels with Diastatic and Non-Diastatic Malt Powder

Bagels, pretty good ones

Source: Stu Borken stubeee@aol.com

Description: The original recipe asked for barley malt syrup. I found it did not help the recipe. In the year 2013 I read about diastatic malt powder and non-diastatic malt powder and how to use these in bagel making. Now I can produce nice crunchy crusted bagels with soft chewy interiors and good bagel flavor. I make plain, sesame topped and poppy seed topped and onion bagels. I egg wash them for a nice sheen and the wash allows the toppings to adhere. The crust has these little blisters under the crust, I like that.

1 1/2 cups spring water, warmed to 105-degrees

1 1/2 teaspoons active dry yeast

1 teaspoon diastatic malt powder

1 teaspoons Vital wheat gluten

4 cups bread flour

2 1/2 tsp kosher salt

FOR THE BOIL; a large pot able to hold 4 boiling bagels comfortably and deep enough to flip without hitting bottom. About a gal. of water.

2 tablespoon white sugar

4 tablespoon non-diastatic malt powder

FOR THE TOPPINGS

Whole egg mixed with a little water for egg wash

Poppy seeds

Sesame seeds

Dry onion flakes reconstituted with water, drained and placed on a dish

FOR THE RETARDED COLD RISE IN THE REFRIGERATOR;

1 jelly roll pan 17.25 X 11.5 X 1 inches (may use parchment paper or non stick aluminum foil on pan, I think it makes removing the cold bagels easier than not using) Plastic wrap to cover bagels as they rise

AFTER THE BOIL EQUIPMENT;

cooling rack set over a towel

pizza peel covered with parchment paper cut to fit onto the hot oven stone

Instructions: This recipe requires a 9-10 hour slow cold rise in a refrigerator, so, plan accordingly.

Place 1 1/2 cups spring water in Pyrex measuring cup and bring to 105-degrees. Pour into bowl of a powerful standing mixer with the pigtail dough mixer in place. I have a 6 quart Kitchen Aid Professional stand mixer. Sprinkle the yeast into the water. Let it sit to proof.

Into another bowl measure 4 cups bread flour and 1 tsp vital wheat gluten, the Kosher salt and the 1 tsp diastatic malt powder. Using a whisk, stir this dry mixture. When you see the yeast has started to foam turn on the mixer to stir setting and add the flour mixture one cup at a time. When all the dry ingredients are wetted increase speed to 2. Knead for 10 minutes. Remove dough from bowl. It should be a nice dough and not adhere to your hands or to a wooden board. Knead it into a ball then pat it into a thick disk. Cover with plastic wrap or place into plastic bag for 5 minutes. Remove from bag or uncover and using a long knife, mark the dough into half. Then into quarters and then into 8th' s. Recover. If you are using plastic wrap you can mark the dough thru the plastic. Cut off 1/8th of the dough and cover the remaining dough. Flatten the 4 ounce piece of dough and elongate it into about a 4-5 inch segment and flatten it slightly by patting it. Then gather it up from along a long edge and using your finger tips press it into the dough and keep rolling it up and sealing it. Then when all rolled up, using the heel of your hand seal it up finally. Then place one hand atop the other and both hands in the center of the log of dough roll it out into an 11 inch rope. Wet the three fingers of your right hands with water from the faucet and wet the right three inches of the rope. Now wrap the rope around your hand with the ends overlapping in your palm and then rub the overlapping ends on the table top and form a seal. Place this bagel onto the jelly roll pan and cover it. Do the same with the remainder of the dough. You should have 8 equal size 4 ounce bagels. I have a kitchen scale and measure 4 ounces. Cover the bagels well and place in the refrigerator for 9 hours. Remove and leave at room temp. for 1 hour. Place your oven stone/pizza stone on a rack in the mid to upper oven. Turn the oven on to 450. Allow the stone to preheat for the hour. Place the water in the pot and add the non-diastatic malt powder and the sugar and bring to a boil. Place the wet onion flakes into a dish. Have your sesame seeds and poppy seeds ready and your egg wash and brush ready. Have a skimmer at the ready as well. Allow the pizza stone to heat up to the oven temp for 45 min. to a hour. This is when you do the boiling of the bagels. When the water is boiling place 3-4 bagels into the boiling water and boil for 30 seconds then flip over for 30 seconds then remove to a rack set over a towel. When all the bagels have been boiled paint with the egg wash. Sprinkle the seeds onto those bagels you want seeded. Pick up the ones you want dipped into the wet onion flakes and dip them. If the onion flakes don't adhere just pick the onions up and place them onto the bagel. These bagels will need an extra 5-10 minutes of baking because of the water in the onions. My pizza peel is the size of my pizza stone. I lay a piece of parchment paper on the peel and I place the boiled onion covered and seeded bagels onto the parchment. When all the bagels are finished being painted and seeded or onioned, I slide the parchment paper with the bagels on it, onto the hot stone and allow the oven temp. to recover to the 450 mark and then I turn the temp down to 425 and bake them for 20 minutes or until they are golden brown. The ones with the onions take an additional 5-10 minutes. Then remove them to a rack to cool and enjoy. Serves: 8 Serving Size: 4 ounce bagel Yields: 8 Prep Time: 30 min. Idle Time: 9 hours Cook Time: 30 min Total Time: all day

PDLarry's picture
PDLarry

What scared you the most about making bread?

What aspect(s) about bread making scared you the most, and how did you overcome that?

nicodvb's picture
nicodvb

Hard red spring flour, retardation and softness

Hi,

I'd like to ask you how you treat your doughs made with hard red spring flour to get a very soft crumb. Every time I use it I have to retard the dough for a lot of time if I want to avoid that tough rubbery mouthfeel that I can't stand.

Let me make few examples: croissant retarded for  2 days in the fridge still had a very perceivable gumminess that only after 4 days was completely lost. The dough was decently rich, with lot of sugar, some egg yolk and 10% butter. Predictably even  plain bread doughs after 1 day in the fridge come out rubbery. Same for brioche.

The only way I found to get a soft crumb without retardation was using a preferment made with a 200% hydratation rye sourdough, but rye doesn't fit in every recipe:-)

I tried to mix HRS flour with soft wheat flour, but the volume of breads decreased a lot without really softening the crumb.

I don't want to give up to the advantages that HRS flour brings and I don't want to give up to crumb softness. I don't even want to prepare doughs 4 days in advance to eat some bread, brioche or croissant.

Water roux works only to a certain extent, it doesn't mask completely the hardness of the crumb.

Is there a solution?  Do you have a working method?

  Nico

NoobGrinder's picture
NoobGrinder

New to grinding, ratios wanted...

Here goes.

I'm completely new to milling. To this end, I've bought a brand new KitchenAid Grain Mill attachment for my beast of a mixer. I've also been given 70+lbs of red hard spring wheat, 40lbs of soft white winter wheat, and a few lbs of hard white wheat to work with. Happening upon this forum, I am now feeling quite like drowning in an ocean of information, when all I'm really looking for is something basic to start with. If I were to cruise this forum all night, I think I would probably just give up and go back to store bought flour and bread. Which would completely destroy what I'm trying to do here, which is show my daughter that self-reliance and the ability to do the basics like making bread, can be rewarding, not to mention MUCH healthier than the nutrition-less store bought breads...

 

So, what I'm looking for is this... What ratios would I use of these grains, to accomplish "all purpose" style flour? And how would I treat it differently in baking your "standard" bread? Would I treat it differently? What are your preferred mixes of wheats for breads? I know I will try my own, but I'd like to try someone else's tried and true methods before going full-bore into my own creative mind. I'm reading all these things like soaking and leaving flour in water overnight to bump it's humidity up, and how horrible some people think a mixer with a dough hook is... 

Guide me, oh knowledgable ones! :D

linder's picture
linder

Eric's Fav Rye Bread

I finally got around to making Eric's Rye Bread.  I've been wanting to try out this formula ever since I saw it posted here on TFL.  It is a wonderfully fragrant loaf of rye with sourdough, onions and caraway.  I sauteed two medium sized onions in about 2 TBSP of olive oil and added them to the final dough along with all the other ingredients.  The dough smelled sooo good even before it was baked.  The bread is light and fluffy.  I baked the second loaf about 10 minutes more for a total of 50 minutes since it was a 2 lb. boule.  The batard loaf could have stood a little more time in the oven but it still is baked enough in the middle. 

I made this bread to take to a potluck on Thursday.  There will be a hearty soup as part of the potluck so I thought this rye bread would work well.  I'm definitely making this again for us to have with some pastrami and homemade sauerkraut.

 

Crumb close up

PiPs's picture
PiPs

Oven Progress - the 5th week - FIRE!

Today was a big day ... um ... no, it was so much bigger than that ... um ... i'm not even sure if I can put into words the anticipation I have felt for today.

... and all for a tiny little fire that we allowed to burn for only an hour or so.

The black granite stone has been installed at the mouth of the oven and Dennis has constructed a wonderful door from recycled timber (and a bit of high tech ceramic wool and steel)

For the rest of the week we will light small fires everyday and push them around the interior of the oven to further dry the masonry ... then the real fires will begin ...

... then will come bread ...


myself with Dennis the oven builder 


myself with Daryl (the great chef I work with)

Cheers,
Phil 

dabrownman's picture
dabrownman

Two Way 75% White Bread - DaPumperized with Scald and Seeds

My apprentice says that sane German bakers don’t usually try to do a pumpernickel style bake of; slowly reducing low temperatures over a long baking time, when baking white bread of any kind.  But, I figured that if professional bakers can call a bread with only 25% to 30% of rye flour in it a rye bread, then we should be able to DaPumperize a white bread too.  

I have to admit this is about the whitest bread we would usually make, but thankfully, only my apprentice is a German baker and she doesn't count when it comes to new and exciting things, bread wise, around here most always.  Now, if the bake goes horribly wrong, then it is all her fault - I mean she is only an apprentice.  She also looks ridiculous in that full body hair net when she bakes anyway.  So who could take what she says seriously looking like that?

  

We had to break the recent trend of 100% whole grain bakes or risk falling into the dark abyss.  Even though the dark side breads are fantastic and tempting, being stuck there forever is a little much if you aren’t a German bread baker,

  

We do like breads in the 25% - 30% whole grain range and they make fine sandwich breads.  Sandwiches, as some might know, are right up there with home made amber lager beer, as far as, my apprentice’s way of thinking goes - which admittedly isn't very far or even deep for that matter.

  

So, mainly out of boredom with a touch of insanity and a touch of spite, I decided to try to DaPuperize a white bread and see if the tremendous boost in flavor this technique usually provides would work with white bread too.  It was worth a shot even though a long one – otherwise you would think people would be doing it all the time as a matter of course – but they don’t.  Maybe it’s the 6 hour bake time that puts them off?

 

To give the bread a chance at being decent, we included bread spice seeds and the other usual other seeds we have recently been using, to give this bread a chance the bread at some depth and chew like our whole grain breads we DaPumperize.

Since this bake was planned to be 80% wheat we decided to use our new Not Mini’s Ancient WW starter ( a very powerful one)  to go along with a WW Yeast Water one and make separate levains.   All 25% of the whole grains are in the levains and are made up of a mix of WW, rye and spelt.

We upped the whole grains some using 100 g of wheat berries for the scald along with the Toadies and home made red and white malts.  We dropped the molasses and barley malt syrup for this bake. For much of the dough water we used the excess scald water. Aromatic seeds were the usual coriander, fennel, anise and bi-color caraway that we buzzed up a little after roasting this time.   The meaty seeds were also roasted and they included; black and white sesame seeds, cracked flax and 50 g each f pumpkin and sunflower seeds.

We followed usual routine of late by building the levains over 3 stages with the Not Mini’s Ancient WW one doubling every 3 hours from the first build on while the YW one took 4 hours. For the last build – its best showing.  We autolysed the dough flours, salt, malts and Toadies  for 3 hours before adding in the levains. 

10 minutes of Slap and folds followed when the slack dough really came around on the gluten development side.  After a 20 minute rest we stretched out the dough to do an envelope fold and dropped all the seeds and scald onto it and folded it up with a few S&F’s.   We did 2 more S&F’s on 20 minute intervals to further develop the gluten and to distribute the add in seeds thoroughly.

After a 30 minute rest we took half the dough and shaped it into a loaf and placed it into a large loaf tin, filling it less than half full and covering it with plastic.  The other half of the dough was left in the oiled and plastic covered bowl. Both were then refrigerated for 8 hours overnight.  They didn't expand much in the fridge.

In the morning, both were placed on a heating pad, covered with a cloth and allowed to warm up for 1 1/2 hours.  The bulk retarded dough was them shaped and placed into a basket for final proof on the heating pad with the tinned loaf.

After another 2 hours the tinned loaf was 1/2” under the rim.  We covered it with aluminum foil and placed it into the preheated 375 F mini oven for its 6 hour baking schedule where the bottom of the broiler pan was full of water to provide extra steam.    We didn't put any oat bran or poppy seeds on the top of the loaf because we wanted to see how dark a white DaPumpernickel could get in 6 hours.  The baking schedule follows:

375 F - 30 minutes

350 F - 30 minutes

325 F - 1 hour

300 F - 1 hour

275 F - 1 hour

250 F - 1 hour

225 F - 1 hour

For some extra thrill for my apprentice and a comparison baseline for me, we decided to bake the other half; the boule, as one would expect a loaf like this to be baked - just in case the DaPumpernickeled half was a total failure.

We decided to bake it in a hot DO but it took another hour and a half before we thought that it was ready for the oven.  After a poor slash job and lowering into the DO with a parchment sling, this boule was baked at 450 F for 20 minutes with the lid on and another 5 minutes with the lid off at 425 F convection before removing it from the DO and placing it on the lower stone to finish baking - another 10 minutes – 35 minutes total baking time.

We then turned the oven off and left the bread on the stone with the oven door ajar for 5 minutes to help crisp the crust.  The boule baked up nice and brown, blistered and the crust was crispy before went chewy as it cooled.  It smells terrific.

The loaf is now through with its slow and low bake and hit exactly 210 F at the end of 6 hours in the mini oven.  We will slice into this loaf after it has rested for 40 hours. Luckily we have tasted the boule and it is a fantastic loaf of bread.  The crumb is so soft and shreddable, glossy and open like it had butter, eggs and and cream in it - just delicious!   This bread cannot be sliced thin and 1/2" thick, or maybe a little more is its sweet spot. This is another bread could eat every day.  Already ate a quarter of the boule!.Can't wait for the loaf to be ready to slice thin.  It will have to go a long way to be better than the boule.

We got 33 slices oiut of the 83/4" DaPumpernickel loaf.  It wasn't as dark as a black pumpernickel about a couple of shades darker than the other part of this two way bake.  The flavor wasn't as deep or rich as a 100% whole grain pumpernickel but it tastes totally different than the regular baked boule.  This tastes like half a pumpernickel and is much more powerful a taste than the boule.  We like this bread a lot too!  For those that don't like pumpernickel but want something stronger than a rye then this loaf  might be the one for you!

Formula

YW and Rye Sour Levain

Build 1

Build 2

 Build 3

Total

%

WW SD Starter

20

0

0

20

2.47%

Dark Rye

0

25

0

25

5.00%

WW

0

0

50

50

10.00%

AP

50

0

0

50

10.00%

Water

50

50

10

110

22.00%

Spelt

0

25

0

25

5.00%

Total

120

100

60

280

56.00%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

310

62.00%

 

 

 

Water

230

46.00%

 

 

 

Hydration

74.19%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

31.69%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

500

100.00%

 

 

 

Dough Flour

500

100.00%

 

 

 

 

 

 

 

 

 

Salt

13

1.60%

 

 

 

Water

400

80.00%

 

 

 

Dough Hydration

80.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

810

 

 

 

 

Soaker Water 300 & Water

630

 

 

 

 

T. Dough Hydration

77.78%

 

 

 

 

Whole Grain %

26.67%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

75.99%

 

 

 

 

Total Weight

1,704

 

 

 

 

 

 

 

0.40669

 

 

Add - Ins

 

%

 

 

 

White Rye Malt

3

0.60%

 

 

 

Red Rye Malt

3

0.60%

 

 

 

Toadies

20

4.00%

 

 

 

Bicolor; Sesame, Cracked Flax

13

2.60%

 

 

 

Pumpkin and Sunflower Seeds

100

20.00%

 

 

 

W&B Caraway, Anise, Coriander, Fennel

12

2.40%

 

 

 

Total

151

30.20%

 

 

 

 

 

 

 

 

 

Scald

 

%

 

 

 

WW Berries

100

20.00%

 

 

 

Total Scald

100

20.00%

 

 

 

 

 

 

 

 

 

Weight of scald is pre scald weight

 

 

 

 

 

SallyBR's picture
SallyBR

Flour Water Salt Yeast... first recipe tried

a white bread made with 8% BIGA

 

the loudest singer I've ever baked, the noises it made while cooling were unreal!

 

very nice recipe, I highly recommend for those days in which you don't feel too wild   (sorry could not resist the pun)

 

S

miranme's picture
miranme

Does anyone know of a source for the original Larraburu starter?

Thank you all for the excellent articles and posts on Larraburu french bread. As a former Bay Area native I grew up with Larraburu bread and loved it. I make my own bread and starter. Does anyone know of a source for the original Larraburu starter. One of the bloggers described a cold storage area where they had it stored.  I would be very interested to get a sample if it is available.

Thanks,

Michael

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