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dabrownman's picture
dabrownman

15% Whole Wheat Bagels with YW and SD Desem Combo Starter

We had some yeast water and SD Desem starter left over from our 'Bun Experiment' yesterday where we compared YW with SD in buns.  We were going to use them up with a combo starter to make the same buns but we have too many buns after yesterday.

From left: poppy and not your usual; nigella and basil seeds.

What we did not have was bagels so we used them up on some 15% WW bagels.  Our last bagel bake was a much higher percent whole grain SD bagel with sprouts.  They were delicious.  This bagel recipe was still based on Stan Ginsberg’s recipe he published on TFL and is more traditional in grains with the whole wheat being in the combo yeast water and SD Desem starters only.

These bagels are by far and away the best ones we have ever produced.  If you want NY Jewish Bakery Bagels - these are the ones you want to bake - thanks Stan.  The crust was nicely browned and blistered.  They came out of the oven crisp and went to chewy as it cooled.  The crumb was open and moist yet had just the right bite a bagel should have.  The taste was very good with a slight SD tang.  They were delicious, just cooled, un-toasted with cream cheese.  No toasting necessary at all.

Method

We built the YW and SD Desem starters separately over (2) 3 hour and (1) 2 hour  build and then refrigerated them both for 48 hours.  Home ground whole wheat berries were used for both starters and accounted for all the WW in the final dough.

The water was mixed with the 2 starters to liquefy them.  The rest of the ingredients were added and mixed by hand to incorporate.  The dough was kneaded for 10 minutes by hand and then allowed to rest, ferment and develop for 2 hours covered with plastic wrap on the counter.  The dough doubled over that time.

The dough was them divided into (10) 128 g, folded into balls and then into 12” tapered, from middle to end, ropes.  The ropes were rested for 10 minutes and then formed into bagels by the ‘over the knuckles’ method where the ends were rolled on the counter to seal them together. 

The bagels were placed onto a parchment covered and semolina sprinkled cookie sheet, covered in plastic wrap and refrigerated for 20 hours.

After removing the bagels from the fridge, they were immediately simmered for 30 seconds a side in 1 gallon of water with 1 T of barley malt syrup and 1 tsp of baking soda.  The wet bagel bottoms were placed on a kitchen towel for 5 seconds after coming out of the water and then placed on parchment paper sprinkled with semolina which was on the top cover of the mini ovens broiler.

The mini oven was preheated to 500 F with the rack on the bottom.  A 1 cup Pyrex measuring cup with a rolled up dish rag, half full of water, was micro waved until the water boiled.  Sylvia’s steaming method was then placed in the middle of the parchment paper between (4) bagels at the corners.

The bagels were steamed for 8 minutes with the heat being turned down to 450  after 2 minutes at 500 F.  At the 8 minute mark the steam was removed, the bagels turned upside down, the rack rotated 180 degrees and placed in the upper position.  The Mini Oven was turned down to 425 F convection at this time.   After 4 minutes the bagels were turned right side up again, the rack was rotated 180 degrees and placed back in the lower position for an additional 4 minutes

At 16 minutes total baking time the bagels were deemed done.  They were nicely browned top and bottom and sounded like a drum when tapped on the bottom.  They were moved to wire cooling racks until cooled.

Dabrownman's 15% Whole Wheat  Bagels     
      
Desem StarterBuild 1Build 2 Build 3Total%
SD Desem Starter1400142.06%
WW152020558.09%
Water15208436.32%
Total Starter44402811216.47%
      
YW StarterBuild 1Build 2 Build 3Total%
Yeast Water25160412.06%
WW25206518.09%
Total Starter503669213.53%
      
Starter     
Hydration80.65%    
Levain % of Total15.94%    
      
Dough Flour %   
Bread Flour34050.00%   
AP34050.00%   
Dough Flour680100.00%   
      
Salt121.76%   
Water36253.24%   
Dough Hydration53.24%    
      
Total Flour788    
Total Water453    
T. Dough Hydration57.49%    
Whole Grain %14.34%    
      
Hydration w/ Adds58.86%    
Total Weight1,280128 g each for (10) bagels
      
Add - Ins %   
Barley Malt202.94%   
Diastatic White Malt20.29%   
Total223.24%   

 

baybakin's picture
baybakin

Conchas


For part II of my panaderia series, I bring the recipe for just about the most prevelant of pan dulces (sweet breads) in my old neighborhood; Conchas.  I've been looking for a good conchas recipe for ages, ever since I could no longer walk down the street to get a batch for 30 cents apiece.

This recipe is adapted from a great book (possibly the best one I've found in english) by Diana Kennedy, Regional Cuisines of Mexico.

Starter:
114g Flour
22g Water
50g (1) egg
1/8 tsp yeast

Final Dough:
453g Flour
150g Sugar (I use "evaporated cane juice" or "Azucar Morena")
28g Unsalted Butter
250g (5) eggs
58g water
8g Salt
2g yeast

Topping:
114g Flour
56g Superfine Sugar
56g Powdered Sugar
56g Unsalted Butter
56g Shortening
(Optional Flavorings: Cocoa powder/Vanilla extract/Cinnamon)

Method:
Mix starter, let rest overnight or until doubled.
Tear starter into pieces, mix with liquids and sugar until incorporated
Mix flour, butter and yeast into liquids and let autolysis for 20 mins.
Fold in salt and kneed until dough is satiny.
Let dough double in a warm area, folding at least twice during fermentation.

Mix topping, incorporate until a dough using the back of a wooden spoon.
Add flavoring to taste.
Divide dough into 16 pieces (about 60g apiece), shape into rounds and place on a silpat or parchment paper.
Pull off 1" balls from topping mix, flatten into discs between your palms.
Press flattened discs into dough balls, flattening them a bit.
Score tops in a shell or grid pattern, cutting half way into the topping, and let double in size.

Bake at 350 for 15-17 mins, until conchas turn golden and sound hollow when bottom is tapped.

Enjoy with a glass of milk or a nice cup of hot cafe con leche.  The shaping takes some practice, but there's a few videos on youtube that can help out.  These simple eggy breads are favorites of mine, and I hope they will be of yours too.


Foamheart's picture
Foamheart

Retired US Navy Bakers? Hamburger Buns

I didn't know where really to put this. I see there are some hamburger buns listed but I was hoping to get lucky.

Retired Navy Bakers?

I was on Submarines while in the service, although not a cook. The senior cook was always the baker, ours was exceptional. The baker’s watch was the mid-watch doing mid-rats then free till breakfast to bake the coming day’s needs. Did I mention our Chief cook was the best in the Navy? No matter what he wanted, he got. He was never harassed, and no one would ever refuse to spend some time helping. But I digress.

All Navy recipes are standard and dispensed with great care through completion of advanced schools. Sure each cook adds his secrets which he carries to the grave with him, but for the most part all standardized or so I have been told.

The humble hamburger bun was an unbelievable achievement. It’s like no other bread; it’s almost a dry, sweet, flour taste. It’s totally awesome. It was like a hamburger bun English muffin with a pinch of sugar. But the dough was that of light bread, not an English muffin consistency.

I was hoping that someone might be an ex-Navy baker or know how to come by those recipes. I am too old now to go back in the service so that is not an option. Besides it would seem maybe a bit extreme, but…… they were awesome buns.

If anyone can help I would appreciate it. Who would've of thought, the humble hamburger bun.

wouldbeamateurchef's picture
wouldbeamateurchef

Hi introducing myself I am wouldbeamateurchef from the UK

Hi everyone,

 This is the first time I have signed up for a Artisan Bread Forum and from the looks of things I aint seen nuthin' yet.

 I am an unemployed disabled woman from the UK residing in Colchester, Essex and love cooking.

Breadmaking wise I am a proud owner of an Breville Breadmachine which I use for making doughs-with my help! My most successful loaf has been a 4 cup ( The US Cup System is so clever!) Bread with instant yeast, sugar, salt, olive oil, water that I let prove for24 hours First rise then second and final rise in tin +2.

 The results of which converted me to long risings which I understand are not advisable in some recipes ie Felicity Cloakes Wholemeal Bread recipe featured in the Guardian. The bread was springy, it bounced back! the dough was silky smooth, and it had a nice sourdough? taste? 

 Whatever it tasted richer for having proved it for so long.

 I look forward to learning more from this international forum of Artisan [home and Professional] Breadmakers.

jarkkolaine's picture
jarkkolaine

Spelt Ciabatta with Yeast Water and Sourdough

After making my first yeast water bread, I discarded most of the yeast water, leaving about two table spoons, added a big handful of raisins and a table spoon of honey, and then filled the jar about two thirds with water. I’m not sure if this is how it’s usually done, but it worked very well: In a couple of days, the mixture had developed a very fruity and inviting smell with lots of bubbles.

I wanted to drink the liquid but resisted and started a new bread dough instead.

Following the lead of Ian and others, this time it was time to mix in some of my sourdough starter to play with the taste a bit. I was hoping to make a boule quite similar to the one I had made the first time (and usually love to make), but because of some mistakes in calculating the proportions of water and flour (I forgot to account for the water in the starter!), ended up with Ciabatta—which was actually good, as we were just about to leave on a two day trip to Tallinn, and Ciabatta makes delicious picnic sandwiches…

Anyhow, here’s the recipe. 

First build of YW starter: (evening)

  • 60 g Yeast water
  • 60 g White flour

Second build of YW starter: (about 8-10 hours after previous step, I forgot to time everything properly…)

  • All of the starter from previous step
  • 200 g Yeast water
  • 200 g White flour

Final dough: (About 4 hours later, in the afternoon)

  • 400 g YW starter (which at this point looked a lot like a regular poolish starter)
  • 100 g Sourdough starter (100% hydration, refreshed the night before)
  • 750 g Fine, rather white spelt flour
  • 700 g Water
  • 20 g Salt

The dough was quite wet, so I gave it an autolyse (it was only about 15 minutes, as I was itching to get my hands in the dough) and worked it for 20 minutes on the table.

After that, the dough rested for 4 stretch and folds at 30 minute intervals. Then I cut pieces of the dough and let them rest on a heavily floured couche for about an hour or so as the oven heated up. I baked the breads on a baking stone for 35 minutes.

...And here’s what came out from the oven:

I am very happy with the resulting flavor:  I can’t say I taste any of the fruit anymore, but it’s a little sweet, not really sour at all. And the boys liked it (filled with some salami, cheese, boiled eggs and cucumber):

Let’s see what happens next time, as the yeast is now feasting on some fresh fruit… (And looks and smells more and more like a drink! I might have to start making cider or something, soon ;))

MickiColl's picture
MickiColl

Graham Bread

For a very long time I have been searching for a recipe for graham flour bread.  I have found one and it is excellent ..( thank you Mr Google) 

it is a James Beard recipe .. how can we go wrong ? here it is

Graham Bread

Adapted for 2 loaves from Beard On Bread

  • 3 1/2 tsp instant yeast1
  • 2 tbsp sugar2
  • 12 oz warm water (between 100° and 115° F)
  • 8 oz evaporated milk
  • 1 1/2 oz butter, melted
  • 1 1/2 tbsp salt
  • 2 cups graham flour3
  • 3 - 4 cups all-purpose flour

In a large mixing bowl, combine graham flour, salt, sugar and yeast. Pour the water, milk and butter on top. Beat well and add in all-purpose flour a cup at a time until it comes together into a firm dough.

Turn the dough out onto a floured board and knead for 10 minutes until it is smooth and elastic. Or, use a stand mixer fitted with a dough hook to do the kneading - it will take slightly less time and much less effort.

Form the dough into a ball and place into a lightly oiled bowl. Cover lightly with a clean towel and let it rise in a warm place until doubled (about 1 hour or two). Punch down the dough and cut in half.

Grease two 9x5x3" loaf pans4 well. Shape the dough pieces into loaves and arrange in the tins. Cover them back up with the towel and let them rise again until doubled (another hour or so). Slash the tops.

Bake in a preheated oven at 425° F for 10 minutes then reduce the heat to 350° F. Bake for 30 - 35 minutes. (The loaves will sound hollow when done or you can check their temperature - they should be at 190°F.) Let cool in the pans for 5 minutes, then turn out onto racks to cool completely. Slice and serve.

Notes:

  1. Instant yeast does not need to be proofed. It's wonderful stuff. If you use active dry, you will need to proof it in the warm water with the sugar for 5 minutes before continuing with the recipe. Also, use 4 tsp of active dry.
  2. Or honey, which is what I wished I had done and will do differently next time.
  3. Whole wheat can be substituted for graham, which is coarser because the different parts of the wheat are ground separately then remixed. You can make it yourself, according to Wikipediaby mixing all purpose flour with wheat bran and wheat germ. For this recipe, you would need to mix 170 g all-purpose (about 1 1/3 cups) with 30 g wheat bran (about 1/2 cup) and 5 g (3 tsp) wheat germ. Graham flour is very coarsely textured.
  4. This dough is firm enough, according to Beard, that you can just make free-form loaves if you don't have or don't feel like using loaf pans.

A recipe from http://kitchenmouse.rozentali.com/2010/05/graham-bread/

Posted by Cori Rozentāle onMay 3, 2010.

 

pmccool's picture
pmccool

A surprising find

In the process of doing some searches relating to bread this past week, I encountered several recipes from a site named www.igaalliance.com.  In refining my search somewhat, I learned that the site would not display any information if I tried to visit the site by directly entering the address (or subaddresses).  However, if I used the search term "bread" and told Google to limit the search to the domain www.igaalliance.com, it would return a number of pdf links.  Each pdf is a separate recipe, presumably for use by IGA member stores.  None of the documents I viewed had any statements about copyright or proprietary information.

Whether there are recipes for things other than breads, I don't know.  I haven't looked into that.

Paul

Felila's picture
Felila

What to do with ww sourdough bread with burnt crust

My last batch of wholewheat sourdough was a disaster from start to finish. I was distracted and didn't mix the starter thoroughly enough. Nonetheless, I mixed up the dough and waited for it to rise in the refrigerator. Rise was slow and I was worried that it would be dry and hard, so I mixed up the dough with some extra white bread flour, commercial yeast, water, and honey.  I retarded it for a day and baked it this morning. I was online and not paying attention ... the bread got too brown. Not quite burnt, but the crust is unpleasantly hard and strong-tasting. Inside is fine, but very sour. 

Ordinarily I would just cut up the bread and use it in bread pudding. There's a plastic tub in the freezer where I store the bread bits until I have enough for a batch of pudding. However, this bread is so intense that I think it wouldn't work well in bread pudding. 

I'm thinking that I could slice it thin, cut off the crusts, and make garlic bread. Once baked, I could freeze it. Or perhaps some sort of onion soup with bread? Any other suggestions?

BTW, the sourdough made with white bread flour turned out superb, so the day wasn't a total waste :)

Alvaremj's picture
Alvaremj

Seeded Multi Grain Sourdough

So Proud I had to share!

This is my comeback from an over-proofed disappointment (aka bread crumbs) on Monday.   This is my interpretation of a mixed grain seeded sourdough.

My formula;

16 oz Bread Flour 80%

2 oz Spelt 10%

1 oz WW 5%

1 oz Rye 5%

13-14 oz Water somewhere between 65-70%

Additions;

1 oz (pre hot soak) Flax seed Meal 5%

1 oz (before boiling until soft) Bulger Wheat 5%

.4 oz Salt 2%

Mix dough (just flours and some water) and autolyse 1 hr, Add the rest machine/ hand kneed until windowpane or as much as the Bulger will allow, retard in the fridge 25 hours.

Sit dough out for 30-60 minutes to warm up, shape, turn dough onto a wet towel then onto a sheet pan of seeds. I used a mix of sesame flax and sunflower, proof 90 to 120 minutes.

Score and bake in a preheated 475 degree oven with steam on a stone and drop the temp to 450. bake 30- 40 minutes.

Hope you all enjoy!

J

 

 

Xenophon's picture
Xenophon

Sourdough rye Vollkornbrot with flaxseed and pinhead oats.

A couple of days ago I decided to try my hand at Jeffrey Hamelman’s Vollkornbrot with flaxseeds.  I did this with some trepidation because

a)     I’m a western expat living in New Delhi, India and THE key ingredient (rye flour) is not available here, meaning that I have to bring it in from Europe on each trip.  This one recipe  would blow about 1/7 th of my precious supply.

b)    The recipe as per Hamelman requires the  use of a sourdough starter, used to create a long fermenting sourdough and two soakers (flaxseeds and rye chops) .  To these are added the last fraction of the rye meal and the salt + some water and yeast so it’s not exactly a straight dough setup with minimal rise time.

The original recipe can be found in ‘Bread’ by Jeffrey Hamelman, I’m not going to reproduce it here for the obvious copyright reasons.

Modifications vs the recipe:

a)     I didn’t have rye chops and there’s no way for me to acquire those here.  So I used pinhead oats (also called steel cut oats) instead.  This worked without a hitch.

b)    One of the big challenges of baking breads here is dough temperature control.  We’re past the peak of summer but still, the temperature in my kitchen is about 35 centgrade.  This is an obvious problem when using ‘long’ rise times/preferments etc.  What it boils down to is that I shortened the sourdough rise time from the recommended 14-16 hours at around 21 centigrade to 9 hours at 33-35.

 

The dough (detailed instructions see the recipe in the book):

For the sourdough I used a sourdough starter that had been initiated 3 months ago, it started out as a rye sourdough starter but has been refreshed countless times with normal bread flour so it’s totally white now.  This is added to 100% rye flour and water.  Hydratation is 100% at this point.

While this is covered and put away to start its long rise, a flaxseed and –in my case- a pinhead oats soaker were prepared.  I added all the recipe’s salt to the oats soaker in order to inhibit enzyme activity (long rise at high ambient temperature).

After 5 hours I could definitely see activity in the sourdough, based on the look/consistency and the taste I decided it was ripe after 9 hours of fermentation.  Tasting/feeling/looking are imho the only sure ways to determine ripeness.  Let it ferment too long and the taste becomes harsh/vinegary.

Everything was brought together with some extra rye flour and mixed at slow speed for 10 minutes.  Bulk fermentation took 15 minutes.

After bulk fermentation I had a very slack, sticky dough that proved almost unmanageable and had a very dense texture.  This was dumped in a large cake tin (no pullman form available) that had been oiled and covered in rye flour.  I used a spoon to flatten the top somewhat.

Baking:

First 15 minutes in a hot oven (245 centigrade)  with steam, followed by 1 hour 15 minutes at 195, dry.   Hamelman remarks that a full bake is imperative and I concur, given the high hydratation and the density.

Unpanning and cooling:

15 minutes before the end of the bake time, the loaf is taken out of the baking tin (very easily, no stick at all) and baked off the remaining 15 minutes to remove some extra moisture and firm things up.

After baking I was stuck with what literally seemed to be a very dense brick.  This then has to cool/rest between 24 and 48 hours so the internal moisture has time to redistribute.  It took an almost superhuman effort but I managed to wait 30 hours.  Don’t give in to temptation, I think the bread really requires this long rest before slicing.

Some pictures: 

 

 

 

 

 

 

Rye sourdough with flaxseeds and pinhead oats after unpanning and cooling for 30 hours at room temperature.

 

 

 

 

 

 

 

 

 

As you can see, the crumb is very, very dense and looks underbaked.  However, it looked and tasted exactly like the German whole grain Vollkornbread that’s for sale in (North) Germany.  It can be sliced very thin (4 mm is not a problem at all) with a serrated bread knife and the taste is slightly sweet, nutty with a delicate sourdough tang.  If you really want an extremely pronounced sourdough taste I guess you’d have to let the sourdough ferment a couple of hours more.  The bread goes very well with cured meats, jam, (dark) chocolate spread and cheeses that have a pronounced taste.

 





Big warning: Only try this and the other Vollkornbrot mentioned by Hamelman if you really like very dense German breads like Pumpernickel (the German version, has nothing in common with what's sold as such in the US).  Do not try to make rolls or smaller loaves as the crust is very hard indeed and -in the case of rolls- these would be inedible because this bread can only be enjoyed if you slice it really thin.

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