The Fresh Loaf

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Vicious Babushka's picture
Vicious Babushka

Bulk ferment 8 hrs. in fridge?

I work full time, and bake when I get home from work.

I make the pre-ferment at night, let it sit out all night, then put it in the fridge before going to work.

I make the main dough when I get home from work, but I'm impatient and hungry and I might cut corners on the bulk ferment, stretch & fold, 2nd ferment, & proofing.

What if I made the main dough in the morning before work, left it in the fridge for the bulk ferment, and then continued with the proofing after work?

I have done this with pizza dough with success.

My baguettes & ciabatta have not turned out well because I think I am too impatient with the proofings.

bPiobairi-baker's picture
bPiobairi-baker

Greetings from Ireland

Hello all.

I am a cook of many years, both professional and home.  I love all kinds of food form all around the world ( not quite as much variety here in Ireland than in my native town of Seattle, but after 16years I am learning to cope with that!) I am also a glass artist ( mostly beads and christmas baubles) , a felt maker,a spinner and more recently a weaver.  I seem to have a green thumb for growing weeds but only a light green thumb for growing food ( as my dandelion infested poly tunnel will attest) My love of bread started when I was about 4 and I started baking my own biscuits, from scratch, at 7. I grew up rather remotely on Whidbey Island and would spend my free time out in the woods. So it was vital to have something to eat and "pigs in blankets" ( these are sausages wrapped in biscuit dough)are great bush food.    

However it has only been in the last few years that I have been baking, what I consider to be "Good" bread. It is mazing how maturity teaches patience.  About a month ago I got a copy of " The bread bakers apprentice" and was introduced to the wonders of refrigerated fermentation ( after years of trying desperately to find warm places in cold houses this is a REVELATION!!) It was about this time that my sister suggested cultivating some of our local wild yeast from the massive amounts of black currants growing in our yard. I used a "recipe" for making wild yeast from grapes and it worked out great! I had tried sour dough starters in the past but they never seemed to get very vigorous. Our own wild yeast is beautiful and amazing it ferments like mad and we are living on sour dough at the moment! She ( are ferments masculine or feminine?) is 100% hydration and fed once every 2-3 days, with a light and sweet sour. ( I also like a very sour dough but this is nice for everyone) I have also saved a bit of dough out of my last batch too try this method of introduction. It was this success that prompted me to join the forum. My family is really tired of hearing about how wonderful this yeast is and I thought it might be nice to talk to a few like mind folks about the subject.

That is about it... Thanks for letting me prattle on. Oh yes, I should mention the bPiobairi ( pronounced pea-bu-re) means piper ( player of the Irish bag pipes)in Irish. It is part of the name of our house and my husband is a maker and player of this instrument.  

spsq's picture
spsq

One more q about the tiny bugs

So several helpful forumites answered my questions about the bugs - most assumed they were wheat weevils.  After some consideration, I just want to confirm.  On the Wiki website, it identified weevils as being 3 to 5 mm in length, smaller in wheat.  Another part said to look for small holes in the kernels, and also to test for infestation by throwing the wheat in water.

 

How much smaller?  Mine are soooo tiny that there's no way I could tell if they looked anything like the picture.  They'd be far to small to look for bore holes in the kernels.  Also, none of the wheat floated.

 

Do y'all still think they're wheat weevils?  Thanks.

wyattg's picture
wyattg

baking a bloomer

Baked a bloomer yesterday, flavour and texture spot on but more a flatbread than bloomer.

 

What went wrong for it to go flat rather than be round.

 

Thanks.

LLVV's picture
LLVV

Am I doing something wrong with this dough?

I have mastered my regular kneading style pizza dough.  It has taken me a very long time to finally be happy with it.

I've recently discovered no knead bread dough and love the results.  I also discovered that you can make a no knead pizza dough.  I have tried using Lahey's recipe a couple of times and find that it's difficult to work with.  I think I'm doing something wrong.

When I watch others create pizzas with this dough on You Tube, their dough looks a lot more like my kneaded dough and not like the sticky mess that I'm making.  The first time I made this dough I was scared to death to put it on my peel because I knew I wouldn't be able to get it off of the peel.  I used a baking sheet instead.  I easily made the dough thin but it was way too sticky to really work with.  The end result was a delicious and very well cooked pizza.  My husband and I loved the flavor which was a result of the long rise.

The second time I made the dough I added a lot more flour into the dough while trying to shape it into a pizza.  The result was better but still too sticky to risk putting on the peel.  Again, the pizza was delicious.  

I really want to get this dough onto my peel so I can cook it on my pizza stone and would hate to return to the recipe that I mastered because this dough has so much more flavor.  Does anyone have any advice?  Does anyone else have to add a lot of additional flour and if so, how much do you add?  I'm using King Arthur all purpose.  I'm not even going to attempt to use my 00 flour right now as I know it will be an ever stickier dough to work with right now.

clazar123's picture
clazar123

Water roux and gluten free bread?

I was exploring ideas on how to make GF bread a little less like batter bread in texture and less gritty and wondered if using a water roux would work. I guess I am not the first with this idea. Take a look at this site:

http://glutenfreeonashoestring.com/gluten-free-japanese-milk-bread-the-softest-bread-ever/

I have made txfarmers Hokkaido milk bread and used the Tangzhong method to soften my whole grain breads . It works beautifully . Gluten Free is a whole specialty-as is gluten bread but I believe there are techniques in each category that can benefit the other. I am glad this site has a "Special Needs" forum. I believe we learn much about our world when we glimpse another's.

Has anyone ever made this recipe or anything like it? Any comments? Any flour combo that was especially tasty or effective for this technique? Do's? Don'ts?

I hope to try this soon.

littlemonk's picture
littlemonk

100% Wholemeal Sourdough

Thought I'd make some bread and share it,

I made a starter out of a splash of (the yeasty bit at the bottom) Orval, wholemeal flour and water. Everyday I would remove all but a teaspoon of the mix and feed it at 150% hydration.

After a couple of weeks it looked ready to go.

 

I mixed the dough by hand until smooth, rested and folded it for a short period then placed it in the fridge overnight. In the morning I made it into a ball and baked it almost immediately. I'm pretty happy with the result ~ it tastes incredible..

 

 

 

and looks ok too.

 

 

 

 

dabrownman's picture
dabrownman

NY has everything

norco1's picture
norco1

bagels

My bagels flatten after boiling for a couple of minutes. Apparently it's water saturation that's collapsing the bagels. Please advise

Juergen Krauss's picture
Juergen Krauss

My "Quick" breads

Quite often - especially during holiday times - spending time with my family can interfere with the optimal sourdough build schedules.

If we then run out of bread I usually make some improvisations based on Dan DiMuzio's Pain De Campagne (90% bread flour, 10% medium rye, 68% water, 2% salt, 0.3% instant yeast, from memory).

These breads are quick because they are same-day breads; but they still take about 5 hours from start to finish.

Two of these variations have been especially popular with my family:

The one pictured in the title photo is made using bread flour, medium rye and wholegrain wheat flours, plus toasted sesame oil.

This results in a very rich flavour and a moist crumb with a very light feel.

 The other bread uses a brown rice flour scald and high extraction wheat.

Both formulas use a bit more yeast than in the original formula, bulk proof for about 2 hours.

Here the formulas:

1. Sesame Mixed Flour Campagne (Ugh...)

 WeightBakers %
Bread Flour35070
Light Rye Flour5010
Wholegrain Wheat Flour10020
Salt102
Instant Yeast30.6
Water32064
Toasted Sesame Oil408
Yield873174.6

 

2. Rice Campagne

 Weight (g)Percent
Rice Scald  
Brown Rice Flour10020
Boiling Water30060
   
Final Dough  
High Extraction Wheat40080
Water10020
Salt102
Instant Yeast30.6
Rice Scald40080
Yield913182.6

Here a crumb shot of the Sesame Campagne

 

And here a picture of the Rice Campagne

 

Enjoy,

 

Juergen

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