Phil's Desem & SFBI Miches 5/18/12
This was my second bake of Phil's (PiPs) Desem. His beautiful blog entry on this bread can be viewed here: Honest bread - 100% whole-wheat desem bread and some country bread. As with my first bake, I modified Phil's procedure somewhat, using CM fine ground organic whole wheat flour rather than fresh-ground white WW flour and machine mixing. While I baked directly on a stone last time, today I baked in Lodge 4 qt. Cast Iron Dutch ovens.
Desem crust close-up
The general appearence of the loaves was pretty much the same between the two baking methods. I understand that Phil is contending with the special challenges of a gas oven, but, for me, baking on the stone directly is easier than wrangling hot and heavy DO's.
Desem crumb profile
Desem crumb close-up
I cut the desem loaves 3-4 hours after baking. The crumb structure was very satisfactory, but it was somewhat gummy. Hansjoakim (see below) raised an excellent question: Would the desem benefit from a 24-36 hour rest before slicing, like a high-percentage rye does? I wonder.
The flavor of the desem, tasted when first sliced was very assertive - sweet whole wheat with a moderate sour tang. The sourness had decreased the next morning when I had it toasted for breakfast. It was very nice with butter and apricot jam.
I also baked a couple 1 kg loaves using the SFBI Miche formula. (See Miche from SFBI Artisan II - 2 kg) I altered the flour mix. The final dough was made using half KAF AP and half CM Organic Type-85 flour.
We had some of this bread with dinner. The crust was crunchy and the crumb was soft but chewy. The flavor was complex - sweet, wheaty and mildly sour. I have made this bread using the original SFBI formula, with all CM Type-85 flour and with the mix I used today. I'd be hard pressed to say which I prefer. They have all been delicious.
I'm happy with today's bakes.
May 18, 2012 bread baking
Restocking the freezer with some Italian bread and Italian & honey whole wheat sandwich thins. Also made some Italian Epi baguettes topped with sesame seeds, poppy seeds, sweet onion chips, garlic powder and Spanish paprika...just for the fun of it. Wow, are they tasty!
Very small batches of very simple bread
In December my wife had surgery for a cancer on her tongue. The surgery was successful but has left her with chronic pain in her tongue if she uses it very much. very soft tender breads have been pleasing for her. The result has been experiments with eight ounces of flour and 75% hydration and virtually no kneading. I mix the flour, yeast, water, and salt to blend, cover with a plate, in an hour dump the dough onto a floured table and stretch into a small log which I cut into six pieces and place on a sheet pan. flatten with my hand and brush with melted butter or chicken fat and let rise for about an hour and bake at 350 for 25 minutes. The result is a soft bread with a tender crumb and crust that goes stale in 36 hours.
I have tried these rolled in flour and dropped into large muffin tins, baked on a heavily oiled sheet pan and my next effort will be to use less oil and a bit more flour on the surface.
Bread is very important in our life.
pan de piña y piloncillo, or, from Turkey to Mexico by way of Hawaii?
Franko very kindly told me about a baking textbook that was available for sale online: On Baking
(authors Sarah Labensky, Priscilla Martel, Klaus Tenbergen and Eddie Van Damme).
Happily, I purchased the book, and once it arrived, the first thing I made was Turkish Pide Bread,
a round loaf with a pretty, diamond-patterned and sesame-coated crust:
On the weekend, I saw this pineapple pattern on my friend’s tablecloth -
it reminded me of the Turkish bread’s crust:
Pineapple bread! I thought…and found a formula for Hawaiian Pineapple Sweet Bread in Advanced Bread and Pastry...
and Janie’s recent post about bakers from Mexico got me thinking about Mexican sweets and flavors.
Wanting to make this pineapple bread but being short of time, I made a sponge-based version of the ABAP formula, substituting a small amount of medium rye and whole wheat flour, and adding some fresh pineapple (diced, then caramelized with Mexican piloncillo sugar and unsalted butter, then flavored with small amounts of Mexican canela (cinnamon) and vanilla bean paste. This is how the pineapple turned out (yum!):
Here is the baked bread, kind of lumpy-looking but completely delicious:
pineapple-brown sugar bread, or pan de piña y piloncillo :^)
To make the diamond pattern, I started by rolling with a thin dowel, but this dough was springy and the marks left by the dowel would not remain. I used a bench scraper to impress the diamond pattern on the dough, and went over the pattern a few times during proofing, and one last time, right before the bread went into the oven.
The pineapple flavor completely infused throughout the crumb – loved how this tasted!
Here is the crumb:
(ice cream drizzled with some of the caramel sauce was a lovely accompaniment)
This is my adaptation of Mr. Suas' formula (1200 grams, to make 2 pineapple breads):
I enjoyed letting my oven 'travel around the world' for this bake :^)
(borrowing the phrase from this baker’s post)
With thanks to Mr. Suas for another fantastic formula – will have to try the levain version of his Hawaiian Pineapple Sweet Bread!
Happy baking everyone!
Submitted to Susan for YeastSpotting
Sourdough in wheat and rye
For about two months, I had had my sourdough starter sitting on the kitchen counter covered with a kitchen towel. Last week, when I finally found time to look at it again, it looked like a dry cracker cookie.
I had no idea if I could still restore the starter or not, but I decided to give it a try.
I added some water to dilute the dried starter. When most of the starter had turned into a milk-like fluid, I removed the remaining pieces of dry dough and added just enough flour to get it back to the normal consistency of my starter (at 100% hydration, 50/50 full grain and all purpose flour). I then left the starter on the kitchen counter and waited. The next morning, the starter was full of life!
Just look at this before and after photo:
After a couple of days of daily feeding cycles, I finally had the time to try to bake something with the starter.
About two weeks ago, I visited Viipurilainen kotileipomo, a family run bakery in Lahti, about 100 kilometers from Vantaa where I live to meet with the bakers and see how they work on their full-grain rye bread (among other things). The four baking brothers I met that night where some of the friendliest people I have ever met, and their rye "limppu" is delicious! So, inspired by seeing them at work, although I didn't ask for their recipe, I decided to try my luck with creating my own version of this Finnish tradition called "ruislimppu."
At about the same time as I started reviving my old wheat starter, I created a 100% rye starter by mixing a handful of dark rye flour and some water. I didn't write down the exact measurements but it resulted in a rather wet and sticky dough to start with. I fed the starter daily, slowly increasing the mass of the dough, until it felt really sour and light. Ready for use. That was the night before the bake. Last week's Saturday.
On that night, I made the rye "limppu" dough by mixing the starter with about 1.5 kilograms of rye flour and 1 kilograms of water. As I don't know the amount of flour and water in the starter, I can't give exact figures. I will try to be more exact the next time I make this bread... I didn't knead the dough at this point, just mixed the ingredients to a consistent mass.
On Sunday morning, I mixed in the salt and did a very brief kneading for the dough. The dough was quite wet and it was practically impossible to knead, so I didn't spend much time on it. At the same time, I also prepared a batch of my favorite dough for two loaves of Basic Country Bread from Tartine Bread.
I was baking for most of the day, and here are the results. I'm pretty happy with them: even the rye limppu tastes right. The rye loaves could be a bit lighter (it's definitely denser and flatter than the one from Viipurilainen kotileipomo), but that's not necessarily a requirement: most of the time they look just like this when you buy them from Finnish grocery stores: dense and dark, but full of flavor (especially with a thick layer of real, creamy butter on top!).
Basic Country Bread:
Is there a standard or convention for how refresh/feeding ratios are written?
When feeding/refreshing a starter, you often see ratios written like this: 1:2:2, 4:2:1...n:n:n.
Is there a standard or convention for how these ratios are written?
Banana Bread Cake
Using the same filling and frosting as the YW Cinnamon Rolls, you can make a nice banana bread cake by substituting your favorite banana bead recipe for the dough - and you might need some sprinkles too! Much better than plain old banana bread and 3 times as fattening too :-)
Dabrownman’s Banana Bread or Cupcakes
Preheat oven to 350 degrees.
1 ½ C plus 2 T flour
¼ tsp salt
1/8 tsp each ginger, cloves, allspice
1 tsp each cinnamon and nutmeg
1 tsp baking soda
¼ tsp baking powder
1 C chopped walnuts
1 C chopped chocolate chips
Bourbon Fruit – add bourbon to below dried fruits in a Pyrex 1 cup measuring cup covered with plastic wrap. Microwave on high for 30 seconds and set aside 15 minutes to plump up fruits.
2 T bourbon
¼ C raisins or sultanas
¼ C dried cranberries
¼ C dried apricots cut into raisin size pieces
3 mashed up ripe bananas
1/8 cup sour cream
1 tsp vanilla
½ C vegetable oil
½ C each brown and white sugar
Add ½ C sugar, ½ C brown sugar and Bourbon fruits to wet mix and stir until sugar is dissolved. Mix the wet into the dry and stir 50 times with spatula until the flour is incorporated.
Quickly fill cupcake paper liners 3/4th full or put into PAM sprayed large bread loaf pan.
Bake cupcakes for about 12-16 minutes until wooden toothpick comes out clean. Loaves will take 45 minutes or more for wooden skewer to come out clean.
After 20 minutes remove from pans and let cool completely on wire racks. Ice both with cream cheese vanilla icing and put sprinkles on each to decorate per the holiday or special occasion. Makes about 21 cupcakes or 1 large bread loaf pan.
Cream Cheese Frosting
1/2 C butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 tsp vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
Cut recipe in half for 20 Cupcakes or 9x13 sheet cake .
Hamelman's Olive Levain, with quite a few modifications
So, with my Rye starter on hand, just made some Deli Rye bread, its been quite active. I decided to try my hand on this Olive Levain. Why? My son loves olive, and I wanted to use the levain, and there are some olives left in the fridge.The night before, I build up the liquid levain. Looking at my starter, I had a little too much left. Decided to up the amount from 34g to 100g. Well, in 4-5 hours, my levain was bubbly, I decided to put it overnight. In the morning, I mixed all the final dough ingredients together with the liquid levain. I didn't have whole wheat, and instead I used rye. I prefer the taste of rye actually. And for the olives, I didn't bother to measure it because I have only a half bottle left, took them all out and drain it and cut into half. Putting into my mixer, set at speed 1, mixed the dough and let it come together for about 5 minutes. Then followed by moving to Speed 4, mixed it up more and check the gluten development. As this has more liquid than original recipe, I had to let it mix longer, about 7 minutes. Then threw in the olives that are cut into half, mixing at speed 1. I've developed it pretty well to ensure that the bread will rise nicely. I used the window pane check.Putting into my container to let it rise, I did a 1 stretch and fold after 1 hour. The levain was building the bread nicely. Then I left to buy food for lunch, by the time I got back 1.5 hours later , my cover of the container popped up! I quickly get into action by taking it out, did a quick fold, and cut into half and leave it to rest for about 20 mins.Shaping it into oval shape for both, and left it to rise. I decided not to retard as recommended by Hamelman as I wanted to bake it in time for lunch and to give it to my little Italian friend's mom. Heating up the oven at 250 degree celsius, for 1.5 hours. The dough rose very nicely. Steaming the oven with my hot lava stones, I loaded the bread and sprayed water onto the bread. First 10 mins was baked at 250 degree celsius, and adjusted the temperature to 230 degree celsius. 10 mins left and I turn the bread the other way to let it bake evenly. The whole baking time is 45 mins. The bread rose really nicely. Taking them out, there is that lovely crackling sound! Love that it turned out fluffy and light!www.foodforthoughts.jlohcook.com
1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter
This bake was meant to be a one day bread from start to finish that was still a tasty multi grain bread with soft white wheat, spelt, rye, WW, WWW and AP flours, 2 levains SD and YW, a WW berry scald, some fennel, anise and pumpkin seeds with ¼ tsp of ground cumin. It has a 4 hour autolyse while the levains are being built, a short 1 hr fermentation and then final proof in a floured basket that took almost 3 hours. It was a lovely looking bread since I didn't use a cloth for this basket. The crust is crunchy crisp and nicely browned but we will have to wait for it to cool to see how these 2 quick levains worked together.
The crumb came out moderately open, very moist due to the YW. The taste and texture was very nice with the pumpkin seeds and WW scald. The normal 3 day developed SD tang was not there but just a hint of sour to go along with the light anise, fennel and cumin taste. Ummm.... the smell was devine. Very nice bread overall. Had it for breakfast toast this morning - great with butter and apple ginger jam on another slice.
Formula and method after the pix's.
Soft White Wheat, Spelt, Seeded SD YW Bread
The SD and YW levains were built over 2 stages of 2 hours each. During this 4 hour period the flour’s, cumin, malts, VWG and water were autolysed in the mixing bowl. The WW berries were also scalded and reserved on the counter to soak for 4 hours until needed.
At the 4 hour mark all of the ingredients were incorporated in the mixing bowl with the exception of the seeds and scald. The dough was mixed for 9 minutes on KA 2 . Then the remainder of the ingredients were added and mixed on KA 2 for 1 minute.
The dough was placed into a plastic covered oiled bowl to rest for 15 minutes. 4 S&F’s were performed at 15 minute intervals on a floured work surface with the dough returned to the covered oiled bowl in between each S&F.
Let rest for 1 hour then form into a boule and place in a floured basket to proof in a plastic bag for 2-3 hours until it doubles.
Preheat oven at 500 F for 45 minutes with stone steam in place. Overturn basket onto parchment on a peel. Slash as desired and slide bread into the oven. After 4 minutes turn down to450 F. After 12 more minutes, remove steam and turn down oven to 425 F convection this time. Turn boule 90 degrees every 5 minutes and bake until temperature in the middle of the bread is 205 F. Turn off oven and crack the door to allow the crust to crisp for 12 more minutes. Remove bread from the oven and let cool on a wire rack.
|Soft White Wheat, Spelt, Seeded SD YW Bread|
|SD Starter||Build 1||Build 2||Total||%|
|YW Starter||Build 1||Build 2||Total||%|
|Levain % of Total||25.64%|
|Soft White Wheat||75||15.96%|
|Add - Ins|
|1/4 tsp Cumin||%|
|Red Rye Malt||2||0.43%|
|White Rye Malt||3||0.64%|
|T. Dough Hydrat.||73.40%|
|Hydration w/ Adds||79.69%|