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MadAboutB8's picture
MadAboutB8

Tartine's Morning Bun - best eaten fresh in the morning, every morning

   

I came across the famous Tartine Morning Buns when I was searching for croissant images of Tartine Bakery (as I was on my mission to perfect the croissant making, I figured I should look up to the best:))

The buns received rave reviews on the blogosphere and I was curious to find out myself how good they are. I just bought Tartine cookbook (the pastry version) recently and look forwards to Morning Bun recipe. However, the recipe wasn’t included in the book.  I managed to locate the recipe online on 7x7 website. The bun is an indulgence version of cinnamon rolls and made with laminated (croissant) dough. That’s perfect, another recipe I can try to keep practicing on croissants.  The rolls are filled with the mixture of brown sugar, cinnamon and orange zest. Doesn’t that sound like a recipe for success, buttery flaky pastry filled with orange cinnamon sugar? Indeed, it was the success. It tasted soooo good, pure heaven.

 The rolls were baked in muffin tin coated with butter and sugar, which gave it sticky caramelised bottom. A nice touch to the buns.

 Though I enjoyed the bun made with croissant dough, I had the feeling that sweet bread dough should have been used in the recipe instead of laminated dough. A close look at the actual Tartine's Morning Buns gave me that impression. The bun didn’t have layers of pastry. It was simply a bread bun. Moreover, baking laminated dough in muffin tins somehow limited its ability to expand. As a result, the pastry didn’t achieve its full flakiness potential and became slightly doughy, especially the parts that were sitting inside the muffin cup. If I am to make these Morning Buns again (which I’m sure I will), I will make them with sweet bread dough or brioche dough instead.

 Full post and recipe is here (http://youcandoitathome.blogspot.com/2011/05/tartines-morning-buns-best-eaten-in.html).

 Sue

http://youcandoitathome.blogspot.com

bobchristenson's picture
bobchristenson

Earth oven collapse

Well this sucks. After many days (and a few dollars) I finished my earth oven last friday. Two layers (thermal and insulation with straw mix). I didn't have time to cover it and it rained heavily today completely collapsing both layers of the top of the dome.

Now what?

I had to buy fireclay and I don't want to have to do that again so reuse is crucial. . Anyone have ideas for rebuilding without refilling it with sand (which would basically be impossible, plus my sand is now gone that I used the first time)? I don't want to tear it all down because I think I'll lose too much clay and end up with straw mixed throughout.

If I have to tear it all down I may just rebuild with firebrick instead of earth.

Any help or sympathy?

varda's picture
varda

Suggestions for using Whole Durum flour?

I recently bought a large bag of Atta Durum flour.   I didn't really need a 20 lb bag in my closet - already have too many small bags there - but there it is.   I have been making semolina this and semolina that and don't really want to make that all the time, so I am looking for suggestions on how to combine this flour with others in a nice way.   For instance, does it play well with whole wheat flour, rye?    Or is that just weird.    Looking for suggestions....   Thanks.

teketeke's picture
teketeke

Tomato pretzel with tomato yeast water and the thin pocky and crackers.

Actually, Japanese call this "Tomato pretzl", I think that is come from pretzel. So, I will write it Pretzel here that is understandable for everyone, even though it doesn't look like pretzel that I usually get here. The texture is very crispy and keep the crispiness for days as same as Ron's *sourdough cracker. They all gone within a couple days. So I don't know the thing exactly. Ron's great formula

( *Here: http://www.thefreshloaf.com/node/22562/sourdough-crackers)

and ,I made a Japanese snack, Pocky recently ( Here: http://www.thefreshloaf.com/node/23615/strawberry-pocky-my-version-mixed-fruit-yeast-water ) After I posted strawberry pocky,  Robyn (RobynNZ )who gives us great information on TFL told me the great link of the pocky that we can make at home.  Thank you for all your help, Robyn. ( Bowー お辞儀)  ( Here :  http://www.notquitenigella.com/2008/12/01/pocky-christmas-forest-white-christmas-dark-christmas-chili-chocolate-honeycomb-and-green-tea-pocky/ )  That motivated me to make thinner strawberry pocky. Although I was intrigued to make healthier one because my daughter tends to suffer with irregularity.  My brother and mother who are in Japan love Tomato pretzel which is used tomatoes and vegetables..http://www.google.com/search?q=tomato+pretz&hl=en&pwst=1&rlz=1T4ADFA_enUS370US371&prmd=ivns&tbm=isch&tbo=u&source=univ&sa=X&ei=AvTbTa-0A9KCtgf6xKC4Dw&ved=0CDMQsAQ&biw=1259&bih=681   Tomatoes? Yes, I made tomato pretzel with tomato yeast that I used jump-start with my raisin yeast water.It is very thin sticks that I really wanted to make.     Here is the recipe: Ingredients: Levain:
  • Smashed ( 20g raisin yeast water + 80g grape tomatoes by FP )+ filtered water =100g
  • KA AP 100g
  • Honey 16g

* Note:  After I smashed the tomatoes with raisin yeast water by FP and taking them out, the actual weight was 82g around. So I added 18g filtered water to get total 100g.

Final dough:
  • 216g levain
  • 108g KA AP ( Levain 216 x0.5=108)
  • 43g butter
  • 4.3g salt
  • 0.6g black pepper ( as you like)
  • 0.4g vegetable broth powder or consomme powder ( as you like)

Optional : Topping for sesami seeds

Method:
  1. Make the levain : leave it at room temperature at 70F for 14-16 hours until doubled   The grape tomatoes + raisin yeast water + filtered water mixture. After I made the levain.                             .  Doubled.           
  2. Note: You can keep it in the refrigerator to adjust for you baking schedule.                                                                                       * I haven't left the dough for more than 4 hours. It may be suffered from sour if you leave it for 24 hours. My point is that not to get the levain hungry                                                                                                                                                                            
  3. Mix the levain with the final dough: Mix all the ingredients and knead until passing a window pane.                                            
  4.  Bulk fermentation: 4-5 hours until doubled at 73 F around.
  5.  Preheat & shape : Preheat the oven at 400F/200℃. Dump the dough in some sesami seads both sides and flatten the dough as much as you can. .                                                                                                                             2mm thick.                                                                                                                    
  6.  Make the string: Cut the dough to make a string by a pizza cutter or a knife.                                        
  7. Make thin and long strings: Roll the string using both hands like rolling the pie dough.
  8.  Bake : 380F/ 193℃ for 10-11 minutes until golden brown. Light yellow is not ready to take out of the oven yet. It may not be crispy ...                                                                                                                                                                                        
Note: When I make this tomato pretzel, I measure the levain's actual weight before mixing the final dough. I got this idea from Ron ( Ronray's great sourdough crackers) Thank you, Ron!Example:
  1.  Actual levain weight : 200g
  2.  200 x 0.5 = 100g -- Final dough's flour
    Threfore, Final dough:
  • Flour  200g ( 100g levain's flour + 100g final dough's flour which means the actual levain amount)               100%
  • Butter  40g                                                                                                20%
  • Salt  4g                                                                                                        2%
  • Black pepper 0.6g                                                                                    0.3%
  • Consomme or vegetable broth powder 0.4g                                              0.2%

-----------------------------------------------------------------------------------------------------

Thin pocky turned out crackers:

 When I achieve to make thin pocky that I want, I made a mistake at the shaping process. It ended up crackers.. but I though it will be good and easy to make. 

Here is how I made:

#Strawberry mix yeast water#   Smashed all the 4 ingredients by FP               

  • Raisin yeast water                20g
  • Fresh strawberries              5 pieces
  • Fresh lime juice                  2 drops
  • Honey                                 27g   

After taking out the yeast mixture from the FP ----Total 160g  

Ingredients:

 Levain

  •    Strawberry mixed yeast water         160g 
  •     KA AP                                               160g

 Final dough

  • Levain  287g ( that was the actual weight from the total levain 320g)
  • KA AP  144g
  • Butter     72g
  • Salt       5.2g
  • Sugar    8g

For topping    Some walnuts ( as you like)  or you can use any kind of nuts you like ..

 

Method:

1.    Make the levain : leave it at room temperature at 70F for 14-16 hours until tripled.  * strawberry mix yeast will rise well.

*  Note: You can keep it in the refrigerator to adjust for you baking schedule. * I haven't left the dough for more than 4 hours. It may be suffered from sour if you leave it for 24 hours. My point is that not to get the levain hungry

2.  Mix the levain with the final dough: Mix all the ingredients and knead until passing a window pane.

3. Bulk fermentation: 3-4 hours until doubled at 73 F around.   *It fermented faster.

4. Preheat & shape : Preheat the oven at 400F/200℃. Dump the dough in some walnuts or any kind of nuts that you like both sides and flatten the dough as much as you can. .   ** This method for when you use tiny seeds or making crackers!   To make pocky shape with bigger topping, It should be shaped before using the nuts. ***

  Chopping the walnuts...

 Dipping the dough in the walnuts..   That is not for shaping a stick!!  roll the dough until it is 3 mm thick.

  So I cut it into cracker -shape.  I also tried to make a stick .. but it was really hard.. because the big walnut doesn't stay in the dough nicely.. 

 I made holes in the cracker to have some air to make it good texture ( crispier)when I bite.

5. Bake : 380F/ 193℃ for 15-17 minutes until golden brown. Light color crust is not ready to take out of the oven yet. It may not be crispy ...  This oven temperature will be vary depends on your oven.  * If the crackers are not crispy enough even it is cooled, You can bake them again that will be super crispy. 

6. Place them on the rack to cool. When it is completely cool, put melted white chocolate in a ziplock and cut an edge like a triangle shape then drizzle it over the crackers.

 I still made the pocky but it was irregular shapes... I will update it when I am succeeded.

  It was the best flavor so far.. 

 

* In summer, This chocolate doesn't firm quickly, so I put them in the refrigerator. I also keep them in the refrigerator too when ants are looking for food in my house !   but, when I put the pocky with chocolate to firm in the refrigerator as soon as I drizzled, the chocolate didn't stick to the pocky. so I recommend to leave the pocky with the chocolate for 20 minutes before putting in the refrigerator.

Next day:  I tried another thin pocky again. Yesterday's crackers above were gone within the day I made. My son shared some of them with his friends.  I felt little guilty to give my daughter the kind of sweets..  Next time, I want to try Pizza pretz !! Thank you for reminding me! :P Great idea, Sue!

  Here is the result:

            

This ingredients are as same as the crackers above.  The method is almost the same with the cracker too except the shaping and   baking methods.

* Shape-  Roll it out until the dough thick is 3 mm around without any topping,and make a string shape, then dipping the string in the topping.

*Bake at 380F for 12-13 minutes until slightly golden brown. 

 

You can use any topping , any kind of chocolate for your taste and convenience.

 

----------------------------------------------------------------------------------------------

Happy baking,

Akiko

yaunae1432's picture
yaunae1432

More Bread Fun

Okay so my first starter was stolen. But, whoever thought there were goodies or some money in that bag were highly mistaken and very disappointed :) they got a healthy, 3-month-old, fermented sourdough starter and probably didn't even know what it was.  I've started another but this time I added milk. It called for half a cup but since I'm vegan I did 1/4 c dairy milk and 1/4 c almond milk.  I was scared almond milk wouldn't do what dairy does and might ruin the recipe. It's moving along very slowly and I'm worried it won't turn out but patience will tell. Since then, I've experimented with different recipes.  I got one of Paul Hollywood's books and made a brioche the other day.  It turned out pretty good but now how I wanted it to. Practice makes perfect! I'll just have to try it again. I want to try out a saffron bread and maybe invest in mastika or mechlebe but I'm hesitant because it's so expensive! Has anyone ever baked with mastika or mechlebe?

breadbythecreek's picture
breadbythecreek

The Fruit-fed Yeast Adventure/Madness

Over the last couple of weeks I've been experimenting with the properties of fruit based yeast waters. Starting with a strawberry water, I've so far transformed Txfarmer's 36+ hr baguette  from a standard sourdough to one fed strawberry yeast water.  The result was as to be expected, crunchy crust, moist crumb, not a hint of sour, and interestingly, a surprisingly dark color despite the exclusive use of AP flour in the dough.

Strawberry Yeast Water Baguette, and one with Peach Yeast Water - Same recipe, same flour.
  

I have also created a number of boules using Ron Ray's Darling Clementine recipe.  I've used that same boule recipe to create a strawberry, cherry and blueberry boule.  From these loaves I have come to some conclusions.

Once out of the oven, these boules are virtually indistinguishable in terms of color, crust, and crumb. The only distinguishing feature was the strawberry loaf aroma while it was still baking. So, my conclusions are that it matters little exactly what kind of fruit one uses to cultivate yeast (except of course for those containing actinidain or actinidin), only that the yeast exist. Fruit based yeast from these types of waters will alter the color and consistency of the bread but will not impart any fruit essence upon baking.  The reddish/purplish fruits that I tested will significantly alter the color of the crust and crumb, and the relative amount of sugar present in the water will also affect the taste (the blueberry water, made from a quantity of dried blueberries was quite sweet to begin with).

 Strawberry, Cherry, Blueberry Boules: Beauty Shots, Profiles, and Crumbs

   

   

   

 I think after this experiment, I'll retire all but the strawberry water, as it is the most pleasing in terms of aroma, at least when it comes out of the oven.  So, in conclusion, choose your favorite fruited yeast water and keep only one type. Also, don't forget to feed your sourdough starter too because what is life without a little tang?

Happy Baking!

-Pamela

 

 

 

bencheng's picture
bencheng

Sun-dried tomato and cheese loaf with sourdough leaven

My sourdough starter has been in the refrigerator for a week and decide make some good use of it by making a loaf. I used the Basic Savoury Bread Dough from  Andrew Whitely's book Bread Matters.

The original recipe call for a sponge using fresh yeast but I decide to use my sourdough starter to make a leaven. I also added a little bit of instant yeast to my final dough because I don't think I have time to wait for the final rise without the help of yeast. I was pretty happy with the final result.

The sponge
1 tablespoon of my sourdough starter
125g Water
75g Strong White Flour
50g Standard Flour

I made this sponge early in the morning before I go to work and leave it on the counter for 10 hours.

The final dough
225g Sponge
225g Strong White Flour
4g Salt
15g Olive oil
1/2 cup chopped sun-dried tomatoes
105g Water

The filling.
1/2 cup chopped sun-dried tomatoes
pizza paste
grated cheese

 

http://afterhoursbaker.blogspot.com/2011/05/sun-dried-tomato-and-cheese-loaf-with.html

 

gingersnapped's picture
gingersnapped

Reinhardt’s Poolish Baguette

[crossposted to my general baking blagsite, yeastvillage.com!]

The day you find yourself laboring over a fine grained sieve sifting the bran out of otherwise a-ok whole wheat flour: might as well admit it you’re addicted to yeast.

relax piggybank, it's turkey

open up; sandwich time

Personal success: half batch + stretch and fold + autolyse with a hella wet dough and shaped! appropriately! neatly!  It looks like bread when it came out of the oven! (this is perpetually delightful and surprising)

Personal failure: forgot to score and got ants in the pants and pulled it out before the crust could fully harden.  The biggest advantage I’ve found to cooking in someone else’s oven — I tend to walk away and leave well enough alone (perhaps an important life lesson there).

rossnroller's picture
rossnroller

SD walnut & raisin spice loaf (beats compost!). Thanks to Sylvia for inspiration.

One of my experiments went awry a couple of days ago. I had some leftover buttermilk and decided to sub that for milk in my usual SD pancake mix. I've used buttermilk in traditional pancakes and it was good, but I found it wasn't prepared to socialise properly with the SD leaven. No matter how much buttermilk I added, the batter refused to thin to the consistency I like. Added milk in the end, and that made things runny, but alas - the batter refused to behave in the fry pan. While browning to a nice golden finish, it was like custard inside. No amount of extra heating would remedy this.

Moving right on, I decided against pancakes. Crepes were the go! So, swirled the batter quickly around the pan to keep it thin...fail.

Time to quit, so I sulkily dumped the bowl of batter on the kitchen shelf and left it there for the rest of the day. It could get as sour and nasty as it liked. Only one place that mess was bound - the compost.

Towards evening, I returned to the scene of the crime and made off out the back to dispose of the evidence. Then a thought struck me - wasn't this fermenting mess a sort of starter, or sponge, or whatever...? And if so, why couldn't I add flour and attempt to bring off a disaster rescue? I hate throwing out anything edible, especially starter, so promptly rationalised my way back inside with my bowl of trouble and set to work.

I left my premium bread flours alone, not wanting to waste them on something that was likely to be mediocre at best, and grabbed some plain (AP) supermarket flour. Threw in enough to get a good consistency.  Thought better of ignoring my good flours, and tipped in a bit of organic wholemeal. And some milk powder - why not?

Since there was sugar in the batter, I figured sweet(ish) and spicy was the way to go. Chucked in some cinnamon, and lesser quantities of mixed spice, ginger, plus a bit of dry-roasted coriander/caraway mix left over from a cooking venture some days earlier. The dough was a bit sticky.  A sprinkle more flour... Nice.

Recalling Sylvia's tantalising recent pics of her walnut and raisin bread, I chopped up some walnuts, then raisins (not golden ones - the large flat relatives) and a bit of candied spice. Folded them into the dough. Didn't worry about pre-soaking.

And so it went. No weighing, no recipe, working only by the light of instinct and experience - and it dawned on me that I was enjoying the freedom of it all! In fact, it was exhilarating!

Bulk proofed 3 hours with 3 S&Fs, rolled the dough in on itself lengthwise, bunged it into a bread pan, and retarded in the fridge overnight.  Baked straight out of fridge next morning: 40 mins @ 185C (365F), no steam. I didn't even bother with a glaze.

The result was thrilling! A rustic-looking loaf that rose well and when sliced for a sampling 2 hours later had my partner and I raising our eyebrows. The crumb was even and soft, but well-structured and elastic. The only thing I might have done differently with the benefit of hindsight was brush a bit of milk on the top before loading the dough to slow down the browning of the crust. Got away with not pre-soaking the fruit - it wasn't at all hard or too chewy, possibly because I cut the raisins into smaller pieces. And the taste test? An A-grade pass!

 

 

 

 

So, what began as a failed experiment ended as an unlikely triumph. I'm a bit regretful I won't be able to duplicate this bread exactly, but letting go of recipes and weighing was a liberating experience. I do firmly believe in exercising some precision in bread baking as a general procedural principle and will continue to tweak and take notes, but winging it every so often is a buzz. I do that all the time in cooking, but for some reason have not felt safe removing the safety net with bread baking until now. Will be living a little more dangerously in future!

Best of baking!
Ross

 

wassisname's picture
wassisname

The Unrepeatable Loaf

Have you ever made a loaf of bread that turned out really, really well, better, in fact, than you ever would have thought possible, and then find yourself utterly incapable of making it again?  This is that loaf.

 

It was a revelation.  Shocking, actually, because of how different it was from previous attempts at the same basic bread.  It was a long, cold fermented 100%WW sourdough – just flour, water and salt.  But the crumb was open, soft, and fluffy like no other WW sourdough I’ve baked.  The crust, too, was remarkable – thin, yet toothsome.  It even stayed fresh for an uncanny length of time.

I am not including the formula here.  Whatever happened that day clearly had nothing to do with what was on the page, because, try as I might, I haven’t baked anything like it since.  And, oh, how I’ve tried.  The original formula doesn’t really even exist anymore, because I eventually I grew frustrated and began tinkering with it to try and find the elusive x-factor.

In time I managed to move on.  I hardly think about it anymore, really.  When I stumbled across this photo I felt I should share the tale, as I can’t be the first and won’t be the last person to go through this.

But occasionally I still wonder… what happened that day?  An exceptional bag of flour?  An accidental flour mix-up?  An extra ingredient that was meant for the other thing I was making that day (whatever that may have been)?  Pixie dust in my starter?  Maybe someday I’ll know, maybe someday…

Marcus

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