Pandoro (a lievito naturale)
Don't turn your nose up, just yet. ;-)
This is a very interesting Blog post, fresh, from King Arthur Flour:
I'm not a big fan of White bread but I did find that very interesting.
Maybe especially for our kids at times.
All the best,
I needed some easy burger buns and these were perfect with just a few changes! Hamburger/sandwich Buns with added 12 grain KA flour and potato. I left out the gluten...original recipe from Beth Hensperger Bread Machine Cookbook. She has some amazingly good recipes in this book! These had a very nice flavor and crust with a tender crumb....great for sandwiches!
I'm new here and not a very experienced baker. I love making bread and have made fresh pretzels, bagels, bread... never owned a bread machine or anything. I understand basic terminology for baking, etc. but I'm still not that experienced lol. I always need a recipe to bake anything. And I'm wondering if there is a 'basic' dough that I can use for pizza crusts, french bread, basic bagels, pita ... is there any universal recipe? Or do they all need to be tweaker one way or another depending on their use? The recipes I've used all seem to have the same ingredients but I'm not a math wizard and can't tell if the different proportions matter or what ha ha.
I'm sure that sounds boring as heck but I have IBS and can't handle a lot of grainy, seedy breads as much as I love them.
I am a complete beginner in the sourdough world. I am a low budget mamma and can't really buy a established starter; moreover, The Netherlands is a rather difficult place to get nice flours (can you imagine they don't sell WWFlour in the supermarket?!?!?!). Therefore, i started my own, with the instructions of Mike Avery in his site sourdough home, 2 weeks ago. Started feeding it every 8 hours, on a basis of Rye and WW, and from the beginning it always smelt so good. So far it has been bubbly and happy, and after the first week I switched to feeds every 12 hours with rye and AP Flour. It started to double its volume by then. With all these signals of health I decided to jump in the pond. I took a recipe of Pain de Mie I found in the Sourdough Companion site, because it seemed easy. It prompted to make a sponge with 1 T of starter (I used 3, though, just to "give more power") and 100gr flour and 100gr water. I left it overnight, and this morning it had bulked considerably. I proceeded to mix the dough ingredients, amongst which there is milk and butter, I kneaded 3 times with intervals of 5 min, 5 min each kneading, then fermented for 3 hours with a fold each hour, until it seemed to have doubled even though I had my doubts. Here things started to seem slow, since in the recipe it said that it would take 2 hrs the first rise. I punched down and shaped in a tin the half and the other in a "log". It's been 3 1/2 hrs and my loaves seem to be so slow...! They haven't doubled so far, and I am wondering if this is normal. Is there anything I might be doing wrong?? I am patient, but I wonder about the average rates of rising for sourdough. I hope anyone can help me with some answers.
Grateful in advance,
Ok, this is THRICE in one day I've read here about people starting "sourdough" starter with commercial yeast.
Can anyone explain the process and how this is seen as "sourdough"? Does commercial yeast get along with lactobacilli's acid development? I'd imagine that needing to feed the commercial yeast a lot sooner, since it's a faster yeast than wild yeast, would mean that the lacto wouldn't have enough time to establish itself before it's numbers get diminished rapidly.
Someone walk me through this please...
I lived in the S.F. Bay area and my hobby for the last ten years was making sourdough bread. I previously owned a print/copy company. I sold the printing business and spent the last 8 years doing graphics for the new home industry. The mortgage debacle effectively ended this occupation.
So, I got on Craig's List and looked for business' for sale. The owners of a sourdough bakery in Oregon had just posted their business for sale on the S.F. Bay C.L. area board only. I called, my wife and I drove up and saw a very healthy business, and we decided to buy. We sold our house, bought the bakery outright, and started makng bread with an 80 year old sourdough starter.
Unlike bakers yeast bread, the sourdough process starts three days before the bake day. Much of the starter for the bake is prepared Friday for a Monday bake, the rest prepared the Sunday before it's used. Where you want a real sour taste (like white or rye), you use a combination of "old" starter and "new" starter. If you want less sour for certain breads (like raisin/walnut or spinach/onion), you use "new" starter only.
I also discovered "fresh baked sourdough bread" is something of a misnomer, sourdough breads don't reach their full flavor potential until the following day at the earliest. So the breads are delivered to restaurants and supermarkets the morning after an afternoon bake. All bread is "guaranteed sale" so any unsold bread is picked up by the delivery driver and credited to the retail outlet. Restaurants tend to underorder and run out (we freeze part of each bake to bail them out with, they never have returns), the amount that comes back from markets is negligible. Returned regular breads become croutons that always sell out quickly; older ryes, mulitgrains, specialty breads, etc. are sold out of the front of the bakery at wholesale prices, and it's a contest among the regulars to grab their favorites before the shelves are bare.
You wouldn't believe how satisfying it is to have a hugh room with racks full of hundreds of cooling loaves of sourdough, if you love making bread, it's like heaven. Best of all, I can go in on weekends and experiment with different recipes (I'm going to try a 20 pound batch of blue cheese and walnut soon, I just haven't decided on whether to use a whole wheat or light rye base dough, extra sour or mild sour; probably a mildly sour rye with extra whole wheat flour added, won't overpower the walnuts too badly), If I'm happy with the results, I can sell them out of the front to see how they do, if well received, I can make up a label with UPC code and sell them everywhere. This is really fun.
In getting started down the path of baking, I'd been having problems with dough failing to rise in the oven or the second time - so the enthusiasm of this bread comes in having the faith to cut my rise times in half sine I was using Fleishman's instant yeast. Once I did this, I was able to get the bread I finally wanted without the disappointment of a heavy, dense loaf that seemed like it should work.
After reading up on the policy of repriting recipes, it seems I'm okay to share how I got to this point. If it's a problem, I do hope someone will let me know. :)
Anyway, husband is a tremendous fan of all things cinnamon and sugar-based, so he was wanting a cinnamon sugar bread since the baking experiment began. When I'd gotten the King Arthur Flour Baking Companion, he zeroed in on the recipe for Cinnamon Swirl Bread on page 206-207. It can seem a bit daunting with the Dough, Filling and Topping ingredients, but let's break it down, shall we?
All of the ingredients pictured (some things premixed):
But let's start logically with the DOUGH:
3 cups (12 3/4 oz) unbleached all-purpose flour
1/4 cup (1 1/2 oz) potato flour or 1/3 cup (3/4 oz) potato flakes)
1/4 cup (1 1/4 oz) nonfat dry milk
1 1/4 tsp salt
1/2 tsp cinnamon
3 Tbs (1 1/4 oz) sugar
2 1/2 tsp instant yeast
4 Tbs (1/2 stick, 2 oz) butter
1 cup (8 oz) water
For reference, I opted for the potato flakes and used unsalted butter. All ingredients were at least room temperature.
In a large mixingbowl, combine all the dough ingredients, mxing until dough begins to come away from the sides of the bowl. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly oiled bowl, cover the bowl ith plastic wrap and set it aside to rise for 1 to 1 1/2 hours; it will be puffy, if not doubled in bulk.
Once I'm convinced everything's going well enough, I acutally let the mixer do ALL the work on this sucker. I was doing this after work so I took time to go upstairs and change and came back to see that the dough hook had done its job rather nicely (my mixer and I are good friends now):
I check my rise after 45 minutes and do the "poke" test - where I see if my poke sticks. As you can see, I do have a doubled dough and a poke that's more than sticking. So rather than risk tiring out the yeast, I decide to move onto next steps:
Next steps for Cinnamon Swirl Bread involve the FILLING Ingredients:
1/4 cup (1 3/4 oz) sugar
1 1/2 tsp cinnamon
1/4 cup (1 1/2 oz) raisins or currants
2 tsp unbleached all-purpose flour
Egg wash, made from 1 large egg beaten with 1 Tbs water
For my bread, I used raisins. Husband thinks we could have doubled the swirl ingredients. From the book:
Pulse the filling igredients except the egg wash in a food processor.
TO ASSEMBLE: Transfer the dough to a lightly oiled work surface and shape it into a long, narrow rectangle, about 16 x 8 inches. Brush the dough with some of the egg wash (set the remainder aside) and pat the filling gently onto the dough. Beginning with a short edge, roll the dough into a log. Pinch the side seam and ends closed (to keep the filling from bubblng out) and palce te log int a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pan with lightly greased plastic wrap or a proof cover and let the bread rise for a bout 1 hour at room temperature, or until it's crowned about 1 inch over the rim of the pan.
I actually made this a little bit simpler than it sounds - I laid my loaf pan at one end of the counter and rolled my rectangle towards it as a guide, keeping the width slightly narrower than the pan. The dough was very silky, so I really just sprayed some Pam on my kitchen island for the "lighly oiled" portion of the instructions.
Here's the dough rolled out - you can see my loaf pan "guide" on the far left. I don't know if it's just me, but the cinnamon in the dough really seems to come through for me:
The filling was VERY clumpy (raisins!), so it didn't spready as easily as I would have liked. This is also where the discussion of doubling the filling for future batches came in:
The rolling was actually a snap. I did the side tucking as I went along and went towards my loaf pan:
Again, with the rising, I checked out the loaf in only HALF the time - and good thing! Doesn't it look like I'm an inch above the pan?
Now for the good suff - the TOPPING:
2 TBS (1 oz) butter
2 Tbs (7/8 oz) sugar
1/4 tsp cinnamon
1/4 cup (1 oz) unbleached all-purpose flour
I will say that this made MORE than enough of the topping. From the book:
In a small bowl or mini processor, combine the butter, sugar, cinnamon and flour until the mixture is crumbly, If you're using a mini processor, watch carefully; topping will go from crumbly to a cohesive mass in just a second or so.
Brush the top of the loaf with some (or all) of the reserved egg wash and gently press on the topping.
Preheat the oven to 350 degrees. Bake the bread for about 45 minutes, tenting it lightly with aluminum foil or the final 15 minutes or so if it appears to be browning to quickly. Remove the loaf from the oven, and after about 5 minutes, quicky remove it from the pan. some of the streusel will fall off, but you can alleviate this by first loosening all around the edges of the loaf with a knife, then turning the pan on its side and gently pulling it away from the loaf. Topping will continue to fall off as you maneuver the bread -- we've never figured out how htey make that stuff adere so nicely on the store-bought loaves -- but you'll still be left with a lot of the sweet topping.
I did actually score the top of the loaf lightly before baking it - you can't really tell, but I did:
The oven browning was FANTASTIC - we did tent it for a bit to save on some of the browning and you can see that the split did come through (as did a bit of the filling, but that's okay):
Slicing into the bread was amazing - it smelled fantastic and made GREAT toast and snacks. It was great with cream cheese and peanut butter as well:
Hello all! I have been lurking for sometime now and am now so completely fustrated with my lack of rise that I finally had to join and post. I live in Santa Barbara, California which is pretty temperate, however my house is all tile, has very high ceilings and is very cold (we only turn on the heat a couple of hours for our morning routine and a couple of hours at night.) When making bread I can zap my water in the microwave and check the temperature but as far as a warm place for my starter or bread to sit is challenging. I tried heating the oven for just a second and then waiting for it to cool enough to where I thought it was at the mid 70's for the rise but AGAIN my final creation was tasty but lacking the holes it should have had. Any suggestions other than buy a warmer house?
I really enjoyed dymsnyer's tutorial on "ears" for boules and baguettes, and it got me thinking that I need to revamp my house bread technique.
I have used a variation on Daniel Leader's San Fran sourdough from his first book, where you create a poolish that ferments at room temperature for 24 hours. I allow a much longer cool rise, about 8 hours, then cold ferment overnight before I bake.
But I'm getting pretty tired of it. I'm wondering if someone could fill me in on Reinhart's San Fran technique. I know there are two overnight cold rests, but I don't know quite where.
I'm experimenting with my technique, room-temperature fermenting for 24 hours, cold resting it for 8, then building the dough, retarding it for 8, then baking.
I guess what I'm looking for is Reinhart's San Fran technique less than the specific recipe...though that would certainly work for me too. I'll buy it eventually, but with Local Breads and Breads from La Brea that I'm procrastating against starting through. And those recipes I don't have memorized like I do with this one!
Thanks in advance!