The Fresh Loaf

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cyber's picture
cyber

My first sourdough rye bread: undercooked

Sticky inside. I cooked it 30 min @ 180 then 10 more min @ 180 then 10 min @ 200 but still not enough. I'll try 45min @ 200 next time.

Skibum's picture
Skibum

NY Deli Rye, best result so far

Now that I have discovered a good source of Montreal smoked meat in town, I determined to do the deli rye from Peter Reinhart's, "Bread Baker's Apprentice." I have baked this recipe often, but this was the first time I built a fully rye starter. My previous starters were a wheat/rye mix. this time I starting from my mother, I fed with rye flour four times over three days and for the fourth and final feed added the sauteed yellow onions. After a few hours it was time to mix and bake.

I proofed the loaf seam side down in a round banneton and baked seam side up. The way the loaf kind of blew apart on top points to some deficiency in my seam sealing. As always this is a work in progress, stepping back to a method of baking I haven't done in two or so years.

Starting the oven at 400F, I then turned the oven down to 375F for 20 minutes with steam and finished at 350F for 20 minutes no steam. The resulting loaf was delicious with a soft crumb. Perfect for pile it on smoked meat sandwiches!

Though I halved Peter's original recipe, I ended up using a higher percentage of starter than the original -- 180 vs 164 grams. The only thing I would change next time I bake this is to make sure the onions are cut to a uniformly small dice. A little sloppy on my dicing, I had a few more larger chunks than I would like. Great recipe GREAT bread!

Happy baking, Ski

CelesteU's picture
CelesteU

overnight cinnamon rolls baked direct from fridge?

ISO an overnight rise cinnamon roll that can be baked direct from refrigerator.  If anyone has worked out such a schedule, I'd love to hear about it.  TIA.

Jpyers's picture
Jpyers

Minced onions burning on bagels

Hi there, 

I am in the process of starting up a new bagel business. I have finally moved into the kitchen and now have access to a 4 deck rotating oven. I have the recipe down and process, but the only thing holding me back at the moment are the onion toppings! 

I use dry minced onions. I have tried rehydrating them, cooking them normally, and spraying them down with water before they go in. I cook at 475 degrees and they always seem to burn. This has been driving me insane and cannot figure out how to get them to not burn. I have tried bagel boards but with this oven and just being me in the kitchen, it is not possible to do it all myself and cook volume, so I bake them on sheet pans. 

When I rehydrate the onions, after I boil them, they do not stick to the bagel at all. Does anyone have any recommendations on cooking bagels with onions? It would be greatly appreciated :) 

Thanks in advance!

Patti Y's picture
Patti Y

Rye vs dark rye for starter

 

Is Bob's Red Mill DARK Rye really dark rye? The Hodgson Mills Rye looks like it has darker flakes.

But, I am not sure if that is what I should look for. I have read so many posts on dark rye, but I still don't know if either of these flours are truly dark rye. Any thoughts?

Isand66's picture
Isand66

Sourdough Jerusalem Bagels

I've been wanting to try baking these for quite some time now and finally managed to do it.  Unlike NY style bagels these are not boiled, but rather baked and dipped in a sweet pomegranate molasses and sesame seed mixture which gives these bagels a very unique flavor.  I converted a recipe using instant yeast to sourdough I found in The Palestinian Table by Reem Kassis. My mother starter is kept at 66% hydration so if yours is different you can adjust accordingly.

I have never eaten the authentic Jerusalem Bagels so I have nothing to compare them to, but I do have to say they were pretty awesome especially eating one a few minutes after baking.  The sesame seed pomegranate topping mixture really gives these a unique flavor and they were also great the next day re-heated or toasted with some butter or cream cheese.

Please note, the sesame topping amounts listed made almost double of what is needed for this amount of dough.  You can easily cut it in half unless you are making a larger amount of dough.

 

Here are the Zip files for the above BreadStorm files.

For Topping:
75 grams Sesame Seeds
18 grams Pomegranate Molasses
19 grams Hot Water

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the milk for about 1 minute.  Let the rough dough sit for about 20 minutes.  Next add the levain, baking powder, sugar and salt and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours (or 1 hour if using a proofer set at 78 degrees).  Prepare the topping while you are waiting for the dough to come to room temperature.

Mix the seeds, pomegranate molasses with the hot water in a shallow baking dish that is around 1 1/2 qt/1,5L oval size or square.  Make sure the seeds are nice and damp but not clumpy.  You can add some more water if necessary.

When the dough is ready, divide into 6 equal pieces and form each one into a ball.  Poke a hole through the middle and stretch the dough outward to create an oval ring about 6" long.  Try to use your fingers and make the whole as large as you can.  Let the bagels rest on a baking sheet with parchment paper for around 1 hour until they are getting nice and puffy.

While they are resting, preheat your oven to 425 degrees Fahrenheit.

When ready to bake, dip each bagel into the seed mixture and press top of each so they stick and cover the entire surface.  Try to pull the dough a bit more and make the hole larger if possible.  Place the bagels onto the baking sheet and let them rest for around 15-20 minutes.  The original recipe did not use any steam, but I always like to, and recommend you do the same.

Bake the bagels with steam, for 15-20 minutes until they are nice and brown.  Remove the and place on a cooling rack.  Eat them when they are still warm and enjoy!

 

kayakjack's picture
kayakjack

New York Bagels for Sunday breakfast per Ginsberg/Berg

Elsie_iu's picture
Elsie_iu

Spiced Walnuts SD with 50% Sprouted White Wheat & Rye

This loaf was partly inspired by the tempering technique in Indian cooking. The aroma of spices blooming in hot oil is notably different from that of dry toasting spices. This makes sense: we all know the flavor of spices is oil-soluble :)

 

 

Spiced Walnuts SD with 50% Sprouted White Wheat & Rye

 

Dough flour (all freshly milled):

120g      40%       Whole white wheat flour

90g        30%       Sprouted white wheat flour

60g        20%       Sprouted rye flour

30g        10%       Whole rye flour

 

For leaven:

16g       5.33%       Starter

32g       10.7%       Bran sifted from dough flour

32g       10.7%       Water

 

For dough:

268g      89.3%       Dough flour excluding flour for leaven

150g         50%       Whey

88g        29.3%       Water

80g        26.7%       Leaven

5g          1.67%       Salt

 

Add-ins:

-g              -%        Mixed whole spices (1 tsp coriander seeds, 1/2 tsp each of cumin seeds and black peppercorns)

30g         10%       Raw walnuts

-g              -%       1/2 tsp cooking fat (I used ghee)

 

__________

308g        100%       Whole grain

278g       90.3%       Total hydration

 

Sift out the bran from dough flour, reserve 32 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Prepare the ingredients under add-ins. Heat the fat of choice in a pan, put in the whole spices when it is warm-hot. When they start to smell fragrant, turn the heat to low and mix the raw walnuts in. Keep on stirring the mixture until the walnuts are toasted. Set the mixture aside until needed.

Combine all leaven ingredients and let sit until doubled, around 4.5 hours (21°C).

Roughly combine all dough ingredients except for the salt and let it ferment for 20 minutes. Fold in the salt and ferment for 20 minutes. Knead in the add-ins and proof for 3 hours 20 minutes longer.

Preshape the dough and let it rest for 40 minutes. Shape the dough then put in into a banneton. Retard for 10 hours.

Remove the dough from the fridge and let it warm up for 30 minutes. Preheat the oven at 250°C/482°F. Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

 

 

I got fair oven-spring for this loaf and it didn’t spread much in the oven. This was probably due to the addition of whole rye, which is known to be less prone to spreading. The crust is quite crispy and browned pretty well, likely attributed to the sugar from the sprouted grains.

 

 

Once again, I cut into the loaf way earlier than I should… Can you blame me though? I’m not one who can resist the aroma of toasty walnuts, warming spices and malty grains, well, at least not for long. Sweetness dominates the flavor at the beginning, yet sourness slowly emerges as one keeps swallowing. I prefer to use whole spices rather than ground spices since I can keep getting surprising pops of flavors with different bites this way.

 

______

 

Sichuan fish fillets & silken tofu, Pressure cooked pork knuckle & peanuts in a Chinese fermented red bean curd sauce, and oyster sauce braised enoki mushrooms served over choy sum

 

Homemade samosas, cholar dal, tandoori salmon & chicken drumsticks, sautéed spinach, red peppers and mushrooms, and spiced basmati rice

 

Danni3ll3's picture
Danni3ll3

Flavors of Greece Sourdough

It was time to clean out a few items from the pantry and the fridge. I found two kinds of feta, three kinds of olives, sun-dried tomatoes and roasted peppers, both in oil. So this recipe was created with the help of Cathy’s (nmygarden) recipe from last March. http://www.thefreshloaf.com/node/55587/happy-baker

 

 

A couple of things to note: The bran from the durum and the rye was soaked for a couple of days using some water from the main dough and  olive oil drained from the peppers and sun-dried tomatoes was added.

 

Recipe

 

Makes 3 loaves

 

300 g of durum berries

50 g of rye berries

700 g of unbleached flour

725 g of filtered water (divided into 675 g and 75 g)

10 g Old Bay seasoning

15 g Pink Himalayan salt 

250 g levain (procedure is in recipe and will need additional wholewheat flour and unbleached flour)

 

Add-ins

141 g of mixed olives (50 g Kalamata, 46 g Manzanilla and 45 g Black- sliced and pitted)

66 g Feta

42 g Sun-dried Tomatoes in oil

45 g Roasted yellow and red peppers in oil

25 g of oil from the sun-dried tomatoes and the roasted peppers

 

Two nights before:

  1. Mill the durum and rye berries. Sift out the bran and soak the bran with 75 g of water. Place the soaking bran in the fridge.
  2. Add the unbleached flour to the sifted flours and reserve.

The afternoon before:

  1. Take 18 g of your refrigerated starter and add 18 g of filtered water and 18 g of wholewheat flour. Let rise in a warm place (oven with the light on -82F).

The night before:

  1. Feed the levain 36 g of filtered water and 36 g of wholewheat flour. Let rise overnight in a warm place. 

Dough making day:

  1. Feed the levain 72 g of filtered water and 72 of unbleached flour. Let rise till double. This usually takes about 5 hours.
  2. Remove the bran from the fridge and sit on counter to warm up.
  3. Crumble the feta and set aside.
  4. Drain the sun-dried tomatoes as well as the roasted peppers and save 25 g of the oil. Measure out the needed amounts and add to the feta as well as the 25 g of oil. 
  5. Drain the olives, weigh, and add to the feta mix.
  6. 2 hours before the levain is ready, mix the remaining 675 g of water with the flours and autolyse. This takes a minute or two in a mixer. Let autolyse for 2 hours.
  7. Once the levain is ready, add the Old Bay seasoning, the salt, and the levain. Mix for a minute on low until the levain is integrated, then mix on speed 2 for 5 minutes to develop the gluten.
  8. Add the feta, the olives, the sun-dried tomatoes, the peppers and the oil as well as the soaked bran. Continue mixing on speed 2 until the add-ins and the oil are evenly distributed throughout the dough. Cover and let rest 30 minutes.
  9. Do 4 sets of folds at 30 minute intervals, then do one more set an hour or so later. Let rise for another hour or so until you see lots of small irregular bubbles through the wall of your container. 
  10. Then put in the fridge to continue rising for 2 hours. The dough rose about 30%.
  11. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~795g. Round out the portions into rounds with a dough scraper and let rest one hour on the counter. 
  12. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
  13. Sprinkle rice flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours. 

Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 25 minutes. Internal temperature should be 205F or more.

 

 

I included a before and and an after proofing shot so they can be compared. This was after 9 hours. A small but definite rise. 

cyber's picture
cyber

An old 'The food programme' about sourdough

https://bbc.in/2MB2gfc

Sheila Dillon finds out why sourdough bread is undergoing a major revival. It is the world's oldest leaven bread dating back to Ancient Egypt and it is now experiencing a renaissance. Baker Dan de Gustibus explains how the bread is made from a sourdough starter, a mixture of flour and water which is left to ferment until wild yeasts and bacteria start breeding. But there are many myths around this sourdough starter - bakers compete over who can trace back the oldest lineage. Yeast technologist Dr Bill Simpson debunks these myths to explain the truth behind how sourdough works. And food historian Erica Peters explains why she thinks the famous San Francisco sourdough isn't linked to the Californian Gold Rush, despite its claims. Presenter by Sheila Dillon and produced by Emma Weatherill.

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