The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Earl's picture
Earl

Thin Crisp Pizza Dough

There is such great Bakers here at TFL, I feel every bit the Tyro making this post,


but here goes.


I changed the all-purpose flour in the recipe [Flat Breads and Pizza--Olive Oil Dough on page


134] in Artisan Bread in Five Minutes a Day and it turns out great tasting, thin and crisp pizza dough.  I


used 2 cups of sifted Priarie Gold, 1 cup of Semolina and 3 1/2 cups of bread flour [Bouncer brand from GFS.]


This will be my pizza dough from now on.  I'm sure it will do a bang-up job on Calzone


or empanada type pies as well and etc. as it is very easy to work with.


Here's the original ingredients from Artisan Bread in Five Minutes a Day


2 3/4 cups luke warm water


1 1/2 Tablespoons granulated yeast [1 1/2 packets]


1 1/2 Tablespoons salt


1 Talespoon sugar


1/4 cup extra virgin olive oil


6 1/2 cups unbleached all-purpose flour


[Mix ingredients, let rise in warm spot for 2-3 hours, cover, then chill.


Cut off a hunk whenever you need it. Use within 2 weeks.]

renteriaboulanger's picture
renteriaboulanger

IN SEARCH OF JEAN LUC POUJAURAN RECIPES

IN SEARCH OF JEAN LUC POUJAURAN.


I am searching for  le gros capmpagne pain recipe from JEAN LUC POUJAURAN BOULANGERIE IN PARIS.


Got a recipe?


poujauran le gros campagne

beeman1's picture
beeman1

Bean Flour

has anyone added bean flour to bread? I have heard of this to increase proten but I cant seem to find anything on it.

DanOMite's picture
DanOMite

Focaccia/Rustic bread from PR's WGB

 


Hey guys, last weekend I made the whole wheat focaccia rustic bread from Peter Reinharts Whole Grain Breads.


here is the recipe...

4 cups whole wheat flour
1 1/4 teaspoons salt
1 1/4 teaspoons of yeast
2 cups plus 2 tablesppons of water at room temp.
1 1/2 teaspoons honey agave nectar sugar or brown sugar (optional)
1 1/2 tablespoons olive oil
extra flour for adjustments


1 If mixing by hand place all of the ingredients except the extra flour and the olive oil in a bowl and mix for 2-3 minutes. Keep a bowl of water hand and dip the mixing spoon in the water from time to time to keep the dough from sticking. Use a plastic bowl scraper, also dip it in water, to continually scrape down the bowl. You can also use wet hands to mix the dough. The dough will be sticky but fairly smooth; adjust the water or flour as needed. dd the olive oil and mix for another 14 seconds, long enough only to coat the dough. Let the dough rest in the bowl for 5 minutes, uncovered, and then mix again for 1 minute. the dough will be smooth and stronger, but it will still be sticky. If it is too wet, meaning it won't hold shape, add some additional flour.
Place the dough in a oiled bowl and and allow it to ferment for 8-12  hours or within 3 days. The next day pull the dough out of the fridge and allow it to thaw for 4 hours before turning out onto a heavily flour work surface for shaping.

I choose Ciabatta shape and it makes 2 ciabatta, although I made 4 mini ones. (if anyone wants shaping instructions just ask and i'll type them up too.) After shaping allow them to rise for about 45 minutes or 1 1/2 times its original size.

Prehead your oven to 500 and put them in on a peel or using parchment paper onto a baking stone or an upside down baking sheet. I used a upside baking sheet with parchment. Once the loaves are in drop the temperature down to 450 and steam the oven using a spray mister or 1 cup of hot water.

bake it for 20 minutes and rotate the bread 180degrees and then allow to bake for another 15 to 30 minutes unitl its golden brown on all sides and sounds hollow when thumped and registers atleast 200F in the center and pulls away clean.

Cool for 1 hour....thats if you can handle it...

There were a few things I had to alter and did differently  in this and i'll list it for you.

I was short of flour for this ( I weighed by grams) So I ended up using maybe 20 grams worth or handful or two of all purpose flour for adjustment. I also added some vital wheat gluten and ascorbic acid as well. I figured hey its so wet its not like this is gonna dry it up at all. I'd say a few grams of each for the AA and VW.

Also....I did 3 stretch and folds before putting it in the fridge for the overnight fermentation. I did them at 20 minute intervals after the first 45 minutes of the initial mixing, although i'm sure after 20-30 would be just fine. I did it on a watered surface rather than using flour.

I hope that covers it guys....the ciabatta tasted great the crust was nutty and the inside was just sweet enough but not too sweet for a hearth bread. Great taste and wonderful texture...

Oh Another note...I did use some agave nectar it recommends 10 grams worth but I only used half so 5 grams. I'm not sure how much that would equal to in terms of teaspoons...I'm thinking maybe half a teaspoon. It wasn't all that strong in the final product just sweet enough to take off the somewhat bland or bitter edge of whole wheat


oh yeah....

PICUTRES :)


 


 


 


 


Photobucket


Photobucket

Floydm's picture
Floydm

Coffee with Peter Reinhart

Peter Reinhart is in Portland this weekend.  I was able to get together with him for coffee this morning at little t american baker in SE Portland.



Tim Healea, the head baker, was kind enough to show us around the bake room. 



It is a small space, but they have an awesome 5 rack oven and bake many types of bread every day.  While we were there they were making naan and pulling... plank bread out of the oven (I think that is what they called it... It was something like a focaccia, sprinkled with thyme, rosemary, and sea salt and full of olive oil).  We tried a rustic ciabatta-like roll with carrot and polenta in it while we were there that was wonderful and one of their pastries, which was delicious too.



I, however, was a space cadet and left my good camera at home (well, I had the camera but I forgot the battery), so these phone pictures were the best I could get.  I will, however, try to come by Tastebud tomorrow around 11:30-12 to see Peter and any TFLers who show up there, and this time I'll bring a real camera.


 

Bread_Slavery's picture
Bread_Slavery

Pierre Nury's Light Rye is the best bread ever...

Discuss. I haven't put anything better out of my kitchen, i'll put it that way.


Pictures to follow, hopefully tomorrow.

baltochef's picture
baltochef

Long, Slow, Bulk Fermentation--Please Critique This Recipe

Below is a recipe I created for a intensely cinnamon, Cinnimon Raisin Bread that is made using a long, slow, bulk fermentation..This is my first attempt at a 24 hour refrigerated ferment of a very sweet dough..I am asking those members familiar with long, slow, bulk fermentations to troubleshoot and critique this recipe..Any and all feed back will be greatly welcomed..My goal is a full 24-hour ferment instead of the 2.5-3 hour ferment that I generally use when I make similar breads using a sponge method..The ingredients are listed below in the order in which I added them to the DLX's mixing bowl..


Rich Cinnamon Raisin Bread w/  20.5 Hour Refrigerated Bulk Ferment


480g (17 oz.) 2% milk, 45F


285g (10 oz.) dark brown sugar


2.66g (0.09375 oz.) SAF Gold instant yeast-- (3/8 teaspoon)


170g (6 oz.) enriched eggs, 45F-- {7 large egg yolks = 115g (4.053 oz.), plus 55g (1.947 oz.) egg whites}


170g (6 oz.) salted butter, room temperature


1250g (44 oz.) bread flour


14g (0.50 oz.) table salt-- (2 teaspoons)


10g (0.3525 oz.) coarsely ground cassia cinnamon-- (4 1/2 teaspoons)--(sticks ground in spice grinder)


285g (10 oz.) dried raisins, soaked for 60 minutes in 50F water, drained, then refrigerated for 60 minutes to 45F--thus absorbing....


60g (2.11 oz.) water


EDIT: The refrigerated items in the recipe were actually at 45F, not 35F--My Bad!!


Dough Making Notes:


Bowl of my DLX mixer was placed in freezer for 10 minutes before mixing and kneading the dough..The sugar was dissolved into the cold milk in the DLX's bowl..Yeast was added and whisked in..Eggs were whisked in next, followed by the warm butter, which naturally formed small globules as it chilled..The salt and cinnamon were whisked into the flour as evenly as possible..The dough was mixed and kneaded for 6 minutes on medium speed on the DLX using the roller and scraper..The cold, drained raisins were added during the last 2 minutes of the kneadind process..Dough was hand kneaded for 15-20 seconds on an oiled bench after removal from the DLX's bowl..Bowl was washed in cold water, dried, and sprayed with pan spray..Dough was returned to DLX's bowl, flattened, covered tightly with 4 layers of plastic wrap, and placed in the coldest part of the refrigerator..Final dough entered the refrigerator at 1:50 PM EST on Wednesday, 02-25-09..


Final Dough Temperature: 68F


Yield: 2,698g (5 lb. 15.1 oz.) final dough


Baker's Percentage Formula


Milk---------38.64 %


Sugar-------22.73


Yeast--------0.21


Eggs--------13.64


Butter-------13.64


Flour-------100.00


Salt-----------1.14


Cinnamon----0.80


Raisins----- 22.73


Water---------4.80


__________________+


Total-------218.33 %


My main questions to those more familiar with overnight, cold, bulk fermentation are, "How do my salt and yeast percentages appear to you??"..I originally figured out the percentage of salt for a recipe containing 1,135g (40 oz.) of bread flour..Which was a percentage of 1.25%..The 170g (6 oz.) of butter also contains salt, although I do not know at what percentage..It is my intention to bake this bread in my 8.5" Pullman pans, and to perhaps even ice several loaves with a vanilla frosting..


Thanks in advance to anyone able to critique this recipe, and to possibly offer suggestions for improving it..


Bruce


 


 

proth5's picture
proth5

The White Flour Project

 


"Do or do not...there is no try." Yoda


 


And so it is finally time to actually make a "white flour" milling run. This is a project that I have been mulling over for some time - and it is not a small one.


 


Here are some specifics as to my milling setup.  I use a Diamant mill with steel burrs.   The mill is hand cranked.  For sifting, I use plastic classifiers from Legend, Inc.  I have #12 (screen openings of .07"), #30(.02") and #50 (.01").  I also have a #100 (.006") but have not been using it.  I use a Delmhorst G7 grain moisture meter to measure grain moisture.


 


The objective for this first "white flour" run was simply to get a generic "all purpose" white flour.  I do not currently have the equipment to measure ash content, and the method described by bwraith in his blog requires a 12 hour waiting period.  I can see how this would be useful, but at this time the project seems monumental enough.


 


The first step in the process is tempering.  I am hoping to produce enough flour to make a recipe of baguettes, so I started with 32 oz (Oh, me and my pound and ounces, but this is a low precision operation and they should be good enough) of hard white wheat berries.  To this I added 0.8 oz of water.  After 24 hours I took a moisture level measurement and found the grain to be at 12.7% moisture.  This is close enough to the desired 13% so the berries were left in the tightly sealed container for another 24 hours to continue the tempering process.


 


My target extraction level was 70%.  Some of the weight of the grain is lost in the process, so my goal was to obtain 20 oz of "white" flour.


 


My first pass through the mill was what I define as a "medium sized" cracked wheat.  This is a little finer than typical cracked wheat, but still more of a meal than a flour.  This pass was sifted through the #12 sieve which is part of my process to remove the bran and then through the #50 sieve (which is the sieve through which I normally sift my high extraction flour) to see how much "flour" resulted from the first pass.  On this first pass I obtained 1.5 oz of flour (from 32 oz of grain...)  Not much, just not much at all.


 


My second pass was a 'fine" cracked wheat.  This pass took all of the material that had not passed through the #12 sieve and milled it again.  Again I sifted it through both the #12 and the #50 sieve.  I obtained an additional 1.15 oz of white flour.


 


Since, frankly, I am just making this process up as I go along, I had to take a moment for quality thought.  I already have what I consider to be a successful process for obtaining my high extraction flour and my objective was to get as much bran out of the process before I started doing the finer passes.  So I switched to my "high extraction" process.  I did one more pass to "very fine" cracked wheat and sifted it through the #12 sieve.  This resulted in about 10 oz of "bran like" material left in the sieve.  This would be about a 70% extraction, however noticing that some "bran like" material had passed through the sieve and would be sifted out at finer siftings, this would not result in my target extraction rate.  So I put the material remaining in the sieve through the mill again at the same setting.  Sifting through the #12 sieve left 4.35 oz of material in the sieve.  This material was removed from the milling process.


 


I then sifted the remaining material through the #50 sieve to get 2.95 oz of flour.  Clearly I had to continue with finer grinding.


 


The next pass through the mill was at what I call "hippie whole wheat" coarseness.  This is starting to look like flour, but at a texture that bakes up into the doorstops we convinced ourselves were good bread a few decades ago.  This was sifted through the #30 and the #50 sieves.  From this pass I obtained an additional 2.95 oz of white flour.  There was more milling to do.  There was 5.25 oz of bran like material left in the #30 sieve.  This was removed from the milling process, making the total bran removed 9.6 oz - somewhat below my target, allowing for some more material to be removed in later siftings.


 


The next pass was to the fineness of coarse ground whole wheat.  Again it was sifted through the #30 and the #50 sieves.  I obtained an additional 4.6 oz of flour.


 


At this point I had obtained, in total, about half the amount of white flour that was my goal.  I needed to grind finer, but frankly at this point a small amount of bran was working its way through the mill and into my flour.  It was a very small amount, but it was there.  Oh well.


 


The next pass was essentially typical flour.  I grind finer, but this is very like commercial whole wheat.  This was sifted through the #50 sieve to obtain 4.05 oz of white flour.  The material remaining in the sieve was returned to the mill and put through at the same setting.  This was sifted through the #50 sieve to obtain an additional 3.95 oz of white flour.  All of the remaining material was returned to the mill.


 


At this point I put my mill on its finest setting.  Once again I sifted the output through the #50 sieve to get an additional amount of white flour of 2.5 oz.


 


That was it - I had my 20 oz of flour.  I returned what remained in the sifter to the mill and did an additional pass.  What went through the #50 sieve, however, was clearly loaded with bran and so was removed from the process.


 


All of this took about an hour.  Coming soon to an infomercial near you "Milling and Sifting Your Way to Fitness."


 


What were the results?  Unfortunately the combination of my snapshot camera and my photography skills result in unedifying pictures, so sorry, no pics.  I have 20oz of whitish flour.  It is clearly, but very lightly flecked with bran.  Compared side by side with King Arthur All Purpose flour, it is a bit more yellow in color and just a bit grittier, but not unpleasantly so.  The flour from the first couple of passes was distinctly greyer than the rest of the flour.  Here is our treasured "clear" flour perhaps, but at such a low volume that I don't think I could justify milling it.  I could put the results through the #100 sieve to attempt to get my "white" flour even whiter, but that would result in a much lower yield.  I may have to tolerate the flecks of bran.


 


Right now I have two paths I could take for the next batch: stay with this method and send the next lot off to the lab for some test results, or try another method.  The key, of course is to get the bran out before it gets ground too finely.  I am considering doing more passes at coarser settings, but the flour yield from those is just a bit discouraging.  I must remind myself that these burr mills are not roller mills and in general are not designed for milling white flours.  I can be terribly hard on myself.  Inspiration is welcome.


 


As for the baked results?  Now we wait.  Four weeks.  For while there is much ambiguity about aging whole wheat flours, there is none for white flours.  What I have is green flour and it needs to be aged prior to baking.  I'm not going to let my lack of patience mess with the results...


 


Happy Milling!

AndyKornkven's picture
AndyKornkven

"The Dough Should Pass the Windowpane Test and Register 77 to 81 Degrees....."

This sentence, or one like it, occurs throughout the Formulas section of Peter Rinehart's Bread Baker's Apprentice.  I know what the windowpane test is.  But I don not recall the author explaining why the temperature of the dough should rise so significantly after being kneaded for 6-10 minutes; nor do I recall him instructing what to do if your dough does not make it to the prescribed temperature range.


I always stick my trusty digital thermometer (bought from King Arthur Flour) into the kneaded dough, and not once yet has my dough registered above 74 degrees.  I've tried kneading for additional minutes, and that seems to raise the dough a degree or two.  Am I doing something wrong?  Do I need to turn up the thermostat in my house?


Any comments are appreciated. Thank you!

MikeC's picture
MikeC

Semolina experiment

I am still extremely new to this forum, as well as to bread baking in general.  I am enjoying reading all of your posts, and appreciate greatly the opportunity to learn from your successes and/or tribulations.  I am sticking with straight doughs for now, and working them only by hand, in the hope that I will develop my feel for the dough. 


For these loaves, I used the following recipe:


400g KA Bread Flour


200g Semolina Flour


12g SAF instant yeast


1T Diastatic Malt Powder


2t Salt, dissolved in


420g water at 125 degrees


I mixed the dry ingredients together, then added the water/salt.  I let this rest for 20 minutes.


I turned the dough out onto a lightly floured bench and kneaded conventionally for approximately 10 minutes, did a windowpane test to determine dough development, then returned the dough to a lightly oiled bowl to rest until almost triple (which took only about 1 hour)


At that point I folded the dough and returned it to the bowl to rest for an additional hour, at which point it slightly more than doubled.


I divided the dough in half, and shaped two batards, covered them with a damp towel and a plastic bag, then let them proof. I preheated my oven to 525.  When the loaves were proofed, I scored them, then I added a cup of water to a preheated sheet pan sitting on the bottom rack of my oven.  I placed the loaves, on parchment, on the preheated baking stone on the middle shelf, turned the heat down to 470F and misted every thirty seconds for three minutes.  At ten minutes I removed the sheetpan from the oven. 


Semolina loaves


Here's the crumb, apparently I manhandled the dough...


I probably should have left these in the oven a little longer.  The crumb is not as open as I would have liked, but the texture is wonderfully soft and moist.  The flavor is everything I expect in an italian bread, and I think the ratio of semolina flour is ideal.

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