The Six-Pointed Wreath Bread used as an ornament on a loaf.
The insert shows the wreath in dough form.
* From the book: "The Art of Braiding Bread"
The insert shows the wreath in dough form.
* From the book: "The Art of Braiding Bread"
This weekend I decided to start my journey into rye breads with Hamelman's 40% Caraway rye but I chickened out of the 40% reducing it to 30% for this first try(double anything I have made before).
Last night I mixed the rye levain and left overnight on bench.
300g rye meal flour
100g Hi grade (11.5% protein so not quite Hamelman's Hi gluten flour)
332 g water
20 gm starter.
This morning I added 600 g Hi grade flour
348g water
17.5 g caraway seed
18 g salt and 4.2g instant yeast.
I don't use my Kenwood Chef mixer anymore, just making everything by hand, so wondered how this would turn out. I did a couple of gentle slap & folds followed by quote a few stretch and folds. I kept hands wet and was happy with dough so left it to bulk ferment about 75 minutes as room temperature was cooler than he suggested. I got some rise but not a huge amount, perhaps 30% at most. Hamelman does not say how much to bulk ferment, just 60 minutes for doughs upto 50% rye. Here it is before dividing and shaping.
Starting point was between the 2 top marks. Here is a photo of 2 of the shaped loaves before proofing
I proofed loaves the time Hamelman suggested. No idea if proofed enough although finger poke indicated it was ok. (photo below) I made 2 x 500 and 1 x approx 740 gram batards. I wanted to check baking options again, so one 500 g loaf was baked in my usual DO and the other in an oval stainless steel lidded caserole dish - both preheated with the oven for just over an hour .
I baked the loaves at 240°C for 15 minutes then removed lids and dropped temperature a little and baked for another 18 minutes. After 5 minutes, the loaf in stainless dish was not browning much so I removed it and the parchment and finished the bake on oven rack just above my stones. At the 18 minute mark, I removed the right hand loaf from the Do , checked internal temperature as as it was 209°F kept it out of the oven. The other loaf needed about another 3-4 minutes to reach this temperature and to get a good colour.
Reheated the oven and DO and baked the larger batard in a similar manner.
This is the crumb shots of both the 500 g batards, the left hand loaf is the one from the stainless "DO" and despite the identical treatment up until baking, the finished loaf is different. There doesn't seem to be as much ovenspring (altho side by side they have similar height) when you look at the crumb and crust on bottom is thinner.
Here is the crumb of larger batard.
Overall an interesting bake.
Don't quite understand the differences in the crumb.
The flavour is nice, I have never been a fan of caraway seed in a cake so I wondered how I would find it in bread. I possibly should have reduced the caraway a little because I used less rye? and excuse the funny question, but do you ever use ground caraway or is it normal in rye breads to use it as I have, ie as a seed?
Will definitely make this again though.
Leslie
Hey folks,
What would cause a baking loaf to lift off of, as in the bottom of the loaf to not stay flat against, the baking stone? This has happened with nearly every loaf of bread I've baked. This latest is a very simple recipe taken from Trevor Wilson over at BreadWerks, a 65% hydration bread flour recipe?
Many thanks in advance!
DDoutel
Hey, can anyone let me know about why degassing is important?
Tuscan bread ìs one of my favorit bread. Easy and fast to make i love it.
This bread is made with only one proof, no salt and fast rising but unique flavor.
Recipe
Wheat flour 600 g
Water 360 g
Dehydrated yeast ( similar to sourdough ) 40 g
Bulk fermentation 10 minutes
Final proof 90 minutes
Hi forum :-)
Hi I am fm asia. I just love croissant. To b specific I am fm Singapore. Our temperature here hot abt 28-32 degree. I try to do croissant only at night or early morning. Unfortunately the fat melt during laminating.
What other options do I have besides working in an aircon
Thks
Zubaidah
In a PM a user asked me to upload some photos. They are .jpg photos.
I was unable to upload them due to an "AJAX HTTP error".
Today my Jennings CJ 4000 scale shut off while I was in the middle of measuring ingredients. As a result I was not able to measure the quantity I needed.
The scale is supposed to shut off in order to conserve battery life. This is all well and fine, but at the time the scale WAS RUNNING ON AC POWER! There were no batteries to conserve. I needed to measure a very small quantity of an ingredient and was adding it little by little. The weight display didn't change for a minute or so when the scale decided it was taking too long. This is OK when it's running on batteries but it wasn't. It was running off AC power from the wall, so I wound up having to guess at the quantity.
Can anyone recommend a scale which won't shut off when there are no batteries to conserve, i.e. it's running off AC wall power?
Ideally the scale should have a big enough platform to accomodate a 5-quart KitchenAid mixer bowl. One nice thing, maybe the only good thing, about the Jennings is that it only displays to 0.5 gram. As a result, the numbers don't flicker around, that is, it is not overly sensitive to minuscule weight changes or changes due to air movement.
Waiting to make bread of Altamura :-) I try with this bread.
Recipe
Biga/ pre-ferment
Double milled durum wheat semolina 500 g
Water 260 g
Fresh yeast 5 g
Final dough
Double milled durum wheat semolina 500 g
Water 350 g
Salt 22 g
Dryed sourdough 40 g
Bulk fermentation 90 minutes final fermentation 90 minutes
Flavor? still i don't know :-) cooking and fragrance seem optimal :-)
Hi forum
Does anyone can help me find (I tried...) A video posted here of a guy visiting a very old italian village and making bread with an old woman. It was hosted in youtube, I found there some similar but not the one I'm looking for.
It was a post just to share the video, i think
v