I made a ricotta and rosemary bread pudding by using some Tartine country loaves I've just made. What I did not expect was how the humble bread can be transformed into an elegant light meal that I thoroughly enjoyed. The dish was large enough to serve a small crowd. The bread that keeps on giving!
Happy Labor Day!
http://flourishen.blogspot.com/2015/09/ricotta-and-rosemary-bread-pudding.html
Brand new to the bread making world. Just yesterday made my 1st successful hamburger buns without using a machine! I have looked online for a great bread cookbook to help me on my new bread making journey. One that is filled with basics about breadmaking and some great artisan recipes; I get so overwhelmed with all of the bread books out there. Can anyone recommend their favorite or there go-to book. Thanks in advance.
These are inexpensive and handy when reading the temp of stone. Except, I learned recently that it should be checked to make sure it is on the measurement your familiar with. Loaves yesterday in the wood oven would have been great at 480F, but didn't notice the reading was 480 C, or 896 F... Looks like i wont make that mistake again!
Hi all
I have made bread for a few months now and allways mixed whole Wheat Flour with white Flour.
The other day I tried with white Flour only and found out that the dough was a little to wet, so I changed the hydration from 70% to 65%. This was when I found out that my bakers math has room for improvement.
I allwas calc the ingredients from my total weight of dough and this is how I normally do it...
| Total Doughweight | 1548 | ||
| Ingredient | Percentage | Calcs | Weight (g) |
| Flour | 100 | 1548 / (172/100) = | 900 |
| Vand | 70 | 900 * (70/100) = | 630 |
| Salt | 2 | 900 * (2/100) = | 18 |
| Total | 172 | 1548 |
So I changed the hydration to 65%, still the same amount go total dough and it looks like this...
| Total Doughweight | 1548 | ||
| Ingredient | Percentage | Calcs | Weight (g) |
| Flour | 100 | 1548 / (167/100) = | 926.94 |
| Vand | 65 | 927 * (65/100) = | 602.55 |
| Salt | 2 | 927 * (2/100) = | 18.54 |
| Total | 167 | 1548 |
I understand that I have to add more flour and less water to get the same amount (1548 gram) of dough, but the thing that worries me is that the Salt has raised from 18.00 grams to 18.54 grams. I mean its the same total amount of dough so the amount of salt should be constant.
What am I doing wrong here?
I usually make my bread using an overnight sponge - 100% hydration (technically a Poolish). I want to try a Biga to see the difference. So, assuming the total flour is 1000g, how much of my sourdough starter should I use in an overnight biga.
Thanks in advance
AP flour, 70% hydration with thick coconut milk (first press), coconut oil, salt & sugar, made it a little sweetish with more sugar than salt, autolyse for 30 mins, with Bertinet method for handling the dough, preshape and bench rest for 10 mins, final shape into a boule,
dutch oven pre-heated to 230 degrees C, baked at 200 degrees C for 30 mins with lid on, and next 10 mins without....
The coconut flavor is very subtle but definitely observable....a nice experiment overall
Today is the day that all the Star Wars Stuff goes on sale. We thought it would never arrive. Now you can buy a Hans Solo action figure as 70 year old, retired, wannabe Jedi Knight. Lucy was just besides herself. I think she has a thing for older Jedi’s, even if they aren’t but you have to admit, Hans has a little bit more going for him than Jar Jar does.
So Lucy thought she would come up with a multigrain, sprouted sourdough that is her new favorite to commemorate the Star Wars Trilogy’s….uuummmmm…… 7th edition. I’m guessing that there will be at least 10 more Star Wars movies and we should see the 17th one about the same time Gillette comes out with its 17 lade razor and I hope to around to see both.
We personally can’t wait to see all the dead Jedis coming back as their smoky silhouette selves to once again council the aged Luke Skywalker. That was my favorite part and Lucy hopes we will be able to come back to each other that way after she is gone but thinks it might be a Harry Potter thing instead.
After weeks and weeks of making sprouted SD breads Lucy has come to the conclusion that 50% whole grains is too much and 30% not enough so she settled on 40% sprouted whole grains as her favorite – just like she did for the whole rye in Jewish Deli Rye - or Tzitizel.
She decided on a paling bread with no add ins too. I asked her why a big super duper, celebration bread for Star Wars would be so plain and she said Jedi’s have taken a vow of poverty and can’t eat bread that would be too showy or possibly cause flatulence.
I asked her if we were going to make a Frisbee shape to mimic a flying saucer and she about had a heart attack and said she was thinking about making 2 proud boules and placing them together on the flat side to make a Death Star – so no flat sauces here.
Our rye sour starter had been in the fridge for 18 weeks, 2 past where we would normally use it, but tit seemed to perk up OK over the 3 stag build when fed the 25% extraction hard bits of the sprouted whole grain mix of spelt, rye wheat and oat. It did take the full 4 hours at each stage though – so it was a bit slower than the usual which seems fitting for the extension of a nearly 40 year old movie.
We are all a bit slower than we used to be – except Lucy of course. The finished levain was retarded for 24 hours and it came out to be around 10% pre-fermented flour. We did our 1 hour autolyse of the dough flour and water with the salt sprinkled on top. We did 1 set of 60 slap and folds to mi in the levain and salt and then 2 more sets of 30 slap and folds on 30 minute intervals.
Grilled shrimp and veggie kabobs,
We then did 2 sets of 4 slap and folds from the compass points on 45 minute intervals. Once the gluten development was done, we shaped the dough into a ball and placed it in an oiled stainless bowl covered in plastic wrap. It then went into the fridge for a 21 hour retard.
Smoked pulled pork tamale with salad, green chili and Mexican beans Today's lunch with this fine bread.
When it came out of the fridge we did a quick pre-shape into a boule and then placed it back into the bowl for a 1 hour warm up before it was shaped and placed into a trash bag covered, rice floured basket for the final proof of about an hour. We preheated the oven to 450 F and then placed the Mega Steam on the bottom rack of the oven for 15 minutes of additional warm up to steaming speed and to let the stone catch up to the oven temperature.
Once the dough had proofed 50%, it was time for the heat, We un-molded the dough onto parchment on a peel, slashed it in a square and slid it on the bottom stone for 15 minutes of steam. Once the Mega Steam came out we turned the oven down to 425 F for 20 more minutes of dry heat.
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Once the bread thumped done, we removed it to the cooling rack. The bread had bloomed and sprang well under steam - it browned and blistered well enough without it too. We will have to wait to see how the crumb came out when we slice this bread for lunch. The crumb came out glossy, open, soft,and moist. It was just plain tasty and perfect for any Jedi Knight of any age,
SD Levain Build | Build 1 | Build 2 | Build 3 | Total | % |
18 Week Retarded Rye Sour | 10 | 0 | 0 | 10 | 1.50% |
25 % Extraction Sprouted Multi Grain | 9 | 18 | 38 | 65 | 9.75% |
75 % Extraction Sprouted 4 Grain | 0 | 0 | 0 | 0 | 0.00% |
Water | 9 | 18 | 38 | 65 | 9.75% |
Total | 28 | 36 | 76 | 140 | 20.99% |
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Levain Totals |
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Sprouted 4 Grain | 70 | 10.49% |
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Water | 70 | 10.49% |
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Levain Hydration | 100.00% |
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Dough Flour |
| % |
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LaFama AP & S&F Hi Gluten | 400 | 59.97% |
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75 % Extraction Sprouted 4 Grain | 197 | 29.54% |
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Total Dough Flour | 597 | 89.51% |
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Salt | 12 | 1.80% |
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Water | 431 | 64.62% |
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Dough Hydration | 72.19% |
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Total Flour w/ Starter & Scald | 667 |
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Water | 501 |
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Hydration with Starter and Scald | 75.11% |
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Total Weight | 1,230 |
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% Whole Sprouted Grain | 40.03% |
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4 grain sprouted flour is 32g each of rye, spelt and oat with 128 g of wheat |
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Lucy reminds us to not forget that salad to go with the stone fruit and apple galette
Bridge Kitchenware has some blades I've never seen before:
http://www.bridgekitchenware.com/browse.cfm/miscellaneous-items/2,73.html
Any opinions on the ones that don't use replaceable blades?
Janet
Yesterday decided to have another go at this bread. I followed the instructions properly this time! Levain was nicely active and after I had mixed dough, did 3 x 30 slap and fold followed by 4 x stretch and fold in an attempt to strengthen the gluten. Left it on the bench overnight. Temperature dropped from 20°C to around 12°C but the dough had nearly tripled by 8:30 am just as it should have and was nice and gaseous!! :) Rewatched the SFBI shaping video, cleared plenty of space and calmly (for a change) followed their shaping method. Whilst not perfect, my shaping was much much better so I am encouraged. Only needed 3 and half hour proof (I refrigerated the dough for the last 30 minutes) before baking in DO one after the other. Very happy with outcome and all the tips I got last time.
Crumb shot
Not sure why, but suddenly I even manage "ears" on almost every bake! the holiday must have done some good :)
Summer has been interesting, bread-baking-wise. I went for a largely disastrous stretch trying to make higher-hydration, relatively slack doughs into bread because moisture seemed to be the key to wonderful artisan loaves. (You will note that none of those have been posted, and for good reason!) And the heat and humidity necessitated several changes to the way I feed and process my doughs, because we only use the air-conditioner as a last resort. It'll be nice when autumn really takes hold!
All that experimentation started with David Snyder's San Joaquin sourdough (SJSD to many of us), and went a lot of wild places in the middle that didn't work so well, but I came out of it with another recipe that works for me—and a lot better at bread than I was beforehand!
What I have now is about 70.5% hydration, 17.5% white whole wheat (I got up to 20% in experimentation and my wife called "too much," so I backed off to here), and builds from a tiny amount of refrigerated starter with no excess, baking on the third day. I find it wonderfully sour, though that's not everyone's thing, and this is the first bread I've made that comes near my wife's wistful recollections of San Francisco.
It makes really nice boules, though I'm learning a finer balance between shaping and proofing to keep them from tearing open quite so hard. I've had several batard bakes before this split open in ways the slashes could barely control! Below are the good examples.
I've started to do the single slash down the middle because it gives us a loaf of reasonably uniform slice size, oblong without having to try to make an oblong loaf (which I definitely haven't mastered yet!). But so far, the angled slash that's supposed to give me nice grigne (post top) is providing half grigne, half blowout; the deep vertical slash (last, above) seems to control expansion better. These boules seem to turn out a bit denser in the middle than at the edges, so I've still got some fiddling to do with my handling and proofing, but it's getting better.