hi
i bought "chakki fresh atta" flour to make roti bread.
but in the recipe direction , the final step is to put it directly on the flame (on the gas cooker) so the bread balloons up.
but i only have an electric oven, i tried putting it directly but it does not balloons up enough.
I ran across this video on Youtube and found it fascinating. I guess it's about as rustic as it gets! I know virtually no French, but the description seems to say they use sourdough for their breads.
Frank et Julien sont les boulangers qui livrent la Ruche qui dit "Oui!" de Lavalette en Haute-Garonne. Découvrez le fournil du Pain Rustique et les étapes de la fabrication d'un pain bio au levain natutel et cuit au feu de bois.
Any thoughts or suggestions? Taste and texture was great!
June 6 2015 bake
Recipe based on the Norwich Sourdough from the Wild Yeast Blog.
450g white all purpose flour
60g dark rye
300g Water
182g ~100% hydration starter
11g of salt, dissolved in 50g of water
Water temp is unknown, but room temp was about 25*C
Steps went as followed:
Mix all but the salt, and 50 g of water into a shaggy wet mess. Autolyse for 30 minutes. After that bulk ferment for three hours, with stretch and folds every thirty minutes for two hours, totaling four stretch and folds.
At this point, the dough was shaped and was supposed to be final proofed at room temp for about two hours, but due to it being incredibly warm, it rose *much* faster than I had anticipated, so it went into the fridge at about 5:30 pm, and was baked at about 6:20 pm, with 20 minutes of steam, and 20 without.
Pain au Levain with mixed sourdough starters
Last week, I baked Hamelman's "66 Percent Sourdough Rye." Searching my TFL blog, I found I hadn't made this bread since 2008! This bread is leavened with a rye sour fed with Medium rye. It is interesting to make in that the dough handles like a high-percentage rye (very sticky with not much gluten development) yet the rye flavor is not dominent. It does have the advantage, shared with other high-rye-percentage breads, of brief bulk fermentation and proofing, which makes it a quick bread to make, assuming you have elaborated the sour the preceding day. This is a mellow, tasty, "all-purpose" bread, to my taste. Good fresh and toasted. It's a great bread for sandwiches.
Well, I had made way too much rye sour for that bread and had a lot left over which provided a perfect excuse to make Hamelman's "Pain au Levain with mixed sourdough starters." This is also a bread I had made before, but not for some time - not since 2011. As the name implies, this bread uses both a wheat flour fed liquid levain and a rye sour. But it is basically a white bread with 84% bread flour, 8% rye (all in the sour) and 8% whole wheat. This formula is also remarkable for using only 16% pre-fermented flour. Yet, with that mix of levains, the bulk fermentation is very vigorous and takes no longer than Hamelman's usual 2.5 hours for his Pains au Levain, and that is without any commercial yeast.
I chose to cold retard the formed loaves overnight (about 16 hours, actually). They had about 45 minutes of proofing before refrigeration and about 2 hours at room temperature before baking.
The crumb was typical for a 68% hydration large loaf. On tasting a slice after the loaves had completely cooled, the crust was crunchy. The crumb was moderately chewy. The crust flavor is sweet and nutty - very flavorful as anticipated with a bold bake. The crumb flavor was quite complex. The flavors have not yet melded, and the rye and whole wheat flavor tones are identifiable. There is a late-appearing sourdough tang that is quite prominent. All in all, this bread is delicious with many discernible flavors which I expect will have mellowed by tomorrow morning.
Anyone who enjoys any of Hamelman's Pains au Levain should be sure to give this one a try. I like them all, and I hope I remember to keep this one in my "rotation."
Happy baking!
David
I think I have found that this is probably not a problem but when I am rolling my croissant dough, I see the butter, in chunks, trying to poke through. The croissants turn out OK but I wonder.... I have tried several levels of refrigeration or freezing. What if were to just whip air into the butter.
I am wondering if this problem will go away or if it may actually improve the croissants them selves if I whipped the butter. Some whipped butter recipes call for added milk or water but I read that this would defeat the use of European butter.
I could even flavor the butter......
Since I have made at lease 5 experimental batches of croissants in the last month, I am a bit tired of croissants believe it or not (: so asking is better than trying another batch.
being offered in the King Arthur catalog?
Several posts over time on this site have talked about different baking surfaces and quite a few people use a steel sheet (I use an upside down baking sheet myself) with good results. I just started seeing this item in their catalog a couple months ago and wondered if anybody had tried one.
They're kinda pricey at $124.95 for a 1/4" sheet of "recycled" steel, over twice the price of the stone I was looking to get. But the size and shape are perfect, and I wouldn't have to go find a metal supplier and do the cutting and finishing myself. So I am intrigued...
KAF catalog #11389 Baking Steel
Hi all, I am having an issue with my sourdough lately.I am hoping someone can give me some advice on how to fix the problem. I am getting a huge air pocket in my loafs, it is from the top crust down to the middle
any help would be great.
Thanks, wristen
Hi there guys, having mastered the art of sourdough, can anyone tell me how I can prevent my dough from sticking to the inside of my proving basket. I have tried flour mixed with semolina with mixed success but today I lost a great second prove due to the dough not turning out smoothly!!!!
Hi
I'm increasingly frustrated by bread tin sizes so much so that I've done a mini study of (supposed) 2lb loaf tins.
You've probably noticed that manufacturers usually show the external dimensions of tins. While these are obviously easier to measure they are of little use since many tins have lips or handles which increases the dimensions. However, many do state that their tins are either 1lb, 2lb or 3lb.
So I've looked at 2lb bread tins and where available I've used internal dimensions or otherwise measured them myself.
Measurements are in centimeters, volumes in litres.
My main Tin:
L: 24.5
W: 12
H: 7.5
Volume: 2
My new non-stick tin:
L: 21.5
W: 11.25
H: 6.5
V: 1.4
Hollywood's recommended tin size:
L: 24
W: 14
H: 7.5
V: 2.5 (my calculation)
Prestige Create:
L:22
W: 11
H: 6
V: 1.5 (my calculation)
Prestige Inspire:
L: 23
W:13
H:7
V: 2.1 (my calculation)
The Prestige tins were particularly puzzling since they are both listed as 2lb tins but with a significant size difference.
I contacted them about this and they apologized, saying that the website sizes were incorrect and should be:
Prestige Create:
L:30
W: 14
H: 8
V: 3.4 (my calculation)
Prestige Inspire:
L: 24
W: 14.5
H: 7
V: 2.4 (my calculation)
Now of course I realise that most tins are not straight sided and usually have a smaller bottom area than top.
With my tins I've taken this into account and adjusted the calculations accordingly.
However, as the above shows, the volume of a 2lb loaf varies widely.
In my experience this results in a less than perfect loaf.
Discuss...