The Fresh Loaf

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sharonk's picture
sharonk

Happy Accident-25 lbs of Teff Flour-Part 1 and 2

Part 1:

I thought I was ordering Teff Whole Grain but I obviously made a mistake somewhere along the line because when my order arrived I opened a 25 lb. bag of Teff Flour! I went back to my original order slip and saw that, indeed, I had ordered 25 lbs. of flour. I just looked at this massive amount of flour and wondered how long will it take to use this up. Ugh.

I usually buy whole grain teff and grind it up as I need it. Teff is a potent high protein seed grain and has been a blessing after learning I had to go off gluten. I also use whole grain teff for a power breakfast. I soak the teff grain the night before, 1 cup teff to 3 cups water, add a little water kefir to boost the enzyme activity, cover and let it sit overnight. The next morning I simmer it for about 15 minutes to cook. Mixed with chia gel, flax seed oil and soaked nuts, I'm off and running. I'll often pour the leftovers into a loaf pan where it becomes like polenta. I'll slice it and toast or saute it. Using spices and herbs it could be made sweet or savory.

Since I was missing my teff breakfasts I ordered some more whole grain, this time only 10 lbs. To my horror, I opened a box of 10 lbs. of teff flour, again! I really must slow down, I'm making way too many mistakes.

Anyway, what to do with my 35 lbs. of teff flour?
My book, The Art of Gluten Free Sourdough Baking, is based on brown rice flour starters. I'd begun to experiment with buckwheat sorghum starters and have had some great results. I figured I better move on to Teff starters so I wouldn't have pounds and pounds of teff flour either stuffed into the freezer or sprouting critters with legs.

I began a new starter using only teff flour and water in a ratio of 1 to 1. I chose this because teff absorbs a lot of water. I usually use teff to thicken and give structure to some bread recipes. I was surprised that this starter was actually very soupy but I continued along with my 1 to 1 experiment, feeding it every 8 hours or so for a couple of days.

I used the bubbly starter to make Teff pancakes and was pleasantly surprised that they were as good as or even better than the rice pancakes! They were naturally slightly sweet with a great cake-like texture. The leftovers were great toasted the next day. Since I can't eat sweet stuff I used them as an accompaniment to a bean stew. I'm sure they would be great with maple syrup or fruit.

Starter Recipe:
Make a starter by mixing equal amounts of teff flour and water. Add a tablespoon of water kefir or other fermented liquid.
Feed every 8 hours or so with equal amounts of teff flour and water.
After 2 days it should be ready to use.

Pancake Recipe:
One cup of starter makes about 4 pancakes.
Add a pinch of salt, 1 tablespoons of any oil or fat and 1 tablespoons ground flax seeds.
Mix let it sit about 10 minutes and cook.
The pancakes will not show bubbles so flip it when it starts to dry out around the outer third.
Sometimes I cover it while it's cooking. It cooks faster and more thoroughly.

My next experiment will be making breads using this teff starter. I'll keep you posted.

Part 2:

After last week’s fabulous teff pancakes I continued building the starter even though I sorely needed a break from bread baking. I was busy and thought it would be a good opportunity to practice growing starter in the fridge as this would cut the feedings from 3 times a day to twice. 

 

The starter grew beautifully with a mild aroma. I would take it out for about an hour in the morning, feed it, let it sit another hour or so and put it back in the fridge for 12 hours. I’d repeat the sequence at night before bed. I noticed some thickening and some small bubbles but nothing dramatic.

 

I had been thinking about creating bread that was mildly sweet without any sweetener beyond 1 teaspoon of stevia powder. I used small amounts of carob and maca (a malty flavored root) and used buckwheat flour for one loaf and shredded coconut for the other. I also used coconut oil for the fat. The batters were rich looking, like cake batter. The aroma in the kitchen was heavenly and the resulting breads were fabulous. Sweet without any added sugars, no blood sugar spikes and no yeasty itching.

 

My daughter, who named Sourdough Bread #1 “Mommybread” said this Teff Carob bread was the best ever and I should make it exclusively. Forever.

 

 

 

SylviaH's picture
SylviaH

WFO variation on Sandwich Buns

Today I fired up my wfo oven to make pizza and this morning I made the recipe for my 'Sandwich Buns'.  I needed hot dog buns for Mondays cookout and since the wfo was hot I retarded the shaped hot dog buns in the refrigerator until tonight when the oven had reached a temperature of apx. 400F and falling.  I removed them for about one hour to finish proofing and placed them into the wfo for 20 minutes to bake.  I wanted to get them into the oven right away because they had proofed a little more than I wanted, so as I brushed them with an egg yolk glaze and asked my husband to sprinkle on the seeds..I think he actually enjoyed it and I enjoyed watching him enjoying it ;)  I will post a crumb shot later. 

                           

                                      

                                                     Beginning to brown

 

                                                   20 minutes baked

 

                                    

 

                                                         Added crumb photo   

                                                      Ready for tomorrows hot dogs...I haven't had a hot in ages and looking forward to toasting these on the grill!

                                              

             Sylvia

 

                                

trailrunner's picture
trailrunner

retirement pasta...

My husband is a master at pasta making. He retired on May 14th 2010 and we have been indulging pretty often since then. I made the sauce and the bread...my starters survived my 3 months away on my bicycle ride across the US. He made the lovely pasta you see below. It is 1/2 semolina and 1/2 reg old AP. It is delicious...

 


Photobucket

hanseata's picture
hanseata

Olive Bread - Don't The Andersons Hate Olives?

There are two things members of our patchwork family have in common - we love good food and we hate olives!

Even the pickiest of our kids, Valerie, producer of the famous "square mouth" whenever I made her try at least one bite before she said she didn't like it; and Francesca who ordered "just white rice" when we ate at a restaurant, ended up as foodies. Valerie even became a chef!

The Andersons and their offspring pick olives off pizzas, and leave them untouched in the salad bowl. They don't order tapenade and don't drink martinis. But then something strange happened...

Knowing that a lot of people are olive fans and crave them in all kinds of foods, I looked for an olive bread recipe to satisfy those die-hards among my customers.

I found one in my favorite "Brot aus Südtirol" and decided to give it a try, tweaking it a bit (using a preferment and overnight refrigeration).

It was quite a struggle to force the slippery olives into the dough (maybe they sensed my negative vibes).

I also found it not very easy to roll the dough into the right shape for dividing it into equal sized pieces, without a lot of leftover cut-offs.

No wonder, my first batch of "Pane di Olive" looked like misshapen scones, with dark bruises (from my abuse?), but they didn't smell bad.

                Chef Valerie and proud Mom

With some misgivings and no great expectations I bit in an olive studded roll. Took another unbelieving bite and was deeply shocked - the olive bread tasted good, really good, incredibly good!

I gave one to Richard, the most willing guinea pig of all husbands (but, also, staunchest olive hater of us all) who eyed it with visible distrust. "You should probably call that "Malfatti" (Italian for "badly made") he suggested, but then, just to please me, nibbled gingerly at one corner.

IN NO TIME THE OLIVE BREAD WAS GONE!

Making the olive bread again and again - it proved to be a big hit with my customers at the natural food store, too - I learned a few tricks to make the mixing and shaping easier.

It is very important to use good quality olives, like Kalamata. The bread's taste depends on those olives, so don't skimp on this essential ingredient.

Good quality olives are a must!

Not only draining, but letting the olives dry for several hours on kitchen paper towels, makes them less slippery, and much more willing to embrace the dough. Killing two birds with one pit stone,
this simple measure also takes care of the ugly "bruising" of the bread.

Instead of using a preferment, I find it easier to work the dough with stretch and fold, with an overnight stay in the fridge. This method requires less yeast, so I reduced it a bit.

A template makes rolling the dough to the right size much easier

And, finally, a bit of calculation (not my strongest point) and a paper template made the rolling and cutting of the dough a cinch!

OLIVE BREAD   (adapted from Richard Ploner: "Brot aus Südtirol")
(10 pieces

250 g/8.8 oz Italian 00 flour
250 g/8.8 oz all-purpose flour
    4 g/0.14 oz instant yeast
    9 g/0.3 oz salt
    5 g/0.18 oz honey
  30 g/1.6 oz olive oil
100 g/3.5 oz Kalamata olives, pitted
240 g/8.5 oz water

TOPPING
12 g/0.4 oz milk
12 g/0.4 oz whipping cream
7 g/0.25 oz sugar

 

DAY 1:
Drain olives in a strainer, chop coarsely, place on kitchen paper towels, and let dry for several hours.

Drying the drained olives kills two birds with one stone

Mix all ingredients, except for olives, at low speed (or with large wooden spoon) for 1-2 minutes until all flour is hydrated. Let dough rest for 5 minutes.

Knead at medium-low speed (or by hand) for 2 minutes, adjusting with a little more water, if necessary (dough should be a bit sticky.) Knead for another 4 minutes, while feeding olives slowly to dough. It should still be somewhat sticky rather than just tacky.

Starting with the top, fold dough in thirds like a business letter

Transfer dough to a lightly oiled work surface. With oiled or wet hands, stretch and pat it into rough square. Fold from top to bottom in thirds, like a business letter. Then fold the same way from both sides. Gather dough into ball, and place, seam side down, into lightly oiled bowl. Cover, and let rest for 10 minutes.

After folding you have a neat little dough package

Repeat this stretching and folding 3 more times, at 10-minute intervals. After the last fold,  place dough, well covered, in refrigerator overnight. (It doesn't have to warm up before using.)

DAY 2:
Preheat oven to 410º F/210º C.  Cut parchment paper into a 24 x 30 cm/12 x 9.5" template. Line baking sheet with parchment paper.

Over night the dough has doubled in the frigde

In a little bowl, mix topping ingredients, place in microwave, and bring to a boil. Remove, and set aside.

Rolled out and marked


On a lightly floured surface, roll out dough to a square (24 x 30 cm/12 x 9.5"), using the template (about 1.5 cm/0.5" thick). Trim edges. Using pizza cutter or knife, cut dough square first lengthwise in half, then each half into in 5 equal pieces. The dough will be very soft.

Brush with milk mixture and dock with wooden spoon, so that the breads can't inflate.

Transfer pieces to parchment lined baking sheet. Brush with milk wash. Using the handle of a wooden spoon, press deep holes in the dough, evenly spaced. Cover, and let it rise for 30 - 45 minutes, or until breads stays dimpled when poked with finger.

Bake breads (no steam) for 10 minutes, rotate pan 180 degrees, and continue baking for another 10 minutes, until they are golden brown (internal temperature at least 200ºF/93ºC),

To this day we are still amazed that we Andersons do like olives - when they come with Olive Bread!

Post was completely updated 7/16/13

Submitted to Panissimo:  Bread & Companatico

                                         Indovina chi viene a cena                                            

SylviaH's picture
SylviaH

Tartine's Shaker Lemon Pie

This recipe is adapted from the book  'Tartine'.  I have lemons overflowing and absolutely love lemons and anything made with them...I enjoy eating the rind of lemons and the pith too which is full of vitamin C...also I have read now that research says lemons help with bone loss.  I used my mandolin to slice the lemons paper thin and sugar soaked for a good 24 hours..nice tender and tasty sweet peels went into the pie baked in a tart pan.  Delicious tender peels floating in a lemony custard with a butter flaky crust sprinkled heavily with baking sugar crystals...not to tart not to sweet.

                  

 

                                             

           Sylvia

 

 

                  

 

Jon Morrison's picture
Jon Morrison

Gearing up for Farmes Market update

I am slowly getting ready for Farmers Market.  Still cooking in my home.  The commercail kitchen is still a couple of weeks away.  I have five different sourdough breads, three different flour blends.

Using Peter Reinhart's Pain au Levain, morph some into Pain ausx herbes provance using Panzy's Herb de Provence blend.

Using Peter's San Francisco recipe I use Gérard Rubaud flour blend.  Some of it morphs into a multigrain using 3/4 King Arthurs Harvest Blend and 1/4 extra poppy seeds.

I also made Reinhart's Whole Wheat sourdough.

This week Olve bread will be added to the mix.

About everyother week I bake sour dough bagels.

 

I tried to make a rye starter, but it didn't work out yet.  I'll be back working on it later this summer.

 

One thing I have found that helps male the herb bread and multigrain bread is to add these when the adding the water to the firm starter.  They get well blended in before the flour and salt are added.

 

This has been quite a journey.  With last week baking 36 loaves in five days.  Very therapeutic and fun.

 

My one worry is trying to bake in the steam convestion oven.  I read a lot of horror stories.  Any help would be get.

 

Jon Morrison

The Bread Dude

as one of my customers calls me.

 

 

 

davidg618's picture
davidg618

A Marvelous Site and Resource

There are, at least, two threads running currently whose subjects deal with "the past'":

http://www.thefreshloaf.com/node/18072/primitive-cooking-techniques-amp-discussions

and,

http://www.thefreshloaf.com/node/18097/fredk-t-vine

I am especially taken with the latter, more so with the author, than with any particular book, he wrote.  Apparently, Mr. Fredrick T. Vine, was a popular and successful author, and baker at the turn of the 19th to 20th century.  A superficial web search finds at least five bread and baking books, writings by Mr. Vine, sufficently treasured that reproductions are still sold today.

Browsing through one of his,

Practical bread-making: a useful guide for all in the trade (1900)

 By Frederick T. Vine,

here is one excerpt I found particulary chuckle-inducing, considering the "hole-i-er than thou"  point-of-view many of us share.

"HOLES IN BREAD.

IF there is one thing more annoying than another to the baker, it is to cut a handsome-looking loaf and to find it full of large, unsightly holes, especially when, as is generally the case, you desire it to cut extra nice.

This is no new thing, but has been with us to plague the bakers' life for many years, and very many schemes have been tried to banish it, but all to no purpose; it is still unfortuuately with us, and I am not sanguine enough to predict its banishment from reading this chapter. However, I will endeavour to reason it out to you, and give my own theories upon it, together with the many remedies I have tried and suggested for its cure."

Frederick T. Vine's writings, and hundreds of other culinary books are available at:

http://stommel.tamu.edu/~baum/google-fud.html

David G

hanseata's picture
hanseata

Gluten Free Baking

I had a visit by a rep from my wholesaler, Downeast Food Distributors, who left a sample of a new gluten free bake mix to test some bread and pastry recipes. It consists of a mixture of rice flour, potato starch, sugar, salt and 5 different gums plus methylcellulose. This chemical array is necessary to enable the bread to rise at all and not fall apart.
I haven't tried it, yet, but I don't envy those poor people with celiac disease. I could go without a lot of things, but living without bread? Apart from that they have to pay a lot for gluten free goods: a 5 lb bag of bake mix costs 40 - 50 bucks - wholesale!

txfarmer's picture
txfarmer

German Style Lye Pretzel - this is more like it!

I posted a few days ago asking why my lye pretzels are not dark enough, after much reading and some experimenting, I think I figured out why. After I mixed up the lye solution, I didn't let it sit and completely dissolve, so the solution was too weak. The first time, I mixed and dipped the dough right away. This time, I mixed up a 3.5% lye solution (between 3% and 4% is good, the higher the darker, but don't go beyond 4%) with room temperature water, let the solution sit at a safe place for 15 minutes, slowly stir for the first few minutes. The solution heated up at first, then started to become clear and cooled down. After that, dip the dough for 30sec each, bingo, this time I got the color and shine I want. The devil is in the details huh?!

 

Also made some other shapes, I think they look cute with wide open scoring marks.

The recipe is from Jeffrey Hamelman's Bread, I did make one change: after reading a suggestion on the web, I used milk instead of water in the formula, I do think it tastes more authentic that way. I loved how the pretzels tasted and looked when I stayed at Germany a few years ago, crispy and hard shell, soft and chewy crumb, and a special "lye pretzel" taste. It's decidely different from American style soft pretzels boiled in baking soda solution (which I also like), good to split open and make a sandwich with. I do need to work on my shaping techniques to get rid of the unsightly holes in the crumb.

I have a whole lot of lye left, will be practicing making pretzels for a while!

chetc's picture
chetc

CInnamon rolls question

I have a recipe to make cinnamon rolls, I mix all the ingredients in my bread machine and let the dough rise then roll it out and put on the sugar cinnamon ect. roll it up cut them put them in a pan & let rise for an hour & bake,  we were invited to a picnic at a friends house, there will be 35 people there, the question I have is, can I make the dough the night before and refrigerate it right after I take it out of the bread machine, and let it come to room temp the next day and bake them to help save some time, am I taking the right approach.

    thanks
       Chet

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