The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mixture of baking in the past week or two - ciabatta, focaccia, wheaty sourdough

MadAboutB8's picture
MadAboutB8

Mixture of baking in the past week or two - ciabatta, focaccia, wheaty sourdough

I've been away from The Fresh Loaf for a while. I was still baking and blogging but didn't quite have time to also update the pages here. So, I'll keep it short and sweet for few things that I baked in the past week or two. 

Ciabatta with wheat germs and olive oil (from Hamelman's Bread)

 

The recipe produced great tasting and chewy ciabatta. I followed the shaping method from Susan @ Wild Yeast, by not degasing the dough. This worked really well. The bread was great with potato soup with sage burnt butter.

Full post is here > http://youcandoitathome.blogspot.com/2011/07/ciabatta-with-toasted-wheat-germ-and.html

Focaccia with Rosemary and Tarragon herb oil

 

The recipe came from Peter Reinhart's American Pie cookbook. The recipe is quite similar to Reinhart's pizza dough. The herb oil contributed to great tasting focaccia. 

Full post is here > http://youcandoitathome.blogspot.com/2011/07/focaccia-with-rosemary-and-tarragon.html

Wheaty Sourdough with bulgur, wheat berries and wheat germs

It had nice texture and crunch from wheat berries, moisture and flavour from bulgur and aroma and chewiness from wheat germ. I also included a small amount of honey to bring out more wheat flavours. 

 

Full post is here> http://youcandoitathome.blogspot.com/2011/07/wheaty-sourdough-with-cracked-wheat.html

Sue

http://youcandoitathome.blogspot.com

Comments

Thaichef's picture
Thaichef

Your breads are so.........beautiful( and I am sure taste great!).  I especially like the wheaty sourdough.  Look perfect!

mantana

MadAboutB8's picture
MadAboutB8

Hope I spelt your name right;)

Sue

holds99's picture
holds99

They all look great!  Being partial to wheat and rye breads, the wheaty sourdough with bulgur wheat berries and wheat germ looks outstanding. 

Howard

GSnyde's picture
GSnyde

I especially like the focaccia. Looks yummy.  I use rosemary-garlic infused EVOO for the Reinhart focaccia.

Glenn

Syd's picture
Syd

Nice to see you posting again Sue. I agree with Glenn: that foccacia looks particularly good. Nice baking!
Best,
Syd

ivansbacon's picture
ivansbacon

chiabatta,   instead of shaping  try  just taking your dough after the ferment and cutting into a  rectangle. i do this by placing my dough on the bench, flattening it out by hand, letting it relax, and using my bench scraper to cut it in to rectangles and placing it on the couche or parchment.  skip the shaping part and just let it rise as is on a well rice floured  couche, when you transfer it to the peel grasp it gently at both ends , lift and pull it or strech it out and set it down on the rice flour covered peel ( this  take practic as chiabata is a very very wet dough) .   by  not shaping you are allowing the crumb to develop large gas pockets and when you stretch it you elongate those pockets. .

MadAboutB8's picture
MadAboutB8

for the kind words and inputs....I have been away for the past three weeks and didn't have the chances to do reply. Appologies for a seemingly ignorance:)

Sue 

 

breadsong's picture
breadsong

Sue,
Your breads look beautiful and so flavorful, and the garnish for your soup - yum!
Were your sage leaves crispy? (I love them when they're crispy :^)   )
I tried making gnocchi once, with browned butter and sage - it was so delicious and I'd forgotten all about it...thanks for the reminder of this lovely flavor combination.
:^) from breadsong

Thaichef's picture
Thaichef

Wow, Sue:

  I am plesantly surprised that you are able to write to me in Thai!!!!!  Thank you. It "perk up" my day.

mantana