The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First bake from ITJB

AnnieT's picture
AnnieT

First bake from ITJB

My grandaughter has to make a big presentation on Azerbaijan this week, including food of the region. Being a good Nana I Googled "Breads of Azerbaijan" and found a Tandir bread which sounded easy enough for a nearly 13 year old to tackle. I did a trial run and found that the dough was way too wet so we adjusted the recipe and Margaret used my new Bosch Compact to make the bread which turned out beautifully. Unfortunately she has to cut it into ready to eat samples so the other students won't get the full effect of the pretty bread. She also has to make and serve "Plov" which sounds rather like rice pilaf. So today was my turn to play with the Bosch and I chose Vienna bread from ITJB. My kitchen was very cold and the dough took much longer to rise, but it was a delight to work with and the loaves were lovely. I am not used to working with enriched doughs but can see a whole new world opening up - maybe sticky buns or cinnamon rolls? Baby Bosch handled the kneading so effortlessly, and many thanks to Stan and Norm for the recipe, A.

Comments

MickiColl's picture
MickiColl

sorry to ask this  .. but what is ITJB ?

loydb's picture
loydb

Inside the Jewish Bakery, a fantastic book by a couple of TFL folks.

 

Doeyo's picture
Doeyo

And make sure you check the errata before you bake anything from it!   Lots of mistakes in the first editions, sorry to say.   Joey the Doeyo

Doc.Dough's picture
Doc.Dough

I may have found the same Tandir recipe that you judged to be way too wet (like 100% hydration if you use 120g/cup as a conversion factor).

So I tried it at 70%, which was fine for me but perhaps not fine for a 13 yr old to work with.

I am curious where you settled for your modified version (if you still remember).  I am thinking somewhere around 66-67% and maybe with a little added sourdough to get the flavor profile up to where I like it.  I have not found anything substantiating that anybody in Azerbaijan makes a white flour based sourdough bread (the only Azeri sourdough references I have found seem to be whole wheat).