The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My leaning curve Part 2

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tattooedtonka's picture
tattooedtonka

My leaning curve Part 2

Well after reading some posts on here comparing different books recipes on a given bread, I gave one a test.

I have been using BBA's recipe for Poolish Ciabatta, with wonderful results in outward appearance.  The crumb was not as open as I hoped though.

So today I made two Ciabatta w/ Olive Oil from Hamelmans "Bread" book.  The dough was much wetter than I had expected.  And all the recipes in the book print times for mixing with a stand mixer, but not if you are doing it by hand.  So I tried to make an educated guess.  The crumb is o.k. and I have much larger holes in the crumb than I did with BBA's, but I believe I underbaked a little.  I didnt use an internal temp probe to monitor temp, I thought it wouldnt be very accurate with all the large holes I knew this would make.  So I tried to go as long as I could without completely blackening the crust.  Here is what I got.

The flavor of these is much different than BBA's as well.  And I realize there would be some difference due to the Olive Oil being added, but there is a big difference to me.   It tastes good, so I wont complain to much, I just have to work on the times better in the future.

While I was at it I made two loaves of Hamelmans Pain Rustique.  These came out great.  The guesswork I did on mixing times on this worked out well.  I am very pleased with the feel of the crust, and the holes in the crumb.  Here they are.

TT

Comments

weavershouse's picture
weavershouse

Really nice. Look delicious. The Pain Rustique looks so creamy. I hesitate to buy Hamelman's book for several reasons, one being that he uses a mixer and I don't. How did you decide how long to mix by hand?

Great job and great photos.                           weavershouse

tattooedtonka's picture
tattooedtonka

1st - Thank you, it is extremely creamy.

2nd - A while back I asked folks here if they would share which books they have and like and why they like them.  Da Crumb Bum was one of the folks nice enough to reply and his explanation as to why he liked the book really influenced me to buy it. 

I am really glad I did because it does have a ton of information about bread.  The whole "nuts and bolts" of it.  I do however have the problem of mixing times.  I too mix EVERYTHING by hand.  So when I read the instructions, this is what he writes-

  • Mixing: Pain Rustique is mixed with an autolyse.  Add the final Dough flour, water, and the ripe poolish to the mixing bowl.  Do not add the salt or yeast.  In a spiral mixer, mix on first speed just until the ingredients come together in a shaggy mass. Cover the mixing bowl and let this rough dough rest for 20 to 30 minutes.  At the end of the rest period, sprinkle the salt and yeast over the dough and turn the mixer to second speed.  Mix until the dough is faily well developed, 1 1/2 to 2 minutes (adjusting the mixing time accordingly for other types of mixers).  The dough should be supple to moderately loose.  Desired dough temperature: 76' F.
  • Bulk Fermentation 70 minutes.

As you can see he gives a pretty good mental image as to what you want your product to look like.  So I just did this until I thought I had it.  I found out I did on the Rustique, but I guess I didnt on the Ciabatta...Ha, ha :)

I think is really a great book even without the hand kneading times.  Tons of recipes, lots of intel.,  and well written.

Hope this helps,

TT

audra36274's picture
audra36274

If this loaf doesn't get you going I don't know what will! Great looking bread!

                                                              Audra

weavershouse's picture
weavershouse

I Googled Hamelman Pain Rustique and found a pdf file (whatever that means) with the recipe and looked it over. I see what you mean about a mental picture of what the dough should look like and now, of course, I have pictures of your beautiful bread so I think I'm good to go. I'll give it a try, maybe tonight. Then on to the ciabatta. You're right about the book being easy to follow....I just might have to ask for it. I have a birthday coming up in July but I think I NEED IT now! 
Oh, what kind of flour did you use? I think he called for bread flour. Thanks again.                  weavershouse

audra36274's picture
audra36274

I haven't tried it yet, but I noticed they (Amazon) also sell used books. It started me thinking, well I'm gonna "USED" them, and I can get more bread books for my money! Well thats almost like too good to be true! What a thrifty person, saving the family money, and making all that "good for them" bread that you can say you know exactly what went into it- therefore into your family. Your a HERO! 

tattooedtonka's picture
tattooedtonka

I just got done posting on this topic on another thread before I looked back here. 

My primary bread flour is "Knoxbridge Mills Premium Spring Wheat Flour for Artisan Bakers"

My secondary flour is Gold Medal All Trumps. It is a Hard Red High Gluton Spring Wheat flour.

These breads were made with the Knoxbridge Mills flour.

Thanks again,

TT

tattooedtonka's picture
tattooedtonka

Thats just crazy talk.....lol

I am one of those folks who realizes I could save a buck on buying from Amazon or someone else online, but require that instant gratification of having it in my hands sooner.  If you can wait until July great, I couldnt last.. People get EARLY presents if they're deserving dont they? Do you get extra points if it helps the family?  Its not really for just You, its for your Family...You just happen to read it more than anyone else in the house.....

Good luck, if you need any of the other recipes in the book sooner let me know.  I will try to type them out on here time permitting..

TT

weavershouse's picture
weavershouse

First let me say you're right about getting my Hamelman book NOW. If anyone has a complaint I'll have them talk to you. tattooedtonka sounds like someone to be reckoned with. :) 
I have the recipe for the Pain Rustique on the pdf but the yeast amount in the Final Dough is too light to read. Could you tell me what the amount is in weight and teaspoons. The rest I can read. Thanks for your help. I'm mixing the poolish today so do not need the yeast amount till tomorrow. If you don't read this post in time I'll just wing it.                        weavershouse

p.s. I was looking over your early April post with all the photos...wow again....and wanted to ask what is the bread in the photo below the bagels? It's folded over, looks like a ciabatta maybe?

Susan's picture
Susan

.17 oz, instant dry (1.5 tsp)  

 There you go!

Susan

weavershouse's picture
weavershouse

I just mixed the poolish and I'm ready to....well, wait 12 hrs. Did you ever try this bread? And do you think the book is worth buying? Thanks again.               weavershouse

weavershouse's picture
weavershouse

I was running between my poolish, my computer and the living room to watch Pearl Harbor on TV with my husband and lost track of what I was doing. You guys were quick to fix my goof. Thanks.

Pearl Harbor, what a horror. I couldn't watch a lot of it. Too sad.                  weavershouse

Susan's picture
Susan

As I don't own the book, yet, and haven't made that recipe. I looked up the file you found and blew up the page a bit so I could read it. That's all! Didn't want you to run into a problem.

Susan

weavershouse's picture
weavershouse

Am I right? I have one and I can enlarge the page by pressing the apple key and the plus key on most things but not on that file. Is there something I don't know...ha ha ha. I should say I don't know much but try to learn a little at a time.                       weavershouse

Susan's picture
Susan

My first Mac after scads of PCs. Way underutilized with me, to be sure. But I do like it. Have a little Macbook, too, and it's nice being able to jump from one to another seamlessly. Just look at the top bar on the .pdf; you will see Zoom In and Zoom Out icons. Just Zoom In!

Hmmmm, I just tried apple/plus and that worked for me as well. Quite often it doesn't work on the .pdf's though. Strange. Live and learn. TTFN

Susan

tattooedtonka's picture
tattooedtonka

Just trying out a new photo site to transfer images from

Coffee and Bread

tigressbakes's picture
tigressbakes

You are conquering 2 things that seem pretty scary to me...ciabatta, and Hammelman's book.

Good going! Your bread looks yummy! 

tattooedtonka's picture
tattooedtonka

To answer your question about the folded over bread.

Yes this was a Ciabatta using BBA's recipe.  I found it to be a fairly easy bread to make, but the holes were not as big in the crumb as I would have liked.  Hamelmans had the great big holes, but I didnt care for how the crust came out.  Oh, and the fact that I didnt bake it long enough for the inside to fully develope.  I'll keep tinkerin', both had own upsides and downsides.

TT