The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Small weekend baking

odinraider's picture
odinraider

Small weekend baking

Usually, when I bake, I bake. A lot. The more bulk in my fermentation, the better. This weekend, however, I only did two small bakes; some demi baguettes and a couple sandwich loaves. I feel incomplete...

The baguettes were my best yet. Super crisp crust, rich, gelatenous crumb. Superb.

I don't know the thermodynamics behind it in equation format, but whenever I bake two sandwich loaves, they invariably burst toward each other. When I bake a singe loaf, no bursting at all. No other breads that I bake in synchronous multiples has this problem. I think the loaves are too close, and the air between the loaves is cooler than the air on the opposite side, creating a low pressure zone that the bread tries to fill. I wish my over were bigger. Next weekend, I am going to do an experiment. I will bake the two loaves synchronously, but I will alter their position in relation to each other and the oven walls. Sometimes I feel like a mad scientist.

Matt

Comments

Floydm's picture
Floydm

Very nice baking.

-F

odinraider's picture
odinraider

Thanks, Floyd!

foodslut's picture
foodslut

.... don't even feel worth getting the bowls/appliances dirty, no?

Still, nice bake - thanks for sharing.

odinraider's picture
odinraider

Thank you. And I would agree a small bake hardly seems worth the trouble, but I didn't even pull out the mixer for these. I just mixed them in their fermentation tubs and let them sit for a while. Very little cleanup. Next weekend I will do another large bake, and then I will feel aright. Only four more days to go; I had better begin refreshing my starter!

Matt

ferginator's picture
ferginator

would you share the baguette recipe from the Oct 2012 post?

You are my hero by the way, I use your pizza dough recipe weekly.  Awesome dough, anything else I could do with that one you think?  450g flour 360g water 9 grams yeast 8 grams salt (by memory)

Thanks

Marc

odinraider's picture
odinraider

Thanks, Mark. That baguette dough is pretty basic, 500 grams flour, half bread half all purpose, 10 grams salt, 5 grams yeast, 365 grams water. Autolyse the flour, reserving 25 grams of water to mix in with the yeast and salt. Ferment for two hours, shape, proof 45 minutes, bake on 450. A nicer variant is this:

200 grams bread flour

250 grams all purpose flour

20 grams spelt flour

20 grams whole wheat flour

10 grams wheat bran

365 grams water

5 grams yeast

10 grams sea salt

Autolyse the flours and bran with 340 grams of water for 30 minutes, then mix in the remaining 25 grams water with the salt and yeast. Kneed for about 10 minutes until it passes the window pane test. Cover and ferment 45 minutes. Give it a good stretch and fold and ferment another 45 minutes. Shape and proof 45 minutes to one hour while heating the oven to 475.


Bake on a stone with steam for 15 minutes, reducing the temperature to 450 degrees once you've installed the bread. Check the loaves, and rotate as needed. Bake another 6 minutes. Let cool if you can stand it before eating. I'll make a post detailing this, with pictures, before the end of the week. It's been so long since I've contributed anything.

As for the pizza dough, the possibilities are endless. You can actually make a giant sandwich with it. Shape it flat as you would a pizza, but don't top it. Once it's baked, let it cool and slice it in half. Fill to your heart's content. It will be like ciabatta. I've suggested breadsticks before. Hmmm, what else? Maybe you could make small calzones and deep fry them. My family loves those. They rarely get that treat, as you can imagine the nutritional deficits that creates. But it sure is good. Like a pizza doughnut. You could do a roll with dijon mustard, ham or mortadella, and good cheese like fontina or gruyere. Bake and slice. Or stretch it over some oven safe molds or bowls to make edible salad bowls. How's that?

I also make that once a week. We eat pizza every Friday, and never tire of it.

Hope this helps,

Matt

ferginator's picture
ferginator

Thanks Matt for your time and effort in sharing this !  molto apprezzato !