The Fresh Loaf

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Three Breads. One Day. The First. Time. Ever. (at least for me)

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umbreadman's picture
umbreadman

Three Breads. One Day. The First. Time. Ever. (at least for me)

Three Breads. One Day.

Loaf 1: ~5lb Sourdough High Extraction Miche Type loaf

Loaf 2: Garlic Explosion (Garlixplosion?) W/ Cheese

Loaf 3: Spinach and Feta Cheese with Caramelized Onions.

They were all around 65-70% hydration doughs, all with a small amount of sourdough culture thrown in as a preferment/leavening. The miche was leavened solely by the sourdough, I added some active dry yeast to the other two.

PICTURES!!!

Garlic!! SO MUCH GARLIC!! (Many liked it. A few picked out the cloves. One was weak, and just barely finished her piece. Muahahahahaha!!!) I used shredded cheddar and parmesan cheeses here, since they were already in our fridge, though I think that it would indeed be better with chunks. On the other hand, the cheese that was at the crust gave a fantastically unusually textured, but tasty crust. It was thick, but not hard, and was kinda flakey. I can't really describe it well, but it was very strange/good. I also added dried rosemary and ground oregano to it, but I would very much prefer fresh herbs to dried / powders.

Spinach/Feta/Onion. A little weak on the salty/feta taste. The cheese didn't pack the flavor I was used to from feta cheese, so I think next time I will go with a French feta, as opposed to this greek style, and in a larger quantity. Very spinachy flavor though. This had about 25% chopped spinach, drained, by flour weight. It sprung up well, but I was hoping for a bit more. Maybe longer proof/more yeast next time.

Spinach Exterior. A bit dark. I've found that my loaves get quite dark before they're fully baked, and I wait longer with the temperature turned down at the end after at hot start. Maybe if I started it at a lower temp? Or turned it down sooner?

Inside the MICHE! This guy was huge. I think 5lbs of dough is my largest boule yet. This one took quite a while to bake, I think it was over an hour. Since I'm baking for a lot of people, I figured I would make this unflavored bread in a large amount. Aaaannndddd I felt like one loaf would be easier to deal with than 2-3. Hence, this. Someone said it was the size/weight of a newborn child. I think I'll name it alfred.

It surprised me. I slashed it in a circular sort of 8pointed compass style, and it expanded beyond that, splitting down the middle. You know alfred, I'm sorry I even tried. Clearly you didn't want to cooperate, so you went and did your own thing. I thought it might look nice the way I cut you, but no, you HAD to disagree. Now you look like some kind of tribal, african mask, and I can't even claim that it was my idea.....oh how can I stay mad at you? You're so tasty.....(i think alfred is now 2/3 of its original size...ish.)

The Triforce. Garlic in front. Spinach to the left, Miche on the right. Hungry onlookers out of frame.

I would really like to figure out how to have the bread color and be fully baked at the same time. I've been using a stone and preheating to about 425-450 or so and then turning it down about 15-20 minutes in....which might be my problem. Maybe if I start it slightly lower, or didn't wait so long to drop the temperature...

Comments

browndog's picture
browndog

Now you know what it's like to parent a teenager, young man.

It would be hard to decide what to try first, but I think it would be the spinach goat cheese, if it wasn't the garlic/cheese or the miche...

You probably already know but I'll say anyway that 'enriched' doughs usually want a lower oven temp. I just made a blue cheese/onion bread. I cold started it with the oven at 400*, and turned it down to 375* after 10 minutes. It baked about 55 minutes total.

I hope your roommates know how lucky they are. 

umbreadman's picture
umbreadman

I think, somewhere in the back of my mind, I knew that, and should have thought about that, but it just wasn't really salient at the time. Now I'll definately be more aware though and bake these enriched breads more slowly.

-Cyrus