The Fresh Loaf

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jcking's picture
jcking

Dragels (dray-gulls like bagels)
My first attempt at bagels made with a Durum sourdough starter and Durum flour. This is a seat of the pants, see what happens, work in a few different ways to make bagels. I'll go into detail and a formula when I'm happy with the results.

Quick rundown: sourdough Durum dough treated like a no knead with an overnight rise in the fridge. Out of fridge, stretch and fold, one hour bulk ferment, shape and short proof. All good up to this point. Poaching; didn't go very well as illustrated by the odd look, too much molasses made them too dark, once in the poaching fluid they became very weak and wanted to fall apart. Did my best to hold them together and here are the results.

As far as taste; not too bad. The molasses over powered the sweet I was expecting from the Durum.

For me it was fun and enlightening.
Bakers always rise to the occasion ~ Jim

varda's picture
varda

Ok.   The truth is that I don't have much to say about the bread I baked today.   I just want to post this picture:

All right - it is a Pain au Levain with around 30% whole durum.   Tastes good.  

That's all I have to say. 

Szanter5339's picture
Szanter5339

Szanter5339's picture
Szanter5339
Szanter5339's picture
Szanter5339

AprilSky's picture
AprilSky

We have 2 Costco conveniently located in different sites of the city I live in. We also have many of the others but Costco is always my best choice for grossary. I bought this cooking book at Costco 4 years ago and have been practicing the recipes it offers. And as it says I found it incredibly easy to follow. Rustic Tuscany Bread from the cooking book has been the most facinating piece to me. I did it quite often and I did it kind of my own special version. It looks gorgeous and tastes fantastic. My friends screamed every time I brought it to dinner parties.  

It is incredibly easy.

 

I don't like frozen bread dough so I had to come up with the bread dough myself. It's the same dough I use for focaccia

 

Drained tomato stew as filling.

 

I rolled the dough to a 5mm thick 30x40 cm rectangle and spray 1 table spoon of olive oil with a sprinkle of sea salt evenly over the dough.

 

I

Drained tomato stew over 2/3 of dough.

 

 

Add a layer of pizza cheese. 

 

I guess it will be pretty much OK if you add more ingredients.

 

First 1/3 on the second 1/3~~~~My poor English. ><!

 

2/3 on the last 1/3~~~~folding done!

 

Some flour on both sides~~~

 

Let it rest for one hour to double the size.

 

Score few diamonds on the top of dough. This is the most exciting part of making the bread.

 

   The tip is to cut the dough deep and wide to reveal the filling but still firm enough to hold the filling inside the dough after baking.

  

The beauty from my oven.

 

I love how the scoring turned out.

 

Yummy~~~~

 

lumos's picture
lumos

 Pissaladiere is a sort of pizza's distant cousin, originated in Province, Southern France, said to have been brought to the region by Romans.  Not sure if the Romans had a pizzaria back home in those days :p, but it was probably their flat hearth breads Romans used to make that gave the inspirations to the locals.....though I have read one or two articles by patriatic French who claimed it's their pissaladiere that gave the inspiration to the Romans for making pizza. :D

 Anyway.... It is more bready than pizza and is topped with thinly sliced and fried onions (lots of it!!), anchovy and black olives. That’s it. Not much variation, really, but salty anchovy and black olives are wonderful contrast to meltingly sweet, caramelized onions. One of those dishes made of simple ingredients with not much room for improvement because it's so good already. 

I love this so much and have been making this well over 20 years, in spite of my husband’s dislike of anchovy.  A cook's perk = get to make whatver I want! :p   And I've always made it in the classical way.

But when I went to Lighthouse Bakery School  the pissaladiere we had for lunch was the one with a few twists…and very nice ones at it, too.  Some tomatoes were cooked with the onion topping, which is a bit unusual for pissaladiere (though I wouldn’t say ‘never’),  and also added capers along with more classic black olives.  I was a bit dubious about them first, but it turned out to be one of the best pissaladieres I’d ever had.  They used cold-retarded overnight-dough and their professional deck oven could reach the temperature my humble domestic oven couldn’t, so those are the helping factors, too, but the new (to me, anyway) combination of the toppings were rather good as well.

 So last night I made it myself.  Forgot to ask the formula for the dough at Lighthouse, so I improvised with my regular sourdough focaccia dough instead, with a few modifications.  Also I was out of black olives, so I used small Turkish olives with beautiful tint of orange and subtle lemony aroma I’ve been in love recently instead. 

 

 

 

Sourdough Pissaladiere, Inspired by Lighthouse Bakery

 

INGREDIENTS

   For Dough

      Starter (70% hydration)   70g

      Strong flour   100g

     T65 flour    100g (or 95g Plain flour + 5g WW)

           (or alternatively, 195g AP + 5g WW)

      Salt  4g

      Extra Virgin Olive Oil  1 tbls

      Water   140g (70%)

 

  For Topping

     500g thinly sliced onions

    1-2 cloves crushed and chopped garlic

    Herbs (thyme, rosemary, bay leaf)

    Salt and freshly ground black pepper

    Olive oil

    1/2 tsp sugar

    1 tbls  tomato puree (optional)

    Anchovy, small olives, salted/brined capers (capers optional)

  

  METHOD

  1. Mix all the ingredients for the dough and autolyse for 30 minutes.
  2. S & F 3 times in the bowl every 40 minutes or so until medium gluten development.
  3. Put in the fridge and cold retard for overnight – 24 hrs.
  4. Take it out of the fridge and leave for 30 minutes -1 hr at room temperature.
  5. Letter-fold the dough to give extra-strength. (you need it, so that the dough can support the weight of toppings).  Rest for 1 hr.
  6. Give another letter-fold. Rest until fully proofed.
  7. Spread the dough into 20-21cm X 30-31cm rectangular on a well oiled baking parchment.  Make sure the edges are slightly thicker than the rest.
  8. Spread the onion toppings (See below for the recipe)  evenly on top, leaving about 2 cm edges along the sides.
  9. Cover and leave for 1-2 hours until dough increase the volume and the edges get puffed up a little. 
  10. Pre-heat the oven at the highest temperature with a baking stone set at the middle rack. (If you have two baking stones, set another one on the top shelf. The radiant heat it produces will give a wonderful result)
  11. When the dough is ready, and lay the anchovies in cross-cross pattern. Scatter olives and capers on top. 

                     (Note on the toppings : Stone the olives if you’re feeling kind enough, especially if you're making this even though your husband hates anchovy. :p

                       Soak capers in water for a while to remove salt, if you like.

                      And if your anchovy fillets are quite large, you can cut them into two lengthways,  so that the pissaladiere won’t get too salty.  But believe me, you’ll need more anchovy than you’d think.  Many recipes suggest to use a whole tin of anchovy for this amount of dough! )

 

 (The time for a confession : I caramelized the onions too much!!!  It should be lighter colour, just like this, before you add tomato puree)

 12.  Lower the temperature to 200C and slide the dough on to the hot baking stone. Bake for 25-30 minutes until the dough is browned and the edges of the onions are catching here and there in the heat.

13.   Serve hot, warm or cold. Choice is yours!

It's lovely as a part of a meal with nice salad and soup, etc. But it also makes great canape if cut into small pieces, too. If you're serving this for a big dinner party, you can make this several hours in advance, cut them when it's cooled, and reheat it gently in the oven just before serving.

   

To Make The Onion Topping

  1. Warm the olive oil in a thick saucepan large enough to take all the onions. Add the onions, garlic, thyme, rosemary, bay leaf and a little salt and pepper.
  2. Stir for a few minutes until the onions start to soften and become slightly translucent. Cover with a tight-fitting lid, lower the flame and cook gently for 30-40 minutes, stirring 2-3 times to prevent the onions from sticking and burning.
  3. When the onions are meltingly tender, add the tomato puree and sprinkle in the sugar.  Increase the heat to caramelize the onions and boil down the liquid, stirring occasionally to prevent it from burning.
  4. Take it off the heat, fish out the herbs and adjust the seasoning. Do not over-salt. (Think of all the salt in anchovy, olives and capers!)

 

 

Verdict : In spite of slightly over-caramelized onions, it turned out to be a really yummy pissaladiere.  There many versions of pissaladiere dough, but generally it's something between pizza and focaccia in thickness and how bready it is.  For this one the use of T65 in stead of my regular plain flour,  resulted in less bready and thinner crumb than I'd liked because T65 I have is weaker than my usual plain flour.   It needs  stronger gluten than dough for pizza because it has to support the weight of onions and other toppings.  You can adjust the ratio of strong/plain flour, depending upon the strength of the flours you're using and  to achieve the level of breadyness you'd like, probably up to 3 : 1 = Strong : plain.

 

Bon Appetit!

 

 

AprilSky's picture
AprilSky

It's been really few years I didn't show up here. Busy but never stopped baking. Focaccia is one of the breads I've baked almost every 2~3 days in the last 3 weeks. It's simple and goes well with about every thing I put on my dinning table and, most of all,  my family and my friends love  it. The dough I use for focaccia is pretty much similar to regular pizza dough. I actually us it for pizza as well.

Bread flour.........600g
Instant yeast.......1-1/2 tea spoons
Sugar...................2 tea spoons
Salt......................2 tea spoons
Olive oil..............2 table spoons
Water..................380 cc
Note: I shap the fermented dough to fit a 30x40 cm baking sheet and let it double. Before baking, I slight sprinkle sea salt then make pockmarks then spray rosemary and olive oil and sliced garlic evenly over the dough . Baking temperature is 200 degree C for 30 minutes or until golden brown.  

This is how I repare my focaccia before baking.


Our house was filled up with pleasant aroma during baking. That really brought up good mood.

  

Farlic is soft and tender.

 

Crispy crust plus spongy crumb.

 

My boy loves the bread a lot.

 

40 seconds in microwave helps olive oil extract fragrance from rosemary.

 

Beef soup we had with focaccia for dinner. Beef shank cooked with large volume of chopped celery, onion, carrot and one tomato stewed, and seasoned with sea salt, black pepper, and a cup of red wine. It made good soup itself.

Szanter5339's picture
Szanter5339

                

        

Szanter5339's picture
Szanter5339

700 ml of water
6 tablespoons of oil
2 tablespoons vinegar (20%)
6 teaspoons of salt
2 tablespoons powdered sugar
1kg flour 50dkg BL 55
Spelt flour 10dkg
4dkg of yeast
In yeast +

Preparation of yeast, 1-2 days before cooking.

yeast:
140 ml of water
BL 55 15dkg flour
1 tablespoon oil
½ teaspoon salt
2 dkg of yeast

2 slices of toasted bread (thin), cut into small cubes
2 cubes of cheese
few spices
Projections, there is little milk

 

700 ml Wasser
6 EL Öl
2 EL Essig (20%)
6 Teelöffel Salz
2 Esslöffel Puderzucker
1 kg Mehl 50dkg BL 55
Dinkelmehl 10dkg
4 dkg Hefe
In Hefe +

Vorbereitung der Hefe, 1-2 Tage vor dem Kochen.

Hefe:
140 ml Wasser
BL 55 15dkg Mehl
1 EL Öl
½ TL Salz
2 dkg Hefe

2 Scheiben Toastbrot (dünn), in kleine Würfel geschnitten
2 Würfel Käse
Nur wenige Gewürze
Projektionen, gibt es wenig Milch

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