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Some days you should just go back to bed and start over. I'm in the process of trying to make Hamelman's cinnamon oatmeal raisin bread (modified with sourdough starter). While building the final  dough I noted that the water on the scale seemed to be an enormous amount. So much so that I even grabbed another container, re-tared the scale and reweighed it. No, it seems to weigh out fine.

Final dough ends up looking like thin pancake batter. About 3kgs of it!! I'm not sure what I did wrong, not enough flour or too much water but I've been slowly adding more flour for that past hour. I'm wondering if my scale locked up or something? This is going to be one enormous batch of dough!

I'm keeping my fingers crossed that I can work this out. Would have to happen on a recipe that is more complicated than flour, water and salt, wouldn't it? Now I'm wondering how much I should up the raisins and cinnamon, if I should add more oil/honey.

At least the fresh ground whole wheat flour (first time using the grinder) looks and smells wonderful. Can't wait to try it. Hope I haven't totally mucked it up.

Hey All,

Just wanted to share with you my bake from last night.  I made this bread using white corn flour, freshly milled jasmine brown rice, and millet.  I may have overhydrated, but I think it turned out nicely.  Enjoy!

Tim

Ingredients:

700g AP

100g Jasmine Brown Rice (freshly milled)

100g Millet (freshly milled)

100g White Corn Flour

188g SD starter @ 60% hydr

700g Water

20g Kosher Salt

1/2 tsp ADY

1900g Total Dough Yield

Directions:

6:35pm - Mix all ingredients in large mixing bowl well, cover and let rest for 25 mins.

7:00pm - Knead for 30 seconds using wet hands and french fold kneading method in mixing bowl ala Richard Bertinet.  Cover let rest.

7:30pm - Turn dough.

8:00pm - Turn dough.

9:25p - Divide and shape into 2 boules.  Just do 2 letter folds, place in floured linen lined banneton and let proof for 1 hr.  Arrange baking stones on 2 levels along with steam pan.  Preheat to 500F.

10:00 - Turn dough out onto floured peel, place in oven directly on stone.  When all loaves are in, place 1 1/2 cups water in steam pan, close door.  Bake 15 mins at 450F with steam.  Rotate between stones, bake for 30 minutes at 425F.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting.

Submitted to Yeastspotting on 5/6/10

This is a Sandwitch bread i made (Not exactly Sandwich size) couple of days ago:

Recipe:

SOAKER:

500g Sifted Whole Wheat (high Extraction) Flour

350g Water

1/2 Tsp Sea Salt

BIGA :

500g All Purpose Flour

350g Water

1 Tsp Instant Yeast

-------------------------

1) As usual de-chill the BIGA 2 hours prior to mixing into the SOAKER, add extra 1/Tsp of sea salt, and mix/ Knead for 5 minutes for 5 minutes, rest for 5 minutes and continue kneading for another 5 minutes until you acheive a successful windowpane.

2) Leave to ferment in an oiled bowl for 2 Hours until doubled.

3) Scrape into a floured bench, and cut into 2 (375g) Doughs.

4) Preshape into a Loaf, leave for 5 minutes and then shape into a loaf.

5) Grease your pans, and insert your loaves, seam side down.

6) Leave to ferment for 1 hour, and Pre-heat oven to 450F.

7) When ready, spritz your loaves with some water, and load them into your oven, with some steam(optional).\. Reduce Oven Temp. immediately to 370F.

8) Remove steam source after 15 minutes, and continue baking for 30 minutes .

9) Remove from Pan, and leave to cool on a Wire rack.

REGRETS:

1) Should have Added another 1/2 Tsp of Instant yeast to the final dough to boost the Final Rise.

2) Should have added more sea salt to the final dough. (1/2 Tsp is not nearly enough)

3) Should have increased the size of the loaf in the pan, as i loave a tall Loaf for toast.

Other than that, it was a good bread with soft and tender crumb, and medium crust.

My MIL was visiting from China for a few weeks. Her teeth aren't the greatest, and like most Chinese natives, she prefers softer, richer breads, so I have been making mostly enriched breads lately. This Brioche dough is from the book "Tartine", from the bakery of the same name. Brioche is so versatile, one batch of dough was enough to make: Brioche Nanterre (570g of dough in 9X5 loaf pan)

Some mini sandwich loaves (160g of dough in a mini pullman pan without the lid):

and Pissaladiere (one 9 inch and several 4 inch ones)

Here's the recipe from "Tartin", slightly adapted by me, it's quite a bit of work, especially during mixing, but so worth it!

-preferment

nonfat milk, 175ML

instant yeast, 1+3/4 tsp

bread flour, 250g

1.   mix into a dough, leave at room temperature (~72F) for one hour, then put in fridge to cool it down for 1 to 3 hours.

-final dough

instant yeast, 1tbsp+2.5tsp

eggs, 3

whole milk, 310ML

bread flour, 495g

sugar, 55g

salt, 1tbsp

unsalted butter, 235g, softened but still chilled

2.   cut butter into small chunks, return to the fridge

3.    mix together preferment and yeast until completely absorbed. turn mixer to medium speed, and add eggs one by one, until absorbed. turn speed to low, and add 250ML of milk, mix well. (I find it impossible to let the fairly dry preferment dough absorb all that liquid, so I just mixed for a few minutes until the eggs and milk are well mixed together, with preferment sit in it.) add flour, sugar, and salt, at low speed mix into a rough mass, then turn to medium high to mix until the dough cleans the side of the bowl and the gluten is mediumly developed. cover and rest the dough for 15 to 20 minutes. (I am guessing the rest time is to let the dough absorb all the liquid, and also to let it cool down so it won't melt the butter.)

4.   while the dough is resting, use paddle attachment to beat the butter until it's soft, but still chilled.

5.   use the dough hook again, mix the rested dough for a few minutes at medium speed until it cleans the side of the bowl. The gluten is well developed by now. increased to medium high speed and add butter bit by bit, making sure it's absorbed completely before adding more. after all the butter is added, continue to mix for 2 minutes, the dough is very well developed and cleans the side of the bowl. now tbsp by tbsp, add the rest of the milk (60ml). by the end, the dough is silky smooth, very wet and "liquid-y", but also very elastic.

6.   put the dough in a shallow container, cover, and freeze for 3 hours to a few days. transfer to fridge overnight to warm up and finish rising before using.

7.   for Brioche Nanterre, divide 570g of dough into 6 X95g balls, put them in a 9X5 loaf pan as following (the two rows are not lined up on purpose):

for sandwich loaf, I used my mini pan, with 4X40g of dough inside:

8.   proof for 2 to 3 hours until it's at least double, and still comes back a little when push with a finger. ideally at 75F to 80F. I proofed at 78F (using my DIY proofing box) for 2 hours. brush on egg wash (1 egg yolk+1tbsp heavy cream), and let dry for 10 minutes before baking.

9.   bake at 425F for 15min, then turn down to 350F, and bake the 9X5 loaf for another 45min (I did 35min only). The smaller ones were baked at 425F for 15min, then 350 for 20min.

The dough "only" had ~32% of butter, not the richest brioche I've made, but it was definitely the "wettest" one. The high water/egg ratio, and the involved mixing process made the end results very light, moist, in addition to very rich. The 9X5 loaf pan normally takes a lot more than 570g of dough to make a decent sandwich loaf, but this dough just rises and rises:

incredible crumb:

The Pissaladiere was easier, just take 285g of dough for a 9 inch tart mold (I used a pie mold), and 57g for a 4inch tart mold. roll out to fit the pan, proof for 30 to 45min. Add typical pissaladiere toppings: caramalized onion, olives, anchoves, and cherry tomato (cut side up), brush the edge with egg wash (1 egg yolk+1tbsp heavy cream), bake at 375F for 25 to 35min. Add fresh thyme before serving.

Very soft and rich dough, matching perfectly with the strong flavored toppings.

MIL's comments after eating the pizza: "It's way better than Pizza Hut." (Pizza Hut has invaded China, and most Chinese people think that's real authentic pizza!) I sure hope so!:P