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aly-hassabelnaby's picture
aly-hassabelnaby

I decided to have another crack at rye flour but this time I also added a bit of wheat bran to the dough.

Here's what I did:
600g bread flour + 70g rye + 30g wheat bran
490g water
15g salt
1/2 tsp instant yeast

I mixed everything together and kneaded it for about 10 minutes then refrigerated the dough for almost 20 hours. The next day, I took the dough out of the fridge and divided into to roughly equal pieces. I left them for an hour to come up to room temperature then shaped them into batards. Bench proofing was about 40 minutes, then in they went into a steamy hot oven.

I gotta say, those ears don't look half bad.

 

 

 

 

Joyofgluten's picture
Joyofgluten

The week started off well, this batch of flaxy oat porridge bread tasted some kind of fine.
This is from a formula that's developed into a regular item here, it's made with type 1050 wheat flour from a nearby regional mill, from across the Rhein on the German side. A seperate levain, poolish and flax soaker, each make up 9% of the flour bill, oat porridge comes in at 5%. A 0.5% fresh yeast addition is added to the final dough, approx. total hydration is 78%ish. I slide these into a 240C oven and steam them well, the crust action is pretty decent.
cheers! Joy of gluten 

 

 
FrugalBaker's picture
FrugalBaker

A friend from other state decided to pay a visit and I was asked if I could bake a sourdough bread for her. Having another opportunity to bake, I said yes of course! Also, this bake would probably be my last experiment on baking with different kind of pots as I have come to the conclusion that a stainless steel pot yields a better result compared to a clay pot. The crust is crunchier and oven spring is good too! This bake has also convinced me to purchase a cast iron Dutch Oven ASAP! No more excuses :)

So here are just a few shots that I managed to take before everybody wolfed down my bread, I was very pleased indeed. 

 

Looked a bit lop sided, got to improve on my shaping though!

 

A closer look at the crust.

 

Crumb shot

dmsnyder's picture
dmsnyder

I've made focaccia just a few times, usually as an afterthought when I had some dough left over from another bake. Frankly, it's never been very good. Today, I made a focaccia that was really good. Really, really good! 

This past weekend, I made a couple loaves of Ken Forkish's "Overnight Country Blonde." Since I was mixing the levain anyway, I made a bit extra for Pizzas. Now, the formula in FWYS makes enough dough for 5 pizzas. I usually make 2 pizzas for the two of us. This time, I made enough dough to have 340g left, with the thought I would make focaccia, and that's what I did. 

340g of dough is enough to make a 9" round focaccia in a cast iron skillet, according to Forkish. I made mine in an 8" cake pan. My procedure was as follows:

1. Make Pizza dough according to the Overnight Pizza Dough with Levain. (There was no overnight fermentation for me. The bulk fermentation was complete in about 6 hours.) Divide the dough into 340g pieces. Roll into balls and put in Ziploc sandwich bags with a Tbs of olive oil. Refrigerate for at least 30 minutes and up to 3 days.

2. 2 hours before baking, take one ball out of the refrigerator. Let it proof at room temperature until increased in volume by about 50%. It should be very puffy.

3. Transfer the dough to a floured board. Gently degas it, turning it over to flour both sides. 

4. Stretch the dough as for a pizza into a 8" round.

5. Lightly oil a non-stick 8" cake pan. Transfer the dough to it, and, if needed, stretch it to the pan walls. Cover with a damp towel and let proof for 30-60 minutes, depending on room temperature. The dough should increase in volume by maybe 30%.

6. Pre-heat oven to 500dF (convection-bake, if you have it).

7. Pour 2 Tbs of olive oil on the dough. Spread it around with your fingers while dimpling the dough deeply all over with your finger tips. With your clean hand, sprinkle the dough surface with finely chopped fresh rosemary, coarse salt and any other toppings. ( I pressed pitted, halved Kalamata olives into half of the focaccia.)

8. Bake for 12 minutes. The top should be lightly browned.

9. When ready to serve, cut into rectangular pieces. Can be cut for panini or used for dipping.

Focaccia in pan, ready to bake

Just out of the oven

Ready to slice

 

Yum!

This dough had been refrigerated for 3 days. The flavor of the focaccia was complex with moderate sourdough tang. We ate it at room temperature. The crust was thin and soft. The crumb was delightfully chewy but not at all tough. I ate some dipped in hummus and more accompanying roast wild king salmon, corn on the cob and a tomato salad for dinner.

I will definitely make this again! I'm looking forward to using it for Panini and un-grilled sandwiches as well.

Here are some photos of the other weekend baking:

Overnight Country Blonde from FWSY

Overnight Country Blonde crumb

And a slice of Pizza Margherita

Happy baking!

David

 

 

Ovenbird's picture
Ovenbird

This week was the first week of the new summer market in Dryden. Along with a few friends in the Bread Club, we prepared several types of bread for sale. We had a dozen each of Italian Semolina bread, Caraway Rye, and a couple types of Multigrain Sourdough. We also made a couple dozen brioche with different fillings which went pretty fast so I'll have to make more of those next time.

Italian Semolina

The Italian Semolina is from Hamelman's recipe for Durum bread. It uses both a biga and a wild yeast levain. For this I used my new Italian mother culture that my aunt gave me when we went to visit her in the hills of northern Italy last month. I prepared a total of 8kg of dough for about 12 loaves at 650g each. This bread is one of my favorite everyday breads with a thin crisp crust and lovely golden crumb. 

Caraway Rye

Caraway Rye

The caraway rye was also from Hamelman's recipe for Deli Rye. This is a great bread for sandwiches or toast. It is made with 15% pre-fermented rye flour so it develops a nice sour flavor that is great with the aromatic caraway, especially when the rise is retarded overnight in the fridge. I slashed these loaves a bit to early so they flattened out more than I wanted but they still tasted great. I made about 8kg of this as well for a dozen loaves at 650g.

Seeded Sourdough

I also made 2 types of multigrain sourdough. The one pictured above is Hamelman's Sourdough Seed Bread. This dough is leavened with only wild yeast. I wanted to make pan loaves for this but I didn't have room in the fridge for my large pullman pans so I reversed the time for the bulk and final fermentation. Bulk fermentation was ~8hrs, then it went in the fridge for a while before dividing into 1500g loaves and a final 2hr rise. The flavor was great and the texture was good but I thought the loaves seemed a bit short. I either need to load the pans more or (more likely) give it more time to rise in the pan before baking.

Spent Grain Sourdough

The other sourdough I made (above) was my own creation. It was a recipe I came up with to use the spent starter that comes from feeding my mother cultures throughout the week(s). Basically I had about 1 kg of spent starter (a mix of rye and wheat) in the fridge that I didn't want to go to waste. Going along with the theme of no waste, I also incorporated ~20% spent grain that I got from a local micro-brewery. This results in a pretty slack dough that doesn't gain much height when baking, but has a nice flavor & texture. They weren't the most eye catching loaves so I was worried that it wouldn't be very popular at the market, but after giving out a few free samples this was actually the first type to sell out! I made 6 loaves with the following recipe:

 

Bread Flour1360g85%
Whole Wheat Flour240g15%
Water (or Beer)800g50%
Instant Yeast32g2%
Salt32g2%
Spent Brewers Grain380g20%
Spent Sourdough (100% hydration; rye & wheat)1200g75%

Brioche

I made 2 types of Brioche dough. One is from Hamelman's book and the other is from Reinharts "Crust & Crumb". The Reinhart version has a higher percentage of butter (~80%!) compared to 50% in the other. Both are delicious but I wanted to see which would work better for my production schedule. I filled the Hamelman Brioche with fruit filling (raspberry and apricot) and shaped them into cornetti. The richer Reinhart dough was rolled flat and filled with nutella or cream cheese filling, then folded over. Both were delicious, but I think the Hamelman version rose slightly better this time. The others were kind of flat underneath the filling. I have made the Reinhart recipe in the past with better results, but making all this bread with limited tools constrains the proofing schedule and I think that didn't agree with the richer dough as well. Next time I think I will just stick with the Hamelman recipe and maybe try some different shapes so I don't confuse what filling is where when I am selling them.

So I was pretty happy with the first week at the new market stand. Traffic was low because of rainy weather, but I sold the majority and had a few loaves left to give to friends & family. Hopefully the weather will be better next time.

 

Skibum's picture
Skibum

I meant to start this batch early yesterday, but welcomed an old friend from out of town in the morning, pushing bake my mixing schedule back. It was HOT here yesterday with the mercury touching 32C outside and my kitchen 24 - 25C. I am following David Snyder's San Joaquin Sourdough formula, but with the elevated temperatures, reduced time between folds to 20 minutes for the first 4 and down to 30 minutes in the bulk stage. After the first 30 minutes the dough had risen by nearly a half.

After the second fold at 90 minutes at 6:00 pm it was far too hot to consider turning on the oven to bake bread. My compromise was dividing and shaping as a batard as per the KAF video, but rather than rolling out to a pointed free loaf, rolled it out into a tube to fit my oval brotforms. Then it was cover and put into the fridge overnight. My 7:00 am the next morning my first finger poke test showed the loaves over proofed . . . 

The loaves turned out tasty and attractive, but even fresh out of the fridge they were impossible to score with the lame. Does a lame dull scoring dough??? I had to use my laser sharp serrated bread knife and still didn't get a good score.

It is cool and rainy here today with a 68F kitchen temp and I have another batch of SJSD on the go, this time using the full 30 and 45 minutes rests in the dough development stage. I will follow through with the formula and bake in the morning. For practice, I will divide the dough into three and roll out three smaller batards for practice. I really do enjoy the flavour, crust and crumb of this bread!!!

Happy baking folks!  Ski

 

PS a parting pulla shot, from sweet levain rather than YW

 

ANNA GIORDANI's picture
ANNA GIORDANI

Cari Amici,

non so da voi ma qui in Toscana il caldo estivo è arrivato prepotentemente e si fa sentire parecchio.....

Gestire gli impasti diventa ancora più complicato se, attenendoci alle tradizioni locali, non inseriamo il sale che normalmente è previsto nelle ricette.

Come ben sapete, in Toscana il Pane è "Sciapo" ovvero senza sale.....e così ho messo in produzione questo Pane, che invece lo prevede, utilizzando una straordinaria Farina del Molino Grassi di Parma che appartiene alla Linea qb e si chiama Montana.

Vi riporto le descrizioni dell'Azienda circa la farina da me utilizzata:

....."Prende il nome dalla regione delle Grandi Praterie Canadesi, dove da sempre nasce il miglior grano tenero del mondo, caratterizzato da un valore panificatorio di qualità eccelsa che noi abbiamo coniugato con l’agricoltura biologica ottenendo una varietà esclusiva ed unica nel suo genere.

Miscelando poi sapientemente questo grano con il farro spelta, varietà antica nata nella zona del Mar Caspio nel V millennio a.c., e con la segale, nata in Asia minore circa 2.000 anni fa, abbiamo ottenuto una farina che rende unico ed inconfondibile il gusto dei prodotti da forno......"

Ne è scaturito un Pane molto profumato e dalla consistenza straordinaria....se siete curiosi passate dal "Chicco".

A presto, Anna

 

http://ilchiccoelaspiga.blogspot.it/2015/06/incontriamoci-meta-strada.html

ANNA GIORDANI's picture
ANNA GIORDANI

Cari Amici,

non so da voi ma qui in Toscana il caldo estivo è arrivato prepotentemente e si fa sentire parecchio.....

Gestire gli impasti diventa ancora più complicato se, attenendoci alle tradizioni locali, non inseriamo il sale che normalmente è previsto nelle ricette.

Come ben sapete, in Toscana il Pane è "Sciapo" ovvero senza sale.....e così ho messo in produzione questo Pane, che invece lo prevede, utilizzando una straordinaria Farina del Molino Grassi di Parma che appartiene alla Linea qb e si chiama Montana.

Vi riporto le descrizioni dell'Azienda circa la farina da me utilizzata:

....."Prende il nome dalla regione delle Grandi Praterie Canadesi, dove da sempre nasce il miglior grano tenero del mondo, caratterizzato da un valore panificatorio di qualità eccelsa che noi abbiamo coniugato con l’agricoltura biologica ottenendo una varietà esclusiva ed unica nel suo genere.

Miscelando poi sapientemente questo grano con il farro spelta, varietà antica nata nella zona del Mar Caspio nel V millennio a.c., e con la segale, nata in Asia minore circa 2.000 anni fa, abbiamo ottenuto una farina che rende unico ed inconfondibile il gusto dei prodotti da forno......"

Ne è scaturito un Pane molto profumato e dalla consistenza straordinaria....se siete curiosi passate dal "Chicco".

A presto, Anna

 

http://ilchiccoelaspiga.blogspot.it/2015/06/incontriamoci-meta-strada.html

thaliablogs's picture
thaliablogs

 

Thanks for all the help. I made two more batches, one with txfarmer's recipe and one of san joaquin again. After watching some videos I think these were better, but still work to do. I did have to tweak the time of both recipes in the fridge as I was running out of time, so the txfarmer recipe should have had 24 hours and probably had 20, and the san joaquin should have had 21 and had 19-20. The txfarmer recipe then had about 1.5 hours on the counter while I shaped etc the san joaquin so it had definitely doubled in size by then. 

Here's an inside shot of the san joaquin batch.

 

PY's picture
PY

Decided to make 2 loaves. Doubled the starter to make the levain (this fermented for 13 hours) and reduced 1/3 of the yeast in the recipe. Also went for a lighter bake. Happy with the results 

 

 

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