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FrugalBaker's picture
FrugalBaker

And just when I thought I have to settle with toying between bread and all purpose flour ratio, I, happened to find this fantastic German Bread Flour Type 550 the other day at one of the bakery ingredients supply shop.

I was hesitate to even buy it at first, let alone using it for my usual SD as I have a handful of local clientele who really enjoy my sourdough bread of late. Though, I had a couple of hiccups with my sluggish starter but I got that fixed in the end. That was actually a very good lesson to learn as I was keeping too much of starter (now you know why I called myself Frugal Baker?). 

Fast forward to 3 weeks ago. As usual, I am my own guinea pig. I took the plunge of using this flour solely, without any other kind of flour and it paid off handsomely. Anyhow, was really glad that I followed my instinct and gave it a try. My bakes are coming out nice consistently, which is oh so important! 

 

Baking bread is really rewarding and I am still learning something new, each and every time I bake :)

As usual, please feel free to comment. Thank you.

 

Crumb Shot

 

Happy Baking,

Sandy

isand66's picture
isand66

It's been over a month since I had a chance to post.  Between traveling to China for work and then going to NC for Thanksgiving time has been short.

Anyway, this bread was one I made after returning from China.  It ended up very tasty with a nice nutty flavor from the freshly milled Durum flour combined with the freshly milled whole rye flour.

I incorporated some rye and durum into the two build starter and added some bread flour for some added strength.

All in all, this one came out great with a nice moist and fairly open crumb and an extra crunch from the smoked sesame seeds on top.

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Formula

Durum Rye Bread (weights)

Durum Rye Bread (%)

Download the BreadStorm File Here.

catstature

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Levain Directions Build 1

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Levain Build 2

Mix in the ingredients and incorporate thoroughly.  Let it sit at room temperature until just about doubled and then use right away or refrigerate over night.

 Main Dough Procedure

Mix the flours,  and 400 grams of the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), olive oil and balance of the water, and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumbgroup

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CrumbCloseup

dabrownman's picture
dabrownman

 

Lucy has been wanting to make this one since we ran across it while searching for pumpernickel bread recipes at about the same time another Fresh Loafian was asking about Latvian Bread recipes. 

We thought it an odd one since the recipe called for scalding apple cider and then adding it rye four with a bit of starter and leaving it covered to make the for 24 hours to make the levain. 

 

We don’t really make levain for these kinds of breads anymore and would rather just make a new starter and levain from scratch instead since it is so much fun.  We did our usual 4 feedings of 30 g of whole ground rye and 24 g of water every 24 hour for 4 days throwing half away after 48 hours and right before feeding number 3.  It got down to 32F last night so the heating pad was in order.

We didn’t really throw half away but fed it white flour for 2 days instead to make a white starter to use for something like biscuits this weekend.  Like usual, the starter was ready to go after 4 days, doubling after 48, 72 and 96 hours. By 98 hours it had tripled, so we retarded it in the fridge for 16 hours.  We did pinch off a bit to feed to our stored starter to refresh it and keep it on its toes.  We did use apple cider for the dough liquid.

We brought the apple cider to a boil and autolyzed the dough flour with it for an hour with the pink Himalayan sea salt sprinkled on top.  We mixed in the levain and did 3 sets of 30 slap and folds to develop the gluten for the 40% of the flour that was whole wheat.  The Caraway seeds were added in during the first of 3 sets of 4 stretch and folds.  All gluten development was done on 12 minute intervals.

Normally, the wheat in this recipe would be bread flour per the long dead Lativian Bread bakers that Lucy channeled with her Latvian Baker Channeling app but we decided to bake this bread using whole wheat.  Lucy thought the whole wheat would be more old school and there is nothing wrong with 100 % whole grain bread in my book anyway.

 

All the flour was ground medium texture instead of fine to closer fit the Latvian flour that would have been used long ago.  The regular recipe would have quite a bit of commercial yeast mixed in with the dough four and we omitted that too – there is nothing old school about commercial yeast.

Once gluten development was finished, if you could call it that, we let the dough sit around in the bowl on the heating pad for half an hour before shaping, plopping the dough in a long tall Pullman tin, mounding it in the middle and covering with some squash seeds for a good looking final proof.  Once it had cracked, it was ready for the heat.

At the last minute, we decided to bake it the traditional way at 400 F for 15 minutes with steam and then at 350 F for an hour.  Lucy was disappointed but there just weren’t enough hours in this day to get it done low and slow pumpernickel style.  That will leave another bake for later that will be low and slow and include prunes, walnuts and pepita

 We then took the bread out of the tin and let them dry out for an hour on the oven rack for 10 minutes with the oven off.  The bread came out nicely cracked and smelling terrific.  We wrapped it up when it cooled and will let it sit for 24 hours to redistribute the moisture and soften the crust.  I was disappointed that the loaf had collapsed in in the center showing that it was over proofed.  It also was not quite done even though I had baked it for another 10 minutes - 70 minutes at 350 F.  The bottom of the loaf was also dense.  So that was 3 strikes for the crumb.  The good thing is it tasted great.  A very different taste for a bread like this one.  I like it even though it turned out ugly.  Next time we will do better and there will be a next time.

 

SD Levain Build

Build 1

Build 3

Build 4

Total

%

Whole Rye

40

40

40

120

19.35%

Water

24

24

24

72

11.61%

Total

64

64

64

192

30.97%

      

Levain Totals

 

%

   

Whole Rye

120

19.35%

   

Water

72

11.61%

   

Levain Hydration

60.00%

    
      

Dough Flour

 

%

   

Sprouted Wheat

100

16.13%

   

Whole Rye

150

24.19%

   

Whole Wheat

150

24.19%

   

Sprouted Rye

100

16.13%

   

Total Dough Flour

500

80.65%

   

 

 

 

   

Salt

12

1.94%

   

Apple Cider

500

80.65%

   

 

     

Dough Hydration

100.00%

    

Total Flour w/ Starter

620

    

Apple Cider 500 & Water 72

572

    
      

Hydration with Starter

92.26%

    

Total Weight with Caraway

1,269

    

% Whole  Grain

100.00%

    

% Sprouted  Grain

32.26%

    

 Caraway - 15 g

Lucy says not to forget the salad - the first one for this year's winter garden

 

alfanso's picture
alfanso

Just for a change of pace I thought that I'd try a riff on the Raisin-Pecan WW Levain that I've been baking, which are based on Ken's Artisan Bakery's gems.  A voyage not too far offshore to visit an Apple-Walnut WW Levain version.

Pretty much a straight exchange of fruit and nut for other fruit and nut.  Taking a suggestion that I'm sure I've seen on TFL, I started out with dried apple rings, and soaked them in apple cider for a day.  The idea being to attempt to introduce a stronger apple flavor than what I might otherwise get from just using fresh apple.

These seemed to have a particularly robust oven spring, although the shaping and scoring adhered to my standard method.  The left of the two batards had a double score down its spine, but the oven spring would have none of that, and burst the division between scores right open.  The grigne on the right batard, in the last picture, is so wide that it completely burst apart where the end of the score usually has the two sides of the bloom meet.  Okay, I'll accept its apology!

Gave away the baguette to an (un)suspecting compatriot with the caveat that neither man nor beast had yet ever tasted these, and reminded him to ensure that his health care policy for the family was paid up ;-) .  I'll get a report back tomorrow.  If he still looks healthy and with no sallow complexion, I'll try the batard myself!

Okay, so my friend didn't come down with the whooping cough or the heebie jeebies or any other illness from the bread.  But I snuck in a few bites last night before it was determined that he was still ambulatory!  And then I had some toast this morning too.  

Anyway, I was surprised at the distinct lack of apple taste in the bread.  Much more lost in the flavor panel than the golden raisins, which the apple replaced.  The raisins gave a distinctively sharp burst of flavor completely unmatched by the apple.  As far as the walnuts, they have a dry mouth feel in general, and carried over to the bread as well.  I didn't glean much value to replacing the pecans with them either.  I may give this another go, but if/when I do, I think that I'll sub out some of the water in the hydration for apple cider.  If that doesn't give the batard a kick start, I'll chalk it up to just another adventure here on the Isle of TFL.

The crumb shot below.  Considering the amount of oven spring, the batard exhibits a surprisingly denser crumb than I would have anticipated.  Not a complaint, just an observation.

 

alan

PalwithnoovenP's picture
PalwithnoovenP

I made some boiled dumplings (jiaozi) the other day to expand my repertoire and just to try something new. They are rustic, comforting and a really nice alternative to buns, noodles and rice. Read here for more information and how to make them from scratch. Baozi and siumai are my favorite Chinese snacks and these are a new addition to those. I like their simplicity compared to steamed dumplings and pot sticker, drop the into boiling water and when they float they're done. Serve it with your favorite dipping sauce.


The dough before resting, very dry.

The dough is very simple with only three ingredients; flour, water and salt. As usual, I made these without a recipe and measurements. I just made a very dry dough and allowed it to rest for two hours. This resting is a crucial step for a proper dumpling dough, at first it looks very dry but after resting it will be a silky, smooth dough. It is easier to make dumplings with a drier dough so they can withstand boiling. For the filling, I just added stuff that we like.



After resting, it is kneaded some more and allowed to rest for a shorter time. It is then divided and rolled into sheets. I divided the dough into twenty pieces and rolled them five at a time and filled them immediately to avoid drying out. I made large three inch dumpling to cut down on prep and rolling time because I am the only one rolling, filling and cooking! Each dumpling wrapper must be rolled individually with thinner edges than the middle so when they are folded, the top pleats and bottom are somewhat of equal thickness. I made three different dumpling shapes to practice my pleating. This video presents eight beautiful techniques for wrapping dumplings.


After resting and second kneading, it's much softer, smoother and more manageable.

After a seven minute boil, they are ready. I served them on a very old plate. This is already my plate since I was five years old and I bet it's much older than me. The filling was meaty and flavorful and the dumpling skin was chewy yet delicate, silky and smooth. It's so delicious further complemented by the dipping sauce. If you make this, be sure to roll the wrappers thin enough and if you want to serve them in soup, go ahead! They will just be less delicate than wontons but they are a different beast and have their own charm.







I have more than enough wrappers for the filling so to avoid putting them in the fridge for later use, I turned them into noodles. I just cut them into half moons and boiled them. Oh my! This dumpling dough also make fine noodles. They're very delicious just with soy sauce without anymore accompaniments.





Thank you very much!

rolls's picture
rolls

carol field's puglese from the Italian baker, baked in a pot :)

 

 

jaltsc's picture
jaltsc

I came across a recipe for "Pugliese Bread" years ago and used to bake 600 gram loaves due to the size of my kitchen oven. A few years ago I bought a bread oven that is able to handle larger loaves, and has holes on top which make it possible to use a pressure sprayer to produce steam and then be closed off. I recently started to bake 2+ kilo loaves and my friends love the results. I bake them for 85 minutes. This results in a very dark crust that crackles for 5 minutes after being taken out of the oven, and a very tender crumb. Whatever is not eaten that day, I halve the bread, let it rest for 5 hours and then slice and freeze it. When the slices are warmed, the crust retains its original crispiness and the crumb is remains tender. I use a little yeast along with sourdough starter. The yeast was in the original recipe, but I reduced it, and I substituted sourdough starter for the biga in the original recipe. The 2 day slow retardation  in the refrigerator develops a lot of small bubbles in the dough. 

 

 2 x 2361  gm.Round Loaves  

       2   t                       Yeast

1474   gms.                Water (68%) 

1000   gms                 Sourdough Starter

      2    Kg.                  AP Flour

  100   Gms.               Rye Flour

  100   Gms.               WW Flour 

      3    T+ 1t               Salt

      2    T                      Diastatic Malt

 

  1.  Combined all ingredients except salt
  2.  Mixed until combined
  3. Added Salt on top of dough
  4. Autolyzed for 20 minutes
  5. Mixed additional 8 minutes
  6. Wet and solid structure. 
  7. 4796 Gms.
  8. Divided in two 2350 Gm.(Appx.) pieces
  9.  Placed in 2 oiled plastic containers .
  10.  Refrigerated for 2 days

11. Took out and let warm for 3 hours

12.  Formed into 2 Round Loaves

13.  Placed on 2 bread peels (Can also place on large sheet pans)

14.  Let rise for 2 hours

15. Scored with straight blade…5 scores in each direction

16.   500 F Degrees – Sprayed with water for steam.

17. Reduced to 450 F Degrees

18. Baked 85 minutes

Truth Serum's picture
Truth Serum

.wild rice roll This is a shot of the wild rice and onion rolls I made for yesterday.

Beka's picture
Beka

Mmm... that *time* of the year again when all the pumpkin recipes start poppin' up everywhere. I live in the lovely equatorial tropics, which means our pumpkins are of the green-and-white variety and we get them all year round (just without the carving). I believe that this recipe works for American pumpkins as well.

 

Japanese Kabocha Pumpkins

Fancy some pumpkin scones? I love this recipe - it makes a sticky dough, which turns in scone that is deliciously moist. Only 1/3 cup of butter (2/3 of a stick) is needed for each batch! It's my mother's favourite, and I make sure she has a stash on them in the freezer for afternoon tea.

 

It's an original recipe adapted from a sourdough scones recipe - the conversion worked quite well! I made this instructional video a couple of years ago, and the printable recipe is below (unfortunately it's in gram measurements). If you try making these scones, do let me know! I think it'll be awesome for a warm autumn afternoon, or anytime really.




 

 

 

 

 

ph_kosel's picture
ph_kosel

My friend Leo died earlier this year.  He was pretty sick towards the end.

Leo loved Choreg, a sort of Armenian holiday bread his mother used to make.

To try to cheer him up a bit I found a recipe on the web and made up a loaf for him, the first time I'd ever made Choreg.  

The recipe I used was this one: http://www.food.com/recipe/armenian-easter-bread-198715

I found the nigella seeds and mahleb on Amazon although I actually used some mahleb I bought at a middle-eastern specialty market here in town.

I followed the recipe as closely as I could although I made one large braided loaf in stead of two smaller loaves as instructed.  Because of the high butter content or for other reasons the strands didn't adhere to each other the way I'm used to.

The bread rose well and I baked it in a steamed oven, getting a beautiful braided lof that was easier to pull apart than to slice. The mahleb gave the bread a delightful cherry-like aroma which filled the house when I baked the loaf, and later the car when I took it over to Leo's house.

Everyone who tried the bread said it was lovely.  The crust was particularly light and nice, and the crumb was soft and delectable.  I was not fond of nigella seeds when I used them before and had actually thrown out my stash, but the nigella I got from Amazon in the proportion the recipe called for added a nice crunch without overpowering.

Here are links to the ingredients I bought on Amazon: nigella seeds (http://www.amazon.com/gp/product/B000GHFRYG) and mahleb (http://www.amazon.com/gp/product/B000GHJKAS) .  They both seemed to be of good quality.

Leo was one of my professors when I studied engineering many years ago.  Over the years I've attended many parties in his home and he's been a frequent visitor in mine.  He was sorely missed at thanksgiving this year.

 

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