Goal: to add soluble and insoluble fiber to white (refined) bread flour with guar gum, psyllium powder, chia seed and flaxseed.
A few days ago I did this by just throwing the ingredients together without measuring anything. I made a pita (flatbread) with it, and baked it in my toaster oven on a Lodge cast iron 9.25" serving griddle.
It came out surprisingly good. So I decided to try again, measuring the ingredients this time so I can repeat it and share with others.
100 grams Gold Medal Bread Flour.
5 grams whole dry chia seed.
5 grams ground flaxseed.
1 gram pure psyllium powder. Purchased at an Indian grocery store, Patel Brothers.
10 grams cold starter, 100% hydration. Last fed evening of 12/26.
61 grams bottled spring water. Maybe 1 gram more was added during kneading.
Make sure the guar gum and psyllium are well distributed/mixed with the flour prior to adding water, otherwise they will clump.
I forgot that I had used some fat-free milk powder and a dash of nutritional yeast in my previous attempt, and did not use them this time.
Started first ferment around 11:30 am. Dough is a _little_ stiff.
Shaped into 8.5" diameter round flatbread, started final proof, around 1:00pm. The dough had softened and loosened up noticeably, and was easy to shape.
Pre-heated toaster oven, with both upper and lower elements turned on, to 400 F indicated. I'm not sure what actual is. Held temp at 400 for 10 minutes to get cast iron griddle/plate up to temp.
At 2:00pm, after a 1 hour final proof, I docked the flat dough with a fork, so it wouldn't puff up, and loaded in the toaster oven, with the side with holes facing up. Lowered thermostat to 350 F, and turned off upper element, leaving lower element enabled.
Baked 5 minutes, flipped the bread over, and baked 4 minutes more.
Internal temp was 206 F.
The first down side (the side without holes) resulted more crispy than I wanted, but the other side was perfect. I will likely pre-heat to only 350 next time, and bake 4.5 minutes each side.
There is a mild off taste that I think is the psyllium. So I will eliminate it next time.
We made gingerbread from scratch. Cutting the design by hand for 9 people was a PAIN IN THE BUTT! I cut two fancy Church style houses and it took forever, so I decided for the other 7 houses I would simplify things, but it still took forever.
Unfortunately, everyone had so much fun making the houses, I am sure we will be doing the same thing next year, so I want to take some notes to hopefully make the process less painful next year. My wife says I will forget how much work it was a year from now, she is right.
Ok, first, I need to give credit to the source of my recipe, I pretty much did exactly what they recommended. Main difference in the recipe, I used butter instead of lard:
The gingerbread that was cooked properly (which was difficult for me), tasted better than any gingerbread I have ever had before, soft and chewy, but still plenty strong enough to build a house with. Really really good. The only problem was that I had difficult rolling the dough out to a consistent thickness, and as the dough was baked, the thinner dough was cooked too much.
5 cups AP flour
1 tsp baking soda
3 tsp ground ginger
1 tsp freshly grated nutmeg
1 tsp cinnamon
1 tsp coarse salt
1 cup butter
1 cup sugar
1 cup molasses
4 large egg whites
1 tsp cream of tartar
6 cups powdered sugar
water as needed
A couple days before baking, I googled "gingerbread house templates" for inspiration, then I painstakingly used GIMP (which I am not skilled with) to create a custom gingerbread house design that fit onto a 8.5"x11" paper. The idea being that I could roll the dough out to an 8.5"x11" square and transfer the design from paper to dough using toothpick pricks and a knife. The idea worked fine, but was tiresome and boring, especially after doing it 6 times.
Sift together flour, baking soda, ginger, nutmeg, cinnamon, and salt and set aside.
Melt butter in dutch oven and smear butter on sides of dutch oven to promote non-stickyness for later.
Add sugar and molasses and stir.
Bring to a boil then turn off burner but keep on heat and stir, let the sugar completely dissolve and get really bubbly.
1 cup at a time, incorporate flour into hot mixture, reserving 1 cup of flour mixture for later.
Dust counter with some of the remaining cup of flour mixture, dump dough onto counter.
Knead in the rest of the flour mixture. If you cooked the butter mixture enough, you should end up with a very easy to work with dough, it won't be oily. If you didn't cook it enough, it will be an oily hot mess (I know because one of our batches was an oily hot mess).
As the dough cools, it becomes harder and harder to work with. If it gets too hard to work with, stick it in the microwave for 15 seconds.
Roll dough into 8.5"x11" square that is 1/4" to 1/2" thick. Try to be consistent.
Transfer to a parchment lined cookie sheet.
I tried removing the shapes and baking them separated and baking them together... baking them together gave the best results (cleanest lines) but was too tedious and some of the shapes broke while trying to separate them after the bake. Next year, I am going to bake the shapes separately, except for the doors and windows where the clean lines are important.
Bake at 350dF for 12 to 15 minutes
Set on racks to cool, except for walls with windows, put them back on baking sheet and put jolly ranchers in the windows and stick back in oven to create stain glass windows.
Let everything cool.
Whisk egg whites and cream of tartar until they are frothy, DO NOT keep going to stiff peaks. Then add in powdered sugar one cup at a time. Icing will be thick, you want thick for structural integrity.
Make sure it is thick.
Store in plastic bags, cut the corner off of the bag so each person can have their own inexpensive pipette bag.
Make a separate batch of royal icing for decorating that is the same recipe but slightly thinner (using water to thin)
Make sure you boil the sugar, butter, molasses mixture long enough to get to that candy like boil, not a simple simmer. Failure to do so will result into oily dough mixture. The oily dough mixture still produced OK gingerbread cookies, they just weren't as fun to roll out and didn't taste as good or have the right texture.
Make sure the royal icing is thick enough for building the structures, we made 4 batches and 1 of them wasn't thick enough. My daughter mixed up that batch and I am not sure what was different.
If possible, assemble the structures day before. That way, you can make sure everyone uses thick icing for assembly and thin icing for decorating AND it gives the structures time too solidify before piling on all of the decorations. Also, splitting up the house making into two days makes the whole process more enjoyable, because things get less tedious.
The only way I can see to make the dough cutting enjoyable, it to make custom cutouts. A 3D printer would be perfect for this, or maybe there is an easy way to do it with metal.
Santa up at 2am starting the brisket for Christmas Day
My second time to smoke a brisket. All of it tasted great, some of it could have used a little more time on the smoker... smoking on my tiny offset smoker is hard, very uneven temperatures makes it hard to evenly cook the brisket.
Cinnamon rolls, I think we made something everyday for 7 days straight, I was exhausted... I didn't take any photos of the sourdough bagels.
Christmas has been busy with activities so far. I am trying to stay disciplined and post my bakes, because I am finding the posts useful when I am trying to plan future bakes. I am going to post 3 blog posts today with the different bakes over Christmas I want to keep notes on.
Unfortunately or fortunately depending on who you ask, I am short on time this morning, so I will try to keep the posts brief.
200g Hard Red Wheat
120g starter (8.5%)
35g salt (2.5%)
70g Honey (5%)
980g Water (70%)
Mixed dough the night before to shaggy mess leaving out the starter, waited 10 minutes
Smeared starter over top and worked into dough, kneading very lightly, just enough to evenly distribute the starter
Let dough to ferment on counter for 1 hour then stretched and folder 4 or 5 times and then stuck it in the fridge to retard the fermentation.
In the morning, about 9am, pulled out of fridge and set on counter.
Stretch and folded every hour until about 3pm.
3pm, preshaped, then waited 15 min.
Shaped into pies in 3 stages, with 5 minute rests in between to let gluten rest. 1st stage, slightly flatter than an english muffin. 2nd stage, thick 8 inch pies, last stage 10-12 inch pies. (I didn't really rest 5 min, I had 9 pies, so I would do each stage on all 9 pies and then start back over on the first for the second stage, probably more like 2-3 minutes).
Topped and loaded into oven 450dF for about 12 minutes (non-convection).
My dough was lumpy, I didn't understand why until I made the same mistake 4 days later while making bread bowls. I poured honey directly onto my flour and it solidified into little balls that had to be hand smooshed... I should have dissolved he honey into the water first, or at least added the honey on top of water instead of dry flour.
The pizza and crust was amazing with regards to taste, and rise, and crumb, and cornicione. But, many times I have made pizza, I have been able to throw the pizza in the air to shape, I find that process so much fun, AND, when the dough is like that, the kids can shape the pizza without having to worry about messing it up. Once again, this dough was too difficult for a kid to work with. I need to figure out what I can do differently to make the dough easier to work with. On this bake, I was hoping the reduction of hydration to 70% and the addition of spelt would have gotten me there, but it did not, those changes definitely helped, but not enough. Maybe I will try an even lower hydration next time. I am open to advice on this.
I do this sweet bread every year but it is just this winter that I tried the sourdough version. As always, once I try sourdough, I do not come back to yeast. It will be the case for this bread as well. It is true that it takes time to make it but it worth every minute of it.
I do this bread called "Cozonac" only for Christmas and Easter. Sweet bread is not my highest preference, but this one is a tradition that I know since childhood. I am continuing this tradition, especially for my kids, although I am now living in another country. The smell spread in the house when this cake is prepared for Christmas and Easter resides deep in my memories.
This is a sweet bread linked to traditions, memories, aroma and holidays. It is a treat to share with family and friends in joyful moments. It is also a delicious breakfast or dessert.
A very good tasting chew, with butter, toasted or untoasted. Hard to pin down the dominant flavor, but it has chocolately, coffee, and rye tones. Finally, a sweetness imparted by 3% Mesquite bean pod flour. Smells iffy while fermenting, but sweet once baked.
My notes and instructions below assume familiarity of the reader with some baking terms and procedures. Methods and terms will vary a bit from baker to baker. If you are new at this, you'll probably find some things unclear. This is my first post of a recipe, so I apologize in advance for any lack of clarity.
Yield: two 1.7 pound round artisan loaves
Ingredients (% based on 1,000 g flour BEFORE addition of 115 g of flour in the leaven):
48% Artisan Baker's Craft+ white flour (Centralmilling.com)
36% hard red spring WW fresh-milled berries
13% whole rye fresh-milled berries
3% Mesquite bean pod flour
____1000g flour before leaven added__________
230 g leaven (45 % WW + 45% white + 10% whole rye at 100% hydration)
80% total H2O (warm coffee, no grounds, 779g coffee+ 115 g water from leaven)
1/2 tsp SAF granulated yeast
22 g salt
Feed a new leaven from starter the night before: 30 g starter +100 g starter flour mix + 100 g water--ferment overnight at room temp
7:40 AM autolyse flours, leaven, warm coffee and SAF yeast together. Target temperature of dough 78°F
8:40 AM cut in salt
9:10 AM fold (turn bottom of dough to top in four turns of the bowl or bucket)
9:40 AM fold
10:20 AM 3rd fold, bulk ferment at room temp until double or more in volume
Well I had a baking extravaganza this weekend - pizza, croissants, baguettes and today canele. I took a snap (with my flour encrusted phone - sorry for the lack of phoographic quality). This bake had very few uncooked tops which if anyone has tried canele knows that cooking tops is a challenge since they like to rise or 'muffin top'. I have no idea why with repetition, certain things just improve. but to the bigger point - all y'all, sometimes its just a good thing to resign yourself to all the science and tips and tricks and just bake over and over - and accept the fact that even with tons of practice, you will have flops. happy baking folks ;)
I could not let stand the poor results of this morning bake. Let's hope the Goddess Fortuna Redux, takes mercy and leads this bake safely home!
P.S.This is what a 25% increase looks like. I'll be back once the buns are safely on the cooling rack. Smile...
These bad mama-Jama's Are ready to go! Pre-heat, steam, and bake-off!
Perseverance, determination, commitment, and courage-those things are real. The desire for redemption drives you.
There was a malfunction with the two longers ones. They did not fall centered in the baguette pan. Moving them proved to be a mistake. Alas, let's leave that for another discussion, now is the time to revel in victory!
The dough has been mixed using my Traditional baguette, bosch specific method. We are now in bulk ferment. I find it very helpful to have my tiny work station ready and organized.
since we know that 1,680 grams of dough equal approximately 1.68 liters, we can calculate a 25% increase to be approximately 2.1 liters. The progress will be checked in 60 min. from the start of bulk.
After 105 minutes at 76 degrees F., the baguette dough is showing good fermentation. Not only is the volume increase very close to 25% the top view shows a slight but pronounced dome, the corners are pulling away from the sides, and air bubbles are visible.
The dough was divided, and pre-shaped 3 at 560 grams. The final shape will be long batards.
After 7 Hrs. of cold retard/proof, here we have the three long batards and one Asciugamano. While searching the fresh loaf archives I happened on the DMsynider formula for Asciugamano, I decided to give this obscure Italian bread a go! Actually, the Asciugamano is a blank to help hold the batards during the proof.
From the looks of things, we seem to be slightly over-proofed, not grossly, however.
Wow! What a letdown, I could kick myself! I neglected to turn down the oven temperature, after purging the oven for the second 13 minutes of bake time. I only checked on them once, 10 minutes in. This is the sad result. Over proofing notwithstanding, this would have been a pretty okay bake!
1. The shaping turned out rather well, especially for the seeded bats.
2. These are the size I have been trying to emulate! The Italian batards from the Prenice brothers bakery, made famous by Sonny's Hero shop.
3. Had I ended the bulk only 15:00 minutes earlier I am fairly certain these bats would have burst open.
4. I am glad I proofed these seem side up. The dough had begone to dry out. I will have to dampen the flour sackcloth cover, next time.
5. True that! Plenty of time for counting, when the deal is done!
This is a beginner's attempt at Denise Polzelbauer's family Volkornbrot, from Daniel Leader's Living Bread. I ran my Mockmill 200 at a coarse setting and a used a coarse kitchen sieve to catch the required rye chops. I used subsequent milling and flour sieves to create the coarse rye flour and (presumably finer) whole rye flour the recipe calls for. All of this was done by sifting guesswork. This was a slightly cumbersome process. Milling rye at a coarse setting on the Mockmill creates cracked rye in addition to a large percentage of finer rye flour. My understanding is coarse rye flour is beneficial in lieue of gluten for loaf shape and oven spring with 100% rye bakes. Perhaps there is a single coarse setting that can produce a usable blend of rye chops and coarse flour. The bake uses a two stage 32 hour rye sour build: an 8 hour Grundsauerteig and a 24 hour Schaumsauerteig. The recipe called for 2 9x5 baking tins. Somehow I don't have any, so I used a large pullman pan I recently purchased to make sandwich loafs. This seemed to work out fine. It calls for a desired internal temperature of 190 F, achieved after 1 1/2 hours at 375 F. I checked it at 1 1/2 hours and measured 208 F. Despite this discrepancy, it seems the loaf could still be baked longer. Perhaps baking as a single mega loaf alters the equation slightly and is more tolerant of a hotter and longer bake.