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txfarmer's picture
txfarmer


 


I have seen Schiacciata recipes from several books, as a big fan of savory focaccia, I've always wanted to try it. Recently we bought a lot of fresh blueberries on sale, so I combined several recipes, used blueberries instead of the usual concord grapes, added some rosemary flavor, and here's a beautiful schiacciata (i.e. sweet focaccia) that's delicious too. 


 


- The night before, make sponge:


instant yeast, 1/2tsp


bread flour, 125g


water, 160g


 


mix well, cover, and sit at room temperature (70F) for 12 to 24 hours. I used it after 14, it had reached its max volume then, was very bubbly.


 


- Baking day:


sugar, 3tbsp


instant yeast, 1.25tsp


water, 205g


bread flour, 345g


salt, 1.5tsp


olive oil, 5tbsp (3tbsp for the dough, the rest for brushing the top)


fresh rosemary, 1 bunch


blueberries, 1lb


sugar for spreading on top, 3tbsp


honey for spreading on top, to taste


 


1. Put rosemary in olive oil, heat, cool to room temperature and soak for about an hour, discard rosemary.


2. Mix 3tbsp of sugar, yeast, water, flour, salt, 3tbsp of oil, sponge, autolyse for 20 minutes. Knead well until gluten is strong. The dough is pretty wet.


3. Bulk fermentation for 90 to 120 minutes, until double. (If it's not very well kneaded at step 2, some stretch and fold would be necessary. I prefer my focaccia crumb to be fine and even, so I kneaded quite a bit.)


4. Divide into 2, round and rest for 10 minutes. Take one piece and roll it out to about 9X9 inch, put into a prepared 9inch square pan. (I like my focaccia thicker, so I used this pan to give it a square shape and limit its spread, of course you can use any other pan or just a large pizza pan to let the dough spread out more.)


5. Spread half of the blueberries and 2tbsp of sugar on top, use fingers to press the berries down into dough, ideally break up the berries a little



6. Roll out the other piece of dough and cover on top, pinch together the seams



7. Proof until double again, 30 to 60 minutes. Use fingers to dimple the dough again, make it spread to fill the pan. Spread the other half of blueberries and 1tbsp of sugar on top, press down to make sure the berries sit into the dough, wont' fall off during baking. Drizzle honey on top.



8. Bake at 400F for 45 minutes.



 


I love how the blueberries got baked "into" the dough, it's like making blueberry jam and the bread in one step! I like the crumb, soft, open with even holes, if you prefer your foccacia to have big irregular holes, you might want to knead less, fold more, and dimple a bit less in the end.



What elevates the bread from good to great is the rosemary! Combined with olive oil, it provides a savory background to the sour and sweet taste of blueberries, very Italian, very delicious.



With the amount of sugar and honey I put in, the bread is not that sweet, mostly from the natural taste of blueberries, you can certainly use more sugar/honey if you like it sweeter. I am so happy with the result I want to make the mroe traditional version too, using concord grapes and raisins.


Doughtagnan's picture
Doughtagnan

 After discovering the delights of home baking sourdough well over a year ago there is one recipe I love to bake as it always provides consistent results and seems to be happy with whatever flour mix I have in the cupboard.  The recipe is based around the sourdough section in The River Cottage Bread Handbook by Daniel Stevens plus some tips from Dan Lepard. Hmmm a lot of bakers seem to be called Dan. 


The night before baking I mix 250grms flour, usually at least 200g strong or very strong white, the rest a mix/combo of wholemeal, spelt or rye depending on what's festering in the cupboard, along with 320-350ml of warm water and a couple of good heaped tablespoons of rye starter, mix well and leave to brew overnight.


The next morning I am greeted by a nice lively looking, bubbly bowl which always gives me confidence as it confirms all is active and lives! I then add the remaining 300grms of flour which once more is usually a mix of whatever, but with at least -200-250grms or so of the white stuff.  I always add a lug of olive oil and just a few twists of the salt mill (high BP!) then mix and knead for 5-10mins, leave in a oiled bowl for an hour or so then depress and lightly knead/stretch a further 3-4 times hourlyish (if I remember) then shape, dust with rye flour & prove in a linen lined basket for 2-3 hours in  warm spot (nr the boiler!) 


When ready to bake, I whack the oven on  full, turn the beastie onto some baking parchment (non-stick - I learnt from using the wrong stuff!!) score/slash and lift into in my large Le Cruset cast iron casserole, which is then put into the cool oven and baked for 45mins plus a further 5mins or so with the lid off to finish browning, the results are always fine.


It's great to try the recipes on The Fresh Loaf, last week I did the Dan Lepard Walnut bread - a brilliant recipe and one I am certain to do again, but it's always nice to do the one you know best and can do without even looking at the recipe. Oh and here are some pics of my last bake..........



 

merlie's picture
merlie

I was interested to read the different recipes found for Malt Bread. On trips back to England I have always brought back loaves of this yummy sticky bread. I kept the list of ingredients from the wrapper of one of these loaves and after some trial and error have come pretty close to the real thing! At the time I had a bread machine so made it in that - but now make it like any other bread. I believe the most important ingredient is the diastatic malt flour - this is what makes it sticky. I have not been able to find caramel colouring since I recently moved to BC. (anyone know where it is available in the Okanagan Valley ? )


MALT BREAD


7/8 cup water + 1 teaspoon caramel colour


1 tablespoon Vegetable oil


2 tablespoons golden corn syrup


1 teaspoon salt


2 3/4 cups unbleached flour


1 generous tablespoon Diastatic Malt Flour


1 tablespoon powdered malt extract


1 tablespoon dried whey powder


1 1/2 teaspoons dried yeast


1/2 to 3/4 cup raisins


This of course is the order the ingredients would go into the bread machine. I now make it with my Kitchenaide letting the yeast rise in the warmish water with a teaspoon of sugar before adding the rest of the ingredients.                                                                                                          merlie

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Catching up again on my blogging here and post some pics of some ciabatta and country miche from my 1/21/10 bake.  I'll post recipes if requested...


Enjoy!


Tim






Ciabatta Recipe:


Ingredients:


60% AP Flour (674g)


35% Bread Flour (674g)


3% WW Flour (34g)


2% Rye Flour (22g)


75% Water (842g)


2.2% Kosher salt (24g)


10% Firm Sourdough Starter (60% Hydration) (112g)


1/2 tsp Active Dry Yeast



Makes 2100g dough.



Directions:



Night 1:


11:10pm - Mix all ingredients into shaggy dough with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.



11:40pm - Turn dough in bin, cover.  (Do not use extra flour.  Use lightly wet hands)



12:10am - Turn dough in bin, cover.



12:40am - Turn dough in bin, cover.


1:10am - Turn dough in bin, cover /refrigerate overnight (40F)



Morning 2:


6:45am - Remove from fridge, turn out on to floured surface, divide into 4 and stretch out to approx 15”-16”, proof on to well floured linen couche, cover with cloth towels and plastic, proof for 1 hr.  Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)



7:55am – Gently and quickly transfer loaves to a peel or flipping board, place directly onto stone in oven.  When all the loaves are in, Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 12 minutes.  Rotate, turn down to 425F with convection and bake for another 13 minutes or until internal temp reaches 210F.  Cool completely for about 2-3 hours before cutting and eating...


 


Country Miche Recipe:


Ingredients:


70% AP Flour (504g)


25% WW Flour (180g)


5% Rye Flour (36g)


5% Wheat Germ (36g) 


85% Water (612g)


2% Kosher salt (14g)


25% Firm Sourdough Starter (60% Hydration) (180g)


1/8 tsp Active Dry Yeast


Makes 1562g dough.


Directions:


Night 1:


11:15pm - Mix all ingredients into shaggy dough with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.


11:45pm - Turn dough.


12:15am - Turn dough.


12:45am - Turn dough.


1:15am - Turn dough/refrigerate overnight


Morning 2:


6:40am - Remove from fridge, divide into 2, preshape, rest 20 minutes.


7:00am - Final shape, proof in linen lined baskets, place basket inside plastic bag for 2 hours.


8:40am - Arrange baking stone and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)


9:00am - Turn boules onto peel, slash as desired, place directly onto stone in oven.  Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 22 minutes.  Rotate, turn down to 425F with convection and bake for another 28 minutes or until internal temp reaches 210F.  Cool completely for about 3-4 hours before cutting and eating...

 

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to catch up on my blogging here and post some pics of some 80% WW bread and ciabatta from my 1/19/10 bake.  I'll post recipes if requested...


Enjoy!


Tim







Ciabatta Recipe: http://www.thefreshloaf.com/node/16361/12210-ciabatta-and-country-miche


80% Whole Wheat Bread Recipe:


Ingredients:


80% WW Flour (1014g)


20% Bread Flour (254g)


85% Water (1078g)


2.2% Kosher salt (30g)


8% Firm Sourdough Starter (60% Hydration) (100g)


1 1/8 tsp Active Dry Yeast


Makes 2500g dough.


Directions:


7:30pm - Mix all ingredients into shaggy dough with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.


8:05pm – Knead dough using French fold method 8x, cover, rest.  (Do not use extra flour.  Use lightly wet hands)



8:35pm - Turn dough in bin, cover.



9:05pm - Turn dough in bin, cover.



9:35pm - Turn dough in bin, cover.



10:15pm – Divide into 4, preshape.



10:30pm – Divide into 4, final shape, place into linen lined baskets, proof 45-60 minutes.  Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)



11:30pm – Gently and quickly transfer loaves to a peel, slash as desired, place directly onto stone in oven.  When all the loaves are in, Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 20 minutes.  Rotate, turn down to 425F with convection and bake for another 18 minutes or until internal temp reaches 210F.  Cool completely for about 3-4 hours or overnight before cutting and eating...

 

 

darren1126's picture
darren1126

I'm new to baking bread and have a question about density. I have baked the bread from the recipe provided in lesson 2. This has turned our great several times, but, I'm wondering what the trick is to making it less dense. I'm looking for a good bread to use for Sub's.


 


Thanks,


Darren

ehanner's picture
ehanner

This is a bread that I have been wanting to try for some time. Jeff Hamelman did a great job of presenting it in his book, "Bread" and the story that goes with how he learned about it is heart felt. This style of bread is a long way from just about everything you might be familiar with. It isn't airy and light. It doesn't have a beautiful crust in the traditional way we usually think of a nice golden color, expanding at a well placed slash. What it is, is a compact, almost waxy mass of slowly baked rye and wheat dough in a high hydration formula. It is baked in a covered Pullman Pan with straight sides for 12 hours at slowly reducing temperatures.


Before I attempted this bread, I looked at txfarmers thread from last year where she posted about her attempt and learned a lot about the process. If you are interested in baking this, I suggest reading this thread first.


I had the opposite results as far as rising during baking as txfarmer. I apparently had to much dough in the pan and although it had risen to within 1/2 inch of the lid during proof, I checked after 1 hour of baking to find the lid had been blown off the pan. Hmmm. I got my trusty serrated bread knife and sawed the dough level with the pan top, replaced the lid and pretended like that was part of the plan.


To back up a little, Hamelman says the bake time should be around 12 hours but that includes some time in the oven after it is turned off. I didn't get a good feel for how much time at what temperature so I improvised a little.  I preheated my fire brick in a pan I use for steam, the stone I sometimes use and a 1/2 box of unglazed tiles in a 350F oven. I figured the additional thermal mass would give me a slowly cooling environment similar to a WFO or a big commercial oven like Jeff has to play with.


There are a lot of variables on the path to a great Horst Bandel. It took me a while to get the required rye components together and the Pullman Pan on the same day. I used freshly ground whole rye, rye meal and rye chops from flourgirl51 and her wonderful Organic grain/flour mill. Surprisingly the various forms of rye are hard to come by here in the upper Midwest of the US. When I discovered I could get everything from one known source, I got myself into gear and started the ball rolling to learn this bread.


Here are a few images I took as an after thought after the bake. I'm very happy with the results of my first attempt but there is room for improvement. This isn't rocket science but, it is chemistry. I went pretty much by the book and got a good result. I plan on adjusting the volume of dough, baking temp profile and cooking of the whole berries on the next attempt.


If you try this bread, you must be prepared for a flavor experience that is so full I would call it "adult". If you appreciate fine smoked meats and fish, capers or black caviar on cream cheese or dry butter, then this is for you. It is that good.


Thank you Jeffrey. And thank you Mini and txfarmer for your assistance.


Eric




 

AW's picture
AW

After much searching for a whole wheat sandwich bread that would be soft yet nutritious, my friend Ben shared this recipe with me. Ben and his mother have perfected over the years and given us some choices on substitutions for ingredients, which is so nice.


I think the texture and crumb are simply perfect. The dough can also be nicely worked up into individual soup rolls, though I have to say that I much prefer it as a sliced loaf. If you'd like a step-by-step show of this friend me on FB.


___________________________________________________________________


Whole Wheat Sandwich Bread


From Ben Chaffee


Makes 2 loaves (8-1/2" by 5-1/2")


1 package active dry yeast or 1 cake compressed yeast (2-1/2 tsp)


1/4 cup water


2-1/2 cups hot water


1/2 cup brown sugar (can interchange honey or molasses 1:1 for brown sugar)


3 tsp salt


1/4 cup shortening*


3 cups (374 g) stirred whole-wheat flour


5 cups (663 g) stirred all-purpose white flour           

 

  1. Soften active dry yeast in 1/4 cup warm water (110°) or compressed yeast in 1/4 lukewarm water (85°). Combine hot water, sugar, salt, and shortening; cool to lukewarm.
  2. Stir in whole-wheat flour, 1 cup of the white flour; beat well.
  3. Stir in softened yeast. Add enough of remaining flour to make a moderately stiff dough. Turn out on lightly floured surface; kneed till smooth and satiny (10 to 12 minutes).
  4. Shape dough in a ball; place in lightly greased bowl, turning once to grease surface.
  5. Cover; let rise in warm place till double (about 1-1/2 hours). Punch down (or fold). Cut in two portions; shape each in smooth ball. Cover and let rest 10 minutes.
  6. Shape into loaves.† Place them in greased 8-1/2" by 5 2-1/2" loaf pans. Cover with a damp towel. Let rise till double (about 1-1/4 hours).
  7. Bake 375° for 45 minutes. When tapped, the bottoms of the loaves should have an almost hollow sound. Cover with foil last 20 minutes, if necessary.

 

*Other fats, such as vegetable oil or butter, can be used 1:1 for the shortening.

Place dough on counter. Press out large bubbles and gently form each dough ball into a rectangle. Ensure the shortest side of the rectangle is approximately the longest size of your loaf pan (8-1/2"). Roll up the dough. Pinch the seam closed. Tuck open sides down and under. Place in loaf pan.

 

Whole Wheat Sandwich

Yippee's picture
Yippee

This year is the Year of Tiger.  It’s a tradition for Cantonese to make cakes for the Chinese New Year.  The pronunciation of cakes, which is ‘GO’, is the same as the word ‘tall’ in Cantonese.  Seniors in the family like to wish their grandchildren grow tall and healthy (快高長大) in the New Year.  Therefore, cakes are an indispensable part of the Chinese New Year celebrations. 


 


We make all sorts of cakes, sweet and savory, from rice or glutinous rice flours.  My favorite is radish (daikon) cakes.   You’ll find them where dim sum is served in a Chinese restaurant or they are sold pre-packaged in a Chinese grocery store when it’s close to the Chinese New Year.  But let me tell you, these are no comparison to the homemade ones. For the ones money can buy, they are usually made with a very high proportion of flour and very little radish and other ingredients.  Therefore, these cakes often turn out very hard and have very little flavor. 


 


Before the New Year, I usually prepare a very fancy version of daikon cake which consists of Japanese dried scallops(瑤柱), dried shrimps(蝦米), Virgina ham (金華火腿), Chinese style cured and smoked ham(臘肉), Cantonese style sausage(臘腸), plenty of shredded daikon and a small amount of rice flour. The mixture of all ingredients is steamed for about 45 minutes and let cool on wire rack.  During the New Year, we normally lightly pan fry the cake before enjoying it. It is crispy outside with flavorful seafood and meats.  Instead of the usual gumminess you’ll experience from store-bought daikon cakes, the mouthfeel of the inside of this cake is moist and soft, with the fibrous chunks of shredded daikon coming apart.  With all the ingredients, it’s a big, tasty meal in itself and I like to dip it with Lee Kum Kee (李錦記) chili sauce before serving.


 

I must give credit to my husband for his efforts to assist me in the preparation of radish cakes this year.   He took on the role of dicing and weighing ingredients and shredding the radish, which are the most time consuming parts of the process.  He wanted to do this with me so that we can spend more precious time together.  I truly appreciate his thoughts and prepare many good foods in return. The radish cake served today was pan fried and pictured by my husband as well.    

 

As a parent, I too wish my children grow tall and healthy after eating my radish cake, the ‘GO’, and have a head start in the New Year.

 

http://www.flickr.com/photos/33569048@N05/sets/72157623330067415/show/

zoltan szabo's picture
zoltan szabo

Hello to everybody,


I would like to share with you guys my todays bread. I used 100% hydriation sourdough and ground caraway.


 



Formula:


 



ingredients

% quantity mea need mea
Flour 100% 375 gr 375 gr
Water 66%   gr 247.5 gr
Starer 34%   gr 127.5 gr
Salt 2%   gr 7.5 gr
Oil 2.5%   gr 9.4 gr
Total          

 Plus 1 level teaspoon of ground caraway seed.

I mixed together every ingredients yesterday , then today morning i knead it back, then placed into a floured banneton. I left to proof for 3hrs then baked in 220C oven for 30 min. rested on wire rack.

The crust is a wee bet chewy but a bit crunchy(if this makes any sence).

happy baking! zoltan

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