The Fresh Loaf

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MadAboutB8's picture
MadAboutB8

I can't recall I ever had whole-wheat pizza.  It sounds rather un-Italian but I want to experiment a little and see how the whole-wheat pizza would turn out. It would be great if it works so that we can, at least, claim that it's wholegrain pizza and somewhat a healthy choice, even though it is fully loaded with cheeses, chorizo, and etc, lol.

I used pizza base recipe from Peter Reinhart's The Bread Baker Apprentice and replaced 70% of bread flour with whole wheat flour. 


Instead of tomato sauce, I spread the pizza base with basil pesto (I got three big jars from CostCo that will last for so many pizzas and pastas) and topped it with mozzarella cheese, onion and chorizo (spicy Spanish sausage). The cooked pizza then topped with baby rocket leaves (arugula). Chorizo is something I love to cook with. It has such an intense well-rounded flavour that complements any dishes really well.

The whole wheat pizza crust works quite well. It is not as moist and soft as the one made with white flour. The crumb is also not as open but it is tasty nonetheless. I also feel that the whole-wheat base is crispier than the white flour base.  

For more details and recipes, you can visit the blog =>   http://youcandoitathome.blogspot.com/2010/11/chorizo-pesto-pizza-with-whole-wheat.html

Sue

http://youcandoitathome.blogspot.com/

hanseata's picture
hanseata

A while ago I bought a new baking book full with mouth watering photos of gorgeous looking loaves: "Brot", an introduction to Germany's best bakers and their signature breads. Luxurious as this book is, its principal purpose seems to be promoting culinary travels to the featured bakeries, not giving readers understandable instructions on how to make those lovely loaves at home.

The sourdough starter you simply "buy from a bakery" - no mention of hydration levels - and breads are baked "at falling temperatures". And if you obediently follow the recipes' baking temperatures and times you will end up with howling smoke alarms, crazed pets, and charred bread corpses - the instructions are probably meant for wood fired ovens. The publishers obviously printed the recipes in as they came from the bakers, never bothering with having them edited.

So I was up for a great challenge - would I be able to overcome these handicaps?

The first bread I tackled was one from my hometown Hamburg, "Hamburger Kräftiges", a hearty rye sourdough. In the book it looks like this:

"Hamburger Kräftiges" from "Brot - Deutschlands beste Bäcker"

This is the original recipe (2 breads)

520 g rye sourdough (from a bakery)

500 g rye flour type 1150

350 wheat flour type 550

540 g water (25 - 28 C)

 25 g sea salt

 16 g Bioreal-yeast

 

Knead all ingredients for 8 minutes at low speed, adding the yeast after 2 minutes. Cover and let rest for 1 hour. Shape into a round loaf, place on a baking sheet and proof for 1 - 2 hours, in a draft free location.

When surface shows distinct tears, place in 260 C/500 F preheated oven (no slashing). Pour 50 - 60 ml water on another hot baking sheet or oven floor. After 20 minutes, drop temperature to 220 C/425 F. Overall baking time: 60 - 70 minutes.

 

Wanting to start with one bread only, I took half of the recipe. To make the rye starter, I used the 3-step build from Martin Pöt Stoldt ("Der Sauerteig - das unbekannte Wesen) with 60 g ripe rye starter, 100 g rye flour and 100 g water and had a pleasantly sweet smelling active rye sour (100%).

A cold retardation seemed a good idea, and working with P.R.s stretch and fold technique, also. All went well, but when I took the dough out of the refrigerator I wasn't quite sure whether it had overproofed, it seemed to have grown more than I expected.

I shaped a boule and proofed it on a parchment lined baking sheet, waiting for the "distinct tears" to appear. The loaf grew, showing a little cracking, but not anything dramatic. I didn't want to wait until it overproofed, and put it in the oven. I knew that the baking temperatures and times had to be off, so I reduced the heat after 10 minutes, and checked the bread after a total baking time of 40 minutes, the internal temperatures registered already 210 F.

The bread didn't look bad, but not at all like the one in the book:

Was the photo in the book photoshopped? It looked much lighter than my loaf. And why didn't I get those pretty tears in the crust?

The bread tasted pretty good, too, but I wasn't satisfied - I wanted the one from the stupid book!

I posted those pictures, and friendly TFLers made some helpful comments, but nobody could figure out why my bread looked like a disadvantaged sibling.

Revengefully I didn't touch the book for a while and worked on other projects. But since I usually don't give up easily, and so far had managed to adapt many German bread recipes to American ingredients (and better techniques), I started pondering over the recipe again.

What made my bread look so different? Why had it almost overproofed in the fridge? And then, belatedly, I did some research in the "internets". I started with the mysterious "Bioreal" yeast. No wonder it had risen so much - this organic instant yeast contains less yeast cells than regular one, therefore 8 g was too much. For the amount of flour 6 g should be enough.

For the wheat in the recipe i had used bread flour - I know it's approximately the equivalent to German type 550. But what about the rye? Without thinking I had taken what I had: whole rye flour. And there it was! With help from Wikipedia I found out that German rye type 1150 was an "in between" white and whole rye. After some calculations I believed I could substitute type 1150 with a mix of 52% whole rye + 48% white rye. (I had some white rye from testing NYBakers recipes, but didn't use it).

Finally, why had the bread on the photo such dramatic cracks, and mine only puny little tears? I found the answer to this question in a TFL post, about proofing a boule on a baking sheet seamside up, not down - to achieve just such a distinct pattern!

So I tried the "Hearty Rye from Hamburg" again, with these modifications. I also changed the temperatures and baking times to the ones I use for "Feinbrot" and many other lean German mixed rye wheat breads.

I liked this result much better:

It also tasted better - according to my husband this was: "the best bread you ever made"! (He is the best of all husbands - he says that every time, when he likes a new bread).

Hearty Rye from Hamburg - crumb

This is my recipe adaptation:

HEARTY RYE FROM HAMBURG

STARTER
60 g rye sourdough starter (100%)
100 g water, lukewarm
100 g whole rye flour
 
DOUGH
270 g water (95 F)
6 g instant yeast
all starter
110 g whole rye flour
140 g white rye flour
175 g bread flour
13 g salt

 

DAY 1
Prepare starter.

DAY 2
Dissolve yeast in warm water. Add to all other ingredients in mixer bowl. Mix at low speed for 1 - 2 min. until all comes together. Let rest for 5 min.

Knead at medium-low speed for 2 min., adjusting with water, if necessary. Dough should still be sticky. Resume kneading for another 4 min., the last 20 sec. at medium-high speed.

Transfer dough to lightly floured surface. Stretch and fold 4 times, with 10 min. intervals (total time 40 min.) After last S & F, refrigerate overnight.


DAY 3
Remove dough from refrigerator 2 hours before using.

Preheat oven to 500 F/260 C, including steam pan.

Shape dough into boule, place seam side UP on parchment lined sheet pan. Proof at room temperature for 45 - 60 min., or until dough has grown 1 1/2 times, and surface shows distinct cracks.

Bake 10 min. at 475 F/250 C, steaming with 1 cup boiling water, then reduce heat to 425 F/220 C and bake for another 10 min. Rotate bread and remove steam pan. Continue baking for 20 - 30 min (internal temperature 200 F/93 C).

Let cool on wire rack.

UPDATE 10/15/11: in the meantime I made a side by side comparison with American medium rye (a lighter variety, not a medium grind!) and imported (so to speak) German Typ 1150. American medium rye is a perfect substitute for German medium rye types 1150 or 1370, and my sample tasted even better: http://www.thefreshloaf.com/node/25482/who-winner-medium-rye-comparison


Neo-Homesteading's picture
Neo-Homesteading

 

 

Recently I watched "how to cook your life" and reviewed it on my blog. The movie really was inspiring for me. I become overwhelmed with a lot of things in daily life and often find that I dont take the time to truly appreciate making the things I enjoy, or even if I make something I enjoy (like bread) I dont really take the time to actually appreciate the process. The perfect partner to that movie was this honey oat bread I made. I found that its perfectly sweet and nutty tasting from the oats. I especially found it delicious left over, toasted in a pan with olive oil and topped with homemade cranberry preserves. 

 

Honey Oat Bread, External Blog Post Link: http://neo-homesteading.blogspot.com/2010/11/sincerity-is-letting-your-imperfections.html

Cranberry Preserves Recipe: http://neo-homesteading.blogspot.com/2010/11/homemade-cranberry-preserves.html

 

Neo-Homesteading's picture
Neo-Homesteading

 

 

 

Recently I experimented with a basic lean pizza dough and made these rolls. They were great for sandwiches and my sons favorite, cheesy bread. They're similar to focaccia rolls however its hollow in the middle and more like a pita. 

http://neo-homesteading.blogspot.com/2010/11/pita-rolls-basic-pizza-dough.html

Neo-Homesteading's picture
Neo-Homesteading

 

Every weekend I find myself making breakfast and more often than not my family asks for pancakes. Recently I decided to make a diner classic, pumpkin pancakes with a twist I used my sourdough starter. They were perfectly flavored, slightly dense but delicious!

 

External Link to recipe and blog post: http://neo-homesteading.blogspot.com/2010/11/sourdough-pumpkin-pancakes.html

Dwayne's picture
Dwayne

I've had a hard time with bagels.  I have asked a few questions here about my wrinkled bagels that I've made (thanks Mark Witt).  I made Bagels while being a recipe tester for Peter Reinhart's "Artisan Bread Every Day".  I also have made them from "The Bread Baker's Apprentice" but they were always wrinkled.  While testing recipes for Norm & Stan I had some success with their Montreal Bagels.  I did not do anything very different, these just turned out.  So I have been frustrated with bagels.

 

Completely unrelated, I had borrowed "Dough" by Richard Bertinet from our library and in there saw how he shapes rolls and in one chapter he cuts rolls into stars.  The star rolls looked great and I tried out this technique on some Buttermilk Clusters (recipe found on this site).

 

It occurred to me to try this cut on bagels and so here are my results.  I used the recipe from "The Bread Baker's Apprentice" by Peter Reinhart.  I did not retard the dough over night.

 

After mixing and kneading, I let the dough rise while I did some outdoor chores.  I then scaled them into 130 gram portions and shaped them into tight balls using Richard's method.  Question: Why do we do this for Boules but not bagels or did I miss this?  I then let them rest for about 20 minutes.

 

I got out a Starbucks gift card that was all used up (it is also doubling as a dough scraper until I find a real one).  I then put a little oil on the edge that will do the cutting and made my first cut.

 

I then made 2 more cuts.

 

Once the three cuts have been made you turn the dough inside out so that the points of the star are on the outside.  Put the best side up on the oiled parchment paper.

 

Here is one batch of bagels proofing for about 20 minutes.  After 20 minutes I boiled them (actually the water was not quite boiling) for 20 seconds a side, put topping on and baked on a hot stone.

 

I made two batches of bagels and it used up all but about a cup of flour from a 5 lb. bag.

 

I tried Onion for the first time.  I took some dehydrated onions and let them steep in hot water and then drained them.  I sprinkled some of the onions on the top of the boiled bagels just before putting them in the oven.  I also used Poppy seeds and Black Sesame Seeds.

 

Here are a few more pictures.

 

So, many thanks to Peter, Richard, Mark, Norm and Stan.  I am pleased the way these turned out.

Happy Baking,

Dwayne

txfarmer's picture
txfarmer

The formula is very loosely inspired by a bread in Beth Hensperger's "Bread for All Seasons", but I made so many changes, it no longer resemble the original.

 

The formula has both bread and ww flour, as well as some cornmeal. I planned to soak the cornmeal overnight but totally forgot, luckily, my fermentation schedule is very long (nearly 20 hours), and the dough was plenty wet, so cornmeal had enough time to soak in water, the buns were tender and soft anyway, no need for pre-soaking. Pumpkin adds lovely color and moisture, along with red cranberries and fragrant pecans, it's a bread screaming "Thanksgiving".

Thanksgiving pumpkin buns (my own)

Note: total flour is 263g, 15% is ww, the rest Bread Flour

Note: cornmeal is 18% of total flour (I don't count cornmeal toward total flour amount)

Note: 19% of total flour in levain

 

- levain

100% starter, 14g

flour, 43g

water, 23g

1. Mix and let mature at room temp for 12 hours.

- final dough

bread flour, 173g

ww flour, 39g

cornmeal, 47g

butter, 26g (softened)

honey, 39g

salt, 5g

pumpkin puree, 47g

milk, 89g

water, 59g

dried cranberries, 39g

toasted chopped pecans, 39g

levain, all

2. Mix everything but salt , butter, cranberries, and pecans, autolyse for 40 to 60min.

3. Add salt, knead until gluten starts to form, add butter, until pass windowpane test. See this post for how well the dough should be kneaded, with cormeal and ww flour, the windowpane is slightly weaker, but I still could pull a very large transparent windowpane dotted by grains. Add cranberries and pecans, knead by hand until evenly distributed.

4. Rise and room temp for 2 hours, fold once and refridgrate immediately overnight.

5. Take out dough and divide into 7 pieces, round and rest for one hour. Shape into rolls and put in a 9inch pie/cake pan.

6. Rise and room temp until more than doubled, (do finger test and it barely springs back), about 6hours for me at 75F.(Dallas was so warm recently)

7. Brush with egg wash, bake at 375F for 30 to 35min.

I kneaded more dough than the formula above indicates, so make a mini sandwich loaf with the extra dough, nice volume. This shows that even with whole grains added to the dough, you can still make soft and tall sandwich loaves.

15%ww, 18%cornmeal, the texture is still "shreddably" soft.

Pumpkin, cornmeal, honey, along with cranberries and pecans, this bread has most of the Thanksgiving staple foods in it.

With some turkey meat, a Thanksgiving feast all in itself!

Sending this to Yeastspotting.

 

Floydm's picture
Floydm

I made a potato bread today, using Dan Lepard's recipe from The Art of Handmade Bread (AKA The Handmade Loaf) as the basis and tweaking it a bit.  If memory serves me right, I used:

300 grams water

200 grams mashed potatoes

500 grams bread flour

1 tablespoon sourdough starter (cold from the fridge)

1 tablespoon honey

2 teaspoon salt

1 teaspoon instant yeast

I gave it quite a while, 10 minutes or so, in the mixer, then let it rise slowly most of the day, folding it a couple of times when I noticed it cresting over the edge of the bowl..  I shaped it an hour or so before I wanted to bake it, then baked it with steam at 465 for 15 minutes then 400 or so for another 20 to 30 minutes.

Potato Bread

Potato Bread

It has a relatively tight crumb but is really nice and soft.  I'm thinking I may make this as rolls for my Thanksgiving day feast this year.

My kids and I also made fresh butter in Mason jars as discussed here

Bread and butter

The kids had a blast dancing around the living room shaking the jars (we put some music on) and the butter was truly delicious.  It is well worth the effort!

Doc Tracy's picture
Doc Tracy

After many months of studying other's attempts, I finally baked this bread. I apologize for not including a picture. I followed the formula to the letter, had a bit extra to put in a loaf pan, which I froze for my next batch. Overall, I'm very pleased with my first attempt. It came out beautifully dark, nearly black. The crumb is dense but chewy, very complex in flavor despite the absence of spices. I love the whole rye berries. I think the crust is a little too tough, perhaps I overcooked? At 12 hours, there was still some steam and moisture so I continued until 14 hours at 225, perhaps next time I will stop at 12. This is a keeper recipe. I don't see the need to bake this as a pudding, I think covered at 225 for 12 hours with plenty of hydration that it does just fine. I do need to keep practicing to perfect it though, for now I prefer Mini's Favorite Rye over this formula.

Ryan Sandler's picture
Ryan Sandler

Well, this week was a little disappointing one in baguette land.

I only made two seemingly minor (intentional) changes from last week:  First, I endeavored to proof until the baguettes "felt ready" (about 65 minutes this week), rather than waiting for a 75 minute proof.  That I think went well.  Second, I switched from KA Bread Flour to Stone Buhr White Bread Flour.  I generally prefer the Stone-Buhr, but my local grocery stores stopped stocking it.  Last week,  all of a sudden Save-Mart had a small supply with a "Close-Out" price-tag, and I snapped up 3 bags while I had the chance.  In the past, I've gotten much more sweet, nutty wheat flavor out of the Stone-Buhr in breads that rely heavily on the flour for flavor, such as baguettes. In particular, Stone-Buhr gave better results than the KA, Gold Medal, or the Sunny-Select store brand with Peter Reinhart's formula for pain a l'ancienne, which I used to make pretty frequently.  For several editions of my weekly baguette quest, when I've liked the shape and scoring, but not the flavor, I've wondered if a little Stone-Buhr would fix everything.

Anyway, the big problem this week is that the poolish over-proofed after only 10 hours on my counter--I could smell the booziness of it but forged ahead, and ended up with somewhat pale, chewy bread. Ah well. The big question is this: why did it overproof so fast?  I have a few potential theories:

  1. The flour is to blame: Perhaps Stone Buhr has more free sugars, which explains my experience of great flavor, and a fast proof.
  2. The yeast is to blame: I may have over-yeasted the poolish.  I've been trying to approximate 1/16 teaspoon of yeast by half-filling a 1/8 teaspoon measure, and it isn't easy.
  3. My apartment is to blame: The apartment was a bit warmer than usual Saturday morning when I took temperatures in order to figure out the right water temp.

Any other suggestions would be greatly appreciated.

Anyway, here are the results.  Only two baguettes are pictured because I sent one home with my parents (who had stopped by to see their grand-daughter) prior to taking a picture.  Take my word for it that baguette #3 looked much like #1 and #2.

Exterior

 

Crumb

Crust was pale, and very tough and chewy.  Scoring placement was pretty good, although I'm thinking part of the problem is that I'm not scoring deep enough.  Crumb was moderately open, but oddly dry.  Flavor wasn't too bad despite all that.

At least I had more luck with my Sunday bake, a rendition of dmsnyder's lovely San Joaquin Sourdough.  Haven't sampled the inside, but the outsides look nice and they smell phenomenal.  Still, for a picture I decided they needed a cute-ness enhancer.

 

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