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bwraith

Sourdough Ciabatta - Second Try

Sourdough Ciabatta - Firm Starter Version (loaves)Sourdough Ciabatta - Firm Starter Version (loaves)

Sourdough Ciabatta - Firm Starter Version (crumb and loaf)Sourdough Ciabatta - Firm Starter Version (crumb and loaf)

Sourdough Ciabatta - Firm Starter Version (crumb)Sourdough Ciabatta - Firm Starter Version (crumb)

Sourdough Ciabatta - Firm Starter Version (slice)Sourdough Ciabatta - Firm Starter Version (slice)

Sourdough Ciabatta - Firm Starter Version

One of the favorite family breads seems to be ciabatta, and this sourdough version is clearly preferred (wolfed down) by my kids for its flavor. I've achieved a little better crust and crumb with yeasted versions, particularly the one in Maggie Glezer's "Artisan Baking", but the sourdough flavor is hard to beat, especially with salty grilled left over meats in sandwiches. The recipe is loosely based on the BBA (Reinhart) "Poolish Ciabatta", as well as incorporating ideas from Maggie Glezer's version in "Artisan Baking".

This is a work in progress, but I like the way this one turned out - my second blog entry on this recipe. The flavor is a little mild, which may mean I need to lengthen and/or retard the fermentation, or maybe use somewhat more ripe starter, an exercise for future attempts.

Many thanks to various contributors to this site as always, and especially in this case to Zolablue, who encouraged me to pay more attention to ciabatta with some just great photos and discussions about how to achieve better holes in ciabatta through hydration, proper handling, and flour choice, all of which were used here, (again) after much feedback from my first blog entry on the topic.

This version has been changed to use a lower percentage - around 22% - of flour contributed by the starter, and the starter itself is a firm starter, instead of the usual 100% hydration starter I had been using. My theory here was to try the flavors from the firm starter, as well as lower the percentage of starter in the recipe. The higher percentage seems to cause problems with the texture of the dough before it gets a chance to rise. Zolablue and I have both had good success with a "hybrid" method where some yeast is added to the dough to compensate. However, I was curious to see if I could find a percentage that might work with a pure sourdough raise. The result was a higher rise, but I seem to have made the hydration a little high, as the holes are a little too extreme for my tastes. However that should be solved by simply lowering the hydration on my next try. Also, I ran out of KA AP flour, so I substituted some "sifted red whole wheat flour" from Heartland Mills, which is called "Golden Bufallo". They say it is a "high extraction" flour, i.e. the germ and endosperm is in the flour, but most of the bran has been sifted out. I have found it to be a very good flour for rustic breads. It gives the crumb a darker color and there is a nuttier flavor than with KA. Well, I wish I had just stuck with KA organic AP in this case, as the result was a little more rustic than I had in mind. I suppose there are those who would treasure this result and call it something on the way from white ciabatta to "ciabatta integrale".

Photos of process have been posted for this ciabatta using a firm "recipe starter". Don't worry, you can build this starter from any consistency starter you may have by just setting the hydration to 65%, letting it rise by double and refrigerating overnight. A spreadsheet is also posted showing weights in ounces or grams.

Recipe Starter:

  • 2 oz 100% hydration starter (Use whatever starter you like. The intention is a 65% hydration firm starter)
  • 4.5 oz bread flour (I used KA Bread Flour)
  • 2.5 oz water

The day before this bread was baked, I took my "BBA style barm", a 100% hydration starter fed with KA Bread Flour, out of the refrigerator. It had been fed within the last couple of days and was fresh and strong at the time it was refrigerated. I mixed the starter with KA Bread Flour and water in the amounts above and kneaded it for a couple of minutes to form a dough. I then put the dough in a container sprayed with a little oil and left it to rise by double - about 4 hours. Once it had risen by double, I refrigerated it to be used the next day in the dough. Note that it is not necessarily a good thing to let the dough rise by more than double or become overly ripe, as it may affect the consistency of the dough the next day.

Dough:

  • 9 oz of recipe starter from above
  • 12.5 oz AP Flour (I used KA organic AP flour
  • 5 oz high extraction red wheat flour (like Golden Buffalo from Heartland Mills, use AP for a less rustic result)
  • 2 oz KA Rye Blend Flour
  • 16.5 oz water
  • 0.5 oz salt (14 grams)
  • 1/2 tsp diastatic malted barley flour

Autolyse:

Mix all flours but 5 oz of AP flour, diastatic malted barley flour, and water together and mix on low speed just enough to get a well mixed batter. Let this sit 20 minutes. I'm trying to simplify the processing relative to the last version by using my mixer for a change.

Mix:

Cut up the starter into small pieces and mix it in along with the salt. Run the mixer for a minute or so to get a good mix of ingredients in what should still be a thick batter consistency. Then, add in the remaining 5 oz of flour as you run the mixer on a low speed. It should turn into a very slack dough after another couple of minutes. I tried to show a picture of it hanging off the mixer dough hook, so check out the photos of the process linked up above.

Bulk Fermentation and Folding: (about 4 hours)

Make a fairly thick bed of flour on the counter about 12 inches square. Using a dough scraper, pour the dough out into the middle of the bed of flour. Allow it to rest for a few minutes. Then, fold the dough by flouring or wetting your hands, then grabbing one side of the dough and lifting and stretching it, folding it over itself like a letter. Do this for all 4 sides. Brush flour off the dough as you fold over the sides that were in contact with the bed of flour. You don't want to incorporate much flour into the dough as you fold. After folding, shape it gently back into a rectangle or square, turn it upside down and push the seams underneath. Place it in a rising bucket or other rising container of your choice. I spray mine with oil to make it easy to remove the dough. I also spray the top of the dough and then dust lightly with flour. Cover the container and allow to rise. Repeat the folds approximately every hour three more times. You just turn it back out on a light bed of flour - you need less flour once the dough is folded a couple of times. Always brush off flour as you fold it to avoid incorporating flour in the dough. If the dough seems very resistant to stretching, only fold it from two directions instead of four. You don't want the dough to get really stiff from too much folding. The amount of folding you will need will be more if you have more water and less if you have less water. Note that even an ounce can make a very big difference in the consistency of the dough. The dough should rise by double over a total of 4 hours. My dough was sitting at about 76F, so you may have to wait a little longer in a cooler room temperature environment. Stop folding if the dough gets too stiff. This means you didn't get as slack a dough as I had here, probably because of less water or maybe because of a different style of flour. No problem, just fold when it is stretchy, but let it rest and rise if not.

This is the first time I used Zolablue's suggestion to put the dough in a container as in Glezer's Artisan Baking, as opposed to doing it on the counter as in the BBA by Reinhart, and as done in my previous blog entry on sourdough ciabatta. I felt it worked well and had a few advantages. First, you can tell easily how much the dough has risen. That's a good thing because the poke test is hard to interpret with this very slack dough. Second, flour doesn't get stuck to the bottom because of the wet dough sitting on the counter in a bed of flour during the rise. I found that the crust was easier to control. Before I was having trouble with big chunks of wet flour paste getting stuck on the dough. I think that can actually look nice and be a characteristic of ciabatta crust, but it seemed to be a little too much that way with the wetter doughs I've been using to make these ciabattas. The last thing is that you can control the bulk fermentation temperature much more easily with the dough in a container that you can move to a good spot for rising.

Shaping:

Divide the dough into four pieces of equal size, roll them in the bed of flour to dust the cut ends, and let them rest a few minutes. To shape, take one of the four pieces, stretch it out and roll it or fold it over itself very gently. With ciabatta this amounts to a gently stretch and fold like a letter. You want to create some tension in the surface of the dough by folding it over itself that way. I sometimes have to roll it up a little more than just a letter fold to give it some tension. Then if you place the dough folds down on a couche, it will seal up the seams. Use the couche to create folds for the ciabatta and then nestle the folds between supports, such as bags of flour or whatever system you may have similar to what you might do for baguettes. I usually also roll the ends underneath a little to get some tension in the ends of the dough.

Final Proof:

Let them rise in the couche for about 1.5 hours, until they are puffy and have increased significantly in volume.

I baked two loaves at a time, so I proofed two loaves for 1.5 hours and two loaves for 2 hours. Da Crumb Bum - you may be right about these SD ciabatta recipes being on the edge of overproofing. I found that the first batch had darker, harder crust, whereas the second was a little bit on the pale side, even though I baked both for the same amount of time in an oven that I know was fully heated and at the same temperature. Also, the oven spring was much better on the first batch. I believe the steam conditions, temperature, and handling were very, very close to identical for both bakes.

Prepare to Bake:

Preheat oven to 500F (yes, you can probably do it without preheating, as mentioned elsewhere on the site, but it's not what I did this time). While that is going on, take each loaf out of the couche, gently stretch it in one direction by about double, lay it on a peel, maybe with parchment paper underneath, maybe sprinkled with corn meal or similar, and use your fingertips to flatten out and dimple the loaf. You can press down fairly firmly to feel the peel underneath. It sounds crazy, but the loaf will bounce back just fine in the oven if it is not overproofed. This step is important to avoid "separation of crust and crumb" or "one gigantic hole" instead of many holes. It also evens out the loaf so it has a nicer shape after baking.

Bake:

Place loaves in the oven and lower temperature to 450F. Bake for about 15 minutes, until the internal temperature is around 209F (I'm near sea level), rotating them after about 9 minutes. You can bake them longer to get a darker, harder crust, or less to get a lighter softer crust. If you bake them in a dry oven for shorter times, you will get a softer crumb and a crispy, thin, lighter crust that is very good if you intend to use these for sandwiches. If you want a chewier, drier bread with a tastier, harder crust, then bake them more and use steam. Then it is a great bread to just dip in olive oil or use like french bread with dinner. The loaves should spring up from their "flattening" with your fingertips, such that not much evidence is left of the dimples you made with your fingers.

The oven spring on these was better than in my first version. The dough also seemed handle more easily. It seemed to stretch without tearing during the folds and didn't seem as sticky. I was happier with the lower percentage of starter in this dough. I wish I had the KA organic AP for the recipe, just for comparison, and also because I liked the soft white crumb, but this one is good for a more rustic effect. The size of these loaves was about 10in x 5in x 2.5in. This is a better oven spring than last time. They were about 3 inches high right after baking, but they shrunk back down to 2.5 inches after cooling off. That's still quite a bit better than the previous version, which was about 2 inches tall. It's probably true that the best of both worlds would be hybrid method, i.e. add about 1/2 to 3/4 tsp of instant yeast to either this recipe or my previous version and get a little bit faster rise and a softer, lighter crumb, as well as getting the sourdough flavors in there.

Cool:

Let bread completely cool, if you can stand to wait.

This bread is especially good for sandwiches, sliced in half and then sliced along the "flat" direction to open up like a hamburger bun. It is great for burgers, steak sandwiches, ham, or just with olive oil and pepper.

T4tigger's picture
T4tigger

After reading all the discussions about "flour vs. micro organisms" in getting a good starter, I decided to run my own test.

I believe that the flour has all the vital nutrients that a starter needs to survive, but I also believe that the location and local flora and fauna play a part. I believe that is what makes San Francisco sourdough taste different than a Russian sourdough, which tastes different from a European sourdough.

A few months ago I started a starter out in my garden, and it behaved quite differently than the one I had started in my kitchen. They were started about 6 months apart, so there was no real way to tell what caused the difference. So, to eliminate several variables, I've started a new experiment.

1. I made 2 starters with 25 grams of rye flour and 25 grams of water.

 

2. Starter A is resting on the top of the refrigerator where the average temperature is 68 degrees.

3. Starter B is resting out in the garden by the pond where the temperature is ranging between 40 and 72 degrees.

 

If my theory is correct, they will behave and taste differently. I will admit that I am not using sterile test conditions, but I consider them to be pretty realistic. I also realize that with the weather being nice and the windows being open, the same little beasties that are outside may be migrating inside and could affect Starter A.

At any rate, at worst I'll have 2 more starters to play with!

 

 

 

 

 

 

 

 

 

 

Dutchbaker's picture
Dutchbaker

I have been making the Essential's Columbia bread lately.  I typically ferment for 4 hrs, round & rest for 10 min., shape & proof for 4 hrs, and then bake.   I normally start first thing Sunday morning, so we have fresh bread for dinner.  I was wondering if I can ferment & shape Saturday night, and let the dough proof in the fridge overnight for 8 hrs, and I could bake the loaves first thing in the morning.  Has anyone had luck with retarding in the fridge for the final proof?

Thegreenbaker's picture
Thegreenbaker

I started my first ever sourdough starter last night. So tonights feeding is feeding 2...24 hours after it began.

Here is where it is up to now. No sign of anything happening yet but I know it can take up to a week, so my fingers are crossed.

 



I also made the buttermilk cluster today with wholemeal wheat and wholeleal spelt flour.

Yummo! I am eating it as I write!



 

I also made my own version using rustic bread as a base and adding cornmeal, oats, semolina, and spelt flour.

It was dense and filling, but tasty. :)

Look at that slashing! and with a terrible serrated steak knife and all!

 

I also found a good site to buy Lames and Bannetons in Australia

it is http://sourdough.com.au/

 

I am happy about my progress and cannot wait to be maybe baking sourdough in about a fortnights time!

 

Thegreenbaker

 

 

 

 

 

JMonkey's picture
JMonkey



Well, thanks to Mountaindog, Tomsbread, Jane and, I'm sure, many others. I finally succeeded in baking a Desem bread at 85% hydration. The key really was folding and gentle, but firm, shaping. I folded three times during the bulk fermentation, preshaped and then did a final shape. It paid off -- the only flatbread I baked this weekend was a pizza.

I was also very pleased with the flavor of this Desem. Slightly tangy with a rich wheaty flavor that seemed as if it'd been baked with butter, though there was nothing but flour, starter, water and salt. The crust was crisp; the crumb was moist and chewy. Truly, a magnificent bread -- thanks folks! This doubter has been converted.

I also baked bagels Saturday morning (recipe is here). Just like Breadnerd says, bagels are a perfect bread to bake in the morning -- so quick (well, relatively speaking) and so tasty.

redivyfarm's picture
redivyfarm

My mission has been to get large, glossy holes in a bread like the wonderful examples I have been admiring. I achieved some degree of success with the NYT no knead recipe this weekend. I followed the recipe faithfully and even used the floured cotton towel technique. The soft dough stuck to the cotton, but not too badly. There was no problem with the bread sticking to the dutch oven. It pulled away from the sides as it baked.  I did leave it in the oven long enough to scorch the bottom a bit in an attempt to get a deeper brown top crust.

Dutch Oven loaf

Dutch Oven loaf

Dutch Oven crumb

Dutch Oven crumb

I used grocery store bread flour this baking as opposed to the high gluten flour and added vital gluten I have been baking with.

I tested my simple ciabatta recipe once again flavored with extra unrefreshed starter. I consider this a yeast recipe rather than a hybrid because the old starter I used had very little leavening potential but a super flavor. Again it yielded a tasty batch with a slightly more open crumb than last week's baking. Maybe my folding is improving!

Simple Ciabatta- 2

Simple Ciabatta- 2

The recipe is as follows-

Simple Ciabatta- INGREDIENTS-
  • For Sponge 
  • 1/8 teaspoon active dry yeast
  • 2 tablespoons warm water (110 degrees F/45 degrees C)
  • 3/8 cup of old starter at room temperature
  • 2 tablespoons warm water
  • 1 scant cup bread flour
  •  For Bread
  • 1/2 teaspoon active dry yeast
  • 2 tablespoons warm milk (110 degrees F/45 degrees C)
  • 2/3 cup warm water
  • 1 tablespoon olive oil
  • 2 cups bread flour
  • 1 1/2 teaspoons salt
DIRECTIONS
  1. To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the 2T warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 2T water, 3/8 cup starter and 1scant cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
  2. To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
  3. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
  4. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425-450 F (220 degrees C).
  5. Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.
PMcCool's picture
PMcCool

Since the breads I made most recently were both sourdough ryes, I was looking for something different this time around that would work well for sandwiches. My first inclination was to haul out an old favorite, a honey whole wheat bread. While flipping through Bernard Clayton's New Complete Book of Breads, I happened across a buttermilk whole wheat recipe that I had not tried previously. Since I had all of the necessary materials on hand, I thought that I would give it a try. The recipe follows [with my notes]. I'll also include additional comments at the end

Buttermilk Whole Wheat Bread

from Bernard Clayton's New Complete Book of Breads

makes 1 9"x5" or 2 8.5"x4.5" loaves

Ingredients

2 packages dry yeast [I used 2 teaspoons instant yeast]

3/4 cup warm water (105-115F)

1-1/4 cups buttermilk, room temperature (or 1-1/4 cups water and 4 tablespoons buttermilk powder)

1-1/2 cups bread flour, approximately

3 cups whole wheat flour, stone-ground preferred

1/4 cup shortening, room temperature

2 tablespoons brown sugar or molasses [I used molasses]

2 teaspoons baking powder

2 teaspoons salt

Step 1 - In a large mixing bowl sprinkle the yeast over the warm water and stir briefly to dissolve. Set aside while allowing the buttermilk to reach room temperature, about 15 minutes.

Step 2 - When at room temperature, pour the buttermilk, bread flour, 1 cup whole wheat flour, shortening, brown sugar or molasses, baking powder, and salt into the yeast mixture. Blend with 50 strong strokes of a wooden spoon, or at low speed in a mixer until the flour and the dry ingredients are absorbed. With a wooden spoon or mixer flat beater stir in the remaining whole wheat flour, 1/2 cup at a time, and, when it becomes thick, work with the fingers. Allow 4 to 5 minutes for the whole wheat flour to fully absorb the liquid before adding more flour. The dough will be slightly sticky and soft. You may wish to add more bread flour to help control the stickiness.

Step 3 - Sprinkle flour on the work surface and turn out the soft dough. In the early stages of kneading, a metal spatula or dough blade will help turn and fold the dough. It will also scrape up the film of dough from the work surface. Knead with a strong push-turn-fold action, occasionally lifting the dough above the counter and banging it down hard. Knead for 8 minutes, buy hand or with a dough hook.

Step 4 - There is no "first" rising--the dough is put in the pans and set aside to rise. Divide the 2 pieces, if desired, and allow to rest for 5 minutes. Shape into balls; press the balls into ovals the length of the pans. Fold in half lengthwise, pinch the seam, and place in the pans with the seam under. Push the dough into the corners of the pans. Cover the pans with with wax paper and leave at room temperature until the dough has risen 1" to 2" above the level of the pan, about 50 minutes. (Rising times will be reduced if using instant yeast.)

Step 5 - Preheat oven to 425F 20 minutes before baking.

Step 6 - Bake the loaf or loaves in the oven until they are golden brown and loose in the pans, about 30-35 minutes. Cover with foil if the crusts are browning to rapidly. The loaves are baked if the sound is hard and hollow when thumped on the bottom crust.

Step 7 - Remove loaves from the oven and place on wire racks to cool.

My variation went like this:

Step 1 - Mix the warm water, the buttermilk, the whole wheat flour, the brown sugar or molasses, and the baking powder. Autolyse 60 minutes. (I actually had to run some errands and it was closer to 90 minutes before I got back to the autolysed dough.)

Step 2 - Stir in the instant yeast.

Step 3 - Stir in the salt.

Step 4 - Stir in the shortening.

Step 5 - Stir in bread flour, 1/2 cup at a time. (I wound up stirring in 1 cup, total. The balance was used for flouring the counter during kneading.)

Step 6 - Since the gluten was so thoroughly developed during the autolyse, I stopped kneading after 5 minutes, which was enough to ensure that everything was completely blended and distributed.

Step 7 - Clean and grease the mixing bowl. Place kneaded dough in bowl, cover with plastic wrap, and allow to ferment at room temperature until doubled in volume.

Step 8 - Degas the dough slightly, shape into loaf or loaves, place in pan(s). Cover the pans loosely with with plastic wrap and leave at room temperature until the dough has risen 1" to 2" above the level of the pan, about 50 minutes.

Step 9 - Preheat oven to 425F 20 minutes before baking.

Step 10 - Bake the loaf or loaves in the oven until they are golden brown and loose in the pans, about 30-35 minutes. Cover with foil if the crusts are browning to rapidly. The loaves are baked if the sound is hard and hollow when thumped on the bottom crust.

Step 11 - Remove loaves from the oven and place on wire racks to cool.

The effects of the autolyse were phenomenal. The dough texture looked as though it had been worked for 8-10 minutes, even though it had been stirred just enough to moisten the dry ingredients. After stirring in the bread flour, it was almost the the silky smooth texture that I usually associate with a well-kneaded white bread. The other thing that I should mention was that I was using Wheat Montana's Bronze Chief flour, a finely milled high-protein whole wheat containing 4 grams of protein in a 30-gram sample. For all practical purposes, it's bread flour that still has the bran in it. One of these days I'll have to try a 100% whole wheat bread with this flour.

Overall, I'm very happy with the results of this bread, using this approach and this flour. The loaves were some of the prettiest that I've ever pulled out of the oven, equalling the loftiness of a typical white bread. Here's a picture of the finished loaves:

Buttermilk whole wheat loaves

The crumb was close-textured and even; not at all crumbly or dry. No bricks this time:

Buttermilk whole wheat crumb

Oh, and it tastes really good, too!

And, while I was baking bread, my wife was attending a book signing by Giada De Laurentiis, as evidenced by the photo below:

Giada

bwraith's picture
bwraith

Olive Bread - Sourdough Yeast Hybrid (1)Olive Bread - Sourdough Yeast Hybrid (1) 

Olive Bread - Sourdough Yeast Hybrid (2)Olive Bread - Sourdough Yeast Hybrid (2)

My wife said we were invited to dinner and could I make some bread to bring. This was in the morning of the same day, so I was unable to do a long rising, multiple step, sourdough bread, as I would have with more warning. So, I went for a fast approach. I had some left over starter that was intended for some bread I never got to. It was 5 days old sitting in the refrigerator. I decided to use it as a flavor ingredient, and add regular yeast to the dough in a "hybrid method". I also have had some kalamata olives in the pantry, thinking I might want to make some olive bread, which I had not done before. The result was a very mild sourdough flavor combined with olive fragrance and brine flavor. It seemed to go over fairly well. I took some photos and thought I would post this recipe. It's a way to get some sourdough flavor even if your starter is not fully revved up or if you are just in a hurry.

Olive Bread - Sourdough Yeast Hybrid

For the Dough:

  • 360 grams of 5 day old refrigerated 100% hydration sourdough culture (mine is BBA style, fed with KA bread flour)
  • 320 grams of AP (I used KA organic AP)
  • 100 grams sifted white wheat flour (this could just be more AP, some white whole wheat flour, or other "rustic" flour)
  • 50 grams KA rye blend (again any rye, whole wheat, or other "rustic" flour)
  • 285 grams water
  • 13 grams salt
  • 1.5 tsp instant yeast (I used SAF instant)
  • 0.5 tsp diastatic malted barley flour (not critical - optional ingredient)
  • 200 grams kalamata olives, pitted, halved, stored in natural brine (that's what I had, but I'm sure lots of other types would be good, too)

There is a lot of flexibility in the age of the starter and the type of starter. I'm just using it as a flavor ingredient. You could easily make this a pure sourdough recipe by using fresh starter and leaving out the instant yeast. The bulk fermentation and final proof would just run longer, maybe 4 hours for the bulk fermentation and 2 hours for the final proof if done with pure sourdough.

Autolyse

Mix flours and water together, and use frisage, dough hook, or mixer to get it reasonably well mixed. Let sit for 20 minutes.

Mixing and Kneading

Work in the starter, yeast, then salt, and use frisage or mixer to get all the ingredients well mixed. Press in olives a dozen at a time and fold dough a few times to get them integrated into the dough. Knead for a few minutes until the dough is resilient. It will probably be quite sticky. The hydration is about 71%, so it is wetter than regular french bread dough. The ripe starter will make it have a wetter stickier consistency also. Place the dough in a covered container to rise. You can spray a little oil in the container beforehand and also on the exposed surface of the dough, but it's not that critical.

Bulk Fermentation and Folding - about 2.5 hours at 78F (or a little longer at room temperature)

Fold the dough at about 1 hour and then again at about 2 hours. At 1 hour it should have risen to about 1.5 the original dough volume. At 2 hours, it should have risen to about double the original dough volume. To fold, turn the dough out onto a lightly floured surface. Spread it out, pressing down gently without ripping the dough. Then, grab one corner of the dough, stretch it out gently and fold it over itself into the center of the dough. Do this for all four corners. If the dough is hard to stretch, just do two opposite corners, like a letter, rather than all four corners.

Shaping

Turn the dough out onto a lightly floured surface. Split into two equal pieces and let rest 10 minutes. To shape, create a rectangle about twice as long as it is wide. Roll the rectangle up from the short side, tensioning the outer surface as you roll. Pinch the sides under tightly to create more tension. Then, pinch the ends under also. Let it rest ten minutes with the seams down. Place the shaped loaf seams up in a couche lined banneton floured with a very small amount of rice flour or use other rising form as you prefer and optionally spray a little oil over the exposed surface. Cover with a towel and let rise for about 1.25 hours until puffy and probably a little less than doubled in volume (I did this at 78F, so adjust times if doing it at room temperature).

Bake

Preheat oven to 500F. Turn loaves onto a peel using your favorite method. I use parchment paper sprinkled with corn meal on a peel. Slash lengthwise a couple of times. Optionally mist the loaves with water very lightly using a fine mist spray bottle. Place loaves in oven, and generate steam using your preferred method. Just wetting the surface of the loaves is one simple appproach. Bake at 500F for about 10 minutes. Open the oven door and remove all the steam generating stuff you may have, and drop the oven temperature to 450F. Bake another 10 minutes or more until internal temperature is about 207F (at sea level).

Cool

Let them completely cool before you cut into them.

bwraith's picture
bwraith

A Hamburger BunA Hamburger Bun

I just got a new barbecue grill, so hamburgers were in order. As a home bread baker, I've occasionally made homemade hamburger buns, and there is no question that a hamburger is just better with freshly baked buns.

If you've had the same thought, well here's a recipe for a hamburger bun. The recipe uses direct method instant yeast, so it only takes 3-4 hours. The hydration is a little higher than french bread, but still very easy to handle.

A Hamburger Bun

The Dough:

  • AP flour (I used KA AP) 650 grams
  • Water 290 grams
  • milk 200 grams
  • olive oil 30 grams
  • salt 13 grams
  • 1 package active dry yeast
  • Mix flour, water, milk together using frisage and a few folds, and let sit for 20 minutes.

Mix/Knead

Work yeast into the dough, then work salt into the dough, then work olive oil into the dough. This can be done with a mixer or by hand using frisage and a few folds. Then knead the dough for about 5 minutes until it becomes workable, stretchy, and seems like it bounces back when you punch it, or whatever magic you use to tell if the dough is right. Add flour or water if necessary to make the dough elastic and not too stiff, but it shouldn't spread out when placed on a table. Place the dough in a container to rise.

Bulk Fermentation and Folding (about 2.5 hours)

When the dough has risen by about half, which should happen in roughly an hour, turn it out on the counter, spread it out a little, pressing on it gently. Then, pull a side of the dough and gently stretch and then fold it into the center of the dough. Do this for four sides. You will now have approximately a ball of dough again. Turn it over and push the seams created by the folding under it. Place it seams down back in the container. Repeat this again in about another hour when it should be about double the volume of the original dough when you first mixed it. Then, let it rise for another 0.5 hours or so.

Shaping

Split the dough into ten pieces. I use a scale and break pieces of dough off if necessary. Let the pieces rest for 5 minutes. Take each piece and do the same type of fold as above in the bulk fermentation. You press it down and spread it out gently, and then fold the four sides toward the middle. After folding, turn it over, and make it into a small boule by pushing the sides under and creating some tension on the top surface. Press down on it with your palm again, to seal the seams underneath. Shape all ten buns and place them on a peel or sheet, leaving some room. I had to bake these in two batches in order to have enough room in my oven. Spray them very lightly with oil. Cover them with a towel.

Final Proof

While the buns are rising, preheat the oven to 450F.

Prepare to Bake

Paint the buns with milk and sprinkle sesame seeds on top. Press them down gently with your palm to spread them out a little.

Bake

Bake for about 15 minutes at 450F. The internal temperature should be around 207F

Cool

Let them cool for a few minutes at least.

breadnerd's picture
breadnerd

I love getting up early on sundays with a good excuse to bake. Today we have family passing through town, and they'll be on the road a bit so I wanted to make them some portable snacks.

 

BBA Bagels, with oh about 50% wheat flour. I love this recipe because you can leave them in the fridge until you've got everything set up for baking, and because you can have hot bagels first thing in the morning without a lot of effort. I made a few toppings--poppyseed, salt, "everything" (with fresh onion and garlic tossed in olive oil, mixed with the previous toppings).

 

ready to go:

 

 

Boiling:

 

Out of the oven:

 

I also made a scones: Cranberry orange, and oatmeal date. It smells rather good in here!

 

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