Today, we baked the three breads that we had shaped yesterday and retarded overnight – olive bread, raisin-walnut bread and miche. We also mixed and baked francese, French “country shapes” and baguette made with both pâte fermentée and liquid levain.
Olive breads loaded and scored
My advisers pronounced these perfect, at least in terms of duplicating their memory. Twice as much lard and twice as many cracklings (also of a larger size.) A much coarser crack to the pepper. Just for the fun of it, I mixed this dough considerably wetter than the last. I believe I overproofed it some. Both baked covered in cast iron. One twisted, one scored. I don't think it is necessary to score this loaf, although it is attractive.
For people who love bread and love pork, this bread is a touchstone. Make extra; it disappears very fast.
I have done 2 stollen recipes (yilding 3 big, 1 bigger-than-huge loaves), coffeebreads, cookies, now Kugelhopf. Still have a big one to come: pure sourdough pannetone, yup, after last year's sourdough pandora, I am crazy enough to take on another around of sweet starter insanity. The test run went great (with wacky timing though, I was up and baking bread at 4am), will do the real batch this weekend and report back.
Today, we mixed and baked ciabattas and challah, neither of them sourdough. We mixed and shaped olive bread, walnut raisin bread and miche to be retarded tonight and baked tomorrow. We also scaled ingredients and mixed pre-ferments for baguettes to make tomorrow. The baguettes will be made with two pre-ferments – a pâte fermentée and a liquid levain. The doughs for the ciabatta and for the miche were hand mixes, and all the levains were mixed by hand.
Scaling water for the miche mix
We have a persimmon tree and this year I thought I would make Persimmon bread from the fruit. First I had to find a recipe that I liked and do a trial run to see how the bread tastes. I found a recipe at this website that I used to make my bread. http://blog.fatfreevegan.com/2007/11/persimmon-bread.html The first one turned out very tasty but I thought that I should double the recipe and bake the bread in my panettone mold.
Well, I finally got to use my new Lodge Combi Cooker... and compared it head to head with my cloches (and tested my steaming too!). I made three breads - Tartine (my way - with more levain since mine is so mild), my normal sourdough boule, and my take on Eric Kayser's Pain aux Cereales. The three breads are shown in the photograph below in the clockwise order listed from the upper left.
Sourdough Rye with Seeds – cast iron bake
First, thanks to Eric Hanner for this post providing inspiration to explore covered cast iron cooking recently: http://www.thefreshloaf.com/node/21006/my-combo-cooker-experiment. This is my second bake with cast iron and I like the results! Flavor and texture were awesome!
Good morning fellows, I saw a kenwood standmixer as one of the cheapest here in Ecuador...but I have no references! I wander if someone of the blog belongs of belonged it and the experence, probs, etc the owner had....here you are the link of the model I ' talking about :www.letsbuyit.co.uk/product/40065233/blenders/kenwood-chef-fixed-stand-mixer...according to the web page is even out of date, but to me, this doesn't matter...happty baking from Quito
Today, we mixed and baked four types of bread – whole wheat, rye, multi-grain and semolina. We also scaled ingredients for tomorrow's breads – ciabatta, challah (non-sourdough), olive, raisin-walnut and miche, some of which will be retarded overnight and baked Friday.
The educational goal of today's bakes was to demonstrate the impact of different ingredients such as whole grains and seeds on fermentation rates, dough consistency, crumb structure, etc.
