Hey All,
Just wanted to share with you some of my most recent bakes. Here's an olive bread I did on 3/3/10.
Recipe:
5000g total dough yield
1750g - AP
500g - BF
100g - WW
1700g - Water
500g - Pitted Olives (Morrocan oil cured)
188g - Firm sourdough starter (60% hydr)
38g - Kosher Salt
I left the East Coast 30 years ago and, except for sporadic family visits, I've hardly been back. One of the things I still long for, after all that time, is a good soft pretzel.
The trick to making pretzels is to slow fermentation at about 65º and utilize a short boiling time, so that the crust of the pretzel has a chance to form without too much heat transfer that will kill the yeast. The result is a plump pretzel, crusty and smooth on the outside and dense and chewy on the inside. Perfect!
I made some Irish Soda Farls this morning for a quick fix me upper for breakfast. My favorite way is to bake soda farls is on my electric grill..but being in the hurry to have these ready..I chose my iron skillet..which bakes them up great. You do have to watch the pan doesn't get to hot..pre-heated and set about med-low works good. I bake them for about 10 mins.
This is kind of exciting-my first blog post EVER!
Tuesday to Wednesday were my serious baking days this week. I tried out a new recipe from my German bread book(which I "wisely" altered on the first go around-even though I don't think any of the troubles I ended up having had to do with my changes-apart from the pyrex bowl) and I undertook the Rubaud Miche again, since the first one was a bust and turned into a pyramid shaped, dense thing.
I briefly introduced myself this morning in the forums, but here is my longer introduction.
We are taking a day off . YEAH. This is the first one so far.
These two loaves were treated identically through bulk proofing. They were divided into exactly equally portions (737g) both Preshaped, within 30 secs, rested 15 minutes, shaped, proofed, slashed, and loaded into the oven within one minute of each other. They were Baked, rotating the loaves positons in the oven--after steaming--and removed within a few seconds of each other.
As you can see in the photographs there is a significant difference in the oven spring realized in each loaf. Three things may have effected the difference.
We had a recipe for Pumpkin and Feta pie on a shortcrust pastry base and thought it would work well on a pizza base (though purists will deem it an abomination!) The topping was a mix of oven roasted butternut squash & whole garlic cloves (squeezed out after roasting) mixed with fried red onions & balsamic vinegar plus feta cheese & chopped rosemary.... all on a hand stretched pizza base.... i'm thinking it would work very well as a starter sized pizzette with some rocket on the side........ it made a very nice change. Steve
Great thing about baking is that you learn something new with every bake.
This was a 100% Wholewheat boule milled from Red hard spring (I think) Wheat. The wheat was milled too fast too fine, and i found the hard way, that finest stone milling causes starch damage. The results were as this:
This is the Wheat i milled (Hard Red Winter?).Very hard, like durum. I suspect that this wheat is a damaged crop. Frost maybe?
