This is the type of pan I use for Ciabatta rolls. I let the dough proof in each pan, and then bake in the same pan. I bought mine at a Restaurant Supply House a few years back. Works great. The pan is a small steam pan you see in Buffets
My first entry in the No Comfort Zone community bake: Berry focaccia with meyer lemon olive oil.
I have never made focaccia, mostly because I haven't been sure what to do with one after I bake it. There is just 2 of us, and we already are on the outer edges of how much bread we can eat without needing to buy larger clothes.And then I got inspired by watching this Italian Grandma make focaccia. Whether or not you ever make focaccia, she is well worth watching - she's the real deal, lol.
The one on the left is a torpedo shape and the right a teardrop. I prefer the teardrop shape but what I am most happy with is the crumb today. Dropped hydration a little and also scored vertically which seems to help getting double grignes. Also did a 2 hour autolyse this time which really reduces the mixing so we'll know soon if that had a positive impact on flavor. Otherwise, I feel like breakdancing !
Due to *life* my levain for Maurizio's "best" sourdough I wanted to bake got too ripe, so I improvised a different recipe: more wholegrain (using einkorn), slightly lower hydration: https://fgbc.dk/1gf8
Simple procedure: mixed, slap&folds, stretch&folds, bulk until increased volume and jiggly, shape, cover in sesame and poppy seeds, retard, bake.
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Base Recipe by Patrick Ryan of Firehouse Bakery
500g Strong white flour
65g Brown Sugar
12g Salt
5g Ground Cinnamon
5g All spice
5g of vanilla extract
Orange zest - 1 whole!!
200g Stiff starter
300g milk
1 large egg
65g unsalted butter
200g dried fruit(Marinade with orange and lemon juice with cinnamon and clove overnight) drained and save juice for glazing.
The request for a loaf to go with dinner tomorrow was "something Italian". So... Semolina Pain au Levain bake #2.
This one went well and was easier than the first one. I didn't worry quite so much about degassing while rolling in the toasted sesame seeds, and I think I got them on better.
It was time to redo this one! I just changed some of the grains from the last time I made this and reduced the jalapeño amount because that’s what I had. I also couldn’t get fresh chives so freeze dried had to do.
Recipe
Makes 3 loaves
Add-ins
55 - 100 g sliced pickled jalapeños (to taste)
250 g old cheddar cheese, cut into 1/4 inch cubes
3 g freeze dried chives or 24 g fresh chopped chives
Main Dough
100 g freshly milled Selkirk wheat flour
My wife asked if I could make a soft sandwich bread for this weekend, so I did another round of my Pullman pan test loaf. Just increased the size of the loaf.
For the levain, I used a combination of Raisin Yeast Water and little bit of mother starter in the build. So... I guess we'll call it a sour poolish. :-)
After enjoying a few days away, I’m glad to be home and do some baking. This one has been on my list for a while – 100% spelt, based on this recipe. I think I’m finally starting to see progress in my ability to apply the various things I have learned over the last 6 months.
Tweaks I made:
