2016 Dabrownman’s Blog Index
1/1/2016 - New Year’s Eve Pizza – 2015
1/5/2016 - Westphalian Pumpernickel – 1537
1/8/2016 - 3 Starter Italian Olive Bread with Rosemary and Sun Dried Tomato
For Bread baking Day #83, found here at the KOCKTOPF Blog - http://www.kochtopf.me/bbd-83-brot-spezialmehl-bread-special-flour Lucy came up with weird bake - even for her. The theme is a bread that wasn’t just rye, spelt or wheat. Well, this was not an issue with us since our usual bread has all kinds of sprouted and whole multi-grains from the ancient to the odd.
Thanks A BakER! I tried your suggestion of lowering the pre ferment to 10% and this was the result. It did not really do much in the fridge overnight so I let it stand at room temperature this morning for 4 1/2 hours ......... that did the trick! Then after knock back and shape for an hour into the preheated Dutch Oven.
You were right the hydration was a little wetter than usual however it rose a treat :) I adjusted the quantities and used 300g strong bread flour.
We went out for a picnic today so I had to take the cooling loaf with me!
Have made an important decision about baking...
It rained...
Wow, this is the biggest rise and oven spring I have EVER had! Now the working part of my peel measures 8"x14" and this loaf filled most of it using 460 grams of flour! Best pulla ever, with a soft almost shreddalble crumb.
Normally, I will do a sponge of liquid levain, sugar, egg, flour and scalded milk infused with cardamom. After this got happy, I would put it in the fridge at bedtime, remove it in the morning and mix after about an hour of warm up.
I began getting ruthless with my deep freeze a while ago and these are the only things I have baked in three weeks. I found an abundance of breads I baked then froze and have been eating my way through.
I bookmarked this recipe some time ago and finally got around to baking a half batch. this batch I rolled out, shaped a rectangle and cut the biscuits into squares using a butter knife, then baked on a parchment covered pan. Quick, easy and tasty!
My batch:
1 C flour
2 tsp baking powder
1/2 tsp salt
1 TBS sugar
1 C grated sharp cheddar
When you want your comeback to be remembered, you have to come back with a bang! Here it is! Last week I promised to go back to bread baking after an addiction to pastries. Well these are viennoiseries, still a hybrid between pastries and bread but there's yeast in it so I consider it closer to breads. I made croissants and pains au chocolat for this week; it's an ambitious bake for an ambitious baker.
My recent fruit and nut bake garnered the suggestion from a few TFL folks that I should soak the dried Calmyrna figs prior to folding them into the dough. And so I did. I wonder if I soaked them too long because they expanded and became a force all of their own with relation to the final product.
I am a retired scientist and love good food, good cooking and find the science behind them quite fascinating. Long story short, I was having "stomach" issues a few years ago, and working with a doctor and dietician I did an elimination diet and when i added bread back in bingo all my issues came back. Seems I may have developed some sensitivity to something in bread, gluten, wheat, or whatever. After reading Michael Pollan's "Cooked" I began to really understand why many people are having "issues" with today's bread.
This is a modification of the Overnight Country Brown that Ken Forkish describes. In fact, I changed it so much that one might argue that it is not the same bread, but here it goes for one loaf:
Levain, active rye sourdough, 100% hydration, 110g
white bread flour, 250g
whole wheat flour 130g
12 grain flour 100g
water 340g at approx. 35 degrees Celsius
salt 11g.
