The Fresh Loaf

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60th bake. 10/06/2021. 75% WW. Fried + focaccia.

idaveindy's picture
idaveindy

60th bake. 10/06/2021. 75% WW. Fried + focaccia.

60th bake. 10/06/2021.  Lunch.

This bake was prompted by Mariana's link to an Artisan Bread in Five formula on a recent focaccia thread:
https://www.thefreshloaf.com/comment/494616#comment-494616

I was going to make focaccia with it, but after the dough had risen a bit, I got the idea to make some fry-bread with a portion. That is, deep frying the dough to turn it into bread, not baking bread and frying the bread.

Ingredients:

  • 300 g bottled spring water.
  • 7 or 8 g of 50/50 blend Himalayan pink salt, and standard US iodized table salt.
  • 3/4 tsp active dry yeast. This is about half the yeast (for this amount of flour) that is normally used for the BreadIn5 master recipe. Because WW ferments so much faster.
  • 1 tsp dark brown sugar (jaggery from India).
  • 200 g Bob's Red Mill stone ground whole (red) wheat.
  • 100 g Patel brand stone ground WW durum. (Again, hat tip to Mariana for turning me on to the Russian magic ratio of 25% WW durum, which is small enough to avoid the rubber glue effect of whole grain durum.)
  • 50 g Arrowhead Mills Organic AP flour. This was just to use up what I have on hand. (I usually avoid organic products due to the extra cost, but this was discounted below regular AP flour.)
  • 50 g Gold Medal bread flour.
  • (400 g total flour)
  • 26 grams fresh milk, 2% milkfat.

--

Added the water to the container, then the salt, stirred,  then added yeast, stirred, then brown sugar, stirred, then all the flour.  It felt like it was going to be too dry, so added 26 g milk.  Had to stir and knead a bit because of clumps.

Waited an hour, saw a little bit of a rise, and kneaded some more.

Waitied another hour and saw a good rise, did one set of weak stretch and folds, and  decided to deep fry some.

I pulled off a portion, to make a 4" diameter disc, about 3/8" thick. It was wet enough to be sticky, so I lightly dusted both sides with AP flour.

I put the container with the rest of the dough in the friidge.

I put the wok on the stove-top burner, set temp to 50%, and put in a mix of oils: refined coconut oil, regular olive oil, grapeseed oil, about a teaspoon of beef tallow for flavoring (it was on clearance at Kroger), and some butter-flavored Crisco that I need to use up.

Heated oil to 400 F, and after putting dough in, tried to maintain 375 F. It took about 1.5 to 2 minutes per side to get it golden brown. 

Forgot to take a picture.

The mish-mash of oil worked, as the flavor was good.

Comments

Mini Oven's picture
Mini Oven

Sounds like something that could be done with a big greased serving spoon, cutting off spoonfulls of rising dough and gently rolling into the hot fat. Or rolling out the dough, cutting with a pizza wheel and letting them rise a little under a dishtowel before slipping them into the pot upside down. 

Take a few pictures!  :)

idaveindy's picture
idaveindy

Oct 6, 2021. This was made a few hours later. Dinner.

 It was better than the photo shows.  The crust was thin and soft, the crumb light, airy and moist.

 

happycat's picture
happycat

Cool to see someone else using durum and jaggery.

A shocking bit of trivia (for me) when I was exploring the world of scone baking (English vs USA) was that Utah residents uniquely call fry-bread "scones".

idaveindy's picture
idaveindy

Thanks for bringing up durum.  I've posted a bit on my durum adventures, including brands, types, and formulas.

Right now I'm working through some Golden Temple red bag, and Patel stone ground whole grain. The latter was only $8 USD for 20 pounds at a Patel store.

https://www.thefreshloaf.com/node/62248/praise-durum-flour-brar-mills

https://www.thefreshloaf.com/node/68368/chapati-recipes-june-2021

https://www.thefreshloaf.com/node/68529/homemade-durum-pasta

happycat's picture
happycat

Thanks! I use red bag (coarse) and green bag (fine) golden temple durum/wheat blends a lot. Your links were helpful. Particularly because while I can make croissants I consistently fail at tortillas!

I add 10% durum blend to most of my breads. I also make 100% durum blend pasta with egg... I see you do pasta as well. Makes great lasagna noodles even rolled very thin.

idaveindy's picture
idaveindy

Oct 7, 2021. Breakfast. Made a small 5" focaccia for the 3rd piece.  Baked in toaster oven, in a stainless steel plate on a pre-heated baking stone. Neglected to take photos.

idaveindy's picture
idaveindy

Oct 7, 2021. Late afternoon.  These were even fluffier, more tender,  and more shreddable than the 2nd piece.

4th piece, deep fried, cut horizontally.

 

5th piece, deep fried, cut vertically:

Mini Oven's picture
Mini Oven

of bread porn.  Am I not looking at a terd trend?   A step to maybe donuts?

That one looks like an oyster.  

Do you do unicorns?

Can you make some thick apple rings and wrap them in dough to fry up?  I got some cinnamon whipped cream that mght make a good dip.

idaveindy's picture
idaveindy

The fan over my stove does not vent to the outside. It merely moves the air through the filter (in the range hood)  designed to catch airborne oil droplets.  So... my apartment has that fried oil smell after a couple deep-fry sessions.  And therefore, I'll switch to bake-mode for the rest of this batch.

The apple-ring sounds good.

idaveindy's picture
idaveindy

Sorry about that.

In regards to that other place where the fritters took your mind, maybe you were thinking of "kafta", a middle-eastern meat dish that looks like... uh... "Tootsie Rolls"(tm).

https://duckduckgo.com/?q=%22kafta%22&t=fpas&iar=images&iax=images&ia=images

 Or maybe "kibbe".

https://duckduckgo.com/?q=kibbe&t=fpas&iax=images&ia=images

idaveindy's picture
idaveindy

Oct 8, 2021. Breakfast.

The dough has been in the fridge as per the Bread-In-5 method. Pulled a portion of dough off the main mass, and formed it into a 4.5" - 5"diameter disc in an oiled small stainless steel plate. Let rest 15 minutes. Then pre-heated toaster oven with baking stone to 450 F, for 15 minutes. Total time for dough at room temp was 30 minutes. Lowered oven temp to 400 F. Placed SS plate on stone, baked for 8 or 10 minutes rotating 90 degrees every 2 minutes. Used browning of bottom side to judge when done. Used both upper and lower heating elements, which is the "Toast" setting.

idaveindy's picture
idaveindy

Oct 9, 2021. Breakfast. Focaccia.

(The refrigerated dough has a little alcohol smell now.)

Smaller portion, thinner, about 4.5" diameter, same oiled SS steel plate.

Pre-heat toaster oven with stone, 450 F, 15 min.

Baked at 450 F, about 6 min, rotated twice. Bottom crispier.  I like it softer, so will go back to 400 F. 

Toaster oven rack, 9" baking stone, 6" SS plate:


[No, I didn't cook it on the stovetop. :-) I took it out of the oven to show the size.]