Thanks to the great video's by Mark, hamburger buns and rolls are super easy. We were grilling out Cajun sausages this weekend and I CANNOT get the tension right on the longer sandwich rolls. They are still better than what I get in the store, but there has got to be a way.These flattened slightly. Anybody? Mark? HELP!
Audra
My usual sourdough starter is semi-firm. I make it at a 1:3:4 ratio of starter to water to flour. Many of the sourdough bakers on TFL favor a 1:2:2 ratio, but fewer seem to use a true "liquid levain" which is more like 125% hydration. I was curious to try a pain au levain using a liquid starter and found the Pain au Campagne recipe in Leader's "Local Breads."
This recipe calls for a 50% hydration dough to which you add 62% (baker's percentage) liquid levain, ending up with a moderately tacky dough. The levain is added after the flour and water are mixed and allowed a 20 minute autolyse. The autolyse mixture is very, very stiff, and it takes a lot of mixing to get the very liquid levain incorporated into the dough.
The resulting bread has a very nice flavor, but not significantly different from the pains de campagnes I make with my usual starter.
Of greater interest was the final shape of the loaves. They are formed as boules, and I proofed them in round, linen-lined wicker bannetons. I scored them with 3 parellel cuts, as Leader recommends. The loaves took an oblong form even before I could load them in the oven. This is a graphic illustration of the effect of this pattern of scoring on loaf shape, as described by Suas in "Advanced Bread and Pastry" and referenced in my Scoring Tutorial. (See the TFL Handbook.)
http://tfl.thefreshloaf.com/handbook/scoring
David
has anyone added bean flour to bread? I have heard of this to increase proten but I cant seem to find anything on it.
Hey guys, last weekend I made the whole wheat focaccia rustic bread from Peter Reinharts Whole Grain Breads.
here is the recipe...
4 cups whole wheat flour
1 1/4 teaspoons salt
1 1/4 teaspoons of yeast
2 cups plus 2 tablesppons of water at room temp.
1 1/2 teaspoons honey agave nectar sugar or brown sugar (optional)
1 1/2 tablespoons olive oil
extra flour for adjustments
1 If mixing by hand place all of the ingredients except the extra flour and the olive oil in a bowl and mix for 2-3 minutes. Keep a bowl of water hand and dip the mixing spoon in the water from time to time to keep the dough from sticking. Use a plastic bowl scraper, also dip it in water, to continually scrape down the bowl. You can also use wet hands to mix the dough. The dough will be sticky but fairly smooth; adjust the water or flour as needed. dd the olive oil and mix for another 14 seconds, long enough only to coat the dough. Let the dough rest in the bowl for 5 minutes, uncovered, and then mix again for 1 minute. the dough will be smooth and stronger, but it will still be sticky. If it is too wet, meaning it won't hold shape, add some additional flour.
Place the dough in a oiled bowl and and allow it to ferment for 8-12 hours or within 3 days. The next day pull the dough out of the fridge and allow it to thaw for 4 hours before turning out onto a heavily flour work surface for shaping.
I choose Ciabatta shape and it makes 2 ciabatta, although I made 4 mini ones. (if anyone wants shaping instructions just ask and i'll type them up too.) After shaping allow them to rise for about 45 minutes or 1 1/2 times its original size.
Prehead your oven to 500 and put them in on a peel or using parchment paper onto a baking stone or an upside down baking sheet. I used a upside baking sheet with parchment. Once the loaves are in drop the temperature down to 450 and steam the oven using a spray mister or 1 cup of hot water.
bake it for 20 minutes and rotate the bread 180degrees and then allow to bake for another 15 to 30 minutes unitl its golden brown on all sides and sounds hollow when thumped and registers atleast 200F in the center and pulls away clean.
Cool for 1 hour....thats if you can handle it...
There were a few things I had to alter and did differently in this and i'll list it for you.
I was short of flour for this ( I weighed by grams) So I ended up using maybe 20 grams worth or handful or two of all purpose flour for adjustment. I also added some vital wheat gluten and ascorbic acid as well. I figured hey its so wet its not like this is gonna dry it up at all. I'd say a few grams of each for the AA and VW.
Also....I did 3 stretch and folds before putting it in the fridge for the overnight fermentation. I did them at 20 minute intervals after the first 45 minutes of the initial mixing, although i'm sure after 20-30 would be just fine. I did it on a watered surface rather than using flour.
I hope that covers it guys....the ciabatta tasted great the crust was nutty and the inside was just sweet enough but not too sweet for a hearth bread. Great taste and wonderful texture...
Oh Another note...I did use some agave nectar it recommends 10 grams worth but I only used half so 5 grams. I'm not sure how much that would equal to in terms of teaspoons...I'm thinking maybe half a teaspoon. It wasn't all that strong in the final product just sweet enough to take off the somewhat bland or bitter edge of whole wheat
oh yeah....
PICUTRES :)
This is the half of dough I saved from yesterdays Basic Italian Loaf...I put it in the frig. overnite and shaped it while slightly cool. Gave it my rolled in the soft floured linen for final proofing...which helps me to achieve a rounder loaf! It was then placed under my steaming pan and given a 5 second burst of steam. The oven stone and lid were preheated 500F. Placed the loaf in and turned down to 485 for 30mins...lid removed and continued to bake aprox. another 5-10 min. till nicely browned.
Snug as a Bug!
Rolled out onto a flat cookie sheet with parchment paper a little underproofed!
Just out of the oven and doing a little singing!
Got some nice Cracks!
What a difference from yesterday's loaf baked in the La Cloche!! Plus the added flavor from and overnite in the frig.!
I was happy with the crumb and crust!
Sylvia
Below is a recipe I created for a intensely cinnamon, Cinnimon Raisin Bread that is made using a long, slow, bulk fermentation..This is my first attempt at a 24 hour refrigerated ferment of a very sweet dough..I am asking those members familiar with long, slow, bulk fermentations to troubleshoot and critique this recipe..Any and all feed back will be greatly welcomed..My goal is a full 24-hour ferment instead of the 2.5-3 hour ferment that I generally use when I make similar breads using a sponge method..The ingredients are listed below in the order in which I added them to the DLX's mixing bowl..
Rich Cinnamon Raisin Bread w/ 20.5 Hour Refrigerated Bulk Ferment
480g (17 oz.) 2% milk, 45F
285g (10 oz.) dark brown sugar
2.66g (0.09375 oz.) SAF Gold instant yeast-- (3/8 teaspoon)
170g (6 oz.) enriched eggs, 45F-- {7 large egg yolks = 115g (4.053 oz.), plus 55g (1.947 oz.) egg whites}
170g (6 oz.) salted butter, room temperature
1250g (44 oz.) bread flour
14g (0.50 oz.) table salt-- (2 teaspoons)
10g (0.3525 oz.) coarsely ground cassia cinnamon-- (4 1/2 teaspoons)--(sticks ground in spice grinder)
285g (10 oz.) dried raisins, soaked for 60 minutes in 50F water, drained, then refrigerated for 60 minutes to 45F--thus absorbing....
60g (2.11 oz.) water
EDIT: The refrigerated items in the recipe were actually at 45F, not 35F--My Bad!!
Dough Making Notes:
Bowl of my DLX mixer was placed in freezer for 10 minutes before mixing and kneading the dough..The sugar was dissolved into the cold milk in the DLX's bowl..Yeast was added and whisked in..Eggs were whisked in next, followed by the warm butter, which naturally formed small globules as it chilled..The salt and cinnamon were whisked into the flour as evenly as possible..The dough was mixed and kneaded for 6 minutes on medium speed on the DLX using the roller and scraper..The cold, drained raisins were added during the last 2 minutes of the kneadind process..Dough was hand kneaded for 15-20 seconds on an oiled bench after removal from the DLX's bowl..Bowl was washed in cold water, dried, and sprayed with pan spray..Dough was returned to DLX's bowl, flattened, covered tightly with 4 layers of plastic wrap, and placed in the coldest part of the refrigerator..Final dough entered the refrigerator at 1:50 PM EST on Wednesday, 02-25-09..
Final Dough Temperature: 68F
Yield: 2,698g (5 lb. 15.1 oz.) final dough
Baker's Percentage Formula
Milk---------38.64 %
Sugar-------22.73
Yeast--------0.21
Eggs--------13.64
Butter-------13.64
Flour-------100.00
Salt-----------1.14
Cinnamon----0.80
Raisins----- 22.73
Water---------4.80
__________________+
Total-------218.33 %
My main questions to those more familiar with overnight, cold, bulk fermentation are, "How do my salt and yeast percentages appear to you??"..I originally figured out the percentage of salt for a recipe containing 1,135g (40 oz.) of bread flour..Which was a percentage of 1.25%..The 170g (6 oz.) of butter also contains salt, although I do not know at what percentage..It is my intention to bake this bread in my 8.5" Pullman pans, and to perhaps even ice several loaves with a vanilla frosting..
Thanks in advance to anyone able to critique this recipe, and to possibly offer suggestions for improving it..
Bruce
Due to a miscalculation, I ended up with 300g of leftover starter this afternoon. I decided to play around with this a bit, and used PR's Pain a 'lancienne technique to make the starter into a high-hydration dough. It worked so well that I thought I would share it with the group.
300g ripe starter (100% hydration)
75-90g bread flour
9.6g salt
Mix ingredients thoroughly with a spoon for a few minutes until gluten strands develop. I started with 75 grams, and added a few handfuls of flour until the dough was stiff enough to no longer be considered a batter. Cover and proof for 1 hour.
Prepare the counter with a thick layer of flour, about 8"x8". Turn out the proofed dough onto the flour. Flop the dough over to coat the other side, and fold in thirds like a business letter. Transfer to parchment paper, seam side up.
Set your oven to 450 and let the dough proof on the counter while oven comes up to temp. Bake on a bread stone or baking sheet for... well, I can't remember how long, but you'll figure it out. 20 minutes or so, I guess.
The resulting dough closely resembles the chewy texture and buttery taste of "no-knead" bread.
This is nothing to write home about, but it was kind of a fun, quick way to use up 300g of extra starter.
I've been baking with sourdough for about a month now with good results, but most of the stuff I've made has been by feel, not a recipe. So I go looking for recipes online, my cook book collection being a little sparse right now, and I find tons of recipes. I have one problem, though: they specify however much starter, but not what hydration that starter is.
What do you do in this situation? I've been assuming 100% hydration starter and going from there.
I tried to grill a pizza...twice. I had read on the Internet...my stone broke both times. The second was advertised as a BBQ pizza stone. Anyone try this before? With success? The instructions I read didn't say use indirect heat, so I didn't. I also read that you could do it without the stone, cooking both sides of the dough first. I'm sure I'd end up with dough falling through the grates.
I must say that grilled pizza tasted good!
Steph
Procedure for preparing a few days worth of mild garlic
What you need
30 minutes of free time
the desire for garlic
As much garlic as you want, probably 3 heads, Minimum 50 cloves recommended. If you are going to the effort, make it worth the effort
Olive oil
salt
a sharp knife
a frying pan
the top to a frying pan
a stove top, BBQ, small thermonuclear device, or other controllable heat source
A spoon, or a fork, or chopsticks to stir the garlic in the frying pan
A preferred beverage
Optional: Bread & Cheese, maybe some jamon de jabugo
If you prepare garlic , the accesories are probably available
Procedure Heat frying pan to "low to medium" heat, put in olive oil to cover the bottom of the pan
Cut off the root end of each garlic clove.
Don't bother peeling
put the unpeeled garlic in the frying pan and cover it. Walk away to enjoy a cool refreshing beverage,
return occasionally to stir . The skins fall off with stirring. This is the equivalent of blanching tomatoes or peaches, but smells better. When all of the garlic is soft, they are done.
Once cooled, add salt on the naked garlic. Or don't. The result is good for everything from spreading on the good bread, to scrambled eggs, to spaghetti sauce, to any appropriate destination .
