Hi Guys,
my name is Stefano and i'm a pizzamaker from Italy. Every week I make some style of Pizza.... here there are some images of my works.
With Neapolitan i prefer use Sourdough, but for pizzeria the use of Fresh yeast is more easy
Other my prefered style is Teglia alla Romana, using only Fresh Yeast and studing a lot on toppings
My personal web page is : www.0059.it and every week i will add some pizza with receipt.
This bread is inspired from several sources: my bread baking class, Joc1954 Cranberry Tarragon bread and a request to make a Cranberry Wild Rice loaf from one of the volunteers at the soup kitchen.
And the very special thing about this bread is that it was leavened using JamieOF's sourdough starter. He (guessing he is a he, if not, I apologize!) sent me some of his explosive starter which he had dried. This was new to him and reviving it was new to me.
The first try on Monday as done using tap water, I realized this after I had dumped the water in, and a day later, nothing was happening so I redid it the next day. This time there were signs of life within a few hours and I carefully fed it every 12 hours.
By Saturday, it looked quite lively so I gave it my usual combo of rye and AP flour to make a levain. It loved that combo and doubled in 4 hours. I wasn't ready for it so I just stirred it down and it had risen half way within an hour and a half. As you can see, it did an awesome job leavening my loaves.
This recipe made 3 loaves.
The night before:
1. Soak 75 g oh wild rice in 375 g of water with 30 g of organic local yogurt. Leave at least 7 hours. Drain reserving the yogurt water. Cook the wild rice in fresh water. This was supposed to take 10 minutes but it took 45. Drain and refrigerate.
2. Soak 150 g dried cranberries in the 375 g of reserved yogurt water and refrigerate overnight.
Dough day:
1. Feed starter to get at least 360 g of levain at 80% hydration. Let rise till double.
2. Autolyse 157 g cold wild rice, all of the cranberries with their liquid (cold), 525 g very hot water, 900 g flour, 135 g dark rye, 150 g Kamut flour, 105 g Spelt flour and 2 grams blanched tarragon. I blanched the tarragon because in the past I had a soup turn sour when I added fresh herbs at the end and refrigerated it. I didn't want something similar happening here. I let sit for an hour and a half.
3. Then I mixed in 30 g salt, 360 g 80% hydration levain and 30 G water. I used pinches and folds to integrate everything and start the gluten development.
4. I did 4 sets of folds 30 min apart and let the dough ferment for a total of 5 hours in a warm spot till it was double.
5. I divided the dough into 3 and did a preshape, a 30 min rest and then a final shape using the envelope fold method. Then into rice floured baskets for an overnight proof in the fridge.
Bake day:
1. Bake as per my usual method of 20 min at 500 in preheated Dutch ovens, 10 min at 450 and then another 20 min with the lid off. I also always put a round of parchment paper in the bottom to prevent sticking.
I am super happy with these loaves. They feel quite light and they got great oven spring. I will give a crumb shot when we cut into one which won't be long considering the amazing aroma floating in the air.
I have put "Frankie" to bed in the fridge as per the NMNF method and hopefully, she won't mind that too much. I found that she was a warm weather type of "gal" and that she pouted when she was just on the counter.
Here we are again - its now Monday morning (normally a day I don't make bread!) however I've some dough I made up last night that needs attending to.
Last night the dough was left in a (relatively) cool place - about 18°C at about 9:45pm. It's now about 7:40am and I've taken the bowl of fermented dough up to the warmer bakehouse and stuck a thermometer in it:
As you can see, it's risen nicely and cooled down to 18°C. (And I was dopy enough to put my thumb over the camera lens - ah well)
Using the rounded end of my scraper I gently tipped the dough out of the bowl (note I didn't bother using oil, flour, etc. in the bowl last night) and I then gave it 3 gentle stretch and folds with the forth being used to turn it over then it was chaffed into a rough boulle. This is what I consider to be the only real special "technical" part of making this bread. Normally I'll have a tub with 4 or 6 loaves worth of dough in it which I'll tip out, stretch/fold then divide up using scales and roughly shape into boulles.
A rough boulle.
I then left this for 10 minutes "bench rest" while I busied myself with other stuff then prepared a lined basket for it to prove in.
I floured the inside of the basket and just a little on-top of the dough.
Next the dough was flipped upside down and degassed/patted out:
I then shaped it into a boulle by lifting the top, gently stretching it and folding it over the dough, then doing the same 5 mote times, so at approximately the 3 O'Clock, 5 O'Clock, 7 O'Clock and 9 O'Clock positions, flipped it over and chaffed it into a boulle then put this seam side UP into the basket.
Just realised that photo is grossly out of focus, but you might be able to see enough.
It was then covered and left in the bakehouse for about 1.5 hours.
It's now 9:30am. Proofed dough in the basket on top of a silicone baking sheet (like a re-usable baking parchment)
Meanwhile half an hour earlier I turned the oven on to 250°C and put a pizza stone in it.
I flip the dough out onto the sheet and make 3 slashes over it. Nothing fancy here - not looking for an "ear" just making sure that the dough will spread out in a direction perpendicular to the slashes, so rather than a round it comes out as a fat oval (which my customers seem to prefer for making sandwiches, etc.)
I use a peel to transfer it into the oven onto the stone and throw a cupful of water into the tray at the bottom.
This is a cheap electric fan oven.
After 12 minutes I open the oven, remove the silicone sheet (I don't have to, but have always done so) and turn the bread round (the oven doesn't bake evenly)
Close the door, turn the heat down to 210°C and leave it for another 24 minutes.
Baked loaf. Cooling down.
And of-course what you all want is the porn-shot - the crumb!
There it is.
There are are uneven holes - that's mostly due to lack of regular stretch and folds. Note also the holes are not big holes - big holes don't hold as much butter/jam/marmalade/honey. You want bigger glossy holes - well, add more water. (This recipe has an overall hydration of just 63%)
It's also not very sour - in-fact you might be hard pressed to tell. If you want it more sour then let it ferment longer (and prove longer, but you'll need to proof it in a cooler place) and/or build the starter over a longer period of time. I think the addition of wholemeal really makes a change to it too. It still looks like a white loaf though and passes the cold butter test - even fresh out of the oven as that was.
So there you go. The Buckfastleigh Sourdough - a good daily bread made with just 3 ingredients; flour, water, salt.
Hope you enjoy and are not feeling too disappointed if you though you needed a lifetime of arcane and esoteric knowledge required to make sourdough. It's just bread.
-Gordon
This is so yummy, I just had a slice with just unsalted butter and OMG it is so tasty * if I say so myself *
The flavour is amazing,the sour with the sweetish yet earthyness of the walnuts...
Recipe
200g mature 80% hydration wheat Sourdough Starter
400g bread flour
200g wholemeal flour
350g warm water
2 tbsp Sunflower oil
15g Salt
115 g ready to eat Walnuts *which I put in the food processor to make them smaller.*
I put everyting in the bowl of my kenwood chef premier to knead for approx. 13 minuts on 2 * which is low *
Formed the dough into a boule and put into a bowl and lid on , let it sit at room temperature for 2 hours and put it in the fridge for 10 hours.
In the morning I degased the dough , shaped into a boule, put in floured banneton , wraped loosley in a cotton kitchen towel and put in a plastic bag and off it went in the fridge to proof for 12 hours.
Baked it as usual in my dutch oven with the lid on at 250C for 30 minutes and with the lid off at 200C for a further 20 minutes.
Managed to let it cool before slicing * but it was still ever so slightly warm :)*.
Unsalted butter on and yummy in my tummy :)
TFL stalwart, Mark Sinclair is a quiet chap - never says a word - but then again he doesn’t need to in these videos. His technique speaks for him. I though some might find it useful to have them collated in one place.
Here’s the current list (May 2015):
Making Bread: from Scaling to Baking
Three Breads from Start to Finish
Stretch and Fold - Rustic White & Kalamata Herb
___________________________________________
100% Rye - a.k.a. "Cocktail Rye"
baking bread (Portuguese Sweet Bread)
___________________________________________
5 minutes at The Back Home Bakery
Baby Deer visiting the Back Home Bakery
I’ve got to admit I’m more than a little jealous of his trailer (thanks to AlanG for pointing me to the clip).
Hi everyone,
First I would like to thank dabrowman for inspiring me to bake a SD loaf using beer! So thanks dabrowman!! Dude you totally rocked out these calculations, making the whole process much easier to understand.
A few things came to mind when I was browsing his "50% Whole Grain, 50% Sprouted Porter" recipe.
First how precise his recipe was. Because I'm new to this it took me a little to figure out the measurements and percentages, but when I did a whole new world opened up for me to get started on using pre-ferments.
Second was that I love a good dark beer, and what better way to have one then baked with bread.
Thought that I under proofed it by a margin. About 15 minutes. Nice bloom but as you will see it was a little exaggerated on top to the one side.
This is the exaggerated bloom I was talking about. Also I wasn't sure if I had the best seal on the bottom when I place it in the banneton.
The crumb came out super moist, tender, and was absolutely delicious!! You could totally smell and taste the stout. Especially when it came right out of the oven. OMG!! Some larger holes than I might have wanted but pretty happy over all.
This was my first attempt at using a preferment, like a levain build. But after this I'm definitely hooked even more on sourdough and the endless possibilities.
My starter is a 50% Stone Ground Whole Grain Rye Flour, 50% bread flour set at 100% hydration.
Levain Build Build 1 Build 2 Total %
Rye Starter 30g 0g 30g 4
Red Fife 30g 60g 90g 12
Water 30g 60g 90g 12
90g 120g 210g 28%
Levain Totals
Flour 105g 14%
Water 105g 14%
Levain Hydration 100%
Levain % of total flour 14%
Dough Flour
Red Fife 45g 6%
Bread Flour 600g 80%
Total dough flour 645g 86%
Salt 15g 2%
Black Creek Stout 420g 56%
Dough Hydration 65%
Total flour w/starter 750g
Stout & water w/flour 525g
Hydration w/starter 70%
Total weight 1290g
% of Red Fife 20%
% of bread flour 80%
Build 1- 24 hours retard in fridge. First hour was room temp.
Build 2- 24 hours retard in fridge. Take out of fridge 2 hours before, to warm up. First hour after mix was room temp.
Mix dough flour and stout. Autolyse for 2 hours.
Mix levain, salt and dough together. Autolyse for 20 minutes.
Slap and fold for 3 minutes, and shape. Then perform 3 stretch and folds/shape with 20 minutes bench rests, covering with plastic wrap.
Place in glass bowl, cover with plastic wrap. 1st hour at room temp. Retard in fridge for 24 hrs. Take out of fridge 2 hours before, to warm up.
Perform 1 stretch and fold and shape. Cover with plastic wrap and bench rest for 20 minutes.
Perform 3 tension pulls and shape, with 10 minute bench rests covering with plastic wrap.
Place in banneton and proof for 1.5 hrs, or until dough is ready. I usually don't go with times anymore. Instead I go by amount of spring back. Checking every 15 minutes.
Place in pre-heated dutch oven. Bake at 500 for 20 minutes, then 425 for 20-30 minutes.
My partner Alexi says that this was the best SD loaf I had ever baked. The flavor profile, crumb and crust were so tasty. This recipe is definitely a keeper.
Cheers!
Della Fattoria Bread is the new book by Kathleen Weber, founder of the renowned Della Fattoria bakery in Petaluma, California. This recipe reprinted with permission. Copyright 2014, Artisan Books. Photo Credit: Ed Anderson.
Arbrio Rice Bread
Makes 2 standard loaves
Inspired by a recipe by the brilliant British cookbook writer Elizabeth David, this is one of the easiest breads I've ever made. It comes together fast, is mixed entirely by hand in a single bowl, and is baked in two standard loaf pans. Almost no kneading is required.
It's also one of the most unusual yeasted breads I've seen, as the dough calls for rice. I use Arborio rice instead of regular white rice. Arborio is, of course, the rice that gives risotto its creaminess, and, sure enough, those fat, starchy grains give the bread a similarly creamy texture. If you're calculating exact ratios, the weight of the cooked rice will be 520 grams (18.3 ounces/2 1/2 cups plus 2 tablespoons), which is 70 percent of the flour weight.
When toasted, this bread has a remarkably delicate crunch.
| Rice | |||
| Arborio rice | 158 g | 5.5 oz | ¾ cup |
| Water | 525 g | 18.5 oz | 2¼ cups |
| Dough Mix | |||
| All-purpose flour | 735 g | 26 oz | 5¼ cups |
| total flour | 735 g | 26 oz | 5¼ cups |
| Instant yeast | 13 g | 0.5 oz | 1 Tbsp plus ¾ tsp |
| Fine gray salt | 19 g | 0.6 oz | 1 Tbsp |
| Water, at room temperature (65° to 70°F/18° to 21°C) | 468 g 16.5 oz | 2 cups | |
| Total weight | 1,755 g/1.75 kg | 61.9 oz/3.8 lbs | |
| Wash | |||
| 14 to 32 grams (0.5 to 1.1 ounces/1 to 2 tablespoons) olive oil or milk, or a combination | |||
1. To cook the rice, combine the rice and water in a small saucepan and bring to a boil. Cover, turn the heat down to low, and cook until the water is absorbed and there are little holes across the surface of the rice, 15 to 20 minutes. Remove the lid and let the rice cool slightly. The rice should still be very warm when incorporated with the other ingredients.
2. Lightly oil or spray a deep 4 1/2- to 5-quart ceramic or glass bread bowl. (The amount of dough for this bread will work well in a 3-quart bread bowl if you have one.)
3. In a large bowl, whisk together the flour, yeast, and salt.
4. When the rice is still very warm but cool enough to touch, mix it into the flour until the mixture has the texture of a gummy meal. Pour in the water and continue to mix with your hands, gently gathering the mixture together, turning it and pressing it with the heels of your hands, until it all comes together. It will be very sticky, similar in texture to a milky biscuit dough; do not be surprised if you have quite a bit sticking to your hands.
5. Using a plastic bowl scraper, get what dough you can off your hands, pressing it back onto the dough, and turn the dough into the bread bowl. Cover the bowl with a lightly oiled or sprayed piece of plastic wrap and place in a warm, draft-free spot until the dough has at least doubled in volume and there are delicate bubbles across the surface, 1 1/2 to 2 hours.
6. Fairly generously oil or spray two 8 1/2-by-4 1/2-by-2 3/4-inch loaf pans. Flour the work surface. Turn out the dough, using the bowl scraper, and use a bench scraper to divide it in half. With your fingertips, very gently shape each portion into a bâtard, about 3 by 7 inches. Set in the prepared pans and very gently brush the tops with the wash. (This dough is not brushed again before baking because the loaves will be too fragile once proofed.) Cover the tops with a lightly oiled or sprayed piece of plastic wrap. Set the pans in your warm spot to proof until the dough reaches the tops of the pans, 1 1/2 to 2 hours; remove the plastic wrap.
7. Meanwhile, position a rack in the lower third of the oven, set a baking stone on it, and preheat the oven to 450°F.
8. Place the pans on the stone and immediately lower the oven temperature to 400°F. Bake for 30 to 35 minutes, or until the tops are a rich golden brown. The loaves will be delicate, but they can carefully be taken out of the pans to brown directly on the stone: place the loaves on the stone and let brown for about 3 minutes, to brown the sides and bottom more evenly.
9. Transfer the breads to a cooling rack and let cool completely.
Della Fattoria Bread is available now from Amazon, Powell's Books, or your local book seller.
Spelt Bread with Sprouted Kamut Berries
Loaf 1 - 3 hour Rise at room temp
Loaf 2 - 20 hour Rise at 38F
Crumb Shot
Jewish Sour Rye Bread
March 15, 2013
As some of the TFL old-timers may recall, I started baking bread again about 7 years ago, in part because I had a craving for Jewish Rye Bread, and I had no local source. One of the first baking books I bought was George Greenstein's Secrets of a Jewish Baker, and found that his recipe for “Jewish Sour Rye” produced just what I had hoped. However, Greenstein provided ingredients only in volume measurements. In October, 2008, after making this Jewish Sour Rye quite a few times, I weighed all the ingredients and have been using those measurements ever since.
Today, I baked this bread again. The formula I have been using makes two good-sized loaves of 750 g each. I am providing baker's percentages for the convenience those who might wish to scale up or down.
Total dough ingredients | Wt. (g) | Baker's % |
Medium rye flour | 375 | 44 |
Bread or First Clear flour | 480 | 56 |
Water | 615 | 72 |
Instant yeast | 7 | 0.8 |
Salt | 12 | 1.4 |
Caraway seeds | 11 | 1.3 |
Altus (optional) | 1/2 cup |
|
Cornmeal for dusting parchment | 1/4 cup |
|
Cornstarch glaze |
|
|
Total | 1500 | 175.5 |
Notes: I have always used First Clear flour in the past. Today, for the first time, I used Bread Flour (14% protein). I did not use altus today.
Traditionally, Jewish Sour Rye is made with white rye flour. I found I much prefer the fuller flavor of medium rye flour.
If you have a rye sour, build it up to a volume of 4 cups or so the day before mixing the dough. If you do not have a rye sour but do have a wheat-based sourdough starter, you can easily convert it to a white rye starter by feeding it 2-3 times with rye flour over 2-3 days.
Rye sour ingredients | Wt. (g) | Baker's % |
Medium rye flour | 365 | 100 |
Water | 365 | 100 |
Active rye sour | 20 | 20 |
Total | 750 | 220 |
Dissolve the rye sour in the water in a large bowl.
Add the rye flour and mix well.
Cover the surface of the sour with a thin layer of rye flour.
Cover the bowl and ferment until the dry flour forms widely spread “islands.” If necessary, refrigerate overnight.
Final dough ingredients | Wt. (g) |
Bread or First Clear flour | 480 |
Water (80ºF) | 240 |
Salt | 12 |
Instant yeast | 7 |
Caraway seeds | 11 |
Rye sour | 750 |
Altus (optional) | 1/2 cup |
Total | 1500 |
Method
In a large bowl or the bowl of an electric mixer, dissolve the yeast in the water, then add the rye sour and mix thoroughly with your hands, a spoon or, if using a mixer, with the paddle.
Stir the salt into the flour and add this to the bowl and mix well.
Dump the dough onto the lightly floured board and knead until smooth. If using a mixer, switch to the dough hook and knead at Speed 2 until the dough begins to clear the sides of the bowl (8-12 minutes). Add the Caraway Seeds about 1 minute before finished kneading. Even if using a mixer, I transfer the dough to the board and continue kneading for a couple minutes. The dough should be smooth but a bit sticky.
Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl and let it rest for 15-20 minutes.
Transfer the dough back to the board and divide it into two equal pieces.
Form each piece into a pan loaf, free-standing long loaf or boule.
Dust a piece of parchment paper or a baking pan liberally with cornmeal, and transfer the loaves to the parchment, keeping them at least 3 inches apart so they do not join when risen.
Cover the loaves and let them rise until double in size. (About 60 minutes.)
Pre-heat the oven to 500F with a baking stone in place optionally. Prepare your oven steaming method of choice.
Prepare the cornstarch glaze. Whisk 1-1/2 to 2 Tablespoons of cornstarch in ¼ cup of water. Pour this slowly into a sauce pan containing 1 cup of gently boiling water, whisking constantly. Continue cooking and stirring until slightly thickened (a few seconds, only!) and remove the pan from heat. Set it aside.
When the loaves are fully proofed, uncover them. Brush them with the cornstarch glaze. Score them. (3 cuts across the long axis of the loaves would be typical.) Turn down the oven temperature to 460F. Transfer the loaves to the oven, and steam the oven.
After 15 minutes, remove any container with water from the oven, turn the oven temperature down to 440F and continue baking for 20-25 minutes more.
The loaves are done when the crust is very firm, the internal temperature is at least 205 degrees and the loaves give a “hollow” sound when thumped on the bottom. When they are done, leave them in the oven with the heat turned off and the door cracked open a couple of inches for another 5-10 minutes.
Transfer the loaves to a cooling rack. Brush again with the cornstarch glaze.
Cool completely before slicing.
The crust was chewy as was the crumb. I have never been able to get the classic crackly crust that Sour Rye should have. The flavor was very good, with a mild sour tang and just enough caraway flavor to my taste. However, there was a flavor note missing, again, to my taste, because of my having substituted bread flour for first clear. Although KAF sells first clear flour, Hamelman never prescribes its use, even in his formula he likens to Jewish Rye. I prefer this bread made with first clear, based on today's experience, but it is really good with bread flour too.
David
Submitted to YeastSpotting
Addendum: On March 7, 2014, I amended the baking temperatures and timing. The higher temperature and shorter baking time yield a darker, crisper crust which I prefer. There also seems to be less frequent bursting of the loaves.
I have baked and baked. Through a long winter I baked. Early mornings in my cold dark kitchen I baked. Every weekend I baked. For my friends I baked. For my family I baked … it was the same bread that I baked.
The fresh smell of spring surrounds us and the star jasmine hanging on our back fence is about to flower and flood our senses further. On our small porch a tomato plant has been busily producing a steady supply of tasty treats. Bruschetta nights have never tasted better. Bushfires colour the air.
With the coming of spring has also come change—unplanned change and unpleasant change—change I must learn to embrace. Our graphic design studio within a government agency has been affected by workplace change and my work colleagues and I have become surplus to requirements. This uncertainty has been ongoing for the past few months and it now seems we finally have some resolution and closure—just in time for the fresh beginnings of spring.
Baking has been a constant throughout this stressful process. Every weekend I would mix large batches of ‘Pain au Levain’ using Gerard Rubaud’s method to share with friends and family. I might perhaps adjust the amount of the freshly milled wholegrain flours in the levain or final dough but I never strayed from the path of consistency.
But consistency requires change. Spring means temperatures have risen (good grief, it is 31°C today). My levain expands quicker and the doughs proof faster—I have to change to adapt.
Spring Levain (4 x 900g batards)
Formula
Overview | Weight | % |
Total dough weight | 3600g |
|
Total flour | 2057g | 100% |
Total water | 1543g | 75% |
Total salt | 41g | 2% |
Pre-fermented flour | 205g | 10% |
|
|
|
Levain – 5-6hrs 25°C |
|
|
Previous levain build | 77g | 50% |
Flour (I use a flour mix of 70% Organic plain flour, 18% fresh milled sifted wheat, 9% fresh milled sifted spelt and 3% fresh milled sifted rye) | 156g | 100% |
Water | 90g | 58% |
Salt | 1g | 1% |
|
|
|
Final dough. DDT=25°C |
|
|
Levain | 323g | 17% |
Laucke Wallaby bakers flour | 1575g | 85% |
Freshly milled spelt flour | 277g | 15% |
Water | 1425g | 77% |
Salt | 40 | 2% |
Method
It makes beautifully simple bread. Unfussy but elegant with a crust that shatters and sings—a silken crumb within.
So I continue to bake—and soon, who knows, maybe I will be baking even more that I could ever imagine :)
This post is dedicated to my amazing Miss Nat who watched over me and carried me through … thank you XX
Phil