I will admit that the name and technique are a little strange. But the result is a nice enriched bread, filled with goodies, that you can tear apart and munch down.
YIELD: 4 Loafs
55 g Fresh Yeast
595 g Water
1080 g Bread Flour
80 g Milk Powder (optional)
2 x Whole Eggs
20 g Salt
55 g Sugar
10 g (or less) Cinnamon
55 g Butter or Vegetable Oil
3 x Whole Eggs
130 g Candied Mixed Fruit
170 g Soaked Raisins
90 g Walnuts, toasted
1) Place the yeast and water into a small mixing bowl, and make a slurry.
2) Sift the flour (and milk powder if using) on top.
3) Place 2 eggs, salt, sugar, cinnamon, and butter (or oil) on top of the flour.
4) Mix the dough on 1st speed until ingredients come together, about 2 minutes.
5) Turn the mixer to 2nd speed and mix to cleanup stage, about 5 to 7 minutes. It should be dry or smooth, but not wet.
6) Turn the dough out on the table, round up, and cover. Let rest for 45 minutes.
7) Punch down the dough.
8) Mix together the 3 eggs, mixed fruit, raisins, and walnuts.
9) Using a metal scraper, coarsely chop the fruit mixture into the dough on the baking tray until the dough is in small pieces and well blended with the fruit and nuts. It will look like a chaotic mess.
10) Scale the dough into 4 greased bread pans, approximately 600g per pan. Be sure to remove any raisins from the top of the bread, or press them in - otherwise they will burn. (Note that this dough will not hold its shape in free-form loafs. A bread pan must be used.)
11) Proof.
12) Bake at 350F for approximately 30 minutes until it reads 200F with a thermometer.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Sunday, September 30, 2012
Monday, June 11, 2012
Bagels
These are the best bagels that I've ever made - not as great as legendary bagel houses, but certainly better than Dempsters' or Tim Horton's. The style is something between Montreal and New York.
Dough:
1050 g Bread Flour
525 g Sourdough Starter (100% hydration)
190 g cold Water
5 g Instant Yeast
6 g Salt
50 g Sugar
20 g Malt Syrup
50 g Milk Powder
For Boiling:
5 g Baking Soda
100 g Honey
Toppings:
300 g Sesame Seeds
300 g Poppy Seeds
1) Combine the flour, starter, water, yeast, salt, sugar, malt, and milk powder in the bowl of a stand mixer. Mix on low speed to combine, adding just enough water to bring it together.
2) Mix on medium speed until the dough is very smooth and strong, almost rubbery, about 7 minutes.
3) Turn the dough out onto an un-floured counter and work a few turns by hand. Form the dough into a smooth ball; the surface should feel satiny and tight.
4) Cover the dough loosely with plastic wrap or a towel and let it rest for 1/2 hour.
5) Divide the dough into 22 x 85 g pieces.
6) Round up and let rest for 15 minutes.
7) Meanwhile, line two trays with parchment and lightly spray with oil
8) To shape each bagel, roll the dough into a cylinder about 8 inches long without tapering the ends. Wrap the cylinder around your hand, with the ends overlapping by about 2 inches in your palm. Roll your palm on the un-floured counter to attach ends together.
9) Place the bagels on the prepared trays, and cover with plastic
10) Allow to rest for one hour, or proof 30 minutes.
11) Bring a large pot of water to a rolling boil and add the baking soda and honey.
12) Drop the bagels, a few at a time, into the vigorously boiling water for 20-30 seconds. Flip them over about halfway through the boil.
13) Remove the bagels from the water and place them in seeds.
14) Bake in a hearth oven (or convection oven with baking stone) at 230C (450F) until golden.
Dough:
1050 g Bread Flour
525 g Sourdough Starter (100% hydration)
190 g cold Water
5 g Instant Yeast
6 g Salt
50 g Sugar
20 g Malt Syrup
50 g Milk Powder
For Boiling:
5 g Baking Soda
100 g Honey
Toppings:
300 g Sesame Seeds
300 g Poppy Seeds
1) Combine the flour, starter, water, yeast, salt, sugar, malt, and milk powder in the bowl of a stand mixer. Mix on low speed to combine, adding just enough water to bring it together.
2) Mix on medium speed until the dough is very smooth and strong, almost rubbery, about 7 minutes.
3) Turn the dough out onto an un-floured counter and work a few turns by hand. Form the dough into a smooth ball; the surface should feel satiny and tight.
4) Cover the dough loosely with plastic wrap or a towel and let it rest for 1/2 hour.
5) Divide the dough into 22 x 85 g pieces.
6) Round up and let rest for 15 minutes.
7) Meanwhile, line two trays with parchment and lightly spray with oil
8) To shape each bagel, roll the dough into a cylinder about 8 inches long without tapering the ends. Wrap the cylinder around your hand, with the ends overlapping by about 2 inches in your palm. Roll your palm on the un-floured counter to attach ends together.
9) Place the bagels on the prepared trays, and cover with plastic
10) Allow to rest for one hour, or proof 30 minutes.
11) Bring a large pot of water to a rolling boil and add the baking soda and honey.
12) Drop the bagels, a few at a time, into the vigorously boiling water for 20-30 seconds. Flip them over about halfway through the boil.
13) Remove the bagels from the water and place them in seeds.
14) Bake in a hearth oven (or convection oven with baking stone) at 230C (450F) until golden.
Monday, March 26, 2012
Izzy's New York Rye
This is the real deal, no messing around, Jewish Deli rye bread. We made it in bread class, and it's an adaptation of Nancy Silverton's recipe from 'Breads from the La Brea Bakery.'
Yield: 4 x 1 lb loafs
Dough:
Place yeast, water, starter, flours, and caraway in bowl of mixer. Mix on low for 3 minutes. It should be wet and sticky. Add salt and mix on medium for 6 minutes. Allow to ferment in an oiled bowl until doubled (fold and stretch every 30 minutes for better structure).
Cut dough into 4 equal pieces. Preshape and allow to rest for 15 minutes.
Shape rested dough into a batard. Gently lift the dough, moisten the bottom of the loaf with water, then dip into cornmeal. Proof lightly (25%). The surface should start to crack when ready.
Brush gently with water and sprinkle with caraway seeds. With a damp finger, dock the loaf about 1 inch into the centre of the dough. Bake at 400F until internal temperature registers 200F.
Meanwhile bring cornstarch and water to a boil, stir until thickened. Brush over bread as soon as it comes out of the oven.
Yield: 4 x 1 lb loafs
Dough:
- 454 g Water
- 17 g Fresh Yeast (34 g if in a rush)
- 566 g Sour Dough Starter
- 538 g Bread Flour
- 369 g Rye Flour
- 3 Tbsp Caraway Seeds
- 14 g Salt
- 128 g Cornmeal, for dusting
- 2 cups water
- 1/2 tsp cornstarch
Place yeast, water, starter, flours, and caraway in bowl of mixer. Mix on low for 3 minutes. It should be wet and sticky. Add salt and mix on medium for 6 minutes. Allow to ferment in an oiled bowl until doubled (fold and stretch every 30 minutes for better structure).
Cut dough into 4 equal pieces. Preshape and allow to rest for 15 minutes.
Shape rested dough into a batard. Gently lift the dough, moisten the bottom of the loaf with water, then dip into cornmeal. Proof lightly (25%). The surface should start to crack when ready.
Brush gently with water and sprinkle with caraway seeds. With a damp finger, dock the loaf about 1 inch into the centre of the dough. Bake at 400F until internal temperature registers 200F.
Meanwhile bring cornstarch and water to a boil, stir until thickened. Brush over bread as soon as it comes out of the oven.
Saturday, February 11, 2012
Sourdough Starter
These are the instructions we were given at George Brown College for making a sourdough starter. They are clear and detailed enough that following them carefully gives good results.
Day 1:
57 g Spring Water
70 g organic stone ground Rye Flour, preferably finely ground.
Activate the culture: Pour water into a very clean, clear, 2 L container (plastic works best). Stir until smooth. It will be thick. Scrape down sides and cover with plastic wrap. Let stand at room temperature (70F to 75F) in a draft-free area (like an oven) for 24 hours.
Day 2:
57 g Spring Water
70 g organic stone ground Rye Flour, preferably finely ground.
Feed the culture: Uncover and observe. The culture may have risen slightly. It will have a sweet, musty smell and taste mildly tangy. Pour the water into the container and stir with a clean rubber spatula until loosened up. Add the flour and stir vigorously to oxygenate the culture. It will be a little looser than the previous day, but still stiff, like oatmeal. Scrape down sides and cover with plastic wrap. Let stand at room temperature (70F to 75F) in a draft-free area (like an oven) for 24 hours.
Day 3:
57 g Spring Water
70 g organic stone ground Rye Flour, preferably finely ground.
Feed the culture: Today the culture will have risen up the sides of the container and may have already fallen. Th surface may be bubbly and if you hold up the container, you will see bubbles up the sides and on the bottom. It has an earthy acidic flavour and aroma. Pour the water into the container. You will notice strands of gluten floating in the water. Add the flour and stir vigorously to oxygenate the culture. Scrape down sides and cover with plastic wrap. Let stand at room temperature (70F to 75F) in a draft-free area (like an oven) for 24 hours.
Days 4 to 10:
Uncover the container and observe the culture. It should have become a darker grey-brown, and have expanded dramatically, maybe even doubling. It will be spongy looking and filled with small bubbles throughout. It should smell like a combination of over ripe apples and moist fall leaves. When you taste it, it should be acidic and sparkle on your tongue.
If it does not appear to be this active, just repeat the day 3 instructions every 24 hours for 6 more days. Use warm water (85F to 95F) and be sure to keep it in a warm draft free location. You may need to switch it to a larger container. After these additional feedings, if your culture does not look active, the flour may have been old, your water is too chlorinated, or your container may not have been clean enough. You may have to start again.
If your culture looks ready, repeat the recipe from day 3 but check back after only 12 hours. Scrape down the sides and cover with plastic wrap. Mark on the container, with a piece of masking tape, where the culture will be when it doubles. Let stand at room temperature for 12 more hours. You'll know it's healthy when it is almost doubled, and filled with large and small bubbles. It will smell and taste tangy.
Refresh the sourdough before using.
Refreshing the sourdough:
100 g Spring Water
75 g organic stone ground Rye Flour, preferably finely ground.
Once you have cultivated a healthy culture, you must feed it regularly to keep it that way. Refresh once a week, and keep it in the fridge when you're not baking. In the cold, the fermentation process slows down so that it does not need feeding as often. Be aware that the longer it ferments, the more sour your bread will be. Measure 1/4 cup (or 50 g) of your culture into a clean 1 L container and discard the rest. Stir in the water and rye flour vigorously until fairly smooth. Scrape down sides and cover with plastic wrap. If you plan to bake, mark on the container, with a piece of masking tape, where the culture will be when it doubles. Let stand at room temperature for 12 to 24 hours. If you don't plan to bake, let sit at room temperature for 1 hour, then refrigerate.
Maintaining the sourdough: If your sourdough has been in the fridge for a week without using, you will need to feed it. Weekly refreshment will keep it alive and healthy.
Preparing to bake: Whether or not you have refreshed it recently, you must refresh within 12 to 24 hours before using. Follow the instructions above. After it has fermented at room temperature for 12 to 24 hours, measure out what you need for the recipe. Place 1/4 cup of what is left over in a clean container, refresh and refrigeratue for up to 1 week.
Day 1:
57 g Spring Water
70 g organic stone ground Rye Flour, preferably finely ground.
Activate the culture: Pour water into a very clean, clear, 2 L container (plastic works best). Stir until smooth. It will be thick. Scrape down sides and cover with plastic wrap. Let stand at room temperature (70F to 75F) in a draft-free area (like an oven) for 24 hours.
Day 2:
57 g Spring Water
70 g organic stone ground Rye Flour, preferably finely ground.
Feed the culture: Uncover and observe. The culture may have risen slightly. It will have a sweet, musty smell and taste mildly tangy. Pour the water into the container and stir with a clean rubber spatula until loosened up. Add the flour and stir vigorously to oxygenate the culture. It will be a little looser than the previous day, but still stiff, like oatmeal. Scrape down sides and cover with plastic wrap. Let stand at room temperature (70F to 75F) in a draft-free area (like an oven) for 24 hours.
Day 3:
57 g Spring Water
70 g organic stone ground Rye Flour, preferably finely ground.
Feed the culture: Today the culture will have risen up the sides of the container and may have already fallen. Th surface may be bubbly and if you hold up the container, you will see bubbles up the sides and on the bottom. It has an earthy acidic flavour and aroma. Pour the water into the container. You will notice strands of gluten floating in the water. Add the flour and stir vigorously to oxygenate the culture. Scrape down sides and cover with plastic wrap. Let stand at room temperature (70F to 75F) in a draft-free area (like an oven) for 24 hours.
Days 4 to 10:
Uncover the container and observe the culture. It should have become a darker grey-brown, and have expanded dramatically, maybe even doubling. It will be spongy looking and filled with small bubbles throughout. It should smell like a combination of over ripe apples and moist fall leaves. When you taste it, it should be acidic and sparkle on your tongue.
If it does not appear to be this active, just repeat the day 3 instructions every 24 hours for 6 more days. Use warm water (85F to 95F) and be sure to keep it in a warm draft free location. You may need to switch it to a larger container. After these additional feedings, if your culture does not look active, the flour may have been old, your water is too chlorinated, or your container may not have been clean enough. You may have to start again.
If your culture looks ready, repeat the recipe from day 3 but check back after only 12 hours. Scrape down the sides and cover with plastic wrap. Mark on the container, with a piece of masking tape, where the culture will be when it doubles. Let stand at room temperature for 12 more hours. You'll know it's healthy when it is almost doubled, and filled with large and small bubbles. It will smell and taste tangy.
Refresh the sourdough before using.
Refreshing the sourdough:
100 g Spring Water
75 g organic stone ground Rye Flour, preferably finely ground.
Once you have cultivated a healthy culture, you must feed it regularly to keep it that way. Refresh once a week, and keep it in the fridge when you're not baking. In the cold, the fermentation process slows down so that it does not need feeding as often. Be aware that the longer it ferments, the more sour your bread will be. Measure 1/4 cup (or 50 g) of your culture into a clean 1 L container and discard the rest. Stir in the water and rye flour vigorously until fairly smooth. Scrape down sides and cover with plastic wrap. If you plan to bake, mark on the container, with a piece of masking tape, where the culture will be when it doubles. Let stand at room temperature for 12 to 24 hours. If you don't plan to bake, let sit at room temperature for 1 hour, then refrigerate.
Maintaining the sourdough: If your sourdough has been in the fridge for a week without using, you will need to feed it. Weekly refreshment will keep it alive and healthy.
Preparing to bake: Whether or not you have refreshed it recently, you must refresh within 12 to 24 hours before using. Follow the instructions above. After it has fermented at room temperature for 12 to 24 hours, measure out what you need for the recipe. Place 1/4 cup of what is left over in a clean container, refresh and refrigeratue for up to 1 week.
Thursday, February 9, 2012
Six Grain Bread
This is a lot like the 100% whole wheat bread - soft, airy, and flavorful - with the addition of mixed whole grains.
Yield: 4 loaves
60 g Yeast
850 g Water (tepid)
600 g Bread Flour
600 g Whole Wheat Flour
70 g Sugar
20 g Salt
50 g Shortening or Butter
50 g Milk Powder
120 g Molasses
180 g 6 Grain Cereal
1. Make a yeast slurry in a small mixing bowl.
2. Sift bread flour and place both flours on top.
3. Place the rest of the ingredients on top of the flour.
4. Using a dough hook mix on 1st speed until blended.
5. Turn the mixer to 2nd speed and mix to the clean up stage (approx 5 minutes).
6. Remove from the mixer, round up the dough and let rest for 40 minutes.
7. Punch the dough down, scale 4 x 600 g pieces, round up and let rest for 10 minutes.
8. Make up free form loaves, place on paper lined baking trays dusted with bran.
9. Egg wash and proof to 75% of its original size
10. Bake at 395F for approximately 30 minutes (until inside reaches 200F).
Notes:
-When using whole grains, they will absorb some more moisture as the dough sits and rises. Thus the dough will/ should be a bit moister than usual to begin.
-Try adding Red River Cereal instead of the 6 grain mix
Yield: 4 loaves
60 g Yeast
850 g Water (tepid)
600 g Bread Flour
600 g Whole Wheat Flour
70 g Sugar
20 g Salt
50 g Shortening or Butter
50 g Milk Powder
120 g Molasses
180 g 6 Grain Cereal
1. Make a yeast slurry in a small mixing bowl.
2. Sift bread flour and place both flours on top.
3. Place the rest of the ingredients on top of the flour.
4. Using a dough hook mix on 1st speed until blended.
5. Turn the mixer to 2nd speed and mix to the clean up stage (approx 5 minutes).
6. Remove from the mixer, round up the dough and let rest for 40 minutes.
7. Punch the dough down, scale 4 x 600 g pieces, round up and let rest for 10 minutes.
8. Make up free form loaves, place on paper lined baking trays dusted with bran.
9. Egg wash and proof to 75% of its original size
10. Bake at 395F for approximately 30 minutes (until inside reaches 200F).
Notes:
-When using whole grains, they will absorb some more moisture as the dough sits and rises. Thus the dough will/ should be a bit moister than usual to begin.
-Try adding Red River Cereal instead of the 6 grain mix
100% Whole Wheat Bread
This is a surprisingly soft and fluffy bread. One of the secrets is the addition of vital wheat gluten.
Yield 4 loaves
2. Siift the flour and place on top (bran will sift out... add it back)
3. Place the remaining ingredients on top of the flour
4. Using the dough hook, mix on 1st speed just until ingredients come together
5. Turn the mixer to 2nd speed and mix to clean up stage (5-6 minutes approx)
6. Lightly dust the table with flour and round the dough up. Cover with plastic and let rest for 20 minutes or until double in volume.
7. Scale 4 x 550g pieces, round up and let rest for 10 minutes.
8. Shape the loaves and place into bread tins that have been greased and dusted with bran.
9. Water wash the tops of the loaves and dust with bran
10. Proof until the loaf just comes above the top of the pan
11. Bake at 390F for approximately 30 minutes (until inner temperature reads 200F)
NOTES:
-Vital wheat gluten is a natural gluten booster. It is left when the starch is removed from the wheat flour through water washing. It can be purchased in the bulk food stores.
-Instead of adding the vital wheat gluten, you can sift out the bran and add it back to the dough after rising. The bran acts like little razor blades in the dough, and prevents it from rising - that's why a lot of whole wheat loaves turn out dense.
Whole Wheat Cinnamon Buns:
-This dough makes tasty cinnamon buns. Roll out 1 loaf's worth into a rectangle. Spread a mixture of brown sugar, butter, and cinnamon over the rectangle. Roll up, pulling and stretching the dough tightly as you roll. Pinch to seal. Cut into 12 pieces, place in greased muffin tins, proof, and bake as with bread above.
Yield 4 loaves
- 65 g Fresh Yeast (1/2 if not in a hurry)
- 850 g Water (at 60F)
- 1000 g Whole Wheat Flour
- 200 g Bread Flour
- 85 g Sugar
- 20 g Salt
- 45 g Milk Powder
- 35 g Molasses
- 40 g Vital Wheat Gluten
- 45 g Shortening or Butter
2. Siift the flour and place on top (bran will sift out... add it back)
3. Place the remaining ingredients on top of the flour
4. Using the dough hook, mix on 1st speed just until ingredients come together
5. Turn the mixer to 2nd speed and mix to clean up stage (5-6 minutes approx)
6. Lightly dust the table with flour and round the dough up. Cover with plastic and let rest for 20 minutes or until double in volume.
7. Scale 4 x 550g pieces, round up and let rest for 10 minutes.
8. Shape the loaves and place into bread tins that have been greased and dusted with bran.
9. Water wash the tops of the loaves and dust with bran
10. Proof until the loaf just comes above the top of the pan
11. Bake at 390F for approximately 30 minutes (until inner temperature reads 200F)
NOTES:
-Vital wheat gluten is a natural gluten booster. It is left when the starch is removed from the wheat flour through water washing. It can be purchased in the bulk food stores.
-Instead of adding the vital wheat gluten, you can sift out the bran and add it back to the dough after rising. The bran acts like little razor blades in the dough, and prevents it from rising - that's why a lot of whole wheat loaves turn out dense.
Whole Wheat Cinnamon Buns:
-This dough makes tasty cinnamon buns. Roll out 1 loaf's worth into a rectangle. Spread a mixture of brown sugar, butter, and cinnamon over the rectangle. Roll up, pulling and stretching the dough tightly as you roll. Pinch to seal. Cut into 12 pieces, place in greased muffin tins, proof, and bake as with bread above.
Saturday, January 28, 2012
Jenny Soltz's Challah Bread
This is a fairly good challah recipe from Bonnie Stern's 'Friday Night Dinners.'
One thing I do differently is brush the challah with egg wash BEFORE proofing - otherwise you risk deforming it. It's also good to rotate the challah a few times while baking, to get an even golden crust.
"You can sprinkle the unbaked challah with poppy seeds, sesame seeds, salt, streusel topping or, my new favorite, za'atar but it is also great just glazed with beaten egg. Braid the bread in three, four or six strands, make one huge loaf, two regular loaves or small loaves or buns. The smaller the loaves, the less time they will take to bake.
2. Meanwhile, in a separate bowl, combine remaining 1 cup warm water with oil, 1/2 cup sugar and salt.
3. Reserve 2 tbsp beaten eggs for glaze. Add remaining eggs to liquid.
4. Stir down yeast and stir into egg mixture.
5. Gradually stir in enough flour to make a soft, moist dough that is not too sticky. On a floured surface, knead dough, adding flour as necessary to form a soft dough. Knead for about 10 minutes by hand. Add extra flour very gradually. It is always better to have a moist dough than a dry one. (This can be done in a mixer. Knead only for 5 minutes and be extra careful not to add too much flour.)
6. Place dough in an oiled bowl and turn to coat with oil. Cover bowl with plastic wrap and then with a tea towel. Set in a warm place and let rise until doubled - about 1 hour.
7. Punch dough down and divide in half. Divide each half into three strands and roll into ropes about 14 inches long. Braid three strands together and turn ends under. Place braided loaves on two parchment-lined baking sheets. Cover loosely with oiled plastic wrap and let rise for 1 hour, or until doubled.
8. Brush challahs gently with reserved egg mixture. Bake in a preheated 350F oven for 25 to 30 minutes, or until a meat thermometer inserted into bread reads 195F (90C). Cool on a rack."
One thing I do differently is brush the challah with egg wash BEFORE proofing - otherwise you risk deforming it. It's also good to rotate the challah a few times while baking, to get an even golden crust.
"You can sprinkle the unbaked challah with poppy seeds, sesame seeds, salt, streusel topping or, my new favorite, za'atar but it is also great just glazed with beaten egg. Braid the bread in three, four or six strands, make one huge loaf, two regular loaves or small loaves or buns. The smaller the loaves, the less time they will take to bake.
- 1 tsp granulated sugar
- 1 1/2 cups warm water, divided
- 2 tbsp dry active yeast
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 tbsp kosher salt
- 4 eggs, lightly beaten
- 5 to 7 cups all-purpose flour
2. Meanwhile, in a separate bowl, combine remaining 1 cup warm water with oil, 1/2 cup sugar and salt.
3. Reserve 2 tbsp beaten eggs for glaze. Add remaining eggs to liquid.
4. Stir down yeast and stir into egg mixture.
5. Gradually stir in enough flour to make a soft, moist dough that is not too sticky. On a floured surface, knead dough, adding flour as necessary to form a soft dough. Knead for about 10 minutes by hand. Add extra flour very gradually. It is always better to have a moist dough than a dry one. (This can be done in a mixer. Knead only for 5 minutes and be extra careful not to add too much flour.)
6. Place dough in an oiled bowl and turn to coat with oil. Cover bowl with plastic wrap and then with a tea towel. Set in a warm place and let rise until doubled - about 1 hour.
7. Punch dough down and divide in half. Divide each half into three strands and roll into ropes about 14 inches long. Braid three strands together and turn ends under. Place braided loaves on two parchment-lined baking sheets. Cover loosely with oiled plastic wrap and let rise for 1 hour, or until doubled.
8. Brush challahs gently with reserved egg mixture. Bake in a preheated 350F oven for 25 to 30 minutes, or until a meat thermometer inserted into bread reads 195F (90C). Cool on a rack."
Sunday, January 15, 2012
Fluffy White Bread
This is a lot like those Portuguese buns, but with a soft thin crust in place of the sharp crunchy crust.
YIELD: 2 loaves
2. Sift the flour and milk powder. Combine all dry ingredients.
3. Add the dry ingredients and butter to the slurry, and mix with a dough hook at the lowest speed until combined.
4. Knead in the mixer at a higher speed for 5 minutes. Adjust moisture content by using flour or water. The dough will make a "slapping" sound when it's ready. It should be smooth like a baby's bottom. Another way to check for "doneness" is to coax a bit of the dough into a little square window, and hold it to the light: it should look like skin and be a bit stringy.
5. Lightly dust the table with flour and round the dough up. Cover with plastic and let rest for 45 minutes or until doubled in volume.
6. Punch down the dough gently and let rest for 15 minutes.
7. Portion the dough and shape it (place into a tin if using). Proof until doubled in volume. It has proofed enough when, after pressed gently, the dough slowly bounces back (quick bounce = not enough, and collapse = too much).
8. Brush with egg wash, if using. Score the loaves and bake at 395F for 20 to 30 minutes until the internal temperature is 190F. (alternatively, to check if the bread is done, tap the bottom of the loaf; if it sounds hollow it is done.
9. Remove the loaves from their tins and cool on a wire rack.
YIELD: 2 loaves
- 25 g Fresh Bakers Yeast (or 12.5g active-dry, or 8.3g instant)
- 365 g tepid Water (75F to 80F)
- 560 g Bread Flour
- 17 g Milk Powder
- 32 g Sugar
- 10 g Salt
- 22g Butter
2. Sift the flour and milk powder. Combine all dry ingredients.
3. Add the dry ingredients and butter to the slurry, and mix with a dough hook at the lowest speed until combined.
4. Knead in the mixer at a higher speed for 5 minutes. Adjust moisture content by using flour or water. The dough will make a "slapping" sound when it's ready. It should be smooth like a baby's bottom. Another way to check for "doneness" is to coax a bit of the dough into a little square window, and hold it to the light: it should look like skin and be a bit stringy.
5. Lightly dust the table with flour and round the dough up. Cover with plastic and let rest for 45 minutes or until doubled in volume.
6. Punch down the dough gently and let rest for 15 minutes.
7. Portion the dough and shape it (place into a tin if using). Proof until doubled in volume. It has proofed enough when, after pressed gently, the dough slowly bounces back (quick bounce = not enough, and collapse = too much).
8. Brush with egg wash, if using. Score the loaves and bake at 395F for 20 to 30 minutes until the internal temperature is 190F. (alternatively, to check if the bread is done, tap the bottom of the loaf; if it sounds hollow it is done.
9. Remove the loaves from their tins and cool on a wire rack.
Sunday, March 20, 2011
Experimental Bread
I used Jim Lahey's recipe for steccas from a previous post to experiment with using milk powder in a bread dough.
The powdered milk added some richness to the bread's flavor, and olive oil made the crust golden yellow and crunchy (the way that corn bread is crunchy). Meanwhile, the crumb was spongy. It could use a bit more salt. Otherwise, it's the kind of bread that would go well with soup or a dip.
- 3 cups white bread flour (hard wheat)
- 1 1/2 cups tepid water
- 1/2 tsp yeast
- 1/2 tsp salt
- 3/4 tsp sugar
- 1/4 cup milk powder
The powdered milk added some richness to the bread's flavor, and olive oil made the crust golden yellow and crunchy (the way that corn bread is crunchy). Meanwhile, the crumb was spongy. It could use a bit more salt. Otherwise, it's the kind of bread that would go well with soup or a dip.
Friday, April 30, 2010
Corn Bread
I made some cornbread according to 'The Joy of Cooking' recipe:
Preheat oven to 425F. Grease an 8"x8" pan and preheat it.
Mix the dry ingredients in a large bowl:
- 1 cup all-purpose flour
- 3/4 cup corn meal
- 1 Tbsp
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups buttermilk
- 2 eggs
- 3 Tbsp melted butter
The result was nothing short of excellent. Light, moist, and fluffy. I always find that baking with buttermilk adds a je ne sais quoi.
Friday, April 16, 2010
Challah Bread
I got the recipe for this Challah from Bonnie Stern's 'Essentials of Home Cooking.' Here's the half recipe:
- 1 cup tepid water
- 1 Tbsp yeast (I used 1 tsp)
- 1 Tbsp sugar
- 2 eggs
- 1/4 cup oil
- 4 cups all-purpose flour
- 1/2 cup sugar (I used 2 Tbsp)
- 1 1/2 tsp salt
- egg wash
- sesame seeds
This recipe worked pretty well. I should have either used a smaller spring pan or made the full recipe... that way it would have been taller. Also, when I baked it, the beautiful braids melted together... not sure how I could prevent that next time.
Thursday, March 25, 2010
Kneading the No-Knead
Lately I've grown tired of how my no-knead breads come out flat, with a wet crumb. So I'm starting to do a bit of kneading.
Today's bread is a hodgepodge of oats, buckwheat, whole wheat, and a little barley malt:
The resulting bread is fairly good... just needs a bit more salt. It's nice and fluffy, with a comparatively dry crumb, and rose fairly well... there was still a bit too much of the horizontal rising; a bit more flour would have prevented this.
Today's bread is a hodgepodge of oats, buckwheat, whole wheat, and a little barley malt:
- 2 cups all-purpose flour (plus 1/2 cup extra flour for kneading)
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup buckwheat flour
- 1 tsp salt
- 3/4 tsp sugar
- 1 Tbsp barley malt
- 1/2 tsp yeast
- 1 1/2 cups tepid water
The resulting bread is fairly good... just needs a bit more salt. It's nice and fluffy, with a comparatively dry crumb, and rose fairly well... there was still a bit too much of the horizontal rising; a bit more flour would have prevented this.
Saturday, March 13, 2010
Bulgur Bread
I got the inspiration for this bread from the New York Times' recipes for health column. I modified it to suit my style and ended up doing this:
The extra mixing/ kneading of the dough was an excellent decision, as it did lead to a stiffer dough that could maintain its shape; I will do this small bit of kneading from now on.
The resulting bread was a bit too moist - next time I would add a bit of flour or use a bit less water. One possible modification to try is parboiling the bulgur... having not precooked it this time added some chewy tidbits to the bread that are neither good nor bad, just a matter of preference. The flavor of the barley malt and honey were subtle if at all detectable - more could easily be added for character.
- 2 1/4 cups bread flour
- 3/4 cups medium bulgur
- 1 1/2 cups warm water
- 1/2 tsp yeast
- 1/2 tsp sugar
- 1 tsp salt
- 1 tsp barley malt
- 2 tsp honey
The extra mixing/ kneading of the dough was an excellent decision, as it did lead to a stiffer dough that could maintain its shape; I will do this small bit of kneading from now on.
The resulting bread was a bit too moist - next time I would add a bit of flour or use a bit less water. One possible modification to try is parboiling the bulgur... having not precooked it this time added some chewy tidbits to the bread that are neither good nor bad, just a matter of preference. The flavor of the barley malt and honey were subtle if at all detectable - more could easily be added for character.
Wednesday, March 10, 2010
Goat Cheese and Dried Fruit Fougasse
This is another variation on the basic fougasse theme:
3 cups bread flour
1 1/2 cups tepid water
1 tsp yeast
1 tsp salt
1/2 tsp sugar
1 cup dried fruit (apricots and plums), snipped into chunks
1 cup chevre
I made the dough first (with 1 tsp yeast because I had about 5 hours to let it sit), and then folded the fruit and cheese into it. Shaped, proofed for 35 to 40 minutes, then baked at 450F for 25 to 30 minutes.
I wasn't blown away by this one. A major problem I've had is that the directions in '200 fast and easy artisan breads' tell you to fold the ingredients into the dough; this results in a layered, less airy, and less homogeneous bread. From now on, I will simply mix the ingredients into the dough from the get-go. Another problem I encountered with this bread was that the dried fruits at the top of the crust, being sweet and full of sugars, burned. And that made it slightly bitter, and certainly less presentable.
3 cups bread flour
1 1/2 cups tepid water
1 tsp yeast
1 tsp salt
1/2 tsp sugar
1 cup dried fruit (apricots and plums), snipped into chunks
1 cup chevre
I made the dough first (with 1 tsp yeast because I had about 5 hours to let it sit), and then folded the fruit and cheese into it. Shaped, proofed for 35 to 40 minutes, then baked at 450F for 25 to 30 minutes.
I wasn't blown away by this one. A major problem I've had is that the directions in '200 fast and easy artisan breads' tell you to fold the ingredients into the dough; this results in a layered, less airy, and less homogeneous bread. From now on, I will simply mix the ingredients into the dough from the get-go. Another problem I encountered with this bread was that the dried fruits at the top of the crust, being sweet and full of sugars, burned. And that made it slightly bitter, and certainly less presentable.
Brown Rice and Rye Bread
This is another bread recipe from '200 Fast and Easy Artisan Breads:'
Northern Lakes Wild Rice Dough
I actually like the results a lot, and was surprised to find that the rice didn't add a grainy texture to the crumb; rather, it was very soft and homogeneous with a subtle, wholesome whole-wheat type of flavor.
Northern Lakes Wild Rice Dough
- 4 1/2 cups unbleached bread flour
- 1 cup stone-ground rye flour
- 1 cup cooked wild rice or short-grain black rice, cooled and patted dry
- 2 Tbsp instant or bread machine yeast
- 1 1/2 Tbsp fine table or kosher salt
- 1 Tbsp freshly ground white pepper
- 1/3 cup wildflower, clover, or other amber liquid honey
- 3 cups lukewarm water
- 2 1/4 cups unbleached bread flour
- 1/2 cup stone-ground rye flour
- 3/4 cup cooked wild rice or short-grain black rice, cooled and patted dry
- 1/2 tsp instant or bread machine yeast
- 1/2 tsp granular sugar
- 1 tsp fine table or kosher salt
- 1/6 cup wildflower, clover, or other amber liquid honey
- 2 1/2 cups lukewarm water
I actually like the results a lot, and was surprised to find that the rice didn't add a grainy texture to the crumb; rather, it was very soft and homogeneous with a subtle, wholesome whole-wheat type of flavor.
Friday, March 5, 2010
Buttermilk Dillweed Loaf
I had 1 cup of leftover buttermilk from yesterday... I've been meaning to play around with making buttermilk breads. This is a basic recipe for buttermilk artisan bread, with a slight twist: dillweed (got the idea from a sidenote in '200 Fast and Easy Artisan Breads'):
Wow. I'm amazed at how delicious and savoury this bread is. Thin crust, airy and bubbly crumb. It goes really well with soup. A keeper.
- 3 cups bread flour
- 1 cup buttermilk (cold)
- 1/2 cup hot water
- 1/2 tsp yeast
- 1 1/2 tsp salt
- 1 tsp sugar
- 2 Tbsp dry dillweeds
Wow. I'm amazed at how delicious and savoury this bread is. Thin crust, airy and bubbly crumb. It goes really well with soup. A keeper.
Thursday, March 4, 2010
Irish Soda Bread
I spotted this recipe today on the epicurious website... Both our new chef and one of the girls in the kitchen are Irish, so I figured I'd try it out on them.
As this is a quick bread without yeast, it is intentionally dense. The flavors from the buttermilk and rum worked well together. A few of the people who commented on Epicurious thew in caraway seeds, so that might be worth trying out. I took the second loaf into work to get feedback. The Irish folks seemed to enjoy it, and I think it brought back homely memories. I tried to find complaints/ feedback, but everybody seemed to think it was good... consensus had it that this bread is best toasted with butter.
- 2 cups all purpose flour
- 5 tablespoons sugar, divided
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 3 tablespoons butter, chilled, cut into cubes
- 1 cup buttermilk
- 2/3 cup raisins
As this is a quick bread without yeast, it is intentionally dense. The flavors from the buttermilk and rum worked well together. A few of the people who commented on Epicurious thew in caraway seeds, so that might be worth trying out. I took the second loaf into work to get feedback. The Irish folks seemed to enjoy it, and I think it brought back homely memories. I tried to find complaints/ feedback, but everybody seemed to think it was good... consensus had it that this bread is best toasted with butter.
Wednesday, March 3, 2010
Lemon-Rosemary Fougasse
I got the basic ideas for this fougasse from this recipe on epicurious:
I shaped the dough into an oval and cut the leaf-like design into them, this time going right through in order to create holes... According to the epicurious recipe, referenced above, fougasse was originally made this way so that a field workers could "slip his arm through and carry the bread to work along with his tools." Brushed it with grapeseed oil, proofed uncovered for 30 minutes, sprinkled with coarse salt, and baked at 450F for 30 minutes.
The resulting fougasse has a crunchy crust, with a refreshingly lemony flavor, and moist crumb. I'm not totally sure why it's so crunchy, but I think it's a mix between using semolina, and letting it proof uncovered. Next time I would increase the amount of bread flour from 1 3/4 cups to 2 cups so that the crumb is just a little less moist.
- 3 cups warm water (105°F to 115°F)
- 1 teaspoon active dry yeast
- 5 cups semolina flour* (pasta flour; about 30 ounces), divided
- 1 tablespoon coarse sea salt
- 5 tablespoons extra-virgin olive oil, divided
- 1 1/2 cups (or more) unbleached all-purpose flour, divided
- 2 tablespoons finely grated lemon peel
- 4 teaspoons minced fresh rosemary
- 1 1/2 cups semolina flour
- 1 3/4 cups bread flour
- 1 Tbsp yeast
- 3/4 tsp salt
- 3/4 tsp sugar
- 1 spring's-worth of Rosemary, chopped finely
- zest of 1/2 lemon
I shaped the dough into an oval and cut the leaf-like design into them, this time going right through in order to create holes... According to the epicurious recipe, referenced above, fougasse was originally made this way so that a field workers could "slip his arm through and carry the bread to work along with his tools." Brushed it with grapeseed oil, proofed uncovered for 30 minutes, sprinkled with coarse salt, and baked at 450F for 30 minutes.
The resulting fougasse has a crunchy crust, with a refreshingly lemony flavor, and moist crumb. I'm not totally sure why it's so crunchy, but I think it's a mix between using semolina, and letting it proof uncovered. Next time I would increase the amount of bread flour from 1 3/4 cups to 2 cups so that the crumb is just a little less moist.
Sunday, February 28, 2010
Artisan-Style Rye Bread
I got the basic recipe from Jim Lahey's 'My Bread.' Added toasted caraway seeds because, what's a rye bread without caraway seeds? Also, I added some sugar in hopes that it would make an airy bread:
The result is great - fluffy, with a thin crunchy crust, and flavorful... except that it could use some more salt. That's a tricky one; I purposely used a small amount of salt to let the yeast grow mostly uninhibited...
Two things helped me get a more vertically-growing bread: a stiffer dough - moist for a bread dough, but not overly... the 2 to 1 ratio of flour to water works well and must be trusted. Second, I proofed the bread in an overturned steel bowl so that it was forced to grow upward.
- 2 1/4 cups bread flour
- 3/4 cup light rye flour
- 1 1/2 cups tepid water
- 1/2 tsp yeast
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 Tbsp toasted caraway seeds
The result is great - fluffy, with a thin crunchy crust, and flavorful... except that it could use some more salt. That's a tricky one; I purposely used a small amount of salt to let the yeast grow mostly uninhibited...
Two things helped me get a more vertically-growing bread: a stiffer dough - moist for a bread dough, but not overly... the 2 to 1 ratio of flour to water works well and must be trusted. Second, I proofed the bread in an overturned steel bowl so that it was forced to grow upward.
Thursday, February 25, 2010
Jim Lahey's Steccas
I was looking at Jim Lahey's book, 'My Bread,' at Chapters the other day... one particular picture really stood out: long, skinny loafs; some were implanted with garlic, some with sundried tomatoes, and others with olives. I took a scrap paper and made note of the recipe:
Dough:
They're AMAZING. These staccas are up there with the blue cheese and walnut fougasse. I don't usually use 100% bread flour, but now I can totally see the differences: it developed a very deep fermented flavor, rose more, and created a bubbly crumb... I guess it's all due to the excellent fermentation.
Dough:
- 3 cups bread flour
- 3/4 tsp sugar
- 1/2 tsp salt
- 1 1/2 Cups tepid water
- 1/2 tsp yeast
- 1) Cherry tomatoes (halved), olive oil, thin slices of garlic, coarse salt, thyme
- 2) Garlic cloves (lightly crushed), olive oil, freshly cracked pepper, coarse salt
They're AMAZING. These staccas are up there with the blue cheese and walnut fougasse. I don't usually use 100% bread flour, but now I can totally see the differences: it developed a very deep fermented flavor, rose more, and created a bubbly crumb... I guess it's all due to the excellent fermentation.
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