Bread

Farmer's Market Season BakingSubmitted by golgi70 on May 24, 2013 - 9:01pm. I've put myself to the test.  I plan to summon 10 loaves of my own at home, freshly baked, every Saturday Morning, to bring to my local farmer's market as trade. This is week one for me.  As some already know I am a full time professional baker and believe it or not the last thing I want to do on the weekend  is bake. Actually as I've aged I prefer to cook opposed to bake on my free time.  I used to bake at home endlessly but with a full time job doing such that teetered off.  I'm back.  I see all of the wonderful stuff created from home on this site, much of which blows away professionally made product.  I want in.  I'm gonna be a part-time home baker.  I bet I'll need some advice from those of you with more skills baking bread in rinky dink home ovens with pots and pans and the such.  I've done it and done it well but I'm only a novice.  Most of my breadwork is with commerical tools, and in some cases top notch.  Also my plan is to be spontaneous and just kinda wing a new loaf every week.  This week I've made up what I'll call the "Super Grain Sour Wheat"  I did some reading on super grains this week and thought well those should be a soaker for a loaf of bread.  So I made a levain of Central Milling High Mountain High Protein, Central Mill freshly ground whole wheat, Central Milling freshly ground whole rye, starter, and h20.  This was built off of a 100% cold living white starter and essentially a second build 8 hours after it was previously fed 1:2::2. Soaker:3 oz toasted millet 3 oz, toasted buckwheat (kashi), 3 oz toasted kamut, 3 oz toasted quinoaLevain3 oz Rye7 oz Wheat10 oz HP20 oz H2010 oz White Starter 100%--------------------------------------------------------------Rise 8 hours.   Final Dough85 oz HP20 oz Wheat70 oz H203 oz  Sea Salt4 oz  H20 #2----------------------------------------------------------------Autolyse 2 hours Add levain, salt, soaker and mix on speed one (uh oh super wet) 5 minutesTurn to speed 2 (medium)  5 minutes (looking better)Turn to speed 3 hi about 5 minutes (phew it came together)Bulk Ferment plan: 3 1/2 hours (3-4 s+f) at 20 minutes intervals but I'll let the dough leadShape/ partially proof (2-3 hours) Retard overnightWake up early set up my oven and bake in 3-4 waves.   cool down. make sure its not terrible and then head to marketI'll add some pics of dough and the such as I go.  I'm mostly sharing this to motivate me to do this and to document some of my findings.  Hey I bet I'll make a few good loaves before the markets over in November.   Happy BakingJosh

Metal Colander as Proofing Basket/BannetonSubmitted by volvik on May 24, 2013 - 8:21pm. I've been trying Jim Lahey's No-Knead recipe and am giving a sourdough version a whirl.  Rather than letting it do it's 2 hour second proofing in a floured/wheat bran dusted towel I'd like to use an old metal colander than has a ton of little holes.Do I still have to use a towel (cotton/linen etc) for it to sit in or can I just apply some olive oil to the colander and then liberally dust it with flour or wheat bran and then place the dough in that and cover with the towel?Thanks...Ron

Brewer's Yeast QuestionSubmitted by belfiore on May 24, 2013 - 6:50pm. Hi All,Can anyone here tell me the ratio of freshly pulled brewer's yeast from beer making to dry measurement in baking? I have the opportunity to get some from a local micro~craft brewery but don't even know where to start experimenting with it.Thanks,Toni

Now that my racy title got your attention, I must fess up and admit that I have not been unfaithful to my husband with another man. However, he has been away for 18 days and I will admit that in his absence I have been gorging on pineapple. But more about pineapple in a moment. I [...]

Using Different Starters (Ken Forkish/Tartine)Submitted by chalk on May 24, 2013 - 2:20pm. Hi,I am new to baking bread and have been using many of the recipes in Ken Forkish's new book.  The bread has been turing out fantastic and I have learned a lot in the last two months.  I have a question regarding starters though.  I now have a mature starter from the Forkish book but I would like to try the Tartine Country loaf.  Do i need to start over and create a starter using the forumla in the Tarine book or can I use my mature starter from the Forkish book. Thanks in advance for any advice.

This week’s recipe for French Fridays with Dorie just screams “Springtime!” It’s light, flavorful, and bursting with asparagus flavor. The soup consists of asparagus (lots of it), onion, garlic, shallot, leeks, olive oil, butter, salt, and white pepper. I started by snapping the asparagus to remove the woody part at the base, then peeling the stalks (seriously, who does that?). I tied the peels and stems in a cheesecloth, then boiled the asparagus, stalks, and peels in boiling water. I removed the asparagus after about four minutes, reserving the water and discarding the stalks and peels. Next, I heated olive oil in the pot. I was using a butter-infused olive oil, so I left out the butter called for in the recipe. I added the onion, garlic, shallot, and leeks, salted and peppered them, and cooked them low and slow until they were soft and glistening. I added back six cups of the asparagus water, simmered for a while, then dropped the asparagus back in. After everything had cooked a bit more, I puréed the soup in two batches in my Vitamix. I thought the first batch looked a bit too watery, so I left most of the liquid out of the second batch. When I mixed it all together, it was a beautiful color and consistency. The recipe says that the soup can be served hot or cold. I wanted to try it right away, so I served it hot with a dollop of sour cream and a drizzle of olive oil. I found it slightly bland, but a little sprinkle of cayenne pepper solved that problem. I’m interested to try this soup cold, but I really enjoyed it hot. It was smooth, silky, and brimming with Springtime flavors.

KAF Sourdough FlavorSubmitted by smasty on May 24, 2013 - 1:32pm. I'm sure other people have reviewed this, but I'm so pleased with this product I had to create a post.  I cultivated my own sourdough starter about 4 years ago.  I don't know if it's because I'm in suburban Denver (6000 ft) or what, but I could NEVER coax any flavor out of my breads.  2, 3 day retards, maybe a little...definitely nothing like california breads. In fact, I could really not tell the difference between my SD breads and straight breads.  Even poolish were better.  I tried once adding citric acid to my bread, great flavor, but wrecked gluten a bit.I was thumbing through the KAF catalog recently and came across the "Sourdough Flavor"...decided it was worth a try.  I made Peter Reinhardt's straight dough baguettes using 1/2 the recommended amount of KAF Sourdough Flavor (yeah, they try to oversell I think).  Holy cow...I was blown away!  Flavor was amazing, texture was spot on, color was a beautiful golden brown (my SD's always came out more of a grayish-brown).  I love it so much I decided I was sick of caring for my starter and tossed it (a little sniff, since it was a living thing). Love the stuff!

YW & Poolish Hot Dog BunsSubmitted by dabrownman on May 24, 2013 - 12:40pm. With Memorial Day neigh, we needed some hot dog buns for some sausages and brats we will start the weekend off with tonight for dinner.   Who better to come up with a recipe for them than none other than our resident Hot Dog and my German baking Apprentice - Lucy! She got in the mood doing slap and folds for the Japanese Black Rice bread earlier today while singing her favorite Japanese cowboy song -  ‘Yippee Oh Kiyae, I am a Japanese Hot Dog, Bun Making Sandman.’  Yes, it is even truer that she got into this song more doggedly while doing the slap and folds for these buns.  She is incorrigible.   In any event, we made a poolish and YW levain over 12 hours.   After a short 1 hour autolyse, we mixed it all together, did the singing, slapping and folding over 10 minutes and then let the dough rest for 15 minutes before doing the first of 3 sets of S& F’s in the bowl.  After a 30 minute rest we shaped the dough into 5 tight little logs a spiral bun and a Franz Joseph roll just in case a hamburger happened onto the gill with the Hot Dogs over the weekend.   After proofing for an hour and a half on parchment paper laid out over a plastic cutting board substituting for a peel, we thought they looked fairly proofed. The oven was already hot from the Japanese Black Rice bread so all we had to do was reconstitute the lava rock and CI skillet steam and get to baking.  The rolls, after egg washing, went in at 400 F for 2 minutes and then 6 minutes at 375 F before removing the steam.  We then turned the oven down to 350 F convection this time and baked the rolls for an additional 12 minutes while rotating them on the stone every 5 minutes, After a total of 20 minutes, the rolls looked nice and brown so out they came to a cooling rack.  We brushed some milk on them to make sure that they crust would be soft as possible.   They puffed up beautifully in the oven and the Toadies really come through in the smell department.  Lucy can’t wait to eat these buns with a nice variety of sausages for dinner.  Will post a crumb shot then. Happy Memorial Weekend!FormulaYW & PoolishBuild 1Build 2 Build 3Total%Yeast Water85008517.00%Pinch of yeast00000.00%AP130505023046.00%Water5050010020.00%Total2651005041583.00%      YW & Poolish %   Flour23046.00%   Water18537.00%   Hydration80.43%                Levain % of Total042.26%         Dough Flour %   AP27054.00%   Dough Flour27054.00%         Salt91.80%   Water8116.20%   Dough Hydration30.00%          Total Flour500100.00%   Water266    T. Dough Hydration53.20%    Whole Grain %2.60%          Hydration w/ Adds65.57%    Total Weight982          Add - Ins %   Egg479.40%   Butter428.40%   Non Fat Dry Milk Powder255.00%   Cream Cheese5010.00%   White Rye Malt30.60%   Toadies102.00%   Honey204.00%   VW Gluten51.00%   Total20741.40%

Armed with a spray bottle. Target advice?Submitted by CJRoman on May 24, 2013 - 12:08pm. A search on TFL on spraying the oven for steam generated plenty of results......seems most use the caking tray or pan + ice cup or hot water approach. Problem is, right now my oven only has two racks so I need both of them for trays...I thought I'd try the spray bottle to "get my feet wet." I have an electric oven. My question is....while I understand that many spray the WALLS of the oven to generate steam...can I just spray the bread DIRECTLY?How is the heating element on the bottom going to respond to sprayed water??Also...if I want to crank out more from my home oven...can I add more racks and just rotate top to bottom at the half-way point?? (one door opening of the oven)....or will they come out all different colors and levels of done-ness? Thank you!

Question about Laurel's Kitchen Petaluma RyeSubmitted by Bhamster on May 24, 2013 - 10:43am. I'm brand new to this site and a relatively new bread baker. Started with Artisan Bread in 5 recipes but gave up after a few years because I couldn't get good sandwich bread in loaf pans. Have bought a Bosch Compact Mixer to take care of kneading (I have arthritis in wrists) and have successfully made King Arthur Flour's pain de mie recipes, but I'm trying to find a good pumpernickel and a good rye bread recipe for loaf pans.Checked out Laurel's Kitchen Bread Book from the library and would like to try the Petaluma rye recipe but I have two questions: does anyone know if this will work in loaf pans? What size would you recommend? What temp and time for baking?Second question is that there seems to be an error in the recipe: she says something about adding "remaining flour"--but there's no indication anywhere that the flour should be divided up. If you've made this recipe, how do you work around that?I appreciate the help! And if you've got an easy pumpernickel recipe that would work for loaf pans, I'd appreciate it. (By "easy" I mean that I don't want to make altus or anything like that.)