Bread

We 3 gmas baked "Peters" Onion, Poppy Seed, Tumeric breadSubmitted by gmagmabaking2 on June 17, 2013 - 7:37pm. What a great bake this was and a great recipe discovery!!! Thanks Peter! We really enjoyed talking about this recipe... we decided since we are not "volume" bakers, we would cut the recipe in half.... for handling this bread that was a good call... made two nice loaves... as far as taste goes...we could have had much more of this.We got to spend even more time conversing as this is really about a 3 day bake... started Friday evening and baked on Sunday morning... more sisterly time chatting and texting.Here are our results.Here is Helen's dough, since at this stage we were all on the same page... I will only do one dough shot... they all looked the same.Helen made Onion rolls and Bialys... thanks DA for the suggestion.Those look wonderful. She took them to her daughter's for a Father's day BBQ and they made great hamburger buns.This morning she started gathering herbs to dry, right as it started raining, so she separted the herbs out and decided to have a little "toast and thyme" ... doesn't all that look great and even Healthy!If you have seen our posts before, you know we all take different routes to those great endings... Helen made rolls, I made loaves of this bread so that we could have wonderful savory sandwiches, and Barb made a beautiful big round boldly baked loaf. Below are my sandwich loaves. One of the amazing things we all thought of when making the dough was that it smelled like "stuffing" and looked like a big bowl of deviled egg filling. This is really a very tasty moist bread and holds up well in a sandwich. Now Barb is our "brotform genius" and she had that steaming thing DOWN! She makes the absolute best looking round loaves of bread...The picture above is just after she took the lid off the pan.And below is the loaf cooling.Notice the great crust and those coveted blisters. Our crumbs all have that great yellow from the tumeric... makes your brain think "cornbread", and then you get the surprise of Onion bread... lovely.This was a great bake. We are all adding this recipe to our favorites and will be making it again and again. Now let's retire to the porch and have a cup of tea with our savory toast.Looking forward to seeing what Barb picks for us to make next week, it is her turn to choose! Happy Baking, and Thank you again, PeterBarb, Diane and Helen

Differences between course or fine ground whole wheat?Submitted by Bread Head on June 17, 2013 - 7:10pm. What should I be aware of when grinding my whole wheat at a different coarseness?When it is very fine do I need to add more water?When it is very fine how does it affect the fermentation time?When it is course how does it affect the crumb of the bread?Thanks!

First use with spelt............have some questions.Submitted by Bread Head on June 17, 2013 - 7:02pm. I added some spelt to my tartine bread this time and I noticed somethings were different when mixing and doing the turns;Why was it so dry? And why was the dough so toughI usually mix 700 gr water with 900 gr Org. All Purpose and 100 fresh ground Org. Whole Wheat and let it autolyse.  This time I did all the same but 80gr WW and  20gr Org. Spelt and it was very dry so I added 30 more grams of water.Why was the dough so tough when mixing in the 20 gr salt, 50 gr water and 200 gr of leaven?  I never felt it so tough and resistant to stretching?It is still bulk fermenting so I don't  know how it will turn out.......Thanks!

My experience with Ken Forkish's Flour Water Salt YeastSubmitted by mminasian on June 17, 2013 - 4:13pm. Overall I have been very happy with the book thus far.  The breads have all turned out really well.  Over time I have adapted the Dutch oven cooking method to include some baking beans and parchment in the bottom to prevent scorching.  Once the lid is removed, I put the bread on a preheated stone to finish browning and crisp the bottom crust.Probably the biggest surprise has been the pizza.  This is the pizza dough that I've always wanted / tried to make.  I've tried Nancy Silverton's dough from Mozza cookbook and liked it, but this stuff is dynamite.  I had VERY basic bread baking experience prior to getting this book ( "Pain Au Bacon""Overnight Country Blonde""White Bread with Poolish""Pizza with leftover Poolish dough and Forkish method"

Final build flour type?Submitted by CB85 on June 17, 2013 - 3:57pm. Ok, not sure if this is a dumb question or not, but here goes. I have been making Hamelman's Vermont sourdough, with pretty decent success, for me anyway. On Saturday night I wanted to see what would happen if I added the rye that the recipe calls for into the final levain build. I kept the flour measurements the same so I did add a little bread flour to the final build too, to make up the rest of the weight. I just baked the loaves and they look really good. I'd say the oven spring was as good, or better than usual, and the color is more of the reddish gold we aim for. However, I have since read that you shouldn't just spring a new flour on your starter like that, which is essentially what I did in the final build. Did I just get lucky with this batch or would it be ok to always put the rye into the final levain?

I wish this was the blog post that told you how much I have always hated quinoa, that is until I tried “this” salad. Then I would go on to swear that even if you too are a quinoa hater, this one recipe will change all that and you may now join the righteous and [...]

Unsour SourdoughSubmitted by Sgproesel@gmail.com on June 17, 2013 - 1:46pm. My sourdough bread does not have any sourness.  I need help.I use Carl's starter, have been for a number of years, same one.  Works great except can it be the cause of unsour bread?  The following is what I do, loosely based on the Tartine book.I create a mix to feed the starter (the feed mix) with 8 parts of bread flour, 8 parts of rye flour and 4 parts whole wheat.  I mix a relatively large amount of this so I have it available.First, I'll start the process by feeding the mother starter (10 grams) with 30 grams of tap water (about 75 degrees) and 20 of the feed mix mentioned above.   I let it sit at room temperature, about 73 degrees for 12-15 hours.  The second feed incorporates 10 grams of the first step output, 30 grams of tap water, same temp, and 40 grams of the feed mix.  This sits for about 24 hours at room temperature.Third, I incorporate 50 grams of the starter from the second step above, 67 grams of tap water and 67 grams of the feed mix.  This sits for 8-10 hoursFourth, the build uses 150 grams of starter, 335 grams of water, usually iced down to about 45 degrees, about 100 grams of a rye whole wheat mix (changes depending on the day and could be slightly more or less depending on my wife) and 320 grams of bread flour, 420 grams in total.  All flours are KA.This goes thru a 30-40 minute autolyse and then is folded at half hour intervals (three or four intervals depending on how the dough is doing) (2 hour max) and then again after an hour and again at two hours at which time it is shaped and put in a benneton and into the fridge for an overnight rise.  I've experimented with upper and lower shelfs thinking the temperature might vary enough to make some difference.  In the morning, I preheat the oven for an hour at 475 degrees.  I bake in a cast iron pot which has been preheated as well.  The last 20 minutes or so I take the bread out of the fridge to warm up a bit.  I've experimented with putting it in cold to letting it sit out the whole preheat hour but it doesn't seem to make much difference. At bake time, I pop the dough in the pot, slash it, spray a little water on top, cover it and put it in the 475 oven for 25 minutes.  When the time is up, I take it out of the pot and back in the oven on a tile (which has been in the oven), turning the oven off and leaving it sit in there for about a half hour.   Great rise, great crumb, great color, great taste, except it's not sour.  Oh, I get the occasional loaf that has a hint of sourness on the back end (but I can't duplicate it who knows why it shows up), but I'd really like something with quite a bit more bite.  Any hints or ideas would be appreciated. BTW, I'm not looking for something over the top.  Robertson says he doesn't like a really sour bread.  I've been to Tartine's a couple of times and Ken's in Portland for that matter and that level of sourness would be wonderful.

Is instant yeast hydrated in peter reinhart' s ABED?Submitted by stefano_arturi on June 17, 2013 - 12:09pm. hi therein the opening chapter of Artisan Bread Every Day PR says that, contrary to what he might have done few years back, he now hydrates instant yeast in warmish water for better results. Then, in the individual recipes he suggests to combine all the ingredients together (in very many, at least - I did not check every single one).Am I missing something? It is not a major problem, just to see if and where I might have misread the recipes.I have been baking from this book for few years now and most of the breads turn out great anyway, but every so often I ... sort of "re-train" myself by going back to the original recipe and try to re-make it to the letter.thanks for your help

Problem With Rye - Possibly The Seed Soaker?Submitted by Song Of The Baker on June 17, 2013 - 10:09am. Yesterday I was pretty upset with the results of 2 50% rye loaves.  The flavor and the texture didn't turn out.  The texture is dense and collapsed.  Not horribly collapsed but not nice and open like my previous attempts at this bread.  The flavor is the biggest issue.  It almost tastes like rancin nuts.  Almost like Playdough.  I used quite a bit of sunflower seeds in the dough.  I soaked then for only an hour, and used no salt.  Could the no salt be an issue?  I heard that salt in soakers helps with enzymes etc. Another issue I had was the gluten development.  It just wasn't coming together as much as my previous attempts.  Here is the process I tried this time.1. Mix flours, water, rye sour2. Let autolyse 30 mins3. Add seeds and salt and knead for 15 minutes. ( I believe the other times I made this bread, I added the seeds after I had kneaded a bit to develop some gluten.)Would you guys say that I should have developed some gluten before adding the seeds?  Perhaps the seeds during the entire kneading process kept cutting into the dough?As mentioned, the main issue was the flavor.  Very off putting.  Anyone had this experience before?  Also, IF it was the seeds being not so fresh, could not so fresh seeds lead to dough development issues, or just flavour issues?John

Help!! Panettone/pandoro moldsSubmitted by greedybread on June 17, 2013 - 4:58am. greetings all bready people:)I need to know if anyone knows of somewhere in NZ that sells the above items...I have found and used one place in CHristchurch, NZ before but would prefer elsewhere if possible...Or if anyone can recommend a european or US store that does not charge the whole national debt of NZ as postage:)I do have pans that I have used in the past, like a big charlotte pan and a big csserole dish but they produce MASSIVE panettone:) not that it is a bad thing... i would like to try to make baby ones and have located some small terracotta pots that may do the trick but not so good for turning upside down and hanging...Many thanks in advance...MichelleGreedybread..