Bread

ttsSubmitted by markagdfetr37 on June 18, 2013 - 12:38pm. tts

question to a recipeSubmitted by bread basket on June 18, 2013 - 11:21am. A friend of mine has a challenge with the following recipe. she said the bread tasted good but started to crumble and was kind of gritty. I wondered if the spelt experts here have some advise for her.Spelt bread1/2 c. warm water 3/4 c. rice milk 1/2 c. olive oil 1 egg 1/4 c. splenda 1 tsp salt 4 1/2 c. spelt flour 2 1/2 tsp yeast   Let rise and bake for 30 min @ 350Like always thanks of your input.Barbara

It all started out simple enoughSubmitted by dabrownman on June 18, 2013 - 10:14am. And then, latter on, things went to hell in a hand basket in an instant.  It is getting to the point where even my apprentice doesn’t have a clue anymore.  She never had one in the first place, so she has an excuse and has plausible deniability…. unlike some others, like me.  But, some are still blameless because we were nearly almost close enough to call it that….. if you are not paying attention while  reading this ….which could be easy enough on your part. It all started last Saturday, the day before Father’s Day, when we decided to have Sunday Gravy on the wrong day.   We were out of a lot of home made stuff that needed replenishing but decided to blow them off in favor of some fine Sunday Gravy on Saturday thinking  a it a better thing to do ….on the wrong day. The Ezekiel bread was a odd choice.The gravy went well and turned out tasty even though we only had hot Italian sausage and some pork chops that we flattened out and stuffed with cheeses, herbs and sausage and then rolled up into larger tied sausages that we browned in a pan.  The tomato sauce came out tasty too, just the way we like it, spicy and dark with the crushed red pepper, chicken stock, mushrooms, onions, Cabernet and Swiss chard. So Fathers Day was set to make or finish making all the stuff we out of like kosher dill, bread and butter and Indian eggplant pickles, apricot jam, prickly pear jam and 3 bottles of arancello that had been sitting on skins since January.  The prickly pear and arancello are two main ingredients in a fine margarita we like …..so they so they went first.  Everything turned out just great.  Yesterday, I decided to make pizza for dinner, using the left over gravy for sauce,  and wanted to try a new crust recipe that didn’t require any retarding of the dough but used yeast water form the liquid, a pinch each of desem and rye SD starters and a pinch of ADY for a poolish all mixed into one combo levain.We decided to do a 2 stage build starting at 10 AM hoping it would be ready with pizza hitting the stone at 6.45 PM.   We used 2 hours for both builds since all the starters can double in 3 hours in the summer.  By 2 PM the levain was mixed with the rest of the ingredients that had been autolysed for an hour.  We were looking forward to this dough since it was 32% whole multigrain with toadies for the first time.  All the whole grains were packed into the levain.  This dough also had almost 30% semolina in it too making it a little more Italian. We did 10 minutes of slap and folds and 3 sets of S&F’s 15 minutes apart.  The home made sun dried tomato, garlic and rosemary were incorporated during the first S&F. The dough came together beautifully and was ready to go after 3 hours of proofing on the counter.  It smelled terrific.  The 3 hour proof gave us all kinds of time to make the pizza fixings.  Hot Italian sausage was browned first followed by caramelized; onions, mushrooms, poblano, hatch, jalapeno and green chilies that were browned in the same pan in succession. We chopped up some basil, olives red peppers, green and red onion, made the mojo de ajo, grated the cheeses and found the pepperoni in the freezer.  We even had time to make a nice salad - something we never do on a pizza night. Instead of making 2 smaller pizzas I decided to make one larger one and this is where things starter going wrong.  The crust formed perfectly, extensible yet strong but it was too big for the peel. After hand forming I had rolled out the middle with my new, mini, black and green, alligator rolling pin found at Goodwill just for this purpose - it worked beautifully.  I covered it in mojo de ajo, docked it and prepared to par bake the crust for 3 minutes as we always do – but this was a don’t. When I went to slide it onto the stone the front hung upon the peel sticking badly and back slid quite freely making the most beautiful, brown, 3” high ribbon candy that stone had

Vanilla flavored pain de mie with beets and lemon thymeSubmitted by evonlim on June 18, 2013 - 9:29am. bleeding milk loaf...  blend a whole stick of vanilla with the sugar .. infused for a couple of days.really brings out the frangrant of vanilla.i sprinkled lemon thyme and crystal beets as i roll the dough.soft, fragrant and fun!

We all know that crêpes come from France, right? Brittany, to be exact. But did you know that the word crêpe actually originates from the Latin word, crispus, which means curled? I guess this is fitting, considering that crêpes are typically rolled up, like big cigars, around some sort of sweet or savory filling. But there are so many unique ways to present them, and they answer to so many names. OK, maybe they don’t actually answer you when you call them, but cuisine often DOES talk in some way or another, having a story to share, or a rich history to carry. So whether you’re in Italy enjoying a crespella, feasting on a German pfannkuchen, or boasting a Russian blintz, this skinny pancake could easily be a star at your table any time of day. Call ’em what you wish – let’s just make some NOW! This is another glorious recipe where you won’t need to plug in your mixer. In a medium-sized mixing bowl, combine: 2 cups (8 ounces) Gluten-Free Multi-Purpose Flour 1/2 teaspoon salt 2 tablespoons granulated sugar 1/2 teaspoon xanthan gum In a separate bowl or measuring cup, beat together: 4 large eggs 1 1/2 cups milk 1 teaspoon vanilla Make a shallow well in the flour mixture and pour in about half the liquid. Stir everything together, then add the rest of the liquid ingredients and combine thoroughly. Don’t fret over small lumps, they won’t stick around for long! Add 1/4 cup melted butter. Stir it in, then allow the batter to rest at room temperature, covered, for at least an hour. Heat your crêpe pan or a cast iron pan over medium-high heat. Wipe the bottom of the pan with a bit of butter (a paper towel works well). Pour a scant 1/3 cup batter into the bottom of the pan, Immediately pick the pan up and tilt it in a circlular motion, so the batter covers the bottom surface. Cook the crêpe until the bottom begin to brown and you can slide a spatula under it to flip with ease. Cook briefly on the other side, place on a warm plate, and cover until the remaining batter is cooked. Like simplicity? Just folding these tender treats and dusting with a little powdered sugar or drizzling with maple syrup is basic perfection. If you’re in a fancier mood, there are endless ways to dress a crêpe. For the autumn season, I highly suggest this apple filling recipe, or perhaps you’d like to stick with a more traditional cheese filling. Looking to cut the sweet from your life? Omit the sugar and vanilla from this simple recipe and look here for some savory filling inspiration. Just be sure to use gluten-free flour in place of the all-purpose flour in this one! Please read, make, and review our recipe for Gluten-Free Crêpes. Print just the recipe.

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?