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The Bread Topic

Bread

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#451 Blether

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Posted 12 April 2014 - 04:14 PM

Hey, thanks, Smithy.  It's based on a Delia Smith recipe (she credits Doris Grant), and I've adjusted some as I've gone along.  Further back in the Bread Topic I've posted it as I baked it in a 1lb tin (with a pound and a half of flour).  This time I've used a new "2-kin" tin for the first time - a bit bigger than a 2lb tin, I think - and done as below:

 

1kg Tomizawa wholewheat flour
2/3 hydration i.e. 667ml water
3.7tsp salt
1tsp sugar
1tsp Saf Instant yeast
 
Mix, form into a rectangle, fold a third over past the middle, then the other third on top, and lay in the well-buttered tin, fold-up (ETA: this time I floured the tin, too - well, it being new and all).  I gave it a slow-ish rise at a room temperature of15C or so - about 4 hours (one good thing with wholewheat flour is how good a flavour you get even with a quicker rise than this), with an oiled sheet of plastic (read: plastic bag) over the top of the tin.  In the event, the top stayed below the plastic - I could leave out the oil if I did everything else the same again.  Volume was about double-and-a-half, if that makes sense.  The sugar's just for a kick-start for the yeast, it's not strictly necessary if you're not in a hurry.
 
Until now I'd always mixed with a wooden spoon, but this time I just plunged my hands in and went at it.  Very satisfying, but if you've much hair on your arms you want to wash the dough out sooner rather than later.
 
Sprinkle with flour and bake at 190C (375F) for 40mins in the tin, then a further 10 upside-down on a rack.  My last note says "Good!".  I do love this bread.
 
This particular flour is 13.5% gluten, from Canada, so thanks for that, too.

Edited by Blether, 12 April 2014 - 04:16 PM.

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#452 Blether

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Posted 13 April 2014 - 02:26 AM

Too late now to edit, so having realised it'd probably be online, I'm posting the link for the original recipe here.


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#453 Anna N

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Posted 14 April 2014 - 03:40 PM

image.jpg

White sandwich bread for my granddaughter's Monday munchies. Must do something about my white balance. This truly is white sandwich bread not yellow sandwich bread.
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#454 DianaM

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Posted 15 April 2014 - 08:10 PM

Spelt and flaxseed levain. I affectionately call it "the armadillo." :) All stages of fermentation were completed at room temp; it is a moderately sour bread with a very pleasant crunch and toasted-nuttiness provided by the flaxseed garnish.

Before the pics, I have a couple of questions for you bread pros out there:

-what is the best way to apply a seed garnish to the top of a loaf? (I applied this one with water, and although plenty seeds remain on the crust, many fall off when I handle the bread while slicing etc)

-how to get a thicker crust: less steam, more steam, higher/lower temperature, thicker baking stone etc? I start the bread in a 475 F oven, on a crappy pizza stone, with a shallow pan of water on the bottom of the oven. After 15 min remove the water, and reduce temp to 450 F. Oh, and I also remove the pizza stone, because if I don't the bottom of my loaves remains pale. What variable to change to get a "cracklier," thicker crust?

image.jpg

image.jpg
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#455 Isabelle Prescott

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Posted 15 April 2014 - 08:29 PM

Its incredible how many seeds stayed on you loaf.  Mine never cling that tenaciously.  Just dump the "fallen angels" onto the butter you've spread onto that delicious slice and eat away...

 

As to crust.  Not being a purist I just spray my loaves with water from a spray bottle after I've slashed them and immediately slide them onto the heated pizza stone and bake at 450 degrees for 10 minutes.  Then open the oven and spritz them again with the spray bottle, turn down the temp to 425 and bake for another 20 minutes.  Take a look and decide whether to add another 5-10 minutes or not to the baking.  All depends on how big the loaf is and how I've shaped it.  I gave up on the water in a pan to create steam and nearly destroyed the bottom of the oven of my Viking range throwing ice cubes in as some people suggested.  

 

Bake all the bread I consume from a starter that began over 5 years ago and is still going strong.



#456 Smithy

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Posted 15 April 2014 - 09:02 PM

 

Hey, thanks, Smithy.  It's based on a Delia Smith recipe (she credits Doris Grant), and I've adjusted some as I've gone along.  Further back in the Bread Topic I've posted it as I baked it in a 1lb tin (with a pound and a half of flour).  This time I've used a new "2-kin" tin for the first time - a bit bigger than a 2lb tin, I think - and done as below:

 

1kg Tomizawa wholewheat flour
2/3 hydration i.e. 667ml water
3.7tsp salt
1tsp sugar
1tsp Saf Instant yeast
 
Mix, form into a rectangle, fold a third over past the middle, then the other third on top, and lay in the well-buttered tin, fold-up (ETA: this time I floured the tin, too - well, it being new and all).  I gave it a slow-ish rise at a room temperature of15C or so - about 4 hours (one good thing with wholewheat flour is how good a flavour you get even with a quicker rise than this), with an oiled sheet of plastic (read: plastic bag) over the top of the tin.  In the event, the top stayed below the plastic - I could leave out the oil if I did everything else the same again.  Volume was about double-and-a-half, if that makes sense.  The sugar's just for a kick-start for the yeast, it's not strictly necessary if you're not in a hurry.
 
Until now I'd always mixed with a wooden spoon, but this time I just plunged my hands in and went at it.  Very satisfying, but if you've much hair on your arms you want to wash the dough out sooner rather than later.
 
Sprinkle with flour and bake at 190C (375F) for 40mins in the tin, then a further 10 upside-down on a rack.  My last note says "Good!".  I do love this bread.
 
This particular flour is 13.5% gluten, from Canada, so thanks for that, too.

 

 

Blether, thank you for the recipe, as well as the link in your following post.  One question (only one, at the moment):  why does the fold go into the top (exposed part) of the pan?  I'd have been inclined to tuck it into the bottom.

 

Spelt and flaxseed levain. I affectionately call it "the armadillo." :) All stages of fermentation were completed at room temp; it is a moderately sour bread with a very pleasant crunch and toasted-nuttiness provided by the flaxseed garnish.

Before the pics, I have a couple of questions for you bread pros out there:

-what is the best way to apply a seed garnish to the top of a loaf? (I applied this one with water, and although plenty seeds remain on the crust, many fall off when I handle the bread while slicing etc)

attachicon.gifimage.jpg

attachicon.gifimage.jpg

 

I'll let the experts address your questions.  I just want to admire the pattern made by the seed coating and the slashes.  Beautiful!


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#457 Blether

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Posted 15 April 2014 - 10:40 PM

Blether, thank you for the recipe, as well as the link in your following post.  One question (only one, at the moment):  why does the fold go into the top (exposed part) of the pan?  I'd have been inclined to tuck it into the bottom.

 

 

I'm sure you're right - I think it looks good this way, is all.  The longer rise subdued it and what's left doesn't show from the angle of the photo - here's one of the previous versions.



#458 Anna N

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Posted 16 April 2014 - 07:51 AM

image.jpg

Not often is my plain white sandwich bread able to carry a tune but these two are still singing! I blame Blether for my baking task this morning! I just had to look up his recipe on Delia's site and got suckered by her white bread recipe.
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#459 JohnT

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Posted 16 April 2014 - 12:45 PM

Blether, just out of interest, what type of oven are you using. I ask this as I use a Grandi Forni convection oven and would like to try your recipe but need to know if I need to cut my temperature by 20 degrees. The oven I have is found here http://www.anvilworl...tm?productID=94

I always have to adjust either the temperature or baking time when doing any baking. John.
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#460 Blether

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Posted 16 April 2014 - 01:10 PM

Heh heh. Sorry about that, Anna. It does look good, though! Which of Del-bo's recipes is that? How is it different from your usual ?

 

Hi, John. I'm using a National NE-J1. It's a microwave/electric oven combo, that is, it does both, not that I use both for bread. No convection. I bake the wholewheat (and my own white loaves) at 190C. Delia Smith has her "plain and simple white bread" online baking at 230C. There's some leeway there, isn't there?

 

Have you baked much bread ?  You can always protect the top with some baking paper if the colour develops too quickly. Ideally for the wholewheat, to my mind, you want flour that's still a little coarse and retains visible pieces of germ.  I've made bread with Indian atta flour - whole wheat ground fine & uniformly - and it makes a good loaf but not as good.


Edited by Blether, 16 April 2014 - 01:19 PM.


#461 Anna N

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Posted 16 April 2014 - 04:58 PM

Heh heh. Sorry about that, Anna. It does look good, though! Which of Del-bo's recipes is that? How is it different from your usual ?
 
Hi, John. I'm using a National NE-J1. It's a microwave/electric oven combo, that is, it does both, not that I use both for bread. No convection. I bake the wholewheat (and my own white loaves) at 190C. Delia Smith has her "plain and simple white bread" online baking at 230C. There's some leeway there, isn't there?
 
Have you baked much bread ?  You can always protect the top with some baking paper if the colour develops too quickly. Ideally for the wholewheat, to my mind, you want flour that's still a little coarse and retains visible pieces of germ.  I've made bread with Indian atta flour - whole wheat ground fine & uniformly - and it makes a good loaf but not as good.


It was her plain and simple. It calls for bread flour vs a/p, golden caster sugar and no milk or fat of any kind and is baked at 450F vs 350 F. My son-in-law and granddaughter have just devoured most of a loaf! And when a friend dropped into their home unexpectedly, he finished it off!
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#462 JohnT

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Posted 17 April 2014 - 06:58 AM

Blether et al, yes, I have been baking for a number of years and do a few loaves a week for own consumption. I normally do a 50/50 loaf of 500g wholewheat and 500g white bread flour @ 70% hydration. this gives me either one large loaf and one small loaf or three small loaves - all pan breads. I have not yet mastered posting on this forum but will attempt now. This one was baked this morning in a 100 x 100 x 300mm pan. There was another that went to the young lady who helps me once a week.

 

Loaf01.jpg

The completed loar

Loaf02.jpg

Showing the crumb

 

I am not sure if I have to resize photographs here or if it is automatically done when posting. I did a resize before posting, just in case. John


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#463 Blether

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Posted Yesterday, 01:27 AM

That's a handsome loaf of bread, John.

 

As for photos, over a few years of changing cameras I've posted the different images as they are and the forum seems to have coped.  i may be missing something, but there's always the edit function, and the "preview" option these days, too.

 

I really liked the look of your oven, too.  Do you use the steam function for your bread ?  Any other special facilities that the oven has ?  What's your approach to the rise ?



#464 JohnT

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Posted Yesterday, 02:37 AM

That's a handsome loaf of bread, John.

As for photos, over a few years of changing cameras I've posted the different images as they are and the forum seems to have coped. i may be missing something, but there's always the edit function, and the "preview" option these days, too.

I really liked the look of your oven, too. Do you use the steam function for your bread ? Any other special facilities that the oven has ? What's your approach to the rise ?

Thanks for the complement.

The oven has a steam function that is plumbed into the municipal water supply via a charcoal filter to try and eliminate the chlorine in the water. It takes 600 x 400mm commercial trays. I use it mostly for producing desserts, cakes and biscuits for coffee shops and restaurants. I use the steam injection for bread only. We have a very mild climate so I can prove and do my rising naturally almost all year round.

On the 50/50 wholewheat/bread flour loaf I mix the dough for 4 minutes, rest for 10 minutes and then mix again for 4 minutes, all in a bowl mixer with hook. I then remove the hook and let the dough rise for just over an hour in the mixing bowl. I then plonk it onto my counter and stretch it out and roll it up to get an even roll, then cut it for the pans, put it in the pans and let it rise again for half an hour to three quarters of an hour before it is put in the oven and baked for 40 minutes @ 180C. The flour is all stone ground from a small mill up-country. I do add 2 teaspoons of salt, a tablespoon of honey and a tablespoon of sunflower oil to the mix, with 10g instant dry yeast.

I have never tried making a sourdough or breads using a bigga, but will one day when time allows for me to experiment a bit. A few years ago I was given a digital book (PDF) by Daniel T. DiMuzio called Bread Baking, An Artisans Perspective, which I found quite good in solving some of the problems I had when I started baking bread. Happy baking, John.

Edited by JohnT, Yesterday, 02:38 AM.

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#465 weinoo

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Posted Yesterday, 05:15 AM

Yep. We typically bought 1-2 loaves a week but have stopped since I started baking. I can't replicate most stuff, of course, but for daily bread, we're set. 

So here's a question, and it smacks at the heart of why I don't bake much bread any more.

 

In terms of cost - how much do those two loaves cost you at the bakery?

 

And how much do the two loaves cost you to make at home?  Ingredients, mise, actual work, cleanup, opportunity cost, etc.


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