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The Bread Topic

Bread

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#481 DianaM

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Posted 01 June 2014 - 05:03 PM

Having got my hands on some Italian-made semolina rimacinata, I made sourdough semolina bread. I have also been working to improve my slashes with my makeshift lame (an old-fashioned and dirt-cheap razor blade threaded on a skewer), but still on the upslope of that particular learning curve.
The bread has a delicious flavour, not sour at all, although it went through an overnight fridge fermentation. It has a very pleasant golden colour, and a hearty chew.

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#482 Anna N

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Posted 01 June 2014 - 05:31 PM

Looks amazing, Diana. What led you to this particular flour?
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#483 DianaM

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Posted 02 June 2014 - 12:35 PM

Thanks, Anna. I got the inspiration and recipe from here (it is in Romanian, but Codruta's blog is worth browsing even for the bread porn alone :D):
http://blog.codrudep...-de-grau-durum/

She also posted about this bread on TFL, here:
http://www.thefreshl...r-and-rye-chops

Her breads are awesome, she is one of my bread heroes, Susan from Wild Yeast is the other. :) Codruta had such high praise about the flavour of sourdough made with semolina, that as soon as I read her post, I knew I had to find this flour, and try the bread.

#484 Matthew Kirshner

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Posted 02 June 2014 - 02:19 PM

attachicon.gifimage.jpg

More 4-hour baguettes (Dan Leadrer).

 

Hi Anna,

 

  I just curious, what is your steaming method?  and what type of bread flour are you using?



#485 Anna N

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Posted 02 June 2014 - 02:37 PM

Thanks, Anna. I got the inspiration and recipe from here (it is in Romanian, but Codruta's blog is worth browsing even for the bread porn alone :D):
http://blog.codrudep...-de-grau-durum/
She also posted about this bread on TFL, here:
http://www.thefreshl...r-and-rye-chops
Her breads are awesome, she is one of my bread heroes, Susan from Wild Yeast is the other. :) Codruta had such high praise about the flavour of sourdough made with semolina, that as soon as I read her post, I knew I had to find this flour, and try the bread.


Wow! Thank you. Come winter I may have to explore further.
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#486 Anna N

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Posted 02 June 2014 - 02:43 PM

Hi Anna,
 
  I just curious, what is your steaming method?  and what type of bread flour are you using?


For the baguettes just a/p flour -- whatever is on sale. My steaming method is VERY technical. I put water in a spray bottle and give the baguettes a good sprtiz just as I throw them in the oven. If I think about it I will spritz again in 2-3 minutes. These baguettes seem to be fail-safe. I mix and knead in the Thermomix (old model 21) and let the dough do a first rise in there.
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#487 Matthew Kirshner

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Posted 02 June 2014 - 04:04 PM

For the baguettes just a/p flour -- whatever is on sale. My steaming method is VERY technical. I put water in a spray bottle and give the baguettes a good sprtiz just as I throw them in the oven. If I think about it I will spritz again in 2-3 minutes. These baguettes seem to be fail-safe. I mix and knead in the Thermomix (old model 21) and let the dough do a first rise in there.

 

I would try switching to a low protein bread flour.  As for the steaming, try this:  go to a hardware store and purchase either metal chains or a bunch of nuts and bolts to fill a loaf pan.  when heating up the oven place the pan either on the side of the baking stone or on the bottom rack.  the metal will help create the steam and you would vent the last 10mins of baking.

 

Personally when I use to do 4-hour baguettes I never liked the outcome until I switched flours. 



#488 Anna N

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Posted 02 June 2014 - 05:20 PM

I would try switching to a low protein bread flour.  As for the steaming, try this:  go to a hardware store and purchase either metal chains or a bunch of nuts and bolts to fill a loaf pan.  when heating up the oven place the pan either on the side of the baking stone or on the bottom rack.  the metal will help create the steam and you would vent the last 10mins of baking.
 
Personally when I use to do 4-hour baguettes I never liked the outcome until I switched flours.


Thanks for the suggestions but I am more than happy with my results. Complicating the process or worrying about the ingredients makes no sense to me FOR THIS RECIPE. Its whole appeal is its simplicity. And again, thank you.
Anna Nielsen aka "Anna N"

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#489 Franci

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Posted 03 June 2014 - 11:11 AM

Having got my hands on some Italian-made semolina rimacinata, I made sourdough semolina bread. I have also been working to improve my slashes with my makeshift lame (an old-fashioned and dirt-cheap razor blade threaded on a skewer), but still on the upslope of that particular learning curve.
The bread has a delicious flavour, not sour at all, although it went through an overnight fridge fermentation. It has a very pleasant golden colour, and a hearty chew.
 

 

I grew up with durum bread, it's a stable in my area.

Your bread looks beautiful, I love it! Great job.

 

Have you ever heard of "friselle"? They are great for the summer and make wonderful panzanella (although they are not traditionally used for that). You could use the same recipe you used for your bread.

Also if you mix half and half durum and bread flour it's wonderful for focaccia ripiena (with red onions/capers/black olives is to die for)



#490 Ann_T

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Posted 05 June 2014 - 10:34 AM

Diana, beautiful loaf.   I need to look for semolina flour.

 

I wanted small baguettes to make French Dip sandwiches for dinner.  

 

Mini%20Baguettes%20June%204th%2C%202014%

 

I had intended to just make a half batch of minis and use the other half of the dough to make full size baguettes. 

 

Mini%20Baguettes%20June%204th%2C%202014%

I liked the mini size so I ended up making 10.   Perfect size for sandwiches.


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#491 Anna N

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Posted 05 June 2014 - 10:54 AM

Ann_T

What a great idea. I'll be using that.
Anna Nielsen aka "Anna N"

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#492 Ann_T

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Posted 08 June 2014 - 08:29 AM

Anna, I think I will make smaller loaves more often.

 

Ciabatta%20June%205th%2C%202014%201-XL.j

Made a batch of  Ciabatta. Two large and a few smaller bun size.


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#493 rotuts

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Posted 08 June 2014 - 08:31 AM

Im very interested in that Ciabatta.  esp smaller loafs as i might be able to bake them in the Cuisi-SteamBoy as it has a steam 

 

boost cycle.

 

have you made these loafs in a  "soured' fashion ?

 

my interests seem to be frequently 12 M out of kilter:

 

summer here  86 degrees  ( not too humid yet )

 

but the CuisiSB is easy to take outside and bake in the shade.

 

:biggrin:


Edited by rotuts, 08 June 2014 - 08:33 AM.


#494 Ann_T

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Posted 09 June 2014 - 10:42 AM

Rotuts,  Yes, I have made sourdough ciabbata in the past.

 

I had been neglecting my sourdough starters recently.  Hadn't fed them in almost three weeks. So I fed them both Saturday morning before leaving for work.  One with white flour and one with half white and half rye.  The one fed with rye doubled quickly.  The one fed with white, needed a second feed.  So I fed it again Saturday night around 8:00 PM and used some of the excess to make a biga.  The starter doubled quickly this time.  In less than three hours.  

Sourdough%20Biga%20June%208th%2C%202014%

 

And this is what the Biga looked like at 5:30 Sunday morning.

 

I just mixed up a batch of dough. I added the Biga to 1000 g of flour and added 820 g of water and a pinch of yeast.  I should have left out the yeast.  I put the dough in the fridge before leaving for work and my DH had to knock it down two or three times as the dough kept pushing the lid off the container.

 

Moe took it out of the fridge about an hour before I got home from work.

 

Sourdough%20June%208th%2C%202014%20%20Co

 

It looked like this.

 

I put half the dough back in the fridge to use later this week.

 

Pizza%20June%208th%2C%202014-L.jpg

 

I baked a pizza for dinner

 

Sourdough%20June%208th%2C%202014%201-L.j

and two loaves of bread.

 

Sourdough%20June%208th%2C%202014%20%20sl

 

Sliced this morning.


Edited by Ann_T, 09 June 2014 - 11:05 AM.

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#495 BeeZee

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Posted 09 June 2014 - 12:54 PM

that slice in front, with the bubble creating a void to allow a shell of a crust...that's my piece!


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#496 Anna N

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Posted 12 June 2014 - 12:11 PM

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I purchased the Craftsy Artisan Bread course with Peter Reinhart and this is my first bread after taking the course. Peter uses the stretch and fold method. This dough contained 10% red fife flour making it wonderfully nutty and chewy.

If you are interested in breadmaking at all this course is well worth its cost. I got mine for half-price by watching for their frequently offered specials. (Thanks to ElsieD for alerting me to these courses).
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#497 CatPoet

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Posted 12 June 2014 - 02:12 PM

After weeks of making 4 days  Danish bread,  Treacle loafs, potato bread , I just wanted something simple.  So all I baked was a  bit of a ugly semolina loafs.

They taste yummy but doesn't look pretty.  Most likely due to  power going out  mid baking and came back 5 minutes later.


Cheese is you friend, Cheese will take care of you, Cheese will never betray you,  But blue mold will kill me.


#498 Anna N

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Posted 14 June 2014 - 08:44 AM

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I would make this again in a heartbeat!

This is Jeffrey Hamelman's semolina bread using a "flying sponge". That's a sponge made with yeast and given a short (relative) ferment. Gotta go for another slice!
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Anna Nielsen aka "Anna N"

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#499 JohnT

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Posted 14 June 2014 - 09:06 AM

I would make this again in a heartbeat!
This is Jeffrey Hamelman's semolina bread using a "flying sponge". That's a sponge made with yeast and given a short (relative) ferment. Gotta go for another slice!

That looks oh, soooooo good!
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#500 CatPoet

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Posted 15 June 2014 - 02:52 AM

94bea530-2ead-48c2-b659-b3b7825feede_zps

 

The bread is as golden as  Anna N picture  but my bloody  mobile wont do it and the  SLR wont charge anymore and the  system camera  ( actually both of them ) is stuck in the bedroom where the child is sleeping and when she wakes up one or both loafs will be gone.

 

Anyway, this is a  white bread, made with  starter dough and main.  You start a  very  loose dough the night before and the next day you ad milk and  more flour. The flour this time was plain wheat and  semolina.


Cheese is you friend, Cheese will take care of you, Cheese will never betray you,  But blue mold will kill me.


#501 Anna N

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Posted 15 June 2014 - 04:02 AM

CatPoet,
Your bread looks great.

I have a sponge started to make another loaf of semolina bread. I have been invited to dinner tonight so I shall take it along. This time I will shape it as a batard rather than a boule.
Anna Nielsen aka "Anna N"

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#502 CatPoet

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Posted 15 June 2014 - 04:52 AM

I dont use the french words for bread.  In Sweden loafs are most often long, so that is what I am doing and it is easier to cut slices of it.


Cheese is you friend, Cheese will take care of you, Cheese will never betray you,  But blue mold will kill me.


#503 Smithy

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Posted 15 June 2014 - 11:31 AM

I love the expression 'flying sponge'. It's about time for me to start baking again: I'm home for a while, and weather here is drizzly and cold. Thanks for the inspirations!

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#504 Anna N

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Posted 15 June 2014 - 12:19 PM

image.jpg

So here is the second iteration of the semolina bread. I will gift this to my hosts this evening. I used a new linen towel, dusted with rice flour, as a couche supported on either side of the loaf by my rolling pins. It is not a particularly slack dough so this worked well.
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#505 smokinjack

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Posted 15 June 2014 - 06:16 PM

My second post .I hope it ends up in the right place.LOL

I made ciabatta with stiff biga and foccacia from Jeffery Hamelman 'Bread".Foccacia was scaled at 1lb from the ciabata recipe,baked in a 10" cake pan . Also Harvest Bread with poolish from Ken Forkish's book "Flour,Water,Salt & Yeast." Baked in a Dutch oven

Ciabatta baked on the Big Green Egg ceramic charcoal cooker.

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#506 DianaM

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Posted 15 June 2014 - 09:15 PM

I would make this again in a heartbeat!
This is Jeffrey Hamelman's semolina bread using a "flying sponge". That's a sponge made with yeast and given a short (relative) ferment. Gotta go for another slice!


Oh, that looks so delicious, Anna, gorgeous crumb! You had me at "semolina," lol. I have to dig out my Hamelman, and look up the recipe. Did you bake it on a stone, or in a DO?

I have Reinhart's pizza course, though I cannot remember whether I liked it or not. I wasn't aware he had a bread course too, thanks for sharing your experience.

The red fife: I am very interested! You think Bulk Barn might have it, or only a specialty store?

#507 Anna N

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Posted 16 June 2014 - 03:14 AM

Oh, that looks so delicious, Anna, gorgeous crumb! You had me at "semolina," lol. I have to dig out my Hamelman, and look up the recipe. Did you bake it on a stone, or in a DO?
I have Reinhart's pizza course, though I cannot remember whether I liked it or not. I wasn't aware he had a bread course too, thanks for sharing your experience.
The red fife: I am very interested! You think Bulk Barn might have it, or only a specialty store?


DianaM,
I found the recipe on line (hope to get his book but there's more month than money right now!). It is incredibly easy. I converted it to metric and halved it so it's very manageable. I baked it directly on a stone giving it a couple of squirts of water for steam. To my amazement the family loved this bread. They tend to be squidgy white bread fans. I found the red fife in Whole Foods here in Oakville. We used to be able to buy it in Manitoulin but they have stopped growing the wheat.
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#508 Anna N

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Posted 16 June 2014 - 10:13 AM

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Just a simple loaf of white sandwich bread as I make most weeks for my granddaughter. This week it domed beautifully. Had been running into issues with mishapen loaves. Watched the Crafsy video with Peter Rinehart and obviously learned something!
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Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#509 emmalish

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Posted 16 June 2014 - 09:31 PM

I rarely eat bread, but when I see a beautiful loaf like this I get a craving...


I'm gonna go bake something…

wanna come with?


#510 smokinjack

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Posted 17 June 2014 - 07:07 AM

I rarely eat bread, but when I see a beautiful loaf like this I get a craving...

Thanks for the compliment!





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