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The Bread Topic (2014 –)


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#1 Shelby

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Posted 11 August 2014 - 06:36 AM

Host's note: this topic is continued from The Bread Topic (2009 - 2014)

 

 

I made white bread from from The Bread Baker's Apprentice by Peter Reinhart.  I used variation #1.  Best white bread I've ever made.

 

photo 1.JPG

 

photo 4.JPG


Edited by Smithy, 11 August 2014 - 06:47 AM.

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#2 shar999

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Posted 12 August 2014 - 02:53 AM

That looks great. I just love that book.
Here's N.Y.Deli Rye...

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#3 Anna N

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Posted 14 August 2014 - 07:27 AM

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Hoping this signifies the return of my bread mojo! This is Dan Lepard's Sour Cream Sandwich Loaf adapted (not by me) for the TMX.
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#4 CatPoet

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Posted 14 August 2014 - 01:17 PM

I dont have any fancy bakers to call upon, this just two   barley loafs  from a recipe I know  from my childhood.  Barley is such a forgotten grain when it comes to the flour, not grits, pearls or sprouts those people know.  I think most people dont grab  a bag of fine milled barley for making white bread, but if they did they would find  something truly yummy.

20140814_185110_zpsaaf9da02.jpg

 

 

20140814_185010_zps993483fa.jpg


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#5 Kerry Beal

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Posted 14 August 2014 - 02:34 PM

attachicon.gifimage.jpg

Hoping this signifies the return of my bread mojo! This is Dan Lepard's Sour Cream Sandwich Loaf adapted (not by me) for the TMX.

That looks more like an Anna loaf!  Glad you got your mojo back.



#6 shar999

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Posted 15 August 2014 - 03:57 AM

Would love to have the recipes for both the above breads. Any possibility?

Edited by shar999, 15 August 2014 - 03:59 AM.


#7 Anna N

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Posted 15 August 2014 - 04:26 AM

Would love to have the recipes for both the above breads. Any possibility?

Here you go:

http://www.forumther...hp?topic=9106.0
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#8 Smithy

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Posted 15 August 2014 - 06:20 AM

I dont have any fancy bakers to call upon, this just two   barley loafs  from a recipe I know  from my childhood.  Barley is such a forgotten grain when it comes to the flour, not grits, pearls or sprouts those people know.  I think most people dont grab  a bag of fine milled barley for making white bread, but if they did they would find  something truly yummy.
20140814_185110_zpsaaf9da02.jpg
 
 
20140814_185010_zps993483fa.jpg


CatPoet, those look lovely also. Is that recipe from childhood something you care to share? I've only used coarse barley flour, in flatbreads, but I like the flavor. I'd like to try something like your bread.

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#9 CatPoet

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Posted 15 August 2014 - 07:01 AM

It is volume not wiegth and used to be made by measuring with a certain  coffee cup, but since I was clever as young I measured  up how much  this cup took and wrote  down the  measurement in  decilitres which is the common modern way of measuring stuff in Sweden.  Served me well when the cup at last broke.

 

Kornlimpa.

500 ml fine barley flour

500 ml   boiling water

500 ml cold water

50 gram of  fresh yeast or 2 tablespoon of dry active yeast

1 tablespoon salt

½ tablespoon of dark treacle

1½ tablespoon of golden syrup

 plain flour  ( in Sweden we say Wheat  flour or bread flour)

 

In a bowl that can take heat  add the barley and salt . Start stirring with a wooden spoon to break any clumps, and pour in the boiling water.  Stir and stir, it  will be hard work  but worth it.  Leave to mature, 2 hours minimum and  12 hours maximum ( dont know why 12 is max, never tried longer and I trust  Granny) .  In another bowl add the cold water and  treacle/ syrup and  stir in the fresh yeast.  If you using dry yeast  add a bit of plain flour with the  dry yeast, it  works better that way. Now add the barley and  knead in as much flour as you need to get a non sticky, soft and  pliable dough.  I start in  the bowl and when it is  tacky, I pour it on my  work top with bit of flour and knead until  done, adding flour when I need.  Leave it to rise  1- 1½ hour under a towel .  Then just dived the dough into 2 loafs, you dont need to knead  that much just a little to break any big bubbles. Lay the bread on a floured  baking tray ( mine can take 2 loafs).  Leave to rise for  40 min.  Score from nose to bottom and if you want to you can brush the bread with a mixture of  1 teaspoon milk and 2 tablespoon of water  or  2 tablespoon of water + 1 teaspoon treacle.   Bake at 250 C for 10 minutes and then lower to 200 C and bake for 30 min. 

 

I hope you can understand this recipe because I am trying to translate while my daughter is  screaming at her toys.


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#10 Smithy

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Posted 15 August 2014 - 07:51 AM

It is volume not wiegth and used to be made by measuring with a certain  coffee cup, but since I was clever as young I measured  up how much  this cup took and wrote  down the  measurement in  decilitres which is the common modern way of measuring stuff in Sweden.  Served me well when the cup at last broke.
 
Kornlimpa.
500 ml fine barley flour
500 ml   boiling water
500 ml cold water
50 gram of  fresh yeast or 2 tablespoon of dry active yeast
1 tablespoon salt
½ tablespoon of dark treacle
1½ tablespoon of golden syrup
 plain flour  ( in Sweden we say Wheat  flour or bread flour)
 <instructions snipped>
 
I hope you can understand this recipe because I am trying to translate while my daughter is  screaming at her toys.


I can handle deciliters fine, thanks, and the instructions are clear. I do have a couple of questions:
Is 'golden syrup' what we would call light corn syrup, or light (sugar) molasses, or something else?
By 'cold water' do you mean 'tap water cold' or 'ice cold' or somewhere between? I'm used to using lukewarm water - around 40C - with dried yeast to get it going.

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"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown


#11 CatPoet

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Posted 15 August 2014 - 09:24 AM

The problem is the recipe calls for  dark syrup, which is  Sweden is  in between the British golden  syrup and dark treacle. It is made with sugar and not high fructose.. I guess you could use 2 tablespoon of dark  corn syrup, it has the same colour but not sure about the flavour.   Maybe light corn syrup and bit of molasses or barley malt syrup would be closer in flavour..  

 

Or just change it to honey.

 

Tap cold water.  It seams  to work with dried yeast too.  Just wait until the dough has doubled in size when it rises the first time. I normally use luke warm water but I never have for this recipe. But we do have different types of yeast and  the one I use dont need  to be activated. You could   take half the  cold water make it luke warm and add the yeast to get it going. 


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#12 ahpadt

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Posted 16 August 2014 - 08:52 AM

I'm not big on baking, but my sister challenged me to a bread bake-off. My first ever go at no knead bread:

 

c8q7LhS.jpg

 

I unfortunately overproofed the dough, but the crust developed quite well. Haven't cut it open yet...


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#13 rotuts

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Posted 16 August 2014 - 09:11 AM

wow.  good for you.

 

how did you bake it ?

 

pls consider a 'Crumb' shot  :  ie a cut slice.

 

many thanks for the post.



#14 Anna N

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Posted 16 August 2014 - 09:38 AM

I'm not big on baking, but my sister challenged me to a bread bake-off. My first ever go at no knead bread:
 
c8q7LhS.jpg
 
I unfortunately overproofed the dough, but the crust developed quite well. Haven't cut it open yet...


Congratulations. Bet it tastes great.
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#15 ahpadt

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Posted 16 August 2014 - 10:37 AM

The recipe I used:

 

600 g AP flour (100%)
475 g water (79%)
10 g salt (1,6%)
2 g dry yeast (0,3%)

Polenta grains for outside crust

 

The method is identical to the Jim Lahey no knead bread.

 

I didn't really know what to expect, except that I knew the dough was gonna be wet. And it was. I notice that Jim Lahey's recipe uses 75% water, which I might try next time as I found this dough very hard to shape, which resulted in me having to shape it twice resulting in polenta grains being folded inside the bread. The crumb tasted quite nice, although a yeasty note was quite apparent (must be noted that I was the only in the family who picked up on this) which I am pretty sure was due to the over proofing. I really liked the elastic texture of the crumb, something I have never managed to do at home before, but always wanted to make after eating it in restaurants. The crust was crispy but at the same time a bit chewy.

 

For a first attempt I am somewhat satisfied. It was a good starting point. :) Next time I will proof it for a shorter time and figure out a better method of lifting the dough into the cast iron pot to get a nicer shape.

 

WWzFJDe.jpg


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#16 Anna N

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Posted 16 August 2014 - 12:35 PM

ahpadt,

You might want to try proofing it in a bowl lined with parchment paper. Then when it's time to bake you just need to lift it using the parchment paper as a sling and drop it into the heated pot.
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#17 shar999

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Posted 16 August 2014 - 02:11 PM

Does anybody else see the cute little face on this no knead bread? And no I haven't had a cocktail YET.
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#18 rotuts

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Posted 16 August 2014 - 02:32 PM

this one ?

 

( don't look if your are still looking .....    :wink:  )

 

face.jpg

 

and if not .....

 

Ive already 'Pulled a Cork'

 

(ref :  True Grit )



#19 CatPoet

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Posted 17 August 2014 - 03:22 AM

I thought it look like a cute  chubby manatee....

 

So I need to bake again in 2 days time, should I make a sour dough with barley or   barley  cakes ? 


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#20 ahpadt

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Posted 17 August 2014 - 06:55 AM

ahpadt,

You might want to try proofing it in a bowl lined with parchment paper. Then when it's time to bake you just need to lift it using the parchment paper as a sling and drop it into the heated pot.

 

Ah. Thank you. I will keep that in mind next time (probably next week). :)



#21 CatPoet

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Posted 17 August 2014 - 01:29 PM

ahpadt:  Kneading bread isnt as hard as people think.  I suck on no knead bread, always have but I can make ace  rolls with very little work.


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


#22 Anna N

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Posted 18 August 2014 - 11:40 AM

image.jpg

image.jpg

image.jpg

Three small loaves of ciabatta done in the Thermomix.
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#23 ahpadt

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Posted 18 August 2014 - 12:43 PM

Love the big air pockets :) I hope to achieve that with my next loaf.


Edited by ahpadt, 18 August 2014 - 12:43 PM.


#24 Blether

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Posted 18 August 2014 - 05:54 PM

What parts of the breadmaking process does the Thermomix cover, Anna?  It doesn't do the baking, does it?  I know nothing about those things.


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#25 Anna N

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Posted 18 August 2014 - 07:16 PM

What parts of the breadmaking process does the Thermomix cover, Anna?  It doesn't do the baking, does it?  I know nothing about those things.


It takes care of the mixing and kneading. For many breads the initial ferment can also take place in the Thermomix "bowl" reducing dishwashing. For this very wet ciabatta dough it does all of the mixing chores. This can be a great help for those with limited use of their hands, those who can't stand for long periods of time to knead and other impediments that might put bread making out of reach. Of course it is also very, very convenient since it has built-in scales and can also heat the liquid if needed.
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#26 Blether

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Posted 18 August 2014 - 07:43 PM

Thanks.  Built-in scales sound good.

 

I'm still using my breadmaker when I need mixing/kneading (no-knead, I mix by hand now rather than wooden spoon).  If I'm *really* busy I'll let it run the whole cycle to finished bread.  Having built a special place for it in my new cabinet, though, and now that I'm mostly free-raising and oven-baking my bread, I'm almost wishing I had a food processor instead  :huh:


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#27 JoNorvelleWalker

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Posted 18 August 2014 - 08:58 PM

I use my breadmaker for mixing and kneading.  I have never used it for baking.  The Zojirushi has earned its place on the kitchen counter for almost twenty years of faithful service, and for almost twenty years of not buying store-bought bread -- long after the Kitchenaid has been banished to the living room.

 

But I can't imagine anything will make me want to move my Cuisinart.

 

I haven't baked in almost 24 hours, though I am about to go heat up half of last night's loaf for dinner.



#28 rotuts

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Posted 19 August 2014 - 06:02 AM

'retarding' and 'softening' white whole wheat for a bread machine Rx

 

I make decent toasting and sandwich bread in my plain vanilla sunbeam 'ElCheapo' bread machine

 

the Rx is about 200 gms White Whole Wheat, 300 gms White Bread Flour   ( TJ's is fine for me )

 

water  296 gms  salt and instant yeast   ( SAF from KAF ) and vital wheat gluten.

 

Ive tried to use the machine to mix the dough, let rise, then place in a plastic sealed bucket and leave in the refirg overnight to

 

ripen a bit.  then back in the machine to warm and rise.    i dont get enough rise and the top of the dough dries out no mater how

 

i try to cover and seal the baking container.

 

Im looking for a bit more flavor, a touch of sour, but not much more work for now.

 

is the dough to 'acid' in the Am for an additional rise ? would adding a bit of fresh inst yeast while the dough warms and rises help ?

 

should I just add all or part of the water to just the white whole wheat portion w all or part of the yeast, knead, cover and leave out on the counter and then add the 'rest' of the Rx and place in the mixing 'chamber' and start the full cycle in the AM ?

 

your thoughts and experience would be much appreciated.

 

Im looking for a bit more 'flavor' a bit more rise in the final loaf.

 

right now its quite a decent loaf for toast and sandwich w decent flavor and crumb after the 'regular' 3 hour

 

unattended, cycle.



#29 Blether

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Posted 19 August 2014 - 06:26 AM

rotuts, that looks like a low figure overall for water - you're just under 60% hydration.  That'll restrict the rise and expose the dough to more ready surface drying.  Do you know the gluten percentage of your flour, and how much gluten do you add?

 

A typical bread recipe starts with 67% hydration for 'strong bread flour' which might have 12-13% gluten or even more.  With flour of that strength you should be able readily to increase to over 70% hydration.  I make my own toast/sandwich bread at 71% water with flour that has only 11% gluten.  I like quite an open crumb.

 

I'm disappointed that my breadmaker doesn't have a programmable mode or any cycle with a rising time as long as I prefer:  so like you, I let the dough rise outside the machine, for flavour.


Edited by Blether, 19 August 2014 - 06:27 AM.

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#30 rotuts

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Posted 19 August 2014 - 06:33 AM

the Rx is right out of KAF for machine bread

 

296 water   496 total flour   1 1/2 tsp salt  1 T ist yeast  1 T vital wheat gluten

 

all done in a closed machine.   the top collapses a bit, but I dont mind as after it cools, I slice that part off and make croutons.

 

TJ's four has a higher than ave. gluten in the white bread    dont have the paper containers right now.

 

if I were to add more water, the bread while baking would collapse a bit more.

 

Ill post a pic of the 'straight machine bread' a little later as the Machine is making a loaf right now.

 

many thanks.


Edited by rotuts, 19 August 2014 - 06:35 AM.