Desiderio
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Posts posted by Desiderio
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Last night and the night before ,home made sourdough and Papassini ,they are rustic type of biscotti from the region Sardegna in Italy , they were originally made for the day of the dead ( 2nd of november if I recall correct ).
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OHHHH looking foward to see the continued
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Good to know we have more oprions for boxes , I am always looking for boxes around.Btw I do use the same clear /gold bottom long box form Glerup
.I really like the fact that they can see whats inside right .Thank you for posting all the info very very usefull .
Ohh these are the boxes I used as well , they are favor boxes not exactly chocolate , they are small but I can fit several pieces in it .
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I did some try with the colored cocoa butter and the aereograph.Now when I used the cocoa butter with added colors ( the artisan ones from rubber chef ) I didnt have to much trouble ( even thought like Wendy said the darn can freeze up often ) , but when I tryed to spray the colored cocoa butter ( already premixed also from rubber chef ) I used the white and the two metallic from the jewel collection ,I believe, the color really didnt came out , I tryed to reclean the tip many times and everytime i switched with the regular cocoa butter and color it worked .NOw can it be that the already premixed colored cocoa butter are too thick for the aerograph ,or the aereosol can isnt strong enough to push that kind of color out ?Maybe a compressor would work better?
Any one has any idea on the matter?
Thank you
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Thank you Glenn ,do you mean the walnut one next to the white?If is that its because it s made out of whole wheat , white whole wheat and bread flour in a small %.I like the idea of the walnut paste by the way sound yummy.
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Thank you Paul
The hydratation of these loaves its should be around the 65% ( jackal formula that I really like ) ,in these last one I did yesterday it was little bit higher than 65% ( I cant find Glenn conversion chart ),I wanted to try with a even wetter dough to see if I could get a bigger and open crumb .The deal is I really like the last 2 or 3 loaves I made with Jackal formula , definatly the best I ever did ,and my goal is to get a kinda of bread more similar to the one I use to eat in Italy ( here the crust usually is very dark , and I like that kinda of crust like you ).
I have a lot to learn about shaping and proofing here ,I tryed to do the two different experiment with the same dough to see if the fridge doea make a difference , and it does ,I definatly like the fridge version best.
I am afraid to do the shaping to hard bacause I dont want to loose the air pockets inside the dough ,is this possible?
Probably I need to get myself a banneton for the proofing after the shaping , so the dough will stay in shape , maybe
.Well well I have alot of bread now
,By the way the taste of both is very nice , the walnuts one is very very tasty ( the toasted walnuts made a difference ). -
Well these are the other two loaves , same as the others but stayed one night in the fridge.I did lower the oven to 440 and I have lowered the rack at the bottom of the oven ,I also try to be more patience and I waited longer so the stone could get nice and hot.
Definatly the wheat/walnuts one does gets better oven spring after the refridgeration.They seems to be lighter in texture and weight as well ,no cracking on the bottom this time
Thank you guys ),will keep experimenting here .
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Umm maybe something like a light simple sugar syrup with some frangelico ?
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First of all; Great post! !
Well... I just have to say that the oven spring on that first loaf is just amazing! You must be doing a lot of things right!
I think Bill44 might be right when he says that the top gets cooked first. I took special note of your picture where you hold your loaf. All the real big holes and air is at the top of the loaf.
If you take a look at my "bottom-of-the-electric-oven" loaves , all the holes and air
at the bottom;
http://forums.egullet.org/index.php?showto...8entry1192348
I had the same problem you had with your walnut bread today with a yeasted sunflower seed recipe, with almost 150g seeds to 500g flour.
I think what's happeing is that the seeds/wlnuts pierce all those lovely gluten created pockets, (especially during hard kneading!) and at the same time add weight to the douhg (more force needed to raise).
I think the trick is to handle the dough very carefully when items are added. Maybe just flip the dough over itself a few times, and never really "knead" it? does this make sense ? Anyone ?
Maybe also try with less, or more fine grained walnuts?
I'm baking tomorrow. Maybe I'll try the walnut recipe from dan lepard's book. It includes making a "walnut paste", as well as including walnuts into the dough .-)
Happy baking!
Great point there , about the holes in the top and your in the bottom ,I would probably never thoguht of that or think to look at it .
That makes sense .Thank you for pointed it out, I really appreaciate the time you guys are putting into this ,right now my reasults are still not stable so sometimes I am really exited to get a good result and then is not that good at the end and I get kinda frustrated, but this is experimenting right?
By the way your loaves are gourgeus , I need to find the way to get my loaves so areated ( spelling ).
Thank you for the advice ,will try to change few things here.Do you think I should lower the rack with the stone way to the bottom of the oven also?
Happy baking to you too
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Desiderio, from your pics I think the following may be your problem.
It would appear that you are baking on a stone that has not had enough time to come up to oven temperature, and also I think your oven temp may be way too high.
So what is happening is that the top crust is cooking and hardening before full oven spring, and because the baking stone may be cooler the bottom of the loaf is the softest part so thats where it tears. I also think from the colour of your crust that your loaves are way overcooked, if you have done this to get the crumb cooked then this supports my theory that the oven temp is too high.
Hope I have been of help.
Ohh ok see I didnt think about the temperature be too high , it might be
.I cooked them at 460 I have gas oven and probably like you are saying I didnt give enough time to the stone to get hot.
Should I try to lower the temp and let the stone in the oven longer then?
I am getting ready to bake the second batch that was retarded in the fridge all night .I lowered the oven then and I am going to wait before I pu the bread in it ( the oven is at 440 now hope its low enough ).I have noticed that in the past when I was trying to cook bread the oven was too low that the crust didnt cooked evenly , then I realize was too low for bread ( around 400 ), will keep trying .
Thank you for you help
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I did try to make one of the recepie on the link ( the one form e-gullet actually )
I couldnt resist and when I poured in the pan I add some chocolate and swirl it into the leche.The result I think its pretty close to a fudge , very sweet thought , not bad at all , but I have no idea how the original are.
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Well these are the 2 loaves I made today .I have two more ( the same ) in the fridge and will be baked tomorrow.
Results not too enthusiatic but not too baqd , the wheat /walnuts bread didn t raise at all ,and the white one still doesnt seems to get the right shape , I just dont know how you would keep the shape when they are so wet and splat .
And the infamous crack on the bottom , dont know how to get rid of that problem.
Any ideas?
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Thank you , I have should read around , I always have some trouble to understand the stuff some of you mention here just because most of the pastry chefs here use terms and are based on french pastry schools, I am from Italy and I always worked with italian terms and formulas .
Thank you for the claryfication ))
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I was about to ask the same , about the pate glacier ( SP) I am not really sure I know what it is .
Thank you .
Very very beutiful effect
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I have a question as well.
Why my loaves rip open on the bottom?
It because I dont slash them dip enough? But I really have hard time to slash them when they are so wet , any suggestions?
I will post pics later on the day as soon as the first batch is out of the oven .
Thank you
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Soo , the new scale arrived , and I have two doughs proofing.I have used Jackal formula for both ( I did one double preferment ).
The I divided the preferment in two and in one mix I did the regular white form the formula , the second one I did it with 400 gr of white whole wheat flour ( I used the king arthur one )200 gr of whole wheat stone groun flour( the hungarian one had the same amount of protein as the others , pretty strong so )and 200gr of the bread flour . I also add some walnuts .
I am going to let them proof a bit and maybe half of them I will refrigerate and the other half I will bake right away .Will post the results .
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i'm thinking of experimenting with colored cocoa butter. on the chef rubber site they have 4 different ones ( artisan, jewel, pearl and decor) i was wondering if they are all good or are there some better than others? they will be put into molds, like some on the site have done.
Luis
I have used the white one from the artisan collection and the one with the jewel ones ( I relly love the metallic finish ), the were great great consistency and they never stick to the mold like when I tryed to mix color and coca butter .
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That recepie really looks like the one I have for the dulce de leche ( its the same with different names?).
In my recepie they use in addition baking soda, and the final result is a creamy caramel like sauce very thick that can be used to flavor things etc.
http://www.recipelink.com/mf/0/42178
http://mexico.udg.mx/cocina/postres/LecheQuemada.html
http://www.nutricionyrecetas.com/recetas/postres/7232.htm
http://recipes.egullet.org/recipes/r790.ht...cae97dad5754f4e
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I love questions. Im not able to answer everything, but maybe others will chip in .-)
Q: Did you use that formula to get those loaves ( the one without the sundried tomatoes)
All the loaves are basicly the same recipe with some adjustments to scale only (but all aproxemately 67% hydration). The difference between my sundried tomato- and the other loaves, was that the tomato loaf was made with a very strong starter that doubled during bulk in a couple of hours. I baked it after a short 1.5-2 hour proof.
The other loaves that you see on the picture had a real slow, low-potent starter. I bulk fermented longer, and proofed longer without getting a double size. The result ended up the same due to better oven spring. This sourdough baking is still a bit of a mystery to me .-)
By the way ; The sundried tomato loaf tasted awfull .-) Wet chewy crumb and real sour tomatos. I think this happened because it's a larger dough than I usually make, and I kept the baking times the same. The sundried tomato's were also a bit wet....
Q: And another question where can I find the dried gluten and it does make a big difference if I am using a flour that is a little bit over 12% protein ?I mean is that strong enough or do I need to add the dried gluten to make it stronger?
In Norway it's difficult to find flour with greater protein content than 10,7 %, that's why I decided to add gluten. If your flour is 12%, then you might not get any noticible differnece. I buy my powder at a well stocked supermarket.
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I'e seen a scientific report on the effects of adding gluten in pasta production
They state that adding anything above 3% does not yield any results. Maybe the same goes for bread? I don't feel qualified to answer your question on wether to add gluten or not to your already strong flour .-)
Q: Did you find in you baking experiments that retarding the dough helped your bread ?
Im a very inpatient person by nature, so up til now I've only tried to retard the dough once. I rather stay up all night and baby sit my dough :-) Even if it means beeing tired the entire day at work .-) I guess a retard would have been benficial for a flavoured dough (olives, tomatos etc).
Q: And the mixing part is all by hand , food processor , KA or similar?
AHhh well dont blame me for all the questions you start it!!!!
I love an active thread! .-) Keep stories and questions coming. I've learned so much after joining this fourum it's unbelievable .-)
After reading Dan's book "the handmade loaf" I've been hand mixing. However, I'm finding that during the initial mix, my hands get so sticky, that I wash 2-3 % of the dough off my fingers .-) I might go back to mixing the initial dough in my Kenwood Major.
I'm looking for some oval baskets now, and may go for some baguettes
this weekend .-)
Happy baking .-)
Haha I just love all this !
Thank you for all your patience answers
I have learned so much since joined as well I was just thinking about that today, I am amazed .
You know I am a very impatience persone as well , I do baby sit my dough all night like you do , and often I payed for that when was time to go to work .
But the last time I have baked I did the retardation in the fridge and I have noticed that not only my bread was much better ( with that formula of course) but the timing and sleeping routin was much better .I did the starter in the morning,in the late afternoon i did the mix , then I did the bulk fermentation with 2 fold ,about 2 and half hours or 3 something like that, then just put the dough in the fridge all night ( i did give it a kinda of chape but not too thight , still working on that part ), then in the morning with all the time I wanted after breakfast etc ( it was my weekend off thoguht ) I preheat the oven and the stone and I bake it right out of the fridge ,I think if I want to bake during the working days I have to do this because it saves me many hours of sleep
.Well I guess in a few hours my weekend starts so its all cleaning and bread making
, probably will make the preferment tonight before I go to bed , will keep posted ( see if I can go buy some walnuts ).Ohh and tomorrow is friday so my brand new scale is coming wee cant wait to work finally with a real precise scale ( dont even tell you what kinda of scale I have been working with LOL ).Thank you Glenn
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The bread look fantastic !!
Really the kinda of bread that I am aming for .
Thank you for the pics they are great ).
Did you use that formula to get those loaves ( the one without the sundried tomatoes)?And another question where can I find the dried gluten and it does make a big difference if I am using a flour that is a little bit over 12% protein ?I mean is that strong enough or do I need to add the dried gluten to make it stronger?
Hehe lots of question , but today I did my last batch of chocolates for a while ( I need a break ) and I want to make another loaf or two for this week end , and I was thinking to try different things.
I still didnt buy the baskets ( I havent seen one like the ones you found ) I do have a gift basket I am using now with floured kitchen towles in it .
Did you find in you baking experiments that retarding the dough helped your bread ?And the mixing part is all by hand , food processor , KA or similar?
AHhh well dont blame me for all the questions you start it!!!!
Thank you for sharing I am really enjoying this thread a lot , like I have said before this was the first time I obtained a bread like that with a sourdough I am trilled.
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Cool about the great oven spring, about the saltiness thats just a matter of the olives type and maybe I would try to rinse them first and make sure you taste them after to see if the are still too salty.
Hehe I wont trade my stone now , I have gas so the bottom thingy wont work too good and I think its too much work for me,but the stone doeas give me a huge oven spring as well so ,I am glad you found the way to get a good result
.Keep us posted on the olive bread as well , I am going to try a walnut one ( I made one with a yeast formula a while ago and was very good ( rustic type of bread ) but I can immagine how good will be with the sourdough I made last week .Will post the result if I have the time to make it ( Mother's day chocolate spree here i thought it would be just a few chocolates and instead I think I made more production that Easter helppp! hehe)
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Ohhh Great , I will roast the walnuts for sure thank you for the tip as well as for the fed back about the bread ). Keep you posted
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I use boxes form Revere group also , good quality and lots of box to chose from.
I was wondering about the Nakazawa one they do have good looking fancy boxes ,and for a good price ( if you need that many ).
Rever group has some set up boxes I really like , little bit more expensive than the one I usually buy ( round and rectangular acetate ones) they are like set up ballotins with trays pads and all they are very cute.
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Thank you Devlin ( ummm I kinda feel like coming to visit you for some fresh bread now
).I was thinking this weekend I would like to make some walnuts bread with the same formula , maybe adding some whole wheat flour ( in Italy there is a bakery that made this kinda of bread and I always wonder how he made it the way he does ) I made it once with a formula with bakers yeast , very good one but nothing compare to this sourdough , so I think I am going to try and see if I can obtain that result ( even thought I doubt it will be the same without a brick fire oven
)Thank you for you explanation again
Chocolate boxes
in Kitchen Consumer
Posted
Thank you guys ). I am waiting for the confirmation on the site ( I did the registration )I wanted to browes around for the boxes .