• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Jstern35

The Bread Topic (2009 – 2014)

581 posts in this topic

Anna, that loaf looks great too. Do you have a preference?

My intention was to do the overnight white, but I realized after the fact that I had added the regular amount of yeast - 4g, instead of the lesser amount of .8g. So I ended up baking bread in the middle of the night. I set my alarm and got up at 12:00AM to shape the loaves.

.......

This last wins my vote in terms of taste but not in terms of ease and convenience. Can't imagine baking in the middle of the night! I would have tossed the dough in the fridge and hoped for the best.

I had to work today and wouldn't have been able to get around to it again until Monday. And I have plans for Monday. The overnight version would have been perfect had I got the yeast right. I'm usually up by 5:00 AM anyway and I don't leave for work until around 9:30 so I would have had lots of time to bake in the morning. Hope to try a couple of other Forkish recipes on my days off. This bread does freeze well.

1 person likes this

Share this post


Link to post
Share on other sites

AnnaN

so you are doing the 'chamber semi-steam' cook?

i dont know what to call this, but ive seen it as the 'chamber' ie the pot w lid you are using

claims the steam and adds to the crust.

Share this post


Link to post
Share on other sites

AnnaN

so you are doing the 'chamber semi-steam' cook?

i dont know what to call this, but ive seen it as the 'chamber' ie the pot w lid you are using

claims the steam and adds to the crust.

Yes. Ken developed all the bread recipes in this book to be cooked in a pre-heated, covered, cast iron Dutch oven.

Edited to fix typo.


Edited by Anna N (log)

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

IMG_1034.jpg

The crumb. Good thing I snapped this picture just after the internist sliced the loaf right down the middle (who slices a loaf of bread that way?) - not that it matters, it's 9:30 and it is all gone!

3 people like this

Share this post


Link to post
Share on other sites

attachicon.gifIMG_1034.jpg

The crumb. Good thing I snapped this picture just after the internist sliced the loaf right down the middle (who slices a loaf of bread that way?) - not that it matters, it's 9:30 and it is all gone!

Looks pretty darn amazing! I need a hospital or workplace where I can funnel all my calories.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

attachicon.gifIMG_1034.jpg

The crumb. Good thing I snapped this picture just after the internist sliced the loaf right down the middle (who slices a loaf of bread that way?) - not that it matters, it's 9:30 and it is all gone!

At least he cut it down the middle. Moe has been known to cut both ends off. It would be really annoying if it wasn't for the fact that a loaf doesn't last long around here either.

2 people like this

Share this post


Link to post
Share on other sites

AnnaN:

 

was this loaf 'Breville'd'

 

thanks

No. It's not feasible to put a large Dutch oven in the Breville. As you see with my current replacement lid doohickey it won't even fit!

{style_image_url}/attachicon.gif image.jpg

If you use silicone lid instead of the usual lid a small Le crueset oven will fit in the BSO. Braise with it all the time.

1 person likes this

Share this post


Link to post
Share on other sites

""" small Le crueset oven """

which one is this?

Share this post


Link to post
Share on other sites

With my leftover bits of dough that I had trimmed to allow my Forkish breads to fit their banneton - I made a couple of pizza's this am.

IMG_1036.jpg

Made with overnight white dough.

IMG_1038.jpg

Made with the 80% biga dough.

Both are darker than they appear in the pictures.

5 people like this

Share this post


Link to post
Share on other sites

Thanks to all for the informative posts. Of course it's the great photos that are the hook and between Ann, Anna and Kerry lots of incentive to adopt new methods . I didn't realize what a high hydration dough was until reading this post and via link to portions of the Forkish book on google. I made bread today that I've made many times over the years that includes a biga and is about 80% hydration. I incorporated some new techniques such as autolyse of the water and flour and the bread turned out to the the best ever. It had great height and crumb. And for Kerry, that photo is from the side of the loaf!

P1020519(1).JPG

P1020521(1).JPG

3 people like this

Share this post


Link to post
Share on other sites

Kerry, Yum. lovely pizza. Perfect crust.

Steve, great looking bread.

I have a 12 cup batch of my regular (82% hydration) dough on its first rise. I already used the Autolyse technique. The only thing I am doing different is using Ken Forkish's folding method. Half the dough will go into the fridge to be used tomorrow. Some might be destined for a pizza.

1 person likes this

Share this post


Link to post
Share on other sites

Kerry and Anna N, what brand of all purpose white are you using for your loaves?

I have been using Five Roses, but their unbleached AP is pretty strong, and I always have to add more water than the formula calls for. I am waiting for my copy of the Forkish book, and was wondering if I will need to tweak his formulas as well.

Also, has anyone had any experience using wholegrain spelt flour in place of whole wheat in breads? I have a strong aversion for the flavour of whole wheat, but I love spelt pasta, and I bought some spelt flour to try. Any pointers will be appreciated.

Share this post


Link to post
Share on other sites

Diana, I'd also be interested in knowing which flours fellow Canadian's are using. I only use Rogers. It doesn't seem to matter whether I use their all-purpose unbleached or their bread flour. I get good results with both. Identical. I do add more water.

For the bread I made yesterday, I weighed out the flour by cup, and a cup of Roger's All Purpose unbleached flour was between 160g and 165 g. When I looked at a couple of conversion charts, one cup of flour equaled 125g to 127 g.


Edited by Ann_T (log)
2 people like this

Share this post


Link to post
Share on other sites

Since No-Frills had flour on sale for $1/2kg (or about 50 c per lb) that's what I use. It's unbleached A/P flour and Kerry worked out that each loaf costs only slightly more than 25c. Hard to beat! The label says that each 30g flour contains 3 g protein. Not sure if that translates to 10% gluten but I am guessing it's darn close. It is almost certainly manufactured to the same specs as national brands but packaged for Loblaws (parent company of NoFrills). (I must often pay $5-6 or more for the same amount of name brand flour.)

2 people like this

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

Anna, I think Rogers unbleached all purpose and their white bread flour are the same, about 13%. 4g of protein per 30g.

Costco sells Rogers at a much better price than the regular grocery stores. 10K (22 pounds) in the grocery store varies between stores, but it is usually $11.99 to $13.99 and Costco sells the same size for $6.99. So about 31Cents a pound.

I think that your deal with no frills flour works out to an even better deal. If you are paying $1.00 for 2 K that would be a dollar for 4.4 pounds so less than 25 cents a pound.

~Ann

1 person likes this

Share this post


Link to post
Share on other sites

Anna, I think Rogers unbleached all purpose and their white bread flour are the same, about 13%. 4g of protein per 30g.

Costco sells Rogers at a much better price than the regular grocery stores. 10K (22 pounds) in the grocery store varies between stores, but it is usually $11.99 to $13.99 and Costco sells the same size for $6.99. So about 31Cents a pound.

I think that your deal with no frills flour works out to an even better deal. If you are paying $1.00 for 2 K that would be a dollar for 4.4 pounds so less than 25 cents a pound.

~Ann

There is no way I could handle a 22 lb bag of flour! That's my issue with Costco. I am dependent on others to lug my groceries into the house so things like bulk purchases take on a whole new meaning. This flour sale was a godsend and between my daughter and Kerry Beal who purchased it for me I can make a lot of bread.
2 people like this

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

I do add more water.

Thanks, Ann. I guess this was the gist of my question. I wanted to know whether people who use Canadian AP flour (as opposed to King Arthur or other US brands) routinely adjust bread recipes (given in weight) by adding extra water.

Anna, thanks for the information. An artisan 1-lb boule would cost at least $3-4 at the grocery store - assuming it was still fresh enough for me to want to buy it. That being the case, if loaf I can make costs less, that's even better.

1 person likes this

Share this post


Link to post
Share on other sites

""" small Le crueset oven """

which one is this?

I don't know the size exactly. It fits without the lid easily in the BSO. I'll guess and say 4 quart...maybe 3.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By Crust N Cakes
      Hello friends i m new in this forum, Crust N Cakes from Gurgaon it is my honor to be a members of this family.Thanks 
    • By Kasia
      Today I would like to share with you a recipe for a slightly different sandwich. Instead of traditional vegetables, I recommend strawberry salsa, and rather than a slice of ham – a golden grilled slice of Halloumi cheese. Only one thing is missing – a fresh and fragrant bread roll.

      Halloumi is a Cypriot cheese made with sheep's milk or a mixture of sheep's, goat's and cow's milk. It is semihard and so flexible that it is excellent for frying and barbecuing, and it is great fresh too.

      Ingredients (for two people)
      2 fresh rolls of your choice
      2 big lettuce leaves
      4 slices of Halloumi cheese
      2 teaspoons of butter
      salsa:
      8 strawberries
      half a chili pepper
      2 tablespoons of minced peppermint leaves
      ¼ a red onion
      2 tablespoons of chopped almond without the skin
      1 teaspoon of honey
      2 tablespoons of lemon juice
      2 tablespoons of balsamic sauce

      Start by preparing the salsa. Wash the strawberries, remove the shanks and cube them. Dice the onion and chili pepper. Mix the strawberries with the onion, chili pepper, peppermint and almonds. Spice it up with honey and lemon juice. Leave in the fridge for half an hour. Grill the slices of Halloumi cheese until they are golden. Cut the fresh rolls in half and spread them with butter. Put a lettuce leaf on each half of roll, then a slice of the Halloumi cheese, one tablespoon of salsa, another slice of cheese and two tablespoons of salsa. Spice it up with balsamic sauce. Cover with the other half of the roll. Prepare the second sandwich in the same way. Serve at once while the cheese is still hot.

      Enjoy your meal!
       
       
       


    • By Shel_B
      Not sure if the subject line really reflects the situation and my question.
       
      Sweetie made a couple of loaves of soda bread the other day, and cut the top of the loaf in order to make a pattern something like THIS.  However, the pattern or cut mark didn't show on the finished loaf.  I don't know much more other than she said she made the cut "pretty deep."
       
      What might be the cause of the cut mark not showing on the finished loaf?  Thanks!
    • By nonkeyman
       How to Make Rye Sourdough Bread
      I don't know what it is about bread, but it is my favorite thing to make and eat. A freshly baked loaf of bread solves a world of problems. I was lucky enough to get to be one of the main bakers when I worked at the Herbfarm. We baked Epi, Baguettes, Rolls, Pretzels and so much more.
       

      Rye Sourdough Wood Oven Baked Bread
       
      My fondest memory when I worked there was our field trip to the Bread Lab(wait something this cool came out of WSU, of course!) here in Washington. They grow thousands of varieties of wheat and have some pretty cool equipment to test gluten levels, protein, genetics and so on. I nerded out so hard.
       
      What came out of that trip was this bread. Now I can't recall the exact flour we got from them, but using a basic bread and rye will do the trick. We used to get a special flour for our 100 mile menu. This was where we were limited to only serving food from 100 miles away. So finding a wheat farm that made actual hulled wheat in 100 miles was a miracle. The year before...the thing we made, was closer to hard tack.
       
      Now if you don't have a starter, I recommend starting one! It is a great investment!
       
      Rye Sourdough
      1000 g flour (60% Bread Flour, 40% Rye)
      25 g salt
       
      75 g of honey/molasses
      200 g of Rye starter 
      650 g of water, cold
      Equipment
      Baker Scale (or other gram scale)
      Bench Cutter
      Bread Razor (you could also use one of those straight razors)
       
      Start by taking the cold water, yeast and Honey and mix together and let sit for 10-15 minutes
       
      I know, some of you just freaked out, cold water? Won't that kill the yeast.
       
      Nope, the yeast just needs to re hydrate. I prefer using cold water to slow the yeast down. That way the lactobacillus in the starter has  a good amount of time to start making lactic acid, and really get to flavor town!
       
      While that is sitting, I mix the flour and the salt together(How many times I have forgotten to salt the bread).
       
      Now mix the two products with a kneading hook for 3-5 minutes, only until thoroughly mixed but not yet at the window pane stage of kneading.
       
       
      Instead, place into a bowl and set a timer for one hour. Then when that hour is up, push the dough down and fold all the corners in
       
      Repeat this step 2-3 more times, pending on the outside temperature.
       
      If you happen to have those cool bowls to shape round loafs! Awesome, use them. I would break the boules into 3 balls of about 333 grams
       
      If not then just put the dough in the fridge and do the steps below the next day.
       
       
       
       
       
       
       
      Once you have bouled the bread, can put it into the fridge and let it sit over night
       
      Again, this lets the bacteria, really get to work(misconception is the yeast adds the sour flavor, nope, think yogurt!)
       
      Now on the next day, heat up whatever form of oven you plan to use. We used a brick oven but if you just have a normal oven, that is fine. Crank it to 450 degrees Fahrenheit.
       
      If you have not bouled your bread yet, go back and watch the video and break the dough down into three balls of abut 333 grams. Then place the balls on a lightly greased sheet pan. Let sit for about 45 minutes to 1 hour.

      If you have used the fancy bowls then turn the the bread out on a lightly greased sheet pan, without the bowl and let temper for 15-30 minutes.
       
       
      If your oven is steam injected, build up a good blast of steam.
       
      If not, throw in a few ice cubes and close the door or put a bath of hot water inside.
       
      The steam is what creates the sexy crust!
       
      Let it build up for a few minutes!
       
      Right before you put the bread into the oven use a bread razor to slice the top of the bread.
       
      Place the dough balls into the oven and douse with another blast of steam or ice and close the oven.
       
      Let them bake for 13 minutes at 450 degrees. Then turn the loaves and bake for another 10 minutes.
       
      Remove when the crust is as dark as you want and the internal temperature exceeds 190 degrees Fahrenheit.
       
      Now pull out and make sure to let cool off of the sheet pan with room to breath underneath. You don't want your crust steaming!
       
      Now here is the hardest part, wait at least 20 minutes before getting into the bread. Also, cutting into bread to early really seems to come out poorly. I would rip the bread until 1-2 hours has passed.
       
      Now serve it with your favorite butter, goat butter or whipped duck fat!
       
    • By Catherine T
      Hi, I have just discovered and registered on this site. My main cooking and baking concern is that I have been diagnosed with Celiac Disease and haven't been able to eat gluten. BUT I have discovered an exception. When I have visited Continental Europe such as Spain and Russia, I have been able to eat their bread and have had no negative repercussions. Then when I try eating bread in Great Britain and North America I have become sick. My research on the Web has not provided any explanations although I believe the EU has banned GMO grains. I was recently gifted panetonne from a Toronto restaurant called Sud Forno that uses Italian flour and I was able to safely eat it. Another bakery called Forno Cultura advertises that it uses European flour. So I am going to approach them to see if I can buy their flour in bulk. I will let you know how it goes.
  • Recently Browsing   0 members

    No registered users viewing this page.