• 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

Keychris, your baguettes look perfect. I like your slashes.

Sourdough Bagels.

Sourdough%20Bagels%20February%2010th%2C%

Made both a sourdough biga and a sourdough levain. Both had more than doubled by mid afternoon. The biga went into dough for bagels and the levain into a batch of bread dough. Baked the bagels and the bread dough is in the fridge and will be baked tomorrow or Wednesday.


Edited by Ann_T (log)
1 person likes this

Share this post


Link to post
Share on other sites

Sourdough Bread. Dough was made on Monday, with a sourdough Levain and refrigerated until this morning.

Sourdough%20Bread%20February%2012th%2C%2

Sourdough%20Bread%20February%2012th%2C%2

Baked two loaves.

Sourdough%20Bread%20February%2012th%2C%2

Both in Cast Iron Pots (Ken Forkish's method) one with parchment one with out.

Sourdough%20Bread%20February%2012th%2C%2

I wanted to see if there was any difference in the bottom crusts. There wasn't. I did notice though that the loaf without the parchment was rounder. The parchment where it folded caused the other loaf to have a couple of indentations.

1 person likes this

Share this post


Link to post
Share on other sites

I am eyeing with envy not only your breads, but also your Staub dutch oven. :)

1 person likes this

Share this post


Link to post
Share on other sites

these look a bit like Pita bread

but Im guessing a whole lot better

many thanks for this

are these a bit thinner that Pita ?

looks like a big time winner.

Share this post


Link to post
Share on other sites

keychris,

Your soft wrap bread looks really good. I may need to take this recipe for a spin! Thanks for sharing.


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

Keychris, looks like flour tortillas. I like the idea of a yeast wrap.

Baguettes%20February%2013rd%2C%202014%20

I made a double batch of dough (85% hydration). Baked a couple of rustic baguettes and the rest went into the fridge overnight destined for pizza.

Baguettes%20February%2013rd%2C%202014-L.

I started the bread late, and the last baguette came out of the oven after 10:00 PM. Broke off a piece for a bed time snack for Moe.


Edited by Ann_T (log)
2 people like this

Share this post


Link to post
Share on other sites

I decided to revisit a Reinhart brioche recipe, and I made the variation with the highest butter to flour ratio. It is outstanding! Excellent texture, so tender, and a rich buttery flavor that we could not have enough of.

image.jpg

4 people like this

Share this post


Link to post
Share on other sites

Very beautiful. What size pan is that?

Thank you, cakewalk! It's 8" by 3".

Share this post


Link to post
Share on other sites

Wow. the sourdough Chocolate Babkas are talking to me

they way Yum Yum

would you consider offering the Rx ?

would this SD prep do well with apples ? sort of a sourdough apple crumb cake/bread ?

many many thanks for all your contributions.

having done some woodworking in my day w N.E. figured wood:

love you 'boards'

Soooooooooooo sorry so little BirdsEye

:raz:

( its a joke :wink: )

Share this post


Link to post
Share on other sites

Just having some fun with dough.

 

I needed some baguette for my smoked salmon. I found an old (many years old) packet of wine making yeast. So that's what I used.

 

I felt that a baguette should be long, at least 24" long. I understand sometimes they can be almost 40" long. So I made one that is 27.5" long. It was very good.

 

Then I used the same dough to make a pizza, a white clam sauce pizza, not bad at all.

 

A few days ago, I was careless and burned the roof of my mouth. I wanted some bread, but the crust of bread would hurt my mouth. So I made a steamed bread with some leftover spinach smoothie. I think I will make this again sometime.

 

dcarch

 

Longbaguette2.jpg

 

Baguetteb3.jpg

 

Longbaguettesmokedsalmon.jpg

 

whiteclampizza2.jpg

 

steamedbread2.jpg

 

steamedbread.jpg

 

Share this post


Link to post
Share on other sites

So I made a steamed bread with some leftover spinach smoothie. I think I will make this again sometime.

 

I am intrigued by the steamed bread. Would you please share your recipe and method?

Share this post


Link to post
Share on other sites

image.jpg

Brazilian cheese bread. Pao de Queijo.

3 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 am intrigued by the steamed bread. Would you please share your recipe and method?

 

Actually I found out there are many cultures where steamed bread is normal.

 

There is no recipes really for steaming bread. You can steam any bread recipes. As a matter of fact, I think all bread inside are nothing more than steamed, only the outside is baked.

 

Steaming has it's benefits. You cannot over steam, whereas you can over bake.

You save energy by steaming. No heating up a large oven.

You can steam a very small bread. 

 

dcarch

1 person likes this

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.