Jump to content
  • 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)

Recommended Posts

Anna, I've never had the Brazilian Cheese Bread.   They look so light and airy. Definitely need to try these.

Dcarch, the next stone I buy will be one that lets me bake longer baguettes.

 

Fed my two sourdough starters yesterday. One with white and one with rye. 

After%20second%20fold%20January%206th%2C

 

Made both a Biga and a Levain.

 

Levain%20and%20Biga%20March%203rd%2C%202

Both were ready to use by late afternoon.

 

Mixed up two batches of dough.  One for baguettes using the biga.

Baguettes%20March%203rd%2C%202014-L.jpg

 

Used half of the baguette dough and took four baguettes out of the oven just before bed.

 

Sourdough%20Baguettes%20March%203rd%2C%2

Sliced this morning. 


Edited by Ann_T (log)
  • Like 2

Share this post


Link to post
Share on other sites

image.jpg

Cheese bread. Nothing special just odds and ends of various cheeses added to the dough for white sandwhich bread. I added about 6.5 ozs to 1 lb of dough. Might up that to 8 ozs next time.

Ann_T,

Those baguettes look great.

Share this post


Link to post
Share on other sites

Anna, I would love a slice of your bread toasted.  Love toasted cheese bread.

 

Last week I ordered a Lame and three linen couches from the San Francisco Baking Institute.  They arrived yesterday, just in time for this week's baking.   If anyone is looking for a linen couche, the SFBI had the best prices I could find on the web.  I bought the largest size, 31" X 36 at $10.50 each. 

 

Batard%20March%204th%2C%202014%202-L.jpg

 

Used the other half yesterday's (Biga) dough to make two Batards.

 

Batard%20March%204th%2C%202014%204-L.jpg

  • Like 2

Share this post


Link to post
Share on other sites

Those batards look fantastic, beautiful slashes on them!

I made cinnamon rolls a while ago, P Reinhart's recipe. I never ice them, I much prefer them this way.

image.jpg

  • Like 1

Share this post


Link to post
Share on other sites

Thanks Diana.

Your cinnamon rolls look so perfect.  Great photo.

 

Sourdough%20Starter%20Fed%20March%2012th

 

I fed my sourdough starters on Wednesday.  They hadn't been fed for 9 days.  One was fed with a combination of white and rye and the other with just white.  Both had almost doubled within three hours.  I used two ounces of the leftover starter to make a Biga. The Biga had more than doubled by early evening so I kneaded up a batch of bread dough and after the first rise it went into the fridge overnight.  This was a pure wild yeast sourdough.  Without the addition of commercial yeast.

 

Wild%20Yeast%20Sourdough%20March%2013th%

Taken out about 3:00 PM and allowed to come to room temperature before shaping into two baguettes and one Boule. 

The bread came out of the oven late, and was left loosely covered with a tea towel overnight.

 

Wild%20Yeast%20Sourdough%20Sliced%20Marc

Sliced this morning and toasted for breakfast.


Edited by Ann_T (log)
  • Like 1

Share this post


Link to post
Share on other sites

Just finished baking an onion rye to go with the corned beef that I started last week and will be cooking tomorrow.

Share this post


Link to post
Share on other sites

So many beautiful loaves on here.  I thought I'd share a couple of my own that I baked recently.

 

 

Sourdough pumpernickel baked in a pullman pan.  Contains rye berries, chia seeds, flax seeds pumpkin seeds and caraway seeds.  Not a traditional dense as a brick, baked for several hours German pumpernickel.  It's fairly soft and spongy.   

 

IMG_0125.jpg

 

Standard white sourdough.  I'm not pleased with the way it looks, so I'll be making my slashes up top next time like I usually do.  Still, it's nice and crusty, and I think it got some pretty great oven spring...  

 

IMG_0121.jpg

 

 

...and I'm fairly pleased with how the crumb turned out.  Pleasantly sour, but I need to up the salt next time.

 

IMG_0123.jpg

  • Like 1

Share this post


Link to post
Share on other sites

Tyler,

Your pumpernickel looks awesome.

Share this post


Link to post
Share on other sites

Thanks Anna.  The flavour is great too.  

Share this post


Link to post
Share on other sites

Tyler, that pumpernickel looks great. 

 

  Baked sourdough rye this morning.  Needed it to make corned beef sandwiches.

 

Sourdough%20Rye%20Bread%20March%2018th%2

  • Like 1

Share this post


Link to post
Share on other sites

Sourdough%20White%20March%2020th%2C%2020

 

Sourdough White.  Started late afternoon with a biga.  Out of the oven just before 10:00 PM.

 

Sourdough%20White%20sliced%20March%2020t

  • Like 2

Share this post


Link to post
Share on other sites

I'm on day 5 of having created a sourdough starter from flour and water. It has doubled its volume in 6 hours on a 1:1:1 ratio feeding schedule, it looks bubbly, and am hoping to put it to good use in a few days with a pure levain bread.

image.jpg

Share this post


Link to post
Share on other sites

I made a sourdough brioche this weekend. 

 

IMG_0126.jpg

 

 

IMG_0127.jpg

 

This picture is half a year old, but I just wanted to say that this recipe makes fantastic hamburger buns (placed them a little to close on the pan):

 

IMG_0011.jpg

 

  • Like 2

Share this post


Link to post
Share on other sites

The buns look beautiful, Tyler, the way they merged together actually looks intentional. :) Like a couronne.

On day 7 since starting my culture, I put the leftover starter to use, and made this pain au levain, a nice 750 g (finished weight) boule. My slashing technique leaves a lot to desire, I am using a serrated knife since I don't have a lame (yet). The flavour is very good, not sour, but with a very pleasant, subdued tang on the finish. I think it would have benefitted from an extra half hour of proofing, but I wanted to get to bed before midnight, so maybe next time.

First pic, right after it was baked.

image.jpg

Sliced this morning.

image.jpg

  • Like 2

Share this post


Link to post
Share on other sites

Is there something that makes for a good slash as opposed to a bad slash?  Using a serrated knife may make things look a little more ragged when making the slash, but it all stretches out in the baking.  Granted, I'm no expert, but I can't look at your bread and tell that the slashes were made with a knife and not a lame. 

 

It's a great looking loaf.

Share this post


Link to post
Share on other sites

Tyler, Nice looking Brioche.

 

Diana, beautiful loaf.  I actually like your slashing. Nice pattern.

 

I fed my sourdough starters yesterday and also made a sourdough biga.  Kneaded up the dough last night and after the first rise it went into the fridge.  Pulled out this morning. 

 

Sourdough%20baguettes%20March%2025th%2C%

 

Baked three baguettes.

 

And decided to make sourdough kaisers with the remaining dough.

 

Sourdough%20Kaiser%20Rolls%20March%2025t

Shaped and proofing.

 

Sourdough%20Kaiser%20Rolls%20March%2025t

Topped with sea salt and black pepper.

  • Like 5

Share this post


Link to post
Share on other sites

I admire any one that makes "buns" what ever you call them

 

you know  the stuff you slice and put Burgers in.

 

Kudos to the Bun Makes. !

Share this post


Link to post
Share on other sites

I started back bread-making in early February. I used to use a bread maker, but it was inconvenient to bring it to the kitchen, so I haven't been using it, this time around.

 

I started out with a few yeast experiments, basically prompted by the discovery of a dried-out, yet not moldy, cake of fresh yeast in the fridge. I had bought it a year ago, this past holiday season, and had promptly forgotten about it. I was curious to see whether it could be "revived," so I mixed it with a little water and sugar. To my amazement, it bubbled, so I used it to make a loaf of bread. I forgot to add salt to the dough, so it was kind of flat-tasting, but it did work. It had a nice, moist, fine crumb. I saved a piece of the dough to try to use later as pate fermentee.

 

I also started some instant yeast in a flour and water mix, just because I had heard that starting with a little yeast creates more flavor than a lot of yeast. Those experiments worked out well, too. I kept hunks of dough from those, too, and they're all in the freezer, at this time.

 

I started a sourdough culture shortly after starting the yeast experiments, and when it was going well, I abandoned the commercial-yeast breads for 100% sourdough breads. When it was just about ready, but not quite, I started making pan breads with my starter. I didn't follow any recipe, as such, but just added water to the starter, and flour to the water, until I got something that looked and felt ok. I kept track of the weights, and increased each of them over time, until I was filling the pan well.

 

After getting a white loaf that went over well, I decided to add white whole wheat to the mixture. Whole wheat because I wanted to add fiber to the bread, and white whole wheat because it's less hassle to get certain people to eat things with whole wheat if it's not as obvious.

 

I've been getting compliments from the other half about the breads, which is good, because he's difficult to please. Where I like crusty loaves, he likes thin, soft crusts. He also has an aversion to whole grains. He says they're "acidic-tasting" to him, so it's a victory when a 50% white whole wheat loaf is pronounced "the best, yet."

 

The other day, I needed to make some bread, but didn't have time for a sourdough dough cycle, so I used my starter, but added a teaspoon and a half of instant yeast, to make it rise faster. That went over best of all, because it wasn't as sour. I was told that he didn't really like the sourdough taste as much. I think that part of the reason it wasn't so sour was that I used double the amount of starter that I normally do, adjusting the water and flour to account for the added volume. I am currently trying the exact same formula, without the addition of yeast, to see how that is received.

 

I have been getting consistently close, fine grain structure, which is good, because we like to use this for sandwiches. The doughs are 70% hydration, if I'm figuring it right (total water divided by total flour), so they start out really sticky, but end up being less so in the end.

 

I'm not doing a lot of kneading, either. I mix the starter and water, add the flour and salt, mix it with a spoon until it's mostly together, then use my hand to finish mixing. Then, I let it rest for a while (half an hour to several hours), and then deflate, if necessary, and pick up the dough ball and turn it under in my hands a few times, put it back in the bowl to rise, then deflate, shape, pan and rise before slashing and baking.

 

I think I gleaned all this from people's comments about artisan bread and things like that, and it's worked out well.

 

No pictures, but I'm enjoying this.

Share this post


Link to post
Share on other sites

I really wanted to like whole wheat, but I have an aversion to it as well. I have tossed out many a bag of w/w flour because it just went rancid, barely used, in the cupboard (and yes, later I started storing whole grain flours in the freezer). Have you done any experiments with spelt or rye? Those might be some options to consider.

As for the sour taste in sourdough, my (very limited) understanding is that the sour taste is given not by the wild yeast, but by the lactic acid bacteria living in symbiotic relationship with the yeast. I seem to recall reading on The Fresh Loaf that the sour taste can be reduced by taking a small amount of culture, and gradually building the starter for your bread in 2-3 stages with higher ratios of water and flour, like 1:3:3 (starter: water: flour). I have not tried it myself, my culture is not even two weeks old yet, and I've only made 2 breads with it, both with the leftover starter that I was loath to throw out.

My process for the levain breads is a little different than yours. I was using a recipe, and it said: build the starter, mix starter with water and flour for autolyse (about 30min), add salt, then knead by hand in the bowl. Bulk ferment for a few hours with 2 stretch-and-fold's at 50min intervals. Preshape, rest 20min, final shape, then proof either at room temp or retard in the fridge before baking. I have actually been surprised at how spongy (in a good way) these breads were, I expected dense, and I got the opposite.

For my future experiments, I'd like to try incorporating seed and grain soakers into the dough, dried fruit and nuts, then maybe try a rye sourdough. Oh, and maybe some enriched doughs made with wild yeast, I want to try that also. Along with about 50 other non-bread things, the list is getting ever longer. :)

Share this post


Link to post
Share on other sites

The idea of prodcing a decent baguette by lunch time is just too appealing to ignore. So this "genius" recipe from Food 52 was my Saturday morning project.

http://food52.com/blog/10044-dan-leader-s-4-hour-baguette

image.jpg

My slahing needs work and I will reduce my oven heat by 25 F next time but this recipe (converted for the Thermomix, yes I really am that lazy) will be added to my bread arsenal. One loaf made its way over to my daughter's home and got rave reviews.

image.jpg

  • Like 2

Share this post


Link to post
Share on other sites

The idea of prodcing a decent baguette by lunch time is just too appealing to ignore. So this "genius" recipe from Food 52 was my Saturday morning project.

http://food52.com/blog/10044-dan-leader-s-4-hour-baguatte

That is a nice recipe! I learned about it from the Saveur article to which that blog post refers, and have had fun making baguettes from the magazine. This blog post has some helpful photos. Nice loaves, Anna. Thanks for the link!

Share this post


Link to post
Share on other sites

I really wanted to like whole wheat, but I have an aversion to it as well. I have tossed out many a bag of w/w flour because it just went rancid, barely used, in the cupboard (and yes, later I started storing whole grain flours in the freezer). Have you done any experiments with spelt or rye? Those might be some options to consider.

As for the sour taste in sourdough, my (very limited) understanding is that the sour taste is given not by the wild yeast, but by the lactic acid bacteria living in symbiotic relationship with the yeast. I seem to recall reading on The Fresh Loaf that the sour taste can be reduced by taking a small amount of culture, and gradually building the starter for your bread in 2-3 stages with higher ratios of water and flour, like 1:3:3 (starter: water: flour). I have not tried it myself, my culture is not even two weeks old yet, and I've only made 2 breads with it, both with the leftover starter that I was loath to throw out.

My process for the levain breads is a little different than yours. I was using a recipe, and it said: build the starter, mix starter with water and flour for autolyse (about 30min), add salt, then knead by hand in the bowl. Bulk ferment for a few hours with 2 stretch-and-fold's at 50min intervals. Preshape, rest 20min, final shape, then proof either at room temp or retard in the fridge before baking. I have actually been surprised at how spongy (in a good way) these breads were, I expected dense, and I got the opposite.

For my future experiments, I'd like to try incorporating seed and grain soakers into the dough, dried fruit and nuts, then maybe try a rye sourdough. Oh, and maybe some enriched doughs made with wild yeast, I want to try that also. Along with about 50 other non-bread things, the list is getting ever longer. :)

No, no spelt or rye, and as I said, he's not complaining, so I'm not going to change it, at this point.

 

Yeah, I was expecting dense, too. I've been pleasantly surprised not only by the taste and texture, but also by the simplicity. I work from home, but frequently have meetings either in or out of the office, so it is important to me that I not need to have to handle the dough on a regular basis. My method started out as an experiment, and it has worked out well.

 

I have been eating a lot of sourdough pancakes, lately, too, which are tasty. Since S.O. doesn't eat them a lot, I just use 100g of starter, 1 large egg, about 5 g oil, and a couple grams each of salt and baking soda. That makes about half a dozen pancakes, and I am not "wasting" starter. I store it in the fridge until I'm ready to make pancakes.

 

I am going to try to make banana bread using starter, too, just to use some of it up. But first, I need to liberate my KitchenAid from storage.

Share this post


Link to post
Share on other sites

Sourdough%20April%203rd%2C%202014-L.jpg

Made a double batch of dough Wednesday. Both with sourdough bigas.  One was all white and the other was a rye biga. But both batches of bread were made with white flour. Baked on Thursday.

 

I still have half a batch left that will be baked on the weekend.

 

Sourdough%20April%203rd%2C%202014%203-L.

Crumb of a loaf made with the rye biga.

  • Like 2

Share this post


Link to post
Share on other sites

Made a double batch of dough Wednesday. Both with sourdough bigas.  One was all white and the other was a rye biga. But both batches of bread were made with white flour. Baked on Thursday.

These certainly look great!! I just got my hands on Flour Water Salt Yeast by Forkish, I'll try to pick one of his easier breads this weekend for a first venture beyond the bread machine  :smile:

Share this post


Link to post
Share on other sites

I've searched for a thread dedicated to sourdough but have had no luck.  What am I missing, if anything?

Share this post


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

  • Similar Content

    • By Chris Hennes
      On Nov. 7, 2017, Modernist Bread will finally arrive on my doorstep. Having preordered it literally the first day it was available, to say I'm excited about this book is a bit of an understatement. The team at The Cooking Lab have been gracious enough to give @Dave the Cook and me early electronic access to the book and so I've spent the last week pouring over it. I'm just going to start with a few initial comments here (it's 2600 pages long, so a full review is going to take some time, and require a bunch of baking!). Dave and I would also be happy to answer any questions you've got.
       
      One of the main things I've noticed about this book is a change in tone from the original Modernist Cuisine. It comes across as less "everything you know is wrong" and more "eighty bazillion other bakers have contributed to this knowledge and here's our synthesis of it." I don't think it's an exaggeration to say that Myhrvold and company are now the most experienced bread-bakers in the world. Not necessarily in terms of the number of identical loaves they've produced, but in the shear number of different recipes and techniques they've tried and the care with which they've analyzed the results. These volumes are a distillation of 100,000 years of human breadmaking experience, topped off with a dose of the Modernist ethos of taking what we know to the next level.
       
      The recipes include weight, volume, and baker's percentages, and almost all of them can be made by both a home baker and someone baking in a commercial facility. The home baker might need to compromise on shape (e.g. you can't fit a full-length baguette in most home ovens) but the book provides clear instructions for both the amateur and professional. The recipes are almost entirely concentrated in volumes 4 and 5, with very few in the other volumes (in contrast to Modernist Cuisine, where there were many recipes scattered throughout). I can't wait for the physical volumes to arrive so that I can have multiple volumes open at once, the recipes cross-reference techniques taught earlier quite frequently.
    • By pastrygirl
      I was cooking for a party last night at which a gluten free cake was served for dessert.  I had a few bites and aside from the cake being dry and the frosting very sweet, there was that tell-tale grittiness that GF baked goods seem to have. This particular bakery uses a blend of millet, sorghum, tapioca and potato flours.  I used some Bob's Red Mill GF flour to satisfy a customer request for GF shortbread and found the same grittiness - they use garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. 
       
      Obviously some sacrifices of flavor and texture are made when trying to replicate the magic of gluten, but why can't these flour blends be softer?  Can't they be milled more finely?  Or is it just the way the particular starches or proteins in those other flours are felt on the tongue? 
       
      It's like that chalky cold cooked rice texture, do you know what I mean?  Why can't it be better?  Almost every time I eat something made with substitute flours, it makes me sad and want to fix it.
    • 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!
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×