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

Here's the Pumpernickel recipe I use.

Many thanks, copy and pasted and am looking forward to making it soon.

Happy New Year.


Edited by Aloha Steve (log)

Share this post


Link to post
Share on other sites

Here's the Pumpernickel recipe I use.

Many thanks, copy and pasted and am looking forward to making it soon.

Happy New Year.

Hope you enjoy it as much as I do. Happy New Year.

Share this post


Link to post
Share on other sites

Hey everybody ... some great looking breads on this thread. I just wanted to add a few items that might help some of you new bakers.

First, love love LOVE the idea of creating steam to help with the ovenspring of your breads. Instead of using ice cubes, however, use hot water (as in out of your sink's tap). The problem with ice cubes is that they have to go through two phase changes in order to be useful as steam and thus sap more energy out of the oven than when you just use already hot water.

Second, I cannot recommend using instant yeast enough in almost all of your recipes. SAF Red was mentioned in one of the posts and I either use this or Fleishmann's and have always had success. Given that a 1 pound bag will last you the better part of a year if kept in a sealed container and in your fridge or freezer, it is a bargain compared to buying single packets of active dried or fresh cake yeast. You can get instant yeast locally at Sam's Club or on-line at either King Arthur or on Amazon.

Third, time equals flavor. When doing a classic French bread recipe where the only ingredients are water, flour, yeast, and salt, you need to give your dough as much time as possible to develop flavors through enzymatic action. While retarding the dough overnight in the cooler will give you nice results, I find that a better use of my time is to make a poolish (equal parts by weight flour and water with just a pinch of instant yeast) in the morning before I go to work. By the time I get home it is nice and bubbly. Add that into the remainder of ingredients in your recipe and you will be rewarded with a lovely complex, slightly sour taste to your finished product, whether they be baguettes, batards, fougasse, epi, boules, etc.

If you want to see how a poolish is made and what it is supposed to look like, check out the entry I wrote for the last eGullet Heartland Gathering in Kansas City earlier this year, Focaccia Is Fantastic

Sure, it is focaccia and not French bread, but the technique is the same for both.


Edited by tino27 (log)
  • Like 1

Share this post


Link to post
Share on other sites

Great post tino27.

I have started using SAF red and keep it in the freezer in between baking.

Hot water instead of ice, make all the sense, from no on thats a go.

Developing a poolish is the next thing i will incorporate.

Thanks for the tips!

Share this post


Link to post
Share on other sites

Just some notes amplifying Tino27's comments.

"Steam". Yes use hot, or better boiling, water. NEVER ice.

Ice produces visible fog - which the gullible think of as the "steam" that you want.

BUT if you can see it, it must be below the boiling point of water (212F/100C at sea level).

You'd like the water vapour to be at oven temperature.

And at that temperature, its invisible. Because, at oven temperature it is in the form of real vapour, rather than a mist of tiny droplets of liquid water (which cannot exist above 212F/100C, sea level, standard air pressure).

So rejoice, don't worry, if you "can't see it" -- that doesn't automatically mean that it has left the building.

"Instant-mix yeast". Its great stuff.

But, if you can, avoid "bread machine" yeasts loaded with 'improvers'. (Check the ingredients listing carefully - ascorbic/ascorbate/VitaminC is benign, and stearate is what makes it mix instantly - anything else is unfortunate.)

And be sure to use LESS of it than you might with "active dried". About 1/4 less. (Regardless of what the US yeast manufacturers say.)

For storage, there's no need whatsoever to keep instant mix yeast in the freezer.

Its storage enemy is dampness. Freezing and defrosting tends to produce condensation. Which is bad.

So store it cool (that's to say not hot), but more importantly, SEALED and DRY.

You can keep your working supply (maybe a month's worth) in a small sealed jar (or snap-lock box) in the fridge, with your stockpile in a different jar (so it only gets opened occasionally). A FoodSaver (or similar VacPac) bag is ideal for the stockpile, but not so practical for your 'using' supply.

"Time".

Fermentation time is an essential ingredient of good bread.

But like any other ingredient, an excess is counter-productive. Bread dough goes flabby and flat with excess fermentation.

Fermentation time and temperature are related (in a very non-linear way).

But yes, longer (and cooler) gives more flavour.

And if you use a bit less yeast, fermentation will take longer at a particular temperature, resulting in even more flavour - and incidentally, bread that goes stale more slowly!

And that takes you towards biga, poolish and sponge methods.

To see where this thinking ultimately leads, read (but don't necessarily live by) Reinhart's Whole Grain book.

Enjoy!


Edited by dougal (log)

Share this post


Link to post
Share on other sites

I have started to paint my risen loaves with water and a pastry brush just before placing them in the oven. This seems to work as well for me as hot or boiling water in the bottom of the oven. Add a second painting of water about 10 minutes into the baking time.

Share this post


Link to post
Share on other sites

Made 100% Whole Wheat Rustic Bread from Peter Reinhart's "Artisan Breads Every Day"

100% Whole Wheat Hearth Bread.jpg

100% Whole Wheat Hearth BreadII.jpg

It smells like heaven in here. I hope I can wait till it cools properly before tearing into it ! :raz:

Share this post


Link to post
Share on other sites

Bread made this am.

It tastes great.

Last time I made bread I left the little bit of dough (with yeast)stuck on the bowl ... once dry I added some water and used it as a faux starter. Added a bit of water and flour every day for 3 days and then about 1 lb of flour and the water required (and salt) to make a sloppy dough - stuck it in the fridge over night - pulled it out this am- mixed well and then put on a baking sheet - left to rise for about 3 hours - and then in the oven (regular one not the brick).

Despite the big cave between the top crust and crumb I am satisfied with the result.DSCF1330.jpg

  • Like 1

Share this post


Link to post
Share on other sites

Bread made this am.

It tastes great.

Last time I made bread I left the little bit of dough (with yeast)stuck on the bowl ... once dry I added some water and used it as a faux starter. Added a bit of water and flour every day for 3 days and then about 1 lb of flour and the water required (and salt) to make a sloppy dough - stuck it in the fridge over night - pulled it out this am- mixed well and then put on a baking sheet - left to rise for about 3 hours - and then in the oven (regular one not the brick).

Despite the big cave between the top crust and crumb I am satisfied with the result.DSCF1330.jpg

Looks great nice bubbles !

Share this post


Link to post
Share on other sites

Challah from P.R. Artisan Breads Every Day

Before first proof....

Challah_1-10.jpg

Just out of the oven...

Challah-1-10.jpg

I usually am pretty hard on my cooking results. With that being said, this is equal to the most successful breads, in terms of what was supposed to happen, including adjusting for a mistake or two on my part, that I've made to date. I have not had mainland challah for about 20 years, although I've had our local bagel place's rendition in the last 6 months.

This is the BEST tasting challah bread I remember ever tasting. :raz:

I'm quoting our own Marlene "The Challah bread was a huge hit. Much much better than the recipe in BBA! " And she would know what's good and what's not!

Share this post


Link to post
Share on other sites

This is the BEST tasting challah bread I remember ever tasting. :raz:

It looks totally professional too. I'm impressed.

Share this post


Link to post
Share on other sites

Anyone got any advice for working with spelt flour? I am trying to find a spelt pita recipe to no avail, have made the straight loaf but was very heavy, good flavour though.

Share this post


Link to post
Share on other sites

By the way, Aloha Steve, leftover Challah makes really good french toast the next day!

Share this post


Link to post
Share on other sites

By the way, Aloha Steve, leftover Challah makes really good french toast the next day!

And really great lemon bread pudding!

Share this post


Link to post
Share on other sites

By the way, Aloha Steve, leftover Challah makes really good french toast the next day!

And really great lemon bread pudding!

They both sound delicious.

Share this post


Link to post
Share on other sites

I am sorry I don't have any pictures, but I made jalapeno chedder bread. Turned out like heaven!

Share this post


Link to post
Share on other sites

Toasted Sesame and Sunflower Loaf, from King Arthur Flour's "Whole Grain Baking" -- definitely a keeper! :wub: Next time, I want to add some sort of cooked rice, like one does for Struan.

Share this post


Link to post
Share on other sites

Anyone got any advice for working with spelt flour? I am trying to find a spelt pita recipe to no avail, have made the straight loaf but was very heavy, good flavour though.

I am no expert on alternative flours, but I have a couple of books and am going to try. What I have noticed about alot of the recipes is more than one type of flour is used.

If you google 'spelt flour recipes for bread' and a lot of recipes come up. I am planning on trying this one myself - http://www.foodandwine.com/recipes/honey-spelt-bread

I admit I have been procrastinating on baking with alternative flours as most people seem to discuss their first attempts as doorstops. Keep on trying, it seems to be a learn as you go process.

Share this post


Link to post
Share on other sites

Anyone got any advice for working with spelt flour? I am trying to find a spelt pita recipe to no avail, have made the straight loaf but was very heavy, good flavour though.

I am no expert on alternative flours, but I have a couple of books and am going to try. What I have noticed about alot of the recipes is more than one type of flour is used.

If you google 'spelt flour recipes for bread' and a lot of recipes come up. I am planning on trying this one myself - http://www.foodandwine.com/recipes/honey-spelt-bread

I admit I have been procrastinating on baking with alternative flours as most people seem to discuss their first attempts as doorstops. Keep on trying, it seems to be a learn as you go process.

Thanks Beth, I did, however, forget to say I need the recipe to be no sugar or honey, will persevere and report back.

Share this post


Link to post
Share on other sites

I have started to paint my risen loaves with water and a pastry brush just before placing them in the oven. This seems to work as well for me as hot or boiling water in the bottom of the oven. Add a second painting of water about 10 minutes into the baking time.

At 10 minutes into the baking process, any ovenspring you hope to achieve will be complete. Repainting the loaves with water isn't necessary at this point. The nice thing about throwing a 1/2 cup of hot water onto a pre-heated pan is that you can do it quickly so as to minimize heat loss in the oven.

Share this post


Link to post
Share on other sites

Simple Crusty Bread - this is the first bread loaf I have attempted in over 30 years. The first one had made a very good doorstop - I had no clue about yeast and killed it very well! I think I did better this time. :smile:

SimpleCrustyBread-01.jpg

We liked the crust but the crumb, though moist, was denser (heavier) than we were hoping for. Suggestions for improvement are most welcome.

SimpleCrustyBread-02.jpg

Share this post


Link to post
Share on other sites

Painting with water twice DSCN0983.JPGgives me a chewier crust. I don't know that it has anything to do with oven spring. I'm not an expert... just an experimenter. :biggrin:

Share this post


Link to post
Share on other sites

Made two completely different types of bread today.

This is call Raisin Rye and it looks great. Looks like a big muffin top !

Raisen_Rye.jpg

This next bread is called "Warm Comfort Bread"..its a sour dough, no added yeast bread. So far, I am 3 for 3 for breads using a starter. ALL DUDS.

This would be better called "Round Door Stop Boule" :wacko:

door_stop.jpg

Oh well can't win them all.

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.

×