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.

gfron1

Need a new sandwich bread

Recommended Posts

I called my father, he said this   the only amount of flour that set in stone i rye, the plain flour  can be up to 1 kilo, it all depends on where it has grown and  the same goes with the rye,  So dont  stare at the amounts, just work the dough until it feels soft,  pliable and elastic.  After you made it the first time, you will know how much you need in the future.

 

You can add  1-2 tablespoon of  ground bread spice  (1/3 fennel , 1/3 aniseed , 1/3 caraway ).

 

And I noticed today what a different  it was to bake  with a thunderstorm, the first stage of the dough it was more like a soft  soup/porridge then the hard porridge I got yesterday.  The dough is lighter and much more a live.

  • Like 1

Share this post


Link to post
Share on other sites

20140627_123227_zps05d0f426.jpg

 

This how much it rose today in  40 min. And this is a full  batch .

 

20140627_124221_zpsd80a8b66.jpg

 

I made mini hålkakor, they look like mill stones.  Out of a big batch, you get about 30 mini or 8 large ones. 

 

20140627_133301_zps6f1f1d7e.jpg

 

These have been brushed   with  treacle water  ( 100 ml water mixed 15 ml dark treacle) , before baking and after baking. This gives them the  dark brown colour people think rye bread have. But it is only sourdough  of rye  that becomes that brown due to iron the  rye releases  when fermented. Other rye breads can be pale as wheat or look like unbleached paper.

 

20140627_133319_zps664c1511.jpg

For size comparison  , this is my two year old daughter's hand trying to steal a fresh roll.


Edited by CatPoet (log)
  • Like 3

Share this post


Link to post
Share on other sites

Those look great.  I think I'll give a go at it in the morning.

Share this post


Link to post
Share on other sites

Just remember the plain flour amount may vary and it is normal.  It does it for me too.  I used a round cutter I had and then a piping nozzle to take out the whole in the middle and tried to stab with a fork in a nice pattern.

Share this post


Link to post
Share on other sites

I'm working on a batch right now and I'm up to 350g extra on white flour for a total of 950g.  Finally moved past sticky.  

Share this post


Link to post
Share on other sites

That happens, I am guessing the plain flour I am using right now, absorb  alot of  water, i  noticed when i baked cookies  today.  

 

I hope it works.

 

Yesterday i tried a white bread recipe my Scottish  mother in law  bake , if i had added all of the flour it had been a brick.

Share this post


Link to post
Share on other sites

Just pulled mine out of the oven.  Very yummy.  Almost taste like an American biscuit with a rye background.  Not sure if this will be my new sandwich bread but I'm sure going to use them at home - very easy and fast recipe.  Thanks!

Share this post


Link to post
Share on other sites

This is a common recipe for  sandwich bread in   Old fashion Swedish  sandwich shops.  But then they make  the big one and divided it in half  or quarters and then half again and you can buy either top or bottom. A place  near buy does a  Chef sandwich which is either a whole big cake bottom or top with all the  sandwich stuff they have.

  • Like 1

Share this post


Link to post
Share on other sites

gfron1, could you please post the final ingredient quantities you've used? And did you make the hålkakor, or the scored/break-apart version?

Share this post


Link to post
Share on other sites

gfron: Next time  try adding bread spice  or just  ground caraway or ground dill seeds.   

 

I have bread spice in mine for Christmas, it  work so well with the Christmas food.

 

My friend who is over used to be baker and  he said if you want fluffier add 1 teaspoon of cream of tartar or  baking ammonia ( this stinks but only when baking). 


Edited by CatPoet (log)

Share this post


Link to post
Share on other sites

I called my father, he said this   the only amount of flour that set in stone i rye, the plain flour  can be up to 1 kilo, it all depends on where it has grown and  the same goes with the rye,  So dont  stare at the amounts, just work the dough until it feels soft,  pliable and elastic.  After you made it the first time, you will know how much you need in the future.

 

You can add  1-2 tablespoon of  ground bread spice  (1/3 fennel , 1/3 aniseed , 1/3 caraway ).

 

And I noticed today what a different  it was to bake  with a thunderstorm, the first stage of the dough it was more like a soft  soup/porridge then the hard porridge I got yesterday.  The dough is lighter and much more a live.

 

Why does the thunderstorm matter?  Do you know?  

Share this post


Link to post
Share on other sites

Smithy, I am guessing the  quick changes of temperature and moisture could be the problem.  All I know it got weird.

Share this post


Link to post
Share on other sites

... but I find Madison's recipes better written and more reliable. Madison's other cookbooks contain bread recipes that are worth checking out, especially in Vegetarian Cooking for Everyone.

 

I've had this book for years and have enjoyed cooking from it, but I never paid attention to her baked goods. The other day I made her whole wheat bread, and I'm very pleased with it, it's very nice for sandwiches. I slice the loaves and then freeze the slices. Next time I'm going to try part of the dough in my Pullman loaf pan, without the lid. (Or maybe even with the lid. I love the shape of the Pullman.) Also next time, I think the sponge can use less yeast, and I'd try something other than molasses for the bit of sweetness. But it's a nice WW sandwich loaf. Thanks for the pointer.

Share this post


Link to post
Share on other sites

Are you familiar with Anadama bread?  It's a soft but hearty sandwich bread, slight nutty from the addition of fine cornmeal and slightly sweet from molasses (which you can adjust to taste). It's delicious and pairs well with just about anything.  Keeps and freezes well too.

 

There are some mentions of it in these previous topics, but it's easy to find recipes online.  

 

 

http://forums.egullet.org/topic/124319-the-bread-topic

http://forums.egullet.org/topic/59998-the-bread-bakers-apprentice-by-reinhart/

 

 

  • Like 1

Share this post


Link to post
Share on other sites

Are you familiar with Anadama bread?  It's a soft but hearty sandwich bread, slight nutty from the addition of fine cornmeal and slightly sweet from molasses (which you can adjust to taste). It's delicious and pairs well with just about anything.  Keeps and freezes well too.

 

There are some mentions of it in these previous topics, but it's easy to find recipes online.  

 

 

http://forums.egullet.org/topic/124319-the-bread-topic

http://forums.egullet.org/topic/59998-the-bread-bakers-apprentice-by-reinhart/

Thanks for the links. I've made Anadama, I think with Reinhart's recipe, but it's been a while. I've been playing around with sourdough, so yeast recipes have sort of fallen by the wayside. Time to take another look. I laughed out loud when I saw how quickly the yeasted sponge rose (and even bubbled, like soup in a cauldron), I'd become so used to the v-e-r-y slow-motion of sourdough.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By trfl
      Dear fellow bakers,
      We have been baking no-knead bread at home for several years and as a family of scientists and engineers, we consistently tried to make it even more easier and convenient. 
      We liked what we ended up with so much that, I decided to start a small company (based in Eindhoven, Netherlands) to make a new bread kit product out of it.
       
      I am seeking your help to know your opinion of the product and how the story is told.
       
      LoafNest is an improvement on no-knead Dutch oven bread making. We took perforated silicone liner designed for professional bread baking and put it into a uniquely designed cast iron casserole. With this improvement, there is no need for shaping or second raising of the bread. You just mix, let the dough raise, pre-heat, pour the dough, bake and done!
       
      So, LoafNest is a no-knead, no-mess, no-cleanup solution for convenient and practical bread making.
       
      The perforated silicone liner is from the same company that makes Silpat mats. Our liner is a more advanced version with perforations that allow radiative, conductive and convective heat to all sides of the bread. It is also rated to a higher temperature (260C/500F)
       
      With less than 5 minutes of active work that can fit into a busy schedule, we hope to reduce the entry barrier for people who are willing to make bread. Our primary targets are people who buy expensive premium bread but want to make their own premium bread at home or people who use bread machines and want to eat better bread.
       
      While it is not a primary target, we also believe this is a nice solution for experienced bakers who want to use a high-humidity, high thermal mass baking environment.
       
      You can find the details and more images on http://trfl.nl/LoafNest  [still a little bit work in progress] and http://trfl.nl/loafnest-gallery 
      What are your impressions of the product? Visually and functionally? What are your thoughts on how the story is told? Any improvement to resonate better with people who are thinking of starting to bake their own bread? Any thoughts on pricing? I would be grateful to your feedback and suggestions.
       
      I am sure, in the end, we all want more people to eat better and healthier bread. So please support me in this endeavor. 
       


    • By Chris Hennes
      Of the many zillions of inclusions they discuss in Modernist Bread, one that I'd honestly never considered was sprouted grains. Apparently I'm out of touch with the "health food" movement! Have any of you made bread with sprouted grains? Can you describe the flavor difference between sprouted versus just soaked? Right now I'm sprouting some rye, but I'm curious about what to expect from the finished product.
    • By KennethT
      Is there a discussion in the book about the purpose of adding ascorbic acid?  I just saw the contest #2 in which the recipe called for it.  I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid.  Does it act as a gluten relaxer?  Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
    • By Kasia
      A SANDWICH TO GO
       
      Today I would like to share with you the recipe for a snack which you can grab and eat "on the go". I know that it is unhealthy. We should celebrate eating and eat calmly and with deliberation. However, sometimes the day is too short for everything on our schedule and we still have to eat. Admittedly, we can sin and go for some fast food, but it is healthier and tastier to prepare something quickly in our own kitchen.

      Today, Camembert cheese and cranberries in a fresh, crunchy roll take the lead role. It sounds easy and yummy, doesn't it? Try it and get on with your day . Today I used a homemade cranberry preserve which was left over from dessert, but if you like you can buy your own.

      Ingredients:
      2 fresh rolls (your favourite ones)
      150g of camembert cheese
      1 handful of lettuce
      2 teaspoons of butter
      2 teaspoons of pine nuts or sunflower seeds
      preserve
      100g of fresh cranberries
      3 tablespoons of brown sugar
      100ml of apple juice

      Wash the cranberries. Put the cranberries, sugar and apple juice into a pan with a heavy bottom and boil with the lid on for 10-12 minutes, stirring from time to time. Try it and if necessary add some sugar. Leave to cool down. Cut the rolls in half and spread with the butter. Put some lettuce on one half of the roll. Slice the camembert cheese and arrange it on the lettuce. Put a fair portion of the cranberry preserve on top of the cheese. Sprinkle with the roast pine nuts or sunflower seeds and cover with the second half of the roll.

      Enjoy your meal!

    • By Dave the Cook
      Modernist Bread is out now, but maybe you haven't taken the plunge. Here's your chance to win your own copy, courtesy of the eGullet Society for Culinary Arts & Letters. The Cooking Lab has provided us with a couple of other prizes that will go to a second and third winner: second place will win an autographed poster and calendar, and third place will receive an autographed poster. They are also providing an autographed bookplate for the first place winner's copy of Modernist Bread. The rules are simple: we are going to post recipes from the book that the team at The Cooking Lab has graciously provided for this purpose. To enter into the contest, you need to bake one or more of these recipes and post about them in the official contest topics by the end of November 2017. Winners will be drawn at random from those posting pictures and descriptions of their completed loaves. Complete rules and other details can be found here.
       
      For part two, we're featuring another cornerstone recipe from the book: Direct Country-Style Bread. The only leavener here is instant yeast, so production time is considerably shortened. The relative lack of flavor compared to long-proofed doughs is offset by the use of whole grains. Courtesy of The Cooking Lab, here's that recipe (extracted from the book and reformatted for purposes of this contest):
       




  • Recently Browsing   0 members

    No registered users viewing this page.

×