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The Bread Topic (2016–)


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Yesterday, I made this Tuscan Grape Bread from Diana Henry's How to Eat a Peach (recipe online at this link) and it was a fail for me.  

fullsizeoutput_3904.thumb.jpeg.f79c9ea46d9977f00b5b48ea3f72b5fc.jpeg

It looked nice and the crust was crisp and tasty from the olive oil, rosemary, sugar & grapes but the interior was just flabby, soft white bread with little texture, flavor or chew. I've never had Wonder Bread, but this is what I imagine it being like. I took it to a party last night and it made a nice presentation but very little was eaten, though the cheeses alongside were a big hit!
I'm not an experienced baker so I'm not sure how to troubleshoot it.  I'm sure it could have used more salt - the recipe called for only 1 tsp (3g)  for ~ 500g flour.   It also seems like the dough might not have behaved as expected. There was no way it was large enough after proofing for me to put all 1 lb 2 oz of grapes on top - I used less than half of them. The finished loaf was ~ 12 inches in diameter.

 

 

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I have only ever made 2 loaves of bread, and I am fascinated by the process and the yeasts involved. I am an insulin dependent diabetic, and stick to high protein breads for my carb counting, but now my son and daughter-in-law wish for me to make bread for them once a week. The first loaf is a dough recipe from the Thermomix my wife purchased for me for my 65th birthday, and the second loaf is a no-knead recipe. Both baked in different-sized casserole pots I have lying around. I didn't cut either open, but I am infomed that the no-knead one had large holes when cut open, and the Thermomix one, not so much.

 

I now am working on a recipe for Scottish morning rolls that I have aquired...

My Sourdough Bread....jpg

Loaf for Ben and Dionne....jpg

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22 hours ago, blue_dolphin said:

I'm not an experienced baker so I'm not sure how to troubleshoot it.  I'm sure it could have used more salt - the recipe called for only 1 tsp (3g)  for ~ 500g flour.   It also seems like the dough might not have behaved as expected. There was no way it was large enough after proofing for me to put all 1 lb 2 oz of grapes on top - I used less than half of them. The finished loaf was ~ 12 inches in diameter.

 

What kind of flour did you use?

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43 minutes ago, blue_dolphin said:

 

King Arthur Unbleached Bread Flour

 

 

Huh. I was thinking it might have been a lower protein flour causing the issue, as compared with UK "strong" flour, but KAF bread flour is about as "strong" as you can easily get in the US.

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3 minutes ago, dtremit said:

 

Huh. I was thinking it might have been a lower protein flour causing the issue, as compared with UK "strong" flour, but KAF bread flour is about as "strong" as you can easily get in the US.

 

It's likely that I underproofed somewhat in the second rise - the recipe says to shape into a 9-inch disk and proof for 30 min. I gave it that much time and it certainly expanded but because of the excess grapes, I'm thinking I should have let it get larger.  I'm not sure the method is ever going to develop the kind of flavor and texture I'd really like to have so I probably won't devote a lot of time to troubleshooting. I can make a nice chewy focaccia with these toppings and be a happy camper!

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  • 4 weeks later...

Gaahkoeh, Sami soft flatbread, Magnus Nilsson The Nordic Baking Book (p170):

 

Gaahkoeh01082019.png

 

 

A sweet, sticky, intractable 77 percent hydration dough.  Lacking reindeer fat and reindeer broth I used butter and water respectively.  I fermented longer than called for and scaled down but otherwise followed the recipe.  If I make it again I'll use less golden syrup.

 

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4 hours ago, JoNorvelleWalker said:

Gaahkoeh, Sami soft flatbread, Magnus Nilsson The Nordic Baking Book (p170):

A sweet, sticky, intractable 77 percent hydration dough.  Lacking reindeer fat and reindeer broth I used butter and water respectively.  I fermented longer than called for and scaled down but otherwise followed the recipe.  If I make it again I'll use less golden syrup.

 

1

are you out of reindeer broth too?

 

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snow day – I always seem to want to bake bread.  Even though we bought a loaf of bread from the store on Friday in anticipation of the storm.  CI American Sandwich Loaf – my go-to simple loaf of bread.  Did the initial proof in the oven, the second (in the baking pan) in the CSO and baked in the CSO.  Got a little overdone:

DSCN9075.JPG.0a9f69f365bc45752a1effc3241fa0fc.JPG

I should have checked it earlier – got a little dark on top and temped at 210F.  But, it was fine – flavor, texture and crumb were all great:

DSCN9077.JPG.3db04d5eabeb085bfbe41fc34a07b4ca.JPG

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Must have been a bread baking day.  I made an English Muffin Loaf and raisin bread.  The muffin bread was made in the normal fashion, the other in the bread machine.  When I heard the beep beep beep go off I added my raisins and dried cranberries.  ,then later I found out the beeping came from my fridge telling me a door had been left ajar.  Meanwhile, the bread machine is kneading away and when it beeped for real, my raisins were already shards.  Tastes okay though, especially toasted.

 

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Today was my baking day as well!  I'm finally sitting down to my mai tai while a couple of loves are cooling.  Maybe pictures later.

 

My considered take on last week's Gaahkoeh:  great accompanying a soupy braise.  For work sandwiches, not so much.  I may make again.  Particularly considering I have a lot of leftover rye flour to go through.

 

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1 hour ago, JoNorvelleWalker said:

Today was my baking day as well!  I'm finally sitting down to my mai tai while a couple of loves are cooling.  Maybe pictures later.

 

My considered take on last week's Gaahkoeh:  great accompanying a soupy braise.  For work sandwiches, not so much.  I may make again.  Particularly considering I have a lot of leftover rye flour to go through.

 

I find that a small addition of rye flour to lean bread doughs (5%, maybe up to 10% sometimes) adds greatly to the flavour without actually tasting like rye. Baguettes and pizza do benefit from that ...

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12 hours ago, ElsieD said:

Must have been a bread baking day.  I made an English Muffin Loaf and raisin bread.  The muffin bread was made in the normal fashion, the other in the bread machine.  When I heard the beep beep beep go off I added my raisins and dried cranberries.  ,then later I found out the beeping came from my fridge telling me a door had been left ajar.  Meanwhile, the bread machine is kneading away and when it beeped for real, my raisins were already shards.  Tastes okay though, especially toasted.

 

I can't count how many times I've done something similar.  Now, I just get Alexa to give me 19 minutes and put in my add-ins then.  The bread machine beep is so freaking quiet that I was always missing it.

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59 minutes ago, Kim Shook said:

I can't count how many times I've done something similar.  Now, I just get Alexa to give me 19 minutes and put in my add-ins then.  The bread machine beep is so freaking quiet that I was always missing it.

 

Great idea.  I'll check the timing of the add-ins and tell 'Hey Google' to do the same.  All these beeps sound the same to me.

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Ages ago, when I first started baking bread, I made a loaf with browned sausage and cheese in it that, toasted, made a great breakfast. No clue what base bread recipe I used. I'm thinking about trying to replicate that. It was also great with tomato soup.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Well...the best laid plans. Mostly because I never laid out the sausage to thaw. So I decided to make a savory version of my sweet rolls. I used my basic dinner roll recipe of 5 1/2 c soft white flour, 2 cups water, 1 egg, 2 tbsp sugar, 1/4 cup butter that I replaced with olive oil because I wanted that flavor, 1 tbsp yeast, 1 tsp. kosher salt. Split it into two batches after the first proof, and rolled it out flat after letting it rest five or 10 minutes.

 

223445865_savoryrolls.png.64df5dc495913f3570c502fed330a1e6.png

 

1786812386_savoryrollsbaked.png.86d1be2f5f9117018a95234c9353d327.png

 

The ones on the left are "pizza rolls." Filling is tomato paste spread thin, sprinkled with Italian seasoning; diced pepperoni, grated mozzarella and parmigiano. Rolled and sliced. The ones on the right have my fig-and-olive spread (4 oz. figs, 1/2 cup Kalamata olives, 1/2 cup stuffed green olives, all whizzed up in the food processor with olive oil, balsamic vinegar and rosemary) and cream cheese spread. The cream cheese is simply whipped with a good olive oil and some black pepper to easy spreading consistency.

 

Both are good, but I think my preference is the fig and olive.

 

Next big baking adventure, beyond an occasional loaf of sandwich bread, will be King cakes. I somehow got in the King cake whirl a few years back, and now I have about six people who depend on me for their King cakes annually. Laizzez les bon temps roulez!

 

 

Edited by kayb
to add ingredients I left out. (log)
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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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12 hours ago, heidih said:

@kayb  well you are thinking way ahead. If Lent starts March 6  then the 5th would be the crazy day I think, Do you put figurines in and what types

 

 

I do. I ordered a bag of little plastic babies from Amazon; they're about an inch long. Should be enough to keep my King cakes supplied for a few years.

 

Yes, Lent and Easter are late this year, but the season starts right after Epiphany, so we've got plenty of time to get King cakes made and distributed. I make them two at a time, generally. And I'll actually be in NOLA the two days leading up to Mardi Gras weekend, so there'll be no baking then!

 

My eldest daughter was asking for a King cake yesterday. I'll probably start in a couple of weekends.

 

 

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      Post your questions here -->> Q&A
      A Sampling of North Indian Breads
      Authors: Monica Bhide and Chef Sudhir Seth
      Introduction
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      North Indian breads are prepared with various kinds of flours. The ones listed here use a whole-wheat flour known as atta and all-purpose flour. The dough is prepared in most cases without the use of yeast. (We have shown a special sweet bread here, called Sheermal, that is prepared using yeast.) Also, the tandoori breads are generally rolled out by hand not with a rolling pin. But in the recipes below, for ease of use for the home cook, we have used a rolling pin. As you will also see then, no special equipment is needed. We have prepared the breads in a traditional oven and in a non-stick skillet. (We have included some pictures towards the end of the lesson of a roti being prepared in a commercial tandoor.)
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      • A must for preparing these breads is to let the dough rest as indicated. This will ensure that the dough softens and moistens, making it more pliable and easier to stretch
      • To prepare simple ghee (clarified butter) see below but for a in-depth discussion check out this wonderful thread in the India forum. (See the last few suggestions on preparing it by melting butter.)
      • You can also purchase ghee or clarified butter at your local Indian grocer or from www. Namaste.com.
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      Yields: About ½ cup
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      Strain the amber liquid into a jar and discard the milk solids.
      Cover and store, refrigerated, for up to 6 months.
      Plain Naan Dough
      Naans are traditional Indian breads prepared in clay ovens or tandoors. They are commonplace on most Indian menus. We have tried here to present a simple dough for Naans and then two of the more unusual preparations for it: the Peshawari Naan and the Onion Kulcha. .
      • ½ cup milk
      • 1 teaspoon sugar
      • 1 cup warm water
      • 1 tablespoon yogurt
      • 1 egg
      • 4 cups of all-purpose flour (labelled "maida" in Indian grocery store)
      • 1 teaspoon salt
      • 1 teaspoon baking powder
      • 1 tablespoon vegetable oil (for baking tray)
      • 2 tablespoons clarified butter or ghee
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      Peshawari Naan
      In this delightfully sinful recipe, the naan dough is stuffed with dried nuts and raisins and baked. Serve this warm right out of the oven for the best taste.
      1 recipe prepared plain naan dough
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      • 1 tablespoon almonds (crushed)
      • 1+1 tablespoons pistachios (crushed)
      • 1 tablespoon raisins
      • 1 teaspoon cilantro leaves, minced
      • 1 teaspoon sugar
      • 1 tablespoon Milk Mawa Powder (Dried whole milk powder)

      • 1 teaspoon fennel seeds, ground
      • 3 tablespoons melted butter or clarified butter
      Prepare the Naan dough.

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      Set aside 1 tablespoon of pistachios and the raisins. In a mixing bowl combine all the other filling ingredients. Add a few tablespoons of water to bind them together to form a lumpy consistency.
      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands.
      Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.

      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.
      Garnish with the reserved pistachios and raisins.

      Continue until you have made 8 naans.
      Brush each naan with clarified butter. Place the naans on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Serve hot.

      Onion Kulcha
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      1 recipe prepared plain naan dough
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      • 1 tablespoon minced cilantro
      • 1 tablespoon Chaat Masala (www.namaste.com)
      • 1 teaspoon red chili powder
      • Salt to taste
      • 3 tablespoons melted butter or clarified butter
      • 2 teaspoons cilantro, minced for garnish
      • small boiled potato, grated (optional)
      Prepare the naan dough.

      While the dough is resting, prepare the filling.

      First, using the palms of your hands, squeeze out all the water from the chopped onions. If the onions still appear to be watery, add a small boiled grated potato to your filling. This will prevent the filling from spilling out of the kulcha.
      In a mixing bowl combine all the filling to form a lumpy consistency.

      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands.
      Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.

      Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.

      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.

      Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas.

      Place the kulchas on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Serve hot.


      Ande Ka Paratha
      This is a unique addition to your recipe collection. A mild and flaky bread, it is a small kid’s favorite at our home.
      Makes 8 parathas
      • 2 cups Indian atta flour (whole-wheat flour)
      • 1½ teaspoons table salt
      • 2+2 tablespoons melted butter or clarified butter
      • Water as needed
      • 8 eggs
      In a bowl combine the flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky or else it will not roll out well.


      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.

      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Now fold the dough over itself.

      Take the folded dough and roll it around itself into a spiral.

      Tuck the end under.

      Do this for all eight dough balls. (This folding and rolling will make the paratha very flaky.)

      Now flatten the spiral and roll again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and remove from heat. Put the paratha aside on a warm plate.

      Grease the same griddle a bit and break an egg on it. Cook the egg sunny side up. Place the cooked side of the paratha on the egg. Press down gently to break the yolk. Let it cook for a minute. Brush the top of the paratha with butter, flip carefully and cook for another minute or two until the paratha is no longer raw.


      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.
      Serve hot.

      Indian Bread Stuffed With Spicy Potatoes (Aloo Ka Paratha)
      This filled paratha is a very popular North Indian bread, served traditionally with homemade white butter and Indian pickles of your choice.
      • 2 cups Indian atta flour (whole-wheat flour)
      • 4 tablespoons semolina
      • 1½ teaspoons table salt
      • 2 tablespoons melted clarified butter or butter
      • Water as needed
      • 3 medium potatoes, peeled
      • 2 Serrano green chilies, seeded and finely minced
      • 1 tablespoon cilantro, minced
      • 1 1-inch piece fresh ginger root, grated
      • 1 teaspoon Chaat Masala
      • 4 tablespoons melted clarified butter or butter
      • A few tablespoons flour for dusting
      In a bowl combine the wheat flour, semolina flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky, or else it will not roll out well.
      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.
      While the dough is resting, prepare the filling.
      Boil the potatoes in enough water to cover for about 15 minutes. Drain.



      Put the potatoes in a bowl and mash them well with a fork. Add the green chilies, cilantro, ginger root, and chaat masala and mix well. Set this filling aside to cool.
      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Lightly brush the surface with the clarified butter. Add a tablespoon of the potato filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.



      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.

      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.

      Sheermal
      A sweet bread, it is one of the few Indian breads that uses yeast. Keep the dough in a warm place to ensure that it rises. You can increase the amount of sugar if you like a sweeter taste.

      • 1 packet dry yeast
      • 1 teaspoon sugar
      • ¼ cup water
      • 1½ cups all-purpose flour
      • ¼ teaspoon salt
      • 2 tablespoons sugar
      • 2 eggs (separate 1 egg and set the yolk aside) beat the whole egg and the white together
      • 2 tablespoons melted clarified butter or butter
      • Extra flour for dusting
      • Pitted cherries/raisins for garnish
      Mix yeast with the sugar and 1/4 cup water. Set aside until frothy, about 5 - 10 minutes.
      Combine the flour, salt and sugar. Add the clarified butter, egg and yeast mixture. Knead until a smooth dough is formed. (You may need more warm water.) Set aside to rise until the dough doubles in size.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour.
      Knead the dough again on the floured surface for about 5 minutes. Divide it into 6 equal pieces and cover with a damp towel or plastic wrap.
      Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into a disc. Continue until you have made 6 discs.
      Beat the reserved egg yolk and brush a little on each sheermal. Place a few cherries on the sheermal for garnish. Place the discs on the baking sheet and bake for 5 minutes.

      Turn on the broiler and broil for an additional 3 minutes, or until golden brown.

      Tandoori Roti
      We wanted to show how the tandoor is used to prepare breads. These pictures are of a special roti or bread, called Tandoori Roti, being prepared in the hot tandoor or clay oven.
      The basic recipe entails preparing a dough of whole-wheat flour. (See the paratha dough prepared earlier.) The flattened rolled out discs are then cooked in the tandoor until the dark spots begin appearing on the surface of the bread.




      Post your questions here -->> Q&A
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