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 a free account.

The Bread Topic (2016–)

DianaM

By DianaM
in Pastry & Baking

 Share

Recommended Posts

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted (edited)

Some days I wish I had a larger butcher block*

 

Bread02112019.png

 

 

For a stand mixer Hamelman calls for 900-1000 revolutions.  This was 30 seconds on speed 1 to stir and 3 and one half minutes on speed 4, 968 revolutions total.

 

 

*Edit:  I do of course, just not end grain walnut.

 

Edited by JoNorvelleWalker (log)
  • Like 4

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

bos

bos

Posted
Posted

Well I'm trying not to gain weight but I can't help it, those bread are addictive, a lot of talented people here, look AMAZING.

Thank You for sharing

  • Like 2

http://igodl.com/blog

Make it a great day, put a smile on your face

ElsieD

ElsieD

Posted
Posted (edited)

I used a bit of my new starter to make what could be called a mini boule, total weight 250 gm following @Ann_T 's notes.  I made the biga, let it sit overnight, and the next day added flour, water, salt and a tiny pinch of yeast.  After mixing, I did the stretch and fold four times, and let it rise until double.  This took three hours which surprised me.  I deflated it, formed a ball and placed it in a banneton which I had coated with rice flour.  I baked it in the CSO at 350, bread setting for 1/2 hour.   At that point it was baked but a bit on the pale side so I gave it 5 minutes on convection setting and it was perfect.   I did forget to slash the dough before I put it in the oven.  Made a sandwich with a quarter of it for my supper and oh, my, is it good.  I have refreshed the starter with rye flour rather than white as I like the flavour it gives the bread.

20190212_191038.jpg

20190212_191132.jpg

Edited by ElsieD
Fixed a typo (log)
  • Like 6
Ann_T

Ann_T

Posted
Posted

@ElsieD, Your loaf turned out great.   How long did your round proof before baking?  

 

I use to spin off a white starter, but I'm not doing that any more.  There is so little of the rye starter in the biga/preferment, that you really can't taste the rye, just the more developed flavour it contributes.   And I think that the

rye starter has more strength.  

 

 

Foodblog: Vancouver Island
Thibeault's Table -  Blog

ElsieD

ElsieD

Posted
Posted

@Ann_T  thank you.  I did not time the second rise !but I think it was about an hour and a half.  The first rise though, took about three hours.  I've never had the first rise take that long, is that normal?  Mind you, with the weather yesterday, it's not like I was going anywhere.  My kitchen temp is around 23 C.

Ann_T

Ann_T

Posted
Posted
2 hours ago, ElsieD said:

@Ann_T  thank you.  I did not time the second rise !but I think it was about an hour and a half.  The first rise though, took about three hours.  I've never had the first rise take that long, is that normal?  Mind you, with the weather yesterday, it's not like I was going anywhere.  My kitchen temp is around 23 C.

 Both of those times are normal.  Especially since you were using your starter after just the second stage.    

Even when I make my regular dough using just 4 to 5 g of yeast, it will often be a slow rise.     I'm okay with a slower rise.  Better flavour and crumb. 

 

 

 

Foodblog: Vancouver Island
Thibeault's Table -  Blog

ElsieD

ElsieD

Posted
Posted
15 minutes ago, Ann_T said:

 Both of those times are normal.  Especially since you were using your starter after just the second stage.    

Even when I make my regular dough using just 4 to 5 g of yeast, it will often be a slow rise.     I'm okay with a slower rise.  Better flavour and crumb. 

 

 

 

 

That's good to know.  Thank you.

lindag

lindag

Posted
Posted
2 hours ago, ElsieD said:

 

Did you make the one using rye flour?

No, did not this time.  I may use some rye to feed going forward.

ElsieD

ElsieD

Posted
Posted

Today I made a couple of small baguettes.  I made a biga using rye sourdough starter and left it out overnight and made the dough up this morning.  I don't have much of a slash in the loaves because I keep holding back when I go to make those cuts for fear of the dough collapsing.  I should have pulled them a few minutes before I did as they got a bit too dark.  I'm pretty happy with how they turned out and we happily scarfed them down with our dinner tonight.

20190215_190333.jpg

20190215_193933.jpg

  • Like 12
ElsieD

ElsieD

Posted
Posted
On 2/13/2019 at 5:07 PM, lindag said:

No, did not this time.  I may use some rye to feed going forward.

 

That rye starter is amazing, dare I say foolproof.  Mine is going gangbusters and us now in the fridge.

  • Like 2
lindag

lindag

Posted
Posted
5 minutes ago, ElsieD said:

 

That rye starter is amazing, dare I say foolproof.  Mine is going gangbusters and us now in the fridge.

 

Okay, you've convinced me.  I will definitely make that happen when I use my starter next time.  Right now my bread products have filled up my freezers.

  • Like 2
Captain

Captain

Posted
Posted

Yesterdays sourdough loaf.

IMG_20190216_180147.thumb.jpg.6ff205f8f3e889831471d1320e486244.jpg

 

IMG_20190216_180334.thumb.jpg.bd12b32eb45fc86a2c0b23c57971d7b4.jpg

I'm probably going to bake another today and I'm hoping to have enough starter to make a Biga for the first time.

  • Like 8
ElsieD

ElsieD

Posted
Posted

What do you all use to slash your dough prior to baking?  I have been using a serrated  bread knife sprayed with cooking oil.  I approach this rather gingerly for fear my dough will collapse.  Any advice?

Kerry Beal

Kerry Beal

Posted
Posted
5 minutes ago, ElsieD said:

What do you all use to slash your dough prior to baking?  I have been using a serrated  bread knife sprayed with cooking oil.  I approach this rather gingerly for fear my dough will collapse.  Any advice?

Serrated knife but no pan spray,

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

ElsieD

ElsieD

Posted
Posted
14 minutes ago, Kerry Beal said:

Serrated knife but no pan spray,

 

I'll try that.  I was afraid the blade would catch in the dough if it wasn't sprayed which is why I sprayed it.  I'll try it your way.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I'd say neither serrated knife nor spray.  I have a couple of lame but I usually just use a good sharp parring knife.

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

lindag

lindag

Posted
Posted

I’ve been using an X-acto  knife, the kind with the snap off blade.  I used to have a lame but find this works better.

  • Like 1
Ann_T

Ann_T

Posted
Posted
On 2/15/2019 at 5:54 PM, ElsieD said:

Today I made a couple of small baguettes.  I made a biga using rye sourdough starter and left it out overnight and made the dough up this morning.  I don't have much of a slash in the loaves because I keep holding back when I go to make those cuts for fear of the dough collapsing.  I should have pulled them a few minutes before I did as they got a bit too dark.  I'm pretty happy with how they turned out and we happily scarfed them down with our dinner tonight.

20190215_190333.jpg

20190215_193933.jpg

@ElsieD, great bake.  Look at that crumb. Nice and holey.  And nothing wrong with your slashing either.   I use a razor blade for scoring. 

  • Like 1
  • Delicious 2

Foodblog: Vancouver Island
Thibeault's Table -  Blog

 Share
Go to topic listing
×
×
  • Create New...