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
  On 2/13/2019 at 3:35 PM, 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.

Expand  

 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
  On 2/13/2019 at 5:50 PM, 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. 

 

 

 

Expand  

 

That's good to know.  Thank you.

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 10:07 PM, lindag said:

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

Expand  

 

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
  On 2/16/2019 at 2:56 AM, ElsieD said:

 

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

Expand  

 

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
  On 2/16/2019 at 11:49 PM, 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?

Expand  

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
  On 2/16/2019 at 11:55 PM, Kerry Beal said:

Serrated knife but no pan spray,

Expand  

 

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 2/16/2019 at 1:54 AM, 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

Expand  

@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...