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The Bread Topic (2016–)

DianaM

By DianaM
in Pastry & Baking

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jimb0

jimb0

Posted
Posted (edited)

you don't need to do sourdough, though! i think this is mostly just the technique. i'm pretty sure you could 100% do a preferment like you might for any bread - i'd do 100g of water and 100g of flour, and a pinch of yeast, and then proceed from there.

 

incidentally you could also just make an instant sourdough starter by using commercial yeast and yogurt whey. that's what i do when i start them so that they never fail. :V

Edited by jimb0 (log)
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lindag

lindag

Posted
Posted

Today I’m making a CopyKat recipe for Olive Garden Breadsticks for the first time.

‘I’ll rest the dough in the fridge overnight and bake in the morning for my Canasta-playing friends.

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heidih

heidih

Posted
Posted
  On 2/5/2021 at 7:43 PM, lindag said:

Today I’m making a CopyKat recipe for Olive Garden Breadsticks for the first time.

‘I’ll rest the dough in the fridge overnight and bake in the morning for my Canasta-playing friends.

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It has been a few decades but I recall them as having a garlic & oil coating? Congruent with Canasta? They are most definitely popular.

lindag

lindag

Posted
Posted (edited)

@heidh, Brushed after baking with a mix of butter, garlic powder, parm and oregano.

A simple treat for after-game.  We sometimes do dessert afterward but some of us are concerned about calories.

 

Edited by lindag (log)
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ElsieD

ElsieD

Posted
Posted

Last night I mixed up the dough for my "wee loaf" which I  posted about above but added raisins and cranberries.  Baked 2 single servings this morning.  Good stuff.  I think I'm addicted.😁

20210206_105212.jpg

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jimb0

jimb0

Posted
Posted
  On 2/7/2021 at 11:39 PM, ElsieD said:

 

That looks great.  Can you post a picture of the crumb?

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this is pretty much just my standard buttermilk sandwich dough. 

 

image.thumb.jpeg.47bd0d89e584e935b08bb06a6e06187b.jpeg

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Ann_T

Ann_T

Posted
Posted

@ElsieD, great crumb on your "wee loaf".  Moe would love your bread with the raisins.  Bet it would be wonderful toasted.

 Unfortunately for him, I don't like raisins.  I should make it for him with just the cranberries.  

 

Woke up to a major snow storm yesterday morning so I had a snow day.
Instead of going to work, I had a bake day.
I fed my starter, and mixed up four batches of dough using 50g of discard in each batch. Two 500g of batches, one 750g batch and one batch of rye dough. Baked the rye and the 750 batch late afternoon and the other two batches are in the fridge. One will be baked tonight and the other will be used for pizza on Monday.
1964625865_BaguettesandRyewith50gofstarterFebruary13th2021.thumb.jpg.58b740bb0ba4f56648aeaa09e2712106.jpg
 
So two Rye loaves and six baguettes.
1933322339_BaguettesandRyewith50gofstarterFebruary13th20211.thumb.jpg.623bd39daf8f352d74338751b64effcd.jpg
 
Moe wanted a couple of slices of the baguette after he had finished dinner. Had to
slice while still warm. 
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

curls

curls

Posted
Posted

While the bread baking continues, the pace has slowed to about 1 loaf per month. Here are my loaves from January & February. Baked both of these loaves in the CSO.

 

January 2021 sourdough bread

33228333_IMG_6538-2021January-sourdough.thumb.jpg.429faa1ab25277a879b64509d5aa6ecf.jpg

 

876285324_IMG_6549-2021January-sourdoughsliced.jpg.166d8100afe3a13f033a2a6a0a0cbcaf.jpg

 

February 2021 sourdough bread

188883521_IMG_6620-February2021-sourdough.jpg.9d49cf63fe1c50c05061cf7a2be752f6.jpg

493856156_IMG_6635-February2021-sourdoughsliced.jpg.048d53b001150672c7b857f9699df373.jpg

 

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jimb0

jimb0

Posted
Posted

A770F35F-37DD-49D9-9CC1-2BE9657E8F06.thumb.jpeg.dbbd38c93a7fe4da893f60d6d659f453.jpeg

 

 

pullman pan, lean dough. 800g ap, 80% hydration, 4-hour autolyse (in a vac bag), 3% salt, ~ half a gram of yeast. i like the super small bubbles that form in the crust.

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
  On 2/18/2021 at 3:50 AM, jimb0 said:

A770F35F-37DD-49D9-9CC1-2BE9657E8F06.thumb.jpeg.dbbd38c93a7fe4da893f60d6d659f453.jpeg

 

 

pullman pan, lean dough. 800g ap, 80% hydration, 4-hour autolyse (in a vac bag), 3% salt, ~ half a gram of yeast. i like the super small bubbles that form in the crust.

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As I recall the Modernist Bread folks say that if you vacuum autolyze your dough it is at full gluten development immediately, and ready to be shaped.

 

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

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

jimb0

jimb0

Posted
Posted
  On 2/18/2021 at 4:06 AM, JoNorvelleWalker said:

 

As I recall the Modernist Bread folks say that if you vacuum autolyze your dough it is at full gluten development immediately, and ready to be shaped.

 

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it may have been ready, but i wasn’t!

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Bread02192021.png

 

What’s new is that today I used the Ankarsrum dough hook rather than the roller and scraper.

 

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

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

curls

curls

Posted
Posted
  On 2/20/2021 at 3:51 AM, JoNorvelleWalker said:

Bread02192021.png

 

What’s new is that today I used the Ankarsrum dough hook rather than the roller and scraper.

 

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Which do you prefer for kneading bread, the roller & scraper or the dough hook?

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
  On 2/20/2021 at 4:20 AM, curls said:

Which do you prefer for kneading bread, the roller & scraper or the dough hook?

Expand  

 

A good question!  The roller and scraper are good at kneading dough but poor at incorporating the ingredients initially.  My procedure over many loaves has been to use the dough hook* to mix the ingredients, except for salt; then after autolysis and adding salt, switch over to the roller and scraper to finish kneading.

 

The dough hook is keen to bring the dough together.  I noticed Ankarsrum recipes for a large batch of dough tend to use the roller and scraper.  Smaller batches call for the dough hook.  (There are exceptions.)  I've never made more than a kg and a half which is nothing for the Ankarsrum, hence my desire to try the dough hook.

 

I mixed 5 minutes on low and kneaded 5 minutes at medium speed.  I had my doubts about the dough hook but after 5 minutes kneading everything looked great.  The dough performed as good dough should.  I have yet to cut into the baguette because I am still working on my mai tai and peanuts.

 

 

*which is nothing like a KitchenAid dough hook, if anyone was wondering.

 

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

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

weinoo

weinoo

Posted
Posted
  On 2/20/2021 at 1:24 AM, Margaret Pilgrim said:

Rats...I thought it was yours.   Next time...

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If there is a next time...

 

No chance - I'm not even attempting baguettes (yet you should see all the stuff I bought to help me attempt baguettes).

 

Calling @Ann_T!

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Ann_T

Ann_T

Posted
Posted
  On 2/20/2021 at 12:32 PM, weinoo said:

 

If there is a next time...

 

No chance - I'm not even attempting baguettes (yet you should see all the stuff I bought to help me attempt baguettes).

 

Calling @Ann_T!

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@weinooI put together this blog post Pictorial on shaping baguettes  for some FB friends. 

 

There are a number of videos out there on how to shape baguettes, but this method works for me.

 

It is how I have always shaped mine. There is a link to my basic recipe as well.

 

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Foodblog: Vancouver Island
Thibeault's Table -  Blog

Ann_T

Ann_T

Posted
Posted
  On 2/20/2021 at 4:04 PM, weinoo said:

 

Awesome - thank you.

 

How about your formulae?  With types/brands of flour!

Expand  

@weinoo, I use Roger's Silver Star flour.  This is one of their commercial bread flours with high protein.   It is a Canadian flour and Canadian

flour is known for being among the best in the world.  I buy this in 20K (44lb bags) and go through it quickly. 

 

The basic recipe is here.  And at the end of that post there is a Hydration Chart.  I tend to vary the hydration but the one I use the

most is 72%.  Lately when I feed my starter, I have been adding 50 to 60grams of discard to a batch of dough and adding just one gram of yeast. It is a slower rise

but develops a wonderful flavour without being too sour.   (Not a big fan of sourdough. )

 

This is also the same dough I use for pizza.

 

You can find many different blog posts on bread, with variations on Thibeault's Table. 

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Foodblog: Vancouver Island
Thibeault's Table -  Blog

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