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.

DianaM

The Bread Topic (2016-)

Recommended Posts

4 minutes ago, JoNorvelleWalker said:

Stale news.

 I thought something similar. I think some of the bread I find in my supermarket is way older than this. 

  • Like 1
  • Haha 3

Share this post


Link to post
Share on other sites

Bäco breads, modified from Josef Centeno's cookbook, Bäco

IMG_8670.thumb.jpg.d036b2fe3b0dcf2a60a1bc4a5237d448.jpg

I used half bread flour and half Sonora Red Fife whole wheat and kneaded the dough in my Kitchen Aid mixer.  Not as fluffy as the lovely breads that @Anna N shared in this post last year, but they're still nice. 

  • Like 6
  • Delicious 1

Share this post


Link to post
Share on other sites
2 minutes ago, blue_dolphin said:

Bäco breads, modified from Josef Centeno's cookbook, Bäco

IMG_8670.thumb.jpg.d036b2fe3b0dcf2a60a1bc4a5237d448.jpg

I used half bread flour and half Sonora Red Fife whole wheat and kneaded the dough in my Kitchen Aid mixer.  Not as fluffy as the lovely breads that @Anna N shared in this post last year, but they're still nice. 

 

I bought the book for that recipe and then I never made it.  I sort of forgot about it actually.  Any pointers or suggestions?

 

Share this post


Link to post
Share on other sites
9 minutes ago, JoNorvelleWalker said:

 

I bought the book for that recipe and then I never made it.  I sort of forgot about it actually.  Any pointers or suggestions?

 

 

My ovals were a little larger than the specified 8" x 4", but not much.  I tried an 8" round and it was too thin to puff up very much so I believe the specified size is good.  

I started rolling them on a lightly floured surface but found they rolled out just fine without added flour.

I used a 10" cast iron skillet with avocado oil and found that the right temp to give a cook time of 1 min/side was just below the smoke point.  I started with a little less than 1T of oil but didn't need to add any more.  Since it was a well seasoned pan and there's lots of ghee in the dough, I may not have needed any oil at all.

I cooked all 10 breads. I put the extra breads in the freezer and am assuming they'll reheat well in the CSO.  

 

Since I didn't follow the recipe, @Anna N may have more relevant suggestions. 

  • Like 1

Share this post


Link to post
Share on other sites
19 minutes ago, blue_dolphin said:

Since I didn't follow the recipe, @Anna N may have more relevant suggestions. 

I have nothing to add to my comments in the link above. I never did try cooking the I froze. 

  • Like 2

Share this post


Link to post
Share on other sites

This is why I have a bread machine - for those nights when you realize you are out of plain white bread and you need some in the morning.  Put it on the night before using the delay timer and voilà!  A fresh baked loaf ready and waiting for you when you get up.

20180820_091938.jpg


Edited by ElsieD Spell check used reading instead of ready. Bread does not read. (log)
  • Like 10

Share this post


Link to post
Share on other sites
12 hours ago, Kerry Beal said:

IMG_2039.thumb.jpg.aac4090b406cd3814d942543013a18e4.jpg

 

Shokupan made in pullman pan. Perfect for egg salad sandwiches!

 

Now I want to see the resulting egg salad sandwiches, too !

Share this post


Link to post
Share on other sites
13 minutes ago, Duvel said:

 

Now I want to see the resulting egg salad sandwiches, too !

Shall try to remember - made one this am but it’s in the rugrat’s lunch 

  • Thanks 1

Share this post


Link to post
Share on other sites

I need to buy a pullman pan.

321027291_BaguettesAugust31stfourdaydough1.thumb.jpg.e3b9edfaba322085eef159182ad547d5.jpg

 

Baked baguettes in the Oster French Door oven.  I love this little "BIG" oven.

 

1307099542_BaguettesAugust31stfourdaydough3.thumb.jpg.d231a69ccc1f2a9530172705344e9217.jpg

With a stone, I'm able to bake three large baguettes.    15" to 16" long.

 

1376911296_BaguettesAugust31stfourdaydough5.thumb.jpg.2caf6441323ef559e628b16659d9baa4.jpg

  • Like 6

Share this post


Link to post
Share on other sites
On 8/21/2018 at 8:09 PM, Kerry Beal said:

IMG_2039.thumb.jpg.aac4090b406cd3814d942543013a18e4.jpg

 

Shokupan made in pullman pan. Perfect for egg salad sandwiches!

 

Can you point me to the recipe you use? Or if you can't, the amount of flour you use, and maybe I can figure it out from there?  I'd like to make this using a Pullman pan.  Thank you.

  • Like 1

Share this post


Link to post
Share on other sites
2 hours ago, ElsieD said:

 

Can you point me to the recipe you use? Or if you can't, the amount of flour you use, and maybe I can figure it out from there?  I'd like to make this using a Pullman pan.  Thank you.

This one but I used the Thermomix to mix and I made the tangzhong in the microwave. This makes around 600 grams of dough - next time I'd scale it to 800 grams for the pullman pan and just use the one egg.

 

 

 

 

Share this post


Link to post
Share on other sites
11 minutes ago, Kerry Beal said:

This one but I used the Thermomix to mix and I made the tangzhong in the microwave. This makes around 600 grams of dough - next time I'd scale it to 800 grams for the pullman pan and just use the one egg.

 

 

 

 

 

 

Thank you.  Funnily enough, when I was looking for a recipe, I came across the one you linked to, so will make that one.  If scaled to 800 grams would that be for the 13" pullman?  Would 600 grams work for the 9" pullman?

Share this post


Link to post
Share on other sites
Just now, ElsieD said:

 

 

Thank you.  Funnily enough, when I was looking for a recipe, I came across the one you linked to, so will make that one.  If scaled to 800 grams would that be for the 13" pullman?  Would 600 grams work for the 9" pullman?

No 800 grams for the small one - I'd do a double recipe 1200 grams for the big one.

Share this post


Link to post
Share on other sites
7 minutes ago, Kerry Beal said:

No 800 grams for the small one - I'd do a double recipe 1200 grams for the big one.

 

Okay.  Thanks again.  I'll make the small one.

Share this post


Link to post
Share on other sites

Here is the shokupan which I just took out of the oven.  I had a bit over 800 grams of dough.  I let the dough rise about 1 inch from the top, put the greased lid on it and stuck it in the oven.  Baked for 25 minutes then tried to take the lid off.  Tried, tried, and tried again.  Wouldn't budge.  Called in the heavy artillery a.k.a. John who eventually managed to wrest it out of the pan .  Baked it a further 10 minutes.  Did I let it rise too much before I put it in the oven?

20180902_181940.jpg

Share this post


Link to post
Share on other sites

No, I think there was just a bit too much dough.

 

  • Like 1

Share this post


Link to post
Share on other sites
22 minutes ago, lindag said:

No, I think there was just a bit too much dough.

 

Yeah.  I think you’re right. The 800g comes from Modernist Bread for that size of Pullman pan.   Always wondered about that figure.  It seems that this was at odds with other sources including King Arthur flour.   Fresh Loaf has another take on it here.  

 

In the comments following the recipe linked to above are suggestions as to adaptations for using a Pullman pan.  They don’t include any adjustments to the recipe but rather to the baking time and temperature. 


Edited by Anna N (log)
  • Like 1

Share this post


Link to post
Share on other sites

@lindag and @Anna N  Thank you.  The bread is good and I have just sliced it up and put it in the freezer.  I really like the pullman shaped loaves so will try the recipe again as written and see what happens.

  • Like 1

Share this post


Link to post
Share on other sites
33 minutes ago, ElsieD said:

@lindag and @Anna N  Thank you.  The bread is good and I have just sliced it up and put it in the freezer.  I really like the pullman shaped loaves so will try the recipe again as written and see what happens.

 You might want to read the comments following the recipe. Apparently the mother of the blogger does make it in a Pullman pan and has some advice. 

Share this post


Link to post
Share on other sites

@Anna N  It would appear that the shokupan recipe is fine for the  9" pullman as the dough comes to about 665 grams which is darn close to a pound and a half.  I also read all the comments on the site and did read the one related to the Pullman.  It says to let the dough rise in the pan to 80% height (doesn't say which height, I assume the pan) then bake at 445F for 18 minutes with the lid on.  Then it says to take the lid off, turn the oven off and leave it in the oven for another 15 minutes.  The baking procedure looks a bit strange, but what do I know?  I'll give it a shot the next time I need white bread and see what happens.  Thanks again for the links and the suggestion to read the comments.  Both were helpful.

Share this post


Link to post
Share on other sites

I made the shokupan again tonight with the ingredients as listed in the above-linked recipe.  I followed the directions as per my post above.  When I went to remove the lid after 18 minutes of baking time, the lid had already popped off.  I did not know that lids popped off pullman pans, but now I do.  I cheated and made the dough in my breadmaker.  This is how it turned out.  We are waiting for it to cool enough to sample.

20180904_205547.jpg

  • Like 3

Share this post


Link to post
Share on other sites

I'm aging some bananas for the KAF  whole grain banana bread.  I think they'll be ready tomorrow.

This is actually the KAF recipe of the year.  I'm looking forward to my first effort.

Share this post


Link to post
Share on other sites

Not sure if this belongs here, in the CSO thread or in "I will never again..."

 

Last night I baked three loves of MB lean French dough.  I had some of the first loaf for dinner with chicken cacciatore.  This morning I heated the remaining three quarters or so to refresh it for my sandwiches to take to work.  I managed to carbonize it.  Not just blacken it.  With the half inch steel still in the oven plus the height of the tray and rack I suspect the bread was touching the top heating elements.

 

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×