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Baking with Myhrvold's "Modernist Bread: The Art and Science"

Raamo

By Raamo
in Pastry & Baking

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JoNorvelleWalker

JoNorvelleWalker

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Posted
6 hours ago, Raamo said:

 

Interesting, I did some hunting on other places online and got a closeout on a 7 qt mixer from KA with a DC motor for $499.

 

I also have a large (as well as a small) KitchenAid.  Modernist Bread has a short discussion of the Ankasrum in the section on types of mixers.

 

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

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

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Raamo

Raamo

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We finally took the time to make a sourdough starter...

 

So this is my first real time making sourdough at home, MB's Modernist Sourdough:

 

20240204_183136.thumb.jpg.47e0fe8b1b5c6f554c0031406d05b0fb.jpg

 

20240204_183448.thumb.jpg.06542ffc3734af1833148356ea884038.jpg

 

Modernist Pantry had a video where they make a cherry pie and chocolate sourdough bread from MB... so finally we said OK.  Our starter is called Han II.  Han is our cat :)

 

I don't like this better then French Lean Bread, but it does open up more flavor variations.  So that's next weeks challenge.  My wife wants to do the cherry pie and chocolate one next...

 

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Raamo

Raamo

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On 2/5/2024 at 3:28 AM, FlashJack said:

Be prepared for disappointment. I did it. Totally overrated. Report back.

 

WTF folks seem to like it.  So we'll see :)

 

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Kerry Beal

Kerry Beal

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4 hours ago, Raamo said:

 

WTF folks seem to like it.  So we'll see :)

 

Used to get a chocolate cherry sourdough at the market on Granville Island that was wonderful!

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www.thechocolatedoctor.ca

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Raamo

Raamo

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Posted (edited)
On 2/5/2024 at 3:28 AM, FlashJack said:

Be prepared for disappointment. I did it. Totally overrated. Report back.

 

20240212_093833.thumb.jpg.7239fb45fc4fe3889fc5b8c987614df3.jpg

 

Reporting back, we like it, the cherry flavor is overpowered by the chocolate unless you get a piece with out chocolate. 

 

My favorite chocolate bread I've ever had was in Japan in the spring of 2018, I've talked about it on this forum some and it's likely not something I can make because we don't have the same ingredients they use in Japan.

 

My wife likes chocolate even more then I do, so she calls this a hit.

 

 

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Raamo

Raamo

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Here's the 3rd and final loaf pre banking, I like this picture best.  I haven't cut the top yet.

 

It looks like a slime:

 

20240213_090305.thumb.jpg.da1474d8031fa24404bc539ecaf38e89.jpg

 

Parchment paper was used for the last 2 bakes.  I found for sourdough you want the dough to be in fridge overnight.  At least for our steam oven this works best.

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Robenco15

Robenco15

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Made baguettes for the first time ever. Not too bad for a first go. Power went our for 3 hours before the final shaping so I had to put it in the fridge for a bit. Also crammed all three under the hotel pan and they rose into eachother. Next time I’ll split it into four equal amounts and bake 2 at a time. This was the direct dough French lean bread. 
 

 

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Raamo

Raamo

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This weekend I made Balser brot.  It only has 5 ingredients: Bread Flour, Water, Mature liquid levain, rye flour and salt.

 

In interest of time I proofed and cooked this loaf in our steam oven on the multigrain setting.

 

20240218_112421.thumb.jpg.b7be73f40562eb04bb51c16acc75255d.jpg

 

20240218_113215.thumb.jpg.c20decfc5c2be9f3df0d4cb09e4dd963.jpg

 

It's got a different texture then almost anything else I've made from the book - I'll try using the white bread setting on the oven tomorrow to see if it makes any difference.  The crumb seems like it really did rise correctly in the steam oven.

 

I was watching it during the proof portion and it sure jumped up in size.  It's a comparable size to the ~400 gram loafs I make with other methods.

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Raamo

Raamo

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13 minutes ago, ElsieD said:

@Raamo. What kind of an oven do you have that has all these different settings for bread?

 

image.png.395506c1af9c2ddc77b6492a5ef30ec9.png

 

Thermador Steam oven from 2014, guessing todays models are even more crazy.

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Raamo

Raamo

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The 2nd loaf of Balser brot I baked using the White Bread proof and bake...

 

It's darker.. so this mode must get hotter.  Both loafs were 200f when they came out of the oven...

 

20240219_093621.thumb.jpg.6978762257147eabc8dfe5a40b7f3fd9.jpg

 

There's a third option: Rye Bread.. how will that be different?  Perhaps I try that tomorrow.

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Raamo

Raamo

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Day 3... Rye setting w/ Proof, program number 31...  Never used this before:

 

20240220_075948.thumb.jpg.ac604f1891428ce7bf970569bda9d4ab.jpg

 

Looks closer to the white bread then the multigrain bread option...

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Raamo

Raamo

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Sourdough Focaccia, First time we've made this with a sourdough levain.

 

It's 1/3 the dough in a 9x9 pan.

 

So tasty!

 

20240303_151411.thumb.jpg.fe38745ff256b76fcf82b5bdb00fe30d.jpg

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