Bringing to room temperature?

http://www.thefreshloaf.com/node/46236/bringing-room-temperature

Bringing to room temperature?

Submitted by Eclarner on June 27, 2016 - 5:23pm.

I usually let my doughs rise in the refrigerator overnight when baking yeast breads.  A question that came to me is: Is it really important to let the dough come to room temperature before moving to the next step?  I sometimes see this on recipe instructions, but I also hear some say they work straight after removing from the fridge.  Any intake?

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Slash marks not blooming in oven?

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Slash marks not blooming in oven?

Submitted by sheep1 on June 27, 2016 - 10:56am.

I've been making lean 100% whole wheat sourdough bread with a percentage of home milled wheat (not actually 100% because I sometimes add bolted flour).  I've varied hydration from 75% to 90%.  I found a bolted flour locally (Type 85) and adding even 30% helps with lightening the loaf. I sometimes bake loaf the same day, starting early morning and baking late at night, other times I put it in the fridge for the final rise. I bake in a Dutch oven or a ceramic cloche at 475 degrees (turned down to 425 degrees).

After a lot of trial and error, I'm now getting good oven spring.  The crumb looks great, smaller holes in lower hydration, big holes with higher hydration.  Crust is great in the dutch oven. I am very happy with where I am in bread baking right now, finally after a year, but the only thing that is missing on my loaves- beautifully bloomed razor slashes.  I use a razor lame.  On loaves that are 100% home milled flour, the razor slashes don't work well- I think the larger bran in my home milled flour prevents a nice slash- the razor creates ugly  "ripping" of the dough.  Now that I'm using the home milled at only 40%, the slashes look good on the raw dough.  Can't figure out why the slash marks don't "bloom" in the oven?

Any ideas?

 

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Bagel internal temperature problems

http://www.thefreshloaf.com/node/46234/bagel-internal-temperature-problems

Bagel internal temperature problems

Submitted by Bradydaniel on June 27, 2016 - 7:43am.

I'm on a mission to learn to bake New York style bagels at home.  I'm not a bread baker so this has been a great learning experience so far.  I've tried to be methodical in learning and I'm getting close to my goal after many failed attempts and corrective actions. Once I discovered that I was over-proofing my bagels, my recent results have been much improved. 

My current problem is getting the internal temperature of my bagels close to 200F.  I test the temperature with a probe thermometer right after pulling the bagels out of the oven and I seem to be stuck at 170 to 180F.  The color is great and the bagels have a good crunch and "crumb".  I suspect however that they are under baked. My recipe calls for an oven temp of 425F for 15 minutes, yet, I've baked them as high as 450 for 20 minutes with the results seemingly stuck at an internal temperature of 170F to 180F.

I'm hopeful that you more experienced bakers can help me to pin down the factors that maybe involved in bake times and temperatures.   I'll include my recipe,  process and some pics in the post below.  

Note: I still may be over proofing the bagels somewhat.  I've reduced the proof time once already, but I still think they may be deflating a bit after boiling. 

Recipe:

Sponge:

            Warm Water                          190 grams  (room temp to encourage yeast growth)

            Bread Flour                          125 grams

            Active Dry Yeast            1.5 grams (½ tsp)

Combine in mixer bowl cover with plastic wrap and let rise for 2 to 3 hours until it looks foamy

Dough

            Bread Flour                        200 grams

            Sugar                                    12.5 grams

            Diastatic Malt                        12.5 grams

            Salt                                    5 grams

Replace the mixer bowl with the sponge back on the mixer and change to the dough hook. Using a slow speed, slowly add the dry ingredients.  Let hook knead the dough for 20 minutes.

After dough is fully kneaded cover and refrigerate for 20 minutes.

Form into Balls and return to the fridge for 10 minutes

Form into bagels and let proof for 10 minutes (float test)

Refrigerate overnight

Next Day Set up  - make sure rack is at center of oven.  Let preheat to 500 while heating water bath

Bath:

Add 1tsp soda, 1tsp molasses to water to boil

Boil 1 minute per side

Seed

Bake

Reduce oven to 450 & Bake for 8 minutes then turn pan and bake for 12 more minutes.

 

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Neapolitan pizza verace recipe by Massimo Currò

http://www.thefreshloaf.com/node/46233/neapolitan-pizza-verace-recipe-massimo-curr%C3%B2

Neapolitan pizza verace recipe by Massimo Currò

Submitted by pizza party on June 27, 2016 - 4:58am.

Neapolitan pizza verace recipe by Massimo Currò, italian pizzamaker from Genova

Cooking in wood fired pizza oven mobile Pizza Party 70x70

neapolitan pizza in wood fired oven

http://www.wood-fired-pizza-oven.us/

Advice how to cook neapolitan pizzas and more info..

http://www.wood-fired-pizza-oven.us/wood-fired-pizza-oven/

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Do you prefer clay or cast iron and why?

http://www.thefreshloaf.com/node/46232/do-you-prefer-clay-or-cast-iron-and-why

Do you prefer clay or cast iron and why?

Submitted by makemineirish on June 26, 2016 - 10:24pm.

I am a novice bread maker that would like to get a bit more serious.  However, I still intend to be lazy and rely on a juiced up version of Lehay's no-knead recipe for the work week scramble.  My current dutch oven (Staub 9 qt) is a bit large for this purpose as I do not really want to increase the recipe.  (Besides, I like the idea of baking bread while stew simmers.) I intend to buy a piece of equipment primarily for bread.  While single-purpose kitchen items are usually a pet peeve, I figure that I can make an exception for one that is utilized so often.

 

The question remains, what to buy: a more appropriately sized Dutch oven (5.5 qt Staub?) or a clay bread cloche (Breadtopia La Cloche?).  I am cognizant of the differences in price, versatility, and aesthetics.  My understanding is that a clay baker, while cheaper, can be quite a bit more vulnerable to temperature shock.  However, I am hoping that the forum may have some useful insight into which yields a better result.  Perhaps I have not stumbled onto the right combination of search terms yet, but I have primarily found individuals raving about one method/material as opposed to a straightforward comparison between the two.

 

Feel free to let me know if I am overlooking something obvious and don't worry about seeming condescending.  I fully acknowledge my limitations and would prefer to be told something I already know than left ignorant through faulty assumption or courtesy.

 

Thanks in advance for any guidance : )

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Hazelnuts and figs in bread

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Hazelnuts and figs in bread

Submitted by caryn on June 26, 2016 - 3:30pm.

I am wondering if it is necessary to chop hazelnuts and figs when making bread. I am about to make Hamelman's Hazelnut and fig bread and he does not instruct to chop either ingredient. I may even have made this bread a long tome ago, but probably thought chopping was necessary. Has anyone made this or other loaves without chopping the fruit and nuts? Thank you.

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Ancient grain loaf

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Ancient grain loaf

Submitted by STUinlouisa on June 26, 2016 - 1:13pm.

I decided to revisit what ancient grains I have on hand with this simple loaf. It is about 60% a equal combination of Einkorn,  Spelt and Kamut  all fresh ground with the rest being AP for a total of 500g at 70% hydration. It is naturally leavened with one build using 50g starter 100g flour mix and 70g water. The rest of the flour was started to autolyse at the same time. The leaven doubled in about 3.5 hours at 80F and was mixed with the other plus some salt. 3 S&F 15 min apart during which the gluten felt pretty developed but the dough collapsed totally between made me decide to use a loaf pan and since it was to be baked in a counter top convection oven a pullman pan was used so the lid trapped the steam. After about a 2 hour ferment the dough was double rolled and placed in the pan to proof,  which took about another 2 hours.  The loaf was baked at 425F for 15 min, the lid removed, the temp turned down to 400F and the loaf baked until a temp of 205F was reached. The taste of the loaf made me remember why I have these grains it is nutty and sweet with a grassy component. The thing the cutting board is sitting on is an antique Hoosier Baking Cupboard that was given to us by an older neighbor friend when she was cleaning out what she called junk. I tried to explain that it was worth something and wanted to pay but she wouldn't hear of it. It actually has the bin where the flour was kept as well as the covered hole in the top for loading it.

Stu

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40% whole wheat SD with polenta, pumpkin and sunflower seeds.

http://www.thefreshloaf.com/node/46229/40-whole-wheat-sd-polenta-pumpkin-and-sunflower-seeds

40% whole wheat SD with polenta, pumpkin and sunflower seeds.

Submitted by Ru007 on June 26, 2016 - 5:47am.

I love whole grains, and I wanted to go back to some of the loaves I’ve made and try and make them more whole grain. My polenta pepita SD has been one of my favourite loaves so I decided to start there. The first time I made it, I used 100% white flour (ignoring the rye flour in the 6g of rye starter I used). 

Here’s the formula I used this time: 

 

 

Weight (g)

%

Flour

 

405

100%

Unbleached white     bread flour

285

 

70%

Whole grain wheat flour

120

 

30%

 

 

 

 

Water

 

225

56%

 

 

 

 

Levain (80% hydration)

 

                     150

37%

 

 

 

 

Polenta (40g dry weight)

 

150

37%

 

 

 

 

Sunflower seeds

 

35

9%

Pumpkin seeds

 

35

9%

 

 

 

 

Salt

 

10

2%

 

 

 

 

Total dough weight

 

                 1010

 

1. The levain was built in 3 stages, starting with 11g of my NMNF rye starter. All the builds were done using whole grain flour, this brings up the whole grain percentage in the loaf to 40%. The levain was retarded for about 8 hours the night before mixing day.

2. The polenta was just 40g dry polenta soaked in boiling water overnight. The moisture from the polenta, added a lot to the hydration of the final dough, but I wouldn’t say that the dough was particularly wet.

3. The flours, water and polenta were mixed and left overnight.

4. I added the salt and levain to the final dough and gave it 50FFs just to get it all mixed, and then a 15min rest.

5. Over the next two hours the dough had 5 sets of S&F (each set being 4 folds) every 30mins, then left to bulk ferment undisturbed for 3 hours until it looked nice a puffy (probably about double in size).

6. The dough was pre shaped and left to rest for 25mins before the final shaping. It went into a rice floured basket and into the fridge for 20hours. 

7. The dough was baked straight from the fridge at 240 dC for 45mins (with steam during the first 30mins).

 

The crust is nice and crispy and the crumb is moist and chewy tender.

I think the crumb is okay for this type of loaf, it looks a bit tight at the top which makes me think I should have given the dough a bit more time? I'm still figuring out what to expect with whole grains. 

This loaf is a bit sweeter than the one with 100% white flour, which i like. I definitely prefer the flavour of this loaf to the 100% white version (although that was also very nice). Overall, this is a very tasty bread, great for a sandwich. I'll absolutely try this again sometime. 

Happy baking to all :)

 

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Whole Wheat Kamut Sourdough

http://www.thefreshloaf.com/node/46227/whole-wheat-kamut-sourdough

Whole Wheat Kamut Sourdough

Submitted by isand66 on June 25, 2016 - 7:51pm.

   I wanted to use some fresh milled flour from my Mock Mill that I'm testing out so I through together a simple bread using fresh milled whole wheat, fresh milled Kamut and some barley flakes.

I do have to say I'm very impressed with the control you get with the Mock Mill.  I used the second finest settings and did one sift and reground the sifted out parts again.

The end result was a very tasty wholesome bread with a moderate crumb.

DSC_0047

Formula  (NOTE: THESE HAVE BEEN UPDATED.  I removed the extra AP flour in final dough)

Whole Wheat Kamut Bread (%)

Whole Wheat Kamut Bread (weights)

 

Download the BreadStorm File Here.

 

 

 

 

DSC_0057

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.  Use immediately or refrigerate for up to 2 days.

 Main Dough Procedure

Mix the flours, barley flakes and 400 grams of the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 60 minutes.  Next add the salt, starter (cut into about 7-8 pieces), olive oil and balance of the water, and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

DSC_0062

DSC_0049

DSC_0060

 

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