Tuesday, August 12, 2014

Hooked on bread making - some more rules and observations

1. No matter how many breads one makes, there will be an ever-growing list of breads one hopes to make in the future.

2. You have a life away from bread making. Tell yourself to respect and enjoy that. Tell yourself to fit the dough activities and baking around your life and not, the other way around.

3. At least occasionally, ignore rule #2. This might be more than occasionally.

4. When you are in the groove - reference rule #3 - you will fantasize about five or six a.m. wake ups to get a dough in the oven or set to rise at the right time. You will be excited about that.

Madison, WI, political "theater": watched while eating cheese bread.


5. Mistakes, perhaps big mistakes, will be made at five and six a.m.

6. Your instincts will be correct 90 percent of the time, no matter what the recipe  printed in a book or on a webpage states. You will be in the dark about determining what is in the 90 versus the 10 percent, often too late. Let it go; just learn.

7. I am still figuring out when time can be set aside to delve into my sourdough challah quest. Definitely not at least until October because I have lots of High Holiday baking before then.


Digression for personal conflict
This all brings me to the minor personal conflict between my religious Shabbat practice and making bread. I work full time, giving me limited evening slots for bread-related activities and then the weekends off. I am attached to Shabbat, to the approximately 24-hour weekly practice of putting away the cell phone, the laptop, even mostly TV and radio (okay, not movies, yet), and not shopping or doing laundry. I generally go from sundown Friday to sundown Saturday. Adding to that the walk to synagogue, the walk back, attending a rather traditional service, though an egalitarian one, and a slow afternoon, and I have a day set aside for peace, reading, talking to friends, even study and sometimes doing some art (that's a little deviation from more religious folks). This set aside of time is very peaceful, contentment-producing, and recharges my batteries.
Windmill in Mendocino in Northern California.

Yet the urge to work on breads is strong and pulls me away from Shabbat every once in a while. That is the downside of not being formally or officially religious; I do not have strict limits and I am not part of a whole community that observes those restrictions. I tried earlier on in the 108 bread project to rationalize bread making on Shabbat, but really, to me, if it feels like work, it is work. And when I do work - even lovely, joyful bread work - on Shabbat, then Shabbat does not happen; it is taken away for that week, lost is that one peaceful day to savor. 

8. No matter what else is going on, my thoughts return at some point in the day to doughs, to breads, and to fantasies of Roman-inspired wood-fired ovens. 

9. Not only are there an endless number of breads I would like to make or variations to try out, the more breads I make the more I want to rescue the mediocre ones by making them again with some seemingly brilliant tweak (or tweaks).

10. The more photographs I take of a particular sponge and dough in its various incarnations before turning into a bread, the greater the chance the bread will not be good. This is my karma; you have yours.

11. I have anxiety with every bread. I worry it will not turn out well. I worry that I am moving on to the next stage too early or too late. I worry that I am getting it all wrong. Only once in a while I am right. I have been on the 108 breads quest for about a year and a half and this stays true no matter how many times I have made any kind of bread.

Bread- Number 56: Seven Days to a Generic White Bread

Warning: Really long and not very informative post. All in all, a bread that could be skipped.

Originally intended as a temporary post because I wanted to try this bread again and  update the post, the post will remain as is. The thought came to me that instead of spending more time on a just-okay white bread, when I already have the perfect white bread recipe, I should move on to interesting grains that I have not tried. The current quest is to experiment beyond whole wheat, spelt and rye. The challah quest is still on hold due to my family's objections to making any changes to my traditional challah recipe.

How a three-day bread became a seven-day bread and turned out just okay

Not a bad or terrible bread, but decidedly mediocre and lacked the character of whole grains. In a world where it is not difficult to make a fantastic bread, why make a mediocre bread again? Oh, the answer is that I suspect this could be a really good, if not great, bread and, if I play around with the recipe, I will find that great bread lurking nearby, waiting for me. As approximately one third of the recipes I have tried fall into this category, I have to convince myself not to spend all of my time rescuing breads that did not go well.

Maybe I should not have taken pictures. I forgot to do the slashing. Both jinxes.

This recipe is based on a summer recipe from Flour, Water, Salt and Yeast by Ken Forkish. I have not yet reviewed the book because I want to try a few recipes.  So far, not enthusiastic. I am not in favor of the lack of sourdough recipes or the exact amounts of time noted without descriptions of the desired texture and appearance at each stage of dough activity.

Sourdough cheapskate
I could not stand the recipe instructions relating to the levain build that advise making what are mass amounts of sourdough starter, the majority of which the recipe declares should be discarded. If I actually baked several breads each week, that would be rational advice because I could otherwise employ that discarded starter. But at present I am making one bread per week, maybe two, and I refuse to waste so much starter.


I used elementary school math to build the levain little by little. All would be used in the bread. I started with 25 grams of my own starter, took out a new, clean jar, and started the levain for this bread. Jars are another class of items I hate throwing away, so I keep a bunch in a kitchen drawer. (Also in this category are plastic bags, the few new ones I still get, rubberbands, markers, shoeboxes and post-it pads.)

I also halved the recipe because I did not want two large loaves. I'm not sure why every baking book, or almost every one, gives two-loaf recipes. Do they think everyone wants so much bread at once?  

Day 1 - Monday evening

Start levain build.
25g starter
8g water
12g bread flour

Mix and cover. Leave out on kitchen counter.

Day 2 - Tuesday
Morning - Put tiny levain build in the fridge during the day because too rushed before work to do the next step. 

Evening - mixed into levain:
33g bread flour
24g water
Mix, cover, and put levain into fridge for 24 hours.

Day 3 - Wednesday evening
Removed levain from refrigerator and let it sit covered on the kitchen counter overnight. 

Day 4 - Thursday morning
Seeing that this recipe will be stretched from three to, perhaps, up to seven days, I am continuing to feed the levain and deducting those feed amounts from the final dough. This morning, I fed the levain with:
65g bread flour
47g water

Mixed, covered and put in fridge.

Day 5 - Friday
Worked at home - for reasons other than this bread - and midday took the dough out of the refrigerator. Took a few minutes to do final levain build. I only added small amounts of flour and water to perk up the levain before doing heavy work on Day 6, the next day.
26g flour
18g water

Mixed, covered and put in fridge.

Day 6 - Saturday
Kitchen was about 78 degrees and took levain out of fridge at 5 a.m. Let the levain sit out on the counter until it was ready to mix into a dough. It was recommended in the recipe that this would take five to six hours. At the tail end of this time would be the autolyse of the water and flour that would be mixed into the final dough.

The kitchen was not nearly as warm as it would be during a typical Washington, DC, summer. The temperature outside was in the 60s. Generally, at this time of year, the morning temperature in the kitchen is 85 degrees and the temperature outside at about 80 degrees. These small differences and the relatively cooler temperatures make a significant timing difference, however.

I kept the levain under a close watch. (Photo: Levain build after four and a half hours.) At 5.5 hours, the levain had almost flattened, so decided to mix the flour and water for the autolyse.

Autolysed the following mixture for 25 minutes.
293g bread flour
362g water

Big mix
Mixed together the autolyse and the levain. Added the 10g salt. Mixed very thoroughly to make sure that the salt, which is difficult to see as it is spread into the dough, was actually spread evenly throughout the dough.

Before going on, here are the total amounts of the ingredients.

Total ingredients
471g water
441g bread flour
10g salt
These numbers include the initial 25g of starter. The hydration percentage was a whopping 107 percent.

Manipulating and resting the dough


After mixing the dough (see photo) , I did four stretch and folds over about an hour and a half, each at 22 to 25-minute intervals. I fit this in during one old friend's visit and going to the movies with other friends, which was quite the challenge and was the reason I shot up in bed panicked just before five in the morning, when I recalled that the final dough is supposed to be refrigerated overnight and baked in the morning, a near impossibility on a Monday morning and too late for early-Monday-morning eating. 

I let the dough rest in the warm kitchen for five hours. (Notice in the photo the dough practically bursting with fat bubbles.)

OMG, this was a wet dough. Makes sense now when I figure out this was a 107 hydration percentage. The recipe instruction that advises flouring one's hands is totally wrong. Do not handle this dough without wetting hands first. Otherwise, trust me, those hands will be covered with a wetter-than-silly-putty substance that resists being pulled off palms and fingers. At five hours, I shaped the dough, which was barely possible due to its consistency, though it was a cohesive dough. Covered it with the bees wrap cover, and left it in the refrigerator for just about 12.5 hours.

Baking
Pre-heat the oven to 500 degrees for an hour. I also preheated the oblong la cloche as this is the vessel du jour in the household with the current preference for baguette-shaped breads. This means storing the dough on parchment paper in an oblong-shaped container and taking the easy way out to transfer the dough to the hot la cloche using the non-sticky, easy-to-handle parchment paper. 

This is a dough that goes straight from fridge to oven. For yet another time, I forgot to use my lame for pretty slashes. I immediately reduced the oven temperature to 475 degrees. The bread baked for 38 minutes, but I think I should have removed it at 33 or 34. It was beautiful, a completely classic-looking baguette. What promise in that appearance. Beautiful color and oven spring.


  But, alas, looks are not everything, as we've all been taught; it was a white bread and not an incredible one. The taste lacked the character and depth of a good whole grain bread and did not supply the cheap, delicious taste of a really good white bread.


Very excited to escape plastic wrap
My new purchase, used for the first time with this bread, was bee's wax covering, called Bee's Wrap, which operates as a reusable plastic-like wrap. It is made of cotton and treated with bee's wax and jojoba oil. Bee's Wrap is a small business in Vermont that seems like a cross between a commune and Santa's workshop. On a different note, if several bees contribute to the wax, should this be bees' wax and not bee's wax?








Tuesday, July 29, 2014

Bread - Number 55: Good, Basic 100% Whole Wheat

Bread - Number 55: A few adjustments on the brain

Mea Culpa.The recipe for this bread is Oaty Whole Wheat from the River Cottage Bread Handbook (with some revisions), but, despite writing a note to myself in my bread notebook, I forgot the oats. However, as the oats are only used as a coating, the actual taste cannot be much different. That's what happens when I wake up super early on a Sunday morning to make a bread. I will try - with another note to self (which usually works, though not foolproof) - to include the oats next time. In fact, I will substitute some of the whole wheat flour with oat flour for an oat taste throughout.

Still, a really nice basic whole wheat bread resulted, though I would change the oven temperature and timing. The River Cottage Bread Handbook has specific oven temperature recommendations. More on that below.  


I used a white whole wheat, which might be a good idea to change to regular whole wheat on the next go around with this one. I would expect a nuttier taste with a regular whole wheat and some oat flour mixed in.

Ingredients and Instructions

Sponge
241g water (1 cup)
82g starter
200g white whole wheat flour

Mixed well, covered and put in fridge overnight. I took out the sponge in the morning, and this being a very warm day (about 85 degrees; not super hot at all for a DC summer), I only left the sponge out on the kitchen counter for 6.5 hours. In fact, at 6.5 hours, the sponge looked like it already might have been a bit past its peak. Next time, on a warm day, I would use less starter, but keep this amount for a fall or winter kitchen.

Dough
sponge
62g water (1/4 cup)
300g white whole wheat flour
10g salt
1.5 tbsp coconut oil (I failed to weigh this.)

Add all of dough ingredients to the sponge and mix well. I suppose one could do an autolyse for 20 to 30 minutes with just the flour and water before mixing into the sponge, but I felt a little too pressured for time. 

Knead for 10 to 15 minutes and amaze yourself at how movie-like a dough, practically satiny, you are creating. Not sure if that texture was the result of kneading or the coconut oil. The dough, however, was not oily in the least. When I think of how intimidated I was by the whole idea of kneading, this accomplishment made me feel oh so proud, as if I had earned every dough spot on my bread apron.

Three manipulations
Shape the dough and cover. I did three dough manipulations over the course of two and a half hours. The recipe calls for the dough to double in size between manipulations, but really, I can never quite tell the difference between "oh that's quite a bit bigger" and doubling. Don't sweat this.

I let the dough sit covered for an hour and then took it out of the bowl.

According to the River Cottage instructions, I pocked the dough with fingertip dents. Then, for good measure, I did a stretch and fold. I then shaped the dough and left it covered for 45 minutes, whereupon I followed the same routine. I repeated once more after another 45 minutes.



Due to conflicts with other stuff going on in my actual life - and after I had already given up much-needed shoe shopping due to my bread obsession - I covered the shaped dough and put it in the refrigerator until the next day.


Baking too early in the morning
Really, my brain does not process actual information before 9 a.m. Written down, plain as the nose on my face, on a blue sticky note no less, was the instruction to coat the dough in oats before baking. 

But it was 7 a.m. and I was psyched to get the dough all baked before walking over to the farmers market. I preheated the oven to 500 degrees, read the Sunday paper, and, an hour later, all I could fit in my brain was the need to slash the dough. I completely forgot the oats. C'est la vie.

Baking advice
I let the oven preheat to 500 degrees with an oblong la cloche for an hour. Right before baking, I took the dough out of the fridge and slashed it with my lame, one of my favorite tools (though nothing is more adored than the Danish whisk). My tip for not burning oneself when transferring the dough is to sit the shaped dough on parchment paper, which I hold and transfer with the oblong-shaped dough right into the la cloche. 

Heeding the recipe instructions, which include tips for temperatures depending on the appearance of the crust at 15 minutes in, I checked the dough after 15 minutes. It was pale. According to the author's suggestion, I reduced the oven temperature to 425 degrees. Total baking time was 40 minutes. The bread is very good, but I suspect it might have turned out just a tad better if I had kept the oven at 500 degrees and only baked for 30 to 35 minutes. More time, probably about 40 minutes total, would be necessary to bake a boule.


The bread had wonderful oven spring and that without adding the recommended bit of commercial yeast. The taste is very good. I will definitely try this one again: (1) with the oat coating and some oat flour, (2) a darker whole wheat flour, and (3) keeping the oven at 500 degrees.

Friday, July 4, 2014

Bread - Number 54: Slightly Improved Dark Rye

This is a situation where the border between redoing a bread and doing a new one gets fuzzy. But this bread became an instant favorite, so why not give it extra space? Plus, I'm happy to make it to 54 - the halfway point to 108, which I despair of reaching unless I soon start branching out a bit more. Seems like I struggle to make any breads other than the favorites because the first 54 have produced quite a bunch of really great breads that I am comfortable with.



So, yes this is a remake of bread #53, my first dark rye, but a bit different and easier. And look at that gorgeous oven spring. I feel proud.

Ingredients and instructions

Sponge
100g water
20g starter
100g rye flour

I would use this amount of starter or less in the summer. My kitchen stayed at approximately 80 degrees (Fahrenheit) all night. In the winter, I might use some more and adjust the flour and water amounts in the dough accordingly.

Mix well and leave covered on counter overnight, or my case 9.5 hours.

Dough
2 cups water or 473g
255g bread flour
320g rye flour (I ran out; it was supposed to be 340g)
12g salt
1 tbsp. caraway seeds (I did not weigh these)

Now that I'm over the exceedingly sticky nature of this dough and I feel no compulsion to knead a rye dough, this bread was a much more easy going experience than the last. Mix all ingredients in the order listed. Cover and leave on counter for 2.5 hours. Might take a little more time in a kitchen below 85 degrees.

Before shaping, sprinkle dough with flour and sprinkle board with flour. Do one stretch and fold. Shape. As this was not a dough to keep its own shape, I used a loaf pan - pre-sprayed with non-stick spray. Cover with plastic and leave on the counter.

Update upon making this bread a few more times
Here's an alternative to the advice in the last paragraph: Forget sprinkling the dough with flour. Wet your hands, lightly wet the dough and wet the board or counter top you will be using to do the stretch and fold and shape the dough. I could not believe how well using a small amount of water worked. It did not stick to my hands or the counter. My inspiration on this was a video on making a rye bread (scroll way down for the "cocktail rye video"), including handling the dough at this particular stage.



Before baking
Due to the wetness of the dough, it will be - okay, it was for me - impossible to tell when this dough was ready to bake. I preheated the oven after shaping the dough to give both an hour before baking. I just assumed an hour would be okay.

In a list form:
  • One hour before baking - preheat oven to 500 degrees.
  • Preheat top of oblong la cloche in oven. It will roughly fit over the loaf pan. 
  • One hour before baking - shape dough and let rest.
  • Just prior to baking, sprinkle caraway seeds on top of dough. 

Baking
Gently cover loaf pan with top of la cloche. Be careful as the top of the la cloche does not exactly fit the loaf pan.

Immediately reduce oven temperature to 460 degrees. After 15 minutes, reduce temperature to 440 degrees. I think I left this dough in the oven for another 25 minutes, but it might have been 20. Immediately take bread out of loaf pan and let rest. My general rule is two hours.


Big, nice oven spring, a beautiful dark brown bread and an amazing taste. This is a keeper. I will take pictures next time, promise. I have to say that although this bread was based on a recipe in the River Cottage Bread Handbook, I have substantially altered the hydration, I did not knead at all, and I stopped even referring to its instructions. I still like the book.

[Editor's Note: No text changes. Photos were added.]

Tuesday, June 24, 2014

Bread Number 53: Radical Dark Rye with Caraway Seeds

Radical for me.

This recipe was adapted, pretty much on the fly, from the River Cottage Bread Handbook, which seems to always produce a dough with a massive flaw that I believe will result in a totally terrible bread. This time I became convinced that the author had  intentionally left out key instructions or ingredients. Evidently, something other than the dough on this one was dark. Anxiety, however, produces good results. (I do believe worrying wards off the worst. Hey, I read my Zen calendar each day, but this is a different perspective.)

Ingredients

Sponge
100g rye flour
100g water
20g starter

Mix well. In a warm, summer kitchen (probably 75 to 80 degrees), I left this mixture  (covered with plastic) out on the counter for 12.5 hours.

Dough
510g water
225g bread flour (That's after the extra flour was added. Add this much from the start.)
340g rye flour
12g salt
7g caraway seeds, plus extra to put on top before baking

This works out to a dough that has a hydration percentage of 90 percent. I had intended to make an 80 or 90 percent rye dough, but it ended up as 65 percent after I added extra bread flour to save the mucky, wet mess. The recipe stated this dough would be "very sticky." That term does not do it justice.

Next to "wet" in the dictionary is a picture of this dough
Mix all ingredients well. The book's directions called for five minutes of kneading, but I have read rye should not be kneaded and kneading a wet mass that was dough-like in name only was problematic. I kneaded, if one could call it that, for two minutes and I spent the extra three minutes trying to get the dough off of my palms and fingers.

I let the dough rise for an hour and 40 minutes. I did one stretch and fold, also difficult due to the lack of cohesiveness of this dough. Again spent three minutes scraping the dough off of my hands and another two washing my hands so that it did not feel like my hands were covered with drying cement. I let the dough rise another for another couple of hours.

Shaping and baking preparation
There's no way to shape a blob. I placed the dough in a large loaf pan instead. First, spray the loaf pan with non-stick spray. I sprinkled more caraway seeds on the top of the dough and covered the pan with plastic. Left out on the counter for on hour.

Preheat the oven to 500 degrees. I also heated the top of my oblong la cloche to place over the dough while baking. Wait an hour for sufficient time for oven to heat up and for the dough to be ready.

After placing the dough in the oven, immediately reduce the temperature to 450 degrees. Reduce again at 35 minutes to 415 degrees. Total oven time 46 minutes. I kept the loaf pan covered the entire time with the top of the oblong la cloche.

Take the loaf out of the pan and let rest on a rack for two hours.

Startling results
Not only did this bread rise, it looked picture perfect, medium-brown color, and it emitted those fine crackling sounds upon being removed from the oven. A very hearty taste with a much stronger rye flavor than my minority-rye breads. Made me think of my long line of ancestors during their centuries of life in Eastern Europe. I had the first slice with a pickle. This would go with borsht if I liked that. Great with homemade jam (thank you to my friend for bringing over the jar of jam made with community-garden-grown strawberries). Excellent.

Thursday, May 29, 2014

Breads - Numbers 47-52: Finding My Way Okay Without a Digital Scale

I have so lost my mojo that these breads were made when snow was on the ground and not a blossom had poked through the soil. Now we're on the cusp of summer. I have still been making breads, just old recipes. In fact , this week I just made a 100 percent spelt with a 24-hour first rise and a tiny bit of sourdough culture. Nice.

By the last month or so before my bat mitzvah, which was a couple of weekends ago, I totally devoted myself to that effort and left the bread aside. Except for a Jennifer Lawrence moment on the steps, everything went well. I took a week off before starting to study again. Now I have to get back to bread and other projects. Finally, way beyond age 13, I am ready for eighth grade, which, as those from New York City will shake their heads in agreement, I skipped along with many others. I therefore have no knowledge of earth science. 

Bereft temporarily of a digital scale
After weeks of my mouth open and my eyes like a deer's facing a car's headlights, not knowing how to move, I figured that I had made breads before the digital scale entered my home and I could make breads until a fixed or a new scale crossed my threshold again. I used cups and teaspoons instead of grams, sometimes roughly calibrating weights to volume measurements, more educated guessing than anything else. 

Sometimes, getting lost is the best way to find one's way. We get so dependent on numbers and formulas that we fail - or I fail at least - to pay attention to the real details, in this case, the texture of the dough and how it acts. We think that if we use exact amounts given in recipes that no more mental energy need be expended. Sometimes poor results do not mean that a recipe is bad, but rather the baker or the cook should have focused on the dough or the dish as it emerges, rather than on precise numbers.

Maybe that's why I have become over time a cook who throws things in rather than measuring. By the time I get to bread #108, will I be using handfuls and pinches - perhaps weighing them for others - and feeling my way to good breads? I don't know, but I realize that setting aside the exact measurements that the digital scale provides, at least every once in a while, is a fruitful exercise for concentrating on moisture, texture and appearance.
 
One more confession: As these breads were made closer and closer to Passover, mid-super spring cleaning with the distraction of preparing for the holiday and travels, and a laundry dryer that broke in the midst of all that. (From an environmental standpoint, after weeks of air drying the laundry and it not being so bad, I should actually purchase an outdoor drying rack and use it during the summer.) I was so busy that the few seconds to take a photograph of dough or bread seemed too time consuming.

Spelt always good
You have to love spelt. It works at 100 percent of the flour or in a hodgepodge of flours one is using to rid one's household of opened flour bags. Breads # 51 and 52 included spelt flour, with the latter mostly spelt. Both came out great. 

Bread #51

Ingredients
1 cup starter (an unusually large amount for me)
1 1/4 cup white whole wheat flour (KAF)
1/4 cup spelt flour 
1/2 cup bread flour
1 1/2 tsp salt

Instructions
Mixed and let rest for 25 minutes. Kneaded and did a stretch and fold; all together that amounted to three minutes. Very sticky, so I added the 1/4 cup bread flour listed in the ingredients.

I let the dough rest for another 25 minutes. Since it remained quite sticky, I added approximately two tablespoons of bread flour (not listed in ingredients). I kneaded in the extra flour and did one more stretch and fold.

I did two more stretch and folds of intervals of 25 minutes. I then shaped the dough into a somewhat baguette form so that I could later bake in the oblong la cloche. I let the dough rise in a couche-like, baguette-forming contraption for four hours. Much anxiety that this was too long to have waited. 

Oven time
Preheated oven to 455 degrees for one hour. Heated the oven with the la cloche inside to make sure it was super hot, thus ready for the dough. At one hour, fearing maiming from placing the dough inside the ungodly hot la cloche, I opted instead to put the dough on parchment paper and place the parchment paper into the bottom of the oblong la cloche. Much easier and the bottom of the bread turned out just fine.

At 13 minutes, I reduced the temperature to 420 degrees and baked for another half hour, for a total of 43 minutes baking time. Beautiful! Way better than expected, lovely rustic-looking baguette. Solidly good taste. Husband happy that this shaped bread is much easier to cut than the boules.

Bread #52

Ingredients
1 3/4 cups water
1/4 cup starter
3 cups spelt flour
1 3/4 cups bread flour
2 tbsp. wheat bran
1 1/2 tsp salt

Instructions
Mixed all ingredients and did three stretch and folds, two at 30-minute intervals and the last at 15 minutes. Let the dough sit, covered in plastic, overnight for approximately 11 hours. I put the dough in the refrigerator for a few hours until ready to bake. (Seems that when the exactitude of the digital scale is gone, everything else goes somewhat approximate as well.)

I love being able to take the dough from the fridge, shape it (unless already pre-shaped) and plop it in the oven.

Baking
Preheat the oven to 500 degrees about an hour before baking. Preheated the oblong la cloche - both top and bottom - in the oven so it would be hot when dough placed inside.

I split the dough in half for two baguettes, rather squat ones that did not resemble the long thin professional ones sold at the local Whole Foods supermarket. I shaped each loaf and placed on parchment paper. Then I used a spousal gift that had been sitting in the pantry since way before the 108 breads project - a baguette shaper made of thin metal and full of tiny, presumably aerating, holes. Being of little faith, I used parchment paper over the metal.

One dough went immediately into the oven-heated oblong la cloche, while the other dough stayed in the shaper, but placed in the fridge until its turn with the oven.

Baked each baguette for 30 minutes, a good 12 to 15 minutes less than a boule would have needed. The taste was wonderful, a great and easy bread.

Breads #47 to #50
Forgettable is the operative word. I write down a couple of details just so I remember not to repeat these breads. I used vital wheat gluten in all of these recipes, so perhaps there is a lesson to be learned. Every other ingredient was pretty standard, which makes me think it was either that ingredient or the distractions of Passover cleanup and the upcoming bat mitzvah that led to edible, fine breads, though way short of spectacular.

These breads were #47, whole wheat; #48, combination of rye, whole wheat, and bread flour; and #49, white whole wheat and bread flour, the latter two with 1/4 cup each of flaxseeds as well. 

Nothing more need be said. Why give instructions for mediocrity? Almost at the halfway mark to 108, I prefer to spend the time proceeding to new breads and techniques.

Sunday, May 18, 2014

Bread - Number 46: Under construction

Tried this sourdough challah recipe three times with two complete strikeouts that were my fault and one mediocre result that caused the family to decry the challah series as a sin against the already perfect challah.

I feel I have sufficient experience now with this recipe and the adjustments it needs to try it one more time. Frankly, the biggest strike against it is that making this bread is very time consuming with many stages, none so far apart that one can go to work. More like having an infant that naps for an hour or so before requiring some attention, though not as cute. 

I will post after I try for the fourth time, which could be up to a couple of months, depending on how life goes in the interim.

Thank you to the lovely person who gave me this recipe as a comment to a previous blog post. If you have additional suggestions, feel free to share. Perhaps I am missing a key piece to success.

Ingredients and instructions

Pre-ferment
35g firm starter
80g water
140g bread flour

Knead until smooth. Put in a closed container with room for expansion. The dough should triple and start to flatten within 8-12 hours. Trust me that a winter-time kitchen will not work. The first time, nothing had happened by the next morning and a full day of a warm kitchen was required for results.

Dough
pre-ferment
2 large eggs
55g olive oil
66g honey or sugar
60g water
400g bread flour

Mix with wooden spoon until there is a shaggy, sticky dough. My first try was more like a pie crust dough, not a good sign. I added 1.5 teaspoons of extra water. 

Knead for 10-15 minutes and cover with plastic. Place in a bowl with warm water. Leave for approximately two hours.

Separate into however many strands you wish and then braid. I usually make a small roll and a large challah. Set on parchment paper with oiled plastic wrap and leave for approximately five hours, until the dough has doubled in size. Do not do as I did, which was, failing to see what I thought were adequate results, I put the dough on top of the stove over a very warm oven heated up, only to find that the strands basically melted into one another. 

Pre-heat oven to 350 degrees, according to the recipe, though I had better results at 325 degrees on one of my tries. Brush dough with egg wash and any seeds you prefer. Sesame or poppy are traditional. Leave in oven for 25 minutes; turn off heat and leave the bread in for another 10 minutes.

For the egg wash, I generally use just the yolk of an egg, sometimes the yolk with a bit of water. Most recipes differ.

On my best try thus far, the challah rose well, but still was not as light as the challah I make with bread machine dough and commercial yeast.

Update to come.