tag:blogger.com,1999:blog-16685233895503422942024-03-12T17:58:21.031-07:00108 BreadsOne person's bread baking odyssey starting at negative one and aiming for 108.Unknownnoreply@blogger.comBlogger140125tag:blogger.com,1999:blog-1668523389550342294.post-51138288003396568392021-10-06T07:19:00.000-07:002021-10-06T07:19:08.299-07:00Bread Number 101: Rye, My Mistake<p>I've made this bread four times and it tastes like a brick. Hamelman, the author, and lead baker at the King Arthur Flour Company (and former owner of a bakery in Vermont), suggests waiting to add the salt until the final dough phase, which means preceded by the vast majority of the fermentation time. This is unusual. Bread dough recipes uniformly advise throwing in the salt prior to the main fermentation, rising period. </p><p>Hamelman has various dark rye recipes that go from 65-90 percent. We liked the 70 percent okay, nothing to write home about, but the dark dark rye of the 80-90 percent end of the range will not become either a household favorite or earn a place on the roster of breads I make frequently.</p><p>At 89 percent rye, one should not expect a light fluffy bread anyway; still, as far as taste, this one was a loser from the start. You have to actually like a dismally dark rye to eat this one more than once, My husband said that it tastes like a Russian Rye bread, so it is recognizable as a bread.</p><p>If there is one thing in its favor, other than being healthy, this is a good bread for a teleworker as there are four stages over the course of two days, with waiting periods of various lengths. Please be careful, however; this should be considered a three-day bread as the bread should rest for 24 hours after baking. This is not a Monday morning bread unless one begins on Friday. </p><p><u>Ingredients</u></p><p>261g Rye flour</p><p>50g Bread flour</p><p>15g Malt</p><p>215g Water</p><p>6g Salt</p><p>Remember to add the salt. I was also going to try soaking the rye flour in the water at particular stages preceding the fermentation periods, the better to eek out more flavor, some sweetness, from the rye. I got busy and I forgot, but I would be curious if that singular, significant change would make a difference.</p><p><b>Day One</b></p><p>Good for starting in the afternoon and letting rest overnight, unless it is wintertime, in which case that second stage might go more toward the outer edge of 24 hours.</p><p><u>Stage 1</u></p><p>4g rye flour </p><p>4g water</p><p>4g starter (one could precede the building of this dough with building a rye starter, but at a measly total of six grams total, I decided to use regular wheat-based starter)</p><p>Mix, cover, and rest for 5-6 hours. I found that the waiting period of the recipe was good for a warm kitchen or a summertime kitchen, but too brief for a winter kitchen's colder temperatures.</p><p><br /></p><p><u>Stage 2</u></p><p>Rye starter from Stage 1</p><p>2g of starter - optional to add a bit more starter</p><p>50g rye flour</p><p>39g water</p><p>Mix, cover, and rest for 15-24 hours. One can see fermentation activity almost immediately, though this is not the bubbly exuberance of a wheat build.</p><p><br /></p><p><b>Day Two</b></p><p>Need a half day, but only about two hours when you have to return to the dough with any frequency.</p><p><u>Stage 3</u></p><p>Rye starter from Stage 2</p><p>138g rye flour</p><p>138g water</p><p>Mix, cover, and rest for 3-4 hours. </p><p><br /></p><p><u>Stage 4</u></p><p>Rye starter from Stage 3</p><p>15g malt</p><p>261g rye flour</p><p>50g bread flour (or adjust based on the percentage of rye you prefer) </p><p>215g water</p><p>6-7g salt (Hamelman recommends a baker's percentage of 1.8, but I generally prefer 2-3 percent)</p><p>Mix, cover, and rest for 10-20 <u>minutes</u>.</p><p><br /></p><p><b>Baking preparation</b></p><p>Shape the dough and let rest, covered, for one hour. For the same hour, preheat oven to 490 degrees.</p><p>Put loaf in oven. I use a covered loaf pan for this one as it doesn't hold its shape well, but it was okay the time I made a boule. Reduce oven temperature to 480 degrees.</p><p>Ten minutes later, reduce oven temperature to 410 degrees. Total baking time will be 50-60 minutes. </p><p>Let the bread stand untouched for 24 hours. The flavor will supposedly deepen. I did this and I still was not fond of the taste. Not my cup of tea.</p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-83689020654715411762021-06-21T06:16:00.000-07:002021-06-21T06:16:54.031-07:00Bread Number 102: German Rye with Sauerkraut<p>You might be wondering why this post is about Bread #102 and where Bread #101 could possibly be. After a year of intermittent attempts at that #101, a very dense rye, I am resolved to try it for a fourth time. Why has this taken more than a year? During the pandemic, when everyone was baking and becoming a sourdough enthusiast, my flour mill broke, followed by a several months-long back of forth episodes of shipping it, getting it fixed - for free - and then very quickly breaking again, I could hardly motivate myself to move on to new bread experiments, Also the day job became horrible, but that's another story.</p><h3 style="text-align: left;">Rye and sauerkraut - a match made in heaven</h3><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VWsf5epxpRI/YMu4cfVkd-I/AAAAAAAADQs/U1aRVUrRaKYQ_t_s-T7CboiNLNkHFiI7wCNcBGAsYHQ/s640/IMG_0860.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://1.bp.blogspot.com/-VWsf5epxpRI/YMu4cfVkd-I/AAAAAAAADQs/U1aRVUrRaKYQ_t_s-T7CboiNLNkHFiI7wCNcBGAsYHQ/s320/IMG_0860.jpg" width="320" /></a></div>Yes, this bread recipe includes sauerkraut. I have a particularly good source at my farmer's market; the vendor can be found at such markets throughout the DC area. Pick up some pickles as well at <a href="https://number1sons.com/" target="_blank">Number 1 Sons</a> if you visit the nation's capital. Lots of native New Yorkers scoop up the sour pickles, but the kimchi is also popular. Back to the bread: The sauerkraut is not overwhelming and, when combined with a very long rise, lends some depth to the sour taste, which I like, though I'll admit that might not be for everyone. I will say that my husband kept talking about how well this bread lasted, with toasting, throughout the week.<p></p><p>I love a nice long dough rise, a recipe that I can't help changing, and a good sour bread that turns out well, even better the second time around. I adapted the German Rye recipe from <a href="https://www.amazon.com/Brother-Junipers-Bread-Peter-Reinhart/dp/0762424907" target="_blank">Brother Juniper's Bread Book</a> to be completely naturally leavened and to rely on stretch and folds instead of kneading. I made this bread twice, with the same exact mix of ingredients each time.</p><h3 style="text-align: left;">Ingredients</h3><p>137g coarse rye flour (1 cup)</p><p>352g bread flour (3 cups, less 50 grams to attribute for the starter)</p><p>3g caraway seeds (I added three times more than the recipe dictated, which was 1 teaspoon, or 1 gram.)</p><p>52g sauerkraut - Make sure to drain first (1/2 cup)</p><p>5g salt (The recipe does not recommend adding any due to the presence of the sauerkraut, but I did not think that non-commercial sauerkraut would be as salty as the jarred stuff from the supermarket.)</p><p>100g starter (wheat, not rye)</p><p>272g water (I added approximately 100g more than recommended because the dough was too crumbly, not at all cohesive.)</p><h3 style="text-align: left;">Dough preparation</h3><p>Measure 1/2 cup of sauerkraut and set aside in a colander to drain while measuring the other ingredients. </p><p>Mix dry ingredients - flour, caraway seeds, and salt - together and mix. </p><p>Add the starter and water to the dry blend. No need to mix yet.</p><p>Weigh and add the 52g of sauerkraut. Mix everything together well. Cover.</p><p>Do three or four stretch and folds. Each stretch and fold should be separated by about 15-25 minutes. The dough will become more cohesive each time. My first try of this bread needed four stretch and folds, while my second try was just fine at three. </p><h3 style="text-align: left;">Wait and wait</h3><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dw-L24ORnyc/YMytGzdxrXI/AAAAAAAADRA/JEiuDKZCaKo3t5xncUUXwzET-6G9SCiJgCNcBGAsYHQ/s640/IMG_0861.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://1.bp.blogspot.com/-dw-L24ORnyc/YMytGzdxrXI/AAAAAAAADRA/JEiuDKZCaKo3t5xncUUXwzET-6G9SCiJgCNcBGAsYHQ/s320/IMG_0861.jpg" /></a></div>Each time I made this bread, and both times were in warm weather, the dough needed more than 18 hours to rise. The second try clocked in at over 22 hours and, frankly, I could have waited more, but I wanted to get the bread done in time for a normal bedtime. The recipe in the book only takes 90 minutes, but that is with 1.5 tablespoons of instant yeast. <p></p><p>An 18-24 hour rest is fine with me. No need to babysit the dough; return to it the next morning or evening. In fact, this would probably make a better morning dough so that one has more wiggle room. Just return to the kitchen the next morning, say 21 or 22 hours after those stretch and folds are done, and the dough will be ready - or almost ready - to proceed.</p><h3 style="text-align: left;">Shaping and baking preparation</h3><p>Preheat oven to 450 degrees.</p><p>On a wet counter, I shaped the dough into an ovally rectangle and let it rest in a greased loaf pan, covered. I cover with another loaf pan and I bake that way as well. The metal loaf pans can go right in the oven with the dough. While the oven heats, let the dough rest for 1 hour, 15 minutes.</p><p>Reduce heat after 20-30 minutes to 350 degrees.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-38_HIy3EuJg/YMytY6Ek9HI/AAAAAAAADRQ/85palCS663MyxBJ-gGkfGXZZ7yMtbEUqwCNcBGAsYHQ/s640/IMG_0859.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://1.bp.blogspot.com/-38_HIy3EuJg/YMytY6Ek9HI/AAAAAAAADRQ/85palCS663MyxBJ-gGkfGXZZ7yMtbEUqwCNcBGAsYHQ/s320/IMG_0859.jpg" width="320" /></a></div>Before putting dough in the oven, uncover, sprinkle some water on top and then more caraway seeds. Cover the loaf pan. I use the second loaf pan for that and then no ice, water, etc., are necessary for a good steam to turn that nice dough into spectacular bread. Baked for 54 minutes, with nine minutes at the end uncovered. <p></p><h3 style="text-align: left;">Taste</h3><p>The bread is a bit sour, but the hearty, coarse rye and the caraway seeds balance the sourness. Wonderful! Husband says this is in the top ten.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-30237459650711195762020-05-17T12:09:00.000-07:002020-05-17T12:09:19.055-07:00Bread Number 100: Adapted River Cottage SourdoughSelf-awareness is a good quality and never more so than when realizing that a professional male baker's hands doing 10 minutes of kneading is not the equivalent of 10 minutes of kneading by a woman who needs a device or a strong man to open every jar. I have various tricks when it comes to opening jars, but my hands are never enough.<br />
<br />
<a href="https://1.bp.blogspot.com/-e4FC-56s2tw/XsGJ49FJlZI/AAAAAAAAC1I/0t74C1-91SkB0VlQG6djypPZaYUPwxoywCNcBGAsYHQ/s1600/IMG_1759.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://1.bp.blogspot.com/-e4FC-56s2tw/XsGJ49FJlZI/AAAAAAAAC1I/0t74C1-91SkB0VlQG6djypPZaYUPwxoywCNcBGAsYHQ/s320/IMG_1759.jpg" width="320" /></a>My failure to either almost never adequately knead or to have the patience to adequately knead is why I love stretch and folds, which offer great results without the time, effort, and anxiety of kneading.<br />
<br />
<h3>
Significant Adaptations</h3>
<br />
The first time I made the <a href="https://www.amazon.com/River-Cottage-Bread-Handbook-Handbooks-ebook/dp/B004477UGW/ref=sr_1_1?dchild=1&keywords=River+Cottage+Bread+Handbook&qid=1589739189&s=books&sr=1-1" target="_blank">River Cottage Bread Handbook</a> Sourdough Bread, I kneaded and the resulting bread prompted my husband to say that it was the worst bread in a long time; damning statement that it was decidedly mediocre. [Read <a href="https://108breads.blogspot.com/p/book-reviews.html" target="_blank">bread book reviews</a>. The River Cottage Bread Book is listed under <i>Advanced to Way Beyond Me</i>.] On the second try, I did stretch and folds; the bread was much better than the first, but still way far off from the favorites.<br />
<br />
When I switched to stretch and folds instead of kneading, I also decided to get rid of the guidance to do a once-an-hour degas to the dough.<br />
<br />
<h3>
Pretty Straightforward Ingredients and Instructions </h3>
<b><br /></b>
<b>Sponge</b><br />
<br />
120g starter<br />
272g water<br />
250g bread flour<br />
<br />
Mix, cover, and let sit overnight and beyond for 14 hours in a cool, but not cold, kitchen.<br />
<br />
<b>Dough</b><br />
<br />
300g turkey red whole wheat flour, which is almost white<br />
12g salt<br />
<br />
Mix and cover.<br />
<br />
<a href="https://1.bp.blogspot.com/-jLwCduvI7GI/XsGJskLTNbI/AAAAAAAAC1E/2trjY1Edzo0sU2HqVKnvWcmfcU9ZgJh3gCNcBGAsYHQ/s1600/IMG_1758.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://1.bp.blogspot.com/-jLwCduvI7GI/XsGJskLTNbI/AAAAAAAAC1E/2trjY1Edzo0sU2HqVKnvWcmfcU9ZgJh3gCNcBGAsYHQ/s320/IMG_1758.jpg" width="320" /></a>Four stretch and folds, each 15 minutes apart. Could easily do stretch and folds up to 30 minutes apart.<br />
<br />
Let rise for five and two-thirds hours.<br />
<br />
<h3>
Prep and Baking</h3>
<br />
Preheat oven to 500 degrees.<br />
<br />
I shaped the dough into an oblong shape. Cover for one hour while the oven heats. I also preheated the top of an obling la cloche on a baking stone, but one can easily use loaf pans instead for similar results with a slightly different shape.<br />
<br />
<b>Baking</b><br />
<br />
<ul>
<li>10 minutes at 500 degrees.</li>
<li>Instructions say to decrease according to color of the dough at 10 minutes. Mine was still pale, so I only decreased the oven temperature to 400 degrees. I baked for another 26 minutes and it could have been a couple less.</li>
</ul>
<br />
<a href="https://1.bp.blogspot.com/-IbUgEGK0l8g/XsGKOZEASfI/AAAAAAAAC1U/6vDk2bf9sok3FearzxY_K7TvLKsvQzgJACNcBGAsYHQ/s1600/IMG_1760.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://1.bp.blogspot.com/-IbUgEGK0l8g/XsGKOZEASfI/AAAAAAAAC1U/6vDk2bf9sok3FearzxY_K7TvLKsvQzgJACNcBGAsYHQ/s320/IMG_1760.jpg" width="320" /></a><br />
<h3>
And ...</h3>
<br />
Good bread with a nice oven spring. Nice taste, but nothing amazing. Can do an easier recipe with results that are as good or better.<br />
<br />
The bread appears white even though I used about 50 percent whole wheat, probably because the fine turkey red flour is incredibly whitish despite being whole grain.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-64454714260763673792020-05-17T11:06:00.000-07:002020-05-17T11:57:33.314-07:00Bread Number 99: Grumpiness Lends Itself to HonestyMaybe I am asking too much, but to me a recipe should have actual amounts. Without amounts or ranges - with advice about how to select within the range - how am I supposed to know if I am on the correct route or not? Advice like "adding additional flour or water as necessary to make dough" tells me nothing. And rough drawings are fine as artwork, but they fail as directions.<br />
<br />
I'll just be frank; bread recipes as a rule should not assume that we all live in centrally heated or air-conditioned homes or have professional kitchens and equipment. There should be instructions that, like dough, vary with the temperature, and accomodate the spectrum of the seasons. Many recipes offer instructions for both hand mixing and kneading and electric mixers, so why not also account for the relative warmth or coldness of one's kitchen?<br />
<br />
<h3>
I Am Lazy, So Cater to ME </h3>
<br />
Desem Bread, basically a sourdough, from <a href="https://www.amazon.com/dp/B004HFRJS0/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1" target="_blank">Laurel's Kitchen Bread Book</a> is not a recipe for me. I'm getting impatient with volume measures; I much prefer weight. I also don't prefer, since I am in an all-out grouchy mood, instructions that require that I go back to some unspecified page - that I must go and find - to determine the relative moisture/viscosity of the starter in the recipe; so that I can then adjust based on the consistency of my starter. If you are using a starter recipe as a base, then please just insert the page number. The author also did not state what kind of flour.<br />
<br />
Now that I've been harsh, I have to say that the kneading directions are good. I generally do stretch and folds instead because I get much better results with a whole lot less effort. I made this bread twice to get out some kinks and provide a better set of instructions.<br />
<br />
<h3>
Let's Get to the Dough</h3>
<br />
I refined the recipe to do an autolyse and better elicit and deepen the taste of the whole wheat flour. I also added 67 percent more flour than in the original recipe because the consistency was unworkable, more of a batter than a dough, though, the recipe did say to add more as needed.<br />
<b><br /></b>
<b>Autolyse</b><br />
227g. starter<br />
502g whole wheat flour<br />
358g water<br />
<br />
Mix well and cover. Let rest for 20 minutes.<br />
<br />
<b>Dough</b><br />
12g salt<br />
Autolyse mix after 20-30 minute rest<br />
<br />
Mix, cover, and let rest for 30 minutes. I kneaded, but it was very wet and unmanageable; definitely not amenable to doing a stretch and fold. I kneaded for 10 minutes, let sit for 15 minutes, and kneaded again for 5 minutes. I felt like the bread from this dough would be terrible, so I went on with the day's plans instead of catering solely to the needs of the dough.<br />
<br />
<h3>
Rising Time Varies Greatly by Season</h3>
<br />
The first time I made this dough, it was in a cold mid-winter kitchen, so I was patient and allowed the dough to rise for 20 hours. That's hours of monitoring occasionally and second-guessing one's self. The second time I made this dough, it was also quite cold and I let it rise for 23 hours. It likely would have been seven hours on a May day when it stays at 65-70 degrees at night and warms up even to 80 degrees during the day. The recipe said three to four hours; maybe on a hot midsummer's day. But when you add 67 percent more flour, you are in the territory of moving from adjusting a recipe to creating a new recipe.<br />
<br />
Both times, the dough remained wet, viscous, jiggly, and unamenable to manipulation. This was a dough that required prayer to whoever, maybe the bread gods, or G-d's bread angels, or just the universe.<br />
<br />
<h3>
Loaf Pan Because This Baby Has No Shape on its Own</h3>
<br />
How does one shape a wet blob that spreads instantly? That is what loaf pans were invented for. I spray mine, but definitely at least grease them.<br />
<br />
Grease the loaf pan; as much as possible shape the dough and put it in the loaf pan. I cover with another loaf pan and I bake this way as well. It's also an easy, cheap way to generate the steam to bake bread without investing in a baking stone or a la cloche. Much less anxiety producing or dangerous than adding water or ice to a casserole pan when your oven is 500 degrees. Loaf pans work very nicely.<br />
<br />
<h3>
Oven Temperature Timing</h3>
<br />
Turn on oven to 500 degrees when dough is placed in loaf pan for its final rise. Let the dough sit covered - and allow the oven to heat - for an hour to an hour and fifteen minutes. [An alternative to covering the loaf pan with another loaf pan is the top of an oblong la cloche. One must preheat the top of the oblong la cloche when preheating the oven. I have done this many times and it works well.]<br />
<br />
<h3>
Prep for Oven and Baking</h3>
<br />
Sprinkle water over dough. Do slashes on the dough. Place loaf pan in oven and cover with another loaf pan.<br />
<br />
This would be a fine dough for sprinkling sesame or flax seeds on top, but those are purely optional.<br />
<br />
<b>Baking</b><br />
<br />
<ul>
<li>Bake at 500 degrees for 10 minutes.</li>
<li>At 10 minutes, decrease oven temperature to 450 degrees.</li>
<li>After 15 minutes, decrease oven temperature to 350 degrees. My bread took another 32 minutes.</li>
<li>Total baking time of 47 minutes.</li>
</ul>
<br />
<h3>
Voila</h3>
<br />
Nice oven spring and solidly good taste. Was pretty sour due to long rising time.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-71259423402821905982020-02-04T08:13:00.003-08:002020-02-04T08:13:36.889-08:00Long Pause ExplainedThe hiatus is over and I did a first try at bread #99 yesterday. It was a fun journey of anxiety, like any new bread venture.<br />
<br />
So why the long pause? In a nutshell, overwhelming work that took up all of my creative energy, and expressing myself in painting instead of taking time to think about and search out new doughs to make and bake. But mostly the long pause was prompted by a death.<br />
<br />
A couple of years ago, a friend of ours took ill, seriously ill, and spent his last months in a major hospital. We saw his improvement, giving hope to a life outside, followed by a slow decline and his passing. This was not a sweet 95 year old who had lived a full life. This was a man who left children who were not quite even beginning their own independent lives.<br />
<br />
To respect a person who is no longer here to speak for himself, I will not rehash the terrible details of misdeeds of one who has passed away. This death shook my faith in human nature, in the mercy of the universe, and in the idea of a higher power.<br />
<br />
<h3>
Behind the curtain</h3>
<br />
It was as if I had learned the terrible secret of life, that there is no justice, no guarantees, perhaps no kindly force protecting us.<br />
<br />
Maybe it is all luck and careening toward the abyss, whatever we do.<br />
<br />
So I baked as if on autopilot. I grew my starter; I baked whole wheat and rye breads, mostly. I did go through a rosemary phase when I mashed up rosemary springs into almost every dough. It is a sublime addition, but only if it is freshly grown. Dry rosemary from a little store-bought spice jar brings nothing to the table.<br />
<br />
<h3>
Up to My Limit at the Peter Principle</h3>
<br />
And work seemed to be like a hamster wheel with an ever-increasing rate of speed. What do you know, but it worked, at least according to some conventional standard of success in which one gets promoted, is rewarded with a raise, and is confronted with many congratulations. Really?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-MKZWr_F1ywU/XjmXGuZ3cYI/AAAAAAAACs4/c1rs_HZXiEsbIzAwwE560syPL5aRbCarACNcBGAsYHQ/s1600/60237462022__975AA500-A754-4C0A-A8BA-810498815092.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://1.bp.blogspot.com/-MKZWr_F1ywU/XjmXGuZ3cYI/AAAAAAAACs4/c1rs_HZXiEsbIzAwwE560syPL5aRbCarACNcBGAsYHQ/s320/60237462022__975AA500-A754-4C0A-A8BA-810498815092.JPG" width="320" /></a></div>
I liked my work until I was promoted. Now I am a juggling performer with tons of balls in the air, nice administrative balls of proposals, contracts, funders to satisfy, and TIME in the form of deadlines looming larger and larger as they approach. As the deadlines get ever closer, my dreams and ambitions appear further away.<br />
<br />
To be resolved when I give myself time to ponder and courage to move in whatever direction, perhaps on some unpaved path.<br />
<br />
<h3>
Bread for fun</h3>
<br />
<a href="https://1.bp.blogspot.com/-61dDI-oE4Tk/XjmXTAqq6II/AAAAAAAACs8/_XjICwMm9qYjwI0TVXxehp16Dn4FT3bqQCNcBGAsYHQ/s1600/IMG_1533.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://1.bp.blogspot.com/-61dDI-oE4Tk/XjmXTAqq6II/AAAAAAAACs8/_XjICwMm9qYjwI0TVXxehp16Dn4FT3bqQCNcBGAsYHQ/s320/IMG_1533.jpg" width="240" /></a>I made a challah for the Super Bowl. Makes me respect those amazing artists who bake and decorate in the Great British Baking Show. I am not quite addicted to the show, but I do enjoy it. For me, bread is decidedly not about looks, but the accomplishments of that show's bakers are mesmerizing indeed.<br />
<br />
To brag about this meagre accomplishment, there were actual humans who recognized that this was indeed a challah football. Even those who did not make the visual connection - mostly those who never watch football - enjoyed the bread.<br />
<br />
Next up: Bread #99, but after I try it one more time, this time with less anxiety and a little fresh rosemary.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-62347077853282572262020-01-31T13:48:00.001-08:002020-01-31T13:48:27.221-08:00Bread Number 98: Oatmeal Sandwich BreadIt is two years since I last wrote and I have been making bread almost every week, though not new breads. More on that hiatus in another post.<br />
<br />
<a href="http://2.bp.blogspot.com/-hd1cj8SIvT8/XjSfvFunvhI/AAAAAAAACsE/0Prwd9d6b643CfapVT5E158QKFTiaCFvgCK4BGAYYCw/s1600/IMG_1527%2B%25281%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-hd1cj8SIvT8/XjSfvFunvhI/AAAAAAAACsE/0Prwd9d6b643CfapVT5E158QKFTiaCFvgCK4BGAYYCw/s320/IMG_1527%2B%25281%2529.jpg" width="320" /></a>Bread 98 is light on the whole grains at about one third of the total flour, but it does have lots of oats and, every time I have made this dough, a very long rise, almost or up to 24 hours, that gives a nice mellow sour flavor that I love. I've baked this bread three times for us, and a few more times if you count breads to send home with a friend and one of my daughters. It is a crowd pleaser.<br />
<br />
The autolyse takes no time to put together and, following that, the dough sits forever after two stretch and folds. Quite easy.<br />
<br />
<u>Total ingredients</u><br />
175g whole wheat flour (125g for autolyse and 50g that go into the dough)<br />
91g oats (I used fine oats that can be used to make a quick oatmeal)<br />
313g water - only spring water, <u>never</u> tap water<br />
100g starter<br />
13g honey<br />
20g milk<br />
44g olive oil<br />
325g bread flour<br />
11g salt<br />
<br />
<u>Autolyse</u><br />
See the <a href="http://108breads.blogspot.com/p/glossary.html" target="_blank">glossary</a> if you are not familiar with the term, but it's basically a short pre-soak phase for the flour, grain, and water. If I do an autolyse, I generally let the flour and any grains soak for approximately 30 minutes. A few minutes more or less will not ruin your dough, so no need to be super diligent on this.<br />
<br />
125g whole wheat flour<br />
91g oats (I used fine oats that can be used to make a quick oatmeal)<br />
313g water - only spring water, never tap water<br />
<br />
Be careful: Not all of the whole wheat flour goes into the autolyse. Mix well and let the mixture sit for 36 minutes.<br />
<br />
<u>Dough</u><br />
Autolyse mixture<br />
100g starter<br />
50g whole wheat flour<br />
13g honey<br />
20g milk<br />
44g olive oil<br />
325g bread flour<br />
11g salt<br />
<br />
Mix the dough together until all of the liquid is absorbed and the flour is integrated. Let sit for 20 minutes.<br />
<br />
<u>Stretch and folds</u><br />
1. At 20 minutes, do a little kneading, just for a minute, and then a stretch and fold.<br />
2. Wait another 15-30 minutes, whatever is convenient, and do another stretch and fold. The dough should be firm.<br />
<br />
Cover this dough with plastic instead of something else. It tends to dry out easily.<br />
<br />
In a winter kitchen, I have let this dough rise for up to 24 hours. The last time, during some mild winter days and nights (nights of 45 degrees Fahrenheit and days of up to 60), the dough took about 19.5 hours, and to be honest, I could have let it sit for an hour more. It was a recent Sunday evening and I just felt like baking already.<br />
<br />
<h3>
Patience please</h3>
<br />
The dough hardly rose overnight even though the kitchen was relatively warm. I did sprinkle on some water and replace the insulated, almost shower-cap cover over the bowl because there was starting to be a dry patch on the dough. It seemed to work.<br />
<br />
I did the dent test to make sure that the dough was ready, but honestly, I always feel that there's a leap of faith in the determination that it is time to shape the dough and do a final rise before baking. I have waited until a dough looks super puffy, even post-puffy, and the breads come out pretty good anyway. When the comparison is supermarket or even farmers market bread, these are still way better.<br />
<br />
<h3>
Shaping dough and baking</h3>
<br />
One hour before baking, preheat oven to 460 degrees.<br />
<br />
I sprinkle water on the counter, which prevents the dough from sticking when shaping it. This time, I made the oatmeal bread in a loaf pan. I do spray the loaf pan at this point with non-stick spray, then placed the shaped dough in there so that it is about the same length as the pan. Cover with plastic, or in my case, with another pan. Just make sure that the covering will not permit the dough to dry out.<br />
<br />
Let the dough sit for an hour to an hour and fifteen minutes. Many bakers do a dent test at this point, but, I confess, I generally do not.<br />
<br />
<br />
<a href="http://2.bp.blogspot.com/-3j-ufFs1L_s/XjSgWKIjN7I/AAAAAAAACsg/7pOOFpiXtHY5m3dciyxhwEn4WJCPbD4JwCK4BGAYYCw/s1600/IMG_1526.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-3j-ufFs1L_s/XjSgWKIjN7I/AAAAAAAACsg/7pOOFpiXtHY5m3dciyxhwEn4WJCPbD4JwCK4BGAYYCw/s320/IMG_1526.jpg" width="320" /></a>Another leap of faith and I put the dough in the oven, covered, of course. I used another loaf pan that fit right on top and this worked very well. One could use a dutch oven instead or a la cloche.<br />
<br />
At 15 minutes, reduce the oven temperature to 440 degrees. Let the dough stay in the oven for another 25 minutes.<br />
<br />
In a nutshell:<br />
Preheat to 460 and bake at 460 for 15 minutes.<br />
Reduce to 440 and bake for 25 minutes.<br />
Total of 40 minutes in the oven.<br />
<br />
Beautiful oven spring and excellent taste. A crowd pleaser.<br />
<br />
<br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-7784795321532594642018-10-03T15:14:00.001-07:002018-10-03T15:14:46.444-07:00Not About Bread: Race Matters in Brett Kavanaugh Fracas
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Tale
of Two Young Guys</span></b></div>
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<br /></div>
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<span style="font-size: 11.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Two young men, two similar acts of misconduct,
two very different life trajectories. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 11.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Young man #1: We all know about privileged,
smart, savvy Brett Kavanaugh, whose high school and college “antics” are being
called alleged acts or something along the lines of youthful indiscretions that
should not bring down someone who has otherwise led an exemplary life. But what
allowed Kavanaugh to lead that life was a culture of white privilege that
permitted room for and ignored common indiscretions of drinking, though it
could have been of marijuana or cocaine use, and abuse of acquaintances and
fellow students.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 11.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Young man #2: Warren White is a former client
of mine, my first when I got out of law school. I defended him on appeal
following his conviction for a crime that took place in 1983. I have no idea
where he is now, but I suspect that he is unlikely to ever be nominated for a
prominent position in the federal government and I also suspect that his
behavior – if you believe, based on the scant and tainted eyewitness evidence,
that he was the perpetrator – will ever be considered a youthful indiscretion. White
was an African American young man from Coney Island, a neighborhood in
Brooklyn, which was pretty much the opposite of Chevy Chase in the early 80s.
White did not have anything like an elite private school education and he came
from a family that tragic violence had struck just a few years before with the murder
of his sister. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 11.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">White was basically convicted of mugging a
young woman at a subway station, having pulled her from behind up the stairs,
and then, when the train was heard approaching the station, he ran with her
purse. Though the appellate decision did not mention the fact, there was also
testimony about improper, sexual, touching during the very brief incident. I
won a reversal of the conviction because it was based on an illegal stop and
arrest. (See <span class="MsoHyperlink"><a href="https://govt.westlaw.com/nyofficial/Document/I3053c7acd92311d9bf60c1d57ebc853e?originationContext=Search+Result&listSource=Search&viewType=FullText&navigationPath=Search%2fv3%2fsearch%2fresults%2fnavigation%2fi0ad7140a000001660c95d57802f0ab9e%3fstartIndex%3d1%26Nav%3dCASE_PUBLICVIEW%26contextData%3d(sc.Default)&rank=1&list=CASE_PUBLICVIEW&transitionType=SearchItem&contextData=(sc.Search)&t_T1=117&t_S1=A.D.2d&t_T2=127">People
v. White</a></span>, 117 A.D.2d 127, 503 N.Y.S.2d 59 (2d Dept. 1986). With no
bystanders as witnesses and no previous acquaintance with the female victim,
today any defense attorney worth his or her salt would insist on challenging
such a flimsy and possibly tainted eyewitness identification. Before I won the
case, White had been convicted following a plea of guilty and he was living in
jail at a New York State correctional facility. Think Orange is the New Black,
but with guys from rough neighborhoods.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 11.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Instead of being considered a mistake of youth
(again, if one can even credit such a conviction), White’s permanent record
includes an arrest and a felony. If I recall correctly, after our success on
appeal, he pled guilty and was sentenced to time served. The incident that
ruined my client’s future took about as much time as Kavanaugh’s alleged
“horseplay” at a house party, yet no one will ever spend hours of investigation
to prove that this one felony conviction was unconstitutional, otherwise
illegal, and unfair. No one will ever ignore this felony conviction when White
is filling out a form in the hopes of getting a job.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Unlike Kavanaugh, who walked away drunk and
free from the house party, my former client was arrested and urged to plead
guilty to get a much better deal than if he held his breath and insisted on
going to trial. My client faced the discriminatory bias of the 1980s – and now
– against young African American men, so he probably wisely decided against
challenging the charge at trial. While Kavanaugh sat with his parents to make
the choice to attend Yale and perhaps receiving a parental lecture or a passing
wink about how to behave at parties or during beach week, my client was forced
to decide between contesting an unfair felony charge and taking a deal that
would mark him for life as a felon. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">When we consider giving Kavanaugh a free pass
for the antics of his youth, let us not forget that there are thousands like
Warren White who might not even have been guilty and yet they are made to pay
for their alleged youthful errors for their entire adult lives. These are the
young men whose appeals and habeas corpus petitions arising out of criminal
convictions that Brett Kavanaugh will be judging, whose lives will be
significantly affected, if Kavanaugh reaches the United States Supreme Court. Will
Kavanaugh be mindful of his good luck and privilege when he ponders the lives
of those like White?<span style="mso-spacerun: yes;"> </span>Will he reconsider
constitutional interpretations that have perpetuated the divide between the privilege
of Chevy Chase and the hard luck of Coney Island? Even the fact that Kavanaugh
might have that opportunity, while someone like White never will, says
everything about the work we as a nation still have ahead of us.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-57272226048948728832018-02-19T14:06:00.000-08:002018-02-19T14:06:07.071-08:00Bread Number 97: Not a Challah DisasterConfession #1: I made a major mistake and put all of the sponge into the dough instead of following the recipe and saving some.<br />
<br />
Complaint #1: I don't like recipes that try to help me with extra starter to save. Just tell me how to make only as much sponge (or other pre-dough) as I need to make the bread at hand. I can take care of my own starter, thank you very much.<br />
<br />
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Happy day! Made an actual great tasting sourdough challah. But back to confession #1, the sponge mishap meant that the proportions were a bit off. Actually feeling great sense of accomplishment and hope for recipe when I follow most of actual directions.<br />
<br />
Bread recipe adapted from Maggie Glezer’s <i>My Sourdough Challah</i> in A <a href="https://www.amazon.com/Blessing-Bread-Traditions-Jewish-Baking/dp/1579652107" target="_blank">Blessing of Bread</a>. I haven't reviewed this book yet because (a) my first attempt included a major deviation from the recipe, and (b) I have not read any other pages. I was so excited to see a true sourdough challah recipe that I did not wait for anything else.<br />
<u><br /></u><u><b>Recipe and screw up</b></u><br />
<u><br /></u><u>Sponge</u><br />
<br />
35g starter<br />
110g water<br />
135g bread flour<br />
<br />
I added an extra 30 grams of water because the sponge did not hold together at all with the recommended amount. Covered and let sit.<br />
<br />
I let the sponge sit in a reasonably warm kitchen, maybe 70-72 degrees, for 12 hours. This was fine as the sponge was relatively dense, rather than wet. (We had a nice winter thaw; what a pleasure.) I awoke to a wet, beautifully bubbly starter.<br />
<br />
<u>Dough</u><br />
<br />
3 eggs<br />
60g water<br />
56g oil<br />
60g sugar<br />
400g bread flour<br />
<br />
<u><b>Back to confession #1 and dough experience</b></u><br />
<br />
What can you say about a recipe that takes more than a half hour longer to do a few simple steps than you think it will? You say it’s the first time I'm making this recipe. The dough was a sticky mess, really wet. Did I say sticking to my fingers so I had about as much dough on them as was in the actual mass of dough?<br />
<br />
I ended up adding about 40 grams of extra bread flour. I don’t know the exact amount because my hands were so sticky and full of goo that I could not possibly measure. Did I knead? I'm not sure what the process is called with something more akin to goop than dough.<br />
<br />
Eureka moment and not in a good way: Oh fuck, I did it again. I added all of the starter instead of all but 50 grams. No wonder the dough was so wet. Shit. And it took a half an hour longer than expected, plus kitchen a mess, plus bleeding into work time on telework day. Serenity now.<br />
<b><u><br /></u></b>
<b><u>Assumption at the moment</u></b><br />
<br />
I clearly ruined this challah because proportions are off. Braided strands will blend. I’ll either throw this away, which I even considered doing before going any further, or I will make this in a loaf pan, maybe braided in a loaf pan. After recommended two hour wait not looking or feeling like a challah dough. Will try again.<br />
<br />
Did the recommended two-hour wait, the dough covered and in a bowl.<br />
<br />
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<a href="https://4.bp.blogspot.com/-jcadZOOy4Mk/WotGLcu2DMI/AAAAAAAACLw/0h6v2JfFwQ8fKzOrwvNJht-_3dx_JraqwCLcBGAs/s1600/IMG_3665.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://4.bp.blogspot.com/-jcadZOOy4Mk/WotGLcu2DMI/AAAAAAAACLw/0h6v2JfFwQ8fKzOrwvNJht-_3dx_JraqwCLcBGAs/s320/IMG_3665.jpg" width="320" /></a></div>
I then divided the dough into three and braided them. Not sticky with extra flour on my hands and on the dough and on the kitchen counter. I was generous with the flour because I thought I had ruined the challah anyway. Oiled a loaf pan and placed the dough in it. Covered.<br />
<br />
Supposed to sit for five hours, but I let sit for 5 2/3 hours after a couple of dent tests.<br />
<br />
<u><b>Baking</b></u><br />
<br />
Preheat oven for one hour at 325 degrees. Almost every challah recipe, including this one, says 350. Sorry, that temperature produces overdone challahs. We like less well done challahs. I felt confident in departing from the recipe on this one. I baked at 325 for 37 minutes.<br />
<br />
Due to my own mistake, braids somewhat disappeared, but not completely, as I had predicted. After bread out of oven, spouse immediately sends photo to offspring about my treasonous deviation from usual recipe.<br />
<a href="https://4.bp.blogspot.com/-gXcNBIlb2YM/WotGZqK4HtI/AAAAAAAACL0/xe-7G7sNno0glR6uif15y76BOmzLCBdKQCLcBGAs/s1600/IMG_3668.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://4.bp.blogspot.com/-gXcNBIlb2YM/WotGZqK4HtI/AAAAAAAACL0/xe-7G7sNno0glR6uif15y76BOmzLCBdKQCLcBGAs/s320/IMG_3668.jpg" width="320" /></a><br />
<b><u>So much better than expected</u></b><br />
<br />
Taste is actually pretty good; looks beautiful. Spouse impressed. Does not taste sour at all. Despite allegations of treason, spouse managed to eat quite a bit of this challah and it got eaten when I offered it to dinner guests about 24 hours later. In fact, compliments and comment of "this doesn't taste sour at all."<br />
<br />
Not a disaster. Second try soon, without making same mistake, I hope. Crumb not bad either for what looked like a disaster in the making.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-89839199038263778432018-02-11T14:30:00.003-08:002018-02-12T06:40:09.969-08:00 Basic Recipe Better Liberated from RefrigerationFor far too long I remained lazy, having permitted myself to be lulled by a "foolproof" sourdough recipe that I adjusted with different flours, self-righteously ground in my beautiful German mill that looks lovely on the kitchen counter, but makes tons of loud noise. Finally, after months, if not a year or so, of suspicion that my refrigerator-stored sourdough starter and my refrigerator-enabled, basic-recipe-adjusted breads were getting more and more bland, I read a bread newsletter piece that articulated the message that refrigeration was not part of the process of early and fine-tuned doughs and offered solutions for modern bakers, albeit none that involved the convenience of refrigeration.<br />
<br />
I put a link to this <a href="https://us8.campaign-archive.com/?u=bc3044373d0581817ee441cf8&id=8691982f3a" target="_blank">nice post from Mike's Weekly Baking Tips</a> in my last post, but I am including it again because it describes so well where refrigeration leads without judging too much a propensity for easy storage and cramming baking bread into one's full life rather than allowing the bread making to set the agenda with its own sense of timing and readiness.<br />
<br />
<b><u>After two successful breads, ...</u></b><br />
<b><u><br /></u></b>
Sourdough starter changes: I took my starter out of the refrigerator - except during a business trip (or other forays from home). This is easy in the winter, especially a cold winter, because I have only fed the starter every two days. But it was warmer last night and needed to be fed this time in 24 hours. I will not boldly claim that I will remain an out-of-the-refrigerator and on-the-counter saint in the summer when twice, or maybe three, feedings a day will be demanded.<br />
<br />
Because I hate to waste starter, I am doing a slow build during the week and using most of it for the weekly bread. I'll be making more this week as I found this morning - yes! - a sourdough challah recipe that I will try during next week's holiday weekend. I do <u>not</u> measure amounts; I go for texture, usually firmness, so that I can go a little longer between feedings.<br />
<br />
The starter is happier. It bubbles, practically bursts with a sense of airiness.<br />
<br />
I did get rid of its sibling, the whole wheat starter, because it wasn't loving out-of-the-fridge life and it kept going bad super quickly and I could never quite manage to get out all of the nasty stuff in the jar.<br />
<br />
<u><b>And the breads</b></u><br />
<u><b><br /></b></u>
I did an overnight sponge each time, the second time for 16 hours after - great achievement - putting together a quite firm sponge. I then only needed a rise of 4-5 hours for the dough.<br />
<br />
<u>Sponge</u><br />
100 grams starter (50 percent hydration as standard; make adjustments to sponge ingredient amounts if your starter is appreciably off on this)<br />
200 grams water<br />
200 grams bread or whole grain flour<u><br />
</u><br />
Mix, cover, and let sit for at least eight hours.<br />
<br />
To adjust for a longer fermentation period, I decrease the amount of starter, this time to 60 grams, but I have gone as low as 10. I then proportionately increase the amounts of water and flour so that the total mass of starter is the same as the basic recipe. Similarly, if my starter is very firm or quite wet, I also adjust for that.<br />
<u><br />
Dough<br />
</u>
300 grams whole grain or bread flour (I usually do all whole grain, generally wheat, sometimes with 10-20 percent rye, or spelt in any amount)<br />
100-135 grams water (On the high side for whole grains and closer to the minimum the more bread flour is used)<br />
11 grams salt<br />
Additions: 8 grams of caraway or flax seeds, or 1 gram, a very small handful, of fresh rosemary<br />
<br />
Except for the water, mix all of the dough ingredients together. Throw those dry dough ingredients on top of the sponge, add the water, and mix thoroughly. At some point, the mixing goes better with hands, but I do not have a KitchenAid or other dough mixer.<br />
<br />
Cover the dough bowl and let sit for 15-30 minutes. Do three stretch and folds at similar intervals and cover the dough in between. After the last stretch and fold, let sit for four to five hours. This was in a warm-ish winter kitchen and might be shorter in a summer kitchen. The dough is ready for the next step when you push your finger in and the dough stays indented.<u><br />
<br />
<b>Baking preparation</b><br />
<b><br /></b></u>
Shape the dough and put on parchment paper, which will reduce anxiety when transferring dough into a hot oven. I wet the counter and my hands with water for shaping and avoidance of sticking. Cover the dough and let sit for about an hour.<br />
<br />
Preheat the oven to 500 degrees or 485 degrees for a dough with rye (see rye bread posts for the recommended decreases in temperature as you bake). I preheat with a baking stone and the top of a la cloche, or you can preheat with a pan on the bottom and fill it with a cup of water or ice right after placing the dough in the oven.<br />
<br />
I preheat for an hour.<u><br />
<b><br /></b>
<b>Baking</b><br />
<b><br /></b></u>
Before baking, I sprinkle water on the dough, sprinkled with sesame seeds this time, and cut an X slash on top.<br />
<br />
Bake at 500 for 25 minutes, then reduce to 485 degrees for 17 minutes. Nailed it perfectly and patted myself on the back. Does not happen every time.<u><br /></u>
<br />
<b><br /></b>
<b>Taste</b> - OMG, great; so much better than when poor starter was left in cold confinement in the fridge. Life is good on the kitchen counter, I guess.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-33574819995818203242018-01-29T10:35:00.000-08:002018-01-29T10:38:20.510-08:00Bread Number 96: Yet Another Challah DisasterI am thinking the core of this disaster is my failure to convert a yeasted challah recipe into a sourdough recipe. I followed two similar recipes and neither went well. I kneaded and kneaded by hand; I added extra flour because the doughs were way too sticky; and yes, I did the math so that the contents of the starter was accounted for in the calculation of the flour and water totals in the dough. This is clearly a voodoo-doll-type of conspiracy by my family members to prevent the replacement of their beloved challah with an identical challah that is made with sourdough starter instead of commercial yeast.<br />
<br />
For hundreds of years, at least, challahs were made with starters because no commercial yeast existed. So somewhere in my quest, I am missing a significant piece of information pertaining either to ingredients or to methods - or to both.<br />
<br />
Grumble, grumble, grumble - a considering of escalating to an adult equivalent of a toddler's temper tantrum - except that with my adult wisdom I am able to appreciate how unimportant, even to me, is this failure and that, as the granddaughter of someone who survived many baseball seasons of failed World Series, the best lesson is to regroup and try again rather than to throw in the towel and consider this a personal and a permanent failing. <br />
<br />
[Off-topic: Maybe, as the granddaughter of a diehard Brooklyn Dodgers fan, that is not exactly the right analogy. I did cry when finally my beloved Brooklyn got a major sports team (the Nets, who play basketball) after many decades and at the exact spot where the Dodgers should have moved - instead of awful suburban, auto-oriented, Los Angeles.]<br />
<u><br /></u>
<b><u>Screw that ... had a little tantrum a year later</u></b><br />
<br />
After a year of not making any new breads - the above challah disaster occurred in January 2017 - I am finally getting back into experimentation. This weekend, I made a dough so bad that I threw it in the compost before baking. I was trying to adapt a yeasted rye bread recipe from <a href="https://hotbreadkitchen.org/product/the-hot-bread-kitchen-cookbook/" target="_blank">The Hot Bread Kitchen</a> for a totally naturally leavened rye bread. Really, I wasn't disciplined; I didn't manipulate the dough as needed and then I let it sit far too long for the first rise. Probably did not help that I was trying to do this alone with a broken arm.<br />
<br />
My tantrum was not about the abysmal dough, but a whiny complaint that bread books (okay, almost) always only include commercial yeast recipes and no alternatives for breads only made with starters. So there I am making calculations, while trying to enjoy a normal weekend, and knowing that the timing will be completely different.<br />
<br />
The key, actually, is to commit to being home and monitoring the dough. And to waiting until the arm is sufficiently healed to knead, stretch and fold, or whatever with two good arms.<br />
<br />
<b><u>Sorry for the long absence</u></b><br />
<br />
Why the long absence? A mix of a friend's long illness and death, which was very depressing because he and his wife both died young after suffering terribly from cancer in their last months; getting lazy and making only breads I make well and that everyone at home enjoys; and then the, I hope, blip of the broken arm. Need mojo, commitment, and patience, but first to go back and retrace some steps to make doughs that require watchful waiting and better sourdough starter maintenance. Ah yes, got lazy about that as well and now keeping the starters out on the counter and feeding them more often.<br />
<br />
Here is a <a href="https://us8.campaign-archive.com/?u=bc3044373d0581817ee441cf8&id=8691982f3a" target="_blank">nice post from Mike's Weekly Baking Tips</a> that goes into detail about the tradeoff of convenience versus quality of refrigerating a starter.<br />
<br />
<b>Last word/last tantrum: </b>I hate counting that challah attempt because it came out so terribly. Stomp, stomp, stomp. Time to shut up, stop whining and get back to bread.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-7110754540498349822017-01-18T16:08:00.003-08:002017-01-19T04:17:52.427-08:00Bread Number 95: 100% Whole Wheat Sandwich Bread<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">It is true that I am unable to follow anyone else's recipe except for my sister's challah recipe. Bread #95 bread is roughly the Reinhart recipe of a 100 percent whole wheat sandwich bread, but with the significant differences of using sourdough starter and changing the timing due to real-life needs to leave the house and to sleep occasionally. I've now made it twice and it had lovely oven spring each time. The first try was immediately frozen for offspring to eat healthy-bread-from-Mom.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">I managed to make multiple breads for the offspring before they left the nest following their winter vacations. I have also discovered another local bread soulmate, who has furnished me with some challah recipes, one sourdough, and what looks like a nice rye.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<b><u><span style="font-family: "trebuchet ms" , sans-serif;">Not a quick bread</span></u></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">This bread is at least a two-day affair because it involves a soaker, a biga, and running out to the store for yogurt when you find that you ran out. A biga is basically a dough-like pre-dough, more solid than a sponge, and a soaker allows flour to sit in a moistened state, with some salt, anywhere from overnight to a few days. This is similar to an autolyse, except for the much longer duration and the salt. I used a full-fat yogurt with part of the layer of cream that sits on top. It's also grass-fed and I am sure the happy cows were well brought up and were educated at highly-esteemed cow/cattle institutions of higher bovine learning. (You need to watch the early </span><a href="http://www.imdb.com/title/tt1785082/" target="_blank"><span style="font-family: "trebuchet ms" , sans-serif;">Portlandia episode</span></a><span style="font-family: "trebuchet ms" , sans-serif;"> to get that joke completely.)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><u><span style="font-family: "trebuchet ms" , sans-serif;">Ingredients and instructions</span></u></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms";"><u>Soaker</u></span><br />
<u></u><span style="font-family: "trebuchet ms" , sans-serif;">226g whole wheat flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">5g salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">198g yogurt (mine was not watery)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Mix well and do not add water, milk, or more yogurt until finished mixing. This pre-dough will appear dry, but do not worry, the liquid is most likely sufficient. Cover bowl after mixing and leave on counter. I left mine out for almost nine hours, but you have up to 24 according to Reinhart's recipe.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms";"><u>Biga</u></span><br />
<span style="font-family: "trebuchet ms";">229g whole wheat flour</span><br />
<span style="font-family: "trebuchet ms";">100g starter (mine is part whole wheat at this point)</span><br />
<span style="font-family: "trebuchet ms";">160g water</span><br />
<span style="font-family: "trebuchet ms";"><br /></span>
<span style="font-family: "trebuchet ms";">Mix and cover. The instructions call for a prolonged refrigeration, but I wanted it to proceed that evening, so I only put it in the fridge for about five hours and then left it on the counter in a warm kitchen for another two.</span><br />
<span style="font-family: "trebuchet ms";"><br /></span>
<span style="font-family: "trebuchet ms";"><u>Dough</u></span><br />
<span style="font-family: "trebuchet ms";">Soaker</span><br />
<span style="font-family: "trebuchet ms";">Biga</span><br />
<span style="font-family: "trebuchet ms";">14g coconut oil - melted (Trust me, I did not melt it the first time and the second try went much better.)</span><br />
<span style="font-family: "trebuchet ms";">10g honey</span><br />
<span style="font-family: "trebuchet ms";">6g salt</span><br />
<span style="font-family: "trebuchet ms";"><br /></span>
<span style="font-family: "trebuchet ms";">I mixed and then let the dough sit for five minutes, at which point I kneaded for two minutes and did a stretch and fold. I have little patience for kneading. Perhaps I have to listen to better music or have something to watch on TV. I did three more stretch and folds at half hour intervals. Then, the hour being late, I covered the dough and put it in the fridge for 23 hours.</span><br />
<span style="font-family: "trebuchet ms";"><u><b><br /></b></u></span>
<span style="font-family: "trebuchet ms";"><u><b>Baking preparation</b></u></span><br />
<span style="font-family: "trebuchet ms";">FYI: This bread gets baked at a rather low temperature and takes relatively long to bake. Preheat the oven to only 425 degrees. I preheated with the oblong la cloche inside so that I could get a longer, thinner shape, though not nearly a baguette. </span><br />
<span style="font-family: "trebuchet ms";"><br /></span>
<span style="font-family: "trebuchet ms";">I also have been trying putting rice flour inside BEFORE preheating. This accomplishes two things, but heed the warning that follows.</span><br />
<span style="font-family: "trebuchet ms";">1. Less heat loss when putting in dough.</span><br />
<span style="font-family: "trebuchet ms";">2. Less time standing in front of hot oven.</span><br />
<span style="font-family: "trebuchet ms";"><br /></span>
<span style="font-family: "trebuchet ms";">BUT - here is the warning:</span><br />
<span style="font-family: "trebuchet ms";">When opening the la cloche, stand back because the slightly baked or burnt rice flour can sometimes be smoky and cause your eyes to tear. This did not happen with the oven on this relatively low temperature, but I have experienced that when the oven is hotter. </span><br />
<span style="font-family: "trebuchet ms";"><br /></span>
<span style="font-family: "trebuchet ms";">Sprinkle the counter with rice flour. Right before baking, take the dough out of the fridge and shape into an oblong loaf on top of the rice flour counter area. This is very easy with a cold dough, plus the rice flour gives more anti-sticking protection for your dough. If you have ever been unable to get a dough out of a la cloche, a Dutch oven, or other contraption, you know what a desperate situation it is to look at a beautifully risen loaf and be afraid it will be ruined because it is stuck to whatever you baked it in.</span><br />
<span style="font-family: "trebuchet ms";"><br /></span>
<span style="font-family: "trebuchet ms";">Sprinkle the top of the dough with water. I did not use seeds on top, but go ahead, it would be great. Do a few slashes, maybe four or five, and then put that baby inside the la cloche or whatever and bake.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uzEuK_TfiMM/WICuLMpuTzI/AAAAAAAAB2c/zJtFzwHHE9A1CpN7UoRKOrcwCsayL6zJwCK4B/s1600/wholewheat%255B1%255D%2BJan2017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-uzEuK_TfiMM/WICuLMpuTzI/AAAAAAAAB2c/zJtFzwHHE9A1CpN7UoRKOrcwCsayL6zJwCK4B/s320/wholewheat%255B1%255D%2BJan2017.JPG" width="320" /></a></div>
<span style="font-family: "trebuchet ms";"><b><u>Baking and voila</u></b></span><br />
<span style="font-family: "trebuchet ms";">After putting dough in, reduce oven temperature immediately to 350 degrees. Bake for 25 minutes and turn around la cloche. Do NOT open it. Let that hot air and steam stay inside. Total baking time 50 minutes. Perfect. I love it when I guess the timing exactly right. So proud.</span><br />
<span style="font-family: "trebuchet ms";"><br /></span>
<span style="font-family: "trebuchet ms";">Beautiful oven spring! </span><span style="font-family: "trebuchet ms";">Taste: Mixed voting here. I really like this one; it's a good basic bread either for sandwiches (because the yogurt softens the dough and makes the bread easy to cut) or for just some bread and butter. Perfectly lovely addition to the bread repertoire. However, a spoiled family member, whose tastes run to a strong preference for rye breads and now breads with rosemary (with a decided dislike for spelt), found this bread eh, as in average, okay, but definitely edible as he has managed to voluntarily eat it a number of times and without complaint.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-18443381890031540222017-01-02T09:26:00.001-08:002017-01-02T09:26:15.770-08:00Miraculous Remake: Bread Number 76 = Tons of Water + Anxiety <span style="font-family: "Trebuchet MS", sans-serif;">Now there are two proofs that a divine presence exists in the universe: (1) I have parallel parked (seldom, but it has happened), and (2) a glob of a dough turned into an amazing bread. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">I remade bread #76 with changes, making it larger and with some fresh rosemary. I have been working for so long with my standard recipe, with slight variations, that I had forgotten what it is like to babysit a dough and not know when it will be ready. Felt like the parent of a newborn.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<b><u><span style="font-family: "Trebuchet MS", sans-serif;">Autolyse</span></u></b><br />
<span style="font-family: "Trebuchet MS", sans-serif;">501g whole wheat flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">523g water</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">Mix, cover and let rest for 20 minutes.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<b><u><span style="font-family: "Trebuchet MS", sans-serif;">Dough</span></u></b><br />
<span style="font-family: "Trebuchet MS", sans-serif;">autolyse</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">100g starter</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1g fresh rosemary</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">11g salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">104 percent hydration makes for a dough, but a wet one.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">Let rest for 20 minutes and tried to do two stretch and folds, each 20 minutes apart. Actually ended up kneading for about a minute each time. Let rest to rise, covered, of course.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<b><u><span style="font-family: "Trebuchet MS", sans-serif;">Anxiety and time pressure</span></u></b><br />
<span style="font-family: "Trebuchet MS", sans-serif;">At 3.5 hours I did a slight mix/knead because some liquid had pooled slightly around the edges. At 6.66 hours, the volume of the dough was looking good, much expanded, but not popping of a few large bubbles - think pizza, not sponge or starter bubbles. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">Math skills off: I thought I had nine hours to let dough rest, but I had only seven, and dough was being prepared for New Year's Eve dinner party for which husband was whipping up a storm of impressive appetizers, soup, and many dishes. On the plus side, the dough smells heavenly with the freshly ground wheat flour mixed in with the rosemary. Love that fresh rosemary right off the backyard plant. You have to love a plant that thrives without any maintenance whatsoever.</span><br />
<u><span style="font-family: "Trebuchet MS", sans-serif;"><br /></span></u>
<span style="font-family: "Trebuchet MS", sans-serif;">So, at 6.8 hours, did a stretch and fold, though not sure at 104 percent hydration, with wet hands and a goopy, though cohesive, dough, whether one can actually call what I did a stretch and fold. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<b><u><span style="font-family: "Trebuchet MS", sans-serif;">Moving on blindly</span></u></b><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Now we go into uncharted territory.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">Toping ingredients:</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">rice flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">sesame seeds</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">ground flaxseed (not flaxseed meal)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">Start with rice flour and sprinkle generously into a bowl. Rice flour is between you and sticky disaster of a dough that will not come out of the bowl. Then follow with sesame seeds and ground flaxseed. These will add to taste and look lovely. Cover bowl with plastic, beeswax, wet towel, or, in my case, a shower cap that gets reused a million times.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">Promise myself NOT to touch dough for 1.25 hours. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<b><u><span style="font-family: "Trebuchet MS", sans-serif;">Baking</span></u></b><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Because dough is quite wet, I decide to use the Dutch oven. AND sprinkle generously with rice flour </span><u><span style="font-family: "Trebuchet MS", sans-serif;">before</span></u><span style="font-family: "Trebuchet MS", sans-serif;"> putting Dutch oven in the oven. Why? I have never tried this before. Usually I do my sprinkling, if any, of rice flour over a million-degree oven just before placing the dough inside and the Dutch oven gets particularly hot and scary. But I'm in an experimental, though anxious, mood. I know the rice flour will burn, but maybe it will work and save a good 30 seconds of accumulated heat when I plop that dough in the awesomely hot Dutch oven in an hour.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">Preheat oven to 480 degrees with Dutch oven - and its rice flour - inside. Wait for an hour.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">1. Grammatical tense agreement, as you see, has gone out the window.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2. More anxiety to follow.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">I am anxious because I did the rice flour thing in the dough bowl instead of spraying or wiping it with oil. I could have put on sesame seeds and flaxseeds just before baking. Will the dough stick to the bowl like the gloopy mess it could be and not even make it into the oven? What was I thinking? And will the burned rice flour at the bottom of the Dutch oven ruin whatever chances of a good bread? </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">For the hour of anxiety I do KP duty and attempt to keep up with cleaning of bowls, measuring cups, and other accoutrements of husband's prolific cooking. This will end up making no difference as the next morning I clean up for three hours, which had been preceded by three minutes of wondering how to start and thoughts of never again having a clean kitchen. I must say that the water in the sink the next morning was about as dirty and greasy as an environmentally toxic disaster area. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<b><u><span style="font-family: "Trebuchet MS", sans-serif;">In theory</span></u></b><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Experimentation, innovation, all wonderful in theory, but not safe and when compared to the recipe followers of this world with their known outcomes and their accomplishments of set goals time after time, one can doubt. In fact, doubt is part of all creativity and seeking really. Certainty keeps one in the same hole. Enough philosophy; back to bread.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">I was imagining a messy disaster and felt I was merely going through the motions to see how badly this bread would turn out. It was a mess of a dough - no shape. It could not be placed on the counter, shaped, slashes done on top. No, I plopped it, in the purest sense of the term, quite unglamorously into the bottom - really bottom corner, if a circular-shaped bottom can have a corner - of the Dutch oven. I quickly sprinkled some more ground flaxseed and sesame seeds on top, put the top on the Dutch oven, and prayed, but only briefly because this was not going to turn out well. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<b><u><span style="font-family: "Trebuchet MS", sans-serif;">Baking results - must peek</span></u></b><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Baking time: 45 minutes at 480 degrees, the whole time covered with top of Dutch oven so could not peek.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">OMG! Miracle! Show tunes practically blasting in the air, though only I am hearing them. A gorgeous, deep brown bread with perfectly sprinkled organic, artisanal stuff on top. This unattractive, unshapen dough was actually the ugly duckling of a later incredible Cinderella of a bread, a perfect dinner party ooh-it's-beautiful-and-delicious-amazing bread. Resorting to mixing fairy tale metaphors inappropriately. Cinderella was always beautiful; she just needed time off, nicer clothes, and definitely a shower. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">Kept eating it the next few days as the husband enjoyed his frozen bagels over the winter break. More bread for me. Incredible and must make again. Perhaps anxiety was key ingredient.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<u><b><span style="font-family: "Trebuchet MS", sans-serif;">Divine bread making spirit in the universe - only half kidding</span></b></u><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Received so much more than I deserved unless bread deity believes, like me, that worrying produces good results. Perhaps a kindred spirit. Deity of bread making clearly was smiling upon me with favor. I felt blessed and relieved that dinner party bread did not turn out to be punishment for experimenting. Grace, gratitude, and selfishness.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">Taste: Fantastic, amazing, great. Do not want to share. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-14410439686239809712016-12-27T08:25:00.002-08:002016-12-27T08:25:54.729-08:00Bread Number 94 - Spelt With Spelt StarterI like spelt and I like it better when the bread is 100 percent spelt rather than partly spelt. I'm not that way with rye or whole wheat. I am flexible with those. So this time, I went all the way and made a new starter. This took a couple of extra days, but I learned something about spelt. Spelt flour requires less water than wheat in both the starter and the dough. I found myself adding spelt flour a few times.<br />
<br />
Only 10 or 20 grams of regular starter will jumpstart the new one without having to go through the effort and anxiety of creating a starter from scratch. In the evening, I added to the bit of starter to about 50g of water and 50g of spelt flour and the spelt starter was happy in the morning, though a bit on the wet side. <br />
<br />
<b><u>Sponge</u></b><br />
133g spelt starter<br />
186g slept flour<br />
186g water<br />
<br />
Mix, cover, and put in fridge overnight. Forgot to take it out in the morning and left it in the fridge for 25 hours. Took it out in the evening and got rid of excess liquid and added 10g spelt flour. Left out the sponge for eight hours. Then put sponge back in fridge to make dough that evening. Life gets in the way of bread.<br />
<br />
<b><u>Dough</u></b><br />
302g spelt flour<br />
11g salt<br />
110g water<br />
<br />
Mix and mix ingredients with sponge until all doughy and uniform. I did three stretch and folds at intervals of 15 to 30 minutes. I then covered the dough and put it in the fridge for 24 hours.<br />
<br />
<u><b>Baking </b></u><br />
Preheated oblong la cloche in oven at 475 degrees for one hour. Took out dough and shaped it for oblong bread. Did a few slashes on top. Rolled bottom of dough in rice flour and sprinkled rice flour - generous amount - onto bottom - especially corners - of oblong la cloche. <br />
<br />
Baking time a surprising 43 minutes. Usually breads take less time for that shape. I thought the taste was great. The spouse's review was eh okay. Translation: Better than normal bakery bread, but nothing extraordinary. He has become too accustomed to a regular diet of homemade bread; plus, he is a rye man and nothing else pleases him quite like a good rye. I still love the spelt. Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1668523389550342294.post-14759563652490472262016-12-27T07:58:00.001-08:002016-12-27T07:58:25.630-08:00Bread Number 93: Rosemary Is Name of the Game<span style="font-family: "trebuchet ms" , sans-serif;">OMG! I would put one gram of rosemary - about half a handful for my small hands - in every bread after this. What a flavor boost and such a nice aroma. Plus, the stuff grows totally wild even in the cold. Who knew? I was just experimenting and I am generally against all ingredients beyond the basics of flour, water, natural leavening culture, and salt, with the exception of caraway seeds, sesame seeds, or maybe flaxseed meal or wheat bran. </span><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><br />
<span style="font-family: trebuchet ms;"><br /></span>
<span style="font-family: trebuchet ms;">I made this bread twice and it was a big hit both times. If it had not been for the gentle prodding not to overdo a good thing, I might never leave out rosemary again. Spectacular!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients and instructions for a possibly three-day bread</b></span><br />
<div>
<br /></div>
<div>
<span style="font-family: trebuchet ms;"><u>Day 1 - Sponge</u></span></div>
<div>
<span style="font-family: trebuchet ms;">100g starter</span></div>
<div>
<span style="font-family: trebuchet ms;">210 to 220g water (I used more than 200 because my starter was stiff)</span></div>
<div>
<span style="font-family: trebuchet ms;">190 to 200g bread flour (same as the water, but used less when my starter had a relatively low moisture level)</span></div>
<div>
<span style="font-family: trebuchet ms;"><br /></span></div>
<div>
<span style="font-family: trebuchet ms;">Mix and cover. I usually leave out this sponge for eight hours in a warm kitchen. For a cool kitchen, in the high 50s to 60s Fahrenheit, I can go 10 to 12 hours, which equals to a whole work day. To truly get convenience, mix the sponge in the evening, put it in the fridge, and take it out to rest in the room temperature for an entire work day.</span></div>
<div>
<span style="font-family: trebuchet ms;"><br /></span></div>
<div>
<span style="font-family: trebuchet ms;"><u><b>Day 2 - Dough</b></u></span></div>
<div>
<span style="font-family: trebuchet ms;">The sponge, having rested on the kitchen counter in the room temperature for eight to 12 hours, should be nice and bubbly, exuberant looking, in fact. When you see this, you have a window of an hour or two to complete the mixing of the dough, depending on how bubbly the sponge is and how warm the room is. I am always more careful in the hot weather, but this is a very friendly, flexible bread to make. Don't be anxious.</span></div>
<div>
<span style="font-family: trebuchet ms;"><br /></span></div>
<div>
<span style="font-family: trebuchet ms;"><u>Dough</u></span></div>
<div>
<span style="font-family: trebuchet ms;">Leave sponge in its bowl and, in a separate bowl, mix the dry ingredients. When they are mixed thoroughly, add them to the sponge. Then it will be time to mix in the water.</span></div>
<div>
<span style="font-family: trebuchet ms;"><br /></span></div>
<div>
<span style="font-family: trebuchet ms;">50 to 75g farro flour</span></div>
<div>
<span style="font-family: trebuchet ms;">200 to 220 whole wheat flour</span></div>
<div>
<span style="font-family: trebuchet ms;">0 to 50g white flour </span></div>
<div>
<span style="font-family: trebuchet ms;">Make sure the flour adds up to 300g</span></div>
<div>
<span style="font-family: trebuchet ms;">11g salt</span></div>
<div>
<span style="font-family: trebuchet ms;">1g fresh rosemary, cut into 1/8 to 1/3 inch pieces and washed</span></div>
<div>
<span style="font-family: trebuchet ms;">102 to 115g water</span></div>
<div>
<span style="font-family: trebuchet ms;"><br /></span></div>
<div>
<span style="font-family: trebuchet ms;">With the flour mix, it depends on what I have in the house, how late it is, and whether I want a lighter or heavier bread.</span></div>
<div>
<span style="font-family: trebuchet ms;"><br /></span></div>
<div>
<span style="font-family: trebuchet ms;">Mix all of the dry ingredients, then put in them in the sponge. Add water and mix thoroughly, about five to 10 minutes by hand.</span></div>
<div>
<span style="font-family: trebuchet ms;"><br /></span></div>
<div>
<span style="font-family: trebuchet ms;">Then do four stretch and folds at 15 to 30-minute intervals. I write a checklist of 1-4 on a piece of paper so that I do not lose count. The dough should get progressively less fragile and more cohesive with each stretch. I am usually rushing or in the middle of other things, so I generally do 15 or 20 minutes.</span></div>
<div>
<span style="font-family: trebuchet ms;"><br /></span></div>
<div>
<span style="font-family: trebuchet ms;">Cover the dough bowl and refrigerate for 24 to 30 hours. I usually go for 24, but with a similar bread, I was not up for midnight baking, so I left it overnight and baked instead at 6 a.m. A routine, amazing bread resulted. I weighed late night baking against a 6 a.m. wakeup to fire up the oven.</span></div>
<div>
<span style="font-family: trebuchet ms;"><br /></span></div>
<div>
<span style="font-family: trebuchet ms;"><b><u>Day 3 - Baking prep and oven time</u></b></span></div>
<div>
<span style="font-family: trebuchet ms;">What I take out to prepare for baking:</span></div>
<div>
<span style="font-family: trebuchet ms;">My super-hot-oven mitts</span></div>
<div>
<span style="font-family: trebuchet ms;">Lame (French name for a super-sharp instrument, but you can use a bread knife, for slashing lines in the dough before baking)</span></div>
<div>
<span style="font-family: trebuchet ms;">Tiny water bowl</span></div>
<div>
<span style="font-family: trebuchet ms;">Pastry brush</span></div>
<div>
<span style="font-family: trebuchet ms;">Food thermometer </span></div>
<div>
<span style="font-family: trebuchet ms;"><br /></span></div>
<div>
<span style="font-family: trebuchet ms;">Preheat oven to 500 degrees for one hour. I preheat with the baking stone and top of la cloche in the oven. These need to be very hot to be ready for the dough. I used the oblong la cloche the second time, which family members prefer, because they think (and they are correct) it is easier to cut an oblong bread than a boule. With the oblong la cloche, I preheat the oven with both the top and bottom.</span></div>
<div>
<span style="font-family: trebuchet ms;"> </span></div>
<div>
<span style="font-family: trebuchet ms;">I made the first one as a boule and the second as an oblong bread. Either way, I quickly shaped the dough into either a round or oblong mass, then sprinkled generously with water, and made a cross-slash on top of the middle of the dough. </span></div>
<div>
<br /></div>
<div>
<span style="font-family: trebuchet ms;">For putting the dough actually into the oven, I either do it with wet hands and accept that the bottom of the dough will be a little imperfect, or I sprinkle rice flour onto a baking peel (also used for pizzas) and then slide the dough onto the baking stone. Then cover with top of la cloche. I have found that my breads do better this way than with the ice or water technique.</span></div>
<div>
<span style="font-family: trebuchet ms;"><u><br /></u></span></div>
<div>
<span style="font-family: trebuchet ms;"><u>Rice flour</u></span></div>
<div>
<span style="font-family: trebuchet ms;">For the oblong breads, I ALWAYS put a thin layer of rice flour in the hot - be careful - bottom of the oblong la cloche. This will prevent sticking and it is so much more pleasant to slide the bread out when it is ready than to use a knife to wedge (is that a verb?) it out, hoping that you do not separate a chunk of the bread while doing so.</span></div>
<div>
<span style="font-family: trebuchet ms;"><br /></span></div>
<div>
<span style="font-family: trebuchet ms;">For the two versions I baked at 500 for 20 minutes, then reduced the temperature to 475. Total baking time was 45 minutes for the boule and 35 minutes for the oblong bread.</span></div>
<div>
<span style="font-family: trebuchet ms;"><br /></span></div>
<div>
<span style="font-family: trebuchet ms;"><u>Thermometer</u></span></div>
<div>
<span style="font-family: trebuchet ms;">It is nice to have a food thermometer and know that the bread is done inside. I usually take it out at 195 to 203 degrees. Another factor is whether the thermometer probe is wet or gunky - a technical term - with moist dough when you pull it out. It gives me confidence because often breads appear on the outside to be done quite a while (even eight minutes) before they are ready inside.</span></div>
<div>
<span style="font-family: trebuchet ms;"><br /></span></div>
<div>
<span style="font-family: trebuchet ms;">Taste? Spectacular! The little bit of rosemary adds such a nice scent and taste. You will feel so professional and you might want to save this bread just for yourself. Let others have a share and smile when you get compliments.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-2861139503018332492016-12-01T08:39:00.001-08:002016-12-01T08:39:37.904-08:00Bread Numbers 91 and 92: Breads of Affliction and Hope<span style="font-family: "trebuchet ms" , sans-serif;">I am an American who has spent much of the last few weeks in disbelief and sadness at the prospect of having a president who has unabashedly made racist, sexist, and otherwise bigoted statements. So after six months of making only old breads and not adding one item to the 108 project, I decided to make matzo, the bread of affliction, of liberation, and of hope, a bread that symbolizes that life is cyclical. A bit of inspiration at a dark time.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;"><u><b>Online sources too</b></u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">For bread #91, I roughly tried the Peter Reinhardt recipe from Whole Grain Breads. For bread #92, I took direction from recipes at a few different websites, some Jewish, some not, some "alternative," which for matzo means using any ingredient beyond water, flour, and salt, and which doesn't care about the 18-minute rule (explained below).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I grew up on the standard Passover matzos of Streits and Horomitz Margareten. Like cardboard right out of a box, but I loved it anyway, especially the whole wheat matzo, which remains my favorite.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Warning: Hebrew and Yiddish words are interspersed because they are so central to preparation and enjoyment of Passover, of which matzo is a central part.</span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><u>Glossary</u></span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Matzo in Hebrew refers to unleavened bread, which is eaten during the eight-day holiday of Passover to commemorate each year the quick departure the Ancient Israelites made in getting out of Egypt. As the story goes, and the Biblical Hebrew raises as many questions as it answers, the Israelites took their dough, which had not yet been leavened or risen, and left. They baked the dough later (and I do not know whether it was a few hours or a day), producing what were called matzo cakes, though it is generally called, even in the original text, just matzo.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Now, in modern times, to get a kitchen - including the oven - ready for the holiday, one cleans out every cabinet and gets rid of all chametz, which is anything remotely bread-like or already opened prior to the holiday. Much, much more is involved, but a full explanation could - literally - take all day and full explanations can be debated endlessly.</span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><u>Forget the 18 minutes - this time</u></span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">I will not go into the laws of Passover, except for two. (1) According to rabbinic law, one of the key regulations governing the making of acceptable Passover matzo is that it must be made in 18 minutes, counting from the first second when water touches flour until putting the dough into the oven. This intimidated me no end. (2) You have to make the matzo in an oven that has been made ready - or kashered - for Passover.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Since it is not now Passover, I baked on my regular - or chametzdich - baking stone, which would definitely not be kosher for use during the holiday because I use it all year round for making bread. Don't ask questions; if you have observed this holiday for your entire life, you know that the special aspects of it are a fantastically clean house when the holiday begins and a week-long celebration of an alternate food reality that results in family bonding and merriment, if only for the matzo-haters to be screaming about how they cannot wait for the holiday to be over. I never had that problem. </span><br />
<u><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">Recipe for #91</span></b></u><br />
<span style="font-family: "trebuchet ms" , sans-serif;">113g whole wheat flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2g salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">85g water</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Preheat the oven to 350 degrees.</span><br />
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<a href="http://2.bp.blogspot.com/-yJbUexMCls8/WCqGiISxfcI/AAAAAAAABz4/8zvJ0CYVFsYxJquakCre_Mpt5jQXAu-SwCK4B/s1600/IMG_0014.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-yJbUexMCls8/WCqGiISxfcI/AAAAAAAABz4/8zvJ0CYVFsYxJquakCre_Mpt5jQXAu-SwCK4B/s320/IMG_0014.jpg" width="240" /></a><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Mix and then divide dough into four small balls. Knead each ball for maybe one minute, until smooth, and let sit for three minutes. The clock is ticking. Knead each ball again for about 30 seconds. On a well-floured surface, roll out each ball separately. I put a little flour on each before rolling it out. The rolling out is easy and quick. Eighteen minutes for a small recipe should be no problem. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Reduce oven temperature to 325 degrees when placing dough in the oven. One baking stone will hold four pieces of rolled-out dough, with the possibility of a bit of overlap, which did not affect the final product at all. The recipe called for a half hour of baking, but mine was totally done at 23 minutes and might have been fine at 20. It was fine without dusting the baking stone or putting little fork holes in the dough, something I justified on the grounds that the Ancient Israelites did not have forks and actually I neglected to read that part of the recipe.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">The matzo tasted great; it was crunchy and tasty, though maybe I will try a rye/wheat combination next time. Nothing to be afraid of here. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>And then there was #92</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">The big difference between Breads #91 and #92 is in the baking, with significant changes in temperature and time. And one more difference in a key ingredient that is critical when embarking on anything new - patience. I was patient with bread #91 and more like Lucy and Ethel on the chocolate factory assembly line with bread #92.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">For bread #92, I tried whole rye, then half rye, and finally I ended up with 100 percent whole wheat. I used the same proportions and amounts of flour, water, and salt. The whole rye was so sticky that it would not roll out. So I mixed it to make it half whole wheat flour and I put in the right amounts of more water and salt. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">By this time, the clock was ticking and not the 18-minute clock so much as the have-to-make-dinner clock. I still wanted to do a 100 percent whole wheat matzo following the rye. This is exactly the point where the patience ran out and I threw lots more regular flour on the counter, the rolling pin, my hands, and the rye/whole wheat dough. It was looking good in the rollout at first. I believe that with some patience, there would have been a nice matzo produced; but when that stickiness started and the clock showing the late hour, I chucked the dough in the garbage and proceeded directly to do the completely whole wheat version.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I had preheated the oven and the baking stone for one hour in a 500-degree oven. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I quickly rolled out the whole wheat dough. I made it thin, but probably not as thin as bread #91 - all awry with the patience ebbing. I baked the dough for three minutes and it appeared beautiful, but the taste not so much. It was like a cross between a cracker and pita bread, therefore not satisfying as either.</span><br />
<b><u><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">Virtues can be a challenge</span></u></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Even with an 18-minute rule in the back or forefront of one's mind - patience is a necessary virtue and practice in making even a quick flat bread.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Two good results: I know I can make matzo (will probably try a half rye again), and I did not think about politics at all.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-5989407929967231022016-05-15T10:30:00.000-07:002016-05-15T10:30:55.973-07:00Bread Number 90: 70 Percent Rye with Spices<span style="font-family: Trebuchet MS, sans-serif;">This recipe was adopted from a recipe for spiced rye rolls in Daniel Leader's <a href="http://www.amazon.com/Local-Breads-Sourdough-Whole-Grain-Recipes/dp/0393050556" target="_blank">Local Breads</a>. I did 73 percent rye and I also made a rye starter beforehand. A slap on the back for some good planning. Apologies in advance if my math was off at all.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I grew the starter over the course of a week, having begun with maybe five grams of my regular starter, and adding only rye flour and water. I did three or four feedings.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">150g rye starter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">356g water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">120g bread flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">365g rye flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10g salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4g caraway seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2g fennel seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2g dried chives</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I added different spices than are in the original recipe and I recall a little less definitely that I altered the percentage of rye as well. The dough is has a hydration percentage of </span><span style="font-family: 'Trebuchet MS', sans-serif;">80 percent</span><span style="font-family: 'Trebuchet MS', sans-serif;">.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Dough</u></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The recipe called for kneading and I poo-pooed that instruction initially. I did one stretch and fold at 23 minutes, but the dough was not hanging together, so I switched gears and </span><span style="font-family: 'Trebuchet MS', sans-serif;">kneaded for </span><span style="font-family: 'Trebuchet MS', sans-serif;">three minutes. One should always be gentle with rye. It is much more sensitive a grain than wheat.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">I covered the dough and let it rise for 6.5 hours. This is what teleworking is for. Instead of chatting with co-workers on the way back from the bathroom, I checked the dough and pondered for 20 seconds whether it was ready. Very productive.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Baking preparation</u></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">A rye with such a high hydration percentage will not do well, in my opinion, without support. I made this bread in a loaf pan. I covered the loaf pan with the top of an oblong la cloche. It's a little clumsy kind of arrangement, but with slow movement, it works well.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">First, preheat the oven to 450 degrees. Rye does not need super high heat.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Second, place the top of the </span><span style="font-family: 'Trebuchet MS', sans-serif;">oblong la cloche in the oven to preheat. Let it preheat for one hour while you do the final rise.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Third, oil hands.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Fourth, use those oiled hands to put the nice, goopy rye dough into the loaf pan and cover. The final rise happens in the loaf pan. This is a plus because no further handling of the dough with actual hands is necessary. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">The final rise was another place where I diverged from the recipe. I did a much longer final rise. After feeling like the first rise could have been longer, I added a half hour onto the final rise, which, conveniently, matched the preheat of one hour and made me feel comfortable staying with my usual final rise duration.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Baking</u></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">I kept the 450 degree temperature throughout the baking. Baking time of 40 minutes.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">There was some rise, but not much. This is a rye and though rye is lovely, it does not do the glittzy, glamour of a spectacular wheat oven spring.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">This bread had a wonderful taste of a dark rye with nice spicing that lent flavor without overpowering the bread. Very pleased.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-32578011840072165972016-05-15T09:54:00.000-07:002016-05-15T09:54:12.213-07:00Bread Number 89: Whole Wheat, Farro, and Serious Procrastination<span style="font-family: Trebuchet MS, sans-serif;">Here I am, no closer to actually starting the challah challenge than I was a year ago. All it takes to be ready is get out the ingredients and begin, but my wonderful family is actively opposed to the making of any but my traditional, tried and true challah. </span><span style="font-family: 'Trebuchet MS', sans-serif;">I can use that as an excuse, but I have plenty more, none of which amount to a hill of beans because I am perfectly capable of this. </span><span style="font-family: 'Trebuchet MS', sans-serif;">And now, on the cusp of a month on the road, I am devising a plan to involve people other than said family members, people who will be willing to act as taste testers.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">As for the plan to make matzah, I have been reading and reading about it, discussing the derivation of the Hebrew word, and procrastinating. I might make it later today if I do not get sidetracked with packing.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now for a nice combo: Whole wheat and farro is a fantastic combination.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50g farro flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">350g whole wheat flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200g starter (all purpose flour and water at 100 percent hydration)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">310g water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">11g salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">All of the berries were ground into flour immediately prior to making the dough. The aroma is heavenly. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><u><b>Autolyse</b></u></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix the water and flour. Cover and let sit for 30 minutes. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><u><b>Dough</b></u></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add starter to autolyse, mix part way, and then add the salt. Needed to use my hands to mix this dough thoroughly.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I did four stretch and folds, each 15 to 20 minutes apart. Then I let the dough sit, covered, in a warm - not hot - kitchen of about 74 degrees for seven hours.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><u><b>Shaping and baking</b></u></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Preheated the oven to 500 degrees with the oblong la cloche inside. I then shaped the dough into an oblong shape, but fatter and stubbier than a baguette. Covered and wrapped the dough in a </span><span style="font-family: 'Trebuchet MS', sans-serif;">facsimile of a </span><span style="font-family: 'Trebuchet MS', sans-serif;">couche </span><span style="font-family: 'Trebuchet MS', sans-serif;">with the beeswax covering instead of a real couche or plastic, though the beeswax material is hard to clean.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Did a one hour final rise. Put slashes across the top of the dough. Before plopping the dough into the dangerously hot la cloche, I sprinkled - liberally - rice flour on the bottom. I have had bad experience with dough sticking to the bottom and the sides of the oblong la cloche. The rice flour works like a charm. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Plop dough into la cloche, cover, and close that oven door. Reduce temperature immediately to 480 degrees.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Next time, I will roll the dough in the rice flour as well because it stuck to the sides. I got out the dough with a knife, but, frankly, I almost burned myself, just missing touching the outside of the </span><span style="font-family: 'Trebuchet MS', sans-serif;">super hot </span><span style="font-family: 'Trebuchet MS', sans-serif;">la cloche. One should really heed the instructions one gives to one's children in these types of situations. I was lucky to have avoided a good burn.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Baking time: 30 minutes</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Beautiful oven spring. Fantastic taste.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-68158272479919547972016-03-28T11:52:00.002-07:002016-03-28T11:52:43.287-07:00Pre-Passover Pause and Spring Cleaning<span style="font-family: Trebuchet MS, sans-serif;">I will be baking bread, just taking a break from the 108 Bread project. Tradition stands in the way, though only for a few weeks. My personal ritual is to start cleaning the minute that the Jewish holiday of Purim is over, which is now, which means angst, planning, scrubbing, and dusting until the holiday of Passover begins. Oh and shopping for items we only eat during Passover or which are bread related, such as mayonnaise, and, in my house, require a crappy mass-produced kosher supermarket replacement that often gets tossed after the holiday.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Not enough time for maintaining a chametz-related - </span><span style="font-family: 'Trebuchet MS', sans-serif;">Hebrew word meaning leavened</span><span style="font-family: 'Trebuchet MS', sans-serif;"> - blog.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Zero bread - but just for a week</u></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now the central culinary aspect of the week-long festival is the absence of bread, any bread-like product, and, for many Jews, a whole list of other foods. I won't go into details; otherwise this post would become a PhD thesis. All leavened products and crumbs - hence the spring cleaning - are out, unless I have banished them to a sealed closet or cabinet. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">As bread #89 will be a matzo and I do not eat matzo between Purim and the start of Passover, I will delay this next venture. I want the first taste of matzo during the first Passover seder to taste special; it's not law, it's mishegas (a Yiddish word for a kind pf personal craziness). Also, I would like to use my very chametz-related baking stone, which would render the home-baked matzo so unkosher for Passover that even the dog would refuse to eat it on the holiday and cause him to scream out about a complete sacrilege being committed. He would probably scream with a Yiddish accent, a la any older Brooklyn person or Bernie Sanders. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Curiously enough, this respite also allows me to procrastinate a bit more for the last 18 breads of the 108 bread project, the challah quest. I promise to complete this and get onto other possibilities, like selling bread, or teaching bread baking, or writing a book about bread baking from the perspective of someone who lives a normal life, fantasizes about bakeries, but really is not fit for the uber-organized requirements of the baker life, such as getting up before 7 a.m.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-24770861107361425992016-03-24T06:54:00.003-07:002016-03-24T06:54:51.016-07:00Bread Number 88: Lovely Multiple of Four for My Group of Four Peaceable Writing Compatriots<span style="font-family: "trebuchet ms" , sans-serif;">It's 8:30 a.m. and I have a challah dough almost ready for braiding, a sponge sitting on the counter - made this morning - and the flour for that dough ground and protected in the freezer in a ziplock bag. I'll come home late this afternoon from the husband's minor surgery and finish that dough. The challah will be baked and cooling off by 10.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Just because I have not been working on this blog does not mean an absence of home-baked bread. I've been so busy with research and projects at work, so accustomed to and in the rhythm of making favorite breads, so procrastinating - oh yes - the upcoming challah challenge to finish up the 108, that writing here has taken a seat way back in the bus.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>For you, my writing lady pals</u></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">From time to time during monthly dinners and writing critiques that are the rituals of the Blockheads, my writing group, I keep my pals up to date on the 108-bread project. They have been known to bite into and enjoy the fruits of this quest. About a month ago, they laid down a challenge. That challenge was to make a bread dedicated to them, a bread especially for them. But of course.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Four of us and 88 the next number - kismet. I would make a bread with four kinds of grains and two kinds of seeds and enjoy the mathematical loveliness of the number 88. Perhaps something took exactly 11 minutes along the way. Really not sure.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">I bought whole wheat, rye, spelt, and farro berries, which can be used to make food other than bread, though I have not yet tried any of those. I made my usual sponge, described below, used my flour mill machine (a piece of genius), and mixed up a dough with a wonderful aroma. I added caraway and sesame seeds. Next to my much-loved rye bread, I think this one is my favorite. And I am so glad that my writing pals supplied the idea. I dedicate this bread to them.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">To Rose, Jill, and Franca: Women whose writing I always look forward to reading, whose company I enjoy, and whose analyses give food for thought. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">This post is long overdue. I did the first try of bread #88 back in February and a second try three weeks ago. This is the recipe for the second try, which turned out to be a super delicious bread, at least to my happy taste buds.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><u><b>Ingredients</b></u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;"><u>Sponge</u></span><span style="font-family: "trebuchet ms" , sans-serif;"><br />
100g starter (100 percent hydration)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">200g water</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">200g bread flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">I let the sponge rest for 10.5 hours in the kitchen.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><u>Dough</u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">150g whole wheat flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">84g spelt flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">40g rye flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">26g farro flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">11g salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4g sesame seeds (plus more for the top of dough when baking)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4g caraway seeds </span><span style="font-family: "trebuchet ms" , sans-serif;">(plus more for the top of dough when baking)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">All of the whole-grain flours were freshly milled by my brilliant German flour milling machine.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Stretch and folds and resting</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Yes, I've become blase, I do things somewhat by rote, but that's because I've succeeded already in this 108-bread quest. I've learned so much that I'm not thinking,pondering, considering every move. I've discovered good moves that work well and just need monitoring.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Usually I do four stretch and folds, each separated by 15 to 30 minutes. This time I did three. The dough was ready; it had a decent amount of rye and spelt, which do not seem to require as much manipulation. Sometimes the best instinct is to stop. I did three stretch and folds at 20 minutes apart. I slightly and quickly shaped the dough.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">I put the dough bowl, covered, in the fridge for 24 hours. When I put the dough there, it was almost 7:30, a perfect time to bake the next evening. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Baking with rye and spelt</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">I did not go super high on the oven temperature here because of the rye and spelt, which, I've read and ob</span><span style="font-family: "trebuchet ms" , sans-serif;">served on <a href="http://breadtopia.com/" target="_blank">breadtopia</a> videos, do well significantly below 500 degrees. I preheated the oven - with the baking stone and top of la cloche inside - at 480 degrees. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">I shaped the dough, sprinkled on some water, and then sprinkled more sesame and caraway seeds on top. I also made an X-slash on top. I admit that I have not gotten at all creative on that part.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Upon putting the dough in the oven, I turned down the temperature to 460 degrees. At 15 minutes in, I turned it down further, to 440 degrees. I turned it off completely at 37 minutes. (That's a result of a previous mistake that ended up being spectacular.)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Total baking time: 42 minutes.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Taste: Fantastic. One of my favorites. Everyone seemed to like it. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">End note: I have to get back to putting in photographs. I miss the visual element. I like looking at bread and slices photos.</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1668523389550342294.post-13902318616252676642016-01-27T15:23:00.000-08:002016-01-27T15:23:07.848-08:00Bread Number 81: A Tasty Variation<span style="font-family: "trebuchet ms" , sans-serif;">The variation on Bread #81 is a stretch on the term variation because I changed quite a bit from the original recipe. This is a delicious whole wheat and requires no sponge phase. I did do an autolyse, partly because it's an easy way to build strength in a wet dough. This bread also fits with the whole wheat theme of my last couple of breads. Because this bread turned out so well, it is worth its own blog post.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">The only reason I did not bother with a sponge was pure laziness. We enjoyed the winter storm festivities of gathering with neighbors for long dinners, watching two feet of snow accumulate, doing some artwork, and my solitary snowstorm accomplishment of binge watching a season of Girls. (Yes, the characters are spoiled and self-absorbed, but I love watching shows about New York, particularly Brooklyn, and it's well written. I thought the disrespect toward Iowa was a bit much.)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">So there I was on a Sunday morning without any dough. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Autolyse</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">553g whole wheat flour - freshly milled</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">528g water</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Mix, cover, and let sit for 25 minutes. Incredible how quickly just the two ingredients combined and rested magically become so dough-like.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Dough</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Add to autolyse:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">100g starter </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">12g salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Hydration percentage: 96 percent</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">I did two stretch and folds, each 40 minutes apart. Be careful, the dough is slippery and extra stretchy due to its high hydration percentage. I let the dough rise in a 70-degree closet (my little warm spot in the house) and then put it in the fridge for seven hours. No bread on Sunday, but it was ready on Monday. Love DC because with two feet of snow over the weekend, no one was going anywhere on Monday and we had fresh bread.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Baking preparation</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 470 degrees for one hour with dutch oven inside. Sprinkle rice flour onto the bottom of the very hot dutch oven. Shape dough, though it will not hold a shape due to its wetness. Slash the top a few times. Not sure how well a pretty slash design would work, though it might if you get that dough very quickly into a hot oven.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Baking time: 52 minutes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Taste: Absolutely wonderful </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Next try: Shape the dough on a wet surface and with wet hands because - you got it - it's a wet dough.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-87057753359987719572016-01-26T16:59:00.000-08:002016-01-26T16:59:37.490-08:00Bread Numbers 86 and 87: Lovely Whole Wheat<span style="font-family: Trebuchet MS, sans-serif;">Splendid whole wheat breads, each 50 to 60 percent whole wheat. These are impressive in their superiority to any bakery bread. Indeed there's no reasons other than variety or getting out of the house to eat anything other than a fine whole wheat bread with butter for breakfast. Super yummy, and that is a technical term.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Breads #86 and 87 had my usual sponge, with no whole grain flour. The doughs, however, featured whole wheat flour and seeds. My suspicion is confirmed that the household members will eat anything with caraway seeds and declare it delicious. Sesame seeds do not produce the same exuberant response, though I really like them.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Same sponge for breads #86 and 87</u></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100g starter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200g water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200g bread flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Mix, cover, and leave out overnight or all day for eight to 10 hours. Never misses and produces a bubbly beauty of a sponge.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">The dough, indeed, the whole process for these two breads is so close as to be a mistake not to consider them refinements of one bread. But the whole matter of what constitutes a different bread is rather arbitrary.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Dough</u></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bread #86 will be listed first, then a comma, and then amount of the ingredient for bread #87. For some significant ingredients, the amounts were the same for both breads.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">303g whole wheat flour - freshly milled and smelling so lovely in an early-morning kitchen</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">128g, 113g water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">12g, 10g salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4g sesame seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">0g, 6g caraway seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Mix, cover, and do four stretch and folds, each 15 to 30 minutes apart. Let rise on counter. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I then put each dough in the fridge for about 24 hours, and baked right from the fridge.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Baking preparation</u></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 470 degrees for one hour with a dutch oven inside. Shaped the dough, sprinkled with water, and sprinkled with caraway (only bread #87) and sesame seeds. Before plopping the dough in the dutch oven, I also sprinkle the whole bottom with rice flour to prevent the dough from sticking.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Baking time: 56 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Gorgeous oven spring</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Taste: Great for bread #87 and okay for bread #86</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-12309303459727236712016-01-26T16:21:00.003-08:002016-01-26T16:21:40.212-08:00Bread Numbers 84 and 85: Barley, a Nice Nutty Minor Player<span style="font-family: "trebuchet ms" , sans-serif;">Two sour breads with quite long rises and about 20 to 30 percent barley flour, freshly milled. Not sure if the taste is different with freshly milled flour or whether the aroma in the kitchen after I grind up the flour makes me think the taste is better. Also, and this could be completely unrelated (not to mention that grammar police would not be pleased with a sentence that begins "Also, and"), but the breads I've made since milling my own whole grain flours have taken considerably longer time to reach a full rise.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">I'll give both recipes below, one primarily whole wheat and the other about half bread flour. One caveat: I really liked the sour taste, but others in the household (well, one other, in particular) were not as pleased. For me, a long, slow rise is something to be thankful for and appreciate. But it is not a typical bread flavor. </span>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: trebuchet ms, sans-serif;"><u><b>Bread #84</b></u></span><br />
<span style="font-family: trebuchet ms, sans-serif;">This bread had barley, rye, and caraway seeds. It was approximately 30 percent freshly milled whole grain flour. I did a sponge phase overnight and then let the final dough rise the next night. </span><br />
<span style="font-family: trebuchet ms, sans-serif;"><br /></span>
<span style="font-family: trebuchet ms, sans-serif;"><b><u>Sponge</u></b></span><br />
<span style="font-family: trebuchet ms, sans-serif;">101g starter</span><br />
<span style="font-family: trebuchet ms, sans-serif;">200g water</span><br />
<span style="font-family: trebuchet ms, sans-serif;">200g bread flour</span><br />
<span style="font-family: trebuchet ms, sans-serif;"><br /></span>
<span style="font-family: trebuchet ms, sans-serif;">This sponge is a regular for me. It is easy to mix together and it becomes a bubbly sponge either overnight or during a work day. I use it for all kinds of breads. I mix well, cover, and leave out on the counter, this time for almost 10 hours.</span><br />
<span style="font-family: trebuchet ms, sans-serif;"><br /></span>
<span style="font-family: trebuchet ms, sans-serif;"><b><u>Dough</u></b></span><br />
<span style="font-family: trebuchet ms, sans-serif;">Add to sponge:</span><br />
<span style="font-family: trebuchet ms, sans-serif;">64g rye flour</span><br />
<span style="font-family: trebuchet ms, sans-serif;">115g barley flour </span><br />
<span style="font-family: trebuchet ms, sans-serif;">Both of the above were freshly milled</span><br />
<span style="font-family: trebuchet ms, sans-serif;">121g bread flour</span><br />
<span style="font-family: trebuchet ms, sans-serif;">8g caraway seeds</span><br />
<span style="font-family: trebuchet ms, sans-serif;">12g salt</span><br />
<span style="font-family: trebuchet ms, sans-serif;">126g water</span><br />
<span style="font-family: trebuchet ms, sans-serif;"><br /></span>
<span style="font-family: trebuchet ms, sans-serif;">Mix well, cover, and do four stretch and folds within the first two hours. I did mine about 25 to 30 minutes apart, but I've also done 15 minutes apart when I've been in a rush. It all works fine.</span><br />
<span style="font-family: trebuchet ms, sans-serif;"><br /></span>
<span style="font-family: trebuchet ms, sans-serif;">Left the dough covered and on the counter for 10.5 hours. </span><br />
<span style="font-family: trebuchet ms, sans-serif;"><br /></span>
<span style="font-family: trebuchet ms, sans-serif;">I then put the dough in the fridge for nine hours, but I would feel comfortable leaving it for up to 24 hours.</span><br />
<span style="font-family: trebuchet ms, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: trebuchet ms, sans-serif;"><b><u>Baking preparation</u></b></span><br />
<span style="font-family: trebuchet ms, sans-serif;">Preheated oven to 450 degrees for one hour with the top of the la cloche on the baking stone. Big oops in that I might have cracked the oven door. Not sure. Maybe that was another baking episode or not even my fault. It's not a spring chicken anyway.</span><br />
<span style="font-family: trebuchet ms, sans-serif;"><br /></span>
<span style="font-family: trebuchet ms, sans-serif;">Oven time: 51 minutes, the last three uncovered.</span><br />
<span style="font-family: trebuchet ms, sans-serif;">Taste: Wonderful</span><br />
<span style="font-family: trebuchet ms, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: trebuchet ms, sans-serif;"><b><u>Bread #85</u></b></span><br />
<span style="font-family: trebuchet ms, sans-serif;">A one-stage dough with mostly freshly milled whole grain flour. I should be wearing Birkenstocks and a cotton granny dress. I used a decently large amount of starter to account for the cooler, winter temperature in the kitchen.</span><br />
<span style="font-family: trebuchet ms, sans-serif;"><br /></span>
<span style="font-family: trebuchet ms, sans-serif;">400g water</span><br />
<span style="font-family: trebuchet ms, sans-serif;">100g starter</span><br />
<span style="font-family: trebuchet ms, sans-serif;">82g barley flour</span><br />
<span style="font-family: trebuchet ms, sans-serif;">410g whole wheat flour</span><br />
<span style="font-family: trebuchet ms, sans-serif;">11g salt</span><br />
<span style="font-family: trebuchet ms, sans-serif;"><br /></span>
<span style="font-family: trebuchet ms, sans-serif;">Love the smell of the barley flour right after it is ground. It has a combination of a hint of chocolate and baking pie dough aromas. I mixed and covered the dough. I did two stretch and folds, the first at 30 minutes and the second 40 minutes after the first. I had to be quite gentle because the dough was starting to break. </span><br />
<span style="font-family: trebuchet ms, sans-serif;"><br /></span>
<span style="font-family: trebuchet ms, sans-serif;">I let the dough rise for 27 hours - yes, for more than a whole day and night - though it was in a 63-degree room for part of that time. I then put the dough in the refrigerator for five hours.</span><br />
<span style="font-family: trebuchet ms, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: trebuchet ms, sans-serif;"><b><u>Baking preparation</u></b></span><br />
<span style="font-family: trebuchet ms, sans-serif;">Preheat the oven for one hour at 470 degrees with the dutch oven inside. Baking time only 47 minutes, maybe because it was not the most impressive oven spring.</span><br />
<span style="font-family: trebuchet ms, sans-serif;"><br /></span>
<span style="font-family: trebuchet ms, sans-serif;">I was nervous about this one because the dough was breaking easily. Maybe I let it rise for too long. But the taste was really good and super sour. Worth trying again.</span><br />
<br />
<span style="font-family: trebuchet ms, sans-serif;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-41211000844988614422015-12-18T06:09:00.002-08:002015-12-18T06:09:09.547-08:00Bread Number 83: Am I Making Almost the Same Breads Over and Over? Yes<span style="font-family: "trebuchet ms" , sans-serif;">I have never sought out a career that demands travel. A few widely-spaced trips a year, fine. But for several months it felt like I was constantly out of town. I was not quite, but too much in terms of getting into a rhythm for bread baking. A whole week at home for Christmas week will revive me. Then, perhaps another trip in January.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Bread #83 was a rye with a little whole wheat flour mixed in because I had very few wheat berries left. Now it's time to reorder, but I haven't caught up with all manner of things at home after the last trips, those to beautiful Colorado, friendly Texas, and dynamic Alabama.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">The nice part about baking for so long is that even off my game I have standard go-to formulas. This means I can whip up a dough and I feel confident without paying too much attention. Not how I generally like to proceed - fan of mindfulness and all that - but there is other stuff in my life besides bread. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">200g starter (made with white flour)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">290g water</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">38g whole wheat flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">141g rye flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">271g bread flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">8g caraway seeds</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">11g salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">I used a lot of starter because my jar was pretty full. Plus, I initially planned for an overnight rise at a kitchen temperature of 70 degrees. Turned out to be 65 and I left the dough out half a day more. It helped to have a person at home who could put the dough in the fridge, not a luxury one has with a regular commuter lifestyle.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><u><b>Instructions</b></u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Mix all ingredients well and cover. I did two stretch and folds, each 30 minutes apart. Then I let the dough rise on the counter for 14 hours. Next, in the fridge for six hours.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Despite not much fridge time - I usually wait for 24 hours of fridge time - I decided to bake. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven for one hour with dutch oven inside at 470 degrees. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Just before baking, take dough out of fridge. Shape, do the slash on top, and sprinkle with water. Don't forget to sprinkle some rice flour into the dutch oven before plopping dough in there.</span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">I forgot, but I got lucky. No sticking of dough to dutch oven bottom.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Baking time: 53 minutes, the last five uncovered. Beautiful oven spring. Nice solid go-to bread taste. Nice to have a great bread be normal.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Second try</u></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I left out the whole wheat flour because I have not gotten to the wheat berry purchase yet. I am buying food storage containers to store them and the order for wheat and rye berries should be made today. I accounted for the lack of whole wheat flour by increasing the bread flour amount to 339 grams.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">This time the dough took 18 hours for the first rise, followed by 11 hours in the fridge. Lovely, lovely oven spring and a great taste. A nice rye is always a winner in this household.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-16975027745227231372015-11-03T10:34:00.003-08:002015-12-18T14:48:06.992-08:00A Bakery in Colorado Worth a Trip <span style="font-family: "trebuchet ms" , sans-serif;">Mountains, yes. Pretty landscapes, check. Hiking and climbing galore. Reasons why people trek thousands of miles to Colorado, a state where the residents have a sense of superiority because they think everyone secretly wants to live there. Not me, nice beauty out there, but I like a tree-lined neighborhood.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Now another reason to visit Colorado and get off the beaten track in the neighborhood of Boulder is the <a href="http://www.moxiebreadco.com/" target="_blank">Moxie Bread Company</a>, a bakery in small Louisville, Colorado, close to Boulder, but on the way to Denver. It was a small town; now it's a small town in the midst of Denver-to-Boulder sprawl - with a view of those mountains, of course.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">[Note: I tried to insert the absolutely gorgeous bread photos here, but my laptop has decided to have a fit each time I try. Not sure why it's being so grumpy when it's usually happy to insert photos. I might try again soon.] </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">And wonderful bread at Moxie. All naturally leavened. A gorgeous oven with multiple levels. Good coffee. An oasis. The bread is heavenly tasting and lovely to look at. You know the second that you see the display case that this is a special bread destination.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Native New Yorker, must criticize</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Someone at Moxie either passed through or is from New York because there's Bed-Stuy Rye and bialys. Now, I'm from Brooklyn and there is no unique rye in Beford-Stuyvesant, a neighborhood that was until recently low income and dangerous, but now is enjoying a renaissance for people with more money - and white people. I had one of the wonderful whole grain bialys at Moxie. It was a luscious roll, but in no universe was this a bialy. A bialy has a particular shape; it's not merely a roll with diced onions on top. Still, delicious.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Still Moxie is an oasis of great bread made in a way that screams out - but no one in Colorado screams - baker's craft. And it is a cute spot for bread, coffee, a sandwich, or to use the free wifi and work. I went back and worked for a whole morning there.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><u><b>My bakery fantasy - not dead yet</b></u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">There is a vacant eatery nearby with nice outdoor space and I wonder if it is a good location for muffins, coffee, bread classes, and baking books. Maybe other baking classes as well, and my friend could teach jam classes. I see myself in that fantasy spending a half hour baking, then painting for hours.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">One bread challenge remains that could bring me back into the bread world for a while - the quest to make a sourdough challah as good as the one produced by the bread machine's dough making, which includes commercial yeast and sugar. Not sure I would give up the sugar, though I've made good challahs with honey instead.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Too busy at work and with business trips right now to even fantasize fully about the bakery idea. Yearning for less work travel, but, frankly, once I am there (wherever that happens to be) I always enjoy the time there.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Probably not a good business idea when the fantasy does not include bustling, perky, or, for that matter, any customers.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1668523389550342294.post-16540175998297076242015-11-03T04:59:00.001-08:002015-11-03T04:59:12.405-08:00Bread Number 82: Patience Saves a Gorgeous Rye <b style="font-family: 'Trebuchet MS', sans-serif;"><u>A rye awry?</u></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">I made the first version of this somewhat-under 20 percent rye bread a few weeks ago and it turned out perfectly. I did not taste it, but gave it away to my younger daughter when I visited her college town while on a business trip. Into the luggage went a freezer bag with two frozen breads and ice packs. I warned security as I've had issues before flying with large blocks of frozen food. Sounds like a comedy, especially if you are flying with raw ground fish to use for gefilte fish.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Back to the rye: This time, the white flour sponge went well. I mixed the dough; did the stretch and folds, and put the dough in the fridge. The next morning, I expected a buoyant dough, ready, enthusiastic even, to be baked. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Indeed without looking at the dough, I preheated the oven with the dutch oven inside. But when I retrieved the dough, I stared. Not a good sight. A flat dough. To bake, to return to the fridge for perhaps another day, or to leave out, possibly until the afternoon (this being early morning)? Certainly, awry went the plan to have the bread baked and rested by lunch. Not happening. Hardly risen, definitely not buoyant or enthusiastic.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Rice flour mentioned below. Why you should have it and use it.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Not with a muffin</u></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">A muffin, a cake, a cookie, none of them do this to me. You mix, you bake, the same result each time, given equivalent ingredients, of course. Maybe I need to do some muffins for a while. To test whether I want to be a muffin proprietress. Corn, blueberry anyone?</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">So, I write down the time and muster the patience to wait to see if this dough is a dud or </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">whether it wakes up and prepares itself to become a lovely bread. Not everyone wants to be Cinderella. Happy to say the patience rewarded me with a lovely bread, one the spouse singled out for praise. Of course, with 80-plus percent white bread flour, I feel a bit like I cheated.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Still, excellent taste, pretty crust and crumb, and wonderful breakfasts of slices of bread, butter, and something hot to drink. I actually drink hot water - think tea without the tea bag.</span><br />
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<b style="font-family: 'Trebuchet MS', sans-serif;"><u>Ingredients - totals</u></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">100g starter</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">400g bread flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">100g rye flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">310g water</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">10g salt</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Sponge</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">100g starter</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">200g bread flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">200g water</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Mix, cover. I left this out overnight for 9.5 hours and found a bubbly sponge in the morning.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Dough</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">200g bread flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">100g rye flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">110g water</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">10g salt - half remainder of the Himalyan mineral salt and half regular kosher salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">I admit that at first I only put in 100 grams of water. This was a watch and wait because the first time I ended up putting in 125 grams of water at this stage. With 100 grams, the dough seemed a bit dry, so I added a bit, 10 grams, and then it was fine. All depends on the hydration percentage of the starter, other ingredients, and humidity. Better to add slowly than to regret.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Patience is a virtue for a reason.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Mix, cover. Do two stretch and folds. Mine were each a half hour wait.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><u><b>Are you going to rise already?</b></u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Patience, like yoga I, is a set of lessons I need constant refreshing in. I put this dough into the freezer overnight. Without looking at it, without even considering to look at it, I put on the oven and popped the dutch oven right in to preheat. Well, 10 hours in the fridge is not nearly sufficient. Dough was expanded about one third of the way, but flat.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Turned off the oven. Rested the dough on the counter. Waited. Peeked at the dough every half hour or so. I left the dough out for 4.5 hours.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Rising nicely, but not there yet, real life demanded my attention. Sunday walk, Sunday artwork, well Sunday. Put the dough back in the fridge at mid-day. Four and a half hours later, after a walk with a friend: Now that's a dough.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Thank goodness for refrigerators</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Dough was ready, but lots of oven traffic congestion and I was way back in the line. Spousal cooking. On the plus side, the oven would be nice and almost sufficiently hot without an extra hour to heat up the oven. Nice spouse allowed me to steal the lower rack to let the dutch oven just sit in the oven as it heated from zero (well, unheated) to fully hot.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">After dinner, with 20 minutes to allow the oven to fully heat up, oven ready. By this time, dough had been in the fridge for another 7.3 hours. Total times below.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Sponge - rest time 9.5 hours</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Dough - two stretch and folds, each separated by .5 hour</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Dough fermentation - total fridge time of 17.3 hours, counter time of 4.5 hours</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Baking preparation - don;t forget those oven mitts</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Oven preheated, with dutch oven inside, to 470 degrees for an hour or the equivalent thereof. (I have a law degree and therefore am entitled to use such words as thereof, wherefore, etc.) </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Now for the dance and the extra mental care to remember to don oven mitts at the appropriate time. Also tidbits on an essential tool - rice flour.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">1. Have ready: Dough slasher - lame, some water in a cup or bowl, a pastry brush or equivalent, rice flour, caraway seeds (because this is a rye bread, which means I'm wanting those seeds on top even though I completely forgot to mix any into the dough).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">2. Sprinkle some rice flour on a board or on the counter. Rice flour is grittier than all-purpose flour, so it is better at preventing sticking of dough.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">3. Take dough out of fridge. Quickly, sprinkle a little all purpose flour on and underneath dough so that you can gently lift it out of the bowl. Then, on the rice-flour-covered board, in less than 30 seconds, shape the dough.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">4. Quickly - that's the theme - sprinkle water on top of the dough, generously sprinkle on those caraway seeds, and do a cross slash (or fancy design, up to you).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">5. Quickly - oven mitts on your hands, open oven, uncover dutch oven, and - yes, quickly - spoon out a nice amount of rice flour to cover bottom of the dutch oven. This will prevent sticking.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">6. Plop the dough into bottom of dutch oven.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">7. Turn around, put oven mitts back on.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">8. Cover dutch oven and close oven.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">9. Remember to put on timer for when you want to check the dough. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">10. Congratulate yourself that once again you donned the oven mitts at the appropriate times and saved yourself from a burn. I actually bought super-duper - up to 600 degrees - oven mitts because the heat went through my normal cute oven mitts.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">11. Wait</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>And the reveal</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Lovely oven spring. That white flour knows how to promote a rise. Seductive,gorgeous, but not as good for you as a sensible majority whole grain. Total baking time of 49 minutes, though only 44 minutes the first time. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Excellent taste, winning spousal praise. Makes a wonderful breakfast.</span>Unknownnoreply@blogger.com0