baugette trek

Seems like we are on a at least 5 year mission, to go beyond where bread making has been , in search of the elusive baguette. You (tube) will be assimilated, resistance is futile. You will try , try and try again to conquer the making of the baguette.

This effort started with a you tube recipe from baguettes with Patrick Ryan.

This is essentially a double fermentation of dough, one added to the other done under refrigeration, you will be baking on day 3 as you let each fermentation go one day in length and bake on day three.

The theory is that the long fermentation builds flavor.

 I,m no stranger to this as I usually start any bread I make with a pre-fermention not just as long as this recipe states.

just some picture of my first 2 attempts

Batch One

Just 2 long baguettes

Batch ONE done

Didn’t really follow the exact measurements, not bad, top crust didn’t really open where scored, and generally a even brown crust on the top , not all crispy at the sides.

Baked at about 425 degrees F

The crumb soft with  moderate holes from the fermentation. Still for me a delicious meal in itself.

__________________________________ Batch Two_____________________________________

1/2 the recommended amounts again as I didn’t want to bakes as many as recipes dictates.

Even with the 1/2 of amounts the dough ended up dry, added more water at the final mix. The recipe states “strong bread flour” not sure if the would include all purpose flour. I would like to try this with double OO flour. I couched them in a floured towel.

 The first batch I baked in a curved bread pan  These are going directly on a tray.

Scored and already opening up. This batch we are going for full power to the oven.

“Scotty ! divert all power to the oven !” , “Aye Aye Captain, but I don’t know what this ol stove will take, she could blow at any moment! “

At this warp speed the bread only took about 9 minutes, in retrospect I should have let to go another 2 minutes the internal temp was 205 degrees of the bread at the finish.

Also we are fighting the fact we don’t have a steam injector oven available, but I did the ol baking pan in the oven trick and add water just before adding the bread. Maybe I could modify my espresso coffee maker to pump steam into the oven !!!

Better crust on these but the sides and bottom didn’t get to crust as the top did.

 Nicely brown fissures in the top

The bottoms and sides not as well done, soft.  It probably would be advantageous to have a bread stone in the oven or to lay out the loaves on pre heated sheet .  Maybe next time.

Crumb nice and soft but no large caverns that you expect with a french baguette type of bread. Top crust is what I want all over the loaf.

Again a rather close crumb structure than expected. Next batch will be definitely a wetter, softer dough.

Taste is good ,salty enough even without butter. Doesn’t take long for the bread to loose the crustyness and the right out of the oven texture.

As the mission continues,  will be baguette method be found or will I just be roaming the bread galaxy for the holy grail of the bread universe ? There are probably as many stories and recipes of how to accomplish this. Perhaps the only solution would be to set a course for France  Number One .  Captains log , Out.

 

Apple chocolate chip muffins

I believe this is from Bake or Break website , recipe modified

added some fresh ground spices not listed of course !

ground spices added

my new grated i was gifted for Christmas

 

not exactly a light muffin, the apples have a lot of moisture , but I needed some chocolate and fruit for dessert.

 

 

 

OK …..i made dough also, bread and rolls BC you can live on muffins alone !

 

 

spring roll pizza

I guess pizza toppings are unlimited……….

spring roll, less casing, from Sunshine Express

mushrooms, sliced

sauce, a combination of soy, hoisin ,fish, seasonings, a drop of hot sauce and shrimp paste.

Pizza shell is ready… brush with some of the sauce

add the spring roll contents (that’s not cheese)

add the mushrooms and more sauce

Into the oven…..

after baking sprinkle with black and white sesame seeds, cut and serve

recipe replicate II,

Back again, actually I made this recipe before the last posting…

again one from  myfavoritepastime.com  Buchty Dough Recipe

after sifting ingredients, make a well in the center and add milk and melted butter.

Start to mix the dough slowly as NOT to incorporate all the flour at this time. flick some of the flour over the mixture and let stand covered about 30minutes….kinda like the last recipe I posted…

The result  after 30 minutes

 

Gradually add the beaten egg, knead in the mixer about 8 minutes

knead for 8 minutes , the dough will come together

gradually add the beaten egg

Now for the usual, let stand covered for about an hour….

This time your going to divide into 16 sections….

Now you’ve got an 8 by 8 inch pan prepped, so fill it with the 16 formed balls of dough, with added butter brushed on.

An amazing rise !  Hungry already !

One variation of this recipe from the basic dough recipe is a either sesame or poppy seed filling, I opted for plain dough recipe with black sesame topping

after a bake time, browned and done

excellent crumb !

Fluffy pull apart goodness !

Broil, or toast test reveals the texture.

In comparison from the previous post, these are more a sweet bun (or bread type recipe). 1/4 cup sugar int he mix.

Deceivingly fluffy roll but with big flavor and thicker mouthfeel than anticipated. I guess the three eggs add a lot to the structure

Will definitely repeat this recipe with the sesame seed filling.

Here’s the ingredients, for brevity Ive left off the instructions

Ingredients

• 450g (1Ib, 3⅔ cups) all-purpose flour 
• 1½ teaspoons Fleischmann’s instant yeast
• 60g (¼ cup + 1 tablespoon, 2oz) sugar
• 1 teaspoon salt
• 120ml (½ cup) warm milk
• 40g (3 tablespoons) butter, melted
• 3 eggs, beaten

BTW Buchty means small roll or cake.

beef stew pizza and ….

left over beef stew ! No problem !

sorta like stew with dumplings.

beef, potato, onion, cheese

Diane’s chicken BBQ pizza w/ onion

Apple Squares

A pie that turned into a bunch of squares. I was going to go for a pie but decided to spread the whole thing on to a sheet pan. I followed the dough recipe from the Cuisinart food processor by mixing the dough as directed and before it actually comes together, placing it plastic bags and squeezing it to a disk , then refrigerate for an hour. Butter was the fat utilized.

The apples were then prepped with fresh grated cinnamon, all spice,and nutmeg with both shaved solid brown sugar and granulated brown sugar. (and a touch of grated ginger root). To provide some structure bread crumbs were added also.

The dough rolled out very easy both top and bottom.

The squares ready to go, with a small one on the side.

Trimming into squares

Well, I went this far, so I added sugar and chocolate icing.

COFFEE?

 

PIZZA AGAIN ?

Probably about 3 times a month pizza is on the menu when making dough so often.

It’s pointless to post a recipe since there are an infinite number of variations.

usually different size shells are made

basically a do it yourselves toppings for the family members

Also a BYOP (bring your own pizza) here is a pizza for a Keto diet brought by a relative. I sampled it very tasty for a non wheat flour dough.

 

someone’s birthday celebration necessitated a cake and then some gaming.

 

and later, more gaming………………..

BUT WAIT THERE’S MORE …pizza/bread outtakes