Posts Tagged ‘yeast

13
Jul
17

Italian white bread

 

Baking bread: I looked at this recipe,   https://recipereminiscing.wordpress.com/italian-white-bread/ the way it was mixed adding the yeast/starter after the bulk of the dough was formed. Of course I had to try it. It may not be spot on with the flours recommended, but I like the results, none the less.

 

(comment: about 2 cups water is what I used for the main flour to water mix and a small amount to proof the yeast about .2 of a pint)

The flours I had available for use (without looking up what durum wheat flour is) were all purpose flour and soft Italian flour, the Tipo 000.

Also used the food processor for mixing versus the stand mixer.

Blending the flours…

The completed dough, nice consistency no additional flour or water needed going by the recipe weight measurements.

After a rise for about 1.5 hours, the last 20 minutes or so in the oven (warmed by just a pilot light).

The dough was formed into loaves, I thought it looked a bit too soft at this stage for the final rise while the oven heated up to about 480 degrees Fahrenheit.

The dough ballooned up more than I expected !

After turning down the heat as recommended, 30 minutes seemed too long for the finish, baked the bread by eye and temperature probe to about 200 degrees Fahrenheit internal temperature of the loaf. the bevel cut could be deeper the next time.

Airy crumb, not as light as store bought Italian bread but a bit more chew to it.

Overall, I like this recipe and the method.

29
Apr
17

Overnight bread

Yep ! Another bread recipe , this one promises to be as easy as it can get , minimal work just a required mixing for a very sticky dough. Mix the ingredients in a bowl, set it in the fridge overnight, remove, let it sit a hour or two and plop it on a tray.


The bubbling mixture removed from the fridge after it’s overnight stay.


Prepare a well floured sheet pan with parchment. (The dough has been standing at room temperature about 2hours at this point.)

After removing the  wet shaggy dough to the sheet pan, carefully gather it and flip it over , yes this is going to be a rustic style shape. The floured topped dough now goes into a cold oven and baked about 220 centigrade.


The loaf rose somewhat and finished with a classic crunchy crust. Right from the oven I was not impressed with the flavor, but later on it seemed to develop into a better tasting bread. Next day after cutting well through the center into the loaf, the very bottom was a bit under baked and compressed.  I would try this recipe with some soft Italian flour. 

I guess it’s a pretty good bread considering the amount of work that you put into it. No mixer required other than the baker ! It will get a repeat try since I’m always looking for different recipe varyations of our daily bread. Somewhat similar to other  quick and easy dough recipes.  Culled from the Recipe Reminising web site titled Lazy Lady Loaf. Just flour, yeast water and salt. 

BTW.. Try to minimize the amount of flour on the sheet pan before baking… Some smokey bakery like odor will result.

Lazy Lady Loaf (Actually from the Devondale web site.)

03
Apr
17

Dark garlic…

What happens when you add a small amount of dark roasted barley (malt), with white all purpose flour with the bonus of minced garlic. 

Let’s see what happened…..

Since I didn’t get out the grain mill for such a small amount, the barley was processed with the food processor.

Sift out the large chunks ….
Add the sifted grains to a starter (poolish).. Yes we’re also going to make some plain white bread along side.

Also add some sourdough starter to the mix for interest.

Bubbling away….

The dough…

The baked loaf, next to the plain white.


A similar taste to pumpernickel bread with an garlic flavor. Different to say the least!

19
Feb
17

Roll model

Bunned again! Can’t keep away from the dough, though. Baking bread and split the dough for small bite sized rolls, topped with poppy seed, hemp seed and quad blend pepper.


1 cup each white flour/ water poolish,  1 cup sour dough starter, additional water and flour for 2 loaf recipe. A touch of salt.

Nice fermentation today.  Soft rising and workable dough with a lot of additional expansion in the 400 degree oven.

17
Feb
17

Dough dreams

Using the soft Italian flour. A bit less than 4 hours from mix to plate. Now measuring by weight both the flour and water, giving consistent results when using the soft Italian flour.

My ratio is 1 lb flour, to 9.6 ozs water. Salt to taste, yeast about 1/2 a full measure. ( a King Arthur yeast measuring spoon was gifted to me.)

In about a 500 degree Fahrenheit oven the dough increases in size and gives the classic bubbles in the crust. Slid onto a sheet pan in the oven. Corn meal to aid in sliding.

Plain by standards, tomato, garlic, oregano with olive oil .added grated Parmesan  after baking. Could have peeled the tomatoes, boiling water and then ice bath but I didn’t mind. Basic crust flavor not over whelmed by toppings.

Second run, same ingredients, with the addition course sea salt, course ground pepper blend. Parmesan after baking.

Yes ! Just the right balance of salt and spice from the pepper.
The remainder of the dough a herb salt and pepper blend baton shaped loaf.

 

Ahhh, looks like I need some Italian cold cuts and cheese !

27
Sep
16

Tipo “00” (addendum 10/31)

Trying out new type of flour for a thin crust pizza, more of a crackery crisp texture. Neutral flavor compared to all purpose flour. Only small amounts of sugar and salt added. About 2 hour rise time total. Minimal toppings. 500 degree Fahrenheit oven pizza slid onto a cast iron griddle.

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Cheese and onion with egg  (Omelet Pizza)

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14
Aug
16

White bread with Black/White sesame seeds

Luckily, I have a convection/microwave oven in a room off the kitchen which can be closed off from the kitchen so the heat from the oven does not enter the kitchen /dining area during the heat wave. Proofing the dough goes easy in this hot and humid weather since the room temperature is in the mid 80’s or better.




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