tag:blogger.com,1999:blog-57440478389707560832024-02-20T05:26:22.194-08:00Johns Bread BlogJohn Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-5744047838970756083.post-29748567267696459502012-10-01T12:08:00.001-07:002012-10-01T12:08:04.252-07:00Reading "Wheat Belly" by William Davis, MD. I will say more later!John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-57886700967458932252011-06-18T21:16:00.000-07:002011-06-18T21:16:58.421-07:00Seasoned Salt Bread<a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbt2lnsVIGQjlCNP5NyMLzZEQVymJ8eK9jVUxKwdK_k3VssTI8mqMk8YtbpS88hoSKrwKXFgix4X9sJ7rng09R0_Lvfg2SGbiCXDMJzahJYEJQbNujSX8I9gLYwZy8lX3qBl4UDFrEow/s1600/P6180003.JPG'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbt2lnsVIGQjlCNP5NyMLzZEQVymJ8eK9jVUxKwdK_k3VssTI8mqMk8YtbpS88hoSKrwKXFgix4X9sJ7rng09R0_Lvfg2SGbiCXDMJzahJYEJQbNujSX8I9gLYwZy8lX3qBl4UDFrEow/s320/P6180003.JPG' border='0' alt=''style='clear:both;float:right; margin:0 0 10px 10px;' /></a> <br />
<br />
I made this loaf using the breadmaker that has been on the shelf for years. I used it to make the dough on a rainy day where I couldn't work in the garden. It is a plain white bread with a bit of sugar and butter and using seasoned salt instead of regular salt. I used A. Vogel Trocomare Original Organic Herb seasoning salt. This is a mixture of vegetables and herbs including kelp that are infused in a brine solution, then dried to make the salt. This is also the first loaf I have baked on my new Fibrament baking stone I got from Breadtopia.com. The bread is crusty with a soft crumb and a mild herbal flavor. Good.<br />
<a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74ub8sPXUhCOzVR63ZYVsvnxw_cG_Bu7GgdnuvjuZGblP_xCl4BdzeF_liHLPP8o8w5Q1kgNMgTGKxbh7QGj6Y0Udk6vVLDhIkCLzoNJAqD3DY0tGcSkH-BL0bjTJXjTkPNgiGyc5uoY/s1600/P6180006.JPG'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74ub8sPXUhCOzVR63ZYVsvnxw_cG_Bu7GgdnuvjuZGblP_xCl4BdzeF_liHLPP8o8w5Q1kgNMgTGKxbh7QGj6Y0Udk6vVLDhIkCLzoNJAqD3DY0tGcSkH-BL0bjTJXjTkPNgiGyc5uoY/s320/P6180006.JPG' border='0' alt=''style='clear:both;float:right; margin:0 0 10px 10px;' /></a> <div style='clear:both; text-align:RIGHT'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com6tag:blogger.com,1999:blog-5744047838970756083.post-64861591519238970422010-11-28T20:40:00.000-08:002010-11-28T20:40:49.766-08:00Poolish Bread for Thanksgiving DinnerI made a couple of loaves of bread to eat over the Thanksgiving holidays. I goofed.<br />
<br />
I began making the bread using a poolish that was in the refrigerator for a week or so. This poolish is 50/50 flour and water by weight with 1/4 tsp of yeast. It rests on the counter until it has doubled, then is placed in the refrigerator until needed. When I took it out, it had a nice tang and was ready to use.<br />
<br />
I began to build the bread using the standard ratio for a 65% loaf and calculated the amount of flour and water to use for about two 2 pound loaves.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qqMLDGdaruvkEdoZQGPXHkCGJU2T0v-dnMjucQuutGNp9gAE6hhTveJ6gHmHIje8Rvh0UP62KRr3sJkiKYb_XF7chLeO0mfWCFFpAi-aTOkCd95_dyBWSMH4gWJwS0_7n5LJ-CCXDog/s1600/PB250069.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qqMLDGdaruvkEdoZQGPXHkCGJU2T0v-dnMjucQuutGNp9gAE6hhTveJ6gHmHIje8Rvh0UP62KRr3sJkiKYb_XF7chLeO0mfWCFFpAi-aTOkCd95_dyBWSMH4gWJwS0_7n5LJ-CCXDog/s320/PB250069.JPG" style="clear: both; float: right; margin: 0px 0px 10px 10px;" /></a> Here is my calculation:<br />
<br />
2 loaves @ 900 grams each = 1800 grams total for flour and water (ignore the salt and yeast).<br />
<br />
I weighed the poolish and got 510 grams, so that is 255 grams of flour and 255 grams of water.<br />
<br />
The total amount of flour I want is 1800 x 0.65 - 1170 grams of flour, and<br />
<br />
The total amount of water is the remainder or 1800 - 1170 = 630 grams of water.<br />
<br />
But I already have some the the amounts I need to add are 1170 - 255 = 915 grams of flour and 630 - 255 = 375 grams of water.<br />
<br />
I calculated 1% yeast as 1800 grams total x 0.01 = 18 grams of yeast. I measured it out into a small dish and did the same with the salt at 18 grams. (Oops!)<br />
<br />
I mixed the poolish with warm water and added the yeast and began adding flour. Then I added dry milk, one whole packet, enough for a quart of milk. My thinking is that the milk will give a more tender loaf. I also added 1 Tbs of honey. I put the dough in the mixer with the dough hook and continued to add flour until the consistency was about right. It did not take all the flour.<br />
<br />
I put the dough on the floured board and kneaded and stretched it, then covered it with a large bowl and set my time for 40 minutes.<br />
<br />
When I came back the dough had lifted the bowl off the board and it was growing like mad! It was huge! I knocked it down and pulled and stretched it again. I looked at it and said it is done and cut it in two and shaped it and put it into two bread pans and covered it lightly with plastic wrap. I turned the oven on to 400 F. It took 20 minutes to heat the oven and when the bell rang that it was hot, the dough was a inch above the pan rims.<br />
<div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4fPSZ1F-Np6ClvZsbY13RWVnSBHGgF4uXRkWI3H_9HzghqA23kGYvYhU8e1JYpNUvu7uXvSuocVdsJ5-MOuTAClbA0vKGESN-wiQOfuysMoKYLToHdnPVoViqNBrQtGnDfpLraLHUugU/s1600/PB250073.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" alt="The crumb" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4fPSZ1F-Np6ClvZsbY13RWVnSBHGgF4uXRkWI3H_9HzghqA23kGYvYhU8e1JYpNUvu7uXvSuocVdsJ5-MOuTAClbA0vKGESN-wiQOfuysMoKYLToHdnPVoViqNBrQtGnDfpLraLHUugU/s320/PB250073.JPG" width="320" /></a></div><br />
I seeded the loaves with flax seed and cut the tops about 3/4 inch deep. They sprang open. They went into the oven with steam and bloomed like you see in the picture.<br />
<br />
What happened? I clearly used too much yeast. The calculation should be on the flour, not the total and instead of 18 grams, it should be 12 grams.<br />
<br />
The bread was done in 30 minutes.<br />
<br />
The bread was good and did not have too much salt. It toasted nicely and was somewhat too tender. Next time I will use the right amount of yeast and half as much milk powder.<br />
<div style="clear: both; text-align: right;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="background: none repeat scroll 0% 50% transparent; border: 0px none; padding: 0px;" /></a></div>John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-52880890569372712272010-11-08T17:51:00.000-08:002010-11-08T17:59:10.131-08:00Dusquane Light Company Utility Bread, 50/50 wheat bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYYCmViq7oSZIzAoc67aVwXRktYSfY3YP49Oq8UK4LcyvYHMh2g91hNBvdChP_UmNILODvQj9Rue3T25E-OE_rEmumCydh0rlnDRaSCORautmmoyIDdjMD46igOCZMmSTlY2kRc5xctI/s1600/PB030225.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYYCmViq7oSZIzAoc67aVwXRktYSfY3YP49Oq8UK4LcyvYHMh2g91hNBvdChP_UmNILODvQj9Rue3T25E-OE_rEmumCydh0rlnDRaSCORautmmoyIDdjMD46igOCZMmSTlY2kRc5xctI/s320/PB030225.JPG" style="clear: both; float: right; margin: 0pt 0pt 10px 10px;" /></a> This bread is another try at the soy rich, dried milk rich whole wheat variation of the Dusquene Light Company bread seen here before. This time I used agave syrup instead of honey. It didn't work as well as I had anticipated. The honey really comes through and the agave syrup does not. I miss the flavor. I used one envelope of dry milk powder for this batch. I started with 500 grams of aged poolish from the refrigerator. This is 50 percent water and 50 percent by weight white bread flour with a pinch of yeast, mixed and let rise till double or so and then refrigerated until needed. It really looked yucky when I took it out of the refrigerator but the bread came out almost great. I rolled the loaves in a 5-grain cereal mix with added oatmeal for looks. There is some of the cereal in the bread also. The full recipe is posted elsewhere on this blog. <a href="http://johnsbread.blogspot.com/2009_11_01_archive.html">http://johnsbread.blogspot.com/2009_11_01_archive.html</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh58kyjXKJwLvyj5kStOm9XLxjoQ35q2j-_ozN0I2Slb9Mp8g-3hQDWPVw-kuCPtUZnvVBpOExqy46U9loz6NWZos0V5vpJ7d9ndDHMkW-qRp3qulxsMtivK8IgOfSPx8HNLlTr5Ro8Ek/s1600/PB030223.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh58kyjXKJwLvyj5kStOm9XLxjoQ35q2j-_ozN0I2Slb9Mp8g-3hQDWPVw-kuCPtUZnvVBpOExqy46U9loz6NWZos0V5vpJ7d9ndDHMkW-qRp3qulxsMtivK8IgOfSPx8HNLlTr5Ro8Ek/s320/PB030223.JPG" style="clear: both; float: right; margin: 0pt 0pt 10px 10px;" /></a><br />
<div style="clear: both; text-align: right;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="background: none repeat scroll 0% 50% transparent; border: 0px none; padding: 0px;" /></a></div>John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-44285308359622294882010-08-26T17:11:00.000-07:002010-08-26T17:11:45.677-07:005 Grain Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWO2x4paCDRjXRgV2nap6MVww9n8DN6kCwjSIQ4GEcMiinWVahyWntV_Ds9IpPpncNgEtEF5ExCQpHO_ppPnXZnrJwz7WfP-q7jHmLV65VAQajSsDlZiTB9vOka1Tk9SFlwvB_drJRjE/s1600/P8260017.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWO2x4paCDRjXRgV2nap6MVww9n8DN6kCwjSIQ4GEcMiinWVahyWntV_Ds9IpPpncNgEtEF5ExCQpHO_ppPnXZnrJwz7WfP-q7jHmLV65VAQajSsDlZiTB9vOka1Tk9SFlwvB_drJRjE/s320/P8260017.JPG" /></a></div>This bread is an experiment using the Easy Bread method that can be found on http://www.youtube.com/watch?v=E68iNfRHBpI. (I can't stand the song.) The method is similar to the New York Times No-Knead Bread that many of us are familiar with. I used the easy bread recipe:<br />
<br />
3 cups of all purpose flour<br />
1-1/2 cups water<br />
2 tsp salt, and<br />
1/4 tsp yeast.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0vi8iqQBiniv4V7JKebVmANfpC9HD1JsCwtZzLlxrBx4xvjW4biN_yz5I76vHGMat4CPKnvvgonvWo4d90eIa9rixuvKHsueOEfk4fhawYie1F0SNUP1bAdwQ_Tm7IH1EyRmxaNDpEA/s1600/P8260018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0vi8iqQBiniv4V7JKebVmANfpC9HD1JsCwtZzLlxrBx4xvjW4biN_yz5I76vHGMat4CPKnvvgonvWo4d90eIa9rixuvKHsueOEfk4fhawYie1F0SNUP1bAdwQ_Tm7IH1EyRmxaNDpEA/s320/P8260018.JPG" /></a></div>To this I added 1/2 cup Red Mill 5 Grain Cereal and the remaining, about 200 grams, of the 50/50 poolish living in my refrigerator. <br />
<br />
Everything is combined until the flour is wet, then set aside to rise for a long time. In this case it was until the dough tripled. The dough was then stretched and folded twice and placed in a bowl to rise for a couple of hours. I turned it out onto the peel with parchment and baked it for 10 minutes at 450 F, then for 10 minutes at 425 F, and finally for 10 minutes at 350 F. I used steam, a cup of hot water in the cast iron frying pan in the bottom of the oven.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1MBSiowRQz8llqHB48z6yEusW7SxKDD_E6JrKirehvDyQEQveGfnB3obMaumYZ2SkkIIgYoTBaYBGOUfqXiNF7DIK_QQbm02rb9KBf7DIhCYGQBglZRm6K-1bfbzhm2DX-BF1bC8KQs/s1600/P8260020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1MBSiowRQz8llqHB48z6yEusW7SxKDD_E6JrKirehvDyQEQveGfnB3obMaumYZ2SkkIIgYoTBaYBGOUfqXiNF7DIK_QQbm02rb9KBf7DIhCYGQBglZRm6K-1bfbzhm2DX-BF1bC8KQs/s320/P8260020.JPG" /></a>The loaf needed a little more salt, but tasted delicious and the crust was crackling crisp. Really good. All in all a good loaf that is easy to make and tastes good. Next time I will put the 5 Grain Cereal on the top of the loaf. Make it look nicer.John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-2968929266940938312010-08-16T21:24:00.000-07:002010-08-16T21:24:12.675-07:00Whole Wheat Sandwich BreadI have been working with a poolish of 50 wt percent flour and water with about 1.2 tsp of yeast, no salt, aging in the refrigerator. Today's experiment was to make a loaf of whole wheat bread, or more like half whole wheat and half white flour with a texture more like store bought bread or plain white bread. this loaf is the result and worked just as expected. All the ingredients are weighed in grams.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQzUKDajN1kk1mr_mBNgBgpmGtA1ysilCnd9DWWaciuw8TWvZxoSWsXvdex71AYRksi9n_Mu3qgJY8A0t44LJUJ_15qKLKrSmGv0HI7z9u3kyPECOKCHmp91Czm_EX3n8jLESdWmmmIQ/s1600/P8140380.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5506227134257917570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQzUKDajN1kk1mr_mBNgBgpmGtA1ysilCnd9DWWaciuw8TWvZxoSWsXvdex71AYRksi9n_Mu3qgJY8A0t44LJUJ_15qKLKrSmGv0HI7z9u3kyPECOKCHmp91Czm_EX3n8jLESdWmmmIQ/s320/P8140380.JPG" style="cursor: pointer; float: right; height: 240px; margin: 0pt 0pt 10px 10px; width: 320px;" /></a>I began with some dough scooped out of the refrigerated container. 365 grams said the scale. That is about right, because I wanted about 1.5 pound load or about twice that for the final quantity.<br />
<br />
Plain white bread uses milk, butter and sugar in the recipe, so I will need to add milk. The amount needs to be half of the poolish, or 187 grams. I weighed out this quantity and warmed it. I did the same with the whole wheat flour which lives in the refrigerator, too. I added 1 TBS of vital wheat gluten and about 2-1/2 tsp instant yeast to the flour and about the same quantity of sea salt. This all got stirred together and added to the poolish with the warm milk till all of the flour was incorporated. At this point the dough is very wet and about a 50% bakers percentage. It needs more flour. The question is: How much?<br />
<br />
I started with 365 grams of 50% poolish and doubled it with WW and milk. Now there is 365 grams of flour and 365 grams of liquid. For the kind of bread I am trying for the ratio should be 60 bakers percent. The final amount of liquid should be 0.6 x the amount of flour. If we divide the amount of liquid by 0.6 we get the total amount of flour needed, or 608 grams. We already have 365, so we need 243 grams more. I weighed it out. Today I am using White Lily Bread Flour. The whole wheat flour came from a local Tennessee miller and was in a white paper bag at a country fair near Pigeon Forge. The snippet of the bag in the plastic container in the refrigerator doesn't say who the miller is.<br />
<br />
I scooped 3 or 4 TBS of sugar into the mix, and added 2 TBS of melted butter and stirred these in, too. Then this was put on the mixer with the dough hook and kneaded. As the dough began to be kneaded in the mixer I incorporated most of the additional white bread flour. I set the remainder aside to knead in by hand as needed. The dough kneaded in the mixer for about 7 minutes. I then kneaded in the remaining flour on the board, shaped it into a ball, greased my big plastic bowl and turned the ball in it to grease the whole thing. I covered it and went outside to mow the lawn. August it HOT this year.<br />
<br />
When the lawn was done, I shaped the risen dough into a loaf with rice flour on it and put it in a pan to rise again. I turned on the oven to 400 and went back outside to do some trimming. That done, the loaf, now nicely risen, [unlike the last time when I forgot and it flowed over the rim of the pan] was slashed and popped into the oven with steam for 30 minutes. I sat and watched it rise and drank a beer as I cooled down from the HOT outside work.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCOnTo56S9X6l4LKRuSsfJl4oFp6k7x0lVddQ9CIPXSw_WiRjHMEhxYTkIC4-5Q3NPxw8Qg2Yg9F3OxwJuRPJOV7EJ6-rs6LkQcbMIPBxB-PWnYneZRsgslKnpau-NO6sH-NMRtMc_fw/s1600/P8140384.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCOnTo56S9X6l4LKRuSsfJl4oFp6k7x0lVddQ9CIPXSw_WiRjHMEhxYTkIC4-5Q3NPxw8Qg2Yg9F3OxwJuRPJOV7EJ6-rs6LkQcbMIPBxB-PWnYneZRsgslKnpau-NO6sH-NMRtMc_fw/s320/P8140384.JPG" style="height: 240px; width: 320px;" /></a></div>The loaf looks a little darker at one end than at the other. I should rotate the loaf during the baking cycle. [The convection oven is worse with the tiles in place.] I could have let it cook for another 5 minutes with the door open and the oven off, but the crust looked done so I didn't. Also there was a little too much oil on the surface of the risen dough and the crumb shows the swirl marks if you look closely.<br />
<br />
My college student grandson says even the crust is good! He liked the bread and the sliced ham enclosed in his sandwich. I will do this again. It is pretty easy.John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-61036349141527860792010-02-15T19:55:00.000-08:002010-02-15T20:09:39.815-08:00The new Ratio Book<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-D1X7iLWz51ta4RBPfH0fOEqvIvLBRlZZCvrL8iPBNssQaaQ7aV8jDCO2e23_BV7b8JLMrAh37bTLeNgLqvVIjwp3BDLnmyTNOEz-UyhpweR42cO4EYzjReIjdr-Rw7IYq9Ilifdb9U/s1600-h/P2150109.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-D1X7iLWz51ta4RBPfH0fOEqvIvLBRlZZCvrL8iPBNssQaaQ7aV8jDCO2e23_BV7b8JLMrAh37bTLeNgLqvVIjwp3BDLnmyTNOEz-UyhpweR42cO4EYzjReIjdr-Rw7IYq9Ilifdb9U/s320/P2150109.JPG" alt="" id="BLOGGER_PHOTO_ID_5438688364121495602" border="0" /></a><br />I've been reading and playing around with the recipes in the new book,<span style="font-style: italic;"> Ratio</span>, by Michael Ruhlman. This is an interesting book because it talks about the ratios of the principal ingredients in recipes, including bread, of course. The basic ratio is 5 parts flour to 3 parts water, with salt and yeast. This works pretty well I found out by trying it and failing a couple of times.<br /><br />This loaf is made with the basic ratio. I mixed it up, kneaded the dough for 5 minutes in the Kitchenaid mixer and then let it rise till a little more than doubled. Then I refrigerated it for a couple of days. In fact, yesterday, I took 75 grams of the dough and made myself one English muffin in the frying pan before I cooked an omelet for my breakfast. Good. Today I took all the remaining dough, about 2 pounds, and shaped it into a boule while cold, then let it warm up covered until it rose a little. My wife and I went for a walk in the cold while the oven heated up to 450 deg F. When we returned, I brushed the loaf with milk and sprinkled it with sesame seeds and slashed it, then popped it into the oven. It sure looks good to me. I'll cut it tomorrow and show the crumb and let all know how it tastes.John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-11192342575160300372009-12-03T19:52:00.000-08:002009-12-03T20:04:02.965-08:00Couronne for Thanksgiving<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWZ2PxvQEwPIuUO2b8Z7j7_8MOqvKTS6yu4_He1Kpbe9Aj-iRvk-AcXrccMy-yZfvvT4uMKMCa9_FdSDDypISyHe0M_JQI7UgwFqVvftbDQv3szklbfoaOaMfxvQVBbz7D6nc0Jz5OLI/s1600-h/PB250004.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWZ2PxvQEwPIuUO2b8Z7j7_8MOqvKTS6yu4_He1Kpbe9Aj-iRvk-AcXrccMy-yZfvvT4uMKMCa9_FdSDDypISyHe0M_JQI7UgwFqVvftbDQv3szklbfoaOaMfxvQVBbz7D6nc0Jz5OLI/s320/PB250004.JPG" alt="" id="BLOGGER_PHOTO_ID_5411225155077575602" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvdkPhf50R08aTU7nD7R44j5c5s8IEqMxs5L26uHw6-tkvPCy-L43qG02Pz-XT99gzxy7uvS-xKCrfX9tcbePwcihZtfRB5gJp4SggO_5jsNZwcOyi7cylfcaIW7LlvjEwP0nf742DPY/s1600-h/PB260016.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvdkPhf50R08aTU7nD7R44j5c5s8IEqMxs5L26uHw6-tkvPCy-L43qG02Pz-XT99gzxy7uvS-xKCrfX9tcbePwcihZtfRB5gJp4SggO_5jsNZwcOyi7cylfcaIW7LlvjEwP0nf742DPY/s320/PB260016.JPG" alt="" id="BLOGGER_PHOTO_ID_5411225162891722802" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwx4Gw-630tktNgZyOhLA7xFOVx_5kG4Y9VUFdCOn-d4Ou1VUACu5ScNofj8skDINUdKeB5tZ97K9hiC1AhfqOHWvNGnfGsSddC3ykkpmarfkdaBXB_QFEfu4DP6DVoyvy7-uxsT6q3zs/s1600-h/PB260017.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwx4Gw-630tktNgZyOhLA7xFOVx_5kG4Y9VUFdCOn-d4Ou1VUACu5ScNofj8skDINUdKeB5tZ97K9hiC1AhfqOHWvNGnfGsSddC3ykkpmarfkdaBXB_QFEfu4DP6DVoyvy7-uxsT6q3zs/s320/PB260017.JPG" alt="" id="BLOGGER_PHOTO_ID_5411224583845452642" border="0" /></a><br />This crown-shaped loaf is made with a chef starter, which is fermented for at least 2 days and up to a week; the longer it is left, the more it will develop the characteristic sourdough flavor.<br /><br />For the Chef<br /><br />1/4 tsp instant yeast<br />50 grams/1/2 cup bread flour<br />45 ml/3 Tbs water<br /><br />For the 1st Refreshment<br /><br />65 ml/4-1/2 Tbs water<br />115 grams/1 cup bread flour<br /><br />For the Couronne Dough<br /><br />240 ml/1 generous cup cold water<br />325 grams/scant 3 cups bread flour plus extra for dusting<br />1-1/2 tsp salt<br />1 tsp sugar<br />1/2 tsp rapid rise instant yeast<br /><br />(Note: I adjusted this recipe to use my 50/50 poolish from the refrigerator.)<br />(Note: I adjusted this recipe to use 20 grams each of butter, sugar, and powdered buttermilk to provide a finer crumb for this meal.)<br /><br />Prepare the Chef several days in advance. Mix the ingredients in a small bowl using a metal spoon, cover with plastic wrap and leave on the counter for several days.<br /><br />Prepare the refreshment by breaking the crust on the chef and adding the water and flour for the refreshment. Mix thoroughly and recover with the plastic wrap. Leave on the counter for 2 days.<br /><br />To make the dough, mix the refreshed chef with the cold water, then stir in the salt, sugar and yeast. Stir in the flour until the dough is together, then knead for 5 minutes in the mixer or 10 minutes by hand until the dough is elastic and no longer sticky. Turn out the dough from the mixer and knead into a ball. Grease a bowl and place the dough into the bowl, turning to cover the dough ball with oil, then cover with plastic wrap and place in a warm place to rise until doubled.<br /><br />Punch down the dough and turn out onto a floured bench. Shape the dough into a flat round, then open the center and pull the dough into a large donut shape. The center should be 5 to 6 inches in diameter. Use a dish that will fit into the hole and grease it on the outside to prevent the dough from sticking to it. Cover your peel with parchment, then transfer the donut to the parchment. Place the greased dish in the hole and cover the whole thing with greased plastic wrap and put it in a warm place to rise for about 45 minutes to an hour or until almost doubled.<br /><br />Preheat the oven to 450 F. Prepare the oven for baking bread. I use tiles on the grid in the lower 1/3 of the oven or the pizza stone in the upper 1/3 of the oven. I use a cast iron frying pan in the bottom of the oven. I put one cup of hot water in the long nosed pitcher to add to the frying pan when the bread is placed in the oven.<br /><br />When doubled, remove the plastic wrap, flour the surface of the couronne, and slash the dough 4 times around the donut. Slide the dough on the parchment into the oven onto the tiles or pizza stone (lower 1/3 of the oven), pour the water into the frying pan and close the oven door. Bake 35-40 minutes or until the bread is golden brown. Cool on a wire rack.<br /><br /><br />----------------------------<br /><br />Adapted from "The Bread and Bread Machine Bible," p386.John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com1tag:blogger.com,1999:blog-5744047838970756083.post-87686712894691433862009-11-18T18:36:00.000-08:002009-11-18T18:50:54.226-08:00Duquesne Light Company Utility Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoAeuOUZfn_El-eJ1MQy37xzGHrmMldkUTCGnl_a1X7DLWf49fBn1FXgUVLHm2e7k37Cf_kqnC6l3e5C5yMk3Fn8vJwt3rZaF96nzEJDAlFECRau8jA7e3ghL-7pjaVuC4hTvduBB4Qk/s1600/PB090169.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoAeuOUZfn_El-eJ1MQy37xzGHrmMldkUTCGnl_a1X7DLWf49fBn1FXgUVLHm2e7k37Cf_kqnC6l3e5C5yMk3Fn8vJwt3rZaF96nzEJDAlFECRau8jA7e3ghL-7pjaVuC4hTvduBB4Qk/s320/PB090169.JPG" alt="" id="BLOGGER_PHOTO_ID_5405639128347752098" border="0" /></a>When our kids were small, my wife would make this bread all the time. It really tastes good. It makes good sandwiches and toasts well. The soy flour and milk powder add protein to the bread making it more healthful. The picture is of the 50% whole-wheat version. I had two slices of this bread toasted with jelly for breakfast and a couple of scrambled eggs. Not hungry all day! Here is the recipe:<br /><br />Duquesne Light Company Utility Bread<br /><br />Makes two 2 lb loaves.<br /><pre><br /> 3 cups warm water (675 g)<br /> 2 cakes yeast<br /> 2 Tbs honey or sugar<br /> 7 cups flour or more ( 1 kg) (warm flour if its cold)<br /> 3 Tbs wheat germ (13 g)<br /> 1/2 cup full fat soy flour (55 g)<br /> 3/4 cup skim milk powder (100 g)<br /> 4 tsp salt<br /> 2 Tbs salad oil<br /></pre><br /><br />Combine water, yeast and sugar or honey. Let stand for five minutes.<br />Whisk together the wheat germ, soy flour, skim milk powder and salt with 3 cups of the flour.<br />Stir the yeast mixture and while stirring add the flour mixture.<br />Beat for two minutes with the electric mixer or 75 strokes.<br />Add the salad oil and 3 more cups of flour, reserving the last cup of flour.<br />Blend, then turn out onto a floured board, adding the last cup of flour or more as needed.<br />Knead thoroughly, about five minutes until the dough is smooth and elastic.<br />Place the dough in a greased bowl, brush top with some butter, cover with clear plastic film and let rise until doubled.<br />Pre-heat the oven to 350 F.<br />Punch dough down, fold edges over and turn dough upside down and cover with the bowl.<br />Let rise another 20 minutes. <br />Turn onto the board, shape into 2 loaves, place in buttered (black) bread pans, cover and let rise until doubled.<br />Paint the tops of the loaves before baking with 2 Tbs of water with 1/2 tsp salt.<br />Sprinkle the tops of the loaves with seeds or oatmeal.<br />Slash the tops of the loaves once lengthwise.<br />Bake, 350 F, for 50 to 60 minutes. Use steam.* <br />If loaves begin to brown too soon, say in 15 or 20 minutes, reduce heat to 325 F.<br />Cool on a rack.<br /><br />For 50-50 bread, substitute 3 cups of sifted whole wheat flour for 3 cups of white flour.<br /><br /><blockquote>*Note: To use steam, I place a cast iron frying pan in the bottom of the oven. Then when putting the bread in the oven I pour one cup of hot water into the hot frying pan. I use a pitcher with a long spout to prevent steam burns. Be careful. </blockquote>John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com1tag:blogger.com,1999:blog-5744047838970756083.post-30163264678246215992009-11-15T19:59:00.000-08:002009-11-15T20:00:27.907-08:00<span style="font-family:Arial, Helvetica, Sans Serif;font-size:+2;color:#6c5053;"><b><center> John Andrews' Pancake Recipe<br /> </center></b></span> <hr /> <a name="TOP"></a> <p>The following recipe is a favorite from many years of cooking in the Andrews kitchen. We use the KitchenAid mixer with the wire whisk to blend the dry ingredients when making this recipe. It can be handy and much quicker than sifting. This is quicker and easier than any other way we have tried.</p> <p>I had a good recipe for buttermilk pancakes using powdered buttermilk. My father, Phil, had a good recipe for whole wheat buttermilk pancakes. He thought his was better than mine. I thought mine was really good. So we had a bake-off. His won! These are really good.</p> <p>These pancakes have been used for years as the basis for the Boy Scout Valley Forge Council Troop 260 pancake breakfast in Concordville, Delaware County, Pennsylvania just outside Philadelphia. </p> <p>One time at the Boy Scout pancake breakfast after it became popular because the pancakes were so good, we ran out of mix just before the end of the breakfast. One of the men from the troop went to the local grocery store and bought some boxes of Aunt Jemima pancake mix. We almost didn't use them, but one of the last people to eat asked for seconds and we sent out the Aunt Jemimas. She sent them back! "There was someting wrong with them," she said. We explained what happened and all had a good laugh.</p> <hr /> <p><span style="font-family:arial, Helvetica, Sans Serif;font-size:+2;"><a name="BUTTERMILK PANCAKES">Buttermilk Pancakes</a></span><br /><br />This recipe uses whole wheat pastry flour as well as regular all-purpose flour for the tenderness that the low gluten flour can give. The dry ingredients are mixed and stored until ready to make pancakes. Then make the pancakes in any quantity using the dry mix, eggs, buttermilk, oil or melted butter and vanilla. Note: 1 cup = 16 Tbs.<br /><br /> To make the dry mix, blend the following in the Kitchenaid mixer bowl with the wire whisk:<br /> 4 cup all-purpose flour<br /> 4 cup whole wheat pastry flour<br /> 1/2 cup sugar<br /> 4 Tbs baking powder<br /> 2 tsp baking soda<br /> 2 Tbs salt<br /> 1/2 cup toasted wheat germ<br />Keep this mixture dry and cool and it will store for several months.</p> <p> To make pancakes, mix these wet ingredients and add to the number of cups of dry ingredients shown in the table below.</p> <table align="left" border="1" cellpadding="10" cellspacing="0"> <tbody><tr align="center" valign="middle"> <td align="center" valign="middle">Number of Servings</td> <td align="center" valign="middle">2</td> <td align="center" valign="middle">4</td> <td align="center" valign="middle">6</td> <td align="center" valign="middle">8</td> </tr> <tr align="center" valign="middle"> <td align="center" valign="middle">Cups of liquid buttermilk</td> <td align="center" valign="middle">3/4</td> <td align="center" valign="middle">1-1/2</td> <td align="center" valign="middle">2-1/4</td> <td align="center" valign="middle">3</td> </tr> <tr align="center" valign="middle"> <td align="center" valign="middle">Tablespoons of oil or melted butter</td> <td align="center" valign="middle">3</td> <td align="center" valign="middle">6</td> <td align="center" valign="middle">9</td> <td align="center" valign="middle">12</td> </tr> <tr align="center" valign="middle"> <td align="center" valign="middle">Eggs</td> <td align="center" valign="middle">1</td> <td align="center" valign="middle">2</td> <td align="center" valign="middle">3</td> <td align="center" valign="middle">4</td> </tr> <tr align="center" valign="middle"> <td align="center" valign="middle">tsp Vanilla</td> <td align="center" valign="middle">1/4 </td> <td align="center" valign="middle">1/2 </td> <td align="center" valign="middle">3/4 </td> <td align="center" valign="middle">1 </td> </tr> <tr align="center" valign="middle"> <td colspan="1" align="center" valign="middle">Cups of dry mix</td> <td align="center" valign="middle">1</td> <td align="center" valign="middle">2</td> <td align="center" valign="middle">3</td> <td align="center" valign="middle">4</td> </tr> </tbody></table> <br /> <p>Stir lightly to just moisten the dry ingredients. Mixture will be thick and lumpy. Drop by spoonfulls on a lightly greased griddle. Turn when the edges appear dry and the bubbles are about to break. Serve warm with butter and syrup and sausages, orange juice and coffee.</p> <p>Try this. Make enough for 6 with 3 cups of mix, add <b>1-1/2 tsp ginger, 1 tsp cinnamon, 1/2 tsp cloves</b> to the dry mix and whisk it in with the wire whisk on the mixer. Use liquids for 6 servisngs plus <b>1/4 cup molasses</b>. Bake over lower heat as these will burn easily. Serve with lemon sauce and cream cheese or sour cream.</p> <hr width="75%"> <p>For 124 lbs of pancake mix, use the mixer to mix together the following ingredients and store in plastic bags weighing 25 oz each. You might try to con a friendly baker into using his large mixer to do this for you. It will take a while, so be prepared to pay for the service. If you want to do it yourself, use <u>double</u> the recipe above for <u>8 servings</u>. Mix in the mixing bowl and bag 25 oz into plastic bags. You will need a kitchen scale for weighing the bags.</p> <pre> 50 lbs white all-purpose flour<br /> 50 lbs whole wheat pastry flour<br /> 8 lbs sugar<br /> 3 lbs salt<br /> 5 lbs baking powder<br /> 2-1/2 lbs soda<br /> 5 lbs wheat germ<br /> 13 oz vanilla (Yes, mix this in with the dry ingredients!)<br /> 80 1-gal plastic bags<br /></pre> <p>When ready to make pancakes for the pancake breakfast, use</p> <pre> 1 bag mix<br /> 8 eggs<br /> 2 quarts buttermilk<br /> 3/4 cup melted butter<br /></pre> <p>Mix the ingredients in a pot until just moistened. Don't mix too much. Drop by spoonfuls onto a hot lightly greased griddle. I cut the batter out of the pot with a large spoon and lay it onto the griddle rather than plop it down. These are so thick it won't spread much after it is placed on the griddle. Never mash pancakes while cooking. Don't even look underneath or they get tough. Serve hot with syrup, sausage, juice and coffee or milk. Don't spill on the guests. Servers and cooks must be clean and work quietly. </p> <p>This quantity will serve quite a few people, say 600 or so, but it is over 1000 servings. You should have about 124 lbs of dry mix or about 80 bags of mix, each of which will make enough for 16 servings, or 1280 servings. Hungry people will take advantage of the all-you-can-eat program, so servings are hard to guess.</p> <hr /><br /> <!-- Bottom material --> <center><i><span style="color:#0000b3;"> Last updated on <b>November 15, 2009</b> by John Andrews.<br /> </span></i></center> <center><i><span style="color:#0000b3;">To contact this web page send an e-mail to<a href="mailto:andrewsjp@gmail.com"> andrewsjp@gmail.com</a>. </span></i></center> <center><i><span style="color:#0000b3;">© 1999 - 2009, John and Dixie Andrews, Farragut, Tennessee. </span></i></center> <center><i><span style="color:#0000b3;">All rights reserved.</span></i></center>John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-63956044553259412652009-11-10T17:44:00.000-08:002009-11-10T17:53:32.132-08:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspxlkaMxk20LQctYgGZiX4gjSfLK3nmZP6OaILZDA3gvwqnSNRoHVS9rVYHBWX6XLjleXyyTc0taZ7T-oIO74FPlTdYN7oerDCld7_LDe1RshOgheTqTMOeJlvohoLQOEK5-VMp3GDQg/s1600-h/P1010011.JPG"><img style="margin: 0px 0px 10px 10px; float: right; clear: both;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspxlkaMxk20LQctYgGZiX4gjSfLK3nmZP6OaILZDA3gvwqnSNRoHVS9rVYHBWX6XLjleXyyTc0taZ7T-oIO74FPlTdYN7oerDCld7_LDe1RshOgheTqTMOeJlvohoLQOEK5-VMp3GDQg/s320/P1010011.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcsBvBGFYLz9RKzicwSVglowgG7yAxiLAFyzTzyqWpKf5YxqF6FD_l5OZdjdtKeOc7D_MoJiKOgiTzb1Kw15PZPOk97tpeT8AAPQxbAsUHpUyzSvk5_m_MMObW7QusgBZBr8RJG-WCJg/s1600-h/PC310007.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcsBvBGFYLz9RKzicwSVglowgG7yAxiLAFyzTzyqWpKf5YxqF6FD_l5OZdjdtKeOc7D_MoJiKOgiTzb1Kw15PZPOk97tpeT8AAPQxbAsUHpUyzSvk5_m_MMObW7QusgBZBr8RJG-WCJg/s320/PC310007.JPG" alt="" id="BLOGGER_PHOTO_ID_5402656688997634306" border="0" /></a><br />This is the onion bread I made for New Years Day snacking. I used Vidalia onion dressing, dried onion flakes, and 66% whole wheat plus 34% bread flour. The recipe was written wrong so I had to fix it. The dough needed further adjustment, but the bread came out with a nice flavor.<br />The recipe was found by searching for onion bread. My sisters husbands father once had a neighborhood bakery and made a wonderful onion bread. They also made sandwiches for the lunch crowd. Fond memory of that. Anyway, the recipe came from <a href="http://www.bakingmad.com/">Allinson's BakingMad web page</a>. I sent them a note about the error in the recipe but never heard back.<br /><div style="clear: both; text-align: right;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" align="middle" border="0" /></a></div>John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-43598804206485755922009-11-10T17:18:00.001-08:002009-11-10T17:32:48.626-08:00Stolen for Christmas 2008<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QjLMK26mfGEd6IUh-uwu9_fM3czwNNpIYSVOZAYNEa-5m4fZKRClw8aseN7UxqTHBjOkObKZe6m3Ef1PmA4wbAD4qYotQBx1ujoWDeVmMnMh4lMADWP6jIgdmubvxIoPPVOwiBiCB3A/s1600-h/PC180002.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QjLMK26mfGEd6IUh-uwu9_fM3czwNNpIYSVOZAYNEa-5m4fZKRClw8aseN7UxqTHBjOkObKZe6m3Ef1PmA4wbAD4qYotQBx1ujoWDeVmMnMh4lMADWP6jIgdmubvxIoPPVOwiBiCB3A/s320/PC180002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5402649796059435682" /></a><br />This is one of the two stolens I made for Christmas. This was a first time for me. I think they came out pretty good. The recipe came from <a href="http://joepastry.com">http://joepastry.com</a>. Check him out if you want to learn about baking goodies. No raisins, no currents, no dark nuts, just light colored candied fruit, sliced almonds and marzipan. A very soft dough.John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-48245480187340585482009-11-10T17:12:00.001-08:002009-11-10T17:15:48.519-08:00Sourdough Bread for Thanksgiving<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRR6lC_ud3JAjkmJrJcO8iMY9pA_HCYpJrIGmzXdx5ZqfW8EBfaLA2xCq11aEUuwBEfM8X7GTkOSegNnrrUZPPmbc7hpiZIOxRbJZ-3MEfM3NNds9qMRkeK3E5kyq1skS82scauy7Cods/s1600-h/PB230002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRR6lC_ud3JAjkmJrJcO8iMY9pA_HCYpJrIGmzXdx5ZqfW8EBfaLA2xCq11aEUuwBEfM8X7GTkOSegNnrrUZPPmbc7hpiZIOxRbJZ-3MEfM3NNds9qMRkeK3E5kyq1skS82scauy7Cods/s400/PB230002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5402648419635796514" /></a><br />Here is the sourdough bread we had for Thanksgiving 2008.John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-1737812411600676272009-11-10T16:50:00.000-08:002009-11-10T17:08:39.449-08:00French Bread with poolishAfter making the buttermilk bread I made a simple French bread using the poolish. To make the poolish easier to make I use a recipe calculator to calculate the amount of poolish, water, flour, yeast and salt for the specific hydration and weight of the loaf. It seems to work OK. I got a big hole in the center of the loaf. This comes from wrapping a bubble of air into the loaf when forming it. Sorry, I will be more careful next time. The recipe is standard French bread from any book. So is the method. The only difference is the use of the 50/50 poolish living in my refrigerator. Here is what it looked like.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTAibYVUdKf3efXfDRCIDhbgKLl297Gd1Y0OfKCt6Pg05NccYKKdjLh9dUvKuOg3DZ0Ey10qtYmucJnTrndG3TvMYh2vS4BOOIDRtggP6IsTAm5TmPDST2npKh56IVrCU7KXaGmQ03xE/s1600-h/PA150003.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTAibYVUdKf3efXfDRCIDhbgKLl297Gd1Y0OfKCt6Pg05NccYKKdjLh9dUvKuOg3DZ0Ey10qtYmucJnTrndG3TvMYh2vS4BOOIDRtggP6IsTAm5TmPDST2npKh56IVrCU7KXaGmQ03xE/s320/PA150003.JPG" alt="" id="BLOGGER_PHOTO_ID_5402644790639086722" border="0" /></a>John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-85409706568795662132009-11-10T16:13:00.000-08:002009-11-10T16:48:57.801-08:00Buttermilk Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAuaplDSWXGS1_919hBi4rE1Eg9ZQltQjY1wIo1g87pW488UK2XjKhxU7gJU24npcW-B_8THqjkl-37cf4Gv5aGZvFUnyu0pT0kvGIzyvgUnvO7WlK9gZRYZuMZdJEowtxukmZQteadQ/s1600-h/PA030010.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAuaplDSWXGS1_919hBi4rE1Eg9ZQltQjY1wIo1g87pW488UK2XjKhxU7gJU24npcW-B_8THqjkl-37cf4Gv5aGZvFUnyu0pT0kvGIzyvgUnvO7WlK9gZRYZuMZdJEowtxukmZQteadQ/s200/PA030010.JPG" alt="" id="BLOGGER_PHOTO_ID_5402641313592671970" border="0" /></a><br />In October I made a loaf of buttermilk bread to take to Atlanta when we visited our two grandchildren. I wanted to try the poolish when making a soft white bread. I used powdered buttermilk for the bread and I think it came out OK. Here is a picture of the kids enjoying the bread with peanut butter and jelly. This shows that using aged dough does not always make a hard crusted bread with seeds on top.<br /><br />So, here is the recipe. Remember, the poolish is 50/50 by weight flour and water, aged in the refrigerator for up to a week (or two). For a 2 lb loaf with 62 % hydration, use:<br />302 grams of poolish (allow it to warm to room temperature)<br />401 grams of flour<br />191 grams of warm water<br />6 grams of instant yeast<br />6 grams of salt<br />20 grams of butter<br />20 grams of sugar and<br />20 grams of buttermilk powder.<br /><br />Mix the yeast and the salt with the warm water and add to the poolish. Stir well, then add the butter, sugar and buttermilk powder. Add the remaining flour and knead for 5 minutes using the mixer, or 10 minutes by hand until smooth and elastic. Place the dough in an oiled bowl, cover it with clear plastic and let rise until doubled. Punch down, then knead for 3 minutes and let rest for 20 minutes. Form into a loaf and place into a greased bread pan. Let rise until doubled. Bake for 35 minutes or til done. Cool on a rack.John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-24060453648913858902008-09-29T19:24:00.000-07:002008-09-29T20:25:47.797-07:00Suas Baguettes using my poolish<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_wzg8CGC_0OSZHzQza4Q1DAvsiK3Vohm5rwBnLZXiTEPlpUxuPBPqQ9wuGqe1KDxn9Ugj0tFywUzdPrr603MBHMAUOgwtVDTxArEDnS76n1y65nBA6MdaiL14az2SyTaVYFMka7xUcc/s1600-h/P9290009.JPG"><img style="margin: 0px 0px 10px 10px; clear: both; float: right;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_wzg8CGC_0OSZHzQza4Q1DAvsiK3Vohm5rwBnLZXiTEPlpUxuPBPqQ9wuGqe1KDxn9Ugj0tFywUzdPrr603MBHMAUOgwtVDTxArEDnS76n1y65nBA6MdaiL14az2SyTaVYFMka7xUcc/s320/P9290009.JPG" border="0" /></a> Sept 29, 2008 -- The San Francisco Chronicle posted an article about Michel Suas, a bakery consultant in that town. I used his recipe (<a href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/09/24/FDST12VPFT.DTL&hw=michel+suas&sn=001&sc=1000">http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/09/24/FDST12VPFT.DTL&hw=michel+suas&sn=001&sc=1000</a>) to make baguettes using my 100% poolish. Mrs A and I nibbled on one as we watched the market crash tonight at 4:30! <div style="clear: both; text-align: right;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>The San Francisco Chronicle posted an article about Michel Suas, a bakery consultant in that town. I used his recipe (http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/09/24/FDST12VPFT.DTL&hw=michel+suas&sn=001&sc=1000) to make baguettes using my 100% poolish. Mrs A and I nibbled on one as we watched the market crash tonight at 4:30!John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-62887380396413569732008-09-29T19:16:00.000-07:002008-09-29T19:21:54.099-07:00French bread using my poolish<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LQkqsWufI-6kLvEV229fwb22YjqzEkTZVTR_tAVeKD_Y8mwpY_4ywVgLj9YWTc-mj4KzJhoQj0920L2PS_6WyQzObLQKbKdoUVhf1jqoMAxy9L9KMVtxt_gRFLdCJV6xgRdHgHVhu1s/s1600-h/P9150001.JPG"><img style="margin: 0px 0px 10px 10px; clear: both; float: right;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LQkqsWufI-6kLvEV229fwb22YjqzEkTZVTR_tAVeKD_Y8mwpY_4ywVgLj9YWTc-mj4KzJhoQj0920L2PS_6WyQzObLQKbKdoUVhf1jqoMAxy9L9KMVtxt_gRFLdCJV6xgRdHgHVhu1s/s320/P9150001.JPG" border="0" /></a> July 15, 2008 -- This is a loaf of French bread made from my poolish that lives in the refrigerator and the recipe from Jeffrey Hamelman's <em>Bread</em>. I made a couple of loaves and froze one to use later. My wife doesn't eat much bread and I am not supposed to either, so a little goes a long way. I give away a lot, too.<div style="clear: both; text-align: right;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-28815474006605855342008-09-29T19:05:00.000-07:002008-09-29T19:09:21.156-07:00Ciabatta with my poolish<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_aWjUnCPNH3Sx_uwfBeouuBIL2OnrfEesZ91Q2Id-1bzwXwXewmZpt5yHYe1iro5_W-FcnmxkZYp3s-Oz9FE4jDQ3vEFOrpVqX-TaUwVTGYvaSO8hVmxza1VTB-Rdll_qAPUaRyYIDPA/s1600-h/P9040032.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_aWjUnCPNH3Sx_uwfBeouuBIL2OnrfEesZ91Q2Id-1bzwXwXewmZpt5yHYe1iro5_W-FcnmxkZYp3s-Oz9FE4jDQ3vEFOrpVqX-TaUwVTGYvaSO8hVmxza1VTB-Rdll_qAPUaRyYIDPA/s320/P9040032.JPG" alt="" style="margin: 0pt 0pt 10px 10px; clear: both; float: right;" border="0" /></a> Sept 4, 2008 -- Since making the 5 minute bread I have changed the recipe in the refrigerator to a 100% poolish so the dough can age somewhat before making bread. This increases the flavor. Here is my ciabatta made with the poolish. Any recipe can use this method by taking equal (gram) quantities of the water and flour and useing that from the stored poolish, then complete the recipe with the remaining ingredients. That's my theory anyway and this is, therefor, a test. It came out pretty good. The loaf in the back of the oven got too close to the back oven wall and burned slightly. See in the last slice where the very top of the slice is blackened.<br /><br />See www.theartisan.net/Ciabatta_Indirect_Poolish.htm for the original recipe.<br /><div style="clear: both; text-align: right;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-43429798013448120532008-09-29T18:58:00.000-07:002008-09-29T18:58:44.382-07:00Plain White 5 Minute Bread with Ribs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhC3kPCXdksTKlaJs7oW-eV4trnLVaFrzqcn6j6kBiLnvXmQbos6cHPgMCRLg6HPIltLcGBNGWdAkLdK8lqhQv2sQfIw37q22T-7tiE17Hai8pQ9vOYuAElXDRXMVn1JauqfCYZkseE2s/s1600-h/P8020001.JPG"><img style="CLEAR: both; FLOAT: right; MARGIN: 0px 0px 10px 10px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhC3kPCXdksTKlaJs7oW-eV4trnLVaFrzqcn6j6kBiLnvXmQbos6cHPgMCRLg6HPIltLcGBNGWdAkLdK8lqhQv2sQfIw37q22T-7tiE17Hai8pQ9vOYuAElXDRXMVn1JauqfCYZkseE2s/s320/P8020001.JPG" border="0" /></a> We had ribs! But we needed to have white bread with barbecue. There was this 5 minute bread dough in the refrigerator, so I made it up in a bread pan and baked it in the oven while the ribs cooked on the grill outside. Oh, boy this stuff works really well. There is nothing like white bread with barbecue!<div style='clear:both; text-align:RIGHT'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-79784737083542517672008-09-29T18:51:00.000-07:002008-09-29T18:53:16.813-07:005 Minute French Loaf with Flax Seed<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU98v3I6yeeEnBJJJdfFbj6ayJjKj6W-HrFhgg38O3uq6Va4x98kPtTTJcZvgaM2deIT2dcQlzOeKV94H2G4Wf49fWnXKToBJCw8wM_j-FWbXYR-c-7cIOgJmsM_XasbduibGdnjhyphenhyphen-VU/s1600-h/P7130016.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU98v3I6yeeEnBJJJdfFbj6ayJjKj6W-HrFhgg38O3uq6Va4x98kPtTTJcZvgaM2deIT2dcQlzOeKV94H2G4Wf49fWnXKToBJCw8wM_j-FWbXYR-c-7cIOgJmsM_XasbduibGdnjhyphenhyphen-VU/s320/P7130016.JPG" alt="" style="margin: 0pt 0pt 10px 10px; clear: both; float: right;" border="0" /></a> July 13, 2008 -- A 5 minute bread french loaf with flax seeds. This came out pretty good. The dough has had a chance to mature in the refrigerator for a couple of days. I bought a box of flax seed after going to the fair and getting sold on flax as an internal medicine to make you healthy. I bought the flax at the store, not at the fair. It works nice on bread. We had medallions of pork, homemade cole slaw and bruschetta with tomatoes and goat cheese. Really good.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCCmjJctAi3dlUFfP41vDPER8pYOPp4U5r0CCBzur5XkRN2QA0je7z85-VK46eaYEbAF0bzk-7frtXtxlFqN9PnKabeOaXjkfsNjwA79ZjmRI1jSDQDDkoDaSAz7t_tAJxCkw_y8kkBVQ/s1600-h/P7130018.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCCmjJctAi3dlUFfP41vDPER8pYOPp4U5r0CCBzur5XkRN2QA0je7z85-VK46eaYEbAF0bzk-7frtXtxlFqN9PnKabeOaXjkfsNjwA79ZjmRI1jSDQDDkoDaSAz7t_tAJxCkw_y8kkBVQ/s320/P7130018.JPG" alt="" style="margin: 0pt 0pt 10px 10px; clear: both; float: right;" border="0" /></a> <div style="clear: both; text-align: right;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-19247176233501675782008-09-29T18:44:00.000-07:002008-09-29T18:44:57.541-07:005 Minute Bread, the boule<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhCK9vOU3m5E7dHvUXpz0H_8vin8ENE18wq9CY9q7kSbsOcwt5xhYDmJuYuTy0Da2Iu82i28QohOGZWWIQnX9lOzmMJxoczqokDGHEJJ70GyHMaHo1xfBnYWyky7_4xJT4fXSf24FAlA/s1600-h/P7110006.JPG"><img style="CLEAR: both; FLOAT: right; MARGIN: 0px 0px 10px 10px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhCK9vOU3m5E7dHvUXpz0H_8vin8ENE18wq9CY9q7kSbsOcwt5xhYDmJuYuTy0Da2Iu82i28QohOGZWWIQnX9lOzmMJxoczqokDGHEJJ70GyHMaHo1xfBnYWyky7_4xJT4fXSf24FAlA/s320/P7110006.JPG" border="0" /></a> July 11, 2008 -- This is my first loaf using the 5 minute bread recipe that can be found on the web. I didn't buy the book, just watched the video on YouTube and went from there. This is just a plain boule made from a grapefruit sized piect of the dough. It cam out OK with a nice rise and OK crumb, but the flavor was lacking. It needs to age more than this did.<br /><br />So I'll tried again later...<div style='clear:both; text-align:RIGHT'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-74768828094496222682008-09-29T17:38:00.001-07:002008-09-29T17:48:39.127-07:00Ciabatta pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKAvsgepMT3BSIiJzrXr0i_hmfXU0DBpLDBocKooXOgVde5lYUNlIll-MKOvtgEWT1exa30zhhJdr3DPESjbERR2NhRnxllmmsT8lXUuN2Y4JLRFfyuvlMbiLZml_tF7MA05q2YLfaQs/s1600-h/P7020002.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKAvsgepMT3BSIiJzrXr0i_hmfXU0DBpLDBocKooXOgVde5lYUNlIll-MKOvtgEWT1exa30zhhJdr3DPESjbERR2NhRnxllmmsT8lXUuN2Y4JLRFfyuvlMbiLZml_tF7MA05q2YLfaQs/s200/P7020002.JPG" alt="" id="BLOGGER_PHOTO_ID_5251608281985190338" border="0" /></a><br />July 2, 2008 -- I made a pizza using a ciabatta recipe for the crust. This crust is really wet and very hard to handle. I poured it out onto the parchment paper! I struggled to get it into somewhat of a pizza crust shape, but finally made it. The oven was as hot as I could get it, over 500 deg F. And, I put it on the pizza stone on the very top shelf of the oven to get the maximum heat. I trimmed the parchment to the size of the pizza so it wouldn't burn in the hot oven. It was charred when I took it out. Cooking time was about 11 minutes. The pizza in the picture is on the pizza pan for cutting. It was baked without that pan directly on the stone. It tasted great, crisp crust with lots of big holes. What do you think?John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-61364300284279748822008-09-29T17:15:00.001-07:002008-09-29T17:37:08.698-07:00White Lily hamburger buns<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JsMCtks95UyCBZsff9q8BbvBrQHKFzSLYbLOk-cETxjIa0QEz0Wh53oASTZ6k6gfVhWnVI291yud7Z3mwzY9GUUEeKEJadFFQQLgIp8RQOi2Vum8qqvyWsS708HR5k2ZRP7pshSWncM/s1600-h/P6300095.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JsMCtks95UyCBZsff9q8BbvBrQHKFzSLYbLOk-cETxjIa0QEz0Wh53oASTZ6k6gfVhWnVI291yud7Z3mwzY9GUUEeKEJadFFQQLgIp8RQOi2Vum8qqvyWsS708HR5k2ZRP7pshSWncM/s200/P6300095.JPG" alt="" id="BLOGGER_PHOTO_ID_5251602815077357106" border="0" /></a>June 28, 2008 -- Here are some quick hamburger buns I made using White Lily soft wheat white all purpose flour. This is our local flour company and the flour is renouned for making light airy biscuits. Since my last effort to make hamburger buns came out tough using bread flour, I thought I would make some using a soft wheat flour. See for yourself how they came out.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZr9m6XLu5QUwHhzZw7qeYy0gMPfc_1PMRJEIqMTAE0zOw67NCMN4yg4YzOTnWqibCo_ROgCz0XbQVk5V90XYQYMz5gmlNhnQjncGJ1sPN6k60xtN44_0q9wVWf8q_n55gxPv4xC3SUFA/s1600-h/P6280089.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZr9m6XLu5QUwHhzZw7qeYy0gMPfc_1PMRJEIqMTAE0zOw67NCMN4yg4YzOTnWqibCo_ROgCz0XbQVk5V90XYQYMz5gmlNhnQjncGJ1sPN6k60xtN44_0q9wVWf8q_n55gxPv4xC3SUFA/s200/P6280089.JPG" alt="" id="BLOGGER_PHOTO_ID_5251602819245628642" border="0" /></a>John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0tag:blogger.com,1999:blog-5744047838970756083.post-65055189912231702342008-07-01T14:24:00.000-07:002008-07-01T17:43:18.327-07:00Quick Hamburger BunsWe needed hamburger buns, so I decided to make some using a recipe I found for <a href="http://www.recipezaar.com/183081">40 minute Buns</a>. I thought these should be quick, and they were. It uses a lot of yeast to get the fast rise, 2 tablespoons. Also there is oil and egg which should make a soft dough. I used Hodgson Mill Naturally White flour that I had on hand. I also added 1 teaspoon of dried onion to add a little flavor. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9xJ6Ky0htQmnlnTASNgXIx6V2J8yS6lknl6x4p6p7rCsCRT5KLpr-BhZ-_kneXc-WsP7VVmY-34FbBEJhAiXfv6QcGG35fNGpuKgG_2-qgcOkmUkjA7xSVMHfqpWbXQpw0wQAaiqd60/s1600-h/P6240058.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9xJ6Ky0htQmnlnTASNgXIx6V2J8yS6lknl6x4p6p7rCsCRT5KLpr-BhZ-_kneXc-WsP7VVmY-34FbBEJhAiXfv6QcGG35fNGpuKgG_2-qgcOkmUkjA7xSVMHfqpWbXQpw0wQAaiqd60/s200/P6240058.JPG" alt="" id="BLOGGER_PHOTO_ID_5218168999870355218" border="0" /></a>These are supposed to be fast, to I took a picture of the clock as I started.<br /><br />I let the yeast dissolve in the warm water then mixed all the ingredients by hand to get everything wet, then I turned on the oven to 425 using the Bread Bake setting that gets the oven completely hot before saying it is ready. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jK-WNalX1kJjRJWUGk5hvI9t0_1X1JEx5GX1IhGUHJIMcEkIkAcs0U0BpY67C3YdWNO-ZyY_LZh5CL7vTjX_wUDmQkV7pqU8SbbPYT1HEt_gQgaaQhl58M1HFhJcp0DoG8ALlzaE8LE/s1600-h/P6240061.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jK-WNalX1kJjRJWUGk5hvI9t0_1X1JEx5GX1IhGUHJIMcEkIkAcs0U0BpY67C3YdWNO-ZyY_LZh5CL7vTjX_wUDmQkV7pqU8SbbPYT1HEt_gQgaaQhl58M1HFhJcp0DoG8ALlzaE8LE/s200/P6240061.JPG" alt="" id="BLOGGER_PHOTO_ID_5218171594393930834" border="0" /></a>With the oven heating, I used the KitchenAid mixer to knead the dough for 5 minutes as called for in the recipe.<br /><br />I turned out the dough and formed it into 12 buns and placed them on my baking sheets. I used the last piece of parchment for one and oiled the other sheet. Here they are. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwojbMmdaVOgReYo4fUCDauL1sBR6LwjT1fRQIOxGF7mznH98psGVMOqH4phQU4dMeQLJnzcjLTLQwvqaK-RLjwFSSnUQiosLDan_zSzEao3wnzQoUHDVAy3D_bFR6zm_2LB-stfGw-o/s1600-h/P6240063.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwojbMmdaVOgReYo4fUCDauL1sBR6LwjT1fRQIOxGF7mznH98psGVMOqH4phQU4dMeQLJnzcjLTLQwvqaK-RLjwFSSnUQiosLDan_zSzEao3wnzQoUHDVAy3D_bFR6zm_2LB-stfGw-o/s200/P6240063.JPG" alt="" id="BLOGGER_PHOTO_ID_5218172738227122882" border="0" /></a><br /><br />The clock is running and at this point it appears that we have used 30 of the 40 minutes promised in the recipe. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5XmMoGXNxFHFUSQO06NcAMlcNuZEMIQb7euavLthpYGEb33aG2-84tUBwK9_f_AUHiPDLBBF0v_5pj2klw_QAQFF0GlDmjy975loKqzDMCHnmY_sfjpeE5k07s5vGlanN0xbOFgIAto/s1600-h/P6240064.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5XmMoGXNxFHFUSQO06NcAMlcNuZEMIQb7euavLthpYGEb33aG2-84tUBwK9_f_AUHiPDLBBF0v_5pj2klw_QAQFF0GlDmjy975loKqzDMCHnmY_sfjpeE5k07s5vGlanN0xbOFgIAto/s200/P6240064.JPG" alt="" id="BLOGGER_PHOTO_ID_5218201556655670386" border="0" /></a>The oven wasn't hot yet, so I covered the buns with cloths and misted the cloths with water while I waited for the oven to get hot. Note for future baking: Turn on the oven early, not at the last minute. The buns go into the oven at 5:38 for 8 to 12 minutes. I think I used about 11 minutes for baking. I used a cup of hot water in my hot cast iron frying pan in the bottom of the oven, so there was steam for these. They cracked during baking. Not good for hamburger buns. And the little bit of onion I put in turned out to be quite potent. This is what they looked like when out of the oven.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5levxxYWDAugrmbpVj2C0lbHB1J_IY1oPPiq0Xl5lcTva4eOeRrNyPjhwadT1fakDyLZNHs8W4murUvGHmNNSCad-4rp0OVojtTILmDB_QM9kzo0mf-YCgEVkT9KBQltEMwCZTVwh1A/s1600-h/P6240069.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5levxxYWDAugrmbpVj2C0lbHB1J_IY1oPPiq0Xl5lcTva4eOeRrNyPjhwadT1fakDyLZNHs8W4murUvGHmNNSCad-4rp0OVojtTILmDB_QM9kzo0mf-YCgEVkT9KBQltEMwCZTVwh1A/s320/P6240069.JPG" alt="" id="BLOGGER_PHOTO_ID_5218204037344511858" border="0" /></a><br />The crumb is OK. Nice and tight. The crust is crispy and a little too hard for a hamburger. I guess I will reduce the temperature next time to, oh, 375 and I won't use steam. Here is the crumb. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY63lCtlECHLq7axVpu3lI3D0Pl3Q6gYV3qpiEl4rhX22dKIWvIaHMdMN5pBVJ-iCWhVWxQRZTbvsrJJiTOgM-tu8pJprhVigIeQtYjygzv25CCljeVk0qOfj0Y3XDq5lZCIqyRd9AvEM/s1600-h/P6240071.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY63lCtlECHLq7axVpu3lI3D0Pl3Q6gYV3qpiEl4rhX22dKIWvIaHMdMN5pBVJ-iCWhVWxQRZTbvsrJJiTOgM-tu8pJprhVigIeQtYjygzv25CCljeVk0qOfj0Y3XDq5lZCIqyRd9AvEM/s320/P6240071.JPG" alt="" id="BLOGGER_PHOTO_ID_5218208915200321282" border="0" /></a><br />And the clock says we are done at 5:58, about 1 hour and 10 minutes for everything. I guess bread takes a little longer to make than you think and generally longer than the recipe says. Here is the last clock image. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgr8yV2tdkUQfAnxQ_oSoE9OKHbOmA66aRlYBpvarnGnKqVJloPNnJPHpsJ86qVQQ_VoDxPJ3lpi6kwZlKQIREhcphasu7YHTkpsh8aZ5MzvEC21qxm3SwxqN8_0HssHBlj8HSbhA9__U/s1600-h/P6240072.JPG"><img style="margin: 0pt 0pt 10px 10px; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgr8yV2tdkUQfAnxQ_oSoE9OKHbOmA66aRlYBpvarnGnKqVJloPNnJPHpsJ86qVQQ_VoDxPJ3lpi6kwZlKQIREhcphasu7YHTkpsh8aZ5MzvEC21qxm3SwxqN8_0HssHBlj8HSbhA9__U/s200/P6240072.JPG" alt="The buns are done at 5:58, 1 hour and 10 minutes after starting the 40 minute hamburger buns." id="BLOGGER_PHOTO_ID_5218210246869754754" border="0" /></a>John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com1tag:blogger.com,1999:blog-5744047838970756083.post-9575589982444378212008-06-14T15:07:00.000-07:002008-06-14T15:47:51.225-07:00Beer BreadBarry Harmon on alt.bread.recipes did it again. He posted a recipe for a beer bread that sounded simple and that I immediately wanted to modify. His recipe calls for all purpose and cake flour. So I made it with bread flour. His notes and recipe are found at http://www.artisanbreadbaking.com/blogs. The title is 2008 06 11 Beer Bread and a Nice Surprise.<br /><br />I followed his recipe fairly closely using a warm bottle of Sierra Nevada Pale Ale (Barry did not specify the beer he used) and only bread flour. So here is the modified recipe:<br /><br />2 1/4 tsp instant yeast (one package)<br />1/4 cup warm water<br />1 tsp sugar<br /><br />4 cups bread flour (512 grams). I weighed the flour.<br />1 1/4 cups warm light beer (285 ml). I weighed the beer.<br /> Note: Next time I will use the whole bottle of beer and skip the water.<br />2 tsp salt.<br /><br />I put it all in the mixer bowl and smooshed it together with one hand until it felt evenly wet. Then I went outside to play. After 40 minutes or a little longer talking to my neighbor over the fence, I turned on the mixer for about 5 minutes on my lowest setting (real low no longer works) and let it run. The dough came together nicely. I turned it out and rinsed the bowl, then oiled it and replaced the dough to rise for an hour covered with plastic wrap. Then I went outside to play some more. After all, this is Saturday, Flag day, and I had to install my new flag and pole.<br /><br />When the flag was installed and the dough was risen, I put it into a floured wicker basket and covered it with plastic wrap again. I turned on the oven to 450 deg F which turned out to be too hot for this bread.<br /><br />Here is the bread rising in the basket.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Qh2wJLOasepvFrg7A59H42ANv-iU1A_aTHE1m9bGi1IgsVJ7iiIEfUhMJZZ_qtgLGVkWPRCawozzEumDJcqRdzTU84YGx5Fke3IukSbJyWMJZAaqWe6eTqmp29Y6NMEVuoXUVKK1hAQ/s1600-h/P6140003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Qh2wJLOasepvFrg7A59H42ANv-iU1A_aTHE1m9bGi1IgsVJ7iiIEfUhMJZZ_qtgLGVkWPRCawozzEumDJcqRdzTU84YGx5Fke3IukSbJyWMJZAaqWe6eTqmp29Y6NMEVuoXUVKK1hAQ/s320/P6140003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5211868355396779794" /></a><br /><br />Following the instructions I turned out the risen loaf onto the peel lined with parchment and placed it into the oven on the tiles, then added a cup of hot water to the cast iron frying pan that lives in the bottom of my oven. Here is a picture of the bread in the oven on the tiles. Note the steam condensing on the glass window on the left lower corner. Also there is a pizza stone on the top shelf of the oven.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7Gq_ecXDdOBTo-bNCEI2Fho5VUwIVJLDOsTYDWCbMzemdxSIBFnKTK4j50RBgHTPo00ch9rhs5So2ekzF5jB48KoSvol9vXqU46aKc-W5KzTWjkzxiJx2nJEhaJkRTUnUUOWIxZK2WU/s1600-h/P6140041.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7Gq_ecXDdOBTo-bNCEI2Fho5VUwIVJLDOsTYDWCbMzemdxSIBFnKTK4j50RBgHTPo00ch9rhs5So2ekzF5jB48KoSvol9vXqU46aKc-W5KzTWjkzxiJx2nJEhaJkRTUnUUOWIxZK2WU/s320/P6140041.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5211869776841147602" /></a><br /><br />Here is the finished loaf and the crumb.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8ip_kjRCxqzPaV_gBNR5u6PeCtmfHdTbTgLivryEUBeJ_YO8THCSAO0tTbWVzpqDA9eaYtl3aLDX_r9XKi1nTDPbOJHs8mvRyD89e6jWwZwnnlbkZRiY-DcNqB1CT0-_Swlz5LeHC4E/s1600-h/P6140044.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8ip_kjRCxqzPaV_gBNR5u6PeCtmfHdTbTgLivryEUBeJ_YO8THCSAO0tTbWVzpqDA9eaYtl3aLDX_r9XKi1nTDPbOJHs8mvRyD89e6jWwZwnnlbkZRiY-DcNqB1CT0-_Swlz5LeHC4E/s320/P6140044.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5211870587595345634" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazAU_PoQatb9hDjV1xHkJM44kQG1T0TNMvxKU7BwUWU1FutuDBpvyT80-ozGNZr5jY8z2hawdlvyeWvvQF0-wPuIrcbEsEyLmfN009rvnF69G4zYdu7rsd6nJztL3X5Qng0JhpZn8tlE/s1600-h/P6140046.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazAU_PoQatb9hDjV1xHkJM44kQG1T0TNMvxKU7BwUWU1FutuDBpvyT80-ozGNZr5jY8z2hawdlvyeWvvQF0-wPuIrcbEsEyLmfN009rvnF69G4zYdu7rsd6nJztL3X5Qng0JhpZn8tlE/s320/P6140046.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5211870989992392306" /></a><br /><br />It turned out that the temperature given in the original recipe, 450 deg F, is probably too high for my oven. The bottom crust burned a little. Next time I will use 400 deg F. Here is the bottom crust picture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvXzA47bK1nRWKHDMxzb4Dj7Xd89lGu2kZGi1SoWgq-iMBrivxL6GIWL_qbNeUM9iK-LlaLar2Ul79DD62flRWpVtpa2qZLvgN4h6_EyNkZiFsq-RJijMEOTAWCaYDP3gD-BCj5Am4Gk/s1600-h/P6140047.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvXzA47bK1nRWKHDMxzb4Dj7Xd89lGu2kZGi1SoWgq-iMBrivxL6GIWL_qbNeUM9iK-LlaLar2Ul79DD62flRWpVtpa2qZLvgN4h6_EyNkZiFsq-RJijMEOTAWCaYDP3gD-BCj5Am4Gk/s320/P6140047.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5211871841230277906" /></a><br /><br />Is it different? I don't really know. The crust is crusty, chewy as it should be. The crumb color is darker than a white bread, but not as dark as a wheat bread. It is chewy and tasty. The bread is easy to make and could be done in a bread pan just as easily for sliced bread.<br /><br />Barry, its a keeper.John Ahttp://www.blogger.com/profile/01935847138820861322noreply@blogger.com0