I get to bake and bring King Arthur Italian Bread to a Friend's home for a BBQ Rib Dinner later today.
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I get to bake and bring King Arthur Italian Bread to a Friend's home for a BBQ Rib Dinner later today. -
Had not baked in a few weeks, knocked the dust off the starter.
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Two more baked this morning and heading out the door.
@treesmacker
800g un-bleached bread flour
65% room temp water
25% levain (100 percent)
2% Sea salt
9 pm night before I feed my starter 50 g starter, 50g ice water, and 50g bread flour
8 am next morning, I feed my levain 100g starter, 100g room temp water, and 100g bread flour
11 am, I autolyse 800 g bread flour 65 percent room temp water
Noon I add in 25% (so 200g of levain) and mix in a stand mixer for roughly 2 minutes, roughly 5 minutes later I mix in 2% sea salt so 16g.
I let the dough rest from 12 to 1 in the mixing bowl covered with towel.
from there I do not use the bowl or a cambro u]again until bulk ferment, at typically 1, 2, 3 I fold my dough, I do not stretch it, I set my dough on a big cutting board covered with a big Tub similar to what a waiter would use to clear a table, and let it loosen up and stretch itself, then instead of folding, I roll it back up, repeat. So roughly 3 pm I roll it into a ball two different directions and put it in a 6 qt cambro. Roughly 8-9 pm I take it out, cut it with a bread scraper shape, proof and put in refrigerator over night covered in a plastic bag. When I bake at 8 am the next morning, I do not take it out of fridge until I am ready to score and bake. I bake in an open oven on top of a pizza steel, and a half sheet pan full of water to create my steam.
Last edited by Richard Chrz; June 25, 2021, 01:23 PM.Comment
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@MarkV I think I am getting better bakes, but, that could be just that I have gotten better at the steps. Hot Dutch ovens and hands are a no go for me. I get burned every time , it’s a dexterity thing for me. -
Richard Chrz We have a rainy weekend here, so I'm trying to duplicate your success... I have a few questions... after you add the salt how long do you mix it in? I mixed for 5 minutes after adding the salt; I'm now resting it in the mixing bowl. I don't have a baking steel, but I do have a nice flat lodge cast iron tray about 3/16 thick; I'm gonna try it with that. I assume this makes two loaves, correct? What temperature do you bake at?Last edited by treesmacker; September 18, 2021, 02:22 PM. -
Richard Chrz OH Sorry! I see I already asked some of these questions some time ago and you answered, Oops!Last edited by treesmacker; September 18, 2021, 02:37 PM.
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Bread makers check out "Proof Bread" they have some very detailed and comprehensive videos on YouTube... fascinating...
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I think I have mentioned that I finally found a recipe for sandwich bread that's much better than the white bread from the grocery store. It tastes much better than store bought, but is a bit denser. Well, I tried a new shaping technique yesterday and the loaf came out much lighter and much taller. This is King Arthur's Japanese Milk Bread, and it's good enough that I have no desire to buy sandwich bread any more.
I made two changes. First, I reduced the amount of sugar by 25%, and I shaped it a bit differently. Instead of using their method of shaping the pieces, I gently rolled them into balls and then gently rolled them into mini sub roll shapes to fit my 9" x 5" loaf pan.
Also, I always double the recipe because, well why not.
Half I shape into 50 g rolls, and the rest I use for the loaf.
I was afraid that there would be lots of trapped bubbles, but, as you can see, the crumb is nice and even.
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Richard Chrz - I just realized that I never answered the above post:
I always double the recipe and Make rolls as well as a loaf. The rolls use the same recipe, but cook a bit faster. Also, I don't do a wash before baking, but do paint on melted butter after baking. And it's a bit sweet for me, so I cut the sugar by 25%. YMMV
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I made more sandwich bread today, and a few rolls too. This was the first time I had a chance to try out the latest bread slicing guide I have made. It works well. (Did I mention I am a bit OC ab0out slicing bread?
)
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This mornings, two more baking tomorrow, they all are going out with a rack of St. Louis cut ribs as well. I’m am beginning to sell 4 racks a week now, most are paired up with a loaf of bread.
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Richard Chrz Are these loaves proofed in a banneton? The first pic leads me to believe not. -
treesmacker, yes they are, the first pic is the product of bulk ferment, right before cutting, weighing, bench rest shaping and proofing.
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Have been trying different things to get more oven spring. This one worked. I baked a 78% loaf in a cast iron dutch oven covered at 425 for 35 minutes, then uncovered at 475 for 15 minutes. That gave more oven spring than the same
loaf baked at 475 the entire time, and of course a better ear.
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Richard Chrz I am going to try the open oven since no bakery uses dutch ovens that I know of. I have to pick your brain. What percentage protein do you like for bread flours? I have only used what you find in the stores so far, like Gold Medal or King Arthur, even the generics, which are 12-12.6 % protein, very similar. But, I just picked up three flours from a miller in NE Minneapolis that the protein for one is 13.6 and the other two "around 15%". Can protein content be too high, and are there any special considerations for working with them? Have you found big differences in flavor with different kinds of wheat? I am not asking about ancient or whole grains, just wheats you would use for white breads.Comment
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rickgregory Yes, my usual has been 50% AP and 50% bread, but I found that all bread flour gives better oven spring, and most of the time I like that. My favorite breads are about 20-30 percent whole wheat and or rye. I have tried many other grains, einkorn, spelt, buckwheat, etc, all give great flavor. I am just now trying to concentrate on the basics again,
mainly rise, and what it takes to do that. I am really interested in seeing what these latest flours at up to 15% are going to do. -
I just pulled the trigger on 50 lbs of Sir Lancelot High Gluten flour. I think it is 14.4 Percent protein, I have used it for pizza in the past, and I am going to go down the pizza rabbit hole again this winter, but, I am going to start adding this into my bread bakes as well, It will be my first real flour variant test with my original recipe, which I desperately want to start as well. How has your open oven bake?Last edited by Richard Chrz; September 11, 2021, 12:44 PM. -
Richard Chrz I have only done the open oven once so far. I think I sprayed about a gallon
too much and ended up with the loaf spreading way out. I plan on a few bakes with the high protein flours in the DO first for comparisons, and then start the open oven trials.
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