The loaves had a somewhat crisp, chewy crust. The crumb was less open than I expected, but I think this may be characteristic of bread made with mostly durum flour.
Maybe it has to do with the quality of gluten in this flour. The flavor of the bread was distinctive. I don't know how to describe it, but it was like that of the other breads I have made with durum flour. I was thinking it was not a flavor I especially like, until I tried it dipped in olive oil with a little balsamic vinegar. That was spectacular! It was a magical combination of flavors that was delightful. It made me wonder about using this bread in other characteristic Italian ways — as garlic bread or toasted and eaten with a hearty ribollito soup.
I gave one of the loaves to a friend who grew up in a village near Rome. I am awaiting her assessment with the greatest interest. Submitted to YeastSpotting. Thanks to Khalid Mebake for calling it to my attention! When he named it his favorite bread, I knew I had to try it. It has a soaker of mixed grains and seeds. I found I had to add about 15 g of water to the dough during mixing to achieve a medium consistancy. The dough weighed a bit over 2 kg. My wife has been wanting some soft, whole wheat rolls for sandwiches.
I thought this formula might make rolls she would like, so I made four 3. I baked the rolls first at dF for 12 minutes and cut one for sampling. It had a sweet, wheaty flavor. The crust softened with cooling.
The crumb was firm and chewy. My wife judged it suitable for its intended purpose. At that point, the crust was already getting dark. I lowered the oven temperature to dF and baked for another 23 minutes. The crumb was more open and more tender than that of the rolls. It has no perceptible sourness and a slightly sweet, wheaty flavor like the roll. It is indeed a delcious whole wheat bread and one I will definitely make again.
I expect it to make wonderful toast and sandwiches. This is certainly one of the most delicious breads I've ever tasted.
It is amazing for its complex, wholesome taste. It also has always had astonishing oven spring and bloom for me. I'm not sure why. I suppose I need to acknowledge that brother Glenn recently posted his beautiful bake of this bread, if only to claim another instance of Snyder Bros. Synchronicity and deny competitiveness. I did watch out for pixies. They played no role in the baking of this bread. They may be responsible for how much of it my wife ate at dinner, but I do believe that was attributable to how delicious this bread is.
A neighbor and I have a 15 year old tradition of exchanging baked goods at this time of year. His wife always bakes a delicious rum and nutmeg-flavored cake, and I give them a loaf of bread.
This year, my gift was a 1. The flour Hamelman calls for is "rye meal," which I just happend to have in quantity due to my error in ordering "medium rye meal" when I had intended to order "medium rye flour" from nybakers. Well, as Kubler-Ross wrote, "There are no mistakes, no coincidences. All events are blessings given to us to learn from. Clearly, my unconscious mind highjacked my nybakers.
So, after blessing my unconscious I proceded to takle this project. Hamelman's formula for Vollkornbrot calls for I had abundant rye meal see above , and I had a pound of cracked rye from Central Milling, which I used in lieu of rye chops. The overall hydration of the dough is Other than substituting cracked rye for rye chops, I followed Hamelman's formula and procedures to the letter.
The dough was drier than I expected, but still very sticky. It had no difficulty holding together. I shaped it on a wet board with wet hands and, after shaping a log, placed it in a pullman pan and smoothed it out with a spatula. The top was dusted with more rye meal, as instructed by Hamelman. I baked it with steam for 15 minutes at dF then for another 60 minutes at dF. I then dumped the loaf out of the pan and baked another 15 minutes with the loaf sitting on a baking stone.
This was to firm up the crust, although it was very firm already when taken out of the pan. After baking and cooling on a rack for several hours, I wrapped the loaf in baker's linen and let it rest for about 30 hours before slicing.
The crust was very firm and chewy. The crumb was very dense, as you can see, moist but not gummy. The aroma and flavor were earthy and slightly sweet. I had some for breakfast with cream cheese and smoked salmon and enjoyed it. I think this bread would make great Danish-style open face sandwiches. I have never had this type of bread before, except once long ago from an imported package. So, I really don't have a good model with which to compare my bread. From what I've read and pictures I've seen, I think I hit the target.
I wish I knew how close to the bullseye I got. I'm hoping TFL members with more experience than I have of this type of bread will offer constructive criticism and suggestions. Many TFL baker's have blogged on this bread, and for good reason. It is delicious.
I haven't made it since last October. Today, I made three g boules. I started with a liquid starter which I converted to a firm starter and fed twice before mixing the final dough. I have been making Hamelman's Pain au Levain frequently for many months and enjoying it a lot. This week, I just felt like something with more of a whole grain flavor and recalled this bread.
Looking back at my earlier blog, today's bake was significantly better when tasted after a couple hours' cooling. There was none of what I had described as a "grassy" flavor. This bread was simply delicious with a sweet, nutty, crunchy crust and a chewy crumb with a nice wheaty, mildly sour flavor.
I am retired. This is the first full week since I retired, July Already I see big problems. I no longer have to limit my baking to weekends and vacations. In principle, I could be baking bread any day But, I do not need to be eating more bread than I have been eating. They help trap steam and lever consistent heat around your loaf. This is my personal favorite because of its size and the handle on top.
Any large mixing bowl is fine, but I love these because they are lightweight and big enough to mix lots of dough. A dough scraper also called a bench knife is a very handy tool. I like this style because of the way the curved handle fits my palm. Plastic scrapers also come in handy when cleaning up bits of dough out of your bowls.
A loaf pan is great for making sandwich breads, brioches, and babkas. USA pan are my favorite. I use the medium size. High heat is important for baking pizza. A pizza stone can store heat and give you a hotter baking surface. In my opinion, the bigger the better, which is why I chose this one. It looks so lovely hanging in the kitchen. It also slides pizza in and out of the oven from time to time.
For focaccia, fougasse, ficelles, and cinnamon rolls too Nothing is more irrational and irritating than rolls of parchment paper. Naturally, you want parchment paper to lay flat… in a roll, it curls up and will drive you to madness. Pre-cut parchment sheets will keep you happy and sane. Plus, of them will last you a long time. Imagine the serenity of having plenty of pre-cut parchment paper on hand I prefer this one out of many I have tried. This helps with slashing baguettes and batard. I like knowing my blade will not fall out and get lost since I have small kids.
Pastry brushes will come in handy when making breads that are egg washed challah and brioche. It will be needed when you branch into other areas of baking like pies, galettes, and croissants. I prefer natural hair brushes over silicone. These are soft and will not tear the surface of your baked goods. This dusting wand is a fun and frivolous item. Is it necessary? Is it super fun way to sieve the finest dusting of flour? Do kids love it? When you decide you want a proofing basket, this one is a nice option.
It comes with a liner which is helpful. Here is a batard shaped banneton, if you decide you like making that bread shape. I recommend King Arthur flour because it is good quality for baking breads. Even places like Target carry it. These tiny bowls are a very silly thing to spend your money on, but I thought they were a little too sweet to pass up.
I like using them for weighing my small ingredients. This Wusthof is a fantastic choice and worthy investment. I got mine when I had birthday money to take the sting out of the price tag. Alternatively, you may need a knife that can cut through bread and cheese when you take your loaves on a picnic. This is the best folding knife I have found.
It has brought so much joy to my life. It also comes in other colors. I get asked about how to store bread a lot. A paper or plastic bag will get the job done just fine, but these beeswax fabric wraps are my favorite. They look beautiful and keep your bread soft.
They are still breathable so they keep the crust nice. If you develop a fascination with making baguettes, you will eventually want a linen couche to proof them on.
If you end up making lots and lots of baguettes like me, this will be a great investment. It allows you to transfer proofed baguettes from your couche to your peel without damaging them. A rolling pin comes in handy when rolling out cinnamon roll dough. These styles are especially handy for getting all the dough out to the same thickness, which impacts the final product. Okay, now you are really getting serious.
Large plastic cambros are durable, food safe, and stackable. They seal super tight. When you need to store lots of special flours, make large quantities of dough, or keep a massive amount of sourdough starter on hand, you will start coveting weird things like cambro tubs. You can find these at a local restaurant supply stores as well. My favorite aprons are made by White Bark Work Wear.
White Bark aprons are made of sustainable hemp and come in beautiful colors. Looking for a list of recommended supplies and materials to get started baking? Click Below! Finished with my book and ready to branch out into more bread baking?
My Favorite Books. Buy on Amazon. The Tivoli Road Baker by Michael James and Pippa James This book has a fantastic breadth and depth of recipes from sourdough breads, to pastries, savory goods, and other cooking recipes like salads and sandwiches.
Sourdough by Sarah Owens If you made it to the back of my book and enjoyed delving into sourdough, Sourdough by Sarah Owens is a wonderful place to move forward, Her recipes are extremely creative, and she gets into all kind of unique flours and flavor profiles. Bread by Jeffrey Hamelman If you think you have gotten to the point that you are a serious baker and thinking about scaling up your recipes, I highly highly recommend Bread by Jeffrey Hamelman.
0コメント