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November 11, 2007 - 9:32am

subfuscpersona

Major Wheat Classifications - USA - reference

in response to harrygermany's post on November 11, 2007 which said in part

Quote:

There are several hundred varieties of wheat produced in the United States, all of which fall into one of six recognized classes. (This is in market contrast to the one or, at most, two wheat classes produced in other nations.)

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November 9, 2007 - 8:47pm

dolfs

First Epi and baguette

Today I decided it was time for a serious try at baguette and epi.

Baguette and Epi

I made a straightforward french dough (68% hydration) and did not knead, but used the stretch and fold approach, both to develop the dough, and part way through bulk fermentation. I made two demi-baguettes and one epi. Unlike all my previous baking, today I used the convection mode which gave a very even browning of the bread (also used baking stone and steam of course). The crust was crackling, which was also a first for me. Way cool to hear that. It all resulted in a very thin but crispy crust and a very tender inside with nice crumb and decent holes.

Baguette and Epi crumb

--dolf

See my My Bread Adventures in pictures

November 5, 2007 - 8:11pm

KipperCat

Should I steam a cold start sandwich loaf?

I didn't the last time, and I think the loaf could have risen better. Does it matter much if I use hot or cold water in a cold oven? One of these days I'll rig some steam injection, but that's a ways down my project list.

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November 3, 2007 - 1:50pm

staff of life

Folding, windowpaning and dough strength

Are we supposed to assume that when a dough reaches the point that it windowpanes, the dough has enough strength? I let my white sourdough reach just that point in the mixer the other day, and did not fold it. It seemed a bit slack to me, but I was experimenting. The result was a slack dough that spread quite a bit in the oven. (I did the final proof in a banneton.) I have also taken that same formula and given it folds to the point that in the oven, it bursts because it's too strong. How do we assess when I dough has hit that magic point of being strong enough but not too strong?

SOL

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November 1, 2007 - 12:50pm

CountryBoy

Rose L. Beranbaum Rye Bread

I have a problem and would like advice that anyone could provide. My rye bread is waxy rather than light and chewy. Do you know what I mean? I have tried this recipe 4 times and I am not improving. Could you advise? Please note that she expressly suggests Bread flour for this recipe.

The following is the recipe I am following. I quote it in full so you will know my process for this.

Basic Rye Bread-This Yields 3 Loaves…

The Sponge
6…Cups of wrist-temp water
2 tsp … active dry yeast
3 .…Cups Bread flour
3 Tbs .. of Honey
3 ….Cups of rye

Additional Flour: mix the below items altogether
9….cups unbleached bread flour
1 … Pkg of active dry yeast
4….. Tbs. of Vegatable oil or 4 Ts of butter
Optional: 6 Tbs of Caraway seeds to soak in evening before..
2 ½ ….. Tbs. sea salt before kneading

DAY I: Sponge
o Place 3 Cups water in large bowl; sprinkle in yeast; wait 10-20 mins.
o Beat in The Sponge Ingredients; should be thick batter consistancy.
o Cover the bowl, wait for 1-2 hours.
o Put in fridge overnight 8-24 hrs.
o Next day take out and allow 1-2 hours to warm.

DAY II: Mix, etc.
? Add the Addt'l flour 1 cup at a time, graduating from wooden spoon.
? When all the flour is added then allow to set for 1-4 hours.
o Levy says autolyse not necessary.
? Do Bulk Ferment:Kneade on 2 different occasions
o As needed at 1 hour + intervals; w/2 foldings at Each interval.
? Divide Wait ½ hour and then form loaves. .
? Put in oiled pans and then wait 1-2 hours to rise.
? Meanwhile preheat oven to 450 degrees.
? Brush top with water for crust.
? S L A S H….. ½ ''.

Baking
? Put in oven at 400 degrees; Bake for 20 mins. And then tent appropriately.
? Open door to release the steam w / spoon.
? Then bring down heat to 375 for 40 mins.
? Per Levy, with Rye necessary to bake 60 mins. !!!!!!
? Note:
o Allow to cool in oven
o Allow 6-12 hours to realign before cutting and eating.

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October 29, 2007 - 12:17pm

subfuscpersona

major wheat growing regions in the US - reference maps

Maps of the US showing the major wheat growing regions. For those of us who must mail order, at least it can explain those shipping costs.

Every map has a link immediately below if you need to see it in a larger size.

As I am geographically challenged, I start with a basic US map that shows the states with their names.

US Reference Map

click here for large size version

Major US Regions for All Wheat

click here for large size version

Major US Regions for Spring Wheat

click here for large size version

Major US Regions for Winter Wheat

click here for large size version

Major US Regions for Durum Wheat

click here for large size version

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October 28, 2007 - 7:19pm

dolfs

Thom Leonard's Country French

My first attempt failed, but this second one was much better.

Thom Leonard's Country French

The first time I was baking six loaves (3 different recipes, 2 loaves each) on one day, and I wasn't quite with it (tired). I did not take care of the dough well enough, I suppose. It took way to long to ferment and rise, and as a result was over proofed. When I slashed it, it collapsed, and never quite recovered in the oven. It was still quite edible with some soup though!

So, back to the drawing board. Second time around I made sure I had a good gluten window. This time around I also did a longer autolyse, and waited to add the salt until much later. I did three folds along the way during the bulk ferment. Finally, I made sure I shaped a good really tight boule. The effort paid off. I had a minor collapse during slashing, but probably more due to me trying to slash "assertively". It came back just fine in the oven!

Thom Leonard's Country French Crumb

The crumb was nice, and the crust incredible. The taste was very complex and very sweet. Only a hint of sour. I baked this as an almost 3 pound loaf, so I did use only about 55 minutes of baking time, rather than the 70 minutes suggested for the 4 pound version. Internal temperature was 210F. I did not have high-extraction flour. Last time I did an approximation by sifting coarse whole wheat flour, but the bread came out a lot darker than it should. This time I used a fine whole wheat mixed with regular bread flour (Giusto's Ultra Performance). To keep the color down I used 50% whole wheat and 50% white whole wheat (both KA).

--dolf

See my My Bread Adventures in pictures

October 26, 2007 - 2:32pm

DavidAplin

Vollkornbrot

Hi Bread Bakers, I have been 'sper-i-menting with Vollkornbrot forms from Hamelmans book. Some have turned out well, others not so well. The final proof seems to be key here. Paying attn to the final proof time is very important, if it rises a little too high...kerplunk! Also, the baking time in the book seems to be rather short, I have increased it to around 4 hours in total.

Happy Baking, David Aplin

Vollkornbrot Final Dough: Finished mix @ 20 degrees C

2 kg. and 1 kg. pieces: Water on table, dough is tres sticky

Vollkronbrot in tins: Beginning of 1 1/2 hr. final proof

Vollkornbrot Proof: End of proof with cracks very visible, time to slam the heat

Vollkornbrot baked: After a lengthy bake; almost 4 hours.

Vollkronbrot Baked 2: Another view, quite pleased with myself, (FOR NOW)

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October 25, 2007 - 2:42pm

jmos

Durham wheat for making bread

Can one make bread with Durham wheat. Have any of you tried it? I think it may make for chewy crumb.

Thanks

October 20, 2007 - 10:49pm

dmsnyder

Leader's Pain au Levain Complet (a la Poilane)

I have made Peter Reinhart's Poilane-style miche many times, but this was my first attempt at Daniel Leader's version. The formulas are different in a number of ways. Leader uses autolyse, which Reinhart does not, and does not use cold retardation of either the starter or the formed miche, which Reinhart does. Leader uses a higher hydration dough and folding an hour into bulk fermentation.

Leader's instructions for this formula contain at least one error, in the secion on making the whole wheat starter. His instructions for adding the starter to the dough are confusion in this formula as in others.

Rather than using a mixture of bread flour and whole wheat in the final dough, I used 400 grams of first clear flour and 100 grams of whole wheat. (I used to prefer all first clear flour for Reinhart's miche, but KA's first clear flour seems to be somewhat lower extraction recently.) The miche was proofed in a linen-lined wicker banneton, which I am loving.

Two hours out of the oven, the flavor was lovely. I like the flour mix I used - just enough whole wheat flavor. It was somewhat less sour than Reinhart's version in my hands, presumably due to the lack of cold fermentation, I assume.

Photos to follow ...

David

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Most bookmarked

Major Wheat Classifications - USA - reference

First Epi and baguette

Should I steam a cold start sandwich loaf?

Folding, windowpaning and dough strength

Rose L. Beranbaum Rye Bread

major wheat growing regions in the US - reference maps

Thom Leonard's Country French

Vollkornbrot

Durham wheat for making bread

Leader's Pain au Levain Complet (a la Poilane)

Pages

You are here

Most bookmarked

Major Wheat Classifications - USA - reference

First Epi and baguette

Should I steam a cold start sandwich loaf?

Folding, windowpaning and dough strength

Rose L. Beranbaum Rye Bread

major wheat growing regions in the US - reference maps

Thom Leonard's Country French

Vollkornbrot

Durham wheat for making bread

Leader's Pain au Levain Complet (a la Poilane)

Pages