tag:blogger.com,1999:blog-76421496694535190272024-02-07T20:31:46.149-08:00Bread and SaltLow sodium eating, bread baking, and ice cream makingKhttp://www.blogger.com/profile/15840374656223298646noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-7642149669453519027.post-25977852214022587702016-03-20T13:53:00.000-07:002016-03-20T13:53:44.405-07:00Cranberry-walnut sourdough is delicious (and other lessons learned)I've been making lots of sourdough lately. My favorite had dried cranberries and toasted walnuts.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmv8jo0ScMEqrVOk9snOkpEx7RyFCrIG4eIv8U3vjpw-52q69m2S-lOKFt55O_6f1pDsmBnSzq_z7f2KKZmbpA393QSL1b9-C84fbVtjrwB5KkUl38_CxpfxXcigpx2ecXY88QTXNOIN0/s1600/IMG_20160320_111731232_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmv8jo0ScMEqrVOk9snOkpEx7RyFCrIG4eIv8U3vjpw-52q69m2S-lOKFt55O_6f1pDsmBnSzq_z7f2KKZmbpA393QSL1b9-C84fbVtjrwB5KkUl38_CxpfxXcigpx2ecXY88QTXNOIN0/s320/IMG_20160320_111731232_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cranberry walnut sourdough #2</td></tr>
</tbody></table>
<br />
Rather than dwelling on individual loaves, this post summarizes what's worked and what hasn't lately. As usual, the sourdough is based on Josey Baker's recipes.<br />
<br />
<h2>
How much fruit & nuts?</h2>
When I make a loaf that's just walnuts, I usually use 1 cup (or more) of toasted walnuts. When the loaf is fruit and nuts, I use 3/4 cup of toasted nuts and 1/2 cup of dried fruit.<br />
<br />
<h2>
To soak or not to soak?</h2>
<div>
If you have great dried fruit, I don't think you need to soak it. If you do soak, 20 minutes in hot water seems sufficient, but be sure to drain the fruit really well.</div>
<div>
<br /></div>
<div>
I didn't soak the cranberries the first time I made cranberry-walnut bread, and the bread was still delicious. A big part of their deliciousness was that the cranberries were great. I think I got them at Berkeley Bowl.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIqMwyUEw8xb1LzzvoL-9F4TDN_C_Q1OLJX4OdkCrp1KNzf5UAakALXuxQXWdtQSOefBT_kvsO1WabsSNMdrJ9XrDDFsk8Z83zeRbYevr_y_pIp2XzEq-6IlFSqA8cQWOgJ0mgy2gq8s/s1600/IMG_20160314_121648665.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIqMwyUEw8xb1LzzvoL-9F4TDN_C_Q1OLJX4OdkCrp1KNzf5UAakALXuxQXWdtQSOefBT_kvsO1WabsSNMdrJ9XrDDFsk8Z83zeRbYevr_y_pIp2XzEq-6IlFSqA8cQWOgJ0mgy2gq8s/s320/IMG_20160314_121648665.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Interior of cranberry-walnut loaf #1<br />
<div>
<br /></div>
</td></tr>
</tbody></table>
<br />
The second time I made cranberry-walnut bread, I used cranberries from Trader Joe's. They were fine but not great, so I didn't love the bread quite as much. I soaked them and should have drained them for longer, but the end result was still a very nice bread. You can see from the pictures that the cranberries in loaf #1 were larger and more deeply colored. They just had a lot more flavor than those in loaf #2.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLgzgGJ03bw_IzZKr0ZOvgoVVg_2kZlB3usOGqP1uC5Jdq11nJ9rHZERbfcgqlZ_DejcYcp_eRHnBQKBhsxGVgIRCqi3nY_ipTUGIz1AW-WMlsQDtf1s_Et8nRajNdG-mpcQXXpO_aeXc/s1600/IMG_20160320_132145177_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLgzgGJ03bw_IzZKr0ZOvgoVVg_2kZlB3usOGqP1uC5Jdq11nJ9rHZERbfcgqlZ_DejcYcp_eRHnBQKBhsxGVgIRCqi3nY_ipTUGIz1AW-WMlsQDtf1s_Et8nRajNdG-mpcQXXpO_aeXc/s320/IMG_20160320_132145177_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Interior of cranberry-walnut loaf #2</td></tr>
</tbody></table>
<br /></div>
<div>
In a raisin-pecan loaf that I made, I soaked and drained the raisins, both for longer than I did the cranberries. That worked out well, but I don't think you need to soak the fruit for that long.</div>
<div>
<b><br /></b></div>
<h2>
When to add the fruit & nuts</h2>
<div>
I used to add walnuts just after mixing in the flour. That's probably the easiest way to go, but the dough is discolored by the walnuts: near the walnuts, the dough is purplish, as you can see in my other <a href="http://a-cold-dish.blogspot.com/search?q=walnut">posts about walnut sourdoughs</a>.</div>
<div>
<br /></div>
<div>
Another option I tried is adding the walnuts and fruit during shaping. This worked OK, but the distribution wasn't very good, and you have no possibility of reshaping if you mess it up.</div>
<div>
<br /></div>
<div>
Take my raisin-pecan sourdough. I spread its dough out flat, then spread out the soaked raisins and toasted pecans, and then rolled it all up. But the dough had no surface tension, so I ended up folding it into thirds to make it a little more likely rise and get a nice ear. </div>
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCnPNoUJ17fIpKQzUYOt63-xaGZl5r3QCACDUxIZYNBMKPl7P4HlDsI4ulTAK3y-LfjcS0QaoicyojLF-xfpvO_mMTeKWMHPrOkWwOstuvRybk1qpIUiAsLzJ1ZMDpsLWIO1EP6q8I0I/s1600/IMG_20160315_162238759_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCnPNoUJ17fIpKQzUYOt63-xaGZl5r3QCACDUxIZYNBMKPl7P4HlDsI4ulTAK3y-LfjcS0QaoicyojLF-xfpvO_mMTeKWMHPrOkWwOstuvRybk1qpIUiAsLzJ1ZMDpsLWIO1EP6q8I0I/s320/IMG_20160315_162238759_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raisin-pecan sourdough</td></tr>
</tbody></table>
<br />
As you can see from the picture above, the shape is a little odd, but I did get that ear. Unfortunately, it was along one of the seams (at the top of the picture), not where I diagonally scored the bread. Also, raisins peeked out of the scores. Not a good look.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvYQeR3hs72IpwIbSmrV2Jwnyp_-3uZ4aneAlotglP4-OkpOkVPXzJ-lcUl3ofT-LDd797RYWPJqfrJiqrvQs3ivc4wLz3TodETNbiUC-XCX8gRk8wGy3itizMzrHIja6aKXLhVjAZg8/s1600/IMG_20160315_193607414.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvYQeR3hs72IpwIbSmrV2Jwnyp_-3uZ4aneAlotglP4-OkpOkVPXzJ-lcUl3ofT-LDd797RYWPJqfrJiqrvQs3ivc4wLz3TodETNbiUC-XCX8gRk8wGy3itizMzrHIja6aKXLhVjAZg8/s320/IMG_20160315_193607414.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside the raisin-pecan sourdough</td></tr>
</tbody></table>
<br />
The distribution of raisins and nuts was uneven, but not as bad as I feared.<br />
<br />
With both cranberry-walnut sourdoughs, I mixed in the fruit and nuts after my last fold-and-stretch knead. This wasn't as hard as I feared.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Zxrut04XrVSADYYnpTJ384GVCF1QZd5BEzeFWMv_1l2OoknmFXH8e8Uo9cL72REDqqqo9a_Kj5y8AVRZGGG7yN53KG13fYHEMuk79gg-SJYrMcLujCrGXd7tj6PwMwAAbd0zLTLDLCs/s1600/IMG_20160314_121531885.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Zxrut04XrVSADYYnpTJ384GVCF1QZd5BEzeFWMv_1l2OoknmFXH8e8Uo9cL72REDqqqo9a_Kj5y8AVRZGGG7yN53KG13fYHEMuk79gg-SJYrMcLujCrGXd7tj6PwMwAAbd0zLTLDLCs/s320/IMG_20160314_121531885.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The winner: cranberry-walnut sourdough #1</td></tr>
</tbody></table>
<br />
The loaf had no ear (my boules never do), but the bread was delicious, with the mixins well distributed throughout.<br />
<br />
<h2>
Delayed baking and flying roofs</h2>
<div>
I often don't bake the bread the same day that I start it. Instead, I let it rise in the refrigerator, so I can bake it when I need it, and the bread can gain depth of flavor. In my house, we like <i>sour</i>dough.</div>
<div>
<br /></div>
<div>
For my last couple of batches, I created enough dough for two loaves. One loaf I shape immediately (to either bake right away or put in the fridge for a day or two), and the other I put in the fridge, unshaped. The next day I'll shape the second loaf.</div>
<br />
I recently was having lots of flying roofs—the top crust would separate from the bread below it. The cause seemed to be taking the shaped loaf out of the fridge before I was ready to put it in the oven. Once I changed to baking cold dough, right out of the fridge, the flying roofs went away.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvMHGOAL_irV4WngP9Xfsh3F_JeG_ye3zPkXDvRPAOsZ64vaC2AuE6PVtnwjUr-SuUAcCGzc0fCyK16L1XLLTKwlmfm_rUXntO8qE7tY3NOht3Jh_XGVxcuqYGAo4tIUIrxkHdNudZKo/s1600/IMG_20160307_190318960.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvMHGOAL_irV4WngP9Xfsh3F_JeG_ye3zPkXDvRPAOsZ64vaC2AuE6PVtnwjUr-SuUAcCGzc0fCyK16L1XLLTKwlmfm_rUXntO8qE7tY3NOht3Jh_XGVxcuqYGAo4tIUIrxkHdNudZKo/s320/IMG_20160307_190318960.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sesame sourdough looked good on the outside</td></tr>
</tbody></table>
<br />
The sesame sourdough was my most recent victim of a flying roof.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOAZehNw9EJQPCzBooUa6s-3v22OILchgJJGyfy8_1tvkpsGcDgTuEQzX7_TvjLdOgMsw-hp8r2JF1enLSyzboGscG0VvleVExwA9qGAOojtPlKU6w2ckLl78S-upyFcEU5nGeBL1krM/s1600/IMG_20160307_190543506.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOAZehNw9EJQPCzBooUa6s-3v22OILchgJJGyfy8_1tvkpsGcDgTuEQzX7_TvjLdOgMsw-hp8r2JF1enLSyzboGscG0VvleVExwA9qGAOojtPlKU6w2ckLl78S-upyFcEU5nGeBL1krM/s320/IMG_20160307_190543506.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flying roof (not as bad as some I've had)</td></tr>
</tbody></table>
<br />
<h2>
Baking pans & form factor</h2>
<div>
For boules, I use either the bare cooking stone with a large, squat stock pot on top or (more recently) a huge dutch oven.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBs9S2aTTGXlo9TdMCfTpx7lrBuMPAn8n92Ua4vRYi2ycNb-Ai_XXm10hSi5vLrV4kep5f0x2dMbczv4untTPScVg2Aw0k3Di5vJnfNf42sNoNEH6SnYHYM4Fs5FouMxTiyIctEIAOrM/s1600/IMG_20160319_234800268.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBs9S2aTTGXlo9TdMCfTpx7lrBuMPAn8n92Ua4vRYi2ycNb-Ai_XXm10hSi5vLrV4kep5f0x2dMbczv4untTPScVg2Aw0k3Di5vJnfNf42sNoNEH6SnYHYM4Fs5FouMxTiyIctEIAOrM/s320/IMG_20160319_234800268.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Large, squat stock pot</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
The dutch oven is a little scarier, but it worked out really well when I somehow used a cloth to maneuver the dough into it, as opposed to when I used a parchment paper sling. (The parchment paper made the loaf's edges wavy and was hard to remove, since it got brittle.) I need to try the dutch oven again.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmqmAPilVl3X62TV5AjBTU4odAcoN7sPwkgk80YITSux_fSp5ZZktX6HJ9Ud7zpWmLOnQj9Ak5qfjq_EaPSIpZOmkIoWJMCfOR4wHDTymDrQsAo61KPxdWWsTRyKQclNQjs6AbJ2hnF9k/s1600/IMG_20160319_234830026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmqmAPilVl3X62TV5AjBTU4odAcoN7sPwkgk80YITSux_fSp5ZZktX6HJ9Ud7zpWmLOnQj9Ak5qfjq_EaPSIpZOmkIoWJMCfOR4wHDTymDrQsAo61KPxdWWsTRyKQclNQjs6AbJ2hnF9k/s320/IMG_20160319_234830026.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Huge dutch oven</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
For longer loaves, I used to use the same stone + stock pot combo as for a boule, but sometimes I'd misposition the pot, and the edge of the loaf would be a little weirdly shaped. Last time, I used my long, low, 5-quart Le Creuset pan. I was afraid it wasn't tall enough, but it worked out great.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rSJ3SVMneiqSCvzt2DLVLfFJf_30Q8zqCps3u5pK0hn2p_JD9q3_I5K3DdJZJ-MBeZuv19bm0UKhyphenhyphenEk2w8sdulQXdrX7AIT-Cbh6J53qyyI8pyHJ2Yb9xbVNQmHarPcjLaumMfRcY-k/s1600/IMG_20160319_234928445.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rSJ3SVMneiqSCvzt2DLVLfFJf_30Q8zqCps3u5pK0hn2p_JD9q3_I5K3DdJZJ-MBeZuv19bm0UKhyphenhyphenEk2w8sdulQXdrX7AIT-Cbh6J53qyyI8pyHJ2Yb9xbVNQmHarPcjLaumMfRcY-k/s320/IMG_20160319_234928445.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">5 quart Le Creuset worked great for a longer loaf</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
For really long loaves, I use the King Arthur covered baker. It's a handy form factor, but the crust isn't as nice. I baked my most recent plain sourdough in the covered baker, so it'd be easier to share with my parents.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bh7X1YbZT8YliASBPIYqlYi-PUusRN-BR1stasFPjmeeiiGW2HQpWli3uKvarjrdj4nNXyEGWVNtEGldJrqLuWnCkS6zKSp3Z75T9bdYAeQzP1Y_RvbouxIHY-26Kq3MY9NiddHBDpw/s1600/IMG_20160312_110843032_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bh7X1YbZT8YliASBPIYqlYi-PUusRN-BR1stasFPjmeeiiGW2HQpWli3uKvarjrdj4nNXyEGWVNtEGldJrqLuWnCkS6zKSp3Z75T9bdYAeQzP1Y_RvbouxIHY-26Kq3MY9NiddHBDpw/s320/IMG_20160312_110843032_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just before going into the oven.<br />
This dough was a bit wet and overproofed;<br />
slashing did not go well.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2hj9JA13RFDgok8-dP357uQ7KIB6pKCzYNdHZyy1SuiCDWxHxrheuOSLsQtYGQVf508EJsPPXJtLwo2T5k2auBX_ivSUbouEuMk3Lecg4qq7RQ-HFcld85UXiaJl-dw0VIuYQdDDDyA/s1600/IMG_20160312_120549856.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2hj9JA13RFDgok8-dP357uQ7KIB6pKCzYNdHZyy1SuiCDWxHxrheuOSLsQtYGQVf508EJsPPXJtLwo2T5k2auBX_ivSUbouEuMk3Lecg4qq7RQ-HFcld85UXiaJl-dw0VIuYQdDDDyA/s320/IMG_20160312_120549856.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The crust looks nice, but I don't like it as much</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmPwV4wnnRIchaz8kxJg8Tz-oofcuwR-4lEfcmL8PrI84a9IhAs31mIsqInQuqoRGcdHFYvShOAGkGO_MqXlyPn2YMNipvQpJ1osUgkS3Dp9E4Pq2Cmu1k0IqvihZ55Zc5W2Es5IWFOQ/s1600/IMG_20160312_122540397.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmPwV4wnnRIchaz8kxJg8Tz-oofcuwR-4lEfcmL8PrI84a9IhAs31mIsqInQuqoRGcdHFYvShOAGkGO_MqXlyPn2YMNipvQpJ1osUgkS3Dp9E4Pq2Cmu1k0IqvihZ55Zc5W2Es5IWFOQ/s320/IMG_20160312_122540397.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside the end piece</td></tr>
</tbody></table>
<br />
<br />Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-26180210089922376512016-02-25T20:15:00.000-08:002016-03-20T00:09:30.741-07:00Two seedy sourdoughsLast week I made a couple of sourdoughs, one with pumpkin seeds added during shaping, and one with sunflower seeds added at the beginning. Both were, as usual, based on Josey Baker's sourdough recipe.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIeXYXvdBvJVb0ec472KhEw8lGuocfAzORUkw3saeMn-J7v09ARDM8VMGbY_AorsPQWlwq44wba0fbr-6z2viRmY5-zCysQOzL2TyaXrefsTsJppTJoI_TLHIw1CjzViq3E7fBKiLJwM/s320/IMG_20160221_175454240.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunflower seed sourdough</td></tr>
</tbody></table>
<br />
The first loaf had an amazing crust, which I attribute either to cooking it in a dutch oven or cooking it almost too much. Perhaps both. The second loaf had a good crust, but it wasn't as crunchy-chewy as the first.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIeXYXvdBvJVb0ec472KhEw8lGuocfAzORUkw3saeMn-J7v09ARDM8VMGbY_AorsPQWlwq44wba0fbr-6z2viRmY5-zCysQOzL2TyaXrefsTsJppTJoI_TLHIw1CjzViq3E7fBKiLJwM/s1600/IMG_20160221_175454240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<br />
With the first sourdough, I had enough time to let the dough rise slowly, although (sadly) I didn't keep the details. I think the first rise was about 24 hours, mostly in the fridge.<br />
<br />
After the first rise, I shaped the bread and added pumpkin seeds. (They might have been roasted, but they weren't salted, and I didn't soak them.) I pushed the dough into a flat rectangle, then spread a layer of pumpkin seeds on top, and then sort of folded it a few times.<br />
<br />
This way of adding the seeds had worked before, with the walnuts, but it didn't work as well for the pumpkin seeds. They ended up clumped. It'd probably be better to mix the seeds into the dough at the beginning.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkn2_8dIWaPqDqc5GhlAVPCewIcmLWSKecS4Xcmn4LxEa8n0aQKRyNBmD7bEeu1c69Zv52Q-QZQQp2uGMlAZb_tteYazeWEcTfLqRDZd9eY1bJlzVJeWrnqfvuGLR2mWzusilCjt7JW8/s1600/IMG_20160217_221544043.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkn2_8dIWaPqDqc5GhlAVPCewIcmLWSKecS4Xcmn4LxEa8n0aQKRyNBmD7bEeu1c69Zv52Q-QZQQp2uGMlAZb_tteYazeWEcTfLqRDZd9eY1bJlzVJeWrnqfvuGLR2mWzusilCjt7JW8/s320/IMG_20160217_221544043.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After shaping</td></tr>
</tbody></table>
<br />
I don't recall how long the shaped dough was in the fridge, but I did take it out for a final rise at room temperature. I forgot to set an alarm, so the dough rose a little too long. Oops.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQy4raaHjnbzFJjR6upCqJH_hnCwQTvpO11tRrAYzeLDDpxzo1dU1r6mHAFkfNEMgyfHM-QdG7busWg27HGyRcYEFul8GEAHgu7XMbj0w76lAKCJEbuzdfMG0jVADhobN4EmVpUO5isY/s1600/IMG_20160218_162039427.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQy4raaHjnbzFJjR6upCqJH_hnCwQTvpO11tRrAYzeLDDpxzo1dU1r6mHAFkfNEMgyfHM-QdG7busWg27HGyRcYEFul8GEAHgu7XMbj0w76lAKCJEbuzdfMG0jVADhobN4EmVpUO5isY/s320/IMG_20160218_162039427.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After rising perhaps a bit too much</td></tr>
</tbody></table>
<br />
I put the bottom of a dutch oven in the oven, on top of a baking stone, and heated the oven to 500 degrees for 30+ minutes. Then I flipped the dough onto some parchment, and gently laid the parchment in the dutch oven, added a lid, and turned the oven down to 475. As usual, I removed the lid after 20 minutes and cooked the bread for another 15+ minutes.<br />
<br />
For some reason, this time the parchment paper folded in such a way that the bread had little protuberances around the bottom.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJlDUeZ4KF0MVJprgiy-G2jRpsZkNS4aU-r9FsrQUOGDtF4bBrOh_CCOmlEMcvVn2j1ab-AyjPoGFaOQXefp4ZH2N01pfuAk8c5L1I0q7xctasgG6KIp1VTyUjIuyd1kXBRVK3fEINA0/s1600/IMG_20160218_165938308.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJlDUeZ4KF0MVJprgiy-G2jRpsZkNS4aU-r9FsrQUOGDtF4bBrOh_CCOmlEMcvVn2j1ab-AyjPoGFaOQXefp4ZH2N01pfuAk8c5L1I0q7xctasgG6KIp1VTyUjIuyd1kXBRVK3fEINA0/s320/IMG_20160218_165938308.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parchment paper induced bulbs at the top and bottom right</td></tr>
</tbody></table>
<br />
I cooked the heck out of this bread. It looked almost burnt, but it was really really tasty.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5g98I_0PtSE6SwuGhC2LJIJnxcJBMK5hLCAMVpGUaeW1Duw091TDQvVV1vxDWmVJvAenW0kJqssYlaF4kDkpsMz85Q4xZDipCco0cRWJ8KOQ6cpNLaP-sju8eLxdtRYo7XB7Ki2FitdY/s1600/IMG_20160218_170710396.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5g98I_0PtSE6SwuGhC2LJIJnxcJBMK5hLCAMVpGUaeW1Duw091TDQvVV1vxDWmVJvAenW0kJqssYlaF4kDkpsMz85Q4xZDipCco0cRWJ8KOQ6cpNLaP-sju8eLxdtRYo7XB7Ki2FitdY/s320/IMG_20160218_170710396.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Well done</td></tr>
</tbody></table>
<br />
If you look closely at the interior, you can see clumps of pumpkin seeds.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJEpnl92A_Ap9Q1-wkYhD-CalUIJ7bMahbN2iSFrQPE_RgPqwuDRhyxtvm8mLABGujYAtsAsoqCUJ6UCe6I5DdXxTExAcSYZzjRXiFoL2G7bbYuGgiNtL6fNWa2WWj6dpYZDU4WHezGs/s1600/IMG_20160218_184729364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJEpnl92A_Ap9Q1-wkYhD-CalUIJ7bMahbN2iSFrQPE_RgPqwuDRhyxtvm8mLABGujYAtsAsoqCUJ6UCe6I5DdXxTExAcSYZzjRXiFoL2G7bbYuGgiNtL6fNWa2WWj6dpYZDU4WHezGs/s320/IMG_20160218_184729364.jpg" width="320" /></a></div>
<br />
The sunflower seed dough was a different beast entirely. I started the night before, toasting and then soaking the sunflower seeds (~ 1 cup), but I didn't have time to put the dough in the fridge. I just made the dough, and then kept it out until it was ready to shape.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2YRlPUzXC-3ENvuV0GGRBZBmRr0ljgWA3buB3D0cviiE0l4jGiTwL7mdLoGF8mXVi6-y52DDfuo-eciD5BHxiTsgeH7eICt5EZEyVwDj_HR_uvQMnKtOzz8f_uAnOUqoIDTeCAfrBFc/s1600/IMG_20160221_145517123_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2YRlPUzXC-3ENvuV0GGRBZBmRr0ljgWA3buB3D0cviiE0l4jGiTwL7mdLoGF8mXVi6-y52DDfuo-eciD5BHxiTsgeH7eICt5EZEyVwDj_HR_uvQMnKtOzz8f_uAnOUqoIDTeCAfrBFc/s320/IMG_20160221_145517123_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaped dough</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1H-PHRE4YNvfU8WR1733Wrji76D_dhhcERTss4neRggVETw8vptu8kFsk6hY-X4Ro7FXAM1xshvvRKYTq5wko7hYol2FWOcyiKYlRxfkYwUXntj6SnceqeHUl2jnIAMB53KogsfKLcE/s1600/IMG_20160221_171400325_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1H-PHRE4YNvfU8WR1733Wrji76D_dhhcERTss4neRggVETw8vptu8kFsk6hY-X4Ro7FXAM1xshvvRKYTq5wko7hYol2FWOcyiKYlRxfkYwUXntj6SnceqeHUl2jnIAMB53KogsfKLcE/s320/IMG_20160221_171400325_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go into the oven</td></tr>
</tbody></table>
<br />
I baked this loaf directly on the stone (with a pot on top for the first 20 minutes), but I think the dutch oven produced a better crust.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3S3mJ405mzJifd8YJ_MZgLxYcpoka0RrI30OdhdWEzs443xpfzpzGmBqZE66UsJkWmgqLneBgACFtrwtYr5bEhwXYXe2mnyqjjI12Ma8OcJyeLfcN-MCnj7sdBVrey-W4UTt8IpOkNaM/s1600/IMG_20160221_175410648.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3S3mJ405mzJifd8YJ_MZgLxYcpoka0RrI30OdhdWEzs443xpfzpzGmBqZE66UsJkWmgqLneBgACFtrwtYr5bEhwXYXe2mnyqjjI12Ma8OcJyeLfcN-MCnj7sdBVrey-W4UTt8IpOkNaM/s320/IMG_20160221_175410648.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooling</td></tr>
</tbody></table>
<br />
I like how this bread had sunflower seeds <i>everywhere.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4c-_-4aIIZ56Z6QmfWpgE8V0cCYNt-Pu8NbfFkEZVZzCcaCJtrIbZZx8QoEB2BgokhGIvCa2aeQwCyqhnet1uEuEYvK4hbrTrbwZZEornwvlv9mHdWdxi6EMz669sW091xkrffJQzHA/s1600/IMG_20160221_191716851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4c-_-4aIIZ56Z6QmfWpgE8V0cCYNt-Pu8NbfFkEZVZzCcaCJtrIbZZx8QoEB2BgokhGIvCa2aeQwCyqhnet1uEuEYvK4hbrTrbwZZEornwvlv9mHdWdxi6EMz669sW091xkrffJQzHA/s320/IMG_20160221_191716851.jpg" width="320" /></a></div>
<br />
It looks like the crust separated a little bit, but I only noticed that in one spot.<br />
<div>
<br /></div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-83753181137209252792016-02-15T18:24:00.001-08:002016-02-15T18:24:30.110-08:00Oat-applesauce muffins and a walnut sourdoughThis weekend I made muffins and, for the first time in a while, sourdough.<br />
<br />
<h2>
Muffins</h2>
These "<a href="http://www.melskitchencafe.com/healthy-oats-and-applesauce-muffins/" target="_blank">healthy oats and applesauce muffins</a>" feature applesauce, whole wheat flour, and lots of oats. They're similar to a bunch of recipes, but they use whole eggs instead of egg white, and butter or coconut oil instead of a boring oil or margarine. The recipe also doesn't come with a topping.<br />
<br />
I used butter and substituted brown sugar for the white sugar. I also added about 1/2 cup cinnamon chips, just because I could, and a pinch of salt.<br />
<br />
I thought about adding a <a href="http://www.food.com/recipe/applesauce-oatmeal-muffins-153070" target="_blank">topping</a>, but decided against it. I also considered adding raisins, but abandoned them in favor of the cinnamon chips.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuJ-JFA45WQyQ1KLIJm9ELSO_ZgwD8hLimkNdgSrj36dZEXeQ2hNxR5E_y1AAL49JU80UB_5oovPXh9DQZX2T2YX9PfLWL5XQAjeEhxJquBJIXaRKqu-7DpGCN__WLlIgZf3Ax5az4J0/s1600/IMG_20160212_191017999.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuJ-JFA45WQyQ1KLIJm9ELSO_ZgwD8hLimkNdgSrj36dZEXeQ2hNxR5E_y1AAL49JU80UB_5oovPXh9DQZX2T2YX9PfLWL5XQAjeEhxJquBJIXaRKqu-7DpGCN__WLlIgZf3Ax5az4J0/s320/IMG_20160212_191017999.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Before going into the oven</td></tr>
</tbody></table>
<br />
I cooked the muffins (11, not the claimed dozen) on 375 on the convection setting for 12-15 minutes. (<i>Someone</i> ignored the alarm!) Although the toothpick came out clean, the muffins didn't <i>look</i> done. Still, the timing (whatever it was) was perfect. The texture was nice and moist, but definitely cooked through. The muffins didn't rise much, if at all; I'm not sure if that's because of my faux baking soda & powder, or just how the recipe works.<br />
<br />
The muffins tasted pretty good, but not amazing—they were much what you'd expect from a cinnamony, completely whole grain muffin recipe. If I make it again, and I might, I'll try whole wheat pastry flour instead of regular whole wheat flour. I'll probably use raisins or cranberries instead of cinnamon chips.<br />
<br />
About the <a href="http://www.kingarthurflour.com/shop/items/cinnamon-mini-baking-chips-16-oz" target="_blank">cinnamon chips</a>: I haven't yet found anything I love them in. If they were bigger, I might like them better, but they just kind of get lost in everything I've tried, so far. I wonder if they'd be good added on top of an iced muffin—say, a carrot cake muffin.<br />
<br />
<h2>
Walnut sourdough</h2>
<div>
I hadn't made bread outside the bread machine in a while, so this loaf was way overdue. Unfortunately, I forgot to put the dough in the fridge before I went out for the evening, so the dough rose <i>way</i> too high!</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_ZTQi2pRVorUSvieriCeqIp11km4GkjCn5RM7RcNSCVaFN5hSu7YQ1W7cFnZuYyCcXi561UzihwJYbb3beO9OEIQEhyphenhyphen_TJgTVpCkQjGkWzi6V_P2Fd6Lp43g_5rkC4zz10oO0GtdWGo/s1600/IMG_20160215_010437508.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_ZTQi2pRVorUSvieriCeqIp11km4GkjCn5RM7RcNSCVaFN5hSu7YQ1W7cFnZuYyCcXi561UzihwJYbb3beO9OEIQEhyphenhyphen_TJgTVpCkQjGkWzi6V_P2Fd6Lp43g_5rkC4zz10oO0GtdWGo/s320/IMG_20160215_010437508.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It should be half this high!</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
When I got home and saw my mistake, I decided to go ahead and shape the bread. The bread was so gloopy it was rather hard to work. I ended up flattening it out, adding a bunch of walnuts on top, and then folding/rolling it a bunch of times to try to add a little surface tension.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7CslyOOziOPryIcI76HWe2G_xiBwVGNXR_aKuMsuMiZk7gkOJVmH88d8OgmCjsSvOrhmzVPQX4oGj2BHyTDOKd8kRFetn92kMx2N8v8pT7LDEOtce9yyCQWLy_EeyxadezGlzOJ6iz8/s1600/IMG_20160215_012205483_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7CslyOOziOPryIcI76HWe2G_xiBwVGNXR_aKuMsuMiZk7gkOJVmH88d8OgmCjsSvOrhmzVPQX4oGj2BHyTDOKd8kRFetn92kMx2N8v8pT7LDEOtce9yyCQWLy_EeyxadezGlzOJ6iz8/s320/IMG_20160215_012205483_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plopped into a banetton</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
The next morning, I took it out of the fridge and let it rise at room temperature (around 68 degrees, just like the night before) for a couple of hours . Then I put the dough back in the fridge while I went out for a couple of hours.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3m63BJDLT1b8z2Ps6s6iR9_sOzJBHSsfULbydMCzazFq-jKY1FuDqbjkhHXg2XQjbXOYUHHT90NSRpjXQgLTysTv27NGxS-PBp5jL01vXlfDqHyycolM3EVSdTLfUOOGlYGwM6cnCiY/s1600/IMG_20160215_154012860.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3m63BJDLT1b8z2Ps6s6iR9_sOzJBHSsfULbydMCzazFq-jKY1FuDqbjkhHXg2XQjbXOYUHHT90NSRpjXQgLTysTv27NGxS-PBp5jL01vXlfDqHyycolM3EVSdTLfUOOGlYGwM6cnCiY/s320/IMG_20160215_154012860.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before baking</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
When I got back, I preheated the oven to 500 degrees for 45 minutes, to get the baking stone nice and hot. I then turned the bread out onto a parchment-covered peel, which took some doing since the dough was sticky. I sliced the top, then slid the bread onto the stone in the oven, placed a big pot on top of it, and reduced the heat to 475.</div>
<div>
<br /></div>
<div>
The resulting bread was very flat—not surprising, given how overworked the yeast had been. Poor yeast.</div>
<div>
<br /></div>
<div>
However, the texture was fine, and it was deliciously sour! The crust, a couple of hours after baking, still had a great, chewy yet crunchy texture.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7091HpGM4cOupwUURWlhF3m8_DKohBMjY92jDEoJMUSKA941tDzuz3E06IMbzo2XFNIMr2Y0n0d7wMYZFtpWnQ3uDfvAAYktWXyD324XQO5eqgcsjx4zwraUN0woeM49kLAG-cn127Mw/s1600/IMG_20160215_175407603.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7091HpGM4cOupwUURWlhF3m8_DKohBMjY92jDEoJMUSKA941tDzuz3E06IMbzo2XFNIMr2Y0n0d7wMYZFtpWnQ3uDfvAAYktWXyD324XQO5eqgcsjx4zwraUN0woeM49kLAG-cn127Mw/s320/IMG_20160215_175407603.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flat, yet delicious</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
This bread tasted great by itself or with fresh mozzarella on top. It'd be great with olive oil or butter, as well.</div>
<div>
<br /></div>
<div>
I used the usual Josey Baker recipe, with added walnuts (maybe 3/4 cup, toasted).</div>
<div>
<br /></div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-43337795430126569272016-02-11T19:43:00.000-08:002016-02-11T19:43:33.034-08:00Oatmeal stout bread flops, plus pot pies, spelt bread, and beansIn this episode, I endure a frustrating series of failures, ended only by giving up. I also sing the praises of pastry flour, spelt flour, and heirloom beans.<br />
<br />
<h2>
Mini-mash oatmeal stout bread</h2>
My husband brewed oatmeal stout, using <a href="http://www.morebeer.com/products/oatmeal-stout-mini-mash-beer-kit.html" target="_blank">a kit from MoreBeer</a>. They call this one a mini-mash, since it has so much grain. The recipe calls for 4 pounds of malted barley (half of it 2-row, and the remainder <i>4</i> different kinds of dark malts), 1 pound flaked oats, and 4 oz wheat—over 5 pounds of grains! Most recipes my husband has brewed use 1/2 to 1 pound.<br />
<br />
The huge amount of grains (while not nearly as much as an all-grain recipe) meant my husband couldn't put all the grains in bags. (The first part of making beer is soaking the grains in hot water, as if you were making tea, but the soaking takes a lot longer.) As a result, he couldn't strain most of the grains, and (although I couldn't see this) they were apparently much wetter than usual.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiCMFGwsagArx5HLSk8cx2lm4rsJT7UyRkZeqjB5QuMeIP2OFxLhk_DMJ4QeQIuDmm9I-36WPmJ8KP_VDcxXMp8euQys3-YrPBN0cs4I1WyDMFYAsYlzPMV8boUm-0F7HkxOtVFa2ggc/s1600/IMG_20160201_181854303.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiCMFGwsagArx5HLSk8cx2lm4rsJT7UyRkZeqjB5QuMeIP2OFxLhk_DMJ4QeQIuDmm9I-36WPmJ8KP_VDcxXMp8euQys3-YrPBN0cs4I1WyDMFYAsYlzPMV8boUm-0F7HkxOtVFa2ggc/s320/IMG_20160201_181854303.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's a lot of spent grain</td></tr>
</tbody></table>
<br />
We saved about 6 cups of the spent grain for breads. The grain didn't look noticeably different from others I'd used, but they acted much different.<br />
<br />
<h3>
Flop #1</h3>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpWRnQAIhkX6_72hgVIg7MpNfKTxT5Eq3hJ26kzi_2U2Zcbt6RlIQ8EVrlow377MmRvXtgF9Cbrg8nx0PyFCcR7fkZFB-uhl8fhd0f2yCfeFAakS-5Dz6vQEgHTiLG7VqhFzTT7LVpko/s1600/IMG_20160203_113947196_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpWRnQAIhkX6_72hgVIg7MpNfKTxT5Eq3hJ26kzi_2U2Zcbt6RlIQ8EVrlow377MmRvXtgF9Cbrg8nx0PyFCcR7fkZFB-uhl8fhd0f2yCfeFAakS-5Dz6vQEgHTiLG7VqhFzTT7LVpko/s320/IMG_20160203_113947196_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunken and inedibly gummy</td></tr>
</tbody></table>
<br />
The usual recipe, except that I used a full cup of water, not a scant cup.<br />
<br />
<h3>
Flop #2</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_4kiQziz1rkSTrPJNBnqpYtWTzMnwusFNXSsynGAajQVpFYcg4zxZq_zZQvbEyqTAIwIZRHPMi3bmaX_Poah9X5mreCMnwdRJCl9UvtAjNynVhpdIBAO1Qw96pctXweHrnZWHdIPgpw/s1600/IMG_20160203_211910875.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_4kiQziz1rkSTrPJNBnqpYtWTzMnwusFNXSsynGAajQVpFYcg4zxZq_zZQvbEyqTAIwIZRHPMi3bmaX_Poah9X5mreCMnwdRJCl9UvtAjNynVhpdIBAO1Qw96pctXweHrnZWHdIPgpw/s320/IMG_20160203_211910875.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Less sunken, and almost edible</td></tr>
</tbody></table>
<br />
I reduced the water to 3/4 cup, and I used the regular cycle instead of whole wheat. This one looked and tasted more like my normal spent grain bread, except that it was collapsed and gummy — both of which are exaggerations of tendencies that were evident but not problematic in my other spent grain breads.<br />
<br />
<h3>
Flop #3</h3>
<div>
Hensperger says the collapse due to too much yeast action, so I reduced the yeast to 3/4 teaspoon. I think I used the whole wheat cycle.</div>
<br />
The result looked just like flop #2.<br />
<br />
<h3>
Try #4</h3>
Same as flop #3, except the honey changed (to something similar) and I added 30 g more of bread flour.<br />
<br />
The result looked just like flops #2 & 3.<br />
<br />
If I ever make bread from a mini-mash again, I'll be sure to squeeze the grains thoroughly before measuring them. Yeesh.<br />
<br />
<h2>
Turkey pot pie</h2>
<div>
During this time of failure, I took solace in my husband's delicious turkey pot pie. One double-crust recipe produced enough pot pies for me to eat one or two helpings every day. That's probably not good for my waistline, but they tasted so good!</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02022QZP3OaZoISyHK5gQIu5pGvKqMOYegfpAg1R5C7DTZuRaw2wziS1KHs6nroFh2AiX6_sXANAYQDHt3uMJ4O8v6J1VdjygXRmQtpPRuqYEt6tM-wEklznoFxPaP_fGRaDqkPXvFBQ/s1600/IMG_20160203_182222393.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02022QZP3OaZoISyHK5gQIu5pGvKqMOYegfpAg1R5C7DTZuRaw2wziS1KHs6nroFh2AiX6_sXANAYQDHt3uMJ4O8v6J1VdjygXRmQtpPRuqYEt6tM-wEklznoFxPaP_fGRaDqkPXvFBQ/s320/IMG_20160203_182222393.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reheated for 20 minutes at 350 degrees</td></tr>
</tbody></table>
<br />
Nate's always made good pie crusts, but lately they're amazing—great flavor and texture. He credits a new flour he's been using: King Arthur's <a href="http://www.kingarthurflour.com/shop/items/king-arthur-perfect-pastry-blend-3-lb" target="_blank">pastry flour blend</a>. I'd bought that flour along with their excellent cocoa powders (both black and triple), cinnamon chips, and a bunch of bread flours that I have yet to try.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjai2WK25jb3ctETbSxLaWdUI2B9tsHP-bLt5Tx58MRJQW0hMzrl15aPVOT_7xIKj0zViwX6gtlMdkxBRh-MPFEUfQ40Vuduxdu9fCYIt5AUDsaF4cxe1-nD2YeM2G0NoYLNh3As2JAaHc/s1600/IMG_20160203_182236015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjai2WK25jb3ctETbSxLaWdUI2B9tsHP-bLt5Tx58MRJQW0hMzrl15aPVOT_7xIKj0zViwX6gtlMdkxBRh-MPFEUfQ40Vuduxdu9fCYIt5AUDsaF4cxe1-nD2YeM2G0NoYLNh3As2JAaHc/s320/IMG_20160203_182236015.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Better than all-purpose flour for pie crusts</td></tr>
</tbody></table>
<br />
<h2>
Whole-wheat toasted sesame bread</h2>
<div>
After so many bread failures, I went back to an old favorite, Hensperger's whole-wheat toasted sesame bread. And I forgot to put the paddles in the bread machine. The result was, needless to say, inedible—a cracker topped by flour and yeast. Mmm, mmm, mmmmm.</div>
<div>
<br /></div>
<div>
The next day, having recovered enough to try again, I realized I was out of whole-wheat flour. So I made the bread again, using spelt flour I had in the freezer. The bag said you could substitute the flour one-for-one for whole-wheat flour, so I did.</div>
<div>
<br /></div>
<div>
And it worked. Yay!</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITxT8Dsm9biE222zUHEyQdVkFyE2UpoP0e1NhA7LEskm_sXtrZErVUi19IYd7q0UdG4AcbWxwQeQekvELQFBYI-r1Bz9sXk8hpOwd9MHtHDWpuAZDaZKotjXgPZIWXMVwF0R_B8E6ulk/s1600/IMG_20160208_141417929.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITxT8Dsm9biE222zUHEyQdVkFyE2UpoP0e1NhA7LEskm_sXtrZErVUi19IYd7q0UdG4AcbWxwQeQekvELQFBYI-r1Bz9sXk8hpOwd9MHtHDWpuAZDaZKotjXgPZIWXMVwF0R_B8E6ulk/s320/IMG_20160208_141417929.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finally, a success!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93Ymk3t-2NCa2Xh80NReORkhK1ynR152shQDt6J2r5GlHWe5-RupBAjneD9ceoT-8el6-1O4_3rjsdA4gsRRcID8t5eMpoOvOcEMyrDIvFPSc6gKYIQEJaQcAa3Q-ao-0KQBzcLTvNb4/s1600/IMG_20160208_141824666_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93Ymk3t-2NCa2Xh80NReORkhK1ynR152shQDt6J2r5GlHWe5-RupBAjneD9ceoT-8el6-1O4_3rjsdA4gsRRcID8t5eMpoOvOcEMyrDIvFPSc6gKYIQEJaQcAa3Q-ao-0KQBzcLTvNb4/s320/IMG_20160208_141824666_HDR.jpg" width="320" /></a></div>
<div>
<br /></div>
<h2>
Magical fruit</h2>
Finally, I recently when to the Rancho Gordo store in the Ferry Building (on my way back from <a href="http://www.mercurynews.com/bay-area-living/ci_29476590/super-bowl-50-puppy-bowl-cafe-comes-san" target="_blank">watching adorable puppies play on a mock football field</a>). My haul included some chile powder, oregano, and hot sauce, plus five kinds of beans:<br />
<ul>
<li>Santa Maria Pinquitos</li>
<li>Royal Corona</li>
<li>Ayocote Amarillo</li>
<li>Vaquero</li>
<li>Alubia Blanca</li>
</ul>
<div>
I recently cooked the <a href="http://www.ranchogordo.com/products/alubia-blanca-de-san-jose-iturbide" target="_blank">Alubia Blanca beans</a> in the Instant Pot I got for Christmas. Into the pot went1 pound of unsoaked beans, water to cover by 1.5+ inches, and a bay leaf. I put it on for 25 minutes on manual. The results were tasty, but unfortunately we aren't used to using beans in this household. I never got around to making a salad (perhaps <a href="http://www.ranchogordo.com/pages/alubia-blanca-salad-with-pineapple-vinaigrette" target="_blank">Alubia Blanca salad with pineapple vinaigrette</a>), but I did enjoy the beans as a quick snack/lunch when nothing else was available. I'd just stir up the beans with a few shakes of salt-free spice, and voila—a filling serving.<br />
<br />
The next time I make a batch of beans, I'll plan better.</div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-68608941946893286562016-01-27T23:17:00.002-08:002016-01-27T23:17:49.898-08:00Two British beer breadsI've made this spent grain recipe many times before, but I'm still tweaking it. This week, I tried measuring the flour by weight instead of by volume. I also used ordinary Trader Joe's honey and olive oil, instead of going fancy (for the honey) or tasteless (for the oil). Finally, I used the whole wheat cycle on the bread machine, instead of the normal cycle.<br />
<br />
<h2>
British porter</h2>
The spent grain for the first loaf was very dark, from a British porter kit from Oak Barrel Winecraft that included half Black Patent and have Crystal 77°L. The spent grain was probably in smaller pieces than before, since we used our own mill to crack it. (This is a new attachment to our stand mixer, and we used the coarsest setting... but that still seems to produce too much powder for beer. The product is, however, great for bread.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit995WOO-HosHFutuGqOl7XjFBmfKRIGAC2bF8Q84cU40ePyqYW8fFQDcBSOIbZ1zzy6rm4w6R3R_z7ATmHnXSoWNlpEeM6EHHAnCXzDyq76fNg4NfJEtIMKKvq1mJ0Prvqpil-BG0uHM/s1600/IMG_20160120_190911516.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit995WOO-HosHFutuGqOl7XjFBmfKRIGAC2bF8Q84cU40ePyqYW8fFQDcBSOIbZ1zzy6rm4w6R3R_z7ATmHnXSoWNlpEeM6EHHAnCXzDyq76fNg4NfJEtIMKKvq1mJ0Prvqpil-BG0uHM/s320/IMG_20160120_190911516.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dark spent grain</td></tr>
</tbody></table>
<br />
As before, I put the following into the pan first:<br />
<ul>
<li>1 scant cup water</li>
<li>3/4 cup packed spent grain</li>
<li>2 T TJ's clover honey</li>
<li>2 T TJ's olive oil</li>
<li>3/4 t fine sea salt (also TJ's)</li>
</ul>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKMpMvIRy8OosxpOai-8j5TpSXOlpba04cr9bR673CmjGC2EdmOM-7eVXAhXNwOsF1PC8xlpSBAGVhd74dwiyyDGIcccibXgr4h_4PFXUqot7SYYUTQKdzLgF5uAOiREuSRaE2VhJNKo/s1600/IMG_20160120_190917998.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKMpMvIRy8OosxpOai-8j5TpSXOlpba04cr9bR673CmjGC2EdmOM-7eVXAhXNwOsF1PC8xlpSBAGVhd74dwiyyDGIcccibXgr4h_4PFXUqot7SYYUTQKdzLgF5uAOiREuSRaE2VhJNKo/s320/IMG_20160120_190917998.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spent grain, salt, and liquids went into the pan first</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
Then I added the flour, topped by the yeast:</div>
<ul>
<li>270 g bread flour (my approximation of 2-1/4 c)</li>
<li>90 g whole wheat flour (approximately 3/4 c)</li>
<li>1 t bread machine yeast</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
This was my favorite iteration of the spent grain bread recipe. When I lifted the lid to check on it during a rise, it smelled rich and alcoholic—that yeast must have loved these grains.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3sqXPRjeO7i-f_QYxFiHOomhkAXNKcLV2EzxjInQm3HnV-nes_9Q-Uv2lM5Fwo688vjmMsRr7Imu7XBDem8SqhzVhvKF6cAvr05rXOD4Y_6UhR2fBpa4JudsAVdm8Vf40sfxhSJs7gXo/s1600/IMG_20160121_085812300.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3sqXPRjeO7i-f_QYxFiHOomhkAXNKcLV2EzxjInQm3HnV-nes_9Q-Uv2lM5Fwo688vjmMsRr7Imu7XBDem8SqhzVhvKF6cAvr05rXOD4Y_6UhR2fBpa4JudsAVdm8Vf40sfxhSJs7gXo/s320/IMG_20160121_085812300.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lopsided but tasty</td></tr>
</tbody></table>
<br />
The resulting bread was a bit lopsided, as it often is, but had a great, almost chocolate taste that worked wonderfully with peanut butter and jelly. It tasted almost like a pumpernickel bread, without the seeds.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_9c3Zhda0abztts4iVS0M9d6NgztpLnfHjr2Gu454CHDfa-TXfDmH8efPP1ZcoC7df5qIfwFbN_yIbhgZR-RZIx4_NoDTQFtej3Xt2m3Ui5zG-LPomzH9uvBb1Z1t85faYV885jrD1U/s1600/IMG_20160121_085723295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_9c3Zhda0abztts4iVS0M9d6NgztpLnfHjr2Gu454CHDfa-TXfDmH8efPP1ZcoC7df5qIfwFbN_yIbhgZR-RZIx4_NoDTQFtej3Xt2m3Ui5zG-LPomzH9uvBb1Z1t85faYV885jrD1U/s320/IMG_20160121_085723295.jpg" width="320" /></a></div>
<br />
<br />
<h2>
North English brown ale</h2>
The next loaf of bread used the same recipe, but with a few differences:<br />
<ul>
<li>I used frozen spent grain from the mid-December brewing of North English brown ale.</li>
<li>I thawed the grain in a full cup of water in the microwave (1 minute high, 2 minutes half power).</li>
<li>The flour mix was slightly different. Instead of 270 g bread flour (King Arthur) and 90 g whole wheat flour, I used:</li>
<ul>
<li>45 g King Arthur bread flour (all I had)</li>
<li>enough King Arthur French-style flour to bring it up to 272 g</li>
<li>88 g whole wheat flour</li>
</ul>
<li>I used a scant teaspoon of yeast, instead of a whole teaspoon.</li>
</ul>
<div>
The <a href="http://www.kingarthurflour.com/shop/items/french-style-flour-3-lb" target="_blank">French-style flour</a> looks less white than the bread flour, and it has 2g of dietary fiber per 30 g—twice as much fiber as the normal bread flour. The website says has 11.5% protein content and is a "medium-protein, high-ash flour.... The higher ash count indicates that the flour is higher in minerals (since it's milled closer to the bran), which gives this flour a deeper flavor than all-purpose." Its ingredient list has just two items:</div>
<div>
<ul>
<li>hard white wheat flour</li>
<li>malted barley flour</li>
</ul>
<div>
The bread flour was unbleached enriched hard spring wheat flour, which contains wheat flour, malted barley flour, and some vitamins. It has 1 g of dietary fiber per 30 g and, according to the <a href="http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-bread-flour-5-lb" target="_blank">website</a>, 12.7% protein content. It also warns that bread flour is more absorbent than other flour, so I was a little worried that the bread would be gloppy.</div>
</div>
<div>
<br /></div>
<div>
I used the basic whole wheat delay cycle on the bread machine, which delayed the start time for 5.5 hours. The next morning, I woke up to a fantastic scent.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoWQWZOis-sirNX5519n9p0I1CelaLLhNv66cIcl_-uXxVnEaXGlfqGXDcgqHKa4AifyMMDplGJsjGGuEX7fbK0AnfI0g22y1ECh8EDjcq7y_y9ID9_zwzWX0t40chMKNfLzvwKQKrufo/s1600/IMG_20160127_064327943.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoWQWZOis-sirNX5519n9p0I1CelaLLhNv66cIcl_-uXxVnEaXGlfqGXDcgqHKa4AifyMMDplGJsjGGuEX7fbK0AnfI0g22y1ECh8EDjcq7y_y9ID9_zwzWX0t40chMKNfLzvwKQKrufo/s320/IMG_20160127_064327943.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown ale bread</td></tr>
</tbody></table>
<br />
The bread was beautiful and tasty. It's much less dark than the previous bread, and perhaps even the previous incarnation of brown ale bread, but it had great texture and flavor.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAolLqWNeOxLc9lLtQ5o8Nqq_TgTWkwKuS1fH-fJzvyeCMDnxia8qx7CxdQzYwGWypBhybWD87zE8dXNnBxyfluBzjN1jalsq8UQ_YNiqCPi_ydQmxWUdOy5yKACH7YBm8o8s4jAhPbg/s1600/IMG_20160127_200702849.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAolLqWNeOxLc9lLtQ5o8Nqq_TgTWkwKuS1fH-fJzvyeCMDnxia8qx7CxdQzYwGWypBhybWD87zE8dXNnBxyfluBzjN1jalsq8UQ_YNiqCPi_ydQmxWUdOy5yKACH7YBm8o8s4jAhPbg/s320/IMG_20160127_200702849.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Went well with salad</td></tr>
</tbody></table>
<br />
Next time I want to try the French flour with the porter grains, using a full cup of water, to see how much of the difference between versions of the brown ale bread is attributable to the flour.<br />
<br /></div>
</div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-36453680822096851802016-01-06T08:24:00.000-08:002016-01-06T08:24:02.003-08:00Swedish rye and Kölsch spent grain breadFor the first time in many months, I made Hensperger's Swedish rye bread (p. 136). I also made a spent grain bread, using still warm grains and some barley syrup left over from my husband's latest brew.<br />
<br />
I made the following adjustments to the Swedish rye recipe:<br />
<ul>
<li>Reduced salt to less than 3/4 teaspoon (maybe 1/2 teaspoon; I didn't measure precisely).</li>
<li>Reduced yeast to a scant 1.5 teaspoons.</li>
<li>Reduced gluten to 1 T (mostly because I couldn't be bothered to find a clean teaspoon measure).</li>
<li>Used organic safflower oil and TJ's multi-floral and clover honey (northern U.S.).</li>
</ul>
<div>
As I have been doing lately, I put the oil, honey, and salt in with the water. I didn't want to stay up until 2:30 a.m. for this bread to cook, so I put it on a delay timer for 9 a.m.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje74AHWWR4uTHoNDzg85LRjpZhUg_yG_pXUkkwkpGe1SUkwyFKygps5mfqL_IKiN9LMvKDi4MIQjEG3tKnzA9fQdy6-wSlLJ0VRQptSRKZcqAt5r8czyugzdwxt0rpndnukvlj9YUTAWQ/s1600/IMG_20151228_231202837_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje74AHWWR4uTHoNDzg85LRjpZhUg_yG_pXUkkwkpGe1SUkwyFKygps5mfqL_IKiN9LMvKDi4MIQjEG3tKnzA9fQdy6-wSlLJ0VRQptSRKZcqAt5r8czyugzdwxt0rpndnukvlj9YUTAWQ/s320/IMG_20151228_231202837_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I denuded a huge orange for this bread.</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
The bread smelled great the next morning. It looked pretty good, too, if a little lumpy.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGg2WKnKX_UidjHrsm5EiNt7v77-UaDfDce4GsFLi9ZafbDcGPPBlcH95bNXYYFR0gGSTlJ30BB4XeW-qiKfBv52F2pr3PwYoy9toC7haxlicIV1x1mVjOZ_a5j3QsJm5F7bXGrpYeQI/s1600/IMG_20151229_094518925.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGg2WKnKX_UidjHrsm5EiNt7v77-UaDfDce4GsFLi9ZafbDcGPPBlcH95bNXYYFR0gGSTlJ30BB4XeW-qiKfBv52F2pr3PwYoy9toC7haxlicIV1x1mVjOZ_a5j3QsJm5F7bXGrpYeQI/s320/IMG_20151229_094518925.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rorschach test: What does this bread look like?</td></tr>
</tbody></table>
<br />
Most importantly, the Swedish rye bread smelled and tasted really good. We didn't quite finish it, but we sawed quite a bit of it away before abandoning it.<br />
<br />
Next, I baked the same spent grain recipe I've been making for a while, but with leftovers from brewing Kölsch ale. I even scraped the malt syrup jar so I could use liquid malt extract instead of honey. Here are the details:<br />
<ul>
<li>Instead of 2T honey, I used 2T barley syrup (which was half Pilsen and half Munich).</li>
<li>The spent grain (3/4 cup) was half white wheat malt and half crystal 10°L.</li>
<li>The 2T of oil was safflower (organic), instead of olive, because I wanted to taste the grain and barley.</li>
<li>As before, the first things into the bread pan were the spent grain, oil, syrup, salt (3/4 t), and a scant cup of water.</li>
<li>As before, I used 2-1/4 c bread flour, 3/4 c whole wheat flour, and 1t bread machine yeast.</li>
<li>The rising bread was way over on one paddle's side, so I picked it up early and redistributed it.</li>
</ul>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxRM8j-RngTcfp8iHmvOEYr9vA0VkFSNh-jX1A8CmhPfp95jEwDpBVdRDlwdzGQtyHU7coAEGpU0izfuqKNmkv2q5kv1hDSxWiXWsLoElxaDuymjbdZOxvSVFaj31cpFTHxtD6DoRY6I/s1600/IMG_20160103_161924934_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxRM8j-RngTcfp8iHmvOEYr9vA0VkFSNh-jX1A8CmhPfp95jEwDpBVdRDlwdzGQtyHU7coAEGpU0izfuqKNmkv2q5kv1hDSxWiXWsLoElxaDuymjbdZOxvSVFaj31cpFTHxtD6DoRY6I/s320/IMG_20160103_161924934_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spent grain going into the bread pan</td></tr>
</tbody></table>
<br />
The bread came out looking pretty good.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2z3ehz9gc8JMeq6pejXOF25rL1Asb9fEcQB0jT3qNf3cHLcm8xQIYZZb39M_8QXgaT1sQz3swpXeUOqgucRkhsQCFwsA4P12WreGH02KWlIzB0yFW_U6Or7ML8EBkwJDE_YeldIStJmU/s1600/IMG_20160103_202159847.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2z3ehz9gc8JMeq6pejXOF25rL1Asb9fEcQB0jT3qNf3cHLcm8xQIYZZb39M_8QXgaT1sQz3swpXeUOqgucRkhsQCFwsA4P12WreGH02KWlIzB0yFW_U6Or7ML8EBkwJDE_YeldIStJmU/s320/IMG_20160103_202159847.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lighter than the other breads, as you'd expect given the grains</td></tr>
</tbody></table>
<br />
The taste of the bread was good, but I wasn't crazy about the texture. The bread was soft, like a buttermilk or potato bread. That didn't bother my husband, who ate a bunch of it the night it was baked.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBilgWsHLuGcMk6939DQllJGxEq7KcjglvjfPlM1UWXkrB8Wu7r5HbVGFt3CCI-iuj9sF5xfUix4qyiBV9m3LWQkfXmU8s6ALbFYPNS9dgGs1txwLFLuAJWQ2YAp6fS1TIpwJMIKBbODk/s1600/IMG_20160104_181214703.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBilgWsHLuGcMk6939DQllJGxEq7KcjglvjfPlM1UWXkrB8Wu7r5HbVGFt3CCI-iuj9sF5xfUix4qyiBV9m3LWQkfXmU8s6ALbFYPNS9dgGs1txwLFLuAJWQ2YAp6fS1TIpwJMIKBbODk/s320/IMG_20160104_181214703.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I didn't notice the pyramidal shape of this loaf right away,<br />so I suspect it got squeezed at the top when it was first sliced.</td></tr>
</tbody></table>
<br />
If I can find any malt syrup, I might make this bread again, doing everything the same except changing the crust control to dark.</div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-86283677193241900862015-12-23T01:39:00.000-08:002015-12-27T18:12:49.239-08:00Spent grain bread, sourdough onion rolls, cornbread, bread to go, and starting a starterThis past week, I made spent grain bread successfully, a relief after last time's weirdly low loaf. I also cooked a couple of great cornbreads, made sourdough onion buns again, brought bread on a family trip, and started making a starter.<br />
<br />
<h2>
Starter</h2>
Why do I need a third starter? I don't, so I converted my white starter (50-50, by volume). But why convert it? I'm beta testing an app, <a href="http://www.sourdoughbreadrecipe.com.au/bread-boss-in-alpha-testing-phase/" target="_blank">Bread Boss</a>, which guides you through a variety of sourdough bread recipes. Now's the perfect time to test, since I'm staycationing the two final weeks of the year.<br />
<br />
<h2>
Spent grain bread</h2>
I used the same ingredients for my spent grain bread as <a href="http://a-cold-dish.blogspot.com/2015/12/same-ingredients-quarter-of-height.html">last time</a> (and almost the same as <a href="http://a-cold-dish.blogspot.com/2015/12/english-brown-ale-bread.html">the time before</a>). The only differences were in the prep:<br />
<ul>
<li>I put in the salt, olive oil, and honey first, with the water and spent grain.</li>
<li>The spent grain was frozen, so I nuked it with the water until it was warm (but not as hot as last time).</li>
<li>I took out the bread as soon as it was done.</li>
<li>I didn't use the delay timer.</li>
</ul>
This loaf wasn't as tall as the first one, but it had great taste and texture. It was a bit lopsided, which is common when baking in the bread machine, but hadn't happened the two times before.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCqKBvvh-0tUPLTzd_WXnvMrihHP56i5JGa8vgqkLquvuaVwkx_0MQ9Ccx3WICM1G4Dt4lkSg-NFX5ItZvjioh9osnMRDOEP-ZGAN_k_ObGLg1JGvTCHyEoNu_dOvGggceB663YYJ_SCQ/s1600/IMG_20151216_211220189.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCqKBvvh-0tUPLTzd_WXnvMrihHP56i5JGa8vgqkLquvuaVwkx_0MQ9Ccx3WICM1G4Dt4lkSg-NFX5ItZvjioh9osnMRDOEP-ZGAN_k_ObGLg1JGvTCHyEoNu_dOvGggceB663YYJ_SCQ/s320/IMG_20151216_211220189.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The outside</td></tr>
</tbody></table>
<br />
This recipe, especially with the spent grain from North English brown ale, is a winner.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii87Xi5nWwHX-QqnQcajutw1LEzhAQzHMkNCf8CyWGWWVa1WtXpDXCtDnzryWf9fPv0vk0y4oMA107KHA5s-8m1Morc_V1BDlYCL6rFJCcIQMVGU5Zbcx-JxlXLClyJ5enISVdubABcQc/s1600/IMG_20151216_211544535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii87Xi5nWwHX-QqnQcajutw1LEzhAQzHMkNCf8CyWGWWVa1WtXpDXCtDnzryWf9fPv0vk0y4oMA107KHA5s-8m1Morc_V1BDlYCL6rFJCcIQMVGU5Zbcx-JxlXLClyJ5enISVdubABcQc/s320/IMG_20151216_211544535.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The inside</td></tr>
</tbody></table>
<br />
<h2>
Cornbreads</h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yBcF3I4YW5KPRhMYRGbMEAPajqDP8N_vRGtJnLMt8uQTDys17nnrK8Iqd9BddmWDLimr3yJs3wqem4GGTtCyqwI8z92eQne3z38XcSCTL1GIIiWKT2gP4PK4udyJetIe_LBx8kAvP2A/s1600/IMG_20151219_180404305_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yBcF3I4YW5KPRhMYRGbMEAPajqDP8N_vRGtJnLMt8uQTDys17nnrK8Iqd9BddmWDLimr3yJs3wqem4GGTtCyqwI8z92eQne3z38XcSCTL1GIIiWKT2gP4PK4udyJetIe_LBx8kAvP2A/s320/IMG_20151219_180404305_HDR.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
I used The America's Test Kitchen Family Cookbook recipe for Southern Skillet Bread (p. 496), and the results were so good I made the cornbread again just a few days later. Here's what was different from the recipe:<br />
<ul>
<li>Instead of 3/4 cup buttermilk, use 3T buttermilk powder and 3/4 cup water.</li>
<li>Instead of bacon drippings, use 2t roasted peanut oil and 2t vegetable oil (safflower, I think).</li>
<li>The usual sodium reduction measures:</li>
<ul>
<li>No salt</li>
<li>Sodium free baking powder and baking soda</li>
</ul>
</ul>
<div>
I'd used all peanut oil before, which I rather liked, but it seemed to taste too peanutty for our guests. Half the amount seemed perfect.</div>
<div>
<br /></div>
<div>
I used Quaker Oats yellow cornmeal, which worked just fine. Before I'd used Bob's Red Mill medium grind cornmeal, which I liked, but sometimes it had hard bits of grain that would hurt my teeth. If I happen to find Bob's fine grind, I'll try that.</div>
<div>
<br /></div>
<div>
This bread tasted fine the next day, but it had lost its wonderful crunch. Also, it's best warm.</div>
<div>
<br /></div>
</div>
<h2>
Sourdough onion rolls</h2>
I've made these <a href="http://a-cold-dish.blogspot.com/2015/06/sourdough-onion-rolls-and-pocket-breads.html">before</a>, with success, but it's been a long time since I made <i>any</i> sourdough bread, so it felt new.<br />
<br />
We had only one, smallish onion, so I chopped it, cooked it, and put all of it (2/3-3/4 cup) into the dough. I added it during the final stretch-and-fold, which turned into a dough mangling session.<br />
<br />
I wanted to bake the rolls the next day, so I immediately put the dough in the refrigerator.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzfDLjnRGx3J4ocwUW_IBB9fCZu5rFimZywONqJmcJ9NrER0JiJwdR06N7eK1xNj46LL7LpGYVH5qIxM_Jr3VHgm_TRK5VCF4DMxAtxEfNoVW6nPW1oafPX7gMbSOMAiAj8xzKtA3EXY/s320/IMG_20151220_102153731.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough, the next morning</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzfDLjnRGx3J4ocwUW_IBB9fCZu5rFimZywONqJmcJ9NrER0JiJwdR06N7eK1xNj46LL7LpGYVH5qIxM_Jr3VHgm_TRK5VCF4DMxAtxEfNoVW6nPW1oafPX7gMbSOMAiAj8xzKtA3EXY/s1600/IMG_20151220_102153731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzfDLjnRGx3J4ocwUW_IBB9fCZu5rFimZywONqJmcJ9NrER0JiJwdR06N7eK1xNj46LL7LpGYVH5qIxM_Jr3VHgm_TRK5VCF4DMxAtxEfNoVW6nPW1oafPX7gMbSOMAiAj8xzKtA3EXY/s1600/IMG_20151220_102153731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
The next day I took it out, let it warm up (partly in the oven on proof mode), and divided it into 8 parts. I shaped 6 buns and left the other 2 until later.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTa3vnX1aq1NOdQ940xyWv5ciHzKAVjD1ho1jJZ5RM2-Y0vf66oZIUgmm9vd5D7DMxyWN5v5eMpaTUzZ5OJTxcuPlq-GQ3eu8KniiucBGj9XLg7anStM7jRZ4vmuXqkOdwmsy4aX-Ajw/s1600/IMG_20151220_121539575_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTa3vnX1aq1NOdQ940xyWv5ciHzKAVjD1ho1jJZ5RM2-Y0vf66oZIUgmm9vd5D7DMxyWN5v5eMpaTUzZ5OJTxcuPlq-GQ3eu8KniiucBGj9XLg7anStM7jRZ4vmuXqkOdwmsy4aX-Ajw/s320/IMG_20151220_121539575_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">6 buns ready to rise</td></tr>
</tbody></table>
<br />
I cooked a little more onion and put it on top of a couple of buns, but I think the bread without the onion topping was just as good.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_k-q5uYmXGbZ1p-mwbA2Y-4dFtgAwz_mUV4y7MzfCL9udzR8GqPfwGwIM2Q58GOw_FseNR9AC63Y2vwIYro8OYylZxx36hekr7Fv8V0iQu2iaV18Mc78X6eNLbw9SMAoP4vogYEOtfRY/s1600/IMG_20151220_151118172_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_k-q5uYmXGbZ1p-mwbA2Y-4dFtgAwz_mUV4y7MzfCL9udzR8GqPfwGwIM2Q58GOw_FseNR9AC63Y2vwIYro8OYylZxx36hekr7Fv8V0iQu2iaV18Mc78X6eNLbw9SMAoP4vogYEOtfRY/s320/IMG_20151220_151118172_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">The buns at the bottom left have additional onion on top.</span><br />
<span style="font-size: 12.8px;">These buns probably would higher if my niece didn't pat them.</span></td></tr>
</tbody></table>
<br />
I cooked the buns at 450 degrees for 20 minutes with a cover over the pan, and then about 15 more minutes uncovered.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVQPYdJOOh98QzA5Igv6HLut_lvMnoH0Zm1o4eul86ynLO8zo5Ubou8AwtrNV0fQccYdav-LnqAbdMbGzVxZ8gM9m9sWLchWd-CcYI8lgbxTrkCCKZkBn77tcTbi21PRosWo774rG9YQ/s1600/IMG_20151220_155919161.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVQPYdJOOh98QzA5Igv6HLut_lvMnoH0Zm1o4eul86ynLO8zo5Ubou8AwtrNV0fQccYdav-LnqAbdMbGzVxZ8gM9m9sWLchWd-CcYI8lgbxTrkCCKZkBn77tcTbi21PRosWo774rG9YQ/s320/IMG_20151220_155919161.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After cooking</td></tr>
</tbody></table>
<br />
These buns are amazing within the first hour or two out of the oven, when the onions are warm and the crust is still crunchy. After a few hours, they're probably best toasted, to bring out the onion flavor and make the crust crisper.<br />
<br />
The next day I took the remaining two roll portions and shaped them into balls. After letting them rise a bit, I cooked them at 475, covered, for 15 minutes, and then uncovered for about 15 more minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4baxmdIbfik4YnghS_6ZVdwk9nhd8izHm6vp2FigOs7yAZT_tOLrmOBMKsJMsmT6fGQh1zT5q5k6hLh6t-vRX147kjAKRC299HTcl-X-CdrOp1o0eJhz9jMorsmIZQ046HF0H6m6t75M/s1600/IMG_20151222_200840805_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4baxmdIbfik4YnghS_6ZVdwk9nhd8izHm6vp2FigOs7yAZT_tOLrmOBMKsJMsmT6fGQh1zT5q5k6hLh6t-vRX147kjAKRC299HTcl-X-CdrOp1o0eJhz9jMorsmIZQ046HF0H6m6t75M/s320/IMG_20151222_200840805_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini boule</td></tr>
</tbody></table>
<br />
<h2>
Bread to go</h2>
<div>
So I'd have food to eat with 10 of my closest family members, I baked a couple of loaves of bread: Bohemian black bread (BBB) and spent grain bread.</div>
<div>
<br /></div>
<div>
The BBB was much better looking than last time, thanks to using black cocoa.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJw7uPFIyqhKbFMzX-Z0z2D47HtJbP-cXf9WdixT7aVoCx-URwF4HkH4FUEle1N7G8iePTOf168bDZpEmZn7W9k9d5dHmpjz2ueWt81lvQj5E9VzUYdsDAAJoiDwVRZkRiYgDrGGvXI4c/s1600/IMG_20151222_184751504.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJw7uPFIyqhKbFMzX-Z0z2D47HtJbP-cXf9WdixT7aVoCx-URwF4HkH4FUEle1N7G8iePTOf168bDZpEmZn7W9k9d5dHmpjz2ueWt81lvQj5E9VzUYdsDAAJoiDwVRZkRiYgDrGGvXI4c/s320/IMG_20151222_184751504.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dark and out of focus, just the way I like it</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
The spent grain bread was the same recipe I made the last couple of times. I checked the dough a few minutes into its first rise and noticed that it was very soft and was almost non-existent on the left side of the bread pan. I picked the dough up, as best as I could, and put it back down in a more symmetric shape.</div>
<div>
<br /></div>
<div>
It worked! The loaf was high and symmetric.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWu13bHPlXQMxWzqR37l1n83oAGsc_El-u6FCyg-5k54C-x18E0eNXwkaaCEUvD9Drzh37jQIFz88saGglf9Nd56PUwQWGKW0LpeVUKtZQjEHllj12ijkP6DSC-NKl50rgE-L6-WdKM7o/s1600/IMG_20151222_221758195.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWu13bHPlXQMxWzqR37l1n83oAGsc_El-u6FCyg-5k54C-x18E0eNXwkaaCEUvD9Drzh37jQIFz88saGglf9Nd56PUwQWGKW0LpeVUKtZQjEHllj12ijkP6DSC-NKl50rgE-L6-WdKM7o/s320/IMG_20151222_221758195.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spent grain bread</td></tr>
</tbody></table>
<div id="spentgrain">
<br />
For future reference, here's the ingredient list, in pan-addition order:<br />
<ul>
<li>Scant 1 cup <b>water</b>, mixed (and, if the grain is cold or tough, microwaved 2 minutes) with 3/4 cup <b>spent grain</b>, firmly packed</li>
<li>2 T <b>olive oil</b></li>
<li>2 T <b>honey</b></li>
<li>3/4 t <b>salt</b></li>
<li>2-1/4 c <b>bread flour</b></li>
<li>3/4 c <b>whole wheat flour</b></li>
<li>1 t bread machine <b>yeast</b></li>
</ul>
</div>
It's best to check the dough's shape when it begins rising, so you can fix the shaping (making it symmetric) if necessary.Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-2708252429765667982015-12-13T01:06:00.000-08:002015-12-13T01:07:22.909-08:00Same ingredients, a fraction of the heightWhat a difference a day makes.<br />
<br />
I made another loaf of the <a href="http://a-cold-dish.blogspot.com/2015/12/english-brown-ale-bread.html">North English brown ale bread</a>, with the same proportions as before, but this time it turned out completely flat. I thought it'd be horrible, but it was actually tasty and chewy—a completely different texture from before.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRdVQsR8Fn0I6Gvt68y-UXRC6A-3yvOypTJ3hW7vxX7QadT74W6y9FbC7K9_Mituxrax-Pq93rifcOFAxUvun7q9tyGAM8rjSuanRuV6TtGB3_oXRh75WOWyTljUvi912cznOwM64OQw/s1600/IMG_20151212_110116164.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRdVQsR8Fn0I6Gvt68y-UXRC6A-3yvOypTJ3hW7vxX7QadT74W6y9FbC7K9_Mituxrax-Pq93rifcOFAxUvun7q9tyGAM8rjSuanRuV6TtGB3_oXRh75WOWyTljUvi912cznOwM64OQw/s320/IMG_20151212_110116164.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The loaf on the left (and slice on the right) is the flat version of<br />
the loaf on the right. The darker color is no surprise, since I<br />
cooked the grain in the water, turning the water dark brown.</td></tr>
</tbody></table>
<br />
Here's all I can recall doing differently:<br />
<ol>
<li>Instead of putting the oil and honey in first, with the water and spent grain, I put them in last.</li>
<li>A few hours before loading the ingredients into the bread machine's pan, I microwaved the water and spent grain together for 2 minutes to cook the grain a little more.</li>
<li>I used olive oil instead of canola oil.</li>
<li>I took the bread out 35 minutes after it was done instead of right after.</li>
</ol>
<div>
That's all I can remember. I suspect #1 is the cause—perhaps because the delay in mixing in the honey somehow made the yeast too active or not active enough. Another possibility is that the heavier oil and honey weighed down the flour and let moisture or salt get to the yeast sooner than it should have, or maybe later and the bread over proofed and sank. A thin skin of dough along the side of the bread pan might support the overproof theory.<br />
<br />
Here's why I put the oil and honey in later than before:</div>
<div>
<ul>
<li>That's the order the Zojirushi instructions recommend.</li>
<li>It's easier to pour in the honey after the oil, since I measure them in the same container.</li>
<li>I thought olive oil might be more susceptible to off flavors (from being mixed with water for a few hours) than canola oil.</li>
</ul>
<div>
I'm going to make another loaf soon from frozen spent grain, doing everything more or less the same except no delay timer, and the oil and honey <i>and salt</i> will go in before the flour. Why add the salt then? I want it to be more evenly distributed, and I suspect that when it's left until last, it's not. Also, I want to reduce the odds that the salt will touch the yeast before the bread is kneaded.</div>
</div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-50091765497723053262015-12-09T08:10:00.004-08:002015-12-10T16:05:34.888-08:00North English brown ale breadMy husband was itching to brew a new batch of beer, using a kit we'd recently bought from <a href="http://www.beerandwinemakers.com/" target="_blank">Beer and Wine Makers of America</a>, down in San Jose. It didn't hurt that his Christmas gift had arrived and was obviously the brewing hardware he'd asked for. Yes, Nathan gets to open Christmas presents early. Way early.<br />
<br />
The kit was for North English Brown Ale, and the spent grain smelled delicious—dark without the bitter overtones of his last beer, Celebration Ale. He mentioned that the brewing process was different from the one he was used to, and that not all of the grain got soaked. More on that later.<br />
<br />
I was eager to make bread with the spent grain, but I decided to make a smaller loaf. I basically multiplied all the ingredients of the recipe I like (<a href="http://snappyservicecafe.com/homebrewed-to-home-baked-spent-grain-bread/" target="_blank">Snappy Service Cafe's Homebrewed to Home Baked: Spent Grain Bread</a>) by 3/4 to 2/3, using Hensperger's similar recipe (whole grain daily bread, p. 181) as a guide. The ingredient list ended up being:<br />
<ul>
<li>Scant 1 cup water</li>
<li>3/4 cup spent grain, firmly packed</li>
<li>2 T canola oil</li>
<li>2 T honey</li>
<li>2-1/4 c bread flour</li>
<li>3/4 c whole wheat flour</li>
<li>3/4 t salt</li>
<li>1 t bread machine yeast</li>
</ul>
<div>
The Hensperger recipe, besides using buttermilk instead of water and having slightly different proportions, also calls for a bit of rolled oats and gluten. But I stayed with the Snappy recipe's ingredient list.</div>
<div>
<br /></div>
<div>
I used a new honey this time, from Bay Area Bee Company.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzg-MR7SSasz2W187Kf49zdIWzOeHABYuRY4PY0oasiUL3JqxI957aHStk0FVwiEAOEIbmTxKI0KWV3MZOU3pHnRmnAfvSC0hksqDniHXaDo-WUf293poM7f8nKc62_7aPpYBZgXcNd1s/s1600/IMG_20151208_200014834.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzg-MR7SSasz2W187Kf49zdIWzOeHABYuRY4PY0oasiUL3JqxI957aHStk0FVwiEAOEIbmTxKI0KWV3MZOU3pHnRmnAfvSC0hksqDniHXaDo-WUf293poM7f8nKc62_7aPpYBZgXcNd1s/s320/IMG_20151208_200014834.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmm... This is a great smelling honey.</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
Another change I made was using the delay timer (on basic cycle, regular crust). I set it to finish at 6:30 a.m., before my alarm goes off but after I sometimes wake up anyway. If I got it out right away, it'd have time to cool before I had to leave to catch the bus.<br />
<br />
The next morning I woke up (a little early) to the delicious scent of baked brown bread. I took the loaf out of the bread machine and set it out to cool. It was tall and light for its size, with a nice, medium brown color—darker than the hefeweizen bread, but lighter than the celebration bread.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Dm4cDGgaeZ8lkijct7UoufOXOWHfrid-undTzYwEddK8-qfoCNOhCu6IMsL-cOV26FvCDH_G6ZtHzpt-F1DwyiVt8Aj68rPwWeVFdiJeeNScCkfkc4OQxpOZ2O8HxNzlJsIqRHfNe0k/s1600/IMG_20151209_074150161.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Dm4cDGgaeZ8lkijct7UoufOXOWHfrid-undTzYwEddK8-qfoCNOhCu6IMsL-cOV26FvCDH_G6ZtHzpt-F1DwyiVt8Aj68rPwWeVFdiJeeNScCkfkc4OQxpOZ2O8HxNzlJsIqRHfNe0k/s320/IMG_20151209_074150161.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">English brown ale bread, fresh out of the bread machine</td></tr>
</tbody></table>
<br />
An hour later I had to leave, and since the bread was almost cool, I felt free to cut a slice off. This is some tasty bread! Its only fault, as far as I'm concerned, is that some of the grain was a little hard on the teeth. This might be due to my husband's problem in getting all the grain wet and cooked.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnf5CL8zzrjXiRFY9h-71T1BwegYv_jJEwCt1MxFDPZuejyDsJly7HxOiEKzS9DamQtvyHxtaprt6ikAYfIPA318IL8u6BfamjMbfNGWiuv5Dnfry9n6g5mSVSMHPxLiMEC-4vQVbOHA/s1600/IMG_20151209_074236861.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnf5CL8zzrjXiRFY9h-71T1BwegYv_jJEwCt1MxFDPZuejyDsJly7HxOiEKzS9DamQtvyHxtaprt6ikAYfIPA318IL8u6BfamjMbfNGWiuv5Dnfry9n6g5mSVSMHPxLiMEC-4vQVbOHA/s320/IMG_20151209_074236861.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First slice</td></tr>
</tbody></table>
<br />
I'll make this recipe again in these proportions. I have plenty of leftover grain from this batch of beer, and I might try cooking it a bit in the bread water (perhaps in the microwave) before putting it in the bread machine.</div>
<div>
<br /></div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-30348719258049229822015-12-07T20:04:00.000-08:002015-12-07T20:04:00.029-08:00Two semolina breadsWe needed some white bread to use for Thanksgiving stuffing, so I made a Hensperger recipe that features a bit of semolina: pane italiano (p. 208).<br />
<br />
Tragically, the stuffing recipe used the whole loaf. Still craving semolina bread, I made a similar (but not as tasty) recipe a couple of days later: semolina country bread (p. 202). I soon tried the first loaf again, but it turned out to be quite different from the first time.<br />
<br />
<h2>
Pane italiano numero uno</h2>
I made the 1.5 pound loaf with no ingredient changes except for the usual halving of yeast and salt. I baked it on the normal cycle, not noticing that the recipe called for extra kneading, accomplished using either the French bread cycle or by resetting the machine to double the kneading time. The recipe calls for a dark crust, but I specified a normal crust, figuring that stuffing bread needn't be overbaked.<br />
<br />
I should've made the 2 pound loaf so we could've had some left over! The little bits that stuck to the paddles were delicious and crunchy—semolina's a great ingredient. The crust had some big bubbles for some reason. I couldn't resist poking one, and it shattered.<br />
<br />
No picture, unfortunately. But the stuffing was really good.<br />
<br />
<h2>
Pane italiano numero due</h2>
<div>
When I made the bread again, I still used the 1.5# recipe, but I measured by weight instead of by volume. That was probably a mistake, as the recipe specifies only volume, and I think that the flour bag's weight/volume ratio was too high, resulting in more flour than when I measured by volume.<br />
<br />
Otherwise, I followed the recipe instructions more precisely than before. I specified a dark crust and reset the machine after kneading was finished, so it could knead again. I checked the consistency when I reset the machine; it seemed dry, so I added some water. Then, unfortunately, I had to go to bed, so I didn't get to see the bread until the next morning. </div>
<div>
<br /></div>
<div>
The loaf was much taller than before—too tall to fit into the breadbox unless I took out the cutting board. It wasn't noticeably darker than before, and it wasn't crisp at all by the time I saw it.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVn-5zxAweCWnBHIhUPVyUcZ5KaDfmhIzSiFqx1qZI366fjsw3zJZy1LbH7626dglaVhs6Ip0E-nF1mSor0bmhLmHwTVr1ob9P9w7ttYwbQispNEn8JLc67VgO2HrlNKz35G5ArEZqAk/s1600/IMG_20151204_184616477.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVn-5zxAweCWnBHIhUPVyUcZ5KaDfmhIzSiFqx1qZI366fjsw3zJZy1LbH7626dglaVhs6Ip0E-nF1mSor0bmhLmHwTVr1ob9P9w7ttYwbQispNEn8JLc67VgO2HrlNKz35G5ArEZqAk/s320/IMG_20151204_184616477.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A very tall loaf</td></tr>
</tbody></table>
<br />
We liked it OK, but it's just kind of a semi-interesting white bread at this point. I have a feeling that this bread is much better if you eat it while it's warm.<br />
<br />
If time allows, I prefer the Italian semolina bread recipe (p. 252). I might make pane italiano again, but only for stuffing bread or if I plan to eat it right after it finishes. And I'll measure by volume.<br />
<br />
One good thing about pane italiano is that you can make it using a delay timer. I'd have to create a homemade course to be able to do the extra kneading without intervention. (My machine doesn't have a French bread setting, which would make the extra kneading happen automatically.)<br />
<br /></div>
<h2>
Semolina country bread (pane di semola)</h2>
This bread has a higher proportion of semolina than the first, with no sugar or potato flakes. It also has sesame seeds, which make it a little more interesting. But not much more.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMzeev1lxlstUb3gTwB0xrZ3vOMItlpEChldTrp5HAyCDyK-RiTX5vdtMyc1ZH5bYx8DBbPu7QgmHxrLwPpEzaZ5UdjrJSpvty51Om8-2jiTfpzjjjUQA2d2SxEEddPlIrB-qPU5ChAI/s1600/IMG_20151127_221233235.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMzeev1lxlstUb3gTwB0xrZ3vOMItlpEChldTrp5HAyCDyK-RiTX5vdtMyc1ZH5bYx8DBbPu7QgmHxrLwPpEzaZ5UdjrJSpvty51Om8-2jiTfpzjjjUQA2d2SxEEddPlIrB-qPU5ChAI/s320/IMG_20151127_221233235.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked on dark, this bread doesn't look very dark<br />
(the side wasn't as dark as this picture makes it seem)</td></tr>
</tbody></table>
<br />
This bread was fine, but I probably won't make it again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21ZHqD7h6fuc0HRvI4izzJBppD3PyrnyfrE6pkC0t2JneXwJcz6EUdbTeYmDj7QGx0w__0PJ0n24J2UmCVinwrX_anC7EaVkd6DGVGGESk_T_otdxjJLlFU3iRrE-SVtKQ9nDtsXoUcE/s1600/IMG_20151127_221259934_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21ZHqD7h6fuc0HRvI4izzJBppD3PyrnyfrE6pkC0t2JneXwJcz6EUdbTeYmDj7QGx0w__0PJ0n24J2UmCVinwrX_anC7EaVkd6DGVGGESk_T_otdxjJLlFU3iRrE-SVtKQ9nDtsXoUcE/s320/IMG_20151127_221259934_HDR.jpg" width="320" /></a></div>
<br />
<br />Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-17175598341403826112015-11-20T15:16:00.000-08:002015-12-27T18:02:52.182-08:00Celebration ale spent grain breadLast weekend my husband brewed <a href="http://oakbarrel.com/" target="_blank">Oak Barrel Winecraft</a>'s seasonal Celebration Ale, which features 1 part barley to 2 parts crystal malt 40L. It also includes sugars and spices, but I'm not sure how much of those made their way into the grains.<br />
<br />
So what the heck is <i>crystal malt 40L</i>? According to <a href="http://www.brew365.com/malt_carawheat.php" target="_blank">Brew365</a>, it's a type of crystal/caramel malt produced from wheat rather than barley. "The process darkens the wheat malt (from 3L to 38-53L) and produces nonfermentable sugars. The roasting process produces a caramel, roast, moderately sweet flavor in addition to keeping the mouthfeel properties of the base wheat malt." It's used in dark beers. Judging from the range of 38-53L, it sounds like crystal malt 40L is one of the lighter dark wheat malts.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNpYnnqTq4rwk3QoTAggQJYC0DIdyZdzhdJGvYhjTT2CB2IaxwQGbCM1CJngwKFLA4yJTLJHxsOkOWNM3eYtACHj1P_hNdyHTVm0Do5WFWtBS2Ykv_YTm2kg3iP10bUF7rstgsUR-hjI/s1600/IMG_20151118_194304917.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNpYnnqTq4rwk3QoTAggQJYC0DIdyZdzhdJGvYhjTT2CB2IaxwQGbCM1CJngwKFLA4yJTLJHxsOkOWNM3eYtACHj1P_hNdyHTVm0Do5WFWtBS2Ykv_YTm2kg3iP10bUF7rstgsUR-hjI/s320/IMG_20151118_194304917.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Barley and crystal malt 40L, after brewing</td></tr>
</tbody></table>
<br />
After brewing, the spent grain smelled much less sweet than the Hefeweizen leftovers. This spent grain did, however, make for some tasty, dark bread. I'll call it Celebration bread.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1cAiaU62ATrgNwmYHVyoUEPZrkY6A9pZKuGqetm5czOO0fd9-wuzpxmmZ7MT6TSxtH_7LgYDM8Fg1CzVZ6arxGE20lwwEKVLA3-BEEJupH5OEB61PqNoqQk0O0G8O28u3CChOxWgi_Xs/s1600/IMG_20151119_095628316_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1cAiaU62ATrgNwmYHVyoUEPZrkY6A9pZKuGqetm5czOO0fd9-wuzpxmmZ7MT6TSxtH_7LgYDM8Fg1CzVZ6arxGE20lwwEKVLA3-BEEJupH5OEB61PqNoqQk0O0G8O28u3CChOxWgi_Xs/s320/IMG_20151119_095628316_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dense crumb around the edges</td></tr>
</tbody></table>
<br />
I used the same recipe as before: <a href="http://snappyservicecafe.com/homebrewed-to-home-baked-spent-grain-bread/" target="_blank">Snappy Service Cafe's Homebrewed to Home Baked: Spent Grain Bread</a>. The only difference from before was the different spent grain and the fact that I accidentally left the bread in the breadmaker for a few hours after baking. The extended time in the Zo didn't seem to harm the Celebration bread, but it might have contributed to the dense crumb along all the outside edges of the bread.<br />
<div>
<br />
Although I made the same adjustments as before (search for "details" in my <a href="http://a-cold-dish.blogspot.com/2015/11/hefeweizen-penuche-breads-plus.html" target="_blank">previous post</a>), the Celebration bread had a very different texture, color, and flavor from the Hefeweizen bread. The texture wasn't as light, perhaps because of being trapped in the breadmaker. During the mixing cycle, I checked on the consistency, and it was more solid (in a good way) than the wetter Hefeweizen dough. The color of the Celebration bread was darker, more like a pumpernickel. Interestingly, the flavor was also more like pumpernickel—bittersweet, with molasses overtones. Each time I had the Celebration bread, the first bite seemed a little too bitter, but by the last bite I loved it.<br />
<br />
I ate the Celebration bread both alone and with tuna fish. Delicious!<br />
<br />
Next time I might try a different oil. I'll probably also reduce the recipe to produce something closer to a 1.5# loaf. This bread was ridiculously tall. Never before have I made a machine-baked loaf that barely fit into the breadbox.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0laWFhICM__KOA8lQT5TbkuM0gk78YafGCI8sXvQ4ALSMoB3FMlfStChdB9eB8ceFXiRuN5FW21PP6oZBPuxmQAdgAbJb4kvg3uipPqOuGMWMB7MosGN_aLHWqZu5-Jn3tJJpjRFwMeE/s1600/IMG_20151119_095452732_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0laWFhICM__KOA8lQT5TbkuM0gk78YafGCI8sXvQ4ALSMoB3FMlfStChdB9eB8ceFXiRuN5FW21PP6oZBPuxmQAdgAbJb4kvg3uipPqOuGMWMB7MosGN_aLHWqZu5-Jn3tJJpjRFwMeE/s320/IMG_20151119_095452732_HDR.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squeezed into the breadbox</td></tr>
</tbody></table>
<br />
<br />
<br /></div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-57301346521274443242015-11-11T07:35:00.001-08:002015-11-20T15:26:00.513-08:00Hefeweizen & penuche breads, plus terminologyAs I mentioned in my <a href="http://a-cold-dish.blogspot.com/2015/11/spelt-bread-and-spent-grain-bread.html">last post</a>, I had some wonderful smelling grain left over from my husband's <a href="https://www.oakbarrel.com/beermaking/ingredient_kit_wheatlt.shtml" target="_blank">wheat beer brewing</a>; I put it into some bread. Then last week I made some cinnamon bread that I've made before, which has what Hensperger calls a <i>penuche</i> filling. I also made toasted sesame whole-wheat bread (great with tuna sandwiches!) but that's an old standby; nothing new to say there.<br />
<br />
Before I get into the bread, let me geek out about words.<br />
<br />
<h2>
Today's words: Hefeweizen & penuche</h2>
At least one northern German I've met has expressed bemusement at the term <i>Hefeweizen</i>, saying the <i>Hefe</i> was unnecessary: it's just<i> </i>wheat beer (<i>Weizen</i> or <i>Weizenbier</i>), as opposed to yeast-wheat beer. (I'm always tempted to think of <i>Hefe</i> as meaning "boss", like the Spanish <i>jefe</i>, but it really means yeast.) <a href="https://en.wikipedia.org/wiki/Wheat_beer#Names_and_types" target="_blank">Wheat beer names</a> differ by language, brewing region, and recipe variation. Many of the German names have <i>Weiss</i> instead of <i>Weizen</i> in them. <i>Weiss</i> means <i>white</i> and, interestingly, in both English and German <i>weiss/white</i> has the same etymological root as <i>Weizen/</i><i>wheat</i>.<br />
<br />
On to <i>penuche</i>. I first came across the word in Hensperger's cinnamon bread recipe (p. 281). She describes penuche as "a melted filling of sugar, butter, vanilla, and nuts," and says that the word means "brown sugar" or "raw sugar" in Spanish. The word had looked vaguely French to me, so I'd wanted to pronounce it peh-NOOSH (OO as in noon, not book). But Spanish? That seems like peh-NOOCH-ay. But this is 'merica, so apparently it's pronounced puh-NOOCH-ee.<br />
<br />
<a href="https://en.wikipedia.org/wiki/Penuche" target="_blank">Wikipedia says</a> the Spanish word is actually <i>panocha</i>, but <i>that</i> word (as I found out from some unexpected Google search results) usually means <a href="http://mexican-slang.blogspot.com/2010/02/panocha.html" target="_blank">something cruder in Mexican Spanish</a>. The Mexican brown sugar is more commonly called <i>panela</i>.<br />
<br />
It's a little weird that Hensperger uses the word penuche for her cinnamon filling, since the filling isn't at all fudgy. Also, the penuche recipes I found have no cinnamon, at all. They feature brown sugar, butter, and milk of some sort; other common ingredients are vanilla, nuts, and additional sugar such as corn syrup. But I suppose everything in the filling except the cinnamon is penuche-esque. And the filling is delicious. I can't imagine eating it straight, though. Too sweet!<br />
<br />
<h2>
Spent grain bread</h2>
I chose one of the recipes from my <a href="http://a-cold-dish.blogspot.com/2015/11/spelt-bread-and-spent-grain-bread.html">last post</a>: <a href="http://snappyservicecafe.com/homebrewed-to-home-baked-spent-grain-bread/" target="_blank">Snappy Service Cafe's Homebrewed to Home Baked: Spent Grain Bread</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMsBzbYwSDwHkRAWOIG5S4SVndkY6nuMQrqE8OQBVmZl364Vbm5kfavBME8T6x0_zan3-e7EVGBZHTzu6WpdZ6j2CI9SmIGDiFfz9e47d1MZrZyZEI6wzpdZXqIHV2defmHr6qc5ciSo/s1600/IMG_20151103_203007443.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMsBzbYwSDwHkRAWOIG5S4SVndkY6nuMQrqE8OQBVmZl364Vbm5kfavBME8T6x0_zan3-e7EVGBZHTzu6WpdZ6j2CI9SmIGDiFfz9e47d1MZrZyZEI6wzpdZXqIHV2defmHr6qc5ciSo/s320/IMG_20151103_203007443.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spent grains</td></tr>
</tbody></table>
<br />
I didn't have much time, so I heated the water and spent grain for 30 seconds in the microwave, and turned off the Zo's initial rest cycle. During the first knead I checked on the dough; it seemed a bit wet but fairly cohesive, so I didn't add any flour.<br />
<br />
The baking bread smelled great, and the final product looked much better than most of my recent bread machine loaves.<br />
<br />
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7cVIu8erB_Tg_tdffgBYurBv0RPS-LeUVZx_qiIz0jI_40SzGa3rnWyX-ShGlNPuCErxFpPDowybBFRKAGCWRFhYcBmT8MRevxS14RyVTh9WunKOWZH4QKEmgROP3aoHVoQCFNhtQ1U/s1600/IMG_20151104_031236561.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7cVIu8erB_Tg_tdffgBYurBv0RPS-LeUVZx_qiIz0jI_40SzGa3rnWyX-ShGlNPuCErxFpPDowybBFRKAGCWRFhYcBmT8MRevxS14RyVTh9WunKOWZH4QKEmgROP3aoHVoQCFNhtQ1U/s320/IMG_20151104_031236561.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A tall, good-looking loaf of bread</td></tr>
</tbody></table>
<br /></div>
<div>
I sliced into the bread after it was fully cooled. The end was easy to slice, but the next slice was very uneven; the bread was so soft it was hard to cut. Adding some gluten might help with that.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXfYPJYywORbkfe6ZGzzJWhNUXwSINLDCFqgeBi9l4xC-r-GKAWrz91uhiFdhC9rFyNdzrVCvgSQstEPvh4btWomGnRQyIwqdib6PEv_Dxf_JchAHQUFWaFWIC98-2rl7FqPNSNpGJoo/s1600/IMG_20151104_031340760.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXfYPJYywORbkfe6ZGzzJWhNUXwSINLDCFqgeBi9l4xC-r-GKAWrz91uhiFdhC9rFyNdzrVCvgSQstEPvh4btWomGnRQyIwqdib6PEv_Dxf_JchAHQUFWaFWIC98-2rl7FqPNSNpGJoo/s320/IMG_20151104_031340760.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good looking inside, too</td></tr>
</tbody></table>
<br />
The taste was great, with a texture that (during the first 24 hours) was on the verge of being too soft. The whole grains kept the texture interesting, though a bit of husk did lodge annoyingly between my teeth.<br />
<br />
One bite of the bread had some grit in it. I guess they don't have to be as careful with beer grains (which get filtered) as with grains for consumption. I wonder if the grit would be easy to wash out before brewing. Or maybe this was an anomaly; the rest of the bread was grit free.<br />
<br />
The texture of the bread improved (to my taste) after the first day, as the bread dried. The recipe warned that the bread would be too dry after a couple of days, but I didn't notice that problem.<br />
<br />
Details:<br />
<ul>
<li>salt -> 1 tsp, yeast -> 1.25 tsp (bread machine yeast)</li>
<li>agave syrup -> honey (TJ's multi-floral & clover)</li>
<li>bread flour, canola oil</li>
<li>1.25 cups water</li>
</ul>
<div>
<br /></div>
<h2>
Cinnamon bread</h2>
</div>
<div>
I made the same whole-wheat sourdough with "penuche" filling that I'd made before. It turned out less messy this time, though I still think the dough could be wetter and hold together better.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzBW2immn3-eT56GPZMMPFZHuz5DxsVRsyir3CfIi38rPsBsqdg1-f9x-7NMBOKO7pMiA_1zGIgQ0uHiSzMLwoOiMNlC4KdizriBSlczJUySKFC-P_szj-HFV8ErT_upPB8GtoCRGnuoU/s1600/IMG_20151108_094127371_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzBW2immn3-eT56GPZMMPFZHuz5DxsVRsyir3CfIi38rPsBsqdg1-f9x-7NMBOKO7pMiA_1zGIgQ0uHiSzMLwoOiMNlC4KdizriBSlczJUySKFC-P_szj-HFV8ErT_upPB8GtoCRGnuoU/s320/IMG_20151108_094127371_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This bread has some holes (see the top and right)</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
I used the dough setting of the bread machine, using more milk than the recipe called for, and adding yet more milk during kneading. The dough was easier to spread this time, and I got more swirls than before. After I shaped the dough, I put it back in the machine (with mixing blades removed) and used the Homemade 2 cycle, which started (perfectly) at Rise 3.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzHjwADrnLatbdDh3NHkcCUMViCDLjwDLbcE23GXHGqimu0eR-Ic8XxJQqcNxk1RcRJQGGKLwIXk_SFcNsTwxnMNdNhx6KtEDF1cAoSfjbxuBV0ZYqCUz_XdQGofkaGBco3mSVVYquM4/s1600/IMG_20151107_142435515.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzHjwADrnLatbdDh3NHkcCUMViCDLjwDLbcE23GXHGqimu0eR-Ic8XxJQqcNxk1RcRJQGGKLwIXk_SFcNsTwxnMNdNhx6KtEDF1cAoSfjbxuBV0ZYqCUz_XdQGofkaGBco3mSVVYquM4/s320/IMG_20151107_142435515.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bit messy outside</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
Here's what I did ingredient-wise that was different from usual:</div>
<div>
<ul>
<li>2/3 c whole-wheat starter, 1/3 c white</li>
<li>Started with about 1/2 c 1% milk, adding 2 T. I probably could've just used 3/4 cup.</li>
<li>For fat, I used 1/2 ghee, and 1/2 extra virgin olive oil.</li>
<li>I used more than 1/2 cup walnuts (toasted and chopped fine).</li>
</ul>
</div>
<div>
<br /></div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-50831536420383914932015-11-02T22:58:00.000-08:002015-11-02T22:58:33.277-08:00Spelt bread and spent grain breadLast weekend I made spelt bread, to meh results. I'm considering making spent grain bread, but haven't found the time/recipe/nerve yet.<br />
<br />
The spelt bread was from Hensperger (p. 128) in the 1.5# size (as usual) with the following modifications:<br />
<ul>
<li>buttermilk powder + water instead of buttermilk (didn't have buttermilk)</li>
<li>ghee instead of whipped reduced-fat margarine (didn't have margarine)</li>
<li>1T gluten instead of 1T + 1t (oops)</li>
<li>half the yeast, half the salt (as usual)</li>
</ul>
<div>
<br />
The recipe says to set the crust on dark, but the Zo doesn't let me do that for the whole-wheat cycle. I could create a custom cycle, but I probably won't.</div>
<div>
<br /></div>
<div>
The resulting bread was tasty but dry, so it was best as toast. I'm sure it would've been moister if I'd taken it out as soon as it was baked, and not cut into it while it was warm. But still. The first slice of this bread was crisp like a cracker!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIteUowweYGzepL95DaQRyTByyDIVlf0jVYDTZUMxkWp82jPcRMVojs2k3xKq9Uru3iARvgJmU9Ig-zA1F26Q3776ip5S_ngEW1Hett1g4neqwhDPiaM1E8psy1xl7L_SUxrJ3tOSE9HA/s1600/IMG_20151101_141918977.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIteUowweYGzepL95DaQRyTByyDIVlf0jVYDTZUMxkWp82jPcRMVojs2k3xKq9Uru3iARvgJmU9Ig-zA1F26Q3776ip5S_ngEW1Hett1g4neqwhDPiaM1E8psy1xl7L_SUxrJ3tOSE9HA/s320/IMG_20151101_141918977.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The inside was dry.</td></tr>
</tbody></table>
<br />
It was also misshapen.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc31ul0BxxCwKuogjHe9P-GVQNHvDCj53_In__J2Dh0qtO7Bf39UWCc5wWW9bOLIQFHhYIrvUiDf2O9RhWbtO83Xn5Z5XFt7veZuNgcusuxCf8b6ZoA2nBAXOEmuNWLDO4ZcVqy886woc/s1600/IMG_20151031_151204512_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc31ul0BxxCwKuogjHe9P-GVQNHvDCj53_In__J2Dh0qtO7Bf39UWCc5wWW9bOLIQFHhYIrvUiDf2O9RhWbtO83Xn5Z5XFt7veZuNgcusuxCf8b6ZoA2nBAXOEmuNWLDO4ZcVqy886woc/s320/IMG_20151031_151204512_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The outside was lumpy.</td></tr>
</tbody></table>
<br />
And it had weird formations on the surface.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sMVTrf1SYukM9z_ThjxK7Rp-W-5yoc5hm0dhOZyZejwMtFRb8L-PfhL1arNaY1R59tub73a02CB9GVKunek2CXwEjabVp64OrIvtucNLZ5wuvsEonSb47sjS927joG71QYSL-e3EdcU/s1600/IMG_20151031_161339153.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sMVTrf1SYukM9z_ThjxK7Rp-W-5yoc5hm0dhOZyZejwMtFRb8L-PfhL1arNaY1R59tub73a02CB9GVKunek2CXwEjabVp64OrIvtucNLZ5wuvsEonSb47sjS927joG71QYSL-e3EdcU/s320/IMG_20151031_161339153.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The outside was even worse in closeup</td></tr>
</tbody></table>
<br /></div>
<div>
Still, I might make this bread again. I'll be sure not to leave it in the machine after it's baked, I might add some more liquid (maybe using real buttermilk), and I'll probably try a different fat.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin: 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKkwaWt1bYccw13VaaxyLONOM9wZXK9eUXYQByv5n3A929haDZERzUgoq9eGc7B9KqL-47BC_YIZAZLlIeSQQx4fXzQYVmut-2GL1VGpLXkXuwyB_MTrBbSUnAcxiK81AQFdWzMY7zSE/s1600/IMG_20151031_105303769_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKkwaWt1bYccw13VaaxyLONOM9wZXK9eUXYQByv5n3A929haDZERzUgoq9eGc7B9KqL-47BC_YIZAZLlIeSQQx4fXzQYVmut-2GL1VGpLXkXuwyB_MTrBbSUnAcxiK81AQFdWzMY7zSE/s320/IMG_20151031_105303769_HDR.jpg" style="cursor: move;" width="320" /></a></div>
</td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="margin: 0px;">
One Degree organic sprouted spelt flour (now in the freezer)</div>
</td></tr>
</tbody></table>
<br />
My husband brewed some hefeweizen beer last weekend, and the spent grain smells wonderful. I've got to use it in some bread, perhaps with barley malt syrup as a sweetener.<br />
<br />
The following recipes sound interesting to me. Most of them have at least 1 cup of spent grain, and I avoided breads with egg because they just sounded wrong.<br />
<ul>
<li><a href="http://www.gameofbrews.com/basic-spent-grain-bread/">gameofbrews.com/basic-spent-grain-bread</a><br />Looks like a good recipe, but it calls for drying the spent grain, which I won't bother to do. I'd probably cut the water to 3/4 cup instead, and add more if it seemed to need it. I might use 2 T malt syrup instead of 1 T honey.</li>
<li><a href="http://www.honey.com/recipes/detail/6/honey-spent-grain-beer-bread" target="_blank">honey.com/recipes/detail/6/honey-spent-grain-beer-bread</a><br />I'd cut this recipe by 1/2 or 2/3 and probably use malt syrup instead of honey (sorry, honey.com).</li>
<li><a href="http://www.food.com/recipe/spent-grain-beer-bread-417899">food.com/recipe/spent-grain-beer-bread-417899</a><br />Interesting recipe with 3 cups of spent grain, 3-5 cups flour, lots of sugar, and almost no salt.</li>
<li><a href="http://snappyservicecafe.com/homebrewed-to-home-baked-spent-grain-bread/">snappyservicecafe.com/homebrewed-to-home-baked-spent-grain-bread</a><br />3 cups bread/AP flour, 1 cup WW flour, 1 cup spent grain.</li>
<li>sourdough recipes:</li>
<ul>
<li><a href="http://www.theperfectloaf.com/natural-sourdough-with-spent-beer-grains/">theperfectloaf.com/natural-sourdough-with-spent-beer-grains</a></li>
<li><a href="http://www.bakersandbest.com/2015/03/02/spent-grain-sourdough/">bakersandbest.com/2015/03/02/spent-grain-sourdough</a></li>
<li><a href="http://noteatingoutinny.com/2010/04/13/sourdough-spent-grain-rye-bread/">noteatingoutinny.com/2010/04/13/sourdough-spent-grain-rye-bread</a></li>
<li><a href="http://www.thefreshloaf.com/node/36040/beer-bread-spent-grains">thefreshloaf.com/node/36040/beer-bread-spent-grains</a></li>
</ul>
</ul>
<div>
<br />
Also, I need to check out <a href="http://brooklynbrewshop.com/themash/category/spentgrainchef/" target="_blank">Spent Grain Chef</a>, a bunch of recipes from Brooklyn Brew Shop that feature spent grain (in granola! brownies! burger buns! corn sticks! and more!). I happen to have a mini corn pan, so I might need to make those corn sticks.</div>
</div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-21277510259465607152015-10-27T18:37:00.000-07:002015-10-27T18:39:18.328-07:00Dutch oven walnut (no-knead) sourdough, poppy-sesame seed sourdough, and a failed cornbread <i>In which I bake good and meh sourdoughs from the same batch, cook a practically inedible cornbread, and consider no-knead bread...</i><br />
<br />
<h2>
Sourdough breads</h2>
<div>
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAVzTfWEXQfzzaQvlQ8rUrNhuM8dWa69-A4wlsg2uq6YrpeM1Us565Dph7-aIKl34usBU3DIok3coqHHOwa05uHUuFc7YlQJM2velY1ylz5st9yB6fbGeleu02fVFMn44FdLxT346krI/s1600/IMG_20151027_175751759.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAVzTfWEXQfzzaQvlQ8rUrNhuM8dWa69-A4wlsg2uq6YrpeM1Us565Dph7-aIKl34usBU3DIok3coqHHOwa05uHUuFc7YlQJM2velY1ylz5st9yB6fbGeleu02fVFMn44FdLxT346krI/s320/IMG_20151027_175751759.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Dutch oven loaf vs. baking stone loaf</td></tr>
</tbody></table>
<div>
</div>
</div>
<br />
I've often been disappointed in the height of my sourdough loaves, but I'm very happy with the walnut sourdough loaf I just baked in a Dutch oven. However, the Dutch oven wasn't the only difference between this and my usual sourdough:<br />
<ul>
<li>I never kneaded the dough, at all. Not even a stretch.</li>
<li>After mixing the dough (sans walnuts), I put it in the refrigerator for 3.5 days. (I don't remember if I refrigerated it right away or waited a bit. I might have punched down the dough after a day or two.)</li>
<li>I preheated the oven with a stone on a low shelf and the Dutch oven (but not its lid) on the middle shelf. (I put the lid on when the bread went in.)</li>
<li>I preheated the oven at 500 degrees, meaning to turn it down to 475 right after adding the dough, but forgetting for a couple of minutes.</li>
<li>I put the dough in the Dutch oven seam-side up (using a dishcloth to maneuver the loaf without getting close to the burning hot pot). I also tried to slash the loaf a bit, but that didn't take.</li>
</ul>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEi5dmd9dKxBpOTsFb5w11QpY0d3YErf_W5t9DCJsNqrPHpcoaQ6-meXHZ3d4qiRFjDGtLTxKp2LGbWI4mFAkMAEPv_gIIM5wBqF95PSJNlJEpBT1PYGS9RWPFujixEfgUAKOsWf00M_M/s1600/IMG_20151027_171757747_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEi5dmd9dKxBpOTsFb5w11QpY0d3YErf_W5t9DCJsNqrPHpcoaQ6-meXHZ3d4qiRFjDGtLTxKp2LGbWI4mFAkMAEPv_gIIM5wBqF95PSJNlJEpBT1PYGS9RWPFujixEfgUAKOsWf00M_M/s320/IMG_20151027_171757747_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No walnuts in this piece... but it's still good</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
Also worth noting: the dough was exactly the same as the sesame-poppy seed dough. I'd made a double batch, immediately mixing soaked seeds into the other half. I baked the seeded loaf the day after mixing, using a baking stone and (as soon as I remembered) a big pot as a cover.</div>
<br />
I've realized that I don't like poppy-sesame seed sourdough. I'm not sure whether that's because the recipe has way more seeds than the sesame seed bread I've loved in the past, or because I just don't like poppy seeds in sourdough. The bread was fine when toasted, but I won't be making it again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxvuaTKQf0EQ0kNCjAzq60CMpWpl6kpHA11cTmfC2kXnSJx6v-yGMx2Q8zawk77FJ5faxfSoQmj_uT-ni_1kttgCNEraInzuNAay3szbJ90SjRf0uoZS7vsIu_9aTYToEHfHT8EOFts8/s1600/IMG_20151024_194731151.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxvuaTKQf0EQ0kNCjAzq60CMpWpl6kpHA11cTmfC2kXnSJx6v-yGMx2Q8zawk77FJ5faxfSoQmj_uT-ni_1kttgCNEraInzuNAay3szbJ90SjRf0uoZS7vsIu_9aTYToEHfHT8EOFts8/s320/IMG_20151024_194731151.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lots and lots of seeds in and on this loaf</td></tr>
</tbody></table>
<br />
<h2>
Cornbread</h2>
<div>
I'd made this skillet cornbread successfully before, but this time it was gummy and pale, with weird bubbles. Yuck! I think I did two things wrong:</div>
<div>
<ol>
<li>Preheated the skillet. It was supposed to go in the oven for a couple of minutes, but I left it in much longer. Although preheating is good for flour-water-salt kinds of bread, apparently it isn't for something that's more like a quick bread.</li>
<li>Maybe mixed it too much.</li>
</ol>
<div>
Better luck next time.</div>
</div>
<div>
<br /></div>
<h2>
Notes on no-knead bread</h2>
One of these days I might try this recipe for no-knead dough (parens indicate my calculations for a couple of sizes I might try):<br />
<br />
To 100 parts flour (375/150 g), add 1.5 parts salt (~5/2 g) and 1 part (~4/1.5 g) instant yeast. Whisk those together. Add 70 parts (~262/105 g) water, and stir to combine. Cover, then let rise overnight. Transfer to the fridge, let ferment for three days, then turn dough out on to a well-floured surface. Shape dough, sprinkle with flour, and cover with a floured cloth. Let it rise for at least two hours and up to 4 at room temperature. Slash, then bake in a preheated 450°F Dutch Oven for 15 minutes with the lid on. Remove the lid, and continue baking until it hits around 209°F, 30 minutes or so. Let it cool.<br />
<i><span style="font-size: x-small;">From </span></i><a href="http://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html"><i><span style="font-size: x-small;">http://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html</span></i></a>Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-87626656303269384562015-10-21T07:59:00.000-07:002015-10-21T07:59:24.931-07:00The ex-grow house, themed bread, and rolling in walnutsLast weekend I baked two walnut sourdough loafs. The only interesting parts:<br />
<ul>
<li>The first loaf was themed.</li>
<li>I didn't incorporate the walnuts into the dough of the second loaf, but instead rolled them up into the loaf at shaping time.</li>
</ul>
The first loaf was for a hey-it's-our-first-night-in-our-new-house-but-this-is-not-a-housewarming party. Some friends of ours just moved into a house that, a couple of years before, had been confiscated by the DEA. Naturally, at this party a grow-house theme kept coming up. Many of us took tours of the ex-grow space, which was now accessible only by walking down a steep hillside and going through small access panels in the side of the house.<br />
<br />
I baked a boule and carved a perfectly respectable sunrise into it, knowing from experience that people would take this sunrise as a—<i>gasp!</i>—marijuana leaf.<br />
<br class="Apple-interchange-newline" />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CUhNKnqkrDuI8vul_LqFmrd0XSzrO10kWLqSlibzcoiWa3s25uNutnv37qp_AXh4PQiQKnMz92GCFh60UTHI4KDIZu88scfaqgOAS6-v_4ntB4oPHIt18Y_NXx6G-Lnz7daRgDE-CDY/s1600/IMG_20151017_183654312.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CUhNKnqkrDuI8vul_LqFmrd0XSzrO10kWLqSlibzcoiWa3s25uNutnv37qp_AXh4PQiQKnMz92GCFh60UTHI4KDIZu88scfaqgOAS6-v_4ntB4oPHIt18Y_NXx6G-Lnz7daRgDE-CDY/s320/IMG_20151017_183654312.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">People avoided cutting the sunrise symbol for as long as possible</td></tr>
</tbody></table>
<br />
Some of the party guests were a little worried about what was in the bread, but my straight-arrow reputation reassured them. Yes, I'm that <strike>boring</strike>respectable.<br />
<br />
The second loaf was more interesting, technically. I made my regular sourdough, but instead of mixing in the walnuts, I waited until shaping time. I pressed the dough thin, added the walnuts, and rolled it all up into a log that I plopped into a rectangular banneton.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOAB9coko5MjwraNcoQgiPj9wpKpnKOGUUz4PSiPBgg2w6sw1xe1hdim7xo4uGLYDTlUbarA3GtNDGSYeHlQQX59c42hTvUurZCoD1XMQjzUL-VAMOhC-Wv7aIMMmjFZFZdN-40tAa2Y/s1600/IMG_20151019_220023588.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOAB9coko5MjwraNcoQgiPj9wpKpnKOGUUz4PSiPBgg2w6sw1xe1hdim7xo4uGLYDTlUbarA3GtNDGSYeHlQQX59c42hTvUurZCoD1XMQjzUL-VAMOhC-Wv7aIMMmjFZFZdN-40tAa2Y/s320/IMG_20151019_220023588.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bubbliest part of the loaf</td></tr>
</tbody></table>
<br />
It worked out well, and I'll do it again.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRxGPR2275TcLoai1dBYaka9n0JgGdzrigvtXFaoJYTNw6hpwBVTn8GT461-_i_12gOOYoxnfVeP5yilO05Wz4kgwf-zlZPlRBKLd0aBy7UlfbNc54IczkQA5NLZGHBVsCzdTj9cD_4k/s1600/IMG_20151019_220035577_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRxGPR2275TcLoai1dBYaka9n0JgGdzrigvtXFaoJYTNw6hpwBVTn8GT461-_i_12gOOYoxnfVeP5yilO05Wz4kgwf-zlZPlRBKLd0aBy7UlfbNc54IczkQA5NLZGHBVsCzdTj9cD_4k/s320/IMG_20151019_220035577_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Half a slice</td></tr>
</tbody></table>
<br class="Apple-interchange-newline" />
My shaping can only improve. Here are pictures of the dough before and after the final rise.<br />
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYg0Tp4O05JqKa4k9jaJidFRUPg5Q3tfqMDZ23fqoF4ykwRUHGtMFtzUuFrz9tExE-te9zC31Fh7FpyikLi4bm8H4fcZL29isAkSRamNndKzMuquxCduqLBaexPvIp6ZtIY-LmwBHSzM/s1600/IMG_20151018_143241403_HDR.jpg" imageanchor="1"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYg0Tp4O05JqKa4k9jaJidFRUPg5Q3tfqMDZ23fqoF4ykwRUHGtMFtzUuFrz9tExE-te9zC31Fh7FpyikLi4bm8H4fcZL29isAkSRamNndKzMuquxCduqLBaexPvIp6ZtIY-LmwBHSzM/s200/IMG_20151018_143241403_HDR.jpg" width="200" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTG2bMyzyv0N4JFG5Bc927Je7fYKuikk2iVxT5IcFbc3AOEDZnd4NI8Az5NrmNda2vMnTgJJ1uKAv4abi8V6is2bnBPFU1IqsmyFbkt_M10Sw50OKlMLSt6Nr74djxk-VVkTF0t-tnkM/s1600/IMG_20151018_161918845_HDR.jpg" imageanchor="1"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTG2bMyzyv0N4JFG5Bc927Je7fYKuikk2iVxT5IcFbc3AOEDZnd4NI8Az5NrmNda2vMnTgJJ1uKAv4abi8V6is2bnBPFU1IqsmyFbkt_M10Sw50OKlMLSt6Nr74djxk-VVkTF0t-tnkM/s200/IMG_20151018_161918845_HDR.jpg" width="200" /></a></div>
<br />Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-72892951065586516462015-10-18T09:39:00.001-07:002015-10-18T10:01:47.892-07:00Baguettes, penuche, walnut sourdough, and rice medley A couple of weeks ago I made baguettes (with lots of help from my husband) and cinnamon bread (using whole-wheat sourdough and penuche). In the past week I also made walnut sourdough and whole-grain daily bread, using TJ's rice medley as the grain.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie0DOPYtI23lpGj7Whhf7kWy4zBnrMyFuO7_dPY3RM3xGGoakBQOPiKNF-ArWgHtusNBfZ68NgYbRSoQIbllmwGbWAGMF0DMz0EmlWsPZyoo6mKUzyHwBc5Ez8WbJhyyQyyP0qh_BQUE/s1600/IMG_20151006_102714018_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie0DOPYtI23lpGj7Whhf7kWy4zBnrMyFuO7_dPY3RM3xGGoakBQOPiKNF-ArWgHtusNBfZ68NgYbRSoQIbllmwGbWAGMF0DMz0EmlWsPZyoo6mKUzyHwBc5Ez8WbJhyyQyyP0qh_BQUE/s320/IMG_20151006_102714018_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon bread: whole-wheat sourdough with a penuche filling</td></tr>
</tbody></table>
<br />
<h2>
Baguettes</h2>
<div>
I made a recipe similar to what I've done before, starting rather late in the day because I was giving the sourdough starter maximum time to make something of itself. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
I used the dough setting of the Zo to make the dough, removing it shortly after the first knead stopped. I then put it into an oiled 2-gallon measuring cup and left it, covered with plastic wrap, in the kitchen for an hour or more. Then into the fridge it went.</div>
<div>
<br /></div>
<div>
The next morning it was huge, sticking to the plastic wrap. I mostly unstuck it, pushed it down, and put it back into the fridge.</div>
<div>
<br /></div>
<div>
I'd sent email to my guys, asking them to shape and bake the baguettes, and providing thorough instructions. <a href="https://docs.google.com/document/d/1CiLA_UuH8RK86UWNmm8fCrV2hUMqq4rrfUVne152_48/edit?usp=sharing" target="_blank">Here's a copy of the text.</a> I was a little nervous because they'd never shaped baguettes before, but I shouldn't have worried. My husband did a great job! He made three baguettes:</div>
<div>
<ol>
<li>Just sesame seeds (no wash or water?)</li>
<li>Plain, with picture-perfect slashes</li>
<li>Egg yolk wash, sesame seeds, pumpkin seeds, and sunflower seeds</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNW7ySg6OCsvZkFKUSPcA8McRhZ-_hFIHPAnB-LudcagS1iB_BNh_0RYqxiyLBJc81wC8ykE1jumlxJTHepAhxysZXkPnMh9xrGALtecgNuSQ_txI1BzPr5kDMH0DZV8UrY0YZ5H7iJU/s1600/IMG_20151008_193913171_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNW7ySg6OCsvZkFKUSPcA8McRhZ-_hFIHPAnB-LudcagS1iB_BNh_0RYqxiyLBJc81wC8ykE1jumlxJTHepAhxysZXkPnMh9xrGALtecgNuSQ_txI1BzPr5kDMH0DZV8UrY0YZ5H7iJU/s320/IMG_20151008_193913171_HDR.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
The resulting breads were all tasty and crusty, if a bit lightweight. Nonetheless, we'd make them all again.<br />
<br />
A couple of notes:</div>
<ul>
<li>I should've pushed down the dough before putting it into the fridge.</li>
<li>It survived anyway.</li>
</ul>
<div>
<br /></div>
</div>
<h2>
Cinnamon bread</h2>
<div>
<div>
This stuff is delicious. I made it twice, trying to iron out the kinks. I'll be making it again, but this time we'll try to save some of it to (1) avoid gaining weight and (2) freeze for toast and perhaps for bread pudding. </div>
<div>
<br /></div>
<div>
I'd made the whole wheat sourdough recipe that's the basis of this bread before (Hensperger p. 280), and didn't like it much. But when you add <i>penuche</i>—brown sugar, butter, cinnamon, and (for this recipe, at least) nuts & vanilla—it's so good. The penuche instructions are on p. 281.</div>
<div>
<br /></div>
<div>
First I created the dough in the bread machine. Then I took it out, flattened it, and spread butter on it.</div>
</div>
<div>
<br /></div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ldX0jr3LPe8JmymUen9R0zO8Nu0o_FP2nZ4XLw4CKvjB0icA0HsbFt11o3qZJlULrDGWkj_odCIzNlgn_p_Uo8aCWOds5_H7WpdaCUSQvz2bUjGjkc1KjaW-EVTrTf_cFnvunPod14c/s1600/IMG_20151006_075846668.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ldX0jr3LPe8JmymUen9R0zO8Nu0o_FP2nZ4XLw4CKvjB0icA0HsbFt11o3qZJlULrDGWkj_odCIzNlgn_p_Uo8aCWOds5_H7WpdaCUSQvz2bUjGjkc1KjaW-EVTrTf_cFnvunPod14c/s320/IMG_20151006_075846668.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough with butter on top</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
The starter, and thus the dough, was too dry for this recipe, so I couldn't spread out the dough very well. As a result, the penuche mixture was perhaps half an inch thick. (I wasn't about to waste any of it!)</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmHnKPkmwqjZNruxY0vj2ID6X0LbVnjaLPPsXDHfzF_YbjcdyLDswFuCYm05UyBN6ImKtrx-82vr9_eKvPILopvvZGWiX2COxE4C4WqXFsN4x2XSXB8yw2Clu0rEtiUc0lkgpNHuSYC8/s1600/IMG_20151006_080006921_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmHnKPkmwqjZNruxY0vj2ID6X0LbVnjaLPPsXDHfzF_YbjcdyLDswFuCYm05UyBN6ImKtrx-82vr9_eKvPILopvvZGWiX2COxE4C4WqXFsN4x2XSXB8yw2Clu0rEtiUc0lkgpNHuSYC8/s320/IMG_20151006_080006921_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thick penuche layer</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
I managed to roll it up.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsZg72HepGV8ZygB_QAC_i8vMT0yxGCyqckpEVJ5TybLD6g8IJE9uZUVWcEB3Mo0nqChtxkN496IthYU6BJ0yD6EgEtgG3_PIW_nqBsI83EZCNQ-fG7pSeU8KcbZD2LP0WeGhUwJJnVY/s1600/IMG_20151006_080123136_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsZg72HepGV8ZygB_QAC_i8vMT0yxGCyqckpEVJ5TybLD6g8IJE9uZUVWcEB3Mo0nqChtxkN496IthYU6BJ0yD6EgEtgG3_PIW_nqBsI83EZCNQ-fG7pSeU8KcbZD2LP0WeGhUwJJnVY/s320/IMG_20151006_080123136_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After rolling</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
I took out the mixing blades from the bread machine's dough pan, and put the dough back in there to cook.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwsM5d2AMZfR5xB1qti7ZkpmBP7dEaHAQ_rpDwUfjNw7l7-zBLmHEP45VbXI-hX0LrvpOr724mEhpPQBD50oH_3Mjj2SXTRfBFF34pCQ-o_fJZO6XYC8j0xi1lb3vGUdgF5ImBmgIuC8/s1600/IMG_20151006_080214259_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwsM5d2AMZfR5xB1qti7ZkpmBP7dEaHAQ_rpDwUfjNw7l7-zBLmHEP45VbXI-hX0LrvpOr724mEhpPQBD50oH_3Mjj2SXTRfBFF34pCQ-o_fJZO6XYC8j0xi1lb3vGUdgF5ImBmgIuC8/s320/IMG_20151006_080214259_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaped loaf ready to bake</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
The finished loaf looked and tasted very good, but it would've been nice to have less bread between the bits of penuche.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbp21wsN9G1EEaya1x6kGLfAItLgIphFnt6HWedXliYtDabqtt-mO3X4mSR4ucv9NnvYSnh0canArrhOxcplXWfcwxBETmqzaqtJoU8hO2ojpqYAZ3AWQ4lOX1c9gc6q_05k7SkPhPYzQ/s1600/IMG_20151006_102632243_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbp21wsN9G1EEaya1x6kGLfAItLgIphFnt6HWedXliYtDabqtt-mO3X4mSR4ucv9NnvYSnh0canArrhOxcplXWfcwxBETmqzaqtJoU8hO2ojpqYAZ3AWQ4lOX1c9gc6q_05k7SkPhPYzQ/s320/IMG_20151006_102632243_HDR.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The inside of the baked loaf</td></tr>
</tbody></table>
<div>
<br />
So I tried again, a day or two later. The second loaf was misshapen, thanks to me adding the liquid too late for it to really get incorporated.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHw8T6NVekT8PfErfRKFDNsl9jNzAQ0RvIFJqvcBg73S5HEqUJ3upUINzTs1W75-OTYMisICj6VglGWbGmiJvtmV9LKUv6-gt-m-I6-67zZLqnsm_KNNAwAo_h0bRFwD1QDufQL9o9YY/s1600/IMG_20151010_125300634_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHw8T6NVekT8PfErfRKFDNsl9jNzAQ0RvIFJqvcBg73S5HEqUJ3upUINzTs1W75-OTYMisICj6VglGWbGmiJvtmV9LKUv6-gt-m-I6-67zZLqnsm_KNNAwAo_h0bRFwD1QDufQL9o9YY/s320/IMG_20151010_125300634_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The ugliest part of the second loaf</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
Still, adding the liquid allowed me to make the dough thinner, enabling a wider dispersion of the penuche.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiL3CcymM-T6VeQD127ItTrLPvwn3xTS7SCpsR2zqt6-3KgrHRamaqjcYm9jq0Kffd180DsOz45KktMl6uGT62TnMYPXpsT5Jjt5KTozlBHD9y83cBk4e8Cha7qjuTg8yNwcRffddUsdg/s1600/IMG_20151010_130008969.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiL3CcymM-T6VeQD127ItTrLPvwn3xTS7SCpsR2zqt6-3KgrHRamaqjcYm9jq0Kffd180DsOz45KktMl6uGT62TnMYPXpsT5Jjt5KTozlBHD9y83cBk4e8Cha7qjuTg8yNwcRffddUsdg/s320/IMG_20151010_130008969.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside the second loaf</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<div>
Notes for next time:</div>
<div>
<ul>
<li>I was confused by Hensperger's instruction to check the dough's consistency during the second kneading. I thought it meant during the start of the 2nd rise cycle, but that's not a kneading, just punching down. Next time, I'll <b>check the consistency when the raisin beeper goes off</b>.</li>
<li>I watered down the starter of the second loaf, but it was still too thick. Next time, <b>water it down a little more</b>, perhaps using milk instead of water.</li>
<li>The first time I used liquid vanilla, which you're supposed to mix with the butter. It never really mixed. The second time I used <b>powdered vanilla</b>, which was much easier to work with.</li>
</ul>
<div>
<br /></div>
</div>
</div>
<h2>
And the rest</h2>
<div>
The walnut sourdough was very good, as usual.</div>
<div>
<br /></div>
<div>
The whole-grain daily bread (from a Hensperger recipe I'd made before, p. 181) was good, but a bit too light for our taste. I also didn't like the occasional hard grains that were in TJ's rice medley, although I love them when I'm eating the rice plain. My husband made a grilled tomato-cheese sandwich with this bread, and it was OMG good, in a "you'll have a heart attack by 60" way.</div>
<div>
<br /></div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-32746124156997045772015-10-05T17:21:00.001-07:002015-10-18T10:01:47.837-07:00Walnut sourdough, toasted sesame bread, and sourdough waffles<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQ6lSsvm1G4Kp2n96IuKnYqz5APjI63b8C9zAwlPV8kqlraG_qYCrQy2hkPjJKyevRyqzXd-Oh9vT5iDeQQdoo8aZDrJzT83gxPiYGscEqIEpGGegw5ICnQ6xcCNzEu3HNVw_-6T1Vw8/s1600/IMG_20151002_075524727.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQ6lSsvm1G4Kp2n96IuKnYqz5APjI63b8C9zAwlPV8kqlraG_qYCrQy2hkPjJKyevRyqzXd-Oh9vT5iDeQQdoo8aZDrJzT83gxPiYGscEqIEpGGegw5ICnQ6xcCNzEu3HNVw_-6T1Vw8/s320/IMG_20151002_075524727.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toasted sesame bread (with white whole wheat)</td></tr>
</tbody></table>
<br />
This week I made three things that I've made before:<br />
<ul>
<li>Walnut sourdough bread (for a potluck)</li>
<li>Toasted sesame bread (this time with white whole wheat)</li>
<li><a href="http://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe" target="_blank">Sourdough waffles</a> (this time with a better buttermilk)</li>
</ul>
<div>
Everything turned out fine, and people enjoyed the results. A few notes:</div>
<div>
<ul>
<li>Don't overtoast the walnuts. The walnut sourdough bread was very good, but not quite as delicious as it has been in the past, and I suspect that the very toasted walnuts were to blame.</li>
<li>My husband baked the sourdough for me. Here are <a href="https://docs.google.com/document/d/1chpX5bgB8BETl2AwApJxNhFpML4d2pQaWtvEeU7txcA/edit?usp=sharing" target="_blank">my baking instructions for the long covered baker</a>.</li>
<li>The white whole wheat flour (from TJ's) had been in a plastic bag for a while, and it smelled a little stale to me. This wasn't noticeable in the final product.</li>
<li>The buttermilk for the waffles was a Canadian brand from the Alameda Marketplace grocery. It cost a lot more than regular buttermilk, but it seemed worth the price.</li>
<li>I might want to try half whole-wheat for the waffles next time.</li>
</ul>
<div>
While I was at the Marketplace, I bought some old varieties of wheat flour that I'm eager to try:</div>
</div>
<div>
<ul>
<li>Sprouted khorasan wheat (One Degree's version of don't-call-it-Kamut)</li>
<li>Spelt (also from One Degree; I don't recall if it's sprouted)</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoh8sf7kwxcrSBRc7RgtywzMfKn1K9bmDr1e7FZzTdVL51MWcIV7AV8S5OC9mJnIWDQozSJ1i7v5DxkHe5hJNcGHWiaQGukDdhyge8pB-0jCYD5KWjOkSSjOiyqBSqd5-TkHrwFAVWMVc/s1600/IMG_20151003_161251764.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoh8sf7kwxcrSBRc7RgtywzMfKn1K9bmDr1e7FZzTdVL51MWcIV7AV8S5OC9mJnIWDQozSJ1i7v5DxkHe5hJNcGHWiaQGukDdhyge8pB-0jCYD5KWjOkSSjOiyqBSqd5-TkHrwFAVWMVc/s320/IMG_20151003_161251764.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The khorasan flour came from Dwayne Woolhouse's farm in Saskatchewan<span style="font-size: 12.8px;">.</span></td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<br /></div>
</div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-84044505017350777752015-09-29T09:05:00.001-07:002015-09-29T14:03:20.477-07:00Walnut sourdough bread & peanut butter ice creamIt was too hot much of last week to bake, but the weather was perfect for a no-cook, same-day ice cream like peanut butter. Toward the end of the week, I also made a walnut sourdough, which is becoming one of my favorite breads.<br />
<br />
<h2>
Walnut sourdough</h2>
I've made walnut sourdough before, both <a href="http://a-cold-dish.blogspot.com/2015/08/excaliburger-buns-coconut-castle.html">with</a> and <a href="http://a-cold-dish.blogspot.com/2015/08/walnut-sourdough-and-maple-oatmeal.html">without</a> the long covered baker. After my weird (though tasty) sourdough last week, I felt like I needed to go back to the original recipe and not mess with the timing so much.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi39EYXhDzjEmoKjc32XTCn0gyWRo3VFqPh0U3l1d5BTZFh00ZHBNtPYZezZF_Glwbsao1hESRwWAx174XBJIO-nBI_3MaDZlbrEQrWZviVmRpwlPPVgBlH6TRk1B49htEIofjf-UWfK18/s1600/IMG_20150927_140634882.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi39EYXhDzjEmoKjc32XTCn0gyWRo3VFqPh0U3l1d5BTZFh00ZHBNtPYZezZF_Glwbsao1hESRwWAx174XBJIO-nBI_3MaDZlbrEQrWZviVmRpwlPPVgBlH6TRk1B49htEIofjf-UWfK18/s320/IMG_20150927_140634882.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Walnut sourdough, cooked in a long, covered baker</td></tr>
</tbody></table>
<br />
I used the usual Josey Baker recipe, but added walnuts (maybe 1 cup). I deliberately kept the dough a little drier than it has been. I think I've been putting > 1 cup of water in there, but I used a scant cup this time. The toasted walnuts also might have absorbed some water. This dough was much easier to handle than it has been lately.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3U48XFiP4upGoI_9FvZBtGHKv-70j0DBwMKTZwYSmQmWV8p2-QbuF5tC0ovOPfNSDgagqNUPITbhBY8jeRGfIVmt7npOZfTmBML-vRsdEVoaP6RLCnhZe4AkdNk2-fABeA-j5JyLngQ/s1600/IMG_20150926_094140031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3U48XFiP4upGoI_9FvZBtGHKv-70j0DBwMKTZwYSmQmWV8p2-QbuF5tC0ovOPfNSDgagqNUPITbhBY8jeRGfIVmt7npOZfTmBML-vRsdEVoaP6RLCnhZe4AkdNk2-fABeA-j5JyLngQ/s320/IMG_20150926_094140031.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Walnuts ready for toasting</td></tr>
</tbody></table>
<br />
The conveniently pre-chopped walnut pieces came from Trader Joe's. Previously I'd chopped whole walnuts from Berkeley Bowl, but the TJ pre-chopped nuts are much more convenient, and they tasted just as good to me (after toasting, at least). I just tossed a bunch onto a cookie sheet, put the sheet in the oven, and turned the oven to 350.<br />
<br />
I mixed in the walnut pieces (maybe 3/4 cup?) during what would normally be the first mini-knead. The dough was easy to handle, so I sort of picked it up and mashed it around to distribute the nuts.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByKG3FrJOQFKIV5pDcBpzFIYYzvYngPa5FyUJU0NYwZ1cypkzrES4tK1JLNuqu9-apEkhKdJ3DxiFXGpHDwSPuWmQrnhtzwfrux3MpdyvVuOCd31xJS8qUSaW00fOlIGClvaSL_1MuJY/s1600/IMG_20150926_105225912_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByKG3FrJOQFKIV5pDcBpzFIYYzvYngPa5FyUJU0NYwZ1cypkzrES4tK1JLNuqu9-apEkhKdJ3DxiFXGpHDwSPuWmQrnhtzwfrux3MpdyvVuOCd31xJS8qUSaW00fOlIGClvaSL_1MuJY/s320/IMG_20150926_105225912_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the last mini-knead</td></tr>
</tbody></table>
<br />
The rest of the mini-kneads were the usual Josey Baker process of picking up the edge and stretching it gently, turning the bowl a tiny bit, repeat 10 times or so.<br />
<br />
A couple of hours after the last mini-knead, the dough had risen quite a bit and was ready to shape.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUI4VxYAUeH4OSS5RG5i85mbjcDHo07qfxEshIjnOVa7-79Mfjo7yIQqLWPLB962L0HDtMVAn48A8jAm7nKY0NBU8Ytoz_EwYiwkkXswT5rRoQcZuQoeM_4HqkukvkQDQcP8TQkeTk4A/s1600/IMG_20150926_135304336.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUI4VxYAUeH4OSS5RG5i85mbjcDHo07qfxEshIjnOVa7-79Mfjo7yIQqLWPLB962L0HDtMVAn48A8jAm7nKY0NBU8Ytoz_EwYiwkkXswT5rRoQcZuQoeM_4HqkukvkQDQcP8TQkeTk4A/s320/IMG_20150926_135304336.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to shape</td></tr>
</tbody></table>
<br />
I really need to take a shaping class, but here's what I did this time. I put it out onto a well-floured board. After making sure the dough wouldn't stick (using a dough blade to scrape it up, putting flour underneath, and turning it over a couple of times) I patted it into a rectangle. I folded the rectangle into thirds and let it rest. After a few minutes, I folded the dough in half again and rolled it a little bit. I then put it into the gheed baker.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLN7dcBHkCMjU3iAclAQrjcyevOO4jip87RoS3IuaK_vhrmgRxmiRtdoKYhph4PRJNt4XmCrqOXFAOwbWfCv3sr4GO2aRlAHSDg9Y_G9J-yhajZUsiLzhbgwVqqCmKAzcrOe-62We800/s1600/IMG_20150926_140710052.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLN7dcBHkCMjU3iAclAQrjcyevOO4jip87RoS3IuaK_vhrmgRxmiRtdoKYhph4PRJNt4XmCrqOXFAOwbWfCv3sr4GO2aRlAHSDg9Y_G9J-yhajZUsiLzhbgwVqqCmKAzcrOe-62We800/s320/IMG_20150926_140710052.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The shaped dough in the long, ghee-brushed baker</td></tr>
</tbody></table>
<br />
2.5 hours later, it looked ready to go into the oven.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CXMkjoFvnLX8kxeq6me712VqAnTpPWrczwLRO3sLCYLT2m9fts0-4cJV0vx8Lj0kvh_E2j8UglZ6QetNyBQgWf0VhFCK_q0bdGInDyoRxP-fezufCz96zKe3zA3_sFjbsOktMyMRLFk/s1600/IMG_20150926_163707884.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CXMkjoFvnLX8kxeq6me712VqAnTpPWrczwLRO3sLCYLT2m9fts0-4cJV0vx8Lj0kvh_E2j8UglZ6QetNyBQgWf0VhFCK_q0bdGInDyoRxP-fezufCz96zKe3zA3_sFjbsOktMyMRLFk/s320/IMG_20150926_163707884.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After rising</td></tr>
</tbody></table>
<br />
Rats! I forgot to slash it! No matter, it didn't seem to mind.<br />
<br />
I didn't notice when the oven reached 450, and the color from the walnuts made it difficult to tell how brown the crust was. About 30 minutes after the bread went into the cold oven, I took off the top of the baker. I took it out of the oven about 10 minutes later.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWJPF_ZEG56TvUWWSK1lpSIajZoywd0x1nHiyVPv8NilvFAP8i_EwD-oT16XTufSv5yUkxr4khWsxXEo6DLXouPSzlFC1RHYWZvjq2evE28oX2jIDOYaC1bucgfx1FzkkhkS8h6bUGeo/s1600/IMG_20150927_135822947.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWJPF_ZEG56TvUWWSK1lpSIajZoywd0x1nHiyVPv8NilvFAP8i_EwD-oT16XTufSv5yUkxr4khWsxXEo6DLXouPSzlFC1RHYWZvjq2evE28oX2jIDOYaC1bucgfx1FzkkhkS8h6bUGeo/s320/IMG_20150927_135822947.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Partial remains of the loaf</td></tr>
</tbody></table>
<br />
We had to take it to a friend's house (40 minutes away by car) while it was still hot, making the car smell heavenly. We couldn't resist tearing off some to eat. When the loaf was merely warm, we put it into a lunch bag for ease of carrying.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAmTlHIQ_8fCF7Hsg3qrUTrCreqlKullUH_BqEdtP_2vTW6H2DWBXErbisQM9Wn9dyxEAQz_SYEfZXwwVgyEJeGuPZlxzl1HuuewPkD7wVwcl0VGZVcZRw3qVjTBXWP9KPtARolQK1vs/s1600/IMG_20150927_140744862_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAmTlHIQ_8fCF7Hsg3qrUTrCreqlKullUH_BqEdtP_2vTW6H2DWBXErbisQM9Wn9dyxEAQz_SYEfZXwwVgyEJeGuPZlxzl1HuuewPkD7wVwcl0VGZVcZRw3qVjTBXWP9KPtARolQK1vs/s320/IMG_20150927_140744862_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greasy paper bag, thanks to the walnuts</td></tr>
</tbody></table>
<br />
The bread worked well cut thick and used to hold thin turkey burgers. The next day it was great as a base for tuna sandwiches. And, of course, it was great alone.<br />
<br />
Timing details:<br />
<ul>
<li>Midnight or so Friday: refreshed the starter</li>
<li>9 am Saturday: mixed the dough and toasted walnuts</li>
<li>9:40: mixed in the walnut pieces</li>
<li>10:15, 10:30, 10:50: mini-kneads</li>
<li>1:45: started shaping</li>
<li>2:05: put it into the ghee-brushed baker</li>
<li>4:35: put it into the oven; turned the oven on to 450</li>
<li>5:05: took the top of the pan off</li>
<li>5:15: took the loaf out of the oven</li>
</ul>
Temperature details:<br />
<ul>
<li>The water I added to the starter was 88 degrees, by probe or by laser (pronounced LAY-zerrrrr). (The recipe called for 80 degrees.)</li>
<li>The kitchen was 73 degrees when I started, 75 by the time the dough started resting at 9:10, and 79 by 2.</li>
</ul>
<div>
<br /></div>
<h2>
Peanut butter ice cream</h2>
<div>
Peanut butter ice cream is easy and quick to make, following the recipe in <i>The Perfect Scoop</i>. I had a request to make peanut butter chocolate, so I mixed chocolate chunks into most of the batch. I love PBJ ice cream, so I made a bit of that, too. Sadly, I had no Bonne Maman, so I settled for another brand of raspberry preserves. Both the PBC and the PBJ were very good, especially the first day before the ice cream hardened.</div>
<div>
<br /></div>
<div>
Sorry, no pictures.</div>
<br />
<br />
<br />
<br />Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-51476031512933690612015-09-26T01:11:00.006-07:002015-11-02T22:59:03.864-08:00Over-the-hill sourdough, spent grain bread, and whiskey-cherry-chocolate ice creamI was out of town again last weekend, but managed to make a couple of breads and some ice cream.<br />
<br />
The first bread was the usual sourdough, but with a starter that was long in the tooth. The second was a bread machine recipe that used the spent grain from my guys' initial attempt at brewing beer. I say <i>attempt</i> because it'll be a month before we know whether they succeeded. Thank goodness bread doesn't take as long.<br />
<br />
<h2>
Sourdough bread</h2>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTRuwDXTCqTF6Ffyjd7lqrA6Xd5YTbleVdWmhEuhZlBrjsFLpneX87MYCYXNw3mptTED0iM1_Jca2Kj-N4Wh9RPnzNmUU-H87cVtKFiao_N9F7Wy1-C7AYNX9txq52p75ms60sab8xSI/s1600/IMG_20150922_183406386.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTRuwDXTCqTF6Ffyjd7lqrA6Xd5YTbleVdWmhEuhZlBrjsFLpneX87MYCYXNw3mptTED0iM1_Jca2Kj-N4Wh9RPnzNmUU-H87cVtKFiao_N9F7Wy1-C7AYNX9txq52p75ms60sab8xSI/s320/IMG_20150922_183406386.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tired starter produces misshapen yet tasty sourdough</td></tr>
</tbody></table>
<br />
The sourdough was the same Josey Baker recipe I usually use, except:<br />
<ul>
<li>The starter had last been refreshed over 24 hours before, so although it smelled great, it was way past peak activity/volume.</li>
<li>I refrigerated the dough after the last "knead" (on Friday), not returning to shape it until Sunday evening, and not cooking it until Tuesday morning.</li>
<li>Since it seemed very wet, after shaping it I put it in the fridge with a kitchen towel over it, instead of plastic wrap.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMny6cMJLd6O1kpK4LMeTET0ZmtuIeHFpia0m-Kx-OgPhabEst9OKDrcCfCrfNorTAhxU8FSY_Mo_M6jQY4z8y1Vre9PXT4xvaCm_0R9QnrEZbt3zfUanCtGB-s_SwDkGYVbERd9ImMg/s1600/IMG_20150920_224421907.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMny6cMJLd6O1kpK4LMeTET0ZmtuIeHFpia0m-Kx-OgPhabEst9OKDrcCfCrfNorTAhxU8FSY_Mo_M6jQY4z8y1Vre9PXT4xvaCm_0R9QnrEZbt3zfUanCtGB-s_SwDkGYVbERd9ImMg/s320/IMG_20150920_224421907.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Covered with a kitchen towel, not plastic wrap</td></tr>
</tbody></table>
<br />
I put it in the basket seam side down, meaning not to slash it. However, it was so nice and dry after its rest that I did end up slashing it, and it (for once) cut nicely. I probably shouldn't have slashed it, though, because it might have grown taller without the cut.<br />
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYxtujU1Dv1fPStftwPOhlTUs2UW7c7utzjkiKrh4HHqh3i7syhNeJLh-OMczF-lBd-cz9tSnPM2Pt8pqE5MHFFmCOIEg7G5N2kazANQTwX1FByvLRhrFENw1VAGHEOD_CKuOfoTtXj8/s1600/IMG_20150920_224348063.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYxtujU1Dv1fPStftwPOhlTUs2UW7c7utzjkiKrh4HHqh3i7syhNeJLh-OMczF-lBd-cz9tSnPM2Pt8pqE5MHFFmCOIEg7G5N2kazANQTwX1FByvLRhrFENw1VAGHEOD_CKuOfoTtXj8/s320/IMG_20150920_224348063.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before going into the fridge</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJDEIWhe3Mi49oR1jZ_rTxElJImzKuQXcr1wDrYjArQHDuyfuztRsF0aAVy7M6f-oMf2TKs735qJBa6S8pYav55OrPtQ20GEoqMgU-PV-MXaQOT-XiFSq2AvikSI1e1aMDKYnmUhBcow/s1600/IMG_20150922_072257516.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJDEIWhe3Mi49oR1jZ_rTxElJImzKuQXcr1wDrYjArQHDuyfuztRsF0aAVy7M6f-oMf2TKs735qJBa6S8pYav55OrPtQ20GEoqMgU-PV-MXaQOT-XiFSq2AvikSI1e1aMDKYnmUhBcow/s320/IMG_20150922_072257516.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh out of the fridge, 2 days later: barely risen, with weird dry spots</td></tr>
</tbody></table>
<div>
<br />
The resulting loaf was wide and misshapen, but it still tasted really good. I thought it might be extra sour due to the acetic acid encouraged by extended refrigeration, but it wasn't, probably because the yeast was barely alive and the dough was on the wet side. (See <a href="http://www.culturesforhealth.com/how-to-make-truly-sour-sourdough-bread" target="_blank">Tips for Manipulating the Sourness of Your Sourdough</a> and "Where does the sour flavor come from?" in <a href="http://www.kingarthurflour.com/guides/sourdough/" target="_blank">King Arthur's guide to sourdough</a>.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAx4bY6m4MiyfPsgp_GLjSZbN_sNhaUb3BckBu6OfxKzgYmTuCBjXTKy_56VNGqsm9RAilgb-OBAiNnvX-ZWJoi5_OauNLW8upU8MpPd5MgG1EQqe5sgRYJwJ5RKt_5MEcMP6Xwy9Z6A/s1600/20150922_092814.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAx4bY6m4MiyfPsgp_GLjSZbN_sNhaUb3BckBu6OfxKzgYmTuCBjXTKy_56VNGqsm9RAilgb-OBAiNnvX-ZWJoi5_OauNLW8upU8MpPd5MgG1EQqe5sgRYJwJ5RKt_5MEcMP6Xwy9Z6A/s320/20150922_092814.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final result<br />
It looks burned but doesn't taste like it</td></tr>
</tbody></table>
<br />
<h2>
Spent grain bread</h2>
</div>
This was a good bread that I will make again, although perhaps with more interesting grains and fats. I used Hensperger's whole-grain daily bread recipe (p. 181), which calls for 3/4 cups cooked whole grains and 2 T canola oil. In addition to the usual salt, yeast, and gluten, the recipe also calls for honey, buttermilk (I used powdered) bread flour, a bit of whole wheat flour, and an even smaller amount of rolled oats.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPIxFcOD0nY0NyFf2c4HadzGLLTvogrMU_Jk631ShAyYY5l1tRt4UwFjFrqkHA62Je-4lGTLtp0Ql6TU6zlmYk8idm55Maa_C7h0pi-4Spppz-o_3TKUSjM5QfvElv0kCmsbz9-QSbgs/s1600/20150924_111557.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPIxFcOD0nY0NyFf2c4HadzGLLTvogrMU_Jk631ShAyYY5l1tRt4UwFjFrqkHA62Je-4lGTLtp0Ql6TU6zlmYk8idm55Maa_C7h0pi-4Spppz-o_3TKUSjM5QfvElv0kCmsbz9-QSbgs/s320/20150924_111557.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spent grain bread</td></tr>
</tbody></table>
<br />
I liked the texture and flavor, but the spent grains didn't seem to add much flavor, and the oil certainly didn't contribute any. Next time I might try farro and olive oil, or perhaps buckwheat and hazelnut oil. So many possibilities. I might also try real buttermilk.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oex0wpEr0UnoCMIFUkLtlLNy3vRxVgo7lGtAmx-qqeSPWSWCs0aWNN6XAdY23DQ2t8shHNgaENjGUTgT6eYsS41RX19-EydWJsHNavmP0XJ_s0H6840g3tQ365PJI96pI_BgpDCDUl0/s1600/IMG_20150924_182321828_HDR.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oex0wpEr0UnoCMIFUkLtlLNy3vRxVgo7lGtAmx-qqeSPWSWCs0aWNN6XAdY23DQ2t8shHNgaENjGUTgT6eYsS41RX19-EydWJsHNavmP0XJ_s0H6840g3tQ365PJI96pI_BgpDCDUl0/s320/IMG_20150924_182321828_HDR.jpg" width="180" /></a></div>
<br />
<h2>
Whiskey-cherry-chocolate ice cream</h2>
<div>
This ice cream was similar to <a href="http://a-cold-dish.blogspot.com/2015/06/cherry-chocolate-whiskey-ice-cream-and.html">the version I made before</a>, except I used bourbon instead of rye, candied jarred cherries instead of rye-soaked fresh cherries, whole cherries instead of quartered cherries, and TJ's semi-sweet chocolate chunks instead of whatever I used before.</div>
<div>
<br /></div>
<div>
I also was low on cream, so I used some half-and-half and more milk than the recipe called for. All in all, the fat and alcohol content was lower, and this ice cream wasn't quite as delicious as before—I mostly blame the cherries not being chopped. We also overcooked the eggs, which might have affected the flavor and consistency (although we strained the mix, as usual, so at least it was smooth).</div>
<div>
<br /></div>
<div>
Next time, I want to try this:</div>
<div>
<ul>
<li>3/4 cup whole milk</li>
<li>2/3 cup sugar</li>
<li>1 1/2 cups heavy cream</li>
<li>4 large egg yolks</li>
<li>3 T whiskey</li>
<li>1 cup chocolate chunks</li>
<li>~1 cup <i>quartered</i> candied cherries (TPS p. 185), perhaps with a bit of their syrup</li>
</ul>
<div>
Sorry, no pictures this time.</div>
</div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-74046732903852293932015-09-13T14:53:00.001-07:002015-10-18T10:01:47.897-07:00Baguettes and two old standbysI was away this weekend, but the week before I made baguettes again—successfully!—and a couple of bread machine loaves: toasted sesame and Bohemian black bread (BBB). Then for this weekend, I made the toasted sesame bread again.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXk9HOU6rycsZtiMbUFnUoMMqewDa9AVRsSjY-X_BrqGam7e_spKjuZEmt0fAE7BWRpJCIAqw2xeSo0Nb_i2iLDyTAvAhyAZY76M7CPCwoERQCxSSGblZGcU6bowAoiGFZ-UE6vj4SD4/s1600/IMG_20150903_151550897_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXk9HOU6rycsZtiMbUFnUoMMqewDa9AVRsSjY-X_BrqGam7e_spKjuZEmt0fAE7BWRpJCIAqw2xeSo0Nb_i2iLDyTAvAhyAZY76M7CPCwoERQCxSSGblZGcU6bowAoiGFZ-UE6vj4SD4/s320/IMG_20150903_151550897_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toasted sesame bread #1, uneven as usual (but tasty)</td></tr>
</tbody></table>
<br />
The toasted sesame bread seems to always turn out much higher on one side than the other. I thought maybe it was due to my not sprinkling the salt on evenly, but even when I mixed the salt with the water for loaf #2, the loaf was uneven.<br />
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMdSRbpXU-td1T89XMa3c5jwral9F8U-NrlH9gAuQPt_z7_dQb5SZJhemATNKsV3llV0XbYqWJZ9kAijaSa3KWafl6sNBtNMReRPTlmaD1BK8rCW119uo4irEkXouztdsvwAn7iXTos0/s320/IMG_20150911_141046819_HDR.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toasted sesame bread #2, still uneven</td></tr>
</tbody></table>
<br />
Now I'm thinking that perhaps the problem is simply that the bread is 100% whole wheat, and (even on the whole wheat cycle) the bread simply tends to clump around one mixing paddle more than the other.<br />
<br />
A possible solution might be to check the dough when the raisin/nut beeps sound, to make sure it's even. It's not a big deal, though. The unevenness doesn't affect the taste or texture at all, just the size.<br />
<br />
Toasted sesame is becoming my go-to bread. It's 100% whole wheat, it smells great, and it tastes great with everything except sweet toppings. It's great with tuna or pesto, and very good as a PBJ bread, but not so great with butter & jam or butter & cinnamon sugar.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNFW8zpvfwsSY68MrL8PR7zqWJq5BFi7CJNUmQvqnahIAkN4UhfvjjaZM-xYJmHuD9zhaR6f6Mhi-riQJuw09Bjbx6QhD8AnFXFpKRYwI3c3Ntmmhu8PWotC3Lh2t3Q2bQTE7hwpEAMQ/s1600/IMG_20150911_143053428.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNFW8zpvfwsSY68MrL8PR7zqWJq5BFi7CJNUmQvqnahIAkN4UhfvjjaZM-xYJmHuD9zhaR6f6Mhi-riQJuw09Bjbx6QhD8AnFXFpKRYwI3c3Ntmmhu8PWotC3Lh2t3Q2bQTE7hwpEAMQ/s320/IMG_20150911_143053428.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside toasted sesame bread</td></tr>
</tbody></table>
<br />
Last week's Bohemian black bread (BBB) was fairly even, but a bit lower in the middle. I think that might be caused by the dough separating into two halves, each one centered on a mixing paddle. BBB has less whole grain than the sesame bread, fwiw.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbTBZO5y3T4gA3LSYi7LMrE8iZ1CQWH0zrzXOdWQOXwn_-G-rJGRRIB4O-o8G0IYtdyiXbmPrTVDsc0rQzljbGF6D2T2r1dR5hvuyIuIxOq6mBq6grKWobe5VMtKId8uBUuLXVqsG8Fw/s1600/IMG_20150905_163907219.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbTBZO5y3T4gA3LSYi7LMrE8iZ1CQWH0zrzXOdWQOXwn_-G-rJGRRIB4O-o8G0IYtdyiXbmPrTVDsc0rQzljbGF6D2T2r1dR5hvuyIuIxOq6mBq6grKWobe5VMtKId8uBUuLXVqsG8Fw/s320/IMG_20150905_163907219.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bohemian black bread (BBB)</td></tr>
</tbody></table>
<br />
The BBB was much lighter in color this time, since instead of using black cocoa I used Lake Champlain Chocolates cocoa, which is a light reddish brown. I need to get some more of that black cocoa.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7FxFDtTcg4CcqscYjaDxLliQnDVheoAWxbcMIRFdawWCqG8g8ad1scWoFhAAy0Gk5c_VXqr4qxOb_Dmb1gZab0npk0QS_2sGncvXn4LXuZHM9GkiAX4ODDo_p5NYD6QFEsCJepV73rg/s1600/IMG_20150905_164004475.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7FxFDtTcg4CcqscYjaDxLliQnDVheoAWxbcMIRFdawWCqG8g8ad1scWoFhAAy0Gk5c_VXqr4qxOb_Dmb1gZab0npk0QS_2sGncvXn4LXuZHM9GkiAX4ODDo_p5NYD6QFEsCJepV73rg/s320/IMG_20150905_164004475.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The inside of BBB</td></tr>
</tbody></table>
<br />
On to baguettes.<br />
<br />
A week ago Thursday and Saturday, I refreshed the white sourdough starter. Saturday morning I refreshed the whole wheat starter. Sunday I made baguettes.<br />
<br />
I used a variant of <a href="http://www.kingarthurflour.com/recipes/sourdough-baguettes-recipe">King Arthur Flour's sourdough baguette recipe</a>, ending up with these ingredients (almost identical to the first batch, except I used all-purpose flour + gluten instead of bread flour):<br />
<ul>
<li>1/2 cup + 2 T lukewarm water</li>
<li>1 cup sourdough starter (I used white only)</li>
<li>2 1/4 cups all-purpose flour</li>
<li>2 tsp gluten</li>
<li>1 t salt</li>
<li>1/2 T bread machine yeast</li>
</ul>
I forgot the gluten until a couple of minutes into the mixing. Whoops! Canceled the cycle, added the gluten, and started the dough cycle again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz01mkt-sZlQ9gDSY0q_yrXvEtedE3WtTRj6jw-8uanlZQqIYd8WhYFM5jJ-8jJC4kCf8YypZJ1R2ZE5Yu_d-071BTFcJsnEzRjX6q33zTki1T6OA7oPCeGLQzCkCE-k9y6RoMJ4-Iyb8/s1600/IMG_20150906_155425067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz01mkt-sZlQ9gDSY0q_yrXvEtedE3WtTRj6jw-8uanlZQqIYd8WhYFM5jJ-8jJC4kCf8YypZJ1R2ZE5Yu_d-071BTFcJsnEzRjX6q33zTki1T6OA7oPCeGLQzCkCE-k9y6RoMJ4-Iyb8/s320/IMG_20150906_155425067.jpg" width="320" /></a></div>
<br />
Around 5:45 I took the dough out, shaped it, and put it in the gheed baker (where <i>gheed</i> is to <i>ghee</i> what <i>oiled</i> is to <i>oil</i>).<br />
<br />
I wet a dish towel, put it on a cookie sheet, and then awkwardly dipped the top side of each baguette onto the sheet. I put the largest baguette in the middle. I added raw, whole buckwheat to the top baguette.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLj3Kx7ndXQUaoeHio0y3HTKMdFZbJZBusAhSs2BqnVVDaqlMdo5aGCnKAwYpOlC7x9IaJkfQgKlt_gp1gOl6se0cGm9UEP49OSXe4MEApsN22HClKuuW2C3rbO6UIIY9RWLPSjTriu8/s1600/IMG_20150906_175743299_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLj3Kx7ndXQUaoeHio0y3HTKMdFZbJZBusAhSs2BqnVVDaqlMdo5aGCnKAwYpOlC7x9IaJkfQgKlt_gp1gOl6se0cGm9UEP49OSXe4MEApsN22HClKuuW2C3rbO6UIIY9RWLPSjTriu8/s320/IMG_20150906_175743299_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From top to bottom: buckwheat, biggest, prettiest</td></tr>
</tbody></table>
<br />
I accidentally turned the oven on before putting the baker in. I didn't realize until it was already hot, but I turned it off while the loaves finished rising.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKt0hPL_aBFdJWp3HXQK9zU7F-8EpG2Nsrbs7Oi0ik4d85Cjj29VEmgsPL0j1GCepVkHIy6dFsmMuIkqs0cMeDh2XwCWcvzVxZWmQr_taJKmT4JEELE9gjBksZfNdjk7ozYObt0AvQfc/s1600/IMG_20150906_191023235_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKt0hPL_aBFdJWp3HXQK9zU7F-8EpG2Nsrbs7Oi0ik4d85Cjj29VEmgsPL0j1GCepVkHIy6dFsmMuIkqs0cMeDh2XwCWcvzVxZWmQr_taJKmT4JEELE9gjBksZfNdjk7ozYObt0AvQfc/s320/IMG_20150906_191023235_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">About to go into the oven</td></tr>
</tbody></table>
<br />
I might have overbaked the bread a little bit, but my family and I liked it. It had a nice crust (though perhaps a little thick) and tasty, tender innards. And it didn't stick to the pan, at all!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGTCIkdjSlI3vYC3im6VkZdBrlxIhY_Px58j5XqteVAvifIEGkzZ-dzJhqFxup_0xvcCUz39lGoM9Qmw2Z9DVtxF2VnvGhJOEI8JpAesWM5j90Fyvq5m48a3rGJjp8iMulx0nFSn_ilQ/s1600/IMG_20150906_201330283.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGTCIkdjSlI3vYC3im6VkZdBrlxIhY_Px58j5XqteVAvifIEGkzZ-dzJhqFxup_0xvcCUz39lGoM9Qmw2Z9DVtxF2VnvGhJOEI8JpAesWM5j90Fyvq5m48a3rGJjp8iMulx0nFSn_ilQ/s320/IMG_20150906_201330283.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buckwheat covered baguette</td></tr>
</tbody></table>
<br />
We started with the buckwheat-covered baguette. A lot of the buckwheat fell off, but that just made it that much more fun for my daughter and me to go on a little treasure hunt of the cutting board.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvppFK7m-XqkzGuH4hqsq7pPK3vND4VlkmOaafAOnpPMbdxlKFBbYPKbLBAMYYZvpjK9cwkTEvUDIk0QrS998-G3lO9MJq4MdyYDlGI2oHkH1R6r7f0rLnL13Y5UwWrZX4Vmv0GAX_x1o/s1600/IMG_20150906_204427767_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvppFK7m-XqkzGuH4hqsq7pPK3vND4VlkmOaafAOnpPMbdxlKFBbYPKbLBAMYYZvpjK9cwkTEvUDIk0QrS998-G3lO9MJq4MdyYDlGI2oHkH1R6r7f0rLnL13Y5UwWrZX4Vmv0GAX_x1o/s320/IMG_20150906_204427767_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The buckwheat-covered baguette didn't last long</td></tr>
</tbody></table>
<br />
The next day we had about 1.5 loaves left, which we used for chicken sandwiches. It was so nice to have a real baguette sandwich again! It made me want to find a recipe for banh mi bread, the craptastic bread that makes a terrific holder for delicious Vietnamese fillings. Here are some recipes that I might try:<br />
<ul>
<li><a href="http://www.vietworldkitchen.com/blog/2007/05/vietnamese_bagu.html" target="_blank">Viet World Kitchen: Vietnamese Baguette Recipe (Banh Mi Tay)</a></li>
<li><a href="http://food52.com/recipes/30635-homemade-banh-mi-rolls" target="_blank">Andrea Nguyen's recipe for banh mi rolls</a> (also see <a href="http://food52.com/blog/11580-how-to-make-banh-mi-rolls-and-build-a-banh-mi-sandwich" target="_blank">this</a>)</li>
<li><a href="http://www.vietnamonline.com/recipe/vietnamese-bread-rolls.html" target="_blank">Vietnam Online: Vietnamese Bread Rolls</a></li>
<li><a href="http://www.thefreshloaf.com/node/28474/recreation-mysterious-b%C3%A1nh-m%C3%AC-baguette" target="_blank">EvillyChic: Recreation of the mysterious Bánh mì baguette</a></li>
</ul>
Back to traditional baguette recipes, I'm thinking about trying some of the following recipes from King Arthur Flour, all but one of which require an overnight rest:<br />
<ul>
<li><a href="http://www.kingarthurflour.com/recipes/easy-crusty-baguettes-recipe">easy crusty baguettes</a> (overnight)</li>
<li><a href="http://www.kingarthurflour.com/recipes/the-almost-no-knead-baguette-recipe">the almost no-knead baguette</a> (overnight, or up to 7 days)</li>
<li><a href="http://www.kingarthurflour.com/recipes/classic-baguettes-and-stuffed-baguettes-recipe">classic baguettes and stuffed baguettes</a> (overnight)</li>
<li><a href="http://www.kingarthurflour.com/recipes/french-baguettes-recipe">french baguettes</a> (overnight)</li>
<li><a href="http://www.kingarthurflour.com/recipes/french-style-baguettes-recipe">french-style baguettes</a></li>
<li><a href="http://www.kingarthurflour.com/recipes/baguette-pan-baguettes-recipe">baguette pan baguettes</a> (overnight)</li>
<li><a href="http://www.kingarthurflour.com/recipes/whole-wheat-baguettes-recipe">whole wheat baguettes</a> (overnight)</li>
<li><a href="http://www.kingarthurflour.com/recipes/wild-yeast-baguettes-recipe">wild yeast baguettes</a> (overnight)</li>
</ul>
<div>
<br /></div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-29335718968832810472015-09-03T17:15:00.001-07:002015-10-18T09:58:21.641-07:00Baguettes (starring Emile Henry) and onion sourdoughThis week: baguettes! (Cue Flight of the Conchords' <a href="https://www.youtube.com/watch?v=EuXdhow3uqQ" target="_blank">Foux Du Fafa</a>.) I also made an onion sourdough <i>before the weekend</i> (new for me), mixing the dough Thursday night and shaping it Friday morning before going to work.<br />
<br />
<h2>
The baguette baker</h2>
<div>
This Emile Henry baguette baker was the last of my birthday presents to arrive. </div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_Uw90p77JrcEM1RgMcblsb11-8_XwPcbXrHpVwEUfHgRVUQYHUxpJLLYrx2FhKADPsodJNcOhR3lZgpEZQvOj3KmysUBu0w08hVi4vLR1AAx8lBblxHjNZky9lQDzNIWqE8sHE7fz1M/s1600/IMG_20150829_155430337.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_Uw90p77JrcEM1RgMcblsb11-8_XwPcbXrHpVwEUfHgRVUQYHUxpJLLYrx2FhKADPsodJNcOhR3lZgpEZQvOj3KmysUBu0w08hVi4vLR1AAx8lBblxHjNZky9lQDzNIWqE8sHE7fz1M/s320/IMG_20150829_155430337.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From my enabling-in-a-good-way husband</td></tr>
</tbody></table>
<br />
The baker came with a recipe book filled with lies, such as using flour to prevent sticking. Unfortunately, I believed the book the first time I tried making baguettes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdu6OVS1zjjmVE-KfBCrhPMNFXn20NwKVmte6q2arhyphenhyphenW5FkFya4TMxgz7FT6yteBMZMZ_mxWzXmSMv_0zdU5yPwc8Z-NPoE_y650z6_wNsZoA25WTEfC-7Thfncx5kDg_rMvCm7L1-YyA/s320/IMG_20150829_180452384.jpg" style="margin-left: auto; margin-right: auto;" width="180" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The first batch of baguettes stuck badly</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
All the baguettes stuck to the pan. One even stuck to the top of the pan, which made removing the top a challenge. When I finally managed to get the top off, most of the stuck loaf's crust tore off.</div>
<br class="Apple-interchange-newline" />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4eTL0M8Go29RVE5HzqI044ThNC7Crfc5A_TZJ8HhhZ84jVzFqliirW2_hGeg5E9QvVXM-lHGoGxAC7ncz14YPQk5aZq3N4GohRff-ban2s9ulp5tJ5RyZhcj8Y8vXP0krRxcOHDBua0U/s1600/IMG_20150829_172428772.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4eTL0M8Go29RVE5HzqI044ThNC7Crfc5A_TZJ8HhhZ84jVzFqliirW2_hGeg5E9QvVXM-lHGoGxAC7ncz14YPQk5aZq3N4GohRff-ban2s9ulp5tJ5RyZhcj8Y8vXP0krRxcOHDBua0U/s320/IMG_20150829_172428772.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">The biggest loaf stuck to the top</td></tr>
</tbody></table>
<br />
As a result, Saturday night we had pieces of baguette with dinner. Delicious, crusty pieces, but still... pieces.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xOA6e7pL-HsZsMsHCandKn6FE3_vXOCpEsnUw2gvYaLUwjcCIYPwgcZE6eRrvncWCgIppFY4nfu_wnprFtPoWdvjZkA86vdUKFV9IlEDkqfhcCh3tR5tbN58y46520wTaKzwL7Z-k_Q/s320/IMG_20150829_180512071_HDR.jpg" style="margin-left: auto; margin-right: auto;" width="180" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What we could scrape out of the baguette pan</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xOA6e7pL-HsZsMsHCandKn6FE3_vXOCpEsnUw2gvYaLUwjcCIYPwgcZE6eRrvncWCgIppFY4nfu_wnprFtPoWdvjZkA86vdUKFV9IlEDkqfhcCh3tR5tbN58y46520wTaKzwL7Z-k_Q/s1600/IMG_20150829_180512071_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br class="Apple-interchange-newline" /></a></div>
Lessons for next time:<br />
<ul>
<li>Oil, don't flour, the pan.</li>
<li>Be careful about watering the tops of the baguettes.</li>
<li>Put the biggest baguette in the center.</li>
<li>Always look at King Arthur's site before trying to use equipment they carry.</li>
</ul>
<div>
<br /></div>
<h2>
Baguette trial #1</h2>
<div>
Here are more details about my first try with the baguette baker.</div>
<div>
<br /></div>
<div>
I looked at four recipes:</div>
<div>
<ul>
<li>Hensperger's pain de paris (p. 216)</li>
<li>Hensperger's classic baguettes (p. 204)</li>
<li>Emile Henry's "The real French baguette"</li>
<li>King Arthur's <a href="http://www.kingarthurflour.com/recipes/sourdough-baguettes-recipe" target="_blank">recipe for sourdough baguettes</a></li>
</ul>
I ended up using kind of a mix:<br />
<ul>
<li>1/2 cup + 2 T lukewarm water</li>
<li>1 cup sourdough starter (I used white only)</li>
<li>2 1/4 cups bread flour (most called for all-purpose flour plus gluten, but I had no all-purpose)</li>
<li>1 t salt</li>
<li>1/2 T yeast</li>
</ul>
<div>
The recipe in the Emile Henry book called for just 2 cups of flour (3/4 less than the King Arthur recipe, if you count the half cup in the sourdough starter), so I considered taking out 1/3 of the dough for baking separately. But then I weighed the dough, and it was just over the 600 g that the Emile Henry dough should have weighed, so I decided against removing any.<br />
<br />
The dough was quite <i>slack</i> (my new word of the week), but I used a ton of flour on the board, and a dough card as necessary. I managed to shape the baguettes, more or less, although my hands ended up covered in dough.<br />
<br class="Apple-interchange-newline" />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE67TCG4UpJ0GsctRbUSKVtdiHmMWG_9u-fg5JziUuSu0gtgb9uS4fgHNHQxHMzMlFa20DfiGcuMOgfqrSh1dtAemvDVjUllZw4FlFPsrQ0nZMKF4skCwWDU9tvW21MfWWqPBMWsTNoVE/s1600/IMG_20150829_155415650.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE67TCG4UpJ0GsctRbUSKVtdiHmMWG_9u-fg5JziUuSu0gtgb9uS4fgHNHQxHMzMlFa20DfiGcuMOgfqrSh1dtAemvDVjUllZw4FlFPsrQ0nZMKF4skCwWDU9tvW21MfWWqPBMWsTNoVE/s320/IMG_20150829_155415650.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">Shaped and ready to rise</td></tr>
</tbody></table>
<br />
I don't trust my ability to eyeball quantities, so I weighed the dough when dividing it in 3. That was kind of a pain, so I should just try to just eyeball it in the future.</div>
</div>
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3q7UmD_Qut68WCBcXagWEUgZY51orCVDzFk3-EjVIToy8QRsnthOYMWnIR3yqxVOQzCKLT5sP0uRJrlZyTEyucfrJEBP_mC_nvljc6ebAREQ9UoFOYUkDXxnLt4NtuIuvBZdT4I1D8o/s1600/IMG_20150829_165423346.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3q7UmD_Qut68WCBcXagWEUgZY51orCVDzFk3-EjVIToy8QRsnthOYMWnIR3yqxVOQzCKLT5sP0uRJrlZyTEyucfrJEBP_mC_nvljc6ebAREQ9UoFOYUkDXxnLt4NtuIuvBZdT4I1D8o/s320/IMG_20150829_165423346.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After rising</td></tr>
</tbody></table>
<br />
I decided to slash one baguette, leave one unslashed, and put sesame seeds on one. I brushed all of them with water.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFiMgVa2rz4GuF1ULI8JpT2BccgqRxSB9v8cgput8V0bnV1c1z8SebbMjvNpbzkw1Z1I-d6Kw3094qTZJSpPTYSdH5eZBLxr1APKnb6fjP09hl20ykw0iI3lTdF4i2pwOTHd_hSp5XEU/s1600/IMG_20150829_165612966.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFiMgVa2rz4GuF1ULI8JpT2BccgqRxSB9v8cgput8V0bnV1c1z8SebbMjvNpbzkw1Z1I-d6Kw3094qTZJSpPTYSdH5eZBLxr1APKnb6fjP09hl20ykw0iI3lTdF4i2pwOTHd_hSp5XEU/s320/IMG_20150829_165612966.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After slashing, splashing, and seeding</td></tr>
</tbody></table>
<br />
Coming out of the oven, they looked nice enough, even though half the top of the slashed one came off.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLU0RhDHU9FnVIM-1kdOl3xcUNXcE4Gi998xydgXim-TJnwmHcAYXekjczwd53zinEs-Cv2R2QLXTF-TiMQmc0xP4paK7OoYjRCHGoK9BvOsnuwDBxlJG4srMnJLL3HM8QG8qwtpkQNk/s1600/IMG_20150829_173321219_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLU0RhDHU9FnVIM-1kdOl3xcUNXcE4Gi998xydgXim-TJnwmHcAYXekjczwd53zinEs-Cv2R2QLXTF-TiMQmc0xP4paK7OoYjRCHGoK9BvOsnuwDBxlJG4srMnJLL3HM8QG8qwtpkQNk/s320/IMG_20150829_173321219_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh out of the oven</td></tr>
</tbody></table>
<br />
The crusts were crunchy, and the insides were delish. If only they had come out of the baker in one piece, I would have called them successful.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgizKibYv6guuW0YMR7aYqeZHrHuH4VGKFBWHxcJA3lqnd3ntXcPLL9Om8-kVUd8pkD3jLDL0DnVZNCQRnzO2K-MABoFUe4_l9RJCLAdLvmL_DdlEsDiysmQKq7dxetss9JnlDmJXKkquk/s1600/IMG_20150829_202509819_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgizKibYv6guuW0YMR7aYqeZHrHuH4VGKFBWHxcJA3lqnd3ntXcPLL9Om8-kVUd8pkD3jLDL0DnVZNCQRnzO2K-MABoFUe4_l9RJCLAdLvmL_DdlEsDiysmQKq7dxetss9JnlDmJXKkquk/s320/IMG_20150829_202509819_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A success, if you ignore the fact that the loaves were in many pieces</td></tr>
</tbody></table>
<br />
<br />
<h2>
Baguette trial #2</h2>
The next day I tried again, using the <a href="http://www.kingarthurflour.com/recipes/sourdough-baguettes-recipe" target="_blank">King Arthur recipe for sourdough baguettes</a>, sugar and all. I halved it because 3 baguettes is plenty. So, along with the salt/yeast adjustments I always make, that meant:<br />
<ul>
<li>5/8 cup lukewarm water</li>
<li>1 cup sourdough starter (I mixed my white and wheat starters to get the thick pancake batter consistency it called for)</li>
<li>2 1/4 cups bread flour (I had gotten all-purpose flour in the meantime, but I didn't want to change <i>too</i> much from the last time, so I used bread flour and no additional gluten)</li>
<li>1 teaspoon sugar</li>
<li>1/2 tablespoon bread yeast (not instant yeast)</li>
</ul>
<div>
I put all this into the bread machine and got the dough cycle going. I started 4 pm Sunday afternoon, and started shaping the loaves around 5:30 pm. By 5:50 they were shaped and in the pan. (The kitchen was fairly warm but probably a few degrees cooler than the day before.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0lHhNMyvH5Tu7RSQdfjQZsvPymPn-Uy8zQw0Y4wpzF6fC6DP-psg8O8dQ5yoz_v_5Myn9zEPAo2xhfgEnAvjIzKAUZgPF6alzSuVjskOHdeecVPRd_9BpAiHoT9BzmqZe4DqClbck_w/s1600/IMG_20150830_175028907_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0lHhNMyvH5Tu7RSQdfjQZsvPymPn-Uy8zQw0Y4wpzF6fC6DP-psg8O8dQ5yoz_v_5Myn9zEPAo2xhfgEnAvjIzKAUZgPF6alzSuVjskOHdeecVPRd_9BpAiHoT9BzmqZe4DqClbck_w/s320/IMG_20150830_175028907_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaped</td></tr>
</tbody></table>
<br />
I decided to experiment a bit with the toppings, and to forgo slashing. The middle baguette had just canola oil spray; the others had olive oil and seeds (pumpkin or fennel). I feared that oil with toppings was a bad idea, but the egg yolk wash that the recipe recommended sounded like it might stick to the pan.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL88osCZGiZIE2YHWMZIo1MOkGV7m_AoeG_FJa-6K1G_i2foFuDdHPPuoa1fivd4PvOHOSIGvEagYlG4ltglA6ysIq_TVlMgbrlJhV1N-S3-4l85Ra_DmpJHDJcNmMCPQGjhjqRlzDbxA/s1600/IMG_20150830_190916349.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL88osCZGiZIE2YHWMZIo1MOkGV7m_AoeG_FJa-6K1G_i2foFuDdHPPuoa1fivd4PvOHOSIGvEagYlG4ltglA6ysIq_TVlMgbrlJhV1N-S3-4l85Ra_DmpJHDJcNmMCPQGjhjqRlzDbxA/s320/IMG_20150830_190916349.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go into the oven<br />
Top: olive oil & pumpkin seeds<br />
Middle: canola oil spray<br />
Bottom: olive oil & fennel seeds</td></tr>
</tbody></table>
<br />
I preheated the oven to 475. At 7:15 (perhaps a bit early, but I was out of time) I put loaves into oven, turning it down to 450.</div>
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJwi3GTVWwdPu1OVsf3Kn-0IeWkEx0SEVqzGqu0vVZNJI-FB3CEHfXOaZFggSeXfFxmUQbHdLvvSlpon-M6z_eCK9-rOwhgDYNKg8xfYNJVGOLf6Qyay8h5-gP1fukp331hy5BhyymEA/s1600/IMG_20150830_194716874_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJwi3GTVWwdPu1OVsf3Kn-0IeWkEx0SEVqzGqu0vVZNJI-FB3CEHfXOaZFggSeXfFxmUQbHdLvvSlpon-M6z_eCK9-rOwhgDYNKg8xfYNJVGOLf6Qyay8h5-gP1fukp331hy5BhyymEA/s320/IMG_20150830_194716874_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oil meant no sticking, and less crunch. Boo.</td></tr>
</tbody></table>
<br />
The results were OK but not great. This time, there was no sticking at all, but the crust wasn't as crunchy, and the loaves were flat. The taste was fine, but I don't see any reason to add sugar to the dough.<br />
<br />
Next time, I'll oil the pan but water the baguettes. I'll also make sure the baguettes rise long enough.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxsGXy2A5wCprXs5f4_b4DVDix6M6M5i_gy-yOdCJ9b_HpgUQplOPt1VR6eCz2aeRMdBcEsKzFreLmdzAeEhyqIKyDD0g3lp8QBJAjlu5da-lBKgnzzJrXSGeX7iGnV4nGCi_xdPNQANk/s1600/IMG_20150830_200357725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxsGXy2A5wCprXs5f4_b4DVDix6M6M5i_gy-yOdCJ9b_HpgUQplOPt1VR6eCz2aeRMdBcEsKzFreLmdzAeEhyqIKyDD0g3lp8QBJAjlu5da-lBKgnzzJrXSGeX7iGnV4nGCi_xdPNQANk/s320/IMG_20150830_200357725.jpg" width="320" /></a></div>
<br />
<h2>
Onion sourdough</h2>
<div>
Thursday night I cooked an onion in some olive oil.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcPBK8GT58A38fwvkRujKl8cn8TqFUZJ78KgTcpLrOQRnFTWyB3jIuScwmg9_q_4Uo40i98VQtUolnVyDmczVftGi8WPcG-ozLq-dPzXaPbLCoNjvHmoZh-iXmke289af70yMMW7MeSg/s1600/IMG_20150827_200803598.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcPBK8GT58A38fwvkRujKl8cn8TqFUZJ78KgTcpLrOQRnFTWyB3jIuScwmg9_q_4Uo40i98VQtUolnVyDmczVftGi8WPcG-ozLq-dPzXaPbLCoNjvHmoZh-iXmke289af70yMMW7MeSg/s320/IMG_20150827_200803598.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">Cooked and cooled onion</td></tr>
</tbody></table>
<br />
I then made my usual Josey Baker sourdough loaf, but with the cooled onion added.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb69v1lxNSA4tmvm7fnNcm9EGNgkoy5LLH8MpWXM2ObORkroC7zynZvdgNP9ruPunXLg4OeF_h9qKTAUQ0ikj4pbuII5FP-rbswdNOIMGt7mHCLwg0mZPei3z1FzWaR099k-CYpqFsINs/s1600/IMG_20150827_202424811.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb69v1lxNSA4tmvm7fnNcm9EGNgkoy5LLH8MpWXM2ObORkroC7zynZvdgNP9ruPunXLg4OeF_h9qKTAUQ0ikj4pbuII5FP-rbswdNOIMGt7mHCLwg0mZPei3z1FzWaR099k-CYpqFsINs/s320/IMG_20150827_202424811.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">The dough just after mixing</td></tr>
</tbody></table>
<br />
I did the usual 4 stretches of the dough. This dough was pretty darned slack, probably because of the olive oil in the onions.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMfThWVVhNelYId4YkdJW-vmVkybMhjFGh4q6xW5oL_usEODDgdS5ero2Cf4R1UgV2vABxoB2Qmw2C7nW2Jt7vLSp5lx_Z5UKfNkIJN1NkEyHJ_eUUk2SAMkrtEIpdlotgQp0sfAaMKg/s1600/IMG_20150827_220802704.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMfThWVVhNelYId4YkdJW-vmVkybMhjFGh4q6xW5oL_usEODDgdS5ero2Cf4R1UgV2vABxoB2Qmw2C7nW2Jt7vLSp5lx_Z5UKfNkIJN1NkEyHJ_eUUk2SAMkrtEIpdlotgQp0sfAaMKg/s320/IMG_20150827_220802704.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">After the final stretch</td></tr>
</tbody></table>
<br />
After less than an hour of rise time, I put the dough into the fridge.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1MK7P8WBvWjzD358UuK3hI6suEsHSqHKEnJ1BDIrXiz_2GRTo2T87VRMg7qtYJD2vdp2c4Ss8zJRjxkflOgfRFYUx1BtOYZT3CPxHDyunBdXlOTI5zmnxpc_aLTuw_gNnMeZ0b317aE/s1600/IMG_20150827_225055021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1MK7P8WBvWjzD358UuK3hI6suEsHSqHKEnJ1BDIrXiz_2GRTo2T87VRMg7qtYJD2vdp2c4Ss8zJRjxkflOgfRFYUx1BtOYZT3CPxHDyunBdXlOTI5zmnxpc_aLTuw_gNnMeZ0b317aE/s320/IMG_20150827_225055021.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">About to go into the refrigerator<br />
The green line is the dough's height just after mixing</td></tr>
</tbody></table>
<br />
When I woke up the next morning, I took the dough out of the refrigerator. The kitchen was pretty warm (81) before I opened the back door, which cooled us off a few degrees.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLH2YPgFf1GJ_M1mQpiWHlmC_5662CMNtdpfutD9IIK3blYT7o7iOGMntMAKzOpgYUUwN9IHX2yd7w25fapb0UJBv1vlAWkAoF6A_f6ilJ_uE_y5Hn9ShbThQzWbJFiYDPlHLxJ2i7SY/s1600/IMG_20150828_061951591.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLH2YPgFf1GJ_M1mQpiWHlmC_5662CMNtdpfutD9IIK3blYT7o7iOGMntMAKzOpgYUUwN9IHX2yd7w25fapb0UJBv1vlAWkAoF6A_f6ilJ_uE_y5Hn9ShbThQzWbJFiYDPlHLxJ2i7SY/s320/IMG_20150828_061951591.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">Fresh out of the fridge</td></tr>
</tbody></table>
<br />
I shaped the bread and put it in the long covered baker.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJDfQPVsojhsGJzo4E0IwtNo_O26oK3LdazKN5VGKn_jqI3o73_sPOdehg7FEOW1o1S_JX-qO87OsN4xIj-_O1LY-reZdfYVifKtxQqYf_iQFetNC-MUwrBlK6dOXiuhhcvSIsAvR2oM/s1600/IMG_20150828_063632274_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJDfQPVsojhsGJzo4E0IwtNo_O26oK3LdazKN5VGKn_jqI3o73_sPOdehg7FEOW1o1S_JX-qO87OsN4xIj-_O1LY-reZdfYVifKtxQqYf_iQFetNC-MUwrBlK6dOXiuhhcvSIsAvR2oM/s320/IMG_20150828_063632274_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">Shaped and ready to rise again</td></tr>
</tbody></table>
<br />
Almost 3 hours later, I decided it was ready to go.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizw9gdJnq-hx5vsVrNQjGPRKpnCt2u0ePsK8GrCI38bGyWQ2aY3QiKfUeV_jJtngtx2_vRlMjE7kvOmLbfpFCsIIEww_RdFBz6YFGKE9qAnwnaUOj7hC3Ulrz5NrOKbrtbtDMe1HZDzCw/s1600/IMG_20150828_091730009.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizw9gdJnq-hx5vsVrNQjGPRKpnCt2u0ePsK8GrCI38bGyWQ2aY3QiKfUeV_jJtngtx2_vRlMjE7kvOmLbfpFCsIIEww_RdFBz6YFGKE9qAnwnaUOj7hC3Ulrz5NrOKbrtbtDMe1HZDzCw/s320/IMG_20150828_091730009.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">Ready to slash</td></tr>
</tbody></table>
<br />
My guys took it out of the oven and sent me this pic.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd968dm9Hsp1Eyai2DguPGxosam3zFmX8Yqzsevqc5-ihL20AsPEDTphZRE7FV-Op1_YrBkTP3MAs6r_obkTIjTN5YZYnpD45GSreFU7fkePpcvmn3RLJxTmmK-MOuMFry8rjOiZjDdq4/s1600/sourdough-onion.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd968dm9Hsp1Eyai2DguPGxosam3zFmX8Yqzsevqc5-ihL20AsPEDTphZRE7FV-Op1_YrBkTP3MAs6r_obkTIjTN5YZYnpD45GSreFU7fkePpcvmn3RLJxTmmK-MOuMFry8rjOiZjDdq4/s320/sourdough-onion.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">All baked</td></tr>
</tbody></table>
<span id="goog_1706405955"></span><span id="goog_1706405956"></span><br />
My husband <i>adored</i> this bread warm. It was fine once cool, too, but when it was warm you could really smell and taste the onion.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6Rfcmwlh28YETbxes_8AnvIWfUafJoZSBwQ1Ui1ffSa2nHBlqEdW3YgZiP-4zb8wUWMcDV2jmRY4VXUNU1fTVPZaCErPTCJBOBcjIsDtJsbpbKNUTuL0U5ny3gdo_Lr5Yz8duCMxl_s/s1600/IMG_20150828_191020151.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6Rfcmwlh28YETbxes_8AnvIWfUafJoZSBwQ1Ui1ffSa2nHBlqEdW3YgZiP-4zb8wUWMcDV2jmRY4VXUNU1fTVPZaCErPTCJBOBcjIsDtJsbpbKNUTuL0U5ny3gdo_Lr5Yz8duCMxl_s/s320/IMG_20150828_191020151.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A slice of onion sourdough</td></tr>
</tbody></table>
<br />
Details:<br />
<ul>
<li>9.5 oz onion</li>
<li>Thursday night:</li>
<ul>
<li>20:25 mix all done</li>
<li>21:05 stretch #1</li>
<li>21:25 stretch #2</li>
<li>21:45 stretch #3</li>
<li>22:05 stretch #4</li>
<li>22:50 into the fridge</li>
</ul>
<li>Friday morning:</li>
<ul>
<li>6:15 took out of fridge, let rest a bit, started to shape</li>
<li>6:35 shaping complete; resting in baker</li>
<li>9:18 slashed (badly) and put into oven, which I then turned on to 425 degrees</li>
<li>After the oven got to 425, I set a timer for 30 minutes and left for work.</li>
<li>My peeps took off the lid at 30 minutes, and then left it in the oven to brown for a few minutes more.</li>
</ul>
</ul>
</div>
</div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-58937757501093870262015-08-26T08:32:00.001-07:002015-10-18T10:01:47.874-07:00Excaliburger buns, coconut castle pudding, and King Arthur's long covered bakerInspired by the possibility of watching <i>Excalibur</i> with a bunch of friends, we decided to make Excaliburgers and a castle-shaped pudding.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUwVjgBFUZhleP7IaHiTZIXoXOOHulTxi4LD1VFlEnttsvGHZGeS-Y1eFdBr8prKPGj0CZmB8njHsWqiiAEcGfzRkyy6-uP44t1jv1gdaB9HQPS6hDnRk7lz5veAUEaQgk-EQkwGF3Ds/s1600/IMG_20150823_112938039.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUwVjgBFUZhleP7IaHiTZIXoXOOHulTxi4LD1VFlEnttsvGHZGeS-Y1eFdBr8prKPGj0CZmB8njHsWqiiAEcGfzRkyy6-uP44t1jv1gdaB9HQPS6hDnRk7lz5veAUEaQgk-EQkwGF3Ds/s320/IMG_20150823_112938039.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We found this silicone castle mold while visiting family in France.<br />
Find it at your neighborhood Eurodif.</td></tr>
</tbody></table>
<br />
We ended up watching <i>Vampire in Brooklyn</i> instead—I'm not sure why, but it probably came down to what people felt more like mocking. That didn't stop us from making hamburgers and pudding.<br />
<br />
I also used a covered clay baker for the first time, making walnut sourdough. I love the form factor but need to work on the technique a bit.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZrZBop2WZFxdObxX8eEJ_vpW1lOabZBf_aI2aRvBsdznyfE3e1bnz5iOaUh3vu1k_7ZbekSFQ7MORLAw2CIN98-CmVGdI_5JdKxt3A72VgQ-_pVT_xz5ovT3eFcq1yhfqTQDCBy0YKk/s1600/IMG_20150824_184835699_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZrZBop2WZFxdObxX8eEJ_vpW1lOabZBf_aI2aRvBsdznyfE3e1bnz5iOaUh3vu1k_7ZbekSFQ7MORLAw2CIN98-CmVGdI_5JdKxt3A72VgQ-_pVT_xz5ovT3eFcq1yhfqTQDCBy0YKk/s320/IMG_20150824_184835699_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Walnut sourdough baked in a long covered pan</td></tr>
</tbody></table>
<br />
For the pudding, we used the <a href="http://m.allrecipes.com/recipe/238693/tembleque-puerto-rican-coconut-pudding/" target="_blank">Tembleque Puerto Rican Coconut Pudding recipe</a>, minus the salt. It's very simple: just coconut milk, sugar, and corn starch, plus a dusting of cinnamon. And it held the mold's shape beautifully, with great detail. One recipe wasn't quite enough to fill up the castle mold, so if we make it again, we might make a 150% batch so our castle isn't stubby.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="http://2.bp.blogspot.com/-pKp88a0ed28/VdqaXsLqTuI/AAAAAAAAKpY/i0limm4wdYY/s320/IMG_0263.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Tembleque:</b> Puerto Rican coconut pudding with cinnamon.<br />
Very nice when served with cut mango</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-pKp88a0ed28/VdqaXsLqTuI/AAAAAAAAKpY/i0limm4wdYY/s1600/IMG_0263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
Another pudding that should work great with the mold would be mango pudding, if I can find a tasty enough recipe. I love the mango pudding from Ton Kiang in San Francisco; every other version I've had has been disappointing.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JsGGfaT1wgo_FDpNKVS27meX0EWffQU-NN6IepFtHKfQ3YZ-XiPmCh4kt_-CzgbtgTwyv2usk3aw77eKHh504GAF1xs0Ll1OjD_j_acWIpcpjCTTqKGqOoNR60ycJfoVm6uZkvohMaQ/s1600/IMG_20150822_234744863_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JsGGfaT1wgo_FDpNKVS27meX0EWffQU-NN6IepFtHKfQ3YZ-XiPmCh4kt_-CzgbtgTwyv2usk3aw77eKHh504GAF1xs0Ll1OjD_j_acWIpcpjCTTqKGqOoNR60ycJfoVm6uZkvohMaQ/s320/IMG_20150822_234744863_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hensperger's delicious hamburger—pardon me, <i>Excaliburger—</i>bun</td></tr>
</tbody></table>
<br />
The burger bun was a Hensperger recipe (p. 92) featuring egg, butter, milk powder, and potato flakes, all of which make for a moist and tender—yet not wimpy—bun. I ran out of bread flour, so I used a tiny amount of whole wheat flour. Very tiny.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-FO6UOKWX3IA/VdqaZ6h5PWI/AAAAAAAAKpg/zyAX666nG70/s1600/IMG_0261.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-FO6UOKWX3IA/VdqaZ6h5PWI/AAAAAAAAKpg/zyAX666nG70/s320/IMG_0261.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mia's burger (thanks for the picture, Mia!)</td></tr>
</tbody></table>
<br />
The buns worked really well with the massive (almost half pound), juicy hamburgers we grilled.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wLraC8LBqxg/VdqabG75v8I/AAAAAAAAKpo/osLdGnhRENI/s1600/IMG_0260.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-wLraC8LBqxg/VdqabG75v8I/AAAAAAAAKpo/osLdGnhRENI/s320/IMG_0260.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A dozen burger buns (picture by Mia)</td></tr>
</tbody></table>
<br />
I thought about stenciling the buns, either with flour or with seeds in a cross or sword shape. Maybe next time. I'm dying to try bread stenciling, and with two artists in the house who love bread, it shouldn't be too hard to get stencils. I just have to get the materials and figure out what I want the stencil to be.<br />
<br />
On to sourdough. One of my birthday gifts arrived, a little late, and I had to try it out. It's King Arthur Flour's <a href="http://www.kingarthurflour.com/shop/items/long-covered-baker" target="_blank">long covered baker</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylQ2PWyhTITigHV0OzMRt67aYKULimijbn48u7JrZ-KlN3R2HkGBUNZ_Lx9He-w9s9L14aiXQfNVcssV9STBtrzz7HHZLMPiONAymp9WtZDL72HbhYrjCAd3OtW2A0BfY5hgyhstpLO8/s1600/IMG_20150824_060035711_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylQ2PWyhTITigHV0OzMRt67aYKULimijbn48u7JrZ-KlN3R2HkGBUNZ_Lx9He-w9s9L14aiXQfNVcssV9STBtrzz7HHZLMPiONAymp9WtZDL72HbhYrjCAd3OtW2A0BfY5hgyhstpLO8/s320/IMG_20150824_060035711_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A just-shaped loaf in the long covered baker</td></tr>
</tbody></table>
<br />
I tried baking a loaf of sourdough in it, but had to delegate the actual baking. The bread turned out pretty well, despite being a bit overproofed and overbaked. I can't wait to try it again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK86z9IGHOUA_QT3YENliX_T5te7e1A17ll8UGWu8Go3xFX5Y_P0IKfMD6USR0XsY4PRCer5epcDVOTXcgWDQuWm01AWm0M8hNMbtm5JsmaV5-hKWgxhKFvGWo1x3mhRM87v3xc0SCYu8/s1600/sourdough-loaf-from-pan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK86z9IGHOUA_QT3YENliX_T5te7e1A17ll8UGWu8Go3xFX5Y_P0IKfMD6USR0XsY4PRCer5epcDVOTXcgWDQuWm01AWm0M8hNMbtm5JsmaV5-hKWgxhKFvGWo1x3mhRM87v3xc0SCYu8/s320/sourdough-loaf-from-pan.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Overproofed and overbaked, but still good</td></tr>
</tbody></table>
<br />
By the way, we had no problem at all with the bread sticking. I'd read that, early on before the baker is fully seasoned, the dough can stick, but I don't think that's a likely problem with a simple sourdough. I used ghee as an anti-stick coating for the pan, and nothing for the top.<br />
<br />
Boring details about making this bread:<br />
<br />
<ul>
<li>Sunday afternoon:</li>
<ul>
<li>12:30 finished mixing, and put it in the fridge because I had to leave the house.</li>
<li>15:40 took it out</li>
<li>16:40 first fold (still cold)</li>
<li>17:00 second fold (still cool)</li>
<li>17:20 third fold (still cool)</li>
<li>17:45 added walnuts, mixing the dough as well as I could by hand</li>
<li>17:55 left it to rise</li>
<li>19:40 it looked pretty high, so I put it into the refrigerator</li>
</ul>
<li>Monday morning:</li>
<ul>
<li>5:30 started shaping; the dough had risen to about 1" from the top of the 2-gallon container</li>
<li>5:55 shaped and in the baker (see picture above)</li>
<li>8:15 called home and asked someone to start baking, starting it in a cold oven </li>
<li>9:05 called and it <i>still wasn't baking</i>! Nagged.</li>
<li>As requested, the top was deeply slashed, then it went into a cold oven, which was then turned up to 425. I'd asked for the top to be removed after 30 minutes, but instead the whole thing was removed and the lid left on. Someone later realized that the bread hadn't been browned, so they put it back in the oven without the lid for a little while, and then took it out to cool. So. Rather overdone. This is a very forgiving bread. Note the use of passive voice to avoid assigning blame to people who were doing me favors so I can't complain.</li>
</ul>
</ul>
Resources:<br /><ul>
<li><a href="http://www.kingarthurflour.com/blog/2015/06/06/using-long-covered-baker/" target="_blank">Your Long Covered Baker: Tips and Techniques for Your New Favorite Pan</a> </li>
<li>I used the cold-start baking instructions from <a href="http://www.kingarthurflour.com/recipes/light-as-air-seed-bread-recipe" target="_blank">light-as-air seed bread</a></li>
<ul>
</ul>
</ul>
<br />Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-15028818000384660272015-08-17T21:21:00.001-07:002015-10-18T09:58:21.636-07:00Walnut sourdough and maple oatmeal breadIt was too hot last weekend to use the oven, so although I prepped a loaf of walnut sourdough on Friday, we didn't bake it until Monday morning.<br />
<br class="Apple-interchange-newline" />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQOg0kTOelzzwNiOPQEekNzpowyOPZvkPn6I0-dSGJ3j-DJjgCz9D2a1aFtXOHXQ0s_aKJJ1CuPHIGeEsqz6dgF22mo5CR3LvYi0zkbgzHNBVQw1AG9BzALNfOhe_uYvxtv8j0Uq8xlw/s1600/IMG_20150817_105755239.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQOg0kTOelzzwNiOPQEekNzpowyOPZvkPn6I0-dSGJ3j-DJjgCz9D2a1aFtXOHXQ0s_aKJJ1CuPHIGeEsqz6dgF22mo5CR3LvYi0zkbgzHNBVQw1AG9BzALNfOhe_uYvxtv8j0Uq8xlw/s320/IMG_20150817_105755239.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">Walnut sourdough</td></tr>
</tbody></table>
<br />
By Sunday morning, I was dying for some bread, so I decided to make some in the bread machine. I picked Hensperger's maple oatmeal recipe (p. 436), which has buttermilk (which we happened to have), maple syrup, butter, and rolled oats.<br />
<br class="Apple-interchange-newline" />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsDbavRwN3lujz2lXJ2VYobSQizYTX2eabAeUkjUdNvCaiZgctYjFeJZBXJ3KoHXpVP11OZaxOn-qSmh6_emXtXwWatvoTIzABSHHDrRBOygbIxFaZc9NLjXb_YflIugTXrnUWZcJo3k/s1600/IMG_20150816_201904172.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsDbavRwN3lujz2lXJ2VYobSQizYTX2eabAeUkjUdNvCaiZgctYjFeJZBXJ3KoHXpVP11OZaxOn-qSmh6_emXtXwWatvoTIzABSHHDrRBOygbIxFaZc9NLjXb_YflIugTXrnUWZcJo3k/s320/IMG_20150816_201904172.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">Maple oatmeal bread</td></tr>
</tbody></table>
<br />
This was some great smelling bread! It cooked on the dark setting, so it had quite a crust on it.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUiw1x0ki6HfxuyX2ZRtXlMX_ZARblK8WAOCvxSHqJtyHIj5xMcJrhmr_np5K-LEt0M8jEAF6_-UG6mEdlJStO8grMV8kHCgPzWLG47vV7StJeZrHfCNHh3aYyj0xIggcWpH4iXZcGBYQ/s1600/IMG_20150816_201920575.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUiw1x0ki6HfxuyX2ZRtXlMX_ZARblK8WAOCvxSHqJtyHIj5xMcJrhmr_np5K-LEt0M8jEAF6_-UG6mEdlJStO8grMV8kHCgPzWLG47vV7StJeZrHfCNHh3aYyj0xIggcWpH4iXZcGBYQ/s320/IMG_20150816_201920575.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside maple oatmeal bread</td></tr>
</tbody></table>
<br />
I like this bread. It was tasty by itself just after baking, and fantastic toasted with cheese and tomatoes the next day. It doesn't have as much whole grain as I'd like, but the oats (although undetectable) make it less guilt inducing.<br />
<br />
The walnut sourdough was my husband's great idea. I used quite a lot of walnuts, but unfortunately I can't find my notes about the exact amount (5 oz?). They came from a bag of chopped (though fairly big) walnuts from a brand I can't remember (and haven't seen before, as far as I remember); they seemed to be pretty high quality. I didn't bother toasting or chopping the nuts. Instead I used them as-is, straight from the package.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0j6e_Wkgjrltq5TdyXURD_b4r2GikxXCpUhxoUrirdjPF-uzhAirfLYVwZSJr-6ddmP7ZcpSuSSs9c-8mmYN5wQMPZ7eBZiLIyxTv7hy9b_dqfnizGoVNSvgKbgbw9KDWXxmUSVo_Qk/s1600/IMG_20150814_185542434.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0j6e_Wkgjrltq5TdyXURD_b4r2GikxXCpUhxoUrirdjPF-uzhAirfLYVwZSJr-6ddmP7ZcpSuSSs9c-8mmYN5wQMPZ7eBZiLIyxTv7hy9b_dqfnizGoVNSvgKbgbw9KDWXxmUSVo_Qk/s320/IMG_20150814_185542434.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaped and ready to refrigerate</td></tr>
</tbody></table>
<br />
I made the sourdough following the usual Josey Baker recipe on Friday, adding the walnuts at the third it's-not-kneading session. The weather was warm, so I felt free to actually knead the dough a bit to get the nuts distributed.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dSgHkRaOcwcMY0C4IzD5_Mov6mvkdRskr06paddR2_GViFw_yvzIv1KYJ7JFoFbcC5tse6ENDOwSS0Yis1Lw5ulu7OLVmA2EsGxsv3blk4nfDvbnVpD4ge6R6Bts6NCSYYRdSO5Ez9A/s1600/IMG_20150817_094036001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dSgHkRaOcwcMY0C4IzD5_Mov6mvkdRskr06paddR2_GViFw_yvzIv1KYJ7JFoFbcC5tse6ENDOwSS0Yis1Lw5ulu7OLVmA2EsGxsv3blk4nfDvbnVpD4ge6R6Bts6NCSYYRdSO5Ez9A/s320/IMG_20150817_094036001.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just out of the refrigerator</td></tr>
</tbody></table>
<br />
Monday morning the weather had cooled enough that using the oven was thinkable, so we finally baked the bread that day. It had puffed up quite a bit, and I was worried it had overextended itself, but it turned out fine.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZWLbduOMHi42rkCh36eas3PkZ5gwwBLQ4rYM8-hverBUDTBcPjkuz231MoJIBXcNIb6vthwwOHJZYUuy8axcxiMttIPZwN9q52VidTRzQwc4JW1htyvffpiSSI2fCd8LrxEwvHiMZpc/s1600/IMG_20150817_094100996.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZWLbduOMHi42rkCh36eas3PkZ5gwwBLQ4rYM8-hverBUDTBcPjkuz231MoJIBXcNIb6vthwwOHJZYUuy8axcxiMttIPZwN9q52VidTRzQwc4JW1htyvffpiSSI2fCd8LrxEwvHiMZpc/s320/IMG_20150817_094100996.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deflating after leaving the refrigerator</td></tr>
</tbody></table>
<br />
I had a bit of a hard time getting the dough out of the basket, but finally managed to do so without whacking it.<br />
<br class="Apple-interchange-newline" />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0acA1q2EWoKpJm4D59TT9gTHopf4AKfKFvPqryg3i7q9qPmGNyrHH4D6sCs1s93NY_m7fI5uiW7Mz_ucoHIRAAvRoNFQtDOr3ad5qt7o2ElcrbqMlu8_rG87hB0U3xUuLrA0v01cOSw/s1600/IMG_20150817_094250932.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0acA1q2EWoKpJm4D59TT9gTHopf4AKfKFvPqryg3i7q9qPmGNyrHH4D6sCs1s93NY_m7fI5uiW7Mz_ucoHIRAAvRoNFQtDOr3ad5qt7o2ElcrbqMlu8_rG87hB0U3xUuLrA0v01cOSw/s320/IMG_20150817_094250932.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finally out of the basket</td></tr>
</tbody></table>
<br />
I did the usual bake (remembering to remove the baking pan this time), with good results.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HzF1FQYSbbag6NwzpJVII1yhWPWqAsFGueynTMW4sv5Bez5eAvvmElZvkAzWv_Qk65gkbbA-GufK3dhyTd253k4T9Xkn65CMoIbR33e07mPWDAqdIFLNpAmn3ncVyZErtq5PN9dmeww/s1600/IMG_20150817_102403822.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HzF1FQYSbbag6NwzpJVII1yhWPWqAsFGueynTMW4sv5Bez5eAvvmElZvkAzWv_Qk65gkbbA-GufK3dhyTd253k4T9Xkn65CMoIbR33e07mPWDAqdIFLNpAmn3ncVyZErtq5PN9dmeww/s320/IMG_20150817_102403822.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After baking</td></tr>
</tbody></table>
<br />
I never seem to get an ear on the loaf. I wonder if it's the recipe, the sourdough starter, the cut, or the fact that I halve the salt. Or all of the above.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifRXmHGIlBvRrKAkezJGg-XXz1GCPOhFeFd8C4rlYQIcqbTh6VGc6gmNAMtLQXDIsW1k71IxNx-sf3KoXytgZLnXZ-C1eqrKnRk17BxUdjEqR-P4fREE6Vc2p5o2W8y0zEK3rX7fGn44/s1600/IMG_20150817_124536030_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifRXmHGIlBvRrKAkezJGg-XXz1GCPOhFeFd8C4rlYQIcqbTh6VGc6gmNAMtLQXDIsW1k71IxNx-sf3KoXytgZLnXZ-C1eqrKnRk17BxUdjEqR-P4fREE6Vc2p5o2W8y0zEK3rX7fGn44/s320/IMG_20150817_124536030_HDR.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In a sandwich</td></tr>
</tbody></table>
<br />
This is a very tasty bread, especially an hour or two after cooking, when the crust is still crunchy. The walnuts turn the bread funny purplish colors, but they add so much flavor I don't mind. We've eaten this plain, in a salami sandwich, with butter and marmalade, and with cheese and tomatoes. I'm not sure about the salami sandwich, but it was delicious every other way.<br />
<br />Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-82944923757459274352015-08-13T21:09:00.000-07:002015-08-13T21:09:05.399-07:00Garlic sourdough, take 2I made garlic sourdough for the second weekend in a row. <a href="http://a-cold-dish.blogspot.com/2015/08/2-sesame-breads-and-garlic-sourdough.html">Last time</a> it turned out well, but I wanted more garlic pieces. This time, I used <b>two</b> heads of garlic, not just one. But, it turns out, two is a bit too much for everyday eating. It was good in an overwhelming, Stinking Rose kind of way, but not something you'd want to eat for more than one meal. (We did manage to finish it eventually, but it was more out of duty and a great breadbox keeping it fresh, and less because the bread was so good.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCPf5v8GPnoeXkLSOStA3e6kSFOZaAETi4KTJf7rlISMQBPwrlTbgqdnAEXtPywGOQXV-3hcZiMTV1a3E5fsxgz-jS6uGWlzzYJoghAp6xZ5trGx_sb7UuiBM_rWXhjeNHc5YuoVSiTg/s1600/IMG_20150809_121045579.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCPf5v8GPnoeXkLSOStA3e6kSFOZaAETi4KTJf7rlISMQBPwrlTbgqdnAEXtPywGOQXV-3hcZiMTV1a3E5fsxgz-jS6uGWlzzYJoghAp6xZ5trGx_sb7UuiBM_rWXhjeNHc5YuoVSiTg/s320/IMG_20150809_121045579.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">This week's garlic sourdough</td></tr>
</tbody></table>
<br />
This time I also used a starter that wasn't as many hours old, so it had plenty of life in it. I think I did two iterations of starter revivification, one the night before making the dough, and one the next morning. I mixed the dough in the afternoon.<br />
<br />
The size of the dough, pre-refrigeration, was similar to last time's. I kind of messed up on the shaping, though. I shaped it once, realized I'd forgotten to add the garlic, and had to shape it again. Like last time, I patted it out into a rectangle, folded it in thirds, and then folded it in half to create a longish loaf. I popped quite a few big bubbles doing this, since the dough was going a little crazy.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAVrb03a8DFqHXlrOAAD6tB1bypec_i0AS_NmLWytf6URwPv-vwLS5IA-sqGjz5JFT-ASznWdRfNdwuVfQqyHTrGoEO0duxW9BVv0TX4PDOmZ8lsEI_498CRxDXTcYuCwetndr2WLqYM/s1600/IMG_20150802_203754744.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAVrb03a8DFqHXlrOAAD6tB1bypec_i0AS_NmLWytf6URwPv-vwLS5IA-sqGjz5JFT-ASznWdRfNdwuVfQqyHTrGoEO0duxW9BVv0TX4PDOmZ8lsEI_498CRxDXTcYuCwetndr2WLqYM/s320/IMG_20150802_203754744.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The previous week's loaf, just before going into the fridge.</td></tr>
</tbody></table>
<br />
This time, unlike last time, the dough grew a huge amount in the fridge. I'm glad I oiled the plastic wrap.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJM3RcfIpQEsU-m9cq8lyklfJdR1h19PC_gbaVqbdPTSCzRaew8uXQ9JzRfp9Z8DSDvVKcyLRYyGFdrOj0fax7KakMOl-yczx9H20Y0XysIYUo78rlk207ZfIdJHQsTpCV5l4YjESYtw/s1600/IMG_20150809_112359023_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJM3RcfIpQEsU-m9cq8lyklfJdR1h19PC_gbaVqbdPTSCzRaew8uXQ9JzRfp9Z8DSDvVKcyLRYyGFdrOj0fax7KakMOl-yczx9H20Y0XysIYUo78rlk207ZfIdJHQsTpCV5l4YjESYtw/s320/IMG_20150809_112359023_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After ~15 hours in the refrigerator</td></tr>
</tbody></table>
<br />
This time, as I have the past few times, I put parchment paper on a cookie sheet, put both on top of the basket, and then tipped them all over, so the bread could fall onto the parchment-covered cookie sheet. The bread held on a bit to the basket, but not nearly as much as last time.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9S57GK1ldYQpjZRenhJhPLRUd2pDa9d_KxGXkFNGoY8ekxUSLphA55tM8ip-5ig6wd2Ohay9T5sjbb6boG8bgdulZcKZo46ZrpjMoyTiaI2WtSMKbR7IUsJGh43euITQaWYwSR_FSfA/s1600/IMG_20150809_112530301.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9S57GK1ldYQpjZRenhJhPLRUd2pDa9d_KxGXkFNGoY8ekxUSLphA55tM8ip-5ig6wd2Ohay9T5sjbb6boG8bgdulZcKZo46ZrpjMoyTiaI2WtSMKbR7IUsJGh43euITQaWYwSR_FSfA/s320/IMG_20150809_112530301.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go in the oven.<br />
I still could do better with slashing. It took a few tries to get the cuts I wanted.</td></tr>
</tbody></table>
<br />
I meant to use the cookie sheet as a peel, but I accidentally left it in the oven for the first, covered part of cooking. I used our largest pasta pot (from Ikea) to cover the loaf. It's not quite as wide as I'd like, but it's not too confining.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOa6UIVKLu3C8Gnukn7_945qKdpa8fmCYFtcSsVp2OlEMG9A8pjhzBxVxkqAsTZlcTOxcTMhTVBOCeyodEVPxZUS_1-wrL6oy9dBUBOsY2WRUnG_SdRqBtjqQ_De8NoL2rBarQAbOBbg/s1600/IMG_20150809_114653878.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOa6UIVKLu3C8Gnukn7_945qKdpa8fmCYFtcSsVp2OlEMG9A8pjhzBxVxkqAsTZlcTOxcTMhTVBOCeyodEVPxZUS_1-wrL6oy9dBUBOsY2WRUnG_SdRqBtjqQ_De8NoL2rBarQAbOBbg/s320/IMG_20150809_114653878.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 20 minutes of baking, I took off the pot... and realized that<br />
I'd forgotten to remove the baking sheet</td></tr>
</tbody></table>
<br />
I removed the sheet and parchment paper and baked until I remembered to take the bread out. Maybe 15 minutes? The bake was a little bolder than I sometimes prefer, but it tasted really good—not burnt at all.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-t_-ciVXANClO42WZDzuV8NUYoZorePaSodoNi8guLbovQSoxwAN9miNdA4LLpkg6T5IhOKd9bKZKb6FUvsh08RPlWJFdeGP-cDxswGNDdMBg4nejH9tgPli1Kd96AMj_zbk85vwrDnU/s1600/IMG_20150809_121121615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-t_-ciVXANClO42WZDzuV8NUYoZorePaSodoNi8guLbovQSoxwAN9miNdA4LLpkg6T5IhOKd9bKZKb6FUvsh08RPlWJFdeGP-cDxswGNDdMBg4nejH9tgPli1Kd96AMj_zbk85vwrDnU/s320/IMG_20150809_121121615.jpg" width="320" /></a></div>
<br />
Like last time, the bread wasn't as high as I'd like, so it was a little hard to slice. I think I'm going to try cooking it in a pan next time. Fortunately, my birthday is coming up, and I've asked for a covered clay loaf pan.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92B9GS7LENceIG7ElWvJ5qq1Pj8M_7QmHxRPXSXZl5xjMUAm8q0nm_vAlKlAhllmHsGiAIQA9ctZgGQgDNgWk9Tkiv1wsfDNpxrzc9PkdH8zF5KvEVct4jjgjX3PZTXC1HterqyOysLw/s1600/IMG_20150809_180812180.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92B9GS7LENceIG7ElWvJ5qq1Pj8M_7QmHxRPXSXZl5xjMUAm8q0nm_vAlKlAhllmHsGiAIQA9ctZgGQgDNgWk9Tkiv1wsfDNpxrzc9PkdH8zF5KvEVct4jjgjX3PZTXC1HterqyOysLw/s320/IMG_20150809_180812180.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A slice</td></tr>
</tbody></table>
<br />
In one place, an air pocket had formed around a mess of garlic. I was a little scared and a little excited to taste it, and rightly so. It was intense!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEmRwA7En2t7_R6vuIFqJ3TpjF4vLuA5BHc_nZwXVF3kk2LGP-jCbefTB3bdbtXyLRopIqWpoeuU6d5c6YzxGVjDaukARX7ATeQTTy1UX2jRgTUThFuSSUfsSVpNahhx6Mue1e3_IVng/s1600/IMG_20150809_180848016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEmRwA7En2t7_R6vuIFqJ3TpjF4vLuA5BHc_nZwXVF3kk2LGP-jCbefTB3bdbtXyLRopIqWpoeuU6d5c6YzxGVjDaukARX7ATeQTTy1UX2jRgTUThFuSSUfsSVpNahhx6Mue1e3_IVng/s320/IMG_20150809_180848016.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bunch of garlic is at the lower left</td></tr>
</tbody></table>
<br />
<br />
<br />Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com0tag:blogger.com,1999:blog-7642149669453519027.post-34167363714179977702015-08-08T14:11:00.000-07:002015-10-18T09:58:21.651-07:00Cornmeal honey breadLast night I decided to wake up to some bread, so I put the ingredients for Hensperger's cornmeal honey bread (p. 148) into the Zojirushi and set it to be finished this morning.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1MfcWGF5rRY5wTAx8CeUeAtZblM9EAe2Dn0V7u5p0E4CIUSn8_iislF6gXph9C2bujEVPAr2qy754uezMbF9DOiwffz8Tg8B3OoTyLusQxy-k7pw2kgxIRAGZTuui2nOX4kZFqmtqjE/s1600/IMG_20150808_091428454.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1MfcWGF5rRY5wTAx8CeUeAtZblM9EAe2Dn0V7u5p0E4CIUSn8_iislF6gXph9C2bujEVPAr2qy754uezMbF9DOiwffz8Tg8B3OoTyLusQxy-k7pw2kgxIRAGZTuui2nOX4kZFqmtqjE/s320/IMG_20150808_091428454.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cornmeal honey bread</td></tr>
</tbody></table>
<br />
What a great smell to wake up to!<br />
<br />
This isn't a cornbread. Instead, it's a soft white bread with buttermilk (powder), honey, butter, and a small amount of cornmeal. Although I love the cornmeal texture, Bob's medium-grind cornmeal always manages to lodge in my one sensitive tooth. Ouch.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILUqtSrPZJ83M9onVSIJUi-zRJBHUE-SWIvF3jHROdHbm5wFKHWT1zO2lnJQzMOxf6vJ5z64j6rdNtqi316s_QVhBP6gbUrA6CObJo9e6rTMfAj-8Pwt0AA6l1ng4xsq6NucYBHrd8W4/s1600/IMG_20150808_091555808_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILUqtSrPZJ83M9onVSIJUi-zRJBHUE-SWIvF3jHROdHbm5wFKHWT1zO2lnJQzMOxf6vJ5z64j6rdNtqi316s_QVhBP6gbUrA6CObJo9e6rTMfAj-8Pwt0AA6l1ng4xsq6NucYBHrd8W4/s320/IMG_20150808_091555808_HDR.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The crumb</td></tr>
</tbody></table>
<br />
The bread looked a little crestfallen and uneven, like many of my bread machine breads (probably because I reduce the salt and yeast). That didn't bother me.<br />
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirs7Hk_3Lq1RrJsajOrVDNtNiMWQCZeno0LlNS3yQrw_4xUxF3b5P54I5PMgR0g0BLiyuljPzi0neQuyhQ4BZQk9lW9J8nL79-d8HO14dfhyXKUpqcp12TLIb0ntyMYG3TDiXQikQBNq4/s320/IMG_20150808_125611554.jpg" style="margin-left: auto; margin-right: auto;" width="180" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bit of a dip in the middle</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirs7Hk_3Lq1RrJsajOrVDNtNiMWQCZeno0LlNS3yQrw_4xUxF3b5P54I5PMgR0g0BLiyuljPzi0neQuyhQ4BZQk9lW9J8nL79-d8HO14dfhyXKUpqcp12TLIb0ntyMYG3TDiXQikQBNq4/s1600/IMG_20150808_125611554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br class="Apple-interchange-newline" /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirs7Hk_3Lq1RrJsajOrVDNtNiMWQCZeno0LlNS3yQrw_4xUxF3b5P54I5PMgR0g0BLiyuljPzi0neQuyhQ4BZQk9lW9J8nL79-d8HO14dfhyXKUpqcp12TLIb0ntyMYG3TDiXQikQBNq4/s1600/IMG_20150808_125611554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
Notes on recipe ingredients/adjustments:
<br />
<ul>
<li>Halved the salt to 0.5 teaspoon.</li>
<li>Halved the yeast.</li>
<li>Used dark, flavorful honey.</li>
</ul>
</div>
<div>
One thing I wondered was why it added so much gluten. I can see adding gluten to a whole wheat recipe, but this has no whole wheat at all, and only 10% of the flour by volume is cornmeal. (The rest is bread flour, which has plenty of its own gluten.) I don't object to gluten. But additional gluten in a white bread just seems questionable.<br />
<br /></div>
<div>
<br /></div>
Khttp://www.blogger.com/profile/15840374656223298646noreply@blogger.com2