The Dark Alliance

  • 29 March, 2020, 08:29:54 pm
  • Welcome, Guest
Please login or register.

Login with username, password and session length
Advanced search  

News:

TS3 server has a new IP, read here for more info (only available to TDA members)

Pages: [1]   Go Down

Author Topic: Jor's bread thread  (Read 80 times)

Joric

  • TDA member
  • Forum Master
  • *****
  • Karma: 26
  • Offline Offline
  • Posts: 3.301
  • Let me guess... problems.
Jor's bread thread
« on: 21 March, 2020, 08:21:28 pm »

I like bread and try to get better at making decent loafes. This is from today.
« Last Edit: 22 March, 2020, 01:40:36 pm by Joric »
Logged
I hum along and make things hum...
Uthgard: Jorunn / Skald
ESO: Yuto / Templar
GW2: Jo Ric / Thief, Irwy / Guardian, Ngumi / Warrior

Fizzlefry

  • Administrator
  • Forum Master
  • *****
  • Karma: 58
  • Offline Offline
  • Posts: 1.193
Re: Bread
« Reply #1 on: 21 March, 2020, 10:17:34 pm »

recipe? Looks really good Joric. Do you use a dutch oven?
Logged

Mambopoa

  • The Drunk British Guy
  • Officers
  • Forum Master
  • *****
  • Karma: 9
  • Offline Offline
  • Posts: 1.013
Re: Bread
« Reply #2 on: 22 March, 2020, 09:05:59 am »

Looking good Jor :D

Good texture and colour.
Perhaps a little over the top with the seeds. ;)
Logged
My name is Wod, but most people just call me Wod.

Mid:
Clanger, Wodster, Gwig, Playernotfound, Fokke, Horth, Eter.

Former Hib for my past sins!
Awod,Dowa,Bearian,Mamabopoa,Hijambo

Introducing binge drinking to the world!

Joric

  • TDA member
  • Forum Master
  • *****
  • Karma: 26
  • Offline Offline
  • Posts: 3.301
  • Let me guess... problems.
Re: Bread
« Reply #3 on: 22 March, 2020, 11:23:44 am »

recipe? Looks really good Joric. Do you use a dutch oven?

Hey mate,
no dutch oven was used. I try to simplify as much as possible and try to get away from the heat as I am clumsy and don't want to burn myself. Instead I used a pizzastone and shovel.

Recipe, ummm... I have to translate that. Trying deepl with some manual adjustments. If you got questions- let me know!

INGREDIENTS for 2 loaves of bread
- 600g water, room temperature
- 25g salt
- approx. 0,5g dry yeast
- 100g rye sourdough 100% hydration
- 100g spelt wholegrain
- 100g wheat wholegrain
- 800g wheat type 550 (thats between pastry (450) and bread flour (812))
- Seeds > Go crazy;)

Making the dough
- Mix water, salt, yeast and sourdough (is a personal thing, I don't like the rye lumps)
- add both wholegrain flours, mix well
- Add wheat flour, mix well
- approx. 10min by hand kneading. I tried it with Slap&Fold, but the dough is a bit firm. So no matter how - knead well.
- Let it rest for 1h at room temperature, 1x stretch and fold, then put it in the fridge

Proofing
- 2-4 days in the fridge - the bread on the photo was Proofing 57 hours
- Stretch and fold properly 2-3 times a day. 2x is enough, e.g. in the morning and in the evening

BACKING - 2 small loaves of bread each approx. 830g
- Knead the dough properly and remove Gas, but do not overdo it
- Divide the dough for 2 loaves of bread with a different mixture of seeds
- shape round, cover, let relax for 10-15min
- Shape the dough according to the fermenting basket And Build Tension
- roll in the desired seeds, then place in the fermentation basket. The side with the fewest grains upwards
- Cover the fermenting basket ("shower cap") and leave to rise for approx. 4 hours.
- Preheat the oven to 275C, lower shelf with bread baking / pizza stone, place water container in the oven for More humidity
- Put the bread onto the floured pizza shovel, cut it and put it in the oven
- Turn oven immediately to 225C bottom heat, bake for 15 minutes
- Let off steam, remove water container, turn bread once
- bake for 15 minutes at 230C top and bottom heat
- watch crust color- don't let it get burned
- remember: Bread core temperature has to exceed 93C - in you got a thermometer- check it!
« Last Edit: 22 March, 2020, 11:31:23 am by Joric »
Logged
I hum along and make things hum...
Uthgard: Jorunn / Skald
ESO: Yuto / Templar
GW2: Jo Ric / Thief, Irwy / Guardian, Ngumi / Warrior

Joric

  • TDA member
  • Forum Master
  • *****
  • Karma: 26
  • Offline Offline
  • Posts: 3.301
  • Let me guess... problems.
Re: Bread
« Reply #4 on: 22 March, 2020, 11:27:41 am »

Looking good Jor :D

Good texture and colour.
Perhaps a little over the top with the seeds. ;)

Hehe, my daughter requested bread "with taste" and with seeds. So I am experimenting...
Logged
I hum along and make things hum...
Uthgard: Jorunn / Skald
ESO: Yuto / Templar
GW2: Jo Ric / Thief, Irwy / Guardian, Ngumi / Warrior

Mambopoa

  • The Drunk British Guy
  • Officers
  • Forum Master
  • *****
  • Karma: 9
  • Offline Offline
  • Posts: 1.013
Re: Bread
« Reply #5 on: 22 March, 2020, 01:10:56 pm »

INGREDIENTS for 2 loaves of bread
- 600g water, room temperature
- 25g salt
- approx. 0,5g dry yeast
- 100g rye sourdough 100% hydration
- 100g spelt wholegrain
- 100g wheat wholegrain
- 800g wheat type 550 (thats between pastry (450) and bread flour (812))
- Seeds > Go crazy;)

I was going to say that was a lot of flour (read the rest first) But my go to on 1 loaf white bread is: (Stolen and changed)
500g Strong Flour
10g Salt
7g Yeast
300 Water (may need to add a little more, depends on flour and feel)
50ml Olive Oil (adds a nice back flavour)

Proofing
- 2-4 days in the fridge - the bread on the photo was Proofing 57 hours
I usual go for the 2 hour proves (depending), usually tripled at room temp. Then double again after knock back.
I won my competition by proving over 24 hours, to give a good bread flavour.

- remember: Bread core temperature has to exceed 93C - in you got a thermometer- check it!
I just go on timing, colour and the knocking sound. I have never done the temp thing with bread.
But I should try it next time. See what temp it is in the middle.

I have started to play around with sour dough and a starter, but not having much luck in a good loaf.
Either too dense or too big bubbles.

This should be Jors Bread Thread ;)



Logged
My name is Wod, but most people just call me Wod.

Mid:
Clanger, Wodster, Gwig, Playernotfound, Fokke, Horth, Eter.

Former Hib for my past sins!
Awod,Dowa,Bearian,Mamabopoa,Hijambo

Introducing binge drinking to the world!

Joric

  • TDA member
  • Forum Master
  • *****
  • Karma: 26
  • Offline Offline
  • Posts: 3.301
  • Let me guess... problems.
Re: Bread
« Reply #6 on: 22 March, 2020, 01:36:22 pm »

Hey, your receipe is basically Pizza just with different flour. Its the most basic bread receipe you can think of with only 4 ingredients:
- 500g "Tipo 00" Pizza flour (there are 2 different kinds, e.g. from Caputo - one for short, the other for long fermentation)
- 300g Water, cold. This gives 300/500=60% hydration, which is considered the "everybody can do this" sweet spot. No offense meant. Pizza is a very basic and simple dish everybody could make and afford.
- 15g Salt
- 2,5g yeast
Proofing would be overnight in that case. This is, what they do in a good Pizzeria in Napoli. No olive oil in the dough! Pizza is baked at around 400C for 60-90s.

So as you are experienced with this kind of dough and hydration - get some Tipo00 flour and try to make some proper Pizza!  :)

Oh, and I changed the thread title- just for the fun of it.
« Last Edit: 22 March, 2020, 01:42:11 pm by Joric »
Logged
I hum along and make things hum...
Uthgard: Jorunn / Skald
ESO: Yuto / Templar
GW2: Jo Ric / Thief, Irwy / Guardian, Ngumi / Warrior

Joric

  • TDA member
  • Forum Master
  • *****
  • Karma: 26
  • Offline Offline
  • Posts: 3.301
  • Let me guess... problems.
Re: Bread
« Reply #7 on: 22 March, 2020, 01:40:06 pm »

As for the crumb quality: try a much longer last proofing period. This is, what I am doing atm and its amazing how far you can push this.

>
Logged
I hum along and make things hum...
Uthgard: Jorunn / Skald
ESO: Yuto / Templar
GW2: Jo Ric / Thief, Irwy / Guardian, Ngumi / Warrior

Joric

  • TDA member
  • Forum Master
  • *****
  • Karma: 26
  • Offline Offline
  • Posts: 3.301
  • Let me guess... problems.
Re: Jor's bread thread
« Reply #8 on: 22 March, 2020, 04:13:05 pm »

Regarding Pizza Napoletana: the official regulations are here: https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana

As for the Salt: some say, the rule of thumb is: if the water tastes like sea water, its enough. When you cook pasta, same story. And yes - I saw chefs taste the water before putting spaghetti into it, when I was there.

On the other hand, this is a lot of salt. I can only imagine, that this will work with a lot of yeast and for short proofing periods.
Logged
I hum along and make things hum...
Uthgard: Jorunn / Skald
ESO: Yuto / Templar
GW2: Jo Ric / Thief, Irwy / Guardian, Ngumi / Warrior

Mambopoa

  • The Drunk British Guy
  • Officers
  • Forum Master
  • *****
  • Karma: 9
  • Offline Offline
  • Posts: 1.013
Re: Jor's bread thread
« Reply #9 on: 23 March, 2020, 03:04:35 pm »

Pizza dough, is 800g 00 flour, with 200g semolina flour.
Then 14g of yeast. (our packs of dried yeast are 7g each)
10g Salt
10g Sugar
640ml Water

Gives me about 8 pizza base for the oven. :)

The bread came from a standard white bloomer recipe and it has stood well with me since then.
It fills my 2kg loaf tin and gives a good size of bloomer if needed.

But in the pizza oven, you can also do pitta breads, that works really well. :)
The one I struggled with last was naan breads, just can not seem to get them right.
Oh and don't forget flat breads, great to cook on the BBQ grill :D

I know the salt for the pasta, but I think that would be too much in bread.

But I go off track.
The trick with the sour dough seems to be when you last feed it and when you are about to use it.
I need to try more, but even though it looks wrong, it does have a good taste :)

Logged
My name is Wod, but most people just call me Wod.

Mid:
Clanger, Wodster, Gwig, Playernotfound, Fokke, Horth, Eter.

Former Hib for my past sins!
Awod,Dowa,Bearian,Mamabopoa,Hijambo

Introducing binge drinking to the world!

Joric

  • TDA member
  • Forum Master
  • *****
  • Karma: 26
  • Offline Offline
  • Posts: 3.301
  • Let me guess... problems.
Re: Jor's bread thread
« Reply #10 on: 23 March, 2020, 08:43:25 pm »

You can use the sourdough whenever it passes the swim test, which is a bit before, exactly at or a bit after max rise. At that time mix your dough and knead or Stretch&Fold etc.  :)
Logged
I hum along and make things hum...
Uthgard: Jorunn / Skald
ESO: Yuto / Templar
GW2: Jo Ric / Thief, Irwy / Guardian, Ngumi / Warrior

Joric

  • TDA member
  • Forum Master
  • *****
  • Karma: 26
  • Offline Offline
  • Posts: 3.301
  • Let me guess... problems.
Re: Jor's bread thread
« Reply #11 on: Yesterday at 06:26:35 pm »

My first try at pumpkin seed bread. Turned out a tad flat, but the crumb is very nice.
Logged
I hum along and make things hum...
Uthgard: Jorunn / Skald
ESO: Yuto / Templar
GW2: Jo Ric / Thief, Irwy / Guardian, Ngumi / Warrior
Pages: [1]   Go Up
 


BlackRain , 2006 by Crip

Page created in 0.152 seconds with 22 queries.