tag:blogger.com,1999:blog-5233854115151963112024-03-08T12:47:54.187-08:00Grace's Bread JournalGracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-523385411515196311.post-72948353538084859742014-11-03T20:01:00.001-08:002014-11-05T20:13:13.342-08:00Multigrain Sourdough (#2)<table cellspacing="0" cellpadding="0" width="868" align="center" border="0"> <tbody> <tr> <td valign="top" width="868" align="center"><img src="https://dl.dropboxusercontent.com/u/132446785/fall%202014/fall%202013-1.jpg" width="791" height="489"></td></tr> <tr> <td valign="top" width="868"><br>Autumn is such a lovely season! But it is also the beginning of the rainy season. What can you do to deal with the rain? You stay home and bake!<br><br>I did some changes to the <a href="http://gracebreadjournal.blogspot.ca/2014/10/multigrain-sourdough.html" target="_blank">previous formula</a>. What I wanted to do was to up the amount of whole wheat flour and introduce a hint of sweetness. I chose malt syrup this time and I loved the result. Here is the modified formula:<br></td></tr> <tr> <td valign="top" width="868"> </td></tr> <tr> <td valign="top" width="868"> <table cellspacing="0" cellpadding="0" width="616" align="center" border="0"> <tbody> <tr> <td valign="top" width="136"><u>Starter</u></td> <td valign="top" width="311"> </td> <td valign="top" width="167"> </td></tr> <tr> <td valign="top" width="136" align="center">15g</td> <td valign="top" width="311">100% hydration starter</td> <td valign="top" width="167"> </td></tr> <tr> <td valign="top" width="136" align="center">69g</td> <td valign="top" width="311">whole wheat flour</td> <td valign="top" width="167"> </td></tr> <tr> <td valign="top" width="136" align="center">69g</td> <td valign="top" width="311">water</td> <td valign="top" width="167"> </td></tr> <tr> <td valign="top" width="136"> </td> <td valign="top" width="311"> </td> <td valign="top" width="167"> </td></tr> <tr> <td valign="top" width="136"><u>Final Dough</u></td> <td valign="top" width="311"> </td> <td valign="top" width="167"> </td></tr> <tr> <td valign="top" width="136" align="center">124g</td> <td valign="top" width="311">7 or 8 grains Bob’s Red Mill Hot Cereal</td> <td valign="top" width="167"> </td></tr> <tr> <td valign="top" width="136" align="center">168g</td> <td valign="top" width="311">boiling water for soaker</td> <td valign="top" width="167"> </td></tr> <tr> <td valign="top" width="136" align="center">325g</td> <td valign="top" width="311">bread flour</td> <td valign="top" width="167"> </td></tr> <tr> <td valign="top" width="136" align="center">150g</td> <td valign="top" width="311">whole wheat flour (plus 1 to 2 Tbsp)</td> <td valign="top" width="167"> </td></tr> <tr> <td valign="top" width="136" align="center">168g</td> <td valign="top" width="311">water for soaking grains</td> <td valign="top" width="167"> </td></tr> <tr> <td valign="top" width="136" align="center">224g</td> <td valign="top" width="311">water</td> <td valign="top" width="167"> </td></tr> <tr> <td valign="top" width="136" align="center">10g</td> <td valign="top" width="311">salt</td> <td valign="top" width="167"> </td></tr> <tr> <td valign="top" width="136" align="center">22g</td> <td valign="top" width="311">malt syrup</td> <td valign="top" width="167"> </td></tr></tbody></table></td></tr> <tr> <td valign="top" width="868"> </td></tr> <tr> <td valign="top" width="868"> </td></tr></tbody></table> Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-2189482815604642362014-10-17T20:06:00.001-07:002014-10-18T12:03:22.357-07:00Multigrain Sourdough<table cellspacing="0" cellpadding="0" width="868" align="center" border="0"> <tbody> <tr> <td valign="top" width="868"> <table cellspacing="0" cellpadding="0" width="868" align="center" border="0"> <tbody> <tr height="550"> <td width="866" align="center"> <p><a href="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Multigrain%20Sourdough/multigrain%20sourdough-6.jpg" target="_blank"><img style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; padding-right: 0px; border-top-width: 0px" border="0" src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Multigrain%20Sourdough/multigrain%20sourdough-6.jpg" width="850" height="464"></a></p></td></tr></tbody></table> <table cellspacing="0" cellpadding="0" width="868" align="center" border="0"> <tbody> <tr> <td valign="middle" width="866"><font size="5" face="Times New Roman"><strong>W</strong></font>ould it be great to have a bread that combine <a href="http://gracebreadjournal.blogspot.ca/2014/09/whole-wheat-65-sourdough.html">this magnificent whole wheat sourdough</a> and <a href="http://gracebreadjournal.blogspot.ca/2014/08/multigrian-sandwich-bread-2.html">this multigrain loaf</a> that I love so much? After searching high and low on the internet for an exact recipe, I realized the only way to do it is my way! So, with <a href="http://chocolateandzucchini.com/recipes/bread-brioche/multigrain-starter-bread-recipe/">this recipe from Chocolate & Zucchini</a> as the starting point, using an excel spreadsheet, I converted the recipe to formula and changed up a bit to incorporate the 7 or 8 grains hot cereal to the formula. Applying the autolyse and stretch and fold method that I learnt, I baked up this multigrain sourdough. What a satisfying experience. The bread turned out great and I can really call this My Bread! <br><br>Here is the recipe:</td></tr> <tr> <td valign="top" width="866"> </td></tr></tbody></table> <table cellspacing="0" cellpadding="0" width="868" border="0"> <tbody> <tr> <td width="217" align="center"><a href="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Multigrain%20Sourdough/multigrain%20sourdough-1.jpg" target="_blank"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Multigrain%20Sourdough/multigrain%20sourdough-1.jpg" width="200" height="200"></a></td> <td width="217" align="center"><a href="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Multigrain%20Sourdough/multigrain%20sourdough-3.jpg" target="_blank"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Multigrain%20Sourdough/multigrain%20sourdough-3.jpg" width="200" height="200"></a></td> <td width="217" align="center"><a href="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Multigrain%20Sourdough/multigrain%20sourdough-4.jpg" target="_blank"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Multigrain%20Sourdough/multigrain%20sourdough-4.jpg" width="200" height="134"></a></td> <td width="217" align="center"><a href="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Multigrain%20Sourdough/multigrain%20sourdough-5.jpg" target="_blank"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Multigrain%20Sourdough/multigrain%20sourdough-5.jpg" width="200" height="200"></a></td></tr></tbody></table> <table cellspacing="0" cellpadding="20" width="868" align="center" border="0"> <tbody> <tr> <td valign="top" width="866"><u>Starter</u><br> <table cellspacing="0" cellpadding="0" width="500" border="0"> <tbody> <tr> <td valign="top" width="58">15g</td> <td valign="top" width="442">100% hydration starter</td></tr> <tr> <td valign="top" width="58">69g</td> <td valign="top" width="442">whole wheat flour</td></tr> <tr> <td valign="top" width="58">69g</td> <td valign="top" width="442">water</td></tr></tbody></table><br><u>Final Dough<br></u> <table cellspacing="0" cellpadding="0" width="500" border="0"> <tbody> <tr> <td valign="top" width="57">124g</td> <td valign="top" width="443">7 or 8 grains Bob’s Red Mill Hot Cereal</td></tr> <tr> <td valign="top" width="57">138g</td> <td valign="top" width="443">boiling water for soaking the hot cereal</td></tr> <tr> <td valign="top" width="57">375g</td> <td valign="top" width="443">bread flour</td></tr> <tr> <td valign="top" width="57">39g</td> <td valign="top" width="443">whole wheat flour</td></tr> <tr> <td valign="top" width="57">207g</td> <td valign="top" width="443">water</td></tr> <tr> <td valign="top" width="57">8g</td> <td valign="top" width="443">kosher salt</td></tr></tbody></table></td></tr></tbody></table> <table cellspacing="0" cellpadding="0" width="868" border="0"> <tbody> <tr> <td valign="top" width="868">Here is a brief timeline and steps that I followed:</td></tr></tbody></table> <table cellspacing="0" cellpadding="20" width="868" border="0"> <tbody> <tr> <td valign="top" width="868"> <table cellspacing="0" cellpadding="0" width="813" border="0"> <tbody> <tr> <td valign="top" width="86">Day 1</td> <td valign="top" width="105">10:20 p.m.</td> <td valign="top" width="620">Mix starter ingredients thoroughly, cover with cling wrap, leave it overnight on counter</td></tr> <tr> <td valign="top" width="86"> </td> <td valign="top" width="105"> </td> <td valign="top" width="620"> </td></tr> <tr> <td valign="top" width="86">Day 2</td> <td valign="top" width="105">7:10 a.m.</td> <td valign="top" width="620">Soak cereal in boiling water, leave it to cool down for an hour to around 100F, stir occasionally </td></tr> <tr> <td valign="top" width="86"> </td> <td valign="top" width="105">8:10 a.m.</td> <td valign="top" width="620">Mix final dough ingredients with the soaker, except salt, by using either a mixer with dough hook, or your hands, until the mixture forms a shaggy mess, cover and leave the dough for 20 to 30mins.</td></tr> <tr> <td valign="top" width="86"> </td> <td valign="top" width="105">8:43 a.m.</td> <td valign="top" width="620">Add salt. Mix for 6 – 8mins at low speed. The dough should be quite tacky and clear the side of the mixing bowl, adjust amount of flour and water if necessary. </td></tr> <tr> <td valign="top" width="86"> </td> <td valign="top" width="105">8:56 a.m.</td> <td valign="top" width="620">Finish mixing. Rest for 45mins. (I did not wait for the exact amount of time sometimes, I might do the S&F sooner or later, depends on whether there were other stuff I was doing at that time)</td></tr> <tr> <td valign="top" width="86"> </td> <td valign="top" width="105">9:40 a.m.</td> <td valign="top" width="620">First stretch and fold. Followed by 35 - 45mins rest.</td></tr> <tr> <td valign="top" width="86"> </td> <td valign="top" width="105">10:15a.m.</td> <td valign="top" width="620">Second stretch and fold. Followed by 35-45mins rest.</td></tr> <tr> <td valign="top" width="86"> </td> <td valign="top" width="105">11:08a.m.</td> <td valign="top" width="620">Third stretch and fold. Followed by 35-45mins rest.</td></tr> <tr> <td valign="top" width="86"> </td> <td valign="top" width="105">12:00a.m.</td> <td valign="top" width="620">Shaping to a batard and start proofing. The proofing time I originally planned for was 2 to 2.5 hrs.</td></tr> <tr> <td valign="top" width="86"> </td> <td valign="top" width="105">1:00p.m. </td> <td valign="top" width="620">Preheat oven to 500F, with pizza stone in the middle rack and steam tray in the lower rack</td></tr> <tr> <td valign="top" width="86"> </td> <td valign="top" width="105">1:30p.m.</td> <td valign="top" width="620">After doing finger poking test for a few times during proofing, I decided that the loaf was ready to bake much earlier than planned.<br>Just before baking, remember to slash the loaf.<br>The loaf was baked at 500F for 5mins, with steam induced by boiling water and water spray. Then lowered the temperature to 450F for 20mins, and again lowered to 425F for 10mins. The loaf is done when the internal temperature reaches 205F.</td></tr> <tr> <td valign="top" width="86"> </td> <td valign="top" width="105">2:05p.m.</td> <td valign="top" width="620">Done.</td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table> <table cellspacing="0" cellpadding="0" width="868" align="center" border="0"> <tbody> <tr> <td valign="top" width="868"> <p>Notes for next time:</p> <ul> <li>would like to increase the percentage of whole wheat flour</li> <li>may increase the amount salt</li> <li>The bottom part of the loaf is a bit dense this time. It may be the result of the pizza stone not heated up long enough. So, watch out next time. Should preheat the oven sooner!</li> <li>There is a a bit of a bite to the texture of the bread. I personally love it. But if a smoother texture is preferred, you should consider using more water to soak the grains overnight instead of the 1 hour the recipe asked for.</li></ul></td></tr></tbody></table> Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-65335682941042309392014-09-28T21:43:00.001-07:002014-10-17T19:21:47.398-07:00Light Whole Wheat Pretzels<p> </p> <div align="center"> <table cellspacing="0" cellpadding="0" width="725" align="center" border="0"> <tbody> <tr> <td valign="top" width="250"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Light%20whole%20wheat%20pretzels/light%20whole%20wheat%20pretzel-8.jpg" width="224" height="224"></td> <td valign="top" width="250"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Light%20whole%20wheat%20pretzels/light%20whole%20wheat%20pretzel-1.jpg" width="224" height="224"></td> <td valign="top" width="250"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Light%20whole%20wheat%20pretzels/light%20whole%20wheat%20pretzel-2.jpg" width="224" height="224"></td></tr> <tr> <td valign="top" width="250"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Light%20whole%20wheat%20pretzels/light%20whole%20wheat%20pretzel-3.jpg" width="224" height="224"></td> <td valign="top" width="250"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Light%20whole%20wheat%20pretzels/light%20whole%20wheat%20pretzel-7.jpg" width="224" height="224"></td> <td valign="top" width="250"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Light%20whole%20wheat%20pretzels/light%20whole%20wheat%20pretzel-4.jpg" width="224" height="224"></td></tr> <tr> <td valign="top" width="250"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Light%20whole%20wheat%20pretzels/light%20whole%20wheat%20pretzel-5.jpg" width="224" height="224"></td> <td valign="top" width="250"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Light%20whole%20wheat%20pretzels/light%20whole%20wheat%20pretzel-9.jpg" width="224" height="224"></td> <td valign="top" width="250"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Light%20whole%20wheat%20pretzels/light%20whole%20wheat%20pretzel-10.jpg" width="224" height="224"></td></tr></tbody></table></div> <p> </p> <p><font face="Times New Roman">Recipe source: Artisan Bread Every Day by Peter Reinharts P.128</font></p> <p><font face="Times New Roman">Notes:</font></p> <ul> <li><font face="Times New Roman">Adjusted ingredients to incorporate 25% whole wheat flour. The resulting ingredients for the dough: </font> <ul> <li><font face="Times New Roman">425g Roger’s bread flour </font> <li><font face="Times New Roman">142g Anita’s whole wheat flour </font> <li><font face="Times New Roman">24g brown sugar (next time should use honey) </font> <li><font face="Times New Roman">3g yeast </font> <li><font face="Times New Roman">375g water </font> <li><font face="Times New Roman">11g sea salt </font> <li><font face="Times New Roman">28.5g melted butter</font></li></ul> <li><font face="Times New Roman">No need to adjust flour and water content when mixing and kneading </font> <li><font face="Times New Roman">Very easy and convenient recipe. Mix the dough at night, put in the fridge for overnight rise, shape and bake the next morning. </font> <li><font face="Times New Roman">The pretzels came up soft and tasty. </font> <li><font face="Times New Roman">Next time should try using more whole wheat flour and using honey instead of brown sugar</font></li></ul> Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-5588803269673610802014-09-06T23:10:00.001-07:002014-10-14T15:55:19.606-07:00Whole Wheat (65%) Sourdough<p> </p> <p><a href="https://db.tt/Iu4CNHgR"><img style="float: none; margin-left: auto; display: block; margin-right: auto" src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20sourdough/whole%20wheat%20sourdough-1.jpg" width="700" height="478"></a></p> <p>Recipe source: <a href="http://www.weekendbakery.com/posts/our-favorite-whole-wheat-levain-loaf/">Weekend Bakery</a></p> <p>A lovely loaf! I’m really glad that I picked this recipe as my first experiment on sourdough bread. The steps are easy to follow and the result is rewarding! Bread is tasty, texture is superb!</p> <p>Notes:</p> <ul> <li>Sourdough starter: I used my bread flour culture. 100% hydration <li>Flour: Anita’s Whole Wheat Fine Grain and Roger’s Bread Flour <li>I put 5ml (1 tsp) more of water during mixing the final dough. <li>As my dough was warmer (81F to 85F) than the suggested temp (75F) and the room temp was quite warm (24.5C), I shortened the time between each stretch & fold to 40mins. The dough was firmer than I expected. <li>The time for second proof was slightly less than 2hrs <li>Used steam tray, pizza stone and water spray method for baking. Not much oven spring – may be second proof for too long? But the bread ended up with very nice crumbs. <li>Turn oven to 500F. Reduce to 450F when baking start. Bake for 35mins in total until it reached 205F. <li>Problem: No proofing basket. Used glass bowl, oiled and dust with flour, for proofing. Dough might not be tightly shaped into boule so it split on top when inversed out from bowl to peel. Did slashing anyway. But when it baked up, all the splits and slashes were gone. Need to work on shaping next time. </li></ul> <p> </p> <table bgcolor="#eeecec" cellspacing="0" cellpadding="3" width="928" border="0" align="center"> <tbody> <tr> <td valign="top" width="234"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20sourdough/making%20of%20ww%20sourdough-1.jpg" width="220" height="148"></td> <td valign="top" width="234"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20sourdough/making%20of%20ww%20sourdough-2.jpg" width="220" height="148"></td> <td valign="top" width="234"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20sourdough/making%20of%20ww%20sourdough-3.jpg" width="220" height="148"></td> <td valign="top" width="234"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20sourdough/making%20of%20ww%20sourdough-4.jpg" width="220" height="148"></td></tr> <tr> <td valign="top" width="234"> <p align="left">Poolish after 12hrs on the counter.</p></td> <td valign="top" width="234">After mixing the final dough ingredients for about 3mins with machine and another 3mins by hand. Dough is rough, quite tacky and a bit shaggy. </td> <td valign="top" width="234">Dough registered 85F – warmer than recipe suggested.</td> <td valign="top" width="234">After resting for 40mins.</td></tr> <tr> <td valign="top" width="234"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20sourdough/making%20of%20ww%20sourdough-5.jpg" width="220" height="148"></td> <td valign="top" width="234"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20sourdough/making%20of%20ww%20sourdough-6.jpg" width="220" height="148"></td> <td valign="top" width="234"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20sourdough/making%20of%20ww%20sourdough-7.jpg" width="220" height="148"></td> <td valign="top" width="234"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20sourdough/making%20of%20ww%20sourdough-8.jpg" width="220" height="148"></td></tr> <tr> <td valign="top" width="234">After 1st s&f.</td> <td valign="top" width="234">2nd rest for 40mins.</td> <td valign="top" width="234">After 2nd s&f.<br></td> <td valign="top" width="234">After 3rd s&f. Dough gradually becomes smoother and softer, just like after kneading for a long time.</td></tr> <tr> <td valign="top" width="234"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20sourdough/making%20of%20ww%20sourdough-9.jpg" width="220" height="148"></td> <td valign="top" width="234"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20sourdough/making%20of%20ww%20sourdough-10.jpg" width="220" height="148"></td> <td valign="top" width="234"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20sourdough/making%20of%20ww%20sourdough-11.jpg" width="220" height="148"></td> <td valign="top" width="234"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20sourdough/making%20of%20ww%20sourdough-12.jpg" width="220" height="148"></td></tr> <tr> <td valign="top" width="234">After shaping, put in a oiled bowl lightly dusted with flour.</td> <td valign="top" width="234">Start of proofing.</td> <td valign="top" width="234">Around 1 hr. after proofing.</td> <td valign="top" width="234">Around 2 hr. after. Dough is ready to bake.</td></tr></tbody></table> <p> </p> <p><a href="https://db.tt/dl0lBxRN"><img style="float: none; margin-left: auto; display: block; margin-right: auto" src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20sourdough/whole%20wheat%20sourdough-2.jpg" width="700" height="478"></a></p><br clear="all"> Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-84355520931522617822014-09-01T22:02:00.000-07:002014-09-07T15:17:56.775-07:00Sourdough Starter<p> </p> <table cellspacing="0" cellpadding="1" width="700" border="0"> <tbody> <tr> <td valign="top" width="233"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/sourdough%20starter/sourdough%20starter-1.jpg" width="280" height="375"></td> <td valign="top" width="233"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/sourdough%20starter/sourdough%20starter-2.jpg" width="280" height="375"></td> <td valign="top" width="233"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/sourdough%20starter/sourdough%20starter-3.jpg" width="280" height="375"></td></tr> <tr> <td valign="top" width="233"> <p align="left">Day 1 4:50pm: Adventure begins.</p></td> <td valign="top" width="233"> <p align="left">Day 2 5:39pm: No activities</p></td> <td valign="top" width="233"> <p align="left">Day 3 6:57am: Just 12hrs after adding new ingredients, got a good rise! Feeling happy, I stirred the mixture down!</p> <p align="left"> </p></td></tr> <tr> <td valign="top" width="233"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/sourdough%20starter/sourdough%20starter-4.jpg" width="280" height="375"></td> <td valign="top" width="233"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/sourdough%20starter/sourdough%20starter-5.jpg" width="280" height="375"></td> <td valign="top" width="233"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/sourdough%20starter/sourdough%20starter-6.jpg" width="280" height="375"></td></tr> <tr> <td valign="top" width="233"> <p align="left">Day 3 5:17pm: After stirring it down in the morning, activities subsided. I went ahead to change flour to all-purpose.</p></td> <td valign="top" width="233">Day 4 10:00pm: Not much activities. Feeling depressed. Finally decided to feed it once more. This is right after feeding. </td> <td valign="top" width="233">Day 5 5:20pm: Hurray! The starter is not dead yet. It doubles in size!</td></tr></tbody></table> <p> </p> <p>This is a new adventure. Combining patience, frustration and excitement.</p> <p>Instruction source: Peter Reinhart’s Bread Baker’s Apprentice</p> <p>Conclusion: Persistence, stick to the plan is the key. Unsweetened pineapple juice – the only type I can get here is from concentrates. Don’t know if it worked the way it supposed to.</p> <p>After Day 5, I fed it once and it spilled over the jar on Day 6. I cleaned it up, fed it and when it doubled in size, I put it in the fridge.</p> <p>I planned to feed I every 3 days. Ration is 1:2:2. i.e. 2oz starter: 4oz flour: 4oz spring water. </p>
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<br />Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-64400395415570583162014-08-25T21:55:00.001-07:002014-09-07T12:12:38.952-07:00Multigrain Sandwich Batard<p> </p> <p><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/multigrain%20sandwich%20batard/multigrain%20sandwich%20batard.jpg" width="500" height="570"></p> <p> </p> <p>Recipe source: Cook’s Illustrated Multigrain Sandwich Bread</p> <p>Instead of using a loaf pan, I just shaped it into a batard. I also increased the amount of whole wheat flour and used a bit of vital gluten. The adjusted recipe:</p> <ul> <li>3 1/8 oz. hot cereal <li>10 oz. boiling water <li>6 3/4 oz. bread flour <li>4 oz. whole wheat flour <li>1 tsp vital wheat gluten <li>2 1/2 Tbsp honey <li>2 Tbsp butter, melted <li>1 1/4 tsp yeast <li>1/2 Tbsp salt <li>3/8 cup sunflower and pumpkin seeds</li></ul> <p>Ratio of vital gluten : 2 to 3 cups (10 to 15oz) of whole wheat flour to 1 Tbsp</p> <p>Shaping: Form a batard of 10.5’ x 4.5’</p> <p>Result: No problem rising. Bread is soft and yummy but a little bit sweeter this time because of more honey. Should reduce honey back to 2 Tbsp next time</p> Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-62959171943502674862014-08-25T21:44:00.001-07:002014-09-07T12:12:19.003-07:00No Knead Harvest Bread<p> </p> <p><img style="display: inline" src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/no%20knead%20harvest%20bread/no%20knead%20harvest%20bread_01.jpg" width="500" height="570"></p> <p> </p> <p>Recipe source: King Arthur <a href="http://www.kingarthurflour.com/recipes/no-knead-harvest-bread-recipe">No Knead Harvest Bread</a> </p> <p>Flour: Anita’s All-Purpose Flour and Anita’s Whole Wheat Flour</p> <p>Notes: </p> <ul> <li>Recipe is super easy. One day mixing –> overnight fermentation at room temperature –> next day shaping and proofing for 2 hrs –> start with cold oven and bake <li>Next time should reduce the amount of nuts and fruit and use bread flour to make texture softer</li></ul> Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-10900429741902618912014-08-23T14:28:00.001-07:002014-08-23T19:45:38.761-07:00Whole Wheat Baguette (~50%)<p> </p> <table cellspacing="0" cellpadding="1" width="700" border="0"> <tbody> <tr> <td valign="top" width="700"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20baguette/whole%20wheat%20baguette%20polaroid_3.jpg" width="750" height="529"></td></tr> <tr> <td valign="top" width="700"> </td></tr></tbody></table> <p>Recipe source: <a href="http://www.kingarthurflour.com/blog/2013/01/04/whole-wheat-baguettes-not-an-oxymoron/">King Arthur Flour Whole Wheat Baguettes by P J Hamel</a> or <a href="http://www.kingarthurflour.com/recipes/whole-wheat-baguettes-recipe">here with weight measurement</a></p> <p>Flour: Rogers White Bread Flour, Anita’s Whole Wheat Fine Grains</p> <p>Searched high and low for a french style whole wheat baguette and this one kept showing up on google with nice pictures of the crumb structure and also does not require a sourdough starter. The only down side is that, this is a three days affair. In reality, it is time consuming, the waiting time I mean, but minimal labor required.</p> <p>The formula:</p> <ul> <li>Starter: <ul> <li>21.6% whole wheat flour <li>21.6% lukewarm water <li>pinch of yeast (1/16tsp for 524g total flour) </li></ul> <li>Final dough: <ul> <li>27.1% whole wheat flour <li>51.3% bread flour <li>48.7% water <li>1.63% (1 1/2tsp salt for 524g total flour) <li>0.15% (1/4 tsp instant yeast for 524g total flour)</li></ul></li></ul> <p>Modified procedures:</p> <ul> <li>Day 1: Mix starter ingredient, keep at room temperature <li>Day 2: Mix starter with other ingredients –> Hand or machine knead for 5 to 7 mins –> Wait for 40 to 60mins, do first stretch and fold –>Wait for 40 to 60mins, do second s&f –> wait for 40 to 60 mins, do 3rd s&f –> wait for 40mins –> divide dough and pat it down into oval shape –>wait for 15mins –> shape the dough –> wait for 30mins –> put it in the fridge <li>Day 3: Take out dough 1 1/2 hr before baking –> prepare oven with baking stone, steam tray and spritzer –> slash dough –> bake at 425F for 18mins, cover with foil, bake for another 10mins until inside reach 200F</li></ul> <p>Notes:</p> <ul> <li>The original recipe does not tell you how long the initial kneading is (other than saying 7mins for bread machine knead), so I hand knead for 7 mins. Not sure if it require that long the time for the initial mixing. <li>I did s&fs rather than just flipping over the dough on day 2. It just more fun and easier to do it since I have to take the dough out anyway. <li>Did not expect that much with the recipe since I was using different types of flour and I wasn’t sure what the dough should feel like. But it actually turned out really well. I think this is a very forgiving recipe. <li>Crumb structure is good with a few big holes, not a lot. Crust is not as crisp and thick as white baguette but that is expected. Taste not too whole-wheaty, just enough of the nutty flavor with a tangy undertone. Overall it’s a keeper recipe.</li></ul> <p> </p> <p><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/whole%20wheat%20baguette/whole%20wheat%20baguette%20polaroid_2.jpg" width="400" height="456"></p>
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<br \>Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-91471415591619852832014-08-19T22:07:00.001-07:002014-08-21T10:02:39.494-07:00Whole Wheat Sandwich Bread (50%) #2<br />
<table border="0" cellpadding="1" cellspacing="0" style="width: 700px;"> <tbody>
<tr> <td valign="top" width="700"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/Whole%20wheat%20bread%20%232/whole%20wheat%20bread%20%232-1.jpg" /></td></tr>
</tbody></table><br/>
Made this bread the first time <a href="http://gracebreadjournal.blogspot.ca/2014/08/whole-wheat-sandwich-bread-50.html">here</a>.<br /><br />
Recipe source: Transitional Whole Wheat Sandwich Bread from Peter Reinhart’s Whole Grain Breads P.99<br /><br />
Because of using the wrong flour when making the biga, I ended up making two loaves using two different types of flour. One was using Rogers bread flour and Anita’s whole wheat, just like the first time. The other one was using Anita’s all-purpose and whole wheat. Here is what happened with the all-purpose flour loaf:<br /><br />
<ul>
<li>I used buttermilk instead of milk with this loaf, just because there were some in the fridge. The biga was a bit drier and not as sticky. I ended up putting more milk (may be 1 tsp to 2 more) in to get the stickiness. </li>
<li>On baking day, I also put in 1 tsp of vital gluten.</li>
<li>During hand kneading, I noticed the dough was slightly firmer than the bread flour dough.</li>
<li>Because I had to do the mixing separately for the two different loaves with different types of flour, each loaf followed its own proofing time, I ended up had to bake the two loaves separately. When the first loaf was in oven, the second loaf (all-purpose flour loaf) was in 2nd proof. I had to stop it from rising too quickly and proofing for too long, so I put it in the fridge for a while. It did rise a bit higher than the first loaf before baking, but luckily, there was still some oven spring and it did not over-proofed. </li>
<li>The result: The volume, texture and the taste of the two loaves were very similar.</li>
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<br />Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-54107845784776403422014-08-17T11:59:00.001-07:002014-08-20T21:37:32.076-07:00Bagels<blockquote> <table cellspacing="0" cellpadding="1" width="700" border="0"> <tbody> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/bagel/bagel-1.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/bagel/bagel-2.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Mix malt syrup, yeast, salt and water together.</p></td> <td valign="top" width="350"> <p align="center">Mix at low speed for 3 mins.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/bagel/bagel-3.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/bagel/bagel-4.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Dough is stiff, coarse and barely tacky.</p></td> <td valign="top" width="350"> <p align="center">After hand knead for 3 mins.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/bagel/bagel-5.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/bagel/bagel-6.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Before 1st proofing.</p></td> <td valign="top" width="350"> <p align="center">After 1 hr. Dough is put into the fridge.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/bagel/bagel-7.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/bagel/bagel-8.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Divide dough into 8 pcs and roll it into balls.</p></td> <td valign="top" width="350"> <p align="center">Shaping.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/bagel/bagel-9.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/bagel/bagel-10.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Boiling.</p></td> <td valign="top" width="350"> <p align="center">After boiling.</p></td></tr></tbody></table> <table cellspacing="0" cellpadding="1" width="700" border="0"> <tbody> <tr> <td valign="top" width="700"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/bagel/bagel-11.jpg" width="700" height="470"></td></tr> <tr> <td valign="top" width="700"> <p align="center">After baking for 17 mins. The bagels are crispy and chewy on the outside and soft but not very dense inside. A bit disappointed at first. But after cutting it up in half, toasted and buttered it, it was very delicious. Not sure if the authentic NY bagels are really like this, but as long as it tastes good, that’s all that matters.</p></td></tr></tbody></table></blockquote> <p>Recipe source: Peter Reinhart’s Artisan Breads Every Day P.74</p> <p>Flour: Rogers bread flour, Anita’s whole wheat fine grain</p> <p>Adjusted recipe to incorporate 1/4 portion of whole wheat flour:</p> <ul> <li>340g bread flour <li>114g whole wheat flour <li>283g lukewarm water <li>1 Tbsp barley malt syrup <li>1 tsp instant yeast <li>10.5g kosher salt<br></li></ul> <p>Notes:</p> <ul> <li>Easy recipe <li>With the whole wheat flour and adjusted water amount, the dough turned out to be exactly what the recipe asked for without adding any more water and flour. The dough was stiff, barely tacky. <li>Not sure why the surface of the baked bagels are not smooth.</li></ul> <p>Here’s other references:</p> <ul> <li>A New York bagel video: <a href="http://www.youtube.com/watch?v=hrJ1zpJGrfA">http://www.youtube.com/watch?v=hrJ1zpJGrfA</a> The structure of the crumbs (or the holes) is really similar to what’s showing in the video at 8:51.</li></ul> Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-10845120580588840872014-08-11T14:25:00.001-07:002014-08-11T20:03:40.557-07:00Multigrian Sandwich Bread #2<br><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/multigrain%20sandwich%20bread_%232/multigrain_sandwich_bread_%232-11.jpg" width="700" height="470"><br>Recipe source: American’s Test Kitchen<br>Finally, a successful loaf of multigrian sandwich bread. I tried this first time <a href="http://gracebreadjournal.blogspot.ca/2014/07/multigrain-sandwich-bread.html">here</a>. The few things that I did differently this time:<br> <ul> <li>Changing recipe to make just 1 loaf, using 8.5 x 4.5 loaf pan, using bread flour, shortened proofing time, using the pizza stone and steam technique when baking <li>Flour: Rogers white bread flour, Anita’s whole wheat fine grain flour <li>The adjusted recipe: <ul> <li>3 1/8 oz. hot cereal <li>10 oz. boiling water <li>7 1/2 oz. bread flour <li>3 1/4 oz. whole wheat flour <li>2 Tbsp honey <li>2 Tbsp butter, melted <li>1 1/4 tsp yeast <li>1/2 Tbsp salt <li>3/8 cup sunflower seeds</li></ul></li></ul><br> <table style="width: 700px" cellspacing="0" cellpadding="1" border="0"> <tbody> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/multigrain%20sandwich%20bread_%232/multigrain_sandwich_bread_%232-1.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/multigrain%20sandwich%20bread_%232/multigrain_sandwich_bread_%232-2.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <div align="center">Using bread flour without changing water ratio, the dough is much less sticky and it clears the bowl easily. This is 4mins mixing after autolyse. </div></td> <td valign="top" width="350"> <div align="center">After another 4 1/2mins mixing, with scraping the side once, the side of the bowl is quite clean. The dough only sticks to the bottom of the bowl. Dough is also elastic, a bit shinny, and pass a brief window pane test.</div> <div align="center"> </div></td></tr></tbody></table> <table style="width: 700px" cellspacing="0" cellpadding="1" border="0"> <tbody> <tr> <td valign="top" width="233"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/multigrain%20sandwich%20bread_%232/multigrain_sandwich_bread_%232-3.jpg" width="233" height="160"></td> <td valign="top" width="220"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/multigrain%20sandwich%20bread_%232/multigrain_sandwich_bread_%232-6.jpg" width="221" height="162"></td> <td valign="top" width="246"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/multigrain%20sandwich%20bread_%232/multigrain_sandwich_bread_%232-6-2.jpg" width="235" height="161"></td></tr> <tr> <td valign="top" width="233"> <div align="center">Bulk fermentation - 0mins.</div> <div align="center"> </div></td> <td valign="top" width="220"> <div align="center">20mins.</div> <div align="center"> </div></td> <td valign="top" width="246"> <div align="center">40mins.</div> <div align="center"> </div></td></tr></tbody></table> <table style="width: 700px" cellspacing="0" cellpadding="1" border="0"> <tbody> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/multigrain%20sandwich%20bread_%232/multigrain_sandwich_bread_%232-4.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/multigrain%20sandwich%20bread_%232/multigrain_sandwich_bread_%232-7.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <div align="center">Sample from bulk fermentation.</div> <div align="center"> </div></td> <td valign="top" width="350"> <div align="center">After 40mins.</div> <div align="center"> </div></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/multigrain%20sandwich%20bread_%232/multigrain_sandwich_bread_%232-9.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/multigrain%20sandwich%20bread_%232/multigrain_sandwich_bread_%232-10.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <div align="center">Ready for 2nd proofing in a 8.5” x 4.5” loaf pan.</div> <div align="center"> </div></td> <td valign="top" width="350"> <div align="center">After 35-40mins, it’s ready to bake.</div> <div align="center"> </div></td></tr></tbody></table> <table style="width: 700px" cellspacing="0" cellpadding="1" border="0"> <tbody> <tr> <td valign="top" width="700"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/multigrain%20sandwich%20bread_%232/multigrain_sandwich_bread_%232-12.jpg" width="714" height="490"></td></tr> <tr> <td valign="top" width="700"> <div align="center">Fresh out of the oven, after 30-35mins of baking.</div> <div align="center"> </div></td></tr></tbody></table> Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-85757102084981658602014-08-05T14:26:00.001-07:002014-08-20T21:37:32.079-07:00Whole Wheat Sandwich Bread (50%)<p> </p> <table cellspacing="0" cellpadding="1" width="700" border="0"> <tbody> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-1.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-2.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Soaker</p></td> <td valign="top" width="350"> <p align="center">Biga – quite sticky. After knead for a while (supposed to be 1min but I think I kneaded it longer than that), it became very tacky, less sticky, but still has quite a bit of residue on the hands.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-3.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-4.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Cut soaker and biga into 12 pcs.</p></td> <td valign="top" width="350"> <p align="center">Mix.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-5.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-6.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Mix all together other ingredients.</p></td> <td valign="top" width="350"> <p align="center">After hand kneading for 4mins, dough is very soft and tacky. Like post-it, not much residue sticking to the hands.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-7.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-8.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Before bulk fermentation.</p></td> <td valign="top" width="350"> <p align="center">After 45mins on the counter, supposed to be 1 1/2 times.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-9.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-10.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Before.</p></td> <td valign="top" width="350"> <p align="center">After.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-11.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-12.jpg" width="350" height="235"></td></tr></tbody></table> <table cellspacing="0" cellpadding="1" width="700" border="0"> <tbody> <tr> <td valign="top" width="175"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-13.jpg" width="189" height="134"></td> <td valign="top" width="175"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-14.jpg" width="185" height="136"></td> <td valign="top" width="121"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-15.jpg" width="103" height="138"></td> <td valign="top" width="229"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-16.jpg" width="199" height="136"></td></tr></tbody></table> <table cellspacing="0" cellpadding="1" width="700" border="0"> <tbody> <tr> <td valign="top" width="700"> <table cellspacing="0" cellpadding="1" width="724" border="0"> <tbody> <tr> <td valign="top" width="399"> <p align="center">Before final proofing.</p></td> <td valign="top" width="323"> <p align="center">After 40mins (much less than the 45-60mins the recipe asked for), slight indentation with finger poking, time to bake.</p></td></tr></tbody></table><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-17.jpg" width="700" height="470"></td></tr> <tr> <td valign="top" width="700"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/wholewheat08052014-18.jpg" width="700" height="470"></td></tr> <tr> <td valign="top" width="700"> <p align="center">Use pizza stone and baking sheet steaming technique to bake. Bread has nice tall oven spring. End result is soft tasty and satisfying.</p></td></tr></tbody></table> <p>Recipe source: Transitional Whole Wheat Sandwich Bread from Peter Reinhart’s Whole Grain Breads P.99</p> <p>Notes:</p> <ul> <li>Flour: Rogers white bread flour, Anita’s whole wheat fine grain flour</li> <li>First time making soaker and biga. This is actually a very easy process and do not take up that much time. </li> <li>Biga is really quite sticky. Did not put additional flour in.</li> <li>Both 1st and 2nd proofing used up much less time than the recipe. I think the kitchen in summer time is really warm.</li> <li>Lovely bread. Will definitely do it again.</li></ul> Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-83064460803438275222014-07-28T21:24:00.001-07:002014-08-11T16:57:49.771-07:00Multigrain Sandwich Bread<p> </p> <table cellspacing="0" cellpadding="1" width="700" border="0"> <tbody> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07282014-1.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07282014-2.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Soak cereal in boiled water for 1 hour.</p></td> <td valign="top" width="350"> <p align="center">After incorporated all flour. </p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07282014-3.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07282014-4.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">After kneading for 4mins. Dough is very sticky. Almost like a cookie dough. It clears the bowl but not very clean. Next time may try kneading it a little longer either by machine or by hand. </p></td> <td valign="top" width="350"> <p align="center">The feel of the dough is quite soft.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07282014-5.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07282014-6.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Before 1st proof.</p></td> <td valign="top" width="350"> <p align="center">After 45mins 1st proof in the oven.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07282014-7.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07282014-8.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Shape it into log.</p></td> <td valign="top" width="350"> <p align="center">Before 2nd proof. 1lb 7oz of dough for 8.5 x 4.5 pan. 1lb 14oz of dough for 9.5 x 5 pan.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07282014-9.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07282014-10.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350">After 2nd proof of supposedly 30 to 40 mins. I somehow lost track of the time. The dough may not have risen enough. Does it look like double in size?</td> <td valign="top" width="350"> <p align="center">No oven spring.</p></td></tr></tbody></table> <table cellspacing="0" cellpadding="1" width="700" border="0"> <tbody> <tr> <td valign="top" width="700"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07282014-11.jpg" width="715" height="494"></td></tr> <tr> <td valign="top" width="700"> <p align="center">Slice it after cooling for 1.5hr, short of the recommended 3 hour wait. Bread taste good but a bit on the salty side. Texture is soft and moist but not fluffy enough. </p></td></tr></tbody></table> <p>Recipe source: Cook’s Illustrated Multigrain Sandwich Bread</p> <p>Notes for next time:</p> <ul> <li>Reduce salt to 1 Tbsp kosher salt</li> <li>Knead a bit longer</li> <li>2nd proof a bit longer</li></ul> Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-79191685313777578522014-07-21T19:57:00.001-07:002014-08-11T16:56:54.245-07:00Whole Wheat Pita Bread<p> </p> <table cellspacing="0" cellpadding="1" width="700" border="0"> <tbody> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07212014-1.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07212014-2.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">After mixing of ingredients, dough was quite wet and sticky.</p></td> <td valign="top" width="350"> <p align="center">After kneading for 8mins by hand - More flour was added during kneading to prevent dough from sticking to the kneading surface.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07212014-3.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07212014-4.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">After proofing for approx 1 hr in the oven, dough was double in size and still very sticky.</p></td> <td valign="top" width="350"> <p align="center">Dough was punched down to degas, divided into 8 portion and shaped into balls.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07212014-5.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07212014-6.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">After the balls of dough rested for 20mins, start rolling dough into flatbread.</p></td> <td valign="top" width="350"> <p align="center">This is the best ones that I rolled out.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07212014-7.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07212014-8.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Preheat oven to 500 for 15mins. Reduce to 450 before baking for 3 mins. Dough puffed up nicely.</p></td> <td valign="top" width="350"> <p align="center">Done!</p></td></tr></tbody></table> <table cellspacing="0" cellpadding="1" width="700" border="0"> <tbody> <tr> <td valign="top" width="700"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/pitabread07212014-9.jpg" width="712" height="478"></td></tr></tbody></table> <p> </p> <p>Recipe source: <a href="http://www.thefreshloaf.com/recipes/pitabread">The Fresh Loaf - Pita Bread</a></p> <p>Ingredients that I used: </p> <ul> <li>1.5 cup unbleached white flour (Anita’s Organic), 1.5 cup whole wheat flour (Anita’s Organic), may be more for kneading</li> <li>1.5 tsp sea salt</li> <li>1 Tbsp honey</li> <li>2 tsp instant yeast</li> <li>slightly more than 1.25 cup (between 1.25 and 1.5 cup) warm water (98f)</li> <li>2 Tbsp olive oil</li></ul> <p>Simple steps: Mixed all ingredients until a ball is formed --> Knead by hands for 8 to 10mins –-> Proof until double in size (60 to 90mins) –-> Punch down to degas –-> Divide the dough into 8 portions and shape into balls –-> Rest the dough for 20mins –-> During resting, preheat oven and baking stone to 500F, reduce to 450F when baking starts –> Roll out dough –> Bake for 3mins</p> <p>Notes: </p> <ul> <li>Very good recipe. Bread tasted great and is simple and easy to make. </li> <li>Dough was really sticky. I added almost <1/4 cup of flour during kneading to prevent it sticking too much on the countertop when kneading.</li> <li>No problem getting them puffed up. I think the key is roll it out thin and preheat the baking stone. </li> <li>The first one got some blisters because baking stone may be too hot. But after that, every pieces turned out nicely. </li></ul> Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-23182553009136657282014-07-19T14:41:00.001-07:002014-08-20T21:37:32.067-07:00French Bread<p> </p> <table cellspacing="0" cellpadding="1" width="700" border="0"> <tbody> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/frenchbread07192014-1.jpg" width="345" height="232"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/frenchbread07192014-2.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">Mix all ingredients – dough seems to be too dry</p> <p align="center"> </p> <p align="center"> </p></td> <td valign="top" width="350"> <p align="center">After kneading for 2mins by machine, 1 min by hand and put a few more droplets of water in – dough is not sticky, and may not be tacky enough. I put that in the fridge anyway.</p></td></tr> <tr> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/frenchbread07192014-3.jpg" width="350" height="235"></td> <td valign="top" width="350"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/frenchbread07192014-4.jpg" width="350" height="235"></td></tr> <tr> <td valign="top" width="350"> <p align="center">After shaping, before proofing.</p> <p align="center"> </p></td> <td valign="top" width="350"> <p align="center">After proofing for 1 1/2 hr.</p></td></tr></tbody></table> <table cellspacing="0" cellpadding="1" width="700" border="0"> <tbody> <tr> <td valign="top" width="213"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/frenchbread07192014-5.jpg" width="218" height="325"></td> <td valign="top" width="487"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/frenchbread07192014-6.jpg" width="480" height="323"></td></tr></tbody></table> <table cellspacing="0" cellpadding="1" width="700" border="0"> <tbody> <tr> <td valign="top" width="700"><img src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/frenchbread07192014-7.jpg" width="711" height="478"></td></tr> <tr> <td valign="top" width="700"> <p align="center">Crust is very good. Taste is ok but would like more holes for the texture. Increase hydration next time.</p></td></tr></tbody></table> <p> </p> <p>Recipe source: Classic French Bread from Peter Reinhart’s Artisan Breads Every Day</p> <p>Notes:</p> <ul> <li>Day 1: Follow recipe exactly. Dough is not sticky at all. Put a few more droplets of water in when kneading by hand. Finally a bit tacky. Did 2 stretch and folds with 10 mins resting in between. Dough is not wet and stretchy enough. <li>Day 2: <ul> <li>Shaping – need more practice. Should make smaller longer roll. Resting in between rollings. <li>Baking time is 12mins first, rotate and another 15 mins. </li></ul></li> <li>Hydration calculation per original recipe: 66.76%</li></ul> Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0tag:blogger.com,1999:blog-523385411515196311.post-4172314299349715172014-07-12T13:33:00.000-07:002014-08-20T21:37:32.071-07:00English Muffins<br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 715px;"> <tbody>
<tr> <td valign="top" width="713"><img height="470" src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/englishmuffins03.jpg" width="700" /></td></tr>
</tbody></table>
<table border="0" cellpadding="0" cellspacing="0" style="width: 710px;"> <tbody>
<tr> <td valign="top" width="354"><img height="232" src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/englishmuffins01.jpg" width="344" /></td> <td valign="top" width="354"><img height="232" src="https://dl.dropboxusercontent.com/u/132446785/breadjournal/englishmuffins02.jpg" width="344" /></td></tr>
</tbody></table>
<span style="font-family: Courier New;">Recipe soure: Peter Reinhart's Artisan Breads Every Day P.125 </span> <br />
<span style="font-family: Courier New;">Notes: </span> <br />
<span style="font-family: Courier New;">- Use Rogers bread flour </span> <br />
<span style="font-family: Courier New;">- Follow weight measurement rather than volume ( 340g flour is a lot less that 2 2/3 cup) </span> <br />
<span style="font-family: Courier New;">- Batter came out too thick if follow recipe exactly, should add 1 to 2 tbsp next time </span> <br />
<span style="font-family: Courier New;">- Cook it on cast iron skillet top right stove lowest setting, otherwise it get browned very easily </span> <br />
<span style="font-family: Courier New;">- Store in freezer - wrap each one in plastic </span> <br />
<span style="font-family: Courier New;"> - microwave for 40 to 45sec. </span> <br />
<span style="font-family: Courier New;"> - split half and toast it in oven</span><br />
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Gracehttp://www.blogger.com/profile/01471679982512975341noreply@blogger.com0