bread

Sacrifice for your bread

December 30, 2007 by greg Leave a Comment

The first time I made no-knead bread a month or so ago I didn’t have an iron pot or a ceramic La Cloche to bake it in. So I baked it on my pizza stone covered with a pyrex bowl. Of course I have never used this mixing bowl in the oven before so my brain didn’t even think that it would be 500 degrees hot when I grabbed it with my bare hands to plop it on top of the bread. I got some nasty burns on my fingers that are only just now about healed. Lesson Learned. I was so happy to get my Le Creuset pot for xmas as this is perfect for making no-knead bread in.

I took some liberties with the steel-cut oats no-knead bread from the breadtopia website. I actually started this bread a couple days ago. I’ll first list all the ingredients then I’ll tell you how I put it all together.

~0.75 cup sourdough starter
1.5 cups water
0.75 cup whole wheat flour
1.5 cup unbleached all purpose flour
0.5 cup steel cut oats
1.5 tsp salt

At 9:45 pm Friday evening I mixed together the starter, 1 cup water, 0.5 cups each of all purpose flour and whole wheat flour. This was mixed well, covered with plastic, and allowed to sit at room temperature. My starter was directly out of the fridge and had not been refreshed so I wanted to give this bread time for the starter to come alive.

The next day around 1:00 pm I mixed into the wet bubbling starter mixture another 0.5 cups of water, 1 cup of all purpose flour, 0.25 cups whole wheat flour, the steel cut oats and the salt. This was mixed well and allowed to sit out at room temperature for an hour. At that time I slightly kneaded the dough (ok, so maybe not completely no-knead). I simply folded the sticky dough over onto itself a couple dozen times right in the bowl. I didn’t want this dough to ferment too fast so I put it in the fridge for a nice overnight slow rise.

This morning at 6:00 am I took the dough out of the fridge and let it warm up. I scraped the dough out onto a lightly floured board, gave it a few turns and shaped it into a ball. This was plopped onto a piece of parchment paper and placed in a bowl. I covered it with a plastic bag and left it to do it’s thing. After 3 hours it had risen nicely. I heated up my Le Creuset in a hot 500F oven. Now I had been warned that the phenolic knobs on the Le Creuset are only rated oven proof up to about 350-400 degrees so I took the handle off before heating it. Once heated the bread was baked according to instructions – first 30 minutes with the lid on, then slightly reduce the temp to 450 and bake for another 15 minutes. The bread turned out great.

The handleless Le Creuset lid, however, was a bit unwieldy. As I was wrestling it off the pot at the 30 minute time it slipped and immediately seared a nice brand into the side of my hand. Sacrifice for the bread, I say! Two for two is too much. No more. I immediately went out on the web in search of a replacement knob. I found a Le Creuset stainless steel knob for $10 and promptly placed my order.

Filed Under: bread Tagged With: no-knead, steel cut oats

Fargo Sourdough

November 30, 2007 by greg 6 Comments

Remember the pizza I made a while back? I made it from the discarded starter I was feeding and building up to make my first batch of home made bread using my own culture. No commercial yeasts here. I actually made the bread on Thanksgiving day but am just getting around to blogging about it. Bread is alive! That’s what I love about it. I am proud to have been able to leaven my own bread using yeasts from my local environment. It turned out with so much flavor from the long fermentation that I will definitely be doing this again. Here’s the story of my Fargo Sourdough.

On Tuesday evening I took a cup of the active sourdough sarter and mixed it with 3 cups of flour and two cups of water. I mixed it well, covered it, and left it to ferment. After 22 hours, this is what I got. A wet dough sponge that was frothy and bubbly.

To the bubbly sponge, I added 1 and 1/2 tablespoons of salt, 1 and 1/2 cups of water and about 7 cups of flour. This was mixed together and allowed to rest for about 30 minutes.

Once the dough had a chance for the moisture to permeate the newly added flour I tipped it out onto the counter and kneaded it by hand for about 10 minutes until it was smooth and elastic. This was shaped into a ball and placed in a well oiled large bowl. definitely be doing this again. It was covered with a plastic bag and placed in my cool basement to rise overnight. The next morning, after about 10 hours, the result was a well risen dough that reached to the top of the bowl.

The dough was gently tipped out onto the counter being careful not to deflate it too much. It was divided into four and shaped into loaves. They were covered and allowed to rise for about 2 and a half hours. The dough was placed on a peel, slashed, and baked on a stone in a 450 °F oven two loaves at a time.

In order to provide the right texture to the crust and get maximum oven spring you need to have a humid oven at the beginning of baking. This is difficult to control in a home oven. I have good luck by first throwing a half cup of water onto the hot oven floor just before adding the bread. I then load the dough onto the baking stones and add another cup of water thrown onto the floor. After a few minutes I add another cup of water and then let it bake until the crust is nicely browned – about 20-30 minutes depending on the size of the loaf.

The result was wonderful if I do say so myself. The crumb was not too big but certainly big enough. The crust was chewy and flavorful. The interior was still moist and soft. The bread was not sour like San Francisco sourdough. I guess Fargo flora are less acidic than that from the west coast. I like to think that my Fargo sourdough is more akin to traditional French sourdoughs. At least the bread was spot on what I hoped for.

Filed Under: bread Tagged With: sourdough

Whole Wheat Sourdough Onion No-Knead Bread

November 17, 2007 by greg Leave a Comment

If you haven’t heard about the no-knead bread craze popularized by a New York Times article last year, you are missing out. Dirt easy to make and wonderfully crusty and delicious, no-knead bread is very amenable to modifications. Of course for my first attempt I couldn’t do just a simple white bread. I had to doctor it up. The basic recipe ingredients for the standard bread are:

3 cups flour

1 1/2 tsp salt

1/4 tsp yeast

1 1/2 cup water

That’s it! Just mix it up, cover it with plastic, and let it rise for about 18 hours. Fold the dough a few times and let it raise in a bowl with a floured towel inside. Let it rise again for a couple of hours. Pop it into a hot cast iron pot in a 500 degree oven. Bake it for 30 min covered and 15 minutes at 450 degrees uncovered.

For my bread I substituted one cup of all purpose flour with 1 cup of whole wheat flour. I added 1/2 cup of dehydrated onions and 1/2 cup of my sourdough starter that I have been culturing for a couple of months. I was very pleased with the results. It has a terrific chewy crackly crust and a soft moist interior. I let the second rise go for 2.5 hours but it probably could have risen even more.

For video tutorials on the no-knead bread method (and lots of other good information about bread) check out the breadtopia web site.

Filed Under: bread Tagged With: no-knead, sourdough

Sacrifice for your bread

Fargo Sourdough

Whole Wheat Sourdough Onion No-Knead Bread

archives