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Cooking At Home & Shopping => Cooking at Home or with friends => Topic started by: AndyBoy on November 07, 2009, 12:07:42 PM

Title: Bread Making
Post by: AndyBoy on November 07, 2009, 12:07:42 PM
I just pulled these from my oven and my kitchen smells so good right now. Haven't baked in a while so these will definately be enjoyed. No sourdough here just a classic baguette recipe with flour, salt, water and yeast.
Title: Re: Bread Making
Post by: Melomom on December 09, 2009, 09:31:50 PM
I recently had some Alon's focaccia and it was really wonderful (of course).  Great olive oil and rosemary flavor.  Does anyone have a recipe they like?
Title: Re: Bread Making
Post by: AndyBoy on December 10, 2009, 07:35:27 AM
There is one in my Il Fornaio cookbook that Chef Lamar swears by. I will try to remember to get it for you when I go home for lunch.
Title: Re: Bread Making
Post by: AndyBoy on December 10, 2009, 05:46:36 PM
As I said I have never made this but everything from Il Fornaio has been fastastic. It is a great breadmaking book that Chef Lamar Thomas told be about.


Focaccia Alla Genovese

1/2 tsp dry yeast
1/2 cup water (105 degrees)
2 1/2 cups unbleached bread flour
1/2 tsp salt
1/2 cup cool water
1/4 cup Biga*
Olive oil

Add yeast to 1/2 cup of warm water and let it get foamy. Add flour and salt to a large bowl and add yeast mixture, water, biga and 1 Tbls olive oil. I use a KitchenAide, but after mixing knead 20 minutes with a couple of 1-2 minute rests. Let rise 1 1/2 hours. Punch down and let rise again for 45 minutes. Turn out onto a floured work surface and press out with your hands into a 8 inch square about 3/4 inches thick. Flip over onto a floured surface, cover with towel and let rise about 50 minutes. Preheat a 425 oven with stone. Mist oven with water, transfer bread to bakers peel and dimple surface with fingers. Brush top surface with olive oil, transfer bread to oven and mist again and then another mist in 5 minutes. Bread should be done in about 30 minutes and gets another coating of olive oil when done.


* The biga is made as follows:

1/4 tsp yeast
1/2 cup warm water
3 1/2 cups unbleached bread flour
1 1/4 cups cool water

Dissolve yeast in warm water until foamy. Add to flour with cool water and mix together. Let ferment 24 hours in the refrigerator before using. Spoon out amount needed and let come to room temperature before using. Biga will last 2 weeks in refrigerator.


Title: Re: Bread Making
Post by: Melomom on December 10, 2009, 07:33:53 PM
Thanks AndyBoy, I will have to give the focaccia a whirl.  I presume the biga appears in other recipes in that book - what else do you use it for?  Is is more for flavor or for rising, do you think?
Title: Re: Bread Making
Post by: AndyBoy on December 11, 2009, 06:34:21 AM
Thanks AndyBoy, I will have to give the focaccia a whirl.  I presume the biga appears in other recipes in that book - what else do you use it for?  Is is more for flavor or for rising, do you think?

The biga is both for flavor and rising, basically a sourdough starter. I got mine from Sourdough International and it was collected from Naples, Italy. They have starters from all over the world. My starter is several years old and I cranked it up last night after my post. Will be making bread this weekend although not sure which recipe yet.
Title: Re: Bread Making
Post by: AndyBoy on December 13, 2009, 09:37:57 AM
Decided to do a sourdough whole wheat loaf today. I made a sponge last night from biga, whole wheat flour and water and it is kneading now. The recipe didn't call for any more yeast but I decided to give it a little "boost" with the addition of 1/2 tsp yeast.
Title: Re: Bread Making
Post by: Loundry on December 13, 2009, 05:30:22 PM
Decided to do a sourdough whole wheat loaf today. I made a sponge last night from biga, whole wheat flour and water and it is kneading now. The recipe didn't call for any more yeast but I decided to give it a little "boost" with the addition of 1/2 tsp yeast.

How does a sponge differ from a biga differ from a starter?
Title: Re: Bread Making
Post by: AndyBoy on December 13, 2009, 05:43:27 PM
Loundry I don't consider myself an expert bread baker by a long shot but I think a sponge is biga, which is more liquid, with added flour so it is like a soft dough. I think it probably gives a portion of the flour a headstart and added flavor. Some of the recipes in Il Fornaio mix all the ingredients at once and then they do a long overnight ferment in the frige to give extra flavor and dimension to the finished bread.

Here is my loaf that I took from the oven a little while ago. The crust is starting to develop cracks as it cools and I think that is just where it is supposed to be.
Title: Re: Bread Making
Post by: Roxro on December 20, 2009, 10:18:54 AM
Wow- Andy Boy, that is one good looking loaf of bread.  I did a foccacia last week for the first time in a few years and have wondering why I make it more often.  Very easy and super delicious.  I topped mine with olive oil, sea salt and Parm but I like fresh rosemary, too.  And carmelized onions or maybe a little garlic, too. 
Title: Re: Bread Making
Post by: AndyBoy on January 05, 2010, 12:56:32 PM
I saw a short video of Peter Reinhart giving a lecture on whole wheat breadmaking at a conference and last night I got his book on whole wheat breads using a technique he developed and had 350 different people testing recipes to get each one perfect. Just starting to get into the book but he is a good writer and speaker. I want to take my bread into a new direction and hopefully a little healthier one.
Title: Re: Bread Making
Post by: Northside Food on January 06, 2010, 09:06:31 PM
I got the Artisan Bread in Five Minutes a Day book last year, and I find it indispensable. the recipes are so easy and the results so good, we end up eating more bread than we should. Especially on days like today, when i need any excuse to turn the oven on.
Title: Re: Bread Making
Post by: Mike GadgetGeek Stock on January 06, 2010, 11:57:47 PM
I got the Artisan Bread in Five Minutes a Day book last year, and I find it indispensable. the recipes are so easy and the results so good, we end up eating more bread than we should. Especially on days like today, when i need any excuse to turn the oven on.

Jeff and Zoe are a hoot to cook with too, when they were here in Atlanta in 2008, they did a segment with Chefandthefatman at the Publix Cooking School in Alpharetta, they did a nice 2 hours worth of lessons plus a bunch of off the cuff things before and after.  We all (CnFM) subscribe to their method, but for me, and maybe it's just me, I honestly make better bread using my old, long, double rise method than the quicker way?

Here is a link to some of the pics we took during that very neat day.   I still talk with Zoe online once in a while, they are a busy enterprise and doing more shows and demo's than ever.  Gosh if they get more folks making honest-to-goodness bread, they are still stars in my sky.

http://www.flickr.com/photos/61922424@N00/sets/72157604243083090/

.
Title: Re: Bread Making
Post by: Northside Food on January 07, 2010, 03:21:50 PM
Very cool!

And yeah, fresh baked bread has gone from an occasional "when I'm home for a break" thing to an almost weekly thing. My loaves aren't nearly as pretty as the ones Zoe makes, but that's all just practice. Some of my recent ones have been pretty good. And it all tastes good no matter what.
Title: Re: Bread Making
Post by: bettylouski on January 07, 2010, 03:28:20 PM
I got the Artisan Bread in Five Minutes a Day book last year, and I find it indispensable.

+1  That book never even gets put back on the shelf, it is out on the counter all of the time.
Title: Re: Bread Making
Post by: Northside Food on January 07, 2010, 07:23:56 PM
I never seem to be able to put away ABin5 or my Joy of Cooking. which is unfortunate, because I have suck limited counter space.
Title: Re: Bread Making
Post by: HaagenDazs on March 09, 2010, 10:04:23 AM
Welcome me to the world of "what took you so long?"  I made my first batch of dough from the 5 minutes a day recipe last night so today is loaf #1.  I need to buy myself some kind of container for this stuff as the big metal bowl is taking up a few to many square inches right now.
Title: Re: Bread Making
Post by: Northside Food on March 09, 2010, 11:23:53 AM
I use the largest size of ziplock container for mine. It fits in there pretty well.
Title: Re: Bread Making
Post by: bettylouski on March 09, 2010, 01:15:29 PM
Welcome me to the world of "what took you so long?"  I made my first batch of dough from the 5 minutes a day recipe last night so today is loaf #1.  I need to buy myself some kind of container for this stuff as the big metal bowl is taking up a few to many square inches right now.

Get yourself some of these in various sizes.  The square shape makes for easier storage, in and out of the fridge.  And you'll probably find some other goodies that you want while you're there:

http://atlantafixture.com/Summary.aspx?CurrentCategory=11048
Title: Re: Bread Making
Post by: HaagenDazs on March 09, 2010, 01:21:47 PM
Good idea, thanks!

Last time I was there I took my friend who bought a 30 quart aluminum pot.  I think he's used it twice. :)
Title: Re: Bread Making
Post by: Mike GadgetGeek Stock on March 09, 2010, 03:06:09 PM
Welcome me to the world of "what took you so long?"  I made my first batch of dough from the 5 minutes a day recipe last night so today is loaf #1.  I need to buy myself some kind of container for this stuff as the big metal bowl is taking up a few to many square inches right now.

Get yourself some of these in various sizes.  The square shape makes for easier storage, in and out of the fridge.  And you'll probably find some other goodies that you want while you're there:

http://atlantafixture.com/Summary.aspx?CurrentCategory=11048

You are so right about those Cambro containers.   They might not be the best, but they are better than anything I had  before I bought a bunch of them on sale at Atlanta Fixture.  They often go on sale..

.
Title: Re: Bread Making
Post by: Mike GadgetGeek Stock on September 09, 2011, 12:22:49 PM


I am making some Ezekiel bread in the near future, I have a mix being ground and delivered to me at Snellville Farmers market tomorrow.  Does anyone have a tried and true recipe for doing Ezekiel bread ?

There are many online, and I'm sure one of 'em will work, but I would rather make YOUR recipe than rely on some unknown person.

.....
Title: Re: Bread Making
Post by: mikeamor on September 09, 2011, 05:25:58 PM
I am making some Ezekiel bread in the near future, I have a mix being ground and delivered to me at Snellville Farmers market tomorrow.  Does anyone have a tried and true recipe for doing Ezekiel bread ?
There are many online, and I'm sure one of 'em will work, but I would rather make YOUR recipe than rely on some unknown person.
.....

Mike -  I bake a lot of whole grain bread but have not tried this one yet.  My go to spot for good bread baking information is www.thefreshloaf.com (http://www.thefreshloaf.com/).  A lot of good and knowledgeable folk there offering sound advice... in case no one here can help.
 Having said that, I would NOT recommend baking it as proscribed three verses later in Ezekiel 4:12.
 
 
 
Title: Re: Bread Making
Post by: Melomom on September 10, 2011, 06:50:36 AM
Ditto on The Fresh Loaf site, lots of tutorials with pictures to walk you through new recipes (not that you need a lot of help GG!)
Title: Re: Bread Making
Post by: Mike GadgetGeek Stock on September 10, 2011, 01:37:09 PM
I am making some Ezekiel bread in the near future, I have a mix being ground and delivered to me at Snellville Farmers market tomorrow.  Does anyone have a tried and true recipe for doing Ezekiel bread ?
There are many online, and I'm sure one of 'em will work, but I would rather make YOUR recipe than rely on some unknown person.
.....

Mike -  I bake a lot of whole grain bread but have not tried this one yet.  My go to spot for good bread baking information is www.thefreshloaf.com (http://www.thefreshloaf.com/).  A lot of good and knowledgeable folk there offering sound advice... in case no one here can help.
 Having said that, I would NOT recommend baking it as proscribed three verses later in Ezekiel 4:12.

The guy that was supposed to have my pre-ground Ezekiel mix did not have it, apologized profusely and promised it for next week..  We shall see....

Ezekiel 4:12 ------  I don't have to get THAT authentic with it.    ;)

King James Bible
And thou shalt eat it as barley cakes, and thou shalt bake it with dung that cometh out of man, in their sight.

Let someone else give that a try and tell me how it is please..   ;D

...
Title: Re: Bread Making
Post by: AndyBoy on January 15, 2013, 10:11:25 AM
We were at a gathering last Friday and a friend's Brother-in-Law brought a loaf of whole wheat bread still warm from the oven. It was a delicious loaf. He is from Canada and swears by whole grains from there being far superior to our U.S. grains. He shared some starter with me and some of his wheat grains he brought down. I have a loaf going now that had a rise yesterday and then another last night in the fridge. His starter seems a little slow but maybe that is what gives the finished bread so much flavor. I will post a photo of the finished bread if this all works out.
Title: Re: Bread Making
Post by: Mike GadgetGeek Stock on January 15, 2013, 10:28:37 AM
We were at a gathering last Friday and a friend's Brother-in-Law brought a loaf of whole wheat bread still warm from the oven. It was a delicious loaf. He is from Canada and swears by whole grains from there being far superior to our U.S. grains. He shared some starter with me and some of his wheat grains he brought down. I have a loaf going now that had a rise yesterday and then another last night in the fridge. His starter seems a little slow but maybe that is what gives the finished bread so much flavor. I will post a photo of the finished bread if this all works out.

Although I do like a robust starter/sourdough, some of the most interesting and tasty breads I have ever made came from those long slow-rise starters. 

I haven't made bread in a while as we have good close resources here and we sometimes don't need more bread in our diet, but it is always pleasing to me to work the old refrigerated or frozen starter back into shape, give them a couple of two or three day renewal/rebuilding days and then finally to make good bread out of those ancient starters that I keep.   

I would like to make sprouted grain bread like Ezekiel or Genesis one day, it is the bread we keep here for toast and is very delicious.

...
Title: Re: Bread Making
Post by: AndyBoy on February 21, 2013, 03:39:52 PM
This is a loaf just from the oven of half whole wheat flour and half white bread flour. it still has a rich, good flavor of the whole wheat flour and I get a better rise with the half and half mix. Also used wheat gluten to give it a little boost.
Title: Re: Bread Making
Post by: Mike GadgetGeek Stock on February 21, 2013, 08:41:49 PM
This is a loaf just from the oven of half whole wheat flour and half white bread flour. it still has a rich, good flavor of the whole wheat flour and I get a better rise with the half and half mix. Also used wheat gluten to give it a little boost.

Good looking loaf, I should start making bread again..

...
Title: Re: Bread Making
Post by: AndyBoy on April 23, 2013, 01:31:42 PM
Just put these whole wheat/bread flour Parker House rolls in the oven. They are for supper and smell wonderful right now.
Title: Re: Bread Making
Post by: Mike GadgetGeek Stock on April 24, 2013, 11:15:58 AM
Just put these whole wheat/bread flour Parker House rolls in the oven. They are for supper and smell wonderful right now.

They looked just right, how did they turn out?

....
Title: Re: Bread Making
Post by: AndyBoy on April 24, 2013, 02:39:20 PM
They were real good, lots of flavor, very puffy and light. Shared some with our neighbor and she loved them. I used the same recipe as for the loaf bread but the Parker House rolls taste far better to me.