Bread With Jam

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  • Burger Rolls

    Burger Rolls

    Quite by accident, I baked some bread last weekend that came out with a much softer crust. This happened because I used a lower temperature, not much lower, maybe 20° F degrees or so. I had been using initial temperatures of around 450° and lowering to 400°. During this bake, I started around 400 and reduced to 380. The crust was soft, almost like what you’d find on a grocery shelf.

    It then occurred to me that this may have been my problem all along in my efforts to make soft rolls. So, Sunday, I put these 125 gram burger rolls (buns?) into the oven at 380 for 15 minutes. And they came out just wonderfully soft! My 1000 grams of flour produced about 15 rolls altogether (70% hydration and 10% olive oil).

    Ripening Tomatoes

    I should be able to use the same method to make dinner rolls, sub rolls, or ‘brat rolls. I sliced these, wrapped individually, and dropped them into the freezer, each one awaits a thick juicy slice of tomato, ripe from the garden!

  • Two Loaves for Sister Sunny!

    My dear sister will be returning from her world travels anytime soon! Last I heard she was in London after finishing a safari in Tanzania and a short stop to Cape Town, South Africa. Welcome back, Sunny! These are just for you! Made with KAF, Sir Galahad. Many thanks to the local Hy-Vee bakery manager, Jayme for the flour!

  • Boule 100% Whole Wheat Flour 70% Hydration

    This boule came out of the oven this morning around 7 AM. 100% Organic WW flour from Costco, 70% hydration, 16 hour fermentation (100% hydration pre-ferment). 500 degrees reduced to 375 – about 40 minutes convection.

  • Corn Bread

    This recipe tastes great when served hot tableside
    with jam or Earth Balance, or try some Vermont Maple Syrup!

    Ingredients

    Dry
    2 cups coarsely ground corn meal
    2 cups all-purpose flour
    1/2 cup granulated sugar
    2 teaspoons kosher salt
    4 teaspoons baking powder
    1 teaspoon baking soda
    Wet
    2 2/3 cup almond milk
    4 (equivalent) egg-replacer (approx 4 tablespoons –
    refrigerate 20 min after mixing)
    4 ozs vegetable
    oil
    2 cups frozen corn
    Preheat the oven to 425 degrees F. Place a 12-inch cast iron skillet inside to heat while making the batter.
    Whisk together the dry ingredients.
    Whisk together the wet ingredients with egg replacer.
    Add wet to dry and stir till combined. Don’t overdo
    it. (like pancake batter).
    Carefully
    remove the hot skillet from the oven. Reduce oven temperature to 400 degrees F.
    Coat the bottom and sides of the hot skillet with the spray
    oil. Add batter. Return uncovered skillet to oven. Reduce temperature to 400
    degrees. Bake until firm, 200 degrees in center and golden brown.
    About 30 minutes. Your results may vary. Allow to cool
    in skillet 15 minutes and serve.

    If
    using a 9″ skillet, reduce recipe by half.

  • Bread Baking with Art

    Posted by Picasa

  • Three Loaves, One Pan

    The dough that produced these three loaves used one kilogram of flour (about 7 cups). It was scaled into three equal portions and baked with an initial temperature of 425 reduced after the initial oven spring to 375. About 30 minutes, maybe a little more. Internal temp was 200 degrees F.

    Next week I’ll replicate this idea of having three loaves on one half sheet pan times four… that’s two ovens, two pans for each oven.
    I’ll need 4000 grams of flour.

    Incidentally, the flour mix is 50% all purpose bleached white flour, and 50% microgrind wheat.

    These three loaves are in the freezer. Looking forward to the 12 loaf bake on Wednesday morning!

  • The Best Pizza…

    …is the one coming right out of your own oven! This one just came out of an oven in Fairlee, Vermont! Isn’t it time for you to make one too? Way to go, Sunny!

    Looking good!
    Ready for the peel!
    Here is the freshest pizza directly from Sunny’s oven!
    Looks fantastic! 

  • Megaloaf

    Over the weekend, put baked a very large Ciabatta loaf. Here is the result.

  • Sourdough Waffles with Apple Glaze

    This morning’s breakfast was a repeat from last week with the addition of an apple glaze made from cinnamon, nutmeg, brown sugar, and Merritt Estate Niagara Wine (in place of apple juice). Topped with maple syrup and fresh banana. Over the top! Posted by Picasa

  • Sourdough Waffles

    This morning we made waffles from a 100% hydration sourdough starter that fermented at room temperature last night. The batter made 8 delicious waffles that were about 4 inches square.
    Here is the recipe:
    • Sourdough: 3 cups (600 grams)
    • Sugar: 2 tablespoons
    • Salt: 1 1/2 teaspoons
    • Baking soda: 1 teaspoon
    • Almond milk: 4 tablespoons
    • Flax eggs: 2 tablespoons of seed ground fine, mixed with water and refrigerated
    • EEVO: 2 tablespoons (other vegetable oil is fine)
    Combine all ingredients in a sufficiently large bowl until well blended. Don’t worry about over mixing like you would with traditional methods. The mix should be homogenous.
    Spray your waffle iron with a non-stick spray. Bake according to directions provided by manufacturer.
    Serve with maple syrup or the topping of your choice.
    Leftovers (if you have any!) can be wrapped and frozen. Great in the toaster for the mornings when you’re in a hurry!