12/20/2010 - Whole Wheat Bread

I was interested to see what I would get from this formula. I'm open to the idea of whole wheat. I know it's healthier, I just don't know if it's as yummy. This formula calls for high-protein whole-wheat flour. I substituted the plain normal flour you can buy at the grocery store. That's also what I used in the sponge in place of the "coarse whole-wheat flour or other coarsely ground whole grains" called for. Maybe in the future I'll try pumpernickel rye flour or rolled oats there instead, but this time I wanted to keep it plain.

This formula makes use of both a soaker of whole-wheat flour and water, and a poolish of whole-wheat flour, water or milk, and yeast. The soaker sits on the counter all night, the poolish ferments there a couple of hours and then goes in the fridge until morning. I opted to use milk in an attempt to get the tenderest loaf I could. The next morning I stirred together flour, salt, and yeast, and then mixed in the poolish, soaker, honey, oil, and egg. The oil and egg were optional, but again I wanted the tenderest loaf possible. I kneaded the dough and left it to rise for two hours. Then I shaped and panned two loaves and proofed them for another hour and a half before baking.

I was quite pleased with the results. This was pretty good, for whole-wheat bread. It was soft enough for sandwiches, and had just the right touch of sweetness. When I asked J4 what he would say if I told him that this was the only bread I was going to make from now on because it's healthier, he said, "You're fired." It's not that he didn't like it. He liked it fine, for whole-wheat bread. I think this could be a sometimes bread at our house. But I don't think we could ever make the switch to all whole grains. It can be yummy. But not all the time.

12/17/2010 - Artos: Greek Celebration Bread

'Tis the season for christopsomos. Greek celebration breads, which fall under the general name of artos, are pretty similar in ingredients, but differ in shaping and tradition. BBA gives one formula for the dough, and then suggests christopsomos and lambropsomo as two variations of artos. Christopsomos, the traditional Christmas bread, features dried fruits that are red (I used dried cranberries) in addition to dark and golden raisins and walnuts, while the Easter lambropsomo features golden raisins, dried apricots, and slivered almonds. The breads are also shaped differently: christopsomos is a round loaf overlaid with a cross, while lambropsomo is a braided loaf with dyed, hard cooked eggs nestled in it.

This formula calls for barm or poolish. I haven't restarted a sourdough barm since my last one died. I have some in my freezer that I plan to get out in the near future, but that can wait until after Christmas. For now, I just made up the poolish, let it ferment for a few hours, and stuck it in the fridge overnight. Much easier than worrying about sourdough! The next morning, I stirred together the flour, salt, yeast, cinnamon, nutmeg, allspice, and cloves (this sounds good already, doesn't it?). Then I mixed in the poolish, orange zest, almond extract, eggs, honey, olive oil, and milk (ok, how about now?). I added the dark and golden raisins, dried cranberries, and chopped walnuts during the kneading, and then left the dough to rise for about an hour and a half. I turned out the dough onto the counter and put a third of it in a ziplock bag in the fridge. I shaped the remaining dough into a boule and placed it on a sheet pan to proof for another hour and half or so. Then I removed the dough from the fridge, split it in two, and rolled each portion into a snake. I laid these over the loaf on the sheet pan in a cross, split the ends, and coiled them. Then I baked the loaf for about 45 minutes. While it baked, I mixed up a glaze of water, sugar, honey, and lemon extract in a saucepan, which I brushed over the loaf immediately after removing it from the oven.

I was excited to shape this fancy loaf, but I must admit that I had no high hopes when it came to flavor or texture. I expected this to be a lot like panettone and stollen. Once I started kneading it, though, I became more interested. As you would expect, it was a very aromatic dough, and a pleasure to work with. And when it baked, my whole house smelled fabulous. We were very pleasantly surprised with this bread. In addition to being beautiful, it was flavorful and delicious, and very soft in texture. This is definitely my favorite of the fruit breads in BBA. There are just two things I would like to work on. First, most of the coiled ends of my cross uncoiled; clearly I need to pinch them to seal better next time. Second, the glaze stayed runny and sticky for a long time; I think next time I'll try using less water and see where that gets me.

      

Try, try again

 As I near the end of this project, I'm trying to revisit some of the formulas that didn't go so well for me the first time. Two that I've done in the past week are English muffins and ciabatta. I think my mistake with both of these was the same: too much flour added to yield too stiff of dough. I think my second attempts at both were vast improvements, but neither of them were quite there yet.

The formula for English muffins calls for 3/4 to 1 cup of milk. This time, I made sure to add the full cup of milk, and I resisted the urge to add flour during the kneading stage. The dough was pretty tacky, but still very workable. The muffins still didn't really spread on the griddle the way PR says they should. Also, we felt that they were a little large and filling. Next time I think I will make 8 muffins instead of 6 and take care to flatten them a little more when I shape them.

The formula for ciabatta calls for 6 Tbsp to 3/4 cup of water, so again I added the maximum amount. As I mixed the dough, I added another 1/4 cup of water to get it to the consistency I thought I wanted. I was much happier with the way the dough felt as I worked with it, and much more pleased with the oven spring this time around. The finished product still didn't have the large holes you look for in ciabatta bread, but it was closer. If anything, I felt like the dough could have been wetter as I worked it, and next time I think I'll add even more water.

12/2/2010 - Vienna Bread

According to Peter Reinhart, Vienna was at one time the center of the bread universe and the true origin of many of the French breads we love today. This formula for Vienna bread is like a French or Italian bread formula with a few enrichments added; my take is that it's sort of a cross between French or Italian bread and white sandwich bread. Included with this formula is a grace note about Dutch crunch topping. This is a yeasted, slightly sweet paste that is brushed on the bread before baking to leave a crunchy coating on the top crust. It can be applied to any bread; PR suggests it for this formula, so I gave it a try.

This formula makes use of a preferment called pâte fermentée, which I made up the evening before and kept in the fridge overnight. The formula calls for 2 1/3 cups of preferment and the formula for the preferment makes 3 cups; I went ahead and used all 3 cups of preferment. In the morning I mixed my dry ingredients while the pâte fermentée warmed on the countertop. I added it and the wet ingredients, mixed and kneaded my dough, and left it to rise for two hours. It doubled during that time, so I kneaded it lightly to degas and returned it to the bowl to double a second time. I divided my dough in half, shaped two loaves, and set them on a sheet pan to proof for an hour or so. Then I mixed up the Dutch crunch paste and left it to ferment while the bread proofed. While the oven preheated, I brushed my Dutch crunch topping on the loaves. There was a lot of topping; I decided to use it all, so it was spread pretty thick. I baked the loaves hearth style for about 30 minutes and then set them on a rack to cool.


I quite liked this bread; it makes a nice, slightly fancier stand-in for normal sandwich bread. The crunchy topping was fun and added a slight sweetness. We especially enjoyed this one toasted. I think in the future I will try halving the recipe for the Dutch crunch paste. While it wasn't bad the way it was, the bread definitely didn't need that much.