Flat Bread

Today I applied the knowledge I have been acquiring baking bread to make something different. My bread books have recipes for pizza but as with all of the recipes in the book they require an overnight fermentation, so I went off on my own.

The recipe is essentially the same as the french bread recipe, but it has less yeast and adds a bit of sugar. Then I followed the same procedure I would have used if I was making a loaf of french bread, but when I got to the point where I would have put the loaf in the fridge I just left it on the counter to continue rising. This gets things done in a few hours, but in theory sacrifices some flavor. I guess I will have to try it again with the overnight fermentation to see if it really makes a difference.

   
Yes the cheese is yellow...I decided to try making pizza pretty late in the afternoon and only had cheddar cheese in the fridge, but...I also had some sopresatta in the fridge. All in all it was a pretty good pizza and I figure it only cost me about $2.

Hands On

I guess I need to make a slight clarification...apparently when I said "I made bread by hand" there was a bit of ambiguity there. I realize now that I might have given the impression I used only my hands to make the bread...

So here's what really happened...I put the flour in a bowl with the yeast and the salt. Then I took a big spoon and stirred it up. After it was mixed up pretty good I made a little well in the center and dumped in some of the water. Then I took the big spoon and started pulling flour into the water, stir, pull in some flour, stir, pull in some flour, stir, and more water, stir, stir, stir. Eventually it started to become dough and I couldn't really stir so I used the spoon to just kind of moved the dough around in the bowl. Then I did the kneading bit with my actual hands.

In order to make up for my lack of clarity I figured I should make some bread using only my actual hands. I could copy and paste the previous paragraph to right here then replace "stir" with "squish", but I think I will just let you pretend that's what I did. It worked, but I think the spoon did a better job and my hands were less messy. It turned out to be considerably less messy than I expected, but yeah the spoon is better.

Anyway the results were pretty much the same, so I guess since the bread doesn't seem to have a preference I will stick to using the spoon.

I am also going to need to work on some more creative ways to photograph all this bread...

Contrast

I made bread! Yeah I know I said that before, but this time it is the real deal.

Before I get into that I should probably talk about the other thing I made that was most definitely not bread. It was supposed to be San Francisco Sourdough...it was something more like a brick. I am pretty sure that I didn't screw anything up, so I am assuming that I don't have a good starter. I guess I need to decide if I should start over, or if I should try to strengthen what I have going already...hmm.

Now for something completely different...

Last night I did something new...I guess if you want to get really technically what I did was actually "old", but it was certainly a first for me. I made bread completely by hand...no electric mixer. It was pretty fun actually and I managed to do it without making a huge mess. I only made a half batch so I am sure that made things a bit easier. In order to make the baking process go as quick as possible tonight I went ahead and shaped the loaf last night before sticking it in the fridge. As I left work I called and had my assistant take the dough out of the fridge and fire up the oven. A couple of hours after I got home there was some really great bread quickly disappearing from the cutting board.

  

Still Baking

Yes, I am still making bread. I have just been a bit lazy about posting. The problem with being lazy about updates is that I have to remember what's been in the oven since the last update...

I guess I should start with the pain au levain. I think that is frenchy for sourdough. About a week ago I had what I figured was a good healthy sourdough starter so I started on the first sourdough recipe in the book. Everything seemed to go pretty well up to the baking. I made up both loaves figuring I could just bake them at the same time. The first sign that there might be a problem was that they didn't seem to grow quite as much as they should. After baking them for a very long time they never cooked all the way through. I am not sure exactly where things went wrong. Could be that the yeast just wasn't as healthy and strong as I thought, but there was something else odd. The tops halves had big air pockets like you want to see, but the bottom were very dense. So the problem could just be that I screwed up the shaping. The last potential gotcha was whole wheat. The recipe had a some whole wheat flour and I have heard that whole wheat flour gain be a bit more difficult. There was some good news...the bread had great flavor.  

So last night I started up a batch of "San Francisco Sourdough". The big difference is that this recipe has no whole wheat flour. In theory my starter is a bit healthier and stronger so it should perform better. I also only made half a batch, so if things go all hinky again there will be less wasted flour.

After the sourdough failure I was a bit discouraged so I decided to make another batch of french bread. I can't quite make it from memory yet, but I am getting pretty comfortable with the process. One area that I am still not real happy with is the shaping. What I am doing seems to work, but I know that it isn't quite right. I have been watching some videos and think that I am on the right track, but the thing you can't really learn from a video is touch. I am not sure how much pressure I am supposed to be using, so I just need to keep practicing. 

Bread Flour

OK...I am a believer! If you want to make bread, get some bread flour.

See it's all about gluten. Gluten is the stuff that holds the bread together...kind of like glue, but it also makes the dough stretchy or elastic. Regular "all purpose" flour generally has 10-12% gluten protein, bread flour is more like 12.5-14%. So more gluten is more better right? Well I am thinking it depends, because it is possible to get flour with an even higher percentage of gluten protein, but the recipes in my book call for "bread flour". So it makes sense that as with most things it is all about having the right balance.

When I started this little bread making adventure we already had a big bag of King Author brand all purpose flour. I had read that King Author flour was a higher gluten flour, so I figure it is something like a 12%. My thinking was that this was almost the same as a bread flour so it should work fine. Upon reflection, I didn't take into account that the author was developing these recipes using a high quality bread flour. So his recipes are most likely expecting a bread flour on the higher end of the scale. In other words I was thinking I was only off by half a point when in reality I was probably off by more like two points.

So last night I started a batch of french bread using bread flour and everything worked more like the book describes. Something I really didn't expect was how much better it was at "doubling". I figure that has something to do with the elasticity part. Since the bread is more "stretchy" the yeast was able to perform better...it had more room to stretch out. I probably should have reflected on this a bit more when I decided that it might make things a bit easier if I just made one loaf...one HUGE loaf. My previous loafs have all seemed a bit small and I figured the full batch would give a loaf more like the loaves I see at the store. What I got instead is a loaf that is twice as big as those.

However, the biggest surprise is that it tastes better. Without a doubt we can thank the yeast for this too. More "fermentation"...more flavor. We are definitely getting close to something pretty great. I am also wondering how much less frustrating rustic bread would have been with the proper flour...not that I am ready to go down that read yet.

Anyway...buy some bread flour.

Into the Wild

Let's talk about micro-organisms...

So you have "quick breads' and "flat breads", but really...these are not bread. If someone says to you "hey you want some bread" and they hand you a pita, there is a good chance you are going to throw it at them. Of course there is a caveat...a big caveat...there are some regions of the world where bread is flat...all of it. So take note of the region you are in before you start playing frisbee with their "bread". I assume however if you are reading this particular blog then you are like me and when you say "bread" you want bread that has life.

So to give bread life we need yeast. The easy way to get life into our bread is to use a "commercial" yeast. Go to the store and pick it up in handy little packets that you dump into flour. The yeast that most people are familiar with is called active dry yeast. Essentially it is yeast that has been put into suspended animation. This gives it a pretty decent shelf life, you have to wake it up before you can actually use it and the process generally requires about 25% of the little guys to give up the ghost. The bread I have been making has all been made with instant yeast. Instant yeast is mostly alive, but it is also much more perishable. When you are looking at a bread recipe make sure you know what kind of yeast the recipe is expecting because you are going to need more active dry yeast than instant yeast.

But I digress...tonight we are going wild. I am sure most of you have heard of sourdough, but what makes sourdough different. Well, as you might have already figured, sourdough breads are made with wild yeast. The term "sourdough" is often used to describe any bread made with a wild yeast even when the bread isn't really sour. I haven't really wrapped my head around that bit just yet, so let's get on with rounding up some wild yeast.

First of all the way I understand it we don't actually have to catch the yeast, it is already hanging around in the flour. So we just have to give it a happy place to live and it will grow and multiple. I started the process of cultivating the little guys last with with some all purpose white flour. Apparently I didn't do a very good job at building the habitat because nothing happened...well actually something did happen, I grew mold.

Thinking that maybe the flour was the problem I started over with some organic whole wheat flour. Last night when I checked on it I found a stinky bubbly blob...in other words I had some happy yeast. At the current rate I should be able to take this starter and turn it into a mother by tomorrow night. The mother is our long term housing. With proper care mother will keep the whole colony happy indefinitely.

So in summary...this weekend we should be eating sourdough.

Rustic Bread

It has not been a good day for baking...

First an update on "Batch #3". Things began to go wrong last night when I baked the second loaf and it came out flat. I am not entirely sure why, but I suspect that it didn't like spending a second night in the fridge. The yeast just didn't have enough oomph to give the loaf some "spring".

I figured I would make up for the failed loaf with a new batch of bread for today, so I started on the next recipe in the book...Rustic Bread. This recipe is what they call a wet dough or no knead. In other words it is a wet sticky mess that you couldn't knead if you wanted to. Prepping the dough was messy, but it did seem to go well enough even though I did all the mixing it by hand.

This morning the trouble started right away. When I got the dough out of the fridge it had not come anywhere close to doubling in size. So I let it sit out for an hour or so with no noticeable change in volume. I figured I should go ahead and get on with the shaping...

Shaping "wet dough"...is well, let's just say...I am try to figure out how to put this. OK, let me say it like this...I hate this bread. Seriously. I don't think this bread and I have any chance of being friends. Don't get me wrong, I know it's me not the bread, I am just not a wet dough kind of guy.

Anyway I eventually managed to make some loaf like shapes, and to get them in the oven. However, I was so frustrated after the shaping ordeal I forgot to put the baking stone in place so I had to bake the loafs on the cookie sheet and I think they came out a little under cooked. All of this trouble might have been worth it had this bread been something special, but it is really just average.

So where do I go from here...well the first step was to make a trip to the store today and pickup a bag of proper bread flour. I figure some of my issues are most certainly a result of not having the right kind of flour. And since I seem to have a pretty good relationship going with french bread I figure I will spend a little more time seeing where we can go together. Once I get to a point where I am not forgetting things like putting the baking stone in place maybe I can take another spin with the rustic...