Thursday, December 31, 2009

bread glossary (and link to more)

I have yet to find a perfect glossary but this is my favorite so far: link to the fresh loaf glossary, a very nice glossary of bread terms that will prove quite useful later on.

Some of the ones I use often as they are on my favorite list. (lifted whole from the link above).

Boule: a round loaf (French for "ball")

Crumb: When a baker talks about the crumb they are talking about the pattern of holes inside of a loaf. (I am still working on this one... but someday hope to understand fully).

Fermentation: (1) the process by which yeast metabolizes sugars to produce carbon dioxide and alcohol (2) (aka bulk fermentation, first fermentation) the period of time the dough rests after mixing and before dividing/shaping.

Gluten: "A tenacious elastic protein of wheat flour that gives cohesiveness to dough." Gluten is what allows bread dough to develop those long, beautiful strands and create large open pockets of air (think about the inside of a loaf of Ciabatta compared to the inside of a muffin). Bread flours tend to be made from hard wheats that are higher in protein than regular flour, providing more gluten.

Poolish: A type of sponge. Typically quite wet, an equal weight of water and flour with an extremely small amount of yeast. For my batch of two French Bread loaves, I typically use 8 ounces of water, 8 ounces of bread flour, and 1/8 teaspoon a instant yeast. Mix it, cover the bowl, and leave it at room temperature overnight. (I understand from other sources as well as discussions on the fresh loaf that this may also be called "old bread" or "old dough" method. and was originally a bit of dough reserved from the previous days batch. I could also be misunderstanding greatly)

Sourdough: a preferment that is a culture of wild yeast and bacteria that is perpetuated by the periodic addition of flour and water, or a bread leavened in whole or part by this culture.

Sponge: Also known as a "preferment," a sponge is a portion of the ingredients that is mixed ahead of time, typically overnight. Using a sponge extends the fermentation process longer and generally releases more complex flavors in your loaf. It can also be used to soften dry ingredients (such as whole grains) and release sugars from the grains.

stock #003

As promised this was a meatless experiment.

Valerie wants to play a bit more here so now we start on more pasta dough recipes (we have a mixer to do the hard work now).

MMMMM----- Recipe via Meal-Master (tm)

Title: vegi-stock #1
Yields: 5 quarts
Cooktime: 3 hours
Preparation Time: 1/2 hour
Categories: broth

5 lb carrots
3 shallots
5 lb celery
3 stalks lemon grass (small)
1/2 c miso paste
2 tb soy sauce, dark
2 tb sugar, brown, dark
2 oz rosemary, fresh
2 oz dill, fresh
3 oz basil, leaf, fresh
5 qt water
2 tb mustard, hand ground, coarse
2 tb pepper, black, hand ground, coarse

* cut celery, carrots, shallots, lemon grass one or two times each peel/skin and all

* bruise the herbs

* everyone in the pool

* bring to a boil and reduce to a simmer.

* stir every 1/2 hour or so until the vegi's start to look a bit pale

* cool completely

* filter into a 5 qt snap top bottle.

Rating: 5/5 stars

Source: my head




add onions

add garlic

add dried tomatoes

switch miso paste for more soy sauce

switch miso for salt

switch miso for benito

toast various bits


polish rye (poolish) bread

I have made several test runs of this bread and decided it is pretty awesome (5/5 stars) in all forms including the original.

Presented here is my modifications and notes.

I am still playing with this one and will either post new when truly interesting changes happen, or comments when little things don't quite make it to "unique"

MMMMM----- Recipe via Meal-Master (tm)

Title: polish poolish rye buttermilk bread
Yields: 36 slices
Cooktime: 35 minutes
Preparation Time: 1/2 day
Categories: WAB, bread

1 pkt yeast, active, dry
1 ts sugar, brown
2 c water, warm
4 c flour, rye, dark

1 pkt yeast, active, dry
1 c buttermilk, room temperature
1 ts baking soda
1 tb salt
8 c flour, bread
1 tb caraway seed (optional)

Poolish (made yesterday)

* Dissolve yeast, sugar in water let stand until creamy.

* Stir in rye flour until smooth

* Let stand covered, over night.


* Dissolve the yeast in the buttermilk.

* Add the poolish, the baking soda, the salt, 4 cups of the bread flour and stir to combine.

* Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all of the flour, you may need more).

* When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

* Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough.

* Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil.

* Cover with a damp cloth and let rise in a warm place for about 1 hour or until the volume has doubled.

* Preheat oven to 350 degrees F (175 degrees C).

* Turn the dough onto a lightly floured surface, break into the number of pieces you desire loafs.

* Form each piece into a loaf and place on a parchment paper lined baking tray with ample room double in size.

* Cover and let rise until nearly doubled, about 1 hour.

* Bake at 350 degrees F (175 degrees C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped.

Rating: 5/5 stars

Source: my head with influences from all recipes listed in the notes below

Prep time includes at least 8 hours resting the poolish, 2 hours proofing the bread, and all mixing.

Originally I am suspecting that the poolish was kept from the previous day's bread "old dough method" rather than specifically made from the rye flour the day before, but I could be wrong.

original was for 3 loafs, now is for two boule shaped loafs or hoagie rolls etc.

This bread is possible on any mixer that has at least 12C "flour power" though it give it a workout. I would not recommend lower ratings (mostly because there is 12c flour)


* hoagie buns (bonus)

* 4 tb dill seeds instead of caraway seeds (prefer dill, maybe even more)

* baked in roaster-oven (18qt slow cooker/roaster-oven sold in many appliance stores and shopping clubs)


* split ingredients into poolish and bread

* traded sugar for brown sugar (interesting change in flavor)

* played with cook times (longer and lower has some advantages in loaf pans, higher and shorter has advantages for hoagies or boules)

* traded loaf pans for free-form loaf and played with the flour a bit. Seems fine as originally stated. Some additional flour can make the bread a bit crustier.

* AP flour = generally most preferred. Pastry flour (low gluten) makes a bit denser bread. Bread flour (medium-high gluten) if my most preferred. Adding 2 tb vital gluten to bread flour is even better... awesome crust, not quite so dense

* started process of fixing for mixer since I cant mix by hand any longer.


* original