best garlic bread so far

Since nobody uses Mealmaster any more I am going to suspend the use myself and see what happens.

You know that pictures follow the recipe.

Total moisture: 69.3% (flour and water only)

weights and bakers-percents° are exact after the fact, measures are guesses at best.

Temperature of my house was ~66°F the entire time. Humidity was around 60%.

poolish:
41.05% / 195g / 6.6 fluid oz | water
41.05% / 195g / 1.6c | flour
0.02% / 0.1g / half a pinch | active dry yeast

mix well and let sit in a sealed glass or plastic container at just around 90°F for ~20 hours

dough:
100% / 475g / shy 4 cups | flour
61.05% / 290g / 10 fluid oz | water
2.11% / 10g / 1.75 ts | salt (I used sea salt¹)
0.11% / 0.5g / 1/8 ts | yeast
6.32% / 30g / 2tb | Parmesan
0.46% / 2.2g / 2ts | white pepper
6.32% / 30g / 2tb | vital wheat gluten
1.05% / 5g / 1.5 tb | garlic (dry chunks²)

* Add everything except the flour and gluten to the poolish and mix very well.
* pour the poolish into stand mixer bowl.
* mix gluten and flour very well
* add the dry ingredients to the poolish and mix well in three or so batches.
* 3 hour total batch ferment in the following time increments with a stretch and fold (knead) after each³
** 1 hour, 30 minutes, 30 minutes, 1 hour
* 90 minute proof in the oven at ~100°F after being scored/docked/slashed
bake 450°F for 40 minutes, then steam every minute for 10 minutes⁴

(0) bakers percents or bakers math is not as complex as people make it out to be. Simply assume that the main flour is 100% of the total recipe and figure the percent of all other ingredients as a percentage of that amount.
This method allows easy scaling as long as any inseparable ingredients such as eggs are kept whole the whole recipe will work the same.
Note that cooking times probably need to be adjusted by 1/4 the scale adjustment in the same direction (doubling the recipe will approximately 1.25 multiply the time )
(1) I originally put less salt in because the cheese is very salty, this amount is corrected after tasting the bread
(2) since garlic kills yeast and this bread has 4.5 hour of fermenting I use dry chunks to keep from killing my yeast
(3) I generally keep this in the mixer bowl and my stretch and fold is usually done with a large scraper, pull a chunk up and fold it into the center, pushing down, spin the bowl and repeat two or three circles of the bowl.
(4) I steam by spraying a mist from a water bottle 5 sprays for each minute, close the oven and wait until next minute

onion poolish

A very tasty variation on my regular old poolish ciabatta with onions and sweet basil included for flavor.


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

Title: 1024 onion poolish
Yields: 1 loaf
Cooktime: 40 minutes
Preparation Time: 1 day
Categories: bread, poolish, onion

-------------------------------POOLISH-------------------------------
136 gr water
136 gr flour
1/10 gr yeast, active, dry

--------------------------------DOUGH--------------------------------
1 batch poolish
195 gr water
21 gr onion, green, fresh
11 gr salt, sea
2 gr basil, sweet, dry
2 gr pepper, white
2 gr pepper, black
15 gr VWG
320 gr flour



* mix yeast and water, add flour, cover and sit overnight at room temperature

* add water to poolish and stir to loosen
* add all but the flour and VWG to the poolish and mix well
* pour into the mixer bowl

* mix the flour and VWG

* add the dry team in 3 installments

* rise, stretch and fold at the following intervals:
# 1 hour
# 1/2 hour
# 1/2 hour
# 1 hour
(total 3 hours batch ferment)

* roll out onto parchment paper in roaster oven (about 100°F)
* proof 1 1/2 hours

* heat up to 450°F
* bake for 40 minutes
* cool on rack and serve


Rating: 5/5 stars


Source: my head

* I found this quite tasty, wife thought lower the pepper a bit but she still ate quite a bit

* to try later
# more onions
# caramelized onions, including maybe the greens
# other sources of spice heat
# fresh basil including hot varieties


MMMMM

coffee poolish

Been a while since I have bothered to record my experiments but this one needs a bit of space/time because it is quite tasty.

All of the moisture in this bread is dark-ish coffee. I was completely experimenting with the amounts based on what others have said and almost hit perfect 1st time out.

Wife thinks this is awesome as is, I think it needs a bit more coffee and am going to try instant next time so I can get the "right" amount

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

Title: 1025 coffee poolish
Yields: 1 loaf
Cooktime: 50 minutes
Preparation Time: 1 day
Categories: bread, poolish, coffee

----------------------------POOLISH-COFFEE----------------------------
20 gr coffee, ground coarse
143 gr HOT water

-------------------------------POOLISH-------------------------------
140 gr flour
1/10 gr yeast, dry, active
137 gr poolish-coffee

-----------------------------DOUGH-COFFEE-----------------------------
290 gr water
32 gr coffee

--------------------------------DOUGH--------------------------------
197 gr dough coffee
1 x poolish
15 gr salt, sea
60 gr molasses, dark
1/2 gr yeast, dry, active
332 gr flour
15 gr VWG



* make the poolish coffee in a French press
* when cooler than 90°F add to the yeast and flour
* mix well
* seal and ferment overnight (this was 27 hours this time)

* make the dough coffee in a French press
* when cooler than 90°F pour into the poolish and stir to loosen
* mix in the salt, molasses, yeast
* mix the VWG and flour well

* pour the wet team into the mixer bowl
* add the dry team in ~3 installments
* mix well after each installment

* knead for about 10 minutes (the extra protein worked up will help the loaf have some form as the coffee acids break the protein down a bit
* rise for 1 hour
* stretch and fold
* rise for 1/2 hour
* stretch and fold
* rise for 1/2 hour
* stretch and fold
* rise for 1 hour
(3 hours total batch ferment)

* roll out onto a parchment paper in the roaster oven
* proof for 1 1/2 hours
* turn the heat up to 450°F
* bake for 50 minutes
* let sit on a rack until the moisture can not be seen rising from the bread
* enjoy

Notes:
Rating: 4.5/5 stars
This is not exactly what I imagined so it is docked 1/2 star

Source: my head


MMMMM

ciabata with rosemary and dill

Picture follows recipe.

I am more convinced today that bread making is a cursed undertaking in our house than I was just yesterday :P

I am however VERY willing to let the curse continue as long as the results are as good or better than they have been so far.

I had an awesome height before going into the oven and our youngest cat who wants to explore the forbidden places like the oven, roaster, storage room, etc. heard both the roaster and oven opening so the bread could be removed from the oven to be baked in the roaster. She went half way up my leg in her rush and I dropped the bread into the roaster with a huge thud.

This makes exactly 1 batch of this bread I have baked without incident and zero since I started blogging about it.

Taste is awesome, and despite the having all of the magic air let out the texture or crumb is very nice on my tongue at least.

The poolish was again left far longer than intended to the tune of a day and 10 hours but the taste makes up for the other things that made bread a low priority.

I think next time I want to find another source of heat to add to the bread. Maybe sriracha or another hot sauce in place of some of the moisture.

Wife thinks just a bit of salt and leave heat alone.

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

Title: 1000.0404 dill rosemary ciabatta
Yields: 1 loaf
Cooktime: 35 minutes
Preparation Time: 1 day
Link: http://bit.ly/6DU8wP
Categories: bread, poolish

-------------------------------POOLISH-------------------------------
136 gr flour, white
136 gr water
1 speck yeast, instant (1/10 gr or 1/32 ts approx)

-----------------------------FINAL DOUGH-----------------------------
318 gr flour, white
9 gr flour, vital wheat gluten
195 gr water
10 gr salt, rosemary blend
1/2 gr yeast, instant (heaping 1/8 ts)
10 gr dill, dry
2 gr pepper, black, fine



* The night before, dissolve the yeast into the water for the poolish,
and then mix in the flour.

* Cover and let it ferment at room temperature for 34 hours (I tell
you bread making is a cursed activity, but I am loving the results)


* For the final dough, measure out the water and pour it into the
poolish to loosen it up.

* add dill and chives to the liquid above and let sit for 5 minutes

* Then pour the entire mixture into a bowl.

* Mix together the salt, yeast and flour, and then add it to the bowl
as well.

* used the kitchenaid this time, added the dry team to the
poolish+water in 3 installments, and kneaded until nothing stuck to
the bowl.


* (still in the mixer bowl) At one hour, using a spatula fold the
outside edges over the center and dimple, followed by two more every
30 minutes.

* Then let it ferment for one more hour, for a total of 3 hours bulk
fermentation.

* Remove the dough onto a parchment paper covered flat surface (I used
the double thick air-bake tray I intended to bake on), and pat it out
into a rectangle, carefully degassing any truly gigantic bubbles that
you notice.


* Let it rest for about 90 minutes.


* Tranfer to the roaster oven, dimpling it with your fingers. While
in transit to the oven get run over by a cat and unceremoniously drop
the loaf from about 2 feet up and watch as it withers... but bread is
needed and I don't want to wait for another proving... so on to the
oven knowing I am going to be eating short bread.

* bake at 430 degrees with steam for about 90 minutes or so.


* Let it rest one hour before slicing.


Rating: 5/5 stars


Source: my head, thefreshloaf.com

#4 dill rosemary

* awesome tasting bread, note to self: install a speed trap for the
littlest cat who comes running when she hears the oven or the roaster
opening (it is a closed place she has not been allowed to explore, and
if I have my way she will never explore the roaster).

* next time maybe a bit more heat of a differing kind and some salty
something.

* used winco rosemary popcorn and herb salt (I do not name these
things promise) and carefully weighed several tb to see how much was
salt weight.

* still loving the roaster oven. Need to find a better way to
transport bread even before the warp speed cat comes through.

* maybe shine the lid with foil to bet a little better brown on top,
it was dulled at the factory.


MMMMM

potroast of nauga

Picture follows the recipe.

My very first solo attempt to make seitan pot-roast. I used what I have learned from a myriad of recipes baked, boiled, simmered, steamed, etc. and had the goal of making something which resembles pot-roast. The look and taste are exactly what I wanted, the texture not so much.

This recipe has already been adjusted to lower the water, and removed some of the kneading to hopefully “chew it up” a little.

I will write later if the adjustments are better or worse :)

I could have neglected to turn the water down quickly enough so I adjusted the turning down as soon as the roast is submerged.


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

Title: potroast of nauga
Yields: 1 roast
Categories: meat replacement, protein

--------------------------------STOCK--------------------------------
water, to cover seitan log while simmering
soy sauce, dark to taste
vinegar, balsamic to taste

-------------------------------DRY TEAM-------------------------------
250 gr flour, vital wheat gluten

-----------------------------SPICES 77 GR-----------------------------
6 gr salt, rosemary blend
6 gr salt
6 gr soy sauce, dark
8 gr dill, dry
10 gr vinegar, balsamic
42 gr water
2 gr chai masala
5 gr garlic granules, dry

-------------------------------WET TEAM-------------------------------
230 gr water



* mix spices, cover tightly and let sit at room temperature for an
hour or so to soak up the moisture and reconstitute **the goal is a
not quite wet paste**

* preheat pan of water/stock/etc. to simmering. Today I used
water+soy sauce until it was just salty+balsamic until the stock was
just starting to get tangy, remember there is some of both in the
seitan.

* add spices to the liquid

* In a large mixing bowl mix dry ingredients. make a well for the
liquid.

* pour the liquid into the well and stir around the edges until all of
the liquid is absorbed.

* depending on your stock you may be a little short on moisture add
VERY slowly and massage into the log.

* knead to make sure you have all of the dry pockets moistened., then
knead some more to agitate the gluten.

* let rest for 15 minutes or so

* knead some more

* let rest again

* turn boiling pan up and get it boiling while the log rests.

* as soon as you put the log in the pan (it should be fully covered by
liquid) turn the heat down so it simmers

* simmer for 2 hours.


Source: my head

v 1.0.0 20100213

I think I added a bit too much water originally as my end product is a
little too soft


MMMMM

ciabatta with a poolish v1.1.0

(picture of this mess at the bottom as usual)

Bread baking in our house is becoming a VERY complex undertaking fraught with interruptions and little things that accidentally turn out very good in the end.

This was supposed to be following the v1.0.1 recipe but with rye flour for the poolish. I was told that I needed to add a bit more water to both the poolish and the final dough.

On hindsight I think half the water I added to the poolish would be perfect for the whole loaf.

Then I didn't turn the gas off in the proofing box (a regular gas oven) that we need to use because our house is kept frigid year round for the final proof (cat distractions) so ended up turning the temp up all of the way after about 15 minutes of what should have been the 90 minute final proof. Very nice crust even with the stress fractures from the bread trying to rise inside the hard shell.

I think that adding a little more water than this recipe, spreading/rolling it VERY thin and calling it crackers would be a good use of this accident as well. There are a couple of strips where the dough was slid on the parchment when I was trying to arrange it that reminded me of some rye crackers from my childhood.

VERY tasty, quite sour bread. The poolish was fermented for 27.5 hours after we had a vet appointment that somehow slipped my radar when planning everything.

This is a happy accident as the long sour/ferment on the poolish lends a rich sour flavor that makes this bread quite tasty from all alone to covered or smothered in anything else in the house sweet or savory.


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

Title: ciabatta with a poolish 1.1.0
Yields: 1 loaf
Cooktime: 35 minutes
Preparation Time: 1 day
Link: http://bit.ly/6DU8wP
Categories: bread, poolish

-------------------------------POOLISH-------------------------------
136 gr flour, rye
176 gr water
1 speck yeast, instant (1/10 gr or 1/32 ts approx)

-----------------------------FINAL DOUGH-----------------------------
353 gr flour, white
9 gr flour, vital wheat gluten
245 gr water
9 gr salt
1/2 gr yeast, instant (heaping 1.8 ts)



* The night before, dissolve the yeast into the water for the poolish,
and then mix in the flour.

* Cover and let it ferment at room temperature for 27.5 hours.

* Once the poolish has bubbles breaking on top and has started to
wrinkle, it's ready. It'll also smell ... really nice - sweet and
nutty.


* For the final dough, measure out the water and pour it into the
poolish to loosen it up.

* Then pour the entire mixture into a bowl.

* Mix together the salt, yeast and flour, and then add it to the bowl
as well.

* used the kitchenaid this time, added the dry team to the
poolish+water in 3 installments, and kneaded until nothing stuck to
the bowl.


* (still in the mixer bowl) At one hour, using a spatula fold the
outside edges over the center and dimple, followed by two more every
30 minutes.

* Then let it ferment for one more hour, for a total of 3 hours bulk
fermentation.

* Remove the dough onto a parchment paper covered flat surface (I used
the double thick air-bake tray I intended to bake on), and pat it out
into a rectangle, carefully degassing any truly gigantic bubbles that
you notice.


* Let it rest for about 90 minutes. (ended up being about 80 minutes)


* Transfer to the oven, dimpling it with your fingers.

* bake at 250 degrees with steam for about 55 minutes or so.


* Let it rest one hour before slicing.


Rating: 3/5 stars


Source: my head, thefreshloaf.com

v1.0.0

Overall formula:

* White flour: 100%

* Water: 73%

* Salt: 2%

* Instant yeast: 0.36%

* vital wheat gluten 2%

* 30% of the flour is pre-fermented as a poolish at 100% hydration
with .07% yeast

Submitted by JMonkey to thefreshloaf.com Jan 5, 2008.

Made with guidance from "bread" Jeffrey Hamelman


v1.0.1

* follow recipe with all Lehi roller mills turkey brand unbleached
hard wheat flour

* 30G of flour contains 3g protein

* added 9g (1 TB-ish) vital wheat to final dough

* added 15g water for the vwg to drink

* life once again got the better of the situation. pre-ferment 24.5
hours


v1.1.0

* rye flour for poolish, turkey for everything else

* way too wet think next time only the additional water in the poolish
may be needed and maybe only 20 grams

* accidentally baked in what was supposed to be final proofing box.
and turned the temp up as soon as this was discovered but too late for
a good rise.

* very dense but VERY tasty bread


MMMMM

Ciabatta with a poolish V1.0.1

This accidentally ended up being Wife's favorite "regular" bread so far.

Picture after recipe.

Life kept interfering in such a way to once again make a happy accident.

The pre-ferment was 24 1/2 hours.

This has a most unique taste which certainly deserves a bit more experementation. Not quite "sour" but certainly not quite "white" either.

Slightly more grainy or nutty taste, a very thick hard crust and soft chewy center.

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

Title: ciabatta with a poolish 1.0.1
Yields: 1 loaf
Cooktime: 35 minutes
Preparation Time: 1 day
Link: http://bit.ly/6DU8wP
Categories: bread, poolish, Val-fave

-------------------------------POOLISH-------------------------------
136 gr flour, white
136 gr water
1 speck yeast, instant (1/10 gr or 1/32 ts approx)

-----------------------------FINAL DOUGH-----------------------------
318 gr flour, white
9 gr flour, vital wheat gluten
195 gr water
9 gr salt
1/2 gr yeast, instant (heaping 1/8 ts)



* The night before, dissolve the yeast into the water for the poolish, and then mix in the flour.

* Cover and let it ferment at room temperature for 24.5 hours. (measured temp at 75F over the whole time)

* Once the poolish has bubbles breaking on top and has started to wrinkle, it's ready. It'll also smell ... really nice - sweet and nutty.


* For the final dough, measure out the water and pour it into the poolish to loosen it up.

* Then pour the entire mixture into a bowl.

* Mix together the salt, yeast and flour, and then add it to the bowl as well.

* used the kitchenaid this time, added the dry team to the poolish+water in 3 installments, and kneaded until nothing stuck to the bowl.


* (still in the mixer bowl) At one hour, using a spatula fold the outside edges over the center and dimple, followed by two more every 30 minutes.

* Then let it ferment for one more hour, for a total of 3 hours bulk fermentation.

* Remove the dough onto a parchment paper covered flat surface (I used the double thick air-bake tray I intended to bake on), and pat it out into a rectangle, carefully degassing any truly gigantic bubbles that you notice.


* Let it rest for about 90 minutes. (ended up being about 80 minutes)


* Tranfer to the oven, dimpling it with your fingers.

* bake at 450 degrees with steam for about 55 minutes or so.


* Let it rest one hour before slicing.


Rating: 5/5 stars


Source: my head, thefreshloaf.com

v1.0.0

Overall formula:

* White flour: 100%

* Water: 73%

* Salt: 2%

* Instant yeast: 0.36%

* vital wheat gluten 2%

* 30% of the flour is pre-fermented as a poolish at 100% hydration
with .07% yeast

Submitted by JMonkey to thefreshloaf.com Jan 5, 2008.

Made with guidance from "bread" Jeffrey Hamelman


v1.0.1

* follow recipe with all lehi roller mills turkey brand unbleached
hard wheat flour

* 30G of flour contains 3g protein

* added 9g (1 TB-ish) vital wheat to final dough

* added 15g water for the vwg to drink

* life once again got the better of the situation. pre-ferment 24.5
hours


MMMMM

The picture is a single slice as it is disappearing rapidly. Anyone who wants to donate a USB microscope with variable focus would certainly earn high praise and my un-ending gratitude ;) (Linux compatability would be a bonus).

Seitan o' greatness my take #1 soup meat

perfect soup meat which will hopefully be made later today deity willing and the creeks aren't halved/tripled by weather of one kind or another.

Picture below mealmaster recipe.

edit: Forgot to add that I basted and rolled the log/loaf with sriracha (huy fong) 3 times while baking.

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

Title: Seitan o greatness v1.1.0
Yields: 1 loaf
Categories: meat replacement, protein

-------------------------------DRY TEAM-------------------------------
200 gr vital wheat gluten (100%)
6 gr salt (3%)
2 gr cinnamon (1%)
10 gr chai masala (5%)
15 gr garlic granuals, fresh (7.5%)

-------------------------------WET TEAM-------------------------------
230 gr vegi stock (from previous blog posting) (115%)



* preheat oven to 325°.

* In a large mixing bowl mix dry ingredients. well for liquid.

* pour the liquid into the well and stir around the edges until all of
the liquid is absorbed.

* depending on your stock you may a little short on moisture add VERY
slowly and massage into the log.

* knead to make sure you have all of the dry pockets moistened.

* Since I wanted soup meat I mashed into a loaf pan and let sit for
about 15 minutes while my oven warmed up.

* bake for 90 minutes

* let cool fully and then store or use


Source: my head, internet

original: http://bit.ly/b1xpEI


I needed a bit less moist log to make some soup meat so reduced liquid
to 1/2C of homemade vegi stock.


Since the vegi stock already has evoo and soy I added liquid slowly
until I got the consistency I needed.


MMMMM

seitan o' greatness

Loaf #1 per the original recipe (http://bit.ly/b1xpEI) minus tomato paste and worcestershire sauce

This loaf disappeared before the camera was brought out.

By disappeared I mean was consumed warm all present.

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

Title: seitan o greatness
Yields: 1 loaf
Cooktime: 1 1/2 hours
Preparation Time: 1/2 hour
Link: http://bit.ly/b1xpEI
Categories: meat substitute, protein

-------------------------------DRY TEAM-------------------------------
200 gr vital wheat gluten (100%)
6 gr salt (3%)
1/4 gr cinnamon (0.13% 1/4 ts)
50 gr nutritional yeast (25% 1/4 c)
3/4 gr paprika (0.38% 2 ts)
1 gr pepper (0.5% 2ts)
1/4 gr cumin (0.13% 1/4 ts)
0.13 gr cayenne powder (0.07% 1/8 ts)
0.13 gr allspice (0.07% 1/4 ts)
2 gr garlic powder (1% 2 ts)

-------------------------------WET TEAM-------------------------------
340 gr water (170% 3/4 c)
17 gr tamari, thick (8.5% 1tb)
42 gr olive oil, extra virgin (21% 2 tb)



Preheat oven to 325°.


In a large mixing bowl mix dry ingredients. Mix the rest of the
ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well
until mixed.


Add the liquid ingredients to the dry ingredients. Mix well, then
knead for a minute or two.. it doesn't need long.


Form into a log (6-8" long), wrap tightly in foil, twisting ends.
Bake for 90 minutes. When done baking, unwrap and leave out to cool
all the way. Then wrap it foil or plastic and refrigerate. Slice to
use as desired.


Rating: 5/5 stars



my 1st version per the recipe.

Original from Lachesis on postpunkklitchen.com

http://bit.ly/b1xpEI


Nutritional Info

The entire log has:

1134 calories

32g fat

63g carbs

158g protein


** copied without permission from a public forum as attributed above
**


I discovered a lack of Worcester sauce thus eliminated it.


I weighed as I went so from here out I could scale at will using
percentages/bakers math.


MMMMM

dill buttermilk bread

Very tasty bread, first loaf was slightly dry due to accidental use of unbleached ap flour, 2nd was better.

We will try #2 again to see if that is perfect or not.

Ok, this has become one of my favorite breads of all time. I love it on french toast, warmed in a skillet, etc.

A bit crumbly for use as heavy duty sandwich bread but still it does it's best to fill that bill when called upon to do so.

Picture below mealmaster recipe.


Fresh dill looks better, dry dill and more of it improves taste in some situations, and not so much in others. If the bread will be eaten alone the recipe is a good amount of dry dill. If however it will interact with anything moist the extra dill can be a big boon.

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

Title: dill buttermilk bread
Yields: 1 loaf
Cooktime: 55 minutes
Preparation Time: 1/2 hour
Categories: bread-quick

3 c flour, unbleached, all purpose
4 ts baking powder
2 tb sugar
1/4 c dill, fresh (optional)
1 tb dill, dry
1 1/2 ts baking soda
1/2 ts salt
1 ts pepper, black, fine grind
2 c buttermilk, warmed
1 tb butter, melted into buttermilk


* preheat roaster-oven to 340 F. (used thermometer in oven)


* Combine flour, baking powder, sugar, dill, baking soda, salt and
pepper in a bowl.


* Add buttermilk a little at a time until a soft dough forms.


* Turn into a greased 9 inch by 5 inch (2 litre) loaf pan.


* Bake for 55 minutes or until loaf is golden brown.


* Serve warm; reheat when needed.


Rating: 5/5 stars


Source: my head, internet

v1.0.1 2010.01.27

* lower sugar

* increase pepper

* change flour to unbleached ap

* add small amount of oil (butter melted into warmed burttermilk)

* warm buttermilk to help moisturize the heavier flour

* optional fresh dill

* increase dry dill from 2ts

* add 1/2c buttermilk (2c total)

* bake a bit longer at a slightly lower temp

* bake in roaster oven

v1.0.0 2010.01.26

* recipezaar #636 By: Jacques Lorrain Aug 17, 1999

* accidentally used unbleached and love the effect but needs a bit
more moisture

* nice taste


MMMMM

Ciabatta with a poolish

original: http://bit.ly/6DU8wP

First time, unmodified. Very nummy not quite what we are currently looking for in a bread.

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

Title: ciabatta with a poolish
Yields: 1 loaf
Cooktime: 35 minutes
Preparation Time: 1 day
Link: http://bit.ly/6DU8wP
Categories: bread, poolish

-------------------------------POOLISH-------------------------------
136 gr flour, white
136 gr water
1 speck yeast, instant (1/10 gr or 1/32 ts approx)

-----------------------------FINAL DOUGH-----------------------------
318 gr flour, white
195 gr water
9 gr salt
1/2 gr yeast, instant (heaping 1.8 ts)



* The night before, dissolve the yeast into the water for the poolish,
and then mix in the flour.

* Cover and let it ferment at room temperature for 12-16 hours.

* Once the poolish has bubbles breaking on top and has started to
wrinkle, it's ready. It'll also smell ... really nice - sweet and
nutty.


* For the final dough, measure out the water and pour it into the
poolish to loosen it up.

* Then pour the entire mixture into a bowl.

* Mix together the salt, yeast and flour, and then add it to the bowl
as well.

* Mix it all up with a spoon and let it sit for one hour.

* At one hour, give it a stretch and fold, followed by two more every
30 minutes.

* Then let it ferment for one more hour, for a total of 3 hours bulk
fermentation.


* Remove the dough onto a well floured surface, and pat it out into a
rectangle, carefully degassing any truly gigantic bubbles that you
notice.

* Let it rest for about 90 minutes.


* Tranfer to the oven, dimpling it with your fingers if you desire,
onto a hot stone at 460 degrees with steam for about 35 minutes or so.


* Let it rest one hour before slicing.


Rating: 5/5 stars


Source: thefreshloaf.com

Overall formula:


* White flour: 100%

* Water: 73%

* Salt: 2%

* Instant yeast: 0.36%

* 30% of the flour is pre-fermented as a poolish at 100% hydration
with .07% yeast




Submitted by JMonkey to thefreshloaf.com Jan 5, 2008.

Made with guidance from "bread" Jeffrey Hamelman


MMMMM