Friday, January 29, 2010

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


Saturday, January 16, 2010

Ciabatta with a poolish


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
Categories: bread, 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

* 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

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

* 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


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 Jan 5, 2008.

Made with guidance from "bread" Jeffrey Hamelman