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.


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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

bread glossary (and link to more)

I have yet to find a perfect glossary but this is my favorite so far:

http://bit.ly/6Zt2Th 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

v1.0.0

original


todo:

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


MMMMM