Dror50's blog

Last Wednesday me and my wife have decide that Thursday is going to be Pizza Night!

Both of us simply loooove pizza. For me it's my favorite food, the one I can just can't get enough of (if it is good). the perfect combination of dough,tomatoes  and cheese. This time the pizza night enjoyment was doubled as the dough came out prefect (on my opinion). And the pleasure of eating was spiced up by the fulfillment from the success of a good bake!

Here are some pictures flowed by the recipe  

Formula: 

2 Cups BF

2 1/2 Cups AP

2 TSP Salt

1 TSP Instant Yeast

1/4 Cup Olive Oil

1 3/4 Cups Water (Ice Cold)

1 TBS Sugar

Technique:

1.Mix all the ingredients in a stand mixer for 2 minutes, or until a uniform mess is formed.

2.Knead the dough for 10 minutes to a medium-high speed.

3.Proof the dough in the refrigerator for at least 8 hours of up to three days.

4.About 1 hours before the bake take the dough out of the refrigerator, divide to 4-5 balls and let them rest of a floured work surface. 

5.While the dough is resting preheated your oven to 260 C with your favorite baking stone.  

6.Shape one ball at a time to a pizza, to it up and transfer to the baking stone using a peel dusted with flour and cornmeal.

7.Bake for about 9 minutes, and eat straight form the oven! 

Last Tuesday was one of thous days where I came back early form work and just had the urge to bake bread. For some time now the guys at work are daring me to produces a good dense rich rye bread. Well time was short and I did not had time for those multi-builds long fermentation formulas. So I figure if am not going to follow a meticulous recipe, I might as well go all the way and prepare it all by feel and sight (and with a few not so traditional additions ). I was very pleased with the result, and so does my co-workers that finished it all up! 

Formula: 

1 Cup of 75% hydration - AP flour -Sourdough culture (Just out of the fridge)

1 Cup of lukewarm water

1.5 Cups of Whole Rye flour

0.5 Cups of bread flour

0.25 Cups of beer

1 TSP of Cocoa powder 

1 TSP of active dry Yeast (about 4 grams)

1 TBS of Salt

3 TBS of Vegetable Oil

A handful of Dried Cranberries

Technique:

1.Mix all the ingredients (except the Cranberries) in a stand mixer for 2 minutes, or until a uniform mess is form.

2.Knead the dough for 10 minutes to a medium-high speed.

3.Add the Cranberries and mix for an additional minute.

4.Proof the dough for 30 minuets in a sealed container  - fold.

5.Proof for another 30 minuets - fold.

6.Proof for another 30 minuets - shape to a tight cylinder and place in a narrow loaf pan.

7.Proof for about an hour.

8.Bake in a 230° oven for 15 minutes - with steam. and another 45 minutes on 210° without steam.

This is the bread I have been practicing on in the last few weeks, it came out really good, huge success with everyone who tested it. and I consider it to be my first success with 100% Whole Wheat.

Formula: 

250g of whole wheat flour 

150g of water

4g of yeast 

0.25 TBS of salt

25g Canola Oil (Corn Oil will work the same)

1.5 TBS Dark Brown Sugar

30g Whole Rye Grains

30g Flax Seeds

Technique:

1. The Day before the bake combine Whole Rye and Flaxseed grains in a medium bowl and pour boiling water on them until covered. be sure to add enough water, the rye absorbs a lot of water.

2. The day of the bake, strain all the water of the grains were soaked in and add all of the ingredients to the bowl of a stand mixer. mix on the first speed for 2 minutes until a uniform dough is from. At this point the dough will seem very wet, but it will become more stiff thru the  kneading process.

3. Knead the  dough for 9-11 minuets on medium- high speed. this may extreme a lot and I  am sure a lot can argue about over developing / over oxidizing the flour, but I have found that this is the only way to produce a decent crumb of a Straight-Dough 100% Whole Wheat bread.

4. Proof the dough for 60 minuets in a sealed container  - fold.

5. Proof for another 60 minuets - shape to batard .

6. Proof for 60-75 minutes.

7. Bake in a 230° oven for 15 minutes - with steam. and another 30 minutes on 210° without steam.

Hi 

This weekend we have celebrated my son's first birthday. for the occasion I have prepared three breads:

- Baguette's (which did not came out that good...) - Jeffrey Hamelman's Baguettes with poolish

- Golden Raisin and Walnut Bread - again from Hamelman's. which was a huge success, 

always is.

- "Mixed-Flours Olives Bread" - my development. which it's formula i will list here.

But first some photos:

  Before:

After:

Mixed-Flours Olives Bread Crumb:

And my One year old Son!

Mixed-Flours Olives Bread

Formula: 

For the Pre-Ferments (Poolish)

100g Bread Flour

100g Whole Wheat Flour

100g Whole Rye Flour

300g water

A pinch of Instant yeast

For the final dough:

200g Bread Flour

60g water

2g  Instant yeast (half a Teaspoon )

10g Salt

100g Kalamata olives 

Technique:

1.Mix all of the poolish's ingredients until smooth. Place in a lidded plastic container and et stand for 12 to 16 hours. 

2.Add all of the ingredients (except of the olives ) of the final dough to the bowl of a stand mixer. mix on the first speed for 2 minutes until a uniform dough is from.

3.Knead the  dough for 5-7 minuets on the second speed.

4.Proof the dough for 40 minuets in a sealed container  - fold.

5.Proof for another 40 minuets - fold.

6.Proof for another 40 minuets - shape.

7.Proof for 60-75 minutes.

8.Bake in a 230° oven for 50 minutes - apply steam in the first 10 minutes.

First success!

I was finally able to produce baguettes that I am happy about.

(didn’t have the nerves to post here until I had something to show off )

Thanks to txfarmer , I flowed the formula he posted under

Straight Method Baguette - a good starter baguette to practice on 

(with title alteration on the flour parts)

This is my version, and what I did: 

Straight Dough Baguette
Note: makes 3 baguettes

400g bread flour

100g AP flour

375g water
salt, 10g
instant yeast, 2g

Mix everything together. No need for kneading. 

Bulk ferment for three hours, flood three times at 45, 90 and 135min. 

(these are an in-bowl-starch-and-fold )

After three hours pre-shape into 3 small boules. rest for 25 minutes.

Shape into Baguettes and proof at room temp for 40 minutes.

Bake at 460F(240C) for 25 min, with steam for the first couple of minutes.

Turn off oven, crack the door open, and keep baguettes inside for about 5 minutes. 

Take out and cool completely before attempting to eat. 

Note that I preheated my stone at 500F (260C) for an hour to make sure the oven is hot enough, only reduce the temp to 460F when the dough is loaded. 

Thats it! 

here are some photos