Truth Serum's blog

I have I have been continuing to pursue my study of 1-2-3 bread. I had some extra pureed blueberries I though would go well in bread. They did except for the one loaf that stuck to the bottom of the pan, so I ate some and it was addictive and cut up the rest and froze it, for stuffing or maybe even croutons. The other loaf might have been a bit under proofed.

Loose dough on silipat

Crumb shot

The last time I tried to make a loaf of sourdough bread .

I had several issues first of all the dough was so sticky and it stuck to the basket despite the rice flour and wheat flour that I put on the basket! 

Also I was on the clock and got I impatient!

(Needless to say I won't be posting that bin bread) It  would've come out perfect if I had let it proof for long enough and added much more flour on the basket!  So to do  this bake I was determined not to make the same mistakes again, and not to make a mess!

So I did a minimum of mixing, stirring it by hand for about 10 minutes, letting it set, and after half an hour I added 1.5 teaspoons of salt, and then put the dough in the refrigerator for the night. The next morning I took it out shaped up the cold dough ! The dough had some surface tension but not a lot it was somewhat slack but not Goopy! this time I placed it in a basket covered with aluminum foil. I couldn't find the Rice flour so I used some black sesame seeds and oatmeal for the bottom of the loaf.

I was Definitely going to wait till it was doubled in size until before I put it in the oven! That took five hours but I waited! I also was not going to mess with slashing, and I opted for the scissors method. I baked it at 450  farenheit in a covered Dutch oven for 20 minutes and then I turned the heat down to 400 farenheit for a  20 minutes.

Lazy Gender Free Brioche

This recipe is a synthesis of two recipes. I like this recipe because you don’t have to use the mixer. The technique is based on what I saw on Cooks Illustrated. Except I don’t enjoy eating that much butter, and the recipe is based on Floyds Lazy Mans Brioche.

Dough

500g bread flour

250g milk

2 eggs

50g sugar

15g instant yeast

5g salt

1 stick (113g) unsalted butter, diced

Filling

1/2 cup chocolate chips (optional)

Egg Wash

1 egg

a pinch of salt

a teaspoon water

500g bread flour (approx 3 1/2cup)

250g cool milk (approx 1 1/4cup)

2 eggs

50g sugar (approx 1/4cup)

15g instant yeast (2 tsp)(note 1 packet is 2 1/4 tsp)

5g salt (1 tsp)

1 stick (113g) unsalted butter, diced (cold)

The technique comes from a Cooks Illustrated Recipe

Mix flour salt and yeast together.

Mix eggs milk and sugar together. Melt and let butter cool a bit , then whisk in butter to egg mixture.

Then combine with flour mixture. Mix up thoroughly . Let stand 10 minutes

Stetch Fold and turn in Bowl at 30 minute intervals 4 times. Cover tightly put in refridgerate for 16 to 48 hours.

Then I followed what Floyd did

http://www.thefreshloaf.com/recipes/lazymansbrioche

except I made my rolls 2.75 ounces, so that they would be easier to release from the pan.

This my latest attempt on a leftover dual started bread that came out so good I promise to make it again and record what I did. I was very pressed for time so it could have used a longer proofing time ! The truth always is evident in the crumbshot.

Lately I have been messing about with keeping things very simple, and adding lecithin to my doughs to make them softer.

https://www.centralmaine.com/2016/01/13/bread-made-with-seaweed-featured-at-maine-agricultural-trades-show-in-augusta/

This looks so interesting I am going to post it. You may get  a pesky pop up ad sorry about that!

Well typically I make hybrid breads using commercial yeast and my starter. Earlier this month  during a thrift store jaunt I picked up a used dutch oven, and I decided that I wanted to to test it out by revisiting my old nemesis Sourdough bread. 

So I pulled the starter out of the fridge and fed it twice  over a period of 12 hours, with flour and water; its been warm here . In the second feeding I also added a small amount of cornmeal.  I let that set overnight. Then the next day I added some sprouted wheat berries that I ground up in the bullet blender with some water. I let it rest somewhere but I dont remember how long. Then I added some more flour.  And I let it rest. Finally I added some pecans, salt and cherries. I let this proof in the refrigerator for a 90 minutes.I slashed it It could have been longer I preheated the pot and the top in the 450  Fahrenheit degee oven then I carefully unloaded the bread without burning myself!

But it is actually edible!

Happy Challidays to All My Fresh Loaf Virtual Friends

. This is a shot of the wild rice and onion rolls I made for yesterday.

I have come to the conclusion that soaking the flour over night just makes bread much tastier. NOW if I could only remember to record all the amounts and ingredients I put in!