baybakin's blog

With the new office job, I find myself making more pan breads, perfect for a sandwich to take to the office.  I have tried many a recipe, ended up building from my Vienna Bread recipe's formula, replacing ingredients, and tweaking percentages around.  I finally landed on this bread, exactly what I wanted in a brown bread.  This bread makes for great sandwich bread, toasted and dipped in runny eggs in the morning, made into toast points for spreads, and with cheeses for mid-day snack on the weekends.  The use of a yeast instead of sourdough, along with all of the whole gr

I know I haven't posted in a while, so here's a recent loaf.

Formula was dmsnyder's SF sourdough take IV (http://www.thefreshloaf.com/node/27892/my-san-francisco-sourdough-quest-take-4)

Edits:

Sometimes you just want a loaf of pan bread.

I have been working for a while to nail down a loaf of relatively lean sandwich pan bread, moving through formulas in many a baking book, converting them to sourdough and scaling them for my 4"x8" loaf pan.  I ended up settling on a highly-tweaked formula based on Peter Reinhart's Vienna Bread from BBA. Recipe is scaled for a 4 inch by 8 inch metal loaf pan.  A young levian is used for this bread, a mere 4-6 hours after the preferment has been mixed.

Natural Leaven Vienna Bread:

I know what you're thinking. "A bagel on the west coast? and in Oakland? never!"

I walked into my specialty foods market, and there they were,  staring back at me.  Sitting next to the key limes and tangelos,  the yellow-orange skinned globes begged me to stick a nose in the display.  Bergmont orange season, short lived as it is, had arrived.  Almost without thinking, I tossed a few into my basket.

Sourdough Pizza: (Based on Maggie Glezer's Pizza Napoletana crust)

I know I've been slacking on the posting lately, so here's my pictures post of some recent breads I've done.

House sweet dough

This sweet dough is a mixture of two recipes; The brioche recipe from the Tartine bread book, but with the percentages of butter, eggs, and hydration scaled back to similar percentages as  Richard Bertinet's sweet dough (My favorite yeasted basic sweet dough).   I use this dough for most of my basic sweet dough pastries, some of my favorites are Monkey Bread, Cinnamon Rolls, Orange/lemon sticky buns, fake croissants (in this case with chocolate), Fruit braids, etc. 

For part II of my panaderia series, I bring the recipe for just about the most prevelant of pan dulces (sweet breads) in my old neighborhood; Conchas.  I've been looking for a good conchas recipe for ages, ever since I could no longer walk down the street to get a batch for 30 cents apiece.

This recipe is adapted from a great book (possibly the best one I've found in english) by Diana Kennedy, Regional Cuisines of Mexico.

Starter:
114g Flour
22g Water
50g (1) egg
1/8 tsp yeast

Final Dough: