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Gamma
40 Posts |
 Posted - 05/06/2010 : 1:33:49 PM
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This bread... my only bread. As in the only bread I've been baking since February - is intended to meet certain criteria. I wanted a healthy all-purpose loaf that travels well and makes a great sandwich, french toast, dinner bread, etc.
I got tired of trying to decipher the lenghty list of ingredients on the fancy 'healthy' loafs at the market. I wanted to eliminate High-Fructose syrup from my diet too. Also - I wanted to the bread to be high-fiber and as nutritious as possible.
Oh yeah - I also wanted it to blow my mind when I bit into it.
I like soft chewey breads. That's just me - I know that the Breadophiles are more focued upon Artisan breads and sourdoughs and stuff but I don't enjoy those breads as much a typical sandwich type. Plus - I make a sandwich of some sort for lunch every day.
Most of the time I like big squareish slices much more than rounded oblong ones.
The other part of the story is that I didn't want to have to make the bread from start to finish all in one event. I get home late and I don't want to be babysitting a cooling loaf until 1 AM, plus - I have other stuff to do also. So - the task was to find a workable recipe that allows me to set up the dough in stages - and fit it into my schedule.
What I've wound up with is this - I start a sponge in the evening around 9-10 pm and I put it in the fridge until I get home the following night (arond 7:30 PM). I take the sponge/blanket out of the fridge, and make a dough out of it. I let that rise for an hour or so then I make loaves and put them into loaf pans. The loaf pans go into the fridge until I get home the following night - around 7:30PM. I take them out, and let them warm a bit while the oven heats up - and bake them for 30 minutes or so.
This way - I get the bread I want, and I get to break the event up across 3 days. To me - this seems easier to deal with than doing it all in one shot. Plus - if I want to, I can do it all at once, which is good for those days I'm puttering around the house.
The added attraction is the flavors in the bread really sing out with all the cool-rising it goes through.
I'm going to play with the recipe some more - but basically, these loaves turned out exactly how I want them. Perfect? Uhmmmm.. can't say perfect 'cause there is always room for improvement. But - I don't think there is much room for improvement given the
terms I set for this project. |
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Nutritionist
USA
1987 Posts |
Posted - 05/06/2010 : 3:35:40 PM
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That's my favorite way to make bread - in stages with nice, slow fermentation.
As you said, Gamma, slow fermentation really brings out the flavor, and it is fabulous for busy people!
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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Gamma
40 Posts |
Posted - 05/10/2010 : 3:46:15 PM
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I tried to post a couple of photos but it didn't work. I may try to add them to this comment - there is some kind of problem with the system that won't allow me to edit the topic.
Anyway - breaking the bread-making event up into smaller packets of time really gives a break during the week. I want to get a 20 qt mixer next - that way I can do a large batch of this sandwich bread all at once and then experiment with other single loaf recipes throughout the month.
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Nutritionist
USA
1987 Posts |
Posted - 05/10/2010 : 4:42:27 PM
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Here's a link to a previous posting about how to add images to your messages here. All credit goes to gibvel for these great instructions!
http://forum.kitchenaid.com/forums/topic.asp?TOPIC_ID=7703&whichpage=1
You'll need to scroll down that web page to find gibvel's instructions.
When you upload your pics to photobucket, you can change the size of your pics. KA Phoebe says that the perfect size for the forum is 320 x 240 pixels. That's the "medium" size on photobucket. Select that size before you start the upload and if your picture is larger than that, photobucket will convert it to that size during the upload. Then, when you post the link for your pic in your forum message, it will show up as the right size. 
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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KitchenAidQuinn
1070 Posts |
Posted - 05/10/2010 : 6:18:13 PM
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Teamwork, teamwork, teamwork!  Here are some photos of Gamma's amazing looking bread!! We finally got them to post:
Yum yum! 
KitchenAid Quinn |
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MissFidget
45 Posts |
Posted - 05/10/2010 : 9:58:37 PM
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| I have a question. What is a "sponge?" Thank you. |
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Gamma
40 Posts |
Posted - 05/10/2010 : 10:01:43 PM
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Hey thanks everyone - help is always appreciated.
Teamwork does it again.
You know - Its funny - my job is web based i write in code all day long. It just figures that my first post in this topic where I tried to post the images has a script error of some kind that I've never seen before. For some reason I can't edit that post. Whatever - that's the web for ya.... :0).
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Blue Heaven
61 Posts |
Posted - 05/10/2010 : 10:50:50 PM
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Gamma,
Your loaves look terrific and what a great way to fit bread into your schedule with the cool rises.
I need to find some timing that fits for me. That is my new goal.
I would like to see your recipe!
Thank you!
Margie
Costco HD KA...Grey
"Rosie" named after Rosie and Riveter!
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cooknupastorm
USA
2063 Posts |
Posted - 05/12/2010 : 09:06:46 AM
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| Gamma, your bread looks WONDERFUL!!!!!!!!!!!!!!!! |
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Gamma
40 Posts |
Posted - 05/12/2010 : 09:47:00 AM
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Well - here is what I've managed to put together. I apologize if parts of it seem confusing. Basically, it is Rose Levy Beranbaum's Hearth Bread recipe from her 'Bread Bible' book. I just changed a few minor things and fooled around with using the refrigerator to slow down the yeast development/rising times.
1.) I would highly recommend splitting this recipe in half if you're using a KA mixer. I have a KG25 and it handles a single loaf easily. I do not think the KG25 would be happy trying to churn out 2 of these at once.
2.) Flours used are from King Arthur, Instant Yeast is SAF red label. The Vital Gluten and Wheat Germ are also from King Arthur. I use a lot of fresh yeast - I get it from the Pizza place up the street. I use Baliene Sea Salt - the fine stuff. It's potent so I use about 1/2 of what Rose's orignal recipe called for. Most of the time I use regular honey, the kind in the squeezy-bear bottle you find in most markets - occasionally I use Attiki, it's expensive but it's worth every penny.
3.) All of the rising can be done in the refrigerator, but I prefer to do the final two rises at room temperature.
4.) I prefer to use fresh yeast but this does come out very well with the instant yeast.
5.) If I left something out - or something needs clarification just let me know and I'll try to fix it up.
Dual Sponge Bread
The Sponge
2 Cup/316 g Bread Flour
60 g Wheat Germ
80 g Honey
2.5 g Instant Yeast or 8.0 g Fresh Yeast
2.5 Cup / 20 oz / 592 g Warm Water
The Blanket
1 Cup / 159 g Bread Flour
1.5 Cup / 237 g White Whole Wheat Flour
1.5 Cup /237 g Whole Wheat Flour
15-30 g Vital Wheat Gluten
3.0 g Instant Yeast or 10.0 g Fresh Yeast
Fresh yeast should be added after the salt during the rough-dough mixing stage, and it should be proofed first.
Instant yeast can be added directly to the blanket before it’s put on top of the sponge.
Directions
Place all of the sponge’s ingredients into the mixer‘s bowl, and whisk them together aggressively about 100 times.
Assemble the blanket’s ingredients in a separate bowl, mix them together well, and spread the mixture evenly over the sponge.
Cover the sponge/blanket’s bowl it 2-4 hr at room temp, place in fridge overnight. I can be put right into the fridge, waiting a couple of hours gives the yeast a little jump start, but it’s not necessary.
After 12-24 hr, remove the sponge/blanket from the refrigerator; let it stand at room temp for 1-2 hr. The dough does not have to come to room temperature - it can be formed into dough immediately – but letting it warm up allows the yeast to wake up and become more active. While the sponge/blanket mixture is still rough, add 7.0 g sea salt and mix slowly until it’s mixed in well.
When using fresh yeast, this is when to incorporate the remainder of the yeast into the dough. It should be proofed for 5-10 minutes first. Proof the yeast in some of water from the next step.
While preparing the rough-dough, slowly add up to 1/4 Cup water - 1 tbsp at a time - until the dough is cleaning the bowl, is tacky, but still workable.
Before adding additional water = 57% AR
After the dough has just come together; cover the bowl and let it rest for 20-30 minutes.
When the dough has rested - resume mixing;. At this point the glutens have developed enough to allow more water to be added. Add the remaining water slowly, one Tbsp at a time, until the dough is where you want it.
Mix the dough until it passes the window pane test.
Place in greased bowl and cover - let it rise at room temp.
When the dough has doubled, gently fold/turn/shape it and return it to the bowl to rise/double again. Keep the dough covered while rising.
After the second rise; remove the dough and gently fold/shape into two loaves. Let each loaf double in size. Preheat oven to 425¡ now. When oven is ready, spritz the loaves with water, slash the tops, and place in preheated oven.
Bake at 425¡ for 10 minutes; then reduce heat to 400¡ and bake for another 20 minutes.
Weights/Hydration Calculation
Water - 29.6 g / fluid oz
Water - 14.8 g / Tbsp
Water - 236.0 g / Cup
Flour - 158.0 g / Cup
VWG and SWG factored into flour weight
Honey adds 1% water to AR – not factored in
Total Flour weight = 1038 g - Starting Water weight = 592 g
Dough's starting AR = 57%
During kneading after rest;
Adding 1/4 Cup/59.0 g Water (651 g total) = 62% AR
Adding an additional 3 Tbsp/44.4 g (695.4 g total) Water = AR 67%
Final AR = 62-67%
Total flour weight based upon 30 g Vital Wheat Gluten added in, adding less increases AR, adding more decreases it. |
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cooknupastorm
USA
2063 Posts |
Posted - 05/12/2010 : 5:17:03 PM
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| Wow, thanks a lot for all that info and typing that all out, Gamma!!! Really appreciate it! I took that book out of the library once and loved it, it's very thorough and packed with info!! |
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Gamma
40 Posts |
Posted - 05/13/2010 : 5:48:48 PM
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Hi Cook'n, thanks for the earlier compliment and you're welcome for the recipe translation. It certainly is a pile of info but it's a really easy bread to make once you start it. I just wish I could do more than two loaves at once. I really want an A200 or an A120. I was looking at a C-100, but I can't find a capacity chart/spec sheet for it so I'm not sure.
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Blue Heaven
61 Posts |
Posted - 05/13/2010 : 6:34:02 PM
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Thank you Gamma...I will print out your recipe and try it soon & let you know if I have any questions/comments!
Margie
Costco HD KA...Silver
"Rosie" named after Rosie the Riveter!
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Gamma
40 Posts |
Posted - 05/17/2010 : 08:25:56 AM
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MissFidget - A sponge - as I understand it - well, it's part of the sponge and dough method. The sponge part is where you take a percentage of the flour and yeast, mix it with most of the water, stir it up well, and cover with the remaining ingredients. At first it looks a little like a pancake bater. The sponge-method uses much less yeast to start with, and while the sponge sits, the little amount of yeast added to it goes to work. Eventually, the yeast grows and when it's ready to head off to doughville - its kinda spongy. Unless you get in there with a spoon and mix it up by hand, you might not notice its spongy-ness. Its a slower process than say just mixing everything up and letting it rise - the sponge takes about 4 hr at room temps, and I usually let it sit in the fridge for 12-24 hr. I also give this dough 2 or 3 slow/cool rises.
Slowing down the process with using less yeast to start, and doing a cool rise afterwards brings a significant increase in flavor to the finished loaf.
Hey Blue - One thing I forgot to mention in the recipe - if you don't have the white whole wheat you can substitute with regular whole wheat. It doesn't rise quite as much though.
Here's my second favorite part of making this bread (the best part is eating it of course.... :0)..) - waking up, taking the bowl out of the refrigerator to find;
That's the sponge pushing up through the blanket... it reminds me of chemistry 101 when we built a volcano. It puts a smile on my face every time. |
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vernonbishop12
USA
1886 Posts |
Posted - 05/19/2010 : 11:53:05 AM
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Welcome to the forum!!!
(Please forgive me for welcoming you late, as I was away for a while...  )
That's cool you have a computer job!!
I like the bread you made as well!!
Vernon
KSM50HDPBK Heavy Duty Plus, Imperial Black, Burnished Beater, Dough Hook; KFP715 7 cup Food Processor, Onyx Black; KSC700 7 qt slow cooker, Onyx Black; KHB100 Immersion blender, Empire Red; KPES100 Pro Line Espresso Machine, Nickel Pearl; KHM5AP Ultra Power Hand Mixer, Onyx Black; Pizza Cutter in white, Bottle opener in Onyx Black, Silicone Basting Brush in Onyx Black, Garlic Press in White, Utensil crock in Onyx Black, KICA Ice Cream Maker, KPEXTA Pasta Press, Silicone bakeware, Porcelin Pie Dish, Soap Dispenser in Onyx Black, Towels and washcloth in various colors; Paring Knife set in Onyx Black; Reversible cutting board in Empire Red; Oven Mitts and Pot Holder in Onyx Black...
K. Ross Toole hard at work!!
for the way its made!
from a lifelong true KitchenAid lover 
vernonbishop12 |
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Gamma
40 Posts |
Posted - 05/20/2010 : 10:34:54 AM
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This is the last bread I'm going to be baking in this kitchen - I'm moving this weekend. Actually - I already started moving stuff to the new place. The final event will be Tuesday I think - it depends on when the floors are finished.
I probably won't be set up to bake for a week - but - the good news is that the new kitchen is nearly twice the size of the one I have now.
Well - here's the final dough from this kitchen spinning round and round - this dough was very wet - very hard to deal with - sticking to me, the bowl, everything. But I got it on the table and floured it a bit - it's coming along nicely. I think I reached my hydration limit with this one. If it was any wetter I don't think I could handle it at all.
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