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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
10913 posts

re: Making Artisanal Bread
Spot on everyone above me on page 9!

Making focaccia today. I know it will be topped with rosemary and maybe olives. The wife wants tomatoes, but that means a trip to the grocery.
This post was edited on 5/16 at 1:53 pm


Trout Bandit
LSU Fan
Baton Rouge, LA
Member since Dec 2012
8633 posts

re: Making Artisanal Bread
This cast iron pizza recipe is fantastic and based on a focaccia crust. I highly recommend it!

LINK


MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
10913 posts

re: Making Artisanal Bread
Trout Bandit

Oh well, dough is in the oven proofing. Didn't see your post. I have a pretty good recipe. I'll show photos later.

Edited to add:



That's pretty much my recipe.
This post was edited on 5/16 at 2:44 pm


OTIS2
LSU Fan
NoLA
Member since Jul 2008
44732 posts

re: Making Artisanal Bread
Just mixed up a big recipe of the King Arthur rustic white. Y’all gonna make me fat...er.


busbeepbeep
New Orleans Saints Fan
Houston Inner Looper
Member since Jan 2004
14397 posts
 Online 

re: Making Artisanal Bread
quote:

This cast iron pizza recipe is fantastic and based on a focaccia crust. I highly recommend it!


I had great results with that King Arthur pan pizza recipe

Image: https://i.imgur.com/WbA9Uqd.jpg


Image: https://i.imgur.com/G9aY2y3.jpg


Image: https://i.imgur.com/3f2SucN.jpg


Image: https://i.imgur.com/N4Wd0eB.jpg



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30
mylsuhat
Chicago Cubs Fan
Mandeville, LA
Member since Mar 2008
47038 posts
 Online 

re: Making Artisanal Bread
Going visit the grandparents today so decided to make them some nice sourdoughs

Image: https://i.imgur.com/xWSWugn.jpg


hungryone
LSU Fan
river parishes
Member since Sep 2010
11124 posts

re: Making Artisanal Bread
Ha, pac man smiles. I’ve made stovetop pita in a cast iron skillet, English muffins, and focaccia lately. I think I’m gonna make some brioche today.


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11
tewino
Member since Aug 2009
809 posts

re: Making Artisanal Bread
Nice spring. Are you using 100% wheat flour or a blend? I usually use 10% whole wheat and 5% rye plus other flours. Tastes great but those other flours don’t spring like all wheat


unclejhim
LSU Fan
Folsom, La.
Member since Nov 2011
2381 posts

re: Making Artisanal Bread
I'm needing some help. I'm trying to ease my way into bread making. I've been trying to make "overnight white bread with 10% whole wheat".. re: Ken Forkish, Four Water Salt Yeast pg.89.
I'm new at this so I did half of the recipe. 400g. white flour, 100g. whole wheat flour, 390 g water, 1/8 tsp. dried yeast.
After folding I let the dough rise overnight. What I get is a dough that is bubbling with gas and won't hold a shape. After reading a bit more what I have is BIGA , I think... What am I doing wrong??


mylsuhat
Chicago Cubs Fan
Mandeville, LA
Member since Mar 2008
47038 posts
 Online 

re: Making Artisanal Bread
24% AP flour and 76% bread flour
This post was edited on 5/24 at 5:06 pm


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00
hungryone
LSU Fan
river parishes
Member since Sep 2010
11124 posts

re: Making Artisanal Bread
Page 89 of my edition of FWSY is the Overnight White Bread recipe. P 189 is a photo. A biga is just a starter, aka a preferment. Go find a recipe that calls for a biga and use your biga in that recipe.

Page 109 has a 50% whole wheat bread w biga recipe. You could also use it in the White bread with Poolish recipe on p 98.

Or, mix your biga with 500 g white flour, 250 g water, and 1/2 tsp instant yeast. Use your hand or a spoon. Get all the flour wet and biga mixed in. Let it rest for 30 mins then add 20 g salt. Squish the salt in using a pincer motion. Let it rest 39 mins, then do a stretch and fold 4x. Repeat the 30 min rest/stretch and fold 3 more times (over 2-3 hrs). Then shape into a rough round, put round into a bowl lined with a well floured non terry kitchen towel. Let it rest 1-2 hrs. Invert loaf onto parchment, place in a Dutch oven in a preheated 450 degree oven. Bake 30 mins, remove lid and bake 20 mins more. Cool completely before slicing.


unclejhim
LSU Fan
Folsom, La.
Member since Nov 2011
2381 posts

re: Making Artisanal Bread
Page 89 of my edition of FWSY is the Overnight White Bread recipe[/quote]

This is what I'm trying to make. I don't understand what I'm doing wrong.

quote:

Go find a recipe that calls for a biga and use your biga in that recipe.

Now that I know what I made (not intentionally) I'll do this. But I'm still curious as to what I'm doing wrong with the original recipe for Overnight White Bread.


hungryone
LSU Fan
river parishes
Member since Sep 2010
11124 posts

re: Making Artisanal Bread
quote:

I'm new at this so I did half of the recipe. 400g. white flour, 100g. whole wheat flour, 390 g water, 1/8 tsp. dried yeast. After folding I let the dough rise overnight. What I get is a dough that is bubbling with gas and won't hold a shape. After reading a bit more what I have is BIGA , I think... What am I doing wrong??

Did you skip the salt? It does more than just flavor the dough.
But this is a wet dough: 78% hydration. It is not going to be firm or hold its shape on its own. Hence the need to let it rise in a banneton or bowl or basket. It’s a high hydration dough that yields a holes, open crumb and distinctive crust. The wet dough generates lots of steam inside the closed baking vessel, which gives maximum oven spring.
This post was edited on 5/25 at 7:21 am


unclejhim
LSU Fan
Folsom, La.
Member since Nov 2011
2381 posts

re: Making Artisanal Bread
Salt was added, 2 tsp. This dough after folding and rising had the consistency of a thick pancake batter. I did bake it and it had no rise at all.
This was my second attempt and I even reduced the hydration to 70%. He calls for instant yeast and I'm using dried, would that be the cause?


hungryone
LSU Fan
river parishes
Member since Sep 2010
11124 posts

re: Making Artisanal Bread
No, the yeast swap wouldn’t matter.
Are you weighing everything? If not, it is easy to overshoot on the water and undershoot on the flour using volume measurement. If you are weighing, a simple error like forgetting to zero the scale after adding an ingredient can throw it all out of whack.

At this point, your mix is too old to be of any use. Toss and start again.


unclejhim
LSU Fan
Folsom, La.
Member since Nov 2011
2381 posts

re: Making Artisanal Bread
I weighed everything. I'll keep at. Thanks


unclejhim
LSU Fan
Folsom, La.
Member since Nov 2011
2381 posts

re: Making Artisanal Bread
I think I found the problem. I decided to check the accuracy of my scale and it's way off!
You have any recommendations for a good scale?


KosmoCramer
Ohio State Fan
Member since Dec 2007
67927 posts

re: Making Artisanal Bread
quote:

I think I found the problem. I decided to check the accuracy of my scale and it's way off!
You have any recommendations for a good scale?


I have this one: Amazon Link

I got it because the display screen extends out making it easy to read when I have the big cambro tub on there so it's perfect for Forkish's suggestions of equipment.

Also, I would make the recipes exactly as is when just starting out. Its not that much more flour to make two loaves instead of one. Things can easily get messed up in the conversions. Just my thought.

Keep at it. Making your own bread is very rewarding literally and figuratively.


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10
TimeOutdoors
Mississippi St. Fan
Depends on the day
Member since Sep 2014
5680 posts

re: Making Artisanal Bread
quote:

Just mixed up a big recipe of the King Arthur rustic white. Y’all gonna make me fat...er.


Their homemade bun recipe is rising now... I cooked these for the first time last week. Pretty amazon. Mixing the dough in the bread machine and then I will be putting it in bun pans in about 30 mins.


nerd guy
LSU Fan
Grapevine
Member since Dec 2008
10453 posts

re: Making Artisanal Bread
I made the Amish dinner rolls from long Arthur a couple days ago. They were incredible. Looking forward to trying more of their recipes. Added everything bagel to a few and it was a nice addition. LINK
Image: https://i.imgur.com/2zOs7Tv.jpg


Image: https://i.imgur.com/KRWI5j3.jpg


Image: https://i.imgur.com/6Bekt2R.jpg


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