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Discussion in 'Shiny Things' started by a1fa, Nov 29, 2009.
new subscriber here, looked at the previous year and liked what I saw.
I am doing them both at the same time. Later tonight I'll have 2 loaves, one of each.
No, I'm wondering which of the short versions? Jim's advise for a short version is to add the vinegar. That makes 3 versions. Get on it
Made a tasty batch this weekend- a bit over risen, but it turned out well. I was aiming for more sourdough flavor, so I did a 24 hour poolish started with sourdough, then mixed in the rest of the flour/salt, 10 hour rise at 60 degrees, and then another 2 hours after shaping. Definitely has more flavor, but not really tangy sour.
<a href="https://picasaweb.google.com/lh/photo/r7HyN4xfr6GtaL6nsYoufe4BpFZPVMsAsIdfA-OyIm8?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-OM2SosR-I7Q/UOt3NARrAGI/AAAAAAAAEuQ/Yuj0l7OtAF4/s640/P1010485.JPG" height="480" width="640" /></a>
Ah. The vinegar version.
Next time, pull some of the dough out, place it in an air-tight container (I use a wide-top mason jar with a lid), and let that sit for a day before putting it in the fridge. Next time you make no-knead, mix it in addition to a full recipe's worth of flour and all INSTEAD of yeast and allow that to rise. Right before baking, separate out that amount again (which is about 3/4 of a mason jar) to put it in the fridge and have for next time.
I've been doing this over and over, so it saves me on having to buy yeast... and gives me a sour enough dough.
No yeast in this one, it's from a sourdough starter that I started from some grape skins about 15 years ago. . . . so I'm doing something very similar to what you're doing. Oh, and this actually isn't a no knead dough, it was mixed in a kitchenaid, and it's quite a bit drier dough than no knead- it's tacky, but not soupy as a dough.
Hah! I love this type of ingenuity! You've basically created a sourdough and worked out you're own method of refreshing it. Awesome. I'm sure by now any of the commercial yeast you started with has been killed off by the bacteria over time. Post a picture of the final loaf?
It differs greatly with the flour I actually buy. In post 723 I tried a new flour that is giving me great results... for what I put into it. But I've been screwing up lately and haven't been able to get the crust I had about ten loaves ago (it looks like a great crust from pics, but really isn't after a few hours). I cook it in between two cast iron skillets... and don't ever even try to put a cut across the top with a knife anymore, so it's just not worth picturing... but I'm using the 4 cups flour, 1 teaspoon salt, 2 cups (give or take) warm water plus the dough/starter/pre-ferment from the mason jar after its been in room temps for a while.
Re: the commercial yeast being killed off - I initially started off doing this method, but by also adding in store-bought yeast just in case mine wouldn't work. What I think happened was that one or the other took over (the store bought probably won) and just nothing much in as far as additional taste or crumb was being added. In fact, it was rising slower, too, since I wasn't putting in as much store bought yeast. Finally I decided to just go with the dough I had saved... and it works. Many posts ago I wrote it up, and Levain replied to it, and he guessed it right that I let the initial saved dough sit out on the counter for a good while to get the first 'sour' part in there.
How long is "a good while"?
I'd like to try this. I think I will...
I can't remember, I'll have to look back a few pages. IIRC, a day in the jar on top of the day it rose with the initial bread (at 80 degree temps?)?
Edit: Ah, seems like I let that jar sit out for a few days: http://advrider.com/forums/showpost.php?p=20057918&postcount=660
Far more interesting was levain's reply post at the top of the next page: http://advrider.com/forums/showthread.php?t=529412&page=45
Tried a loaf of noknead with smoked paprika added. Didn't change the flavor of the bread, but added a slight orange tint to the crumb.
Tried Tellydoug's recipe last evening. Nice, tasty, but it's not like the bread I used to buy. I guess there are many varieties of Portuguese corn bread
Cutting this bread is, umm, weird. It's like slicing cheese, not bread- there's no fghting back, although the bread is elastic and has a nice texture. Which makes it weird The pic is crappy, but even so one can see the corn meal.
I think I'll keep making this bread given its sweet taste, works great with a cup of some hot beverage.
It looks like you might want to let it rise a bit longer before baking. Mix it up and knead it, put it in an oiled bowl and let it double, then fold it, put it back in the bowl and let it rise again before forming the boules. This will help get more gluten formation, withouthaving the cornmeal tear the gluten strands by more kneading. I knead it for about 10 minutes total in the beginning, then the one fold, let it double again, then form the boules and allow them to double before going in the oven. A smaller boule may be worth trying also.
I did all the folding/etc, I guess I didn't let rise long enough. Is there a more scientific way to figure out when it's doubled? Eye-balled it and it was about there, but it seems it wasn't
Your instructions were to have more boules, but given that I have to get the van for crossing the Labrador I only did 2 pieces, and were kind of big- I guess it rises faster if smaller.
I saw Alton Brown use a glass cylindrical jar/bowl and put a rubberband around where the bread was at the start of the rise.
Good idea- a square/rectangular bowl should do it too. The bowl I use widens to the top.
<iframe src="http://player.vimeo.com/video/57423017" width="500" height="281" frameborder="0" webkitAllowFullScreen mozallowfullscreen allowFullScreen></iframe> <p><a href="http://vimeo.com/57423017">Seven Stars Bakery</a> from <a href="http://vimeo.com/chipriegel">Chip Riegel</a> on <a href="http://vimeo.com">Vimeo</a>.</p>
WOW! Just plain WOW!
I think too few realize how much effort, talent and dedication it takes to put a loaf on the table.
Thanks Levain for sharing the behind the scenes look. It makes me seriously consider taking a job on the
Night shift after i retire just to learn more.
Thanks again too for your words of encouragement and tutlage- otherwise
Mrs Viking would still be calling me the "brick maker" :)