SPENT GRAIN - PART 3

Had some more spent grain gifted last week. Decided to dry some first to establish the water content. Weighed the rest out into 250g packs so they are pre-weighed for the recipe.

Drying was an eye opener. In 250g there is 187g of water. No wonder the last batch was so wet!

Reducing the water to 615g in the base dough meant that the final dough would have a hydration of 80%. Much easier dough to work with. Based  on the spent grains water content I estimate that the part 2 batch was about 85% hydration, which explains why it was so hard to finally shape.

Both loaves came out of the oven looking good, with good oven spring . The first loaf got away from me! My wife grabbed it for a gift before I could photograph it.

Nice oven spring

Here is the second loaf on the cooling rack.

Chewy crust, soft crumb.

 

 Ahh! Fresh bread with just a smear of butter.

NO MORE UNLEAVEN BREAD

Passover officially finished at sunset on Saturday so the matzah was put away and the levain came out of hiding.

First up into the oven were two loaves of Steel-cut Oat Bread. Used the recipe and instructions posted by pjkobulnicky at thefreshloaf.com. You can find the recipe using the link above.

I confess to cheating a little bit as I refreshed the starter on Friday night and made the dough on Saturday. But did not bake until after sundown.

Here is the finished result before cutting into the loaf:

Steel-cut Oat Bread

Got a surprise when I cut for the crumb shot. Although the loaves sounded hollow when they came out of the oven, the interior was still wet!

I can only think the steel cut oats I used (Bob's Red Mill) absorbed more water. When I went to drain and reserve the water from steeping the oats, very little water drained out.

When I shaped the loaves, they were easy to handle. The initial hydration was 70%. Did not measure how much of the strained water came out from the oats, but the initial mix was 600g boiling water and 300g oats. So there could have been upwards of another 400g of water bound in the oats when they were added to the dough. Baking was 30 minutes in a closed Dutch Oven followed by 30 minutes with the lid off at 475^oF. Sunday morning I dropped them back in the oven at 475^oF for 30 minutes. Still a little doughy after that so gave them another 15 minutes.

Here is the crumb shot after the second bake:

Steel Cut Oats - Crumb

 
Tried a slice after the loaf had cooled. Great crunch to the crust, soft, sweet crumb. Will just have to play around with the bake time in future.

Bake # 2 was Overnight Country Brown from Ken Forkish's Flour, Water, Salt, Yeast. Abject failure! Over-proofed and finished up with two pancake loaves that will make great croutons, but not much else. I'm embarrassed to post a picture!

And finally a batch of Ciabatta. Used the formula from Linda West Eckhardt and Dianna Collingsworth's Rustic European Breads for your Bread Machine and the last cup of levain. Mixed by hand and then three stretch and folds during the fermentation. Turned the dough out onto a floured surface, cut in two and roughly shaped to 4x10 inches. 30 minutes more proof, then stretched out to 6x12 inches. Final proof then baked 30 minutes in oven with steam at 475^oF.

Ciabatta

 

First Post for 2009

Happy New Year to all. This past weekend the Farmhouse Bakery was in full swing. First off was to try the Easy Crusty Bread recipe from the December/January issue of Mother Earth News. This is a basic simple dough, flour, salt, yeast and water. After mixing it's put in the refrigerator to retard and used as needed by cutting off a piece and shaping into a boule. Made enough dough Friday for four loaves and baked two on Saturday. Took one to our neighbors that are our source for free range eggs. Not a bad exchange.


Also on Friday I refreshed the sourdough starter that had been languishing in the refrigerator for some weeks. Nancy Silverton's method is to feed three times in a day, so Saturday morning found me with a great renewed starter. Began two loaves of her sourdough bread. This has become my staple sourdough recipe, a great crust and chewy texture. This is a two day recipe where the loaves are shaped and placed in bannetons overnight in the refrigerator to retard and develop flavor. Sunday they were taken out of the refrigerator, allowed to finish rising and baked.



With an excess of starter I also baked a set of Orange/Cranberry muffins. See my post of August 17, 2008 for that recipe. It makes a wonderful fruit flavored muffin with oatmeal as an added benefit.





Finally I baked Peter Reinhart's Holiday Bread recipe. This is another of his test bakes for his new book. A rich egg and butter dough that I made into a stollen since I had some marzipan paste in the freezer. Used a 50:50 mix of raisins and cranberries as the fruit.

Too Much Starter?

This weekend found me with an excess of starter. So it was muffin time. Here is my recipe for my all time favorite muffins, moist, flavorful and with a useful amount of fiber.

Ultimate Cranberry Orange Muffins

Preheat oven to 375 degrees. Grease a muffin tin or line with paper cups for 12 muffins. I use large silicone muffin cups that make a 6 double size muffins.

Combine in a large bowl:

1 cup all purpose flour

1 cup oatmeal

1/2 cup sugar

1/4 cup brown sugar

1 tspn baking soda

1/2 cup dried cranberries

1/2 cup candied orange peel cut into 1/4 in pieces

Combine in another bowl until well blended

1/2 cup orange juice

1/2 cup vegetable oil

1 egg

1 cup sourdough starter

Add the liquid ingredients to the dry ingredients gradually, stirring only enough to moisten and bring to an even consistency. Spoon evenly into the muffin tins. Batter should come almost to the top.

Bake 30 to 35 minutes, until done. Remove immediately from the tin and cool on a rack.

A Follow Up and Some Equipment Notes

Follow up:

Last Thursday and Friday's bakes went well for the most part. The sourdough ciabatta turned out well and the sourdough cinnamon buns were fantastic. Moist and chewy, not like the commercial buns that often turn out to be dry. The two loaves the next day were also good. I think I have the basic sourdough recipe down now. The sourdough waffles for breakfast were a really nice change and we have two more lots in the freezer now for sometime later. The only disappointment was the challah. Came out of the oven looking very nice, with a crisp brown crust and a nice yellow crumb, thanks to the use of some saffron. But turned out to be dryer that I like, possibly over baked, so will reduce the time in the oven when I try again.

Equipment:

I Thought that a few notes on what equipment I use might be an idea. My bread machine is an Oster Model 5844. This will make up to a two pound loaf and I use it primarily for dough making for rolls and pizza dough.

My sourdough breads are first mixed in a Kenwood Chef stand mixer with 5 quart bowl and a dough hook. My favorite for proofing is the plastic Kenwood bowl or I use a recycled 1 gallon ice cream pail. A four pound capacity kitchen scale and various measuring cups are used for measuring ingredients.

Proofing the final loaf is done either in a pan, or especially for the sourdoughs I have two brotforms and four bannetons. For the non-bakers, brotforms are a spiral wound willow basket that leaves a really attractive marking on the bread and can be seen in this first photo.

Bannetons are similar in that they are round wicker baskets with a linen lining. Both make the loaf shape commonly referred to as boules.

Along with the usual loaf pans, I have a two section baguette pan as well. I use a large rectangular baking stone in the oven and a metal bakers peel to transfer the loaves in and out of the oven. I use a regular home oven in which I often put a pan of water to provide steam inside the oven. For loaves that need to be scored or cut before baking I use a single sided razor blade.