Posts from The Fresh Loaf blogs for 05/19/2021

Updates from http://www.thefreshloaf.com/blog The Fresh Loaf blogs In the 05/19/2021 edition: Ciabatta, 50% Semola My bread machine's programs. New curved lame Ciabatta, 50% Semola By foodforthought on May 18, 2021 05:14 pm Ciabatta, 50% Semola Submitted by foodforthought on May 18, 2021 - 2:14pm. I have long been a fan of the Semolina version of Jason's Quick Coccodrillo Ciabatta, which may have been my first TFL recipe attempt. @alfanso's recent post on 80% PFF Ciabatta got me thinking it had been too long since I'd investigated alternative versions. Thinking back on the Semola community bake, I decided to apply Alfanso's method to a hybrid ciabatta and I think it worked out ok. Modifications Increased Jason's semolina portion from 30% to 50% and used the finer Semola Rimacinata Reduced Jason's salt percentage from 3% to 2.5%, splitting the difference with Alfanso Upped Alfanso's hydration to 83% (including the oil portion) Retained Jason's 1.3% yeast...twas a lively dough indeed Pre-fermented flour at 35% Ingredients Semola Flour 535 g Bread Flour 162 g AP Flour (374 g (all from levain and poolish) ADY 27 g Salt 27g Olive Oil 32 g Water 857 g (374 g from levain and poolish) Process (mostly per Alfanso) Mix poolish, levain and 95% of additional water, add yeast, rest 10 Add remaining flour, mix to shaggy, rest 10 3 minutes with hook at 4, rest 10 3 minutes with hook at 6, rest 10 Add oil, salt & remaining water Mix high speed 8 minutes Bulk Ferment ~2 hours until 3x (lively dough!) 30 minute folds Divide, "shape" and rest 45 minutes Preheat oven to 550 Flip, stretch Bake 10 minutes @475with steam, then 10 minutes @450 no steam 2 kg batch produced excellent bread. Lovely airy crumb. Crust had that pahoehoe ropy lava texture thing going. Made a second 3 kg batch with similar results, though the one 500 g batch of dough I held in refrigerator overnight did not get quite the loft of the unrefrigerated dough. Ciabatta - 2.jpg This project leaves me with one rumination. Why Biga instead of poolish? I know...Italian tradition, but poolish is so much more straightforward and the math is easier. Does anyone have any objective observations about qualitative differences between doughs resulting from the two pre-ferments. As with Hammelman's 125% poolish, the difference is interesting but I can't tease out a great reason to go there...   Read in browser » My bread machine's programs. By idaveindy on May 18, 2021 09:16 am My bread machine's programs. Submitted by idaveindy on May 18, 2021 - 6:16am. Sunbeam, model 5833. Free online manual: https://www.manualslib.com/manual/324027/Sunbeam-Expressbake-5833.html (For future reference.) 1: Basic program: 3:00 - 2:50. Mix.  10 min. 2:50 - 2:30. Rest. 20 min. 2:30 - 2:15. Knead. 15 min. 2:15 - 1:55. Rise. 20 min. 1:55 - 1:55. Deflate. 1:55 - 1:00. Rise. 55 min. 1:00 - 0:00. Bake. 60 min. 2: Whole wheat program:. 3:40 - 3:30. Mix. 10 min. 3:30 - 3:05. Rest. 25 min. 3:05 - 2:45. Knead. 20 min. 2:45 - 2:15. Rise. 30 min. 2:15 - 2:15. Deflate. 2:15 - 1:05. Rise. 70 min. 1:05 - 0:00. Bake. 65 min. Read in browser » New curved lame By Grumpy on May 18, 2021 04:13 am New curved lame Submitted by Grumpy on May 18, 2021 - 1:13am. A round banneton which I've already seasoned and a new bag of my prefered flour, Manildra protein enriched, from my usual supplier. The curved lame will take a loaf or two to get right. But it gave me some nice ears first try. I rushed this loaf when my delivery arrived so I could try the lame, 21 hours instead of 24 gave it a bit more oven spring. Read in browser » Recent Articles: Gluten Free Sourdough Sandwich Loaf 2 hour timed dough test "Boomerangs" Durum bread Durum Buckwheat with Toasted Groats Cheddar Jalepeno sourdough

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