"Recipes are meant to be shared"...Ann Thibeault

Thursday, October 23, 2014

Cranberry and Pistachio Baguettes

Moe requested that I add some fruit to the next batch of bread.
First thing that came to mind was this Cranberry and Pistachio bread that
I hadn't made recently.

And Moe agreed to shell the pistachios.

I started the dough Tuesday night so that it would have an
overnight rise in the fridge.

1000g high protein bread flour
680g water (68% hydration)
4g yeast
24g salt 
(The pistachios were salted so I reduced the salt from the 26g to 27g I would normally use.)
Dried Cranberries
Shelled Pistachios

The dough was hand-mixed using  two 30 minute autolyze resting periods  and the pinch, stretch and fold method.

After the initial pinch and folds, 
I did three more stretch and folds in the first hour.

This is what it looked like after the last fold, 

ready to go into the fridge for the night.

I took the dough out of the fridge before
4:30AM and left it on the counter to warm up.

I went back to bed.

It had more than doubled overnight.

And looked like this.

By 6:30 AM the dough had almost tripled and was
ready to shape.

The pistachios and cranberries were added during the shaping.
Four baguettes were covered and left to proof.

Just out of the oven, this bread sang, crackling as the crust cracked.

Love that song.

I sliced the bread before it had completely cooled because Moe couldn't wait any longer.

Tuesday, October 21, 2014

A Catch-Up Post on Breads

We have been so busy lately that I've been neglecting to
keep up with my Blog.

But I still seem to find time to bake, especially breads.

I've been on a hand-mixed kick when it comes to bread making.

I haven't used my Magic Mill in a few months.

I fed my sourdough starters, both of them Sunday night, 
and made two bigas using the excess starter.

The starters and the bigas were all left on the counter to rise overnight.

In the morning, the two starters went back into the fridge to await their next feeding
and the bigas went into two different batches of bread.

One of the bigas was made using white flour 
and the other with organic stone ground Spelt.

The white flour sourdough biga was mixed with 1000g of high protein bread flour
 and a handful of spelt (for good measure) 700g of water, 2g yeast (1/2 teaspoon) .

The sourdough spelt biga was mixed the same as above, 
but minus the extra handful of spelt, and just 680g of water. 

This batch went into the fridge for a few hours to retard the rise.
I didn't want all the dough ready to bake at the same time.  

Baked three medium size "rounds/ovals" and one baguette from the first batch.

Moe couldn't wait so I had to slice this loaf while it was still warm.

When the first bread was out of the oven, the second batch
was ready to shape and proof.

Netted six baguettes from this dough.

Similar crumb as the first batch.

Made excellent toast. 
~~~ * ~~~

Bagels fresh out of the oven. 

The dough was hand-mixed. 
Usually I knead the dough in the Magic Mill, 
but I had this bright idea that I would hand-mix using the autolyze stretch and fold method. 
Turns out this method is a lot easier to do with a dough that has a higher hydration. Bagel dough is a more stiff dough, at 56%.

But I decided to finish what I had started 
and I'm glad that I did.

We had bagels, cream cheese and smoked salmon for dinner.

~~~ * ~~~

This bread was a "same day" bread.

Dough made earlier in the day and baked the same day.

Even baked the same day this bread develops a great crumb and crust.


Related Posts Widget for Blogs by LinkWithin