Cooking with Jonny69: baking bread.

BigBoy said:
1kg of flour to how much yeast?
ANy bread with 700G+ of flour you will need more yeast as the farther you stretch it the less active the yeast will be! also use more water wholemeal needs to be a wetter dough.
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You can get away with far less yeast than is in the standard recipes. You just need to give it longer to proof/etc. Often people regard this as giving the bread a nicer taste too.
 
BigBoy said:
when using dry yeast the double prove is not needed, but that's just my personal choice :) but from experience you will get a better loaf if you don't double prove.
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You're saying from the knock-back, just shape it and whack it in the oven? You can't really do glazes and what-not if you're doing that though? How does it change the loaf?
 
A.N.Other said:
You're saying from the knock-back, just shape it and whack it in the oven? You can't really do glazes and what-not if you're doing that though? How does it change the loaf?
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no what I mean is the knock back is not needed, you will get a much lighter loaf if you don't knock it back!

You can get away with far less yeast than is in the standard recipes. You just need to give it longer to proof/etc. Often people regard this as giving the bread a nicer taste too.
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you can but a wholemeal flour being as heavy as it is will more often than not kill the yeast before proving is complete. (that's just my 10+ years of being a baker talking ;))
 
BigBoy said:
You can but a wholemeal flour being as heavy as it is will more often than not kill the yeast before proving is complete. (that's just my 10+ years of being a baker talking ;))
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Fair enough. It's hard to tell sometimes if people know what they're talking about or not. I also semi missed the whole wholemeal flour thing. :S

In regards to not knocking back the loaf, I presume you get more of the super-large air pockets in the bread? I assume part of the reason to knock it back is to 'normalise' the air bubbles? Not that I think that it would be a bad thing - I imagine it would help towards the whole 'rustic' thing I like in my bread.
 
Yeah, that's the way :-) also when I kneed I give it little rests as I go mix+ 5min kneed 2min rest 5min kneed 2min rest 5min kneed. Good kneeding is the key to small air pockets :-)
 
BigBoy said:
1kg of flour to how much yeast?
ANy bread with 700G+ of flour you will need more yeast as the farther you stretch it the less active the yeast will be! also use more water wholemeal needs to be a wetter dough.
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13g if iirc.

So you would just need it, place in tin and when risen bake.

Got any recipes for wholemeal. How much yeast would you use and water etc.
 
Glaucus said:
13g if iirc.

So you would just need it, place in tin and when risen bake.

Got any recipes for wholemeal. How much yeast would you use and water etc.
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yeah that's about right :) 7g for every 500g of flour (roughly)


I use a basic dough and do all the rest by feel to be honest not really much help as its all by eye and touch.

Basic dough
500g Flour (of your choice)
1 teaspoon salt
7g dry yeast (my preference for home baking)
1 1/2 teaspoon sugar (white for a white dough soft dark brown for dark dough as it changes the flavour)
3 table spoons of dried milk powder (can use whey powder if you want)

Water I add as I need it tends to be around 350 450ml depending on flour and how the dough feels. Water temp for dried yeast should be around room temp although water of 30oC+ will kill the yeast quicker than it will rise!

For a wholemeal loaf I would be going for 450ml+ (300g wholemeal 200g white)

Here's a White Bran loaf I made this morning.
(poor pictures thanks to lack of good light today :()
branloaf.jpg

branloaf2.jpg

Its a white dough with added bran (bought from my local health food shop) medium grind as the fine grind tends to get stuck in my teeth :)

If you look back through the thread I posted my method of kneeding (with pictures) and how to shape a loaf for a tin (to hide the seams) linky to my Old post

I have since posting that Improved my proving method. Wet the dough after it has been shaped (just the top if its in a Tin or all over if on a tray) use a large plastic tub/old washing up bowl turned upside down with two glasses of boiling water under it to steam the dough and provide extra heat (also sit it on the work surface next to the oven).
 
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BigBoy said:
how bigs the tin? a standard 2Lb loaf tin will take 500g flour loaf no problem :)
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Would help if I posted link, I thought I did. It's

Swift Faringdon Collection Bakers Pride Non-Stick Springform Loaf Pan Carbon Steel 30 cm x 11 cm x 7 cm
by Baker's Pride
1325779363312.jpg
 
FrenchTart said:
Those look awesome. Would you mind sharing your recipe? :)
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Sure, it's basically this:

Ciabatta (Makes 4 loaves)
Pre-warning, you need to start it one day in advance.

Ingredients

For the starter (Biga):
- 350g strong white flour
- 180ml warm water
- 5g fresh yeast or about 3g fast action yeast

For the rest:
- 450g strong white flour
- 10g fresh yeast or about 5g fast action yeast
- 340ml warm water
- 50ml extra virgin olive oil
- 1 teaspoon salt

Method

1. Prepare the biga by placing all the ingredients in a bowl and mixing for 5 mins to form a rough dough. Brush the inside of the bowl with olive oil and place the dough inside. Cover with clingfilm and leave overnight.

2. The next day, to make the dough, sift the flour into a bowl and add the yeast. Add the biga you "prepared earlier", along with the water, olive oil and salt. Mix well until fully combined. Transfer to a lightly floured surface and kneed for 8 mins.

3. Brush the inside of a bowl with oil and place the dough inside, cover with clingfilm and leave to rest for 1 hour 30 mins in a warm place.

4. Transfer the dough to a lightly floured surface and sprinkle a little flour ontop of the dough. Gently press down with your fingers and divide into 4 equal strips (I used a knife). Fold one side of your flattened dough into the middle, the bring the other side over the middle and press down to seal. Finally, fold in half lengthways and seal the edges to create a long shape.

5. Cover a flat baking sheet with a tea towel and sprinkle it with flour, place the dough strips on the tea towel, cover with another tea towel and leave it to rest in a warm place for 40 mins.

6. Flour the baking tray and preheat the oven to 220c / gas mark 7

7. Pick up one ciabatta, turn it over and lay on the floured baking tray. Gently stretch the ciabatta lengthways. Repeat with the other 3.

8. Spray the inside of the oven with water (using a spray bottle of some sort) and bake the ciabatta in the middle of the oven for 20 mins.
 
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