Tuesday, January 29, 2013
Monday, January 28, 2013
Thursday, January 24, 2013
The rye breads were actually scored before the final proof because of their delicacy due to low gluten.
Wednesday, January 23, 2013
In addition to baking, we also discussed topics regarding calculating mix times, the impact of baking loaves, and the role of steam in the baking process. The relationship of mixing and fermentation times was also a topic of discussion relative to the three different bakes we did that day.
The last thing we did on Day 2 was to scale up our mixes for experimenting with different flours and autolyse. We prepped an improved mix with bread flour, improved mix with hi protein flour and an improved mix with bread flour that will use autolyse.
Day 3 focused on wheat and flour. The types of wheat – red/white, spring/winter, hard/soft were discussed relative to protein content and applications/impacts on bread outcome. The batches we put together yesterday were mixed by the students, shaped and baked. While baking our loaves, we prepped mixes for tomorrow’s breads – egg bread, pan bread, whole wheat, multi grain, and rye. Then it was lunch time(whew)!
After lunch we prepped all the pre-ferments for tomorrow’s bakes, and had critiques of the baguettes we’d baked. It was interesting to see the differences between the bread flour baguettes and the high protein flour bagettes, especially where crumb openness and taste are concerned.
My dough handling/shaping is improving (getting more open crumb) but my scoring still needs work. Although, I’ve found the practice is helping me become more comfortable with scoring and perhaps that’s the first step to improvement – being able to relax.
Day 4 will be a busy day with lots of different breads to bake and more prep for poolish, pre-ferment and sponge baguettes.
I’m sorry I don’t have pictures, but I found myself working hard to keep up with the pace of producing the three batches of baguettes. For an experienced baker this would be a ‘piece of cake’ I’m sure. However, I’m used to being able to work at my leisurely home pace. We really ‘hoofed’ it today and had little time to spare. I felt sorry for Miyuki who had barely enough time to eat a 5 minute lunch.
Monday, January 21, 2013
Today was the first day of Artisan Bread I at SFBI(San Francisco Baking Institute) in South San Francisco. Our instructor is Miyuki. We went over mixing processes - Short Mix, Improved Mix and Intensive Mix, highlighting differences in the processes and impact they have on hydration, yeast, salt percentages and results in terms of gluten development, fermentation times, crumb structure, elasticity, extensibility, and dough handling.
We also covered topics regarding the impact of flour, water, salt and yeast on dough qualities. It was helped me better understand why some of the doughs I make have the qualities they do and what to expect.
There are 15 students in the class. After the morning lecture, we worked on creating 5 baguettes each from dough as Miyuki led us thru an Improved Mix. It was a great opportunity to feel the dough in its various stages, inital mix, final mix, thru bulk fermentation. We also divided the 30Kg of dough into pieces for each member of the group to preshape , shape and score the baguettes. After the bake, in which we were able to use bakery loaders and ovens, Miyuki critiqued each person's bake with respect to shaping, crumb, scoring and crust. It was a great experience for me to be able to get help with my dough handling and scoring. I really went to town on the scoring in a 'Jack the Ripper' kind of way which wasn't all good, but did result in good feedback from Miyuki regarding handling the lame.
The last thing we did before leaving for the day was to measure up ingredients for doughs for tomorrow's class. We'll be making 15 baguettes each tomorrow, 5 per each type of mix. This is a great class with lots of hands on experience and instructor interaction and critiques. I don't know if I'll remember all the information we are being given each day, but the class handouts are a great memory jogger and tool.
Our class is a mix of home bakers, professionals, and restaurant cooks seeking to add breads to their restaurant offerings. I thought I would be overwhelmed but I have to say doing a lot of reading on this site, studying bread books and diving into baking my own breads has taught me more than I thought. I don't know it all by any means, but I am not lost in the woods and am able to keep up with the class.
I can't wait for tomorrow. It's time to get to bed soon, because 6 am. comes early, and class starts at 7! Thanks, TFLers for giving me the encouragement to take this class.
Saturday, January 19, 2013
I will be a SFBI(San Francisco Baking Institute) next week taking their Artisan Breadbaking I class, so before leaving home I wanted to make sure my husband had lots of sourdough bread to eat with his big pot of Grammie soup.
I put together two loaves worth of dough yesterday, shaped it into one batard and one boule, placed them in bannetons and allowed them to rise slowly in the fridge overnight. This morning they got a wake up in an 85F proofer for 2-3 hours prior to baking. Oh boy, did those loaves spring in the oven!
The batard -
Sunday, January 13, 2013
Red Russian Kale
Beets (with Greens)
Is there more borscht in our future? Seems so with leeks, beets and red cabbage on their way as well as rutabagas and beet greens. Mustard greens sauteed served with celeriac and potato mash will go well along side some chicken picatta(use those fresh lemons). Bok choy will create a flavorful stir fry (chicken or shrimp, haven't decided yet). Navel oranges and mandarins are good for lunch fruit to go. Rosemary will be a welcome addition to a lamb dish of some sort. The red kale will be a good side dish for barbequed lamb ribs(yum). Enjoy the great boxes we get each week!
Monday, January 7, 2013
Sunday, January 6, 2013
Time for more wonderful food from Eatwell Farm. This week features:
Arugula for a salad with watermelon daikon and pickled beets, yum. Romanesco gratin as a side dish for an evening meal. Green cabbage cooked with apples and onions on which browned pork chops are braised sounds like a hearty dinner. Bok choy and broccoli with chicken or shrimp for a stir fry. Then maybe some butternut squash and leek soup. Lemons and collard greens will be used in a meal of fish poached with lemons, dill and capers with a side of collards and mashed potatoes. Navel oranges and satsumas make healthy afternoon snacks. Enjoy!
Saturday, January 5, 2013
Tuesday, January 1, 2013
Tomorrow (Jan 2) I will pick up our first Eatwell Farm CSA box for 2013. There will be lots of good things in the box like:
Navels from ours trees and Twin Girls