Saturday, September 26, 2009
Thursday, September 24, 2009
DLX is dead! long live no-knead!
Lahey’s No-Knead with Yeast
400g flour
300g water
8g salt
1g yeast
Sourdough Boule, Lahey-sized (bake in Le Creuset-type pot)
350g flour (with the 50g flour in the starter, this adds up to 400g)
235g water (with the 65g water in the starter, this adds up to 300g)
100g starter
8g salt
Sourdough Boule, Frumkin-sized (bake in La Cloche)
450g flour (with the 50g flour in the starter, this adds up to 500g)
310g water (with the 65g water in the starter, this adds up to 375g)
100g starter
10g salt
400g flour
300g water
8g salt
1g yeast
Sourdough Boule, Lahey-sized (bake in Le Creuset-type pot)
350g flour (with the 50g flour in the starter, this adds up to 400g)
235g water (with the 65g water in the starter, this adds up to 300g)
100g starter
8g salt
Sourdough Boule, Frumkin-sized (bake in La Cloche)
450g flour (with the 50g flour in the starter, this adds up to 500g)
310g water (with the 65g water in the starter, this adds up to 375g)
100g starter
10g salt
Wednesday, September 16, 2009
back to the old
I'm back to the old recipe: fast kneading, rise, fold, fridge overnight.
One new twist: after folding, spray a clean tup with Pam to hold the dough. Then it slides into the banneton without deflating.
One new twist: after folding, spray a clean tup with Pam to hold the dough. Then it slides into the banneton without deflating.
Thursday, September 3, 2009
kneading
Slower kneading is not working for me.
3 minutes on 1/2 speed and 4 minutes at top speed make for a poofy loaf.
3 minutes on 1/2 speed and 4 minutes at top speed make for a poofy loaf.
Friday, July 3, 2009
slower kneading speed
NEW BREAD RECIPE #1
“SHAPE AND BAKE”
500g flour, 290g water, 300g starter, and 10g salt.
Mix in DLX bowl on low for 1 minute at slow speed.
20 min autolyse.
Mix on low again for 5 minute. [try 8 slow and 2 medium]
Knead on medium for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled.
Dump dough onto floured marble slab, flatten, fold edges inward all the way around, flip over, preshape into a ball let rest 15 min. covered with plastic wrap.
Dust dough with flour, shape into ball, lift and dump seam side up into floured banneton.
[optional: let rise 40 min]
When La Cloche is hot, dump dough into base of La Cloche and slash with a criss-dross pattern.
Bake 20 min with lid on. After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
Cool upside down on rack for 2 hours or until internal temperature is below 120˚.
“SHAPE AND BAKE”
500g flour, 290g water, 300g starter, and 10g salt.
Mix in DLX bowl on low for 1 minute at slow speed.
20 min autolyse.
Mix on low again for 5 minute. [try 8 slow and 2 medium]
Knead on medium for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled.
Dump dough onto floured marble slab, flatten, fold edges inward all the way around, flip over, preshape into a ball let rest 15 min. covered with plastic wrap.
Dust dough with flour, shape into ball, lift and dump seam side up into floured banneton.
[optional: let rise 40 min]
When La Cloche is hot, dump dough into base of La Cloche and slash with a criss-dross pattern.
Bake 20 min with lid on. After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
Cool upside down on rack for 2 hours or until internal temperature is below 120˚.
Thursday, July 2, 2009
three new ones; less water and looks like folding is on the way out; leader = "shape and bake"
NEW BREAD RECIPE #1
NO FOLD / UNSHAPED / NO SLASH
“DUMP AND RUN”
500g flour, 290g water, 300g starter, and 10g salt.
Mix in DLX bowl on low for 1 minute at slow speed.
20 min autolyse.
Mix on low again for 1 minute.
Knead on high for 7 to 8 minutes till dough pulls away from bowl.
Put in 4-qt. tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled.
Sprinkle dough with bran and loosen sides.
With a spatula, turn dough into a banneton dusted with bran.
Dump dough into base of La Cloche and bake 20 min with lid on.
After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
Cool upside down on rack for 2 hours or until internal temperature is below 120˚.
NEW BREAD RECIPE #2
UNSHAPED / ONE FOLD / SLASHED
“FOLD BEFORE FRIDGE”
500g flour, 290g water, 300g starter, and 10g salt.
Mix in DLX bowl on low for 1 minute at slow speed.
20 min autolyse.
Mix on low again for 1 minute.
Knead on high for 7 to 8 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for 1 hour.
Dump onto floured marble slab, stretch a little, and fold in half. Repeat.
Put dough back into tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled or tripled in fridge by the next morning.
Sprinkle dough with bran and loosen sides.
Dump dough into banneton dusted with bran.
Dump dough into base of La Cloche, slash lightly three or four times and bake 20 min with lid on.
After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
NEW BREAD RECIPE #3
“SHAPE AND BAKE”
Put 500g flour, 290g water, 300g starter, and 10g salt into DLX bowl.
Mix on low for 1-2 minutes at slow speed.
20 min autolyse.
Knead on high for 7 to 8 minutes till dough pulls away from bowl.
Put in 4-qt. tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled.
Dump dough onto floured marble slab, flatten, fold edges inward all the way around, flip over, preshape into a ball let rest 15 min. covered with plastic wrap.
Dust doug with flour, shape into ball, lift and dump seam side up into floured banneton.
[optional: let rise 40 min]
When La Cloche is hot, dump dough into base of La Cloche and slash with a criss-dross pattern.
Bake 20 min with lid on. After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
Cool upside down on rack for 2 hours or until internal temperature is below 120˚.
NO FOLD / UNSHAPED / NO SLASH
“DUMP AND RUN”
500g flour, 290g water, 300g starter, and 10g salt.
Mix in DLX bowl on low for 1 minute at slow speed.
20 min autolyse.
Mix on low again for 1 minute.
Knead on high for 7 to 8 minutes till dough pulls away from bowl.
Put in 4-qt. tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled.
Sprinkle dough with bran and loosen sides.
With a spatula, turn dough into a banneton dusted with bran.
Dump dough into base of La Cloche and bake 20 min with lid on.
After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
Cool upside down on rack for 2 hours or until internal temperature is below 120˚.
NEW BREAD RECIPE #2
UNSHAPED / ONE FOLD / SLASHED
“FOLD BEFORE FRIDGE”
500g flour, 290g water, 300g starter, and 10g salt.
Mix in DLX bowl on low for 1 minute at slow speed.
20 min autolyse.
Mix on low again for 1 minute.
Knead on high for 7 to 8 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for 1 hour.
Dump onto floured marble slab, stretch a little, and fold in half. Repeat.
Put dough back into tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled or tripled in fridge by the next morning.
Sprinkle dough with bran and loosen sides.
Dump dough into banneton dusted with bran.
Dump dough into base of La Cloche, slash lightly three or four times and bake 20 min with lid on.
After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
NEW BREAD RECIPE #3
“SHAPE AND BAKE”
Put 500g flour, 290g water, 300g starter, and 10g salt into DLX bowl.
Mix on low for 1-2 minutes at slow speed.
20 min autolyse.
Knead on high for 7 to 8 minutes till dough pulls away from bowl.
Put in 4-qt. tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled.
Dump dough onto floured marble slab, flatten, fold edges inward all the way around, flip over, preshape into a ball let rest 15 min. covered with plastic wrap.
Dust doug with flour, shape into ball, lift and dump seam side up into floured banneton.
[optional: let rise 40 min]
When La Cloche is hot, dump dough into base of La Cloche and slash with a criss-dross pattern.
Bake 20 min with lid on. After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
Cool upside down on rack for 2 hours or until internal temperature is below 120˚.
Tuesday, June 23, 2009
actually, three finalists
NEW BREAD RECIPE #1
NO FOLD / UNSHAPED / NO SLASH
“DUMP AND RUN”
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse without salt.
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50%.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled by the next morning.
Sprinkle dough with bran and loosen sides.
With a spatula, turn dough into a banneton dusted with bran.
Dump dough into base of La Cloche and bake 20 min with lid on.
After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
Cool upside down on rack for 2 hours on a rack or until internal temperature is 120˚.
NEW BREAD RECIPE #2
UNSHAPED / ONE FOLD / SLASHED
“FOLD BEFORE FRIDGE”
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50% to 100%.
Dump onto floured marble slab, stretch a little, and fold in half. Repeat.
Put dough back into tub.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled or tripled in fridge by the next morning.
Sprinkle dough with bran and loosen sides.
Dump dough into banneton dusted with bran.
Dump dough into base of La Cloche, slash lightly three or four times and bake 20 min with lid on.
After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
NEW BREAD RECIPE #2 SHAPED
“FOLD BEFORE BAKING”
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50%.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche at 450˚ for one hour.
Dump dough onto floured marble slab, stretch out a little and fold in half. Repeat.
Pre-shape dough into a ball and let rest 15 min. on marble covered with plastic wrap.
Shape again into a ball and dump dough into floured banneton upside down (seam side up).
When La Cloche has preheated, dump dough into into La Cloche and slash deeply with serrated knife in a criss-cross pattern.
Bake at 450˚ for 20 min. then remove cover of La Cloche.
Continue to bake at 400˚ for 50 min.
Let cool for two hours on rack.
NO FOLD / UNSHAPED / NO SLASH
“DUMP AND RUN”
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse without salt.
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50%.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled by the next morning.
Sprinkle dough with bran and loosen sides.
With a spatula, turn dough into a banneton dusted with bran.
Dump dough into base of La Cloche and bake 20 min with lid on.
After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
Cool upside down on rack for 2 hours on a rack or until internal temperature is 120˚.
NEW BREAD RECIPE #2
UNSHAPED / ONE FOLD / SLASHED
“FOLD BEFORE FRIDGE”
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50% to 100%.
Dump onto floured marble slab, stretch a little, and fold in half. Repeat.
Put dough back into tub.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled or tripled in fridge by the next morning.
Sprinkle dough with bran and loosen sides.
Dump dough into banneton dusted with bran.
Dump dough into base of La Cloche, slash lightly three or four times and bake 20 min with lid on.
After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
NEW BREAD RECIPE #2 SHAPED
“FOLD BEFORE BAKING”
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50%.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche at 450˚ for one hour.
Dump dough onto floured marble slab, stretch out a little and fold in half. Repeat.
Pre-shape dough into a ball and let rest 15 min. on marble covered with plastic wrap.
Shape again into a ball and dump dough into floured banneton upside down (seam side up).
When La Cloche has preheated, dump dough into into La Cloche and slash deeply with serrated knife in a criss-cross pattern.
Bake at 450˚ for 20 min. then remove cover of La Cloche.
Continue to bake at 400˚ for 50 min.
Let cool for two hours on rack.
Monday, June 22, 2009
two finalists
NEW BREAD RECIPE #1 UNSHAPED
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50% to 100%.
Dump onto floured marble slab, stretch a little, and fold in half. Repeat.
Put dough back into tub.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled or tripled in fridge by the next morning.
Sprinkle dough with bran and loosen sides.
Dump dough into banneton dusted with bran.
Dump dough into base of La Cloche, slash lightly three or four times and bake 20 min with lid on.
After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
NEW BREAD RECIPE #2 SHAPED
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50%.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche at 450˚ for one hour.
Dump dough onto floured marble slab, stretch out a little and fold in half. Repeat.
Pre-shape dough into a ball and let rest 15 min. on marble covered with plastic wrap.
Shape again into a ball and dump dough into floured banneton upside down (seam side up).
When La Cloche has preheated, dump dough into into La Cloche and slash deeply with serrated knife in a criss-cross pattern.
Bake at 450˚ for 20 min. then remove cover of La Cloche.
Continue to bake at 400˚ for 50 min.
Let cool for two hours on rack.
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50% to 100%.
Dump onto floured marble slab, stretch a little, and fold in half. Repeat.
Put dough back into tub.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled or tripled in fridge by the next morning.
Sprinkle dough with bran and loosen sides.
Dump dough into banneton dusted with bran.
Dump dough into base of La Cloche, slash lightly three or four times and bake 20 min with lid on.
After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
NEW BREAD RECIPE #2 SHAPED
500g flour, 300g water, 310g starter.
Mix in DLX bowl on low for 1 minutes at slow speed.
20 min autolyse
Add 10g salt.
Mix on low for 5 minutes.
Knead on high for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and let rise for one to four hours until risen by 50%.
Put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche at 450˚ for one hour.
Dump dough onto floured marble slab, stretch out a little and fold in half. Repeat.
Pre-shape dough into a ball and let rest 15 min. on marble covered with plastic wrap.
Shape again into a ball and dump dough into floured banneton upside down (seam side up).
When La Cloche has preheated, dump dough into into La Cloche and slash deeply with serrated knife in a criss-cross pattern.
Bake at 450˚ for 20 min. then remove cover of La Cloche.
Continue to bake at 400˚ for 50 min.
Let cool for two hours on rack.
Wednesday, June 17, 2009
fine tuning 6/17/09
So right now I mix dough and water and starter and autolyse 20 minutes with no salt.
Then add salt, knead in DLX for 4-5 minutes.
Put into tub and let fermentation begin ( 1 to 5 hours).
Put in fridge.
Next day: two business letter folds, pre-shape, shape, banneton, bake.
Then add salt, knead in DLX for 4-5 minutes.
Put into tub and let fermentation begin ( 1 to 5 hours).
Put in fridge.
Next day: two business letter folds, pre-shape, shape, banneton, bake.
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