Baguettes, Bialys and Boules
I hand-mixed two batches of dough on Monday. Both 500g batches at 68% hydration.
Baked four baguettes on Monday. Three baked in the Oster and one in the CSO.
Yesterday I divided the second batch of dough into thirds and baked
five bialys topped with caramelized onions and poppy seeds.
Crumb shot.
Baked two boules with the remaining two thirds.
Comments (15)
6 years ago
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You know you live in the rural midwest when....
Comments (30)I'm trying to remember, and I don't think I EVER saw lamb in...um...where I was before. I could find it an hour away at a (very expensive) meat market, but not locally. I seem to recall seeing veal a couple times, but veal is something I won't touch, and so would not notice its presence/absence. Forget finding any bread that wasn't "fluffy" or any fish that wasn't catfish. Don't even think about finding any kind of "exotic" mushroom/pepper/fresh herb. Basically if it can't be sugar coated or deep-fried, isn't hugely processed, doesn't have at least 20% salt/sugar and doesn't contain transfats, forget about finding it there. And forget eating out unless you like fast food or lower quality chains. (They were all a'twitter when Huddle House opened.) Now here? It's not like California where I could literally find anything, but it's pretty darn good. The only thing I've found really lacking is availability of fish (except that d#mned catfish...what the heck is it with the blasted catfish everywhere?) and I do have to really hunt for things like tahini, miso, etc....See MoreMore Wild Yeast Sourdough
Comments (3)Holes are wholesome. The more and the bigger the better per slice. You can call the bread "dieter's low cal bread" because much less flour is in bread with lots of holes. :-) I don't think I need any sauce on that delicious bread. dcarch...See MoreCuisinart Combo Steam & Convection Toaster Oven
Comments (26)Hard to explain until you have one in hand to experiment with. I replaced my vintage double wall oven with a single side door oven and a built-in steam oven a few years ago. Controlled steam is superior for so many things as mentioned above. All veg, even a simple root veg or potato, has so much flavor. I re-heated frozen lasagna that I made last month...as good even better than when first made. We rely so heavily on roasting/crisping for flavor but often not needed. If I want that it is a quick 3-4 min under the broiler for toasting/roast flavor. Two different dishes, a protein and a rice veg, on separate trays, can steam simultaneously without crossed flavors. Even guessing at time/temp seems to be very forgiving. It does leave a bit of moisture behind that needs wiping, but leaving the door open overnight will keep any microbial mess from forming. As well as the water reservoir. For those new at steaming, leave the reservoir out of it's slot to air dry. My kitchen is tiny hobbit-like so no counter space. Niente, nada. Not even a toaster. I use the broiler. A small wall oven is so efficient and right at eye level with a big clear door....See MoreAnn T bread help
Comments (22)ann_t: I'm among your legion of internet fans who are ever so grateful for your generosity, sharing your recipes, time and tips. This weekend, I'll be treating my family to week/round 4 of the best pizza we've ever had! :) 2Many: I just sat down and retyped your very helpful tips. What?! Apologizing for a wordy post? Pffft! (I could've just copy/pasted, but typing word for word helps me picture all the steps in my head.) Thanks so much for doing this. The original recipe yields six small boulles -- how small are these boulles (or how large would three boulles be?)? Size may be more crucial if I decide to bake in my 10" dutch oven vs plopping onto a cookie sheet. TIA!...See More- 6 years ago
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6 years agolast modified: 6 years ago
Bialys....(And in the bread family too) and I also never heard of them.....goes to prove what a country hick I am...oh well...I am what I am.In the last few days I have researched bialys and then found a recipe from King Arthur (imagine that), they are on “my food next to do list” soon...like tomorrow or maybe even today.
Thanks AnnT for the idea and pics. I pay special attention to everyone’s bread pictures and stories. I’m such a doughboy.....no a dough-girl.
- 6 years ago
Well darn. Answered a call right after I put the boule in the grill. I kept saying "I've got to check my bread" but alas... opened the grill to find this:
It's a lot more burned than appears in the photo. I was so upset, as it's now hard to make dough, find time to proof and bake it in the grill. I almost cried. DH was there when I cut into it that evening, encouraging me, saying "I'm sure it's fine inside"...
As ann_t's thread said when I first joined and was so amazed at how she baked bread in her grill, it's hard to screw up bread! DH immediately said "See, all those holes!" We each had a slice right away and it was wonderful. Needing only a little trim of black burnt here and there : )
Photos for uploading · More InfoI 'folded' this after the first proof holding it in the air (ran out of counter space), so though it's not nice and round, that's fine by me!
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Louiseab