SISHUIGUFANG: Artisan Baking

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Rabu, 05 Oktober 2022

Best VideosCountry Crust Bread SISGUFANG

Thin crispy crust and a tender, moist interior - that's exactly how this delicious and aromatic country crust bread turned out to be and perfect for tearing, dipping or slathering with butter. I have baked this bread directly on a baking stone with steam, but you certainly can use a baking tray instead or a Dutch-Oven. Divide the dough into two at the end of bulk fermentation if desired and shape each into different forms (batards and boules). The baking temperature can be left as it is, but the baking time must be adjusted depending on the size of the loaves.

Best VideosSourdough Bread with Blackberry Rosemary Pomace SISGUFANG

Baked with Blackberry Rosemary Pomace	Baked with leftover pulp from juicing

A pomace is the pulpy remains after fruit (or vegetable) has been crushed in order to extract its juice or oil. It contains skins, pulp, seeds and stems of the fruit. It's a cheap source of dietary fibers, antioxidants, pectin and other nutrients. Pomace can be turned into the distilled products, used to make animal feed, recycled as mulch, processed to make grapeseed oil and flour.

In this recipe I am incoperating blackberry and rosemary residues from making fruit curd into the sourdough bread. The add of pomace adds more freshness, fruitiness, depth and colour to the bread. Last but not least nothing is wasted. You can bake the bread into a batard, boule or a regular sandwich loaf. Although pomace is absolutely compostable and perfectly okay inside a composting bin, it's still better if it ends up on the plate.

Best VideosSpelt Emmer Sourdough Wholemeal Bread using a Scalding Method SISGUFANG

baked with seam side down	baked with seam side up

Scalding, a very common process in grain preparation and cooking, is a technique involving cooking a portion of the flour (5%-20%) for a bread dough with relatively high hydration at a specific temperature which creates a gelatinized starch which can hold a lot more water than a normal bread dough mix. It also induces chemical reactions that create a sweeter flavor and make the bread more easily digestible. Usually 5% to 20% of flour are scalded one way or another. Higher percentages usually result in poor rise. Scald hydration is usually between 200% to 400%.

Scalding has been a part of bread baking for a long time, particularly in Northern Europe and Russia for many rye breads and for some wheat breads. There are different types of scalds (Scalds by gelatinisation degree, by saccharinification degree, by flavouring additives, by preservation and fermented scalds) and multiple ways to create a scald (cool down method - flour is measured, then boiling water is added and mixed in thoroughly; heat up method, like tangzhong where the flour is mixed with cold water, then slowly heated up to 65C/150F).

This bread uses a mixture of wholemeal spelt and emmer flour, which is not only very healthy, but also aromatic and very delicious. If you don't have emmer, then replace it with regular wheat or spelt flour.

Best VideosSourdough Discard Bread SISGUFANG

Baked with old spelt bread

Baked with old rye bread

Field of Rye

In the spirit of "ZERO Food Waste", this bread uses old bread and no longer needed sourdough starter, which results in a sensational, aromatic and crispy bread. A fantastic sourdough bread that is also known as "Discard Bread". It is very tasty and versatile. This discard bread has very pleasant sour note because of sourdough starter. Make sure that the proportion of sourdough discard does not exceed 40% of total soaker, otherwise the bread might be too sour. You can easily add 10% of this sourdough / old bread powder mixture to any other soakers without adjusting the recipe. This will add a little more flavour to your bread and you won't have to dispose of the leftover starter.

Best VideosPeter Reinhart’s Kaiser Rolls with Pâte Fermentée SISGUFANG

The distinguishing characteristics of a Kaiser roll / bun (In German, it's known as a Kaisersemmel, Kaiserbrötchen or Sternsemmel) is the star pattern on the top, a thin, slightly crisp crust and a soft, dense, and chewy crumb. They are invented in Vienna, and thought to have been named to honor Emperor Franz Joseph. In the 18th century, the price and weight of the bread roll were regulated by law. In 1789, the bakers' association therefore sent a delegation to Emperor Joseph II to ask for free pricing for the roll. The emperor was so impressed with the bakers' craftsmanship that he approved the removal of the roll from the statutes and the roll was therefore called the emperor's roll / Kaisersemmel.

They are excellent for all kinds of savory and sweet breakfast toppings but also a great base for any sandwich variations. The traditional method for sharing a kaiser roll requires a series of overlappign folds, like making a paper flower. I am using Peter Reinhart’s simpler knotted roll design showed on The Bread Baker's Apprentice page 82. If you want them to be perfect, use a kaiser roll stamp or use an apple cutter to make the roll more like a rosetta.

Pâte Fermentée is the French word for ‘old dough’, a type of preferment that can either be freshly prepared or a piece of "old" bread dough separated from the last dough after bulk fermentation. It is made up of flour, water, salt and commercial baker’s yeast. It is the only yeasted pre-ferment that contains salt. It gives a complex flavour to the bread, it enhances crust colour and makes the gluten network stronger, making the resulting rolls significantly better than their commerical counterparts.

Best VideosSourdough Bread with Old Bread and Seeds SISGUFANG

To keep bread fresh for longer, it really only needs one thing: more water. Easier said than done, because simply dumping more water into the dough just doesn't work. Depending on the variety, flour can only absorbs a limited amount of liquid. The higher the W-value of a flour or its protein content, the more water can be bound. For example, the most highly refined soft flour has a W index of between 90 and 180. It absorbs up to 50% of its weight in water. Plain flour has a W index of between 180 and 250 and absorbs up to 65% of water. Spelt contains less gluten than wheat, and can therefore bind less water. As a general rule, the darker the wheat flour, the better its ability to absorb liquid. The lighter the flour, the more coarse-pored, fluffy and soft the crumb of a loaf can develop. Basically, old bread porridge is just flour cooked with water, which causes some of the starch to gelatinize, very similar to 'tangzhong' method, which helps retain a lot of moisture in dough. But in this recipe I am using old bread instead to make this 'pudding or porridge-like' starter.

I love adding nuts and seeds to my bread. If you do too, then one thing to rememeber is to soak the seeds and nuts beforehand. Otherwise, they take the moisture out of the dough and the bread will become dry again. The seeds are brewed with boiling water and get swollen with water. Cool it before adding to the bread, where they provide taste, bite and great nutritional value.

Best VideosSt. Gallen Country Bread with Overnight Fermentation SISGUFANG

St. Gallen Bread with 100% Bread Flour

St. Gallen Bread is a traditional Swiss bread loaf that is shaped into a round knot with a torn front with a very crunchy, thick crust and a dense, soft and tender interior. It is one of the most common and popular breads found in almost every region of Switzerland, esp. in German-speaking region, and in almost every grocery store and bakery. Originally, St. Gallen bread was common in the cantons of St. Gallen, Thurgau and both Appenzells, although in Appenzell it is called "Appenzeller Brot" and in Thurgau "Thurgauer Brot". Today it is mostly made in loaves of 500 g or 1 kg, sometimes 250 g. In the past, loaves of 2.5 kg were common.

I simply shaped my St. Gallen bread into a big knot, very much like a snail shell. If a traditional St. Gallen bread shape is desired, then divide the dough into thirds and shape each into a ball. Place them on a floured parchment paper and chill in the fridge for 12-18 hours. Lightly flatten a dough ball and fold in two thirds of the dough from the back side to the front side, then one quarter from the upper left side. Now you will have kind of a “nose” in the middle, and with the sides of your hands, press the dough a little on the left and right side of this nose. This will result into kind of little wings – fold the wings into the middle. Repeat with remaining two dough balls. Place them together on parchment paper or into a loaf pan. Check out the Kochtopf's blog or Marcel's video below if you need more details on shaping process.

Best Videos100% Wholemeal Rye Sourdough Bread SISGUFANG

There's nothing like a good slice of whole rye bread! Spread with butter or topped with cheese, and sausage. It's perfect for breakfast, in between meals or for supper as home-baked always tastes best!Nothing else goes into the dough here but wholemeal rye, water, salt and optional malt extract. A little time, a little practice and you have a hearty and nutritious bread on the table. The bread releases an irresistible aroma as soon as it is baked. You can tell if the rye bread is baked through by tapping on the underside of the loaf. If it sounds hollow, the bread is ready. It is best to let the loaf cool down completely before cutting it.

Wholemeal rye flour is rich in dietary fibre as well as minerals due to the high proportion of husks. Fibre promotes good and healthy digestion, while the minerals perform various tasks; phosphorus, for example, is important for strong bones and zinc ensures good defences. The B vitamins are also essential for the brain and nervous system.

Best VideosWild Yeast Pretzel Challah SISGUFANG

A braided pretzel bread made with a wild yeast preferment -- a slow but fun and natural way to rise the bread. A slow fermentaion with natural yeast and beneficial bactaria from the air creates a different bread, that's more flavourful, healthy, and easier to digest. The bread will also have a crisper crust, a chewier crumb and very likely to stale more slowly.

The preparation of the wild yeast is rather easy, but it takes time and patience. For this pretzel challah, I crushed 120 grams of unwashed organic grapes and mixed with 500 ml of filtered tap water. Set aside for 5 days until bubbly and active. You can use dates, figs, raisins or berries to make your own wild yeast water. Store the rest in the refrigerator and simply refresh it with fresh filtered water and fruit when you need it. (you can find more details in this post)

Dunking the pretzel challah in a baking soda bath or food grade lye bath prior to baking is what enables them to develop their distinctive deep brown colour and crispy-on-the-outside, chewy-on-the-inside texture. Natriumhydroxid (NaOH), also known as lye or caustic soda, can be dangerous if misused. So do wear eye protection and rubber gloves if you want to make lye solution for the pretzels. One much easier and safer solution is to use baked baking soda. Simply place baking soda on aluminum lined baking tray and bake for an hour at 120C/245F. When baking soda/sodium hydrogen carbonate/NaHCO3 is heated, it becomes the more concentrated sodium carbonate/soda/Na2CO3, which ensures a darker lye colour when dissolved in water, and better taste than baking soda could.

Wild Yeast Preferment	Dough
120 g Organic bread flour 120 g Active wild yeast water	Wild yeast preferment 420 g Organic bread flour 180 g Lukewarm water 1 tbsp Olive oil 1 tbsp Coconut sugar 6 g Sea salt 90 g Baked baking soda 2L Hot boiling water Coarse salt for topping 1 tsp Sesame seeds, optional

How To Braid a 5-Strand Challah w/ Michael Kalanty

In a large bowl, stir together the flour and yeast water until well combined. Cover with plastic wrap and let sit at room temperature overnight. It should be bubbly and double in size when ready to use for main dough.
Combine the wild preferment, bread flour, water, olive oil, coconut sugar and salt in the bowl of your mixer. Knead for 12-15 minutes, until dough becomes soft and smooth. The dough will be a bit sticky. Cover the bowl with plastic wrap and set aside to rise in a warm place for approx. 2 hours until almost doubled in size.
Divide the dough into 5 equal portions, each about 175 grams. Roll each into a log, approx. 40 cm long, making sure they are all the same size and length. Braid in a 5-strand loaf. Transfer to a lined baking sheet.
Cover with a clean kitchen towel and let rise in a warm spot for 2-3 hours. You’ll know the dough is ready to bake when you press your finger into the dough and the indentation stays, rather than bouncing back. Uncover and refrigerate for 1 more hour.
Meanwhile, preheat the oven to 120C/245F and bake the baking soda for one hour. Allow to cool. Increase the oven temperature to 200C/400F.
In a large tray, mix the baked baking soda and 2 liter boiling water, until baking soda is dissolved. Gently dunk the challah in the baking soda bath and let soak for 20-30 seconds. Carefully remove the bread onto a baking sheet lined with parchment paper. Sprinkle the top with coarse salt and sesame seeds if using. You can brush the top with an egg wash for a more shiny finish if desired. Bake for 40 minutes, until golden brown and crispy.

SISHUIGUFANG

Rabu, 05 Oktober 2022

Best VideosCountry Crust Bread SISGUFANG

Minggu, 14 Agustus 2022

Best VideosSourdough Bread with Blackberry Rosemary Pomace SISGUFANG

Minggu, 31 Juli 2022

Best VideosSpelt Emmer Sourdough Wholemeal Bread using a Scalding Method SISGUFANG

Jumat, 22 Juli 2022

Best VideosSourdough Discard Bread SISGUFANG

Baked with old spelt bread

Baked with old rye bread

Field of Rye

Senin, 11 Juli 2022

Best VideosPeter Reinhart’s Kaiser Rolls with Pâte Fermentée SISGUFANG

Jumat, 08 Juli 2022

Best VideosSourdough Bread with Old Bread and Seeds SISGUFANG

Kamis, 23 Juni 2022

Best VideosSt. Gallen Country Bread with Overnight Fermentation SISGUFANG

St. Gallen Bread with 100% Bread Flour

Minggu, 19 Juni 2022

Best Videos100% Wholemeal Rye Sourdough Bread SISGUFANG

Jumat, 17 Juni 2022

Best VideosWild Yeast Pretzel Challah SISGUFANG

How To Braid a 5-Strand Challah w/ Michael Kalanty

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