SISHUIGUFANG: Preferment

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Sabtu, 01 Oktober 2022

Best VideosSaffron Spelt Knots with Poolish SISGUFANG

These saffron bread knots are made by plaiting together 4 strands of a soft, sweet enriched saffron dough - sprinkle the top with a mixture of white and black sesame seeds if desired. Saffron gives the knots a beautiful warm golden colour as well as a wonderful intense flavour and scent. I have used 0.3 g rams of saffron for the dough, which is a bit too much, 1 small sachet (0.1 gram) would be enough. I didn't fill the dough, but you can try to fill with nutella or nut cream for an even richer bread.

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 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 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.

Selasa, 14 Juni 2022

Best VideosVinschger Paarl from South Tyrol SISGUFANG

Vinschgerl Paarl (aka Vinschgauer Paarl or monastery bread), first invented in the Benedictine abbey of Marienberg in the 13th century, is a typical Tyrolean flatbread that is about palm-sized, 2-3cm thick and baked in pairs with fresh spices such as fennel, coriander and caraway. They are hearty and have a very distinctive flavour due to the use a high proportion of rye flour, sourdough and bread spices like blue fenugreek, cumin, fennel and coriander. The flour for the Vinschger is 70% rye flour: dark or light or wholemeal. The sourdough makes them easy to digest and they stay fresh for a long time. If you are a fan of well spiced wholesome bread, this recipe is just right for you!

These rye flatbreads taste particularly good with strong mountain cheeses made from raw milk, like Allgäu mountain cheese, and hearty sausage / ham and South Tyrolean red wine. The Paarl bread is often served at weddings: its shape is supposed to symbolise the union of the bride and groom.

Vinschger Paarl from South Tyrol

adapted from Marcel Paa

Preferment	Final Dough
15 g Rye sourdough starter 100 g Lukewarm water 100 g Organic wholemeal rye flour	3/4 tsp Koriander seeds 1 tsp Caraway seeds 1 tsp Fennel seeds 1 tsp Blue fenugreek All of the preferment 200 g Lukewarm water 140 g Organic wholemeal rye flour 100 g Organic plain flour #550 6 g Salt 3 g Fresh yeast

Add the sourdough to the water in a bowl and mix together. Then add the mixture to the rye flour and mix everything together without lumps. Cover the mixture with a tea towel and leave to ferment at room temperature for about 6 hours.
Place all spices in the mortar and use the pestle to smash them up until they're finely ground.
Put all the ingredients of the main dough together with the spices into your food processor and mix well for about 5-8 minutes.
Place the dough in a greased bowl, cover with a tea towel and leave to proof for 90-120 minutes at room temperature.
After the proofing time, turn the dough out onto a well-floured work surface and dust the dough with rye flour. Divide the dough into 4 even portions and shape each into a smooth round ball. Place two dough balls directly next to each other on a lightly greased or parchment lined baking tray with the seam side down. Dust the dough balls with rye flour and cover with a towel. Set aside at room-temperature for about an hour until cracks form on the surface.
Meanwhile preheat the oven to 250C/480F with a bread baking stone and an ovenproof dish in the bottom half of the oven.
Transfer the dough onto the baking stone. Pour a cup of water into the baking tray at the bottom half of the oven. Close the door immediately and bake for 15 minutes. Lower the oven temperature to 200C/400F and bake 20-30 minutes more until it's richly brown and crisp. Place the loaves to cool well on a wire rack.