Mellow Bakers French Bread

When I started baking our bread more than 3 years ago, same day French baguettes were the first ones I made. They were not bad but also not any better than store-bought. With more experience and better recipes [with poolish or my favorite, BBA's Pain à l'Ancienne] I have become a baguette snob. And yet, I baked Jeffrey Hamelman's same day French baguettes from his excellent book BREAD, the second bread I chose to bake for this month's MellowBakers....just because....

The bread is okay flavorwise, nothing to rave about, as expected. The loaves have a thin crispy-ish crust but don't have my obsession an open crumb. This recipe [which IMHO is out of place in the book reminds me of the Sesame Street song "One of these things is not like the others. One of these things just doesn't belong."] will be in the "do not make again" list. ^_^

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Mellow Bakers 70% Rye with a Rye Soaker and Whole Wheat Flour

cucumber open sandwich on thin slices of rye bread

This bread from Jeffrey Hamelman'sBREAD is one of three (or four) for this month's MellowBakers. The other two are Bialys and French Bread.

I was not too keen on sourdough rye maybe because I have never eaten an authentic rye bread. Most of the rye loaves I've had before were made with light rye flour and flavored with molasses and caraway seeds. I was also disappointed with The Bread Baker's Apprentice's sourdough rye bread which I considered one of the worst my least favorites.

I was surprised how flavorful Mr. Hamelman's rye bread is. It is tangy, moist, dense, chewy, nutty, smells reeeaaally good, and perfect for my favorite cucumber open sandwiches. I can now honestly say I know what rye bread tastes like and that I love it.

The sourdough bread recipe has medium rye flour, soaked rye chops, and a little whole wheat flour. I have some rye berries which I purchased when I was reading Daniel Leader's LOCAL BREADs but I never had a chance to use them. I "chopped" them using my burr coffee grinder which did an excellent job. I also soaked some in water and ended up chopping them by hand because they just swirled around in the food processor without getting chopped.

chopped in a burr coffee grinder, soaked and hand chopped

The dough was very sticky and I don't know if it can be formed into a log as written. I just dumped the dough into the Pullman loaf pan sprinkled with rye flour. The aroma of the bread while baking made me want to slice it right away but the procedure says to wrap the loaf in baker's linen and leave for 24 hours.

Mellow Bakers Beer Bread with Roasted Barley

I meant to go mellow this month intending to bake just one bread but I got suckered into baking Beer Bread with Roasted Barley. It's an interesting recipe because it requires roasting malted barley. Malted barley means soaking and sprouting the husked [or unhusked] barley, drying the sprouted grains then grinding to a fine powder. The result is a sweet tasting barley.

I found a small packet of malt flour among the array of flours I have in my pantry (21 different flours so far), but reading the MellowBakers forum I got curioser and curioser and bought a 2-pound bag of peeled barley, cost is $1.99. I sprouted, roasted, and ground a quarter of a cup and used 2 tablespoons for half recipe. BTW, I ate a few roasted grains and indeed they were sweetish.

For the beer, I used Guinness Extra Stout which is dark, malty, and has a caramel flavor. I don't drink beer and I can't stand its smell. I felt a bit ill inhaling it while handling the dough. The dough was easy to knead but after the fold it became a little bit more slack. I was puzzled and wondered if that was even possible, maybe I was just intoxicated with the beer fumes.

I was not expecting to like the bread but surprisingly I did not just like it, I loved it! It is delicious, sweet-tasting, full flavored, and has a caramelly aroma that is almost chocolatey. There's a slight bitterness [IMHO] from the beer which I don't mind, sometimes I like bitter. The flavor of this bread is the perfect vessel for the chicken liver pate I made. I'm glad I decided not to skip baking this bread. It has the potential to become a favorite.

The recipe is here or better yet, get the book, BREAD.

Mellow Bakers Vermont Sourdough

It's June and we at MellowBakers have a new set of breads to bake: Beer Bread, Vermont Sourdough (three recipes to choose from), and Pizza. Initially this was the only recipe that I wanted to bake this month but decided I will also bake the Beer Bread in the coming weeks. The pizza, nah.

I made the third version of Vermont sourdough with increased whole grain. I had a problem with my starter Brad. He seems to be sluggish these days since I ditched Angelina 6 months ago for a rye starter, Ryan. Brad started deteriorating although I was still able to make an excellent miche out of him. This time my levain build failed. I refreshed him for 2 days, 4 feedings every 12 hours and he seems to become alive although not as pretty, bubbly, and stretchy as he used to be. I think I have to make a new starter.

Now the bread. This is the first time I baked this recipe. As usual I halved it. I used Ryan for the levain build, whole organic rye flour, and French gray sea salt which might have contributed to its yumminess. Wow! I'm impressed. It is chewy, tasty, sweetish, mildly acidic which is how I like it, and has nice big holes. I love it. I have found my favorite sourdough bread and sourdough is not even a favorite. Well, now it is.

The dough is somewhat slack so I decided to bake it in my cast iron pot which is very small and can only accommodate 1½ pounds of dough. There is an excess of about 7 ounces of dough which I baked directly on a 6-inch quarry tile. The one in the pot baked plump and tall. While it's cooling I sliced the small loaf which is not as tall but has a beautiful crumb with large holes. I polished it off while uploading the photos and writing this post. Have I already mentioned that this bread is delicious and that I love it?

the small loaf: chewy*nomnomnom*, sweetish*nomnomnom*, and flavorful*nomnomnom*

For those who want to try baking this wonderful bread here is Wild Yeast's recipe based on Jeffrey Hamelman's.

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Mellow Bakers: Miche, Pointe-à-Callière

Woohoo, I finished baking all 3 May 2010 MellowBakers breads with Miche, Pointe-à-Callière. I made a very small baby-size, 1 pound 10 ounces boule knowing I'm the only one who's going to eat it. Sour breads are not very popular around here. Besides, I didn't want to get disappointed if the bread turned out inedible.

It was a pleasant surprise when I cut open the bread to find it has a moist chewy open crumb as Jeffrey Hamelman promised. And it is also not too sour, at least to me it isn't, and has a smokey flavor that I really like. I hope the flavor gets even better just like Peter Reinhart's Miche recipe. I give Hamelman's recipe one point higher than PR's because of the beautiful open crumb.

Miche is a sourdough starter-raised bread that takes 2 days to make. A sourdough build is prepared 12 hours before and mixing, fermenting, shaping, second rising, and baking takes approximately 6 hours. This bread needs a baker's full attention as it has to be folded 3 times during fermentation.

I was not expecting too much from this bread as it was slooow in growth and super wet. I kept peeking while it was rising and didn't notice it getting any bigger and after 2 hours I poked it and it was ready. I was still suspicious and thought it wouldn't hold its shape when I inverted the basket on the peel [with a piece of parchment paper], but it did. And it had an oven rise of 1 inch and less than an inch all around. I'm very happy with the recipe, it's worth making again. Thank you Messrs. Hamelman and MacGuire.

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Mellow Bakers: Corn Bread

I love Jeffrey Hamelman's yeast Corn Bread, the second of 3 recipes I have baked for the MellowBakers May 2010 breads. The bread is slightly sweet and has a crunchy crust which is so good for elaborate sandwiches, or simply buttered, or spread with jam. I made a loaf with half a recipe using limed cornmeal and another half recipe with regular yellow cornmeal and the dough is formed into rolls. They are both yummy and I can't tell the difference in flavor.

This recipe is a 2-day bread requiring a 16-hour poolish. The next day the cornmeal is softened in water for 15 minutes before mixing with bread flour, water, olive oil, yeast, and salt. After fermenting, the dough is formed into whatever shape is desired, let rise, then baked in a steamy 460°F oven. In other words, it's a very simple recipe to do.

very nice with lemon curd


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Mellow Bakers: Grissini

The Italian bread sticks Grissini is one of the MellowBakers breads for May 2010. The bread sticks are very easy to make and the whole process takes less than 2 hours which goes: mix water, flour, olive oil, butter, salt, and yeast; let ferment for 1 hour; roll into a rectangle; cut into thin strips; bake without proofing for 20 minutes or until golden. The garlic studded dough didn't give me any problems other than the bread sticks got eaten very quickly. Easy come easy go.

I had these yummy sticks for lunch dipped in sour cream and gorgonzola and also for dinner with a pasta dish that has been a favorite of ours for more than 10 years, Farfalle with Asiago Cream Sauce.

8 ounces bow tie pasta
2 ounces pancetta or unsmoked bacon, diced
1 small red onion, thinly sliced

1 cup heavy cream
1 cup grated Asiago cheese
½ cup grated Parmesan cheese
salt and black pepper to taste

• Boil the pasta in salted water for 11 minutes. In a large skillet, fry the pancetta until golden brown. Transfer into a plate and remove all but 1 tablespoon of rendered fat. Add the onion and stir fry until soft. Using a skimmer, transfer the pasta into the skillet and stir cook for a few minutes. Add the heavy cream and pancetta. Mix well, add salt and pepper to taste, then remove from heat. Stir in both cheeses. Serve immediately.

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Mellow Bakers: Light Rye Bread

For someone like me who didn't like sourdough rye breads that much, Jeffrey Hamelman's Light Rye bread is a welcome surprise because I love its slightly sour and slightly sweet flavor. As the name says, it's light on rye, that is, the recipe has very little medium rye flour so I heeded his suggestion of using whole rye flour for a more pronounced rye flavor, and I also used rye sourdough starter instead of the white flour sourdough starter. Ground, not whole, caraway seeds were used sparingly at a quarter teaspoon, which to me is just about right, maybe less of it or none at all would be better. I love the flavor of caraway seeds but I think it masks the true flavor of rye flour which only recently I'm starting to appreciate.

The bread is another simple dough to make. The sourdough is built the night before and left on the kitchen counter to ripen for 14 hours. The next day high gluten flour, water, salt, yeast, and caraway seeds are mixed together with the sourdough. I did not have any problems with the mixing of this rather stiff but not dry dough which was made to ferment for 1 hour. I decided to shape the dough into a boule and baked it in a cast iron pot. It rose well, although the crumb is tight which is okay because its smokey flavor is more important to me. I also love its thin-ish chewy crust and soft but chewy crumb, perfect for ham or pastrami sandwiches.

ham sandwich on rye lunch

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