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Active biga starter

Miracle loaf & bread starters

Bread & Quickbreads, , , , , , , , , , , , , , , , , , , , ,

Miracle loaf recipe

My bread baking journey started off, by collecting bread recipes on the internet for the baking machine as well as traditional oven baked artisan loaves. One thing led to another stocking of different types of flour began for the preparation of various loaves of bread.

Tips of fellow bakers to use pre-mix flour jars (e.g. cheaper than buying pre-mix brands) for pancakes batters, waffles, muffins as well as bread to keep at hand.

Searching for premix recipes, I stumbled upon the famed low-calorie, high protein bread flour recipe; “Cornell bread white and whole wheat flour bread” a.k.a Dr McCay’s miracle loaf, a nutrition professor at Cornell University.

The bread with extra protein in the form of soy flour, dry milk, and wheat germ turned into a staple bread flour mix replacing white bread. View a tested white bread version recipe here for bread machine here and a Low Carb version.

I stumbled upon this bread during an internet search for our bread baking machine. The miracle loaf is a fantastic recipe, it topped my favourite for weekly loaves of bread feeding our family.

Starters: Biga, poolish, sponge

Alternating between wholemeal, whole wheat or rye flour bread I moved on with healthy seed bread or sweet bread to keep everyone happy. The next step was making bread with pre-ferment, which is a fermentation starter an indirect method in bread making also called as ‘mother dough’.

Big fans of focaccia and ciabatta, both loaves of bread have a distinct flavour and texture with lots of airy holes. You must start with making a starter called biga (poolish and sponge are more or less the same being more watery compared to biga which is drier).

For Ciabatta you have to prepare the biga one day earlier to become active and for the dough to rise after mixing and kneading. When it has bulked up it is a soft wet dough quite sticky to handle and creates a sloppy shape in the form of a slipper, giving the Italian name for this type of bread. The French have their baguette, the Italians have Ciabatta, both great breads.

Sourdough starters

Progressing on, attempting to start a wild yeast sourdough starter which became a challenge, my earlier attempts failed due to surroundings and circumstances resulting in high acidity, mould or not active.

The quote is “As long as the starter is properly fed and cared for, it can be kept active for years to provide predictable results over and over again.” I started preparing two sourdough starters, one made of 100% Rye and the other entirely based on wholemeal.

Used the tried and tested recipes of Weekend Bakery Rye sourdough starter in easy steps and Sourdough home Mike’s old way sourdough starter with wholemeal flour.

Rye sourdough starter

Feeding Rye sourdough starter

After the first day nothing much happened but after the next 12 hrs, the wholemeal starter became active with small bubbles appearing on the surface. For the Rye starter, it took a bit longer 24 hrs to show activity, now both starters after each feeding and rest are doubling in volume with nice airy holes and bubbles.

Repeating the feeding cycle, from the images it appears as if the wholemeal starter doubled more. From the beginning, I have maintained the rye starter thicker but when stirring it feels like a light paste, after the third day discarded 2/3 before feeding and should have doubled the flour and water from 30 gramme to 60 gramme but I totally forgot about it. So I couldn’t take a cup of starter without almost cleaning out the jar.

Wholemeal sourdough starter

Wholemeal sourdough starter

Now five days have passed, both starters doubled consistently with loads of air bubbles. What might have been a factor aiding the progress is the weather temperature rising as well. Most likely making it a better environment for the wild yeast to latch on I suppose. The wholemeal starter I fed today with all-purpose flour according to Mike’s instructions to stop further development of micro-organisms in the starter.

Sourdough starters Wholemeal & Rye

Sourdough starters after one week (l) Wholemeal flour (r) Rye flour

Tomorrow both starters will be a week old and should by now become stable, one thing is for sure they both have developed a nice fruit, lightly vinegary smell. Will give it a day or two more to start preparing the first sourdough bread and most likely I can even use the discard for other purposes as well. I’ve found a very nice recipe for sourdough pancakes with discarded starter to try out soon.

Sourdough hydration level

Having viewed a lot of recipes, you can not miss the remark on the hydration level of the sourdough starter or the reference to the percentage. In the beginning that sounded like abracadabra to me, to help you some of the websites even include a calculator. Looking at the charts it only confused more, in fact, what it means is the percentage of water compared to the amount of flour, bakers refer for this reason to the flour weight as 100%.

I’ve found this reply helpful and explanatory on Sourdough.com forums:

For example, 100% hydration starter means a starter that has equal weight flour and water, 50% hydration would be half the weight of water compared to flour.  eg 50g flour and 50g water  = 100%, 100g flour and 50g water = 50% hydration starters.

Always take the flour weight as 100%, so if your dough recipe uses 500g flour and you want to make a wet ciabatta like dough, your hydration will be approx 80%, this means 80% of the flour weight (500g) will be how much water you add.  In this case, it will be 400g water.

The higher the % hydration the wetter the dough or more liquid the starter will be. Generally speaking, wetter doughs will also have nice big holes in the crumb, and drier/firmer doughs with lower hydration will have a closer more dense crumb.

If you are curious to learn more about this, here’s a list of resources and communities which I found very helpful on information, recipes and support;

Bread baking journey & starters continued

Next will be keeping the sourdough alive for an ongoing period of time.  Watch out for my next sourdough bread update, but have a look at my Ciabatta bread and recipe coming next.

Ciabatta, biga starter

Bread baking journey & starters

Bread & Quickbreads, , , , , , , , , , , ,

Baking is a lot of fun, tasty and rewarding, started in my teenage years experimenting with my first buttery dough for mini-croissants. Hard work paid off in folding and rolling the dough delivering the first batch of mini-croissants.

Over the years I collected, tried and tested favourite baking recipes, but sadly lost that first pastry book. Next to books, through the Internet, I’ve found new resources to follow.

Always interested how others use, re-invent or share their new adaptations on classics, creative ideas or find new inspiration. Here I am sharing my go-to resources, tried and tested recipes, bloggers and favourite reads.

Bread baking

 

 

While my original recipe disappeared here’s a good Croissant recipe with a step-by-step guide, have a look at Izzy Hossack “How to make Croissants“. I really like the use of animated.

GIF feature delivering a hands-on look in her blog post, the moving frames draw immediate attention following her actions. Another choice is Classic Croissant article posted on Fine Cooking, which resembles very much the recipe I used for the very first time preparing the buttery dough.

Making the buttery dough gave me a buzz, but heaven knows what I did next with the Dutch recipe for soft buns. After proofing and rolling, the buns didn’t rise as it should have according to the recipe instructions. The end result after baking was disastrous, even a bit warm it was hard to chew.

Once cooled down the texture changed the buns into stones, two dozen of cobblestones bread even the dog couldn’t bite through. We had a big laugh and the mishap only made me more persistent to keep trying, learn more techniques and secrets to better eats.

The best is actually food talk; coffee chats, swapping of recipes, sharing potlucks and dinner stories :-). You will notice, food talk is a common thread running through al my conversations and postings.

The real bread making started seriously when we moved to Asia, once settled and fully adjusted we still were missing the taste of crusty European bread loaves.

Come to think of it, travelling brings forth a longing to comfort food, thinking of food can make you salivate and the craving sparks a quest to recreate that particular dish or flavour.

Depending on where we were living it meant going on the hunt to find the ingredients, sources or find substitutions which at times were even better than the original. The exchange of information brings a whole circle of communication around, joining into a new network of the circle of friends.

Bread baking journey & starters

Baking Equipment

Back to bread. By chance, we received a bread baking machine in Taiwan from friends who were leaving the island returning back home. At the time these baking machines were not widely available yet in The Netherlands.

A huge square box, but after our first bread bake trial it was a done deal. The bread machine is a keeper. The smell of fresh baked bread is so seducing it makes your mouth water and a good belly rumble. We grew up close to a bread bakery literally down the street in our hometown.

Until the bread baking machine sound whistled after the kneading and 2nd rise, signalling the baking phase entered. Precise from that moment slowly emanating the olfactory aromas of baked bread changing the house in a tiny bakery. The tempting smell literally draws the whole family into the kitchen anticipating for a fresh slice of fresh bread.

For more on my favourite power hub and tools read my “Kitchenaid 5 Quart Plus Series post.  For the heavy duty kneading cycles and baking with the  Panasonic Inverter microwave oven both did a fine job.

At present, I am using a Miele oven for artisan bread and volume, the bread baking machine mostly during the week since it only can produce one loaf per baking cycle. The Breville BBM300 still works like a charm but newer and far more advanced models are now on the market.

Lastly, a Magimix food processor 3200XL for all other pastries and food recipes. Along the way, I will mention other versatile suitable gadgets for certain tasks or just making it more fun.

If you are contemplating the purchase of a bread machine, I’ve listed a few sources for general information.

Making bread and pastries you can use wet fresh yeast or dry yeast in active dry yeast and instant yeast type forms. The purpose of yeast:

Rising the dough – yeast fermentation makes carbon dioxide, a gas responsible for stretching and expanding the dough like a balloon.

Dough development – other compounds formed during yeast fermentation make the flour stronger so it can capture and hold the carbon dioxide gas that the yeast produces.

Flavour, aroma and texture – yeast fermentation also provides these wonderful sensory and physical attributes that you expect from yeast-raised products.

You need yeast to make bread, but you can also make your own bread starters and use both for a sourdough bread. Our next topic coming up:

Bread baking journey & starters continued:

Miracle Loaf & bread starters

My bread baking journey started off, by collecting bread recipes on the internet for the baking machine as well as traditional oven baked artisan loaves. One thing led to another, thus the stocking of different types of flour began for the preparation of various bread. Even combining of various pre-mix flour jars (e.g. cheaper than buying pre-mix brands) for pancakes batters, waffles, muffins as well as bread to keep at hand.

Searching for premix recipes, I stumbled upon the famed low-calorie, high protein bread flour recipe here.