Roo-B-Q'N
04-03-2009, 09:42 AM
OK made some bread, thought I would share. This is a bread that takes three days to make, it CAN be done in two, or probably even one, but flavors are built and the flour goes through some changes as the yeast and sugars do their thing.
DAY ONE
Pre Ferment is made and put in the fridge. This is basically flour, water, a small amount of sugar and a tsp of yeast. No pics but my bride can confirm that it happend.
DAY TWO
The pre ferment is mixed with 40% semolina flour and 60% bread flour along with salt, honey and 1 tsp of yeast and 1 1/4 water. This is mixed and kneaded and placed in the proofing oven for 2 hours to double. It is then shaped into a traditional Pane Siciliano Loaf.
http://i172.photobucket.com/albums/w13/roobqn/IMG_0473.jpg
http://i172.photobucket.com/albums/w13/roobqn/IMG_0475.jpg
http://i172.photobucket.com/albums/w13/roobqn/IMG_0484.jpg
Three of these guys were dusted with poppy and seasame seeds, sprayed down with veggie oil and then covered with plastic wrap and back into the fridge for another night.
DAY THREE
While bringing the oven up to 500 degrees and preparing it to simulate a hearth style oven, I let the bread come to room temp and rise a bit. The hearth style baking is simply introducing steam in the early partrs of baking to allow for oven spring (a rise in the bread due to intense heat and steam) the steam also helps create a crunch and shiney crust.
http://i172.photobucket.com/albums/w13/roobqn/IMG_0497.jpg
The crust was chewy but the crumb lacked structure. The overall flavor however was very bold.
http://i172.photobucket.com/albums/w13/roobqn/IMG_0512.jpg
BONUS PICTURES
http://i172.photobucket.com/albums/w13/roobqn/IMG_0506.jpg
http://i172.photobucket.com/albums/w13/roobqn/IMG_0502.jpg
Here is a cat.
http://i172.photobucket.com/albums/w13/roobqn/IMG_0490.jpg
DAY ONE
Pre Ferment is made and put in the fridge. This is basically flour, water, a small amount of sugar and a tsp of yeast. No pics but my bride can confirm that it happend.
DAY TWO
The pre ferment is mixed with 40% semolina flour and 60% bread flour along with salt, honey and 1 tsp of yeast and 1 1/4 water. This is mixed and kneaded and placed in the proofing oven for 2 hours to double. It is then shaped into a traditional Pane Siciliano Loaf.
http://i172.photobucket.com/albums/w13/roobqn/IMG_0473.jpg
http://i172.photobucket.com/albums/w13/roobqn/IMG_0475.jpg
http://i172.photobucket.com/albums/w13/roobqn/IMG_0484.jpg
Three of these guys were dusted with poppy and seasame seeds, sprayed down with veggie oil and then covered with plastic wrap and back into the fridge for another night.
DAY THREE
While bringing the oven up to 500 degrees and preparing it to simulate a hearth style oven, I let the bread come to room temp and rise a bit. The hearth style baking is simply introducing steam in the early partrs of baking to allow for oven spring (a rise in the bread due to intense heat and steam) the steam also helps create a crunch and shiney crust.
http://i172.photobucket.com/albums/w13/roobqn/IMG_0497.jpg
The crust was chewy but the crumb lacked structure. The overall flavor however was very bold.
http://i172.photobucket.com/albums/w13/roobqn/IMG_0512.jpg
BONUS PICTURES
http://i172.photobucket.com/albums/w13/roobqn/IMG_0506.jpg
http://i172.photobucket.com/albums/w13/roobqn/IMG_0502.jpg
Here is a cat.
http://i172.photobucket.com/albums/w13/roobqn/IMG_0490.jpg