Tweet
The wife and I decided to go head to head on a bread cook-off yesterday. She made her grandmothers bread recipe. 5# ap flour (gold medal), table salt, table sugar, IDY proofed in warm water & sugar, and olive oil.
I made 2 - 850g hearth breads and a dozen buns.
2000g Kyrol Hi gluten flour
1260 g water
16 g ADY
25 g Sea salt
20 g brown sugar
20 g olive oil
I proofed the ADY with 100g warm water and 100 g of the flour and then mixed the balance of the flour & water for a 1/2 hour autolize.
I made 2 850g ciabatta's also
1000 g Kaputo flour
650 g water
100 g milk
7 g IDY
15 g sea salt
10 g olive oil
After we brought all the ingredients together into dough they bulk raised for 2 hours, punched down 1 hour bulk rise, punch down, form 1 hour final rise.
The results?
My wifes recipe calls for coating the tops with olive oil (she used Pam). This caused her tops to blacken a bit, much to her dismay. Next time we'll just spray some water on the tops.
I put the ciabatta's in first, while the oven was still a little hot. They rose nicely, but not as much as I would have liked. The flavor was fantastic.
The hearth breads, turned out the best. Nicely browned and crusty on top. Doubled in size from the oven spring.
The crumb of my wifes bread is extremely light and airy, I'd call it delicate. One of the issues I've always had with my wifes bread is that it is dry and crumbly, but very tasty. Mine on the other hand has a strong structure.
Upon asking my oldest daughter whose bread was better, she exclaimed, "Mom's bread is comfort food and light and airy, your bread is more dense. I like them both equally, but they're different."
So, who won? We all did. We ended up with 10 loaves and 12 buns of different and delicious bread. I can't wait for lunch.
It took about 2.5 hours from when I put the first load of bread in and pulled the last load out. I think I could have baked for another hour or so, but I need to be more efficient in staging the loads. Too much time in between. Each load took about 1/2 hour so I wasted about an hour of cooking time.
I made 2 - 850g hearth breads and a dozen buns.
2000g Kyrol Hi gluten flour
1260 g water
16 g ADY
25 g Sea salt
20 g brown sugar
20 g olive oil
I proofed the ADY with 100g warm water and 100 g of the flour and then mixed the balance of the flour & water for a 1/2 hour autolize.
I made 2 850g ciabatta's also
1000 g Kaputo flour
650 g water
100 g milk
7 g IDY
15 g sea salt
10 g olive oil
After we brought all the ingredients together into dough they bulk raised for 2 hours, punched down 1 hour bulk rise, punch down, form 1 hour final rise.
The results?
My wifes recipe calls for coating the tops with olive oil (she used Pam). This caused her tops to blacken a bit, much to her dismay. Next time we'll just spray some water on the tops.
I put the ciabatta's in first, while the oven was still a little hot. They rose nicely, but not as much as I would have liked. The flavor was fantastic.
The hearth breads, turned out the best. Nicely browned and crusty on top. Doubled in size from the oven spring.
The crumb of my wifes bread is extremely light and airy, I'd call it delicate. One of the issues I've always had with my wifes bread is that it is dry and crumbly, but very tasty. Mine on the other hand has a strong structure.
Upon asking my oldest daughter whose bread was better, she exclaimed, "Mom's bread is comfort food and light and airy, your bread is more dense. I like them both equally, but they're different."
So, who won? We all did. We ended up with 10 loaves and 12 buns of different and delicious bread. I can't wait for lunch.
It took about 2.5 hours from when I put the first load of bread in and pulled the last load out. I think I could have baked for another hour or so, but I need to be more efficient in staging the loads. Too much time in between. Each load took about 1/2 hour so I wasted about an hour of cooking time.
Comment