#1  
Old 11-17-2007, 06:05 PM
Versachi's Avatar
Laborer
 
Join Date: Sep 2006
Location: Thunder Bay Ontario, Canada
Posts: 73
Default Versachi's bread adventure's

Well here are the pics from the baking I did in the last hour. I used the recipe's from the Bread Bakers Apprentice (thanks again Jim). I made Ciabatta with both a Biga and Poolish pre-ferments. In the pics I have the Biga's are on the right and the Poolish ciabatta's are on the left. I used a little tray with some water for steam and took it out for the last 10 minutes to get the crust I wanted. (To tell the truth I just wanted anything resembling a crust). They tasted fine but both seemed a little heavy eating them. The hole structure on the Poolish was a lot better than the Biga. Any thoughts and please don't hold back, I can take it.?

Check out the pic of the thermocouple reader. No no it's not Celcius! Can't wait until I post a pic of 0F or lower later on this year

Cheers, John
Attached Thumbnails
Versachi's bread adventure's-img_2534_1.jpg   Versachi's bread adventure's-img_2547_1.jpg   Versachi's bread adventure's-img_2550_1.jpg   Versachi's bread adventure's-img_2556_1.jpg   Versachi's bread adventure's-img_2559_1.jpg  

__________________
"Opportunity is missed by most people because it is dressed in overalls and looks like work." Thomas A. Edison
Reply With Quote
  #2  
Old 11-17-2007, 09:04 PM
sarah h's Avatar
Master Builder
 
Join Date: Sep 2007
Location: Ottawa, ON, Canada
Posts: 567
Thumbs up Re: Versachi's bread adventure's

They all look terrific! I can't wait till I can do that too!
And I've always preferred a dense and heavy bread to a light and airy one so they'd suit me just fine.

Sarah
Reply With Quote
  #3  
Old 11-17-2007, 10:24 PM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Versachi's bread adventure's

Versachi,
they really look good, good crust depth, nice volume, we have found the poolish version of the ciabatta to produce a more irregular crumb also...I believe it is due to slightly different hydration from the biga version, amazing how such similar things can behave and look so different. We use mostly the biga when we bake ciabatta
Nice job!
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
  #4  
Old 11-20-2007, 02:55 AM
Bacterium's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Adelaide - South Oz
Posts: 560
Default Re: Versachi's bread adventure's

Good work John....a couple slices of that and you would actually feel like you've eaten something...as opposed to supermarket bread (or fluff as I call it)
__________________
Cheers
Damon


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #5  
Old 12-10-2007, 10:27 AM
Versachi's Avatar
Laborer
 
Join Date: Sep 2006
Location: Thunder Bay Ontario, Canada
Posts: 73
Default Re: Versachi's bread adventure's

Baked a little more Ciabatta last night with the poolish pre-ferment. I am having better luck mixing by hand and not using my KA mixer. The hole structure looks much better than my earlier versions. I wish I could bottle the smell that comes out of the oven when you open the door to let the steam out! So much fun, even at -20C!

Cheers, John
Attached Thumbnails
Versachi's bread adventure's-img_2666_1.jpg  
__________________
"Opportunity is missed by most people because it is dressed in overalls and looks like work." Thomas A. Edison
Reply With Quote
  #6  
Old 12-10-2007, 10:59 AM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Re: Versachi's bread adventure's

John,

Way to go, my man. The first batch was good, the second much more better. It might be that your KA's friction factor means the first batch was somewhat overheated, hence the bit of density and close crumb. The hand kneaded batch shows that it wasn't overheated at all. Have a look at Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes, pp. 382-85, for techniques to account for ingredient temperature and mixer friction.

Keep it up, yer on a roll.

Jim
__________________
"Made are tools, and born are hands"--William Blake, 1757-1827
Reply With Quote
  #7  
Old 12-11-2007, 07:25 AM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Versachi's bread adventure's

WOW...way to go is right...that looks great!!!...
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
  #8  
Old 12-11-2007, 08:41 AM
oventhusiast's Avatar
Apprentice
 
Join Date: Mar 2005
Location: Boston (area), Ma. USA
Posts: 137
Default Re: Versachi's bread adventure's

Awesome breads! We'd all love to put out a product like that! Did you take oven temp readings during the bake? I have a funny feeling that my oven isn't saturated enough before I empty the coals. It seems to be cooling off quickly after I remove them. (It's insulated with a box of Insulfrax and more than nine full bags (6cu.ft.bags) of vermiculite! At least 6 of 7 inches all around.) I've only tried some so-called 'quick breads', but I'm having a problem with them rising or browning.
Rick
Attached Thumbnails
Versachi's bread adventure's-img_1097-pita-breads-rising..jpg   Versachi's bread adventure's-img_1099-they-just-didnt-puff-enough.   Versachi's bread adventure's-img_1098-dissapointing-loaves-.jpg   Versachi's bread adventure's-img_1106-12_09_07-quick-bread-recipe-pretty  
__________________
View my pictures at, Picasaweb.google.com/xharleyguy
Reply With Quote
  #9  
Old 12-11-2007, 07:16 PM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Versachi's bread adventure's

Sounds like adequate insulation...better than mine...expound a bit on your method...I might be able to help
Dutch
Quote:
Originally Posted by oventhusiast View Post
Awesome breads! We'd all love to put out a product like that! Did you take oven temp readings during the bake? I have a funny feeling that my oven isn't saturated enough before I empty the coals. It seems to be cooling off quickly after I remove them. (It's insulated with a box of Insulfrax and more than nine full bags (6cu.ft.bags) of vermiculite! At least 6 of 7 inches all around.) I've only tried some so-called 'quick breads', but I'm having a problem with them rising or browning.
Rick
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
  #10  
Old 12-12-2007, 12:42 AM
Versachi's Avatar
Laborer
 
Join Date: Sep 2006
Location: Thunder Bay Ontario, Canada
Posts: 73
Default Re: Versachi's bread adventure's

Hey guys, thanks for the kind words. I am trying to use this forum as a guide to lead me to better bread.

Rick, I have been trying to get my oven to even out at about 500F I don't usually have my bricks soaked enough on the floor to get 500F two inches down but it is usually within a 100F. If you are unhappy with your bread it might be an idea to take a picture a crossection of one of them. The experts here might be able to tell more from looking at the inside than the outside.

Cheers, John
__________________
"Opportunity is missed by most people because it is dressed in overalls and looks like work." Thomas A. Edison
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bread Making - Questions Galore! DavidK Hearth Bread and Flatbread 24 04-06-2008 03:52 PM
Playing with bread fundamentals maver Hearth Bread and Flatbread 8 02-25-2008 10:42 PM
Damon's (BT) first bread attempt etc. Bacterium What You Cooked Last Night 19 07-12-2007 05:34 PM
Bread Night in Jabia...dueling doughs Xabia Jim Hearth Bread and Flatbread 1 01-12-2007 01:14 AM
But is it really bread??? james Hearth Bread and Flatbread 3 02-08-2006 09:37 PM


All times are GMT -7. The time now is 09:28 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC