Epi de Blé at the Annual Lasagna Party

-A.J.

Epi Bread makes an appearance at the Iron Chef Leftover Annual Lasagna Party (cell phone pic):

I feel like everything came together pretty well this time around. The color was better than usual due to the addition of egg wash — two eggs were beaten then strained and brushed onto the doughs before […]

Some Assorted Baking Output

-A.J.

The weather has cooled and that means the kitchen is cooler too. I’m way more inclined to bake stuff when it’s not a million degrees in the kitchen.

Recent Stuff:

Epi breads on October 28:

To the left is a potato foccacia, similar to this 2011 recipe. What’s interesting to me is that […]

Epi de Blé, Take Two. Closer To The Truth.

by A.J. Coltrane

Attempt #2 at Epi bread:

It’s basically just a baguette recipe: 400g Bread Flour, 240g water (60%), 9g kosher salt (2.25%) 3/4 tsp instant yeast. 425F oven for 22 minutes.

The shape is better this time around. Each Epi contains less flour — 200 grams (1/2 lb) of flour per epi. (Instead […]

Epi de Blé, Take One

by A.J. Coltrane

1st attempt at Epi de Blé (sheaf of wheat):

The finished result is a long way from the “flower of wheat” idealized form. (Search “epi bread” for examples.)

The recipe is basically a standard baguette dough that is cut with scissors. I used 300 grams of flour for the dough. That was too […]

Preztels For The Beer Event

by A.J. Coltrane

A big batch of pretzels:

Using this recipe:

400g bread flour, 220g water (55% baker’s percentage), 10g (2.5% bp) salt (does not including the finishing salt), 4g diastatic malt (1% bp), 20g unsalted butter (5% bp), 1 tsp yeast.

It’s the same ratios as the 2nd Pass — everything was doubled […]

The Second Pass At Pretzels

by A.J. Coltrane

The malt powder arrived today. Time for a 2nd attempt.

The recipe from the 1st attempt: 200g bread flour, 102g water (51% baker’s percentage), 6g (3% bp) salt (does not including the finishing salt), 1/2 tsp yeast.

Tonight’s recipe: 200g bread flour, 110g water (55% baker’s percentage), 5g (2.5% bp) salt (does […]

The First Pass At Pretzels

by A.J. Coltrane

The first pass at pretzels:

It’s a variation on the Preztel Bread recipe from Rose Levy Beranbaum’s Bread Bible. I didn’t use malt or the optional butter, and I used egg white instead of lye. (I didn’t and don’t feel like messing with lye.) The I may go out tomorrow and […]

The Belgian Beer Fest Breadsticks

by A.J. Coltrane

Breadsticks for the recent Belgian Beer Fest, somewhat overexposed:

The Formula (I made 3 batches): 400 grams all-purpose flour, 240 grams cool water (60%), 10 grams kosher salt (2.5%), 8 grams olive oil (2%), 1/4 tsp instant yeast.

Mix on low speed 10 minutes. Transfer to an oil-coated bowl, lightly coat […]

A Low-Oil Focaccia

by A.J. Coltrane

A low-oil focaccia to go with stew:

I think it’s still technically a focaccia, with oil in the dough and oil on top.

The formula: 400 g bread flour, 280 g water (70%), 12 g olive oil (3%), 10 g kosher salt (2.5%), 1 tsp instant yeast. Mix at low speed […]

Jeffrey Hamelman’s Sesame Bread Sticks, Mostly

by A.J. Coltrane

They’re only “mostly” Jeffrey Hamelman’s Sesame Bread Sticks because I didn’t have malt syrup in the house, so I substituted honey.

Up close:

The (scaled) Recipe: 240 g bread flour, 134 g water (56% hydration), 14 g extra virgin olive oil (6%), 7 g honey (3%), 5 g kosher salt (2%). […]