Major Picture Post!
Jun. 20th, 2012 09:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
annissamazingI've been having trouble getting pictures off my phone lately. Well, problem solved! Here's some pics!
Bagels:
Sponge:
I love this dough whisk. So far I've only used it for sticky doughs and sponges. I'm not quite up to trying my luck with doughs that require more elbow grease. Call me lazy.
Dough:
This dough was very stiff and gave my Kitchenaid a run for its money. I had to finish kneading by hand to avoid wearing out the motor.
Shaped bagels:
Need more practice.
Boiling bagels:
And finally, the finished product!
These bagels took a long time to make, but they were definitely worth the effort. They were hands-down the best bagels I've ever eaten. Next time I will be sure to have some raspberry cream cheese on hand to have with them. Absolutely delicious!
Next up, $125 Casatiello*:
I've only got a picture of the finished product because the mixing method and doughs were all pretty typical of standard bread. It only got interesting after I added the jarlsberg and salami. The salami has been diced and lightly sauteed to render some of the fat and make it a little crispy. The jarlsberg melts into little pockets of deliciousness. This makes a delicious loaf of bread and it's easy enough that I could make it fairly often. It is a shame it is so incredibly fattening (that's brioche, yo).
* The price of this bread comes down significantly if you do not get a speeding ticket trying to get to the Cheese Barn before it closes.
Lastly, Ciabatta:
This bread is made with a poolish starter. I didn't get a picture of the poolish because it's ugly.
The folded dough:
This was an interesting dough to work with. It was very sticky and stretchy, so you have to lay it in a bed of flour to work with it. You start by forming it into a rough rectangle, then folding it letter-style into a smaller rectangle. After letting it rest for half an hour, you stretch it, then fold it again. 90 minutes to 2 hours later, you portion it into two or three loaves and do the stretch and fold method with each portion. I did not use a couche for my ciabatta because I didn't want to ruin one of my tablecloths, so I just stretched and folded and let the loaves rise on some parchment paper on the back of a sheet pan.
After it's final proof, you stretch them out to their final loaf-shapes.
These were my loaves just before they went into the oven. By this time, the sun had gone down, so I'd lost my natural light.
And these were my loaves after coming out of the oven:
I made this ciabatta in a hurry last night because I only had one day left before my poolish went bad. I'll need to try it again on the weekend to give the dough enough time to really ferment and rise. The flavor is nice, but not out of this world. It needs a little more salt. I will also probably divide the dough into thirds and dimple it down quite a bit more to get a flatter loaf.
I think I will try focaccia next!
Bagels:
Sponge:
I love this dough whisk. So far I've only used it for sticky doughs and sponges. I'm not quite up to trying my luck with doughs that require more elbow grease. Call me lazy.
Dough:
This dough was very stiff and gave my Kitchenaid a run for its money. I had to finish kneading by hand to avoid wearing out the motor.
Shaped bagels:
Need more practice.
Boiling bagels:
And finally, the finished product!
These bagels took a long time to make, but they were definitely worth the effort. They were hands-down the best bagels I've ever eaten. Next time I will be sure to have some raspberry cream cheese on hand to have with them. Absolutely delicious!
Next up, $125 Casatiello*:
I've only got a picture of the finished product because the mixing method and doughs were all pretty typical of standard bread. It only got interesting after I added the jarlsberg and salami. The salami has been diced and lightly sauteed to render some of the fat and make it a little crispy. The jarlsberg melts into little pockets of deliciousness. This makes a delicious loaf of bread and it's easy enough that I could make it fairly often. It is a shame it is so incredibly fattening (that's brioche, yo).
* The price of this bread comes down significantly if you do not get a speeding ticket trying to get to the Cheese Barn before it closes.
Lastly, Ciabatta:
This bread is made with a poolish starter. I didn't get a picture of the poolish because it's ugly.
The folded dough:
This was an interesting dough to work with. It was very sticky and stretchy, so you have to lay it in a bed of flour to work with it. You start by forming it into a rough rectangle, then folding it letter-style into a smaller rectangle. After letting it rest for half an hour, you stretch it, then fold it again. 90 minutes to 2 hours later, you portion it into two or three loaves and do the stretch and fold method with each portion. I did not use a couche for my ciabatta because I didn't want to ruin one of my tablecloths, so I just stretched and folded and let the loaves rise on some parchment paper on the back of a sheet pan.
After it's final proof, you stretch them out to their final loaf-shapes.
These were my loaves just before they went into the oven. By this time, the sun had gone down, so I'd lost my natural light.
And these were my loaves after coming out of the oven:
I made this ciabatta in a hurry last night because I only had one day left before my poolish went bad. I'll need to try it again on the weekend to give the dough enough time to really ferment and rise. The flavor is nice, but not out of this world. It needs a little more salt. I will also probably divide the dough into thirds and dimple it down quite a bit more to get a flatter loaf.
I think I will try focaccia next!
no subject
Date: 2012-06-23 08:24 pm (UTC)How does poolish differ from sourdough?
no subject
Date: 2012-06-23 10:03 pm (UTC)Full disclosure: I haven't made sourdough before. Poolish only ferments for a day or three and doesn't give the bread that sour flavor that sourdough has.