Jim Lahey's Stirato
, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
, and especially Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
. I would never thought of 100% whole wheat artisan bread before. But now, whole wheat Ciabbatta is gonna be a staple in this house.I love Peter Reinhart's recipes, but at the same time I'd like to explore more into this no-knead bread techniques. I heard of Jim Lahey before, and I decided to borrow his book from the library. Currently I'm reading his My Bread: The Revolutionary No-Work, No-Knead Method
and today I baked four small loaves of Stirato (Italian Baguette) from that book. The verdict: Wow!
Jim Lahey's Stirato
While I followed the list of ingredients to the T, I had to make some tweaks to the techniques due to time constraint and limited baking material.
*The recipe calls for leaving the dough in room temperature for 12-18 hours, but that time frame wouldn't work for me. This is what I did:
- At 8pm, I mixed the dough and place it in the fridge,
- at 11.30pm took it out of the fridge and left it in room temperature until about 4pm next day.
- I then shaped the dough, and let it rise for 45 minutes before baking,
*I also put an ice cube in the oven after placing the dough in there. I read somewhere that the ice cubes help to create the steam in the oven which help to produce a crusty bread. The bread turned out real crusty, maybe I should ditch it next time ;-)
Even with all the changes I made, the breads still tasted fantastic. They actually produced bigger holes than Peter Reinhart's Pain a l'ancienne I tried before. I think it might have to do with the long fermentation in room temperature rather than in the refrigerator. I'm just guessing though with facts out of my ass. Anyway...I can't wait to experiment more with Jim Lahey's recipes.
Simple Poached Salmon with Simple Tomato and Vegetable Sauce
Sandwich-Version of Simple Poached Salmon with Simple Tomato and Vegetable Sauce
Next on the list is Stecca (Jim Lahey's more popular stick baguette)
Jim Lahey's Stirato (Italian Baguette)
Simple Poached Salmon with Simple Tomato Vegetable Sauce
Submitted to YeastSpotting!
T,
ReplyDeleteWow the bread looks great! And no-knead some more!
12-18 hours surely is a long time but if doing it your way, I guess it wouldn't feel that long.
* Hmm.. nak cuba la. Hish.. suma yang saya tengok pon, nak cuba kan? :D
Salam...Alamakkkkk...bila je tengok roti ni, terussss rasa lapo...nape ekkk?
ReplyDeleteAida:
ReplyDeleteTry la... senang jer. Tak pun try Peter Reinhart's version. At least that one letak dough dalam fridge overnight & only take it out 2 hours before baking.
Sue:
I pulak tengok semua benda pun lapo :-P
Great looking baguettes- they look a lot better than the ones I made last week- yours have a great crumb. Evidently your method worked!
ReplyDeleteWow! They do indeed look lovely.
ReplyDeleteTupperCooks!,
ReplyDeleteI really think long fermentation in room-temperature really helps to create that nice crumbs. Because I tried Peter Reinhart's recipe where you put it in the fridge overnight, though they produced uneven holes, they were not as big as Jim Lahey's recipes/methods.
Thanks hobby baker,you should try making this too.
I am advocating long fermentation no-knead method to everyone. Really, even if they don't look good, they taste good. I can never get over whole chewy crust and custard-like inside. Yumm... besides, these kinda recipes require much less yeast, sugar, and work than regular bread recipe. So, even if you fail, you don't waste to much energy on it. What are you waiting for,go ahead try it.
as a matter of fact, I just took a batch out of the oven a moment ago. For that batch, I used 50% whole wheat flour and liquid from boiling malfatti(naked ravioli).
ReplyDelete