Wild Yeast » how to

Video: Shaping a Pointy Batard

Susan — Tue, 02 Aug 2011 21:27:37 +0000

This video demonstrates my method for shaping a pointy batard. It assumes the dough has already been preshaped into a boule and rested for about 25 minutes.

[See post to watch QuickTime movie]

(If you can’t see the video here, view it on YouTube.)

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Video: Preshaping a Boule

Susan — Wed, 08 Jun 2011 21:27:46 +0000

Before shaping a boule or batard loaf, dough is often preshaped into a boule (ball). This preshaping allows the final shape to achieve a tighter surface tension, which helps the loaf maintain its shape through proofing and baking, and helps cuts to open nicely during baking.

This video demonstrates my method for preshaping a boule.

[See post to watch QuickTime movie]

(If you can’t see the video here, view it on YouTube.)

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A Good Crust

Susan — Thu, 12 May 2011 21:59:13 +0000

Teff Poolish Bread with a good crust

Call me shallow, but I do judge books by their covers, and breads by their crusts. For most of the hearth loaves I bake, I’m looking for a gorgeously brown, thin, crisp crust that “sings” when it comes out of the oven and shatters under the knife on the cutting board. I don’t always get it, but here are some things that help:

Steam the oven, but not too much. Steam promotes a rich, lustrous crust color and good volume, but too much makes the crust chewy rather than crisp, and makes your loaves look like they’ve been dipped in shellac. Some ovens hold steam better than others, so experiment with steaming methods, how much water you need to use, and when to open the oven door to vent the steam, to determine what’s best for you.
Don’t underbake. The baking times in recipes are guidelines. If your crust is too pale after the recommended baking time, bake it longer, to the darkness you like. It’s hard to overbake bread.

Norwich Sourdough

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Shaping a Pinwheel

Susan — Thu, 05 May 2011 23:10:34 +0000

The three B’s (baguettes, batards, and boules) are classic, but maybe you want to mix up your loaf shapes now and then. Pinwheel loaves are an easy and fun change of pace. They are also good for people with fear of scoring, as no blade is required. They are not good for keeping birds away from your vegetable garden, however.

The loaves here are Norwich Sourdough, but you can use this technique with any medium-hydration dough. The shape is essentially two fendu loaves twisted in their centers and placed at right angles to each other.

Continue to shaping instructions…

Banish the Blowout

Susan — Thu, 27 Jan 2011 08:01:59 +0000

A blowout might be a good thing if you’re the birthday girl or the winning team, but when it comes to bread, usually not. In the scheme of things, a bread blowout may be a minor annoyance compared to, say, blowing out your front left tire on the freeway, but even so, I’d prefer not to have anything resembling the Goodyear Blimp on my dinner table.

My friend and baker extraordinaire Natashya (Living in the Kitchen With Puppies) asked me for help understanding why her loaves (of which the above is not one; I take full credit for that one) had exploded open like Aliens. I get asked this question fairly frequently, so here’s what I know (or I think I know) about it.

In general, a blowout happens when the crust sets before the inside has finished expanding. This can happen on the top, bottom, or side of the loaf. One or a combination of factors can be the culprit:

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SFBI Video: Shaping a Baguette

Susan — Wed, 29 Dec 2010 16:45:24 +0000

The San Francisco Baking Institute, from which I graduated earlier this year, has launched a series of baking videos as a companion to its comprehensive textbook, Advanced Bread and Pastry.

I can’t comment on the series in general as I haven’t seen it, and there is an annual access fee, but one of the free sample videos is on shaping a baguette. It’s worth a look. It explains the process in clear detail, but starts from the point where the dough (about 350 grams) has already been preshaped into a cylinder.

Read on for how to preshape the dough…

Going Wild

Susan — Mon, 08 Nov 2010 22:39:51 +0000

One of the questions I get asked most often is how to take a bread recipe and substitute sourdough starter for baker’s yeast.

The short answer, in my humble opinion, is: you can’t. Do I hear gasps? Can Ms. Wild Yeast be advising against using wild yeast?

No, she isn’t. But let’s think about this a minute. You have a recipe you like, and it uses baker’s yeast. (You do like the recipe, don’t you? Otherwise why would you want to keep it around?) Now you want to simply take out the the baker’s yeast and replace it with wild yeast. Simple, right?

But with sourdough starter, you’re not only adding yeast, your’re adding flour, water, bacteria and the acids they produce (these are what make sourdough sour), alcohol, and other compounds that are products of fermentation. And in so doing, you’re potentially going to be changing (for better or worse) some things: dough consistency and strength, fermentation time, keeping quality, and, of course, flavor and texture of the bread, to name a few.

So, what was it you liked about that original recipe, anyway? If you care to, you can read more of my thoughts on tweaking recipes. It pretty much boils down to this: if you do things differently, you may well wind up with a different result.

That said, I don’t want to make it sound like you can’t or shouldn’t use a baker’s yeast recipe as a starting place to develop a different, sourdough-leavened, bread. What I can tell you is where I would start If I were going to do this (and I have, plenty of times). What I can’t give you is a pat formula — and that would be boring anyway, wouldn’t it?

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Dragon Tail Baguette Shaping Video

Susan — Mon, 13 Sep 2010 03:00:46 +0000

I posted these dragon tail baguettes a while ago, and here, as promised, is a video showing the shaping technique. I love it because it yields a connected string of easily-break-off-able, single-serving-sized rolls, without having to individually shape each one.

Note that the final shaping, which is shown here, is done on a fully proofed baguette just before it goes into the oven. The shaping of the original baguette is not shown here, but I’m planning to have a video of that soon, too. For a 50-cm (20-inch) baguette, eight or nine segments is about right.

Continue to video…

Sourdough with a Twist

Susan — Mon, 10 May 2010 16:23:14 +0000

A good sturdy sourdough is fabulous on its own, but it also serves nicely if you happen to be in a twisted frame of mind. Flavor twists such as olives, roasted garlic, or herbs are easy and keep things interesting. And then there are the simple twists of shape that add even more excitement to your life. Well, they add excitement to my life. It could be that I need to get out more.

For these crusty, twisty rolls, I tossed a bit of chopped fresh rosemary into a batch of Norwich Sourdough. With this pungent herb, about two or three tablespoons (4 – 5 grams) per kilogram of dough is enough to provide a distinct rosemary flavor without overpowering.

The twist shape (tordu, if you’re feeling French) is a bit time-consuming, but this can be a good thing if, like me, you cherish hands-on time with your dough (did I mention I might need to get out more?).

Read on for shaping tutorial…

Small-Scale Thinking

Susan — Wed, 06 Jan 2010 01:56:27 +0000

In the past I have recommended (OK, scolded, ranted, pleaded) that you weigh your baking ingredients. Are you doing that?

Do you have a kitchen scale that gets a workout every time you bake? Yay!

Are you using that scale to weigh all of your ingredients? Not so fast.

Most kitchen scales have a resolution of one or two grams. That means that if you need to measure in small amounts, which is common for things like yeast and salt, it is very difficult to be accurate.

If you needed, say, 2 grams of instant yeast, and you tried to measure that on your 1-gram-resolution scale, you could wind up with anything from 1.5 to 2.5 grams. That’s a 25% margin of error, even assuming the scale is perfectly calibrated. If you’re weighing only one gram, the margin of error goes up to 50%, and if you need less than a gram, you might as well just let lemurs weigh it out for you.

Being the conscientious baker (ok, the phrase “compulsive geek” could come to mind) that I am, this is not okay with me. (Maybe it’s okay with you, and I’m okay with it being okay with you, but it’s still not okay with me. Okay?)

I’m really liking this new Admetior spoon scale. It’s fairly inexpensive, compact, and spot-on accurate, as corroborated by my earlier MyWeigh Axe, which I also like but is a little pricier. Both have 0.1-gram resolutions and can handle up to 300 grams.

Until you can get your hands on one of these little gems, I suggest using good old-fashioned measuring spoons in most cases where you need 10 grams or less. Here are some conversions for ingredients commonly called for in small amounts:

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