Wednesday, 25 June 2008
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I was wandering around on The Fresh Loaf the other day and saw what looked to be great looking raisin bread. The recipe was originally from Hamelman’s book Jeffery Hamelman’s Bread. (I just tried to read Hamelman’s tome, Bread: A Baker’s Book of Techniques and Recipes and returned it to the library after aborting about ten pages in. With what’s left of my mind, I just couldn’t quite manage to retain enough to comprehend anything he was saying. :lalala:) But happily, Floydm could retain and comprehend what he read, enabling him to translate this fabulous recipe.
It wasn’t all happy going though. I had to pull out our rotten scale to do the measuring. Not that I have anything against measuring by weight rather than volume! It makes complete sense to do it. I’m just not used to it…
As I was measuring and mixing the dough, I was less than pleased. Miffed. Loudly miffed. Impossibly, horribly and painfully miffed, in fact. (Good thing for me that T is patient and understanding when I get that way.)
What a STIFF dough!! Even after I had added more water… I didn’t measure how much, but I’m guessing another 60-120 gm at least.
I wonder if it made a difference that I chose not to presoak the raisins. Although, it shouldn’t have because I added the raisins right near the end of kneading.
To cap off the day, when I was cleaning the thermometer before putting it back in its sleeve, it suddenly and inexplicably pulled apart. Quel calamity! What am I going to do without it?! I’ll no longer have a clear idea whether bread is done or not. (Oh for the days when simply knocking on the bottom to hear the hollow drum-like sound was enough for me!)
Well, at least the oven fuse didn’t break. I’m not sure I would have had the courage or enough screams left to bake this bread on the stovetop like naan or pita…
Cinnamon Raisin Oatmeal Bread
Floydm’s version of Hamelman’s Cinnamon Raisin Oatmeal Bread
makes 2 loaves
- 100 grams (~ 1 c or 250 ml) rolled oats
- 315 grams (315 ml) boiling water (I added more)*
- 7 grams active dry yeast (2½ tsp)
- 60gm (60 ml) lukewarm water*
- 450 grams (~ 3½ c) unbleached all-purpose flour**
- 150 grams (~ 1¼ c) whole wheat flour**
- 65 grams milk (~ ¼ c)
- 45 grams olive oil (~ 3Tbsp + 2tsp)
- 45 grams honey (~ 2 Tbsp)
- 13 grams salt (~ 2⅓ tsp)
- 9 grams cinnamon (~ 4 tsp)
- 100 grams (¾ c) Thompson raisins***
- quick oats, for tops of loaves
- In a large heatproof mixing bowl, pour boiling water over rolled oats. Set aside to sit and cool for about 30 minutes. (Ha. Time got away from me and I left them sitting for an hour or so.)
- In a small bowl, whisk yeast and lukewarm water together until creamy. Set aside.
- Add the flours, honey, oil, salt, and cinnamon into the oats. Realize that you don’t have any milk… mix some 10% cream into water and add that. Mix with a wooden spoon as well well as you can, trying to get all of the flour hydrated. (Augh!!! Too dry!! Too dry!!) Add yeast mixture to see if that helps. (Still too dry!!)
- Pause to shriek. Dump the floury mess onto the board. Wash and dry the mixing bowl and hope that by a miracle the dough will suddenly become hydrated.
- Knead the flour mixture by hand for 1 minute. Hiss and spit (but NOT on the dough!!!). Use your fist to batter a hole in the flour mixture to make a well. Add some water. Squoosh it in as best you can. Still a stiff dough…. Lift the dough in the air and slam it down on the board. Try to keep the cursing to a minimum. Screaming is also ill-advised. Continue to scowl and slam the dough for another 5 minutes until it is quite smooth. Flatten the dough and scatter raisins over top. Fold in thirds. Knead a little more until the raisins are evenly distributed.
- Throw dough into the bowl and cover. Allow it to rise for about an hour at warm room temperature.
- Gently fold the dough to deflate it. Notice that maybe things are going to be okay. Cover the bowl again and allow the dough to rise to double.
- Turn the still quite stiff dough out onto a lightly floured board. Divide it in half and shape the loaves by flattening into rectangles, folding into thirds and rolling like tight jelly rolls. Place them seam side down on a parchment papered peel. Spray each loaf with water and sprinkle generously with quick oats.
- Cover with plastic or a damp tea towel and leave to rise until almost double.
- About 20 minutes before baking, put baking stone on middle rack and turn the oven to 400F.
- Just before putting them in the oven, liberally spray the loaves with water. Use the peel to transfer them to the stone. Immediately turn the oven down to 375F. Bake for about 30 minutes, turning the loaves around half way through – to allow for uneven heat in the oven. The loaves are done when the internal temperature of the loaf registers above 185F degrees when measured with an instant read thermometer (or hollow sounding on the bottom). When I pulled the bread out, the thermometer read about 210F.
- Remove bread from oven and allow to cool on a well ventilated rack. Wait til the bread is cool before cutting it. It is still continuing to bake inside!****Notes:
*Tap water is fine to use – just make sure that it has stood for at least 12 hours so that the chlorine has dissipated. Under no circumstances should you use water from the hot water tap. Water from the hot water tap sits festering in your hot water tank, leaching copper, lead, zinc, solder, etc. etc from the tank walls… the higher temperature causes faster corrosion. Of course, saying that it is unsafe to use water from the hot water tap might be an urban myth, but why tempt fate? Heat the water in a kettle or microwave and add cold water until it is the correct temperature (use the baby bottle test on the back of your wrist – your fingers have no idea of temperature!)
** The wholewheat flour is around 13% protein and the all purpose flour is 11.52% protein. (Please note that a Canadian cup holds 250ml.)
*** The original recipe suggests soaking the raisins first in warm water for at least an hour before mixing the dough. They are then drained just before being added to the dough. Floyd says that “doing so plumps them, which makes them softer and moister in the loaf“. Personally, I have a horror of plump, soft, moist raisins in bread. So I skipped that step.
**** If you wish to serve warm bread, reheat it after it has cooled completely. To reheat unsliced bread, turn the oven to 500F for 5 minutes or so. Turn the oven OFF. Put the bread in the hot oven for ten minutes.
If I’d known about this recipe, I’d have been very tempted to feature it instead of the multigrain bread I made for BBD#09: oats.
Thank you, Floyd, for translating this Hamelman recipe. The bread is absolutely delicious!
This post is partially mirrored on The Fresh Loaf
Each week, Susan (Wild Yeast) compiles a list of blog posts having to do with bread. She wrote:
Are you going to bake with yeast (wild or baker’s) in the coming week? Or will you make a dish with bread as a starring ingredient? If you’d like to be included in next week’s rundown, just include the word YeastSpotting in your post, with a link [...]
For complete details on how to be included in the YeastSpotting round up, please read the following:
- YeastSpotting 6.20.08 (scroll down to the bottom of the linked page)
I’m particularly excited to be submitting this post, especially because a.) the bread is great and b.) I measured by weighing the ingredients!!! (Ha. I’m pretty sure that many of my troubles were caused because I weighed the ingredients using a really rotten spring loaded scale and just dumped everything in, blindly trusting that the recipe and my measuring must be right. :lalala:)
Question on baker’s percentage:
Would the rolled oats be counted as flour when doing the calculations? Or should they be kept separate? Which of the following would be correct?
|a.) Flours/Rolled Oats = 700gm|
|Active Dry Yeast||1%|
|b.) Flours = 600gm|
|Active Dry Yeast||1.2%|
I [...] planned it as a way of trying to get through all those recipes [we have] been meaning to try and to also to unfold some of the corners in [our] magazines [...] anyone from anywhere can blog about a recipe they had bookmarked from a cook book, food magazine, food blog, food website, from TV etc, make it and submit it to a weekly roundup.
To take part here’s what you do…….
- Pick a recipe from a book/magazine/blog/website/tv show and make it. (Note you can only submit 1 recipe per week)
- Blog about it [...]
- Email [Ruth] with the following information:
- Your name and where you’re from
- The name of your blog
- The permalink for your entry
- A photo of your entry
- A note of where you got your recipe from
For complete details on how to participate, please read the following:
Please note that this week’s roundup of Bookmarked Recipes #11 will be guest-hosted by Dell (Cooking and the City).
edit: Dell has posted the round up: Cooking and the City: Bookmarked Recipes #11 roundup