Focaccia

Followed recipe exactly as written in BBA. Warm day, got a fast rise on counter. Used dried herbes de provence and thyme for herb oil. Recipe indicated 1/4 cup-1/2 cup herb oil, I used 1/3 cup and it was too greasy for me. Also would omit granulated garlic next time, it was too powerful. Best the first day, didn't toast that well. Really good for tomato and fresh mozzarella sandwiches.

70% Whole Wheat Sandwich Loaf

1 cup KAF bread flour

2 1/2 cups KAF whole wheat flour

1 cup water

2 1/4 t active dry yeast

1 1/2 t kosher salt

1/3 cup milk

1/4 cup honey

1/4 cup canola oil

Pre-ferment- None

Mixing- Autolysed about 20 minutes, paddle on 3 for 3 minutes, hook on 3 for 6 minutes. Mostly passed windowpane test.

Primary Ferment- 2 hours in corner, slightly more than doubled

Punch Down- Yes, in order to form into rectangle

Dividing- none

Rounding- none

Benching- none

Shaping/Panning- Formed into 8 inch rectangle, then rolled into sandwich loaf and placed in pyrex loaf pan

Bulk Ferment- 90 minutes on island, crested well over the lip of the pan.

Baking- 350, placed loaf pan on unpreheated baking sheet. 20 minutes, rotate 180 degrees, 20 minutes, tested temp, not done, another 6 minutes, temp perfect at 190. Took 2 hours to cool.

Results:

Good shape, great flavor. Tight crumb, but that's what I was going for. I was looking to make a standard wheat sandwich bread for the week. Mission accomplished, plus some. Very easy, the biggest pain in the ass was all the dishes and washing up, but worth the $3.99 I saved on a loaf of store bought bread. Plus this one is tastier, and probably a higher % of WW. I like the slight sweetness from the honey. My primary and bulk ferment times went longer than they should've because I was doing other things, but dough was pretty forgiving. We'll just have to see whether it lasts the whole week before getting stale/moldy/prematurely eaten. I'm storing it uncut, in a plastic bag in the bread box.

Cocodrillo Ciabatta

500 g bread flour (3 2/3 cups)
475 g water (2 cups)
2 t yeast
2 t kosher salt

Pre-ferment- none
Mixing- no autolyse, oops. Did activate yeast in microwaved water (30 sec power 5). Mix everything together in KA bowl and paddle for 5 minutes, which was when dough started to clear bowl sides. Switch to hook and continued 10 minutes, at which point dough felt about 80 degrees, and (!!) windowpane test PASSED.
Primary Fermentation- Transferred dough to plastic tupperware and marked with a sharpie. One hour later, dough had more than doubled, so I did two mini-stretch and folds. Almost exactly 2.5 hours from initial bowl transfer, dough had tripled.
Degassing- No punching, it degassed under it's own weight when I placed it on SUPER heavily floured cutting board.
Dividing- This was fun, the dough was so...smooshy and alive. Divided into 4 pieces with a wet knife blade, sprayed with oil and covered with plastic.
(no rounding, no benching, no real shaping, just folded the irregular parts over on themselves)
Proof- 45 minutes, should be puffy and wobbly. During this time preheat oven and stone.
Baking- Stretch dough and fold over like a letter so it is a 10 inch oblong. Place on parchment paper to make it easier to get into the oven. Bake in 2 batches using double steam method 15-20 minutes on 500, then 450, or until internal temp is 205.
Results:
Finally, a nice open crumb!!! I made 4 loaves out of this and kind of handled each differently, paramoid as I was about degassing. The first (above left) I stretched but didn't fold just prior to baking. The last (above right) I let proof 30 minutes more, while the first batch baked, and I did stretch and fold like a letter, then flipped upside down. The first doesn't have as much support from the crust, i.e. when slicing pieces of toast, it feels like the loaf could fall in on itself. I haven't cut the last loaf yet but I can tell from thumping that it is firmer. I also dimpled the first but not the last. Dimpling was a good way to hide lumps and imperfections, but next time, if I don't need to, I won't dimple.

The taste is pretty good. I toasted slices from the first loaf a little bit to melt butter and the toasting made the crust suberb- cracker crisp, which was great, becuase it was so thin. I think this is best slightly toasted. Not sure if that means it could've stayed longer in the oven, or if that's just personal preference. I wonder how much better it would be with a pre-ferment. Worth trying.

Cinammon Raisin Milk Bread

Joy of Cooking, p. 746

enriched, direct method, commercial yeast

2 1/4 t active dry yeast

3 T warm water

1 c warmed milk

5 T melted butter

3 T sugar

1 egg

1 t salt

2 c bread flour

1 1/2-2 c AP flour

1/2 c raisins, boiled and drained

2 T sugar

2 t cinammon

1 1/2 t melted butter

Pre-ferment - none
Mixing- activate yeast with water, combine enrichments, stir in flours, knead with KA 10 min
Primary Fermentation- 60 minutes
Punching Down - punch, reknead briefly by hand
Dividing- none
Rounding - Roll dough into 8" rectangle and with 1 1/2 t melted butter, cover with cinammon, sugar and raisins, roll into jelly roll shape.

Benching - none
Shaping and Panning - Form jelly roll into sandwich loaf, pan in pyrex loaf pan
Proofing - 90 minutes, then brush with cinammon, sugar, egg wash
Baking- 375, 45 minutes

Results:

Tight crumb, tastes like butter and cinammon rather than yeast, long storage time- lasted a week in breadbox (due to enrichments?)