22 Feb 2009

Bread Baking Babes february 2009


Being fond of multi grain bread and just loving nuts, this challenge of the Bread Baking Babes must be the perfect one for me. They just might have guessed what I was longing for.

So, the're's no need telling you that I'd carefully planned baking the Pane ai Cinque con Noci this weekend. If it's only for the name of it!

Almost all the ingredients were available except for the brown rice flour. I've replaced it by cornflour because of the lovely yellow colour.

Being the only one in this household loving walnuts, I decided to make one bread with walnuts and the other with pistaches. After all; they're Italian so it would still be an Italian bread with a beautiful name.


Pane ai Cinque Cereali con Noci (Five grain Bread with Walnuts)

(this recipe is adapted from the Italian Baker by Carol Field)

500 gr. unbleached all-purpose flour

125 gr. oat flour

125 gr. rye flour

125 gr. whole wheat flour

125 gr. corn flour

700 ml. water; lukewarm

20 gr. salt

14 gr. instant yeast

2 tbsp. running honey

125 gr. walnuts

125 gr. pistaches


The amounts were divided in two and I choose to bake two breads: one with walnuts and one with pistaches. Baking two different breads asked for trying out two different techniques.

For the walnut bread I choose my normal technique with autolyse and folding. For the pistache bread I choose the technique of Dan Lepard: just 10 seconds kneading every time and between that, let time do all the work.


But before the real work started, the instructions prescribed roasting the nuts. This I'd never done before. Having shops in the neighbourhood I didn't expect roasting would make any difference when you can buy fresh nuts all the time.

But, I'm a brave girl so I preheated my small oven and roasted the walnuts and pistachios. If you have never done this; you should do it just for the smell. And the taste? What can I tell you about the taste? I was surprised that just roasting for a few minutes brings out such a terrific taste. This promised to become a very, very delightful bread.


Kneading the walnutbread, I already had the feeling that the gluten didn't develop enough. The dough kept a bit stiff and it had difficulties with rising. As an attempt to give it an extra helping hand I folded it and put it in a terracotta breadform which was standing (one hour) in a bowl with lukewarm water.


Even than, it didn't rise enough and still hoping for a little miracle I baked it 40 minutes in the oven at 400 dgr. F. (200 gr. C.)

Well, what can I say more? It smelled good but the bread looks like a baseball bat.


Using my experience with the walnut bread, I decide to give the bread with pistachos more time to rise. So it stood hours, and hours, and hours in the kitchen also waiting for a miracle.


It was so stiff, that I could make a nice torpedo shaped bread but it still wouldn't rise. Well, I won't bother you with the rest of the story; this bread was as stubborn as his little nephew with walnuts. It didn't rise; not on my kitchen counter and not in the oven!!


Was I dissapointend because I'd had high expectations?
To be honest; yes, maybe a little bit.

Did I learn something?
Yes, I loved roasting those nuts and I was surprised by the effect of the technique of Dan Lepard. Time is really the most important instrument for a breadbaker.

Will I do this again?
Yes! Next time I'l use my secret weapon: Elvis. He'll make those gluten rock and roll.



Thanks, Tanna of My Kitchen in Half Cups. Although it went otherwise than planned, I've had a great time.

5 comments:

MyKitchenInHalfCups said...

Marjoke, This is not the worlds best looking bread - not your but this loaf in general. It's a dense loaf because it has so little gluten (weak and only really in that 500g AP flour).
Your crumb looks really good on both your loaves. Looks like you got a little more rise with the second loaf.
You got an excellent result here.
How was the pistache loaf?
It really is amazing how toasting nuts brings out the flavor.
Thanks so much for baking with us.

Marjoke said...

Both the breads were very hard and stiff. To avoid an extra visit to my dentist, didn't eat them.

To test the quality of my yeast I've baked soft white buns the same evening. This time the dough did rise so I don't think the yeast was to blame.

Well, it was a nice try and if you don't dare, you'll never win.

Lien said...

Thanks for having a try at this Marjoke, Ah well you win and loose some, but a shame about the lovely ingredients.
It's a dense bread, but should not be bricklike at all. Something went wrong there, but you'll have better luck next time I'm sure.

Natashya said...

So sorry that it didn't rise for you.
I agree with you about the lovely scent of the roasting nuts, though!
And I admire your terra cotta loaf pan.
Thanks for baking with us this month!

Jude said...

I tried corn with mine, too, but as a replacement for oat flour. it came out great!