Post Fair Roundup

15 09 2010
Ribbons

Fresh baked ribbons

I submitted six different breads to the LA County Fair this year, most if not all of which I’ve posted previously on my blog. I’d heard from someone who works for my parents that I’d gotten two third place ribbons and one second place ribbon, and my ribbons arrived in the mail today so I can confirm the results. The Whole Wheat Panmarino and Pain de Campagne both received third place ribbons while my Cinnamon Swirl Walnut and Raisin bread received a second place ribbon. I did better than I expected, but not as well as I’d hoped of course! I’ll have to go back next year and come home with at least one first place. Unfortunately I wasn’t able to make it to the fair while the breads were still up to see my competition, so I’ll just have to guess. So, as said I think I’ve posted these before but here they are again celebration of the results at the fair!

The ingredients for all 3 are in the Scribd embed at the bottom of this post.

Sourdough Panmarino

Makes: 2 large

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients: Page 1 of the document below

Directions:

  1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight. Now would also be a great time to cook and mash your taters so they’re cool the next day! I like to leave the skins on and leave a about 25% of the taters as actual chunks, nice little surprises when eating the loaf!
  2. The next day add the rosemary to the olive oil and warm it very gently on the stove, you’re just trying to infuse the olive oil with rosemary here. Allow the olive oil to cool.
  3. Now, cream the starter with the water and rosemary olive oil for the recipe.
  4. Mix together the flours(feel free to use all whole wheat here, that is my eventual plan with this recipe) and salt (and some black pepper if you’re feeling spicy), then mix in the creamed starter til the dough just starts to come together as a ball. Let the dough sit covered in the bowl for 20 minutes
  5. At this point mix your mashed taters into the dough, shape the dough into a ball and set it aside to rise in a lightly oiled bowl.
  6. When the dough has nearly doubled it is time to start your oven preheating to 500 degrees with a stone and a steam pan, then prepare bannetons, or a couche on a tray, or however you like to hold your loaves while they rise! Gently divide the dough, quickly shape it and transfer it to whatever you’ve prepared.
  7. Leave the loaves, covered, to proof. My dough had probably somewhat over risen in the first step, so for me this was only 30 minutes. Even without extra rising time on the first rise, they will probably be fine and ready to go in at 30 minutes as this is a wet dough.
  8. Boil about a cup of water in preparation for baking the loaves. Prepare a peel, or parchment paper for the loaves and gently move them from your chosen proofing device to the peel or parchment. Just before you put the loaves in the oven turn the temperature down to 400 degrees.
  9. Put the loaves in, add water to your steam pan, and set a timer for 20 minutes. After 20 minutes turn 180 degrees and continue baking for another 20-40 minutes (depending on your oven), the loaves should sound hollow on the bottom when complete. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.
Panmarino

Panmarino

Panmarino

Panmarino

Pain de Campagne

Makes: 2 medium

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients:Page 2 of the document below

Directions:

  1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
  2. Now, cream the starter with the water.
  3. Mix together the flours and salt, then mix in the creamed starter til the dough just starts to come together as a ball. Let the dough sit covered in the bowl for 20 minutes
  4. At this point take the dough out and give it two rounds of stretching and folding, shape the dough into a ball and set it aside to rise in a lightly oiled bowl.
  5. After 45 minutes to an hour stretch and fold again. Repeat after another 45 minutes to an hour.
  6. When the dough has nearly doubled it is time to start your oven preheating to 500 degrees with a stone and a steam pan, then prepare bannetons, or a couche on a tray, or however you like to hold your loaves while they rise! Gently divide the dough, quickly shape it and transfer it to whatever you’ve prepared.
  7. Leave the loaves, covered, to proof.
  8. Boil about a cup of water in preparation for baking the loaves. Prepare a peel, or parchment paper for the loaves and gently move them from your chosen proofing device to the peel or parchment.
  9. Put the loaves in, add water to your steam pan, and set a timer for 10 minutes. After 10 minutes turn 180 degrees and continue baking for another 20-30 minutes (depending on your oven), the loaves should sound hollow on the bottom when complete. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.
Pain de Campagne

Pain de Campagne

Pain de Campagne

Pain de Campagne

Raisin and Walnut with Cinnamon Swirl Loaf

Makes: 2 large

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients: Page 3 of the document below

Directions:

  1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
  2. The next day cream the starter with the water, eggs, and buttermilk for the recipe.
  3. Mix together the flour, salt, sugar, shortening and cinnamon. Then mix in the creamed starter mixture til the dough just starts to come together. Let the dough sit covered in the bowl for 20 minutes
  4. Give your counter or work space a medium dusting of flour and scrape the dough out. With lightly floured hands, give the dough about 5 minutes of kneading then work the walnuts and raisins in, round the dough into a ball and place it seam side down in a lightly oiled bowl.
  5. Let the dough rise until nearly doubled, and turn it out again onto your work surface.
  6. Lightly degas the dough and divide it into two pieces. Roll each piece into a rectangle about 1/4 inch thick. Leaving a thin border around the edges, sprinkle a layer of cinnamon sugar all over the surface of the dough and then roll it up as tightly as possible into a loaf shape (trying to get more spirals to the swirl.
  7. Place the loaf into a pre-oiled 9.5 x 1.5 inch loaf pan. Repeat the process for the other half of the dough.
  8. Leave the loaves, covered, to proof, for me this was about an hour and a half.
  9. Preheat the oven to 350 degrees.
  10. Bake for 20 minutes, turn loaves 180 degrees. Continue baking for another 20-45 minutes. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

Unfortunately I somehow ended up with no pictures of this one! you’ll have to use your imagination :( It has been almost a month I think since I submitted to YeastSpotting, I left for Alaska shortly after the last one and then came back and was baking for the fair, then I got sick… So it is good to be back with this week’s YeastSpotting submission, even if these are repeats. I definitely had fun with the whole fair experience and I’m hoping to enter some bread next year, maybe some marmalades as well!


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4 responses

16 09 2010
Susan/Wild Yeast

Nice! Congratulations on the ribbons!

17 09 2010
YeastSpotting September 17, 2010 | Wild Yeast

[...] Panmarino [...]

19 09 2010
veredgy

I love your breads and more breads and sometimes more/or not breads.
Please post more breads.

22 01 2011
Phil

Mission accomplished? Bread break?

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