Many of you know john's glop bread, which is really very outstanding. My one complaint was that it was just TOO airy. My fiance' called it airbread, it had very little substance, forcing me to eat about 1/3 of a batch for a sandwich at lunch. So i slowly started modifying it, removing water to make it a touch more dense. I've come to 2 great variations which i'll share.Another advantage, is that in the beating phase it takes far less time to form a ball. About 10 minutes instead of 30. The gluten is still well developed. Both these breads have fantastic crumb structure, like a perfect ciabatta. You can see a pic of variation 1 : http://pg.photos.yahoo.com/ph/jasonmolinari/detail?.dir=/6fe3&.dnm=ab...
variation 2 has become my standard. Semolina flour adds a nice yellowish color and a lot of flavor. 350g bread flour 150g semolina flour 475-485g water 2tsp. yeast 15g salt
follow directions as for above.
Enjoy. And thanks john for the initial amazing recipe! this is my weekly bread.
> Many of you know john's glop bread, which is really very outstanding. > My one complaint was that it was just TOO airy. My fiance' called it > airbread, it had very little substance, forcing me to eat about 1/3 of > a batch for a sandwich at lunch. > So i slowly started modifying it, removing water to make it a touch > more dense. I've come to 2 great variations which i'll share.Another > advantage, is that in the beating phase it takes far less time to form > a ball. About 10 minutes instead of 30. The gluten is still well > developed. Both these breads have fantastic crumb structure, like a > perfect ciabatta. You can see a pic of variation 1 : > http://pg.photos.yahoo.com/ph/jasonmolinari/detail?.dir=/6fe3&.dnm=ab...
> variation 2 has become my standard. Semolina flour adds a nice > yellowish color and a lot of flavor. > 350g bread flour > 150g semolina flour > 475-485g water > 2tsp. yeast > 15g salt
> follow directions as for above.
> Enjoy. And thanks john for the initial amazing recipe! this is my > weekly bread.
The picture is stunning! Definitely wanting to clarify: The picture is definitely your recipe: Variation 1? Is Variation 2 your recipe as well?
Can you provide a link to John's recipe from which you are doing the variations? Thanks so much. Dee
jason molinari wrote: > Many of you know john's glop bread, which is really very outstanding. > My one complaint was that it was just TOO airy. My fiance' called it > airbread, it had very little substance, forcing me to eat about 1/3 of > a batch for a sandwich at lunch. > So i slowly started modifying it, removing water to make it a touch > more dense. I've come to 2 great variations which i'll share.Another > advantage, is that in the beating phase it takes far less time to form > a ball. About 10 minutes instead of 30. The gluten is still well > developed. Both these breads have fantastic crumb structure, like a > perfect ciabatta. You can see a pic of variation 1 : > http://pg.photos.yahoo.com/ph/jasonmolinari/detail?.dir=/6fe3&.dnm=ab...
> variation 2 has become my standard. Semolina flour adds a nice > yellowish color and a lot of flavor. > 350g bread flour > 150g semolina flour > 475-485g water > 2tsp. yeast > 15g salt
> follow directions as for above.
> Enjoy. And thanks john for the initial amazing recipe! this is my > weekly bread.
Lovely bread. Stunning structure. Nice to see the Gospel of Glop spreading.
"Not bad" (Brit understatement, a lot more of a compliment than it sounds<g>)
Hey all. Yes. Those are my ciabatte.. thanks for the compliements. The picture is my version 1, before i tried adding semolina flour. Version 2 of mine looks similar but has a yellow tinge from the semolina. Both variation 1 and 2 are my recipe..but both based on John's. My next step is to try the same recipe but make a poolish out of some of flour/water. I know that will take away the convenience of John's glop, but it may give it a better falvor. We'll see!
For a pictorial progression see my post in this italian forum :
Direct method, lean rustic dough, commercial yeast. Days to make, 1.
Yield 4 small-medium loaves.
500 gm 12%+ protein white flour. 550 gm warm (30C) water 1 1/2 tsp instant yeast 10 gm salt
Mix til roughly combined, with the paddle, and rest for 10 min or so. Still with the paddle, beat seven bells out of the glop on medium-high (3 on a Kenwood) until the dough is slapping around the bowl and clearing the bottom completely. This will take about 25 - 30 min and nothing much will happen for at least 15-20.
Tip the dough (glop) into an oiled bowl or similar, I use a cylindrical, transparent, polyethylene food container with a tight sealing lid which makes it very easy to see the progress of the rise, and leave, tightly covered, to triple. It MUST triple or this recipe will not work!.
Pour onto a well floured surface, shake more flour over, divide into 4 rough squares and plump,them up by sliding an angled bench knife under the dough. Shake flour, generously over the loaves and their surroundings and leave until extremely puffy and wobbly. about 45 minutes - just about right for heating the oven to flat out max. Take no prisoners.
Using a floured bench knife free each loaf from the counter and, gently, flip it over, pick it up,using floured hands and, gently, stretch it to about 10" long and onto a peel, Superpeel (thank you Gary) or parchment. The dough very nearly stretches under it's own weight. You must move quickly. It will look as if you've totally and permanently deflated the bread. Trust Uncle John, he may be a little wierd on occasions and is prone to "running off at the keyboard" but he's actually done this stretch 'n' bake loads of times and it always works. Straight into the raging oven, down to 220 after 10 min, bake to internal temp at least 96C and you can go as high as 98C if the crust doesn't brown too quickly. You will not believe the oven spring. I baked the bread in 2 batches. The bread will pass the "thump the botttom" test long before the bread is cooked - You Have Been Warned!
Oh, a 3rd variation i'm working on is glop+ olives. I made a batch this weekend, using version 2 of my break and added 100g of chopped kalamata olives at the very very end, and mixed/kneaded with the paddle only for a few more mins. Turned out very well indeed, but it needs some work with water ratio to perfect it.
jason molinari wrote: >beat seven bells out of the glop on medium-high (3 on >a >Kenwood) until the dough is slapping around the bowl and clearing the >bottom >completely. This will take about 25 - 30 min and nothing much will >happen for >at least 15-20.
this is the part that has always kept me from trying this recipe. i have your average kitchen aid stand mixer and i just don't know that the motor would survive this.i do mix the hammelman pizza dough at speed 4 -- but only for 3 mins. with the dough hook.
has anyone tried this on kitchen aid and lived to tell about it?
> jason molinari wrote: >>beat seven bells out of the glop on medium-high (3 on >>a >>Kenwood) until the dough is slapping around the bowl and clearing the >>bottom >>completely. This will take about 25 - 30 min and nothing much will >>happen for >>at least 15-20.
> this is the part that has always kept me from trying this recipe. i > have your average kitchen aid stand mixer and i just don't know that > the motor would survive this.i do mix the hammelman pizza dough at > speed 4 -- but only for 3 mins. with the dough hook.
> has anyone tried this on kitchen aid and lived to tell about it?
I've made several breads at speed 2 on the KA for fairly long times and nothing happened to the mixer. The critical difference is that this recipe is a small batch of very loose dough, so all you are doing, really, is running the machine. If this were a very tight dough, say a bagel dough, and you were making a double or triple batch, then you would get the dough hook stalled from time to time, and that's what usually strips the gear in the head.
The two most frequent contributors to KA failure are large batchs of stiff dough that stall the mixer and lack of maintenance, i.e., lubrication.
I don't see anything in this recipe that would burn out a KA or a Kenwood, although I don't know much about Kenwoods, or Kenwouldn'ts, for that matter.
jason molinari wrote: > Hey all. Yes. Those are my ciabatte..
And they, with dear John's original posting have inspired me (finally!) to try it tonight. Now, I bake with Spelt (Farro), and it is normally, well, gloppier than wheat, and has a quicker to form, more delicate gluten. I watched (and listened to) the KA carefully, and after about 10 minutes, it was working harder slowing noticeably. In less than 12 minutes, the glop had cleared the bowl, and climbed the spindle, despite my efforts to beat it back! I cleared the paddle, let it sit for a minute, and gave it a short burst more, where it immediately cleaned the bowl and hugged the paddle. It's now rising, passing the 1.5x mark. I'll post pics tomorrow!
> jason molinari wrote: >> Hey all. Yes. Those are my ciabatte..
> And they, with dear John's original posting have inspired me (finally!) to > try it tonight. Now, I bake with Spelt (Farro), and it is normally, well, > gloppier than wheat, and has a quicker to form, more delicate gluten. I > watched (and listened to) the KA carefully, and after about 10 minutes, it > was working harder slowing noticeably. In less than 12 minutes, the glop > had cleared the bowl, and climbed the spindle, despite my efforts to beat > it back! I cleared the paddle, let it sit for a minute, and gave it a > short burst more, where it immediately cleaned the bowl and hugged the > paddle. It's now rising, passing the 1.5x mark. I'll post pics tomorrow!
> Dave
In the original coccodrillo recipe (the mother of all glops) Field states that you may have to turn off the mixer once or twice to keep it from overheating. Graham
graham wrote: >> "Dave Bell" <db...@TheSPAMFREEBells.net> wrote in message >> It's now rising, passing the 1.5x mark. I'll post pics tomorrow!
> In the original coccodrillo recipe (the mother of all glops) Field states > that you may have to turn off the mixer once or twice to keep it from > overheating. > Graham
The KA ran nice and cool, never complained, just that it slowed a trifle, as the gluten built.
Well, this is indeed a winner!
The rise never quite reached the triple point, but started to fall back around 2.5+ times. Time to pour it out and proceed! This is beyond glop, this is siliputty!! Almost transparent, incredibly sticky, and definitely not handleable, but light, airy, and very much alive.
I finally managed to split the glob into four roughly equal parts, and roll them onto parchment covered trays. Let them rise again for about 40 minutes, then into the raging inferno, heated to 550F for 45 minutes. After 10 minutes (with a few squirts of water on the oven floor in the first 5 minutes), they had sprung nicely, were starting to brown, and smelled wonderful! Dropped the temp to 420F, swapped the trays, and let them go another 10 minutes, then out to the cooling rack.
One loaf - the one I cut to photograph the crumb - is quite gone. The other three will be sandwiches tomorrow, for sure!
Dave Bell wrote: > graham wrote: > >> "Dave Bell" <db...@TheSPAMFREEBells.net> wrote in message > >> It's now rising, passing the 1.5x mark. I'll post pics tomorrow!
> > In the original coccodrillo recipe (the mother of all glops) Field states > > that you may have to turn off the mixer once or twice to keep it from > > overheating. > > Graham
> The KA ran nice and cool, never complained, just that it slowed a > trifle, as the gluten built.
> Well, this is indeed a winner!
> The rise never quite reached the triple point, but started to fall back > around 2.5+ times. Time to pour it out and proceed! This is beyond glop, > this is siliputty!! Almost transparent, incredibly sticky, and > definitely not handleable, but light, airy, and very much alive.
> I finally managed to split the glob into four roughly equal parts, and > roll them onto parchment covered trays. Let them rise again for about 40 > minutes, then into the raging inferno, heated to 550F for 45 minutes. > After 10 minutes (with a few squirts of water on the oven floor in the > first 5 minutes), they had sprung nicely, were starting to brown, and > smelled wonderful! Dropped the temp to 420F, swapped the trays, and let > them go another 10 minutes, then out to the cooling rack.
> One loaf - the one I cut to photograph the crumb - is quite gone. The > other three will be sandwiches tomorrow, for sure!
> Dave Bell wrote: >> graham wrote: >> >> "Dave Bell" <db...@TheSPAMFREEBells.net> wrote in message >> >> It's now rising, passing the 1.5x mark. I'll post pics tomorrow!
>> > In the original coccodrillo recipe (the mother of all glops) Field >> > states >> > that you may have to turn off the mixer once or twice to keep it from >> > overheating. >> > Graham
>> The KA ran nice and cool, never complained, just that it slowed a >> trifle, as the gluten built.
>> Well, this is indeed a winner!
>> The rise never quite reached the triple point, but started to fall back >> around 2.5+ times. Time to pour it out and proceed! This is beyond glop, >> this is siliputty!! Almost transparent, incredibly sticky, and >> definitely not handleable, but light, airy, and very much alive.
>> I finally managed to split the glob into four roughly equal parts, and >> roll them onto parchment covered trays. Let them rise again for about 40 >> minutes, then into the raging inferno, heated to 550F for 45 minutes. >> After 10 minutes (with a few squirts of water on the oven floor in the >> first 5 minutes), they had sprung nicely, were starting to brown, and >> smelled wonderful! Dropped the temp to 420F, swapped the trays, and let >> them go another 10 minutes, then out to the cooling rack.
>> One loaf - the one I cut to photograph the crumb - is quite gone. The >> other three will be sandwiches tomorrow, for sure!
> Excellent structure, lovely open bread, much more open than normal > spelt bread.
> Is this white spelt flour you're using?
> I only have wholegrain spelt which may be healthier but doesn't give me > the volume I want.
> Love
> John
John, I know this is sacrilegious, but wouldn't cutting back on the hydration a bit, help with this low gluten flour? Do you sieve the whole spelt flour? Graham
> graham wrote: >>> "Dave Bell" <db...@TheSPAMFREEBells.net> wrote in message It's now >>> rising, passing the 1.5x mark. I'll post pics tomorrow!
>> In the original coccodrillo recipe (the mother of all glops) Field states >> that you may have to turn off the mixer once or twice to keep it from >> overheating. >> Graham
> The KA ran nice and cool, never complained, just that it slowed a trifle, > as the gluten built.
> Well, this is indeed a winner!
> The rise never quite reached the triple point, but started to fall back > around 2.5+ times. Time to pour it out and proceed! This is beyond glop, > this is siliputty!! Almost transparent, incredibly sticky, and definitely > not handleable, but light, airy, and very much alive.
> I finally managed to split the glob into four roughly equal parts, and > roll them onto parchment covered trays. Let them rise again for about 40 > minutes, then into the raging inferno, heated to 550F for 45 minutes. > After 10 minutes (with a few squirts of water on the oven floor in the > first 5 minutes), they had sprung nicely, were starting to brown, and > smelled wonderful! Dropped the temp to 420F, swapped the trays, and let > them go another 10 minutes, then out to the cooling rack.
> One loaf - the one I cut to photograph the crumb - is quite gone. The > other three will be sandwiches tomorrow, for sure!
>>>>"Dave Bell" <db...@TheSPAMFREEBells.net> wrote in message >>>> It's now rising, passing the 1.5x mark. I'll post pics tomorrow!
>>>In the original coccodrillo recipe (the mother of all glops) Field states >>>that you may have to turn off the mixer once or twice to keep it from >>>overheating. >>>Graham
>>The KA ran nice and cool, never complained, just that it slowed a >>trifle, as the gluten built.
>>Well, this is indeed a winner!
>>The rise never quite reached the triple point, but started to fall back >>around 2.5+ times. Time to pour it out and proceed! This is beyond glop, >>this is siliputty!! Almost transparent, incredibly sticky, and >>definitely not handleable, but light, airy, and very much alive.
>>I finally managed to split the glob into four roughly equal parts, and >>roll them onto parchment covered trays. Let them rise again for about 40 >>minutes, then into the raging inferno, heated to 550F for 45 minutes. >>After 10 minutes (with a few squirts of water on the oven floor in the >>first 5 minutes), they had sprung nicely, were starting to brown, and >>smelled wonderful! Dropped the temp to 420F, swapped the trays, and let >>them go another 10 minutes, then out to the cooling rack.
>>One loaf - the one I cut to photograph the crumb - is quite gone. The >>other three will be sandwiches tomorrow, for sure!
> Excellent structure, lovely open bread, much more open than normal > spelt bread.
> Is this white spelt flour you're using?
> I only have wholegrain spelt which may be healthier but doesn't give me > the volume I want.
> Love
> John
Thank you, John - for the kind words and mostly, for the recipe! Yes, this is unbleached white spelt. I agree that whole spelt would be healthier, but can't eat it; it affects me almost like eating white wheat. It's all a matter of degrees and dosage. Even too much spelt starts to get to me, so I have to go easy. This process, and the high hydration, certainly led to the open structure. Most spelt breads (particulary comemrcial ones) look like wonder bread, but are dense and heavy. This is light, chewy, just great!
graham wrote: > Beautiful bread, Dave! I wonder if cutting the hydration back to, say, 100% > might help with this flour. > Graham
Thank you, Graham!
Actually, this is slightly under 100%, from Jason Molinari's version 1. John did orignally call for higher, 500 gm 12%+ protein white flour. 550 gm warm (30C) water
Jason's recipe is, 500g bread blour 475g water 2 tsp. yeast 15g salt
That first batch went so well, I'm going to have to try one with olives, as you suggested, probably Kalamatas. Of course, then there's cheddar and jalapeno, garlic cloves, endless variations!
> For a pictorial progression see my post in this italian forum :
I tried this recipe last night. The bread looks great, cept at four loaves, they're a bit small. I'd prefer a taller slice. If I were to half instead of 1/4 the dough would the structure hold up?
Also, I once made a ciabatta type that used some sour milk. The taste was awesome. Any idea how this might be incorporated?
On 2006-01-16 15:57:33 -0500, Fritz <mtrop...@optonline.net> said:
oh yeah. I should add that using Jasons recipe, I could get the dough to come together, even after 35 mins in my Bosch at 4. I ended up adding about 40g rye flour.
Glad the bread worked with spely flour. When you add the olives add them only the last few minutes and don't mix it as violently, or you'll end up with purple bread:)
Fritz, i thikn dividing the dough into 2 should work, i now devide mine into 3 to get slightly larger loaves. odd that your bread didn't come together..
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