Sunday, July 16, 2017

BBB: Velvety Bean Bread

Kelly of A Messy Kitchen is the Kitchen of the Month for July.  She chose a fiber-rich bread with an unusual ingredient -- pureed white beans.

To be honest, if I were a baker on the Great British Baking Show, I would be sent home because of this bread.  I baked it two separate times, and both times the loaves failed.  Can't seem to bake a loaf of bread to save my life, it seems.

The first time around, the dough overproofed, even though I watched it carefully.  When I slashed the first loaf, it deflated faster than a blink of an eye.  I didn't slash the second one.

So, I decided that it was baker error and I needed to try again.  This time, I watched the dough like a hawk.  The final proof only took around 30 minutes.  The unbaked loaves looked fine, but, when I removed them from the oven, both were flat.

There was no third time.

I'm getting a bit gun-shy with bread at the moment.  For the time being, I will stick with cookies.

All the other Babes had perfect loaves.  So, give it a try and see what happens.  Send your efforts to Kelly by the 29th of July to be included in the Buddy roundup.

From Kelly:

Velvety Bean Bread
Makes 2 small pan loaves

2 tsp (7 g) active dry yeast
1 cup (326.5 g) lukewarm water
2 cups drained cooked or canned navy beans, room temp (I soaked and cooked mine)
1 cup (113 g) whole wheat flour (I used sprouted spelt)
1 tbsp (13.7 g) olive oil
1 tbsp (17 g) salt (I used less with my salt.  Scant tsp or ¾ tsp)
2 tbsp (~6 g) chopped chives (optional)
~ 2 cups (240 g) all-purpose flour (I added 30 extra grams to each loaf, 60 g total)

Dissolve yeast in water.  Process beans until smooth, transfer to a large bowl or stand mixer.  Stir yeast mixture into beans.  Add the whole wheat flour and stir for one minute, in one direction, to develop the dough.  Add the oil, salt, and chives, if using and stir them in.  Add 1 cup of the AP flour and stir in.  Add the remaining AP flour and knead in with a dough hook, or work in and knead by hand for about 5 minutes, until smooth.

Place dough in a bowl, cover, and let rise for 3 hours, until almost doubled in volume.  (There should be about 2.5 pounds of dough.)
Turn out dough and divide in half.  Butter two 8x4" pans.  Form each portion of dough into a loaf and place seam side down in the pans.  The directions say to let rise for 2½ hours.  That was WAY too long for my kitchen.  The above loaf was baked after 1 hour.  You'll have to watch the dough for proper rise.  Check at 1 hour and continue to proof if needed.
Preheat oven to 400ºF, have a spray bottle or small cup of water ready for steam.  Slash each loaf lengthwise , place in oven and bake for 5 minutes, adding steam every couple minutes with the sprayer or cup.  Bake for 15 minutes, then reduce heat to 375ºF and bake for 25 minutes until rich brown with a matte finish.  Turn the loaves out and check for doneness. Finish cooling on a wire rack before slicing.

The Bread Baking Babes:


Lien said...

O dear how frustrating that it didn't work out well. I hope it was still edible even though it was flat. Kudos for trying twice! Bake the cookies and eat them, and your bread baking mojo will return!! May the yeast be with you :)

Elizabeth said...

That's so upsetting when that happens. My loaves turned out to be flat as pancakes too (same thing happened to me when I slashed the first loaf - WHOOSH!)

But we ate the bread anyway. Because it was there. And, as it turns out, even flat bean bread is good. I hope yours was too! If not, maybe you could cube it and make bread soup with your flat bean bread.

Karen said...

Oh Judy, you are a trooper. Please don't get discouraged! Maybe it was the weather! Did it taste okay?

MyKitchenInHalfCups said...

I forgot to slash my loaves ... maybe that was a save unbeknown at the time. My loaves were not high tops either. And they were under done. Still we enjoyed the toast.
Cheers to cookies. Fortify you to fight another day.

hobby baker Kelly said...

Twice in a row, boo! But wow, those shots of the fungal garden were amazing. Hope the next bread brings the joy back!

Katie Zeller said...

Definitely blame the weather - or something. At least it was good lol