The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
MakingBreadBabies's picture

After making multiple Tartine loaves, I decided to add some commercial yeast as insurance and to get a better crumb (wish I had taken a pic of the inside). This was definitely the best crumb bread I've made yet.

For a one-loaf recipe (500g flour), I dissolved 1/8 tsp commercial yeast into the 25g of water.  I added this yeast-water with the salt after autolyse. 3.5 hour bulk ferment and retarded final rise in fridge overnight.

Worked out amazing and still had the same flavor.

sadkitchenkid's picture

Ah third post in three days. Existential crisis? No. 

Dough ingredients: (not in grams because this isn't a very technical dough)

3 cups flour

3 tsp salt

1 tbs dry active yeast

5 tbsp flavorless oil

1 cup water

 set aside: 4 tbsp of molasses mixed with 4tbsp water, 1/4 cup sesame seeds


Combine dough ingredients together to form a firm non sticky dough, let rise in bowl for one hour. After rising, punch down and leave for another thirty minutes, then cut into 6 equal parts. roll into long thin logs, fold in half a twist braid together and seal the ends to form rings. Place the diluted molasses and sesame into two different shallow bowls and then dip each ring into the molasses, giving it a thin thorough coating, then dip into the sesame seeds on both sides so the entire surface is covered. Place on a baking sheet and leave some space between each ring. Let rise for an hour and bake in a 400F oven for 20 to 25 minutes or until golden.






strid's picture

Cleaning a Nutrimill Grain Mill

February 20, 2017 - 9:16am -- strid

I have had my Nutrimill for many years and love it.  With the exception of two years that I lived in a tiny home, I have used it almost weekly for about 7 years. 

We managed to pick up pantry moths at our last rental house.  Joy of joys.  

I have had to replace most of my baking supplies and am checking everything every few weeks.  This has been a nightmare.  Well, it just got worse. 

amateur4sure's picture

Adding ricotta cheese

February 20, 2017 - 8:49am -- amateur4sure

I'm a lemon lover and a beginner baker. However, there is a great Lemon Chess Pie recipe listed on the KAF website that I would like to try. I would like to know if I could add some ricotta cheese to the ingredients. Also, how much of the ricotta  should I use and any additions or subtractions would I need to make from the recipe? As always your thoughts, comments, suggestions are always appreciated. God bless.

rushyama's picture

Hello, TFL'ers!

One of my new year's goals was to take a stab at sourdough baguettes and I finally had the chance to give it a try. I followed the recipe / method here with a few modifications:

  • Substituted 10% red fife flour
  • Used a mix of AP and bread flour for the white flour
  • Increased the water by about 10%
  • Autolysed the flour and water overnight in the fridge (per TXFarmer's 36-hour baguettes method)
  • Shaped the baguettes like the Hamelman demonstration here (starts around 2'30")
  • Put the shaped baguettes in the fridge for the last 30 minutes of the second proof (to make scoring a little easier)
  • Baked directly on a baking stone with steam

Overall, I'm quite happy with how they turned out. They're not top-level artisan baguettes but honestly they taste better than most of what I can find in the supermarket. The crumb was quite open considering the relatively low hydration (sorry, no crumb shot as they were gobbled up for family dinner; I'll have to be faster next time). I really liked how approachable this method was and I think I can use this recipe as a basis for more experimentation. Next time I'll probably increase the hydration a tad more and maybe add some seeds.







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