The Fresh Loaf

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

Just yesterday's bread...




100g starter (100% hyd.), 315g water, ~1/4 cup mixed sesame seeds, 9g salt, 1 tsp toasted sesame oil, 400g All Trumps high-gluten flour, 50g coarse whole wheat flour


Keep your dough close to 76F throughout mixing and fermentation.



Mix starter and water.  Add seeds, salt and oil, mix.  Add flours, mix just until flour is wet, rest 30 min, fold 3x at 30 min intervals.  Let rise until near doubled.  Shape, put in triangle brotform, and deposit in fridge for overnight.  Bake at 500->460F after an hour out of fridge, under cover for first 20 minutes.  It's a little lopsided 'cause I swiped the loaf with the edge of the roaster as I covered it.  C'est la vie!


Susan from San Diego

CaptainBatard's picture
CaptainBatard

I wanted to make this Cranberry Walnut Bread for Thanksgiving but the timing did not allow me to do so. This is basically the same bread as seen at Bread cetera  and a slightly different version at WildYeast. The bread went together with out any real hitches. I did deviate from my usual methods...I mixed the bread by hand using the French fold method seen at Steve's site and here. It worked very nicely until I added the walnuts and presoaked cranberries. The dough got very sticky from the extra moisture on berries even though I did blot them dry. It was just a temporary setback...the dough absorbed it in a short time. I shaped the loaves and tried the fendu method for the first time and was very impressed how much they opened compared to the slashed one. The bread had a nice crumb and taste.



 



 

occidental's picture
occidental

I thought I'd post the resluts from yesterday's baking and see if I can figure out how to post pictures, so here goes.  This is the French bread from Ed Wood's "Classic Sourdoughs"  I don't use this book as much as others in the library but the timetable of the formula worked with my Friday / Saturday schedule.  The crust is nice and crispy and I did get some nice fractured crackles as soon as they came out of the oven.  Oven spring wasn't quite as good as I'd like and as usual, the biggest challenge for me is getting a good score.  Enjoy.


 


 


 


From bread

From bread

From bread

murphalert's picture

Saltines!

December 6, 2009 - 7:22am -- murphalert
Forums: 

So, I love Saltine crackers, who doesn't? Is there any way to make them at home. It seems like a fairly simple combo of flour, water and salt, but i'm sure it's not as easy as it seems. Does anyone know of any recipes?

JeremyCherfas's picture
JeremyCherfas

I was re-reading Elizabeth David's English Bread and Yeast Cookery and discovered the passage in whiich she describes the author Virginia Woollf's technique for making a cottage loaf. That sounded like fun, so I decided to give it a try, and was very pleased with the outcome. I blogged about it here.


Here's the loaf just after removing the cloche.



And here it is after final browning.



I'm very pleased with both cold-start and cloche techniques, and will continue to use them. Of course, I quickly discovered that they are old news here!


Jeremy

Scoop's picture
Scoop

I'm a northern Californian who now lives in Des Moines and there is little sourdough in this part of the country...at least little GOOD sourdough.  I'm wanting to bake my own and love this site.  Any tricks to getting a really sour sourdough???  I'm not looking for a mild sourdough.


Scoop

rossnroller's picture

Wanted: A Great Traditional Sourdough Panettone Recipe

December 6, 2009 - 5:48am -- rossnroller

Hi folks.


I'm after a tried-and-true traditional sourdough panettone recipe. I do have Reinhart's The Bread Baker's Apprentice and his recipe looks excellent, but it uses dry yeast and I have to confess to being a bit of a sourdough purist.


If anyone can help, would be most appreciative.


Cheers
Ross

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