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lbw648's picture
lbw648

The following are the ingredients that are used in my recipe for 1 batch (3 loaves) of homemade sourdough bread:

6 cups bread flour
1/3 cup sugar
1 ½ cups warm starter
1 cup warm water
1/2 cup vegetable oil
1 tablespoon salt
1 envelope regular yeast

Today, I purchased a 1lb. block of Fleishman's Instant Dry Yeast. I need to know how much of the IDY to use that would be the equivalent of the single envelope of regular yeast. Also, is IDY the same thing as the rapid rise? If so, after the bread dough is blended, do I go ahead and divide it into 3 loaf pans for only one rising? Please respond to lbw648@hotmail.com. THANK YOU !!!!!!!!!!

Susan's picture
Susan

Thanks, Norm, for this recipe. Boy, are these good! This is the first recipe in a long time that tempted me to stray from straight sourdough!


I think I should have used convection for the last half of baking. And I should probably smush them down more and give them a bit more room on the sides next time.


You can see that I started out with 15 two-ounce rolls and now have only eight left, and they just came out of the oven! Mmmmmmm.

Susan from San Diego

Half-baked Onion RollsHalf-baked Onion Rolls

Norm's Onion RollsNorm's Onion Rolls

Here's the link to Norm's recipe: http://www.thefreshloaf.com/node/6245/another-one-norm-onion-rolls#comment-31799

 

 

MapMaker's picture

Autolyzing Pan L'ancienne

March 28, 2008 - 10:58am -- MapMaker

I was thinking about try to use autolyzing while making some pan l'ancienne.  But I wonder if 1) it is appropriate for this type of bread.  2)  If I do it, should I keep the dough in the refrigerator while it autolyzes, since the whole process of making the bread seems predicated on the cooler temperature.  3)  Do I need to give the dough more time to autolyze if the dough is kept in the refrigerator.  I'm hoping for a quick response so I can start the bread today.

 Thanks

This Day's picture

Swedish Limpa

March 27, 2008 - 2:41pm -- This Day

I found this recipe in one of my grandmother's cookbooks, which is at least 50 years old. The recipe states that it's "an old recipe handed down in the family" (not mine). I tried this recipe once, but found the sourdough taste more pronounced than I care for. The loaves had a lovely, even crumb.

Swedish Limpa

qahtan's picture

request for recipe

March 27, 2008 - 1:35pm -- qahtan
Forums: 

Posting my request again, hoping that some one has the recipe....I am looking for a choux paste cream puff recipe, but wait not the ordinary run of the mill cream puff, the one I am looking for puffs up very large and has great cracks in it when baked, it is filled with whipped cream and just a light sprinkle of icing sugar over the top. These are BIG cream puffs very light and puffy. help... qahtan

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