The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
yy's picture

how to incorporate dried fruit into a braided loaf?

November 24, 2010 - 4:31pm -- yy
Forums: 
Artisan Baking

Hi everyone. I'm planning to bake the bba Cranberry walnut celebration bread (minus the walnuts), and I'm looking to modify the procedure a bit. The original recipe has the dried cranberries mixed in with the dough, which I've found results in a bumpy, rough looking loaf. I'm looking to make a 5-strand braided loaf that looks like challah - nice and smooth, without any "stretch marks" or dried fruit sticking out on the surface.This has nothing to do with flavor, but I'm a stickler for presentation.

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bread10's picture

Savoury Twist Bread

November 24, 2010 - 12:54am -- bread10
Forums: 
General

Hello,

 

I have made a fair few sourdough loaves using spelt and khorasan and was thinking of making a savoury twist loaf filled with sundried tomatoes and olives, pesto or something else like that.

I would like to see other peoples recipes for twists and learn the basic techniques and any tips etc.

 

I can not eat modern wheat and so will either use wholemeal spelt and/or white khorasan flour.

 

Thanks.

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Felila's picture

Freeze or hold at room temp? NEED ANSWER SOON

November 23, 2010 - 11:02pm -- Felila
Forums: 
Misc.

I just finished baking two nice boules of ciabatta that I'm taking to a Thanksgiving dinner due to start about .... 39 hours from now (now being approximately 9 PM Honolulu time).

If I leave bread out (stored in plastic bags) too long, it molds in the humid air here. I was planning on freezing the loaves, but started worrying that they would lose their freshness if frozen and reheated.

Freeze or don't freeze? You tell me.

I'm baking another two boules tomorrow. I figure I don't need to freeze those at all.

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November 23, 2010 - 3:38pm
rayc's picture
rayc

Flo's 123 bread

Because I did not want to throw out some left over starter, I made Flo's 123 formula.  I thought it turned out pretty good.  Loaf got cut before I got a pic, but have pics of  what was not consumed.  Every body here rated it good, but to me it didn't have the degree of sour tang to it that I like.  Crust was definitely chewy and the crumb was chewy also. Overall it was  a good bake. 

Formula: 

 250 grams   White Starter (67% hydration)

498 grams    Water

747 grams    White Bread Flour

18   grams    Salt

 

Baked at 450 degrees on convection  for 20 minutes covered with a aluminum pan.  (Thanks Susan)

Removed pan and baked another 20 minutes.   Didn't turn oven down, which next time I will turn oven down to 425 after 20 minutes.  Looking forward to the next time. 

 

I put the good things first The Sandwich with a cup of tea.  I have to say it hit the spot.

 crumb shot:

 

  

 crust shot:  I'm happy with the aount of oven spring I got.

Crust Shot:  Other side 

 

This was a good bake.  Just need to work on shaping a bit.  Practice makes perfect,

Ray

 

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