| The Fresh Loaf

Ohio WFO project

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This is My oven as of July 2nd. I have a number of pictures of the project leading up to this but they are on a couple of diposible cameras wiating to be put on a CD. I'll post them soon.

http://s933.photobucket.com/albums/ad175/CJtheDeuce/July%20Oven%20foundation/

Charlie

I've been using Peter Reinhart's recipe witth pleasantly tasty, chewy results, but they tend to flatten during the boiling. Ruth Levy Beranbaum's behaved similarly but got a lot of oven spring. The latest batch looked really great pre-boiling so it was kind of disappointing. I could go back to RLB's recipe but I recall it was more complicated -- but maybe that's the answer.

Hammarplast Bowl

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Baking Equipment

Does anyone use a Hammarplast Bowl when letting their dough rise? Carol Field talks about them in her book "The Italian Baker". Better yet, does anyone have one for sale. I would sure love to find one. If anyone even has a picture of one it would be greatly appreciated. I've only been able to find a drawing of one.

Stand mixer / spiral mixer mixing time

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Artisan Baking

Hi,

I'm baking Mamelman's whole wheat bread for a couple of weeks and want to see if any of you know what is the mixing rate of Hamelman's 3 minutes on a spiral mixer first speed then 2.5 minutes on the second speed in a home stand mixer with what we call here a "knead hook" not a spiral one.

Thanks a lot,

David

July 7, 2010 - 10:45pm

SylviaH

Farmstead Sourdough Bread

These sourdough loaves are from Beth Hensperger's 'The Bread Bible'. There are two different books titled 'The Bread Bible'. Rose Levy Beranbaum's 'the bread bible' is one of my favorite books.

This sourdough bread recipe was designed to bake in loaf pans. It makes a very nice tasting basic sourdough bread for everyday use for sandwiches and toast. It was my first attempt at making it and I changed a few things.... next time I will omit the yeast and give the loaves an overnight in the frig.

Makes two 9X5 inch loaves

B.H. Recipe

1 1/2 cups warm water 105F to 115F - I used 168g cool water

1 Tablespoon - l pkg. active dry yeast - " " 1 teaspoon IADY

1 Tablespoon Sugar - " " 1 TBsp. Honey

1 Cup Classic Sourdough Starter " " 180 gms - sourdough

8 Tablespoons unsalted melted butter - ( 1 stick )

1 Tablespoon salt " " 1 Tbsp. sea salt

5 1/2 to 6 cups unbleached all purpose flour or bread flour - 125 g per cup of Gold Medal Bread Flour

Baked at 350F oven preheated - 35 to 40 Minutes

You can add 1 to 2 cups of raisins or dried blueberries, or 1 cup of granola to the dough.

I mixed my dough with the paddle in my KA just until shaggy and let it sit covered for 25 min. added salt and with the kneader blade kneaded for until the dough came together and cleared the sides of the bowl and was smooth for about 3 minutes. Removed and placed it into a greased bowl and did Stretch and Flolds until the gluten was developed. Divided into 2 pre-shaped loaves rested for 15 min., shaped and placed in pans for final proof. Baked in a pre-heated convection oven 400 and adjusted heat as loaves browned.

Pictures taken under kitchen lights so they have yellow cast

Sylvia

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SylviaH's blog
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Is summer a bad time to start a starter?

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Sourdough and Starters

I am so excited about my new kitchen and finishing remodeling in our new house, that I want to dive in with a wonderful starter. Yet, they scare the dickens out of me. I have a recipe from Laurel's Bread book and NO WAY could I ever meet the temperature criteria - especially in summer. I've read Peter Reinharts' books and I find them extremely confusing (and I'm not dumb and I'm a pretty good cook and baker (though somewhat of a novice bread baker as I haven't strayed from traditional yeast bread).

Cinnamon Rolls from 1945 Doughnut Recipe

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General

I saw this recipe on another thread and decided to try it. I was so different from anything I had seen I was intrested to try it. It turned out really well, these are some of the best cinnamon rolls I've ever made.

Raised Doughnuts or Coffee Cake

The Pittsburgh Press – March 16, 1945

Barbequed Philadelphia Soft pretzels

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Introductions and Ideas

Barbequed Philadelphia Soft pretzels

Growing up in Philadelphia the corner Pretzel vendor was always there ready with a soft Pretzel (they were not always that soft) But the flavor was like nothing else.

I have missed them for so many years. But I have managed to make a pretty good pretzel and I do use a lye bath as it gives the pretzel the best authentic flavor.