The Fresh Loaf

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

wine connoisseurs pls advise, interesting bread I want to make

July 10, 2017 - 3:48pm -- katyajini
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Hello friends!

Here is a video I found of a bread made with white wine.

Its in Spanish, but this woman speaks slowly and clearly and in the context of bread baking I can understand what she is saying.  This lovely bread has white wine for about third of the liquid. She calls for a Catalan wine with a floral bouquet.  Would you suggest a wine that might be good to try to make this bread?  Something easily available to Americans and not particularly expensive?  Sweet/dry and what what kind....

RAYS GIFTS AND MORE's picture
RAYS GIFTS AND MORE

Love to bake bread! looking for tips to market my product.

maojn's picture
maojn

I made two videos for the cherry blossom cake roll. Hope they are helpful.








maojn's picture
maojn

I made these three videos in great details. Hope they are helpful.











joc1954's picture
joc1954

While staying at Island of Hvar in middle Dalmatia I got inspired by big fields of lavender to give a try to a lavender bread. Right now there is a crop of lavender going on and when you pass such field the smell of lavender is simply amazing. Island of Hvar is known to be the island with most sunny days in whole Dalmatia what provides a very good natural conditions for growing lavender, wine and olive trees. As the landscape is very rough with a lot of rocks and small patches of soil the lavender fields are surrounded by stone walls made from rocks which were manually removed centuries ago in order to prepare small micro fields where people could plan olive trees and lavender. The lavender crop is performed completely manually old fashioned way with sickle. I took some shots of this process while passing people harvesting lavender by bike.

Typical lavender field at Island of Hvar with love trees in the background.

 Lavender from backyard where we stay on holidays.

I started lavender yeast water with one tablespoon of honey, some lavender flowers and water. I will use it to make another batch of lavender bread later on this week.

 

As this was the first time I was making lavender bread I searched through TFL posts and found this interesting post and comment by hanseata (here) with the idea that one should used melted butter to infuse lavender taste into the food. For my bread which was made out of 600g of bread flour I used lavender flowers from 8 stems.

Using butter to capture the lavender flovour.

I prepared the mixture of 70g of butter and lavender flowers (from 8 stems) at the time when I prepared my levain, so about 6 hours before mixing the dough.

The rest of the process was similar to my standard procedure. I used 600g of strong bread flour (type 850), initially 70% of water with additional 5%  added after first 30 minutes. The butter was warmed up and strained before initial mixing which included all flour, water, 100g of starter and all butter. Bulk fermentation was bout 3 hours and then immediate cold retard for about 11 hours. Baked in iron-cast skillet.

The result: I was extremely pleased with result. Whoever tasted the bread agreed that the flavor of lavender was maybe a little bit too strong when you tasted the bread without anything on top of it like butter with jam. So for next time I will use lavender flowers only from 5-6 stems.

This bread perfectly pairs with butter, creme fraiche and any kind of jam, but also fits perfectly together with the Parma ham.

 

 

 

Happy baking, Joze

 

loafsniffer's picture

Pushing bulk fermentation

July 10, 2017 - 1:24am -- loafsniffer

Hi everyone! Quick question, should I be letting my dough ferment until this stage? https://instagram.com/p/BVo-oiRhgFT/ It looks so billowy and airy and almost fluffy?? My dough never looks like that (I've always been ultra cautious with stopping fermentation - I usually pre shape the dough once I see a couple of bubbles on the surface). Does hydration affect how much air the dough will hold? (So the rather stiff 65-70% hydration doughs I've been making will never hit that stage before they collapse?)

Bread kneading enthusiast's picture

Bread always cracks one side and gummy centre

July 9, 2017 - 11:03pm -- Bread kneading ...
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Hi there,

 

I am trying to bake Hokkaido bread based on the recipe from http://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html. Main difference is I adjusted sugar levels, replaced extra virgin olive oil with butter and increased the ingredients by 1.5x for a bigger loaf. The calculations means I have to use 1.5egg but I just use 2 eggs for convenience.

LydiaPage's picture
LydiaPage

Country Bread - yeast activated at 72F, 100F, and 130F (left to right) - July 8, 2017

This lesson took me through an emotional rollercoaster: I was excited, apprehensive, disappointed, frustrated, overjoyed, exhausted and famished.  I came through it all (monopolizing The Bread Whisperer over text for several hours), and the main thing I learned?  Next time, a big glass of wine while working will probably relax both me and the dough.

The task was to make three mini loaves of bread.  Sounds simple enough...  but wait, thinking that way is what got me here - and my mentor is ensuring I understand every step involved in creating bakery worthy bread... so where do we start?  Well first I had to use bakers math to scale the recipe down to make 450g of dough per loaf - I am glad to say this was much more successful and went way quicker this time since I actually understand it now.  Step 1 - check!

Step 2 - make the first dough.  It is 8 p.m. My six-month-old is babbling away at her Daddy after a long day of house renovations.  If I don't start now another day will pass me by, and honestly I want to eat bread, I want to smell bread, I want to spend time in my kitchen making something that makes people smile and salivate... I pull out my KitchenAid mixer and my scale.  It is go time!

The frustration didn't take long to set in. 

The ingredients measured carefully and the room temperature water reading 72F.  I ran the mixer with the 'C' hook performing the window-pane test after 3, 4, 5, 6, 7, 8, 9 minutes.  It shouldn't take so long - the mixer is crying, the small batch barely being picked up by machine as it jostled about.  I turned it off, grabbed it out and used my initial aggravation at it not being "easy" to knead it in to submission myself.  Nine minutes later it was beautifully soft, and the window-pane test not too shabby (if I do say so myself)!

I put it in a bowl, set a timer, and took a measurement before I set it aside to proof under a cloth.  It was 1.5" high and ready to go. 

After a break (read as: putting Addie to bed, twice.  Poor teething babe!)  I repeated the process for the second dough with 100F water and the third with 130F water.  I did switch to a paddle which worked much, much better than the hook.  Less than 7 minutes in the mixer for each dough and minimal hand-kneading needed.  Two more timers, and proofing was underway for all three.

The timing of my break worked out pretty well since the first dough took so much longer to proof - two hours and it was doubled, puffy and pillowy.  I pressed a finger in the top and it didn't bounce back - time to get it in the loaf pan... but how?  I remember talking about using a tiny amount of Crisco to grease the pan, and giving it a few good kneads to get the gas out before letting it rise again, but do I just kind of cram it in the pan?  Well - I tried that, and send TBW a panicked photo and question, he replied with a King Arthur Flour video lesson on shaping (why didn't I think of that?!), it was a game changer.  I watched it a few times and had a much more pleasant looking loaf.  Back under the towel - the next one was ready - repeat with the third.  Fast forward (by the miracle of the internet) 45 mins later and they are ready to go - and looking hopeful!

I set the oven to convection bake at 450F and put them in - when they started getting brown I jabbed the thermometer in and got a reading of 180F, turned the oven off and 5 mins later they read 208F (all being guided by TBW and trying to fight the urge to cut one open and see if it worked or failed).  I took them out, almost hyperventilating, and then it hit me - the sweet, happy smell of freshly baked bread.  Even if it was not perfect, it smelled like heaven and it WOULD be good because it is fresh, homemade bread!  I took a quick measurement, some pictures, and (since it was 12:15 a.m.) I left them on a rack to cool and went to bed (or perhaps was told to leave them alone and go to bed... thankyouverymuchteacher).

 

The next morning (after resisting the urge to leave Addie and the dogs with my husband and run downstairs like a kid at Christmas) I sliced and taste tested with Tim.  You have to love bread for breakfast! 

The first one (72F) had me literally squeal with joy (freaking out the dogs, who went crazy and then startled the baby - good start to the day), it looked like REAL bread!  It tasted fantastic, the texture was nice and springy - soft, fluffy clouds of white bread with a crisp crust and a delightfully subtle tangy nutty flavor - two thumbs up from us both!

The second (100F) looked fantastic too, it was a little denser and had more flavor than the first - we agreed it was better, but both would happily be eaten down to the last crumb.

The third (130F) was even more dense, and the flavor for us was overwhelming.  It just had a bit too much of an after taste, and was a bit too heavy.  Toasted with butter and other deliciousness it will still not be wasted!

So what have I taken from this lesson? 

  • The paddle is better than the 'C' hook (at least for this small of a batch and this type of dough).  
  • Yeast is definitely much more active with increased temperature - producing more flavor and faster results.  
  • The proofing time does make a difference with the density and size you end up with (I could have been a little more patient with the second and third batch so the end product may have been a bit more uniform (the loaves as you can see are visibly different sizes after baking).  It also is painfully long if you don't use warm water!
  • Shaping a loaf is an art form, I need lots of practice for when I make them without a loaf pan.
  • I need to start before 8pm as my household does not sleep in!
 Lesson five, I am ready for you!

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