The Fresh Loaf

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

One of my last successes in 2017. I've realized that bagels are the easiest breads to make. I have used bread flour because I cannot find high gluten flour but I think the chew was perfect as is, any more and it will be too hard to eat. These bagels have a crisp crust and that distinct pull while biting or tearing a bit from it. They were soft but really chewy, my jaws were nangawit (Sorry, I do not know any exact translation, it's the feeling of muscles shortening themselves and holding it when they got overworked; cramping I guess but not as severe as that), they really got a workout after I ate two. The aroma was sweet and wheaty. The taste too was sweet and wheaty with the mildest tang. Very very good! I could eat them plain. Perhaps the only change that I will do next time was to make them bigger, I will just divide them into three rather than six, I think they will be perfect that way.

I can't upload the crumb shot and the schmear. I'll try to post them in the future. Sorry for the redundant photos, I'm just happy with this achievement. Enjoy!

Proofed bagels overnight.



After boiling ready to be baked.











Baked and Hanged with a cloth. I feel like I was selling them.










Happy Baking!

Happy New Year!

Modern Jess's picture
Modern Jess

(Baked 1/28/2017)

I do believe this was the first of many many loaves that where I added rolled oats. The way in which I added them continues to change and evolve, but on my first attempt, I actually precooked them.

Soaker

  • 1 cup Quaker rolled oats
  • 1.5 cups water
  • Bring to a boil, reduce to low and cook covered for 15 minutes.
  • Remove from heat and let cool while still covered.

Bread Ingredients

  • 450g King Arthur bread flour
  • 50g sprouted whole spelt flour
  • 300g water
  • 12.5g salt
  • 250g cooked oatmeal porridge

Process

  • Mix flour, spelt flour, starter, and 250g of the water
  • Rest for 30 minutes
  • Add salt and remaining 50g of water into the dough
  • Turns at 30 minute intervals for 3 hours, mixing the oat porridge in a bit at a time at every turn after the first one

I don't have baking times for this loaf, but it was almost certainly 450° for 20 minutes covered followed by 12-15 minutes uncovered.

My tasting notes say that this was a very well risen loaf, moist and fluffy, with excellent flavor. This would turn out to be a pivotal loaf for me, as the addition of oatmeal proved to make a huge different in my loaves from this point forward.

Modern Jess's picture
Modern Jess

My apologies for the extended absence. Again. I've been baking bread, on and off, but I've also been doing lots of other stuff, and posting my progress toward my 2017 Bread Challenge kind of fell by the wayside.

As we now seem to be winding down 2017, I figured I would make an effort to finish what I started. You'll be seeing a bunch more of these blog posts in the next 24 hours. Maybe I'll even finish!

From way back on January 28th, 2017, here's loaf #14: another variation of my Country Spelt Loaf. This one doesn't seem to have any crumb pictures, a sure sign that I took it to work for my team.

 

Recipe

  • 450g King Arthur Bread Flour
  • 50g sprouted whole spelt
  • 150g starter @ 70% hydration
  • 375g water @ 75°
  • 12g salt

Turns every 20 minutes for 3 hours, no bench rest. Formed loaf and proofed overnight for about 10 hours. 

Baked at 450° covered for 20 minutes, uncovered for 20 more. Definitely an attempt at getting it strongly baked.

 

alchemy's picture

Double Oven with custom stones

December 30, 2017 - 3:51pm -- alchemy
Forums: 

For Sale- Double whirlpool electric oven with 2 custom stones.

Stones were ordered custom from California. They are the maximum size the oven will hold with a small couple millimeters around the edges for heat circulation.  It bakes 24 loaves per hour; size 700 grams approx.

Stones are thick and take 30 minutes to heat up, 

Selling the oven to make space and I dont really need it anymore. Oven works well and is good for breads, rolls, pizza,and anything else you want to bake.

I bought it used for 200. and the stones cost me 300. (150 each)

redden's picture

opinions please: kitchen oven, electric or gas? duel fuel?

December 30, 2017 - 12:59pm -- redden

Please advise me, do you prefer electric or gas ovens? Conventional? Does duel fuel make a difference? Are there any brands that you would stay away from? I bake European style whole grain bread every week, and otherwise use the oven for slow cooking roasts. I would use a convection oven for drying fruit, but am not sure of the benefits of one for me otherwise. Thank you! (Sears took my Whirlpool and I am oven-less.)

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