The Fresh Loaf

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

I had commented on doing this awhile back. I kept feeding my levain intill it reached 1200g. Pulled 200 off and added salt to the rest. Hydration is around 65%. Not totally sure since I just went by feel and it felt about 65. Bulk ferment at room temp then shaped and into the fridge for a cold proof overnite. It has a nice fruity smell from the levain being at a young stage and having a meal of barley from this past weekends bake. Its cooling now and I will cut into it after work.

jamesf's picture

James from Tucson

May 8, 2014 - 11:12pm -- jamesf

Hello my name is James.  I am located in Tucson Arizona.  I came to your site in search of information on Russian rye bread recipes and was pleasantly surprised.  I am new to baking and am looking forward to an exciting learning process.  Any referrals to posts for newbies, beginners etc would be appreciated.  I'm struggling with terms like hydration and with understanding the sourdough process.  Cheers!

SCHEFFY's picture
SCHEFFY

HI EVERYBODY,

I AM SCHEFFY A SWISS NATIONAL AND RETIRED IN MANILA , PHILIPPINES.

COULD ANYONE PROVIDE ME WITH THE RECIPE TO MAKE A FINE TASTING SAN FRANCISCO SOUR DOUGH BREAD.

PLEASE INCLUDE AS WELL THE STEP BY STEP PREPARATION FOR THE SOUR DOUGH STARTER.

THANK YOU FOR SHARING YOUR EXPERTISE.

KIND REGARDS  SCHEFFY

 

 

 

gmagmabaking2's picture

We 3 gmas honored our Mama this week

May 8, 2014 - 8:49pm -- gmagmabaking2
Forums: 

This lead in picture is our Mama, Lillian Auiler. She inspired us so much. We lost her in 1996, but she lives on in all of us and her grandchildren, great-grandchildren and great-great-grandchildren. She gave birth to 8 and raised seven children... that may have been the beginning of the term "multiple personalities", thank goodness they were in separate children (I think)... Mama's favorite dessert was GINGERBREAD WITH HOT LEMON SAUCE. So that is what we made.

Below are Helen's picture... starting with the baby of the family... 

saradippity's picture

Filling rolls with fruit.

May 8, 2014 - 7:26pm -- saradippity
Forums: 

Yay, I totally thought my way around a box and got creative. I wanted sourdough dinner rolls, my son is on a raisin bread kick and I thought I might do cinnamon rolls for a change (but they are kind of too sweet for my taste buds). I also spent some time last night on Pintrest and really wanted to try my hand at painting bread. So, I decided a nice compromise of all of the above. Painted cinnamon raisin-filled sourdough dinner rolls.

saradippity's picture
saradippity

So I wanted to make cinnamon rolls. And I wanted to make sourdough dinner rolls. And I wanted to learn to paint bread. And I love baking, but I can't do it every day. Then inspiration hit, and I did it all at once. These have sugar in the filling, but just a touch and they aren't so sweet that I would call them a dessert. The raisins were soaked, so they are soft and yummy.

I used the recipe from Peter Reinhart's Whole Grain Breads for the transitional cinnamon raisin bread (fantabulous book). I used olive oil for the fat, whole milk in the bread flour sourdough biga and water from soaking the raisins in the whole wheat soaker (saved some water to keep soaking the raisins in), and brown sugar for the sweetener. I used KA flours for whole wheat and bread flour.

Now, I'm sure there's a better way. Or with experience my rolls will look more even and rounded or somesuch, but I don't seem to have on hand (or it's lost in the muddle) directions for making a baked filled roll. I have an Asian dumpling book, I have directions for jelly-roll style filled breads, but I had to wing it here. So, feel free to critique the technique. After the first rise, I gently rolled the dough to about a quarter of an inch thick. I used a pizza cutter to divide the dough into fairly equal pieces (um, kind of. Pretty much. Better than a three year old would have done, anyway).

Filling and shaping

I dropped soaked raisins into the middle of each piece, then sprinkled with a brown sugar/cinnamon mixture. Then I brought up the corners and pinched them together and pinched the seams shut. I picked up the rolls and gently rounded them somewhat in my hand. The process reminded me of making steamed filled dumplings, and a little too late I realized some of the shaping techniques used with that would also make something pretty neat (perhaps next time).  Then I placed them seam side down to rise 45 minutes to an hour.

Glazed halfway through baking

I glazed with a whole egg and a little milk whisked in, then mixed leftover glaze into some Ovaltine powder to make a paste (no cocoa or dehydrated coffee on hand) while the rolls baked. I baked with the clear glaze on, just until they were a little golden, then painted them with Ovaltine and put them back in the oven until they were done baking. Five minutes with steam while glazed, five minutes (no steam) after the painting. I'd say they were baked at 325°F after preheating at 400°F, but gremlins live in my oven and it's probably somewhere around twenty five degrees more than that, give or take.

buns2

They look like they were painted by an amateur, and that is entirely appropriate. They taste like they were made by an amateur, but one who has been passionately studying bread for a couple of years and totally can make a great tasting roll. The texture is good, but I wouldn't mind a little bit more thickness to the crumb, probably more experience shaping this kind of thing will work that out.

ginnyj's picture

Sliced white bread looks like jelly roll; seams separate

May 8, 2014 - 1:15pm -- ginnyj

I'm having fun beginning to make bread.  I'm using the dough cycle on my bread machine, then putting it into the refrigerator overnight.  In the morning I cut 1/3rd of it,  press out the bubbles, with my hands press it into a rectangle and then roll it up tightly from one end to the other.  I am using a small bread pan 3 1/2" by 7."

When I slice it you I see the circles where it was rolled and some of it actually falls apart.  Is my problem with the overnight or the way I'm rolling it?  What is this problem called?

 

Thanks

Ginny

LT72884's picture

need help proofing my no knead bread

May 8, 2014 - 12:28pm -- LT72884

Hello all. I need some tips and tricks. I am failing to get the results i would like. Let me explain my last process exactly.

 

Started out with:

3 cups luke warm water

1tbls packaged yeast

1tbls kosher salt

6.5 cups unbleached all purpose flour plus a small small amount extra in case i didnt measure the water exactly

 

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