The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
  • Pin It
King's Daughter Bakery's picture

Selling my baked goods

June 17, 2014 - 3:35pm -- King's Daughter...

Hi there!

I'm new to fresh loaf and absolutely love baking with dough! I'd like to turn my love for baking into a small business, but find so many regulations to work through here in Spokane Washington.  Was wondering If anyone has any idea of some loop holes in the system or ways to cut the regulations. I was also wondering if you sell at a "bake sale" if you don't have to have a licence or be inspected.  I've been searching the internet and havn't seamed to find a way to sell my goods low key without having a head ache to go through. 

Thanks! 

 

Tinabean's picture

Anstellgut on Ploetzblog

June 17, 2014 - 2:14pm -- Tinabean

I've recently discovered the Ploetzblog website. I've been baking with sourdough starters for awhile and have both firm and thin.  I see that many of his recipes start like this (recipes are different, this is just an example):

100 g rye flour

100 g water

15 g Anstellgut

Mix and let rest overnight.

Another recipe might call for 58 g, 58 g, and 28 g. Still another called for 35 g Anstellgut-100% hydration.

dabrownman's picture
dabrownman

Ever since Sylvia posted her wood fired calzones we have been making them at least once a month.  These were packed with home make pizza sauce, fresh and shredded mozzarella, Parmesan and Pecorino cheeses, Italian hot sausage and pepperoni , red and green onion, button, shitaki and crimini mushrooms, with some red pepper slices and fresh basil.

The crust was starter with 100g each of AP flour and yeast water with a couple three pinches of ADY and 10 g of 6 week old rye sour starter.  We didn't have as much time as usual so we made sure the levain would be very active -quickly!  After it had risen 100% we added it to 400 g of AP 1.8% salt and enough water, 252 g, to get it to 70% hydration.

We did 6, 1 and 1  minutes of slap and fold sessions 20 minute apart and 3 sessions of  stretch and folds fromt the compass points also on 20 minute intervals.  Then we let it bulk proof on the counter for 4 hours before shaping them in to ovals with a rolling pin.  My daughter stuffed and folded them which is why they look so good and I egg washed them and slashed them 3 times each and loaded them onto parchment on a peel.

 

Here is the bottom of one piece before it was inhaled.

They were so big they barely fit on the rectangular baking stone in Big Ole Betsy who was waiting at 500 F with no steam.  We slid them off the peel onto the stone and then after 2 manures we turned the oven down to 450 F and baked them for another 8 minutes before turning them 180 degrees on the stone and turning the oven down to 425 F - convection this time.  In 15 minutes they were done, bottoms more crisp than the tops, and transferred to a cooling rack for 5 minutes before serving.  They were still too hot to eat though.  They looked fantastic and tasted great.  Just as good as a pizza.

The last of Ian's bread made a fine breakfast this morning and monsoon has arrived so....... the sunsets are better!

 

breadforfun's picture
breadforfun

I haven't posted in a while due to a busy travel schedule and family obligations. When I finally returned a few weeks ago I wanted to try out a few formulas from Robertson's latest book, Tartine 3. His combinations of ingredients and use of porridge (think cooked soaker) are very intriguing. 

I made a double batch of the wheat-rye-caraway-bread.  This has only 10% rye, the rest being a blend of white, high extraction and whole wheat. I was out of high extraction at the time, so I substituted a 50/50 blend of white/WW instead.  This is an 85% hydration bread with only 7.5% prefermented flour, so the bulk ferment was long (4-5 hrs at 75˚F).  I divided the dough into 6 loaves, roughly 500-600 gm each, and proofed them in brotforms overnight in the refrigerator.  The flavor of the ground spices, each 2%, were in the background of the finished loaf, less intense than I expected considering the volume as I was adding it. The crumb was open, although less so compared to his basic country sourdough. It makes a great tasting sandwich bread, and goes surprisingly well with sharp cheddars.

 

When I first approached the porridge breads I noticed an inconsistency in the book (see post).  I made the Rye Porridge bread using a hybrid technique.  It was too late to add the porridge to the levain and water mixture, so I added it to the dough directly after the autolyse, but well before the second fold as stated in every porridge recipe in the book. Still, it was difficult to distribute the porridge evenly, and I believe it affected the openness of the crumb somewhat.  The flavor was very nutty and had a lot of depth due to the porridge.  The crumb was very moist and the crust had a good chewiness.

In the future when I make these porridge breads, and I definitely will, I will add the porridge to the levain prior to the autolyse, as he describes in the Master Formula section of the book. There are so many combination that sound so good, they will keep me busy for a long while.

 

 

-Brad

 

P.S. Here are a few of views of my trip to China and Tibet:

 

PetraR's picture

Now what , Stiff Starter

June 17, 2014 - 1:40pm -- PetraR

I took the plunge and converted 50g Sourdough starter to a Stiff Starter.

50g Starter-100gFlour-50g Water.

It was so strange to knead it and have a * dough * starter, but it did rise great, it grew bigger than my 100% hydration Starter.

Now I took 100g of it and added 200g of Flour and 100g Water for my loaf tomorrow.

* not sure I need that much but I wanted to be sure I have enough *

I fed 50g Starter again with 100g Flour and 50g Water for next time baking.

 

Now, how the heck do I mix the stiff starter into the flour and such...

amberartisan's picture

Tartine Style Crumb Open Enough?

June 17, 2014 - 7:39am -- amberartisan

I made this dough with 12% Prefermented Flour (25% Levain, by that calculation system), 10% WW, 10% Rye, with a levain that was ~8 hours old. I did 

1 hr autolyze

4 hour bulk with 4-5 S & Fs on bench

1.5 - 2 hour proof

retarded for 7 hours @45dF

gave 1 hour floor time, as it was slightly underrisen

baked @480dF with Sylvia's Steam (20min), then lowered to 450dF and baked a 30 more minutes.

 

Interestingly enough, my Miche made with same dough @86% Hydration was more open than this Batard @82%. 

Pages

Subscribe to The Fresh Loaf RSS