The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Herbalgarden's picture
Herbalgarden

Homemade fresh yeast for the starter.

ChiaRosemary Campagne with black seed, caraway seed, garlic and cheese

 

 

 

 

 

greedybread's picture
greedybread

 

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In my little Turkish Phase at the moment…

I love Turkish food but haven’t really explored their breads much apart from

the Simitthe Pide and Turkish Flat bread.

This bread is delicious and so simple to make.

Fast and tasty!

Nice long life , I was still eating it after 4 days and it had been mistakenly stuck in the fridge.

Moist, tasty, milkish….

Lovely as toast for breakfast.

Divine with avocado and tomatoes…

You could use poppy seeds for a mix up.

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Victorian Milk Bread.

3 tsp yeast

2 tsp sugar

1 & 1/2 cups of warm milk

4 cups of bakers flour/high-grade/ bread flour.

Pinch of Salt.

Sesame seeds for top of bread (optional).

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Warm milk and add in sugar.

Stir well and add in dried yeast to milky sugar mix.

Combine Ingredients and allow to stand for 10-15 minutes until frothy.

Combine flour and salt while yeast is activating.

Stir milk mix into flour and form a dough.

Knead for 6-8 minutes until a smooth dough is formed.

Put dough in a clean oiled bowl, cover and allow to rest for an hour.

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After an hour, knock back and allow to rise again, covered for an hour.

Grease a loaf or bread tin.

Remove dough from the bowl after the 2nd rise and shape into loaf tin.

Cover and allow to sit until dough reaches the top of the tin.

Pre heat oven to 200 Celsius.

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Gently brush bread with beaten egg glaze and sprinkle on sesame seeds.

Place in oven and bake for 35-45 minutes.

Remove from oven and allow to cool slightly.

Turn out bread on a wire rack and allow to cool before slicing.

Delish!!

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 Did you think this was greedy?

Have you tried Black Bolzanese Rye Bread?

or the Greedy Pumpernickel?

alfanso's picture
alfanso

Well, really to the In Laws.  I've been baking up and warehousing a few different breads to pack in my bags as treats for them.  They've been documented here before, but here's the lot of them:

1 dmsnyder style son of SJSD batard (sesame seeds added just for kicks!)

1 Forkish bakery style Raisin Pecan Whole Wheat Levain batard

1 FWSY Field Blend #2 Levain batard

1 dmsnyder style Italian Sesame Levain batard 

1 Forkish bakery style Country Brown Levain batard

 

That should hold them for a while!

alan

SteveMc's picture
SteveMc

I made some pizza today 

I did a nine hour bulk ferment with AP bakers flour 75% hydration, mixed well but not kneaded then Stretched and folded every thirty minutes for the first three hours.

Stretched the dough over the pan and pre baked it at 260 c for ten minutes.

 

Spread with crushed tomato, tomato paste and oregano and topped with red onion, anchovies some pepperoni, olives and colby cheese then baked at 260 c for ten minutes and finished off under the grill.

The base had a super crispy crust that crunched as we bit into it and a light chewy and bread like inside, one of the best I've made, the toppings were pretty good too.

 

HokeyPokey's picture
HokeyPokey

Finally - a Bread-o-lution post that is actually on time! This month I am making an old family favourite - Russian Boroidinsky bread that even got a stamp of approval from my Russian grandmother.

 

Full recipe and step by step instructions on my blog here

BurntMyFingers's picture
BurntMyFingers

This weekend I ended up with some of the best olive bread I've ever tasted, through a completely accidental process.

The first accident was that I needed to refresh a neglected rye starter. I made a whole lot of it then, rather than throwing out the excess, I mixed it with some all purpose flour. The proportions were 225 g rye starter at 100% hydration, 500 g all purpose flour, 350 g water and 1 1/2 t Kosher salt. After bulk proofing I tossed the dough in the refrigerator for a couple days because I like my bread really sour.

Then, my 3 1/2 year old grandson showed up and reminded me I was supposed to make olive bread with him. So we used the dough to do this, flattening it out and pressing in 1 c pitted olives (I used a combination of Greek green olives and Kalamatas) of which some where left whole and some cut in half at his direction, plus 3/4 t dried Herbes de Provence and 1 t chopped lemon zest. We stretched-and-folded to mix in the ingredients, proofed in bannetons for about 3 hours until doubled, then baked in dutch ovens at 475 degrees, covered the first 25 minutes then uncovered to brown.

The result was wonderful, really tart and zesty. I think, along with the long fermentation and the rye starter, mixing in the olives at the last minute was a key to our success. Who knows what would have happened to the dough if it spent 2 days in the presence of the salty olives?

The official recipe is on my blog, here: http://burntmyfingers.com/2015/05/26/recipe-olive-bread-with-rye-starter/

SteveMc's picture
SteveMc

I made these for mothers day and they were fantastic, I didn't get any shots of them baked as I removed them from the oven and jumped straight in the car with them on my lap to get to the family BBQ on time.

Spread with two table spoons of sugar with a table spoon of drinking chocolate and a cup of grated dark milk chocolate then glazed with milk, yum.

HokeyPokey's picture
HokeyPokey

Very very late in the day, but the wait was totally worth it! The lightest, tastiest sourdough Colomba Pasquale ever - massive thanks to bakes on this site. 

Full recipe and LOADS of photos on my blog here

 

STUinlouisa's picture
STUinlouisa

This bread was inspired by one in Kathleen Weber 's book. I was curious how flattening the dough, spreading it with garlic puree and shredded cheese (a combination of Jarlsburg Swiss and Parmesan), and wrapping it up into a boule would work. The main concern was that the loaf would  end up with a concentration of garlic and cheese goo in the center. That didn't happen. There is a pretty good dispersion throughout. Well worth  trying with other ingredient combos.

Happy Memorial day. 

Stu

STUinlouisa's picture
STUinlouisa

This bread box was made by my brother. The wood is from an oak tree that was removed when a house was built 5 miles away 15 years ago. Lumber was milled from the tree and used as trim and stair treads in the house. The leftover was given to my brother. 

 The wood was cut, fitted, sanded and glued mostly by hand it has no fasteners other than screws in the hinge. The wood was treated with linseed oil then finished with satin polyurethane. I'm just guessing that there was in excess of 30 hours work involved, when you enjoy what your doing who keeps track. It came out beautiful. 

I told him that if we put it on the Web he could get at least $19.99. The reply was maybe for 15 easy payments.

Now I've got  to make some bread worthy to be put in the box.

Stu

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