The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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ANNA GIORDANI's picture
ANNA GIORDANI

Cari Amici,

oggi ho preparato un bel cestino di soffici Panini, mia figlia li adora e me li chide spesso, voi cosa ne pensate?

Sono un ottimo accompagnamento per una zuppa di verdure calda ed autunnale; sono straordinari con prosciutto, formaggio ed insalata, ma sono anche stratosferici con la Nutella. 

Che dire.....non vi resta che provare a farli e magari, se ne avete voglia, fatemi sapere come vi sono venuti.

A presto, un affettuso saluto a tutti.

Anna 

http://ilchiccoelaspiga.blogspot.it/2014/11/l-panini-coccodrillo.html

ldavis47's picture
ldavis47

I admit it. I came upon this by accident. I was experimenting with improving the texture of my 1/3 whole wheat bread by adding 35g of cornmeal to 1000g flour recipie. The texture was what I wanted, creamy, schredable, open, but there was an aftertaste I didn't like. I had softened the cornmeal in 700g boiling water. So I tried the recipie without the cornmeal but measured out the hot water to keep all variables constant. After 30 minutes cooling, I decided why not mix in the 300g whole wheat from the freezer both to warm it up and hydrate the flour. The water had cooled to 120 degrees before adding the WW. after 1 hour, I added 100g starter (100% hydration white), 650g KA bread flour, and 20g salt. Mixed it until there was no dry flour and rested 30 minutes. Then did 3 stretch and folds 15 minutes apart with wetted hands. The dough had a wonderful springy strong feel to it. Despite 75% hydration it was not sticky at all. It was covered and placed in the oven with the light on overnight, 10hrs. Temp in the oven is about 76deg F. The dough rose to within half an inch of the bowel rim. I thought for sure this was going to be overrisen. With wet hands I loosened the dough from the bowl and it did not collapse, surprise. The dough was cut in half and pre shaped, rested 30min, shaped and proofed for 1.5 hrs at 90 then removed from the oven while the la cloche pots preheated, 30 minutes more. The rise was huge, and I again thought these went too long, and would deflate. When I scored them, I expected the dough to collapse but No. So in the oven they went 20 min at 450F, remove cover and finish baking at 410F for 25 min. Just what I wanted. The aroma was sweet and wheaty, crust color was deep auburn, crumb was tangy and shredable with a custard like feel on the tongue.

So what happened? The hot water may have had less chlorine because I usually use tap water. But maybe the warm water reacted with the wheat flour similar to the rou method or the mash that Reinhart talks about, except the water temps are much lower and the flour was not cooked. No matter, I will be repeating this for holiday breads.

Grobread's picture
Grobread

I made this Tartine Country Rye loaf and I think it came out pretty good. I followed the recipe and anstructions as much as I could, but I don't have a probe therometer to measure water and dough temperatures, so that forces me to adapt a few things in the method. I use warm water without knowing for certain what the temperture is. The levain was more active than I expected in the morning, so instead of fermenting at 78°F, I just let it in the kitchen, which is between 70 and 74. Also, I went out in the morning, so the dough had a bulk fermentation of about 5 hours, so I reduced the proofing time to 2 hours; I was very careful not to degass the dough when I shaped it, and I think I'm getting rather good a that.

I baked it in a dutch oven at around 450F, covered for the first 20 min, uncovered for 40 more. I expected a darker crust, but I think that's because I left it covered longer; Also I´m not sure why there are all those holes near the crust.

Amd as always, it's delicious :)

Cheers, 

Pablo.

David Esq.'s picture
David Esq.

Obviously, a lot of us are baking or will be baking bread for the upcoming U.S. Thanksgiving.  I decided to do a "double" on Ken Forkish's Overnight Country Brown, using a mixture of Red and White wheat berries for the whole grain portion fo the formula.

Took the starter out of the fridge Friday evening, and fed it.  Saturday morning, I mixed the levain. Six or so hours later, it looked ready to go, so I autolysed the remaining flour and water for an hour, then mixed in the levain and salt.  It came up to the 2 liter mark on my container, meaning it was supposed to get to 6 liters before it was ready for shaping.

I was in a bit of a dilema because it was early afternoon when I mixed the dough and I was afraid it would be over-fermented if I left it out at room temperature. So, into the "butler's pantry" it went. Our pantry is in an uninsulated part of the kitchen and is quite cold in winter and quite warm in the summer.  By the following morning the dough had risen to the 3 litre mark, so I took it out and put it in the stove with the light on.  A few hours later, we were at 5 litres plus, and I decided that it was time to bake because the dough was looking more ripe than I like.

I scraped the dough out with my flexible scraper and it came out pretty much all in one piece.  Being it was a double batch for four loaves, I had cleared off my entire kitchen counter removing the blender, coffee maker and other sundries.  I floured an "+" in the dough and cut 1/4 at a time to shape it into a boule.  The dough was too sticky for my nerves, still more like fly paper than dough, but I quickly folded and shaped it and popped it into the baskets which were "dusted" with sesame seeds and rolled oats.

Proofed for a couple of hours and then baked. Two of the loaves released cleanly from the basket, which was more than I coudl hope for. Two stuck a bit, one of them tore a little.

I am eating the bread this morning and it is delicious. Moist, with a crisp crust.  Made a peanutbutter sandwich with it, and took some fresh blackberries, mashed them with a fork and spred them on the peanutbutter.  It is delicious. 

I wrapped two of the loaves this morning and put them in the freezer. I will take them out Wednesday night and let them thaw, wrapped for Thursday's festivities.

PetraR's picture
PetraR

I have changed 50g of my 100% hydration Starter to a 100% hydration Rye Starter and us it for baking now.

I am over the Moon with the results and the taste.

Right now my hands are better so I can do french kneading * over the moon with that too *

 

Here is the crumb shot.

The formula for this bread is simple and yet so tasty.

Leaven

1tbsp 100% hydration Rye Starter

45g bread flour

  5g whole wheat flour

50g water

 

Dough

All of the Leaven

450g bread flour

  50g whole wheat flour

350g water

  10g Salt

 

Mix Leaven and all but the Salt together.

Autolyse for 1 hour.

Add the Salt and french knead for 10 minutes.

Form a boule and put it in an oiled bowl and let it bulk ferment for 12-15 hours at room temperature.

Pre shape a boule and bench rest for 5 minutes.

Shape a boule and make sure the skin is nice and taught.

Add the boule in to a floured banneton and let it proof for 2 hours and 15 minutes.

Preheat Oven with a dutch oven in it.

Turn out your dough baking paper and score the dough.

Add it WITH the baking paper in to the dutch oven.

Bake a 250 C for 30 minutes with the Lid on.

Turn down the heat to 200 C, take the lid of the dutch oven and bake for a further 20 minutes.

Let it cool for AT LEAST 2 hours before cutting.

 

Have fun baking:)

 

Gatorkate's picture
Gatorkate

I am trying a new process in my Sassafras bread dome.  Heating the oven to 500 instead of what the recipe says, hoping what I have read on the subject is correct.   

kacy's picture
kacy

Made a batch of 8 mini baguettes or batards for use in sandwiches. 8 portions from 600g of dough fitted nicely into the table top oven. Baked for 30mins at 220C with steam first ten minutes. Should get me thru the week... It had a crunchy crust and chewy interior with good flavour from the added rye and long proof of 16hrs.

Mebake's picture
Mebake

It has been quite a while, I know, but commitments and chores of life can have a toll on your time. If anyone is is interested in viewing my weekly and market bakes, here is my instagram id : http://instagram.com/MEBAKE _  (add an underscore after MEBAKE).

 I’ve been contacting two artisan bakeries, mostly franchises, for a chance of an apprenticeship and received mixed responses. One has refused and the other agreed, in principle, to train apprentices. I’ve yet to confirm whether this works for me, given the circumstances. They take in apprentices as full time job, and so I need to free myself of my current inescapable obligations.

On the other hand, I continue to bake at home for the family and neighbors, in addition to the local crafts market. Two week ago, I baked for the November’s ARTE market. The market has evolved into a fully fledged artisan gathering, where numerous Artisans showcase their exquisite handmade crafts, in addition to home-made food. Anything from  pastries ,preserves and condiments, to crackers and cookies were there, and were absolutely delightful to see, and eat.  Here is a link to their website: www.ARTE.ae .


For bread, I baked 3 types: A whole wheat multigrain with tangzhong (left), a 60% rye sourdough with wholewheat flour, sunflower seeds, old rye bread soaker (middle), and roasted garlic levain (right). The market’s footfall was very good, and I received few compliments on the Rye bread from Austrian buyers. I sold out everything, and probably could have sold twice as much.

My next plan is to purchase a bigger oven, to increase my baking capacity from 6 loaves a day to 18. I’ll blog about it when time permits.

Happy holidays to all!  and keep on baking!

Khalid

AbeNW11's picture
AbeNW11

1-2-3 method. 3/4 white flour and 1/4 whole spelt.

Trying out my new 1kg banneton. Way to big for my mini oven. Salvaged a dough that was hanging off the sides. And again I think I over proofed. My doughs are always quicker than times advised. 

Still tastes great though.

isand66's picture
isand66

 I needed to take a break from baking and eating rye bread .  I was in the mood for a nice lighter loaf and since I had some leftover sweet potatoes and roasted fingerling potatoes along with some caramelzied onions the rest fell into place very easily.

I used a combination of European style flour from KAF (you can substitutes bread flour or AP along with about 5% white whole wheat), Durum flour and a little First Clear.

If you love onions you will be very happy with this one for sure.  There is nothing that smells better when baking than a bread with onions and the taste was fantastic.

This formula would also make great rolls for the holidays.  I would probably add some crannberries or cherries and maybe some walnuts if desired.

Hope you get a chance to try these for yourself.

Happy Thanksgiving to everyone.

closeup1

Sweet Potato-Potato Onion Bread (%)

Sweet Potato-Potato Onion Bread (weights)

Download BreadStorm .BUN file here.

Closeup2

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, potatoes, (make sure you mash up the potatoes), butter and salt and mix on low for 5 minutes and then add in the onions and mix for one additional minute.   You should end up with a cohesive dough that is slightly tacky but  manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.   Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb1

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