The Fresh Loaf

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Song Of The Baker's picture
Song Of The Baker

Happy holidays to everyone and happy baking.

I was lucky enough to get some baking goodies from my wife.  A proper bench scraper, bowl scraper, and two books that will get me trying some new breads.

Here's today's sourdough loaves for your viewing pleasure.  Crumb shots to follow after we rip into these with turkey dinner tonight.

squarehead's picture
squarehead

Merry Xmas everyone. For this morning's bake I did 2 loaves, both my standard 20% whole wheat sour (loaf on right), and a cultured spelt flake porridge (loaf on left) am quite happy with the result. The taste is great, nice and sour from the addition of the extra fermented spelt flakes, and the crumb was better then I expected, as there was additional hydration present from the porridge, and I was worried about excessive spreading. On the contrary the loaf has a nice open crumb, both springy and well gelatinized. (I assume the other loaf, without the spelt flakes, may have an even better crumb, as it had better oven spring, 1 hour less cold retard, and weighed nearly 300g less (porridge weight), but it went to my wife's coworker, so I don't know for sure.) Anyways the quick of the formula: 

3 stage levain 70g

ap flour 320g

ww 80g

H20 340g

salt 11g

Cultered (24hour) porridge (cooked):

spelt flake 100g 

H20 200g

levain 10g

---

Autolyzed 1 hr, salt and porridge added, stretch n folds at 20,40,60, 90 min. 2 hour rest, shaped and basketed, 12 hr cold retard, baked in DO at 450 covered 20, uncovered 20. 

enjoy!

Edo Bread's picture
Edo Bread

These are the little loaves I have been baking for everybody leading up to the New Year. I decided to try one myself and got a crumb shot before it was all gone.

Everyone here knows the smiles and joy a fresh loaf can bring to on occasion. I wish I could try some of the amazing bread I see here on TFL. To all the wonderful people I have met here, happy baking, happy holidays and very happy New Year.

KMIAA's picture
KMIAA

Wishing everyone a Merry Christmas to those that do celebrate the holiday and also to those do not!  Great site, and great people.

Joyofgluten's picture
Joyofgluten

Zopfbrot
A simple braid made with a milk and AP whiteflour dough. 
10% butter, 3% sugar, 2% salt, 2% fresh yeast.
Milk made up 100% of the liquids, this I made extra cold by placing it in the freezer for a half hour before mixing the dough.
The target end dough temperature is approx. 16C, it's quite firm and is given an intensive kneading before adding the cold butter.
The dough was divided and rounded into balls immediately after mixing, then slowly formed step by step into strands, braided, egg washed once, placed on pans and set uncovered overnight at 12C in the basement cold room. By morning the loaves were fully risen, a second eggwash application was given and the braids were loaded into a 180c convection oven, bake time 40minutes. I allow the eggwash to bake on for 3 minutes before applying steam, this makes for a brilliant shine, at the 10 minute mark, the steam is released.  
This is all very Swiss, the centrepiece of the traditional sunday breakfast, heavenly served with butter and homemade apricote jam. 
A wonderful year end to you all, peace and good eating.
cheers daniel

 

Here is an interactive formula, simply scale to the desired yield

joy of gluten

ANNA GIORDANI's picture
ANNA GIORDANI

Cari Amici,

questa volta non c'è un Pane, un Panino o il dolce delle Feste, c'è soltanto il desiderio di augurarvi delle serene e gioiose giornate di festa, perchè possiate passare un Buon Natale ed una fine dell'anno strepitosa.

Ci tenevo moltissimo a ringraziarvi per la gentile ospitalità che mi avete riservato al mio arrivo in questo straordinario spazio virtuale, per me fonte di grande apprendimento grazie al lavoro di tutti voi.

A presto ed ancora tanti Auguri a tutti!!!!

Anna

PY's picture
PY

Goji berry style. Let's hope it works. This is Day 1

kenlklaser's picture
kenlklaser

Sort of straight dough, but with 4% over-fermented sponge which I make up ahead of time and keep in the freezer, so I guess it's really sponge and dough.

This post has been edited, dabrownman in the comments below made me realize something was wrong in the formula presentation.  My apologies for any confusion that the flawed formula may have caused.  As a result of this edit, some comments may now be out of context.

 

 total  final  sponge 
 formula  dough    
 %g %g %g
         
Baker's Flour, 11.8% protein4%30    100%30
Pastry Flour, 9% protein96%720 100%720   
malt, low diastatic2%15 2.08%15   
Instant dry yeast0.775%5.81 0.775%5.58 0.775%0.232
cool water55%412.5 49.79%358.5 180%54
 ~~~hydration rest~~~        
cool water15%112.5 15.63%112.5   
salt2%15 2.08%15   

Sponge instructions are located in a comment of mine below dabrownmans.

Final dough: Mix pastry flour, AB mauri low-diastatic malt, instant dry yeast. Add water, mix briefly until just combined and let rest for 20 minutes.  After the time has elapsed, mix again.

Add salt, sponge, and water, and mix well until gluten is well developed. Warning: Increasing the hydration after autolyze makes for difficult mixing.

Let it bulk ferment to double.  I then refrigerated it overnight (not planned, but unexpected circumstances demanded it), punched it down once. In the morning, weighed, divided into 3 equal weight portions, let it warm a little, shaped, and let it proof to 1.5 gas:dough ratio, scored, and baked in a dry oven at 450°F for 20 minutes.

Not real happy with the crust, not as crispy as I'd like, but this flour seemed the secret of a bread I'd been trying to duplicate for years. It has a nice soft, melt in your mouth crumb, like a restaurant from the 1980s in Bird Rock (San Diego) used to have in their baguettes, The French Pastry Shop.

Update: reheated the batards this evening in a 350°F oven for 10 minutes, and the crust was divine, nice and crispy without being tough. 

breadsong's picture
breadsong

Hello and happy holidays, everyone!

The Bread Baker’s Guild of America (bbga.org) offered a course, Italian Holiday Baking, in September 2013. I was delighted to attend, the class was outstanding, and it was taught by Chef Biagio Settepani of Pasticceria Bruno in New York.

Chef Settepani  took us through a wide range beautiful, colorful, and delicious Italian celebratory breads and pastries, in the weekend class. This Pandolce Genovese is one of the holiday treats we made. It is full of fruit and flavor (orange, lemon, almond, anise, raisin), fairly quick to make, and very nice for gift-giving! :^) 

                 



I made this last year with some homemade candied citron in place of candied lemon peel. (Buddha’s hand citron, before and after candying – I hope to find these again at the market sometime- the flavor was incredible!) 
 

                                                              

This year’s version was made with store-bought citron (greener in color), and lightly toasted slivered almonds in place of the pine nuts.

 

I googled Pandolce Genovese to see if a recipe was available online; and found a version of Chef Settepani’s recipe published here
This recipe notes to soak the raisins in Marsala. We did that in class for one of the breads we made and the raisins were so delicious! I will plan ahead and give the raisins the special treatment the next time I make this Pandolce :^)
The table below is based the online recipe (vanilla intentionally not included).



In the photo below, I divided into 7 pieces as I mixed a larger batch.

 ... just mixed, and loaded with dried fruit!



                     

 

                                

 

6 Pandolce Genovese are destined for gifts, and 1 was sampled for ‘quality control’ :^)


                                  ...crumbly, enjoyed when still warm from the oven…!
 
  

Buon natale, buon cottura, e buon appetito!
:^) breadsong

golgi70's picture
golgi70

SJSD is a wonderful loaf of mildly acidic sourdough with a most excellent crust and a lovely open crumb from a long cold bulk ferment and minimal handling.  It also works very well for me since I'm limited on space in the fridge.  I can reduce the 24-36 hours in a cold fridge and leave at a slightly warmer temp outside overnight.  Right now that is in the high 40's low 50's.  As winter pushes along it will be colder and I simply just mix it earlier in the evening to give it extra time.  When it's warmer in the evenings during summer I mix it a bit later and once I have some room in the fridge in the AM I move it in the tail end of it's bulk. 

I found out Friday that a friend was doing a crab boil for her birthday and decided to make some bread to go with it.  I had to work with my extra starter for my Levain.  I used the same amount of PF as per usual but a bit more than half was stiff wheat and the remainder my rye sour.  Then i got lazy and didn't want to take out the mill for such a small amount of Wheat so I adjusted.  I cut the WW altogether (minus what's in the starter) and decreased some white flour to add 20% overall Central Milling T85.  

The rest went as per usual.  

1 hour autolyse without the cultures.  

Mix in cultures followed by salt to a very soft and undeveloped dough.  

Bulk 1 hour at room temp with 3 folds @ 20,40, and 60 minutes.  

Then outside to the cool evening air for 12 hours.  

Divide, preshape, rest 1 hour.  Shape to lightly floured couche.  

Proof about 50 mintues.  

Baked 500 with steam for 17 minutes and vented for 25-30 minutes longer.  

 

This might be my best rendition yet.  

Cheers and Happy Healthy Holiday's to All

Josh

 

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