The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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alabubba

My daughter wanted me to bake something for Halloween. Here we go!


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alabubba

With all the work related to the NY Jewish Bakers book that seems to occupy my time I just wanted to drop a post on here and let y'all know that the oven is still running almost every day.


Along with the normal stuff I bake almost every week. 2 or 3 loaves of basic white bread, Rolls for dinner, Hamburger buns most weeks. Tortillas, corn and flour, a batch or 2 of cookies, maybe a cake. and usually a few baguettes (I Love Baguettes) I also tried a new recipe for Pumpernickel. They turned out great, but I feel like I want to add some caraway but wouldn't that just make it like dark rye bread? Not sure. Anyway, there were 6 baguettes but they tend to evaporate FAST.



Hmmm I wonder where all the baguettes went.



The obligatory crumb shots.




OK, so this one was kind of stubby on the end. Still tasted delish!

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alabubba

and some Bagguetes.

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alabubba

My daughter has had a Bun in the Oven for the last nine months, this morning he was done.


My new grandson,


 

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alabubba

I love Baguettes!


Lately it seams like I cant keep these in the house. I no sooner get them out of the oven and there gone.



I baked 4, here are 2 with some pieces on the side



(Obligatory crumb shot)





less then 1 hour after baking, 1 left.


Served with Pesto, Olive Tapenade, and Roasted Red Pepper and Artichoke spread.

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alabubba

A full cooling rack!



NOT pictured, 2 more of the small baguettes, 2 rolls, and a dozen Biscuit.


(please don't look at my sink full of dishes. I promise I washed them all after dinner)


Pictured, Anis Bouabsa's Baguettes, Water Roux Sweet Bread Rolls and Loaf.

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alabubba

I have had several people ask about this recipe so here it is. Sorry for taking so long.


 


Nicho Bread (Named for my grandson)

19.25 oz Good quality AP flour    
10.65 oz Milk
3 Tablespoons Sugar
3 Tablespoons Butter
1.5 tsp Salt
1.5 tsp Instant Yeast

This makes up about 2 pounds of dough, I bake it as a single loaf and it makes a TALL loaf. That's the way we like it around here but you could easily make 2 smaller loaves with this recipe.

Place the Flour, Salt, Sugar, and Yeast in a Large mixing bowl and stir to combine.
In a small sauce pan heat milk until very warm. (I do this in the microwave, about 90 seconds) add the butter to the warm milk. Stir until the butter melts. This gives the milk time to cool if you got it too hot.
Dump the milk/butter on the flour mix and stir with a big wooden spoon until it has absorbed all the liquid. Dump onto your counter top and begin kneading by hand for about 1 minute, Just trying to incorporate all the flour at this point. Cover and let the dough rest/hydrate for 5 minutes.
Continue to knead by hand for another 5 minutes. It should not be sticky. If it is, use a little flour to help make it workable. It should form a smooth, soft dough that is not sticky.
Place dough in lightly oiled bowl and cover with plastic. Let rise until doubled, usually takes about 60 to 90 minutes but let the dough dictate the time.
After doubled, deflate and form into a 5 x 9 loaf pan. Cover and let rise until doubled. Again, let the dough set the time.
Bake on the lower rack of a 325° oven until done. I use a thermometer at between 195° and 200°
You may need to place a sheet of aluminum foil over the top of the loaf to keep the crown from burning.

Notes____________________________________________________
(I often have to cover with aluminum foil for the last 10 minutes to prevent burning the top crust)
(You can use bread flour if you want, Also, I sometimes use 30% WW flour)
(I use 2% but have used whole, skim and even buttermilk, I have also made this with water in a pinch)
(I have used Honey, brown sugar, Lyle's Golden syrup and molasses)
(I have used margarine, Vegetable oil and olive oil, and lard)


 


Lets make some bread, No fancy Kitchen Aid required





First the dry.



Now the wet



10.65 Ounces is about 1 and 1/4 cups



Nuke it to get it warm. But be careful not to get it too hot.



3Tbsp butter



Melt it in your warm milk, Should look something like this.



Now, Everybody into the pool. and mix with a spoon until the liquid is absorbed.



Dump onto the board and work just enough to get it incorporated.



Then let it rest 5 minutes and then knead for 5 minutes



You should end up with a lovely smooth, soft, not sticky ball of dough.



Proof it



Deflate and pan.




Can you see where I poked it with my finger. It's ready.



Slashed.



Surface tension causes the dough to open at the cut. Can you see the crumb structure even in the raw dough?


Nothing left but to put in a 325° oven. It bakes for about 25 minutes but I don't watch the clock, When it looks done I check it with a thermometer.



This loaf is so tall that I have to cover it with foil for the first 10 minutes to keep it from burning on top. Maybe if I had a bigger oven, but even with the rack on the lowest setting it still will burn if I am not careful.



Wow, Talk about oven spring!


and the requisite crumb shot...


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alabubba

I love Ciabatta bread. One of my goals has always been to be able to bake it myself and have it turn out as good or better than the stuff from my local bakery.


I found "Jason's Quick Ciabatta" recipe and decided to give it a go.


Attempt #1 was delicious! It had the right crust and crumb and while I have some experience when it comes to slack dough I was not prepared for just how wet this recipe was. The forming left A LOT of room for improvement.


Attempt#2 I decided that the answer was to knead the crap out of it and add flour to help give it some structure. This helped with the form but took away from the chewiness of the crust.


Attempt#3 I stayed up late last night and watched several videos on youtube of ciabatta makers at work.

Several lights went off in my brain. After my initial mix and knead I portioned the dough out into separate bowls. Covered with plastic wrap and let them to rise. When they were ready I poured them onto a heavily floured table and quickly rough formed them. Not working the flour into the bread but using it to keep everything lubricated. Then let them rest for 20 min. and then transferred them onto plastic wrap that had been floured and dusted with cornmeal. Once on the plastic I could move them around and shape them with ease. I then used the plastic to flip them onto my peel and into my oven.



 



Thats what I am talking about!!!



This makes me smile...

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alabubba

This is my first blog entry here on TFL so here goes:


It started out like most weeks. I knocked out a couple loves of basic white bread on Monday.


My scale arrived from Amazon.com on Tuesday along with my new solder sucker and I was anxious to try it out but didn't want to get too much bread on the counter so I decided to wait. Wed completely got away from me and I didn't even cook dinner (McDonalds to the rescue) so along came Thursday and I decided to convert my usual recipe from cups to weight.


Thursday


I also made a large batch of Portuguese sweet bread using a recipe from this thread (holds99)


On the upper left is the basic white loaf, all the rest is from the sweet bread recipe. (Note, I did not double the recipe. It makes a bunch of dough.



 


I baked a loaf of basic white again on Friday, using some Seal of Minnesota Flour that one of the grocery stores in my neck of the woods decided to carry in #50 bags (for $16.00) and it was FAB.


I usually use walmart brand cheep AP. I would post pics but we ate the evidence. Will post pics of the next loaf. I had about 20 percent more rise and the crust and crumb rival Wonder Bread! It didn't make it past breakfast the next morning.


So Saturday rolls around and my daughter (20yo) decided she wanted my wife's French Onion Soup. And she wants it in a bread bowl. (I love a challenge)


So I have been wanting to try a version of Ruchbrot (from this thread)


 


What I came up with was this:


650g Whole Wheat Flour


150g Rye flour


200g AP flour


650 ml water (100° f)


2-1/2 tsp yeast


2-1/2 tsp salt


--1 egg for wash--


______________


 


Mix everything together in a large bowl. knead everything together into a smooth dough. Let rise until doubled. Form the dough into small boules. Preheat oven to 450 ° f-475 ° f. Wash with the egg to help seal the crust. Let rise until almost doubled and bake for about 25 minutes until done. Internal temp of 195° f


 


I let them cool and sliced the tops off, pulled the guts out and filled. They held up beautifully, No leaks at all. even after 6 hours, no leaks.


Oh, and did I mention the bread was YUM, Earthy, Hearty, and robust.




 


 

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