The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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amethystrosemaiden

I have just recently baked this morning( 30 Sept 2006)  some Sweet Potato Rosemary loaves using a proper 18 hour poolish made out of Vit enriched plain flour that'd I made a day ahead for my very first time. With reference to this post http://www.thefreshloaf.com/node/1293 dated 26 Sept'06 I went ahead with it.

Kate, here they are.  I think it's a bit too peppery for my palate as well as my family's too. I think I'll reduce the pepper by a tsp next time round.Unfortunately, the end result turned out nothing like I expected it would. I didn't get that much airy irregular holes Nevertheless, the texture was moist, rather dense with a nice crust. I decided also to experiment on how I should add the mashed sweet potato to see which ones would achieve the best results.

Here are my photos that I'd just posted into the Harvest Gallery  :

http://www.thefreshloaf.com/node/1313

I did 2 methods:

i) to mix it into the wet flour mixture

ii) to mix it in during the folding/stretching/resting process.

1) Sweet potatoes mixed into the wet dough:

a) autolyse & 10min rest
b) stretching/fold & 10 mins rest process
c)Knead & 30 min rest
d)Stretch & fold into thirds & 30min rest process
e)Stretch & fold into thirds & 30min rest process
f)Shape & proof for 45 mins



2) Sweet potatoes folded into the wet dough after :

1) autolyse & 10min rest
2) stretching/fold & 10 mins rest process
3)Knead & 30 min rest
4)Stretch & fold into thirds & 30min rest process
5)Stretch, add mashed sweet potatoes & fold into thirds & 10min rest process done 3 times to add to remaining 30mins as stated on Dan's Garlic loaf recipe

6)Shape & proof for 1 hour 25 mins( an additional 45 mins) because my oven is a mini toaster like electric oven & can only fit in one loaf at a time.  It's a good thing there was no unbearable beery odour nor was did it produce any distasteful off sour taste.

Notice the uneven strands of mashed sweet pot colouring the crumb, although not what I'd wanted but it was a nice rustic decor.

I know it can be a bit disheartening when my loaves didn't turn out the way that it should have but I've gotten this far to almost baking some decent different variety of straight dough methods and now I'm in the midst of embarking on a new whole adventure of artisan home bread baking.

I certainly found the posts I've read here & other baking sites encouraging.  I must say this particular post by Floyd http://www.thefreshloaf.com/lessons/tentips_0_practice has given me & I'm sure many as well the determination to persevere & practice.

As always, I'd appreciate any comments from anyone on what I've missed that resulted in a dense & loss of airy irregular bubbles in my loaves.

amethystrosemaiden's picture
amethystrosemaiden

Ahmmm... I can't really remember what date I'd baked these but it's definitely after I'd baked the Cinnamon Raisin Oatmeal loaves.

I loved Floyd's version of the Sweet Corn Raisin Bread & I thought to myself since I have a huge package of sunflower seeds sitting around waiting to expire, why not add some nutty flavour to an already delicious recipe.  The cornmeal certainly added a wonderful  golden colour to the crumb & an unusual grainy crunch to the crumb.  As usual, my favourite raisins is always the yellow raisins, it's just simply so sweet & has this sweet & sour like nectar that somehow is superior to all the other variety of raisins IMHO. The sunflower seeds definitely added additional crumb design & scrumptious nuttiness but then again, I'm always a bit fan of sunflower seeds, can't really remember when I've acquired the taste.  Definitely late in life as it seems.

I tried scoring a star shape on this boule but looks like I overdid it a bit that it's kind of distorted. This loaf was certainly heavy hence my photo taken by my webcam was a bit out of focus. Colour of crust was a little too dark, will have to note down a shorter baking period next time.

Now this next regular pan loaf  finally had the perfect middle scoring that I'd been trying since forever to get that perfect cut just under the crust of the loaf to open up beautifully. Hmmm..may be I have to give credit to my using my new serrated bread knife that could finally cut instead of using my other knives that keeps dragging across the loaf like a shark's bite not to mention deflating all those nice bubbles that I'd worked so hard to get. I'm also very pleased to add that my fiance thinks I'm improving on my scoring, not too much of Shark tooth's overbite..:)

 Now these look like a poor sister or brother to the perfect Hot Dog Rolls. I was trying some elaborate scoring on top but looks like the rolls were a bit too short to be Hot Dog rolls..oh well... I'll know better next time & get a measuring tape ready just to be precise. Nevertheless they tasted absolute deliciously when I stuffed them with tuna scrambled eggs & baked beans for dinner.  No complaints from my aunty there.  She'd gobbled up 2 of them all one go.

amethystrosemaiden's picture
amethystrosemaiden

Hello Everybody,

I simply do enjoy coming here regularly to read everyone's post on different variations & methods of baking bread.

Just a few hours ago earlier this morning on the 20th Sept'06, I'd attempted to bake my first time; a wetter & slacker dough for my Poppy seed hot crossed buns.  I had changed the recipe I got in my recipe to use yellow raisins/glace red cherries/glace mixed peel and added poppy seeds & wholemeal bread flour too instead of the regular traditional recipe.

Thanks to Floyd's recipe of Pain de Provence using cointreau which I may add is an excellent option to soak all the fruits in overnight. Thanks to everyone's input on handling wetter & slacker dough, my first attempt produced a heavenly mouth watering aroma of Cointreau soaked fruits when sliced opened.

Oven spring was fantastic, the texture was soft & fluffy although it didn't have the irregular holes that I'd wanted in a slack dough. I reckon it's due to the fact that I didn't do any poolish/preferment/sponge first nor did I handle the dough gently when I was shaping it.

 

 

 

Here is the picture showing the fluffy texture of the crumb. You can also see the little bits of glace cherries/yellow raisins/mixed peel peeking out. Unfortunately, the poppy seeds aren't too noticeable.

Thanks to Floyd for helping me out with posting my photos.  

Rgds

Anthonia(amethystrosemaiden)

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