The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Floydm's picture
Floydm

So I set out today to try the new technique that we've been discussing from the New York Times article. I created a dough like what he described the night before and gave it an 18 hour rise.

This morning, I dusted off a Le Creuset pot I got as a gift a few years ago but have rarely used.

pot

18 hours later, the dough was extremely bubbly. Personally, I thought it smelled a little overfermented. Slightly alcoholic.

bubbly dough

Around 80% hydration, folding it was a pain.

folding

folding

folding

folding

folding

folded dough

floured bowl

Despite flouring the bowl like crazy, it stuck.

sticky mess

I baked it anyway. It came out ugly, but with pretty nice crumb.

both loaves


crumb

The pretty loaf was a sourdough I baked the same way (in the pot covered for 25 minutes, in the pot uncovered for about 20 or so at 450). It was a damp dough, but not *that* wet. More like 65-70% hydration. Much easier to handle.

sourdough loaf

I may try it again, but I'm not overwhelmed by the results. They are good and it is a little simpler, technique-wise, but I enjoy a more traditional approach too.

 

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Floydm

I made a multigrain bread a weekend or two ago:

Multigrain bread

I made a porridge of grains the night before. Oats, millet, quinoa, polenta, and anything else I could find.

multigrain bread

I added all of that to a simple dough. Slightly sweetened with honey, softened with some milk and oil

multigrain loaf

Oh yeah, and buckwheat. Mental note:I really detest buckwheat. At least in a loaf like this. Much too strong a flavor.

 

 

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Floydm

The furnace is acting up again. No heat this weekend. Thank goodness it won't be that cold, but you can bet I'm going to be baking a lot.

Floydm's picture
Floydm

This weekend's sourdough.

sourdough crust

sourdough crumb

I was afraid that it wasn't going to rise, but it came out quite well.

Floydm's picture
Floydm

I'm returning a neat looking book to the library because I just don't have time to do it justice right now. That book is Celebration Breads: Recipes, Tales, and Traditions. It has celebration breads from all over the world and throughout the year. It looks like it has some very good recipes. I'm blogging it so that I don't forget about it when I have more time to experiment.

I'm also returning Laurel's Kitchen Bread Book. Definitely a classic, just really not up my alley. Too many recipes that make my wife go "ew" when I read the name, like "Mediterranean Garbanzo Bread" or "Soybean Bread." For folks with wheat allergies it looks like a real good one though.

I baked a buttermilk bread last night, trying another loaf of sourdough today. We're having red beans and rice with collard greens for dinner, so I think I'll also have to whip up a batch of corn bread to go with it. Yum.

Floydm's picture
Floydm
I did more work on the recipe calculator (or whatever it should be called) last night. It is getting pretty neat.
Recipe:    Scale Factor:    Base Unit kg lb


Please select a recipe from the menu above.
I'd love to be able to flip this around and let people enter their ingredients and have it calculate the baker's percentages for them. Just a matter of finding the time to work on it.
Floydm's picture
Floydm

Last night, triggered by an IM from JMonkey, I started developing some toys for this site. Here is what I've come up with so far:

Recipe:

Scale Factor:

It needs some work still. I want to add more recipes and also convert units, but I think it could be pretty neat.

Floydm's picture
Floydm

Happy World Bread Day, one and all!

Being a Monday, there is very little likelihood I'll get to bake. So I baked Sunday instead. I baked two Blueberry Cream Cheese Braids.

braids

A sourdough loaf with my new starter (I haven't had a chance to post about that yet).

sourdough crust

sourdough crumb

Without question, this was the best sourdough loaf I've ever made.

I also baked something like the Pugliese from The Bread Baker's Apprentice with some left over mashed potatoes I had.

Pugliese loaves

So tomorrow, to celebrate, I'll eat them up, and perhaps share some at the office as a World Bread Day gift.

Floydm's picture
Floydm

This morning was the first morning that it was cold enough here that the furnace kicked on. Unfortunately, we discovered that the ignitor has failed, so we got a fan running but no heat. So I've done what any good home baker would do: put together enough batches of bread to keep the oven on all day. It has kept the house warm and smelling wonderful.

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Floydm

I made a simple French Bread yesterday. I didn't use a pre-ferment or anything: I actually wanted to experiment with long knead times and see just how much of a difference in taste and volume it made. Something just didn't see right with my dough. It felt tight and, although moist, kind of puckered up.

 

After I tasted it it was obvious what was wrong: I added much too much salt.  Almost double.  The crumb still wasn't too bad:

 

I saved about 8 ounces of the dough in the fridge to throw into today's batch.  I wanted to try the old dough method.  Indeed, I did end up with a much tastier loaf today (I reduced the salt in today's batch accordingly).

  

I thought this loaf came out particularly pretty.

 

 

 

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