The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Hotbake

Although it's more of an Everything-I-Craved focaccia!

I wanted einkorn bread, garlic onion bread, something cheesy, something spicy and everything bagels!

So I winged an einkorn focaccia with jalapeno, green onion, garlic olive oil, cheddar,  black pepper and everything seasoning 🤦‍♀️

It ended up pretty good tho! 

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Hotbake

 

 

 

You know one of those days when I'm indecisive about what to make and unsure what I craved. Breads like sesame or bulgur never disappoint.

 

 

 

 

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Hotbake

Butter was added in the dough to further tenderize the crumb.

I converted my favorite sweet rolls recipe to make this giant loaf. A little bit too big it touches the top of my dutch oven and the top got squished. Worth it though, more bread for me! It's massive and so soft it's impossible to make a good cut.

Recipe:
1. 400g lukewarm water
2. 55g honey
3. 105g molasses
4. 62g ww starter
5. 140g whole rye flour
6. 140g whole wheat flour
7. 290g bread flour
8. 15g cocoa powder
9. 5g salt
10. 30g soften butter

- combine 1, 2, 3 dissolved all the sugar in the water
- add 4, mix to dissolve
- add 5, 6, 7, 8 and mix until dry flour is no longer visible, rest 1.5 hour in oven with light on
- add 9, 10, slap and fold for 10 mins until smooth and not sticky, rest 1 hour
- perform 3 sets of letter fold over the next 2 hr 45 mins, rest for another 45 min - 1hr
- Shape and coat with oats, place into a banneton seam side up and sprinkle cornmeal generous all over the top
- Retard in fridge for 16 hrs.
- Slash and generously spray top with water before baking,
- Bake at 500f for 20 mins covered, remove cover, drop temp to 425f, slide a sheet pan underneath the Dutch oven / baking stone for insulation to prevent bottom from burning. Spray the top again and bake uncovered for another 40 mins.

 

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Hotbake

So I got a bag of Bob's whole wheat flour for the first time since it was super on sale, and I was surprised how fine grounded it was! Again I've never had the patience sifting bran or do long autolyse these days.

So this is my usual faux autolyse procedure, dough was at around 92-93% hydration and I was surprised how fluffy it turned out at 100% whole grain with add-ins.

 

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Hotbake

This was a new experiment, I didn't expect it to work this well and this bread is stupidly soft and stayed soft even when in the fridge.

I used about 580g leftover mashed potatoes, with milk and butter already in it, for TWO loaves.

Then I mixed up 1570g of dough(flour water starter) @ around 71% hydration, mixed in the salt and herb and mashed potatoes after 1.5 hr of faux autolyse,

looked like a disaster at the beginning, but after 10mins of mixing and slapping in the bowl it came together 

And after another 4 hour of bulk fermentation and folds it looked like a regular super strong dough without potatoes,  I actually needed 30g more water because it was too stiff!

And after it baked it's completely different, soft and velvety like no other bread I baked with other starches (non wheat grains, legume, carrots, sweet potatoes) just completely different in a good way! 

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Hotbake

Bread with warts.(before)

 

Bread after plastic surgery (after)

 

Those are burnt black currents

 

 

 

 

The inside looks better. Black current spiced bread.

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Hotbake

 

No sifting bran, no autolyse, turned out way better than I thought, fluffy and even crumb not dense at all😋

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Hotbake

Way bigger loaf, it puffed up so tall it touched the top of my d.o. ! 

 

 

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Hotbake

New experiment. Soaked chickpea coarsely blitzed in a food processor, fermented with some starter for 20 hours before making the dough. 

 

 

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