The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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MANNA

Here is the pic of my other loaf for this bake, Frisian Black Bread.

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MANNA

Here is my first bake of week two recipes, Milwaukee Rye. Very good bread. Nice soft crumb and a chewy crust.

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MANNA

I have been busy with work and trying to fit in baking here and there. Took a moment to upload some pics of my bakes over the past weeks.

Here is the barley bread I made. Hydration was 68% and the ground barley took 30% of the flour weight. Salt .025%

 

Here is a pic of american style sponge cake with strawberry jam and topped with whipped creme.

 

Here is some pasta I made. The colour comes from pureed beets. The flavor does not come through in the taste. It does turn a bit pinkish when cooked. Next time I will use more beets to help the colour through cooking.

 

Here is a pic of a barley bread after I took off the cast-iron cooker cover. Wonderful amount of oven-spring.

 

Finally, our newest addition to our family. We adopted him from the local rescue society.

 

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MANNA

I had commented on doing this awhile back. I kept feeding my levain intill it reached 1200g. Pulled 200 off and added salt to the rest. Hydration is around 65%. Not totally sure since I just went by feel and it felt about 65. Bulk ferment at room temp then shaped and into the fridge for a cold proof overnite. It has a nice fruity smell from the levain being at a young stage and having a meal of barley from this past weekends bake. Its cooling now and I will cut into it after work.

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MANNA

So, here is a pic of the bread this time letting the levain go 48 hours after a feeding and using 40% preferment. The acid smells were just a bit more pronounced. Still no real tart flavor to the loaf.Taste is really nice though. Im building my levain in stages and plan on baking another loaf ina couple of days with 50% preferment. Soon I will be at the 100% preferment point. What an interesting bake that will be. I will just be baking my starter, but isnt that what we do now?

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MANNA

I have changed the feeding of my levain. I now feed it 1: .5: .5 every 24 hours. It has been a week now. The bake this morning produced a house full of nice sour smells. I tasted this loaf and still no tangy bread. This bulk fermented at room temp then went into the fridge overnight for final proofing. Im happy with the results. A nice crunchy crust and soft crumb. I would like to have a more sour flavor to it. Im thinking of increasing the levain in the dough. My levain sits at room temp and this time of the year is around 65 degrees. I think warming it up by 10 degrees would help with the sourness of everything. Below are the bakers percent of what I did. The loaf pictured is 600g and baked at 425 F for 45 min in a cast iron double cooker. The first 15 min covered.

Flour, 12% protein: 100%

water : 63%

salt, kosher: 2%

prefermented flour: 33%

levain is 100% hydration

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MANNA

Im not a big scone person, I obviously have been eating the wrong scones. These things are awesome! Light, flaky, and buttery. These have changed my mind on scones. I followed the recipe with nothing unusual. I baked in a conventional oven. After the stated time the scones still were not brown. I turned on the convection and lowered to 325. After 10 more minutes they were browned perfectly. I will have to double check my oven temp. or just bake with convection next time for the entire bake.

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MANNA

Here is my first bake from The French Baker by Sébastien Boudet. Came out very nice. I had to retard the final rise overnight in the fridge. Sleep was in need. Next morning I took it out and let it finish rising at room temp for a few hours. Has rye in it and that contributes to the flavor of the loaf. The family and I liked the loaf very much. The recipe says it makes one loaf. It was to big for my cast-iron cooker so I split it into two loafs. Came out fine.

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MANNA

I have been busy baking. Not all bread. Been working on my pastry and cakes. Wanted to share some pics for your amusement and inspiration.

First up is my experimentation with the Tzang method, focaccia.

And here it is out of the oven.

 

KAF Vermont Whole Wheat Oatmeal bread.

 

Been making pasta and learning to use a ravioli pin.

I have made some breads but nothing to really talk about except the one I have been playing with the tzang method. It is the popped loaf leading the entry. After trying out some stuff with my favorite loaf bread, the KAF parkerhouse roll recipe. It started to dry out after 3 or 4 days. I figured the egg drys the crumb and the butter makes it cakey. Well, oil makes things fudgy so I replaced the butter with oil to counter the drying effect of the butter and egg. And to keep cost down while experimenting I replaced the milk with water. All I can say is WOW! This loaf went nuts. It popped like a balloon in the oven. I had better success with subsequent loafs but not enough to post the modified recipe yet. When I get a good result I will post the recipe and process. Intill then here is a pic of a loaf that faired better than the one at the top of the page.

 Here we are getting into winter. How big are the piles of snow where you are?

 

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MANNA

After getting my levain into some warmer temps it has finally gotten strong enough to bake with and the acetone smell is gone. I mixed it 70% hydration and let it ferment for 12 hours then made a loaf. Loaf is 1 kilo at 65% hydration, 20% levain and 2% kosher salt. I did not account for the levain hydration in the final dough total hydration. Just go with it. Results were great.

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