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teketeke

Again, I want to introduce some breads that I make over and over!   My family loves these bread as I can tell is they don't complain to me that they are tired of these bread. They ask me more slices of these often.


First, This bread was posted by Daisy_A ( http://www.thefreshloaf.com/node/19923/bread-art-heritage-katy-and-rebecca-beinart039s-work-and-simple-white-sourdough-tin-loaf)  I posted this bread before, but I got a lovely letter from one of  my husband's coworker who loves bread. She said that this was the best bread I ever had! she and her mother ate every bit of crumb until it was completely gone!    I was really happy to hear that they enjoyed this loaf.  I love this bread, too.  I can't count how many time I made this.   It is sourer that I usually attempt for the other bread. This bread shloud be the way, and this has a lot of flavor, too. 



I used 125% sourdough culture this time. It was difficult to put it in the tin but it was worth it! It has more moist in the crumb!


Thank you, Daisy and Katie and rebecca!


Second, Franko posted this recipe but he used 100% spelt flour that is more challenge for me. http://www.thefreshloaf.com/node/20057/loaf-my-wifefinally   Although I posted it this recipe using 100% whole wheat, and 80% whole wheat.  this time, I used white sourdough culture instead, and 50% white bread flour, 50% whole wheat flour and some wild rice and oats for the soaker.   I also decreased the water amount down to 9% as like I made the other mutilgrain bread before.   I have shopped some stuff for baking recently.. I can't still afford to buy spelt flour.... I will buy it and other flour that I want to try  for other recipe when I can spend more money for extra.



I sprinkled some toasted sesame seeds and oats on the top. I got this idea from Karin who posted a fabulous Straun on Khalid's blog. Thank you, Kharin. It tasted really really good!  Thank you, Franko!


 


In the end, This is the first time to post this bread that was posted by Hansjoakim. http://www.thefreshloaf.com/files/u9564/PaL_rye_formula.jpg I have made some of his rye bread that were excellent.  This is his pain au levain. I love this bread.  I tasted sour and sweet on the first day when I sliced them when it was slightly warm yet. I regreted that I did.  As RobynNZ suggested me that I should have waited until it was completely cool. I always appreciate her help. Many thanks to you, Robyn.    The next day, the taste was wonderful. We ate toasted 2 slices of this bread each with butter for this breadfast!  Yummy!!



Thank you, Hansjoakim!! 


I am really appreciate for all of you and Floyd who keeps the website peace and safe.   Thank you, everybody.


Akiko


 


 

teketeke's picture
teketeke

Today, I made several bread using TFLers fomula. All of them are delicious.


First, I made mutigrain (100% whole wheat flour used) using Franko's formula.  I decreased the water amount down to 9% compare to the original one.  I have make his original one at the first time  that was a failure that the crumb was really tight.  The flavor was great but the texture was dry. I was kneading too much...    Anyway I will challenge the original one when I get spelt flour because it is a great recipe!




I used a  half of oats and a half of wild rice for the soaker this time. I also added 5% sugar ( 10g molasses and 15g honey)  While I was baking this bread, I smelled nice aroma all over my kitchen. It was a quite  gift for me.    But I have a question.  What do you think about this crumb?  I am a very new to use 100% whole wheat or other grain flour.  


On second,  I made David's San Joaquin Sourdough  http://www.thefreshloaf.com/node/20036/san-joaquin-sourdough-updated, and  I made it shape into dragon tails that David posted how to make.  http://www.thefreshloaf.com/node/20226/baguette-and-variations    I understand why many TFLERS make this baguette. It is really good! 




It was difficult to get rid of excess flour on the surface so that I couldn't attach the tails onto the dough nicely. Should I brush off the flour using a brush?  


On third, Wally's rye bread. I posted my result on his blog already. I should not slice it until the day after tomorrow although I had a little concern about this bread...  In fact, I left this dough outside for 4 hours before baking ( the temperature was 70F or so) because I had to go out.( I didn't mention this story on his blog.)  Fortunately, the dough was not active enough from beginning. I shaped the dough in one hour although the dough was not risen enough.  I don't know why I did that though,  it was good in the end because the dough was still keeping the height when I came home. It may be overproofed... But The taste was awesome.    I was so happy to see the crumb and the taste so I wrapped this with linen and covered it with plastic bag until I eat it.


http://www.thefreshloaf.com/node/19882/two-ryes-more-variations-hamelman#comment-140209


In the end, I made Floyd's Lasy broiche. I also posted it to his blog too.


http://www.thefreshloaf.com/recipes/lazymansbrioche#comment-140211


My brioche must be dryer than his because the little kids was having so much fun to knead and shape too much so that the crumb was little dry.  I don't care about this at all. I just enjoyed to make this nice and easy brioche with the kids.


 



Thank you everybody!!


Akiko


 


 

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teketeke

When I prepared to make "36 hours + sourdough baguette" that is posted by Txfarmer http://www.thefreshloaf.com/node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread  last night, I mixed the sourdough culture and flour instead the water and the flour by my mistake because I was ready to feed my starters in the same time.  The sourdough culture that is my keeper was taken out from refrigerator.( 6 ℃)    I didn't want to throw it away, so I continued ...


1 Baguette 


The day before:


100% white hydration sourdough starter 75g ( from refrigerator : The was my keeper. I keep my 100% starter at the roomtemperature and feed it twice a day )


Ice water                                            160g


* Mix them and put it in a refrigerator for overnight.


The final day:


flour  53g


salt  5g


Method:


1. The final day- mix the starter mixture and flour →Autolize 30 minutes →Add the salt and mix ( strech and fold way while giving it strokes)


2. Fermentation ( I did  3 hours  )    Strech and fold every 30 minutes ( as Tyfarmer's recipe)


3. Shape


4. Proof  ( I did 2.5 hours)  Temerature was 68F.


5 Bake   470F for 7 minutes, 450F for 13 minutes , and shut off the oven  left the baguette for 5 minutes in the oven.


 



  In fact, I tried her recipe a couple days ago, but it was a failure because it was burst on the bottom.I think that was under-prooved. It was very tasty and it was chewyer than this baguette above. it was also cruncher, too. I really thank Txfarmer who sharing the best baguette's recipe I ever tasted. 




 


 Last night when I made the mistake, I made another batch of the baguette.  I hope that it will be successful tomorrow...


---Next day---


The result was good.  But it was still underprooved. I should have let it rise for the final fermentation.


And, I set up another one last night to use my mistake version.  I took 4 hours for bulk fermentation and 3 hours for final fermentation. I let it rise double in bulk in the test dough. I usually bake when it is 1.5 times in bulk.  I enjoyed to make these baguettes.   Thank you so much, txfarmer.  She is an amazing baker.


 


 


-----Our family's favorite bagels------------


When I have a lot of starter that is keeper in a refrigerator, I make Susan's bagels .   http://www.wildyeastblog.com/2007/08/12/sourdough-bagels/


 


I will try the other Susan's bagels soon.    http://www.wildyeastblog.com/2009/09/02/bagels-revisited/


 


This is the bagels that I used 100% white wild yeast by Sourdolady.


 


My daughter who is 4 years old made a special one. She call it " A human bagel" One of my friend said " It looks like a frog!"


 


The bagels are that I used 100% rye sourdough culture by Hamelman.


I think they are softer than the other one. But I like them too.


They are made by my daughter again. From right on the top, a car, a regular bagel, and a christmas tree.   I like to make bread with my daughter who makes me laugh while making.


 


Thank you, Susan!


Happy baking,


Akiko


 


 


 

teketeke's picture
teketeke

 I started to make a wild yeast sourdough starter on 21st August this year ( from here -- http://www.thefreshloaf.com/node/233/wild-yeast-sourdough-starter) and my first sourdough was Susan's one.


 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/


You can see my sourdough diary here ---  http://www.thefreshloaf.com/node/19544/my-sourdough-diary


I couldn't solve the problem for a while until I saw Vogel's blog---  http://www.thefreshloaf.com/node/19742/next-level 


After I use the technique ( take some dough and put it into a glass ),  I don't make any rubbery-slipper bread anymore. I also use finger test too. That is very helpful.


---This week-----


I tried some recipe that are posted here and they became my favorite.


1) Simple white sourdough loaf that was posted by Daisy-A. 


http://www.thefreshloaf.com/node/19923/bread-art-heritage-katy-and-rebecca-beinart039s-work-and-simple-white-sourdough-tin-loafi


Again, I made another one that I used soaker that I didn't plan to do.  I was trying to make 70% rye that is posted by hasjoakim but I found mold in the sponge next morning so that I used the soaker for this loaf. It came out nice bread.  I felt that I need 1-2g more salt to this loaf when I tasted. 



 


Thank you, Daisy!  When I shape this loaf, I give the dough tension like this video.


 http://www.youtube.com/watch?v=tpUi8jS9jQY There are a moment that we can't see what he is doing but you will see at the end. :)


 


2) I make nut-sourdough that is posted by hansjoakim.  My husband loves this bread,So do I! 


 



 


I used walnuts instead of Hazelnuts but it was very good although I scorched the surface. I will make this bread again. Thank you, hansjoakim. 


 


3) 5 Grain levain bread by Hamelman: I really love this bread. But I can't shape it nicely. As you see the picture, The gloom looks like a bump after a child hit his or her head on the wall or something.  I used the shaping method by Hamelman's book.  Please let me know if you have some ideas to solve this.



Thank you for reading, everybody.


Happy baking,


Akiko


 


 


 

teketeke's picture
teketeke

I have a question.


When I tried to make a Gosselin or Mr Nippon's looking baguette, They turned out  both of them were heavy baguettes. They are looking good indeed.  My question is that is right?  they are supposed to be heavy? I never had real one so that I can't figure it out. I hope that somebody tell me the fact.



 


Have you ever heard that a ratio of how much water the baguette lost ?


Here is the one that I heard of in Japan.


 


A ( The baguette's weight  before baking ) - B( The baguette's weight after baking) ÷ A x100 =  Ratio of  how much water the baguette lost.


The baguette's ratio is supposed to be around 20%-23% by Japanese bakery books. You can judge between good one and bad one depend on this.  The pictures above are around 17%


There are two of baguettes that I made today are light. see picture below:



All of them are 80% hydration. I like light baguettes.   


Best wishes,


Akiko

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teketeke

Would you like to surprise your family or friends for their birthday? I do! It is not difficult but time consuming especially if you use multi-color chocolate.But it is worth it when you see their reaction!! That is a speechless moment that I really love to see.

http://justjennrecipes.com/drawing-with-chocolate/2009/10/12/

http://cookpad.com/recipe/417072  This recipe is posted by Hanaasu. Thank you, Hanaasu!( Japanese: you can understand how to make by pictures)

This SpongeBob cake was for my daughter's 4th birthday. The pink and light blue spongecake was Gary. (SpongeBob's pet snail)   SpongeBob's left arm was broken because I didn't put enough chocolate on the back.

 For my my son's 12th birthday.( bakugan 爆丸) He was surprised, and smiled with a joy when he saw this cake. I forgot to put a little bit of white chocolate to color his eyes.

This is for my husband's birthday.(LADY GAGA) He used to like her song but not anymore.....  I should have made shadow like this: Click this link below.

http://eyecandy.nanakaze.net/?m=201002

 It is fun! :)

9/2/2010 I challenged to trace and paint Berry Manilow's face using  a bamboo stick for my sister-in-law's birthday.

 I messed  up  the shadow around his right eye. But my husband's sister was very happy. That made me happy too.

teketeke's picture
teketeke

 I found this recipe on Cookpad. ( Japanese)  It is very good to eat this in summer using juicy fresh tomatoes, fravorful fresh basil with your own baguettes. I love it without doubt. This recipe was posted by suru-zen. Thank you, suru-zen!!


 My favorite's Bruschetta recipe:




Ingredients  



*Large fresh tomatoes ( Peeled and diced)

2

*Basil

6-7 leaves

*Garlic (grounded)

1 clove

*Olive oil

4Tbsp

*Parmesan cheese

2Tbsp

*Salt

2 pinch

*Freshly grounded black pepper

1-2 tsp

French bread ( sliced and toasted)

 1  baguette

Cream cheese

As much as you want

1. Put * all ingredients in a medium bowl and mix lightly and refrigerate it

for 1 hour.

2. spread some cream cheese on the french bread and put some * tomato mixture on them.

Sprinkle parmesan cheese a little bit  and ready to serve.

Thanks to SylviaH & Sagharbormo, I could have another delicious version of bruschetta. I cut the baguettes lengthlwise and pulled  some soft crumb out and broiled them until golden brown. After that, squeezed 1/2 ripen fresh tomato in the crumb,  spread some cream chease over on it, and put  my *ingredients on, and sprinkle some olive oil and parmesan cheese ( I like cheese :))    It tated very good.  Thank you, folks!

 

teketeke's picture
teketeke

 My husband had been diagnosed with hypoglycemia. The worsest thing is that he has been suffering from panic attack  since he pasted out at the work 3 years ago. I was too silly that I hadn't tried to use 100% whole wheat flour on my recipe. ( My old recipe was 54%(Actually 54.5%)whole wheat bread)  And yet he likes 55% whole wheat bread more than than 85% or 100%.


 


So, this is My 100% whole wheat bread and 85% whole wheat bread and  55% whole wheat bread recipe


(23cm x 10.5cm x 10.5cm) 100% -13cm height and 85% -13-14cm height and 55%- 13-14cm height after baking. 


Note: When you proof the dough too much  before baking, You will have really tall bread, but the top part will be really light.


 







 


    写真 This is 55% whole wheat bread


*Yeast

5.3g

*Warm water  ( 40 or 100F)

180g

*Honey

24g

*Molasses

18g

*2 Egg yolk (L )  +Heavy whipping cream =

To warm up :10seconds in a microwave using normal mode.

80g

*Whole wheat flour for 100% or All purpose flour or bread flour for 85%

#All purpose flour for 55%

*100g

#200g

*Whole wheat flour for 100% and 85%

#whole wheat flour for 55%

*340g

#240g

Salt

8g

Butter

To soften :20 seconds in a microwave using defrost mode. 

18g

Melted butter for brushing after baking

 

#I always use all purpose flour. 

1.  Put * ingredients in order except *the flour in a big bowl and mix. Add *the flour and mix. Set aside.

2.手順2の写真  LEFT: Put whole wheat flour and salt in a midium bowl. Right: set the butter in a small bowl. Top: No.1.

3. 手順3の写真 Put the flour and salt mixture in the food processor and hit pulse 5.6 times until combine.

4. 手順4の写真Add *dough mixture and the butter run until combine about 40 seconds or so.

5. 手順5の写真Take the dough out from the food processor, and clean *dough mixture bowl. Put the dough back in the food processor and run until combine.

6.手順6の写真Time to knead by hand for 15 minutes.  Push it down and stretch and fold and repeat over and over. This is very important to get strong gluten development.

7.手順7の写真Put some shortening on a large bowl, and place the dough in. Proof at 28℃ or 32F  for 50 minutes or until the loaf double in size.

8.Punch down to degas gently,Turn the dough onto a counter and divide in 2 and shape. ( It is much better to have beautiful loaf when you measure it) rest for 20 minutes.]

9. Shape : Both oval's height should be around 20cm. * pinch very well!

.手順9の写真

手順2の写真: Japanese bakery way

手順1の写真: My way: to have taller loaf.  Rolling on the second process. Take a look below.

手順10の写真

 

 

10. Place each of the dough in a loaf pan like the picture below.( It will rise equally)

手順9の写真

11.Pace the dough have equal space in the pan.

手順10の写真: Japanese bakery way ( This picture is white sandwich bread version →http://www.thefreshloaf.com/node/19174/54-whole-wheat-sandwich-bread)

手順12の写真 :My way

12. Proof at 38℃ or 100F  until the dough rises up a little over  the top of the pan. ( around 1.2 hours for 100% whole wheat bread and 1hour for 85% whole wheat bread) * The time is vary depends on the temprature.

 

13.Preheat the oven to 200℃ or 400F.  Decrease 180℃ or 350F and bake for 30 minutes.

手順14の写真

14.Drop the pan with the loaf onto a ground about 15cm height to give the dough shock, and remove it immediately from the pan and cool on a rack for at least 1 hour or so, before slicing or serving. ( * Optional: Brush melted butter on the surface.)

100% whole wheat bread

85% whole wheat bread

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