The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Truth Serum's blog

Truth Serum's picture
Truth Serum

I have I have been continuing to pursue my study of 1-2-3 bread. I had some extra pureed blueberries I though would go well in bread. They did except for the one loaf that stuck to the bottom of the pan, so I ate some and it was addictive and cut up the rest and froze it, for stuffing or maybe even croutons. The other loaf might have been a bit under proofed.

 

 

 

Loose dough on silipat

Crumb shot

Truth Serum's picture
Truth Serum

two slices of sourdough bread

The last time I tried to make a loaf of sourdough bread .

I had several issues first of all the dough was so sticky and it stuck to the basket despite the rice flour and wheat flour that I put on the basket! 

Also I was on the clock and got I impatient!

(Needless to say I won't be posting that bin bread) It  would've come out perfect if I had let it proof for long enough and added much more flour on the basket!  So to do  this bake I was determined not to make the same mistakes again, and not to make a mess!

So I did a minimum of mixing, stirring it by hand for about 10 minutes, letting it set, and after half an hour I added 1.5 teaspoons of salt, and then put the dough in the refrigerator for the night. The next morning I took it out shaped up the cold dough ! The dough had some surface tension but not a lot it was somewhat slack but not Goopy! this time I placed it in a basket covered with aluminum foil. I couldn't find the Rice flour so I used some black sesame seeds and oatmeal for the bottom of the loaf.

raw dough


I was Definitely going to wait till it was doubled in size until before I put it in the oven! That took five hours but I waited! I also was not going to mess with slashing, and I opted for the scissors method. I baked it at 450  farenheit in a covered Dutch oven for 20 minutes and then I turned the heat down to 400 farenheit for a  20 minutes.

loaf of bread with recipe

 

 

Truth Serum's picture
Truth Serum

Lazy Gender Free Brioche

 

This recipe is a synthesis of two recipes. I like this recipe because you don’t have to use the mixer. The technique is based on what I saw on Cooks Illustrated. Except I don’t enjoy eating that much butter, and the recipe is based on Floyds Lazy Mans Brioche.

 

Dough

500g bread flour

250g milk

2 eggs

50g sugar

15g instant yeast

5g salt

1 stick (113g) unsalted butter, diced

Filling

1/2 cup chocolate chips (optional)

Egg Wash

1 egg

a pinch of salt

a teaspoon water

 

500g bread flour (approx 3 1/2cup)

250g cool milk (approx 1 1/4cup)

2 eggs

50g sugar (approx 1/4cup)

15g instant yeast (2 tsp)(note 1 packet is 2 1/4 tsp)

5g salt (1 tsp)

1 stick (113g) unsalted butter, diced (cold)

 

The technique comes from a Cooks Illustrated Recipe

Mix flour salt and yeast together.

Mix eggs milk and sugar together. Melt and let butter cool a bit , then whisk in butter to egg mixture.

Then combine with flour mixture. Mix up thoroughly . Let stand 10 minutes

 

Stetch Fold and turn in Bowl at 30 minute intervals 4 times. Cover tightly put in refridgerate for 16 to 48 hours.

 

 

Then I followed what Floyd did

 

http://www.thefreshloaf.com/recipes/lazymansbrioche

 

except I made my rolls 2.75 ounces, so that they would be easier to release from the pan.

 

Truth Serum's picture
Truth Serum

This my latest attempt on a leftover dual started bread that came out so good I promise to make it again and record what I did. I was very pressed for time so it could have used a longer proofing time ! The truth always is evident in the crumbshot.

Truth Serum's picture
Truth Serum

Lately I have been messing about with keeping things very simple, and adding lecithin to my doughs to make them softer.

Truth Serum's picture
Truth Serum

https://www.centralmaine.com/2016/01/13/bread-made-with-seaweed-featured-at-maine-agricultural-trades-show-in-augusta/

This looks so interesting I am going to post it. You may get  a pesky pop up ad sorry about that!

Truth Serum's picture
Truth Serum

pecan cherry breadWell typically I make hybrid breads using commercial yeast and my starter. Earlier this month  during a thrift store jaunt I picked up a used dutch oven, and I decided that I wanted to to test it out by revisiting my old nemesis Sourdough bread. 

So I pulled the starter out of the fridge and fed it twice  over a period of 12 hours, with flour and water; its been warm here . In the second feeding I also added a small amount of cornmeal.  I let that set overnight. Then the next day I added some sprouted wheat berries that I ground up in the bullet blender with some water. I let it rest somewhere but I dont remember how long. Then I added some more flour.  And I let it rest. Finally I added some pecans, salt and cherries. I let this proof in the refrigerator for a 90 minutes.I slashed it It could have been longer I preheated the pot and the top in the 450  Fahrenheit degee oven then I carefully unloaded the bread without burning myself!

 

But it is actually edible!

Happy Challidays to All My Fresh Loaf Virtual Friends

Truth Serum's picture
Truth Serum

.wild rice roll This is a shot of the wild rice and onion rolls I made for yesterday.

Truth Serum's picture
Truth Serum

I have come to the conclusion that soaking the flour over night just makes bread much tastier. NOW if I could only remember to record all the amounts and ingredients I put in!

Pages

Subscribe to RSS - Truth Serum's blog