The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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utahcpalady

I have 5 children and run a CPA firm from my home...that being said it means I have to be frugal for the sake I have 5 kids and cheap because I am an accountant, and my love of baking is sprinkled there on top. So, this all leads me to baking all the time to keep them fed, my bank account happy, and my inner baker busy.  

My kids refuse to eat store bought bread and for good reason.  This recipe I (greatly) adapted from a friend.  About a year ago I finally converted it to weight and I consistently have great results.  My 5 kids eat this every day for lunches, and people that dislike whole wheat bread generally like this bread.  It is tight, not crumbly and oh, so soft. So, here you are, try it out and show me some pictures.

Wheat flour 1170 g

Water 712 g

1.5 - 2 tsp instant yeast

Salt 1 T

Brown Sugar 125 g

1 large egg

60 g olive oil (I also really like 1/2 olive and 1/2 safflower - its amazing, but the kids don't like it so much)

I throw it all in my kitchen aid at one time, and let it knead with my "twirly" dough hook for 10-15 minutes, where it is nice and stretchy.  When the dough is pulled on with your hand, it stretches a lot before tearing.  If the dough tears right away it isn't done kneading.

I let it rise in an oiled bowl till doubled, pull it out, stretch and fold, let it rise again till doubled. Shape into 3 standard loaf pans or I seriously love my Norpro 12" nonstick pan (http://shop.honeyville.com/norpro-12-nonstick-bread-pan.html) I put about 850-930 g into each (2) 12" pan and the little bit of extra dough I shape into a few rolls or just make a very small batard which my 16 year old likes to snack on at school or I let my 4 year old use it as "play" dough.

I let it rise till nice and big and bake at 350 for about 30 minutes.  

A note on the wheat flour - I really only use Montana Milling wheat and I grind the wheat myself.  I feel it is superior wheat, but you have to buy it in bulk.  Given that I am a food storage guru, that is not a problem.  If you do not have excellent results with the recipe, change the wheat flour you use. I have made this using several different wheat flours and I keep returning to my Montana Milling.  This is not to be confused with the bakery chain montana mills.

http://www.montanamilling.com/ here is the site! Kitchen Kneads in Ogden, Utah sells it too.

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utahcpalady


So I have been messing with my non acidic starter to see if I could correct that and get some sour to my sourdough.  I added 1 tsp of cider vinegar to one starter and fed it after 12 hours, then 1/2 tsp to another starter and fed it 3xs (every 8 hrs), and then made a control loaf that was with the original starter.  Now I don't have proofing baskets so when I put them in the fridge they were in greased glass bowls, so I think I can correct the shape.  The one loaf that had the best shape I just plopped out of the bowl onto the stone and didn't try to gather up the bottom before placing it on the stone, like the others.  Live and learn, and hope for baskets for Valentines day.

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utahcpalady

Chocolate Sourdough - take 2


I don't know if you can tell by this picture, but I got quite the oven spring out of my chocolate sourdough this time.  The loaf just split in two,the guts of which bulged out.  So, I am guessing I need to work on my slashing technique.  It was really yummy and crumb was great, but I kinda laughed when I pulled it out of the oven.  I did steam  the oven this time right from the beginning, whereas I forgot to the first time I made this recipe.


Yes I know you all envy my bread saw.  Wish I could find them again.  I got it 14 years ago at the Park City arts festival in Utah.

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utahcpalady

Now, before finding TFL I thought I knew a lot about bread baking, not so when you consider artisan style breads and sourdough starter.  I am a food storage fanatic, have 4 children and haven't bought bread for probably5-6 years.  Other than the occasional loaf during tax season (I am a cpa).  So, this is the recipe that I use.  I buy my white wheat from Montana Milling (high protien content) and grind it in my ultramill wheat grinder.  Now, I am sure you could just buy wheat flour at the store, provided it has a good high protien content.  Even though I feel I buy the best white wheat out there, I still add VWG.


Here is my recipe. This was before I knew about weighing my ingredients.


2 cups warm water (110-120deg)


2 T sugar


1 T active dry yeast 


dissolve together,


then add


1 T salt, dissolve. 


Then add 3 1/2 cups wheat flour and


1/2 cup gluten,


mix all together (I use my kitchen aid for this), let rise for 45 minutes


Then mix together (I use a 2 cup pyrex)


2/3 cup warm water,


1/2 cup brown sugar,


3-4 T safflower oil (you can use other types of oil, but this has a nutty taste that i like). 


Take oil mixture and add to the yeast/flour mixture, slowly in the kitchen aid (it has a tendency to slosh out if you do it fast),


then mix in 1 egg. 


Add 3 1/2 cups of wheat flour, let knead in KitchenAid until a nice dough ball forms.  Let rise 45 minutes. 


Punch down and divide into 3 loaves, put in greased loaf pans (I use stoneware pans from PampChef) and let rise for 90 minutes or so.  Bake for 27 minutes at 350 degrees. 


It is a perfect sandwich loaf. Even for peanut butter.


I am trying to adapt this recipe to my starter, haven't been entirely successful yet, as I need to propagate my starter to whole wheat, whereas I currently have a rye and a white starter going.

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utahcpalady


My first try at chocolate sourdough was a success!  Chewy, not too sweet, the kids loved it, the crust was perfect!  Oh, the joy! And the calories and the treadmill to come...he, he, he.  Thanks for a great recipe SP!

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