The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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yozzause

I made some bread today to give away as a thankyou to some one that belongs to the local facebook "available for Barter" group its an Orange and Poppyseed loaf. its the first time i've made it and was quite pleased with the result the smaller loaf was for us and the other for giving away.

 

 the dough was a 3 hour dough

 the larger loaf weighed off at 500g the smaller one was 334g

 

 There is 0.5% Turmeric in this dough 2% salt 2% lard 2% poppy seed and 1% dry yeast 13,75% OJ 42% water       1 Egg

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yozzause

 thought I would share this nice little loaf that I made for a friend the other day its 50% wholemeal with home brew stout, a  yeasted loaf. Unfortunately no inside shot as it was given away and well received  by a friend that was showing us his commercial smoking equipment that can also bake a loaf of bread  but not at the same time of course . 

I

Kind regards Derek

 

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yozzause

I was looking at doing a loaf from Elizabeth David's  English Bread and Yeast Cookery book Potato Bread from around 19th century, I ended up having to improvise, I used wholemeal Spelt instead of wholewheatmeal @ 30% then when weighing up the 70% white flour ran out and had to add a small amount of multigrain. The potato was 13% and I also used the potato water from boiling them, with half milk for the liquid. In the book it said that this bread was particularly popular for the making of toast and that the loaf was soft ,moist and airy to which I can concur. Not quite following the book but pretty close to it and definitely one I will make again

 

 

 

 

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yozzause

I made 4 small batards with a 1 hour autolyse and a fairly quick fermentation period quite pleased with the result especially the flavour

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yozzause

Mothers day here in Australia tomorrow  so I made a batch of dinner rolls by request from my daughter for tomorrow's celebration. I know its not mothers day  all over, and my mum used to think it was great as she lived in England and ended up having two mothers days. Sadly she is no longer with us, but I do have a super mother in law so to her  and  any of the Aussie mums  out there I do hope you enjoy your very special day.

 

 

 

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yozzause

  I made a nice soft loaf the other day using milk in the dough, I wanted to make another similar loaf as my wife enjoyed it so much  So this time I enriched the dough with olive oil and cottage cheese along with an egg and added dried garlic flakes for good measure. I topped that by adding grated chedder and parmesan on top in the last 5 minutes of the bake 

 In the last shot you can see the softness of the crumb as the loaf is yielding under its own weight where I propped the loaf up for a better angle to the light picture it bounces right back, the taste is all there and I am sure it will make wonderful toast if it lasts that long , if the first slices for the pictures and taste testing are anything to go by

  It was the slightly misshapen one that got the chop, you can see some of the garlic flake in the loaf

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yozzause

I have not posted for a while but thought id share some bread that was made today , I was using up some stout that I had opened and I also used up the wholemeal flour that I had, it was intended to be 50% but it ended up a bit more than that. same goes for the stout where I used 420mls and 160ml s of water. I soaked the w/m in all the liquid and had chores to attend to. I weighed up the rest of the ingredients so that I could add them upon my return. As it happened  l had to go to the city to file some legal papers and the soak ended up being 7 hours!  The dough was then mixed by hand and again used up some compressed yeast that I had on hand. The dough ended up having a 3 hour bulk fermentation and was divided and given 20 minutes bench rest before final shaping . I  made 2 loaves that I have not previously shaped before and I cant recall the name given to these, but they remind me of  a frenchmen's beret .They are currently cooling so will have to post an inside shot later.

kind regards Derek

 

      

 

 

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yozzause

 

 

I kicked off with 100g of sour dough culture,100g w/m spelt , 100g bakers flour and 400g of water mixed to a batter and set aside  later I added 250g of bakers flour and mixed together with a spoon half an hour later added 10g of salt and soon after 10g of dry yeast again mixed together with a spoon and allowed to ferment after an hour a set of stretch and folds with oiled hands  and oil around the bowl. half an hour later another set of stretch and folds with oiled hands. half an hour later the dough was spread onto a baking sheet an spread out dotted with grape tomatoes, chopped garlic , white Rosemarie sprig chopped, salt pepper drizzled olive oil and small cubes of chedder and into the oven at  its highest temp before turning down to about 22o -230 to bake nice and crisp .

This was the wettest dough I have worked with but really just a different technique and a very satisfying result

 

 

 

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yozzause

I purchased myself some w/m spelt whilst my wife was shopping in Fremantle and this is what I did with it

I started off a levain with 200g of w/m spelt and 200g of water and 66g of s/d culture straight from the fridge leaving it to do its thing overnight  in the morning I added 400g of Bakers flour and mixed it together, I let it Autolyse for 1 hour and then added 2% salt and 2% olive oil and 1% dried yeast and mixed by hand on the bench .The dough was then allowed to bulk ferment for 2 hours and it was then knocked back  and divided into 3 pieces enough to fill a banneton and enough for 2 small loaf tins that I  have. after allowing half an hour recovery the loaves were shaped and placed in their receptacles to prove inside  plastic shopping bags tied by the handles. The small tin loaves were given a wash and  semolina flour was dusted over the top through a sieve these were slashed and put into the oven and covered with a deep roasting pan.

The banneton loaf was rolled out onto a dusted plywood hand peel and slashed before being slid onto a pizza stone and the roasting pan being used over it.

This is the result 

 

 

   

 put the knife there to show the size of the small loaves

I just went back past the bread so had to photo the cracking taking place

I was able to cut one of the small loaves and taste , the crust beautiful and crisp the crumb nice and soft and a flavour that stays on the palate even some 5 minutes later.

I shall be taking the loaf to a family gathering for my eldest Grand daughters birthday celebration after school she will be 11 years old today, born on the 11 day of the 11 month.

kind regards Derek

 

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yozzause

just a bit of an article that might interest members in the Phnom Penh Post

 

 

 

Phnom Penh Post - The prodigal baker returns, and he’s brought along some fresh ideas

 In his original Siem Reap venture, the Canadian baker was an experimenter. Photo suppliedThe prodigal baker returns, and he’s brought along some fresh ideasFri, 21 October 2016 

Canadian Zita Long opened Zita’s Bakery in Siem Reap in 2014, and his perfectionism meant that he spent little time outside of the kitchen during the past two years. Long became a bit of a local celebrity, and business boomed: crowds lined up for his crumpets, Berliners, apple crumbles and trademark sourdough bread.

But a little over two months ago, he left. Zita’s Bakery closed its doors.

“The last few days [before I left], I remember feeling very confused, and upset in a way,” Long says. “I was feeling hopeful, but also with a little uncertainty.” Long knew he would return to Siem Reap, but he wanted a break, and a little time to explore new trends and techniques. He took off for Perth, Australia, to reignite his passion for the trade.

Long is a young, self-taught baker. He developed his skills while living in Cambodia – where there were limited opportunities to formally learn the trade – and worked on a trial-and-error basis.

Perth was a city of self-reflection, Long says; it is quiet and, more importantly, close to Fremantle. There, Long had the opportunity to study under a retired bread-baking instructor as well as a traditional Italian baker, Nick Agostina. They spoke about technique – as well as their beliefs and values – and Long observed his process.

Zita Long might open a bagel shop next, he says. Photo supplied

 

“I got to touch dough again for the first time,” Long says with a laugh. “I didn’t think I would miss it, but I did.”

The baker then travelled to Melbourne, which has its own renowned traditional baking scene as well as a batch of new bakeries with cutting-edge approaches. “The croissants and cruffins were tremendous,” Long says, noting that the queues were constant.

“I came back from Australia with an open mind,” Long says. He’s now scouting around for his next opportunity or collaboration: perhaps a bagel cafe. But nothing is set in stone, he adds. He’s not even sure if his sourdough is relevant anymore – or if it’s him or the town that have moved in a different direction.

One thing is for certain: if you’re in Siem Reap, you likely won’t go hungry for too long before his next plans unfold.

Keep up with Zita Long’s projects: facebook.com/ZitasBakery.

Username *Password *  Contact author: Sarah Rhodes

Just a quick update and article featuring Zita (Bakingbadly) that might be of interest

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