The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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This loaf is destined for my living longer living stronger  keep fit class tomorrow morning. My wife gave me some rosemarie  sprigs that she broke off whilst re potting her Gallipoli Rosemarie, i was to see if i could get them to strike.I had a fair few leaves from the preparation that i subsequently chopped up and decided to add them to a loaf,  and this is the result. Its a dried yeast loaf with 10% potato 5 % carrot and 1% Chopped Rosemarie. it smells divine  the smaller loaf is for our instructor who will be unable to join us for our after class coffee session  as she has another class of oldies. 


Fermentation almost complete, and a very important ingredient for the dough maker in the background  Harewood  Estate  Cab Sav  from the Great Southern  of Western Australia,  

little and large  250g versus 1063g

The large loaf was baked in a Sassafras clay baker

The smaller one in a small loaf pan 

i just love the cracks in the crust after cooling

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I  was commenting to another Australian baker Dell about soft wheat grains and flours and was mentioning the Caputo Manitoba Ora type O that i have recently found for sale in Western Australia in 5 kg bags and have been  using.

My wife was extolling the virtues of a Current Walnut and Fennel loaf that she had recently purchased and enjoyed, so i decided i would make a similar loaf using the Italian flour Australian Sultanas and Fennel seeds in a conventional dough and here it is i baked it in a recently acquired Sassafras clay baker.

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I haven't contributed for a while, this is a s/d loaf using Caputo Italian flour Type 0 that has recently become available at the local Supermarket its a Manitoba Ora. On the label it says it is well suited to long fermentation times.

The dough was inoculated  with 10% s/d culture and the formula worked out for a 750g dough piece. 

flour 436g

salt 9g

s/d culture 44g

water 262g

i added 262g of water to the 44g of s/d culture and 262g of the flour and bought this together and let it sit for 1 hour, i then added the rest of the flour and the salt and mixed to a nice dough this was left to bulk ferment overnight for just under 10 hours  it was then knocked back and  handed up and allowed to rest for half an hour it was then shaped and placed in a banneton for just under 3 hours it was then placed in a dutch oven and baked at 220C with the lid on for 20 minutes and lid off for a further 20 minutes. The result was a loaf with a bit more tang than usual and a good mouth feel long after it had been swallowed.


Overall quite happy with this flour as it works out at $A3.00 a Kg when buying the 5 kg bag

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I just had probably my last bake with a class of students at the college before it closes for good at the end of this year.

This was a dough that they had down in their work books as a basic bread dough but i would have it down as an enriched dough as it had 8% butter and 8% milk powder, for me it would qualify as a vienna dough.



 It was a fresh yeasted dough  and made a nice selection of dinner rolls and a few loaves like this one i bought home.



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I called into South Metro Tafe Beaconsfield yesterday to make a booking for lunch at Quinlan's Training Restaurant for next week and was informed that the facility will be closing for good at the end of this term which is only 5 weeks away. 
I was given the opportunity to endulge myself and spend this morning with a number of Commercial Cookery students in the training restaurants bakery. Under the circumstances i thought it wise to grab the chance while i could.
As i did a test run with the 10% Millet bread posted here just yesterday i opted to do that but a much larger dough 5Kg of flour and using the big Hobart mixer. this was followed by a fruit dough 5Kg making Cinnamon Scrolls just like we used to make for the Cancer Councils fund raising Australia's biggest morning tea.
All four students were very attentive and were picking up their hand skills very quickly.
i will be back next week but seated in the restaurant see the menu.



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What do you do when given some interesting flour to play with? well you have to go home and try it straight away! i made a White loaf with 10% addition of Millet Flour.

I required enough dough to fill a banneton 750g

bakers flour 90% 393g
millet flour 10% 42g
salt 2% 9g
lard 2% 9g
malt 2% 9g
yeast (dry) 2% 9g
water 70% 295g

This was quite a quick acting dough and when shaped i decided to make the loaf placed upside down in a banneton to prove but like the old uprights that can be pulled apart quite easily , look a bit like siamese twins. The Aroma is quite divine if the taste is half as good i will be well pleased!



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50% Wholemeal Spelt with White Spelt and 50% Greek Yoghurt

Whilst at the IGA store waiting for my script to be filled at the chemist i spotted a tub of greek yoghurt discounted to 99 cents and decided it would be nice to use in a bread. When i got home i worked out a formula for using wholemeal spelt and spelt flour and the yoghurt enough to make a 750g loaf.

w/m spelt 220g
spelt 220g
salt 8.8g
butter 8.8g
yeast dried 8.8g
greek yoghurt 220g
water (but reqd more) 66g

i mixed this dough by hand on the bench and it did require a good bit of extra water more than stated in the formula which was counting the yohgurt as liquid and with the water was 65% i added more than 20 g which would have bought the hydration up to 70%. mixing completed at 11.45 and it then proved for 2 hours 13.45 and as i was going to be giving my grand nephew a driving lesson in the mid afternoon decided to place the shaped loaf into a banneton right side up into a plastic bag and into the fridge. Upon my return it had proved quite nicely and was tipped into a cold dutch oven and then into the hot oven at 5,20 baking for the first 12 minutes with the lid on then the rest of the bake with it off.
it is a lovely soft textured and flavoursome bread that should have great keeping qualities, if it last that long.




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It was  a Great day to have the oven on last week with a cold blustery day outside,  decided on a fruit loaf as the grand daughter was having a sleepover that night. i had a new bread tin that has a sliding lid in the cupboard so it was going to have its maiden bake and here it is sweet dough with 50% Pitted Prune Pan Loaf. hope you enjoy it as much as we did.

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Yesterday i gave good old Black and Gold flour a run. The sour dough culture was revived from its slumber (2 months away) and was good to go. i decided it was time to try Chad Robertson's Tartine Country loaf. The formula differs from my normal 3:2:1 which has the levan @33% CR uses 20%.
I didn't have any wholemeal flour on hand so substituted that for Kakulas Sisters Multigrain flour i also added some wheatgerm too but other than that it pretty much followed the formula in his book. i also used less water too.
The method was to combine the levan and the water first then to add the flours and bring together into a cohesive mass leaving the salt aside for the Autolyse (rest) period, Mine lasted an hour, you then sprinkle over the salt and work it into the dough with a squeezing action until it dissipates the dough is then set aside in a good sized container and allowed to rest covered for an hour, the dough is then given a series of stretch and folds each hour and set to rest again each time i did S & F's over 4 hours, on the 5th hour the dough was turned out onto the bench and divided into 1 piece @750g for my regular Banneton and the other @ over 1100g for my longer larger Banneton. The dough pieces were pre shaped and allowed further bench rest of around half an hour, they were then shaped and inverterd in the bannetons (seam side up) they were placed in the much maligned single use plastic shopping bag (no longer single use) to protect from droughts and skinning, it also catches transpiration gases and moisture and maintains a moist environment for the dough piece to expand. The kitchen was quite cool @19 deg C so i used the Subaru wagon sitting outside in the sun with a very pleasant 31 degrees C Just about perfect. After just over 2 hours the proof was now ready the oven was pre heated to the max the tray with boiling water and a terry towel hand towel was doing its thing in the bottom of the oven the first loaf was tipped out onto a hot baking sheet and scored and into the oven the temperature was set at 210 C. The idea of cranking up to max is that a lot of the hot air is lost when the door is opened for loading plus the steam generation is also lowering the temp as steam is formed at 100.
the steam tray is pulled from the oven after 10 to 15 minutes once the crust is set and there is no more oven spring taking place. the bake takes 30 to 35 minutes to complete.
On this occasion the second loaf followed the first, i had placed this in the fridge whilst the first loaf baked just to slow its development. 
Over all very happy with the result and will be trying this one again quite soon, It will be a good swap for some caper bush cuttings and possibly some caper seeds too from Fiona

i have attached a chart showing the differences from the Chad Robertson formula and mine






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I  will be travelling away from Australia to Europe later this year  and looking for some s/d starter to use on my adventure, meeting other bakers is also great fun. I will be staying in Huddersfield (UK) but also Guizerex in the Sth of France,  Barga in Tuscany and also Rome in Italy Time frame is May - June.  Not long now

Kind regards Derek


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