The Fresh Loaf

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joc1954's picture
joc1954

Yesterday we were looking after three of four grandchildren because my daughter and son in law and the oldest grandson were involved in "International Water Count" of birds which always takes place mid January practically worldwide.

I decided to involve my eleven and half year old granddaughter into baking and she was also very keen on baking. She is an incredible girl playing trumpet and riding horses. We made two loaves of bread and three baguettes. The boules were baked in wood fired oven while baguettes were baked in electric steam oven.

Recently my neighbor asked me to prepare two big boules for their party and gave me a mixture of five grains flour: wheat 50%, spelt 20%, rye type 1250 12%, barley 10% and durum 8%. I found that this mixture gives a prefect bread when you add 50% of AP flour, so in the final dough the flour mixture is:

 

whole grain wheat25%
whole grain spelt 10%
rye type 12506%
whole grain barley5%
durum4%
AP flour50%

The dough had 78% hydration with 15% of @100% hydration starter (AP flour only).

The dough for baguettes had 20% of preferment (poolish 16 hours old), 15% whole grain spelt, 5% whole grain rye and rest AP flour and about 2g of fresh yeast. we prepared the dough in the Bosch Universal mixer. The hydration was only 63% because I din't want that my granddaughter would have problems with sticky dough. 

Shaping baguette

Shaping baguette

Finished baguette

My plan was to involve my granddaughter in the whole process from dough preparation to baking and also baguettes shaping and scoring.

She was mixing the dough and did most of S&F and preshaped her boule. Before every phase I showed her how to do it and she got it right away. So with a little bit of additional coaching she was able to shape and score baguettes.I showed her the signs of dough at the end of BF phase and she learned also how to shape a boule.

Scoring the boule

Final result - the boule she scored for the first time in her life with serrated knife

The crumb shot

We baked blueberry muffins for the dessert. 

I must admit that this was an awesome experience for me and her. She was so proud and happy to get so nice results. Her boule was slightly elliptical due to my fault when loading the boule into WFO. Can you imagine something  better than this kind of adventure for a gradfather? I think not. I was the proudest and happiest grandpa on the world yesterday!

Happy baking, Joze 

Brian Boyie's picture
Brian Boyie

Hi all

 

I am a young British student who got inspired to bake through the TV programme the Great British Bake Off. Furthermore, I wanted to learn how to make my own bread as I didn't want to eat the bread in supermarkets with a plethora of preservatives and god knows what else in them. I sought information on the topic and bought Paul Hollywood's book "bread". I managed to make a couple of tasteless flat yeasted white sandwich breads and sourdoughs, not happy with my current efforts I bought James Morton's "Brilliant Bread" book and what a revelation! In the book James explains the science of baking in a simple and easy to understand way as well as providing simple easy to follow recipes. My goal is work my way through the a lot of the recipes in the Brilliant Bread book and document my bakes along with some notes on how my particular bakes went!

dabrownman's picture
dabrownman

Lucy finally got back to her German roots and came up with a rye bread that reminds her of home.  It is 70% whole grain rye and 30 % sprouted red and white wheat.  It had a bit of red malt, some barley malt syrup and some Deschutes Black Butte Porter for some of the liquid to bring out a dark color.

For add ins it has 15% walnuts, 15% prunes / Turkish figs and 6% toasted and ground aromatic seeds; half brown and black caraway, and the other half evenly split between fennel, coriander and anise.  At 90% hydration, we decided to pan it up in the Oriental Pullman pan we love so much.

This bread has 2 different 100% hydration NMNF starters in one levain; rye and wheat with a combined 13% pre-fermented rye and sprouted wheat bran flour.  It also has an apple yeast water levain with 13% pre- fermented bran flour in that mix too.  Both turned out to be 2 stage affairs.

We started both levains with the rye bran and high extraction flour while we dried the sprouted wheat.  Once the bran was sifted from the sprouted wheat it was added to both levains as the 2nd stage for each.  The wheat bran was stirred in at the 4 hour mark and we stirred the levains down at the 8 hour mark.  Both doubled on the 80 F heating pad at the 12 hour mark with the yeast water a bit tardy and lazy.

Once the levains were built, we put them in the fridge for an 8 hour retard to bring out the sour in one and teach the AYW one a lesson for hiding out in the fridge for months and months doing nothing.   It has been a while since we made a SD / YW combo rye bread.

We autolyzed the HE rye and sprouted HE wheat flour, red and barley malt syrup with the extra soaking liquid from the prunes and figs and the Deschutes Black Butte Porter for 1 hour with the pink Himalayan sea salt sprinkled on top as the levains warmed up again on the heating pad.

We did 50 slap and folds to get everything mixed together and then 3 sets of stretch and folds to get the add ins fully incorporated – all on 30 minute intervals.  Then we panned the dough up and let it proof on the heating pad until ready for the 450 F oven – this took about 4 hours.  After 20 minutes with Mega Steam we and turned the oven down to 385 F for another hour of baking until the loaf hit 201 F.

The last 10 minutes we took the loaf out of the pan and finished baking it right on the oven rack.  It came out pretty handsome on the outside.  Now we have to wait until tomorrow to see how the crumb looks and how it tastes.

This bread sliced perfecty into 1/4" slices After a 36 hour wait tO let the moisture redistribute.  The crumb was soft, moist and open for a bread of this type.  The taste is amazing.  You thonk there is nothing better than the smell of thos bread baking but then the flavor puts the smell to shame!  

Yes it is a pineapple upside down cake mdae with fresh pineapple.

The prunes amd figs with the soaking waer give the bread an extra sweetness when you bite into one.and the color of the crimb asrust is deep to dark brown.  No wonder this isone of Lucy's favorite b reads to make.  I like it too!

We Love Fritattas for brunch.  This one is: onion, kale, 2 sausage, 3 cheese, 2 mushroom and red pepper with some hot sauce.  Grilled tuna is still a favorite, especially served over a nice salad!

 

Formula

Levain

10 g each wheat and rye NMNF starter 10.5% pre-fermented rye and 2.5% sprouted wheat flour 100% hydration bran levain

10.5% Pre-fermented rye and 2.5% sprouted flour, 13% Apple Yeast Water bran Levain

Dough

23% high extraction sprouted red and white wheat flour

50% high extraction rye flour

6% aromatic seeds – half brown and black caraway and the other half evenly split between anise, coriander and fennel

3% red rye malt

2% Barley malt syrup

15% Walnuts

7.5% Prunes

7.5% Turkish figs

2% salt

64% Prune / fig soaking water and Deschutes Black Porter dough liquid.

Where is that girl baby?  She wants to eat that salad real bad!

 

Flour.ish.en's picture
Flour.ish.en

Does rugbrod, or Danish rye bread, rings the bell for you? You might have tasted it in an open-faced Danish sandwich, served with herring, cured salmon, ground liver or smoked cheese. The bread is dense and dark and substantial -- something a piece of our usual smooth white or whole-wheat bread can't hold up against the richly-flavored goodies on top.

 

If you prefer low-gluten bread packed with a healthful dose of grains and seeds, you'd appreciate this bread. Rugged, tangy, and nutty. All the grains are sprouted for easy digesting. I used buckwheat groats. Rye, barley, einhorn or any whole and intact berries will work fine in this recipe. Buckwheat berries happen to be easier for me to get in my area. Besides, sprouted buckwheat has many health benefits I'm interested in.

 

I’ve been experimenting with these Nordic-style pan loaves lately. They are so different from the crusty holey hearth breads that seem to have dominated what I’ve been baking for years. To better understand the key differences, I put up a sourdough seeded bread (recipe from Jeffrey Hamelman's Bread) to compare with the rugbrod-like sprouted buckwheat spelt loaf I adapted from Chad Robertson's Tartine Book No. 3.

 

https://flourishen.blogspot.com/2017/01/sprouted-buckwheat-spelt-loaf-tartine.html

https://flourishen.blogspot.com/2015/03/sourdough-seeded-bread.html

 

 

 

These loaves have a huge percentage of whole-sprouted berries and seeds, and a comparatively small percentage of flour. The combination makes for the dense structure. The hydration level is an upward of 100% and the dough has the feel of wet concrete. I did not bother to shape it; it defied shaping. Just pour the wet dough and proof it in loaf pans and bake. For once, no worry about getting the sticky dough out of the basket and into the oven. The loaves have to be baked at a lower temperature of 425°F for an hour and 15 to 25 minutes to ensure they are baked thoroughly.

 

In thermally active areas in Iceland, each family in the neighboring village has it's own hole in the ground at an open communal site. These holes, which work like steam ovens, have to be the most energy efficient way to bake this kind of traditional Nordic bread. That's what I've read in books and newspaper. I'd like to see how that's done first-hand someday!

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dosco's picture
dosco

Second bake is for a weekend visit to some friends.

This is a sourdough loaf made using Reinhart's BBA recipe as the foundation, this time with KAF BF (15 oz), Gold Medal AP flour (4 oz), and a bit of rye flour (1.25 oz). I used 10 oz of firm starter ... I didn't measure the flour or water, but I'd estimate it was mixed to 70% hydration or so ... also I used the Gold Medal flour to build the starter.

I mixed 15.7 oz of water with the flour, and let it autolyze for about 30 minutes. I then added .50 oz of salt and the starter. I used my Kitchen Aid to knead the dough ... I did 3 intervals of 5 minutes of kneading with 5 min of rest between intervals. I could tell as soon as I started the mixer that the gluten development was good as a result of autolysis. It bulk fermented for 2 hours at room temp, then went into the fridge overnight. I shaped it in the morning, put it in the banneton, and let it proof at room temp for about 3 hours.

I baked it in my cast iron skillet+Dutch Oven, preheated to 550dF. I loaded the dough in my cast iron skillet with a small bit of baking parchment, slashed the top, put the DO over the skillet, anda put it in the oven. After 5 minutes at 550dF I reduced the oven temperature to 475dF and let it bake for 30 minutes. I then removed the DO from the skillet and let it bake until golden, about another 15 minutes.

No crumb shot as this is intended for our friends.

Oven spring is much better than the first bake of 2017, although I was mildly disappointed that the "ears" on the loaf were subdued.

Lesson for me on this one will be to always autolyze(!).

-Dave

Danni3ll3's picture
Danni3ll3

I am at a pottery workshop all weekend so I baked ahead. I have a friend who put my bread on her bucket list and when I asked her what kind of bread she wanted, she said cranberries. So I thought I would tweak my previous Apple Cranberry recipe. Unfortunately, I don't think that this was an improvement. The crumb looks very tight. Maybe I put in too many add-ins as the dough did not seem to incorporate the ingredients. It was more of a case of add-ins with some dough in between the ingredients. Even so, she said it was the best bread she had tasted in a long time so at least the flavour is there. The other 3 loaves will definitely be a stick to your ribs kind at the soup kitchen. 

Modern Jess's picture
Modern Jess

I'm still nurturing my spelt starter in preparation for an all-spelt loaf later this week, so this is another variation on the country loaf, made with spelt starter that would otherwise go to waste.

I'm quite happy with the rise on this loaf, as well as the flavor that the spelt starter seems to impart. Sorry, no crumb shot, I took this loaf to the office where it was promptly devoured by my team during weekly staff.

Recipe is as follows:

  • 500g KA bread flour
  • 350g water (77°)
  • 150g spelt starter
  • 12.5g salt

S&F for 4 hours @ 30 minute intervals, bench rest, loaf formed. Proofed overnight in a cool kitchen for ~12 hours. 

Baked in Lodge combo cooker covered for 20 minutes @ 500°, uncovered for 12 minutes @ 450°

Modern Jess's picture
Modern Jess

I've made this loaf probably more than any other, and yet I still managed to screw up a few things. This is my Standard Sesame Loaf, though in this particular instance I used a little bit of spelt starter that would otherwise have gone to waste, along with some of my regular wheat starter. I wouldn't call this one of the better examples, though -- rise was a little bit less than I would have hoped for. I messed up here and there, both on ingredients and timing.

Recipe as follows:

  • 500g KA bread flour
  • 362g water (73°) (overshot and poured too much)
  • 100g spelt starter (100% hydration)
  • 50g wheat starter (70% hydration)
  • 13g kosher salt

S&F for 3 hours, followed by bench rest, then formed loaf and applied sesame crust. Proofed overnight in a banneton for ~8 hours, then retarded in refrigerator for ~12 hours, then proofed on counter for another ~3 hours. Okay, that's probably too much.

Baked in Lodge combo cooker covered @ 500° for 20 minutes, uncovered @ 450° for 10 minutes. In the future, I will probably avoid cooking a sesame-crusted loaf at 500° -- this was my first time trying it like that. Too dark for sesame, I think.

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