The Fresh Loaf

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WendySusan's picture
WendySusan

Still practicing even though we are up to our eyeballs in baked goods, I had the bright idea to use up a piece of cheddar in the fridge in a loaf of bread.  I figured the Pain au Bacon would be a good starting place.

I think I got fairly good oven spring though probably still could be better.  This picture is of the loaf I slighly deflated getting it in the dutch oven.  The other loaf went in the freezer.

The bread is moist and tasty with big chunks of bacon and cheese spread throughout. Scoring didn't matter since I covered it up with a layer of shredded mozzarella.

I'm going to back off the baking for a few days.  I'm running out of people and places to stash my loaves!

And here's a picture of my homemade Lame....razor blade and chop stick.

thedoughycoed's picture
thedoughycoed

This loaf had a mind of its own! Or, maybe I'm just blaming its bad behavior on my poor administration of discipline. I'll keep that lesson in my back pocket for later in life when I'm a parent.

I used the Country Brown recipe from "Flour Water Salt Yeast." I'm really enjoying the results I'm getting when I use this book, so as far as placing blame, it's on me. I could really use some work on my shaping and scoring. 

The bread is delicious, and I'm quite happy with the crust and crumb. Unfortunately, it looks like something from a scifi movie trying to escape its host. 

ANNA GIORDANI's picture
ANNA GIORDANI

 

Cari Amici Buona Domenica,

voglio lasciarvi le immagini di ONU Pane Che e tipico della mia Toscana Ed u n Personale tributo alla mia Città ....... la mia Bozza Pratese una lievitazione Naturale.

 

A chi volesse interessare potete trovarmi anche su Facebook alle pagine following:

Anna Giordani

e

Il Chicco e la Spiga Blog

Un caro saluto a tutti e felice cottura.

Anna

WendySusan's picture
WendySusan

I have been concentrating on Forkish's Field Grains #2 for consistency while I determine the best method for me to achieve the elusive oven spring. My goal was to find the right blend of technique, i.e., levain prep, percent of water, combination of grains, length of bulk ferment and length of proofing of the final loaves without over proofing in my quest for better height in my loaves as well as better scoring before baking.  And let's not forget the baker's percentage formula....gotta figure that out too because I don't think I've been deducting the levain flour from the total dough flour....that's for next time.

Bulk fermentation only took 3 hours (Forkish's formula includes 2 gr. yeast) so after final shaping it was into the bannetons where it sat about 1 hour at room temperature.

Below...today's Field Grains #2 loaves compared to yesterday tasty, but less than spectacular loaf.  I'm calling goal!

Today's  loaves next to yesterday's less than spectacular bake

 
PY's picture
PY

But not quite near dabrownman's more than 15 less than 30 breads!

25% rye 12.5% wholewheat, 62.5% bread flour, 1.8% salt, 8% starter made into 30% preferment, 60% hydration, some dried cranberries and golden flaxseed meal.

45 mins autolyse, 2.5 hours bulk with 2 sets of folds and turns, final proofing 1 hour on counter, 4 hours retard in fridge and direct into oven. 225c with steam for 15 mins and 210c for 25 mins.

ANNA GIORDANI's picture
ANNA GIORDANI

Cari Amici,

oggi voglio lasciarvi con un dolce che ha fatto la sua presenza sulla mia tavola di Pasqua.

Alcuni di voi si aspettavano di vedere, come da tradizione italiana, una colomba ma, avendone putroppo.....dovute assaggiare molte durante i corsi di pasticceria che ho frequentato prima delle festività, proprio non me la sono sentita di riproporla ai miei commensali.

Devo dire che il dolce ha fatto una gran bella figura e vi consiglio di provarlo.

Un abbraccio a tutti, a presto.

Anna

http://ilchiccoelaspiga.blogspot.it/2015/04/pere-e-cioccolato-in-crosta-e.html

dabrownman's picture
dabrownman

It had been forever since we had last used our yeast water – months in fact.  It had been hiding out in the fridge like a forgotten SD starter.  We wondered if it was still alive.  After building the 3 stage levain, and waiting for 16 hours for it to double we decided to feed the YW starter and let it hide out in the fridge some more.

 

We retarded the YW levain for 24 hours like we do most levains and hoped it would be a little better the next day but decided to add 1/8th tsp of instant yeast to the initial mix just in case.  Lucy whipped up a fast recipe that was sort of a weakly enriched dough with butter, egg and sugar using half AP and half bread flour from Winco and skim  milk for the dough liquid.

 

We also got to use our KA mixer for the first time in ages and really only use it for enriched dough now a days. We tossed everything in except the butter and beat the heck out of it for 4 minutes on speed 4 and then added the butter reducing the speed to 2 for another 4 minutes and back up to 4 for 2 more minutes.

 

We then let the dough rest for 30 minutes before doing 10 slap and folds followed by another 30 minute rest followed by 10 more slap and folds followed by an hour rest this time .  We did a stretch and fold to see how the dough was doing and decided to let it ferment for another hour before shaping.

 

After shaping the dough was left to proof for 2 ½ hours before brushing on the egg wash and firing up the oven to 375 F.  We baked then for 10 minutes before turning the pan around to get an even color on the buns.  Once they got good and brown we moved them to the cooling rack.

 

They sure looked good but will have to wait and see how they taste and look on the inside once dinner rolls around.  The buns were perfect.  Open soft and moist but sadly, no sourdough taste we love much.  Still these were fine hot dog buns and we are glad we keep YW around just for such things..

 

YW Levain Build

Build 1

Build 2

 Build 3

Total

%

Yeast Water

40

20

0

60

12.66%

AP

40

20

10

70

14.77%

Total

80

0

0

130

0.00%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

AP Flour

70

14.77%

 

 

 

Water

60

12.66%

 

 

 

Levain Hydration

85.71%

 

 

 

 

Levain % of Total Flour

14.77%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Winco AP & Bread Flour 50/50

374

78.90%

 

 

 

1/8th tsp of Instant Yeast

 

 

 

 

 

Salt

9

1.90%

 

 

 

Milk

200

42.19%

 

 

 

 

 

 

 

 

 

Dough Hydration

53.48%

 

 

 

 

Total Flour w/ Starter

474

 

 

 

 

Water and Milk 248

290

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

61.18%

 

 

 

 

Total Weight

764

 

 

 

 

 

 

 

 

 

 

Butter

44

9.28%

 

 

 

Sugar

35

7.38%

 

 

 

Egg (1 large)

52

10.97%

 

 

 

Total Add Ins

131

27.64%

 

 

 

 

 

 

 

 

 

Total Hydration w/ Starter & Adds

70.72%

 

 

 

 

 

dabrownman's picture
dabrownman

Lucy was beside herself this week after she found out that folks will be getting head transplants pretty soon.  She immediately wanted to have her fellow Swabian Hero, Einstein’s head transplanted onto her cute little stubby legged body.   I old her that a brain, even one as good as her hero’s, that has been sitting in formaldehyde for 60 years probably wasn’t a good pick.

 

But you know Lucy.  She just wouldn’t give up on the idea – pretty much like the recipe for this bread.  She has been wanting, for some time now, to bake a polenta bread and one based on the fine cheese and jalapeno bread we had at Sunflower Bakery in GalvestonTexas.

 

As luck would have it, I found a box of pre made cheese and jalapeno polenta in the discontinued cart at Sprouts and brought it home a few weeks ago.  Like she always does, Lucy out 2 and 2 together to get her usual bread mash up by adding addition sharp cheddar cheese and sautéed fresh jalapenos to the mix.

 

She used 40% whole sprouted grains consisting of spelt, barley, rye and wheat.   The 14% pre-fermented sprouted flour that included all of the 27.5% extraction hard bits of the whole sprouted grains and some of the 72.5% extraction for the 3 stage levain. That was retarded for 24 hours when it reached its double after the 3rd feeding.

 

She also baked up 20 g of the 72.5 % extraction sprouted grain with 5 g each of red and white malt and 30 g of water at 140 f for 2 hours, stirring every half hour and topping it back up to 60 g total after the bake.

 

We autolysed the dough flour and water for 2 hours as the levain warmed up without the baked scald or levain but with the salt sprinkled on top.  One the levain and scald were added we did out usual 3 stets of slap and folds for 8, 1 and 1 minutes.

 

We shredded the cheese and the polenta and added it on the first set of stretch and folds and then sautéed the jalapenos so that they could be added during the 2nd set.  After the 3rd set we pre shaped and then shaped the dough into a boule, placed it into a rice floured basket, bagged it and let it ferment on the counter for 1 hour – which later turned out to be a mistake.

 

We than retarded the shaped dough for 13 hours (1 hour longer than usual – also a mistake).  When we took it out the next morning, the dough looked to be fully proofed.  So we fired up BO Betsy  to 500 F with the combo cooker on the bottom stone.

 

Once it hit 500 F we un-molded the boule onto parchment, slashed it and slid it onto the bottom of the CC with a peel while turning the oven down to 450 F for 18 minutes of steam.  We knew we were in trouble when the dough started to deflate when slashed, but we hoped it would recover.

When the lid came off we turned the oven down to 425 F, convection this time and continued baking for 5 minutes when we took the boule off the Combo bottom and put it on the stone to finish.  10 minutes later it read 208 F when we turned the oven off and left the boule on the stone for another 5 minutes to get really crisp before removing it to the cooling rack.  It smelled fantastic.

 

Lucy forgot we are now in AZ summer mode that requires no bulk ferment, a maximum 12 hour shaped retard and baking it cold out of the oven so it doesn't over proof as we sleep.  None the less, it spread out to bloom, didn’t spring at all but browned up beautifully.  Can’t wait to taste this bread for lunch when it finally cools down. The crumb was very soft adn moist which made it difficult to cut without mooshing it - the height was already pretty well mooshed :-)  The crumb was fairly open with so much stuff in it.

 

It was very tasty bread indeed.  Just love it that the cheese really came though but......... I bet my wife won't like it too much since the jalapenos really put some heat to this bread - they were extra spicy and there were plenty of them.  Perfect with a couple light colored and very cold cervesas.   I so wish my Baking Apprentice 2nd Class had a head transplant before today’s bake though 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

4 week Retarded Rye Sour

8

0

0

8

1.95%

72.5% Extraction Sprouted 4 Grain

0

3

12

15

3.65%

Sprouted 27.5% Extraction 4 Grain

8

13

20

41

9.98%

Water

8

16

32

56

13.63%

Total

24

32

64

120

29.20%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 4 Grain Flour

60

14.60%

 

 

 

Water

60

14.60%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Winco AP & Bread Flour 50/50

250

60.83%

 

 

 

72.5% Extraction Sprouted 4 Grain

71

17.27%

 

 

 

Total Dough Flour

321

78.10%

 

 

 

 

 

 

 

 

 

Salt

8

1.95%

 

 

 

Water

220

53.53%

 

 

 

 

 

 

 

 

 

Dough Hydration

68.54%

 

 

 

 

Total Flour w/ Starter & Scald

411

 

 

 

 

Water

310

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

75.43%

 

 

 

 

Total Weight

1,089

 

 

 

 

% Whole Sprouted Grain

39.17%

 

 

 

 

Fresh Jalapeno

100

24.33%

 

 

 

Cheddar Cheese

100

24.33%

 

 

 

Cheese & Jalapeno Polenta

100

24.33%

 

 

 

Red and White Malt

10

2.43%

 

 

 

 

 

 

 

 

 

The baked scald is 20 g of sprouted 4 grain 72.5% extraction

 

 

plus 5 g each of red and white malts with 30 g of water

 

 

 

 

 

 

 

 

 

4 grain sprouted flour is equal amounts of wheat, rye, barley & spelt

 

 

 

 

 

 

 

The (3) jalapenos were sauted before beong added

 

 

 

to the mix to mello then out

 

 

 

 

 

Lucy says if you are going to have the ribs then have a salad too! 

  

victoriamc's picture
victoriamc

A spelt sandwich bread that turned out rather nicely with a pleasant soft crumb.  Its whole wheat, so super healthy, of course.  

featured on www.mybreadandbrot.com

 

Jordan's picture
Jordan

Hello! This is my first bread blog post here, so I hope I do this right (uploading pictures and such.)


We've been watching our neighbors chickens and have eggs by the dozen right now! What to do? Well, I made some challah! (And quiches, and meringues, and lemon curd, and egg noodles, etc;....:))

Anyway, I often spend my weekend mornings scrolling through all of the beautiful breads here on the fresh loaf, looking for inspiration for my week of bread. I thought I'd finally contribute my own. Now I know this loaf of challah is nothing fancy - and my braiding technique could certainly use some work - but I was pretty darn proud of it! (I usually shy away from braided breads - my last few attempts were certainly not photo worthy!)

 

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