The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Bakenstein's picture
Bakenstein

I finally started to do the little trick of holding back a cup of flour out of the recipe and using it as I knead. The dough has a much better hydration.
I am so used to cooking and baking very rapidly and always trying to organize for speed. Now its time to organize to achieve the bread's best potential. Slowly stepping it up to the next level.
I also decided to hold off on my starter. I want to thoroughly understand yeast breads first from the ground up-literally. Flat breads first.
Maybe somewhere down the road I'll build my Wood Fired Oven....but not too far!

martin's picture
martin

Apart from the fact that most of us eat Peanut Butter on Bread. This has not much to do with Bread.
A few months ago I made some Peanut Butter just to see how it would turn out. It was good so I made some more and gave sample to our Organic shop.

They loved it and now I am having a job keeping up with the demand. It is sold in all 5 outlets of the Organic store. The bottle-neck is in peeling the peanuts. We did try using ready-peeled nuts but it was not the same. Once the skins are removed the nuts seem to lose their oils.

If anyone is interested in the recipe let me know, but be warned its time consuming and good exercise for the heart!

Floydm's picture
Floydm

Firefox users: click here if you want to download a Fresh Loaf search plug-in.

On that page, you click on the title "The Fresh Loaf". It'll install a little search plug-in. Then you can go up to your search box and click on the logo to switch engines. The Fresh Loaf icon looks like this:

search box

The Fresh Loaf search always at your finger tips... what more could you ask for?!? ;)

Non-Firefox users: read why you should switch.

whitedaisy's picture
whitedaisy

My loaves from lesson #2 turned out very good. The first batch didn't rise very much, so I let the second batch rise for a lot longer. My hubby is impressed. This site may convince him to send me to Chef School :o)

martin's picture
martin

Its 10:26 AM and I have just finished Baking. I started at 04:30. Shortly my wife and I will be off to deliver our bread to an Organic Shop we bake for.

Three years ago we started baking in a small shop. We had the idea of baking healthy wholegrain bread. Boy were we wrong. Mostly we just got complaints about how hard the bread was. I have to say that in Malaysia bread is very very very soft and fluffy. However there is a tremendous rise in Diabetes, High Blood Pressure, Obesity etc that we thought the Whole Grain approach was a good one.

Despite poor sales we persisted, augmenting our income with wedding and birthday cakes.

Last year, around Christmas time, I entered an Organic Shop, can't remember why. A young lady, one of the sales assistants came up to me and pulled my beard and called me Father Christmas. Outside the store there were several Chinese men running around with red coats and false beards rumbling HO HO HO. I was the real thing.

After this rather wonderful greeting we started talking about the products in the store and my wife and I told her we were bakers. "Why don't you sell here she exclaimed!" Well to cut it short we sent over some samples, they loved it and now we supply four days a week. Nearly everything gets sold.

There was nothing wrong with our bread, we were just selling it in the wrong place.

whitedaisy's picture
whitedaisy

My oven was full of turkey today, so I decided to give the English Muffin recipe another try. My last attempt was a disaster! I added way too much flour. And I didn't think to roll the dough out in small amounts, so I ended up with a lot of corn meal in my dough. Today's muffins look and taste great. They even have those tiny air pockets.

whitedaisy's picture
whitedaisy

I made the bread from lesson #1 again last night. I was busy making soup too, so I used my stand mixer for the kneading this time. I think this helped me not add too much flour. I used the dough for soup bowls, which my kids loved!

whitedaisy's picture
whitedaisy

Because I have been making bread for over 5 years, I thought I was beyond this site's bread lessons. But after creating yet another, dense, tastless loaf, I thought I'd give them a try. I found that I was adding too much flour and that I wasn't kneading for nearly long enough.
I am very happy with my first loaf from lesson #1. My hubby says it's my best loaf ever! I plan to make up another this week, before I move onto lesson #2.

Floydm's picture
Floydm

I usually wouldn't include something like this in the bread feed, but what the heck... it is Halloween.

Be careful in the kitchen, everyone.

Happy Halloween!

Floydm's picture
Floydm

I made Melon bread for the first time today using the recipe posted by minako. We loved them.

I followed her directions with only I few adjustments. One adjustment I made was to put no egg in the bread dough and 1 whole egg in the cookie dough. I also didn't happen to have any pastry flour in the house, which I assume is what she meant by "soft flour", so I used all-purpose unbleached flour in both doughs.

Here are the doughs when they were ready to shape. The cookie doughs had been chilled and the bread doughs had already risen once.
melon bread

After rolling out one of the cookie dough circles, I placed a ball of bread dough inside and wrap it up.
melon bread

Then I flipped them over, score them gently with the back of a butter knife, and sprinkled on a little sugar.
melon bread

Ready to bake!
melon bread

Here they are done. It looks like I should have scored them a bit more, because the melon-y pattern completely disappeared.
melon bread

Up close.
melon bread

No matter, the kids loved them!
melon bread

Yum yum.
melon bread

Thank you again for the recipe, minako!

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