The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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gmagmabaking2's picture
gmagmabaking2

Hi, we have been baking, but not posting lately due to the fact that I had surgery on my right ankle, completing the ankle reconstruction project and any forseeable body restoration!!! So this past week we just made "bread" ... Barb made her Tartine bread, Helen Sourdough and I made a Buttermilk bread from a new cookbook we are cruising through "Baking with Julia"... Tomorrow we are baking our Christmas Cakes to set aside to mellow for the holidays... time to get that going... lots of fruit...we all have the same basic recipe but, as usual, we have a little different spin on the outcomes... will post results.

Here are our bread shots... glad to be back.

Barb's bread is the lead in: 

Helen's Sourdough:

and finishing up with my Buttermilk bread...        

If you remember when we made the Hokaido Milk bread... discovered that the dough make the absolute best cinnamon rolls...just saying... 

Tis the Fruitcake Season!!! and lots of Pumpkin stuff... go for it!

Happy Baking, Barbra, Diane and Helen (birth order)

 

emkay's picture
emkay

Marcus (wassisname) mentioned in a recent post that his favorite "aromatherapy bread" of late was a 20% rye with raisins and dried coriander. I was intrigued by the flavor combination. I love cilantro (aka coriander) and grow it in my garden. It's one of the few things that seems to grow well. I tend to let it bolt and go to seed, but I think the tiny white flowers are pretty so I don't fret over it. I like adding the flowers to my salads.

coriander_flowers

coriander_seeds

fresh_coriander_w

With an abundance of fresh green coriander seed pods, I decided to harvest some to put in my bread. The green seed pods taste like cilantro leaves, but way more herbacious and verdant. But they also have a spicy, citrusy edge. I opted for dried tart cherries to complement the citrusy notes of the green pods, but raisins would be perfect as well. I also added a bit of ground dried coriander seeds to my dough to add a hint of earthiness.

fresh_coriander_crushed

coriander_cherry_dough

Marcus suggested using about 1-1.5% dried coriander, but I wasn't sure how much fresh green coriander to use. I settled on 2% fresh and 0.5% dried. On day 1 the green coriander was quite overpowering (even for a coriander lover like myself). I feared that adding 2% seeds was too much, but the green coriander had mellowed considerably by day 2 and was quite nice. The dried cherries were very moist and burst with every bite.

coriander_cherry_loaf

coriander_cherry_crumb_2

Coriander and Dried Cherry Sourdough

80% all-purpose flour
20% whole rye flour
75% water
2.4% salt
36% levain (50% rye, 100% hydration, 12 hours)
2% fresh green coriander seeds, smashed
0.5% ground dried coriander seeds
40% dried tart cherries

  1. Combined all ingredients in a bowl and mixed by hand.
  2. Dough fermented at room temp (72F) for 3 hours with a stretch and fold at 30, 60, 90, & 120 minutes.
  3. Then bulk retarded at 40F for 12 hours. 
  4. Preshaped the cold dough and bench rested for 1 hour.
  5. Shaped 1 kg dough and placed it into a 9x4x4-inch loaf pan.
  6. Proofed at room temp for 90 minutes.
  7. Baked at 450F for 45 minutes.

fresh_coriander_r

:) Mary

greedybread's picture
greedybread

Greetings lovely bready friends:)

It has been almost 12 months since I did a blog post.

I moved from a city of 2 million to a town of 16,000 (at peak times) ...

We lived in a house for the first 7 months (after our house purchase fell through) that had an oven from hell.

Looked like a dream BUT no!! So no baking, in fact limited cooking went on as well:(

We finally found a house we liked enough to buy after 7 months looking BUT the oven is not great...

Its ok, but not at all really a bread oven, hence bread and yeasty things have been scarce.

We will be replacing it at Xmas, so watch this space then....

I still have a few lovelies up my sleeve that have worked in this oven and a few posts that I have not shared from prior...

Today I share with you a favourite and its very versatile to make your own!!

Enjoy, I always love this one...even in my putoo oven:)

 

 Cinnamon Sticky buns with Vanilla Cream Icing:

P1110815 (800x600)

Mmmm yum!!

You know I love sticky buns….

The danger is with these lovelies is that one can not just have one!!

Ok, It’s greedy piggy girl who can’t have one…

I just love them but my thighs do not !

So I make them to be eaten asap by greedyboys.

These are BEST eaten on the day …

If you have any left, then call me as they all should be gone!!

No seriously, they are good toasted for brekkie too..If there is any left.

Or in french toast…

STICKY STICKY STICKY

STICKY STICKY STICKY

or fruity?

OR FRUITY?

LET US GET YEASTY!!! and greedy….

What will you need??

5 cups of Strong bread flour

3 tsp dried yeast

1 cup of raw or muscovado sugar

1 cup of brown sugar (for filling)

150 gm butter for filling

2 tbsp cinnamon for filling

1 tsp nutmeg for filling

1 tsp star anise for filling

150g butter for the dough

2 eggs

1 & 1/2 cups of milk

pinch of salt

125 g cream cheese

1 & 1/2 cups of icing sugar

2 tsp vanilla essence

1/4 cup milk.

sticky dough..

STICKY DOUGH..

ready to roll...

READY TO ROLL…

Warm milk and add in  2 tsp of muscovado/raw sugar.

Stir in yeast and allow to become frothy.

Melt butter and pour into yeasty mix along with remaining sugar.

Stir in beaten eggs to yeasty/ butter mix.

Combine flour and salt and then pour in yeasty mix.

Form a dough and knead for about 7 minutes until smooth.

Place in well oiled bowl and cover.

Leave for 2 hours or until doubled in size.

rolled out!

ROLLED OUT!

add cinnamon sticky mix.

ADD CINNAMON STICKY MIX.

Roll up...i did half with Raisins..

ROLL UP…I DID HALF WITH RAISINS..

While dough is resting, prepare the filling with butter, spices and sugar.

Beat till a smooth paste and place aside.

Place dough on lightly floured bench and roll out until it is about 45 cms long by 30cms.

Don’t be anal though ok?

A little more or a little less won’t kill it!

Spread filling onto dough as shown above, leaving a little space at the long end of one of them (roll towards this end).

I often will do one half plain ( for boys) and one with nuts/fruits.

From the longest end, roll up until it is quite tight.

swirly..

SWIRLY..

snails...

SNAILS…

ready to rest..

READY TO REST..

This recipe will make 12 snails, as I like to call the cut bits.

Cut the roll into 12 pieces BUT if I put fruit on all of it, they will be bulkier.

Place into well-greased tray (as above), leaving room to rise and expand.

Cover and leave for about 90 minutes.

30 minutes before resting time is finished, preheat oven to 180 celsius.

baking time!!!

BAKING TIME!!!

almost baked!

ALMOST BAKED!

Place buns into the oven, bake for 30-35 minutes until golden brown.

Remove from oven and allow to cool.

Whilst cooling, make up frosting.

Soften cream cheese and add in icing sugar and whip until smooth.

Add in vanilla and milk.

Pour on buns whilst slightly warm.

Not too warm or it will all melt….

This is a sticky frosting, not a set hard one….

ENJOY ENJOY ENJOY……While they last!

mmmm looking good!

MMMM LOOKING GOOD!

mmmm ready!

MMMM READY!

a dollop!

A DOLLOP!

just gorgeous!!

JUST GORGEOUS!!

enjoy!!

ENJOY!!

Did you just LOOOVVVEEEE these?

Have you tried Chelsea buns?

Vanilla sticky brown butter buns?

Marzipan, Rosewater and pistachio sticky buns?

I LOVE BUNS!!!

TRAYS OF THEM!

TRAYS OF THEM!

www.greedybread.com

 

 

bakingbadly's picture
bakingbadly

Several months ago I took a risk and plunged. I opened a microbakery focusing on central European-style breads... in Cambodia, Southeast Asia. Crazy, ain’t it? Prior to that, I was just an amateur baker, with a mediocre office job, who was obsessed with sourdough.

Anyway, during the last 2 weekends I sold my breads at a local craft market. So far we haven’t done too well, but before I get into details let’s fill you in on what we’ve been doing to stay afloat.

Caution: Photos of delicious German food ahead.

 

  • Boiled bread dumplings

  • Bavarian-style stewed cabbage with pork

  • Bavarian-style pork roast (slow cooked in vegetable broth, then broiled)

My German business partner, Michael, is infatuated with cooking. Unlike me, he has a lot of professional experience in the food and beverage industry. Over 20 years of it, actually. However, his culinary kryptonite is making breads and pastries.

That’s where I come in!

Together we launched a catering company (in addition to the microbakery as a subsidiary) in Siem Reap, Cambodia, and every Sunday we cook and deliver BBQ specials.

 

  • Pork tenderloin roast, imported beef pastrami, Cambodia-made black pepper & garlic salami

  • Seasoned cottage cheese with diced red bell pepper

  • Obatzda (German cheese-butter dip)

Two Sundays ago for a private party of 30 guests, from late afternoon to past midnight we prepared and served assorted cold cuts, cheeses, bread rolls, salads, meatballs, sausages, chicken drumsticks, satays (grilled meat skewers served with peanut sauce), and homemade dips.

The day after the party we provided Asian foods to a company event with approx. 500 guests.

So in the span of 3 days, we had to organize food for a craft market, a private party, and a company event. As you can imagine, it was a hectic and sleepless weekend.

 

On Thursday, August 21st, we launched a giveaway on Facebook, a social media platform that many of our clients use. Prizes included a new toaster oven, nonstick baking pans, and a one-year supply of German bread rolls. (Not a bad prize, eh?)

To our surprise, the winner was an American expat who was raising a family of geese and ducks with her husband. Talk about an unusual set of pets! What’s more unusual is that the flock came with their house lease.

Moreover, the giveaway had unintended consequences.

The Facebook giveaway indirectly led us to a professional event planner and a seasoned cook (garde manger) who has worked in a Michelin star restaurant. We’re likely to collaborate and join efforts in the near future---boo-yah for successful marketing!

 

  • Poppy seed and plain German bread rolls (Brötchen)

  • Thuringian-style sausages / bratwursts

  • Grilled chicken skewers

For our first craft market, starting at the end of last month (August), we sold fresh German bread rolls, bratwursts, Cambodian papaya salad with grilled chicken skewers, and sliced tropical fruits.

We nearly cancelled our attendance because of our busy agenda (prepping for a private party and company event) and the imminent downpour of rain. It’s currently monsoon season in Cambodia and the craft market is outdoors. Not a good combination! 

 

There were some amazing things at the market, by the way. Homemade infused rice wine and rum, paintings and sculptures, ceramics and clay pottery, clothing articles, jewelry, and the list goes on and on.

The craft market, as I saw it, was a community of local artists and artisans. It was encouraging to see and meet others who were passionate about their (handcrafted) products as we were passionate about our own. 

 

For nearly a month I’ve been working on a new bread recipe.

They’re shaped and poached like bagels, but lack the chew and density. They’re treated with an alkaline solution, but lack the punctuated taste of pretzels. They’re cracked like a Roggenbrot (whole rye bread) and contain sourdough and German spices, but lack the closed crumb. Rather, it’s well aerated like a French baguette.

So what the heck is it? I don’t know, but I stuck with “German spiced bagels” for the sake of brevity. Perhaps I should give them a new name because it’s nothing like a typical bagel, pretzel, or German bread.

Maybe “Zagel”? (My name is Zita and the breads are bagel-shaped.)

 

Last Saturday for the craft market I baked a small batch of the bacon and cheese “Zagels”.

Made with sourdough, unbleached wheat & rye flour, natural mineral water, extra virgin olive oil, sea salt, and freshly ground spices (caraway, coriander, and fennel seeds). No added sugar or commercial yeast.

The Zagels were also fermented for approx. 20 hours, poached in a baking soda solution, and topped with Cambodia-made panchetta (Italian spiced bacon) and caramalized cheese.

I also convinced Michael to prepare his "obatzda", a German-Bavarian cheese delicacy made with a soft cheese, cultured butter, Weissbier (German wheat beer), sweet paprika, and other seasoning. Believe me, it takes the flavour profile of the Zagels to another level. 

 

Despite its deliciousness, the Zagels did not sell well. Nor did my bread rolls or our food in general. As I mentioned earlier, monsoon season and outdoors market is a bad combination.

Michael and I expect to sustain a profit loss at the market until mid-October to early November, when dry season enters and tourists flock into the country. ‘Til then I’ll continue to experiment and bake happily.

Lastly, I’d like to thank TFL members for sending me heartfelt messages after my last blog post. I was working strenuously (I still don’t have a dough mixer or baking assistant) and slept only a few hours at a time. Some of you urged me to rest better and delegate a few of my duties, and since then I have. I’m now in much better condition, both physically and mentally.

Thanks for the guidance and encouragement, all!  See you around and best wishes to your endeavours!

Zita
Head Baker
Siem Reap Bäckerei

 

isand66's picture
isand66

I love any bread made with Durum flour so I figured it would be a good idea to combine some fresh ricotta cheese along with a Durum starter and a porridge made with rolled oats and pearled barley.

The only problem with this bake was due to my stupidity I forgot to add in the starter which I had left in the bottom draw of my refrigerator.  The only reason why I realized I had forgotten it was due to the fact I was looking for something to snack on and discovered my error.  The lack of starter caused me to omit 95 grams of the water I was originally going to use.  Fortunately, I was able to add the starter back into the dough since it was only bulk fermenting for around 1 hour.

The end result was still a tasty loaf with a nice moderately open moist crumb.  It made great grilled bread and really was an excellent loaf.  If I had added more water it would have been a little more open and moist but all in all it was a success.

closeup1

Durum Semolina Porridge Bread (%)

Durum Semolina Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

Closeup2

Levain Directions

I made a 2 step levain by using my AP starter which is kept at 66%.

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  Next add the ingredients from the second levain column and mix for a minute.  Wrap with plastic wrap and let it ferment until it doubles in size.  You can use it immediately or refrigerate overnight and use the next day.

Oat Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge and salt and mix on low for 5 minutes.  Now add the cheese and mix for another minute.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb

 

amberartisan's picture
amberartisan

I am continuing my journey into mastering this one loaf - and this marks 4 in a row that have been nearly perfect. Still 20% WW, 19% Very Active Firm Starter (VAFS).

Like @pipsbread, I am using mostly instagram now to chroncile my Baking journey. 

Check me out at @amberartisan.

ALSO: After saving 2 grad from summer jobs, I am intending to purchase a Rofco B-40 oven at christmas time and tremendously expand my prodcution level to include 2 or 3 farmer's markets in the summer! I'll keep you posted on Instagram.

Bob S.'s picture
Bob S.

Formula:

100% Bread Flour
6% Malted Milk Powder
6% Shortening
1.4% Vital Wheat Gluten
8% Canned Pumpkin
0.2% Lecithin
1% Instant Yeast
60% Water

Remix
8% Sugar
1.75% Salt
0.25% Cinnamon

This batch used 18 ounces of flour (510g), and was baked in an oversize loaf pan (5” x 10” x 3”).

All ingredients (except salt, cinnamon, and sugar) were mixed in a KA K5SS stand mixer until a smooth dough was obtained. A spiral hook was used in place of the standard “C” hook. The dough was allowed to ferment for 2.5 hours, after which the sugar and salt were added. The dough was then re-mixed for 2 minutes and 51 seconds to bring the dough to optimum condition. After a short rest, the dough was shaped, panned, and proofed.

tssaweber's picture
tssaweber

I think I don't have to add to much text here the pictures will do it!!

 

 

 

 

 

Thomas

www.campingchicago.com

 

David Esq.'s picture
David Esq.

So, I have been following the formula for Roberta's Pizza Dough, as reported in the New York Times.  However, after spending a fortune on a flour mill, I could not bring myself to purchase the '00' flour (nor did I find any whenever I was looking for it in the supermarkets).

I finally broke down and ordered 22 pounds of the stuff on Amazon, figuring 10 bags of 2.2 pounds of flour was manageable.

Roberta recommends 50% AP and 50% 00 flour. The dough I made was really quite silky smooth. More so than when I used only AP flour. 

I bake on a Lodge cast iron pizza pan. I preheat it on the top rack of my oven to 525, take it out, pour some olive oil on, put the dough on and then back in the oven for 4 minutes, then broil for 2-3 minutes on low.

Usually I pre-bake the crust and freeze some of them. After thawing, or having one pre-baked, I top it with sauce and cheese.  For this one, I did not par-bake. Instead, I took a few tablespoons of home-made sauce, spread it on very thin and then topped with shredded cheeses. Fresh Mozzarella, Provolone, and Parmigiano Reggiano.

Why grate the mozzarella? Well, you wind up using a lot less cheese that way. From a calorie stand point that is a bonus. But is also weighs less therefore is more likely to allow the pizza "hold up" once it is sliced.

By the way, the olive oil on the pan makes it so the crust browns nicely.  This time around it was really a light brown without charring. I suspect that may have been because I used the "00" flour.

As you can see from top shot, the crust did not char at all. I suspect this was because of the "00" flour as well, since I read that it won't brown well in a home oven.  However, I only recently started using my broiler on low instead of high. So, I don't know whether a high setting would have changed things.  Fortunately, I have a lot of "00" flour with which to experiment.

The crumb on the crust was very nice. The pizza held up well for the overnighted dough, but on the two day old dough the dough stretched out very fast very quickly, and was too thin. Still delicious, but not entirely intact.

I also had added thinly sliced tomatoes before the cheese.  The crust held up well making the pizza a joy to eat.  I did not think the flavor of the crust was particularly special.

 

CrustandCrumb's picture
CrustandCrumb

Great recipe! Brotdoc did a great job with the directions on his website. The tricky part of this recipe, which I learned after baking is not to over proof!

Second, I have to admit I'm still learning how to form loafs (as my photo will attest to) which is why I picked this recipe.

The flavor was excellent, we had it this morning with butter, cheese. An excellent bread, I will make it again to get better at it!

Here's the link with the English translation through Google Translate -

http://translate.google.com/translate?hl=en&sl=de&u=http://brotdoc.com/2013/01/30/wriezener-roggenvollkornbrot/&prev=/search%3Fq%3Dhttp://brotdoc.com/...

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