The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blogs

  • Pin It
cmatecun's picture
cmatecun

Inspired by one of the many killer loaves I had eaten at High Street on Market in Philadelphia, I decided to try and recreate their buckwheat cherry bread. They haven't shared their recipe, so I played around with a basic sourdough cherry bread recipe and subbed in 20% buckwheat flour. 

This version ended up with a moist crumb, a chewy crust, and a great flavor balance from the nutty buckwheat and the tart cherries. Just as good as High Street's, if you ask me. It's delicious toasted for breakfast or just devoured on its own. 

To start off I fed my starter at night to create the leaven. The next morning I mixed the final dough, mixing the leaven, water, and flour together and letting it autolyse for 30 minutes. After the autolyse period I mixed in the cherries and salt using the finger pinch technique (thank you Chad Robertson) and tossed it in the oven at 85 degrees for its bulk fermentation. Following the Tartine method, I turned the dough once every 30 minutes for the first two hours of bulk fermentation (4 turns) and then left it to sit undisturbed for one more hour. 

The dough looked ready, so I pre-shaped my boule and let it set for a 20 minute bench rest. One more shaping and off into the fridge it went for 18 hours. 

I baked it the next morning in my Lodge enamel/cast iron dutch oven. 20 minutes covered at 450 degrees and then 14 minutes uncovered with the oven on convection bake at 440 degrees. 

Leaven

1 spoonful starter

30g buckwheat flour (Bob's Red Mill)

30g bread flour (King Arthur)

60g filtered water

 

Final Dough

120 g leaven

270g bread flour

30g buckwheat flour

210g water @ 85 degrees F

8g salt

150g dried tart cherries

 

-Mix dough with leaven, adding in cherries and salt after 30 minute autolyse. 

-4 hours bulk fermentation at 85 degrees with 4 turns during the first 2 hours. 

-Pre-shape followed by a 20 minute bench rest, followed by the real shaping. 

-Proof in the fridge for 18 hours. 

-Bake covered at 450 for 20 minutes

-Bake uncovered on convection at 440 for 14 minutes

breadpastrypassion17's picture
breadpastrypassion17

Recently obtained and Associates in Arts, Baking/Pastry degree.  Unable to find work because of no Bakery experience although I did 600 hrs in a bakery as an apprentice.  That does not count.  Can anyone help with suggestions?

Desperately seeking to fulfill my passion, baking bread and pastries.

 

 

Pedro Azambuja's picture
Pedro Azambuja

Hi there,

I'm a 28 years old brazilian cook, who has fallen in love with bread baking a few years ago. I didn't quit my job to become a baker, but bread is now an integral part of my menus - sourdough whenever possible. I came around with this site a while ago and always check the posts and blogs, and I have to say: you guys helped me and inspired me a lot. But only now I found the time to be a little bit more participative and to share a few of my efforts in bread baking. 

So, that's it. Just introducing myself. I'll end with the picture of focaccia I baked the other day for an event. 

hanseata's picture
hanseata

Before I present you with the amazing bread collection you submitted for my Knight with the Iron Hand challenge, I owe you my own creation!

These goals I had in mind when I thought about the formula. I wanted to create a bread with grains and seeds used in German breads, preferably growing in the Baden-Württemberg region.

Though worthy of Schloss Jagsthausen's long tradition and its noble, iron-fisted ancestor, my bread should meet modern baking standards, not authentic medieval bread tradition (weevil-count over 100/kg!)

I also aimed for a bread that was not too fussy, and could be prepared either by the pastry chef of Schlosshotel Götzenburg's fabulous restaurant or outsourced to a local bakery. Therefore no holey loaf à la Tartine, and no overly complicated procedure.

Introducing a porridge to power up the hydration without making a whole grain dough too wet - this idea I happily took from Chad Robertson's "Tartine No. 3". It would work its magic in my less holey bread, too.

BreadStorm did the math for me, and this is the result (re-directing you to my Blog "Brot & Bread")

http://hanseata.blogspot.com/2014/08/worthy-of-knight-gotzenburg-bread.html

 

NatiGO's picture
NatiGO

So, as I planned, this weekend I made another change in the bread from Lesson One, and added some seeds and grains.

To the 1/3 whole wheat recipe I added 2 tbls of quinoa, 2 of flaxseed and 3 of sunflower seeds.

I didn't knead it, I started folding it until I felt everything was mixed together. 45 minutes later I folded the dough a couple of times, 45 minutes later again folded it, shaped it in a loaf pan, then 45 minutes later it was baked. It rose pretty well, and it tastes delicious. The only difference I could see is the color, it is a little bit more pale than the other two I baked before.

One thing didn't work, I tried putting some sunflower seeds on top of it with oil, but they all fell. What should I use so they stick?

What do you think? :)

 

Kiseger's picture
Kiseger

On either side the river lie

Long fields of barley and of rye,            

That clothe the wold and meet the sky;

And thro' the field the road runs by

             To many-tower'd Camelot;

.....

Only reapers, reaping early   

In among the bearded barley,

Hear a song that echoes cheerly          

From the river winding clearly,              

             Down to tower'd Camelot:

And by the moon the reaper weary,

Piling sheaves in uplands airy,

Listening, whispers ''Tis the fairy

           Lady of Shalott.'

Alfred Tennyson, Lord Tennyson (1809-1892)

And so it came to pass that I was called to abandon my hearth, off to West Sussex to spend a weekend with a friend atop his hill looking across his newly planted vineyard over a valley and up to the Chanctonbury Ring.   Originally a hill fort probably built during the early Iron Age, this "ring" was later the site of a Roman fort and an even later 18th century copse of beech trees - the "ring" is actually a reference to the original Iron Age circle.  The whole area is dotted with ancient woods, with sessile oak, birch and beech here much before man arrived and now bearing enchanting names like "Sawyers Copse", "Normans Copse", "Trickles Wood", "Muttons Copse" and "Grinder's Wood".  Add the rolling hills and you have a postoral idyll, indeed the rustling of the trees seemed to carry the Lady of Shallott's song across the fields up to our little hill. 

As an offering to the elves and pixies and various wood sprites who dwell in these ancient woods, I made some bread!  This is based on Tartine 3 "Wheat-Rye with caraway and coriander".  The original has 45% medium strong flour, 25% high extraction flour, 20% whole wheat and 10% rye with 2% each caraway and coriander seeds.  I made my own HE flour which ended up being about 83% extraction.  I upped the rye slightly and reduced the whole wheat slightly, as I wanted a bit more of the rye to come through.

Medium Strong Flour             35%

High Extraction Flour              35%

Whole wheat                           18%

Rye                                         12%

Caraway                                  1.5%

Fennel                                     1%

Wheat Germ                            7%

Salt                                           2%

Water                                        85%

Leaven                                                    15%

 

A few notes:

1.  The battery on my digital scales decided to die just when I was weighing the leaven straight in the bowl of autolysed flour, so I estimate that I ended up with something around 20% leaven. 

2. I reduced the salt to 2%.

3. I had no coriander seeds, so used fennel and reduced his seed mix from 2% each to 1.5% caraway and 1% fennel.  I'm not convinced that toasting them made a huge difference and I might go to 1.5% each but I wonder if 2% each isn't too much.  Will need to try.

4. I didn't toast the wheat germ but added it to the autolyse.

5. I autolysed for about 1.5hrs, which is the time I had available! 

6. Total of 6x S&F and a total bulk time of 3hrs45.

7. Preshape and bench rest of 20 minutes, following by shape and proof of just over 3hrs. 

8. Overall, bulk and proof went quite quickly but the kitchen was hot and I suspect the additional (albeit small) quantity of leaven will have contributed to this as well.

9. Baked in DO for 25mins at 250C and then another 25mins with lid off at 230C.  

I finally, finally, finally feel like I have a loaf that looks and tastes as I would like.  The oven spring was good, given that it started spreading as soon as I had turned the banetton onto my pre-cut parchment sling, and the crumb is what I am after - not too holey so that runny stinky cheese still (mainly) stays on the bread!  The fennel is a good combination (IMO) with the caraway, although I think I would keep the caraway dominance with the fennel rather than have both in equal quantities. 

The local pixies and elves with whom we shared this loaf were very pleased, although I was told to stop inspecting the crumb and sniffing the bread - apparently, non-bread types find this quite boring after a while!!   The Husband, who had cycled some unconscionable distances to get down to Sussex, didn't appear to breathe between slices and our friend wondered, as he munched, how much grain he might grow in his field if the vines don't produce good wine!!  

And so as the Lady of Shallott floated towards Camelot singing her last dirge, the afternoon turned evening, with the oak and birch trees swaying in the wind carrying the melody from leaf to leaf, punctuated with the calls of the lesser spotted woodpecker, the nightingale and the owl.  A Vina Tondonia was ceremoneously opened and we sat savouring lashings of brie, speck and wild boar pâté on thick slices of bread.

Lying, robed in snowy white

That loosely flew to left and right—

The leaves upon her falling light—

Thro' the noises of the night

        She floated down to Camelot:

And as the boat-head wound along

The willowy hills and fields among,

They heard her singing her last song,

          The Lady of Shalott.

Alfred Tennyson, Lord Tennyson (1809-1892)

 

paleo4ever's picture
paleo4ever

Not trying to spam  site  just excited over bread I made...layered out.

paleo4ever's picture
paleo4ever

Turned out wonderful! :-). The taste is only something I could get if I paid $5.00 a loaf and to think I use to do that....... Well No More I Say!!!! :-) :-) :-) THANK YOU EVERYONE! For your words of encouragement and wonderful recipes. Learning everyday.

paleo4ever's picture
paleo4ever

In a couple hours we will see how the crumb looks. But wow did it rise in the oven.

paleo4ever's picture
paleo4ever

You are correct it is clay ceramic they call it stone ware. This one came from the pampered chef collection. I am finding it cooks bread better for me than open oven but being so new to baking I really have no idea what is best. I just know I dont need an egg wash for color. This is my take on the wonderful rustic recipe minus just rye flour I cannot find it around here I may have to order via internet,and this was with my own sourdough starter. More pictures of crumb to come when it has cooled.

Pages

Subscribe to RSS - blogs