The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blogs

  • Pin It
fefreed's picture
fefreed
hanseata's picture
hanseata

After a rather underwhelming bread experience in an - otherwise nice - hotel last year, I challenged my co-bloggers, facebook friends and hobby bakers from The Fresh Loaf to help fill a basket with "Bread for Götz von Berlichingen", to provide Schlosshotel Götzenburg with a better breakfast choice.

I was so happy with the interesting contributions that I promised myself to bake as many of the 30 breads as possible, and, also, to showcase some of them on my blog - like  Khalid's Götzenburg Bread from Dubai, und Britta's Double Potato Loaf for Götz from the Lower Rhine.

Just in time for Zorra's World Bread Day 2015 I was happy to present Fresh Loaf blogger Dabrownman and his Swabian Potato Bread for Götz of the Iron Fist.

My version of DBM's hearty Potato Bread for Götz of the Iron Fist - my new favorite!

Dabrownman - "everybody calls me Brownman" (or DBM for short) - resides with his wife, college age daughter, and dachshund Lucy in Arizona.

An architect by schooling, he designed and supervised worldwide the construction, and ran the operation of distribution centers for the food industry. "Food and Facilities is what I did the last 23 years".

Dabrownman with his "apprentice" Lucy and one his fabulous bread creations

Meanwhile retired, he threw himself wholeheartedly into bread baking. With 429 posts since 2012, he is one of the most productive hobby bakers and bloggers that I know.

If you'd like to read more about our friend DBM and his (and Lucy's!) approach to baking, and, also, my version of his Swabian Potato Bread, follow me, please, to my blog:

 Brot & Bread.

STUinlouisa's picture
STUinlouisa

This bread was made with a millet porridge cooked with half milk and water as well as flour milled from sprouted then dried Kamut, white wheat, rye and barley, it also has fresh ground white wheat and AP. It is naturally leavened and was baked in a DO after a retarded overnight final proof. It is the first time I used a double edge razor blade to slash the boule, that and the cold dough made for the easiest and best result so far.

Stu

victoriamc's picture
victoriamc

Perhaps  tfl community would be interested to see a time honoured baking tradition that will undoubtedly be featured in many German households this weekend.  To celebrate St.Martins Day (11.11.), baked sweet bread men (or geese) are baked and given out to children.  For full details in German or English, step over to mybreadandbrot.com

http://mybreadandbrot.com/st-martins-weckmann/ 

dabrownman's picture
dabrownman

Dough.Doc has done some moré experiments with bran as a soaker for the the liquid in the the levain to increase the sour in the final product.  He now has a base for no bran soaker used and one for using sugar in place of 1-2% fructose.

 

Gravy Bran Soaker

His other additional tests point to the idea that using more bran to water ratio in the soak is better as is soaking longer before using and also making the bran soaker at near boiling temperature for the water.

 

Bran Soaker, (bran part is dark) and flour autolyse.

Last week’s Super Sour Bran Soaker Bake used water at 105 F fr the soaker, so this week we upped the temperature to right below boiling.  The difference was huge to say the least.  Last week, even after soaking overnight in the fridge, the soaker's bran solids separated easy from the water allowing the soaker to be easily strained to get the solids out

 

This week’s bran soaker set up like thick gravy and getting the solids out at room temperature was difficult with the entire 47 g of bran gelatinized by the heat.  I did get enough thick liquid out for the levain build but the rest was like gravy once it was the fridge overnight.

 

Luckily, I had calculated the bran liquid needed for the levain and dough and added 50 g to that assuming that the bran would soak up at least its own weigh.  I had planned on tossing the bran like last week but this wasn’t possible so it ended up in the autolyse making this bread a real 52% whole sprouted 6 grain one as opposed to one where 30% of the flour was made up of 80% extraction 5 grain.

 

We also used Winco high gluten for the rest of the flour this week where last week we used LaFama AP  The rest of the methods were the same except this week we did a shaped proof of 18 hours instead of 21 hours.  Since it was so cold in the kitchen this week, it was 46 F last night and only 67 F today, we let the dough finish proofing on the counter for 5 hours and it still didn’t move much!

 

We didn’t get as much spring and bloom as last week which I chalk u to the higher bran and whole grain amount in this week’s bake but it browned well and blistered like crazy for some reason. 

 

We will have to see how the crumb and sour came out with this version of the Bran Soaker Super Sour Experiment.  The crumb came out very moist and open.  The best part is that is was even more sour than last Friday's bake.  We like this bread and can't wait to wolf it down with something smoked in between.  I think the crumb was more open than last week which had no whole grain in it with the bran sifted out.. It was almost too open for my sandwich fetish.      .

 

The yeasted hamburger buns were based on the ones found posted on the the Fresh Loaf with a link here.  http://www.thekitchn.com/how-to-make-your-own-hamburger-153290  Wemade some changes though.  First off, we used 3/4 C of non fat milk and 1/4 c of buttermilk in place of the 1/2 C water and1/2 C of some kind of milk.  We also used 30% of 80% extraction 6 grains made up of barley, spelt, rye, wheat, Kamut and emmer.

 

We used IDY instead of ADY but the amount was cut in half to 1/2 T.  We also brushed the buns with non fat milk when they came out of the oven to keep them soft.  We also baked these for 18 minutes with the last 3 at 425 F convection, instead of 375 F regular bake, to make sure they browned up well.  They sprang and browned well and shoud make for a nice cover for out monthly hamburger dinner tonight

 

Yummy Buns!  the crumb was soft moist and way more open than a store bought ones,.

 

3 Stage SD Levain Build

Build 1

Build 2

 Build 3

Total

%

12 Week Retarded Rye Sour

10

0

0

10

2.12%

80% Ext. Sprouted 6 grain & Winco HG

10

20

30

60

12.71%

20% Ext. Sprouted 6 Grain Soaker Water

60

0

0

60

12.71%

Total

70

20

30

120

27.54%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

80% Ext. Sprouted 6 grain & Winco HG

65

13.77%

 

 

 

20% Ext. Sprouted 6 Grain Soaker Water

65

13.77%

 

 

 

Levain Hydration

100.00%

 

 

 

 

% Pre-fermented  Flour

13.77%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

80%  Ext. Sprouted 6 Grain & LaFama AP

360

76.27%

 

 

 

 

 

 

 

 

 

Salt

9

1.91%

 

 

 

20% Ext. Sprouted 6 Grain Soaker Water

288

61.02%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter & Scald

472

 

 

 

 

Water

353

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

74.79%

 

 

 

 

Total Weight

881

 

 

 

 

 

 

 

 

 

 

20% Extraction Sprouted 6 Grain Bran

47

9.96%

 

 

 

% Whole Grain

52.33%

 

 

 

 

 

 

 

 

 

 

There were 47g of 20% extraction Sprouted 6 grains used

 

 

 

in the soaker including emmer, spelt,  wheat, rye, Kamut and barley

 

 

The 20 %extraction hard bits were soaked in 350 g boiling  water, 

 

 

The soaker water was used for the levain build and the dough water

 

 

 

 

 

 

 

 

The dough flour was the 80 % extractiomn sprouted 5 grain and

 

 

 

And Winco high gluten flour 50/50

 

 

 

 

 

 

 

 

 

 

 

The 47 g of sprouted bran used in the soaker was strained out and 

 

 

added back into the mix during the first stretch and fold.

 

 

 

 

Lucy sya don't forget that salad with all that bread and here is the little baby 

alfanso's picture
alfanso

Reversing direction from my recent thang to make baguettes from boule/batard formulae.  I searched TFL and found minor but inconclusive evidence that anyone had published their results for creating batards from the Bouabsa baguette format.  So it was high time that some silly goose decided to do it.  I waddled into the tide with both webbed feet.

As I'd mentioned earlier when I made a batch of Bouabsa baguettes for the first time in a long time, this is the baguette that "put me on the board", so to speak.  The simplest of them all, by the clock the quickest way to bulk fermentation fame and fortune, and the longest retard period.  Since I got on the levain bandwagon quite a ways back now, I hardly ever bake anything that is purely a commercial yeast product.  Neither political statement nor religious conviction nor an us vs. them confrontation.  It just happens that basically everything else I decide on baking contains either no or scant amounts of IDY.   Fine by me either way.

A roll in the sesame seeds for 2 of the boys because I love the look as well as the taste of them.  These should have been handled with a bit more kid gloves than I did, and I think that perhaps the lovely open crumb structure on these suffered due to that.

I should have paid attention to my own heed from that recent bake.  With no out-of-the-retarder warm up and proof, as I bake directly from the refrigerator, I neglected to give the bulk dough an additional 30 minutes of bench rest after the 3rd letter fold.  And of course, my old war cry of "I should have let them take on a half shade more color", was forgotten.

Oh well, they are still nice.  Can't hit a home run every time.

I was a bit too aggressive on shaping the center and right batards, particularly the "nude" batard.  Notice the tear in the skin on the lower left portion of this one.  That means trouble ahead.  Indeed!

And as evidenced by the final product, the tear in the skin did in fact affect the bloom and shape of the center batard.  The bloom and shape of the left batard was also affected by aggressive shaping, although less so.  The right batard is just dandy.  

The two seeded bookends.

The crumb suffered from the aggressive shaping.  This is the innards of the nudie.  The other two had destinations beyond my own kitchen and gullet.

page1image4184page1image4344alan page1image5088
KathyF's picture
KathyF

I have been trying raisin bread off and on for a while, but haven't been totally satisfied with the result. This one, however, turned out very well so I want to document it for future reference. Here is the recipe:

Central Milling all-purpose flour: 400 grams
King Arthur white whole wheat: 35 grams
Water: 261 grams
100% starter: 145 grams
Salt: 10 grams
Golden raisins: 1 cup
cinnamon: 2 teaspoons
butter: 1 tablespoon
honey: 2 tablespoons

I put all the ingredients, except the raisins, into the breadmaker to mix. After the ingredients were combined I added the raisins to incorporate. Once the raisins were incorporated I turned it all out into a 2-quart cambro bucket for the bulk rise. Since the temperature has dropped and it was 64° in my kitchen, I placed my dough bucket on a rack over my seedling heat mat and draped a flour sack towel over it. It took about four hours for it to rise sufficiently (next purchase... a proofing box).

I turned it out onto my board; pre-shaped and let it rest for 15 minutes; final shaping and placed in the floured banneton to rise for about 1.5 hours. Maybe 2 hours. I wasn't keeping track. Baked in my dutch oven for 25 minutes at 450°, took off the lid and baked 10 minutes at 435°, took out of pan and baked on the oven rack for 10 minutes at 425°. I did cover the loaf with foil during the last 10 minutes as the crust on top was already quite dark.

All in all, I think my best effort yet. I am going to have to make another tomorrow for a friend using the fruitcake fruit blend I just got in from King Arthur Flour.

 

penguinpants's picture
penguinpants

Because sometimes you just want a basic bun. From http://www.thekitchn.com/how-to-make-your-own-hamburger-153290. Instead of 8 I made 6 extra large buns. 

Pages

Subscribe to RSS - blogs