The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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hbrochs's picture
hbrochs

Hello, my name is Howard from NY and I’m learning how to bake. This started a couple of years ago when I learned to make pizza dough. I was talking to a local bakery manager about my dough and he was appalled to hear I was using dry yeast. He gave me a little container of live culture and then it started, lol. My dough got better and then I realized that my dough wasn’t so differe from bread dough. I’m going to pause and see if my post works/sticks then I’ll continue.

suminandi's picture
suminandi

baked into 3 loaves. 

Start

1100 gr white whole wheat ( fresh milled)

400 bread fl

30 gr wheat malt 

1050 h2o

rest 2 hrs ( errands done)

add/mix:

150 gr oatmeal soaked in 200 gr h2o

200 gr active rye sour 

30 gr salt

200 gr chopped pecans

230 gr dried cherries 

50 gr h20 ( to dissolve and spread salt)

ferment 2-3 hrs with some folds in that time. 

> refrigerate 2/3

> the last third, allow to double. It took about 8 hrs. preshape, shape, put in fridge. 

In the morning- preheat oven, bake loaf 1. Take out the rest of the dough, divide, preshape, shape. Cook first loaf. Slightly overdone- when the timer went off, it was slightly underdone, so left in oven- but left a bit long. Still edible, slightly bitter exterior. 

Loaf 2&3 proofed about 4 hrs ( kitchen was cold). Then cooked. Those look perfect. 

 

 

 

 

man_who_eats_bread's picture
man_who_eats_bread

In preparation for Thanksgiving I wanted to figure out dinner rolls, so I portioned off half my dough, and turned that into 6 buns (two of which didn't last long enough to make this photo).

The dough was the Overnight Brown from Flour Water Salt Yeast (78% hydration, 30% whole wheat). I followed the recipe (more or less) exactly for the loaf.

For the buns, I baked on a pizza stone for 15 minutes, which worked pretty well. The buns were each about 140g, but I think that's a bit bigger than I'm looking for. Next time around I'll aim for around 100g.

Crumb shot to follow...

 

dabrownman's picture
dabrownman

Over the last 5 years Lucy has baked a lot of bread.  Little did I know how famous she has become as a bread baker.  At the wedding, I can’t tell you how many people come up to me and said I’ve had Lucy’s bread before and it was great!  I thought how can this be, I don’t even know who this person is.

Well, it seems that my daughter and son in law over the years have been taking Lucy’s bread back to New Mexico, Chicago, Denver, Texas and who knows where else and the friends have had the chance to taste Lucy’s recipes and have been following this blog.   Several are now baking bread, even SD too!

The bread for a wedding reception appetizer was a hit as was the dipping sauce.  The guests wolfed them down, Including the large, 4.5 pound, signature H slashed bread pictured first, after her new last name - a sprouted 6 grain SD miche which was the centerpiece of the table until it was sliced up and eaten.

I did get to take half of it home until my sister in law from Texas and my nephew from Chicago split it and took it away too!  I did have a quart of pipping sauce left over but no bread to dip in it.  So, I made a couple of 6 grain SD loaves which my wife latched onto for gifts.  I’ve at least started some pizza dough yesterday for pizza tonight!

The two loaves were 10% pre-fermented 6 grain SD with the 10% whole grain all in the 100% hydration levain.  The bread came in at 78% hydration with 2% pink Himalayan sea salt.  The levain was made with a bit of new NMNF rye starter but was stored for a week in the fridge before using.

The dough was not autolyzed or retarded but was ready for the oven 8 hours after the initial mixing.  It smelled wonderful as it baked. It is nice to have the wedding behind us and be back to a more normal schedule.  The Newlyweds are off to Hawaii for their honeymoon - the same place my wife and I went 30 years ago – even the same Islands, Maui and Kauai.  How so much life changes as so much stays the same. 

Lucy reminds us to never forget the salad - so we enjoy them often.

My personal favorite bread of the wedding was this Seeded Multi-grain SD Chacon!

sadkitchenkid's picture
sadkitchenkid

So I'm sitting here typing this with a dent on the bridge of my nose from the safety goggles, and slightly tingly fingertips (shoulda worn gloves), and I know what some might be thinking: was using lye worth it? 

Well yeah duh. 

Here is the recipe video I made for them

:

 

Anyway, the pictures speak for themselves. I'll include the recipe at the bottom. 

Recipe: 

Levain:
230g bread flour
230g water
1tsp molasses
80g rye starter


Mix this first then let ferment for 8hours

rest of dough:
330g water
19g salt
710g bread flour

Lye bath: 

2.2kg cold water

4g lye

After the levain is ready, mix in these remaining ingredients, knead for 15 minutes,  and let ferment for about 6 hours. Then refrigerate overnight. The next day, take out the dough, and divide it into 16 balls. Let the dough rest on the counter covered for 15 minutes then shape into rings. Place the rings onto two baking sheets dusted with cornmeal and place a pizza stone or a couple of upside down baking sheets in the oven and preheat to 475F (have your oven preheating for around 2 hours). Let the rings proof while you prepare your toppings and the lye bath. It took my bagels 1.5hrs to proof. 

For the lye bath: Wear goggles and gloves and weigh out the water in a pot and then add in the lye. Place the pot on the stove and bring to a boil. Prepare your toppings. I did Flax & Fennel, Everything, Sesame, and Poppy, and spread them out among some plates (one plate per topping) Once the water is boiling/simmering, drop in your bagels (my pot fit 5 at a time) and boil for 1 minute on each side before placing on a sheet of parchment paper. Then take each bagel and dip it into its topping and place it TOPPING SIDE DOWN, back onto the parchment. When all of your bagels have been topped, using a pizza peel or baking sheet, slide the sheets of parchment onto your hot pizza stone/upsidedown baking sheet. Bake for two minutes, then flip over the bagels, placing the topping side up. Bake for another 18 minutes. 

Take out of the oven when golden brown, and enjoy. 

Happy Baking!

isand66's picture
isand66

  We just went from Spring/Fall to Winter in one day on Long Island New York.  It was in the low 20's last night and this morning, perfect for a nice hearty porridge bread!

I recently bought some nice plump organic dried cherries from Trader Joe's and we had bought some Parmesan Cheese rinds at Whole Foods to use in sauces, etc. so of course both went into the porridge mixture along with oats, malted wheat flakes and cracked spelt (left-over from sifting the spelt flour).  I used milk to add some extra creaminess in the porridge.

The majority of the flour in this one was freshly milled with my Mock II grain mill and sifted to get the big bits out.

The cherries and cheese were a perfect combination.  This is one of the those loaves you can eat with nothing on it, but a schmear of butter or cream cheese doesn't hurt either :).

Download the BreadStorm File here.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap. (Note: I cut the Parmesan cheese from the rind into small pieces and added it to the levain).   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.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

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, olive oil and salt and mix on low for 5 minutes.  Add the cheese and mix until incorporated or you can add it by hand during the stretch and folds.  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.

 

 

Flour.ish.en's picture
Flour.ish.en

The chocolate cherry sourdough bread recipe is published recently in the New York Times article, "slicing through the myths to rethink bread." The article reviews the new bread book, Modernist Bread, chronicling the history and science of the bread making in-depth. It addresses the key question: how do you make the best bread possible?

Do I need another bread book? I own the Modernist Cuisine at Home and have read it from cover to cover. Furthermore, I thoroughly enjoy the deeper explanation and useful variations the "modernist" books provide. This bread book can be useful. But it is also seriously expensive ($600), there is just no way to justify it for a home baker, isn't there? Why not start baking one of its recipes?

This chocolate cherry sourdough bread has earned a place on your holiday dessert table. What is different about this bread as compared to most sourdough breads I make?

  • The use of yeast as leavener, in conjunction to the basic one-stage sourdough starter.
  • Sourdough starter is in excess of 100% of flour weight, a large amount of sour culture where lactic-acid-producing bacteria or LAB dominates.
  • Hydration is about 89%, considering the high percentage of 100% hydration sourdough starter used. However, the dough was quite manageable.
  • A copious amount of cherries and chocolate chips are added at the second fold, making the bread a delectable celebration dessert/bread.
  • High degree of gluten development is desired.
  • A cold ferment in the refrigerator for 14 to 16 hours is an option. Or proof at about 55 degrees until the dough has increased in size.
  • Cold dough is brought to room temperature in a cold cast-iron Dutch oven. (This reminds me of Westphalian Pumpernickel and Icelandic thermal bread that cook low and slow, in sealed pans. The slowly rising internal temperature creates the ideal conditions for the amylase enzymes to transform starches into sugars and the bread carries a slightly molasses notes.) Then bake in the 500°F oven for a total of 43 minutes.
  • The final bread has a subtle sweetness, produced by the enzyme activity and as the sugars caramelize during baking. Meanwhile, there is no sugar at all on the ingredient list.

The addition of yeast, the high percentage of sourdough starter, the cold-temperature proofing and the use of a cold Dutch oven are some of the measures bakers often use to manipulate the yeast, enzyme and LAB balance. They work wonderfully well here to create the complex flavor profile of this bread. This recipe is reminding me what I've read in the bread-baking books and the true notion that "baking is biochemistry." Indeed!

 

For details on the recipe: 

https://www.everopensauce.com/chocolate-cherry-sourdough-bread/

Gillpugh's picture
Gillpugh

been meaning to make a rice bread for a while. i decided to make the brown rice bread from the tartine no 3 book

50% white. Shipton mill no 4

50% whole meal sifted

7% wheatgerm

15% levan

2.5% salt

80% water

70% cooked brown basmati with wild rice

i added chopped sage and orange zest

autolise 3 hours,   Added levan and salt.  the bulk was 6 hours as it didn't seem to want to rise, room temp was 17c.  Put the dough in oven with light on for 1 hour and I finally got some rise.  Bench rest 20 min and then shape.  In fridge for 10 hours,  some rise shown when I took it out of fridge so baked in lodge for 15 covered 20 off

dissapointed with rise oin oven. Pancaked out.  Taste is lovely though, moist and slightly sour.    Crust is chewy, but in a nice way, would liked a bit of crunch.  Not much evidence or rice or sage, but they have probably contributed to the overall taste.  

how can I stop the spread when I take it out of banneton?  

Jacob Lockcuff's picture
Jacob Lockcuff

      Hey guys. It's been a while since I've posted, having been last February! I decided I'd post this afternoon's bake. My normal sourdough consists of a 85-90% mostly white dough, but I decided to do it a bit differently today. I dropped it to 70% hydration and added a small percentage of malted rye for activity boost. All in all I'm happy with the turnout. Recipe (for 1 loaf) is below, and I will post a crumb shot this evening once it's done cooling.

- 497g Strong White Bread Flour

- 3g Malted Rye Flour

- 100g Ferment (65% Hydration Sourdough Starter)

- 350g Water

- 10g Sea Salt

      Yesterday (Wednesday) morning, I mixed the leaven build, which consisted of 50g of my 50% Hydration Sourdough starter, 50g strong white bread flour, 50g freshly milled hard red wheat, and 65g water. It came out at roughly 65% hydration. About 3 hours later I mixed the flours and water listed above together to let "autolyse" to build gluten for 2 hours. I then added the ferment mixture and the salt plus around 1 tsp. water to dissolve the salt, and I mixed it together well. Now, in one of these I actually added some raisins and walnuts previously coated in a little cinnamon/sugar mixture to make a cinnamon raisin bread. The other was kept plain. After mixing, I stretch and folded the dough every 30 minutes for 2 hours, about 4 sets in total. It then sat for 3 hours, resulting in around 5 hours of bulk ferment anywhere from 70-100 degrees F. It was then ready for the fridge, so I dumped it out, pre-shaped it, let it rest 25 minutes, and finally shaped it. It went into the fridge at 38 degrees F for around 15-17 hours. This afternoon it got baked in a dutch oven at 500 degrees F for 20 minutes covered, then uncovered for 35 minutes at 450 degrees F. I'm very happy with the end result. I'll show a crumb shot once it's done cooling this evening. Have a good day everyone.

Bench rest!Cinnamon raisin bread crackling like a fire...Raisin bread (left) and white bread (right) cooling

man_who_eats_bread's picture
man_who_eats_bread

Same technique as last time, but this time with salt!

250g whole wheat
250g white (King Arthur AP)
375g H2O (actually, 384g)

Autolyse for about 40 minutes, then add in:

124g levain
12g salt

Stretch and fold 4 times, adding in 117g of raw pumpkin seeds (from Trader Joe's) on the 3rd stretch/fold.

After about 3 total hours at room temperature, leave it in the fridge over night (this time that meant about 21 hours in the fridge).

Let the dough warm up on the counter, then after a couple hours shape the loaf and leave to proof on greased parchment paper in a bowl. 

After another hour and a half, score the loaf and put into a preheated 500F dutch oven with the lid for 25 minutes, then without the lid for another 13.5 minutes.

And after cooling over night, here's the crumb shot:

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