The Fresh Loaf

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HeatherB.Baking's picture
HeatherB.Baking

I followed the recipe posted by Felice on cookpad: https://cookpad.com/us/recipes/535757-100-whole-grain-german-rye-loaf-bread.

whole rye flour from local mill      

This is my proudest 100% whole grain loaf. I fed my whole-wheat starter twice, with whole rye flour, over a day before beginning the mixing of the "Rye Sourdough" ingredients together. I often struggle to find a warm enough place (25C? That is warmer than my apartment ever is!) for the starter and the loaf. This time around, I put the "Rye Sourgough" in a glass container inside a dutch oven that is filled just a little with water. With the dutch oven lid on, I heated it up very slightly then turn off the burner. I do this occasionally over the 24 hour rise. My loaf pan does not fit inside the dutch oven, so I turned up my bathroom thermostat and tucked the "Main Dough" against the rad.

Because I had neither sunflower seeds nor rye kernels, I decided on using long grain brown rice to add a little texture. I put the rice in a saucepan with water, and brought them to a boil and turned off the burner, letting the grains absorb water for 10-15 minutes. I let the grains cool off before adding the the "Main Dough" after all the other ingredients had been added.

After pulling the loaf out of the oven (followed the 3-step baking process), I wrapped it in a cloth, worried the top crust was overdone and too dry, not that that would have helped!

This is my first blog post, and did not prepare very well. I do not have many photos of the process, but Felice on cookpad provides helpful reference images.

Overall, the recipe and steps are simple and few, so I recommend it as a beginner Nordic style bread.

 

nicoaag's picture
nicoaag

I have been baking from the Tartine Bread book for some time now with varying success. I am mostly playing around with bulk fermentation times and proofing times to see what the impact on the final product has. My most recent loaf had a pretty good uneven crumb but was still a little denser then what I want, and did not have the desired oven spring. Before hand I had been putting huge emphasis on the correct amount of bulk fermentation time and I think I have gotten that down pretty good.  Now I believe I have to be focusing on the final rise time which I have not been doing because I have not seen any visual difference in the dough from before and after the final rise in the refrigerator, thinking that the final rise stage was just to develop flavor. I have just read about using the finger dent test to see if the dough is proofed enough so I think in my next loaf I will do most everything the same as in my last one but pay a lot more attention to the proofing stage. My last loaf went through 5.5 hrs of bulk fermentation at an average temperature in the low 70s, and a final rise in the fridge 9 hrs.

My two main questions are, should I see a visible rise in my dough when I take it out of the refrigerator? And what is the difference in a loaf of bread that has been under bulk fermented vs under proofed?

Thanks

trailrunner's picture
trailrunner

I read about them here on TFL the other day. I immediately got on their website and ordered 20# of Turkey Red. I love love TR because it has amazing gluten and as a grain from the 1800’s is tried and true. The folks at Grains on the Plains are incredible. Look them up and read their story. I ordered late on the 19 th. The wheat shipped the 21st and arrived today the 23rd. FREE Shipping !!! As soon as I bake a loaf will report back but wow am I pleased. c

Beverly the Inspired's picture
Beverly the Inspired

Made with buckwheat sourdough & a blend of buckwheat & cassava flours.

Bagels on counter.

Dough shaped & held together nicely. Measured 135-g for each ball; total of 10. To keep it from sticking, before forming dipt hands in a shallow plate of water.

Forgot to take a picture of the water bath stage *oof*. Blended water, sorghum syrup & salt & brought to slow rolling boil. Worked with one bagel at a time; sliding from slotted spoon into boiling water. Once it rose back to the surface, removed to the baking pan & sprinkled with “everything” blend.

Baked batches of three on the toaster oven’s broiling pan at 350-degF for 20/25-min. Removed to wire rack to cool.

Bagels cooling on rack.

Hmm... also forgot to take any pictures of the crumb. Believe me, they’re chewy like “real” bagels with a hint sourdough. Think the “everything” blend obscured it a wee bit. Probably too heavy handed, HaHa.

Parboiling is the key to chewy textured bagels I learned many years ago. Leap of Faith to boil gluten-free dough.

For the first batch of real, honest for true bagels, these were good. I ate one hot & plain just to be sure they were edible. So glad I stepped outside of my comfort zone.

JerrytheK's picture
JerrytheK

This is a follow up to a previous post asking if anyone had ever tried the Poilâne-style sourdough bread.

No one had, someone suggested I try it, and here's my results.

I've posted the full recipe from the book Poilâne.

For the most part, because this was a first attempt, I followed the recipe as closely as I could.

Because you can refer to the recipe in the pictures, I'll just mention how I varied from the recipe and some other details.

I used Whole Foods Everyday 365 WW flour and Central Milling's Organic Unbleached AP Flour (from Costco).

Regular tap water.

Non-fat Greek yogurt (all that was available at the time!).

The first rise after mixing called for :45. Very little rise occurred. I kicked up the temperature from 23C/73F to 28C/82F for another :20 + :10 for a total time of 1:15.

The final mix weighed 2103g and was to be baked in a 12" cast iron pot. I only have 8 quart dutch ovens, so I divided the dough into two loaves and put them into floured baskets. I'm awaiting linen liners, so I had to skip those too.

The second rise was to take 2:00, but the dough seemed to be ready at about 1:45.

Baked in a 465F convection oven, first :10 covered, then just :40, rather than :45 more. I baked it to an internal temp of 201F/94C. As I'm at about 5,400' above sea level, that's as hot as any bread I've baked can reach.

As you can see, the bread has fairly tight crumb. Somewhere in the book she mentions that their style produces tighter crumb than one usually expects.

Taste was good, but not that 'sourdoughish'.

Would I try this again?

Yes, but here's what I'd change. It was a fun exercise making a dough that needed to be kneaded (and who says English isn't a difficult language to learn?!) and a departure from the regular bread-baking routine.

Kick up the hydration. I'm in Colorado, and our ingredients are very dry, because of the low relative humidity, particularly in the winter. The starter's hydration (ignoring the yogurt) is about 76% and the dough is about 65%. I'd kick up the dough to about 70% next time.

For the first rise, I'd lightly grease the bowl with olive oil. The dough was sticky and a bit difficult to cleanly get out of the bowl.

I might also add a bit of time (judging at the time on the condition of the rise) for the second rise.

After another try with the standard ingredients, I may also make it using home-milled whole wheat flour.

I'd appreciate any comments, suggestions or criticisms.

 

idaveindy's picture
idaveindy

From: https://www.manataka.org/page180.html

American Indian fry bread.

reproduced here in case the web site goes away.

--

Manataka American Indian Council

COOKIN' WITH THREE SISTERS

FRY BREAD RECIPES

Blackfeet  Navajo 
Cherokee   Old Fashioned  
Creek   Osage
Chickasaw  Seminole
  Traditional
  
  
  
  

 

Old Fashioned

4 cups flour

2 tbsp. baking powder

1 tsp. salt

1/2 cup shortening

1 cup warm water

Mix flour, baking powder and salt. Gradually add in the shortening and water. Add only enough water to make dough stick together. Knead dough until smooth, make into fist-sized balls. Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake. Fry in hot cooking oil in cast iron skillet until brown on both sides. Drain on paper towels, serve with jam. 

Traditional

1 pkg. dry yeast

3 cups warm water

1 tbsp. salt

1 tbsp. sugar

6 cups flour

2 tbsp. oil

1/2 cup cornmeal

Dissolve yeast in warm water then add salt and sugar. Let stand for 5 minutes covered with a towel.  Add flour and oil to liquid mixture.  Mix and put on floured bread board and knead until mixture is smooth.  Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours. Remove from bowl and put on bread board, knead in the 1/2 cornmeal.  Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick.  Cut into 2 inch squares and drop into hot cooking oil.  (Works best with cast iron skillet.)  Fry 5 to 6 pieces at a time for only a few moments.  Drain on paper towel and sprinkle with white powdered sugar.  

Blackfeet

4 cups flour

1 Tbsp. powdered milk

1 Tbsp. baking powder

1 tsp. salt 

11/2 cups warm water

Oil for frying 

Mix all dry ingredients thoroughly. Add water. Knead until soft, then set aside for one hour. Shape into small balls. Flatten each ball into a circle with or rolling pin or by hand. Fry in a skillet half-full of oil until golden brown on both sides. 

Cherokee

1 cup flour

1/2 tsp. salt

2 tsp. baking powder

3/4 cup milk

Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey. 

Chickasaw

2 cups sifted flour

1/2 tsp. salt

4 tsp. baking powder

1 egg

1/2 cup warm milk

Stir first three ingredients then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. Serve hot. 

Pumpkin Fry Bread

Add the following to the ingredients shown above to make Pumpkin Fry Bread

2 cups fresh pumpkin or 1-16oz. can pumpkin
1 tbsp. milk or water
3/4 cups brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla

Drop into hot cooking oil and brown on both sides. Serve hot with butter or powdered sugar. 

Creek

2 cups flour

1 cup buttermilk

1 tbsp. baking powder

1/4 tsp. salt

Sift flour,salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.

Navajo #1

1 C flour 

1 t baking powder 

1/4 C powdered milk 

1/4 t salt 

warm water 

Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour. Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside.

In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels.

Serve with chile beans and your favorite taco toppings for "Navajo Tacos." 

Navajo #2

3 cups unbleached flour, sifted

1/2 cup dry powdered milk

1 Tbs. baking powder

1/2 tsp. salt

1/2 cup warm water or milk

2 quarts oil for deep frying

Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly.  Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth.  After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º).  Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds.  They should be thin in the middle and about 1/4 inch thick at the edges.  Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time.  Using a long-handled cooking fork or tongs, turn the dough one time.  Allow about 2 minutes cooking time per side.  When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.

Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.

Hint:
The magic is in frying the bread quickly!  The hotter the oil, the less time it takes to cook.  The less time it takes to cook, the lighter the texture and lower the fat content.  

Osage

4 cups all purpose flour

2 tsp salt

1 tbsp and a half baking powder

1 tablespoon melted shortening

2 cups warm milk

Shortening for deep frying 

Sift flour, salt and baking powder into bowl. Stir in shortening and milk. Knead the dough into a ball. Roll out dough on lightly floured board. Cut into diamond shapes and slice a slit in the center.

Heat shortening in deep fryer to 370 degrees. Fry 2 or 3 at a time until golden brown on both sides. Drain on paper towels. 

Seminole

2 cups flour

3 tsp. baking powder

1 tsp. salt

1 cup milk

Mix flour, baking powder and salt. Add milk gradually making sure the dough is stiff. Put on floured bread board and pat it out with your hands until it is 1/2 inch thick. Cut into strips with a slit in the center. Fry in hot oil until both sides are golden brown. 

Credits

Chickasaw, Creek, Cherokee, Old Fashioned, Osage, Seminole and Traditional recipes courtesy of Phil Konstantine, http://www.americanindian.net   

Blackfeet and Navajo recipes courtesy of http://www.aniwaya.org

 

idaveindy's picture
idaveindy

From: http://www.angelfire.com/art/skyhawkfireheart/recipe.html  

American Indian fry bread.

Reproduced here in case the original web site goes away.

---

 

Frybread recipe

 

!!!!!!!!!!!!! THE  GREATEST FRY BREAD MIX IN THE WORLD !!!!!!!!!!!!!!!!!

Courtsey of Mona Cliff--Nez Perce/Assiniboine

Makes fry bread for about 10 people. You can add or subtract cups depending on number in your company; adjust other ingredients as necessary.

4           cups of all purpose flour
1           teaspoon of baking powder per cup
1/2        teaspoon  sugar per cup
1/2        teaspoon  salt  per cup


*           powdered milk (easier to use)
             If you use regular milk, mix with water about 1/2 cup (so  you'll have 1/2 milk, 1 1/2cup water)


2           cups of water
             pan with a least 1 inch deep vegetable oil (or other oils). Enough to fry bread, enit?

Start with flour in large bowl. 

* Pour powdered milk in an even thin layer over all of flour.

Add other dry ingredients. Mix dry ingredients well.

Now push to side of the bowl, add 2 cups of water (or milk/water), stir until you have a good looking dough.

Cover and let rise for 1/2 of an hour or more. Dough should rise back if you touch it.


While dough is rising, heat oil between medium high and high. It takes a while so be patient. To test oil break off a a little ball of dough and drop into oil, dough should rise fairly quickly, then brown at a nice pace.

If oil is  ready, flour your hands, break of a golf ball size of dough, stretch to desired thickness, put a little  hole in the middle and fry till bread is golden brown.  

Tips my grandma taught me ( and a winkte from Nevada)

1.   Never add water while in the process of  mixing ( your bread will come out tough):  instead when you add your water  add a little  more water than you need ( so add 2 1/4 cups of water)  then while mixing ADD flour to get your dough just right.


2.   When mixing dough don't stir & stir & stir, instead stir until most  of dry ingredients look doughy then put spoon to the side and fold the bottom of bread to the top, if your dough is still too wet, sprinkle some flour over wet dough pat it in, and fold over again till your dough is uuuhhh nice and doughy (consistency of pizza dough or pre-baked bread).  I only make the stuff,  I' ve never explained it before.


3. When you are frying the bread don't use too much flour on your hands, the flour settles on the bottom of the pan. When you cook for long periods of time your flour could burn thus making your bread taste bad.


4. Don't turn bread in the pan too much it stirs up all the flour in the bottom, like the bottom of a lake.


5. When browning the bread, turn it over when the edges in the middle and the side are nice and brown.


6. You'll know your oil is too hot if you just put your dough in and it comes out dark brown in 3 seconds . Turn your stove down, wait for awhile and throw a tester in there again till the oil is right, if oil is too cold your dough will not rise to the top and if it takes longer than 10 seconds to brown turn it up, so on and so forth. These are not precise times, you'll have to wing it till you try a couple of times, get some feed back from some real fry bread eaters then get at it on your own. Enjoy.

Benito's picture
Benito

This was my second try baking this recipe from The Perfect Loaf.  The first bake was good especially the outward appearance but I felt that the crumb was a bit tight in places indicating that it was a bit underproofed.  This time I pushed the bulk fermentation another 30 mins and after final shaping left the dough in the banneton at room temperature for 30 minutes before putting it in the fridge.  I also increased the hydration to 84%.  I also sprayed the dough with some water prior to putting it into the oven and the crust did get a nice slightly shiny blistered appearance that I like.

I suspect that I pushed the fermentation a bit too far in the other direction this time and that there is likely a sweet spot in between.

ninarosner's picture
ninarosner

RECIPE (80% wholegrain):

100g strong white flour (20%)
150g wholegrain spelt flour (30%)
250g wholewheat flour (50%)
85% hydration (425g)
15% starter (75g)
2% salt (10g)

PROCESS:

Night before: refresh starter with 50g wholewheat flour, 50g water
10am: Autolyse
11.30am: Mix starter & salt, knead on counter a little
12.00: S&F
12.50: S&F
13.50: S&F
14.32: S&F
15:56: S&F
16:55: S&F
17:20: Shape and put into bowl (in baking paper) to proof.
20:00: Pre-heat oven.
21:00: Transfer dough straight from bowl to dutch oven still in baking paper. Bake at ~230C for 20 mins with lid on, 35 mins lid off
Left overnight to cool.

RESULT:

Tastes delicious, I love high percentage wholegrain breads.

(Some baking paper stuck to the sides of the bread, which is ugly, but I managed to remove it when I ate it.)

Disappointed with oven spring - another problem I've noticed with recent breads.

Usual problem with slightly gummy crumb. Although the texture was still pretty nice and satisfying. Great toasted!

Pierre-Louis's picture
Pierre-Louis

I'm still playing around with the recipe trying to get a good loaf out of some t65 and t-80 french flour.

Formula :

 

%

g

Flour

Spelt

T80

T65


Water

Salt

Starter (1-2-2)

100

10

20

70


65

2

25

800

80

160

560


530

16

200

Method :

One hour autolyse, starter incorporated 6 hour after being assembled, slap and fold and then 6 hours bulk proof followed by 12 hours retard in the fridge. At the beginning of the bulk rise I cut the dough in half and then I laminated the dough, a technique I learned from this video (full proof baking). I gave the dough 3 coil folds during bulk rise. At 65% the coil folds were hard to perform, I'm going to try at 70% next time. I have to practice shaping because those loafs proofed in oval bannetons but ended up looking like boules. Can't complain too much! The result is still nice. I wonder why the ears are so big. Maybe the coil folds were overkill. But above all I'm really happy with the taste and the texture of the crumb. Baked in a dutch oven at 260 celsius for 20 minutes covered and then half an hour uncovered. 

 

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