The Fresh Loaf

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SylviaH's picture
SylviaH

This is what I baked today!  I started out this morning making some sourdough waffles for the freezer.  Mike likes to have a ready snack of frozen waffles.  While I was making some of J.H. Vermont sourdough bread I spotted a couple of pears that were just perfect for poaching, aahhh a pear tart for dessert tonight.  Since I was going to busy baking, I saved one portion of the bread dough for a pizza dinner tonight..the oven and the stone all would be nice and hot and it would be an easy dinner so I could tend to my baking.


          


                                                                         Pear Tart with Amaretto Liqueur 


             


 


                                                                                           


 


                                                              J. H. Vermont Sourdough 


                    One very large Pepperoni Pizza made from some saved bread dough!


 


                                                   


                Sylvia


 


                                                                                                         


 

Jonathankane's picture
Jonathankane

I made Don's Baguettes a l'Ancienne with Cold Retardation. I used fresh yeast and and Sel Gris de Guerande salt. The flavor is excellent! I baked these the same amount of time as other baguettes using Dmsnyder's  Anis Bouabsa's baguettes formula, but didn't get the darker crust -my crust has never been as dark as David's, but still excellent. I was concerned about over baking them, the internal temp was 200+ degrees. I want to thank Don and David for their great recipes. I just started baking recently and your posts have been very informative.


Jonathan





 


 

Pop N Fresh's picture
Pop N Fresh

I find this to be rather funny! 


http://www.geoffmetcalf.com/bread.html


 


What do all of you think about this?  I think it's Hilarous!


 


Robert

Mebake's picture
Mebake

This is a sourdough batard i baked using a TEFAL small grill oven that i found in my friend's house.


Recipe:


(BIGA):


65g Starter (85% Hydration)


50g "Sifted" white Whole wheat flour (25%)


50g Whole Barley Flour (25%)


50g Whole Spelt flour (25%)


50g All Purpose Flour (25%)


140g Water (70%)


After mixing and kneading for 5 minutes, rest and knead again after 5 minutes for another 5 minutes utill smooth and tacky, not sticky. Round, and store in a refrigerator for 24 hours and upto 3 days.


(SOAKER):



10g Fine sea salt


50g "Sifted" white Whole wheat flour (25%)


50g Whole Barley Flour (25%)


50g Whole Spelt flour (25%)


50g All Purpose Flour (25%)


140g Water (70%)



After mixing and kneading for 5 minutes, rest and knead again after 5 minutes for another 5 minutes utill smooth and tacky, not sticky. Round, and store at room temperature for 24 hours. If more, store in refrigerator for upto 3 days.


(MIXING):


I cut both BIGA and SOAKER into pieces and joined them together in a large bowl. As the BIGA dough is acidified from the levain, it held shape properly. I added 5 gram salt, and gently kneaded for 10 minutes until smooth, rounded into a ball and left to ferment.


(FERMENTATION):


Gentel stretch and fold in the bowl every 1/2 hour for 2 hours, followed by stretch and fold on a floured bench after another 1/2 hour.


(PRE-SHAPING, and SHAPING):


GEntly Spread the dough into a square (do not deflate). Preshape into a batard, leave for 5 minutes, and shape into a batard, and placing the dough seam side up in a Proofing basket for 45 minutes. Pre-heat the oven for 35 minutes with a stone, and River pebbles in an iron sheet as a steaming source.


(BAKING):


After 45 min. Invert the Dough on a peel and transfer the dough into the Oven, and pour hot water on the pebbles to create steam (mind your oven glass), reduce temperature from 500F to 450F.


Remove sheet containg pebbles after 15min. and continue to bake for another 30 minutes until golden brown. Transfer to a cooling rack, and cut after 2 hours.


Taste: I liked the tangy sour flavor of wholegrains. It made an excellent toast, with sliced emmental cheese as a topping. I could have had a fluffier more open crumb by using 10g commercial yeast in the final dough , but opted not to.


Will I Duplicate it another time? I may, but then i would like to include commercial yeast to boost it, as the starter was sluggish and more acidic due to only 1 refreshment from the fridge.






Mebake

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you a potentially successful bake.  This is my variation of Eric Kayser’s Tourte de Meule.  I was inspired by Don D’s bake here: http://www.thefreshloaf.com/node/14445/eric-kayser039s-la-tourte-de-meule


I will post a crumb shot tomorrow.




Ingredients


300g WW


130g AP


50g Malted Barley Flour


350g Water


12g Kosher Salt


1/8 tsp ADY


962g Total Dough Yield


Directions:


9:00am – Mix all ingredients in large mixing bowl, autolyse covered for 30 minutes.


9:30am – Knead 3 minutes in bowl with wet hands.  Do not add any extra flour.  Rest 30 mins.


10:00am – Knead 1 minute, rest for 1 hr.


11:00am – Turn dough, rest 1 hr.


12:00pm – Shape dough into boule, place in floured linen lined banneton/basket, proof for 2 hrs.


1:00pm – Arrange baking stone and steam pan in oven.  Preheat 550F.


2:00pm – Turn dough out onto lightly floured peel, slash as desired, place in oven directly on stone, pour 1 1/2 cups water into steam tray.  Bake 15 mins at 450F.  Rotate, bake for another 40 minutes at 425F.  Loaf is done when internal temp reaches 210F.  Cool completely before cutting.



 

inlovewbread's picture
inlovewbread


Just sharing a picture of the things I baked today. I'm pleased with the way everything came out- the sourdoughs on the left went a little too long, but they're not burnt. I made 2 sourdough batards (SJ sourdough), two loaves of whole wheat multigrain sandwich bread, poppy seed-millet sourdough batards and two batches of KA Onion buns. My freezer is now well-stocked for company. :-)


Have a good weekend everyone!

idiotbaker's picture
idiotbaker

Just joined the site.  I have recently killed my kitchen aid mixer.  Walked away from it with too much dough in it.  Well when I came back, the kitchen was full of smoke and the mixer was d-e-a-d.  So I have been looking around for new ones.  Almost bought a Bosch after borrowing a friend's then read about the Globe 5qt and thought that sounded good.   So in true American overkill I came across a deal I couldn't pass up.  I happened upon an old Hobart a200t, 20 qt mixer- for FREE.  So I took it. It works.  Have to get a bread hook but figure I will use this space as a diary of sorts and see how it goes.  Really just writing to myself since I came across this space but if anyone has suggestions, I welcome them.  I've been a 5qt baker for a while and have many questions but will dive into this new situation with my usual ignorance.  I seem to like learning the hard way.  

yozzause's picture
yozzause

just had a go at this one  but used my sour dough starter instead of dry yeast started at 5.00 pm all finished by 10.30pm.


Probably the wettest dough i have worked with and quite different from anything i've done before,  will definately do it again  and measure the amount of water that went in next time so that i can give a proper account






regards YOZZA

jombay's picture
jombay

Didn't change much from the original formula, except I added about 5% rye and only did single strech n folds.


Took a pic of them cooling with my phone.



 


Then I decided I wanted to take a pic using my camera 10 mins later. Where did the rest of the loaf go?


 



 


Crumb shot.


 



 


Flavour is great. I'll definitely be making these again.

Dorians mom's picture
Dorians mom

I let the daily feedings lapse on my wonderful original starter, and by Sunday morning it had a fruity smell to it.  I didn't think it was a bad smell, but it certainly wasn't sour!  It almost had a pineapple scent to it.  Perhaps I could have salvaged it, but didn't decide to try.  I tossed it out, and started over.  I still used the yeast recipe from before, but this starter is quite different from the original.  I don't like it as much; it doesn't please me with a redolent yeast or sour smell.  It's a good starter, don't get me wrong, but it's just not the same, and can never be.  I'll keep working with it, however, because I really want to continue to learn about the art of making good sourdough bread.  The last loaf I baked look like crap, rather greyish, but had an awesome flavor.  Some people pronounced it too sour for their tastes, but I had two requests for starter offspring as well. 


I use whole wheat flour for the beginning few days of the starter; after the commercial yeast has been halved out, I'll use rye flour for the maintenance feedings.  I think that, at least in my area, rye flour mixes with the wild yeasts in the air most successfully, and I end up with a highly flavorful sourdough bread.


I read some comments concerning hooch, and I understand that it's not safe to drink in and of itself, but othewise I have just stirred it back into the starter before feeding it.  Some folks recommend pouring it off, but if it's part of the starter, then I'll keep it as part of the starter.  I noticed that once I started using rye flour for the maint. feedings, the hooch didn't form. 


By next week I should be ready to bake from this starter.  I'll try to add photos of any resulting loaves, not to brag but to ask, "What can I do to make this look better?"


Till then ~


Robyn

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