The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with my my bake from last night.  Pain au Sarrasin, or Buckwheat Bread.  I think they turned out pretty nice.  I'll use slightly less salt next time, but I'm pretty happy with the result.  Enjoy!


Tim




Ingredients:


600g - AP


250g - BF


100g - Organic Buckwheat Groats (freshly milled)


50g - Organic Rye Berries (freshly milled)


150g - Stiff Sourdough Starter (60% hydration from fridge)


630g - Water


22g - Kosher Salt (will use 20g (2%) next time for 1000g of total flour)


1/2 tsp - Active Dry Yeast


1804g - Total Dough Yield


Instructions:
6:50pm - Measure out all ingredients, grind buckwheat and rye berries.


6:55pm - Mix all ingredients in large mixing bowl with wooden spoon.  When combined into rough dough, knead by hand and plastic scraper until combined.  Do not add any extra flour when kneading.  if sticking to hands, wet hands with some water.  Cover and let rest for 30 mins.


7:25pm - Knead 2 minutes by hand, rest, covered.


8:30pm - Turn dough, cover, let rest.


9:30pm - Divide into 4 equal pieces, preshape, cover and let rest.


9:45pm - Final shape into batards, place on couche seam side up, proof.  Place 2 baking stones in oven on 2 levels along with steam pan, preheat to 550F with convection.


10:45pm - Place 1/2 cup of water into steam pan.  Turn loaves out onto peel, slash, place in oven directly on stone.  When last loaf is in, place an additional cup of water into steam pan, close door, turn down to 460F no convection, bake for 15 minutes.  Rotate, turn down to 430F, bake for another 15 minutes.  Loaves are done when the internal temp reaches 210F.  Cool completely before cutting and eating.


 Submitted to Yeastspotting on 3/23/10.


 

Mebake's picture
Mebake

This is the first time I ever use Bread flour, i'll admit. Organic dover farm's Wtrong whole meal flour (Made of Red Hard Spring Wheat) With 12.6% Protein.





 


Ingredients:


SOAKER:


 - 560g Whole Meal Bread Flour


 - 420g Water


 - 18g fine Sea salt


BIGA / PREFERMENT:


 - 240g Strong White bread flour


 - 180g Water


 - 5g Instant dry yeast


Soaker was autolized for 24hrs, but i couldn't bake, so into the fridge it went for another 24 hrs.


Biga Was fermented in the fridge for 48 hours.


 Both where out 2 hours to dechill, cut into pieces, mixed, and kneaded (french kneading) until dough is silk smooth. Then fermented for 2 hours , with stretch and fold in the bowl each 1/2 hour (4 times). the dough was then preshaped, and then shaped into a boule and into a banetton for 45 minutes (should have been 1 hour at least, especially with only 5g yeast to start with).


Any way, i devised this covered baking yesterday. A pirex deep dish covered with an inverted stanless steel cookware. when the dough was ready i inverted the banetton and let the dough fall into the hot pirex with parchment, covered it , and into the oven for 30 min. Last 15 minutes where without cover to evenly brown.


 


Khalid


 


 

davidg618's picture
davidg618

I've made old-fashioned ginger beer, and root beer using champagne yeast, but I'd never heard of bacterially fermented soda. Does anyone on the TFL make it? If so, can you point me at your favorite websites, or recipes. I want to try this, especially when peaches from our northern neighbor, Georgia, ripen.


David G.

davidg618's picture
davidg618

A few of you may recall a short thread I posted last week describing, with photos, the difference between upward oven spring, and overall expansiion of two loaves made from the same batch of dough, baked coincedentally, wherein the only differences were the slashing patterns used, the loaves positions on the baking stone, and one loaf was loaded approximately one minute, or less after the first.


Today I baked two boules of sourdough, made from the same formula as last week, and, of course, from one batch. I did everything as close as possible to what I did last week. I did use a different starter, but that shouldn't and doesn't effect the outcome.


I made two changes: 1) I loaded the loaves simultaneously, and 2) I slashed the same pattern on both loaves.


The concerns voiced last week were what other things might cause the dramatic difference in oven spring? Uneven oven heat distribution? The first loaf "robbing" heat from the baking stone? uneven steam distribution?


Based on what I experienced today I think last weeks differences were due, for the most part, to the slashing pattern difference. The only slight difference I think today's loaves experienced were minor differences in the slashings' depths and lengths, and I believe the skin on the slightly smaller loaf was drawn tighter than the other loaf. I'm still working on my shaping and slashing skills, but I did the best I could.


Here's the photos, including the before loading pics asked for. I'm satisfied my oven and steaming method are both working fine. I welcome any comments.





David G.

Doc Tracy's picture
Doc Tracy

I've been seeing some comments about Hamelman's Multigrain SD with a rye SD starter and how good it is. I think I've gone past this recipe in the book a few times because of the high % of high protein flour. I decided to bake it today but with a lot of changes. Cut home formula in half


1.Replaced all high protein flour with whole wheat flour +4tbsps of vital wheat gluten


2. Replaced sunflower seeds with millet


3. Replaced rye chops with rye berries (I just haven't found rye chops anywhere and don't have a mill yet)


4. Added spices-dry onion, caraway and fennel, plus poppy seeds on top


5. Autolysed for a total of one hour and added a bit of extra water at 30 minutes to accomodate the flour change


Very curious to see how this turned out, I put it in the oven in two loaf pans, spritz the top of each with a spray of water and covered with aluminum foil. I baked 10 minutes covered  and then 20 minutes uncovered, brought them out at 205 degrees. (oven first at "hot" then "between 350 and Hot" in the RV oven).


After cooling, I sliced into this lovely, brown bread. What a wonderful surprise! It was soft with a lovely texture. Incredibly light! Who would have guessed? Multigrain, whole wheat/rye with a light, soft texture? Amazing!


Here's a picture of my pastrami sandwich with fresh arugula from the garden. I sure wish the arugula wasn't bolting. I hate to see the end of arugula and lettuce season. But, with the end of arugula comes tomatoes, peppers and eggplants.


Doughtagnan's picture
Doughtagnan

As the girlfriend  is a big fan of Granary bread (c) I tried a "normal" dried yeasted loaf, which though tasted proper granaryesque, it did not have much oven spring and was therefore a pretty unimpressive specimin and certainly not worthy of posting on these august pages (especially if the brilliant Shao-Ping has just posted some absolute blinders!) So, as my sourdough always comes out consistantly i've given the old Granary the full SD  treatment with my Rye starter. It's just out of the oven but I think it'll be worth getting some bacon lined up for brekky tomorrow - no crumbshot till then.  I just used my regular SD recipe from The River Cottage Baking book - briefly  250g Hovis Granary (c) flour 350ml water, 50ish grams starter mixed and left overnight, then a further 300g Hovis Granary (c) flour splash of olive oil and twist of salt, kneaded and deflated 3 times shaped/proofed for 2 plus hrs then baked from cold in cast iron at max (250c fan) for 40mins covered 10 uncovered (lowered to 200c fan) makes a boule/mini-miche of around 800 grams.


Cheers Steve



 



 And this morning, as promised the compulsory crumbshot after some slices were cut for a bacon sarnie!


reyesron's picture
reyesron

Never been to a bread festival so I drove 400 miles to Asheville Friday night.  Its actually 350 miles away, but I took a wrong turn around Lynchburg's new bypass, and went 25 miles before I realized I was on an unfamiliar road.  I went there really to see the Peter Reinhart demonstration and almost couldn't get a ticket, even though I got to the festival a half hour before it started.  The price of a ticket was to buy a loaf of bread from an artisan, and you would receive one free.  The maker of my bread didn't have any, but searched the whole place and found me one.  The festival itself consisted of about a dozen bakers set up outside the Greenlife Grocery.  It was a beautiful day and the bread I purchased, a baguette, and an Asiago/rosemary ciabatta was really good.  I went into the grocery to look around, and in the flour section, I saw that King Arthur flours sold for close to $7 for a 5 lb bag.  In my area, its around 4.50 and I bought some on sale last week for 3.69.  Later on, as I drove around Asheville, I went into another store and found KA flours for 7.20 for a 5 lb. bag.  Sticker shock!  All in all Asheville was a really nice town. 


The ticket I had for Peter Reinhart showed as 2:30.  I mistakenly thought there was one at 1:00 so I thought I would try to get into it.  When I got there, however, I was told that he only had one demonstration, and it was scheduled for 2:30.  The student/chef was nice enough to direct to a demonstration that had just started, being put on by Lionel Vatinet, of La Farm Bakery.  It was an amazing surprise.  Lionel's demonstration was about handling dough, and forming different loaves.  He was using a French country bread recipe for his demonstration, and gave us all a copy of the recipe.  He only baked one loaf in demonstration of the use of a La Cloche clay baker as his energy was directed towards dough technique.  I did not go to Asheville thinking I would learn as much as I did so I felt incredibly satisfied.  La Farm has a website, and if you don't know of Lionel, you're missing out on a true talent.  He seems young, but he's been baking bread for 30 years, and bread is his specialty.  On the other hand, with the Fresh Loaf group, I might be the last one to learn of him, but if not, go to their site and check him out.  I really can't say enough about his demonstration or his expertise.  Great bread makers have a manual dexterity and a oneness with dough I can only admire.


Peter Reinhart was in his room earlier than 2:30, signing his books, and setting up.  Most of his prep work was done earlier, and most of his bread was baked in an adjoining room.  He is a wonderful teacher and I think that was largely the purpose of his demonstration, talking about flour, and the mystery and chemistry of harnessing its flavor.  He did bake us some Chocolate Babka for tasting and it was quite marvelous and he demonstrated its creation for us.  As soon as my oven is repaired, that will be the first thing I bake.  If Peter was alloted three or four hours for his demonstration, it probably wouldn't have been enough.  There was so much he wanted to cover, and really, so much that he did.  I enjoy a nice long road trip, and I thoroughly enjoyed this one.   

gothicgirl's picture
gothicgirl

Posted on Evil Shenanigans on 3/23/2010 


I think pita bread may be magic.


Honey Wheat Pita Bread   


Not that it will grant wishes or anything, but I think the way it goes from thin, flat dough into a hearty pocket of bread fascinating.  Aside from the fascination factor, the versatility of pita bread is endless.  Stuff them with lunch meat for a sandwich, top them with sauce and cheese for a pizza, or bake them until crisp for chips.  Yes, the pita is very versatile.


Honey Wheat Pita Bread 


Notes on this recipe ...  First, they come out best if you can bake them on a raging hot pizza stone or cast iron skillet.  The stone, or skillet, should be heated for at least thirty minutes before baking for the best, and most puffy, results.  Second, these pita are made with whole wheat graham flour because it has the nutty flavor I wanted for this recipe, but if you do not have that standard whole wheat flour will work just as well.  Third, kept in a plastic bag the pita last for up to four days at room temperature.   


Honey Wheat Pita Bread   Yield 8 pita


1 cup whole wheat graham flour
2 cups all purpose flour
2 1/4 teaspoons dry active yeast
1 1/2 cups water, heated to 110 F
1 1/2 teaspoons salt
1 tablespoon honey
1 tablespoon canola oil


In a large measuring cup combine the water and yeast.  Let stand for ten minutes, until foamy.


Honey Wheat Pita Bread Honey Wheat Pita Bread


In the bowl of a stand mixer combine the yeast mixture, both flours, salt, honey, and oil.  Mix on low speed for three minutes then check to make sure the dough is not too liquid, but it should be sticky to the touch.  Mix on medium speed for five minutes.  Cover with plastic and let rise until double in bulk, about an hour.


Heat the oven to 475 F with a pizza stone, or 9″ or larger iron skillet, for thirty minutes.


Honey Wheat Pita BreadHoney Wheat Pita BreadHoney Wheat Pita BreadHoney Wheat Pita Bread


Once the dough has risen turn out onto a floured surface and press out the excess gas.  Divide the dough into eight equal pieces.  Roll the dough into balls then cover with a towel and allow to rest for twenty minutes.


Honey Wheat Pita Bread Honey Wheat Pita Bread Honey Wheat Pita Bread Honey Wheat Pita Bread 


Once rested roll the dough into a thin circle, about 1/8″ thick.  Place the dough on the heated pizza stone and bake for 3-4 minutes, until golden brown and puffed.  Cover the baked pita with a clean towel and repeat with the remaining dough.


Honey Wheat Pita Bread 


Enjoy!


Honey Wheat Pita Bread

sharonk's picture
sharonk

I decided to stop being so pure and create a bread with all the ingredients I avoid all year long: sugar, chocolate, etc. I wanted it to still be highly digestible so I used my basic gluten free boosted sourdough starter. I was concerned that the "sourness" might conflict with the sweet but it worked out really well.

I had an interesting time developing the recipe. I wanted to use cocoa powder, chocolate chips and dried cherries. At this point I have enough experience to have some "instinct" about what basic ingredients to use without following a recipe. By now, I have made enough breads that resulted in excellent texture that I know what I'm looking for in the batter texture: like thick oatmeal. I hand mixed it with a wooden spoon so I could feel the texture change with each addition. At certain times I could feel it needed a bit more arrowroot or flax or water. It was satisfying to choose based on my perceived need and watch and feel it shift to its next stage. I had a rather special experience from it all. I felt connected to centuries of many other bakers who never used written recipes perhaps because they didn't have access to paper and pen or were too busy to write anything down.

The first try was too bitter and not sweet enough. The second was just right! Someone in my family asked why I called it a bread and not a cake. I told him that this bread was not as sweet or light as a cake might be but was more like a sweet bread that wouldn't crash one's blood sugar or turn one into a couch potato. The bread is also made from whole grains and properly fermented so it is highly digestible.

The splurge happens in the chocolate chips and the cherries but the bread itself is not overly sweet. The resulting loaves were very good and were consumed by my family in record time. I made the breads the day before the family came, sliced them, toasted them and served them with a bowl of sweetened whipped cream. They were consumed in record time.

Holiday Chocolate Bread
Yield: 2 loaves

Ingredients
2 1/2 cups boosted brown rice starter
(boosted with water kefir)
(I wanted a lighter starter so I began it with brown rice flour and used sorghum flour for the other feedings)
½ cup chia gel
¾ teaspoon salt
½ cup brown rice or sweet rice flour

1/3 cup unsweetened cocoa powder
¼ cup water
3 tablespoons melted coconut oil or other oil or butter

¾ cup sugar (I used organic light)
¼ cup coconut flour
¼ cup water
½ teaspoon vanilla powder or vanilla extract
1 teaspoon ground cinnamon (optional)

¼ cup tapioca flour
1-2 tablespoons arrowroot flour
3 tablespoons flax seed, ground
½ dried cherries
½ cup semisweet chocolate chips (I used vegan chocolate chips)
½ cup chopped walnuts

Directions
A few hours before making bread soak ½ cup dried cherries in water, then drain (this hydrates the cherries making them less likely to burn)

Measure out starter into a mixing bowl
Add chia gel, salt, rice flour and mix.
Add cocoa powder, ¼ cup water, oil and mix.
Add sugar, coconut flour, ¼ cup water, vanilla, cinnamon and mix.

Add tapioca flour and 1 tablespoon arrowroot and mix. If the batter seems very thin, add another tablespoon of arrowroot keeping in mind you will next add the flax seed next which will thicken it considerably.

Add ground flax seed. The batter should now be medium thick. If it needs another tablespoon of arrowroot add it now.

Fold in the cherries, chocolate chips and walnuts.

Carefully spoon into 2 loaf pans only half full. (I used parchment paper with the paper higher than the sides of the loaf pan so I could easily lift the loaf out when it came out of the oven)

Let rise 7 hours and bake at 350 for about 50 minutes.
Remove and let cool 5-10 minutes and lift the bread out of the loaf pan for the rest of the cooling.

This bread rose well during the rise but lost a lot of height during the baking so it became a dense almost brownie-like bread/cake.
It was very good right out of the oven.
It’s best warm so after it’s fully cooled it can be reheated by toasting in a toaster or oven.

I also tried slicing half a loaf when it was only out of the oven about 10 minutes. Then I put the slices back in the oven for about 15 minutes. They got a nice outer crust, on the road to Biscotti but not so hard. These were good later on without toasting or reheating.

dorothy62's picture
dorothy62


 


 


 


A tészta:


50 dkg finomliszt


3 dl tej


1 tojás+1 tojássárga


8dkg cukor


5 dkg reszelt gyömbér


pici só


10 dkg olvasztott ráma


2,5 dkg friss élesztő


Az élesztőt felfuttatjuk, majd begyúrjuk a tésztánkat, utoljára öntsük hozzá az olvasztott ráma margarint.


Pihentetjük, duplájára kelesztjük és jól meglisztezett lapon kézzel széthúzzuk, téglalap alakú és egyforma vastag legyen mindenütt, max. 1 cm vastag.


10 evőkanál instant cukrozott kakaót


10 evőkanál kristálycukrot


100 gr tejcsokit nagyreszelőn reszelve szétszórunk a tésztán egyenletesen, majd óvatosan felhajtogatjuk, hosszára egy kicsit meghúzogatjuk,majd félbehajtva összefonjuk a két szárat.


Sütőzacskóban pihentetjük kb. 25 percig, megkenjük tojással,bekötjük a zacskót,és gázsütő 2-3 fokozatai között előmelegített sütőbe tsszük.


Amikor szépen felemelkedik feljebb vesszük a fűtést és barnára sütjük.


 


more: http://izrobbanas.freeblog.hu/categories/pekseg/

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