The Fresh Loaf

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Mebake's picture
Mebake

This is a late bake from Hamelman's WW levain, only with yeast being left out. I have done bulk dough retardation for the first time, and it was successful, though it took 8 hours to be reeady to bake following its exit from the 18 hour refrigeration.






The result: The sweetness the recipe usually produces was reduced, and a slightly sour tang replaced. Yummy.

Jaydot's picture
Jaydot

Over the past couple of months I have been learning how to bake sourdough bread. I have produced a fair share of pale crusts, scorched bottoms, dense crumbs and one terrific doorstopper. I've spent hours on TFL looking for explanations and solutions (and finding them! Big thanks to all of you!). I think I'm slowly getting the hang of it. Last Sunday I tried my first sourdough with fruit and nuts and it all seemed to come together: it was delicious! As good a reason as any to start using the TFL blog :).


Loaves in the Big Green Egg


 


Formula:



  • 170 gr starter (I have a 100% hydration starter, maintained on roughly 1/3 rye and 2/3 wheat),

  • 230 gr water

  • 510 gr flour (about 20% wholemeal)

  • 10 gr salt

  • 250 gr dry ingredients for soaker: 100 gr raisins, 50 gr dried apricots chopped to raisin size, 50 gr hazelnuts crushed with a hammer, 50 gr rolled oats

  • zest from one medium orange, and some Madeira wine.


Method:



  • Start with the soaker: cover the dry ingredients with water and a generous splash of Madeira wine in a small saucepan, heat up to "nice and warm", leave to cool for 6 hours, stirring now and then. Put in a sieve to drain off the liquid before starting on the dough.

  • Mix flour, starter and water. Autolyse. Add salt and orange zest and knead gently (about 5 minutes). Rest a few minutes, add soaker and knead some more.

  • Bulk ferment, do a stretch&fold at 50 and 100 minutes.

  • Retard in fridge overnight.

  • Take out of fridge, allow about two hours to get back to room temperature (my fridge is very cold), divide and preshape. Benchrest. Shape (if any raisins have worked their way out of the dough, remove them or push them into the bottom of the boule) and proof.

  • Heat oven with stone to 220C (430F).

  • Slash and bake covered for the first 13 minutes. Let oven temp drop to 200C (390F) and bake another half hour.


Schedule:


I use a spreadsheet I made to calculate quantities and to keep track of when I need to do what. You can see it here (I'd be happy to share the original spreadsheet). My house if fairly cool (room temp around 66F), hence the long proofing times.


Crumb shot


Notes:


My basic bread formula is Flo's 1.2.3 formula, with just a bit less water, because I do all dough handling except the final shaping with wet hands. For final shaping I use flour.


I cover my loaves in the oven with a tinfoil hat shaped around an upturned banneton. Works like a charm.


250 grams of dry ingredients swells up to a much bigger and heavier load after soaking (smells nice, though). It was quite scary to tip that quantity onto the dough; hydration went up too, obviously. Still, I got a good windowpane after the second stretch & fold and the dough was still manageable (just).


Funny thing was that we couldn't find a trace of the oats in the finished loaf, but I think they did contribute to the taste.


The crumb was more dense than in my "daily" loaf (which is made using the same method, but without the soaker), there were no big holes. Still, it looked and felt lovely, pleasantly moist.


We had a loaf for lunch, even though it was still so warm that butter on a slice melted almost immediately. My lunch companions are very critical foodies, and they loved it (one of them is my brother, and believe me, he wouldn't say so just be polite :)).


It really was delicious - on its own, with butter or with strong dutch cheese!


 

sortachef's picture
sortachef

A good sandwich deserves a good roll.  Enter the Cemita, a slightly sweet bun that gives its name to a whole style of street food in Puebla, Mexico. Crackly thin crust on the outside, with a lightly firm but airy center, and fresh! - made every morning in just one bakery, following a closely guarded recipe.


So what would a Philly boy find so enticing about a Cemita? A beaten pork and avocado sandwich, piled with sweet marinated peppers and topped with strands of panela cheese, is certainly different from the cheesesteaks of my youth. And yet, there's something similar enough there, in the way it has grown with the city into a culinary icon best eaten locally. And as with the cheesesteak, a Cemita really is one great handful of a sandwich!


For a variety of reasons, I've taken liberties with the sandwich filling. Some real ingredients are impossible to find while others (like the quarter pound of cheese) I can do without. I have, however, made the recipe for the rolls very much like the real one. If you follow it closely and bake on a pizza stone or quarry tiles, your sandwiches will be the envy of the neighborhood. Enjoy!


Pork and avocado Cemitas (Seattle style)


Visit Sortachef at www.woodfiredkitchen.com to see the original post



Cemitas: Great Sandwiches from Puebla, Mexico


Recipe yields enough dough for 8 sandwich rolls 



 


For the rolls:


12 ounces water at 100°


1½ teaspoons dry yeast


1½ teaspoons salt


2 teaspoons sugar


2 Tablespoons Spectrum shortening or lard


11 ounces (rounded 2 cups) unbleached all-purpose flour


1 egg


6 ounces flour (1¼ cup) flour for mixing


¾ cups flour for bench work


Water and sesame seeds to finish


 


For the filling (quantities per sandwich):


¼ ripe avocado


1 boneless pork chop, marinated in 1 teaspoon each vinegar and sugar, smashed with a hammer and coated with some masa harina or breadcrumbs


Oil for frying


Salt and pepper


A few sprigs of basil


2 marinated sweet cherry peppers


¼ cup shredded lettuce


White onion


Mozzarella cheese


 


Make the dough: Put 12 ounces warm water, the yeast, sugar, shortening, salt and 11 ounces of flour into the bowl of a stand mixer. Break in the egg. Whisk with a wire attachment for 5 minutes on medium speed until the dough is very smooth and has the consistency of a cake batter. Scrape down the sides of the mixing bowl as necessary.


Switch to the dough hook and add 6 more ounces of flour. Mix on low for a further 5 minutes or so to make a soft dough.


Turn the dough out onto a floured work surface and knead for 5 minutes or more. Put the dough into a big bread bowl and cover the bowl with plastic or a damp cloth.


 


First rise: 4½ hours at 65°. Punch down the dough, turn using a dough scraper, and let rise again.


 


Second rise: 3½ hours at 65°. I prefer at this point to put the dough in its bowl on ice packs overnight. Take away from the ice and punch the dough down early in the morning.


 


Shape the rolls: Shape the dough into a snake, and cut into 8 equal pieces, about 4.5 ounces each. Form into round doughballs, stretching the skin over the tops. Let rest for ½ hour, covered with a floured cloth.


Lightly butter a jelly roll pan or large cookie sheet. Flatten the dough pieces somewhat (to about 1" thick) and space them evenly on the tray. Let rest for a further ½ hour.


 


Preheat the oven: Turn oven to 450°. Use quarry tiles for best results. Set rack at the halfway point in the oven.


 


Finish and bake: Brush the top skin of the rolls with water, wait 2 minutes and then brush them again. Lightly sprinkle with sesame seeds.


Put the sheet pan directly on the hot quarry tiles and bake for 18 minutes, or until the skin on the rolls turns golden brown. Let rolls cool on a rack for an hour before filling.


 


To make the sandwiches: In a large frying pan fry the smashed pork chops one or two at a time in a Tablespoon of oil over medium high heat. Turned once, the chops will be cooked through in about 5 minutes or when browned on both sides. Salt and pepper to taste and leave chops to drain on paper towels.


Meanwhile, shred the lettuce and mix with some sliced onion and mozzarella cheese. Slice the avocado and sweet peppers.


Build sandwiches with (from the bottom up):



  • Sliced avocado

  • Smashed, breaded and fried pork chop

  • Sprigs of basil

  • Sliced sweet peppers

  • Shredded lettuce, onion and mozzarella cheese

  • Hot sauce, if desired


 


Final Note: At Cemitas Las Poblanitas, the cemitas café that takes up the whole northeast corner of the Mercado del Carmen in Puebla, more than 1000 cemitas are created every day. To sample an authentic cemita - in their case topped with about ¼ pound of cheese and finished with a slice of ham - do give them a shout if you're in the area. You'll be glad you did.


And if you happen to see my friends Alonzo and Lizbet sitting at one of the tables there, raise a beer to them. And tell them Sortachef says 'hi'!


Cemita Rolls in basket


Copyright 2010 by Don Hogeland. See original post at www.woodfiredkitchen.com

wassisname's picture
wassisname

Back to basics in my quest for a whole wheat sourdough that doesn't take over my weekend or keep me up half the night.


The method this time is about as conventional as it gets, except for the long, refrigerated pauses.  Some of my previous attempts were so far from my usual routine that simply getting my head around them was a chore, and the bread suffered as a result. My brain will only put up with so much! 


The guiding premise of this attempt did turn out to be "less is more".  The dough sits around for so long that it tends to get worn out by the time it goes in the oven.  So, this batch was subjected to less kneading, less bulk ferment time at room temperature and less final proof time.  And it feels like I'm moving in a better direction.  It's not perfect, but it's something worth tinkering with.


This formula is for 2 loaves - approx. 2 kg total final dough.


Day One - starter build


286g whole wheat bread flour


50g whole rye flour


252g water


110g whole wheat starter @ 75% hydration


Mix everything, knead for 5 min.  Ferment @ room temp (65F) for 12 hrs, then refrigerate 10 hrs.


Day Two - final dough


700g whole wheat bread flour


525g water


All of the starter


2 ½ tsp salt


+20g water for kneading


Mix flour and water. Autolyse 20min


Add starter and salt, knead gently with wet hands 7-8 minutes.


Bulk ferment 1 hr at room temp. then 21 hrs in refrigerator.


Day Three - proof and bake


Flatten out the dough and let it warm (covered) 1hr at room temp.


Divide and shape.


Proof  1 ½ hrs at approx 75F.  Preheat stone to 500F.


Bake 475F 15minutes - 10 minutes covered to steam.


Bake 425F another 40 minutes.




 


Next steps -


Leave out the rye.  As much as I love a little rye in everything I fear that it may be working against me in this case.  Maybe my reasoning is off, but I'm trying to protect the dough during its long, cold fermentation and rye generally encourages more fermentation, right?  We'll see.


Lower slower bake.  The bread is a little dense and takes while to bake through.  It improves considerably after a day or two on the counter, which makes me think a little more oven time could help.  I'll keep the hot, steamy start then drop the temp a little more and bake a little longer.  I'll give it a bit of drying time with the oven off as well.


I think that will be enough tinkering for one bake.  Except maybe I'll also try... =) 


Side experiment - photos below


As I was shaping the first loaf  I decided to try something different with the second.  The loaf  on the right was shaped in traditional  batard fashion:  flattened into a rectangle, long ends pulled to the middle, then folded in half.  The loaf on the left was shaped along the lines of the boule method described in dmsnyder's excellent tutorial.  I gave it three foldings instead of one (not because I thought it would be better, but because I couldn't quite remember how it went, I just knew there was folding - now it is locked in my brain for next time!) and then gently coaxed it into an oblong shape.  There was no visible difference while proofing, but when they hit the oven they sprang very differently.  The boule shaped loaf clearly tried to return to its original shape, resulting in what I think was a better spring and a more attractive final loaf.  Thank you David!


Marcus



breadsong's picture
breadsong

Hello, I wanted to try making something different for a birthday dessert.

I made a recipe of Ciril Hitz's Basic Sweet Dough & divided in two, one half for each 'number'.
Each half was rolled out and covered with roasted hazelnut paste, then rolled up and shaped.
I extended the first roll a bit to make it longer, so it would be long enough the shape the '8'.
I used two metal rings for the '8' and an oval cake pan for the '0' to maintain shape while proofing and baking.

(My recipe to make enough hazelnut paste for this experiment: 1.5 cups roasted, skinned, ground hazelnuts,
1.5 cups sifted icing sugar, a pinch of salt, 1/2 cup softened unsalted butter, enough egg white to make the paste spreadable).


These turned out rather large! In the picture, the 'rolls' are sitting on a 12x18 pan...


A decorated birthday cake would have been prettier but it was well received anyway!
Regards, breadsong


 

dmsnyder's picture
dmsnyder


 


Chad Robertson's Basic Country Bread from “Tartine Bread” has been a hit among TFL members, and with good reason. It's a wonderful bread, and Robertson's description of how to make it is clear and detailed. He not only describes what to do but also why. He provides variations on his procedures in recognition of the realities of the home baker's scheduling issues and describes their effects on the end product.


Robertson recommended a baking procedure that replicates the result of baking in a commercial gas oven for the home baker. His procedure utilizes a cast iron covered Dutch oven. This particular equipment dictates that the loaves be shaped as boules.


I have made Robertson's Basic Country Bread once before and found it delicious. Its most amazing virtue, to me, is how long it stays moist. I made 2 boules before. However, at the bakery, Robertson shapes this bread as bâtards.


Today, I made the Basic Country Bread as bâtards. They were proofed on a linen couche. The oven was steamed using the SFBI method I've described in another entry(Oven steaming using the SFBI method.). I baked, as prescribed by Robertson, at 450ºF but switched to a dry oven at 15 minutes and baked for a total of 35 minutes.




The crust was very firm initially and sang softly while cooling. It softened with cooling. The crumb was very open – as pictured in “Tartine Bread.” The aroma was very wheaty, and the flavor was very nice, with mild sourdough tang.


This is a bread I'll be making again, no doubt with variations in flour mix and steaming methods. I would like to get a bread whose crust stays crisp longer.


David


 

ronnie g's picture
ronnie g

Not there yet!

I realise (sheepish grin) that I haven't been feeding my starter properly.  I said somewhere else on this sight that I've been mixing a lot of information together (not good) and totally confusing myself.  Can't wait for my "Bread Baker's Apprentice" to arrive!  Anyway I realised that I haven't been feeding my starter very well.  I was only feeding it one-half-half.  So I did some experiments and made two loaves using the 1,2,3 (fool-proof recipe - ha!).  I fed one starter as I've been feeding it and used it at it's peak, then fed one correctly by weight (1.1.1) and used it at it's peak in the other loaf.  Both loaves failed to hold their shape. I shape into nice tight boules, but they just sag and flatten out to a not too attractive shape.  I'm also being impatient, or my dough is just not rising to double for the second proofing.  I'm using an Austalian unbleached breadmaking flour (it's not specifically for sourdough though, maybe that's my problem.  I think my second attempt was actually better than these....  My next thought is that maybe my starter is just not mature enough even though it's doubling nicely in 2 - 4 hours.  It's about three weeks old now I think; only a baby huh.

wally's picture
wally



Anyone who's followed my blogs knows that I'm constantly whinging about my gas oven and it's tendency to vent steam as quickly as I can create it.


But it's true: my relationship with my oven is probably like that of Ike and Monty in WWII - hated one another but needed each other.


So, having tried the numerous Rube Goldberg remedies found on TFL (I'm still using lava rocks in a cast-iron frying pan), and found them either impractical or wanting, I read Sylvia's recent post with interest - but skeptical interest I must admit.


Still, looking for anything that might offer a tactical advantage over my oven, I tried it out today with a pain au levain recipe using mixed rye and AP levains from Hamelman's Bread (still my favorite sandwich bread!)


I slightly improvised on Sylvia's instructions: I thoroughly soaked a terry cloth towel in water, placed it in a glass pyrex bread pan, filled it 3/4's with water and then nuked it in my microwave for about 10 minutes before placing it in my oven just before loading my loaves.


On loading a cup of water was carefully tossed onto my lava rocks, and then two minutes later, another half cup.  I removed the pyrex pan with the towel 15 minutes prior to finishing the bake.


Oh the result!  The most oven spring and the best opened cuts I've ever had at home - easily!


Here are some shots of today's bake:


    


 


    


If I could sell Sylvia's technique I'd be like Ron Popeil at this point.  However, I'm having difficulty visualizing an infomercial featuring a terry cloth towel steaming in a bread pan, so I'll give that a pass.


However, I will heartedly add my endorsements to those Sylvia has already received. 


This is one way of overcoming the shortcomings of home kitchen gas ovens.  And how!


Larry


And the crumb shot:



(Crumb shots to follow once the bread's cooled)

teketeke's picture
teketeke

Again, I want to introduce some breads that I make over and over!   My family loves these bread as I can tell is they don't complain to me that they are tired of these bread. They ask me more slices of these often.


First, This bread was posted by Daisy_A ( http://www.thefreshloaf.com/node/19923/bread-art-heritage-katy-and-rebecca-beinart039s-work-and-simple-white-sourdough-tin-loaf)  I posted this bread before, but I got a lovely letter from one of  my husband's coworker who loves bread. She said that this was the best bread I ever had! she and her mother ate every bit of crumb until it was completely gone!    I was really happy to hear that they enjoyed this loaf.  I love this bread, too.  I can't count how many time I made this.   It is sourer that I usually attempt for the other bread. This bread shloud be the way, and this has a lot of flavor, too. 



I used 125% sourdough culture this time. It was difficult to put it in the tin but it was worth it! It has more moist in the crumb!


Thank you, Daisy and Katie and rebecca!


Second, Franko posted this recipe but he used 100% spelt flour that is more challenge for me. http://www.thefreshloaf.com/node/20057/loaf-my-wifefinally   Although I posted it this recipe using 100% whole wheat, and 80% whole wheat.  this time, I used white sourdough culture instead, and 50% white bread flour, 50% whole wheat flour and some wild rice and oats for the soaker.   I also decreased the water amount down to 9% as like I made the other mutilgrain bread before.   I have shopped some stuff for baking recently.. I can't still afford to buy spelt flour.... I will buy it and other flour that I want to try  for other recipe when I can spend more money for extra.



I sprinkled some toasted sesame seeds and oats on the top. I got this idea from Karin who posted a fabulous Straun on Khalid's blog. Thank you, Kharin. It tasted really really good!  Thank you, Franko!


 


In the end, This is the first time to post this bread that was posted by Hansjoakim. http://www.thefreshloaf.com/files/u9564/PaL_rye_formula.jpg I have made some of his rye bread that were excellent.  This is his pain au levain. I love this bread.  I tasted sour and sweet on the first day when I sliced them when it was slightly warm yet. I regreted that I did.  As RobynNZ suggested me that I should have waited until it was completely cool. I always appreciate her help. Many thanks to you, Robyn.    The next day, the taste was wonderful. We ate toasted 2 slices of this bread each with butter for this breadfast!  Yummy!!



Thank you, Hansjoakim!! 


I am really appreciate for all of you and Floyd who keeps the website peace and safe.   Thank you, everybody.


Akiko


 


 

wassisname's picture
wassisname

I found one lonely six-pack of Oktoberfest at a local market and gave it a home and a higher purpose.  To make it extra festive I threw in a shot of  Jaegermeister, too.  I've made bread with beer and I've made bread with liquor, but this is the first time I've used both.  It began as something of a novelty idea, but it actually works.  The aroma during baking was incredible.  That alone was almost worth it.  And it's loaded with flavor!  A little sweetness from the malty beer and sugary liquor, and a little anise/spice from the liquor, on top of the whole wheat / rye  / sourdough combo - there's a lot going on.  Not a subtle loaf.


Snapshot:  About a 70/30 mix of whole wheat/whole rye.  Sourdough.  Beer and liquor for all the liquid.


The Formula (This is for 2 loaves):


Day One


Soaker:  454g WW bread flour, 1 tsp sea salt, 2 shots of Jaegermeister and enough beer to total 340g liquid.  Mix 2-3 min., place in covered container at room temp. 12 hrs.


Starter:  140g WW starter @ 75% hydration, 300g whole rye flour, 120g WW bread flour, 325g beer.  Combine and knead 3-4 min.  Place in covered container at room temp. 12 hrs.


Day Two


115g WW bread flour, 1 ¼ tsp sea salt, all of the soaker and starter.  Combine and knead gently with wet hands 7-8 min.  Ferment at room temp about 3 hrs.  Shape.  Proof at room temp about 2 hrs.  Preheat stone to 500F. 


Top with caraway seeds if desired.  Bake @ 475F for 10 min. with steam (I covered them with a stainless steel pan).  Bake @ 415F for about another 40 min.  They had an internal temp of 190F.  Turn oven off, open the door and leave loaves in for another 15 min.


 The result:




Critique:  Beautiful, thick, crunchy crust, if you're into that sort of thing (and I am).  The crumb, however, is denser than I was hoping for.  This is going to be sturdy bread under any circumstances, but I think it could have been more open than this. 


The rise was very sluggish compared to when I make this bread with water.  I may have been asking too much of my sourdough to overcome all the booze in the dough.  I don't ever feel like working hard after a shot and a beer either!  Instant yeast in the final dough would, I think, be a big help, and I'll definitely add some next time.


Marcus

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