The Fresh Loaf

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mlucas's picture
mlucas

On Sunday I baked seven loaves of bread, most of which we plan to sell at a church bake sale next week.


A while ago I cut some letters out of cardstock to spell the word 'hope', and I've used them as a stencil many times. (My wife and I put on an annual fundraiser called Georgia's Journey of Hope. I've been using the stencil on bread that I give as thank-yous to the volunteers for the fundraiser.)


So I decided to reuse the stencil for the church bake sale. I really like the way it turned out. (Note it's like a reverse stencil, i.e. it's just a bunch of letters, so on the bread the word is the part that doesn't have flour. This is easier to cut out, and I like the look better.) Due to lack of proofing space, one loaf ended up round and didn't have room for the stencil, but no problem, I just scored a cross.



Of course, one loaf we cut into because we couldn't resist, leaving six to be frozen for next week's bake sale.


The recipe is Susan's Norwich Sourdough, altered slightly and doubled (thank you IKEA for the giant stainless bowl I got this summer -- I could probably triple Susan's recipe if I wanted to, although that'd be 3kg of flour to mix and my arms would probably give out). The alteration was to use about 3.5% kamut flour and 3.5% rye flour instead of 12% rye, making up the missing 5% with AP flour.


Cheers & happy baking,
Mike


Submitted to yeastspotting (Dec 6 2010).

Alfie's picture
Alfie


Honey is thought to be a healthy good tasting sweetener.  I have heard that people from India


avoid baking with honey because there is a centuries held idea that heating honey causes it to


become toxic or poisonous in some way.  We have all heard that honey looses some of its healthy


benefits when heated.  We also have heard that heating and processing reduces potential for certain


bacteria.  Our food processing industry tries to make things attractive for the consumer and more


profitable for themselves.  Unheated crystallized honey is not as sellable as the golden almost clear


honey that comes in the squeezable plastic  bear.  In India honey may be thought to be more of a


medicine than a food.  Personally, I substitute rice syrup or sugar, maple syrup etc. when honey is


called for in a recipe that requires heating.  It is a switch for me because when I grew up honey cake


was thought to be a treat. 


 


Any further information will helpful. 


 


Thanks for this exchange of ideas and baking techniques.


 

happylina's picture
happylina

 


When I see Mexican Chocolate Crackle Cookies from Daisy_A in TFL:


http://www.thefreshloaf.com/node/20755/mexican-chocolate-crackle-cookies


I like this cookie so much. And I special interesting with chilli chocolate. For me it's very new taste. Normally chilli only on my fried salt meal. And that this cookie lovely white clour and crackle also attract me. 


The first week I no have egg ,after I no have almond.  I thought I can replace with local bitter apricot.  Almond and apricot same name in my place, Just Big Xing'ren and Xing'ren. After I found introduce about almond. Mention about Almond and apricot are very different nuts. Only similar name. So I think maybe I can replace with  walnuts. I like walnuts.So I cut baked walnuts to small pieces. About coffee wine,I only know name. So I replace it to my wine-"China red wine"(a kind of sweet wine, popular for state banquet in 30 to 60 years ago no luxury goods time) mix with a little Nestle coffee power. I use no more than 2 pieces graning baked chilli. vanilla powder replace cinnamon(I no have). After I mix chocolate with wine I also mix a little black sugar. I think I use about 30g(15g white ice sugar in egg) sugar in chocolate mixture. 


I follow receipe and get 2o piece ball.  The first plate 12 pieces I roll in granulated ice sugar. Than roll in sugar powder and rice flour mixture. After 12 minutes baking I get  yellow and brown clour  corackle cookies.  The last 8 pieces I roll in granulated ice sugar after roll in  sugar powder. For more whiter colour, I sifter remaining sugar powder on chocolate ball. So after baking 12 minutes. I get white cover crackle chocolate. I think if I roll in non melting sugar.chocolate will be more white.  Of couse Dancy_A version cookies better than mine. For me this chocolate cookies already good. Good crackle, good taste and long tail chilli remaining taste. Very special chocolate cake for me.  I need baking more for sending to friends in new year!



Yellow color cookies are rice flour version(^_^)


Many thanks to Dency_A. You share this very good recipe in blog.  And  give me additional advice for  baking this wonderful cookie. 


 


Thanks all in TFL(^_^)  


Happylina


 

Mebake's picture
Mebake

This is a whole Wheat Multigrain I baked in a pan lately, only with no yeast added. Looks like my parents are starting to appreciate Sourdough leavened breads!


Lately , I learned a new trick. To know that a loaf is ready, I tapped on the bottom of the pan. When i heard a hollow sound, i baked it!




 

Baking411's picture
Baking411

The following picture is of 100% whole wheat bread that I made tonight!!  I have been wanting to make 100% Whole Wheat Bread for a long time, and just haven't found the right recipe.  This is a recipe adapted from King Arthur Flour.  I grind my own wheat, and used a combination of Soft Spring Wheat, Hard Red Winter Wheat, and Vital Wheat Gluten!  It turned out beautifully, althought a little bit soft for our liking.  If you are needing a transitional bread from white to whole wheat, this bread is for you!!


 


100% Soft Spring Whole Wheat Bread


Adapted from KA Flour's Classic 100% Whole Wheat Bread.  I 4x's their recipe so the following recipe will make about 6.5 lbs of dough.


4 C Warm Water


1/2 C Honey


1/2 C Vegetable Oil


2 1/2 T Yeast


1 T Salt


3/4 C Vital Wheat Gluten


7 C Soft Spring Wheat


3 C Hard Red Winter Wheat


I use a Universal Bosch Mixer so the following instructions are using a Bosch.


Add warm water, yeast, honey and oil to mixer bowl, and let sit till it starts to foam.  Add the rest of the ingredients to the mixer except the 3 cups of Winter Wheat.  Start mixing and add the remaining 3 cups as needed to make a nice dough.  If you need more than the 3 cups, then add more, but you are looking for a soft pliable dough.  Mix on 1st speed for about 5 min and turn out onto a lightly oiled surface.  Divide dough into loaf sizes, and shape.  Score top of loaves and put into oiled bread pans.  Let rise till nicely above pans and put into a 350 degree oven till browned and hollow sounding.  (20-30 minutes).


Hope this works out if you decide to try it, and let me know if you have any questions!!


 

dmsnyder's picture
dmsnyder

 



 


 


I have made miches from Peter Reinhart's BBA, from Daniel Leader's “Local Breads” and the Miche, “Pointe-à-Callière” from Jeffrey Hamelman's “Bread.” All were good breads. Reinhart's was the closest to the Pain Poilâne I remember from my single tasting in Paris some 25 years ago.


This weekend, I baked the miche from Michel Suas' “Advanced Bread and Pastry” for the first time. Suas references Pain Poilâne as the best known miche, but he does not say his formula is an attempt to replicate it. His “miche” is a 2 lb boule. This is smaller than my notion of a miche, but what do I know? I'll ask M. Suas the week after next when I'm at the SFBI for the Artisan II class and report back.


Suas' formula and procedures are quite unusual in several respects. It uses 3 builds and specifies a mixture of high-extraction, bread and medium rye flours. The final dough has 50% pre-fermented flour from the levain, and almost all the water comes from the 120% hydration levain. Even more remarkable is the very brief bulk fermentation of 15 minutes. I assume this works because of the very high percentage of pre-fermented flour. After shaping, the miche is retarded overnight before baking.


 


First levain feeding

Wt.

Baker's %

High-extraction flour

1 3/8 oz

100

Water

1 ¾ oz

120

Salt

1/8 tsp

0.6

Starter (stiff)

1/8 oz

10

Total

3 ¼ oz

230.6

  1. Mix all ingredients well with a DDT of 70ºF

  2. Ferment 16 hrs at room temperature.

 

Levain formula

Wt.

Baker's %

High-extraction flour

8 1/4 oz

100

Water

9 7/8 oz

120

Salt

1/4 tsp

0.6

First feeding

3 1/4 oz

40

Total

21 5/8 oz

260.6

  1. Mix all ingredients well with a DDT of 70ºF

  2. Ferment 8 hours at room temperature.

Note: I fermented at room temperature for 6 hours, then refrigerated overnight. I allowed the levain to warm up and ferment another 2 hours before mixing the final dough

 

Final dough formula

Wt.

Baker's %

Bread flour

5 5/8 oz

60

High-extraction flour

1 7/8 oz

20

Medium rye flour

1 7/8 oz

20

Water

7/8 oz

10

Salt

3/8 oz

3.8

Levain

21 5/8 oz

230.6

Total

21 5/8 oz

344.4

Note on ingredients: I used "Organic Type 85" flour from Central Milling for the high-extraction flour, KAF Bread Flour and KAF Medium Rye flour.

Process

  1. Mix water and Levain

  2. Mix flours and salt. Add to water/levain mixture and mix to medium gluten development. (I mixed this dough in a Bosch Universal Plus for 3 minutes at first speed and 6 minutes at second speed.)

  3. Transfer to a lightly oiled bowl and ferment for 15 minutes.

  4. Pre-shape the dough into a light ball and rest it for 20-30 minutes.

  5. Shape into a boule. Place it in a banneton and cover well with plastic or place in a food grade plastic bag.

  6. Retard overnight in the refrigerator. (Suas specifies a temperature of 48ºF, actually.)

  7. The next morning, pre-heat your oven to 500ºF with baking stone and steaming apparatus in place.

  8. Pre-steam the oven. Transfer the miche to a peel. Score the miche. (Suas specifies a diamond pattern.) Transfer it to the baking stone. Stem the oven. Turn the oven down to 440ºF. (See Note, below.)

  9. Bake for 45 to 50 minutes or until the internal temperature is 205ºF and the bottom gives a hollow sound when thumped. (Note: I baked this in a Lodge Combo Cooker – Convection bake for 20 minutes covered at 460ºF, covered then 25 minutes at 440ºF, uncovered.)

  10. Transfer to a cooling rack and cool thoroughly before slicing.

Suas doesn't mention it, but most authors recommend waiting 12 to 24 hours before slicing this type of bread.

The miche

Miche crumb

I sliced and tasted the bread after it had cooled for about 4 hours. The crust was crunchy. The crumb was chewy. The aroma and flavor were unlike any bread I've ever tasted. It did have a mild sourdough tang, but the flavor was uniquely wonderful. It had some nuttiness I associate with wheat germ and sweetness I've only tasted before in some baguettes that have had a long, slow fermentation or were made with pâte fermentée. I assume the wonderful flavor can be credited to the combination of the "Type 85" flour and the unusual process commented on above.

I'm looking forward to baking some other miches using this flour. It's wonderful.

David

Submitted to YeastSpotting

 

 

 

hanseata's picture
hanseata

Looking for a birthday cake for my smart and pretty, but lactose intolerant stepdaughter, I leafed through my German and Austrian pastry baking books. Nearly every one of those gorgeous torte recipes listed cream as main ingredient, especially the Austrian ones, requiring lots of "Obers" (= whipping cream). But I had promised Cat a German "Geburtstagstorte" with all pomp and circumstances - and finally I found one.


Here it comes: chocolate lover's dream and almost lactose free - Nougat Torte for a lactose challenged, chocolate loving, (no teetotaler) birthday girl!


Warning: This cake is highly addictive - consume at your own risk!!!



NOUGATTORTE   (12 - 16 servings)



CAKE
60 g/2.1 oz all-purpose flour
60 g/2.1 oz hazelnuts, ground
50 g/1.8 oz bread crumbs
1 heaping tsp. cocoa powder
1/8 tsp. cinnamon
60 g/2.1 oz butter, softened
20 g/0.7 oz sugar
70 g/2.5 oz almond paste, chopped or coarsely grated
7 egg yolks
1 tbsp. vanilla extract
7 egg whites
70 g/2.5 oz sugar

NOUGAT CREAM
250 g/8.8 oz semisweet or bittersweet chocolate, finely chopped
130 g/4.6 oz whipping cream (whipping cream contains much less lactose than milk, but can be substituted with pureed silken tofu)
250 g/8.8 oz Nutella
200 g/7 oz butter

RUM MIXTURE
60 g/2.1 oz water (1/4 cup)
3/4 tsp. brown sugar
45 g/1.6 oz rum

ADD-IN AND GARNISH
1 nougat bar (or 1/2 bar semisweet chocolate) ca. 75 g
50 g/1.8 oz almond slices, toasted

To make the cake:
Preheat oven to 180 C/350 F. Line bottom of 28 cm/11" springform pan with parchment paper, and grease.

Add flour, hazelnuts, bread crumbs, cocoa and cinnamon to bowl of food processor (or mini chopper), and pulse until nuts are sufficiently ground.

In a large bowl, mix together butter, 20 g sugar, almond paste, egg yolks and vanilla extract until creamy. In a separate bowl, beat egg whites with 75 g sugar until stiff.

Fold first egg whites into butter mixture. Then fold in flour mixture. Transfer to prepared springform pan, smooth top with rubber spatula. Bake for 30 - 35 minutes. Let completely cool on wire rack.

To make the nougat cream:
In a saucepan, cook cream until hot, remove from heat, and stir in chopped chocolate, until melted. Then stir in Nutella, until smooth (place back on switched-off, but still warm stove, if necessary). (If using silken tofu instead of cream, melt chocolate first, then mix with purreed tofu and Nutella).

Let mixture cool to room temperature, then transfer to mixer bowl, add butter, and beat until creamy.

To assemble:
Remove cooled cake from pan and peel off parchment paper. Cut horizontally in three layers. In a small bowl, mix ingredients for rum mixture. With potato peeler, shave nougat or chocolate bar into thin stripes.

Place bottom layer of cake on platter, and brush with rum mixture. Generously spread nougat cream over cake bottom (the amount of nougat cream is enough for covering every cake layer generously. But don't forget to save some of it for the pastry bag!). Sprinkle with 2/3 of nougat or chocolate shavings.


Place second cake layer on top, brush with rum mixture, and cover with nougat cream. Place third layer on top. Brush with rum mixture, then spread nougat cream evenly over top and sides of cake. Fill rest of cream in pastry bag with large star tip, and garnish torte with nougat cream rosettes. Sprinkle top with rest of nougat or chocolate shavings. Then sprinkle toasted almond slices over top and sides.


Keep torte in a cool place. It keeps fresh at least for 3 days.


 


(Adapted from Karl Neef: "Sonntagskuchen & Festtagstorten")

EdTheEngineer's picture
EdTheEngineer

Firstly, I have a new song to kneed along to. The lyrics are relevant - I can only assume the idea for the video was conceived under the influence of something stronger than fermentation fumes.


The rhythm is slightly faster than my usual kneading rate, but in the same way top athletes often run to music that has a slightly faster beat than they find comfortable to improve stamina, my quest to be a finely honed baking machine will not succeed without a little pain and sacrifice. 

Anyway, I wanted to make a bread for the table to go with a crunchy salad with a fairly weapon's grade french dressing and some cheeses. I made a 'bram' as described in Dan Lepard's The Fresh Loaf. This was done by taking 250g of strong bottle-conditioned ale up to 70 degrees C (I presume to boil off the alcohol) and then 50g of flour was whisked in. When cool, I added a tiny bit of pre-ferment from my sourdough starter (which is not quite ready at five days old but I couldn't resist). I left this mixture for 4 hours by which time it had doubled in volume.

Then:

 - 500g whole grain flour

 - 12g salt

 - 250ml water

 - 150g of the bram

 - A tiny pinch of fresh yeast (maybe half a gram) just because my starter is a little green still.

Mix and knead (to the anthem above) and then 20 hours in the fridge. Shaped into a batard and left to warm and prove for 3 hours, then into the oven. I didn't get a photo of it whole (mouths to feed) but here's a crumb shot:

beery-batard

It's a shame one can't upload flavours to the internet but it's got a really moist, fluffy crumb that has a lovely malty, nutty flavour. Great for soaking up the salad dressing and you can taste it along side fairly powerful cheeses. I'll make it again for sure. Pleasingly light for a 100% whole grain - I tried to be gentle during the numerous stretch and folds and shaping, and the long slow fermentation helped a lot. My sourdough starter will be one week old tomorrow so this week I'll do my first sourdough. I seem to have regressed to eight-year-old boy levels of excitement. I shall also try and find a slightly more high quality camera (with a flash!) as these grainy, blurry iphone shots are letting the side down.

Franko's picture
Franko


For the bread I wanted to bake this week I didn't have to look too far to find the recipe I was after. Right next to the Whole Wheat Levain in Hamelman's Bread that I baked last week is his Whole Wheat Multigrain which also uses a levain. Over the last six months I've accumulated a lot of various grains and thought I'd try to use some of them up since I'm running out of room in my storage bin. As well, I wanted a recipe that I could use the Red Fife whole wheat flour in, so this seemed like the perfect fit. The only changes I made to the formula were to increase the amount of grains by 18% and the overall hydration by about 4% , putting it into the high 70's. The grains used were millet, oatmeal, cracked wheat, rye chops, and the last of some seven grain mix I've had since last February. The millet made up 40% of the hot soaker, and the remaining grains were divided in roughly equal proportions. Since the formula includes 1% of bakers yeast in addition to the levain, this is by far the quickest rising levain style bread I've made so far, taking just a little over 5hrs and an easy one day 'mix to oven' levain bread. The loaves were baked using the dutch oven method, the boule baked totally in the lid/pot combo and the batard on the stone covered with the pot. So far I've had better results using the pot/stone combo for even bottom colour, as the lid/pot method tends to darken it more than I'd like. Earlier this week in a reply to Mini on another post I described it as scorching, but it's not even that, it's just uneven colouring since there's no 'burnt' taste to the loaf. The DO we have is heavy aluminum rather than iron so that may be where the problem lies, I'm not sure. I'm considering having a piece of baking stone cut to size to fit inside the lid and see if that doesn't correct the problem, or I may just go for a genuine Lodge CC. At any rate, both loaves turned out well I thought, with a crunchy crust and a nice chewy, even textured crumb. This is a good everyday bread for sandwiches or toast, and although it uses a levain it's very mild in acidity but with lots of deep wheaty flavour that bread lovers will enjoy. If there was any downside to this bake it's that I've just enough Red Fife flour left for one more mix, meaning my trip down Island to Cowichan Bay for more will have to be sooner than I'd thought. The RF flour is so nice to work with and makes such tasty bread I really don't mind having to literally go the extra mile/s to get some more.


All the Best,


Franko





 


 

probably34's picture
probably34

I made a batch of pain a lancienne out of bread bakers apprentice last sunday and put it in the fridge at work. I forgot about it and wound up baking it yesterday, which was saturday. The bread still sprung fine. It surprisingly wasnt that much more flavorful.

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