The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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hansjoakim's picture
hansjoakim

Now that virtually everyone in Europe is obsessing about the ongoing soccer world cup, I get the chance to hide away in the wonderfully soccer-free corners of my kitchen and indulge in my favourite hobby! Great thing that world cup, isn't it? ;)


Well, this weekend I put together a bread with toasted pumpkin seeds, toasted hazelnuts, raisins and some rolled oats. I just bought some delicious local washed rind cheese, and this loaf was the perfect pairing! You'll find the recipe by clicking here, and a photo below:


Raisin and nut sourdough


 


For this week's sugar-and-egg yolk section of my blog, I offer a fresh fruit charlotte. This is the charlotte from "Advanced Bread and Pastry", one that I also made last summer, and now I wanted to revisit it using some of this year's fresh berries. The charlotte is made of a ladyfinger bottom and ladyfinger band, it's filled with diplomat cream (a combination of pastry cream and whipped cream, set with gelatin), and frozen inserts of berry compote (I used fresh blackberry puree for this insert) and a tart lemon cremeux insert. Since the diplomat cream starts to set up really quickly after gelatin is added, unfortunately I didn't have opportunity to photograph the charlotte while placing the frozen inserts into it. Anyway, here's one from just before filling goes in:


Fresh fruit Charlotte


... and below is the finished charlotte. It has a wonderful combination of tart and sweet flavours, and, once you've prepared the frozen inserts, is very quick to put together. Would make a terrific, refreshing dessert on any sunny, summer afternoon:


Fresh fruit Charlotte

dmsnyder's picture
dmsnyder

Davesmall's recent postings of his Fougasses (Fougasse with refrigerated dough ) inspired me to finally make this bread from Provence and the Côte d'Azur. I first had this bread in Lourmarin, in the Vaucluse. My wife and I visited an old high school French teacher of mine. His French wife has a family connection with that village going back generations. We spent a delightful day on a motor tour of the area, including several stops at bakeries, because each had different specialties. We ate the fougasse with a delicious daube de boeuf for lunch that day.


I made these fougasses from the formula in Michel Suas' Advanced Bread and Pastry. it uses a levain but is also spiked with a small amount of instant yeast. Per Suas' formula, I added some rosemary to the dough, fresh from the garden. We dipped it in EVOO with a bit of balsamic vinegar and had it with salmon cakes and a salad of tomatoes, cucumber and radishes with a mustard vinaigrette. A lovely Navarro Pinot Gris was a perfect accompaniment, although a rosé would have been more traditional with this bread.



Fougasses proofing



Proofed, ready to bake (450ºF for 20 minutes with steam)



Fougasses


Fougasse is a crust-lovers' bread. It is very crunchy but with enough tender, highly aerated crumb to absorb dipping oil. I enjoyed dipping it in the salad dressing more than the oil and balsamic. I ate 3/4 of one myself at dinner, demonstrating my customary restraint.


David

hanseata's picture
hanseata

On a trip to South Tyrol (a border area between Austria and Italy) as a student, I first tasted a sample of the spicy rye breads typical for the region. Hiking up the mountains to a "Huette" (a small rustic inn) we were served Vinschgauer Paarlen with homemade butter and smoked ham (Suedtiroler Speck). The flat bread was quite spicy. I didn't know what herb was in it, but it smelled and tasted wonderful.

Later I found out that there were more than one type of rye bread from Vinschgau (Vinschgauer, Vinschger Paarlen, Vinschgerlen or Vintschgauer) comes in different variations, some with, some without sourdough, some flat, some rolls, and also with different seasonings, but all of them spicy and delicious.

A typical, very unique spice in some Vinschgauer breads is blue fenugreek (Brotklee, Schabziger Klee), it develops its special aroma from growing in the mountains with lots of sunshine. When I baked a batch of Vinschgerlen some days ago, the whole house was filled with the smell of Brotklee.

Unfortunately I couldn't find a source for Brotklee/blue fenugreek in the US - I bought several boxes in a health store during my last trip to Germany. But the German Wikipedia had at least a suggestion for a substitute: dried nettle (burning nettle) with "a good pinch of curry". I haven't tried that, yet, but I know the taste of nettle (and the nasty burn of the plant) and I can imagine that it works.

Vinschgerlen or Vinschgauer Paarlen (= pairs)

Here is the link to the recipe: http://www.thefreshloaf.com/keyword/brotklee

Avie93309's picture
Avie93309


From the ABI5MD. Who would have thought you can make dessert from stored bread dough? Well, the authors of this book did. As a matter of fact, I made this with bread dough, challah dough and brioche dough. The bread dough seems to be the favorite of all those who tried it.

turosdolci's picture
turosdolci


The story of michetta:



The Marquis Doria sent a young bride who refused to give herself to him to prison to die. The population of Dolceacqua rose up and forced the Marquis Doria (1364) to stop this abuse of power and on the 16 of August there is a festival to celebrate the event.  The women of the village created the “michetta” to celebrate this occasion.  It is now the symbol of love and freedom. Michetta are small sweetbreads similar to a raised doughnut.



http://turosdolci.wordpress.com/2010/06/12/dolceacqua-apricale-the-riviera-dei-fiori/


 



dmsnyder's picture
dmsnyder

This is a bit of a tease. I can't share the recipe for these bagels, because the recipe is from a yet to be published book for which I'm one of the recipe testers. But they were so beautiful and so delicious, I just can't not at least share some photos.



Kraków (twisted) Bagels 



Crumb (coronal section)



Crumb (transverse section)



Bagels after overnight cold retardation and before boiling



Special equipment for boiling bagels: Wide pot and slotted spatula



Other special equipment for boiling bagels: Cappuccino (enhances baker's attention to procedures)



Sesame and poppy seeds for topping the bagels



This is a real bagel!


The crust is crisp. The crumb is very chewy. The flavor is delicious. What's not to like? Guaranteed to elicit comments from bagel cognoscenti (That's Italian for "mavens.") like, "I haven't had a bagel like this since .... " (with tears in their eyes).


I apologize for not being able to share the recipe at this time. You'll just have to watch out for the book about New York Jewish bakeries and baking by Norm Berg and Stan Ginsburg when it's published.


David


Submitted to YeastSpotting


 

hmcinorganic's picture
hmcinorganic

I made the Apple cheese braid found in the comments below the blueberry cheese braid post.  I rolled it out and cut it square which made "braiding" it easier.  I made a little mini one withe leftovers and WOW it tastes good!  This is for tomorrow's breakfast.  I may have to hide it from my family, and myself!


picture isn't uploading now.  I'll post later.


saumhain's picture
saumhain

It's been a month since I started baking with sourdough. So far every single recipe I tried (and there were plenty of them really) was successful and delicious!


This loaf is made with Italian 00 flour, corn flour (in the recipe white corn flour is used; I used simply fine corn flour, don't know whether it's the same thing) and whole-wheat. Oh and whey. I made it, as suggested by Dan Lepard, by stirring a bit rennet in milk and then straining mixture through cheesecloth.


cornandwhey


I baked with steam at somewhat 220 C (my oven is damn old, it's hard to tell) for 40 minutes.


I really like the way it turned out, the colour, the crumb and holes - everything is perfect! I bet, the colour could have been more deep, but I was sort of afraid that the bottom might burn.


hmcinorganic's picture
hmcinorganic

I made the 123 sourdough from my starter the other day.  I was amazed and pleased at how this loaf came together.  I don't think I put enough salt in it though, and its not really "sour."  but the starter culture is really vigorous and active, and it is more sour than last time.  I started with 9 oz of starter, 18 of water and 27 of flour, and made two nice loaves.  The crust is thick and chewy, and the crumb is moist, but has small even holes.  No picture of crumb.


I made the dough and kneaded with my mixer for 4-5 minutes, then did a few stretch and folds (2 sets 45 minutes apart) and then let it ferment overnight.  The next morning it was overflowing the bowl!  I shaped it cold and let it rise;  it doubled in size, but that was mostly width, they were very flat. They had good surface tension though;  when I cut them, they split right open.  And, I was amazed at the oven spring;  it rose quite high on the stone.  I baked at 500 °F for 2-3 minutes with steam (3/4-1 cup hot water in a pan) and reduced temp to 450 for about 40 minutes.  The color is great!  I am very happy with this loaf.




This loaf had a lot of crackling, which I've never seen before.  Is this normal?  what causes it?


 

Yolandat's picture
Yolandat

 I saw the blog as I was wondering though TFL for Bridge Rolls. I didn't know what they were or what they should look like so I checked it out. I am playing euchre with some of the women that I work with. it is an excuse to get together and drink lots of wine and nosh and gossip and yes play a little euchre. Hopefully these little Euchre Rolls with go with the Port Salut cheese and whatever anyone else has brought along. 

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