The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blogs

proth5's picture
proth5

for Challah

 

It has been awhile, but recently I was reminded that there is more to making bread than baguettes.  A cold front in the Rockies also gave me a window to bake.

Still can't take those photos so good...

3 pounds or so of Challah dough.  A base of a flat 6 strand braid (6 ozs per strand) with a 5 strand braid (4 oz per strand) on top.

Happy Baking!

Pat

Salilah's picture
Salilah

Stout in both senses of the word!

I decided to have a go at a sourdough version of Katie's stout & linseed loaf - waiting for the barm to ripen, I wondered what to do with the rest of the beer and decided "sort of baguette but a bit bigger!"

150g 100% white starter
25g rye flour
290g strong white bread flour
200g beer (Thwaites Very Nutty Black bottle conditioned, Tesco)
8g salt

I didn't have time to do an overnight retard, so just autolyse without salt for 30m, then a thorough S&F at 30min intervals, shape roughly, shape for batard and proof in couche (the skin hardened a bit too much I felt here).  Baked under a cover for 15mins (220C) then 10+10 I think...

Not bad flavour - quite rich and full, not tasting of beer, a good medium brown colour

Not bad!  The stout & linseed is in the fridge, need to get it out and shape (dinner interfered with this last night) and final proof - will try to post that later

Winnish's picture
Winnish

Pull-apart Garlic Challah - 2 different shapes 

 

Lately I've been seeing a lot of cinnamon-pull-apart bread's photos, I guess it's the new trend in the USA.

During the month before Rosh-Hashana (Jewish new-year) I prefer not to bake sweet challahs and as onion-challahs are a big hit in my family, and also garlic-rolls,  I thought it might be cool to try this new shape for garlic-challahs.

The shape of the second challah is and old one but I usually make it a bit different. Also - this challah has cheese in  it and on top.

The recipe is an easy one, this time without poolish and with plain white flour (not enriched with gluten powder as I usually use).

The recipe, lots of photos, and also instructions how to shape+are all at MY POST
Translators - top left side-bar, and you're probably gonna get a good laugh, but if you have problems understanding - please ask me to explain!

 

Have a great night,
Winnish

 

JeremyCherfas's picture
JeremyCherfas

Hello again.

Quite by accident, I happened to stumble across this film from Belgium, made in 1956. I enjoyed it, and maybe you will too.

Jeremy

varda's picture
varda

I'm a sucker for flour.   Yesterday I went to the local korean supermarket to see if they had less than whole grain durum and I came back with something else.   All I know about it is it's "premium flour," has 3g of protein per 30g serving, and can be used for making noodles. 

I didn't want to make noodles - I wanted to make bread.   And use my new flour.   I  restrained myself from having this mystery flour be the main event and instead limited it to 15% of flour to support my standby King Arthur AP (80%) and Rye (5%).  

The result is a nice mild naturally leavened boule.

I am somewhat disappointed that my scores didn't open more.  

I baked indoors with plenty of steam, but the dough was tacky throughout fermentation and my razor snagged while scoring.   So I'll attribute it to the fact that my starter has still not completely recovered from being abandoned for a few weeks and left to ride out the hurricane (or resultant power failure) alone.   I've been babying it as much as I can, but perhaps not enough.

Anyone know anything about this flour?   Have I just paid an unreasonable amount (ok not so much) to import regular old AP flour across an ocean and a continent?  

Update:   I used this flour in pizza dough last night - 335g KABF, 165g Korean Flour.   It was absolutely and by far the best pizza crust I've every made.   Not sure if this is of general interest since I doubt many people have access to this flour, but I just had to add it to the post. 

txfarmer's picture
txfarmer

Sending this to Yeastspotting.

Index for my blog entries

I have been wanting to make a tomato flavored bread for a while now, after quite a few attempts, I found

* The bread needs to have a very strong tomato flavor, otherwise it tastes oddly sour, sort of like spoiled food(at least to me). In order to get that intense tomato flavor, all of the liquid in this formula is tomato juice, AND I added some tomato pastes.

* WW flavor complements tomato very well, add depth to the sour/sweet note

* WW also makes the red color deeper, rather than light pink, which I love on my dresses, but not my breads

* With that much acidic tomato juice/paste in the dough, it's not a good candidate for sourdough. I have tried a few times, the dough ends up falling apart a little at the end of proofing, unable to rise very tall in the oven - small sourdough rolls would still be OK, but sourdough tomato sandwich loaves would be short and small. I finally gave up and make this loaf using dry yeast.

* Cheese/basil/garlic are classic matches to tomato for a reason - they are super delicious.

 

100% WW Tomato Basile Cheese Bread
Note: makes a 650g bread, using a 8.5X4.5 loaf tin
ww flour, 450g
instant yeast, 5g
brown sugar, 45g
salt, 7g
tomato juice, 284g
tomato, paste, 28g
olive oil, 45g
- filling
parmesan cheese, 30g, grated
basil pesto sauce

1. Mix flour, sugar, tomato juice, tomato paste, olive oil, autolyse for 20-60min. Add salt and yeast, knead until passing windowpane.This intensive kneading is the key to a soft crumb, and proper volume. The windowpane will be thin and speckled with grains, but NOT as strong as one would get form a white flour dough. For more info on intensive kneading, see here.

2. Bulk rise until double, about 90min @ 75F. S&F, slap to get rid of air, round and rise again until double, about 45min.
3. Round, rest for 15min. Roll out to 9X16inch, spread pesto sauce, then cheese

4. Roll up from the short side (i.e. roll along the long side), seal well. Cut along center, turn to let cut surface facing up, braid and put into oiled tin

5.Proof for 45-60min, until about 1 inche above the rim

6. Bake at 350F for 35-40min, after 15min, start checking, cover with tin foil if the cheese starts to burn and the top brown too quickly.

 

WW goes well with the classic tomato/pesto flavor combo, cheese just push it over the edge


I actually don't like to drink tomato juice directly, and it's a good way to use up the two big cans of tomato juice my mother unloaded to me. I made the pesto sauce as well, with fresh basil, pine nuts, olive oil, (lots of)garlic.

davidg618's picture
davidg618

I haven't made an olive loaf in more than a year; I'd forgotten how delicious olive sourdough is. I checked in both Bread, randMaggie Glezer's Artisan Baking, but found the dough formulae nearly identical to what I bake routinely, so this is just my usual sourdough: 10% Rye and 90% White flours at 68% hydration, with Kalamata olives, halved and pitted. Some of them were as big as walnuts.

David G

yozzause's picture
yozzause

Hi there to conclude the holiday we travelled from Darwin to Adelaide on the Ghan , the train named after early explorers use of Afghan  camel drivers opening up the continent. The modern Ghan caters for 4 styles of travel, the Platinum class where opulence is the name of the game at about A$3,000 Gold comes in at A$2,000 where you still get good sleeping berths and fine dinning  We then have red class and you have a sleeper but dining is taken in a club style dinner and finally you have the red sit ups which is reclining chairs and the use of dinner and shared shower and toilet facilities this is where we travelled, and  for A$15 extra you could use the club car that had 24hr tea and coffee and club style seating for socializing.

The journey starts at 9.00 am with the first stop at Katherine where you are able to leave the train for a variety of tours,  we Explored the Katherine Gorge.

After some 4 hours the train sets off throughthe night occasionally allowing passing freights to pass at long loop sidings in the middle of nowhere. The next morning we pull into Alice Springs for another lengthy stop and more optional  excursions, the one that i took was to see the old Ghan where the steam train used to run, it was very good not so much for the old train but a world class motor museum that has a huge collection of historic as well as modern trucks. Another night spent before waking to the sight of the Flinders Ranges  and gradualy the outskirts of suburbia.

We had a nice hotel in Adelaide and caught the free tram into the markets here are some of the photos that i took of bread on sale also some of the wine we sampled in the Barossa.

 

 

All up a very good holiday can recommend Darwin and Kakadoo  train was good even travelling on the cheap like us at back packers rate of A$666 no frills but fun. Adelaide will definately have to visit again. Got into the zoo at childrens price on our youth  hostel pass and saw the giant Pandas and their great enclosure.  

Regards Yozza    

   

yozzause's picture
yozzause

After seeing some really lovely ryes here recently I thought it was time to give it a go, so this morning whilst refrehing my sour dough i thought rather than toss it out i would put it to work.

I used 500g of coarse rye meal and 100g of white flour 200g of ripe sour dough culture, (just my standard white culture refreshed twice a day normally) and 14g of salt to this i added enough water to make a batter the same consitancy as the sour dough culture and just whisked it with my hand for a few minutes till it felt that it had all come together i then pour / scraped it into a bread tin and used a wet spatula to smooth the top a bit like trowelling cement really dusted it with rye flour and placed it in a plastic bag  for 4 hours.

To my great suprise when i returned it had passed the top of the tin and had stuck ever so slightly to the plastic, i hadn't expected it to have made it that far actually. Any way i fired up the combi oven and in 5 minutes i had it in the oven with a bit of steam for 6 or 7 minutes and then let it bake at about 185C for the best part of 40 minutes.  

It was then onto the cooling rack and  when it was barely cool enough we sliced it to see and taste. It had a certain amount of sourness that we don't normally detect when using the same culture in other doughs.

I was quite pleased with the openess and the texture of the crumb especially as there had been very little mixing to develop what gluten the white flour and the sour dough culture brought to the mix. The German program manager loved it and took the remainder of the loaf home for the family to comment upon, but is still looking for a heavier loaf with what he refers to as champagne style aeration, minute little holes in great profusion. for me it was quite moorish and well worth the 5 minutes it took to bring together  the 4 hour proof  with virtually no moulding skills required.

another bake was a quick go at Baguettes using instant yeast with 24 hour retardation of the dough  and then shaped a quick fermentaion period and baked off, time was a bit of an issue and i think i could have allowed them a bit more final proof  but other than that quite happy

regards Yozza

Juergen Krauss's picture
Juergen Krauss

-Update 14/09/11: added some photos of 100% WW and 70% WG Rye

-Update 15/09/11: added crumb shots of 100% WW and 70% WG Rye

Initially I only planned to bake two kinds of bread that fitted well into a family holiday schedule:

7.00 being woken by our 5 year old

7.15 to 7.30 preparing pre-ferment (rye sour or biga)

8.30 breakfast

9.30 to 19.00 being busy with having fun

19.30 to 22.30 baking time

As it turned out this schedule worked very well, but peer pressure from TFL and the family made me bake a much greater variety of bread, specifically: Bara Brith, Pain de Campagne with variations, 70% Rye sourdough with variations, Potato Bread, 100% Wholewheat Sourdough, Pizza, White French Bread

Unfortunately I can't post many pictures as the camera charger gave up during the holiday, but I will bake some of the breads again in the near future and post photos then.

Notes about the formulae (explicit formulae follow below):

  1. Bara Brith: I used Elizabeth David's recipe – it is a very dry dough, so I added a bit more milk. The original uses 150 ml milk per 450g flour, I used 170g milk. I also used a different flour mix: 400g strong white flour (Hovis) plus 50g wholewheat flour (Tesco's strong stoneground organic). Very nice result. Below my first try, with a bit of Welsh countryside:

  2. Pain de Campagne after DiMuzio (I have his “Appendix Of Formulas” on my phone). Once by the book and once with biga and 50% wholewheat. Both turned out nice, but the latter one could be tweaked.

  3. Potato Bread (after Elizabeth David). I used the original formula – this uses 4.4% salt. As I had no idea how potatoes would affect salinity I went for it. Nice bread (smell, consistency), but too salty. Couldn't eat it. I'll retry with 2% salt.

  4. French bread: 300g flour, 200g water, 6g salt, 2g instant yeast. Mixed and proofed in the evening, retarded in fridge and baked before breakfast.

  5. 100% Wholewheat Sourdough, inspired by DiMuzio and Andy, great result, formula given below.

  6. 70% Rye sourdough with variations. Details given below.

 It was quite amazing to see how all of this baking fit in with our busy holiday schedule, without putting too much strain on family life.

 100% wholewheat sourdough:

 Straight formula:

Wholewheat flour 423g (100%)

Water 317g (75%)

Salt 8.5g (2%)

Yield 748.5g (177%)

 Flour from Soaker: 33% at 75% hydration

Flour from preferment: 33% at 75% hydration

 Soaker (kept in fridge for 12 hours):

Flour: 141g

Water: 105g

 Preferment (kept on bench for 12 hours, at 22C):

WW flour: 141g

Water: 105g

Mature rye starter (80% hydration): 25g

 Adjusted Dough:

Flour: 141g

Water: 105g

Salt: 8.5g

Soaker: 246g

Preferment: 246g

 Bulk proof at 24C: 1.5 hours

Shaped into loose boule,

Final proof: ca. 2 hours

Reshaped boule into loose envelope shape (as in some of the Pane di Altamura videos)

baked immediately at ca. 230C for 30 minutes without steam.

Complex taste and quite open crumb for a 100% wholegrain bread.

Photos of the bake on 14/09/11 (a 750g loaf)

The dough after final proof (could have done a little longer, but started to get fragile)

After shaping (right into the oven from here):

And after the bake:

 Crumb

The crumb of the 100% wholewheat bread is not great, nowhere near the nice open structure of the bread I made in Wales, although I think this one tastes even better. I attribute the crumb appearence to a number of causes:

  1. I rushed this bread (a mix of family duties and misjudgement of the dough development)

  2. The starter was slightly over its maximum

  3. The flours I used here were quite different: I am running out of stock and had to use a mix of Canadian high gluten wholewheat with low gluten wholewheat (both from Waitrose), whereas for the holiday bread I used Tesco's strong organic stoneground wholewheat.

  4. I stretched the dough too much when shaping.

I'll work on this and report back in a separate post.

70% Rye with variations

Update 14/09/11: Got the percentages slightly wrong when I wrote my notes - this now reflects what I actually baked. Must have been tired ...

These breads are based on the German Mischbrot formula which I posted earlier

http://www.thefreshloaf.com/node/23830/german-baking-day

http://www.thefreshloaf.com/node/23956/detmolder-sourdough-and-without-yeast-comparison

 Straight Formula:

WG Rye flour: 70%

WG Wheat flour: 30%

Water: 75%

Salt: 2%

Instant Yeast: 0.3% (optional)

WG Rye flour from preferment: 28% at 80% hydration, (using 10% ripe WG rye starter, 12 hours on bench)

WG Wheat flour from soaker: 30% at 74% hydration (12 hours in fridge)

WG Rye flour from scald: 22% at 80% hydration, after cooling kept in fridge

I used different amounts of instant yeast to stagger the breads – I could only bake one loaf at a time.

Bulk fermentation ranged from 45 min to 2 hours, final proof for 1 hour at 22C.

The loaves were shaped with wet hands into rounds for freestanding bake.

I made 4 variations of this bread; all had a wonderfully complex taste:

  1. Without soaker and scald, with 20% sunflower seeds

  2. as given

  3. as given, plus 20% sunflower seeds

  4. as given, plus 3% caraway seeds

Despite the quite strong taste these breads go very well with all sorts of foods, even jams. Stilton cheese complements the bread flavours especially well.

Photos of the bake on 14/09/11 (two 750g loaves)

 

Crumb:

A very pleasing bread.

Juergen

Pages

Subscribe to RSS - blogs