The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Yippee's picture
Yippee

Thanks to both Mr. DiMuzio and bblearner's input, I made my first pain de mie successfully.   This loaf was made with 20% pre-ferment maintained at 50% hydration. To add a bit of Japanese touch to the loaf,  3% flour and 17% water was used to make water roux starter. Honey was used in place of sugar.  The rest were milk, milk powder, butter and etc., pretty typical ingredients.


As Mr. DiMuzio mentioned, this sourdough sandwich loaf is more compact than the yeasted version loaves and has more substance (bigger dough size) and is slightly chewier in texture.    It is a nice loaf of milky savory bread with a very subtle hint of tang. 


My kids were fascinated with the square shape and called it the loaf with no 'butt' (as compared to the dome-shaped loaves I made before).  They've enjoyed it without butter and have already requested another loaf.


The kneading was done completely by my Zojirushi and no folds by hand.  I adopted Mr. DiMuzio's procedures to utilize the fridge to both bulk ferment and proof.  The loaf was done with minimal dough-sitting, which was my ultimate goal.   I'd also applied the same procedures in my nut-and-fruit bread and it turned out great as well.  Thank you again, Mr. DiMuzio.


http://www.flickr.com/photos/33569048@N05/sets/72157622439989640/

hansjoakim's picture
hansjoakim

Here are some of the breads baked over the last couple of weeks:


First is a pain au levain with whole-wheat (p. 160 in "Bread"):


Pain au Levain


The original formula is great and it's a very nice dough for practicing folding, shaping and different slashes. It's a pleasure to see the cuts open up and bloom during oven spring, and the subtle flavour works well with just about anything. One of my all-time favourite loaves that I keep making often!


Below is a photo of a levain stuffed with dark raisins:


Raisin levain


The loaf is based on the formula for "Golden Raisin Bread" in Hamelman's book (p. 172), but I made this without commercial yeast, and with 25% prefermented flour from the levain instead. I found a 2hr. bulk ferment and an overnight retardation to work well, and I soaked the raisins in water prior to mixing, so they should not rob moisture from the dough. I like the addition of rolled oats in the formula, which works great with the raisins.


Finally, yesterday I made a flax seed rye with an old bread soaker (click here for Hamelman's recipe). It's a 40% whole-rye loaf, with a healthy dose of flax seeds. I omitted the commercial yeast here as well, and instead lengthened the final proof to 1 hr 45 mins. I would also like to add that my sourdough was fully ripe after approx. 12 hrs, so I did not let it go the full 16 hrs as suggested in the formula. I also had to add some water to get the desired degree of stickiness - I'm guessing an 82 - 83% overall hydration is right for my flour. After final shaping, the loaf was rolled in a mix of sesame, flax and caraway seeds, and placed with the seam side down (i.e. seed side up) in a brotform. Below is a photo of just after final shape (left) and just prior to baking (right):


Flaxseed rye proof


Here's the loaf just after pulling it from the oven - once again baked with the seam side up (seeded side down):


Flaxseed rye


... and here's the crumb:


Flaxseed rye


I think it's a very nice formula that produces a loaf with a deep flavour and a slight sour tang. It keeps for days due to the high hydration, and is a solid every-day sort of bread. Recommended!


Finally, two fruit desserts this week: A galette (using cream cheese pie dough) with nectarines and blueberries:


Galette


... and a charlotte with raspberry bavarian cream (and the remaining blueberries):


Charlotte


 

mcs's picture
mcs

For those of you who may have missed one or two of the recent postings of the intern bakers who have visited us at the Back Home Bakery this year, I thought I'd use this as a reference page for all of them.  Click on the links to visit the pages specifically about them.  Enjoy.


The cast in order of appearance:


Thomas (tssaweber):  Having grown up in Switzerland, Thomas had the taste of fantastic bread from an early age.  When he moved to the US ten years ago, he began baking his own bread and during the past 5 years he has spent much time experimenting with sourdoughs and native Swiss breads too.  This is the page of his internship.


Diane:  Diane's been cooking and baking bread for many years also.   In her spare time, she's also a cheese maker and dairy farmer.  Here's her internship page.


Paul (PMcCool):   Paul's enjoyed baking breads for over 30 years.  He's also a regular contributor here on TFL and he frequently blogs about his baking adventures.  This is his blog about his visit.


Callie (calliekoch):  Callie has spent most of her life cooking at home and has been baking bread for the last few years.  About a year ago she began to enjoy baking sourdoughs with her own starter.  Here's a bit about her internship.


Greg (gcook17):  Greg's well versed in both pastries and breads.  Although not a professional baker, he's taken several courses at SFBI and has been baking artisnal breads for many years.  This is the page about his stay.


Pat (proth5):  Pat's a great bread baker with the mind of a pastry chef.  Not only has she baked bread since she was a little child, she's also studied under some of the top bread bakers around the country.  This is her blog about her stay.


Brendan (smithbr11)  Brendan is relatively new to bread baking, but is improving quickly.  With his kinesthetic learning style and detail oriented mind, he'll be an expert in no time.  This is my blog entry about his internship.



Thanks so much to all of you interns for all of your help and time.  I hope you went home with some improvement in your skills and maybe a little more baking knowledge too.  Take it easy.


-Mark


http://TheBackHomeBakery.com

Yippee's picture
Yippee

This bread was made with 40% levain and is a variation of Mr. DiMuzio's double raisin walnut bread. I used a 3-build firm starter of 50% hydration and adjusted the formula to Mr. DiMuzio's percentages.  The 75% nuts and passion fruits medley have made this bread very colorful and attractive.  It is a bit chewy and has a medium-mild sourdough taste.


I utilized my Zojirushi to knead the dough for ten minutes and gave it a few folds afterwards before bulk fermenting it in the fridge overnight.  Before shaping, nuts and fruits were folded in.  Shaped dough was proofed in fridge overnight. Steamed and baked at 460F for 40 minutes. 


 http://www.flickr.com/photos/33569048@N05/sets/72157622439976366/

kate_bakes's picture
kate_bakes

Today I made two breads:


 


Broa (Portugese corn bread; a yeast-leavened, round loaf)


 


White Bread w/ cream (super soft, simultaneously dense & fluffy - super delicious!!)

Green Tea's picture
Green Tea

 


Well.  It has been numerous weeks since my last entry and I have discovered I just don't have the dedication it takes to keep a bread blog.


So... I mean to do a post on these sooner or later.


 


Mm... I think I may do a post on these also. (Well eventually.  :D)


 


I became very enthusiastic with my scoring.... (ah, thank you, Russ for your advice on my blog post before...)


 


 


And this was my first sourdough bread from the new member of our family, Loxley (a.k.a. the Loch Ness Monster of the Fridge)  I absolutely love sourdough... I find the oven rise is always so much more!  So far my favourite game into the kitchen is to take out 3/4 cup of sourdough starter and 3 cups of flour, then improvise the rest.


 


 


Here's another sourdough which i made with spices, buttermilk, fresh orange juice, raisins, dried cranberries and mostly whole wheat flour.


 


 


This is the dough for the blueberry buttermilk bread, without the blueberries yet added in.  The specks are lemon thyme.


 


And here it is cooked...


 


 


This isn't much of what bread I've been baking, but it's a tad bit.  Unfortunately i don't have the dedication to take a picture of every bread either!!


 


Update: Thank you to Kuret. I'll have to work on that so until then I just got rid of the pictures! :)

JeremyCherfas's picture
JeremyCherfas

I went to a really interesting bread-making course about 10 days ago, and have simply not had time to write it up yet. One thing I did want to share though, was a film we were shown. It is called Les blés d'or, and was made by ADDOCS, a French film-making organization.


The film is about peasant bakers (and the word peasant is used as a badge of pride, with no pejorative undertones) who have rescued several old varieties of wheat and who bake in the traditional manner. The commentary is all in French (although the DVD for sale has other languages, including Italian but not English (yet)). I found it fascinating, especially the sequence that shows the mixing of the dough.


The recipe is very simple: 33 kg of flour, 22 litres (i.e. 22 kg) of water and half a bucket (maybe 5 litres?) of starter. And the entire mass is mixed by hand. It is absolutely glorious to watch, and if you've never seen a baker stretch and fold 55 kg -- more than his own body weight, I'm sure -- of dough, you have a real treat in store.


You can watch the video streaming in reasonable quality from the ADDOCS site. It is the second film down in the list on the right. I hope you enjoy it.


In view of an earlier post I was thrilled to see a loaf made from Touzelle what flash up on screen, albeit very briefly.


Jeremy

chuppy's picture
chuppy

I'm considering attending a week long couse for artisan breads. Any suggestions? I already live outside of Chicago, so the French Pastry School is one of my choices.


Thanks,


Jeff

mcs's picture
mcs

This past week The Back Home Bakery had guest intern Greg (gcook17) visiting from Mountain View, CA.  He brought his extensive bread and pastry skills to the workbench and got to try his hand at using the sheeter too.  Thanks a lot Greg for all of your help - we hope to see you again up here!


-Mark
http://TheBackHomeBakery.com


 



stretch and fold on a 10 loaf batch of Rustic White


 



lining up the puff pastry bear claws


 



Here's Greg with his new found favorite toy.


 


 

ericjs's picture
ericjs


A quick phone cam pic of my latest pain de campagne (over the kitchen sink where the light is bright).


Scoring was easier and smoother than usual this time. (Perhaps I've been over-proofing and didn't this time?)


Does that expansion of the slash look excessive? Is there such a thing as too much oven-spring?


Still hot, haven't opened it up yet.

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