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tssaweber's picture
tssaweber

About a year ago when my in-laws from Switzerland visited, they brought a crown and plastic doll with them, accessories necessary for a "Drei Koenigs Kuchen" (3 Kings Cake).



Of course it was their expectations that I would miraculously produce one of these cakes. Even though never done before, I survived this challenge, but of course was not totally satisfied with the result. As my last consulting gig just ended and nothing new is ahead, this was now the time to tinker with this recipe and finalize it.


From my childhood memory I knew what I wanted to achieve, a "Wybeeribroetli" (raisin roll/bun) style roll, nicely brown and soft on the outside, with a nice yellowish spongy, regular, open and moist crumb. 7 of these buns with a large one in the middle would give then a 3 kings cake.



After only two trials I was happy with the result and my younger son approved the buns to be ready for prime time. 


Happy baking!


Thomas 



 



 



Have a look at the formula here: Rosinenbroetchen

breadsong's picture
breadsong

Hello,
I tried making Karin's Dinkel Walnussbrot and really enjoyed the texture and flavor of this bread.
Thank you, Karin, for your recipe and technique!!!

I wanted to try making Spelt bread again - I saw these recipes, that used blueberries (yum!) as an ingredient:
Shao-Ping's Caramelized Hazelnut and Blueberry Spelt Sourdough
and Farine's Apple Blueberry Bread with Spelt


Thanks to all of these ladies for their beautiful breads, and inspiration for this attempt, using spelt levain, spelt flour, dried blueberries, maple syrup and walnuts.

This is my second try. The first try I built up a spelt levain over three feedings, and the crumb was quite tangy, but offset by the sweetness of the blueberries. This time, the bread is not as sour and I like the flavor a bit better.
The tiny amount of maple syrup in the formula didn't contribute any maple flavor to the baked bread.



Crumb shot from this attempt (boule), then from previous attempt (batard):
 

 


(for 2 x 650g boules):



 

 

Ingredients

Levain

Soaker


Dough

Total

 

 

 

 

 

Spelt flour

194

220

70

484

Spelt flakes

 

56

 

56

Water

142

 

 

142

Buttermilk

 

256

 

256

Maple syrup, Grade B

 

 

15

15

Yeast instant

 

 

2

2

Salt

 

4.9

9

13.9

Walnuts, coarsely chopped

 

 

90

90

Dried blueberries

 

 

90

90

Sourdough starter

151

 

 

151

Levain

 

 

487

 

Soaker

 

 

538

 

 

 

 

 

 

Total

487

538

1300

1300

My sourdough starter is kept at 100% hydration; I adjusted the water in my levain to approximate the hydration of Karin's Biga in her Dinkel Walnussbrot.
I basically followed Karin's formula & instructions, but made some minor changes to accommodate the levain, & guessed as to how much yeast to include in the final dough:

DAY 1
In the morning, prepare the soaker. Leave at room temperature for 8 hours.
In the morning, mix the levain and leave at room temperature until double. At five hours, it had doubled - I put it in the fridge for 3 hours before mixing the dough. 
In the evening (after 8 hours), prepare final dough: Soak the dried blueberries in warm water for 15 minutes, then drain.
Mix all ingedients (except for the dried blueberries and walnuts) at low speed for 1 - 2 min., until coarse ball forms. Then knead at medium-low speed for 4 min., feeding the blueberries and nuts slowly to the dough. Let dough rest for 5 min., resume kneading for 1 more min. Transfer to lightly oiled container, and place in refrigerator overnight.

DAY 2
Remove dough from refrigerator 2 hrs. before using.                                                           
Preheat oven to 425 F/220 C. Prepare for hearth baking with stone and steam pan. 
Shape boules, place in bannetons, and let rise to 1 1/2 times its original size. (At 80F, this took two hours, until the boules had visibly puffed up.) Turn out onto peel or parchment lined baking sheet. Slash. 
Bake bread at 350 for 20 minutes, steaming with 1 cup of boiling water. Rotate 180 degrees, remove steam pan and continue baking for another 30 minutes (internal temperature should be at least 195 F, and loaf should sound hollow when thumped on the bottom.
Let cool on wire rack.

We like this blueberry variation of Karin's bread.
Next time I might try adding a touch of natural maple flavoring when mixing the dough to see what that might add. Or, perhaps not - the spelt and other flavors are lovely as they are!

Happy baking everyone,
from breadsong

breadsong's picture
breadsong

Hello,
Awhile ago I'd found elra's post on wildyeastblog.com about Bara Brith - I've been wanting to try making this lovely-sounding fruit-and-spice Welsh 'speckled' bread ever since.
I've got Elizabeth David's English Bread and Yeast Cookery on loan from the libary; there's a recipe for Bara Brith in her book too.
This is my variation of Bara Brith, based on elra's and Elizabeth's. 
I was delighted with the light, cakey, tender and flavorful! result:


Both loaves, and a crumb shot (top slice separated upon slicing...couldn't wait until it was completely cool to slice and taste!):
 


 

Ingredients (for 2 x 450g loaves)

Weight in grams

Baker's %

 

 

 

Bread flour

335

83%

Red Fife 75% whole wheat flour

67

17%

Milk

202

50.2%

Eggs, whole (= 1 large egg)

53

13.2%

Yeast instant, osmotolerant

9

2.2%

Sugar, demerara

58

14.4%

Salt

6

1.5%

Unsalted butter, 70F

64

15.9%

Currants

26

6.5%

Raisins, dark

26

6.5%

Raisins, golden

26

6.5%

Orange peel, candied, diced

26

6.5%

Sweet spice blend

2

0.5%

 

 

 

Total

900

224%


 

(1) Soak currants and raisins overnight in strong, cold tea.

(2) The next day, bring milk, egg, and butter to room temperature. Drain the currants and raisins. Add diced candied orange peel to currants and raisins.

(3) Mix together sweet spices to your liking, to equal 2 grams. I used .7 g freshly grated nutmeg, .7 g allspice, and .2 g each of cinnamon, cloves and ginger.

(4) Whisk milk, egg and salt together to combine, in bowl.

(5) Blend flours, yeast and sugar in a larger, mixing bowl.

(6) Add milk and egg mixture to flour mixture and stir to combine. I used a dough whisk to combine the ingredients.

(7) Kneaded on the counter until the dough windowpaned (improved mix).

(8) Kneaded in the spices, and then the butter in five additions, ensuring each addition of butter was kneaded in before adding the next. I tried to make sure the butter stayed inside the dough, so I wasn't touching/melting the butter with my hands while kneading. The dough became sticky as I was kneading in the butter. I dusted the counter lightly once or twice with flour and used a dough scraper to pick the dough up off the counter, as needed.

(9) Gradually knead in the fruit mixture until fruit is incorporated. I tried to keep the fruit within the dough and not have any pieces sticking out.

(10) Bulk ferment at 80F for two hours, with S&F at one hour.

(11) Shape, preheat oven & stone to 425F, proof for about 45 minutes to one hour at room temperature (70F).

(12) Score, bake with steam, 400 for 10 minutes, 375 for remainder of bake (30 minutes total). After 20 minutes of baking, I rotated the loaves and covered with foil to prevent overbrowning.  Let cool on rack before slicing.


I'm very happy to have discovered this bread!
Happy baking everyone,
from breadsong
Przytulanka's picture
Przytulanka

Inspired by the recipe from the blog: Discovering Sourdough I baked my English Muffins with Feta.




 



Sourdough Starter:


172 g whole wheat flour


212 g water


122 g whole wheat bubbling sourdough


Combine the ingredients in a large mixing, cover and let ferment for 10-12 hours.




 


Final dough:


all of the  sourdough starter


256g water


505 g  whole wheat flour


Mix the ingredients and autolyse for 30-40 minutes. Then add 272 g crumbled feta cheese and work it through the dough.


 



 


Set aside for 40 minutes and knead the dough for 1 minute. Repeat the kneading after 40 minutes. Then let ferment for  4 hours.





Preheat your oven with a baking stone and a steam pan to 450F.Using a rolling pin roll the dough out to 11/4cm (1/2 inch) thickness. Cut the muffins out and place on the baker's peel  lined with parchment paper. Bake for  5-6 minutes each side.


I used a large band from a half gallon mason jar to cut my muffins. I baked 15 muffins.

 

 

txfarmer's picture
txfarmer


 


This formula is adapted from Wild Yeast's great recipe here: http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/, with the following changes:


1. Increased the hydration to 85%


2. The original formual requires no machine kneading but does do a bit of hand kneading in the beginning, I don't knead at all, not with machine, not with hand. I used the same technique from my 36 hour sourdough baguettes: a long cold autolyse (4 hours in this case) to develope the initial gluten, then add in the 100% starter and salt, mix until roughly even. At that point, the "dough" looks like following, don't worry, it will be fine.



 


3. Added a S&F during bulk rise, which makes 4 S&F in total. And look how smooth the dough looks at the end of the 2 hour bulk rise! Magic!



 


4. After an overnight stay in the fridge and 1.5 hour of warm up at room temp, it full of bubbles, beautiful.



 


5. I only made 1/3 of the recipe since I didn't have enough starter, so 4 rolls rather than 12. They look very flat and sad proofing, I decreased the proofing time to 1 hour since the house was warm.



 


6. Flip over one by one then into an hot oven they go. Amazing ovenspring. They sang loud and proud out of the oven.



 


Nice open crumb. Nice delicious flavor.



 


I think all that dividing for rolls destroyed some bubbles. Next time I will just make one big loaf with this amount of the dough, I think the crumb will be even more open.



 


Submitting to Yeastspotting.


 

gstabler's picture
gstabler

Hey, I work for a resturaunt as a pantry chef and my boss would like me to make rolls for the resturaunt. What is a good dinner roll recipe that can be used at a resturaunt?

MadAboutB8's picture
MadAboutB8

As part of the plan to try using up 5 kilos of potato that we have, I turned to Bourke Street Bakery cookbook for Mr Potato Bread. 


This was the first time I followed BSB's method of starter built, i.e. number of feedings and amount of starter. In the past, whenever I made the sourdough from BSB, I adapted Hamelman's method.


I usually fed the starter twice before the bake, but I did three for this bake (followed the book's feeding schedule). The dough was much more active. However, come to think of it, it could have been10% of rye in the dough that contribute to a rather active dough or it could be both.


Apart from following the book's feeding schedule, I also didn't substitute the nigella seeds in the recipe for something else  I am usually a serious offender  when it comes ingredients substitution. I'm glad I didn't for this bake as the nigella seeds enhanced the flavour of the bread tremendously. The aroma was fantastic. The seeds together with rosemary gave the bread extra kick, extra flavour. It was really a flavoursome bread.


 Nigella seeds also known as kaloonji in Indian cuisine


This is unusual potato bread, different from the ones I made before that included mashed potato. This bread called for chunk potato, which still can be seen when the bread was cut. It gave the rustic look and provide some different texture to the bread.



BSB's recipe use 62% hydration, I increased this to 66% as I rather like working with high hydration dough. It's easier, more pleasant and fun when it comes to kneading.


More photos and recipe can be found here. 


Sue


http://youcandoitathome.blogspot.com

SylviaH's picture
SylviaH


 


I made a fresh supply of candied orange peels for my spring holiday baking.  I find the video on you tube, by yanghalying, very intertaining and instructive.  By using her method for candied peels, I have excellent results, firm, colorful and tasty candy peels, for oranges and lemons.  


I made a batch of Orange Aniseed Wheels from Ciril Hitz book 'Baking Artisan Bread'.  They are very tasty and an easy one day bake.  Perfect to try out some of my now fresh supply of candied orange peels...they are so delicious, I have eaten so many, I think I'm having a vitamin C overload, they are addicting!


    


 


 


                                                   Brush the Pin Wheels with Clarified Butter and dust in Sugar - for better keeping!


                                                                 


 


 


 


                                                     


 


                       


 


 


 


 


                                     Crumb appears yellow from indoor light...lost the evening sunlight!  Flavor is lovely of orange and aniseed.


                                                   


 


 


                    


 


 


         Sylvia


 

oceanicthai's picture
oceanicthai

After I had fried up some onions for dinner the bottom of the pan looked and smelled so good with the carmelized onions.  So I put a little water in it, mashed up some roasted garlic, and used it in my autolyse for this bread.  It smelled heavenly in the oven. 


         


txfarmer's picture
txfarmer


 


I went all in. (original recipe here, 3 earlier variations here, 3 more variations here, previous whole grain experiments here, with 60% whole grain here, 80% version here)


barley flour, 75g


ww flour, 375g


ice water, 475g


salt, 10g


rye starter (100%) 100g


-Mix flour, ice water and autolyse for 12 hours.


-Mix in salt, starter, then follow the basic 36 hour sourdough baguette formula here.


 


Whole grain flour breakdown: 15% barley flour, 10% rye flour (all in starter), 75% ww. Hydration: 105%, yup, you read that right, I think it's necessary in order to get an open crumb and relatively thin crust. Note that the percentage of starter is lower than previous versions, that's because whole grain dough fermentate much faster, I reduced starter amount to maintain the convenient 36 hour timeline without over-rise.



 


Crumb is open, especially for a 100% whole grain dough, flavor is rich, HOWEVER, it's far from perfect:


1. the crust is a tad too thick for baguettes, and crumb a tad too "chewy", mouth feel is not as light as I would've liked for a baguette


2. the profile is a bit flat, one or two more S&F may give the dough mroe strength to rise higher


 


All in all a good and delicious baguette, but not our favorite. My husband thinks the 60% whole grain version has the best flavor/texture, I thing the ones with 40% to 60% whole grain all have a good balance between rich whole grain flavor and light mouth feel.



 


Interestingly, this batch tasted better the next day (baked for another 5min to warm up and re-crisp the crust before eating), the flavor improved, and the texture is less ... "wet", more crisp, this is opposite to white flour baguettes which taste the best fresh. Maybe high ratio whole grain breads need time for the crumb to "set". This is far from the end, I want to keep playing with this dough to see whether I can improve on the rise and the texture.



 


Submitting to Yeastspotting.

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