The Fresh Loaf

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fortarcher's picture
fortarcher

I made four loves yesterday and they all turned out.  After reding sooooooooooo many recipes, I came up with one that seems to work.  The recipe needs just a little tweek.  Little more water and salt.  I did not retard in the frig but next  weekend I will not skip this step.  I just couldn't wait!


The crust turned out nice and crusty and the crum is super light and soft.  The crumb does not have big holes in it but you can see some.  The dough was kind of stiff for sour dough.(I think). 

hansjoakim's picture
hansjoakim

I remember rustic bread from "Bread" being a staple in my kitchen before I got started with levains and sourdough breads. It's a clean, wholesome bread, and it's over a year since I'd made his rustic bread, so the time was ripe for another attempt.


I wanted to try some different shapes as well, so I divided the dough in two, both weighing 750 gr. each. One was shaped as an ordinary batard, and the other piece was cut into smaller dough chunks, and shaped into mini-batards and the tabatiere and pain d'Aix shapes shown in ABAP.


Below are two shots of the bakes: Front left are some mini-batards rolled in flax, sesame and oat bran. To the right, at the very back is the tabatiere, and in front of that, the pain d'Aix shape. Fun to make, and nice to mix things up a bit :)


I had certainly forgotten how nice this formula is. I think it more or less equals many pain au levain recipes - absolutely delicious with a thin layer of honey and a cup of freshly brewed coffee.


Rustic bread


 


 


Rustic bread

davidg618's picture
davidg618

David Snyder (dmsnyder) has convinced me pre-steaming is beneficial, but I've still been uncertain I'm generating enough steam, considering my oven door is not an airtight fit, and the convection fan blows some of the steam out around the door. So, today, I tried a new way to generate steam. I saw it recommended in Hamelman's Bread, but I ignored it happy as I was, at the time, generating steam with pre-heated lava rocks. It was only when David wrote of his experience pre-steaming his oven that I started reexamining the details of my steaming practice.


My wife's dog/horse treat baking (see blog http://www.thefreshloaf.com/node/13862/baking-going-dogs-and-horses-too) gave me a clue. Here pet snack recipe is packed with fresh shredded carrots, resulting in a very wet "dough". Watching her open the oven door while baking three half-sheet pans full I saw a large amount of steam (water vapor, really) pour out of the oven.


Today I fitted a half-baking sheet with a terrycloth shop towel that covered its bottom. Five minutes before I put in the first loaf I poured a cup of hot tap water onto the towel. It was enough to soak it thuroughly, but there was no free standing water. I placed the pan on the lowest shelf.  As usual, I also covered the oven's top vent with a folded towel. Before five minutes were up I saw water vapor escaping at the bottom of the door where its sealing gasket's ends meet. I've never seen that before, although I was previously convinced steam was escaping.


When I placed the loaf, the oven was visably full of water vapor; nevertheless, I added another 1/2 cup of water to the towel. At ten minutes I reduced the oven temperature, and removed the sheetpan, and uncovered the oven vent.; for safety reasons I'd never attempt to remove the lava rocks. Whatever water vapor remained in the oven I'm certain disappated quickly. After the sheetpan and towel cooled I felt the towel. Its center was still damp, but the edges were dry, justifying the additonal 1/2 cup of water added.


Here's the visual results. I bake this sourdough (Vermont sourdough with a stiff levain) once every week. This loaf's oven spring is as good or better than any before now.


I'm going to adapt this method, at least for the near future. I think it's safer than splashing water into a pan of lava rock, all indications show it produces more steam, and it can be simply and safely removed to immediately stop the source of steam.


David G


 

chouette22's picture
chouette22

Last weekend I gave Susan’s Sourdough Boule another try after it had come out with a crumb that was too dense the first time around. Since the ingredients were exactly the same as in one of Susan’s recipes (I used KA bread flour and pre-soaked flax seeds), the culprit could only be the starter. This time I made sure it was up to speed and strength after feeding it twice before using it and it happily produced the desired results:


 


  


 


It tasted wonderfully and I'll certainly make it again!


The other bread I made was the Sourdough Seed Bread (“Bread” p. 176). There had been two recent posts about this great recipe and I really wanted to try it. We absolutely LOVE it. My husband thought that my loaves should be bigger than the recent ones I made, thus I baked the entire recipe into one huge loaf, it weighed in at 1.7 kg (3.75 lbs)!!


 


 


   


A bit of a challenge to slice... This bread will be a staple in my repertoire, no doubt!


 

JoeVa's picture
JoeVa

 


Ok, here I am with my first post!


I am a new entry in TFL, but I have been reading your Blogs, Receipts and Q&A since about 1 year. I am italian, I live in the north of Italy and I love bread and baking.


My first blog entry is about my very basic Sourdough Loaf. I named it "Pane Fermento" and it is a "Pain au Levain" style loaf. It's a lean dough, with just good flour (white wheat and whole rye), water, salt and sourdough (translation of pasta acida but I usually say lievito madre). I prefer to retard the shaped loaf overnight. I really love this bread, the rye (and the cold proofing) contribute a particular flavour, it has a light "sweet" crumb and a great crust.


                      


From now on remember my % are related to italian flour and ingredients; so pay attention to water %, it's about -5% the amount you need with "American AP/Bread flour".


Overall Formula



Bread Flour 90%
Whole Rye Flour 10%
Malted Flour* 1.5%
Water 59%
Gray Salt 1.9%

*I add a small amount of malted flour to get a better enzymatic activity, my flour is not malted from the miller.

Preferment

15% Bread flour is prefermented at 80% hydratation (12h / 14h at about 21/22°C - with a 20% inoculation).

Dough consistency

Medium soft, a little bit sticky at the beginning (hydratation rate with my flour 59%:61%)

Process

  • Mix all ingredients except salt (desired dough temperature 25/26°C).
  • Autolyse 00:30, then add salt on top
  • 10 stroke (stretch and fold)
  • Repeat 3 more times at 00:10 intervals (10 stroke or until the dough starts to oppose resistance)
  • Bulk fermentation 02:00 with 1 fold
  • Divide and shape (I use a banetton)
  • Proof 01:30 at 25°C
  • Retard 12:00 at 4°C
  • Bake on stone at 230°C 00:40, first 00:15 covered, last 00:10 with the door ajar.

                      

    Crumb shoot

                            

      Bread slice (1cm width)

                              

        dmsnyder's picture
        dmsnyder

         


        My San Francisco Sourdough starter from sourdo.com is now two weeks old. I made another pair of my San Joaquin Sourdough breads with it yesterday. I modified my formula somewhat. I used a 60% hydration starter fed with AP flour only. I increased the amount of starter by 50%. I used KAF AP flour for the dough. I used no added instant yeast.



         


        Ingredients

        Weight

        Baker's Percentage

        Firm starter

        150 gms

        30.00%

        KAF AP flour

        450 gms

        90.00%

        BRM Dark Rye flour

        50 gms

        10.00%

        Water

        360 gms

        72.00%

        Salt

        10 gms

        2.00%

         

        Procedure

        1. Mix the firm starter (1:3:5 – Starter:Water:Flour). Let it ferment at room temperature for 12 hours.

        2. Pour the water into a large mixing bowl. Add the starter and dissolve it in the water.

        3. Add the flours and mix to a shaggy mass. Cover tightly and let it sit for 20-60 minutes.

        4. Sprinkle the salt over the dough and mix thoroughly using the “stretch and fold in the bowl” technique. Let it rest for 30 minutes.

        5. Repeat the “stretch and fold in the bowl” for 30 strokes 2 more times at 30 minute intervals.

        6. Transfer the dough to a lightly floured board, and do one stretch and fold.

        7. Form the dough into a ball and place in a lightly oiled bowl. Note the volume of the dough. Cover the bowl tightly. Let it rest for 30 minutes.

        8. Repeat the stretch and fold on the board. Reform the dough into a ball and replace it in the bowl.

        9. Allow the dough to continue fermenting until the volume has increased 50%.

        10. Cold retard the dough for about 20 hours. (The dough had more than doubled and was full of large and small bubbles.)

        11. Take the dough out of the refrigerator and immediately transfer it to a lightly floured board.

        12. Divide the dough into two equal pieces and pre-shape them into logs or rounds, depending on whether you want to make boules or bâtards. Cover the pieces with plasti-crap and let them rest for 60 minutes. (Give them a shorter rest if the kitchen is very warm. You don't want them to expand very much, if any.)

        13. Pre-heat the oven to 500ºF with a baking stone and your steaming method of choice in place.

        14. Shape the pieces and place them in bannetons or on a couche. Cover the loaves and proof them until they have expanded by 50-70%. (30-45 minutes)

        15. Pre-steam the oven. Then transfer the loaves to a peel (or equivalent). Score them, and load them onto your baking stone.

        16. Turn the oven down to 460ºF.

        17. After 12 minutes, remove your steaming apparatus. Turn the loaves 180º, if necessary for even browning.

        18. Continue to bake the loaves for another 15-18 minutes or until their internal temperature is 205ºF.

        19. Turn off the oven, but leave the loaves on the stone with the oven door ajar for another 7-10 minutes to dry the crust.

        20. Transfer the loaves to a cooling rack.

        21. Cool the loaves completely before slicing.

         

        The loaves were already singing when I took them out of the oven. The crust developed crackles, which can be credited to the use of AP rather than higher gluten flour and the drying in the oven (Step 19., above).

         

        The crumb was nice and open.

         

        The crust was crisp when first cooled and crunchy/chewy the next morning. The flavor was sweet and wheaty, like a good baguette, with the barest hint of sourness. This was po

        ssibly the best tasting San Joaquin Sourdough I've made. I think I'm going to stick with this version. Next time, I may use this dough to make baguettes.


        David


        Submitted to YeastSpotting


         


         

        davidg618's picture
        davidg618

        As most, if not all, of you know Italians traditionally dip biscotti into their coffee or wine, i suspect, in part, to soften it a bit before chewing. October, November and December of year, along with holiday baking, we're putting the finishing touches to plans for our annual January open house wherein we serve only our homemade wines, homebrewed beer, and a cornucopia of food, all made from scratch.


        This year's theme is Wine and Bread.


        Technically, biscotti is not a bread, but it fits so well, we've added it to our list that includes sourdoughs (wheat and ryes), pain de mie, ciabatta, lavash, fougasse, and of course baguettes. I'm also going to try Hamelman's Vollkornbrot; if successful it too will join the list. It should pair well with a pilsner finishing its fermenting as I write.


        Today I experimented with a parmesan-black pepper biscotti thinking it will pair well with white wine, especially the sauvignon blanc we're offering this year. My wife and I shared the small corner pieces, and froze the rest. We opened a bottle of sauvignon blanc. It pairs wonderfully.



        We're also planning a dried-cherries and pecans biscotti to pair with a Cabernet Franc ice wine (sweet)--a first; always dry wines prior--and a craisins and pastachio biscotti that should pair well with both reds and whites.


        David G

        SisKam's picture
        SisKam

        Hi,


        Lesson 1


        I started to do the lessons and my bread came out lovely. I am so pleased; my husband and I enjoyed the first loaf.


        Thanks for this helpful site.


        I wanted to include a picture but don't know how ..... :-(


        I am anxious to try lesson 2 :-)

        SumisuYoshi's picture
        SumisuYoshi

        Baked Méteils au Bleu


        This recipe comes from Pierre Nury via Daniel Leader's Local Breads, this is the second recipe I've made from the book (and it went a lot better than the first, which I still need to write up). I picked this recipe because it looked like it would make cute little loaves, and one of my friends is a fan of blue cheese. It had also been a while since I made a bread with a significant amount of rye flour, and that one turned out a bit brick like. I had some trepidation starting this recipe because I had heard of many errors in the book (and experienced some of them in the first bread I made), but I didn't notice any glaring errors in this recipe.

        This recipe is built on a stiff levain, which I definitely prefer, seem to get better results from it, and I already keep a stiff levain so no conversion needed. Once you have the starter build for the recipe you mix the bread flour (55%) and fine ground rye flour (45%) with the water and let the mixture autolyse for 20 minutes. After the autolyse the small portion of starter is incorporated into the dough and the salt sprinkled on top and kneaded in.

        Flours and Water for Méteils au Bleu

        Autolysed Dough and Starter

        Sea Salt

        Méteils au Bleu Dough

        Méteils au Bleu Dough ready to rise

        This was a dense and very sticky dough to knead, thanks mostly to the rye flour I would imagine. The new (large) cutting board I got to handle dough on seems to help make the sticky doughs easier to handle than the plastic mat I used previously though, I was able to get this dough kneaded well enough with minimal flour use. I wasn't expecting a huge rise with the dough, both from comments seen online and experience with how my starter likes to rise, and it was good I wasn't expecting much!

        Risen Méteils au Bleu Dough

        I couldn't find the cheese called for in the recipe locally so I picked out an interesting looking selection at my local Whole Foods, Hook's Cheese Company Blue Paradise:

        Hook Cheese Company Blue Paradise

        It was a little tricky getting the 4 separate pieces of dough evenly sized because the dough was so sticky! A little dusting of flour to control that stickyness for weighing and I got my 4 roughly equal pieces, and preshaped them into little rectangles (it called for squares, but the dough didn't want to go that way). Each of the 4 got stuffed with cheese, rolled up into little loaves, and put in the loaf pans. I was initially surprised that this recipe calls for scoring before proofing, but I guess that helps it to open up a bit more to make a cavity for the cheese you place on top.

        Preshaped Dough for Méteils au Bleu

        Shaped Méteils au Bleu

        Slashed Méteils au Bleu

        When it came time to bake, I changed up the instructions a bit. I preheated the oven to 500, used nearly boiling water instead of ice cubes, and then turned the heat down to the suggested temperature as soon as the loaves were in the oven (the ice cubes just don't work so well for me). These loaves smelled really great as they were baking!

        Baked Méteils au Bleu

        Méteils au Bleu Crumb

        After they had cooled a little bit, I brought one out to show the person I had baked them for more intending just that he could see and smell it, but it must've smelled really good because he took a big bite out of it! It was really good warm out of the oven like that, I also made a few slices into crostini the other day, topped them with pesto and chicken!

        fortarcher's picture
        fortarcher

        I stumbled on this site almost a year ago.  I love making bread and Sourdough is one of my favs.  Yet, I have never made Sourdough.  I decided a couple of weeks ago to make a starter.  So, I gabbed my Joy of cooking cook book and found a recipe for "Sourdough Starter".  The recipe called for comercial yeast.  I come to find out the starter is not "traditional". If I am going to do something, I want to do it right.   So back in my memory bank was the fresh loaf.  Off I went......


        After reading quite a bit on this site(and wasting a week on my so called starter), I grew another "baby".  Just WW flour and water.  My baby is on day 8 and is doing well. ( I also made a firm starter with baby tonight). Baby already has a nice sour flavor.  I will leave baby out on the counter for about another week so I know she has a great sour taste.  I plan on making my first REAL Sourdough with the firm starter tomorrow night and using the liquid starter on Saturday.  Once I think I know what I am doing, I have some great ideas for adding goodies to my loaves.  I cant wait to turn the oven on and not shut it off for the next couple days! 


        Happy Kneading,


        Amanda

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