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Jw's picture
Jw

I took a break while on a businesstrip to Berne, Switzerland, and found a breadmarket! I was sort of a promotion, all different booths. It was a promotion activity of http://www.swissbaker.ch. Looks like the Swiss bakers community. Just a few impressions:



Roses decoration, looks nice! Pictures quality is from my phone...



Lots of figures. I guess you can eat this as well, but kind of hard to take along to work...



Steinhauer brot, Macenbread? looks from a realy fire based oven.



Cow bread?


I took a few more pictures. Will post them on request. What a shame I could not take anything along home...and what a great break from work.


Cheers,
Jw.


 

ArtisanGeek's picture
ArtisanGeek

Well, I had a birthday party to go to (pool-side at my Brother-In-Law's house) and I wanted to do something a little different than the standard birthday cake...so I decided to make a giant chocolate chip sandwich cookie. It's about 12 inches in diameter and contains about a pound each of semi-sweet chocolate chips and white chocolate chips. At the end of the mix, I fold in about 4 ounces of walnuts. The cream filling consists of powdered sugar, egg white, shortening, and vanilla. The cookie dough is from a recipe you can find on any Toll-House chocolate chip bag. Its baked a little on the soft side so it slices like a cake. This one didn't last long after this photo was taken....it was devoured in short order!


Giant Chocolate Chip Sandwich Cookie

ArtisanGeek's picture
ArtisanGeek

This is the second of my reviews on artisan breads available at my local Whole Foods Market. Actually, I visit three locations in my area (Raleigh/Durham, NC) and they are all the same because the are all baked in the same "bakehouse" which distributes them to all of the area stores. As many of you commented in my previous post, nothing quite compares to what you can produce at home....however, there are good bakeries out there and some of this retail stuff is pretty good.


The Whole Food Organic Farm bread is another loaf I really like. Like the Ciabatta, it has the classic crackling crust. This one uses a sourdough preferment that becomes apparent when you take the first bite.; not too tart, but just enough tang where you can taste it.  It contains white and whole wheat flour. Uncut, it will keep for three or four days in a paper bag. If the humidity is high and the crust gets a little soft, about ten minutes in the oven at 425 will revive it. This bread isn't my all time favorite as far as retail breads are concerned, but its definitely on my "pretty dog-gone good" list:


Whole Foods Market Organic Farm Bread


Organic Farm Bread Crumb


Stay tuned for more reviews....My posts can also be viewed on my blog, The Bread Portal.

Bixmeister's picture
Bixmeister

The oatmeal bread that was exhibited on The Fresh Loaf a few days ago inspired me.  I made my first attempt at this bread:



Bread Ready for Baking


 



Bread Out of Oven


 



Another View


 



Bread Sliced


 




Crumb Detail



Please leave comments and suggestions


 


Bix


 

Shiao-Ping's picture
Shiao-Ping

There is a bakery in my neighbourhood called Baker's Delight which is a chain all around Brisbane.  They have a bread with a surface that looks like mottled skin of a tiger and it's called Tiger's Bread!  It looks most unusual and every time I walked past that bakery I wondered how it got that spotted skin on top.   


A week ago I received my "Special and Decorative Breads" by Alain Couet and Eric Kayser, which apparently is a text book for bread chefs in France.  I was going over the pages.  I don't read their recipes, I just love looking at the photos.  And, wouldn't you know? - there it is, Mottled Bread, on page 34, which is also called Pain Marin Tigre!   This bread originates from Holland and Northern Germany.  The mottled surface is due to an easy technique where a semi-liquid dough is brushed on the top of the loaves right after the dough is shaped for proofing.  This semi-liquid dough is similar in consistency to a sponge starter.  It's almost like the bread has two layers going into bake.  I see this technique quite frequently in Japan.   


Now, the yellow semolina flour that I ordered from King Arthur Flour arrived yesterday after two weeks been with the Australian Customs.  They are really tough (I mean, the Australian Customs).  A three pound bag cost 3 dollars but the DHL across the Pacific Ocean was many times that, which I could accept, but the Australian Customs... they stressed me out.     


Anyway, I was rejoicing the arrival of this golden semolina flour and wondering what I should make it into.  Whatever it was, I thought I'd better get my starter ready.  So, before bed last night, I refreshed my SP's starter.    This morning I was thinking, how about Golden Semolina Sourdough with Garlic Corn?  Plain semolina sourdough doesn't interest me enough.  I thought the color and the sweetness of corn go well with yellow semolina, and the texture would provide an extra dimension to the soft sourdough crumb.  As for the garlic, well, caramelised in olive oil, it is a combination that Chinese love.   All this musing turned out to be academic as I couldn't get to the shop early enough!  I needed to start the first fermentation by 8 am because I had a walking planned.  


As I was driving home from my walk, it came to me - why not Mottled Golden Semolina Sourdough?  Now, I felt excited.   


My 100% sourdough had not risen very much when I got home at around 10:30 because today was a very cool day, 19C (66F).  I gave it a stretch & fold and moved it to a sunny spot in my balcony.  The dough felt very soft; I knew there and then that I would need to give it a couple more stretch & folds to strengthen it.  At 1 pm, it doubled (after 5 hours of bulk fermentation).  I checked its temperature with my digital IR thermometer - 23C.  I moved it back indoors because it's ready to be shaped.  I prepared the semi-liquid solution for brushing.   I divided my dough into 4 pieces, and shaped them into rods; brushed the semi-liquid dough on top of all of the rods and placed them on baking paper resting on my counter top.  At 2 pm, I turned on my oven to 230C (450F).   After 2 hours of final proofing, at 3 pm, all 4 rods went into the oven.    Here are the pictures of these mottled 100% sourdough breads:


 


 


Mottled Golden Semolina Sourdough 


 


 


The crumb  


 


I am pleased.  The crumb is very open.  The flavor is exquisite.  And the mottled crust?  It is paper thin and soooo crispy.  I never knew I could feel satisfied so easily.  While I was preparing dinner, the moon has risen... from the east....


 


 


Moon light in my balcony    


 


Shiao-Ping    

alliezk's picture
alliezk

Ten Teachers, Ten loaves, Ten days.


I am going to give all of the teachers who have impacted me each a handmade loaf of bread. I need to find recipes for visually appealing, distinct loaves so that I can express my appreciation, and of course so that I have an excuse to try new recipes!


If any one has any suggestions, Id love to try them. I also plan on using some of the recipes on this site and in the BBA. And of course, as my graduation present was a new camera, I'll share all of my experiments.


Happy Baking.


EDIT - Also, what type of kitchen scale would people recommend getting. There is such a wide range that i'm not sure which is the right one.


 

yozzause's picture
yozzause

Hi everyone this is my first ever blog and introductory blog to the fresh loaf
I am 58 years old
I did my apprnticeship as a baker at Noonans Bakery in South Perth Western Australia, worked for 10 years in the trade but got out due the pressures of anti social hours and a young family as well as big bakeries taking over the trade closing down the local bakery.

Worked for 21 years as a government bus driver but got out when the labour side was hived of to private enterprise, stayed as a government employee working for Tafe, currently a supply officer, buying all the colleges requirements.
At tafe we have a hospitality section and the students have a small bakery attached to the main kitchen, from time to time i have been able to assist some of the chef lecturers with my bread skills.
I was able to get our building trades lecturers to have their student build a wood fired oven in the training restaurants forecourt.
The project had all the element that were required for the building apprentices seting out the foundations raising walls, pouring a reinforced concrete raft laying fire bricks , constructing arches, chimney, pouring insulating material, constructing roofing etc.
we now have a wood fired oven that will cook pizza and holds around 18 500g loaves (5kg flour mix) it's marvelous everything i could have hoped for, lights easy bakes to perfection.
I really want one at home and it is on my list of to do things. i have always maintained an interest in bread baking and find it quite therapeutic.
I am really enjoying the fresh loaf since i founs it and will post some pics soon. YOZZA

xaipete's picture
xaipete

A friend of mine, who is a great baker, sent me this recipe that she adapted from a clipping that she cut out of the Chicago Tribune in 1994. She's getting ready to move and discovered it when cleaning out her files. She had kept it for 15 years but never tried it (just how many of us have recipes lying around for decades that we've never tried?) The recipe from the clipping was from The Bread Book by Betsy Oppenneer.


I just made half of the recipe but I was really sorry that I didn't make the full batch because this is such a delicious bread with a lot of interesting flavors, a nice soft crust, and a powerful aroma that was even present upon opening the loaf up the next morning. It made my whole kitchen smell like a bakery.


Kalamata Olive, Sun-dried tomato, and Feta Bread


400 g water


14 g instant yeast


625 g bread flour (I used KA--you might need a little more flour depending on how wet your olives and tomatoes are)


42 g dried milk powder


18 g sugar


7 g salt


1 egg, beaten


180 g pitted Kalamata olives, cut in half or thirds (I used a drained 6.5 oz. jar of TJs)


8 oz. julienned sun-dried tomatoes packed in oil, drained (can use reconstituted dry pack if you prefer; I used an 8.5 oz. of TJs julienned sun-dried tomatoes)


25 g chopped fresh parsley (fresh basil would also be delicious)


8 oz. feta cheese, crumbled


Egg wash


Combine water, yeast, flour, dry milk, sugar, egg, and salt in mixer bowl. Mix with paddle just to combine. Add in tomatoes, olives and parsley at the end being careful not to break them up too much.


Let dough rest 15 minutes in covered mixer bowl. Turn out onto lightly floured counter and knead a few turn to form a ball. Place in oiled covered container and let rest another 15 minutes. Do a stretch and fold. Return dough to bowl. Wait another 15 minutes and do a 2nd stretch and fold.


Return to covered bowl and let rise until double (about an 1 1/2 hours--I can't remember exactly how long this took).


Divide dough into two equally sized balls and roll each out into a cylinder about 12" long and 1/4" thick. Sprinkle each rectangle with half the feta, and then cut the rectangle in half length-wise.


Roll up each strip of dough tightly to form a long cylinder, and then roll each cylinder back and forth until each is 24" long. Braid two cylinders together and then coil them to form a round loaf.


Place each loaf on parchment, spray lightly with pan-spray, cover loosely with plastic wrap, and let proof until almost double, about one hour.


Place oven stone on rack in middle position and preheat oven to 375º F.


Just before baking, brush loaves with egg wash. Bake directly on stone for about 35 minutes until center reaches 190º F.


Makes two round loaves (can also be baked in loaf pans).


Kalamata Olive, Sun-dried tomato, and Feta Bread


We cut a few slices of the bread when it was still warm (we just couldn't wait; it smelled so good). The reason why part of the slice is missing in this shot is because my husband pulled off one of the bulbs and ate it before going to bed. (Geeze, Jim, you wrecked my picture!)


Kalamata Olive, Sun-dried tomato, and Feta Bread


It also makes great toast. I had it for breakfast and lunch!


Kalamata Olive, Sun-dried tomato, and Feta Bread


--Pamela

David Wilson's picture
David Wilson

I just finished a loaf of sourdough from this recipe http://www.thefreshloaf.com/node/4737/finally-100-whole-grain-hearth-bread-i039m-proud


...And I think it turned out fairly well. I had to take some liberties with the development/rising times due to time constraints, but it seemed to work. The dough sat covered for an hour or so after mixing, then a stretch-and-fold, four hours in the fridge, stretch-and-fold, overnight (10 hours) rise in a cool-ish room (~62 degrees), a third stretch-and-fold, after which I shaped it and let it rise in a basket for just over 3 hours. Baking was 40 minutes at 450 degrees, on a stone.


The dough after mixing:



 


After a stretch-and-fold:



 


In the basket:



 


A Fresh Loaf:



 


The crumb:



 


Clearly I need to learn how to score loaves properly. Nonetheless, I'm pretty happy with the look of it. The crumb could have been a little more open, I think, but it was tasty! Not super sour; the spelt and rye go together very well. Many thanks to JMonkey for coming up with a superb recipe. As this is only my third or fourth sourdough loaf I hope to improve upon the results next time.

Stephanie Brim's picture
Stephanie Brim

I was inspired by David (dmsnyder) and his 5 hour baguettes. I needed a sandwich bread that was as lean as I could get it but was still very much soft crusted and soft of crumb. I've found it, I think, by slightly modifying the 5 hour baguette idea and adding one enrichment: olive oil.



Stephanie’s Simple Bread
Makes 1 small loaf


225g AP or bread flour
10g rye flour
15g white whole wheat flour
3/4 teaspoon instant yeast
1 teaspoon salt
1 tablespoon olive oil
170g water


Mix ingredients in the bowl for your stand mixer until you form a shaggy mass. Mix, on low, for 5 minutes, then increase speed to medium for 3 or 4 more. I left this in a clean bowl for 75 minutes for a first rise, folding at 25 and 50 minutes, and 60 minutes for a second rise. Shaped carefully and proofed for 40 minutes, scored, and spritzed with water. Baked for 30 minutes at 425 degrees.


I posted the recipe on my blog, too.


So thank you David. Thanks also have to go out to Susan of Wild Yeast for inspiration due to the fact that I was browsing the Wild Yeast Blog when I thought about how good a simple bread would be with the locally homemade ham salad I bought today.

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