The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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highmtnpam's picture
highmtnpam

Trying to get pix and comment together.  oh boy! I think I did it. (Now if I can just remember how I did it)  Hooray from Pam (hghmtnpam)

txfarmer's picture
txfarmer


This is a 100% sourdough rye from the book "Bread Matter". that book is an excellent read but for some reason, this is the first recipe I made from it. Well, second actually, but that Russian Rye was a total disaster. I think there's a printing error in the formula, it just has too much water. Yes, I know pure rye breads should have very wet dough, clay like in fact, but that one was in the porridge territory. Anyhow, back to this Borodinsky - opposite of that Russian Rye, it's perfect. The formula is right on for everything. My husband is still just getting used to the taste of heavy rye, even he immediately liked it.


 


I did make one major change -- I know, I know, I seem to be incapable of sticking to instructions, but this time it's not my fault! Sort of. After I mixed the clay like dough, I discovered that I don't have a loaf tin that's the right size for this amount of dough. I don't want something that's too big since I want the bread to have some height, in a pinch, I used an oval Japanse cheese cake tin I got from China, it's pefect! about 60% full going in:



Almot to the top at the end of fermentation



And a little domed over after it's done:



- levain


rye starter (100%), 20g


rye, 90g


water, 190g


 


1. Mix and leave at room temperature for 12 to 24 hours. Mine was left for 20hours, very bubbly and sour.


 


- main dough


levain, 270g


rye, 230g


salg, 5g


coarsely grounded coriander seeds, 5g, plus more for topping


molasses, 20g


barley malt syrup, 15g


water, 90g


 


2. Mix everything, and dump into an oiled tin, smooth the top if necessary but try not to press it down, otherwise the dough mighth get into crease and make it hard to demold.


3. Rise for 2 to 5 hours, if the dough is a little over half of the tin going in, at the end of the rise, it should be just below the top. Mine was left at 23C for 2.5 hours, my rye starter is lightening fast.


4. Brush water on top and spread a layer of coarsely grounded coriander seeds


5. Bake at 430F for 10min, then 400F for 40min. Maybe my cake tin doesn't conduct heat well, but at that point I took it out and the bread is not nearly done. I put it back and baked at 400F for another 20min, perfect. Wrapped for 36 hours before cutting in.



 


Nice even crumb, still a bit bottom heavy but getting there. I think I prefer a "not so warm" rise for my sourdough rye, as supposed to the "very warm temp" what most books suggests. It's moist but not sticky, very flavorful. I decide that I really like coriander in my breads.



 


I was complaining about not being able to find rye flour in local grocery stores, Eric pointed me to fresh ground Rye from Country Creations (flourgirl51), I got two huge bags, and that''s what I use in my rye breads these days. Very flavorful and great price/service.



Completely unrelated, here's a Chocolate-Almond torte I whipped up to use up some egg whites, very good.



 


The recipe is from "Pure Dessert", but can be found here. The recipe asked for a 9inch pan, I used an 8 inch, worked out wel.



 


Easy to make and VERY VERY VERY delicious, especially if you like dark chocolate. Perfect with a little whipped cream.



Sending to Yeastspotting.

yozzause's picture
yozzause

Me and My grand daughter EMILY aged 4  baking mini pizzas 2010





What fun we had and lunch to boot

yozzause's picture
yozzause

I was always amused as an apprentice that in the award rates for bakers there was a category for single handed baker  i could just imagine some poor soul that had been in a loosing argument with the dough dividing machine. Of course it actually referred to a baker employed on wages working alone doing the whole kit and caboodle.   


Anyway i am currently a single handed following a rotator cuff and repair to a full width tear of the tendon in my right arm six weeks with an abductor sling on both night and day  fortunately that came off last week and now a further six weeks with physio and passive exercises.


Today's bake was a sour dough  Multi grain with home brew lager and a dash of molasses


300g multi grain mix flour


300g sour dough culture (100%hyd)


100ml home brew lager


9g salt


9g molasses 


all the ingredients brought together for a quick mix then allowed to autolyse for about 20 min then a further 5 min mix and another autolyse for about 20 minutes and a further mix for about another 5 min in the kenwood chef.


the dough was then stretched and folded after an hour and repeated  and then made up and into a cake tin  allowed to prove for 1 hour and into the fridge with cling film overnight the next morning it was put outside into a warm spring day for an hour or so then brought in and washed with an boiled arrowroot (starch) paste to help stick the sesame seed and give the dough piece some protection from the fierce heat of the oven.


 No scoring was attempted as the dough was below the top of the container and it was fairly fully proofed hence only a small amount of oven spring shown in the photos


i was pleased with the loaf it had a nice open texture and an excellent taste.


the dough has risen quite well and close to full proof



a small amount of oven-spring no tearing of the crust


 



the cut loaf revealing  a nice open structure and the graininess of the mixture



 a few slices with some dislodged sesame seeds



all in all very happy with the result excellent taste and not to bad for a single handed result


regards Yozza 

Floydm's picture
Floydm

I get a lot of books from publisher, most of which I don't post about, but I received one today that I really like. 


Biscotti: Recipes from the Kitchen of The American Academy in Rome, The Rome Sustainable Food Project comes out in a week or so.  It is a little book but contains a really nice selection of cookie, biscotti, and meringhe recipes.  There are a nice range of recipes, everything from basic sugar cookies to fava bean cookies, and while a few require ingredients that I don't keep around the house (fava beans, pine nuts), none of them that I've looked at strike me as terribly complex or inaccessible.


What else.  The photography and typography are nice, the paper feels nice, it is just... a really lovely little book, one that feels more expensive than the thirteen bucks you can pick it up for right now. It'd make a nice, inexpensive gift for anyone you know who likes to cook and bake but hasn't yet caught the bread bug. 


I've not baked any of the recipes from it yet, but I shall soon.

probably34's picture
probably34

Does anyone have a really good yeasted rye sandwich bread recipe that they would be willing to share?

Przytulanka's picture
Przytulanka


I have never been a big fan of pears. I eat only a few per year. But when I saw those I decided to buy a few. They were delicious. Their beauty inspired me to bake this bread.



Soaker:
453 g water


283g whole rye flour-stone ground
453 whole wheat flour

 Mix the flours and water until the dough comes together and you have a sticky mass and put the container in the refrigerator for 12 hours 
Starter:
125 g water
125 g whole rye flour
25 g whole rye starter


Final dough:
all soaker from refrigerator
255 g starter
Mix the ingredients (it's not easy) and let rest 30 minutes.
Add salt work it through the dough. Let rest 30 minutes. Fold the dough and let rest 30 minutes. Repeat the procedure once more.
Allow the dough to ferment for 4 hours at room temperature.

Shaping:


Flatten the dough into a disc, put 100 g of pistachio nuts (toasted, salted) and pear cut in to pieces. Fold in each side, and then the bottom. . Turn the dough over and shape your pear. Try to shape thick neck to prevent from burning during baking. Use XL raisin or dried plum to make stem end of the pear. Place the pear on peel with parchment . Cover with plastic to avoid drying the dough.

After 3-hour proofing preheat the oven to 500F with a.baking stone. Prepare 1 cup of  hot water for steaming.Score the loaf.
Bake:
15 minutes-480 F
15 minutes -450F
Remove  the parchment, cover the bread with foil (it's brown enough) and bake 10 minutes in 400F.


 Adapted from the recipe from: Discovering Sourdough and inspired by http://www.wildyeastblog.com/2010/01/31/pear-buckwheat-bread/

 

amolitor's picture
amolitor

As you probably know, there's a technique for improving bread which involves adding some quantity of "old dough" to the new dough. Some dough from the last batch, that's 6 or 12 or 4 hours old, or something. While this is great for commercial bakers, it's a little bit less great for the home baker. Here's what I've started doing:


Whenever I bake a yeasted more-or-less white bread, I save a 2 or 3 walnut sized balls of fully developed dough (just before shaping). I wrap these individually in a piece of plastic wrap suitable to cover my normal mixing bowl, and freeze them. Then, when I want to do some pate fermente action, I thaw a ball out the night before. I soak this dough in 1/4 cup or so of warm water to soften it up, and then mix in anough flour for a stiff dough (2/3 cup to 3/4 cup). Knead enough to mix the thawed old throughout. Cover the bowl with the plastic wrap (which you can now use to cover the bowl for the entire batch of bread, see?) and let stand overnight.


If you want more "old dough" you can repeat the process, adding more water to your risen dough, and more flour, and let that rise.


You could do the same thing with yeast and so on, to make a new dough the night before, but I find this to be very convenient.


 

wayne on FLUKE's picture
wayne on FLUKE

I baked this bread for the second time and made a couple of changes. Here is the ingredient list as printed.


Buttermilk White Bread
Recipe By: James Beard in Beard on Bread



  • 2 packages active dry yeast

  • 1 tablespoon granulated sugar

  • 1/2 cup warm water (110 to 115, approximately)

  • 4 cups unbleached hard-wheat flour

  • 1 tablespoon salt

  • 3 tablespoon melted butter

  • 1 to 1 1/2 cup buttermilk


Changes I made were to use instant yeast and reduce the quantity to 1 tablespoon, next time I'll use even less.


I left out the 1/2 cup warm water and used 3/4 cup buttermilk (made from Saco "Cultured Buttermilk Blend" powder) plus 3/4 cup of non-fat milk. My 4 cups bread flour at 120 grams per cup with the 1.5 cups liquid was plenty wet enough without the water. I couldn't find anywhere that Beard defined what a cup of flour should weigh.


I also cut the salt in half and used canola oil for fat instead of butter.


I did a 20 min autolyze, then mixed in the oil and salt for a few minutes, then did a couple stretch and folds after 30 and 60 minutes and shaped after another 30. The dough more than doubled in the first 30 min. (I took out 75 gr of dough to make a small roll since last time the quantity (about 920 gr) seemed to much for my 9x5 pan.)


Dusted top with some sifted flour and proofed about 45 min which may have been a little too long as dough had not only domed above pan but was starting to hang over the edge. Fortunately that sprung up in the oven to make a nicely shaped loaf.


Baked at 375 for 40 min, removed from pan and left in the cooling oven for 8 min (on its side, as recommended by Beard).


After cooling I sliced this and I can tell you it smells wonderful.


Here is the loaf cooling.


Beard Buttermilk cooling


And here is the crumb close up shot. Looks good to me! Note the knife dragged some of the flour from the top down into the crumb. I didn't notice this until uploading the pic.


Beard Buttermilk crumb


I'll add a taste update after I have some for lunch.


UPDATE: Really enjoyed a sandwich at lunch. This was better with the half buttermilk half non-fat milk. I think I'll cut back the salt a little more to 1 tsp and reduce the yeast a little as well.


Submitted to YeastSpotting

saumhain's picture
saumhain

Well, actually, I do love my new job. It's not as boring as the previous one and so much better than studying @ uni (at least my uni). But it has like two major drawbacks: firstly, we are not allowed to wear jeans in the office, and the second, which is really depressing - I have practically no time to bake bread!!!


I leave to work at 8 in the morning at the latest, and get back at 7 if I am really lucky. Of course, I still can bake yeasted breads, but it's not possible to bake sourdough breads... And it's such a shame, 'cause it took me a while (three failed attempts)  to raise a new starter after I've arrived from Austria, and I baked only 3 or four sourdough breads ever since. I do hope that when it gets a bit colder in our flat my starter won't ripen in 5 hours and I would then prepare pre-ferment early in the morning and bake when I come back home. For now I can bake only during weekend.


Last week I baked Hamelman's 5 Grain Levain. Oh yes one (of many))) precious present from Austria - Hamelman's "Bread", which I have been exploring and studying for 2 months already and continue to do so. I really enjoyed this bread, it was really good and tasty even after a week or so, although it became a bit sour.


The same weekend I tried to bake 40% Rye with Caraway (I was tempted by its variation, which Hamelman suggests - Salzstangerl - delicious salt sticks sprinkled also with bit of caraway, which I bought quite often in Austria). But it was a complete fail. Honestly, I had never failed with sourdough before; this time, however, I followed measurements and instructions precisely, but the dough was... Well, strictly speaking, it was not even dough - it was more like muffin batter, obviously with no sign of gluten. I mixed it, got scared by its consistence and then left it for 20 minutes or so, hoping in vain that the flour will absorb water by this time. But since it never happened and I was feeling completely desperate, I just threw it all away. May be someone had the same issue with this recipe? If not, I'd love to learn what could possibly go wrong, any suggestions are appreciated, since I have absolutely no clue.


This Saturday I baked yet another rye bread by Hamelman, this time with much more success. I have chosen his Flaxseed Rye, published in Modern Baking in March 2009. Both dmsnyder (which measurements I used) and hansjoakim had lovely interpretations of this bread, which I liked a lot. Besides it includes "altus" (bread soaker) and I always wanted to taste bread made with it. So, what can I say? Yet again the dough was wetter that I expected, even though I cut down 44 grams of water from the final dough!!! It was also proving a lot less, since I've told already, it's really hot at my place. The final result was still amazing - despite the relative small percentage of rye, it tastes like a real rye bread, goes well with almost anything. Stores good too. I am really satisfied with the result but I keep on wondering what kind of flour is there in America that Hamelman uses, which requires so much water??


 

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