The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blogs

  • Pin It
ChrisH's picture
ChrisH

Well, I have officially baked my first loaf of bread.


 


I used the recipe in Lesson two here on TFL, substituting a cup of whole wheat flour for the bread flour. It was a thick-crusted, brown bread with holes about the size found in store-bought sandwhich bread. I would post a picture, but, uh, we kinda ate it all before I could take one!


 


Now, I guess I could use some advice. The bread tasted great, loked and smelled amazing, and I feel like I did well on this loaf. I've been looking at different recipes on here, and I've found some things which fit what I'm looking to do next, but the recipes are all too big for me. I want to do a honey or honey-nut bread, but a small one, about the same size as the loaves in the lessons for beginners.


 


I'm also still quite new to using this site, and I'm nto sure if I should request for a recipe or some help here, or if I should take it somewhere else. So, I guess I'll statr here. Anyone have a good, small, honey and wheat loaf recipe to share? Or know someone who already has? In the meantime, I'm going to go experiment with a few things I can put into my mix.


 


 

loafgirl's picture
loafgirl

I have a new oven that I used for the first time this past weekend for baking.  I did french baguettes following Reinhart's recipe.  They turned out "OK" but I am not sure what I need to adjust.  They failed to get the nice golden brown color to them, although they were the perfect temp inside.  I did the steam method once first in the oven and followed all steps accordingly.  I am ready to do some sourdough tonight but would like some input. 


Here are the mode descriptions from the manual.  I used the BAKE mode for the baguettes.  I'm thinking for all breads I should probably go for the True Aero? 


TRUE AERO: fan plus fan element


A concealed heating element surrounding the fan in the rear of the oven heats air,


which is then blown into the cavity. The consistent temperature ensures baking is


well risen and evenly colored. Cookies are crisp on the outside and chewy in the


middle, meat and poultry are deliciously browned and sizzling while remaining


juicy and tender. Casseroles are cooked to perfection and reheating is quick and


efficient. TRUE AERO is the function to choose for multi-shelf cooking and complete


oven meals. TRUE AERO is excellent for baking angel food cake.


AERO BAKE: fan plus upper and lower elements


The oven fan circulates hot air from the top outer and the lower concealed


elements and distributes it around the oven cavity. Food cooked using the AERO


BAKE function tends to brown more quickly than foods cooked on the traditional


BAKE function. Use AERO BAKE at a low temperature -125 °F (50°C)- for drying fruit,


vegetables and herbs.


BAKE: upper and lower elements


Heat comes from the top outer and lower concealed elements. BAKE is the


traditional baking function, ideal for cakes. If baking on two shelves, arrange dishes


so no item is directly over another. BAKE is ideal for foods that require baking for a


long time or at low temperatures, like meringues and rich fruitcakes.


AERO PASTRY: fan plus lower element


The fan circulates heat from the lower concealed element throughout the oven.


Excellent for sweet and savory pastry foods, for moist breads and brownies and


cookies that you want extra chewy.


PASTRY BAKE: lower element


Heat comes from the lower element only. This is a traditional baking function,


suitable for recipes that were developed in older ovens. For best results, bake on


only one shelf at a time. It is perfect for foods that require delicate baking and have


a pastry base, like custard tarts, pies, quiches and cheesecake or anything that does


not require direct heat and browning on the top.


 


I know this is a lot of info, but any help would be appreciated. 


 


THanks,


Loafgirl


 

DonD's picture
DonD

Background


When I first saw the twisted shaped baguettes posted by Shiao-Ping on her blog, I was intrigued. Then I read the posting by Chouette22 on the Pain Paillasse by Aime Pouly and found out that it is an Artisanal Bread made in Switzerland, I was fascinated and wanted to know more about the man and his breads. I purchased Pouly's book 'Le Pain' and studied it thoroughly.


Having spent one year of college in Geneva in the late sixties, I have always had a soft spot for the beautiful country of Switzerland. Although, the Pain Paillasse was not around when I was there, I was determined to try to duplicate it. Problem is the recipe is a closely guarded secret that Aime Pouly only shared with two of his most trusted friends.


From the description and photographs of the basic Pain Paillasse, I understood it to be a Levain and White Flour based Baguette where the high hydration dough is twisted like a wringed towel before proofing and baking without any scoring. Although Pouly refers to his preferment as Levain, his formula for Levain is a mixture of Flour, Water and Yeast at 100% hydration so my guess is that it is really a Poolish instead. However for my first attempt, I decided to use a Poolish preferment made with a mature Liquid Levain instead of the Instant Yeast (similar to the Whole Wheat Levain that Hamelman described in his book). I chose the Liquid Levain to control the sourness from the production of Acetic Acid. To balance the sourness of the Levain, I used the principles of the Gosselin Pain a l'Ancienne formulation first published by David Snyder to extract extra sweetness from the dough.


Formulation


Flour Mix


300 Gms AP Flour


150 Gms Bread Flour


30 Gms WW Flour


20 Gms Dark Rye Flour


Levain Poolish


125 Gms Flour Mix


125 Gms Water


25 Gms Mature Liquid White Flour Levain (100% Hydration)


Dough


375 Gms Flour Mix


200 Gms Ice Cold Water + 50 Gms Water


9 Gms Atlantic Grey Sea Salt


1/8 Tsp Instant Yeast


 Pains Paillasse Proofing


 Pains Paillasse


 Pain Paillasse Crumb


Procedures


1- Make Levain Poolish and ferment overnight for 8 hrs until tripled in volume.


2- Mix remaining Flour Mix with the Ice Water for 1 min. at low speed w/ flat beater and autolyse overnight for 8 hrs.


3- Mix Levain Poolish, Dough, Salt and Yeast with remaining water using flat beater on low speed for 1 min. Switch to dough hook and knead at low speed for another minute. Let rest for 30 mins.


4- Stretch and fold in the bowl using the James MacGuire method 4 times at 1 hr interval.


5- Dough should have nearly doubled in volume by the 4th fold. Divide dough in 3 and preshape into rounds and let rest 15 mins.


6- Shape into long baguettes, flour generously and twist baguettes before proofing for 45 mins.


7- Bake in preheated oven at 460 degrees with steam for 10 mins.


9- Continue baking without steam for another 12 mins at 430 degrees.


10- Turn off oven and let rest in oven with door ajar for 10 mins.


11- Remove baguettes and cool on rack.


Conclusion


The dough developed nicely during fermantation and was quite extensible but at 75% Hydration was not easy to handle. Generous flouring during shaping helped.


Oven spring was good, the crust had deep golden color and was quite crunchy. The crumb was cream color, fairly open with medium softness and a slight chewiness. The taste had a hint of toastiness and a slight tang balanced with a sweet creamyness (which is the trademark of the Gosselin Pain a l'Ancienne). Overall, I was quite pleased with the results. Next time, I will try using all AP Flour with a touch of Rye and a true Poolish which I think will be closer to Pouly's formulation. I would be curious to hear the detailed description from someone who has tasted the authentic Pain Paillasse.


Don 


 



 

SylviaH's picture
SylviaH

I hope everyone had a relaxing and fun Labor Day weekend!  I had just picked up some fresh peaches, raspberries and blueberries so I decided to make a favorite deep dish rustic pie of mine with all three fruits for after the bar b que.  This was one loaded pie 4 large peaches a cup each of raspberries and blueberries, this combination of fruits makes the most delicious pie.  Not overly sweet and a half butter half crisco very tender crust.  My husband ate 2 large slices.  His comment was 'Ohhh the flavor'.



Sylvia

tssaweber's picture
tssaweber

 


One of my favorite bread is the "Basler Brot" or bread of Basel. It is a Swiss cantonal bread and as I was born in Basel of course I favor this over other cantonal breads like the bread of St. Gall, or of the Ticino. An exception is the rye bread from the Valais, the Walliser Brot, as I spent the other half of my younger years in this region.


If you belief the history than this bread was the first time mentioned in 1792 in a bread book. And still as of today it is the runner in many bakeries in Switzerland.


The shape is longish oval and it is always baked as two loafs sticking together at the front. For all of you who have difficulties with scoring, this is the bread to go, because it has none. I also like the dark rather thick crust which gives it the wonderful taste.


The oven temperatures from the old days with the wood fired ovens are not attainable in a private household environment, but I was able to get good results with 550˚F during the steam period and finishing the bake with 450˚F.


 


 



 TFL Crumb Shot


Unfortunately I was not able to copy paste the adapted recipe as it is in table form and TFL doesn't allow to import published spreadsheets/*.xps files. But for those who are interested I have a printable version and an Excel version on my blog. Due to the higher ash content of European flour I have adapted the recipe to American flour and reduced the hydration to 68% instead of the 80%. The Excel spreadsheet let's you change the final dough amount, default is 1500 grams.


Thomas


http://tssaweber.com/WP/thomas-bread-secrets/bread-of-basel/

ChrisH's picture
ChrisH

Well, I'm new - if you can't tell. I just found this page and was absolutely impressed at how much it helped me start expanding my cooking abilities into baking - which has always been a favorite of mine. I'm a 20 year old college junior studying historical interpretation - which has nothing to do with cooking - but I've always enjoyed throwing random things in a pan or pot and seeing what happens when put to heat and stirred.


 


My big thing has always been cookies, though I wanted ot learn how to make brads and such for a long time. So, when i stumbled across this, I was immensley pleased. All i have to say is I more than welcome any advice on...well....everything to do with baking bread! I'm off now to use the lessons here to make my first loaf! Wish me luck!

Shiao-Ping's picture
Shiao-Ping

I came back to Brisbane to the first day of spring (1st September).  I had neglected my back yard garden for over a month.  There had been very good rain going into winter after a prolonged drought and no name flowers are sprouting every where.  Even my one and only lemon tree is loaded with clusters of dainty little pink and white flowers.  Any my wisteria!  It welcomes me back with such vivid purple (or blue):


                                         


                                                                  I waited three seasons for this to flower. 


As I was going round the garden pruning and liquid-fertilizing, I marveled at how time could not be rushed, how waiting was paying off, and how often my energy was misused in being inpatient. 


                             


                                     no name flower 1                                                                      no name flower 2


                 


                                                                                 and other no name flowers


Since I came back from my baking classes in San Francisco, I had made 6 less than satisfactory breads; three on my Kitchen Aid Artisan stand mixer (which has a C hook, not the spiral hook which comes with the Kitchen Aid Pro stand mixer), two on my Panasonic bread machine (dough mixing function only) and one by hand.  I find it hard to adapt the techniques I learned in the baking school to home set-up - our equipment are different, our starters are different, and our dough temperatures are perhaps different too, etc. etc.  Our instructors foresaw these problems, and they emphasized the need for us to learn to "read" the dough rather than mechanically following instructions or formulas.  We were asked constantly during the mixing process to check gluten development by window paning and by simply tugging at the dough to feel its strength.  But all this is easier said than done.


All that I can do is to keep trying.  The idea of this 7th bread came indirectly from Safa, our instructor at the Artisan I course.  It was my last Saturday in San Francisco; I was on my way to Ferry Plaza market and I ran into him on the train; we chatted all the way.  He said he recently made a bread and he called it 30/30, not that there is anything magic about the number 30, but it's just that it is easier to remember since it has 30% soaker and 30% levain (in relation to final dough flours).  So here I experimented with my 50/50 - 50% Poolish and 50% Levain.


The purpose was to see how this would vary sourdough's flavor profile. I have learnt that the acidity you get from poolish as well as levain that is fed more frequently than just once a day is lactic acidity (e.g. yogurt) as opposed to acidic acidity (e.g. pickles).  A classmate at the Artisan course who had done the bakery tour at Boudin bakery museum in San Francisco told me he saw a baker there use the starter straight out of the refrigerator.  Their San Francisco Sourdough is famous for its sourness which is not to my taste.  I imagine if the starter is fed only once a day and is kept in the refrigerator for part of the feeding cycle such that it stays in the anaerobic condition for a long time the acidity can be developed quite strongly.  I am a fan of Chad Robertson's rustic sourdoughs.  I was reading about him in "A Day in the Life at the Bay Village Bakery" in the Bread Builders and Alain Ducasse's Harvesting Excellence; and interestingly it is mentioned that he uses a brief two-hour final stage of levain expansion before he mixes up his doughs.  I imagine this "levain expansion" would be the aerobic stage of levain build-up where the little beasties are in rapid reproduction (rather than fermentation).  I don't know for sure but I imagine too his levain would be fed more than once a day and would most likely sit in room temperature.


 


                


                                     


Formula for my 50/50


Early morning - prepare Levain and Poolish, allow for 6 to 8 hours to ferment, depending on your room temp


Levain



  • 80 g bread flour

  • 24 g medium rye flour

  • 78 g water

  • 52 g starter @75% hydration


(Note: this starter is on a two feeding a day cycle and stays in my room temperature of around 18 - 21C / 65 - 70F)


Poolish



  • 117 g bread flour

  • 117 g water

  • A very small pinch of dry instant yeast (or 1/4 of a 1/3 tsp)


Late afternoon - prepare the final dough



  • 400 g bread flour (Australia's Laucke Wallaby unbleached bakers' flour, protein 11.9%)

  • 34 g whole wheat flour

  • 34 g rye flour

  • 275 g water

  • 14 g salt

  • 234 g Levain (all from above), which is 50% of final flours

  • 234 g Poolish (all from above), which is 50% of final flours

  • Extra medium rye flour for dusting


Total dough weight 1.2 kg and total dough hydration 68%



  1. I mixed all ingredients in my Kitchen Aid for 4 min at the first speed then another 6 min at the 4th speed, at which point the dough did not feel very strong.  I pulled it out of the mixer any way because I planned to supplement by stretch and folds during bulk fermentation.

  2. I placed the dough in an oiled container and gave it two letter folds. After the first letter fold, the dough was rotated 90 degrees then letter-folded again, and then the dough was turned upside down so that the folds faced downwards (ie, right side was up).

  3. Bulk fermentation was 2 hours with a set of two letter folds (as above) every 30 minutes.  I turned the dough over first (so the right side was down) before I did the letter folds and when I finished the folds, I turned the dough over so that the folds faced downwards (the purpose was so that the dough stayed tight.).

  4. After 2 hours, I pre-shaped the dough into a tight ball, and while it was resting, I dusted a linen-lined basket with medium rye flour.  After a rest of 20 minutes, the dough was shaped into a boule and placed in the basket and covered with a plastic bag.  I placed it into the refrigerator to retard (for 13 hours).

  5. The next morning the dough was baked cold at 220C / 440 F for 50 minutes with steam for the first 10 minutes.


 


         


 


                       


 


This sourdough has the flavor profile that I like: the lactic acidity from the Poolish and the levain, the sweetness from the bread flour, and the richness from rye and whole wheat.  All round the flavor is complex and the after taste is long lasting.  It is mildly chewy, very pleasant.


I'd like to work on my scoring.  Also I am finding it tough to apply what I learned on the mixer I have at home.  Perhaps I need to mix my dough to stronger gluten development in order to have a bloom.  Or perhaps the blind faith in a perfect mixer is a sign of no faith in one's self.  Whatever it is, for now, this:


                                                                                                                      


with a view of this:


                                                          


is what I need.


Shiao-Ping

Salome's picture
Salome

I have to confess that I'm not very busy these days. I've got a lot of free time because university hasn't started yet and in addition to that, I'm very limited in what I do because I've got some weird inflammations in my feet. And my friends are all working or have already started school or . . . I can't go and hike, I can't meet friends, but I still can bake! The more time consuming, the better. I'm keeping myself busy and happy this way. And my family well-fed ;-).


A freshly baked bread and some "colors" - That's what you need for painting a bread. In my case, it's Hamelman's "Rye Sourdough with Walnuts" but without walnuts. It's basically a bread made with sourdough, 50% whole rye flour and 50% high gluten flour. (in my case, normal bread flour with some Vital Wheat Gluten.) I tried a dark color and a white one, but the dark was not visible on the rather dark crust. For the dark one I just over-caramelized sugar until it was very dark and then added some water, let it cool and mixed it with egg yolk. The white is a corn starch - water blend.



I baked the bread as usually and started to paint with a normal brush as soon it was out of the oven. The crust is hot and makes the water of the colors evaporate. Nothing easier than that! After the "art work" was done, I baked it for another few minutes, no more than five. Et voila, a bread that will impress everybody.



The flowers and leaves are all out of our garden. I've been saying for the last couple days that the falls has come and here's now the proof. it is autumn. And it's beautiful.



Salome

bnb's picture
bnb

Here's my attempt at KA's old fashioned oatmeal bread. This bread is very adaptable. I've tried it with instant oats, old fashioned oats, with honey/molasses, AP flour/bread flour and it has turned out great every time. I did not use the additives that were optional.  On my first attempt I only used a  teaspoon of yeast and the bread had no oven spring, although I did let it crest well above the pan rim before baking. The second time I used the 2 tsps of yeast and the bread had wonderful oven spring. The recipe can be found here.


This is an incredibly moist bread. Very flavorful. 


wide

mcs's picture
mcs

At the end of August, Diane came from Vancouver Island, BC for a week long internship at the Back Home Bakery.  During her stay we made everything from puff pastry dough to baguettes with everything in between.  Although both she and Sharon (aka 'the wife') are a bit camera shy, I did manage to snap a couple of photos of the elusive two during the course of the week.
Thanks a bunch Diane for helping out with the farmers' markets, daily deliveries, wholesale accounts and even dinner too.  Hope to see you again next time around.


-Mark
http://TheBackHomeBakery.com



Sharon and Diane working on some pain au chocolat


 



Diane putting them together


 



This is us pretending to have a good time

Pages

Subscribe to RSS - blogs