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Ryan Sandler's picture
Ryan Sandler

My quest for a passable baguette continues.  To recap: In an attempt to improve my baguette skills, I'm making the Baguettes with Poolish formula from Hamelman's Bread every weekend until I get it right(-ish).  Following my experience from week 1, I made two changes:


First, I increased the baking temperature.  Last week the baguettes were simply not browned enough after the 26 minutes recommended by Hamelman.  This surely has as much to do with my oven as anything else--I've always had problems with it's notion of just how hot 450 degrees is as compared to mine.


Second, I resisted my home-baker's instinct to spray exposed surfaces of the dough with spray oil at every opportunity, and for the final proof of the shaped baguettes, I mostly covered the dough with the folds of my trusty tablecloth-couche, and then with plastic wrap.


The Results:


 Exterior 


 Crumb 

The Debrief

Crust was nice and dark but could be more caramelized still.  My scoring was still pretty irregular, but somewhat improved from last week.  More importantly, as a result of omitting the spray oil for the final proof, the scores were easier and the blade dragged less.  On a few of the scores started to get the feel for how the lame ought to bite into the loaf.  But although I got about 2 good scores per loaf, that's not quite enough.  I also clearly need to work on keeping the scores separate from each other.

 The crumb, as you can see, was somewhat underwhelming; the more creamy, gel-like texture still eludes me.  Flavor was good, but not what I know this formula is capable of.  Crust was crisper than last week, but still a bit chewy.

For Next week:

I have a few ideas:

  • Start trying variations on the "turn off the oven but leave the bread in" to get a crisper crust
  • Try to do exactly 4 scores per baguette; I think part of my problem is varying length and number
  • Change the Poolish fermentation time: So far I've had 1/8 tsp yeast in 5.3 oz. each of flour and water, fermented for 12 hours (and I've actually been pretty good about keeping it to 12 hours, not longer or shorter).  Since Hamelman suggests a similar quantity of yeast for twice the Poolish (I'm doing half a "Home" batch), perhaps a shorter ferment is in order.

Any other suggestions, diagnoses, or critiques greatly appreciated!

 

Ryan Sandler's picture
Ryan Sandler

This is a three bake weekend for me, and I thought I'd offer this shot of the midpoint of it all.


From right to left: Poolish Baguettes, fresh out of the oven.  A bag of sourdough bagels (the BBA formula), baked this morning for breakfast.  And a batch of dough for Vermont Sourdough with Increased Whole Grain, currently in the bulk fermentation stage to be baked tomorrow.


breitbaker's picture
breitbaker

If you keep your bread ends around to use up, here's a great way :) Hint: weekend breakfast or brunch is in the bag!


Weekend Breakfast Strata


http://www.brightbakes.wordpress.com


Love, 


Cathy B.


 

hansjoakim's picture
hansjoakim

Autumn is truly here, and every tree is decked out in breathtaking yellow and red colours. This is one of my favourite parts of the year, where afternoons are best spent strolling among the autumn leaves on silent sidewalks and catching every last bit of warmth the sun can muster.


The colder times of the year are also the best to bake in, and this week I've tried my hands at one of my absolute favourite lighter rye breads, Hamelman's flax seed rye from Modern Baking. The formula is very similar to many of his rye sourdough breads from "Bread", but I feel the Modern Baking flax seed rye is even better balanced in terms of overall hydration and amount of soaker. The addition of stale bread to the cold soaker gives this bread a unique, robust rye flavour.


This week, I've enjoyed two flax seed rye loaves based on a formula that is a slight adaption of Hamelman's original. Here's a link to my slightly modified formula. Below is a shot of the loaf at the end of final proof, seconds before I'm sliding it into the hot oven:


Flax seed rye bread


And here it is, fresh out of the oven:


Flax seed rye bread


Here's a shot of the second loaf, which was gently rolled in oat bran before it was proofed in a floured banneton:


Flax seed rye bread


Here's a shot of the crumb, from a little later in the day:


Flax seed rye bread crumb


The crumb doesn't get very open due to the flax seeds, but it's very moist and stays fresh for days. Once you've almost finished it, save some slices to put in your next batch :)


 


I've also continued my apple tart studies with some pleasantly autumn-tasting Calvados apple custard tarts:


Apple Tart Parisienne


 


...and the tart "crumb" below. Local apples are stunningly good this time of year, and a tart like this is perfect for a lazy Sunday afternoon. A thin layer of lingonberry jam provides a nice tang to the otherwise vanilla and Calvados infused apples:


Apple Tart Parisienne


 

breadsong's picture
breadsong

Hello and Happy Thanksgiving to those celebrating this weekend!
I tried shaping breads as Pumpkins for the occasion.


I tried this recipe first:
http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/
substituting 75% stone-ground whole wheat and 25% bread flour for the high extraction flour,
substituting canned pumpkin for the sweet potato,
substituting flax seed for pumpkin seed


When mixing I found it really hard to get the dough to develop & also didn't give it enough time to proof; there was very little oven spring.
I'm positive the wildyeastblog.com formula is wonderful given the lovely result pictured with the formula on the wildyeastblog site...I certainly didn't do this recipe justice.
My flour substitution might not have been ideal either, but welcome any thoughts anyone might have on this!

These little pumpkins are like bricks as a result of my efforts, so I stacked them like bricks for the photo!
Crust was tasty, crumb very moist, and a subtle pumpkin flavor.




Not feeling good about the first dough was shaping up for me, I started a second...Rose Levy Beranbaum's French Country Sourdough, with pumpkin puree swapped in for some of the water in the recipe. In The Bread Bible, Rose writes canned pumpkin puree is 90% water; using this as a guide, I used 200g of pumpkin puree for a triple recipe of this bread and then topped off with some additional water. These came out lighter with more oven spring - and will be shared with family tomorrow!



To shape these breads, I shaped boules and slashed starting at the bottom and up to the top, almost to center, trying to make "pumpkin lines". I took a small round cookie cutter, floured it, then twisted and gently pushed down, twisting back and forth, until I'd cleanly cut a "stem".
This idea I got from hanseata (Tyrolean Pumpkin Seed Mini Breads - thanks hanseata!)


Hope the second batch tastes OK tomorrow. Happy Thanksgiving from breadsong

highmtnpam's picture
highmtnpam

Hey all!  Bread rises faster at high altitude.  Do you think that sourdough starter would rise faster when you are doing builds, etc.?  


The question never occurred to me until today.  Thanks,   Pam

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 

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