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Jw's picture
Jw

I have been making a lot a lazy bread lately. Takes me 20 minutes (incl. cleaning up, excl. baking time) for two breads. I always add seeds, makes the taste much better.



For flour I use 2/3 white, 1/3 rye or 1/3 five grain flour. I have tested the different percentages, mostly I go with 1/3 en 2/3.



The round bread: I was trying to make a bread for a bigger party. This would make cutting a bit easier (and it did).



The eary bread is pain de provence (I believe). I used wild yeast instead of instant for these.



I like this close-up!



The piggy bread is full rye. Very heady and solid, didn't rise very much. Great taste with a brettlejause! (just a table with good food, bread, sausages, cheese etc),



I'll have some more exiting pictures next time, finally got a new camera.

Happy baking!

Cheers,
Jw.

xaipete's picture
xaipete

I tried those pot stockers featured on this week's Wild Yeast blog. I was amazed how incredible easy they were to make and roll out. This was my first time and I noticed they were a little chewy where they were sealed. I think this was because I didn't roll them out quite thin enough, but the chewiness could have also come from my choice of flour (see below). I sprinkled them with a little cornstarch to prevent sticking. I will never used purchased won ton wrappers for pot stickers again!


pot stickers


2 cups (250 g) AP flour (I used KA AP but next time I will use a softer flour, e.g., Guisto's Baker's Choice)


1/2 cup (113 g) warmish water


Put flour in food processor. Pour in water and run until combined. Form dough into a ball and divide into 4 sections. Roll each section out into a log and cut into about 10 pieces. Flatten each disk into a round and roll out with a pin until you have a round that is about 3 1/2 to 4 inches. Cover unused dough logs to prevent drying out.


I used Hugh Carpenter's Santa Barbara Pot Stickers recipe for the filling. I doubled the sauce recipe per batch and ended up with extra filling mixture. I'm going to make some more today and freeze them.


pot stickers


Filling:


12 ounces spinach trimmed (or use one box of frozen chopped spinach)
2 green onions
2/3 pound ground pork
2 teaspoons finely minced fresh ginger
1/2 teaspoon finely grated orange peel
1 egg
1 tablespoon light soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon kosher salt (you may want to leave this out until you make sure the dish isn't too salty but I put it in and it seems fine to me)
24 homemade pot sticker skins
cornstarch for dusting
2 tablespoons peanut oil


Sauce:
1/2 cup chicken stock
2 tablespoons dry sherry
2 teaspoons oyster sauce
1 teaspoon hoisin sauce
1/2 teaspoon Chinese chili sauce
1/4 teaspoon sugar
2 teaspoon finely grated orange peel


Drop the spinach leaves into 1 quart rapidly boiling water. when leaves wilt (about 10 seconds) drain and rinse under cold water. Squeeze out water (if you are using frozen spinach, squeeze it dry), then mince by hand. Mince green onions. Combine spinach, green onions, pork, ginger, orange peel, egg, soy sauce, chili sauce and salt. Mix thoroughly. (I think it is best to make the filling in advance so it can firm up a bit in the refrigerator.)

Within 5 hours of cooking, fold filling into dumplings.

To cook: place a 12-inch non-stick skillet over high heat (I used my 12-inch stainless All-clad without any issue). Add oil and immediately add dumplings (I add the oil, then the dumplings, then place the pan on the stove). Fry dumplings until bottoms become dark golden, about 2 minutes. Pour in orange sauce. Immediately cover pan, reduce heat to medium, and steam dumplings until they are firm to the touch (about 2 minutes).

Remove cover. Over high heat, continue frying dumplings until sauce reduces completely (about 1 minute). While cooking, shake the pan so that the dumplings are glazed all over with the sauce. Tip out onto a heated serving platter.

Serves 6


pot stickers
These dumplings can be frozen. Cook frozen dumplings over medium heat until dark golden (about 3 minutes). Because they take longer to cook, you may have to add a little water to the frying pan during the steaming stage.


Notes on ingredients:
Chinese chili sauce: best brands are Cock Brand Delicious Hot Chili Garlic Sauce and Szechuan Chili Sauce
Hoisin sauce: no oriental condiment varies so much in quality from brand to brand. Buy only Koon Chun Hoisin Sauce
Oyster sauce: Lee Kum Kee Oyster Flavored Sauce (best) or Old Brand Oyster Sauce
Light soy sauce: Superior Soy Sauce (not Soy Superior)


--Pamela

Shiao-Ping's picture
Shiao-Ping

You can see it a mile away, right?    


This time I am trying it with fresh shallots.  The result is refreshingly different; I felt I was back to my childhood when my mother made us swirl shallots pancakes in winter time.  The other version she used to make with shallots were steam buns - you cannot get anything more Northern Chinese than that!  The interesting thing about food is that the same ingredient in different parts of the world is prepared differently and cooked differently.  Chinese would steam their dough, whereas Europeans bake it; Chinese have their noodles with soy sauce whereas Italians have it with tomato sauce; and so on and so forth.     


With this bread, essentially my ingredients are the same as my mother's; where we differ is in the procedure - she steams but I bake; where she uses the instant yeast, I use sourdough culture.    



My formula:  


250g sourdough starter prepared last night @75% hydration  


 


This morning  


all of the starter


297g strong white flour @13.6% protein


167 g water*


a small pinch of vitamin C  


 


shallots mixture:


150 g chopped fresh shallots* (about 3/4 cm pieces)


19 g sesame oil


8 g salt  


*The tricky part here is to determine the moisture that will come out of the fresh shallots.  My past experience is that at least 35 to 40% of its weight is liquid.  I aimed to have a final dough hydration of around 79%.  For the sake of calculating how much water I would need, I used 38% of the shallots weight as the hydration coming out of them.  To be sure, I held back some water for adding later until I felt my target hydration was reached.  


Before I started the dough process, I prepared my shallots mixture by adding salt and sesame oil to the chopped shallots.  The salt in the shallots helped draw the liquid out of the green (the liquid is like an intense shallot "juice").   I then mixed the starter, flour and water; autolysed for 20 min, then put the shallots mixture in and kneaded for 3 min at low speed and 3 more min at medium speed until all were combined.    It is important to try to resist the temptation of adding more water as the dough will further hydrate while it rests because of the shallots.  It will not feel hydrated enough when mixing stops.   


The rest is standard.  


                                                


                                                 proofing  


It was very cool today; it seemed to have taken forever for my starter to work - 5 hours bulk fermentation and 3 1/2 hours proofing. 


                                                


                                                 baking  


Here are my first ever ciabatta:  



Chinese Sourdough Ciabatta with Shallots  



The crumb  


This sourdough is delightful to taste (to a Chinese, that is).  The sourdough starter has made it exceptionally moist - it feels heavy in your hand and yet it is so light to the taste.  I think the flavor is beautiful (a Chinese would not complain about that).  It is definitely much healthier than the last one I made.  The vitamin C in shallots and vitamin E in sesame oil - how better can it get!


I am indebted to my mother.  Many things I have learnt from her unknowingly when I was a kid are finally making an impression.  


Shiao-Ping  

ArtisanGeek's picture
ArtisanGeek

By trade, I'm a .NET web programmer....who happens to be a former professional artisan baker. I decided to create a tool to make life a little easier. I have seen many questions posted here in regards to volume, weight, and baker's percentage in bread formulas. The tool I have created allows you to convert a "recipe" where the quantities are expressed in volume  to a formula where the quantities are expressed in grams, along with the baker's percentage of each ingredient. This is a database driven tool. I have added the most common bread ingredients and the most common volume measurements (US, Metric, and UK). Once the baker's percentage is calculated, you have a total weight and total baker's percentage you can work with to create any batch size. Right now, the tool resides on my home testing server. I will be moving it to one of my hosted websites in the future. For now, just go to breadmagic.com and click the link for the tool. Keep in mind, this server is in my home so I can't guarantee it will be up all the time. I will be creating another tool soon (where weights are known) for creating formulas for breads with up to three preferments.


Baker's Percentage Tool

Shiao-Ping's picture
Shiao-Ping

Yes, made with sesame oil, shallots and shallot onions.   


 


I ask for indulgence to call this Chinese Sourdough.  Sesame oil to Chinese is like olive oil to Italians; it can work wonders if you know how. For instance, when you made Rustic Walnut Bread, if you drop a couple of teaspoonfuls of sesame oil to the dough you are mixing, you will get a more intense nutty flavor.  It has a delightfully surprising effect on the aroma of your bread.  Sesame oil is like a strong version of walnut oil, very compatible, both being extremely good for you.    


When I was growing up as a kid, we always had sesame oil in the house: a few drops in the noodles with soy sauce; a few drops in the stock pot for stews; a few drops in the soy sauce and vinegar mixture as a dipping sauce for dumplings (Chinese "dumpling" are like the Italian ravioli's); and so on.  In the traditional markets that we used to go to, the fruit and vege owners would always give us a bunch of shallots for free.  As far as I know, Chinese cook everything with a little bit of shallots and garlic.   


I was over-joyed the other day when I found a jar of sesame oil-fried shallots and shallot onions in the Taiwanese grocery store in Brisbane.  The small shallot onions, about an inch in diameter or even smaller, are often deep-fried in Southeast Asia to add to any dishes for extra flavor.   I had just gotten my starter out of the fridge last night (I needed to make my daily bread today) when I saw the jar sitting in the pantry....  Hmmmm.... sesame oil-fried shallots.... and daily bread?   YES, why not?  


 


So, here is my formula:  


250 g sourdough starter @75% hydration prepared last night, as well as


50 g linseed (ie, flax seeds) soaked in 60 g water  


For the dough this morning:


All of the above and


40 g organic stoneground wholemeal flour


40 g rye meal flour


20 g Phyto Soy L.S.A. mix (linseed, sunflower, & almonds)


500 g organic unbleashed white flour


400 g water


80 g sesame oil-fried shallots & shallots onions (with the oil drained off)


10 g organic honey


13 g Celtic sea salt


a small pinch of Vitamin C  


 


And here are the bread and the rolls:



Chinese Sourdough with Sesame Oil & Shallots


                                                                                    


                                                                                     close-up of the crust


                              


                               The Crumb  


I will be very happy serving this bread at my dinner party.  The aroma when it came out of the oven is something I've never had before.  The flavor is beautifully enrished by the sesame oil shallots mixture.  The small amounts of wholemeal, rye and L.S.A mix all add to the complexity.  There is an overall harmoney to my taste.  


A nice day ended.  


                                  


Shiao-Ping

jj1109's picture
jj1109

I have been aching to bake this bread since I first encountered the recipe months ago. However, I'm sure you all encounter the little things that fill your weekends and make well, a big mess of those best laid plans you make Friday evening. I set myself quite a task this weekend - two loaves of multigrain, and this new recipe!


OK, perhaps not such a large task. Especially considering how I have perfected the multigrain recipe... maybe. I'm yet to slice this batch and I have that slightly worried feeling that they aren't quite done in the centre...


(edit to add: I sliced them, and they're... OK. not great, right in the very middle they were very soft, but I think I just passed the test. Won't proof them so long next time ;) eg. err 4 hours instead of 45mins - 1hr.)


This turned out pretty darned nice. OK, I ignored the recipe that said this made two one pound loaves. That was a mistake... this turned into a monster, a good 30cm across. The dough wobbled like a jelly as I put it into the oven - I think I added a fraction too much yeast, the recipe called for 1 1/4 tsp, which I think it said was about 3 or 4g, I tipped some yeast in straight onto the flour (why? I never do it this way for this exact reason) tip tip tip I still have added 0g. That sure looks like a lot more than 1tsp. I must remember never to do that again!


Onto the results:


The loaf came out of the oven beautiful and crisp, however shrank a little whilst cooling and the crust softened - I've never mastered a nice crunchy crust with my oven without using the "magic bowl" technique. This was the softest loaf of bread I have ever felt, and had good spring in the loaf itself. Sliced into nice inch thick slices, dipped in tomato and kidney bean soup, devine. Another recipe to add to the repertoire.




 


 

dmsnyder's picture
dmsnyder

 


This bread is based on the Italian Bread formula in Peter Reinhart's “Bread Baker's Apprentice.” I substituted a biga naturale (sourdough starter) for the biga made with instant yeast in Reinhart's formula. I still added the instant yeast to the final dough to provide more predictable fermentation and proofing times.


Reinhart recommends this formula for hoagie rolls. I divided the dough to make 4 rolls scaled to 4 ounces each and shaped the remainder of the dough into one large bâtard.


I also employed the “stretch and knead in the bowl” technique during bulk fermentation, even though I used a KitchenAid mixer for mixing beforehand.




 


Intermediate starter (Biga naturale)


Active starter

3 oz.

Water

9 oz.

KAF Bread flour

12 oz.

 

Final Dough

Biga naturale (Note: save the remaining 6 oz. for another bread.)

18 oz.

KAF Bread flour

11.25 oz.

Salt

0.41 oz. (1-2/3 tsp)

Sugar

0.5 oz. (1 T)

Instant yeast

0.11 oz (1 tsp)

Diastatic barley malt powder

0.17 oz. (1 tsp)

Olive oil

0.5 oz (1 T)

Water at 80F

7 oz (¾ cup)

Sesame seeds for coating.

Semolina to dust the parchment paper.

 

 

Mix and ferment the biga.

Mix the biga naturale the evening before baking. Dissolve the starter in the water in a medium sized bowl, then add the flour and mix thoroughly to hydrate the flour and distribute the starter. Cover the bowl tightly and allow to ferment for 3-6 hours, until it doubles in volume. Refrigerate overnight.

The next day, remove the biga from the refrigerator and allow it to warm up for an hour or so. Alternately, mix the biga late at night and ferment at room temperature overnight.

 

Mix the dough

Mix the flour, salt, sugar, yeast and malt powder in a large bowl or the bowl of your mixer. Add the biga in pieces, olive oil and ¾ cups of tepid water and mix thoroughly. Adjust the dough consistency by adding small amounts of water or flour as necessary. The dough should be very slack at this point.

I mixed the dough with the dough hook in the KA mixer for 10 minutes then transferred it to an 8 cup/2 liter glass pitcher that had been lightly oiled.

 

Fermentation

I stretched and folded the dough in the pitcher with a rubber spatula then covered it tightly. I repeated the stretch and fold again 20 and 40 minutes later. I then left the dough to ferment until it was double the original volume (45-60 minutes more).

 

Divide and form

Divide into 2 pieces and pre-form as logs. Allow the dough to rest 5 minutes or more, then form into bâtards. To make rolls, divide into 4 ounce pieces and pre-shape into rounds, then shape into torpedos. If desired, spray or brush the loaves with water and sprinkle with sesame seeds.

Prepare a couche – either a floured piece of baker's linen or parchment paper sprinkled with semolina.

Pre-heat the oven to 500F with a baking stone on the middle shelf. Make preparations for steaming the oven.

Place the loaves in the couche, cover with plastic or a towel and allow to proof until 1-1/2 times their original size (about 40 minutes).

 

Baking

Score the loaves and transfer them to the baking stone. Bake with steam, using your favorite method. After loading the loaves and steaming, turn the over down to 450F and bake until done (about 20 minutes for a bâtard, 15 mnutes for rolls.). If you want a thicker crust, use a lower temperature and bake for longer.

 

Cooling

Allow to cool before slicing, if you can.

Sourdough Italian Roll

Sourdough Italian Roll crumb

We had a couple of the rolls for lunch. They were very nice. The crust is chewy, not crunchy, and the crumb is also chewy. This is not your fluffy, cottony roll that seems standard in most sub shops and, unfortunately, most Italian delis.

I am pretty sure this is the roll I would choose for a meatball sandwich, oozing mozzarella and dripping marinara sauce. I don't think this roll would be the usual soggy mess after the first 20 seconds. However, in the interest of Science, I will volunteer to test this hypothesis. Of course, if additional volunteers were to pool their data with mine, we can be more confident of our conclusions.

David

Submitted to Yeast Spotting on Susan FNP's marvelous Wild Yeast blog

 

sharonk's picture
sharonk

I see a lot of sourdough starter recipes that call for commercial or dried yeast. For those of us who chose not to use yeast it is possible to create a starter without it. Before the invention of commercial yeast all sourdough starters and breads relied on the natural yeast in the air for leavening. I’ve made many successful wheat and rye starters with just flour and water. They fermented easily and made wonderful breads. After I learned I was gluten (and dairy) intolerant I tried to make gluten free starters using the same technique I had grown accustomed to for the wheat and rye breads: a 7 day sourdough starter. With gluten free flours 7 days did not work well. The starter turned a moldy shade of bluish green. I experimented, searched the webs and learned that gluten free sourdough needs to be fed 2-3 times a day unlike wheat/rye starter which can be fed as little as once a day.

I was able to create a brown rice starter in about 4-5 days using only brown rice flour and water but it smelled almost spoiled and the bread was unpleasantly sour. (one wonders why I would go forward and bake something that smelled almost spoiled, but I was determined to follow through so I could learn all the ins and outs of this) Someone suggested that I try a small amount of Water Kefir, a non-dairy fermented drink, to give the starter a boost. This made all the difference for me because it cut the fermenting time down to 3-4 days and never moldered. I have come to greatly depend on this success-every-time starter.

Fermented drinks are an important part of my diet. They have helped me repopulate my digestive system with probiotics and enzymes enabling me to fully recover from health challenges. Water Kefir culture is a colony of bacteria and yeast that, when fed sugar, creates lactobacillus into the liquid which then becomes available to us in the form of a drink. It can also be used to soak grains and beans before cooking. It then boosts the predigestion process that happens when grains and beans are soaked. It does the same for the flour in the starter making the finished bread more digestible. It also speeds the fermentation process.

Kombucha Tea is another fermented drink I make at home, that can be used to boost a starter, although I find the fermentation time to be slower than with the water kefir. For people able to eat dairy products, Milk Kefir or active Yoghurt could be used to boost a gluten free starter. Just add 2 tablespoons of any of these fermented products to your starter when first mixing it up. I save a bit of this starter to start the next batch and store it in the refrigerator. If I haven’t used it after 2 weeks I take it out, let it come to room temperature, feed it with rice flour and water, let it sit (and ferment) for 4 hours and store it back in the fridge. Creating a new starter with this bit of previously fermented starter cuts the fermentation time from 4 days to about 2 days!

I make a quart of water kefir at a time and use it to soak grains and beans before cooking. I also drink it in small amounts as a digestive aid before meals. It becomes effervescent and is very refreshing. I bought my first batch of water kefir culture for under $30 including shipping. With care these can last indefinitely and as they add probiotics into my diet I save money as I no longer need to buy bottles of probiotics.

Here are very succinct directions for making Water Kefir:

Nearly fill a wide mouth quart jar with water.

Add 2 tablespoons sugar, stirring to dissolve, 20 raisins and a slice of lemon or lime.

Add the contents of your bottle of water kefir grains into the quart jar.

Cover with a paper towel or cloth and secure with a rubber band. 

When raisins float to the top, scoop them and the lemon slice out and discard.

Ferment the water kefir for 6 more hours on the counter with the paper towel.

Then store in fridge and use as needed.

When you have used the liquid down to about an inch in the jar start a new batch in a new jar and pour the water kefir grains plus the liquid their in right into the new jar, cover and ferment.

You can order water kefir culture (as well as kombucha and kefir culture)  at www.culturesforhealth.com. They send dehydratedwater kefir grains with instructions for rehydrations.

 

Shiao-Ping's picture
Shiao-Ping

I am a sucker for vivid colors.  Last year when I was in Japan on my self-guided pastry eating tour, I discovered a brioche bread with  bright red candy almonds at Susumu Koyama's gorgeous pastry shop in Santien, two hours southwest of Kyoto.  It's hard to believe EVERY morning people from all over the country queue up in front of Patissier es Koyama in this small city, waiting for it to open its door, much like that in front of Pierre Herme's patissier in Paris.  At the time I did not know these little red cruchy candies are "pink pralines" (or "pralines roses" in French originating from Lyon) which are made of almonds and sugar.   


Yesterday I was sitting on my balcony reading when I saw this picture in "Eric Kayser's New French Recipes":  



Brioche with Pink Pralines (page 117 of "Eric Kayser's New French Recipes")


It brings back memories. The color is so beautiful it makes me want to make it, but I have no pink pralines so I have to improvise.  Before I could think of what to do, I thought I'd just first refresh my starter.  Kayser's recipe uses commercial yeast but what's the point of following it - that may just be too easy.    I thought of making my own pink pralines but that would mean I'll have to use red food coloring, which I am reluctant to do.  In the end I settled with a punnet of fresh raspberries for the coloring effect.  


Towards yesterday evening when my starter almost tripped, I mixed the bioche dough.  I did not know how my starter would perform with all the butter and eggs in the dough but I just wanted to try.  I don't have a brioche tin so I used what I have.  Years of making souffle tells me that I need to line the sides of the tin with double parchment paper just in case it expands out of it.  I left it at room temperature for a couple of hours then put it into the fridge for retarding overnight.  This morning I took it out of the fridge and it had barely increased in volume.  I let it stand in my balcony to proof for 4 hours.  This is what it looked like when it doubled in volume, half way through proofing :  


           


            sourdough brioche dough 


 I turned on my oven to 200C.  Then, when it rose a further 50% in volume, I prepared my egg wash as below:  


                                                                              


                                                                               egg wash  


I brushed it on the top of the dough, placed it in the oven, and immediately lowered the temp to 170C.  There was a good oven spring; the dough expanded a further 50% within the first 4 - 5 mins of baking.  It baked for 35 mins in total and this is the result:  



Sourdough Brioche with Raspberries  


                                                       


                                                        The crumb


I can't say I am happy with the outcome.  The flavor is good; the curmb is moist but it is not open enough.  The mouth feel is not light enough as a result.  Perhaps my choice of tin does not allow the dough to expand as easily as a proper brioche tin (which opens out very widely).   Well, I shall see to it next time.   


With a slice of this plus cream and homemade raspberry jam, I toast to Monsieur Eric Kayser with my Oolong tea on my sunny balcony!  


                           


                           Winter morning on my balcony


 Shiao-Ping

TeaIV's picture
TeaIV

I decided to try out my new SD starter and see if it's healthy and working and all. I'm pretty sure it's in good shape. I added it to the ciabbatas I made for a friend of mine, and it made the crumb and taste really extraordinary. Not only that, but I think I've finally mastered the steam technique. this bread had the ultimate crackly crust. it literally cracked when I cut it in half. This is definitely one of the better breads I've made.



P.S. you can see the starter in the background, it's in the container with the red lid :) .


 


 


TeaIV

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