The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blogs

  • Pin It
wellbeing12's picture
wellbeing12

I just purchased a Magic Mill grain grinder, Model 001, which also has a bread-making bucket and bred mixer attachment.


Does anyone have any experience with this type of equipment, and can you give me some tips?  


I am new to this.  Am now living on a farm where they grow wheat (soft) and other produce, and just finishing up a course at the local Ag. Extension office on Food Safety, learning canning, freezing, pickling, and dehydrating.


This is a terrific course! 


 


 

lakelly's picture
lakelly

This afternoon I had some starter left over from a refreshment and decided I would make something from my newly acquired BBA. Aha! Poolish baguettes sound good. Until halfway through I realized I had no ww flour. So I substituted the 4oz of spelt flour left from my co-op shopping spree and some rye, spiked with 1 tbsp of vital wheat gluten. I also noticed I was out of instant yeast. Oh well, I used a tsp off of the block of active dry I got at Costco. Then I saw I was out of filtered water (our tap water is unpredictable as far as hardness goes). Oh well, too late to turn back. I had to hand-knead since the bowl to my KA mixer was being used for other purposes. I put the dough in my 8 quart Cambro and left to run errands.


To my delight, it had doubled when I got home an hour later. When hubby asked what I was up to, he was less than delighted with more baguettes (I've been experimenting a lot with them lately). He was hoping for something big enough for sandwiches. So a batard it is.


The dough was really nice to shape, very supple. I used an old pillowcase and some clothespins to approximate a couche and preheated the oven to 450F. The loaf was proofed by the time the oven was hot (the tiles in there take a long time to get hot). I scored it once down the long axis with a serrated knife and baked for 10 minutes on a stone covered by a roasting pan. When I took off the "cloche" I couldn't believe the oven spring-the most of any loaf I've made lately.


After 20 more minutes with a 180 degree turn halfway through, the internal temp was 205F. Now it is cooling on a wire rack in the kitchen, looking very lovely.


Usually I try to follow recipes to the letter since I am relatively new to bread making. Now I wonder, with all I thought I had done wrong, what did I do right?


 



 

TeaIV's picture
TeaIV

this bread is called pane di prato (I think, I made it a long time ago). it's saltless bread that is apparently traditionally tuscan. The book I used said that when the venetians ruled the salt monopoly, the tuscans made bread without salt as to not give into the monopoly. it's an acquired taste in my opinion... but it was still good.



the next one is the anis bouabsa baguettes that I made. sorry for the blurry picture, but I think you can still tell how open the crumb was. due to bad scoring on my part, they had a funny shape, they looked like weights.



this is floyd's cream cheese blueberry braid, but I used pears and almonds:



 


I purchased some rye flour recently, and started trying things out with it. it's quickly becoming one of my favorite flours to use.


this one is eric's favorite rye. you can't tell it from the picture, but it had a REALLY nice, medium, fluffy crumb, and really good oven spring. it was just a resounding success, and one of my family's favorites.



with the left over starter from that bread, I made some marbled rye bread. I had maybe 1/2 c. left, so it wasn't sour. this bread amazed me. It looked kind of wierd on the outside (I need to practice my scoring :( ) but it was great in every other department. I was surprised, because I didn't use a recipe... just kind of improvised, and I think the crumb was that open because I left the starter in the fridge for about 3 or 4 days after I made the last rye bread.



 


last, but definitely not least:


I made Italian bread, using Floyd's recipe, but I added some rye flour to it (and the preferment was also 50% rye). It was simply delicious, even better then the regular italian bread. I also think that this is the best looking bread I've made yet. one of my personal favorites.



 


 


on that note, I would like to thank you, TFL, for all of your help, recipes, advise, and discussion! :)


thanks, guys!

Yippee's picture
Yippee

Bundt shape for a colleague's birthday, traditional for ourselves:


 


http://www.flickr.com/photos/33569048@N05/sets/72157618022118071/

jj1109's picture
jj1109

So, as would be appropriate for a first post, a first for me: sourdough!


 


JJ's first ever sourdough


Now, to be honest, that tasted great. I've not baked (or even eaten) sourdough before, and the odour that came off whilst it was baking reminded me of *cough* baby vomit *cough* So I was apprehensive, before that first bite!


Not to worry though, it tasted great! I followed dmsnyder's post as the recipe (which in turn was creating Susan from SanDiego's original sourdough), except i had 500g of 100% hydration starter that was ready to go, so I used that. Also, my time constraints meant that it's easiest for me to make the dough last thing at night, and leave it for the first fermentation overnight (about eight hours) in my laundry, which, now it's Autumn (or Fall, take your pick) is around 15C overnight. Then shape it in the morning, dump it in the fridge and get my wife to take it out late afternoon for baking that evening.


I'll post up my following adventures in sourdough - this was 100% white starter, with the 50g of WW mentioned in the recipe. I've now baked two more sourdough efforts (over four days, I'm seeing how the flavour develops after sitting in the fridge for 24 hours after shaping), one with 25% WW starter and another tomorrow with 50% WW. 25% tasted amazing!


So, what prompted me to try this? I had a sourdough starter that I created from Peter Reinhart's Whole Grain Breads, and with some advice from Wild Yeast. I mainly made it because I'm fascinated by the microbial side of it, and had an idea of getting some students to track the microbial population of the starter as it progressed... but no project students wanted to take it up :( (I work at a Uni)


My wife just purchased me a couple of pizza stones, and I'd just read about the magic bowl method. So I was eager to combine those two, and having the starter there convinced me to do this instead of a ciabatta or pain a'l'ancienne, which are on my list to do now!


Seems to have turned out well... as always it seems, too much baking and too little time :(


cheers


JJ

Yippee's picture
Yippee

Adapted from a friend's home recipe, made with mashed bananas.  Very moist and light interior. 


Used Trader Joe's white whole wheat flour for the first time.  Couldn't tell the difference between KA and TJ flours.


KA $5.99, TJ $2.99.


 


090515 follow-up observation:


This sandwich loaf was still extremely pillowy soft (without toasting) 4 days after it was baked. This was the most long lasting softness I've ever experienced among all the sandwich loaves I've baked.  Must be the enzymes in the banana doing the trick.   No more report on this loaf since the last slice was gone.   


 


http://www.flickr.com/photos/33569048@N05/sets/72157617984673373/


 


 



100% White Whole Wheat Banana Sandwich Bread    
The use of mashed banana significantly extends the keeping time of the loaf    
       
       
Adapted From KO's home recipe      
       
       
Water Roux Starter      
       
any amount is fine as long as bread flour (or whole wheat flour to make 100% WW) 50 g
the 1:5 ratio is followed water  250 g
       
  Whisk both until well mixed    
  Heat it up on stove, keep stirring     
  until temperature reaches 65 C or 149 F    
  (Yippee uses the microwave, about 4 minutes, stir halfway.)     
  (Final product should leave a trail when stirred.)    
  Put a plastic wrap directly on top to prevent forming a 'skin'.    
  Must be cooled to at least room temperature before use.    
  Refrigerate up to 3 days.      
  Do not use if turns grey.    
       
       
Makes 1 twin loaf (530g) plus about 4 - 5 rolls at 60g each    
       
A. whole wheat flour 332 g
  sugar  50 g
  salt 1 / 2 tsp
  yeast 8 g
  vital wheat gluten 2 1/4 TBS
B. whole eggs + milk  137 g
  water roux starter 106 g
  mashed ripe banana 50 g
C. unsalted butter 25 g
       
Knead: Combine A. and B. until a ball is formed.  Adjust by adding either flour or water 
  in small increments (1tsp ) to form the dough    
  Add C. and knead until the dough passes the windowpane test.  
       
1st Fermentation: About 40 minutes at 28 C or 82.4 F, 75% humidity    
       
Divide:  265g x 2 for the twin loaf, rest for rolls     
       
Relax: 15 minutes at room temperature    
       
Shape: twin loaf:    
  Deflate    
  Roll into an oval    
  With the long side facing you:    
  Fold 1/3 from top to bottom, press to seal    
  Fold 1/3 from bottom to top, press to seal    
  Turn seam side down    
  Roll and elongate the dough to about 30cm or 12 "     
  Upside down and roll into a cylindrical shape    
  Seam side down, into the loaf pan    
       
Final Proof: About 40 minutes at 38 C or 100.4 F, 85% humidity     
       
Bake: 350 F, 35-40 minutes    
  (Yippee applies whole egg wash before baking)    
Stephanie Brim's picture
Stephanie Brim

So I'm planting my garden this year for the first time at this house. A couple years ago, while I was pregnant with Rinoa, I had a few tomato plants and a few pepper plants that didn't do too well because they were in an area with poor soil and way too much other stuff. This year I'm tilling up the backyard, finally, and doing things right.


I've noticed that, when I'm pregnant, I'm more prone to excess than when I'm not. I'm not saying that I'm not prone to it normally. Who isn't prone to going to excess at *something* now and again? Usually, though, it's just been too much bread. Easily taken care of when used to feed the birds. This time...things are slightly different.


I went to Wal-Mart. I hate Wal-Mart normally. I prefer buying my stuff at the local grocery store, but I do like going to Sam's Club occasionally...but that's beside the point.


I should get to the point.


I went into their garden section hoping to find a few tomato plants that I liked.


I came home that day with 28 tomato plants and 3 lonely zucchini. I then went to Hy-Vee, one local grocery store, and picked up 12 bell pepper plants and 4 more tomatoes, 4 little yellow squash seedlings. Gonna go back after they mark down some of the more expensive plants and get a few more bell peppers, some cukes, probably some acorn squash, sugar snap peas, and probably some carrots and green beans as well.


The real concern, though, is tomatoes. 32 plants. Add to that the fact that they'll produce right through until my first frost if I let them.


I think I'm going to need some sauce recipes, among other things.


I've thought of sauce (pizza and marinara), drying, canning whole and diced, salsa (I'll have to borrow some jalepenos from a friend). Can't think of anything else to do with them all. Even if you count only 5-6 pounds of tomatoes from each plant (which is conservative, I've heard, with the types I bought)...that's a lot of tomatoes. Canning time comes right around when I'll be 8 months pregnant, too. At least I feel good by then.


Anyone else know what to do with an overabundance of tomatoes? Of course there's giving them away or selling them, and I'm considering that, but first I want to think about what I can do to put them by. May as well get my money's worth.

Yippee's picture
Yippee

My another 'first time' experience.  As always, I'm having fun while learning new skills and trying out new recipes.


It's a spiked dough retarded since Sunday. 


New technique applied:  Covering the bread with an inverted dutch oven while baking.


 http://www.flickr.com/photos/33569048@N05/sets/72157618023122996/

Susan's picture
Susan

A pretty loaf; more fluffy crumb and less sour than my Ultimate loaf, well-risen, excellent thinner crispy crust.  I suspect retarding overnight would increase the sour somewhat. 

60 grams 100% starter
180g water
300g high-gluten flour
6g salt

Mix starter and water, add flour and salt.  Mix until rough.  Cover and rest 10 minutes.  Fold from bottom to top around tub.  Cover and ferment until doubled (~7 hours@lower 70'sF).  Stretch and fold.  Let relax.  Shape and put in linen-lined colander until floured finger leaves an indentation (~2.5 hours).  Place in 530F oven, covered, for 10 minutes.  Reduce heat to 430F.  Remove cover at 20 minutes.  Continue baking for 12-15 minutes.  Turn off oven and leave for 10 minutes.  Cool on rack. 





Yippee's picture
Yippee

70% Whole Wheat Sesame Sandwich Bread    
Can be switched to 100% WW, but Yippee finds 100% WW too bitter    
       
Adapted From 'The 65 C Bread Doctor",  by Yvonne Chen    
       
       
Water Roux Starter      
       
any amount is fine as long as bread flour (or whole wheat flour to make 100% WW) 50 g
the 1:5 ratio is followed water  250 g
       
  Whisk both until well mixed    
  Heat it up on stove, keep stirring     
  until temperature reaches 65 C or 149 F    
  (Yippee uses the microwave, about 4 minutes, stir halfway.)     
  (Final product should leave a trail when stirred.)    
  Put a plastic wrap directly on top to prevent forming a 'skin'.    
  Must be cooled to at least room temperature before use.    
  Refrigerate up to 3 days.      
  Do not use if turns grey.    
       
       
Makes 2 loaves      
       
A. whole wheat flour 350 g
  bread flour (can be replaced entirely by ww flour) 130 g
  dry milk powder 140 g
  sugar (May reduce to 50g, Yippee uses more sugar to cover 90 g
  the bitter taste)    
  salt 7 g
  yeast 10 g
  vital wheat gluten 3  1/4 TBS
B. whole eggs 60 g
  milk 140 g
  water roux starter 120 g
C. unsalted butter 50 g
D. white sesame  50 g
  (Yippee washes the sesame, drain, and pat dry with paper towels after 10 minutes)
E. More white sesame for rolling the dough in    
       
Knead: Combine A. and B. until a ball is formed.  Adjust by adding either flour or water 
  in small increments (1tsp ) to form the dough    
  Add C. and knead until the dough passes the windowpane test.  
  Add D. at the last 5 minutes of kneading and knead slowly     
       
1st Fermentation: About 40 minutes at 28 C or 82.4 F, 75% humidity    
       
Divide:  into 2 pieces, each at about 450g     
       
Relax: 15 minutes at room temperature    
       
Shape: Shape like regular sandwich bread, 2 loaves    
  Roll the dough in sesame seeds.    
       
Final Proof: About 40 minutes at 38 C or 100.4 F, 85% humidity     
       
Bake: 350 F, 35-40 minutes    
  (Yippee applies whole egg wash before baking)    

Pages

Subscribe to RSS - blogs