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oceanicthai's picture
oceanicthai

Today's bake was a 3-seed sourdough.  I previously posted all ingredients and the method I used, and had to go, and lost it...sigh.  Next time  :)   Here's the pics...tastes lovely.


                                        


The seed soaker added extra water even after I drained it.  I can't tell if I underproofed or not.  The crust was nice but I didn't get as much vertical lift as I had hoped.  My scoring kind of just melted back into itself.  I like this a lot better than the wheat germ one, but I think next time I use wheat germ I will soak it first.  I soaked my terra cotta lid for a couple of hours before I baked it.

Boulanger D'anvers's picture
Boulanger D'anvers

As my previous baked boules were great in taste the crumb was good but somewhat dense. I decided to bake another boule with a lower hydraton at 68% rather than 70+. The outcome was very satisfying because the crust came out crispy an not too thick, while the crumb was airy and light.


The poolish was made of approximately 35% of the flour and a little yeast and enough water to make it into a batter like consistancy. I let this sit for about 3-4 hours at room temperature until it got bubbly. I then added the remaining flour, yeast and water and did a french fold for a couple of minutes until the dough started to come together and did three stretch and folds with about 20 minute intervals. Two stretch and folds would have been enough, I think, because the dough resisted somewhat at the last stretch and fold. The dough fermented for about 1,5 hour and was tightly shaped into a boule. It was proofed for an hour and 15 minutes after which it got sliced and baked in a french oven with the lid on at 250 degrees Celcius for 15 minutes and another 30 minutes with the lid off. Photographic (amateur style) evidence of the bake below.




Usually my breads get old and are not as tasty on the second day. But with this one it stayed quite fresh until the third day. Do you think the poolish had an impact on that?


Until next time, happy baking.

rick.c's picture
rick.c

 


Hello,


I have been on a bagel kick recently, I made a few batches of the BBA recipe before I got tired of topped or cinammin bagels.  So, I decided to go out on a limb and try these.



So, here is my madness in making them, measurements in Grams & I don't like to weigh less than 10 Grams so tsp measurements were used



  1. 194   Bread Flour
    231   Water             150*F water was used
    32     Flax Meal
    32     Whole Wheat Flour
    6       Diastatic Malt Powder  (2 tsp)

  2. 2       Yeast   (1 tsp)

  3. 388    Bread Flour
    50      Orange Juice
    100    Water
    13      Salt    (1.5 tsp)
    2        Yeast  (1 tsp)

  4. 6        Orange Zest,  (2.5 tsp)
    130     Sunflower Seeds, roasted unsalted
    100     Craisins


  1. Combine everything in 1. mix with paddle attachment of mixer until well combined.  it should be batter like and ~ 135 - 140 *F

  2. Allow to cool (this took mine 90 min) to ~95 *F

  3. Add 2. mix to combine

  4. Let stand for 2-3 hrs until yeast is active and bubbly

  5. Add 3, mix with dough hook or paddle until combined

  6. Let stand for 30 min

  7. Knead with dough hook for 8 min or until dough is nicely developed

  8. Add 4

  9. Knead for additional 5 min or until ingredients are uniformly mixed in

  10. Let rise for an hour, then place in fridge overnight

  11. Remove from fridge, divide into 9 pieces ~140 Grams each, shape into ball/roll, cover

  12. After 45 min, poke hole through center of ball and enlarge to get bagel shape

  13. Continue to let rise until almost doubled

  14. Boil in Baking Soda enhanced water for 1- 1.5 min / side

  15. Bake at 375 for an additional 25-35 mins until Done


I like the way these came out.  They distinctly tase orangey with a sweetness/tartness when you get a craisin, the sunflower taste is present and there is a marked afternote of the wheat and flax.  I will make these again, though I might play with my "soaker" (step 1) and I think using dried cranberries instead of craisins might be interesting.


More pics





hmm, photos aren't showing, they are here though   


http://www.flickr.com/photos/2299884466/sets/72157626053025681/


 


 

Paulthemasturbaker's picture
Paulthemasturbaker

Hello to all you bread bakers!  This is my blog detailing my adventures in trying to perfect one kind of bread, namely Scottish Morning Rolls.  My attempts have all been unsuccessful to this date and my maiden voyages began over six years ago.  I am terribly embarrassed by this but it has taken on a whole new significance due to the long buildup to even get to where I am now :-)  I shall keep adding to this blog as long as it takes to get it right so it may take some time LOL but am sure with the advice of the good people on this forum I will make some progress, which is what counts, right?  So in a nutshell, this is where we are with it...


 


The first test bake.(the first officially documented one anyway ha)


I have followed the recipe I found on TFL and shall update with the bakers` percentages which is how the recipe is written.  These rolls are in their final proofing stage which is meant to last 12-18hrs.


 


 

Sylviambt's picture
Sylviambt

First try at the Vermont sourdough turned out lots better than anticipated. I used a soupy levain as the base for the sourdough, building it over a couple of days. My second try at the baguettes still didn't work out as well as hoped for. Will try again.


Sylvia (Bronx to Barn baker)


Vermont sourdough, baguettes

ehanner's picture
ehanner

A few days ago, dvuong posted a beautiful image of Vienna bread with a Dutch Crunch topping applied. It was so beautiful I just had to try it for myself. I went straight to my copy of Reinharts BBA and followed the instructions for Vienna Bread and the following add in for the history and suggestions for Dutch Crunch. I learned that there are several variations including corn meal and farina that will work, providing different flavors. I thought I would stick with the white rice flour this time and try to duplicate the results posted by dvuong.


As you can see, I didn't get quite the same degree of cracking but never the less, still quite nice. Since there is yeast in the crunch topping, there are some controls available that I have to tinker with in future bakes.


So for anyone thinking about this bread, go for it. The crunch topping is easy to make up and if you don't have rice flour, try fine cornmeal.


Eric



louie brown's picture
louie brown

...minus the yeast, with a hand chopped 100% skirt steak burger and her friend onion rings.


This is essentially a savory brioche dough. I didn't see the need for the yeast. There's a 24 hour preferment (I did most of it in the fridge,) another one for the dough, which is very highly developed by mixer. The long fermentations contribute a lot of flavor that would be missing due to the intensive mix, which is the thing that strengthens the dough and gives it its beautiful even crumb.


This is a great bun or roll for a special filling of commensurate richness. The skirt steak filled that bill. If I wanted a bun for pulled pork or brisket, it would be a different one.


Sourdough makes a fantastic batter for frying. Add club soda, salt, that's it. The results are super crisp. I'm planning to use this batter again in a couple of days for whole clams.





Syd's picture
Syd


Poolish

250g all purpose flour
250g water
1/16 - 1/8 of a tsp yeast (more if it is cold, less if it is hot)

Mix together and leave for 12 hours.

Dough

300g white bread flour 
130g milk (scalded)
unsalted butter 6g
10g salt
3g instant yeast
a little less than 1/4 tsp of ascorbic acid


[Hydration = 69%]

Scald milk and add butter and salt to it. Stir until dissolved. Allow milk to cool to room temp.  Add to poolish, then add dry ingredients.

Knead for 5mins - rest for 5mins - knead for 5mins. Allow to proof until doubled. A stretch and fold half way through fermentation is necessary not so much for gluten strength, as it is to degas the dough.  Pre-shape. Shape and put into a two pound tin. Let it rise until coming about an inch over the top of the tin. (My tin is a 10x19x11cm 900g loaf tin).

Bake at 230 C with steam for 15 mins and without steam at 190 C for 35 mins. Remove from tin for last 10 mins .


 



This loaf has a crisp crust and a tender, moist crumb.  It toasts very evenly and makes a good sandwich.  It keeps well, too.


Syd


 

yaunae1432's picture
yaunae1432

Ok, so I just made my first ever sourdough bread.  My pet (starter) took over a week to ferment since it's cool up here.  Surprisingly, my starter was perfect (thanks to some advice from my grandpa).  I let it sit in the fridge for about a week and, once we ran out of our other breads (I have a sister who bakes bread also), I decided it was time to bust out the starter and test my skills.  I followed some recipe on the Internet...probably not that smart but it seemed pretty legit and it was made in a really old-fashioned way.  I know alot about the chemistry of baking, the gluten and yeast, the ethanol and carbon dioxide..so I was really careful making this.  I let it rise about 12 hours, turned it out, and let it rise another 5.  The baking was a different story. I wasn't sure about the temperature because the recipe I followed called for an iron-cast dutch pan and I don't have one of those and I can't buy one (college) so I kind of browsed around. I baked it at 325 for about 30 minutes and when it was still really doughy I upped it to 425 (the original temp it called for) and it took about an hour to cook. It's still kind of doughy in the middle but it's nice and crunchy! I wish I cuold use steam in my oven but it breaks a seal on the outside and just lets the steam out. Better luck next time? 

Mebake's picture
Mebake

This is My First Ciabatta Ever. The Preferment was not fermented thoroughly, which had some impact on the final color of the bread. The flavor is close to Hamelman's Baguette with poolish, very nutty, creamy! It is a hassle to go through, for the first time. Its a good change from wholegrain breads.





 


 


 

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