The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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yozzause's picture
yozzause

Hi everyone this is my first ever blog and introductory blog to the fresh loaf
I am 58 years old
I did my apprnticeship as a baker at Noonans Bakery in South Perth Western Australia, worked for 10 years in the trade but got out due the pressures of anti social hours and a young family as well as big bakeries taking over the trade closing down the local bakery.

Worked for 21 years as a government bus driver but got out when the labour side was hived of to private enterprise, stayed as a government employee working for Tafe, currently a supply officer, buying all the colleges requirements.
At tafe we have a hospitality section and the students have a small bakery attached to the main kitchen, from time to time i have been able to assist some of the chef lecturers with my bread skills.
I was able to get our building trades lecturers to have their student build a wood fired oven in the training restaurants forecourt.
The project had all the element that were required for the building apprentices seting out the foundations raising walls, pouring a reinforced concrete raft laying fire bricks , constructing arches, chimney, pouring insulating material, constructing roofing etc.
we now have a wood fired oven that will cook pizza and holds around 18 500g loaves (5kg flour mix) it's marvelous everything i could have hoped for, lights easy bakes to perfection.
I really want one at home and it is on my list of to do things. i have always maintained an interest in bread baking and find it quite therapeutic.
I am really enjoying the fresh loaf since i founs it and will post some pics soon. YOZZA

xaipete's picture
xaipete

A friend of mine, who is a great baker, sent me this recipe that she adapted from a clipping that she cut out of the Chicago Tribune in 1994. She's getting ready to move and discovered it when cleaning out her files. She had kept it for 15 years but never tried it (just how many of us have recipes lying around for decades that we've never tried?) The recipe from the clipping was from The Bread Book by Betsy Oppenneer.


I just made half of the recipe but I was really sorry that I didn't make the full batch because this is such a delicious bread with a lot of interesting flavors, a nice soft crust, and a powerful aroma that was even present upon opening the loaf up the next morning. It made my whole kitchen smell like a bakery.


Kalamata Olive, Sun-dried tomato, and Feta Bread


400 g water


14 g instant yeast


625 g bread flour (I used KA--you might need a little more flour depending on how wet your olives and tomatoes are)


42 g dried milk powder


18 g sugar


7 g salt


1 egg, beaten


180 g pitted Kalamata olives, cut in half or thirds (I used a drained 6.5 oz. jar of TJs)


8 oz. julienned sun-dried tomatoes packed in oil, drained (can use reconstituted dry pack if you prefer; I used an 8.5 oz. of TJs julienned sun-dried tomatoes)


25 g chopped fresh parsley (fresh basil would also be delicious)


8 oz. feta cheese, crumbled


Egg wash


Combine water, yeast, flour, dry milk, sugar, egg, and salt in mixer bowl. Mix with paddle just to combine. Add in tomatoes, olives and parsley at the end being careful not to break them up too much.


Let dough rest 15 minutes in covered mixer bowl. Turn out onto lightly floured counter and knead a few turn to form a ball. Place in oiled covered container and let rest another 15 minutes. Do a stretch and fold. Return dough to bowl. Wait another 15 minutes and do a 2nd stretch and fold.


Return to covered bowl and let rise until double (about an 1 1/2 hours--I can't remember exactly how long this took).


Divide dough into two equally sized balls and roll each out into a cylinder about 12" long and 1/4" thick. Sprinkle each rectangle with half the feta, and then cut the rectangle in half length-wise.


Roll up each strip of dough tightly to form a long cylinder, and then roll each cylinder back and forth until each is 24" long. Braid two cylinders together and then coil them to form a round loaf.


Place each loaf on parchment, spray lightly with pan-spray, cover loosely with plastic wrap, and let proof until almost double, about one hour.


Place oven stone on rack in middle position and preheat oven to 375º F.


Just before baking, brush loaves with egg wash. Bake directly on stone for about 35 minutes until center reaches 190º F.


Makes two round loaves (can also be baked in loaf pans).


Kalamata Olive, Sun-dried tomato, and Feta Bread


We cut a few slices of the bread when it was still warm (we just couldn't wait; it smelled so good). The reason why part of the slice is missing in this shot is because my husband pulled off one of the bulbs and ate it before going to bed. (Geeze, Jim, you wrecked my picture!)


Kalamata Olive, Sun-dried tomato, and Feta Bread


It also makes great toast. I had it for breakfast and lunch!


Kalamata Olive, Sun-dried tomato, and Feta Bread


--Pamela

David Wilson's picture
David Wilson

I just finished a loaf of sourdough from this recipe http://www.thefreshloaf.com/node/4737/finally-100-whole-grain-hearth-bread-i039m-proud


...And I think it turned out fairly well. I had to take some liberties with the development/rising times due to time constraints, but it seemed to work. The dough sat covered for an hour or so after mixing, then a stretch-and-fold, four hours in the fridge, stretch-and-fold, overnight (10 hours) rise in a cool-ish room (~62 degrees), a third stretch-and-fold, after which I shaped it and let it rise in a basket for just over 3 hours. Baking was 40 minutes at 450 degrees, on a stone.


The dough after mixing:



 


After a stretch-and-fold:



 


In the basket:



 


A Fresh Loaf:



 


The crumb:



 


Clearly I need to learn how to score loaves properly. Nonetheless, I'm pretty happy with the look of it. The crumb could have been a little more open, I think, but it was tasty! Not super sour; the spelt and rye go together very well. Many thanks to JMonkey for coming up with a superb recipe. As this is only my third or fourth sourdough loaf I hope to improve upon the results next time.

Stephanie Brim's picture
Stephanie Brim

I was inspired by David (dmsnyder) and his 5 hour baguettes. I needed a sandwich bread that was as lean as I could get it but was still very much soft crusted and soft of crumb. I've found it, I think, by slightly modifying the 5 hour baguette idea and adding one enrichment: olive oil.



Stephanie’s Simple Bread
Makes 1 small loaf


225g AP or bread flour
10g rye flour
15g white whole wheat flour
3/4 teaspoon instant yeast
1 teaspoon salt
1 tablespoon olive oil
170g water


Mix ingredients in the bowl for your stand mixer until you form a shaggy mass. Mix, on low, for 5 minutes, then increase speed to medium for 3 or 4 more. I left this in a clean bowl for 75 minutes for a first rise, folding at 25 and 50 minutes, and 60 minutes for a second rise. Shaped carefully and proofed for 40 minutes, scored, and spritzed with water. Baked for 30 minutes at 425 degrees.


I posted the recipe on my blog, too.


So thank you David. Thanks also have to go out to Susan of Wild Yeast for inspiration due to the fact that I was browsing the Wild Yeast Blog when I thought about how good a simple bread would be with the locally homemade ham salad I bought today.

ArtisanGeek's picture
ArtisanGeek

Like many of you, I don't always have time to bake my own bread and I buy artisan bread where I can find it; sometimes from chain deli-bakeries and sometimes from independents. This is the first in a series of  retail bakery artisan bread reviews I will be publishing. I'm most interested in hearing your comments and learning where folks who appreciate good bread buy there loaves. First up is Whole Foods Market Ciabatta. The bread you get from Whole Foods will vary according to your region. Each region has a bakehouse that supports several stores. The stores I visit are in the Raleigh/Durham area of  North Carolina. I have found that most of the breads here are excellent and the Ciabatta is one of my favorites.


Whole Foods Ciabatta


The crust on this bread is nice and crispy. The crumb is semi-chewy, almost creamy. I can tell the dough is a proper 100% hydration by the awesome open whole structure. This is a lean Ciabatta (no olive oil) and I actually prefer mine this way. I buy this bread about once a week and will continue to do so. Usually, I will bring it home, cut it into thick slices, and freeze it. I take out a few slices at a time, thaw them, and pop them in the oven at 425 for about 12 minutes. I have found that I can keep it for weeks using this method and it tastes as fresh as day one out of the oven. The Whole Foods Ciabatta is one of those retail loaves that I find not only edible, but downright excellent!


Ciabatta Crumb

David Wilson's picture
David Wilson

I've just been given some nice baking-related presents for high-school graduation: a proofing basket, electronic scale, pizza stone, and a copy of "The Bread Builders". Excellent!


Thus ought to improve upon my hitherto rather inconsistent volume-measured bread. The question now is, what should I bake first with my new tools? Any suggestions? =]

Shiao-Ping's picture
Shiao-Ping

In my last post, French sourdough breads in Japan? ... and "variety breads"?, I mentioned the Taiwanese chef who won the second place in the 2008  the Coupe du Monde de la Boulangerie in Paris.  The chef who was responsible for the baguette/specialty breads section was Pao-Chun Wu from Kaohsiung, the second largest city in Taiwan.  The bread that won him the championship in the Asia qualifying tounament a year before the 2008 Olympics of bread-baking (to use SusanFNP's words at her Wild Yeast blog, as well as the 2008 "Olympics," is a creation incorporating a Taiwanese local dried fruit, longan, which was soaked in red wine and then made into a Pain de Menage style of bread.  (For a picture of this bread please refer to my comment in my last post.)


Longan (see pictures below) is a Southeast Chinese fruit, known for its rich syrupy aroma.  Throughout Chinese history, it is said that the North has ginseng and the South has longan.  The small town, near Kaohsiung, where chef Wu sources the dried longan for his championship boule, has been producing it for hundreds of years.  As soon as longan is harvested, it is roasted in a wood fired oven for six days and nights, during which time the town people take turns to mind the fire at night.    


    


Longan literally means "dragon's eyes" in Mandarin    


As I have no way of sourcing this dried longan or having access to chef Wu's recipe, I decided to make do with what I have.  I do have a reference point as I had the pleasure of tasting it five months ago when I was back in Taiwan visiting my parents for Chinese New Year.    


I bought a bag of the dried fruit from China town in Brisbane, soaked the fruit in red wine (with a touch of Grand Marnier) and refreshed my starter at the same time last night.  I am finding my starter has been performing much better since I changed its hydration to 75% from 100%.  This  morning I mixed my dough as normal, autolysed, salted it, then mixed again, then added the dried longan and mixed it again.  I then divided it into two portions; the larger portion I added extra toasted walnuts to make it into a boule; the smaller portion I made into two skinny breads.  First fermentation was 3 hours in the balmy wintry outdoor temp of 25C (77F) and proofing was 2 1/2 hours.  It was baked in a very hot oven at 240C (460F) with steam.


 


Red Wine Longan & Walnut Boule (It's early winter here in Australia but my bougainvilleas are still roaring with blooms.)    


 


The crumb of Red Wine Longan & Walnut Boule    


 


Red Wine Longan Sourdough    


 


The crumb of Red Wine Longan Sourdough    


I am very happy with the results of these breads.  The rich aroma from the longan and red wine is a cracker combination.   There is a delicate balance between the sweet longan and the added salt.  I was a bit shy with the red wine so the crumb color isn't as deep as in my memory.  In fact, a vintage port  may even be a better pair with the longan.  Both breads are delicious.  The crumb is moist and flavorsome and the crust is crispy and aromatic.  To further improve the flavor I could try retarding the dough next time.    


The silly thing is I thought I had my glasses on when I was weighing my ingredients (I was aiming for a final dough hydration of around 69%, counting the red wine) but the final dough was 400g more than I thought!  I do not know how much more flour or water that was actually put in.  My dough felt more like 72% than 69%!  As the flour I used was high gluten at 13.6%, I knew I could push the hydration to give the crumb a better chance of opening up; but I did not want too much hydration as my technique could not handle it.  My daughter asked me to write up the recipe for next time.  Well, it'll have to be a new one then.    


Shiao-Ping  

naughtyprata's picture
naughtyprata

Hi, there!


I've been watching all this great content about bread making and have long wanted to participate in the discussions. I have been interested in baking bread for a long time and had taken some commercial bread making classes back in the Philippines, as well as some personal lessons from my old aunt who is a nun. It has best remained as a hobby for me till I got to Singapore where I wet my feet again. The Fresh Loaf site is quite inspiring and I have shared your site with some of my officemates. And yes, they get surprised that a guy like me is into baking.


Artisan flours are a bit hard to come by here except for some Gold Medal and Bob's Red Mill varieties and an occasional Waitrose strong bread flour from Down Under. The locally-milled flours do not perform as well specially with the extremely hot weather here.  


I've been trying out recipes from Reinhart, Bertinet and Berenbaum. Here are a few of my recent attempts - Bertinet's Guinness Loaf (w/o the Aniseed), Berenbaum's Flaxseed and White Sandwich Bread. I hope you enjoy these photos.


Cheers


Guinness LoafFlaxseed LoafSoft White Sandwhich Loaf

SylviaH's picture
SylviaH

I hope I'm not the only one who does some strange experiments?  Like useing frozen pizza dough for a pate fermentee!!  I made french bread and another Daisy Ring yeasted coffee cake this time with Almond Paste filling.  They both tasted very good, lots of pleasing flavors in the both the bread and the yeasted coffee cake!




I used JH Baguettes with Pate Fermentee / tweaking the recipe to use my pizza dough!



Next time I will  need to make my Almond Paste filling a little more dryer.  I made a sourcream sugar glaze.


Delicious yeasted coffee bread I make in an assortment of flavors.  It's usually made as a straight dough recipe!



Lots of flavor in the tender crumb!


Sylvia


 

Bixmeister's picture
Bixmeister

I heated my Kamado to 700ºF.  I used the temperature gauge on the Kamado to get an idea of inside temperature.  I placed one stone under my main grill to create an indirect baking oven.  Next I placed my rectangular baking stone on my main grill where I would do my pizza baking.  I used an infrared temperature thermometer to make measurements of the stone temperature.  The pizza dough recipe came from the King Arthur Flour website.


Picture of the bake follow.



Temperature of the Baking Stone Temperature inside the Kamado



Pizza on Peel Ready for Baking in The Kamado


 



Pizza inside Kamado Baking


 



Pizza after Baking 7 Minutes at 600ºF


 


I as always welcome comments and suggestions.


 


Bix

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