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ehanner

When I saw Shiao-Ping's post of Chocolate Sourdough, I knew I had to try it. Her beautiful images drew me into the project and made me drool for a rich dark decadent desert bread. I thought it might pair with cranberry's well and tried a couple different liquors to soak them for extra flavor. I had some great morning oatmeal for a couple days but in the end I decided to let the cranberry's be cranberry's.


I followed SP's time line nearly exactly except I let the dough proof in plastic bannetons at room temp until they were 50% larger. On bake day, I held my breath and slashed the rather dense dough after dusting and loaded the first 2 in the oven. The cut marks didn't open even a little when I made the slash and I was worried these were going to be black doorstops.


To my delight and surprise after the 10 minute steam timer went off, I checked and found the oven spring was happening.


One interesting thing to report. Just as I was loading on a stone, I saw some chocolate chips on the surface and wondered how much of a mess I would have after baking. To my surprise, the chips don't seem to run out. In fact the ones on the exterior were firm to the touch when I unloaded the oven. I don't know much of anything about chocolate in the kitchen so maybe someone with pastry experience will jump in on this.


As Shiao-Ping said the flavor is Moorish. To me that means I need more for lunch. This is a delicious gift bread that takes a couple days including the SD elaboration and well worth the effort. Thank you Shiao-Ping for your lovely inspiration.


Here is the recipe as posted by Shiao-Ping, goddess of chocolate!


Eric





mmmyummy's picture
mmmyummy

Merry Christmas and Happy Channukah,


In my first post to this addictively delicious site, may I ask folks out there for recipes for sufganiyot, or yeasted doughnuts, typically served on Channukah?  I would especially appreciate recipes that do not contain dairy products.  If anybody has a sourdough version that you like, I would love to try it.  Come on guys, we have 8 days so let the games begin...


 


ensalter's picture
ensalter

Hi there fresh loafers,


I just joined this community yesterday, while anxiously waitin for my first ever yeast bread to ferment and proof! Since hanukkah starts today at sundown, with sabbat, i was excited to try out a challah bread. I didn't get too ambitious with the braiding, and stuck to a 3 piece braid but i was more than thrilled with the results! Since i have an intolerance to modern wheat protein, i used 100% spelt flour (a mix of whole and light unbleached). I took the recipe from "Second Helpings Please!" and adapted slightly - i traded the sugar for honey and the wheat for spelt. This made a very wet, sticky dough so i had to add (what seemed like a lot) of extra flour to make a firmer dough, but with each rise it seemed to form a more workeable dough... now onto the pictures!



it turned out wonderfully- a nice honey sweetness, light flaky texture (which i have never managed to find with storebought spelt which tends to be really dense) and a wonderful nutty flavour from the spelt.



mmm



I am an avid kitchen enthusiast, and work at a cafe, dealing with almost 100% organic ingredients and as local as possible (depending on the time of year, obviously here in canada). I look forward to learning more about bread-making and realy getting my hands dirty trying new things!


best to all in this challah-day season!


en

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txfarmer


I used this recipe found right here on fresh loaf: http://www.thefreshloaf.com/node/4189/santa-lucia-bread#comment-26429 Thanks! It worked great. Found saffron at my local super market, $7 for 0.5gram, ouch! Found quark at whole foods, another ouch, these breads ain't cheap! However, they look great and taste great! Other than the classic S shape, I also made a few other classic shapes.



With the quark addition, and plenty of kneading, the crumb is incredibly soft and moist, even after 3 days.



Very happy to have tried this fun new bread!


droidman's picture
droidman

NOTE: This post is superseded by http://www.thefreshloaf.com/node/16314/goat-milk-sourdough-final-word


What I really like about Peter Reinhart's books is that he understands the urge to experiment. The following is his Basic Sourdough from the Bread Baker's apprentice, with a couple of minor adjustments. I got the idea from a loaf produced by a Twin Cities grocery store (Byerly's). I've had difficulty making this size of loaf (10.5" banneton) without burning the bottom crust, but moving the stone up a notchseems to have solved this.


The crust was tender yet chewy with a nice crunch, the crumb dense, but looser than my previous experience with the Reinhart recipe. The flavor was rich, almost creamy, but the milk does seem to subdue the sourness. Perhaps an extra 24 hours in the fridge would help this.


This revision includes scalding the goat milk, increasing the proportion of goat milk in the liquid mix, and increasing the percentage of liquid overall (to 75%). 


I've tried this loaf using only water, as well as substituting whole milk or half & half for the goat milk. Nothing works better than goat. Why, I couldn't say. 


Firm Starter



  • 2/3 cup wild yeast starter (75% hydration) [180g]

  • 1 cup bread flour (Dakota Maid) [150g]

  • 1/3 cup water [80g]


Final Dough



  • 4 cups bread flour [600g]

  • 1/2 cup whole white wheat flour [68g]

  • 1 Tbsp sea salt [15g]

  • 1 cup scalded goat milk at room temp [233]

  • 1-1/4 cup + 1/2 tsp water at room temp [298]


Steps



  1. Mix up firm starter, mist with spray oil, cover bowl with plastic wrap, let rise for approximately 4 hours until doubled.

  2. Refrigerate overnight (12 – 18 hours).

  3. Remove starter from fridge and set on oil-misted countertop. Cut into multiple small pieces, separate, mist with spray oil, cover with plastic wrap, and allow to warm to room temperature (a couple hours).

  4. Mix final dough.

  5. Knead 10-15 minutes. Rest 5 minutes. Knead additional 2 minutes. Dough is super sticky, difficult to manage.

  6. Allow to rise for 3-4 hours until doubled.

  7. Gently punch down, cover tightly (I have a covered Rubbermaid container I use for this), and refrigerate overnight.

  8. Remove from refrigerator and allow to warm up a couple hours. 

  9. Gently remove dough from bowl, shape into two boules, place in floured bannetons, lightly mist bottom with spray oil, cover and proof for at least four hours.

  10. Preheat oven containing bread stone and steam pan to 500 degrees at least one hour before proofing is complete.

  11. Sprinkle semolina on bottom of loaf, then flip over onto semolina-dusted peel. Score loaf as desired.

  12. Pour one cup of water into steam pan (I use a small cast iron skillet)

  13. Slide onto baking stone.

  14. Spray sides of oven with water three times in first three minutes (I've quit doing this as it cools the oven too much). 

  15. Bake until internal temp is nearing 205 degrees, 20-25 minutes.


Goat Milk Sourdough


Crumb Shot


 

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vincenttalleu's picture
vincenttalleu

Hi there, I had this video on Youtube for a while already but I though I'd share it here.


Video was made in a bakery south of France where I used to work last year. I doesn't really help for home bakers to see this because I got all the tools and machinery (especially pastry break) But I know some are interested to see how we manage to make lots of those in average size bakery.


This bakery has average of 150 croissants 150 pain au chocolat per day which is a bit more than average typical french bakery.


http://www.youtube.com/watch?v=hhpxkGB1OyY


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Marni

Back in March '08, Elagins (Stan Ginsberg) posted his take on this bread.  It looked so good, I had to try it.  Of course it took me until yesterday to get around to it...


 


I did need to make a few changes based on the ingredients I had on hand.  I used KA bread flour for the High-gluten and I only had regular dark molasses (which I prefered here to the blackstrap as it is very bitter) I also used regular cocoa, though I would have preferred the dutch for its smoothness.  I used Kennebunkport Porter which had a wonderful chocolate smell, and was quite bitter.  I also used more water- about 2.5ozs more.


I wanted this as gift bread.  I plan to bring an assortment of small and medium loaves to a family gathering this Sunday.  I'll bag them in clear bags and display them in a large basket for everyone to choose from.  So far I have rosemary sourdough, Amish loaves, and these little boules/rolls.  Today I am making small sourdough boules.


My photography leaves a lot to be desired, but here are the pics:



 


And if that's not close enough:



These look huge in the pictures but each weighs about 7.5 ozs and I made seven.


We had to try one, and then I had to quickly freeze the rest before they were devoured. My younger son came in the kitchen a few hours after dinner hoping to find some left to snack on - I'll be making this again soon.

fenchel2c's picture
fenchel2c

I made my first batches of Brötchen ever and used King Arthur's European-style bread flour.  Altho I need much more practice forming the rolls, they were crispy and had a nice color on the outside.  However, the crumb was dense and chewy not like the soft and airy texture I remember.  I used the white flour Master Recipe from 'Artisan bread in five minutes a day' with one variation; adding 3 egg whites.  How can I get a softer and airier crumb?

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