The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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SisKam's picture
SisKam

Hi,


Lesson 1


I started to do the lessons and my bread came out lovely. I am so pleased; my husband and I enjoyed the first loaf.


Thanks for this helpful site.


I wanted to include a picture but don't know how ..... :-(


I am anxious to try lesson 2 :-)

SumisuYoshi's picture
SumisuYoshi

Baked Méteils au Bleu


This recipe comes from Pierre Nury via Daniel Leader's Local Breads, this is the second recipe I've made from the book (and it went a lot better than the first, which I still need to write up). I picked this recipe because it looked like it would make cute little loaves, and one of my friends is a fan of blue cheese. It had also been a while since I made a bread with a significant amount of rye flour, and that one turned out a bit brick like. I had some trepidation starting this recipe because I had heard of many errors in the book (and experienced some of them in the first bread I made), but I didn't notice any glaring errors in this recipe.

This recipe is built on a stiff levain, which I definitely prefer, seem to get better results from it, and I already keep a stiff levain so no conversion needed. Once you have the starter build for the recipe you mix the bread flour (55%) and fine ground rye flour (45%) with the water and let the mixture autolyse for 20 minutes. After the autolyse the small portion of starter is incorporated into the dough and the salt sprinkled on top and kneaded in.

Flours and Water for Méteils au Bleu

Autolysed Dough and Starter

Sea Salt

Méteils au Bleu Dough

Méteils au Bleu Dough ready to rise

This was a dense and very sticky dough to knead, thanks mostly to the rye flour I would imagine. The new (large) cutting board I got to handle dough on seems to help make the sticky doughs easier to handle than the plastic mat I used previously though, I was able to get this dough kneaded well enough with minimal flour use. I wasn't expecting a huge rise with the dough, both from comments seen online and experience with how my starter likes to rise, and it was good I wasn't expecting much!

Risen Méteils au Bleu Dough

I couldn't find the cheese called for in the recipe locally so I picked out an interesting looking selection at my local Whole Foods, Hook's Cheese Company Blue Paradise:

Hook Cheese Company Blue Paradise

It was a little tricky getting the 4 separate pieces of dough evenly sized because the dough was so sticky! A little dusting of flour to control that stickyness for weighing and I got my 4 roughly equal pieces, and preshaped them into little rectangles (it called for squares, but the dough didn't want to go that way). Each of the 4 got stuffed with cheese, rolled up into little loaves, and put in the loaf pans. I was initially surprised that this recipe calls for scoring before proofing, but I guess that helps it to open up a bit more to make a cavity for the cheese you place on top.

Preshaped Dough for Méteils au Bleu

Shaped Méteils au Bleu

Slashed Méteils au Bleu

When it came time to bake, I changed up the instructions a bit. I preheated the oven to 500, used nearly boiling water instead of ice cubes, and then turned the heat down to the suggested temperature as soon as the loaves were in the oven (the ice cubes just don't work so well for me). These loaves smelled really great as they were baking!

Baked Méteils au Bleu

Méteils au Bleu Crumb

After they had cooled a little bit, I brought one out to show the person I had baked them for more intending just that he could see and smell it, but it must've smelled really good because he took a big bite out of it! It was really good warm out of the oven like that, I also made a few slices into crostini the other day, topped them with pesto and chicken!

fortarcher's picture
fortarcher

I stumbled on this site almost a year ago.  I love making bread and Sourdough is one of my favs.  Yet, I have never made Sourdough.  I decided a couple of weeks ago to make a starter.  So, I gabbed my Joy of cooking cook book and found a recipe for "Sourdough Starter".  The recipe called for comercial yeast.  I come to find out the starter is not "traditional". If I am going to do something, I want to do it right.   So back in my memory bank was the fresh loaf.  Off I went......


After reading quite a bit on this site(and wasting a week on my so called starter), I grew another "baby".  Just WW flour and water.  My baby is on day 8 and is doing well. ( I also made a firm starter with baby tonight). Baby already has a nice sour flavor.  I will leave baby out on the counter for about another week so I know she has a great sour taste.  I plan on making my first REAL Sourdough with the firm starter tomorrow night and using the liquid starter on Saturday.  Once I think I know what I am doing, I have some great ideas for adding goodies to my loaves.  I cant wait to turn the oven on and not shut it off for the next couple days! 


Happy Kneading,


Amanda

DerekL's picture
DerekL

Three loaves


 


Three loaves from Artisan Bread in Five Minutes A Day. The left two are Soft American Style White Bread (p204), the rightmost is Crusty White Sandwich Loaf (p43).

SylviaH's picture
SylviaH

This is from Peter Reinhart' BBA book.  Ciabatta, Poolish Version.


I used 6 oz. half water and whole milk also added 1 TBsp. Olive Oil and KAAP Flour.


I mixed by hand and did stretch and folds and did my shaping different and some adjustments in temp. with my convection oven.  I think I got about the same results with crumb not being as open as bakers here have posted about on TFL.  More liquid can easily be added as the dough at this hydration was easy to work with for a ciabatta dough.  The bread was still very tasty with a nice crust and perfect for sandwiches.  If I remember correctly I got 2 nice large loaves each weighing very close to 18oz.




Sylvia


 


 

Debra Wink's picture
Debra Wink

I haven't posted to my blog in a while, so it's high time I do. I've been away on vacation for a few weeks, which is why I haven't participated lately, nor have I been baking either. My husband and I just got back from a road trip we took to Charleston, South Carolina. Beautiful town... ever been? Unfortunately for us, the weather was gray and rainy for a good bit of our trip, so when the sun smiled down on us for one whole day, we put on our walking shoes and headed downtown. We traversed our way through the streets, admiring the architecture and beautiful old mansions, the many small graveyards tucked in here and there, and dined on some pretty amazing seafood (something we miss here in the heartland). Just as the sun was getting low, we happened upon a sort of open-air market, where locals hawk their wares.

We meandered through oodles of sweet grass baskets, art, leather, jewelry, spices, etc., until my husband zeroed in on cookbooks. He was on a quest to find gumbo recipes. The booth's owner directed him to a few of the popular ones, and then handed him Charleston Receipts, "America's oldest Junior League cookbook in print." I flipped to the copyright page to see when it was published and found that the first printing of 2000 was November of 1950. It must have been an immediate hit, because they printed 3000 more just one month later. And the thirty-third printing in 2007 brings the total to over 800,000 by my calculations. That's a lot of books. I haven't even looked at the gumbos yet, because I'm still flipping through the baking sections. I love old cookbooks. Anyway...  

As we were packing up to leave Charleston, we had a couple bananas left from a bunch we bought at the beginning of the week. They were already past the point of good eating, so I threw them in the bag to cart back with us, estimating that they would be about perfect for making banana bread by the time we got home. And wouldn't you know it, there's a "receipt" for that :-)

Banana Bread

1 3/4 cups sifted flour (I still have some White Lily from a previous trip south, so I used that)
2 teaspoons baking powder (I used Argo, of course)
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening (I chose unsalted butter)
2/3 cup sugar
2 eggs
1 cup mashed banana

You mix this one just like a butter cake---cream the "shortening" and sugar, beat in the eggs one at a time, sift together and add the dry ingredients alternately with the liquid (in this case, the bananas). The batter is turned into an 8 1/2 x 4 1/2" loaf pan and baked at 350ºF. The recipe says about 70 minutes, but mine was done in 45-50.

I'm not at all sure who to give proper credit for this recipe, because the conventions used in the book aren't explained. I'm going to guess the contributor was a Mrs. Robert Wilson, Jr., but she got it from Gabrielle McColl... or, it might be the other way around. I really don't know. Thank you Mrs. Wilson and Gabrielle McColl, whoever and wherever you are!

Now I must tell you, either the temperature was too high or my pan too dark, because the edges are a bit over-browned. I will bake at 325º next time, or 300º with convection, which I find is usually best for anything in a deep pan like this. Regardless, the crumb is just wonderful---moist, tender and fine-textured. I think a double recipe could make a fine bundt cake. It might even be a nice layer cake, made with cake or pastry flour. This is dessert.   -dw

turosdolci's picture
turosdolci


A friend on Foodbuzz was looking for a way to use Ficoco - fig jam with cocoa. In Italy sugar was expensive to produce so many things were made with jams or mosto cotto (grape syrup) to sweeten cakes, cookies etc. Itlians have many jam filled cookies and ficoco would be perfect for raviolo dolci, in fact figs were also used to make mosto cotto. A recipe we make during holidays, Ravioli Dolci is a great way to use different jam fillings and make your cookie different everytime.


http://turosdolci.wordpress.com/2009/10/22/ravioli-dolci-di-pulgia/ 


 



 

mariacuellar's picture
mariacuellar

What is the best artisan bread school in the world?


I'm guessing it's in France, but I can't find ratings anywhere.

cdiggz's picture
cdiggz

PLAIN MUFFINS


 


 


1 3/4 cup flour (2 cups if using frozen berries)


1/3 cup sugar


1/2 tsp. cinnamon


2 1/2 tsp. baking powder


3/4 tsp. salt


1 egg


3/4 cup milk


1/3 cup oil


 


Preheat oven to 400 degrees F and lightly butter muffin tins or line with muffin cups.


 


1. Beat egg in small bowl.  Add oil and mix well.


 


2. Measure milk and add to egg mixture. 


 


3.  Measure dry ingredients and sift into large bowl. 


 


4.  Add milk, oil and egg all at once to dry ingredients.  Stir until dry ingredients are moistened.  Batter will be lumpy.


 


5.  Fill muffin cups ¾ full.


 


6. Bake until a toothpick stuck in the muffins comes out clean, 15-20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.


 


Yield: 9-12 muffins


 


 
VARIATIONS

 


 


Blueberry Muffins


 


Prepare batter as above.  Gently fold in 1 cup fresh or thawed and well-rinsed blueberries.


 


Chocolate Chip Muffins

 


Prepare batter as above.  Gently fold in 1 cup chocolate chips. 


 


Surprise Muffins


 


Prepare batter as above.  Fill muffin cups ½ full, drop 1 tsp, jam or jelly in the center of each and add batter to fill cups 3/4 full.


 

cdiggz's picture
cdiggz

Yield 3-5 servings


 


1/4 lb. ground beef


2 Tbsp. taco seasoning mix (more if needed to taste)


1-2 tsp. ranch dressing mix (optional)


1 tsp. onion powder


1 cup canned, diced tomatoes, undrained


1/4 -1/2 cup corn


1 cup kidney beans


1 cup black beans


1/4 cup water if mixture is too thick


 


Topping Ideas


cheese, olives, green onions, sour cream, tortilla chips


 


 


Directions

 


1. In a large saucepan, brown ground beef over medium heat, stir and break up meat as it cooks.  Drain grease from meat using strainer. 


 


2. Add remainder of ingredients.  When mixture comes to a boil turn temperature down to simmer.  Cover and simmer for 15-30 minutes, stirring occasionally. 


 


3. Serve over corn chips in a bowl.  Add toppings.

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