The Fresh Loaf

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WoodenSpoon's picture
WoodenSpoon

  • 325g bf (78%)
  • 25g rye (7%)
  • 122g levain (15% flour, 15%water)
  • 83g fresh chanterelles (20%)
  • 316g warm water (77%)
  • 8g salt (2%)

I have been baking quite a bit in my pullman pan lately and I figured I should change it up, also the pan was otherwise occupied so a rustic loaf was in the cards. Chanterelles are my favorite mushrooms and pretty much made to go in bread, all buttery and fragrant and whatnot and though I had never baked with them I figured it could only be a good thing. This loaf went fast so I only had it alone but I think it would of really been the best eaten with other food, or at least some good cheese. Also at around 92% total hydration this is probably the wettest non high whole grain bread I have made to date. 

First I lightly sauté's the chanterelles with a little olive oil then roughly patted them dry with a paper towel, both to absorb the excess oil and to break them up into smaller pieces, then I combined all the ingredients but the salt and let it sit for an hour.

After the hour I gave it a brisk two minutes of slap and folds followed by a two minute rest and two more minutes of slapping and folding, 45 minutes later I gave it another two minutes of slapping and folding and forty minutes later I gave it a minute of slap and fold and then another forty minutes later I gave it a stretch and fold in the bowl, let it rest for 45 minutes then scraped it out and proofed it on a very heavily floured couche for thee and a hagfish hours.

once it was done proofing I rolled it over, using the roll to build some tension on the otherwise very very slack loaf. Then i peeled it onto my preheated stone, poured water on my lava rocks and baked it at 500 for five minutes and continued baking at 450 for another 55 minutes rotating periodically .

WoodenSpoon's picture
WoodenSpoon

 

  • 472g bf (78%)
  • 68g rye (11%)
  • 130g levain (11% flour 11%water) 
  • 164g red wine (27%)
  • 292g water (48%)
  • 85g chocolate (14%)
  • 85g walnuts (14%)
  • 85g cherries (14%)
  • 11g salt (2%)

First I toasted the walnuts and set em aside to cool while I scaled all the other ingredients, Then I combined everything but the salt and let it sit for an hour, then I added the salt and gave it two minutes of slap and folds followed by a two minute rest and another 30 seconds of slapping and folding. Around forty minutes later I gave it a quick stretch and fold and let it ferment undisturbed for the remainder of the 4hour fermentation. Once bulk fermentation was over I shaped it and popped it in my trusty pullman pan and let it proof for just short if five hours, then I baked it at 450 for around an hour, then i flipped it out of the pan and browned it up for five or so minutes then set it aside to cool overnight.

mmmm nelly this is some tasty bread, rich as all get out and despite the laundry list of ingredients everything pretty much holds its own. the wine especially is super tasty, and goes great with the other additions.

Edo Bread's picture
Edo Bread

Seemed like a good day to try some challah.

Both leavened with wild yeast. Traditional round baked in a cloche.

5 braid baked on an outdoor grill.  Both delicious.

The Happy Baker's picture
The Happy Baker

So I thought I'd try my Home brew beer in this bread taking all your previous comments into account.

kenlklaser's picture
kenlklaser

English muffins.  I started with Gisslen's formula, but have to avoid milk, so take it out.  I am still using a very similar formula, but not with a straight dough process, rather adapted to sponge and dough.  I'm slowly increasing the hydration until I get a somewhat flat top during proof.  Next time I'll try 75%.  Gisslen includes 2.3% milk solids, which have an absorbancy of some value, maybe about 1:1. This is the second time I've used gypsum, the first time it accelerated yeast growth, replacing the calcium removed by the water filter. I've learned when flipping them over on the griddle, great care is needed, the dough seems to degas or collapse to some degree.

 

100% Baker's flour (Minnesota Girl, 11.8% protein)
74% Water 124°F  (RO water, no minerals or chlorines)
1.5% Sugar
1.5% Shortening
1.5% Salt
0.5% IDY
0.03% Gypsum (calcium sulphate)

600 g total flour weight.

60% flour weight sponge, yeast calculates for 7 hours but only keep for 3 hours at 80°F, then refrigerate overnight, sponge is still young in morning.

These were torn open:

 

Janetcook's picture
Janetcook

When a friend showed up at my front door with a freshly picked pumpkin in her arms I didn't have to think much as to how it would be 'put to use'.  Recently I had found a recipe for a spiced pumpkin loaf on a food blogger's site (Annie's Eats) that had caught my attention.  While the original recipe didn't include cardamom, I somehow decided to include it in my ingredient list. I am glad I did.  I also used WY to leaven the loaves rather than IY…..I just can't resist tweaking recipes :*)

 

 

FORMULA:      (Based on the one above from Annie's Eats which was based off of KA Pumpkin Yeast Bread…..which I tweaked for use with WY and whole grains….)

FLOUR  100%   (15% of the flour was used in the leaven - pre-fermented.)

WATER   28%    (12% of the water was yeast water which I use in my leavens to keep them on the sweeter side,)

SALT       1.5%

IY            0.15%

POWDERED MILK   5%

HONEY    14%

EGG         13%

OIL            5%

PUMPKIN PUREE  30-35%

CINNAMON  0.5%

CARDAMOM  0.4%

CLOVES         pinch

MACE              pinch

NUTMEG         pinch

GINGER          pinch

(Adjust spice pinches to your preference.)

 

 

It didn't take long for the pumpkin to be transformed into several colorful and fragrant loaves.  

 

     Freshly ground flour

 

                     some egg yolks   

 

 

a bit of spice   

 

                                  sweetened with honey  

 

all combined to make the final loaves.

 

No crumb shot since the breads will be heading to new homes soon while the formula will stay behind to be added to one of my Bread Binders so that I can bake this bread again and again and again.

                                                      Happy Fall and Happy Harvest to you all.

 

 

                                   

dabrownman's picture
dabrownman

With Rosh Hashanah right around the corner, Lucy always tries something new for knish fillings.  This year we caramelized some onions, then threw in some cabbage, a clove of minced garlic and some  home made / smoked shopped corned beef. The red potatoes were boiled but not peeled, mashed and dressed with salt, pepper and some International crema.  Once the potatoes were mixed in we did our usual easy peasy dough wrap of oil, water, salt and AP flour.  Since this was test run we didn't bother with the egg wash but will do so for the RH holiday.  We like our knishes more bite size rather than the larger than gigantic hamburger size at Yonah Schimmel's knish bakery in Manhattan's Lower East Side

 

Here is the filling.  These were baked at 350 F for 30 minutes and then we turned on the convection and turned the oven down to 325 F for another 15 minutes. Will post the final version on Thursday.  Here they are for Rosh Hashanah...The egg wash and shaping made a difference::)  My wife said she liked them so that is really something!

 

Jaynem's picture
Jaynem

As I mentioned in the Title..I am new to making Sourdough...and have to say am thoroughly confused as there are many opinions and ways...so here is what I have done

Day 1...2 cups white four and 2 cups water in a Jar with an Airlock 

Day 2...1 cup flour and 1 cup water

Day 3 ..same as above

Day 4..same as above

Day 5..today  so I fed the same as above and then ....I am reading that I should have discarded some all the way along....and I haven't so far...also read that the hooch was because it didn't have enough to eat...so...help??? what should I do...it seems to smell okay and it also has bubbles so it is working

Kiseger's picture
Kiseger

A song of the good green grass!

A song no more of the city streets;

A song of farms - a song of the soil of fields.

A song with the smell of sun-dried hay, where the nimble pitchers handle the pitch fork;

A song tasting of new wheat and of fresh husk'd maize.

A Carol of Harvest, for 1867.  Walt Whitman (1819-1898)

 And so it came to pass that I had an afternoon to prepare more bread and The Husband was nowhere to be seen.  Luxury.  Surveying my cupboard, I spotted some spelt and realised I hadn't used it in a while.  Called "triticum spelta", spelt is one of the ancient wheats - discovered in Neolithic sites which date as far back as 2500-1700 BC.  It is also known as dinkel and, this is nerdy bit, is a hexaploid wheat - eg. it has six chromosomes.  In France, it is known as "épeautre" or wheat of the Gauls!  Hildegard of Bingen couldn't get enough of spelt, particularly recommending a spelt gruel called "Habermus" for which she gave a recipe (spelt, water, apple, lemon juice, galangal, cinnamon, honey, psyllium and almonds….).  According to her, spelt cleans the blood and gives man a joyous spirit.  Worth trying!!  Spelt was also used by the Romans, and for a bit of fun, see the link below to the British Museum site which has a recipe for spelt and whole wheat bread, based on a bread found in Herculaneum. 

http://www.britishmuseum.org/whats_on/past_exhibitions/2013/pompeii_and_herculaneum/pompeii_live/live_event/bread_recipe.aspx

Anyway, the boule below is based on the "Ode to Bourdon" Basic Country Loaf in Tartine, but I wanted to jazz it up so swapped some whole wheat for spelt.  

Whole Wheat & Spelt Boule

Bread Flour                  300                  60%

Whole Wheat               100                  20%

Spelt                            100                  20%

Salt                              10                    2%

Water                           400                  80%

Levain                         125                  25%

The levain was 50BF/50WW at 80% hydration, used at 6hrs.  Kitchen is about 22C/71.6F.

1. Autolyse - all flour and 380g water, left this to autolyse for 1hr.

2. Mix in salt, 20g water and 125g levain.

3. Bulk Ferment - did a total of 5 S&F every 30mins.  Total bulk was 5hrs.

4. Preshape and bench rest - 30min

5. Shape and proof - this went into a banneton and into the fridge for 12hrs.  Went straight from fridge to banneton, scored with scissors.

6. Bake straight out of the fridge at 250C for 25mins, try to turn down the ridiculous antiquity of an oven, give up, have a glass of wine, then take the lid off to bake for another 25mins, watch the oven at some point drop down to 240C (ish). 

I completely forgot to pre-heat my DO but found that the loaf rose quite well anyway.  Decent oven spring and evenly aerated crumb, I prefer it this way than with massive holes.  Taste was mildly tangy and more so this morning, with a warm, almost sweet nutty taste from the spelt.  The top is sprinkled with sunflower, sesame and pumpkin seeds which marry up well with the flavour of the bread.  Am tempted to try this with 25% spelt and 15% WW.  Excellent with spicy olive oil, even better with a thin slice of lardo di colonnata and a drop of balsamic. 

O Earth, that hast no voice, confide to me a voice!

O harvest of my lands!  O boundless summer growths!

O lavish, brown, parturient earth!  O infinite, teeming womb!

A verse to seek, to see, to narrate the.

A Carol of Harvest, for 1867. Walt Whitman (1819-1898)

blackhatbaker's picture
blackhatbaker

While I love rustic free-form loaves with a bold, crackling crust, complex flavor, and a crumb riddled with holes, my family does like whole wheat bread with a denser crumb, softer crust, and low acidity, in a shape good for sandwiches and toast. I hope that I was able to deliver something to satisfy that need, providing a healthful loaf with the previously mentioned qualities.

Here are some pictures of the loaves, including some crumb shots.

A couple notes

-The loaves were brushed with olive oil before and halfway through the bake, to ensure a soft crust

-The loaves were covered with tinfoil for the last 10 minutes of the bake; another effort to have a loaf with a soft crust

-Everything was done at room temperature, to keep the acidity low.

-Hydration was 92%

-Naturally leavened, no commercial yeast at all

 

Overall, a fun bake that delivered bread to suit my family's needs. Although I will admit, I did sneak a slice, and it made excellent toast!

I'm guessing the majority of you prefer the sort of bread I described first; the kind with a bold crust, open crumb, and complex flavor. But do you ever feel like having a slice of good "sandwich" bread?

 

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