The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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PY's picture
PY

here's a 30% spelt SD bread, leavened with 2% spent rye starter. 70% hydratio. Bulked for 12 hours At RT 27c. Minimal S&F for 1 min then rest 20 mins with 5 folds each time for 3 times. Final proof for 1 hour at RT 30c. Baked in DO.

Feeling refreshed after a day of basic bread making with Dean Brettschneider recently and hopeful for many more times to come!

 

kendalm's picture
kendalm

This is the result of lowering hydration from 72% to 71% as well as very close eye on final proofing times. 796g t65 + 4g fava 568g h20 7g fresh yeast and 16g salt. Shaping was much more controlled and came off the couch very easily. The spring was fantastic and starting to see cute little ears. Oh yeah taste pretty good too :)

Laowai's picture
Laowai

Today I felt like baking a Rührkuchen (sort of like a pond cake but less butter and less sugar, never enjoyed these super-sweet bakeries that we have here in the US).

Turns out we have no butter in the fridge---oil will do in a pinch! No Milk? Water will do, no electric mixer? 30 min of whisking is not too bad, it's a good exercise.

Wife does not like powdered sugar or sugar glazing? We'll eat the cake alfresco so to speak with a hand-brewed cup of coffee.

It may not be a cake according in compliance with the recipe, but it tastes good, looks ok, I am happy.

Original recipe:

Recipe #1292 in Hofmann, M. and Dr. H. Lydtin, Bayrisches Kochbuch, 53rd Edition, Birken Verlag 1986, ISBN 3-920 105-01-X, p. 610

 

 

dabrownman's picture
dabrownman

With a corned beef; making, soaking and smoking going on for the big day, we don’t have a lot of time to mess around with this week’s sprouted sourdough.  Lucy wanted to do Ballymaloe’s SD brown bread  which would have been perfect and we really like it, but that takes more time than I wanted to spend rounding up all the stuff that goes into it.  Plus, what we need in the freezer is a white bread.

So, we whipped up a 20% sprouted 5 grain SD at 78% hydration using a 10% pre-fermented bran and high extraction sprouted, 2 stage, 100% hydration, levain where the sprouted bran was the first stage.  The 5 sprouted grains were red and white wheat, Kamut, spelt and rye.

We didn’t have time to retard the levain once I was built and it went straight into the 1 hour autolyzed dough flour made up of equal parts of LaFama AP and Albertson’s bread flour that had the 2% pink Himalayan sea salt sprinkled on top.

We immediately did 50 slap and folds to get everything mixed together and then did 2 more sets of 6 slap and folds and 3 more sets of 4 stretch and folds al over 30 minute intervals.  We just left the dough in the counter and covered with a stainless-steel mixing bowl between sets.

 

After a pre-shape and final shape, we dropped the dough into a rice floured basket for a 12 hour overnight retard in the fridge.  We took the dough out of the fridge and fired up the oven to 500 F with the combo cooker inside.  When the oven was ready we unmolded the dough onto parchment, on a peel, slashed it tic tack toe style, dropped it in the CC and then put into the oven between the two stones.

We baked it at 450 F for 18 minutes under steam and then removed the lid and continued to bake for another 6 minutes at 425 F convection before removing the bread entirely from the CC and placing it on the bottom stone to finish baking – about another 6 minutes until it hit 208 F in the inside.

It had risen bloomed and browned well in the oven but we will have to wait in the crumb shot when we make some kind of  sandwich for lunch.  Well no sandwich for lunch but we did have some Irish stew that needed sopping up and this bread was perfect.for doing so.

The crumb was so soft we almost couldn't cut it at all.  We really had to squish it down to get the bread knife to take hold.  The crust was still crispy and had not gone soft yet so it was still warm in the middle.  This bread is delicious and the perfect SFSD white bread to sop up some fish stew made famous there.  You an't go wrong with this recipe.

Formula

Levain

10% pre-fermented sprouted bran and high extraction, 2 stage, 100% hydration levain

Dough

10% High extraction sprouted 5 grain

40% Lafama AP

40% Albertson’s bread flour

78% overall hydration

2% pink Himalayan sea salt

leslieruf's picture
leslieruf

 

 I saw this recipe at Christmas but decided to make it today to take with to a gathering of friends.

mix together

300 g flour

40 g sugar

1/2 tspn salt

4 gm instant yeast

add 150 ml warm milk. and knead by hand. It was so dry I added probably 10 ml more milk and 10 ml water. then I tried to incorporate 40 gm butter but gave up and used my kenwood until I had windowpane. left to double about an hour and a half. rolled out into oblong, spread 100 g apricot jam over and the following mix leaving border around all edges

200 g ground almonds (I only had whole almonds so blitzed them)

4 tbspn sugar

1/2 lemon, zested and 2 tbspn juice

6 tbspn cream

1.5 tbspn cinamon

1/2 tspn gr ginger

1/4 tspn gr cloves

1/2 tspn gr cardamon

pinch nutmeg

fold edges in on shorter side and roll dough.

Cut lengthwise and twist two strands.

leave to proof 45 minutes in a lined loaf tin

and then bake at 180°c for 50 minutes. no steam.

cool a little, spread with 50 g warm sieved appricot jam and sprinkle with raw sugar.

Divine with a coffee or a glass of port!  

it vanished in no time at all, just the crumbs left.

 

alfanso's picture
alfanso

The lead picture is NOT Tartine, more on that later.  

Last week's run of the Tartine Baguette formula was a success, but as noted, they were a little thin on flavor profile.  This week I reran the formula with a few changes - why not?  Substituted out 30% of the AP flour, replacing it with rye flour.  And added a foursome of the new loves (loaves?) of my life - these little "batard-ettes".  What a happy family snapshot for the future heirloom photo album.  

Oh, I also mixed in caraway seeds, and painted the surface with a corn starch glaze - just for the fun of it all.  Now the flavor had a boost and stood out, ably assisted by the robust essence of the added caraway.

  • 600g x 1 Batard
  • 250g x 4 Batard-ette (the cutest thing you ever saw)

But wait - there's more...

My wife had a desire to try her hand at that irresistible Brazilian snack bread, Pão de queijo.  Little balls of tapioca based dough mixed with parmesan, garlic and eggs.  Really tasty treats.  "Quejar" translates to complain in Spanish, but this is Brazilian Portuguese, and trust me, nobody is complaining once these babies hit the inside of one's dentures! 

But wait - there's more...

The lead picture is NOT the Tartine bread.  Rather it is another round of the Hamelman Roasted Potato Bread.  This time I behaved and didn't fashion baguettes out of the dough.  Another batard and more of the batard-ettes.  

I decided to take Ian's (isand66) advice and after consulting with, and getting the green light from, the wife I sautéed minced potato skins and minced onions and added them on the first set of Letter Folds.  Added some fresh rosemary too.  Topped off with a post-bake slather of oil and sprinkling of coarse salt on top.  Although the oil looks good, it was a rookie mistake in that it wasn't easily absorbed by the bread and stayed, er, oily on the surface.  I'll try to remember this for the future - ixnay to oil on the surface of the finished product just for the look!

  •  650g x 1 Batard
  • 250g x 4 Batard-ettes

Both of these breads are low enough in hydration that they slipped off the couche with nothing other than the thinnest  of layers of raw flour added.  And even that was not necessary.

sadkitchenkid's picture
sadkitchenkid

I was too lazy to chew green apples so I made pie.

Crust:

1 cup cold butter

2 1/4 cups flour

1 tsp salt

1 tbsp sugar

1/4 - 1/2 cup water

 

I cut the butter into large cubes and toss it in the dry ingredients, then I dump the flour mixture and cubed butter on my counter and roll the butter into the flour using a rolling pin. Meaning I roll, fold the flour into the center, roll again, fold, etc, until you achieve long thing sheets of butter running throughout the flour. Throw that dusty mixture into the bowl, mix in some water until it barely comes together. Dump it back on the counter and properly combine the water by repeating the roll and fold method to layer the sheets of butter onto themselves. When it comes together enough to fold into a square, cut it in half and chill. This method is optional but it's how my aunt makes it so it's how I always do it.

The filling was apples, raspberries, brown sugar, white sugar, 1tbsp corn starch, lemon juice, cinnamon, cloves. Toss those together in a bowl and leave to sit for an hour to release their juices. Mine accumulated a 3/4 cup of juice which I reduced and used to garnish the serving plates. 

Roll out the crust dough and prepare your pie plate, drain most of the fruit juice out, set aside, and place the fruit into the center of the plate. Cover, crimp, and cut in the center. Eggwash and bake at 360F for 1 hour or until your desired darkness of the crust.

 

BurntMyFingers's picture
BurntMyFingers

I usually sprinkle potenta in the bottom of the pot when I'm baking in a dutch oven, but the other day I was out. What about Kosher salt, I wondered: similar size and shape. I was also tempted by a concern my dough was a bit under salted, as I discovered after the final mix.

Result was excellent. Bread didn't stick and the bottom of the loaf had a nice salty crunch. Will do this again and you should try it too!

Benjamin Holland's picture
Benjamin Holland

Been working steadily on my whole grain bread. 70% of the flour is 100% extraction wheat and rye. 30% is KA white flour. This is the best tasting loaf yet. it is moist and soft and surprisingly light.

isand66's picture
isand66

  This is a pretty simple bake with mostly fresh milled and sifted flour with some Greek Yogurt added for some extra moisture and softness and a little lemon infused honey to round it out.  I just bought a new #40 mesh sifter so I was able to get a pretty smooth durum flour close to what I used to buy at KAF.

This one turned out very tasty, unless you don't like smoked sesame seeds or garlic sesame seeds which I added to the top of the loaves.  The crumb was soft and moderately open, perfect for grilled bread, sandwiches and just some toast with butter or cheese.

Formula

Download the BreadStorm File Here

.

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), Greek yogurt, honey and olive oil and mix on low for 5 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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