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turosdolci's picture
turosdolci

Candied Fruit is often used in desserts in Italy. Candied fruit biscotti is a colorful addition to a Christmas biscotti tray.

http://turosdolci.wordpress.com/2010/12/18/holiday-candied-fruit-biscotti/

 


aldecrust's picture
aldecrust

Hi all,

I am contacting you from across the pond in the UK and looking for some tasty breadstick recipes that really do hit the button.  I have made two types so far. Sundried tomato, parmesan and herbes de provence and the same again but with black olives.  They are always very popular so am looking to expand on the range.  I use a white dough mix, but i am open to anything.

thanks and look forward to hearing from you

dmsnyder's picture
dmsnyder

 

Today, we baked the three breads that we had shaped yesterday and retarded overnight – olive bread, raisin-walnut bread and miche. We also mixed and baked francese, French “country shapes” and baguette made with both pâte fermentée and liquid levain.

Olive breads loaded and scored

Raisin-Walnut breads, scored on loader

Miche, scored on loader

Miche, baking in the deck oven

Miche crumb


Some of the breads I baked today

Miches, Olive breads, Raisin-Walnut breads


Frank provided detailed instruction and demonstrations of shaping all the breads, but spend most time on the French Country Shapes, which are seldom baked commercially. They are intentionally innovative and decorative.

Frank demonstrating French Country Shapes

Dough pre-shaped for various French Country Shapes

Couronne Bordelais

Fleur. I have also seen this shape called "Marguerite" (Daisy)

Pain d'Aix

Charleston

French Country Shapes on the loader.

I have not posted photos of all the individual shapes Frank demonstrated, for example the Tordu, the Fendu, the Viverais, the Tabatier, and the Avergnat.

Some of the French Country Shapes I made

 

As I'm sure you all appreciate, there is no way to share everything I've learned. I have selected a few bits of information each day that either provided me with new insights or suggestions for techniques that violate conventional wisdom.

Today's tidbits

We spent some time this afternoon reviewing all the formulas, methods and theory we had covered during the entire week. In discussing autolyse, Frank recommended holding back the levain from the autolyse, even when using a liquid levain, except when the hydration in the final dough is extremely low – say, less than 60% - when the levain really would have a very large percentage of the total water in the dough. His reason is that one chief purpose of autolyse is to develop gluten with less mixing. The acid in the liquid levain inhibits gluten formation, thus defeating the purpose of the autolyse.

Michel Suas re-joined our class for the “graduation ceremony.” He made a plea for us to do “artisan baking” and, as much as possible, avoid mechanization and the use of artificial ingredients. He also shared a “hot tip” that the coming fashion in artisan baking is the use of “ancient grains” such as kamut, teff, etc. He told us that the SFBI staff have been actively experimenting with these grains to develop formulas that use them to produce great breads. I certainly had noticed the immense quantity of flour made with ancient grains on racks and palettes in the bakery, although we did not use them in Artisan II.

This week just flew by for me. The quality of Frank Sally's instruction was just outstanding, as was his skill demonstrations. The opportunity to try new breads and learn new techniques is wonderful, as is gaining a better understanding of the baking process, especially fermentation itself.

Especially for the home baker, the chance to spend so much time with other serious bakers, whether they be other home bakers, serious professionals in training or seasoned professionals, is a rare and wonderful experience.  

David

 

idiotbaker's picture
idiotbaker

 

(Guest Post by Smokestack)
DOUGH NIGHT: As over clean dinner plates, around 8pm, Idiotbaker and I decided: it was time. Mrs. Idiotbaker and children fled the scene to make room for the culinary chaos about to ensue. Soon the wondermill was lighting up its fine-flour afterburner under Idiotbaker's impatient gaze, while I poured over the five-foot long schedule, wondering how we were going to pull all this off. 
We started with the Panettone. Peter Reinhart's recipe times sixteen. The test loaf turned out alright. We decided to incorporate more white wheat into the flour mix. No time to test again, so we're in uncharted territory as far as flour blend goes. 
One thing to remember when using a 20qt Hobart with a broken low-speed: hand-mix first. After the cloud of flour (raining butter) settled, the damage seemed negligible. The dough looked great after some Hobart TLC.
While Idiotbaker was tweaking the dough, I was doing the hard work: tasting booze/fruit mixtures for each of our four planned panettone batches. Fruits used: cranberry, cherry, currant, mango. Booze: Bacardi, Triple Sec. A couple of the batches had some OJ in there too. 
Also on the docket for the evening was prepping dough for 8 loves of Hutzelbrot. Using a mash is new to both of us. [IB- I messed up and added the altus to the mash as it went into the oven. :( .] No test batch for the Hutzelbrot. This should interesting to watch develop tomorrow afternoon. 
For now, all the dough balls are resting in bags and bowls covering the dining room table; waiting for morning when we fire up the oven. Until then, I'm going to grab a few hours shut-eye. 

 

louie brown's picture
louie brown

My advisers pronounced these perfect, at least in terms of duplicating their memory. Twice as much lard and twice as many cracklings (also of a larger size.) A much coarser crack to the pepper. Just for the fun of it, I mixed this dough considerably wetter than the last. I believe I overproofed it some. Both baked covered in cast iron. One twisted, one scored. I don't think it is necessary to score this loaf, although it is attractive.

For people who love bread and love pork, this bread is a touchstone. Make extra; it disappears very fast.

txfarmer's picture
txfarmer

I have done 2 stollen recipes (yilding 3 big, 1 bigger-than-huge loaves), coffeebreads, cookies, now Kugelhopf. Still have a big one to come: pure sourdough pannetone, yup, after last year's sourdough pandora, I am crazy enough to take on another around of sweet starter insanity. The test run went great (with wacky timing though, I was up and baking bread at 4am), will do the real batch this weekend and report back.

 

Now back to the bread at hand, two years ago, I saw a beautiful Kugelhopf pan on sale at local grocery store, of all places. Hesitated, and it was back to the original price the next day. I have been waiting for it to go on sale ever since, and finally happened 2 weeks ago! With the pan in hand, I made the Kugelhopf reciep from the "Tartine Bread Book". It ueses the all purpose brioche dough in the book, with some extra kugelhopf ingredients.

 

Golden and beautiful out of the oven, and smell heavenly!

 

All dress up

 

With around 30% butter, it's a light brioche, I knead the dough well to pass the windowpane, which results in a light and airy crumb.

 

The recipe used pistachio, and I replaced some apricot with cranberries, in addition to lots of rum soaked currants, just love the colorful crumb, so festive. This shot is done under sunlight, which gives a totally different feel from the ones above (done with lights). Too bad it's so rare for me to have sunlight and finished breads at the same time.

Highly recommend it, the recipe can be found in the "Tartine Bread Book".

 

Submitting to Yeastspotting.

dmsnyder's picture
dmsnyder

Today, we mixed and baked ciabattas and challah, neither of them sourdough. We mixed and shaped olive bread, walnut raisin bread and miche to be retarded tonight and baked tomorrow. We also scaled ingredients and mixed pre-ferments for baguettes to make tomorrow. The baguettes will be made with two pre-ferments – a pâte fermentée and a liquid levain. The doughs for the ciabatta and for the miche were hand mixes, and all the levains were mixed by hand.

Scaling water for the miche mix

Hand mixing dough for the miches

Frank had us make 6-strand challah but he also demonstrated a variety of other braids. His challot are pictures of perfection. (Mine are pictures of squid who ate some special mushrooms.)

Challah pieces ready to be rolled into strands fro braiding

Frank's challot, ready to be egg washed prior to proofing

Frank's challot, baked

Challah crumb

My Ciabattas and Challot 


Stretch and fold

Dividing ciabatta dough

Placing ciabatta on the proofing board

Ciabatta baking in the deck oven

Ciabatta crumb

Both the ciabatta and the challah are delicious. I'm looking forward to the breads we are baking tomorrow.

We spent all day in the bakery and only were in the classroom to list our tasks for the day, first thing in the morning. Most of Frank's teaching dealt with dough handling issues, but I picked up a couple pearls worth sharing.

I asked him about how levain is calculated differently from other pre-ferments. (See my blog entry for Artisan II-Day 3.) Here's the answer: It's a matter of convention. Levain and other pre-ferments can be calculated either as a percent of dry flour weight in the final dough or in terms of the percent of pre-fermented flour in the total dough. No big deal. Your choice.

Frank also made two interesting comments as we were scaling and shaping the miches. The first was that long loaves like bâtards have a more open crumb structure than boules made with the same dough. I have found that to be true but attributed it to my shaping skills. The second was that the size of the loaf has a significant impact on flavor. I had also observed this with the miche from BBA which I made once as two 1.5 lb boules, which had a different flavor from the 3 lb miches I usually make. Again, I didn't generalize from that one experience at the time. Interesting, eh?

I am anxious to get home and practice some of the skills I've acquired before I lose them.

David

LeadDog's picture
LeadDog

We have a persimmon tree and this year I thought I would make Persimmon bread from the fruit.  First I had to find a recipe that I liked and do a trial run to see how the bread tastes.  I found a recipe at this website that I used to make my bread.  http://blog.fatfreevegan.com/2007/11/persimmon-bread.html The first one turned out very tasty but I thought that I should double the recipe and bake the bread in my panettone mold.

Persimmon Bread

Recipe:

 

2 1/2 cups persimmon, mashed pulp.  I put mine in a blender and made a smoothie out of them.  There was a little extra that went into the bread also.

2 tablespoon lemon juice

4 tablespoons olive oil

1 cup plus 4 tbsp. sugar and 4 tbsp. water

1/2 teaspoon vanilla extract

4 cups bread wheat flour

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ginger

1 teaspoon nutmeg 

1/2 teaspoon cloves

1 teaspoon salt

1/2 cup golden raisins

1/2 cup roasted almond pieces

 

Mix the persimmon lemon juice, olive oil, sugar, water, and vanilla extract together.  Then add the flour, baking soda, baking powder, ginger, nutmeg, and cloves.  Then mix until all the flour is moistened.  Add the almonds and raisins and mix them in.

 

Pour into what ever baking pan you are going to use and smooth the top out so it looks nice.

 

Preheat oven to 325°F then cook for 1 1/2 hours.  Let the bread cool completely before cutting.  The glaze was made by melting a thick slice of butter.  Then added a half tablespoon of fruit flavored brandy, an eighth of a teaspoon of Vanilla and Almond extract each.  The glaze is then thickened up by adding powdered sugar until I got the thickness that I wanted.  This glaze is just very wonderful all on its own.  I then placed some sliced Almonds on top of the glaze.  I love the wonderful flavor that the persimmons give to this bread.

 

 

longhorn's picture
longhorn

Well, I finally got to use my new Lodge Combi Cooker... and compared it head to head with my cloches (and tested my steaming too!). I made three breads - Tartine  (my way - with more levain since mine is so mild), my normal sourdough boule, and my take on Eric Kayser's Pain aux Cereales. The three breads are shown in the photograph below in the clockwise order listed from the upper left.

These were actually made from two doughs. The Tartine dough was about 75% hydration and a bit too wet. This loaf was baked in the Combi Cooker on parchment. It is definitely glossier than the other breads suggesting that the Combi Cooker holds humidity better than the cloches or than I get steaming. Unfortunately it is a hair overproofed as I as a bit later getting home from my workout than planned. Still, a nice looking loaf that will taste good. This was the second Tartine loaf baked in the Combi Cooker today. The first was put on semolina and it glued itself to the cooker. It didn't burn but was fairly dark and what a mess. The crumb of the stuck loaf was pretty good though as shown in the photo below. Both loaves baked in the Combi Cooker were started in a cold cooker. Both had bottoms I consider too dark. The sticking was an interesting problem. Parchment worked well but... is a pain IMO. I baked two loaves in the cloche in the same oven and both came out a hair darker but not as glossy. And the bottoms were nicely browned instead of a bit charred. In round one I give the advantage to the cloche but it will take more experiments to make sure it isn't some other variation.

The crumb is coarser than it appears in this photo but was almost certainly affected by sticking to the banneton! My last batch of Tartine was at 72 % hydration and was much more manageable!

The boule to the right is my standard house boule. It is clearly a tad underproofed but has the look I like. It was at 72% hydration and was totally cooperative! It was baked in a cloche heated in a 500 degree oven and set to 450 once the bread was in the cloche. It and the Combi Cooker got 18 minutes closed and 28 minutes uncovered at 450.

The batard in the foreground is the same dough as my boule (but with about three tablespoons of seeds per loaf soaked in water added to the dough at the second folding. The dough is formed to a batard and was baked 12 minutes with steam at 440 F and 20 minutes at 390 with convection. All the loaves showed an internal temperature of 209 F when removed from the oven.

Here is a photo of the Combo Cooker (left) and Cloche (right) boules.

They are pretty similar but the Cloche loaf had slightly greater oven spring and rip.

Now to give them away!

Jay

 

 

Nickisafoodie's picture
Nickisafoodie

Sourdough Rye with Seeds – cast iron bake

First, thanks to Eric Hanner for this post providing inspiration to explore covered cast iron cooking recently:  http://www.thefreshloaf.com/node/21006/my-combo-cooker-experiment.  This is my second bake with cast iron and I like the results!  Flavor and texture were awesome!

I already owned a 5 qt Wagner Dutch oven with a glass lid that has been in the family as long as I can remember.  The diameter is the same as the 3 qt. Lodge combi cooker - the higher capacity of the Wagner being due to taller height.  So I had vessels that would allow two similar sized loaves to be baked at once- albeit with one having glass and one having cast iron cover.  Both loaves came out identical

 

 

Sourdough Rye Recipe for two loaves (2,066gr or 2.3 lbs prior to baking)

Overall Formula:

60% bread flour (697gr)

25% fresh ground whole wheat (293gr)

10% fresh ground whole rye (114gr)

5% Oat bran (I tend to add to all of my breads for health reasons - 58gr)

23 grams sea salt

20 gr molasses (approx 2 tbs)

10 gr malted wheat powder (approx 2 tbs) – sprouted, dried and ground into flour (malted barley would substitute)

40 gr mixed seeds: Flax, charnushka/black caraway, sesame, poppy seeds (approx 4 tbs)

72% hydration ratio: 834gr water including starter build up.

 

Build Stages:

1.      Stage 1 - build rye starter (100% hydration) to 228 grams (11% of recipe).  This uses all of the rye flour.

2.      Stage 2 – add 293gr of whole wheat, 58gr oat bran, 38 gr white bread flour, all of the seeds, 389gr water.  This approximates 39% of the total formula.  When combined with Stage 1 equates to 50% of the total recipe.  Let proof 8 hours at 78° (oven off light on gets works well).

3.      6pm: incorporate remaining ingredients other than salt.  40 minute autolyse.

4.      Add salt, mix 6 minutes on low speed.

5.      Stretch and fold 3 times at 45 minute intervals.  Keep at 78° between folds.

6.      10:00 pm: Preshape loaves, rest 25 minutes, shape into final loaf and place in floured banneton (actually: $1.50 colander from the dollar store lined with a microfiber dinner napkin and lightly dusted with flour- micro fiber wicks away moisture and releases fine with modest dusting)

7.      Place in plastic bag, leave overnight in refrigerator.

8.      Preheat oven 1 hour at 500° - include Dutch ovens and lids

9.      Plop dough into hot vessels, spray with water, score, and cover.  In they go.

10.  Reduce heat to 450° after 5 minutes

11.  Remove cover after 30 minutes

12.  Baked another 5 or so minutes until internal temp is 195°.  Shut oven until internal bread temp was 202°. 

Note: While the loaves came out nice, the crust is not rock hard as Eric was striving for and as was pointed out in his post/link above.   While my crusts were not rock hard after a 30 minute cover, I am still happy with the outcome.  

Perhaps next time I will leave the temp higher and in the oven longer to see what impact that has on the crust. And not spray dough after putting into Dutch ovens?  Or perhaps shut the oven sooner and leave until 210° or so internal?  Any suggestions on that elusive crust would be appreciated!

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