The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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chahira daoud's picture
chahira daoud

Hello dear friends,


It is my first time to try bagels, the result was not bad, actually I can not judge because I have never taste it, I'll send you some to tell me how much did my recipe succeed.


Another question please , should bagels be a little bit chewy ,or I did knead too much my dough,,I am confused,anyway, it is not bad to try new recipes.


Thank you all and have a very nice day!!!


holds99's picture
holds99

First, I want to express my sincere appreciation to Floyd for making this post with images possible on the new TFL system.  It keeps getting better and better.  Thank you!


The following are photos of Mark Sinclair's Portuguese Sweet Bread and Rolls that I made recently.  I divided the dough in half and made 2 loaves of bread and a dozen or so rolls.  Both the bread and rolls are excellent and favorites at our house.  The bread is very good either plain or toasted and the rolls are wonderful as breakfast rolls or as sandwiches. 


Thank you Mark for this great recipe and for your video on roll shaping, which showed me the proper way  to shape rolls.  Hope you're knocking their socks off with your baked goods at your new bakery in Kalispell, Montana.


Howard


 



 


SylviaH's picture
SylviaH

Floydm's picture
Floydm

Despite all the server brou-ha-ha, I've still managed to bake a few times.



A standard Pain Sur Poolish loaf, still more-or-less using this recipe.  Served with a pot of minestrone soup.  My goal is to make one pot of soup a week all winter long and try as many new soup recipes as I can.  Where there's soup, there's bread!


20% whole wheat sourdough


Whole Wheat Sourdough Crumb


This was a 20% Whole Wheat Sourdough I made last night. The batch had 200 grams of moist activated sourdough starter to 1000 grams flour (800 bread flour, 200 whole wheat flour) and around 630 grams water and 20 grams salt. I did an overnight bulk fermentation in our "cold room" (a room that gets down to around 40 degrees on winter nights), then shaped and baked it the next evening.  It has a real nice sour flavor and smell.

hansjoakim's picture
hansjoakim

Here are some of my recent bakes: First off is Pane di Como from Daniel Leader's "Local Breads". This is basically a simple white loaf leavened with a biga. It's pretty wet and tricky to work with, and came across as a wicked hybrid of a plain country bread and a ciabatta dough. It's really wet according to my bread standards (73%), but I think it turned out alright. It turned into a flat, wet disc during the final proof, but the oven spring was nothing short of impressive. An interesting bread to bake, but I think I prefer Hamelman's country bread to this one.


Dan Leader's Pane di Como


Leader's Pane di Como


 


Next is another batch of Suas' NY rye. Thanks again for posting the recipe, Howard; as you said, this is a keeper. Great taste, awesome caraway scent, and a joy to bake.


Suas' NY style rye


Suas' NY style rye


 


The caraway rye is a brilliant companion to gravlaks!


NY rye with gravlaks


Suas' NY style rye and gravlaks


 


Lastly, here's my version of Eric and Mark's kalamata olive and cheese loaf. I made this with a pâte fermentée, and added feta cheese to the dough. There's roughly 10% rye flour in the dough.


Kalamata olive and feta cheese loaves


Kalamata olive and feta cheese loaves


The loaves were really tasty, but I'll cut back a little bit on the salt next time. I only added 1.5% salt to the overall dough recipe, but the olives were pretty salty as well. Great tasting bread, nevertheless. Thanks for the recipe Eric and Mark :-)


Kalamata olive and feta cheese loaves


Kalamata olive and feta cheese loaf with pasta

rcornwall's picture
rcornwall

I am looking for a formula for Bauerruch. I found a great photo of one in Jerome Assire's The Bread Book, but have not been able to find a specific formula anywhere. I am also wondering if anyone has ever made a sweet fougasse?
Ryan

Floydm's picture
Floydm

The server upgrade this week went very well.  There have been a few little hiccups, but overall it went well, and the site is blisteringly fast now.


There are still a few missing features.  Most noticable, the gallery is gone.  The gallery solution I was using isn't mature enough to run in this version of Drupal.  I'll either reenable that gallery software when it gets stable or find a new gallery.


There also were a few other things I was hoping to add that I did not.  One thing has has been mentioned is a private messaging system, so that site users could send each other their email addresses and discussing things privately.  Again, the PM module isn't mature enough right now, but I will try to add that in soon.  Now that we are on Drupal 6, we have a lot more new modules available to us.


One module that is mature is the book module, so I think we'll try to kick off a "Baker's Handbook" project very soon, like by the start of December.  It has been... a year since we first talked about doing that?  Maybe more?  Anyway, it is definitely time.  Worst case, it doesn't work out.  Nothing ventured, nothing gained.

AnnieT's picture
AnnieT

While I was waiting for the quilt store to open this morning I wandered into the local thrift store and found yet another baking book: "The Neighborhood Bakeshop" by Jill Van Cleeve. It has "recipes and reminiscences of America's favorite bakery treats" and has a little write-up of each bakery along with the featured recipe. Looks like a good read even if I don't bake from it, A.

Stephanie Brim's picture
Stephanie Brim

It's been a bit since I've baked. Bread has been bought at our house lately, which I'm not that happy with, and therefore I figured I should get in gear again. I wanted a bread that was relatively low fuss, so I decided on a reduced amount of yeast in a normal, slightly wetter dough.

I started with 2 cups of flour, 1/4 teaspoon of yeast, and 1 cup water. Those were mixed and left in my oven for 5 hours. By this time the mass had tripled and was looking quite good. I mixed in 1/2 cup more water and 1.5 teaspoons salt, then flour 1/2 a cup at a time until I came to the right consistency for me...ended up being about 3.75 cups. It was a rather wet, sticky mass. I kneaded it in the bowl until it formed itself into something vaguely resembling a ball and stashed it in my refrigerator until morning. Woke up, took it out, let it come to room temperature. Once there, I shaped the dough into as nice a ball as I could manage and placed it into a bowl bottom up. I let that double. Baked at 425 for 20 minutes covered, and then 10 minutes uncovered, until the middle reached 200 degrees. I think it needed a little longer in the oven, but it turned out pretty well.

Photo of the 20 hour bread, whole loaf

Photo of the 20 hour bread, close-up of crack

Photo of the 20 hour bread, crumb

I think the next time I make this I'll not do a preferment at all. I really don't think it changed anything. I'll just mix up the ingredients, knead for a little while, and then stash in the fridge for a long fermentation. It'll probably turn this into 36 hour bread, but that's quite fine with me if the results are this tasty.

SylviaH's picture
SylviaH

 Lot's of big bubbles under the sauce.SylviaPizza Margarita: Lot's of big bubbles under the sauce.Sylvia Hey who say's a pizza has to be round!!  I used P.R. recipe for Neo-Neopolitan Pizza from his book "American Pie" and my own sauce recipe using my favorite canned crushed tomatoes for the base...Henry's Market's own brand.  Since I had one frozen crust and sauce left I cooked this pizza indoors....my wood-fired oven makes fantastic pizza...but the ones indoors can be really fantastic tasting.  I'm not sure how to post all picture in on the same page...so I apologize. SylviaPizza: Hey who say's a pizza has to be round!!  I used P.R. recipe for Neo-Neopolitan Pizza from his book "American Pie" and my own sauce recipe using my favorite canned crushed tomatoes for the base...Henry's Market's own brand.  Since I had one frozen crust and sauce left I cooked this pizza indoors....my wood-fired oven makes fantastic pizza...but the ones indoors can be really fantastic tasting.  I'm not sure how to post all picture in on the same page...so I apologize.  I'am just finding out how to post images in my Blog... Sylvia

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