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SylviaH's picture
SylviaH

I printed out a recipe for this Danish Pastry dough and made the recipe:  I was not happy with the way the dough came out at all...it seemed way to stiff from the beginning and it had some brown sugar in it...which seemed strange....the dough just did not handle easily for me.  They did not bake right for me at all.  After making these I went back to the site where I 'thought I had copied the recipe'...It had a different recipe on it!!  I looked at my copy of the recipe...only to discover I had printed out a recipe from another site...Ooooh!  I knew there was something odd when I saw the brown sugar ingredient!!  Though these are very tastey...they are not what a Danish should be at least to me anyway...though they used my good butter,organic flour, ect...I will not repeat this recipe or mistake copying again...hopefully!  This recipe below is from Epicurious.  The one I wanted was from 'Joe Pastry.com'  I have not made it before and wanted to try it....


I also have another recipe for Danish Pastry that I have the dough almost finished...I will post pictures later today...hopefully..they will turn out to be a little better...as I'm just a novice baker... the recipe is not from Joe Pastry...it's another different recipe...I know it makes a nice Danish Pastry!!  I just hope I can have a successful bake with the next batch!  I have made Danish Pastry once before it was a sourdough recipe...I made bearclaws and fruit danish with it...it was pretty good!


Danish Pastry is made with yeast.  I used Cherries and Apricot for the topping with a sugar fondant drizzle.



The dough just before rolling out and cutting>>>you can see the butter peaking through>>>not good!! 
The dough was started last nite.  One good thing my new camera now automatic sets the image size...that's a big help posting.



We ate some and they are really good!!  But as I said not what they should be like!!



I hope the next recipe turns out more like a Danish should....this seemed more like a puff pastry than a danish pastry....


Sylvia

SylviaH's picture
SylviaH

Thanks for the help, explaining and incouragement 'dmsnyder' from your post on this subject......I was having a little practice run on slashing...on Susan's Sourdough little boules...I was asked earlier to post before bake photo's..they were beginning to open up on the slashes from sitting to get this photo...the only thing I have maybe improved a little on is I'm slashing without much hesitation...I would like to take a loaf and make about 20 slashes in it just for practice... it's one of my favorite things to do when making bread!!  I haven't decided if I like my little red tomato knife or my double edge razor best for slashing...I'am leaning towards the razor...because I don't tend to go as deep...the knife seems to make the slashes a little wider and I tend to go cut deeper!! And then there's all the other things that come in to play with how the slashing turns out...steaming, dough ect., ect....practice!! : ) 



 



 MEOW!!!  I still need a lot of practice!!  Looks like two cats ears!! : )  Sylvia 

dmsnyder's picture
dmsnyder

On Decembeer 31, 2008 ...


Norm's Onion Rolls


Norm's Onion Rolls (and a lone kaiser roll)


and ...


Apple Crunch


Apple Crunch, from the Summer Shack Cookbook


And, on January 1, 2009, I baked ...


San Francisco Sourdough from Reinhart's "Crust&Crumb"


San Francisco Sourdough from Reinhart's "Crust & Crumb"


The sourdough was delicious with lentil soup and a salad.


David

ejm's picture
ejm

Happy New Year!!

festive bread

In past years, I've made sweet saffron buns for Christmas. But after tasting the recently made semi-wild challah, we both agreed that while the saffron adds a lovely colour and flavour, it doesn't add quite enough flavour to merit the expense of using the saffron. We decided to forego the saffron and make plain sweet bread (we used the saffron in our shrimp for New Year's Eve dinner instead).

Saffron-less bread is delicious!! (Saffron shrimp is equally delicious!)

And I must say that I'm awfully pleased with myself for managing to do the six strand braid correctly - after reading, rereading, testing with string, reading, rereading the braiding section in Blessing of Bread by Maggie Glezer.

I had planned on putting together a little photo essay of the six strand braiding but right now, I think I neeeeeed to head down to begin New Year's Day celebrations. Hmmm, shall we start with Festive bread?

-Elizabeth

braiding festive bread

If you can't wait, please look here:

chahira daoud's picture
chahira daoud

Hello dear fresh loafers, I really did miss you all!!


I wanted to wish you all a very happy new year!!


I was totally busy,but always in my kitchen , I am always have a recipe for Mr. Peter Reinhart to test , I had also my first "daring bakers" challenge, It was horrible challenge, you can check my blog to read and watch some pics of my final product!!


I want you also to congratulate me, my second attempt for wild yeast started to look sucssesful one , but I have to start using it and bake!!


Yesterday , I made a chicken and vegetables pie, and I want to share the pics with you , it was really delicious!!




Here it is a slice for the first reply on my post!!


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I also made some japanese melon buns, here you are some pics..



But still do not know why it is called " melon buns"???


Anyway it was not really very distinguished, nothing special in it....


I made at the same day some baguettes...



I am also planning to start my first sourdough baguettes...


Wish me good luck!!


Happy new year for all and wish to you all the best !!!


Chahira


www.chahirakitchen.blogspot.com


 

SylviaH's picture
SylviaH

I made 4 Sourdough Boules today and totally messed up the recipe '


'big time' making the first two large ones in the back of the photos...the ones with the nice cracks.  They sang loud and clear!  I rescued them by just going pretty much on the feel of the dough and cheated with a little added yeast... My husband said that they were his favorite kind of bread to eat!!  Go figure!!  Well they did have a very crunchy crackly crust and a very tender light crumb...the flavor was very mild sourdough flavor with the nice flavor plus from the new 12 grain flour KA mixture I been using for a little extra fiber and flavor.  They went nice with the chili con carne made with small red beans I soaked the nite before...I got a new camera for Christmas and wanted to try out these photos...hey I did pretty good...but I think I still better read the instructions!!  Just not enough hours in the day!


Sylvia


SylviaH's picture
SylviaH

 I used K.A. Organic 12 - Grain Flour Blend...Wheat, Amaranth, Quinoa, Sorghum, Brown Rice, Spelt, Barley, Millet, Oats, Rye, Buckweat, Corn.  to replace some..about a cup of the bread flour in P.R. Italian Bread recipe with a Biga...  I thought it's time to start sweeping out some of the Holiday feasting and this would be a beginning!  The bread tastes delicious..it has a sweet toasty flavor.


Sylvia




PMcCool's picture
PMcCool

Time to catch up a bit from the Christmas whirl.  Last weekend, I baked Leader's pain au levain again, from his Local Breads.  I keep coming back to this bread, because of it's lovely flavor.  It is only mildly sour and the rye and whole wheat components add to the depth of flavor.  Since temperatures in my kitchen were hovering in the 63-65F range, it also benefitted from a long, slow fermentation.  Here is a picture of the finished loaves:


Leader's pain au levain


The slashing suffered from a lack of mental mise en place.  I'l have to pay better attention to that in future.


Here's a shot of the crumb:


Crumb of pain au levain


The crumb is great for sandwiches and for holding spreads, but a bit fine-grained for this style of bread.  I'm still working to get all of the factors done right in a single loaf.  This one has great flavor.  I thought it had ample hydration, but it could probably have been pushed a bit higher.  And my handling during shaping was a bit ham-fisted.  One of these days . . .


The second bread on the agenda last weekend was Reinhart's New York Deli Rye, from BBA.  No complaints about the bread itself; it is a moist, flavorful (I substituted dill seed for caraway seed), sturdy bread and makes wonderful sandwiches.  The only quibble, which is purely cosmetic, is the blotchiness on the crust caused by the oiled plastic wrap that I draped over the pans to keep the dough from drying during it's final proof, as seen here:


Reinhart's NY deli rye


And, since I was on a sourdough kick and had company coming, I also made the sourdough English muffins from the KAF 200th Anniversary Cookbook.  I never got around to snapping a picture of those.  They turned out very well.  I think I finally got the right combination of hydrations, time to rise, and griddle temperature.  They ballooned up to more than an inch in thickness, without trying to turn into spheres.  There are plenty of nooks and crannies for trapping melting butter or juicy jams.  They are so moist that they require a second pass through the toaster to brown up enough.


Sometimes it is hard to decide which is better: the enjoyment of making bread, or the enjoyment of eating it.

SylviaH's picture
SylviaH

I used my Buttermilk Bundt Cake recipe and added fresh/frozen cranberries and topped with cinnamon, brown sugar streusel with a sprinkel of swedish pearl sugar.   RECIPE CORRECTION:  Should read 1 1/3 Cups of Buttermilk in the Batter!


Happy Holidays, Sylvia 



crunchy's picture
crunchy

I bought Hamelman's book "Bread" last week on the recommendation of David, Floyd, Howard, and many other TFL members. Of course, it did not disappoint. I wish there were more photos, but as it is the book is full of great tips, recipes, and more. My first attempted recipes were flaxseed bread (pg. 211), since I love both rye and flaxseed,


and Pointe-a-Calliere miche (pg. 165).



The flaxseed dough, which is 60% rye and 40% bread flour, was tougher to work with than the rye breads I've been making from Local Breads. I usually don't add any commercial yeast to my sourdoughs, but decided to follow Hamelman's recipe exactly the first time. I'm glad I did:



And the miche, which is true sourdough, turned out well too. To approximate high extraction whole wheat I used 90% KA 100% whole wheat flour and 10% bread flour. The loaf rose well and had good oven spring (I put water in a roasting pan for steam and sprayed the loaf a couple of times during the first 5 minutes of baking).



Can't wait to try out some more recipes!

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