The Fresh Loaf

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ehanner's picture
ehanner

I'm always excited when my coffee tastes as good as it smells. The same applies to bread. For some reason the aroma and flavor of things don't always line up to be what I expect. Recently I tried Mark Sinclair's Multi Grain Bread from the recipe he has posted on his "The Back Home Bakery" website. I have tried a few other combinations of grains and methods that were pretty good but this was on the next level for me. It has a great heady aroma and it tastes wonderful. You can see the dough is not to dense and makes a great sandwich or toast. The toaster brings out the rustic nature of the grains and it tastes as good as it smells!

Mark has some first rate instructional videos on his site also that I have found very helpful for shaping and kneading. I appreciate that he is sharing his talent with us home bakers.  

Here is the Bakery web site where you will find the recipe. http://www.thebackhomebakery.com/
Enjoy!

Multigrain
Multigrain

Multigrain CrumbMultigrain Crumb

MaryinHammondsport's picture
MaryinHammondsport

I made these buns for over the 4th but am just getting around to posting them now.

A double batch of Onion BunsA double batch of Onion Buns

The recipe may be found here at the King Arthur Blog:

http://blog.kingarthurflour.com/

To reach the recipe you can either scroll down to the 6th recipe in or use search on the KA blog Website.

They're a good sturdy bun; none of that fluff that falls apart in your hand. The recipe tells how to make the burger buns; I made a double batch and dived the second half into 8 hot dog buns, using my imagination as to how to shape them.

Handy for this weekend, too.

Mary

foolishpoolish's picture
foolishpoolish

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Mini Oven's picture
Mini Oven

 pitted and stuffed with a sugar cube before wrapping tightly with potato dough, a true Austrian delight!

Apricot dumplings: A true Austrian delight!  Just in time for Apricot season (northern hemisphere)

A few things to remember before getting started: The dough is 2/3 cooked potatoes combined with 1/3 other ingredients by weight. Potatoes should be the flaky type or bake type potatoes and boil one or two extra to make sure there are enough. Apricots can be fresh, frozen and even slightly on the firm side. One can carefully remove the pits and place a sugar cube inside larger fruits, this works esp. well for freezing. Apricots, peaches or cherries are all posible. Crumbs may include grated nuts as well.

You will need:

potatoes 700g, AP flour, one egg, salt, butter, a large fry pan, a large pot for boiling, work surface, & about 750g fruit or 12 apricots, a slotted spoon, sugar.

APRICOT DUMPLINGS      makes 12

Potato Dough:

  • 500g potato; boiled, hot or one day old, peeled and put through ricer, grated or fork mashed very fine.
  • 165g flour
  • 5g salt
  • 1 egg
  • 15g unsalted butter

Crumbs:

  • 100g unsalted butter
  • 70g bread crumbs

 

Grate fine or put potatoes thru a ricer. Combine loosely and evenly with flour and salt and make a hole in the middle. Add egg and bits of butter. Now pinch and quickly knead into a nice firm dough, no added flour, remove or squish any lumps. Roll out into a log and divide into 60g lumps for apricots and 40g for cherries.

Set a large pot of salt water to boil, you will want to cover the dumplings and they should just swim and not touch the bottom, about 1/3 to 1/2 full of water with about a teaspoon of salt.

Roll each lump into a ball and then into a disk with the middle slightly thinner than edges. Now you can use just a little flour in the palm of one hand to help shape lump and keep it from sticking while you place each fruit into dough. Press & stretch the dough tightly around each fruit trying to prevent any air pockets. Seal opening and roll slightly in hands to make round. Set aside and repeat for next fruit until all are prepared. (They can be frozen or refrigerated at this point. If using frozen fruit, it is recommended to boil right away to retain shape.)

When water is boiling, give it a good stir so it is moving and slip dumplings in on a wet spoon. Set timer for 15 minutes. Turn or jar pot often to prevent sticking. After water has returned to boiling reduce heat to softly roll the dumplings as they boil. Meanwhile, heat up a large fry pan and brown crumbs in melting butter. The trick here is not to let them burn so stir often and turn off heat before they're done, the heat in the pan will continue to brown them. Set the pan aside or nearby.

When the dumplings have boiled 15 min, gently transfer with a slotted spoon into the crumbly pan. Pick up the pan and with a rotating motion rolling the balls into the crumbs coating them as you play. Remove onto a serving plate or smaller plates and serve warm with fine sugar. Variations may include serving with Vanilla sauce or Vanilla ice cream. Three make a meal, one a dessert. I made 8 Apricot and 8 cherry.

 

 it's antique but works great!

Put potatoes thru a ricer... or whatever and fluff in flour & salt

 potato is all crumbly like

Add egg and butter...and start squishing and kneading

 really a nice dough to work with

knead: ..and take a picture at the same time ...until uniform  

 thinner in the middle

Shape a disk

 yes, it's frozen

shape and fill

 until it's wrapped around evenly

...and press around until closed up and sealed

boil and brown

boil and brown at the same time

 throw 'em in wet and naked!

rock and roll until coated ... then serve up piping hot!

Apricots and Cherries!

Apricots and Cherries! Yum yum!

 

Enjoy!

 

AnnieT's picture
AnnieT

Today I found a dear little foil pan, called a Deep Roasting pan. It measures 11 3/4"x9 5/16" and is 4" deep. Perfect for baking Susan's loaf on a heavy cookie sheet - which I just did. I was concerned because it isn't as deep as my ss bowl - which won't fit on the cookie sheet - but it worked just fine. I also noticed that my store sells 5# bags of rye flour from Hodgson Mill for $4.19, and all of the KA flours were $5.99. A.

holds99's picture
holds99

I had baked this bread and posted some pics of this recipe (from Daniel Leader's Local Breads book) a week or so ago.  The crumb on the previous post was not as open as it should have been and the loaf, as MiniOven said, was not nearly "ugly" enough.  So, a couple of days ago I decided that the problem I was having was a result of my starter not being active enough before introducing it into the dough mixture, and I had not baked it long enough.  Anyway, I received some good critiques from a number of TFLer's and greatly appreciate the advice and suggestions I received.  I gave it another try a couple of days ago with better results.  It could, as MiniOven and Jane said, use some more "ugly" but I believe I'm making progress.  I doubled the recipe. I divided it into 3 pieces, 2 smaller loaves and one larger loaf.  Here's pics of the larger loaf.  I froze the 2 smaller ones without cutting them but assume they're fairly similar to this one in crumb. They look about the same as far as crust and color.

I left my K.A. on the shelf and mixed it completely by hand, as MiniOven suggested, in a large bowl using a large rubber spatula with more of a folding technique than a mixing action and followed Mr. Leader's recipe to the letter.  I retarded it for 18 hours before baking.  That, I think, gave it greater flavor. It tasted really good.

Pierre Nury's light rye no. 1

Pierre Nury's light rye no. 1

Pierre Nury's light rye no. 2

Pierre Nury's light rye no. 2

Thanks to:

Mike Avery for his refreshment/feeding instructions for my starter.

Janedo for her suggestions about handling the dough and baking.

MiniOven for her advice on mixing by hand and making them more "ugly".

David Snyder for his numerous posts showing what it should really look like.

Howard - St. Augustine, FL

  

AnnieT's picture
AnnieT

Today I had time to "play" and an excess of discarded sourdough starter so I decided to see what I could come up with. I took a cup of starter, a cup of warm water a "dollop" of oil, two teaspoons of kosher salt, four cups of flour (half ap, half bread flour) and a scant 1/2 tspn of instant yeast. Mixed this in the Bosch until the dough came away from the sides, then let it double in an oiled bowl. Shaped it into two short baguettes which proofed for about 40 minutes, then I baked them on a heated sheet pan under the base of an oblong roaster which I removed after 15 minutes. Then I rotated the pan and baked them for another 15 minutes, to 205*. The loaves rose well and the crust was quite crisp. The crumb was very soft and none-holey, and it would make perfect sandwich rolls ( hero?) I live in a retirement community and I think this will be my "gift" bread from now on - that way I won't have to worry about people coping with crusty bread. I did take pictures and hopefully will figure out how to share them one day, A.

fredsambo's picture
fredsambo

Well I finally went ahead and signed up, I have been a reader for quite some time. I am a professional baker by trade, but love to mess around in my conventional kitchen as well. I needed some old dough for my next adventure, so I decided to make a nice straight yeasted bread. I also noticed that some of the bakers cover the loaves in the oven to simulate injected steam, so I decided to try it!

 

The formula for the dough is pretty simple and based on Joe Ortiz's Direct-Method Compagnon:

 

1/4 ounce active dry yeast

 

1 3/4 cups cold tap water

 

3 2/3 cups King Arthur Bread Flour

 

1 3/4 teaspoons salt

 

I mixed the yeast with a little bit of warm water and then poured the rest of the water into the wet mixture. After adding two cups of the flour, using my Kitchen Aid Artisan mixer, I mixed with the paddle on first speed for two minutes. Then added the salt and the rest of the flour, graduating to the hook. Then I mixed on first speed until the flour was somewhat incorporated, and then 12 - 15 minutes on 2nd speed. The doulgh was velvity and somewhat slack when it came off the mixer.

Next I cut three small pieces out and shaped them into little boules. I set all three boules in the fridge, in glass bowls, coverd with plastic wrap.

 

About four and a half hours later I grabbed two of the boules from the fridge (the other is my old dough for tomorrow), flattened and reshaped them, and then covered them with a cloth, on a floured board, for about 45 minutes to an hour.

 

I scored them and put them right on the stone in my oven at 450 degrees, covered by a large cooking pot. I prepped this "cover" by pouring hot water out of it right before I put it in the oven, being careful not to touch the boules with the cover. After 12 minutes I carefully removed the cover and then baked them for another 15-17 minutes.

 

So here is the result:

 

 

 

I am pretty happy with the look of the crust, the crumb is dense as I expected from such a short proof time. Overall it is dense and chewy but with zero taste:

 

foolishpoolish's picture
foolishpoolish

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