The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blogs

SylviaH's picture
SylviaH

I used Daniel T. DiMuzio's formula from his book 'bread baking An Artisan's Perspective' for making his Double Raisin and Toasted Walnut loaves, changing it to go with a combination I have been wanting to taste.  I substituted the double raisins and walnuts with, half the amount of dried natural, chopped Blenheim apricots, a very big favorite of mine is the Blenheim apricots from CA. especially fresh.  I also added 1/2 cup of Millet seeds for a little soft crunch.  The combination is delicious with the apricots not being overly sweet like raisins can sometimes taste.  The little soft crunch and mild flavor of the millet seed was an added plus, all went delicious toasted this morning with a smear of cream cheese.  I was very pleased with the combination of the apricots and millet seed and plan on trying it in some other recipes.


These loaves were baked yesterday with the Greek bread I posted earlier.  I baked both the apricot and millet seed loaves together and wanted to steam them with my steaming lid, I have not used in a very long time.  The two loaves would not fit under the steaming lid, I did not want to stay up any later and bake them individually, so they were not properly steamed which I think contributed towards the paler crust on the second loaf.


                    


                                


                                                                                            


                                                                           


                           Sylvia 

SylviaH's picture
SylviaH

This is my version of the recipe from HERE 'Im having trouble getting this to go directly to the recipe, in search type Crusty Greek Country Bread'. I have never made a bread containing goats milk, I thought this a good choice instead of the water called for in the recipe, and I have to say what a very pleasant surprise.  It turned out just as I hoped it would.  The flavor with levain and goats milk was delicious and I've never tasted anything like it before.  It had a sweet creamy taste from the goats milk and duram flour with the added nutty flavor from the sesame seeds.  The crumb was just as I wanted just open enough, I coated the egg wash on extra heavy and all the way down the sides to hold an extra heavy sprinkling of the sesame seeds.  This bread will be outstanding toasted or for sandwiches, whatever way you choose to enjoy it.


Sponge: set aside to rise for 2 hours.


208 gm liquid levain - 100% hydration


84 gms scalded and cooled goats milk - 


62 gms Bread flour


 


Dough:


671 gms Bread Flour


240 gms Duram Flour - You have your choice of flour combinations - Duram is one of my favorites 


420 gms Scalded Goats Milk - cooled


2 Tbsp. Honey


2 Tbsp. Olive Oil


1 Tbsp. Sea Salt


Adding the sponge, I used mechanical and hands with my KA and a combination of Stretch and folds. 


Glaze: One whole egg with 2 tsp water and wisked till foamy - 1/2 cup sesame seeds -


 two round linen lined baskets were used for proofing and then turned onto parchment paper on paddles and slid onto hot oven stone.


 


Preheat oven and stone 450F convection setting for one hour


Because the loaves were heavily coated with glaze I only spritzed my oven after putting in my loaves....no steaming device was used.


Baked for 45 minutes adjusting my oven temperature from 450 convection off 10mins. reducing down to 425 and 375F.


 


            


                                                    


                                                                               


 


                      Sylvia


 


 


 


  

mulholland224's picture
mulholland224

 


I recently had a loaf of Whole Foods Seeduction bread - it was fantastic.  Has anyone tried to make this loaf?  It seems simple enough looking at the package ingredients. 

wally's picture
wally


This past weekend I decided to revisit a favorite bread of mine - Polish Country Bread. Although I don't have Daniel Leader's "Local Breads" I've scrounged together a recipe from web searches that seems quite similar so far as I can tell. It's a 15% rye, where the entirety of the rye is in the starter. The hydration is 71% which I believe may be slightly lower than Leader's.


You can find my formula and thoughts on this variation of Leader's bread here on my website.


Lately, however, I've discovered the virtues of hot rye soakers in terms of the added sweetness they bring to rye breads, so I decided to attempt a variation-on-a-variation of his classic that still keeps all the rye within the starter - and the added soaker.


This necessitates a mixed levain bread since some of the rye is being removed from the levain to the soaker.


To make things easy (for me) I rearranged the formula so that the final dough would be essentially the same mix, with the single difference that the water weight would be reduced to offset the water used in the soaker.


2 x 1.5# loaves


Overall formula:                  Bakers Percent
Bread flour             733 g              85%
Rye flour                128 g               15%
Water                     610 g               71%
Salt                           16 g             1.90%


Mixed levains:    Flour         Water         Levain


White levain            56 g            56 g          21 g
Rye levain               56 g             56 g          11 g


Soaker:


Rye flour                  67 g
Water                      132 g


Final mix:
Sir Galahad/AP      733 g
Water                      356 g
Salt                            16 g
Levains                    256 g
Soaker                     199 g


Mixing:
The levains should be mixed 12 - 14 hours prior to use (depending on temperature, time may be decreased or increased. In DC just now, my levains are 'cooking' by 10 hours).


For the soaker, which should be made up at the same time as the levains, boil water and pour over rye, mixing until well incorporated. (Note: My last hot rye soaker used equal amounts of water and rye and almost immediately turned into a hard, dense, mass. Doubling the water helped noticeably, and next time I may triple the water as a percentage of flour.)


The next day I mixed together the water, levains and soaker, and then added flour and salt. Once I had a shaggy mass I covered the dough and allowed to sit for 30 minutes. (This is not a standard autolyse in that the levains and salt were added immediately. But I wanted to make certain that both levains and the soaker were well-dispersed from the get-go, so I decided to break with tradition and do an autolyse after all the ingredients were incorporated.)


After the rest, I mixed on speed 1 for 3 minutes, then on speed 2 for 2 minutes, and finally on speed 3 for 2 minutes. I've added speed 3 because this dough wants to climb up my hook and I've found that by increasing the speed it stays lower in the bowl and more quickly shows gluten development (slapping against the sides of the bowl).


Bulk fermentation is 2 hours, with two folds at 40 minute intervals. After preshaping and resting briefly, form into boules or batârds. Couche or proof in bannetons/brotforms for 2 - 2 ½ hours. Preheat oven to 460°F, presteam, and load loaves, steaming immediately and again after 2 minutes.


Bake at 460° for 15 minutes, and then reduce heat to 440° for another 30 - 35 minutes.



I'm still struggling to get my cuts to stay open in my (steam) leaky gas oven, as evidenced by the finished loaves. And my chevron slashing technique is in need of a lot more practice.


                                     


   


However, the crumb is nice and open and moist, and I really love the flavor of this bread. The hot soaker definitely brings additional sweetness. And this is absolutely sandwich bread. It recalls to my mind Jimmy Breslin's old Piels Beer commercials where he admonished us: "It's a good drinking beer!"


Well, this is a good eating bread!


EDIT (Jan. 23, 2011): My thanks to RonRay who pointed out in a message that my Overall Formula is incorrect in terms of Bread Flour weight and thus, overall hydration.  He correctly surmised that I had forgotten to factor my white levain into the overall bread flour weight. 


Actual figures for Overall Formula should be:


Bread flour: 799 g


Rye flour: 130 g


Water: 616 g


Salt: 16 g


This yields a dough with a hydration of 66%, NOT 71%.  My inclination would be to increase the hydration to at least 68%, which would entail increasing the water in the Final Mix from 356 g to 372 g.


Thanks again RonRay for an eagle eye!

Crider's picture
Crider

The Corona mill isn't a grain mill, it's a corn mill. Got that?

Catalog page circa 1929.


I'll admit it took me a long time to figure this out. I've been aware of these mills way back in the early 1970s when I used to subscribe to Mother Earth News magazine and dreamt of a life of subsistence farming to replace the suffocating suburban lifestyle of a twenty year old. Buy whole wheat in bulk and grind your own flour for pennies!


To this day, people buy these things and then complain at how totally useless it is for bread flour.


“I bought this for the sole purpose of making bread flour. I got it, set it up, put some wheat into it, tightened basically as far as it would go, and the berries came out almost exactly as they went in. Plus, there were little iron filings from the burrs mixed in. Great.”

reported an unhappy customer on Amazon's Weston Cereal and Multi-Grain Mill customer review page.


 


The original Corona mill was developed by Landers, Frary and Clark of Connecticut some time before 1900 and was apparently sold worldwide. In 1951, a company, LANDERS Y CIA. S. A., was formed in Columbia to make these for home nixtamal production. It still produces this ancient cast-iron, hot tin plated mill along with Columbian rival Victoria, and the Mexican-made mill Estrella. These three mills are virtually identical, the Estrella being painted rather than tin-plated. There are many other brands of the same-design corn mills and I believe those are made in China (note the rubber pad on the upper part of the clamp).


 


  
Victoria and Estrella mills.


I've been making more tortillas and other pan breads lately because summer weather makes oven baking a sweaty pain in the ass. I had been using dried masa harina and the result is much better than store-bought tortillas. Realizing that GMO corn is the norm these days, I went looking for organic masa harina and didn't have any luck. I can get whole organic corn from my local co-op for only about $0.50 a pound if I buy it in 25 lb. bags, so why not get one of those cheap mills and make the good stuff myself? Ebay has new Coronas for $64.29, Victorias for $60.24 and the Estrella for $58.99, including shipping. Shipping is a killer for these heavy cast-iron mills.


I found a used Corona for $24.50 with $8.99 shipping. I later found the all-time best deal at Amazon for a new Victoria Corn Grinder at $34.99 with free shipping (I had been searching for 'grain mill' and missed it).



My dirty and scuffed Corona mill of unknown vintage.


When I received it, I took it apart and washed it in hot soapy water. The scuff marks didn't disappear, and I found a bit of rust inside. I lightly oiled the whole thing with food-grade mineral oil (baby laxative). The grinding burrs show little, if any, wear. Perhaps it was originally owned by someone who expected to make bread flour with it!


There's just one Mexican grocery in the county where I live, so next time I was in the area, I picked up some reddish blue whole corn and a little package of Cal (slaked lime). I tried grinding some of the untreated dry corn and the mill was a lot stronger than I expected! Corn meal, grits or polenta is easily ground with by adjusting the coarseness of the grind. A few days later, I made some fresh tortilla masa.



Rinsed whole corn.


Rather than explain the whole nixtamalization process, there's a video on Youtube of the Alton Brown's excellent show "Tort(illa) Reform" that was written by professionals.

 

 

I used the recipe from that show for my masa. I've seen similar nixtamalization recipes on the net for tamales and posole that require longer cooking times than for tortillas.


Finished fresh masa. The wet corn went through the Corona so easily. No metate for me! The nixtamal smell is a lot less strong than when using dried masa harina. My kitchen lights don't show enough of the blue spectrum.

Then I made some extra-large sopes.

I hand-formed the very thick tortilla. Cook on a medium hot pan for about 30 seconds, then flip over and cook the other side for about 1 ½ or 2 minutes.

 


Remove the tortilla from the pan, flip it most-cooked side up and form a little lip around the edge. Return the tortilla to the hot frypan and spread with refried beans.


In another pan quickly fry a bit of good-quality mozzerella, string cheese or Oaxaca cheese. I used a not-so-good quality mozzerella here and it spread like butter.

 


Add shredded lettuce to the sope and top with the fried cheese. My cheese turned to glop.

 


Finally, add salsa, onion and chopped tomato.

 

Tortillas made from fresh masa taste and smell much better than ones made from dried masa harina, which in turn are much better than store-bought corn tortillas.

I've since made great peanut butter with my Corona, and expect that I can do from-scratch falafels by grinding soaked chickpeas. If I wanted to make my own tofu, it would be great for grinding soybeans. The home-brewing crowd uses these to crack malted barley for beermaking. Survivalists tout these as necessary items to have on hand for the ever-impending collapse of civilization.

I saw that flour-mill maker Retsel offers stone grinding-wheel kit for Coronas for only $29.95, but I still don't think the fit of the Corona mill is precise enough to get good flour from them. It's corn mill, remember?

smarkley's picture
smarkley

 


Hello all...


We would like to use our cast iron Dutch Oven for baking bread. The problem I see is, when we heat it up to 400+ degrees the Dutch Oven smokes a lot... we are using canola oil for seasoning the Dutch Oven, and I wonder if that is the problem.


Does anyone have suggestions on how we can fix this, so we can use the Dutch Oven for baking at higher temperatures? 


Thanks in advance... Steve


 

Yassel's picture
Yassel

Honey Whole Wheat


Made two sandwich and one baguette.  Used super fresh Dominican Honey.  Baking bread for 7 months now.   I've been reading alot! Thanks TFL!


 



Sam Fromartz's picture
Sam Fromartz


image from farm5.static.flickr.com
Image: Chipati with chickpea, potato and spinach stew.


I wrote a story in the WaPo on a wood-fired baking class at King Arthur Flour with Jeffrey Hamelman. Here's the companion recipe on flatbread, which has a hydration of 66%. It seemed appropriate given the long thread launched by Bhutan Baker.


Summer is a great time to make this yeast-free flatbread, which takes minutes to cook on top of the stove. The recipe calls for chapati flour, a very finely ground whole-wheat flour that is available in Indian markets. You can use regular whole-wheat flour, but it must be sifted to remove any large particles of bran.


MAKE AHEAD: This dough is best made in the morning for use later in the day. The balls of dough can be refrigerated in a lightly oiled resealable plastic food storage bag for 2 or 3 days; let the dough come to room temperature before rolling. The flatbreads can be wrapped in aluminum foil and reheated in a 400-degree oven for about 5 minutes.


Makes 12 flatbreads


Ingredients:


3 cups (400 grams) whole-wheat flour or chapati flour, plus more for the work surface (see headnote)


Scant 1 1/4 cups (265 grams) water


2 tablespoons vegetable or olive oil, plus more for the bowl


1 1/2 teaspoons (8 grams) salt


Directions:


Combine the flour, water, oil and salt in a bowl until they come together into a mass. Let sit at room temperature for 20 to 30 minutes while the flour absorbs the water.


Lightly flour a work surface. (All-purpose flour can be used for this; if using whole-wheat flour, make sure it has been sifted to remove any large bran particles.) Transfer the dough to the work surface and knead for about 5 minutes by pushing down on and spreading the dough and then turning it over on itself, being careful not to rip the dough. It should be smooth and elastic. Form it into a ball and place in a clean, oiled bowl. Cover with plastic wrap and let the dough rest for 8 to 12 hours.


About 45 minutes before you want to bake, spread out the dough on a lightly floured counter and form into 2 logs. Cut each log into 6 equal pieces. You should have 12 pieces of dough that weigh about 2 ounces each; evenly distribute any leftover dough as needed.


Shape each piece into a ball. Let the balls rest for 30 minutes at room temperature under plastic wrap.


Place a cast-iron skillet over medium-high heat; cover with a lid. (Alternatively, invert a wok over a burner for cooking on the underside of the wok.)


Liberally flour a work surface. Flatten a dough ball and dust it lightly with flour, then use a rolling pin to roll it out as thin as possible (7 to 9 inches in diameter), rotating the disk to keep it even.


Rolling out dough


Image: dough rolled out nearly paper thin.


When the skillet is smoking lightly, gently lift a disk of dough. Place it in the skillet and cover immediately. Cook for 30 seconds to 1 minute, then flip the dough. Cover and cook for 30 seconds. (If using an overturned wok, simply place the bread on top of the wok and flip it when ready.) The breads will bake in 2 minutes and should be blistered and dark in spots.


Remove the flatbread and cover with a towel or aluminum foil to keep it from crusting over. (Dot it with butter and fold it in half if you like). Serve warm. These can be made in advance and stored in a resealable plastic container.


Recipe adapted from Jeffrey Hamelman, a master baker and bakery director at King Arthur Flour.


This version was posted on my blog at ChewsWise.com


Stuffed flat bread


Image: Flatbread stuffed with beets, goat cheese and cilantro

txfarmer's picture
txfarmer

This past weekend was big for our household - July 30th is my birthday and our 5th anniversary, July 31st is my husband's birthday, lots to celebrate. Made some baguettes and the following Polish Cottage Rye from "Local Breads"



This bread has been well documented and recommended on TFL, see here for formula.



I don't know why I waited so long to make this one, it definitely lives up to the hype. The rye flavor is surprisingly noticable even though there aren't that much rye flour in the dough.



Even with the long kneading (13 mins!), the crumb is surprisingly open, I guess the high hydration made up for intensive mixing.



With such dark and crackly crust, it's big and beautiful 



I will join others to highly recommend this bread!



For our 5th wedding anniversary (year of "wood"), I made Yule Log cake, with chocolate swiss roll + chestnut cream filling + cream cheese chocolate frosting, yum!



Love the cute meringue mushrooms



Hey, it's all about the details, I don't feel guilty carving this tree!



For DH's part, he gave me hand-made tree leaf bookmarks and card, with patterns he designed himself. He used peach tree leaves for their natural heart shape.



Also gave me an anniversary ring, with 5 diamonds. Designed the ring himself. to match the wedding band and engagement ring.



 


All around a great weekend, we spoiled each other silly. I found time for a birthday run as well, with my trusty running partner! This is after a 15 miler long run, it was hell-ishly hot. Trust me, you don't want to know the temperature.




 

trailrunner's picture
trailrunner

The request for a good Challah recipe that was not sourdough had me posting my recipe that I have used since the 70's. I haven't been making it weekly as I did for decades since I have been working with wild yeast and have been exploring artisinal breads and formulas. It felt wonderful to have my hands in the dough and to knead and develop with only 10 min. of effort. None of the 3 days that I have been spending lately with a minute or 2 here and there. Different but nice in its own way also.  Crumb later when it cools. c 


Photobucket

Pages

Subscribe to RSS - blogs