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AnnieT's picture
AnnieT

I'll try again


 



 


 


AnnieT's picture
AnnieT

It has been too long since I made bread for my neighbors, aka "The Old People", and as I had a large yogurt container of SD discard today was the day. Or rather yesterday evening when I made the dough. I started with a quart of discard and about the same amount of warm water then added old fashioned oats, dried milk, oil, sugar, 1T instant yeast and salt and added KA white whole wheat flour and Wheat Montana ap flour. Like quahtan I lost count of the exact amount - just kept adding until the dough cleaned the sides of the bowl. Oh, I was using my trusty Bosch mixer. Then I added raisins and when they were mixed in I transferred the dough to the biggest mixing bowl I own and put it into a large plastic bag and into the fridge for the night. When I checked at 10.30pm the dough was straining the bag so I punched the dough down and covered it with David's favorite plasti-crap. This morning it was way over the top of the bowl again, time to shape the braids. I divided the dough into 4 pieces but after shaping the first braid I decided that was too big so I did some judicious downsizing, and after baking I think they could have been even smaller. When they were proofed they were brushed with egg and milk and sprinkled with raw sugar befor baking at 375* for 20 minutes. The grandgirls are coming to spend the night so they can be the delivery people, a task they love. Nana is going to take a quick nap! A.


Well, I have my picture all ready to go - and when I click to get "browse" nothing happens! Maybe later...


 


 


 


 


 


 


SylviaH's picture
SylviaH

I've seen some lovely variations on E.K. Baguette Monge and it's started my craving.  I used King Arthur All Purpose flour and K.A. Organic White Whole Wheat and formulated it for 69% hydration.  I also did an overnight bulk ferment.  I thought they tasted the best of any baguettes I have made so far...which is not saying much because I've only made baguettes a few times.  They really did have such a nice flavor..I ate half of one while trying to take photos...sweet, creamy, nutty also I think my levain has developed a very nice flavor and it really came through..I will have to do this again...but next time without the overnight bulk.



I shaped these as long as would fit in my oven.  I liked the way the corners jumped up from being on the pre-heated hot stone.



They sang nicely to me!  I need a lot more practice than what I have been getting on my slashes!



The Crumb Shot!


Sylvia 


 

Obsessive Ingredient Weigher's picture
Obsessive Ingre...

Waffles are a form of quick bread, so I thought I'd share a recipe for pumpkin waffles that I've been working on + post some photos of them! Let me know what you think.

The initial mix of dry ingredients...


Whisk to blend...


The initial mix of wet ingredients (butter not yet added)...


The wet ingredients blended with the melted butter...


Beginning to blend dry and wet ingredients...


The perfect mix of dry and wet; it's still a little lumpy, and that's perfect...


Egg whites at the stiff peak stage...


The final batter with egg whites folded in...


A fresh waffle about to be taken from the iron...

dstroy's picture
dstroy

So, as you all already know, World Bread Day happens to coincide with Floyd's birthday. This year, I decided to try the recipe that qahtan had posted here in this forum a while ago (which keeps coming up in discussion) for the Guinness Stout chocolate cake.


I was a teeny bit intimidated actually, because the measurements are in weight rather than in cup measure units, but I pulled out Floyd's bread scale, which to date I had never used for anything beyond weighing the occasional package, and I decided the recipe sounded too good not to make the time to learn now.

I thought you might find amusing the endeavors of a complete baking newbie in attempting this recipe. Floyd's the baker around here, not me - I am on the site all the time but usually I am just clearing out spam and checking out the new recipes (to ask Floyd to bake later, heh) or keeping track that threads don't start spiraling out of hand. Most of the bakers jargon and knowledge, however, tends to go over my head.
I did learn a few key points during the course of baking, here's a rundown of the kitchen chaos that occurred. I'm pretty sure that Floyd is way better at keeping the messes minimal, because I think I spent more time cleaning the kitchen than I did in actual cooking.



The cake, however, turned out phenomenally, despite my lack of baker's experience. We give this one two thumbs up, all the way around!

Proceedure:


I dropped two sticks (8oz) of unsalted butter into the mixing bowl and added the 12 oz soft dark brown sugar, which measured out to about 1 cup of well packed sugar and got it mixing.
In a second bowl, I beat 4 eggs, and then I added them into the main cake batter in the mixing bowl.

Then I made my first mistake, which was when trying to figure out what 8 oz of flour measured out to, I put my third mixing bowl on the scale and started to pour directly from the flour bag, which landed about a quarter of the bag in the bowl and a lovely white cloud of the stuff in my face and hair. Eventually I managed to scoop out the extra flour until the scale showed the right amount in there and then I mixed in the 2 teaspoons of baking soda and 1/2 teaspoon of baking powder.

The recipe then calls for you to 14 fl oz stout Guinness and the only size of beer I could find was a larger bottle. I'm not sure if I did it right, but I didn't find a measuring cup with ml measurements, so I ended up zeroing the scale on another bowl and then pouring the beer in until it weighed the 14 ounces.
This turned out to be pretty comical when I then added 4 oz of Droste cocoa, because the stuff is really expensive so I didn't want to have cocoa powder flying everywhere, but when I tried to stir it into the beer, the mixture began to froth and bubble and eventually this too turned into a spectacular mess.

Eventually though, I got the cocoa and flour stuff into the mixing bowl and got it all into a goopy consistency (though I also learned the importance of remembering to switch off the mixer before lifting the beaters to scrape the sides of the bowl - this piece of "education" earned me some artistic chocolate messes splattered on the cabinet, ceiling, and walls!)


Then I then poured into a slightly-larger-than 9 inch spring form tin which I'd buttered well.


That went into the preheated oven at 350F for a little over an hour until a toothpick inserted in the cake came out clean.



But despite all my amateurishness, the cake cake out splendid.



Topping:


I had read that some FreshLoafers really liked "naked" or whipped cream only toppings on this cake, but I couldn't bear to not have something with it, so I found a recipe for a cream cheese icing with whipping cream that was absolutely perfect for this cake.


Take 8 oz cream cheese and 1 cup confectioners' powdered sugar in a mixing bowl, and whip with an electric beater until smooth.
Then add about 1/2 cup of heavy whipping cream and beat again until you have a spreadable consistency.



And I forgot to add the grated chocolate that qahtan had recommended into my mix before putting it into the baking pan, so I ended up using it as decorations on top. (The heart outline was done with chocolate syrup.)



A few candles on top and we were ready to serve!



Happy Birthday Floyd!


 



This cake was so amazingly rich and dark. No taste of beer, the kids were amazed and didn't believe us when we explained that there was beer in there. I've never made anything like it before. This is some serious chocoholic dream material!



Thank you, fellow FreshLoafers, for the recipe! This was a great one!

dmsnyder's picture
dmsnyder

I am again trying Ed Wood's "San Francisco Sourdough" starter. I began activating the dry starter just a week ago. It took about 5 days to get it up to speed. This is the first bread I've baked with this new starter. It's my "San Joaquin Sourdough" made without any added instant yeast and with KAF Bread Flour.




My San Joaquin Sourdough is based on Anis Bouabsa's method for baguettes, which utilizes a long cold retardation at the bulk fermentation stage. The flavor of the bread was what i usually get with this formula. It is very mildly sour. There was no distinctive "San Francisco Sourdough" flavor, but the starter is still very new, and the flavor should develop over the next month or so. We'll see.


I have another couple loaves shaped and cold retarding to bake tomorrow. Those were also made with this starter but with a more conventional method. I expect them to be more sour in flavor.


David

davidg618's picture
davidg618

We are having homemade soup tonight for dinner. Since we've been eating a lot of sourdough lately I decided to make Hamelman's Pain Rustique. A unique bread, attributed to the legendary French baker. educator and author, Raymond Calvel, its poolish preferment comprises more than half of the entire dough weight.


Two pounds of poolish, for three-and-a-half pounds of dough!



One gets an interesting shape when the a loaf hangs off the edge of one's too-small-for-three-loaves baking stone.



The crumb: open, firm chewiness.



David G

chouette22's picture
chouette22

Last weekend, I wanted to get my baguette experiments on the way, and used one of David’s (dmsnyder) comments and his wonderful posts (how fantastic to be able to benefit from them and the ensuing comments of the members here) as a starting point. My goal eventually is to try all of his three favorites, the one by Samuel Fromartz and any other styles that catch my attention, to see which one I might favor in the end.


 


This past Saturday I made Pat’s baguettes (proth5) using David's recipe, shaping one into the classic form and the other one into an épi one.


      


 


Then on Sunday I attempted Philippe Gosselin’s baguettes, again following David's footsteps, and again making two épi shapes, since we like the crust and crunch so much. I baked them quite a bit longer than what the recipe suggested, but couldn't get a darker color. 



We liked all of them, the tastes were wonderful, but for some reason I didn’t get too much oven spring in either of them. I’ll have to keep trying. Gosselin’s needed a lot less attention I found. Either bake disappeared on the same day…


I also made a big Zopf, this time after my compatriot Thomas’ recipe:



It came out very well, but I guess I cannot really compare it with my age-old recipe, since I tested a new flour that I recently bought at Costco: The Eagle Mills AP unbleached blend of white and ultragrain flours, as the label states, 20lbs for $5.68, can't beat that!


If you are interested, you can see the nutritional profile here. Its protein content per 100g is 13.7, fiber 12.2, and ash 1.6. They are selling it as AP flour and I am checking if I can really use it as such. Since it has quite a percentage of whole wheat in it, and I often mix my AP with whole wheat anyway, this could be quite convenient.


For a Zopf however, one typically uses only white flour. My daughter was suspicious right away when she saw it, since the appearance was a bit less white (or light yellow) than what she is used to see in a Zopf. She often suspects that I smuggle “healthy” things into her food, when she prefers bread and pasta, for example, to be as white as possible. Some weeks ago I made a Chocolate-Zucchini-Bread, and she loved it, thinking it was a chocolate cake. Later I made the mistake (I thought she was old enough now – 12y) of telling her that it actually was Zucchini Bread – she had no more of it!...




 

DerekL's picture
DerekL

Focaccia


 


Focaccia baked from the recipe in Artisan Bread in Five Minutes A Day. I meant to take a picture when it first came out of the oven, but it smelled so dang good, dinner was ready, and we were hungry!

Shiao-Ping's picture
Shiao-Ping

It all started with this picture when I dropped my son at his mate's house for tennis and saw these colors:   


                                                      


                                                             The pink bougainvillea next to their front door against


                                                                      a flowering jacaranda in the background


A few days later a girl friend invited me to have tea in the park just round the corner from her place, under the flowering jacarandas.   


           Symphony jacarandas:


          


           First movement


                                          


                                          Second movement


                                                                           


                                                                           Third movement, and


                                                                                                     


                                                                                                      Fourth movement 


And this was the bread that I made for our tea: 


 


                


                 Pain au Levain with Praline Rose 


                                                                    


My Formula



  • 350 g starter @ 75% hydration

  • 310 g bread flour

  • 40 g medium rye flour

  • 262 g water * see note below

  • 183 g Praline Rose (pink caramelized almonds), 1/3 of the weight of total flours

  • 11 g salt

  • Extra rice flour and medium rye flour for dusting


Total dough weight 1.15 kg and dough hydration 75% (*Note: I did 75% hydration but in truth the hydration of the final dough felt much higher because of the sugar dissolved from Praline Rose which I over-looked.   70% hydration, or 235 grams of water, would have been plenty.  Because of the wet dough, extra stretch of folds became necessary to build up dough strength.)


 


                             


 



  1. In a large bowl mix all ingredients except salt and Praline Rose until just combined

  2. Autolyse 30 minutes

  3. Stretch and folds in the bowl 100 times (I tried to build up some dough strength before the nuts go in), then

  4. Fold in salt and Praline Rose by way of S & F's 100 times again

  5. Bulk fermentation 2 hours with 2 sets of S & F's of 80 - 100 times each at 45 minutes and 90 minutes (see Note above)

  6. Divide into two pieces and pre-shape to rounds (or leave as whole), rest for 15 minutes, then shape to boules and place in a flour dusted banneton

  7. Proof 1/2 hour then into fridge for overnight retarding (I did 18 hours)

  8. Next morning bake with steam at 240C / 460F for 10 minutes and another 30 minutes at 210C / 410F (It was a mistake to bake at such high heat.  I completely over-looked that there was a lot of sugar in Praline Rose.  I did see that it browned very quickly in the first 10 minutes of baking and turned down the heat to 210C but had not realized at that point that the dough would burn anyway because of the sugar level.  The oven temperature should not have been more than 200 C for the whole duration of baking.)


         


        


 


                        


                                                I truly burned this bread but the crumb was lovely and open.


 


This was one of the best sourdoughs I have made, despite the charcoaled crust.  The crumb is very chewy and mildly sour.  I don't taste much sweetness from the sugar, very little in fact.  I am very confused as to why this bread does not taste sweet.  If my memory serves me right, the pre-crushed Praline Rose I've got has only 20% almonds, which means at 183 g of Praline Rose, there was 146 grams of sugar, about 1/4 of the flour weight!!   Then, why doesn't this levain bread taste sweet?!  In fact, I don't think I've ever had a sweet sourdough, not even the chocolate sourdough I made.   Is that why they say sourdoughs are NOT fattening?!  Hog heaven?!


 


Shiao-Ping


 

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