The Fresh Loaf

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BreadChubby's picture
BreadChubby

Compliments to Chef John from www.foodwishes.com for this recipe!
okay and Heineken too! I make this bread all the time and it goes great with a carrot soup on a cold day!
New to this site but so far I am feeling very welcomed.

evonlim's picture
evonlim

inspired byFarina http://www.farine-mc.com/2012/08/apple-blueberry-spelt-bread-with-chia.html

my version of this bread. out of spelt flour at that moment. replaced with organic whole wheat flour. friend gave me a handful of beautiful blue pea flower from her garden. this flower is popular among our locals making nyonya kueh..

 

http://nonya-cooking.webs-sg.com/pulut_tai_tai.html

the amazing blue it gives .. and fragrant as well, quite similar to lavender.

 

made 2 batards and a boule..

soaked the blue pea flower with some hot water n pounded. because it was so little i lightly mixed it into the dough as i did the SF.

this crumb shot is from the Boule.. lovely hue of blue :) 

taste great..

a picture from my wonderful friend she made tonight's dinner eaten with 2 slices of the bread

 

evon

 

Isand66's picture
Isand66

FinishedBreadWhile traveling for business the last two weeks in China, as usual I read my favorite website, www.thefreshloaf.com and couldn't wait to get home to try some new recipes.  One of the recipes I loved was Varda's Pugliese Revisited.    The crumb photo of her bread looked like cotton candy that melted in your mouth.

I wanted to try to duplicate the same results that Varda achieved and I followed her recipe pretty close, only replacing the AP flour with KAF French style flour and some of the Durum with Kamut flour.  I decided to also double the recipe and made one large loaf.

I think I was suffering from the jet lag when making this and almost left out about 70 grams of water.  After mixing the dough I realized something was wrong when it seemed too dry for what's such a high hydration dough.  Fortunately I was able to add the remaining water before it was too late and the final bread came out as good as I could have hoped.

The bread is light as a feather and has a great nutty flavor with a nice crisp crust.

Even though this dough is so wet it was not hard to work with at all and I highly recommend you give it a try.

Pugliese

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for 3.5 hours or until the starter has doubled.  You don't want the levain to develop too much sour so you want to use this in the recipe right away.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the levain with the water and add the flours, yeast and salt and mix in your mixer for 6 minutes increasing the speed from 1 through speed 4.  The dough should clean the bowl but will be wet and sticky.  Place the dough in a well oiled covered bowl and do stretch and folds every 1/2 hour three times while letting the dough bulk ferment for a total of 2.45 hours.  I used my proofer set at 80 degrees but room temperature should be fine.

Next shape into a boule on your work surface.  The dough should feel like a "squishy balloon" (Varda's words :0).  Proof in a well floured basket or bowl and cover with a moist towel or plastic wrap and let it rest for 1 hour until it doubles.

DoughinBasket

In the mean time pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

This bread does not need to be scored so when ready to bake, place it on  parchment paper on your peel and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.DoughbeforeOven

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

The crumb of this bread is like a pillow and is the lightest and most airy I have ever tasted.

CrumbCrumbCloseup

 
BreadChubby's picture
BreadChubby

It has been a nail biting 3 days! LOL
I know but today on day 4 The Bubbles came and I was happy!
I am following the starter suggested here and it has worked as described.
I have just fed the starter and continue on my path!

trailrunner's picture
trailrunner

I fed my starter with my whey from kefir. I have been making a lot of kefir cheese lately ..we use it to fill crepes and make Mexican dishes and also lasagna. It is so yum but I have a LOT of whey. The starter was very happy . I then used the whey to replace the water in 3 different formulas. I have never made an olive loaf. I looked around on TFL and found mebake's take on Hammelman's formula in Bread. I used the whey and added extra as did mebake . I also used it in my More Sour Norwich formula. I have never made a sourdough fruit and nut bread so also made a formula for that from Wild Yeast's blog. 7 loaves all in all. Everything responded beautifully to the whey. I shall use it now each time I bake breads. I just noted that the crumb shot for the fruit and nut bread is too blurry to post. WIll have to do another later. I have posted the Norwich many times so won't repost unless you would like to see ;)  Here are some pics:

olive loaf after retard overnight and ready to be turned out on parchment :  photo IMG_6151_zps3a7adfc3.jpg slashed and ready to go in hot iron pots:  photo IMG_6153_zps420e51f4.jpg baked olive loaves:  photo IMG_6154_zpsbe2aa777.jpg More sour Norwich SD:  photo IMG_6155_zps668f2773.jpg crumb olive loaf:  photo IMG_6174_zps59613603.jpg fruit and nut loaf crumb: photo IMG_6181_zps7f337334.jpg another crumb shot of olive loaf:  photo IMG_6180_zpsa856a3df.jpg fruit and nut loaf:  photo IMG_6179_zpsf067ff8f.jpg

Wingnut's picture
Wingnut

Made a couple small loaves with fresh Oregano and one Za for lunch. I also included some dinner shots for fun.

Lunch.......

Dinner.....

Cheers,

Wingnut

hungryscholar's picture
hungryscholar

We broke bread and the rules last night. I know we were meant to let this kind of bread rest for 12-24 hrs before cutting, but we wanted something to go with the soup and it was just sitting there on the cutting board, calling to us. So this is one of those times when I didn't get a chance to take a picture before quite a bit of the loaf was devoured. The slightly sweet, wheaty taste of the Great River Milling "bread" flour(really closer to a high extraction type of flour, the germ is retained and 80%of the bran sifted out) goes well with the bittersweet flavor of the green tea powder. I've tried baking with it before and the flavor didn't really come through, so this time I upped the amount to a full tablespoon and got just what I was looking for. Next time I think I would increase the amount of levain I use to decrease rising time a bit. As it was this was about 6 hours from mixing to start of the bake.

 

  
Matcha Mini-Miche
Ingredientsgrams
High Extraction Flour300
Water240
Salt6
Matcha Powder5
  
Stiff Levain50
Total Dough Weight 601
Tedmonkey's picture
Tedmonkey

I am fairly new to bread making. I started six months ago because shop bought bread makes me ill and now I've ended up selling bread to a local cafe for breakfast and to go with their soups. I particularly like sourdough and banana and walnut has gone down a treat. I love making up new flavour combinations and generally having fun with dough. I'm also addicted to pizza and creating the ultimate thin and crispy pizza dough.

 

 

evonlim's picture
evonlim

since the Hokkaido milk loaf is such a hot topic thought i share my version. baked this for a friend who requested for a soft sourdough bread. of course with the help of txfarmer formula and clear instruction! 

handmade.. had good workout on the intensive kneading part to stage 3!! 

had a slice, amazingly soft, fragrant and yum :)

note: not very good at rolling the dough yet!

evon

laureejeankissack's picture
laureejeankissack

Ok, I bought I starter..got it going..no problem after three days...the whole things went flat and running and full of watery stuff on the surface, smells like cheese, (which I think isn't good), can I rescue it?

I think it may have been too hot in the hotwater cupboard, and maybe I should have put it somewhere else?  

Quelle Disaste!

 

Naomi

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