The Fresh Loaf

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tananaBrian's picture
tananaBrian

...or what I was building rather than baking last weekend:



 



 


Next come the roof joists ...then the walls.  The result will be a 14' by 12' combination greenhouse and garden shed!


 


Brian


 

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you 3 boules from tonights bake.  It's a sort of whatever flour I had left recipe.  I will post a crumbshot tomorrow.  Enjoy!


Tim



Ingredients:


Levain:


100g AP


50g SD starter at 60% hydr.


50g Water


Final Dough:


374g AP


314g WW


468g Water


14g Kosher Salt


200g Levain


1/4 tsp ADY


1371g Total Dough Yield


Instructions:


8:45am - Mix Levain


7:25pm - Mix final dough, cover, autolyse for 30 minutes.


8:00pm - Knead 1 minute using wet hands in mixing bowl without adding any extra flour, cover let rest.


8:30pm - Knead 1 minute, cover, let rest.


9:40pm - Divide into 3 equal parts, shape into boules, proof in lightly floured linen lined bannetons.  Arrange baking stones and steam tray in oven and preheat to 500F with convection.


10:30pm - Turn out boules onto peel, slash as desired, place in oven directly on stone.  When last loaf is in, add 1 cup water to steam tray, close.  Bake at 450F no convection for 10 minutes.  Rotate, bake for 30 more minutes.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting and eating.


 

Doc Tracy's picture
Doc Tracy

Some days you should just go back to bed and start over. I'm in the process of trying to make Hamelman's cinnamon oatmeal raisin bread (modified with sourdough starter). While building the final  dough I noted that the water on the scale seemed to be an enormous amount. So much so that I even grabbed another container, re-tared the scale and reweighed it. No, it seems to weigh out fine.


Final dough ends up looking like thin pancake batter. About 3kgs of it!! I'm not sure what I did wrong, not enough flour or too much water but I've been slowly adding more flour for that past hour. I'm wondering if my scale locked up or something? This is going to be one enormous batch of dough!


I'm keeping my fingers crossed that I can work this out. Would have to happen on a recipe that is more complicated than flour, water and salt, wouldn't it? Now I'm wondering how much I should up the raisins and cinnamon, if I should add more oil/honey.


At least the fresh ground whole wheat flour (first time using the grinder) looks and smells wonderful. Can't wait to try it. Hope I haven't totally mucked it up.

Truffles's picture
Truffles

In order to participate in the Hamelman Challenge I have started this blog (I hope). U[ until today I was registered on TFL as caviar but today when I entered my user name and password I received the message  that it was not recognized. After several years as caviar with content still appearing here on content. Oh well I am now Truffles. I don't know what that will do to my user name of caviar on the Bread Challenge. I will try to change that so there can be no more no recognitions. Sorry to go on so long. I hope to post results for poolish baguettes and biga baguettes soon.  Herb

benderunit's picture
benderunit

I thought this cartoon would be appropriate for The Fresh Loaf. We got: Whole Wheat, Kaiser, French Bread, Challah, Rye Bread, Sourdough, Pumpernickel, Pita!  And that's how we roll with the ROLL CALL!

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my bake from last night.  I made this bread using white corn flour, freshly milled jasmine brown rice, and millet.  I may have overhydrated, but I think it turned out nicely.  Enjoy!


Tim





Ingredients:


700g AP


100g Jasmine Brown Rice (freshly milled)


100g Millet (freshly milled)


100g White Corn Flour


188g SD starter @ 60% hydr


700g Water


20g Kosher Salt


1/2 tsp ADY


1900g Total Dough Yield


 


Directions:


6:35pm - Mix all ingredients in large mixing bowl well, cover and let rest for 25 mins.


7:00pm - Knead for 30 seconds using wet hands and french fold kneading method in mixing bowl ala Richard Bertinet.  Cover let rest.


7:30pm - Turn dough.


8:00pm - Turn dough.


9:25p - Divide and shape into 2 boules.  Just do 2 letter folds, place in floured linen lined banneton and let proof for 1 hr.  Arrange baking stones on 2 levels along with steam pan.  Preheat to 500F.


10:00 - Turn dough out onto floured peel, place in oven directly on stone.  When all loaves are in, place 1 1/2 cups water in steam pan, close door.  Bake 15 mins at 450F with steam.  Rotate between stones, bake for 30 minutes at 425F.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting.


 


Submitted to Yeastspotting on 5/6/10

SydneyGirl's picture
SydneyGirl

Recently posted the translation of the Austrian bread roll recipe I found here:http://www.thea.at/forum/showthread.php?t=9275 on the  German Broetchen Experiment forum topic:http://www.thefreshloaf.com/node/17626/german-brotchen-experiment


 


I've made these before, but last Sunday had another try, this time pre-fermenting about half the flour overnight. It did no harm to the recipe at all. They look great, they taste great but the lack of oven spring means that they're too dense. However, the taste really is lovely, even after 3 days when they're stale. I really like the shine on them from the starch water. 


I will definitely keep making these till I work out how to do them perfectly in my oven. 


Don't write to me about steam (which, clearly, is what's required here) - unless you have a solution for a gas oven that vents all steam instantly and is so unevenly hot that a pan at the bottom of the oven doesn't get hot enough to evaporate water, while at the top everything turns to charcoal. 




 


Austrian Bread Rolls


 


 

Mebake's picture
Mebake

This is a Sandwitch bread i made (Not exactly Sandwich size) couple of days ago:


Recipe:


SOAKER:


500g Sifted Whole Wheat (high Extraction) Flour


350g Water


1/2 Tsp Sea Salt


BIGA :


500g All Purpose Flour


350g Water


1 Tsp Instant Yeast


-------------------------


1) As usual de-chill the BIGA 2 hours prior to mixing into the SOAKER, add extra 1/Tsp of sea salt, and mix/ Knead for 5 minutes for 5 minutes, rest for 5 minutes and continue kneading for another 5 minutes until you acheive a successful windowpane.


2) Leave to ferment in an oiled bowl for 2 Hours until doubled.


3) Scrape into a floured bench, and cut into 2 (375g) Doughs.


4) Preshape into a Loaf, leave for 5 minutes and then shape into a loaf.


5) Grease your pans, and insert your loaves, seam side down.


6) Leave to ferment for 1 hour, and Pre-heat oven to 450F.


7) When ready, spritz your loaves with some water, and load them into your oven, with some steam(optional).\. Reduce Oven Temp. immediately to 370F.


8) Remove steam source after 15 minutes, and continue baking for 30 minutes .


9) Remove from Pan, and leave to cool on a Wire rack.





REGRETS:


1) Should have Added another 1/2 Tsp of Instant yeast to the final dough to boost the Final Rise.


2) Should have added more sea salt to the final dough. (1/2 Tsp is not nearly enough)


3) Should have increased the size of the loaf in the pan, as i loave a tall Loaf for toast.


Other than that, it was a good bread with soft and tender crumb, and medium crust.


 



breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my Granola Boule from my bake on 5/3/10.  It turned out better than expected.  Enjoy!


Tim





Ingredients:


350g AP


150g WW


150g Firm SD Starter at 60% Hydration


450g Water


120g Raisins


100g Granola


50g Non-fat Dry Milk


10g Kosher Salt


1/8 tsp Instant Yeast


1381g Total Yield


What I did:


5/2/10


10:00pm - Mix all ingredients in large mixing bowl with wooden spoon well, cover let rest.


10:45pm - Knead dough using french fold method a few times (4-8 times) using wet hands, transfer to oiled plastic tub, cover and let rest.


11:30pm - Turn dough, place in refridgerator.


5/3/10 (Next Day)


8:30am - Turn dough, return to fridge, go to work.


6:35pm - Take dough out of fridge, turn dough, cover and let rest.


8:45pm - Shape into boule, place in lightly floured linen lined banneton, place in plastic bag, proof for 2 hrs.


9:45pm - Arrange baking stone in oven along with steam pan, preheat to 500F.


10:45pm - Turn boule out onto lightly floured peel, slash as desired, place in oven along with 1 1/2 cups water in steam pan.  Bake 15 minutes at 450F.  Rotate, bake for 40 minutes at 425F, then 10 more minutes at 400F.  Loaf is done when internal temp reaches 205F.  Cool completely before cutting.


Sent to Yeastspotting on 5/5/10

txfarmer's picture
txfarmer

My MIL was visiting from China for a few weeks. Her teeth aren't the greatest, and like most Chinese natives, she prefers softer, richer breads, so I have been making mostly enriched breads lately. This Brioche dough is from the book "Tartine", from the bakery of the same name. Brioche is so versatile, one batch of dough was enough to make: Brioche Nanterre (570g of dough in 9X5 loaf pan)



Some mini sandwich loaves (160g of dough in a mini pullman pan without the lid):



and Pissaladiere (one 9 inch and several 4 inch ones)




Here's the recipe from "Tartin", slightly adapted by me, it's quite a bit of work, especially during mixing, but so worth it!


-preferment


nonfat milk, 175ML


instant yeast, 1+3/4 tsp


bread flour, 250g


1.   mix into a dough, leave at room temperature (~72F) for one hour, then put in fridge to cool it down for 1 to 3 hours.


-final dough


instant yeast, 1tbsp+2.5tsp


eggs, 3


whole milk, 310ML


bread flour, 495g


sugar, 55g


salt, 1tbsp


unsalted butter, 235g, softened but still chilled


2.   cut butter into small chunks, return to the fridge


3.    mix together preferment and yeast until completely absorbed. turn mixer to medium speed, and add eggs one by one, until absorbed. turn speed to low, and add 250ML of milk, mix well. (I find it impossible to let the fairly dry preferment dough absorb all that liquid, so I just mixed for a few minutes until the eggs and milk are well mixed together, with preferment sit in it.) add flour, sugar, and salt, at low speed mix into a rough mass, then turn to medium high to mix until the dough cleans the side of the bowl and the gluten is mediumly developed. cover and rest the dough for 15 to 20 minutes. (I am guessing the rest time is to let the dough absorb all the liquid, and also to let it cool down so it won't melt the butter.)


4.   while the dough is resting, use paddle attachment to beat the butter until it's soft, but still chilled.


5.   use the dough hook again, mix the rested dough for a few minutes at medium speed until it cleans the side of the bowl. The gluten is well developed by now. increased to medium high speed and add butter bit by bit, making sure it's absorbed completely before adding more. after all the butter is added, continue to mix for 2 minutes, the dough is very well developed and cleans the side of the bowl. now tbsp by tbsp, add the rest of the milk (60ml). by the end, the dough is silky smooth, very wet and "liquid-y", but also very elastic.



6.   put the dough in a shallow container, cover, and freeze for 3 hours to a few days. transfer to fridge overnight to warm up and finish rising before using.


7.   for Brioche Nanterre, divide 570g of dough into 6 X95g balls, put them in a 9X5 loaf pan as following (the two rows are not lined up on purpose):



for sandwich loaf, I used my mini pan, with 4X40g of dough inside:



8.   proof for 2 to 3 hours until it's at least double, and still comes back a little when push with a finger. ideally at 75F to 80F. I proofed at 78F (using my DIY proofing box) for 2 hours. brush on egg wash (1 egg yolk+1tbsp heavy cream), and let dry for 10 minutes before baking.




9.   bake at 425F for 15min, then turn down to 350F, and bake the 9X5 loaf for another 45min (I did 35min only). The smaller ones were baked at 425F for 15min, then 350 for 20min.



The dough "only" had ~32% of butter, not the richest brioche I've made, but it was definitely the "wettest" one. The high water/egg ratio, and the involved mixing process made the end results very light, moist, in addition to very rich. The 9X5 loaf pan normally takes a lot more than 570g of dough to make a decent sandwich loaf, but this dough just rises and rises:



incredible crumb:




The Pissaladiere was easier, just take 285g of dough for a 9 inch tart mold (I used a pie mold), and 57g for a 4inch tart mold. roll out to fit the pan, proof for 30 to 45min. Add typical pissaladiere toppings: caramalized onion, olives, anchoves, and cherry tomato (cut side up), brush the edge with egg wash (1 egg yolk+1tbsp heavy cream), bake at 375F for 25 to 35min. Add fresh thyme before serving.



Very soft and rich dough, matching perfectly with the strong flavored toppings.



MIL's comments after eating the pizza: "It's way better than Pizza Hut." (Pizza Hut has invaded China, and most Chinese people think that's real authentic pizza!) I sure hope so!:P


 

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