The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blogs

  • Pin It
hannah's picture
hannah


for the recipe at my food blog, click HERE

Debra Wink's picture
Debra Wink

 
I don't remember joining TFL on Christmas last year, but according to the time clock here, it was that evening. And so, to mark the occasion, naturally, I baked a cake.

I'd like to take this opportunity to thank everyone for making me feel welcome in the community. This is the nicest group of people I've encountered anywhere on the Internet---warm, friendly, supportive and encouraging. Thank you, you've made it a great year!

Arbyg's picture
Arbyg

Hello,


I had the urge to bake a little Ciabatta for Christmas so here are the results.  First batch in years so it needs some improvement.


Method:


62%hydration Biga


2.1%salt


80%water


1/2tsp inst. yeast


Flour KA 200g


biga 600g


Mix with hook until window pane fold once after 1hour, proof until double, bake 420 for30-35min

CaptainBatard's picture
CaptainBatard

Santa....there is some kind of a mistake....when i made my list I had a 20qt mixer and not 20qts of mixer...can you swing around on your way back from the other coast and make thing right...????


HOHOHO.....

wojo723's picture
wojo723

I just took my paska out of the oven to cool and snapped these pictures.  It's a traditional polish bread for Christmas Eve.  It's also enormous.  We have enough for dinner and use the leftovers for french toast on Christmas morning.



 


breadinquito's picture
breadinquito

Hi to everyone of the family TFL, anyone involved in bakery or kitchen should know about mise en place (even though is not french speaking) I found somewhere a translation I really liked: "get organized"...for the newbies is having everything measured, chopped, etc in order start a recipe.


Based on the experience of yesterday, I recommend everyone mise en place: I started the 3 days long recipe of the panettone (only sourdough) and already had the first dough


ready to be mixed with candied fruits, more water etc....I made was supposed to be adding 80 ml of water BUT no...I put 240 ml! hopefully none saw my face in the moment I realized the mistake!! anyway, no way to step back, so I decided to add 160 more gr of flour just to compensate, the result almost 6 pounds of dough that will enable me to make 4-5 panettoni (panettone singular, panettoni plural, according to italian grammar...)


And now ladies and gentlemen, the pics:


The first dough ready to be mixed with vanilla, candied fruits etc:



the dough mixed with fruits, nuts etc:



just before baking:



out of the oven:



 the crumb:



 


and finally, the most important: a genuine Marry Christmas and Happy New Year!!


Paolo


 


PD: sorry if the quality of the pics is "so so", they were taken with a 2mp cell phone camera and the photographer (me) is better making breads....a pitty you can't smell and taste it!!!

dstroy's picture
dstroy

We have added Irish Shortbread cookies to our collection of holiday treats, the other favorite around here being the Magic Squares - although this recipe we've also called "Zoo Cookies", because they used to have these amazing cookies at the zoo, always expertly decorated to look like various zoo animals, which I admit to having gone sometimes with the cookie being the prime attraction. Then they seem to have quit selling them there, so I had to find out what sort of cookies they were to satisfy the occasional craving. Having found out what they're made of, I now know why they tasted so good, so we have to limit how often they get made. ;) I realized we've been making these regularly now and I've never posted the recipe, so I'm correcting that now.



Irish Shortbread


Ingredients:
2 cups butter
1 cup brown sugar
1/4 teaspoon salt
4 cups flour.

Method:
Bring butter to room temperature.
Preheat oven to 300 degrees F.
Cream the butter until it is the consistency of whipped cream.
Beat in the sugar. Add salt. Add flour in 4 portions (one cup at a time) mixing well after each addition.
Turn out onto a floured board and pat or roll to 1/4 to 1/2 inch thick. (Dough was crumbly so required squashing to make it feel clay-like)
Cut into shape desired with a cookie cutter.
Place on an ungreased cookie sheet and bake for about 20 minutes, or until lightly browned.

Wait till cookies are mostly cooled to ice.

Royal Icing

3 Tablespoons Meringue Powder (I can't find this stuff anywhere so I use some creme of tartar powder instead)
4 cups confectioners' sugar (about 1lb.)
6 Tablespoons warm water*
Add flavoring such as vanilla, almond, lemon, or whatever you like (I use vanilla)
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
Recipe makes 3 cups.

NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.



We like to put out small bowls of icing with some food gel coloring and some clean paint brushes and then the kids do our decorating for us.



chouette22's picture
chouette22

These are the gifts we distributed yesterday and today.



The two gymnastics coaches of my daughter got these braided brioches (or Zopf):




And to our three neighbors we gave these:








The same braided stars I had first made for Thanksgiving (but without pumpkin this time). The good thing about making three of these (two yesterday and one today) was that by the third, I didn't need the shaping instructions anymore... :)


Along with the breads, I included some home-made honey-cinnamon-butter and meringues dipped in chocolate-and-toasted-hazelnuts.



This is Luna, our cat. She has abandoned all of her favorite spots in the house and is pretty much to be found under the Christmas tree all day long.



Happy Holidays to everyone on TFL!

CaptainBatard's picture
CaptainBatard

I never tasted a Stollen let alone thought I would make one! I first got the notion to bake one when I was reading a blog about French folds and hand mixing of breads. I followed the link which led me to a video by Richard Bertinet of sweet doughs (I highly recommend it for those of you that have not seen it yet) and a recipe for stollen.  I really liked the way the recipe and the finished product looked and I really was into the hand mixing technique. That would of been too easy....instead I made the mistake of Googeling Stollen. I had no idea how many different variations there are on a stollen....from Germany to Poland...they all have a little different take...the very traditional Dresdner Stollen.....another @Hefe und Mehr- german blog....and a mouth watering recipe at Bakers Süpke `s World......the one that got my attention was a chocolate stollen @Domestic Goddess in training......an American version with a German influence @Joe Pastry and a Mohn Quark Stollen which is a poppy seed and fruit stollen which I am going to try next week....eventually I found my way back to Chef Bertinet recipe with a recipe from the United Kingdom by Chef Madalene Bonvine-Hamel @British Larde. I gathered all my material together for the Stollen and e-mailed Susan at Wild Yeast with a question about osmotolerant yeast.....She said "I made the SFBI stollen in class and it is a good one!" Ok ...that would make it easy which one to choose, it is a proven recipe and I just got the book.


I read the SFBI recipe and it said add all to bowl and mix…I thought I knew better…and in the back of my head from all the post I read I thought I had to  develop the gluten before adding the ton of butter....I threw in the sponge,eggs and started to mix...the flour barely formed a ball....panic set in...I added some water...I reread the formula to make sure I didn't leave out something...and realizes that Baby Jesus threw me a curve....I should of realized it at first... most of the moisture came butter. After a good while of mixing the dough came together with a good gluten structure. I was very relieved that is was able to save it...I divided the dough in six pieces and gently spread them into ovals....I applied the filling of Creme' d'almond that Chef Bertinet used along with the cut up pieces of marzipan to the bottom layer and also applied the filling under the top fold....the stollen was finished with a drunken butter wash and plenty of sugar topping.





This is being sent to MaMa Claus @ Yeastspotting  HoHoHo....


 

Pages

Subscribe to RSS - blogs