The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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kjknits's picture
kjknits

Just thought I would start a blog, so I can stop highjacking bluezebra's with all of my sourdough questions.  Hopefully I will soon be posting some photos of my own sourdough loaves!

tattooedtonka's picture
tattooedtonka

After some encouragement and ideas from BlueZebra, and Kjknits, here is an oddball bread.


Apple-Onion-Bacon Sourdough


The brownish color crust is due to large amounts of Spelt flour.



 


In below pic there is Apple to the right, Some onion and bacon on the left, and you will see bacon up top. With a mild apple cider flavor throughout. In case you were wonderin..



 


 


Well, if your interested in the recipe, dont even bother askin, it all went by in a blur.  I COULD give the recipe for the original Normandy Apple Bread, but not this....I even measured all the ingredients on a scale, and each time I thought something along the lines of "ok as soon as I add this in I gotta write down the amount" but it was kinda like, Attention Deficit.  Oh look at the apple cider, boy that stuff is good, where was I, oh yeah I gotta put in more flour.. Dang it forgot the weight of the bacon..


So now Im thinking, heh this might work...


So now I have this mixed and kneaded mass, and split it in half.  Placed two halves in bread pans, let rest for 1 hour 30 minutes, and fired it right into the oven at 375 for 50minutes.


And the best part is, its great........Dang I wish I wrote it down....


TT

dolfs's picture
dolfs

Today we had a large barbeque party with our various neighbors and their children and dogs (it was our dog's 10th birthday). So, I just had to make Hamburger buns and hot dog rolls.

Hamburger BunsHamburger Buns

On Friday, when my other baking was going on, I did a quick trial run with Hamelman's recipe. They were OK, but for the production run I made two changes:

  • Upped the butter to 15% (from 8%)
  • Used a wash from one egg and some milk to glaze

I made 4.3 lb of dough, and used 3 oz per bun, making 22 buns. The original recipe calls for shaping by rolling out a preshaped (mini) boule. That hadn't worked out so well for me, so for production I made nice tight mini boules, and flattened them a little (but not all the way). I used the milk/egg wash, added some sesame seeds, and baked for 15 minutes at 400F. For the hot dog buns I shaped like mini baguettes, except rolled them a little so they were even. Both were a great success.

Buns, cutBuns, cut

Since I was baking again, and my guests on Saturday ate all my Spinach Cheese Boule, I made another one today as well. Used a 4 sided cross cut slashing which worked out much better. Again, half is gone already!

 

redivyfarm's picture
redivyfarm

It has been a busy time on the farm so the baking has been streamlined accordingly. RC asked for sandwich bread which inspired me to adapt a recipe that I had baked a dozen times or so last year and abandoned for heartier, tastier breads found here on The Fresh Loaf. This recipe is quick to prepare so the sourdough flavor doesn't develop much. Even with an overnight retard in the refrigerator I didn't get a noticable tang. When it was "my sd bread" I added ascorbic acid for taste. I used excess starter in this baking which always seems virtuous in the waste-not-want-not way. I finally got around to purchasing some single edge razor blades and wow, do they do a nice job of slashing! I noted that this recipe said to slash before the final proof and gave that a try as well for a little different look-

Sourdough Hybrid Loaf

Sourdough Hybrid Loaf

The most interesting thing was that with the practice I'm getting handling a variety of doughs since finding the good folk of The Fresh Loaf, I am able to tweak a recipe enough to get the taste and texture I have in mind. Folding the dough to a good surface tension just "felt right". Many thanks to all!

mkelly27's picture
mkelly27

So I find this cool web site about Artisan Baking, only to find out I have been registered for it for a year and a half. Go figure.

Anyhoo, if you read my intro from "Mid-Michigan check-in" you will note that this isn't the first dough I've thrown.

I became intrigued with Sourdough lady's pineapple juice starter so I started one myself on May 6, 2007 using orange juice. Needless to say it went fantastic as I now keep 2 batches alive and healthy (it's that Engineer / Redundancy thing) This weekend has been my test bed for my new culture and I can say without reservations that it has to be the best thing to ever come out of my oven.

 

My first Sourdough LoavesMy first Sourdough Loaves

 

I basically took my starter and created the BBA barm, then replaced the poolish with the barm in my regular Ciabatta recipe and left out any other yeasts.

I'm just getting used to this posting of bread porn pictures, but I'll get better. I'm considering a studio for the photo sessions along with some cheesy guitar music in the background

tattooedtonka's picture
tattooedtonka

Today was a good day so far.  I was able to produce two great loaves of Normandy Apple Sourdough, two loaves of Brownbread, and I have a Olive Sourdough in the fridge for baking in the morning.


Here is the Normandy Apple Sourdough, using my starter Miracle Max for the build.




The crust browned up real nice, but I feared it may be a bit too crunchy.  As the loaves cooled though the crust softened up nicely.  The crumb is nice and moist with the apples making a really nice kick of flavor.  The loaves arent even fully cooled yet and the first loaf is half gone.  The family loves it.  And to think they all looked kinda puzzled when I had so many starters growing in the kitchen.


Next up was Boston Brown Bread.  I deviated from the recipe in that I used frozen blueberries in place of dried ones.  I thawed, drained excess juice and then added with my liquids.  I was hoping for a very overpowering blueberry flavor.  I didnt quite achieve that though.  The molasses in the recipe came out a little stronger than I would have thought.  They are good still the same, but not exactly my cup of tea.





 


 


Okie Dokie, after that, I have a loaf of Olive Sourdough that has already been shaped, it is just doing an overnight retardation in the fridge.  I will update the finished product after Mondays Bake.


TT

Floydm's picture
Floydm

I walk out the door and all hell breaks out here, eh? Thank you JMonkey for doing your best to stay on top of it. I owe you a bottle of wine.

The people spammer has been banned and I've deleted all of the old people spams.

SD Guy has been banned. His ISP has been banned. Every IP he has ever used has been banned. I'm sure he'll figure out a way to sneak around it, but he is banned for good this time. As soon as I figure out it is him, I will kill the account again.

This is the fourth time he has been banned.

I have bent over backwards to try to accomodate him. He is the only person I've had to ban (except for plain old spammers). I don't even think I've had to ask anyone else to mellow out but once or twice. Every drama on this site that has happened in the past year has involved him. The rating feature, which took me a weekend to program, was one attempt to try to accomodate him. So was redoing the front page and the comments list to allow multiple conversations to occur simultaneously. It isn't worth it. I won't allow that kind of vemon on this site even if the baker wins the James Beard Award. That does not mean I hate him or have it out for him, but that won't go here.

I know he has at many times (most even) been helpful. People who still want to ask him questions can find him on rec.food.sourdough. I don't think it will take you long to figure out which user he is.

zumnoor's picture
zumnoor

Hi

I've been searching for bread bowl recipes and have not been so successful. Somehow, the recipes that I came across  don't seem foolproof and I have no confidence baking them. I've found many recipes on this site super reliable and if someone can share a good recipe for bread bowls, it'd be much appreciated. Winter is approaching and my family would love to slurp our soup from a bread bowl. Also a recipe for kugelhoph is much more appreciated. Thank you to all who respond to this.

smartdog's picture
smartdog

This is my fourth challah. I decided to stray from the traditional braid "out of a pan" to braiding first, then letting it rise in the pullman pan today. I am pleased so far. It's hot out of the oven, so I will post the cut picture later this evening. ;)

 Challah loaf

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browndog's picture
browndog

vienna rye w/ beer & cardamom

Yesterday was a spring day so pretty it made your heart hurt, sunny after days of storm, air so sweet and gentle on your skin it made you feel five years old. I baked a Vienna rye to use up leftover beer (yes, leftover beer) and tried my hand at pain rustique, which other people have dispatched so credibly around here. Having also lately tiptoed into Ciabatta territory, I'm amazed to find myself not utterly defeated by these somewhat wetter doughs, in fact there's a real charm to their water-balloon nature. Like picking up worms or climbing on a plane, I feel I've faced a demon and survived. Texture and consistent results are still birds in the bush but this handful of feathers has got me feeling jaunty..

 

 

 

 

 

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