The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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jmos's picture
jmos

Can one make bread with Durham wheat. Have any of you tried it? I think it may make for chewy crumb.

Thanks

VNAMan's picture
VNAMan

Can anyone help me?  I am new to bread baking nad want to bake a successful whole wheat loaf without resorting to a mix with bread flour. I have not been very successful using Reinhart's whole wheat recipe in his book.  I began by following the recipe to the letter.  I have added gluten to the poolish and the dough and still get a lackluster loaf.  I use bulgar wheat as the soaker.  I have laso tried spent grain.  The dough barely rises to the lip of the pan and then drops some when it bakes.  The taste is acceptable.  Are my expectations too high?

mvparrington's picture
mvparrington

I forgot to add the yeast to my bread machine. I usually just put everything in and let it do the kneading for me then I take it out and let it rise in a bowl and bake it after it rises. Today I pulled it out after the first rise and saw nothing happened to it and realized I had forgotten to add the yeast. Is this a loss or is there something I can make with this. I really hate throwing away food. any help/suggestions would be appreciated.

ejm's picture
ejm

 Roundup
Zorra has posted the WBD 2007 roundup. There were so many entries (183 entries with more than 200 recipes) that she has divided the roundup into 4 parts:
bakerboy's picture
bakerboy

9:15a.m.

So, here I sit...doing things a bit backwards...but that is what you get when you're a bit tired and attempt bagels the night before.

I read Floyd's Bagel wizardry and decided I'd give these puppies a spin.  As I am wont to do, I tried experimenting a bit without ever having attempted a non-experimental batch.

...ok, so I ended up "experimenting" because I didn't read far enough ahead while I was actually making the damned things.  In my defense--like I have to defend myself--it was 2am.

My first experimentation (which was supposed to be my only experimentation) came by deciding to really let the sponge ferment for a good long while.  I wanted the bagels to have a deeper flavour, so I let the sponge sit for a good ten hours.  Just as the sponge was threatening to devour my kitchen, I proceeded with the final dough.  Aside from having to mount my sponge and defeat the beastie-yeasties in order to get the balance of the ingredients into the bowl, it was a beautiful dough by the time I was finished kneading.

I divided it into vaguely similarly sized pieces, then rolled them into vaguely similarly sized balls.  As instructed, I allowed them to sit for 20 minutes before, rather crudely, shoving my thumbs through the middle to create the "bagel".

Now, seeing as it was, by this time, around 1am, I neglected to note that I needed to let them rise, just a skosh.  I sprayed the sheet pans, laid them out, covered them with plastic wrap and chucked them in the fridge.

After I performed my nightly ablutions, just prior to shutting down for the evening, I gave the recipe a one final look-see.  Here's when I look-see'd that I should have been letting them rise a bit.  Oops.

So...full-circle...here I sit, buns (bagels) in the (lightly warmed) oven, seeing if I can't get them to do that wee rise before I hurl them into boiling water...

10:07a.m. 

Hmm...well...some seem to have risen pretty well.  Others seem to have spread beautifully...while, still others, seem to be dying a slow, painfully puck-like death.  But my motto is: don't just quake, boil and bake!

All right...that isn't my motto at all...but we've only just met and that's some deep, personal information.  I'll call that my bagel motto.  I have mottos for each of my baking adventures.  For instance, my doughnut motto is: don't sit there and cry, cut them and fry!

OK...I just made that up...but I think I've just discovered my blog brand.

The "bagels" are now re-retarding a bit...this is because I would like to be able to actually get them in the water (which is currently heating).  They aren't easy to handle (read: you can't pick them up) when they're room temperature/freshly risen (ish).

More bagel hell later...or...the afterbatch.

 

 

 

 

fleur-de-liz's picture
fleur-de-liz

After several busy weekends when there wasn't much time for bread baking, I had a nice leisurely weekend when I could experiment with baking some loaves from Daniel Leader's Local Breads. The two small loaves on the left are Meteils au Bleu (Little Bue Cheese Rye Loaves), a very mild and moist rye (made with a white starter) chock full of a regional blue cheese called bleu d'Auvergne. The volcanic looking boulder in the back is Pane Casareccio di Genzano that Zolablue and Bwraith both discussed a few weeks back, a very large open crumb pagnotta style bread. The seeded rye in the front is Chleba, Light Silesian Rye, and the boule on the right is Pain de Campagne, one of my favorite breads. A lovely weekend it was, baking my way through France, Italy and Poland.

wholegrainOH's picture
wholegrainOH

Finally had a chance to do one of Peter Reinhart's recipes, from Whole Grain Breads.  Did the multi-grain struan, since that's his signature bread.  Here's the result, lightly dusted with black sesame seeds.  Tastes as good as it looks! 

Alan 

here's the recipe I followed:

Whole grains:

            Barley

            Millet

            Quinoa

            Oat flakes

            Wheat flakes

King Arthur Whole Wheat

Saranac Pale Ale

Soy Milk

Skim Milk

Kosher Salt

Sorghum

Organic canola oil

King Arthur “New England” starter

 

more photos, etc., at my blog, http://alan-ohio-bread.blogspot.com

 

turtlemom's picture
turtlemom

My husband is the baker in the family, and doesn't like getting into fora. So I'm here in his place.

He has been doing some interesting breads recently, and I'll post some of those here in the next few days. 

Today, for instance, he baked Pain de Mie and 2 loaves of Salt Rising Bread.

 

tommy d's picture
tommy d

I love making bagels ! I been a cook my whole life however I started baking bagels 1 years ago and the guy that trained me was really good and on the third day I was doing it all by myself , my boss said she never seen any one learn so quick !

now I'm trying new things cause I'm not tied down with the corprate bullshit ! I am starting to create my own yeast ,new bagels and expanding into other areas of baking ! I feel like I have great desicion making when it comes to baking and I want to start learning other types of breads and pasteries how ever I dont want to go to school for it !

I am also conflicted cause although I want to do these things and I can see myself doing it for the rest of my life I also want to be an addiction speacalist ! well these are my thoughts !

KipperCat's picture
KipperCat

I'm very happy with this big loaf, of mostly white bread flour with some whole wheat and cornmeal for a flavor boost. The taste was fabulous. :~) I think it's my first white sourdough, and it's definitely the first formula I concocted wholly on my own, as opposed to tinkering with an existing recipe or formula. I didn't weigh the finished loaf, but it was 12 inches across. The unbaked dough was just over 3 pounds.

Since my evening's breadwork was postponed by an unplanned movie, I mixed it just before bed using icewater. I left the 68F dough to sit in the 76F room, planning to not look at it until after a good night's sleep. But when the cat woke me up 4 hours later, I had to look in on the bread. The dough and the room were both at 75F.

 

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