The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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xabanga's picture
xabanga

I've been craving chocolate lately so I made these on a whim:

Here is the recipe link.

weavershouse's picture
weavershouse

HAMBURGER BUNSHAMBURGER BUNSHAMBURGER BUNS HAMBURGER BUNS

Thanks Bill for the great recipe. These were fun to make and I'll certainly make them often. I made them 3 oz. each so ended up with 12 or 13 rolls for each batch. I made sandwichs with the first tomato from the garden and our lettuce too. I didn't have time to take a better picture because my husband was standing there begging for his second sandwich. He said I take more pictures of my breads than of my grandchildren:D.

 

 

Anyway, I have to improve my shaping some but otherwise these are sooo good and easy to make.

 

 

By the way, what does 30g of olive oil come to in tablespoons? 

Thegreenbaker's picture
Thegreenbaker

I decided to make a quick loaf of bread yesterday. As I was mixing the half white half wholemeal flours I thought to myself "What could give this extra flavour?" I then remembered that I had just purchased some LSA mix (linsees, sunflower seed and almond all ground up) and threw in 70 grams of it.

Once hydrated the dough was sticky and I had to keep adding flour to get it to not stick to my hands.

It rose nicely, but not as high as my normal daily bread and the oven spring wasnt as good as I normally get it either.

I baked it for 45 mins at  190 degrees celcius. I took it out of the oven and let it cool for a good 15 mins then broke it open and it was so moist and doughy I was shocked, so I put it back in the oven and baked it for another 15-20 mins.

The crust was nearly burned but it was still moist.

I think it was the LSA mix.  Linseed has a quality to it that makes it a good binding agent. It gets gelatinous and gooey and is used as an egg replacer. I once added them to some muffins (whole not ground) and soaked them first to make them easier to chew and the water became gelatinous and was absorbed by whatever the coating is around the seed to make the whole lot quite icky looking, lind of like fross eggs.  (I know! Sorry about the mental picture!)

So I am pretty sure it was the ground Linseed but am now worried about the state of the oven. :S

 

Although the bread was doughy, it was actually cooked....just very very moist, and it tasted wonderful........SUCH a pity about the effect the linseed has! (flax seed) 

 

thegreenbaker 

 

 

Floydm's picture
Floydm

I'm having a good, relaxing weekend here. I hope y'all are doing well too.

Inspired by LilDice's quick rustic pizza, I made pizza last night. I didn't follow the rustic pizza recipe exactly, but I did use a dough with around 90% hydration. I made it around noon and folded at 2 and 4, then baked it around 6.

The results were really good. I did one pesto pie:

green pizza

And one with tomatoes, cheese, basil, olive oil, and garlic. Lildice: how can you forget the garlic?!? ;^)

red pizza

a whole pizza pie

basil

crust

Real nice open crust. Much more sturdy that the neo-Neopolitan dough I usually use and which required the nose to be folded up, NY pizza style. I'm not sure I prefer one over the other, they are just different kinds of pies.

Blueberries are here. I made blueberry muffins this morning. And a batch of banana nut muffins too, while I was at it.

muffins

I've still got another day to bake. Methinks my sourdough starter is feeling left out, so I'll have to do something to entertain it.

jr.wraith's picture
jr.wraith

I chose this bread because I wanted to try sourdough for my second bread to bring me to the next level. I also wanted the raisins for a little pizazz to the taste. I think this one came out great. I'm glad that my dad helped me. It would never be such a success without him there. The looks beautiful. Hope you like it.

Sourdough Raisin Bread Crust

Sourdough Raisin Bread Before Baking

Sourdough Raisin Bread Inside

Ingredients:

  • 40 g Sourdough Starter
  • 229 g Water
  • 103 g of water for soaking raisins
  • 150 g Golden Raisins
  • 10 g malt syrup
  • 9 g Salt
  • 100 g Whole Wheat
  • 25 g rye blend
  • 355 g Ka organic Ap

Mix all ingredients in a big plastic bowl. Use a dough scraper and work in circles toward the middle all the way around 5 times. At 11:50am My dad said to let it rest for 1 hour.

At 1:00pm I finished kneading the dough using the french fold technique for a few times. It turned soft and not so sticky, and I made it round and put it in the special plastic rising bucket. It was up to 1 qt.

At 2:00pm I folded it. At 3:00pm I folded it. At 4:30 my dad folded it because I was gone acting in a play. I'm the cowardly lion in the wizard of oz.

At 8:30pm it was up to 2qt. I made a round loaf. I pulled up all the edges to the middle like a bag and squeezed it. I turned it over and squeezed it in all around the sides. I turned it over into a bowl (my dad put the couche in the bowl) with special couche cloth in it. I put flour in it and rubbed it everywhere all over the couche.

We put the whole loaf and a bowl of hot water in the microwave oven.

I fell asleep! My dad baked the loaf at 11:00pm, but he wrote in my notes. The temperature was 425 for the first 15 minutes. After 15 minutes the temperature was dropped to 400. It was done at 11:30pm.

We cut it today and had some. It was delicious bread!

Will

bwraith's picture
bwraith

Many thanks to Susanfnp for posting a great sourdough bagel recipe based on Nancy Silverton's bagel recipe. She also provided a number of key tips as I made these. I posted photos of the first time I did these, and now I have some photos of my second attempt, as well as a spreadsheet with more details such as bakers percentages and preferment percentages.

Sourdough Bagel Recipe (revisited version)

Ingredients:

  • 335 grams (12 oz) 90% hydration white flour starter
  • 20 grams (0.6 oz) sugar
  • 12 grams (0.4 oz) malt syrup
  • 14 grams (0.6 oz) salt (I made salt bagels, so the salt in the dough is reduced to avoid too much salty flavor. Use 17 grams salt normally)
  • 2.8 grams (0.1 oz) instant yeast
  • 359 grams (12.5 oz) water
  • 186 grams (6.5 oz) first clear flour (I used KA First Clear Flour. Substitute a high ash or whole grain flour - maybe rye, whole wheat, Heartland Mills Golden Buffalo, or just use white flour)
  • 587 grams (20.5 oz) high gluten flour (I used KA Sir Lancelot High Gluten Flour. Substitute bread flour or other high protein white flour.) This time I corrected an error in the previous version and made the hydration lower, probably around 56%, which unexpectedly made the bagel dough stiff enough that it was a bit more difficult to shape the bagels. However, I used Susanfnp's suggestion to spray the surface of each 3 oz piece with a fine mist before shaping. This makes a world of difference.

Mix Dough - Day Before Baking

I had to mix and knead these by hand, since I have no mixer in this house. While reading the Nancy Silverton recipe, the idea seems to be to get a very stiff dough. I mixed all the dry ingredients in one bowl. I mixed the water, levain, and malt syrup in another bowl and then poured the wet mixture into the dry ingredients. Using a dough scraper I worked around the bowl a few times to get the ingredients initially mixed. I then vigorously kneaded the dough, using a traditional squeeze and fold kneading technique. This was not so easy with the stiff dough, but after about 5 minutes, the dough started to become elastic and fairly smooth, even if very stiff. After a few more minutes, the dough seemed fairly similar to what I had with the mixer in my first attempt at this recipe, documented in a previous blog entry. Since the dough is so dry, there is no need for dusting the counter with flour. In fact, you should avoid any extra flour, as the dusting can interfere with the smooth sheen of a proper bagel.

Shaping

Divide the dough into about 18 3 ounce pieces. Since the dough is so dry, it may develop a dry skin fairly quickly, so proceed smartly to the shaping stage. Don't dilly dally at this point, as the dough pieces will become too puffy quickly if they are allowed to sit at room temperature for very long. However, the pieces need to rest a short time, maybe 5 to 10 minutes, so that the gluten will be relaxed enough to shape the bagels.

I was more experienced and faster at shaping this time. The first batch of nine was placed on a jelly roll sheet, and immediately refrigerated. I discovered the next day that the first batch needed to rest on the counter for about 1/2 hour to ferment enough to come to the surface while boiling. The second batch, which had risen a while longer, was ready for boiling immediately out of the refrigerator the next morning.

If you have a fine mist spray (I have an atomizer meant for olive oil that I use for water), you can make shaping easier and avoid the dry skin, particularly on the pieces you shape last, by spraying a tiny amount of water on the pieces before you shape them.

To form the bagels, roll out an 8 inch rope shape with your palms. If the dough is too stiff or you make a mistake and want to start over, let that piece rest a few more minutes, and move to the next piece. Take the 8 inch rope and hold it between your palm and your thumb. Wrap the rope around your hand and bring the other end together with the end you are holding between your palm and thumb. You now have a "rope bracelet" wrapped around your hand. Rub the seams together on the counter to seal them, then take off the bracelet, which should look a lot like a bagel, hopefully. Stretch it out so you have a large 2.5 inch hole. It looks big, but it will shrink or even disappear as the dough rises during boiling and baking. The hole needs to be big looking compared to a normal bagel.

Place the bagels on parchment dusted with semolina flour on a sheet.

This time I used coarse corn meal, as I had no semolina available. This worked fine and seemed to make no difference to my results.

Cover with saran or foil or place the whole sheet in an extra large food storage bag (XL Ziploc is what I'm thinking here). The idea is to lock in moisture to avoid any dry skin forming yet allow room for some slight expansion as they puff up. Place the sheets in the refrigerator to retard overnight.

Boiling

Bring 5 quarts of water and 1 tablespoon of baking soda in a good sized stock pot to a boil. Place a bagel in the pot and make sure it floats to the top. If so, you can do 4-6 bagels at one time. They should only be in the water for about 20 seconds. Push them under periodically with a wooden spoon, so the tops are submerged for a few seconds. In my case, I never managed to get the bagels out before about 30 seconds were up, but they came out fine. If the test bagel won't float, lift it out with a slotted spoon, and gently place on a rack to dry and allow the bagels you have removed from the refrigerator (I did 6 of them at a time) to sit at room temperature for about 20 minutes and try again.

In fact, the batch I had shaped first the night before did sink to the bottom when I tested one. So, I left the first batch out for about 1/2 hour before it was ready. I then put them back in the refrigerator, since the baking and boiling process for the other batch was extending beyond 1/2 hour. I could tell the first batch was beginning to be ready, since I could detect a very slight puffiness in them after 1/2 hour.

The first batch floated immediately out of the refrigerator, probably because my second batch were formed and shaped after a rest of about 20 minutes while I was working on the first nine the previous night. Except for letting the first batch rise on the counter for 1/2 hour, I kept the bagels waiting to be boiled in the refrigerator to avoid any excessive rising. If you let them rise very much, they will puff excessively and become more like a bun than a bagel.

Dip in Seeds

Make plates of seed beds. I made three seed beds. One was 2 parts caraway seed, 1 part anise seed, and a pinch of salt. Another was 2 parts dill seed, 1 part fennel seed, and a pinch of salt. The last was poppy seed and a pinch of salt. I also made salt bagels, but those were done by just sprinkling a little kosher salt on some of them with my fingers.

Right after the bagels are removed from the boiling water with a slotted spoon, place them on a rack to cool for a few seconds. After they have cooled of slightly and dried enough not to ruin the seed bed with too much wetness, pick one up and place it round side down (the tops down), and gently press them into the seed bed. Pick them up and place them right side up on a sheet lined with parchment paper and dusted lightly with semolina flour or coarse corn meal.

This time I made only salt bagels. It wasn't convenient to get seeds, and my kids and I both love the salt bagels anyway. I just sprinkled a very, very light layer of kosher salt on them with my fingers while they were sitting on a rack just after they were boiled. The salt sticks to the wet surface, so you don't need to do anything but just sprinkle the salt on them. Careful, you can definitely put too much salt on them, even if you use a somewhat smaller amount of salt in the dough, as I did in this case.

Baking

Preheat the oven to about 400F. No preheat may work, but I'm not sure. It seems easy, from my limited experience, for them to rise too much. The result will be an open bread-like crumb, instead of the very chewy, more dense crumb expected in a bagel. So, I didn't risk a no-preheat strategy in this case.

If you have a stone, you can transfer the parchment paper on a peel to the stone and bake directly on the stone. I baked them for about 20 minutes at 400F. You can also bake them on the sheet.

Cool

Allow the bagels to cool.

Results

The bagels were chewy and delicious, as they were last time. However, I think the lower hydration was a definite improvement. I succeeded in getting a stiffer, drier dough this time. They had less tendency to rise excessively, even though I let them sit on the counter a little longer than last time. The resulting crumb was a little more dense and seemed just like the real thing this time. Last time, the slightly higher hydration gave me a slightly more open crumb, which seemed just a hair too soft and open like ordinary bread. This time, the crumb was dense and chewy and just right for a bagel.

Abigail's picture
Abigail

Hallo Paula,

Here in Australia we have two magazines Earth Garden and Grass Roots which sometimes have recipes for bread making ( among other topics for folk trying to be more self sufficient) and how to "make do". Perhaps in USA there is a similar magazine or web site that wil help you with your query.

Best wishes, Abigail

breadnerd's picture
breadnerd

I haven't been around as much lately, lots of fun busy-ness like gardening and outdoor activities. But I've have lurked a bit at all the lovely baking on the fresh loaf!

We haven't used the mud oven as much this spring (funny we used it more over the winter) but had a good excuse to fire it up today. We discovered a good system of teamwork--DH managed the fire, and I stuck to the breadmaking. Not that I don't like playing with fire, but trying to do both was a stretch of my multitasking skills. It was a long day of baking but pretty relaxing overall.

 

Today's breads--an "order" for brat and hamburger buns (honey wheat), ABAA's Columbia Sourdough, Semolina, and french:

Semolina:

Attempt at an artsy crust shot (I was happy with the "ears" on this loaf):

 

I picked up the new edition of Kiko Denzer's book, and tried out a few new techniques on building a more efficient fire. We burned a less wood for a little less time, and I think we were just a bit cooler than ideal. Our top heat was about 575, and quickly cooled down to 450 or so. Plenty of heat for baking all these breads--about 4 consecutive bakes with some overlap, but I didn't get quite the crust color as usual and the french didn't have a huge oven spring from the hot hearth as usual. Also, the last batch of buns took 30 minutes to bake, which is a lot longer than usual. Right now the oven's at about 300 and I have a tiny chicken roasting and a batch of brownies. It's a little cool, but I figure it's like a big crockpot, they'll probably get done eventually!

 

Still learning, obviously, but still having fun too!

 

 

 

 

 

 

jr.wraith's picture
jr.wraith

Hello,

My name is William, and I am 10 years old. I am Bill Wraith's son, and I've created my first blog on The Fresh Loaf. I hope you like my breads.

For my first bread ever, I did a beginner style with instant yeast. It was a baguette of Italian Bread. My dad made up the recipe for me to try.

Ingredients:

  • 500 grams of bread flour
  • 365 grams of water
  • 10 grams of bread salt
  • 5 grams of instant yeast
  • 25 grams of powdered milk
  • 15 grams of olive oil

I mixed all the dry ingredients in a mixing bowl first using a scale. Then I added the olive oil and water and used a plastic scraper to squeeze all the ingredients around the bowl. I dropped it on the counter and used my palms to squash the left over olive oil clumps into the dough. I kept wetting my hands all the time, so they wouldn't stick.

I put the dough in the bowl and let it rest for 1/2 hour. At 10:15, I started kneading the bread. I used the French Fold from my dad's video. I did about 15 folds and then my dad said to add some flour because it was getting too wet. I then kneaded the dough with 1/2 cup of extra flour for a few minutes. The dough became very smooth and very soft. Then I made it round and put it in a special rising bucket and the dough was up to 1 quart. I let it rise for 1/2 hour.

After the dough rose again, I did the regular folding in my dad's other video. Then, I let the yeast rise again.

I did another regular folding after a half hour and let the yeast rise again.

At 11:50 I shaped the baguette following the instructions in the book "Bread". For the final rise, I used a couche. I put a bunch of flour on it and rubbed it into the cloth. My dad helped me turn the loaf upside down into the couche, and we put it in a giant ziploc bag.

My dad helped me turn over the loaf onto some parchment paper after the final rise. I brushed off the flour with a pastry brush.

At 1:05 PM after the final rise we slashed the X pattern on the bread. I did slashes to the right, and my dad did slashes to the left. We let the oven preheat during the final rise.

The oven was heated to 450 degrees, but we changed it to 425 just before the loaf was put in the oven. We sprayed the bread with water. After about 1/2 hour this is what came out.

My First Bread, Italian

My First Bread, Inside

My First Bread Notes

William

browndog's picture
browndog

 

(This is a continuation of a discussion started here.)

I was starting to feel guilty hijacking weaverhouse's beautiful sourdough thread, xma, so I thought we could step over here. I agree about the potential for pan size--fantes carries a couple types of $7 7x I think 9 cookie sheet, you might take a look at that. I quite like their selection and service, I use them often when I want kitcheny stuff. I've just started baking my rounds on seperate sheets, a 12" pizza pan and my 10" cast iron griddle. It's working well for just the two, and there's still enough room to pop a bowl over them if I want.

The fresh loaf is so terrific--Asian, huh? and tiny? Well, me too, 5'1" right after a good stretch. I saw a movie (all right, I admit. Shaolin Soccer, it was) where an Asian, Chinese in this case, steamed bun featured somewhat prominently in the script. The bun was a kneaded white bread sort of thing, it looked delicious, though as you say, who connects bread with Asia?

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