The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi from Estonia

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Kristiina's picture
Kristiina

Hi from Estonia

Hi, I'm new here. I love your website. I've been lurking a bit and I'm amazed at the level of detail in breadmaking process. I feel like I'm in the right place. :) 

I have quite a sweet tooth. I have years of experience with pastries. I make great cakes and pies, but yiest doughs never came out quite right. No wonder really. I like to follow recipes very closely. I use a kitchen scale all the time and very strictly: 250 g of flour is 250 g, not 246 or 257. I like consistency in my baking. All the yiest dough recipes that I had gave the amount of flour in volume rather than weight and my kneading tecnique was more like dough abuse while adding more and more flour. I also knew nothing about protein differences in flour (there is no "bread flour" or " all-purpose" here in Estonia, all fine wheat flour is marked with "wheat flour" and ash content(405, 880 etc), but they have nutritional data on the side). Recently I started researching yiest dough techniques, types of flour, kneading on the internet and I have been experimenting ever since. I've made yiest dough more than 15 times (lost count) in the last couple of months. Suddenly pizza crust is superior to the manufactured "just add water"-kind, cinnamon rolls are good and crisp and fluffy and I can make really good sweet breads that have a lot of layers and sugary stuffing, I don't know what they're called in English. 

Still I'm not satisfied. I want to be able to superb yiest dough, not just slightly better than store-bought kind. When I make regular bread, it's not nearly as fluffy as store-bought bread and there is still so much I want to learn.

Anyway, this is a great place to continue my search for knowledge. :)

PS! Could you please fix the security issue that the forum/website has. My browsers keep telling me this website is insecure, but I can't resist visiting it. the warnings still make me uneasy.

hanseata's picture
hanseata

I'm sure you will enjoy our community.

I had to adjust my German recipes to American flour types, too. I was puzzled why my rolls, baked with US all-purpose flour,  were not fluffy but chewy like French bread, until I realized that American flours have more protein/gluten content than European ones.

And nobody here will complain, if you share some of your pastry recipes and photos, too.

Happy Baking,

Karin (from Hamburg, now Maine)

Yerffej's picture
Yerffej

Welcome to the site.  With your level of desire and all of the information available here, I believe that you will find a lot to keep you busy.

Jeff

Kristiina's picture
Kristiina

:) Here's my yesterday's bread inspired by a picture on this website. I've been reading up on baker's math and realized I've been making dough with up to 69% liquids (with flour being 100%). I saw a video on youtube with 85% liquid yiest dough and I wanted to try. It was a sticky gooey mess that I barely even knead. After some rising, I poured it into a flour-dusted bread pan, dusted the top with more flour, and then baked it at 200C degrees for 25 min. Voila. It was a bit too yellow and the crumb looked plasticky, so next time I will try it with a bit less butter and perhaps 80% liquids. :) Perhaps more kneading as well, just to improve crust texture.

Recipe (modified my own recipe):

250g flour (12% protein, no. 550)

210g milk

25g water

4,5g salt

20g sugar  

6g fresh yiest. 

40g melted warm butter

 

:) I nearly always use milk (3.5% fat) and butter and sugar and here we have access to fresh yiest! It's sold in all bigger stores. It works great. I was surprised that this bread stayed fresh and soft even today. So fat I had usually just given the proofed bread a thorough egg wash, and I was afraid that the flour coating would make the crust crisp. Fortunately it didn't. I covered it with several towels as soon as it came out of the oven and the crust was nice and soft. 

Yerffej's picture
Yerffej

Kristiina,

That bread looks absolutely lovely, make no apologies.  This is what your crumb is going to look like when you add milk, butter and sugar.  Those ingredients make the crumb lean in the direction of being cake like,  resulting in a crumb as you described.  If it is something more bread like that you are after, then use flour, water, salt and yeast...nothing more.

Jeff