General Discussion and Recipe Exchange

Ditching stretching for slap and fold - any hints and tips

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Hi all,

I am at a point where I think I have relatively mastered stretch and fold method and thought slap and fold was the obvious next step in terms of technique

Does anyone have any hints, tips, pressure points to look out for?

In your experiences will Slap and Fold plus a few stretches be sufficient for strength? Or should I be also planning laminating/coil folding? Obviously I will judge the dough but any experiences would be warmly received

My hydration will be 80%. Probably 10% to 20% Wholewheat and/or Rye

Thanks

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Brioche

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General Discussion and Recipe Exchange

Hi

I have 2 questions about brioche:

1- I noticed that the brioche recipe in the (baking & pastry ) book, has not included the salt in the dough ingredients, and I did it anyway for experiment & trial. But is there any purpose for discarding the salt in brioche or bread in general?

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Split in spelt loaf. Hydration issue?

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General Discussion and Recipe Exchange

Hi all! I did an experiment this weekend. 100% whole grain sourdough loaves—wheat, spelt, and rye (left to right in photo). The wheat and rye loaves were 91% total hydration (including starter liquid). But I lowered the spelt loaf’s total hydration to 71% after I had a bit of a “melty dough” problem with my spelt loaves last weekend.

The question is...did the lower hydration cause the splits in the top (see pic). Or is it likely another factor?

Any ideas? Thank you very much!!! :)

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Naturally Fermented Buckwheat Bread (gluten free)

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General Discussion and Recipe Exchange

Very simple and simply delicious. No need for a starter and from start to finish is under 24 hours. The resulting loaf has a crispy crust with a moist crumb and is really flavoursome. Easy to digest too. For the complete recipe, and the original idea behind it, please see breadtopia's website here. Melissa gives you perfect instructions with photos. Here's my attempt.

First you soak the groats for 5-6 hours.

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Weekend Bakery's San Francisco Sourdough with Pine Nuts & Cranberries

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General Discussion and Recipe Exchange

This is a wonderful recipe from our friends at Weekend Bakery. It takes a little planning but actual hands on time is minimal. It does span 4 days, actually into the 4th day but not 4 complete days, however this is no issue for me. I simply start the recipe with an aim to bake it as I'm finishing the previous loaf.

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Brioche, Simple and Delicious

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General Discussion and Recipe Exchange

I wanted to share with you a brioche recipe I had adopted and tweaked to my liking.

This bread is a Thanksgiving favorite for my friends and family.

Please Enjoy :)

100% - All Purpose Flour

40% - Whole Milk

1% - Salt

1% - Dry Active Yeast

25% - Eggs

10% - Honey

25% - Butter (Room temp)

For the purpose of a single braid or loaf here are amounts for a single 600g batch

297g - All Purpose Flour

119g - Whole Milk

3g - Salt

3g - Dry Active Yeast

74g - Eggs

30g - Honey

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Recipe from The Fresh Loaf "error?"

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General Discussion and Recipe Exchange

In the book The Fresh Loaf, three rises are detailed for the Poolish bread, but the author says that after the second rise cut in half and shape...or am I miss-reading the text.

RichardSC

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Tip - Aliquot Jar Calculation

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General Discussion and Recipe Exchange

30g dough is placed into a graduated Aliquot jar. All air under dough is removed by pressing the dough down.
2.48g of water is poured on top of the dough to get to the 30ml mark.

From the above it is determined that the 30g dough displaces 27.52ml (or grams) of water.

For this example a 25% rise is targeted.
27.52*0.25=6.88

Just to make sure the dough is fully submerged as it grows, an additional 10g water is added. That brings the level to the 40ml mark.

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Proofing Tests

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General Discussion and Recipe Exchange

My recipe calls for a 1st (bulk fermentation) proofing of about 2-3 hrs, followed by bread shaping, followed by a 2nd proofing (of about 1- 2 hours). Is it sufficient for only the 2nd proofing to pass a finger-poke, window-pane, etc test to show that the dough is ready to be baked?

What if any test(s) should be applied to the 1st proof?

Thanks

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Rye recipe question

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General Discussion and Recipe Exchange

Hi

i want to make a loaf of rye that would be good for blt sandwiches. I’m thinking of this?

rye flour 35%

whole wheat 10%

bread flour 55%

20% starter

72% hydration

added caraway seeds, molasses and grated orange peel

2% salt

any suggestions on this? I could add a bit of yeast, I don’t want a large open crumb, more like the rye you purchase at the grocery store

thanks in advance

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

General Discussion and Recipe Exchange

Ditching stretching for slap and fold - any hints and tips

Brioche

Split in spelt loaf. Hydration issue?

Naturally Fermented Buckwheat Bread (gluten free)

Weekend Bakery's San Francisco Sourdough with Pine Nuts & Cranberries

Brioche, Simple and Delicious

Recipe from The Fresh Loaf "error?"

Tip - Aliquot Jar Calculation

Proofing Tests

Rye recipe question

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