The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

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lyndsey017's picture

rye bread delicious but needs some tweaking help required

February 7, 2016 - 4:57pm -- lyndsey017

I run a very small artisan Danish style cake and bread business.

We mainly make 'life loafs' and small treats. 

I've started making Danish rugbrod...it's absolutely delicious and customers LOVE it but the crust is so hard! I make too many to be able to put them all in plastic bags, so maybe there's a different way (or recipe!)

I use a Rational steam oven. 

Here's my recipe:

 

Day 1:

3 tbls rye sourdough

750ml water

8g salt

500g stone ground rye flour

250 white flour

 

I let it double in size then...

Bread Head's picture

How long can you soak All Purpose flour (autolyse)?

February 5, 2016 - 10:05am -- Bread Head

I bake two types of bread Tartine and Ken Forkish Overnight White.

How long can I push my autolyse?  I have done 4 hours before and have not noticed anything abnormal.

I use Whole Foods 365 All Purpose Organic flour with about 20% hand ground whole wheat.

(When I say "Autolyse" I mean just Flour and Water)

Thanks!

AliciaD's picture

Adding Mashed Potatoes to recipe

February 2, 2016 - 11:43am -- AliciaD

I have been working on perfecting my cinnamon rolls and have a recipe that I love but I've been interested in incorporating mashed potatoes into it.  Any ideas on how to do that?  What kind of adjustments should I make?  How much mashed potato is necessary?  I have included my current dough recipe below.

Adam_S's picture

German 'brotbacken'

January 31, 2016 - 11:54am -- Adam_S

i went on a short trip to Bavaria a couple of weeks ago and really enjoyed sampling the traditional Rye breads. I made this when I got home. It was made with about 70% coarse rye flour and 30% strong white at 80% hydration. I used a rye sourdough starter at 100% hydration as well as some fresh yeast and added in some caraway seeds as well.

This was the recipe that I used which I just found online:

http://www.rootsimple.com/2012/12/how-to-bake-a-traditional-german-rye-bread/ 

bread1965's picture

James MacGuire Bread Class Toronto

January 31, 2016 - 9:41am -- bread1965

Hi Everyone.. do any of you know of Chef James MacGuire? He's holding a bread class one night late in February in Toronto at a community college. It's described below. I love the idea, but don't know of him at all and at 250$ the ticket price seems high for what will likely be a few hours. So I'm not inclined to go. Thoughts if you know of him?  Many thanks..

 

bread1965's picture

Starter Survey

January 24, 2016 - 3:31pm -- bread1965

Hi Everyone..

I've been wondering for a while, just how many starters people keep on hand? I don't think there's a survey monkey type function on this website, so I'll just start a thread. What I'd like to know is the following :

- how many starters do you keep "on the go"

- in the fridge or on the counter?

- type of flour in each?

- why your number of starters?

- do you use them equally?

- do any have names? what are they?

- how old is each and do your REALLY think age matters? :)

 

dobie's picture

No Recipe Dare

January 14, 2016 - 11:06am -- dobie

TFLians, this thread will probably be quite boring to most (and is mostly for my own benefit), so please, go no further if not inclined.

Bread1965 had a thread about a week and a half ago regarding FWSY vrs Tartine. It was an interesting conversation, yet for some reason, I made the dare to make a 'No Recipe' bread and promised that I would do the same. So, here it is.

I have just started the process, but I promise I will post pics, win or lose.

rmukuzwazwa@gmail.com's picture

Whole wheat ciabatta

January 13, 2016 - 11:23pm -- rmukuzwazwa@gma...

Hi all!!

I'm fairly new to bread baking, but I've been playing around with ciabatta lately, can anyone direct me to a good whole grain (even if its <100%) version, or maybe even a version with rye in it. I want to experiment with flavours while still getting that really nice open crumb.

 

Also, do you find its better to stretch and fold a really high hydration dough (like ciabatta) on an oiled surface or a heavily floured surface?

Thanks!!

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