The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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master_wort's picture

wort bread II

December 21, 2014 - 12:32pm -- master_wort

Here comes a new wort bread, perfect to chrismas. Check even out my two latest bread

http://www.thefreshloaf.com/node/40849/wort-bread-nr-1-2014

http://www.thefreshloaf.com/node/40916/white-bread-light-weight-class

INGREDIENTS(4 bread)

500 g water

750 g wheat flour

250 g whole wheat flour

500 g rye sourdough

100 g wort extract, liquid

45 g brown sugar

rols's picture

Jason's ciabatta .. in an electrolux assistent?

December 15, 2014 - 5:04am -- rols

ok my first post here, I've been a reader not a writer. 

I've made Jason Molina's ciabatta recipe many times, the wet goopy one. I always used a KitchenAid to beat merry heck out of it. My KitchenAid finally died a few months ago and I finally bought myself an Electrolux assistent. I love it, it's taken a while but I love it. 

HappyHighwayman's picture

Questions on flour types

December 13, 2014 - 1:41pm -- HappyHighwayman

So I have some recipes that call for "high extraction flour", which I thought was the "white whole wheat flour" I purchased (King Arthur Brand), but then I saw another recipe that calls for both white whole wheat flour and high extraction flour.

What kind and brand of flours do you use for your high extraction flour?

I typically use white unbleached, whole wheat, rye and the white whole wheat.

 

Sourdoughsmitten's picture

Stretch and Fold in an oiled bowl

December 12, 2014 - 8:39pm -- Sourdoughsmitten

Is there a reason why everyone seems to be doing s&f in an oiled bowl while proving dough for batards and baguettes using sourdough? I do the s&f on my counter and cover the dough with an inverted bowl. Is there something wrong with that? Or any benefit to using an oiled bowl? I'm mystified!!

master_wort's picture

white bread, light weight class

December 9, 2014 - 9:03am -- master_wort

Between all good wort bread this is a simple and very good  white bread in the light weight class. This time I use yeast but a modification of the recipe, you can probably use sourdough instead.

Havent you checked out my last wort bread, I recommended you to do that, here the link. http://www.thefreshloaf.com/node/40849/wort-bread-nr-1-2014. I hope a new wort bread will be published in the end of the week eller beginning of next week.

Ingredients, 1 bread

10 g fresh yeast

HappyHighwayman's picture

Double fermented pumpernickle

December 7, 2014 - 4:17pm -- HappyHighwayman

Double fermented pumpernickle. I soaked crushed rye berries in water with some sourdough starter for 3 days and then mixed that in with the flour (50% white unbleached and 50% high extraction wheat), wheat germ and blackstrap molasses. 4 hour bulk rise and overnight in the fridge before baking in a dutch oven.

 

 

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