The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Breads

Joe Fisher's picture

NY style sourdough rye

June 11, 2006 - 12:39pm -- Joe Fisher

Here's NY style sourdough rye from The Bread Baker's Apprentice. This loaf is delicious!!! It uses lightly sauteed onions in it, and it's out of this world.

I used organic stone ground rye flour, which I think contributes to the great flavor.

I tried using vital wheat gluten for the first time. Just a little less than 1 Tb per cup of flour. It greatly improved the rise and texture of the bread from my last try at sandwich loaves.

The pictures speak for themselves. These are my best looking and tasting sandwich loaves to date.

-Joe

Photobucket - Video and Image Hosting

tomsbread's picture
tomsbread

It was another weekend baking binge as I experimented with local herbs for my pesto ciabatta. I subscribe to Dan Lepard's philosophy to use local ingredients and there was really no way I can continue to use herbs imported from Europe.

I experiment with a local herb called Laksa Leaf. It is so named as it is used mainly in this local dish. The flavor of the Ciabatta with the Laksa herb pesto was out of this world. When I made a tuna sandwich with the loaf, the herb complemented the tuna very well.

See the pics here

http://www.angelfire.com/planet/tomsbread/index.htm

GAPOMA's picture

Baguettes & Type 55 flour

June 1, 2006 - 8:53am -- GAPOMA
Forums: 

My daughter just returned from a semester in France. When visiting her in Paris this spring, it was clear my baguettes needed to change from an Americanized "French Bread" to a more "Frenchified" true baguette with a much coarser crumb. When I asked the French woman that my daughter was living with for any "secrets" on making the perfect baguette, she said the secret was "a special flour", and she didn't think I could replicate it in the US.

Paddyscake's picture

Bagels..How do I package them?

May 29, 2006 - 8:53pm -- Paddyscake

Hey..back from 2 weeks of vacation..went through bread baking withdrawal...well honestly..
it wasn't hard to give it up for 2 weeks..but..first thing home.. had to feed the starter!!!
and had to bake..so bagels!! First time..they were awesome. BBA recipe was right on..the dough
felt great..you know right away when you have a winner.

tomsbread's picture
tomsbread

Hello all,

Greetings from Singapore from another bread fanatic. This is a wonderful website for learning and I have learnt so much from it. Thanks.

I baked some Ciabatta today. The pics are in

http://www.angelfire.com/planet/tomsbread/index.htm

Tomsbread

Joe Fisher's picture

Seam Sealing

May 21, 2006 - 8:29pm -- Joe Fisher

I just finished two sourdough loaves. There was so much oven spring, they both blew their seams at the bottom, and one split the top crust, in spite of the slashes.

So, I do have to make my slashes deeper, but I wanted to ask you all: do you do anything special to seal your seams? I press mine closed against the counter, then give them a pinch along the whole seam.

Tnx!

-Joe

Joe Fisher's picture

Floyd's Pan de Provence

May 21, 2006 - 6:52pm -- Joe Fisher

I thought I posted this already, but it doesn't show up. Hmmm...

Anyway, here's my take on Floyd's Pan de Provence. I didn't have any orange liquor (the wife wouldn't let me use Blue Curacao!), so I substituted 1 tsp orange extract plus water to 1/4 cup.

I was going to wait until tomorrow to open it, but couldn't. :) It was soooooo worth it!

-Joe

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kenaparsons's picture

Reinhart's Bagel recipe

May 18, 2006 - 10:16am -- kenaparsons

It looks like many of us here bake Reinhart's bagels (in Bread-Bakers Apprentice). So I am curious to hear further comments. What temperature? cook times? substitutions? Using in what kind of oven?

I have just completed my 8th attempt and finally seemed to have achieved the lift, texture, flavor, and 'toothiness' I've wanted. I changed to a 14 minute cook time at 500F (and didn't reduce heat to 450 as Reinhart says). I do have an old Magic Chef oven (terrible insulation), so maybe that's the problem, but I do have an 1" slate paver lining the bottom that retains heat very well.

Joe Fisher's picture

Summer Herb sourdough rye

May 15, 2006 - 1:00pm -- Joe Fisher

Here's a nice pair of loaves from Bread Alone. It's made from a 100% rye starter. It includes all the fresh herbs I had in my fridge (tarragon and thyme) and 4 cloves of garlic.

I wanted to make the dough in the evening, shape it, and retard it in the fridge overnight. I got a bit of a late start, and the dough had almost-but-not-quite doubled in its first ferment by 1am. I had to be baking it by 7am, meaning it'd have to be out of the fridge and warming up by about 6am (which is when I got up to heat the oven). So I didn't think it'd have enough time to get a good rise in the fridge.

rmk129's picture
rmk129

Okay, now I am trying to figure out how to post photos without having them appear in the Gallery :)
I just discovered "Flickr", so I will try to post a link to my site to show my first attempt at Floydm's Pain Sur Poolish". I ended up adding 1 1/2 extra cups of flour, but next time I will try to follow his advice and keep the dough as wet as I can handle :)

Both loaves. I have a tiny oven so I can only bake one loaf at a time.

Crumb of the first loaf. At least I think that is what you call a "crumb", judging from other people's descriptions on this site?

Crumb of the second loaf.

The very pale loaf was the first loaf I baked. I did not use a wash or glaze, although I sprayed the outside of the loaf lightly with warm water before putting it in the oven...I read somewhere that was a good way to create more steam (I also always have a small pan in the bottom of my stove and I throw a cup of water into it to produce steam just as I put the loaf in the preheated oven). Now I am not so sure about the loaf-misting idea because maybe it is responsible for the pock-like marks on the crust of this loaf??? I think I also had issues with the oven heat for this loaf--I have a gas oven with no temperature indicators at all. I baked it for 40 minutes and it was still that pale!!!

The darker loaf was the second loaf. I put it in the fridge while the first loaf was baking, then I used an egg white wash spread on with my fingers...maybe I deflated the loaf a bit too much this way and this is why the shape is like a perfect semi-circle??? I made sure the oven was very hot this time (the flames sounded very loud), and it only took 25 minutes to bake even though I turned it down to "halfway" (whatever temperature that might be) after 15 minutes.

My major trouble is definitely telling when the loaves are done. I did the hollow-sounding test, and they both seemed done, but when I cut them open an hour later they both seemed a little too moist in the center for my liking...or am I being too impatient cutting them open so soon? I should probably invest in an oven thermometer to test the loaf temperatures...

I would be happy to receive *any* suggestions, criticisms, and/or comments about my loaves and/or best methods for posting photos. I am really looking forward to learning from the members on this site!!!

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