The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Breads

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

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!!!

precipice's picture

San Francisco Baking Institutue - experiences?

May 8, 2006 - 4:14pm -- precipice

Has anyone taken one of the 5-day workshops at the San Francisco Baking Institute? I was thinking of taking their "Artisan I" class and wasn't sure whether it was worth it. Any advice appreciated (including Bay Area alternatives that may be better).



longlivegoku's picture

Well this is my 2nd attempt at Jeffrey Hamelman's whole-wheat bread. The first turned out pretty well so my wife requested more (the best toast ever according to her). I started the pre-ferment the morning before work, mixed up the dough after work and then fermented/proofed. Unfortunately time was my enemy as I was unable to allow a full final proof. As a result I had some out of control oven spring action I think. No matter, tasted better this time than last! (different flour)

Bread image

Joe Fisher's picture

Sourdough pecan craisin bread! Pix

May 7, 2006 - 4:00pm -- Joe Fisher

Recipe from Bread Alone. The recipe calls for dried cherries, but I had craisins on hand.

Yes, the crumb is purple :) That's from the reserved liquid used to soak the fruit. The crust is awesome! I think all of the sugar from the craisin juice caused it to caramelize nicely.

There's 2 cups of craisins/pecans, and just a little over 2 cups of flour. It's basically fruit and nuts loosely bound together with bread :) Kneading was definately interesting. Every addition of fruit and nuts changed the moisture content of the bread. Good practice for getting a "feel" for dough.

Anyway, here's the pix. Enjoy!

Joe Fisher's picture

For those who asked about my techniques - pix and commentary

April 30, 2006 - 2:30pm -- Joe Fisher

Hey all! Some folks were asking me about my shaping and baking techniques, so here they are.

We're making 2 recipes. Sourdough Rye from Bread Alone, and Basic Sourdough Bread from The Bread Baker's Apprentice. The rye is made from my 100% rye starter named Clyde, the other from a white starter named Gertie, which was seeded with a bit of Clyde's leftover.

I've already made the rye dough, and it's gone through its first ferment. My hand is in the picture for scale.

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