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Morgon77's picture

Whole Wheat French Bread

March 20, 2006 - 8:27pm -- Morgon77

Can anybody advise me about how to make whole wheat french bread? Obviously it would be a portion wheat, not the whole content. I've been using the French Bread recipe from "The Bread Baker's Apprentice"...should I replace the bread flour in the second portion with wheat? And I'm leaning toward the white wheat from King Arthur, rather than Graham flour. Also, do I need to presoak it at all, if so?

Floydm's picture

Flax Seed Wheat Bread

March 15, 2006 - 8:45pm -- Floydm
Keyword: 

flax seed wheat bread

I finally got my copy of Dan Lepard's The Handmade Loaf, a book that the Brits on this site have been recommending to me for a while. Occasionally imported copies will show up on Amazon for a reasonable price, but I found it cheaper to order a copy from a bookseller in Ipswich via Abebooks. It is a splendid book, with great photos, easy to follow instructions, and excellent recipes; well worth the cost of admission for a baking fanatic. His website is also worth checking out.

KNEADLESS's picture
KNEADLESS

In the summer I live in the Chicago area but I spend seven months of the year in Fort Myers, FL. Down here I greatly miss the great Asiago bread made by Panera (formerly St Louis bread company.) Nobody makes it in this area, so I thought I would give it a try. I was sort of on my own, because I couldn't find a recipe.

I chopped up 2 1/2 oz. of the cheese in a mini blender. I used three cups of flour and followed exactly Floyd's lesson number five for making french bread. I used 1/2 tsp. of dry yeast (bulk from Costco which I keep in the freezer) in the starter and 1/2 tsp. more in the mix. I made the wettest batch I have tried so far. It almost poured like a cake batter.

I didn't put the cheese in the mixer, I incorporated it by spreading some over the surfaces during folding. I put the loaf in a long french bread pan like the one sold by King Arthur for $20.00, but which I bought at a kitchen store in a Tanger outlet mall for $3.00.

When I shaped the roll it was about 2" in diameter. After a 60 min. rise and with the jump, it was over 5" in diameter. With a 500 start, then 450 oven it was done in 15 minutes. It was very light with large holes and a thin crisp crust. Perfect.

The flavor was very good. Next time I will use perhaps another ounce of the cheese to get a little sharper flavor.

KP Crumbworth's picture
KP Crumbworth

X post from forum.

I baked 2 loaves today (#'s 4-5) which were my best effoerts to date. I held back 7 oz of dough to use as my preferment tomorrow. Any suggestions on how to proceed from here? I was thinking of just using a standard recipe minus the poolish, but am now thinking the dough may be too dry. Any thoughts?

Gosh I have to learn to shrink pictures.

qahtan's picture

sourdough

March 10, 2006 - 12:40pm -- qahtan
Forums: 

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I had about 1 1/4 cups starter, 1 cup
water, 3 and a bit cups flour, and after all was mixed I added 1
teaspoon of sea salt.....kneaded all well.
I let it proof till almost double, then gently tried to shape it
into a ball, then floured the willow basket, bumped the dough in
kinda heavy hoping to get a good imprint of the basket. Put a lightly
oiled non stick pie pan over the top weighed down with a clean (been

Joe Fisher's picture

Chef? Levain? Starter? Seed?

March 10, 2006 - 6:43am -- Joe Fisher

Ok, I've seen a lot of these terms being bandied about, and have a question or two of the more experienced.

My first two tries with sourdough were failures. The first one was actually too successful: the starter outgrew his container and tried to eat my kitchen. The second one I left out too long without feeding, and starved the poor bugger to death. That was attempting to follow the vague instructions in the Bread Baker's Apprentice. I was a little disappointed in his sourdough section.

My most recent try (Clyde) is going very well. I'm using the techniques in Bread Alone. I'm currently using a rye starter.

timtune's picture
timtune

My 2nd attempt at a 100% sourdough rye bread. :)Finally turned out better!!
Made with wholemeal rye and chopped rye grains. Aromatic and sour..

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Would increase the hydration next time to obtain a more open crumb...if possible.

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