The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Doc Tracy's picture

Bottoms burning with my RV oven

February 25, 2010 - 12:57pm -- Doc Tracy
Forums: 

I've been having a hard time getting my breads to come out right in my small RV oven. I've added a large (the entire bottom) 2" thick foot stone made of brick. I raised the rack to the next level so that it's as close to the top as I can get.


This oven is a little odd. It has one burner which is placed at nearly the midpoint of the oven with a thin piece of metal covering it. So, my rack is fairly close to the flame no matter what I do. There is no way to put anything under the flame, must cook above it.

Kroha's picture

looking for reliable vegan recipes for cookies, brownies, etc.

February 7, 2010 - 5:35am -- Kroha

I will be doing a bit of baking for a vegan family with children.  If someone has good recipes to share, or good websites to refer me to, I would appreciate it.  There is a lot of stuff on-line, and am trying to find recipes that are sure to work.  I am thinking about baking some muffins, cookies, maybe some quick breads, brownies, etc.


Thank you!


Kroha

turosdolci's picture
turosdolci


Why not try something different for Valentines Day and give your love ones a real double chocolate treat. These biscotti are perfect and wrapped in a pretty red box with ribbons would be a real surprise when opened. 


 


http://turosdolci.wordpress.com


turosdolci's picture
turosdolci

A carrot cake with an Italian twist, this is a light moist cake that is an old recipe of my family. Sorry folks I forgot to add the bolg address.   

http://turosdolci.wordpress.com/2010/02/01/carrot-cake-with-mascarone-maple-cream/

Stephanie Brim's picture

Observations on whole grain breads

January 28, 2010 - 3:37pm -- Stephanie Brim
Forums: 

I just wanted to add a couple of observations about the 100% whole wheat sandwich breads I've been making lately.


First off, the epoxy method really does work. I've done it now by hand and by mixer and it really isn't that hard. I really like it. It seems to give the whole bread a better texture, and I'm getting whole grain breads that are soft enough for even my toddler to like it for PB&J sandwiches. And that's something.

Stephanie Brim's picture
Stephanie Brim

I actually put this together, meaning to for a while, after dmsnyder mentioned Suas's whole wheat. This is my first try at a truly 100% whole wheat bread and both Adam, my husband, and I think it's a keeper, but with one change: it needs more honey.


Soaker



  • 200g whole wheat flour

  • 115g white whole wheat flour

  • 35g gluten flour

  • 260g milk


Biga



  • 200g whole wheat flour

  • 150g water

  • 5g instant yeast


Final Dough



  • all of the soaker

  • all of the biga

  • 50g butter

  • 55g honey (we think that 80g would have been better)

  • 12g salt

  • 25g milk


Method:


Put soaker ingredients together in a bowl and thoroughly combine. Set aside. Put biga ingredients together in a bowl and thoroughly combine. Place plastic wrap over both bowls and let alone for an hour or so. Mine went for a little over since I was feeding Alexander at the time.


To mix the final dough, break both the soaker and biga up into small pieces and place into the bowl of a stand mixer. Add all other ingredients and mix on low until everything is incorporated into the dough, then medium-low for 3-4 minutes until the dough no longer sticks to the sides of the bowl. Place in a bowl for bulk ferment.


During bulk ferment I did 2 letter stretch and folds. I don't really think I needed to as the dough seemed to be very elastic, but I wanted to be sure. Allow to double after the second stretch and fold if you decide to do it. Overall, the dough got a 2 hour ferment.


Cut into two pieces and shape into loaves. This worked for 1 loaf sandwich bread and about 4 rolls. Baked at 350 degrees for about 30 minutes, then went down to 325 for 10 minutes. I took the rolls out before turning the temperature down.


This is soft, light, and perfect for sandwiches. Both my husband and I like the fact that it isn't too heavy, yet it's 100% whole wheat. Considering the fact that none of my projects have been going completely right lately, this success (and one other that I'll mention on my other blog once I've figured it out *without* it being a slight accident) makes me feel good again.


Now I think I can tackle David's San Joaquin Sourdough. ;)

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