The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread

Szanter5339's picture
Szanter5339

 

Szanter5339's picture
Szanter5339

                                      

                               

 

               

 

  

    

 

Breuer's picture
Breuer

For 4 small baguette and 1 big loaf:

The “poolish” ferment:

175gr water

25gr rye flour

150gr Wheat, tipo -00-

2,5gr organic fresh yeast

 

For the final dough:

All of the “poolish” ferment

650gr fine spelt

350gr water

10gr organic fresh yeast

15gr salt

 

  • Refridge the “poolish” overnight.
  • Mix the final dough and autolyse for 5min.
  • Knead the dough for about 10min, add salt and finish the kneading.(I used the RICHARD BERTINET technique by hand ).
  • Let the dough proof for about 1½ hour.
  • Shape the dough into equal pieces.
  • Let them rest for 15min.
  • Now do the final baguette shape.
  • Let them proof about 80-100%
  • Bake them in a 250c preheated oven with steam.
  • Remove the steam after 4-7min and bake the bread 20min in total.
  • Cool down on a rack.

 

This is my first try and it can only be better, but after all i´m quit happy now that I know the technique. I want a more crisp crust and bigger holes in the crumb.

I used Richard Bertinets recipe with one BIG change, all of the fine white flour had to be extra strong wheat flour..

bemonkey's picture

I want to see your favorite bread picture

October 18, 2011 - 1:59pm -- bemonkey
Forums: 

So,

I love baking, cooking, cake decorating and than taking pictures of my work. It is rewording to take a look at your creation after so much time spent in the kitchen. Even if it was not you who baked it, post a picture of brads that left you in wow. I am looking forward to see all the beautiful pictures of our common interest; bread.

I also have a FB page where I would love to see you post the picture so people who visit my page can see what amazing bread you can bake. I am sure people will enjoy it tremendously. For those of you who want to do that please go to:

Szanter5339's picture
Szanter5339
Szanter5339's picture
Szanter5339

AprilSky's picture
AprilSky

We have 2 Costco conveniently located in different sites of the city I live in. We also have many of the others but Costco is always my best choice for grossary. I bought this cooking book at Costco 4 years ago and have been practicing the recipes it offers. And as it says I found it incredibly easy to follow. Rustic Tuscany Bread from the cooking book has been the most facinating piece to me. I did it quite often and I did it kind of my own special version. It looks gorgeous and tastes fantastic. My friends screamed every time I brought it to dinner parties.  

It is incredibly easy.

 

I don't like frozen bread dough so I had to come up with the bread dough myself. It's the same dough I use for focaccia

 

Drained tomato stew as filling.

 

I rolled the dough to a 5mm thick 30x40 cm rectangle and spray 1 table spoon of olive oil with a sprinkle of sea salt evenly over the dough.

 

I

Drained tomato stew over 2/3 of dough.

 

 

Add a layer of pizza cheese. 

 

I guess it will be pretty much OK if you add more ingredients.

 

First 1/3 on the second 1/3~~~~My poor English. ><!

 

2/3 on the last 1/3~~~~folding done!

 

Some flour on both sides~~~

 

Let it rest for one hour to double the size.

 

Score few diamonds on the top of dough. This is the most exciting part of making the bread.

 

   The tip is to cut the dough deep and wide to reveal the filling but still firm enough to hold the filling inside the dough after baking.

  

The beauty from my oven.

 

I love how the scoring turned out.

 

Yummy~~~~

 

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