The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Urchina's picture

ITJB Week 14: Loaf Babka (3/10/12 - 3/17/12) -- last week of Semester One baking!

March 11, 2012 - 10:35pm -- Urchina
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Babka rocks. 

I will eat it always, now that I have eaten it once. 

This recipe is particularly good. I can say this with certainty, having tried no others and not feeling the need to, since this recipe hits all of my "happy pastry dance" buttons perfectly. 

This is also the last week of Semester One of the challenge. I'll be posting Semester Two within (hopefully) a week to ten days, but Semester Two won't start until early to mid-April. 

Thank you all for your fantastic baking efforts so far -- and enjoy this one!

ibor's picture

How long will my braided bread be?

March 8, 2012 - 11:53am -- ibor

A contribution to predicting the length a braided loaf will have

In bread braiding, given a certain amount of dough the hitherto still unsolved problem is how to control de size of the finished product.

The final dimension of a simple loaf of bread is not so hard to manage; braiding that same amount of dough however, introduces a new unknown factor into the equation. Braiding a rope shortens its length since it has to traverse other ropes diagonally in the procedure. Proofing the braided dough increases its volume, as does oven spring.

Mifadieon's picture

Baguette - Having little problem making it... Wants to know what I did wrong

February 27, 2012 - 12:59pm -- Mifadieon
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Im having a little problems with making baguette so I was just wondering If you guys could see what I did wrong. Here is what I did:

                  This is a baguette I just make it smaller and cut it long way. This is b/c it is similar to the asain baguette not the french baguette that is long and you cut differently!!!!

           ingredient:  3 1/2 cups flour

                                1/4 oz of yeast

                                1 1/2 cup of water

                                1 tablespoon of sugar

Balazs's picture
Balazs

Hello,

Few days ago, I was thinking what to do next day for lunch. I opened the fridge and found a pound of chicken breast fillet. On shelf has gyros spice in a small bottle. Hoorray! I do gyros. And pita bread of course. :)

Well, here is my pita bread.

UPDATE! Method is added.

 

 

Components of the dough for 4 pieces
200 grams of flour
0.75 teaspoon of yeast and salt
0.5 spoon of honey or sugar
0.5 cup of water (+0.25 cups if need it)
1 spoon of olive oil

 

 

Mix all components in a bowl and knead it. Rest the dough for 90 minutes. Then cut to four equal parts, shape a small ball and cover with kitchentowels. When balls rieses doubled, roll them out and put hot baking tray and bake for 5-8 minutes in 250°C.

Pita not be reversed on baking tray. If pita's top goes to brown than pita is ready.

 

 

 

Pita wasn't enough because of my two friends visited me and they also wanted eat gyros. :)

 

Balázs

Balazs's picture
Balazs

Hello,

My name is Balázs. My favorite hobby are breads. I red The Fresh Loaf often and it did you like to bread baking. I love the smell of freshly baked bread, the dough touch, and of yeast wild.

In my first post I would like to show my favorite bread, my favorite loaf.

UPDATE! I wrote in my post Cornflour, but I found in dicitonary Corn meal flour. I guess the cornflour is in British area.

 

 

Compontents of the poolish
100 grams of bread flour
0.5 teaspoon of yeast, sugar and salt
100 grams of warm water

 

 


Components of the dough
280 grams of flour
40 grams of cornflour
1 teaspoon of yeast, sugar and salt
100 grams of poolish
1 teaspoon of vegetable oil
0.25 teaspoon of vinegar (20%)
220 grams of warm water

 

 

 

Often I knead it in the evening and after first rest and shape put it into fridge for a night and I bake it under cover in the morning.

 

Balázs

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