The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

brown sugar

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mijo.sq's picture
mijo.sq

It’s strange to be looking at such an unassuming loaf of bread, bought/ordered from our local (Taiwan) 7-11. At approximately $12 USD, it’s one expensive loaf by Taiwanese standards and US standards.

The bread was sent overnight to our local 7-11 for pickup, and was completely frozen when I received it. Covered in a paper bag and completely sealed in a plastic bag seemed excessive, but soon we would find out why. After toasting, the crust seemed so thin that it seemed to shatter when you bite it. I can’t really say whether the crust was originally crispy, but after toasting, it was probably the best crust I’ve tasted.

(The slices in these two images are frozen. I had to store them cut, since all the family wanted to try some)

(Defrosted slice)

The crumb didn’t have large aveoles, but wasn’t dense either . The taste of longan itself was fragrant throughout the loaf, and it’s sweetness perhaps was attributed to the brown sugar. THERE ARE WALNUTS, but really I couldn’t taste them though. Meh.

So finally where does this bread come from?

Po-Chun Wu- 2010 Coup Du Monde

I can't say that 7-11 or Po-Chun Wu's bakery was the one that baked this bread. But I can only hope it was his..

Perfect white toast from 7-11 for the next post....

ehanner's picture

Mexican Brown Sugar

November 17, 2010 - 5:20am -- ehanner
Forums: 

I recently started trying to use the molded brown sugar that can be commonly found in our local Mexican or Latin grocery stores. They seem to come in 2 or 3 sizes, the larger being 4-5 oz. each. They are dense and hard to crumble so I have been shaving some off using a chef's knife. I want to use this brown sugar in some baked goods because of the dark intense flavor it has and I think a hint of pepper heat also. I love the flavor.

Joe_The_Baker's picture

Brown vs White Sugar

October 26, 2010 - 4:14pm -- Joe_The_Baker
Forums: 

Hi,


I tend to replace white sugar with brown sugar for most things but with my luck with breads I figured I'd ask before I start replacing away.  Has anyone had any experiences with this substitution.  Brown sugar tends to be sweeter but I don't know how it will affect the feeding of the yeast.


 


Thanks,


Joe.

Boboshempy's picture
Boboshempy

Well, this is actually the Chocolate Cinnamon Babka recipe from Peter Reinhart's Artisan Breads Every Day. I followed the recipe to a T except I substituted the chocolate for dark brown sugar, as per the request from my girlfriend, who barely ate any after it was done, haha.


I really like how it came out and I love the look. A loaf doesn't get any cooler looking than this and you can't go wrong with a rich, sweet, cinnamony, streusel topped bread. I gave my parents half the loaf and I pretty much ate the rest by myself over two days, my girlfriend only had a taste and acknowledged it was fantastic, she considers herself a expert. She had to look good in a bikini the following week so she said "I should stop making bread!".


This is the first bread I made out of this book, I have made many from PR's other books. I have my eye on taking a whirl at the croissant recipe in this book but I don't know when I will get to that. This was easy, fast, and fun to make and I will definitely be making it again, next time with the chocolate. It is a cool bread to bring to a dinner party for desert, in my opinion.


Enjoy the pictures,


Nick



 

Stephanie Brim's picture
Stephanie Brim

So my sourdough starter isn't ready yet. I've decided I'm going to baby it a little longer with three stirrings a day and lots of love. That being the case, I still needed to bake. This came about because I had oatmeal for lunch today. Strange lunch, I know, but sometimes you just have those cravings that must be heeded. I envisioned this as a soft-crusted bread with a dense but moist crumb and a decently caramelized crust. I wanted a little maple flavor, as well as the flavor of the brown sugar. I almost got it, but I think that this is still a work in progress. Not using instant oatmeal may be a start. It also needs a tad more salt than the teaspoon I put in. The only thing I'm lacking to make it completely from scratch is the maple syrup, which I'll get on friday, and I'll bake it again this weekend from old fashioned oats, brown sugar, and maple syrup. For anyone who still wants the recipe, it is below. I think I'm starting to get the scoring thing. These didn't blow out on the bottom. They were also better proofed than my last loaf. I let them sit for about an hour before baking. The real test of any bread making, for me anyway, is the appearance of the crumb. This is, by far, my best for a more dense loaf. I'm really loving what I'm learning here. I'm having a lot of fun baking (sometimes more than my boyfriend, our daughter, and I can eat, but it's proving to be very educational. Recipe: Maple Brown Sugar Oatmeal Bread - Take One Prepare the oatmeal: 1 packet instant maple & brown sugar oatmeal 1/2 cup water Mix and heat for 1 minute. It will be almost done, but not quite. Allow to cool to just warm. Assemble the rest of your ingredients: 3 1/3 cups flour 2 1/2 tsp active dry yeast 2 tablespoons of butter 1/4 cup lightly packed brown sugar (very lightly) 1 egg, lightly beaten 2/3 cup milk (lukewarm) 1 1/2 tsp salt Disolve the yeast in the milk. In your large bowl you use for mixing the final dough, mix together the oatmeal, sugar, and egg. Once incorporated, mix in the milk. Once all this is well mixed, add 2 cups of flour and the salt and mix until you get a thick paste. Add the rest of the flour in 1/3 cup increments until it's almost all in. If your cups are the same as my cups, it should take all but the littlest bit of the flour. If not, you want the dough to feel very sticky and barely hand-kneadable. Once mixed together so that there's barely any flour left in the bowl, rest for 10 minutes. After the resting period, turn the dough out onto your kneading surface and "knead", as well as you can, for a few minutes. 5 or so. Bulk ferment should be about 60-80 minutes. Mine was on the longer side because of the temperature of my kitchen. I stretched and folded the dough three times during this time. Got very good gluten development. Preshape and allow to sit for 5 or so minutes. Shape loaves, then proof for about 45 minutes to an hour, depending on the warmth of your kitchen. Score and bake in a 400 degree oven for 15 minutes, then turn down to 350 and bake until a thermometer reads 200 degrees or so.

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