The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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bemonkey's picture

I want to see your favorite bread picture

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

oceanicthai's picture
oceanicthai

This was our favorite, and there isn't much left of it.  I used a soaker for the rosemary herb.  Wish I could get fresh here in Thailand!  The internal temperature didn't quite reach 200F and the top got a bit dark, probably because of the oil, but it was soooo delicious, I can't believe I made it.



My sourdough boules are churning out of the oven regularly now.


Recipe:


DAY 1


100 grams sourdough starter at 100% hydration, mixed with 100g breadflour & 100g water  +1/2 tsp salt


Rosemary hot soaker: 1 Tablespoon dried herb & 100g hot water  +1 tsp salt


200g water mixed with 100g bread flour & 100g whole wheat flour  (I used water mixed with what was left in my pan after sauteeing onions)  +1 tsp salt


Leave out levain, autolyse & soaker overnight or 8-10 hours.  If I go beyond that I put it all in the fridge.  I add salt because it is 95F here & I don't want too much enzymatic action turning everything to mush.


DAY2


Morning:  Drain soaker, mix everything together, add several cloves of mashed roasted garlic.  Add 200g of bread flour.  Knead lightly to mix everything well.  Put in bowl oiled generously with olive oil, turn to coat.  Cover & let bulk ferment for 3 hours.  I did a stretch and fold at every hour using olive oil generously.  Preshape, put in bowl seam side down & put in fridge.


Evening:  Invert bowl, very gently shape again and put into floured couche in bowl (I have no banneton.)  Cover & put back in fridge.


DAY3


Soak terra-cotta cover to my improvised Thai La Cloche


Take out dough & wait until almost doubled, then put the Thai La Cloche in oven & preheat to 475F.  Gently invert bowl over parchment covered peel, slash it & sling it into the pot.  Cover & bake 20 minutes.  Take lid off, rotate loaf & bake another 25 minutes.  Check temperature.  I usually give up at 190 or 195 or so and turn off the oven.  After a few minutes I put the loaf on a rack to cool for an hour before cutting into it. 


I wonder, though, is there any way to get bigger holes in the crumb???

mcs's picture

Floyd, while you're at it...?

December 10, 2008 - 5:26pm -- mcs
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Floyd,
The other day I was on here looking for info on scales and thermometers.  I remembered dougal and wildyeastsusan (I think) talking about the scales and ehanner talking about his infrared gun.  Well, I was thinking.  You know how iTunes has 'celebrity playlists'?  How about a place where there could be set categories like:
Howards favorite equipment:
loaf pans:
thermometer:
scale:
scoring knife:
and that sort of thing

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