The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

french bread

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teketeke's picture

This is how I finally have open crumbs and ears using high heat (500F)

August 13, 2010 - 5:19am -- teketeke
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Updated 9/29/2010

Updated: 9/15/2010 I want to introduce Edwin's recipe( pipo1000) that is absolutely phenomenal. 

http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/

 Next time, I want to try dragon trail pattern for my baguette. That is fantastic!

benderunit's picture
benderunit

I thought this cartoon would be appropriate for The Fresh Loaf. We got: Whole Wheat, Kaiser, French Bread, Challah, Rye Bread, Sourdough, Pumpernickel, Pita!  And that's how we roll with the ROLL CALL!

thehsmomof3's picture

Whole Wheat/ Whole Grain French Bread, Ciabatta, or similar bread

May 1, 2010 - 3:18pm -- thehsmomof3
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I have been making 100% whole wheat bread (both with hard red and hard white wheat) for quite some time.  My family loves the loaves, and I love the ease of baking using my Bosch Universal.  (I have rheumatoid arthritis, and I'm unable to knead by hand.)  However, I want to branch out into French bread, Ciabatta, artisan bread or something smiilar.  Has anyone successfully made this type of bread 100% whole grain using a Bosch or similar machine?  Please share your recipes.  I would be most grateful.  Thank you, Sherri

jennyloh's picture
jennyloh

I made these today with a chef.  This recipe was meant to go into a bread machine,  which of course,  the machine is me.  I made this all by hand. I tried 2 things today.  1 was to cover the loaf with a claypot to bake,  and another stay in the claypot to bake.  Of course it turned out that the one that stayed in the claypot got a nicer crust - golden brown.


But somehow with this formula,  the bread didn't rise too much,  I might have overproof it - 1 1/2 hours.  Went out for supper during that time,  by the time I got back, the dough looks more than ready.  The one with the claypot covered had a little more rise,  as I baked it immediately after I return.  Here it is:



 


The one that goes into the claypot,  didn't rise much. Just a little jutting up from the top that I score.  



 


Both were not as crispy as I like....I still do not have baking stone....sigh....I can't find it in China yet....can someone send me one?!....  But the inside is chewy, soft,  and the taste is a little more salty - I don't know if this is because of the salt I added or the chef that was quite well fermented....weather was good over here in Shanghai...warming up...


 



 


The crumbs are well spread out,  not a lot of holes. And the 2 loaves have slightly different taste,  somehow the boule turns out to be less salty,  why?  perhaps I left it overnight in the fridge,  it had absorb what ever is in the dough.


 


I guess I can say this is a pass?...


 


Jenny


www.foodforthoughts.jlohcook.com


 


 

kimes's picture

Can a whole wheat starter be used in French Bread?

March 19, 2010 - 8:27pm -- kimes

I have recently been looking through books on whole grain breads.  I have yet to see any information on a whole wheat french bread and am wondering if it is because of the unique qualities of this type of bread.


I really have two questions:


1) Is there a whole wheat French Bread recipe available, that still maintains the slight sourness, airy texture, and large holes?


2)  Would using a whole wheat sourdough(ish) starter effect the flavoring?  Would any adjustments need to be made?


 


Thanks for your imput!

jj1109's picture

Help: skin formation

February 27, 2010 - 5:19pm -- jj1109
Forums: 

Hi all,


When I leave my nicely formed baguettes in their floured couche, they proof nicely, however they form a really thick skin, even though I cover them with plastic wrap. Is this a normal occurence when proofing using a couce? I've only just started doing this :)


When it comes to baking them, it's really obvious when scoring the skin, and then the loaves don't seem to spring as much in the oven as I'd expect.


any ideas? I'm using the BBA formula.


thanks
JJ

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