The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Great Toasted

  • Pin It
tommy d's picture
tommy d

I love making bagels ! I been a cook my whole life however I started baking bagels 1 years ago and the guy that trained me was really good and on the third day I was doing it all by myself , my boss said she never seen any one learn so quick !

now I'm trying new things cause I'm not tied down with the corprate bullshit ! I am starting to create my own yeast ,new bagels and expanding into other areas of baking ! I feel like I have great desicion making when it comes to baking and I want to start learning other types of breads and pasteries how ever I dont want to go to school for it !

I am also conflicted cause although I want to do these things and I can see myself doing it for the rest of my life I also want to be an addiction speacalist ! well these are my thoughts !

uncle g's picture

Overall works best toasted

July 23, 2007 - 12:07pm -- uncle g

After a day, bread seems too tough and heavy to eat without toasting or broiler... kinda needs to be reheated some wayand delivers great results any way served,  Now i'd like to learn how to make a soft sandwich loaf i can use start  finish withouttoasting...? need help please thanx uncle g.
picture/ 3 cups reg.flour 1 1/2 cups water 1 1/2 tsp salt 1/4 tsp yeast wait 18hr into cast iron dutch oven at 500for 30min take lid off temp down to 450 finish for 15 min take off let cool 1hr

Taxonomy upgrade extras: 
pumpkinpapa's picture

Manoucher, Toronto

February 4, 2007 - 6:47pm -- pumpkinpapa

I've had Manoucher www.manoucher.com a few times now and I must say that each bread I've tried is so thought provoking. Not just how to follow the recipe, but what Manoucher was thinking when it was created.

What impresses me as well is that they hand make all their breads and still sell 50000 loaves worldwide weekly! 

lorabreeze's picture

replicate Rudi's spelt ancient grain bread

January 22, 2007 - 8:07pm -- lorabreeze

WE really like Rudi's Organic Spelt Ancient Grain Bread (available at Whole Foods and Wild Oats) but hate paying almost $5.00 a loaf.  Can anyone recommend a bread machine recipe that simulates this bread?  Ingredients include spelt flour, organic evap cane juice, quinoa flour, sesame seeds, millet, flax seed, kamut flour, amaranth flour, sunflower seeds, potato flour, oil, salt, molasses, oat flour, .....

This bread is crunchy and so tasty.  Our friends that won't eat anything but white bread even like it!

 Thanks so much for any help you can give.

pumpkinpapa's picture

How big is a batch?

January 9, 2007 - 6:58am -- pumpkinpapa
Forums: 

I have read so many pieces about this bakery or that where they say this oven makes so many batches over a certain period or this bakery holds the record for consecutive batches...

So, having not been trained by a school or a professional baker, how big is a batch? Is it 2, 10, 20 or what? For me 10 loaves in a row at 2 pounds each was a great workout kneading but the time really flies when you are having that much fun!

 

Happy baking!

breadnerd's picture

Anadama intrigue

December 16, 2006 - 7:58am -- breadnerd

I made the BBA Anadama yesterday (thanks to the cornbread thread that put me in the mood!).

I spaced on one of the soaker steps and added the molasses in with the rest of the ingredients for the 1-hour "pre-ferment". Anyway, all turned out well, though the bread is a lot darker than I remember from the last time--do you think the molasses stained the crumb? I did throw a bit of WW flour in the mix, but only about 4 ounces out of 20 total, so I don't think that would add much color. Interesting, anyway :)

 

I baked it free form rather than in a loaf pan, and think it turned our rather pretty:

gianfornaio's picture

Excited to come across this site, and excited at the prospect of coming back repeatedly!

December 13, 2006 - 6:03pm -- gianfornaio

Hello all, glad I can join you, and glad you're here for me to join!

I'm John, from Iowa (Windsor Heights currently, at Des Moines). I love baking lean hearth loaves. I've tended to make a loaf with varying portions of whole wheat, unbleached white and semolina flours at about a 65% hydration, but am looking forward to working with even wetter doughs after reading about other people's ways of working.

I was a little surprised at people's reaction ("pretty standard for artisan breads") to the no-knead casserole loaf's 75-80% hydration, because I'm accustomed to looking at recipes with much less liquid when I bake my own bread-- although, that said, I don't ever really follow recipes, I just consult them. I'm not a terribly disciplined baker-- I'm more artist than scientist, I guess, in an ab-ex, thrash-around-in-the-dark sort of way-- but I do take percentages and weights to heart, and do lots of research.

beenjamming's picture

Fig and Fennel Bread

December 3, 2006 - 7:48pm -- beenjamming

I spend an embarassing amount of time wading through online recipe collections, mentally baking things that sound good. One afternoon I came across a fig and fennel bread recipe at epicurious.com, *actually* made it and rather dissapointed. The flavor combinations had so much potential but the bread was pretty substandard. I fiddled around with their recipe until it hardly resembled the original at all and the results have yielded a tasty staple.

Fig and Fennel Bread

Pages

Subscribe to RSS - Great Toasted