The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

long ferment

Stephanie Brim's picture
Stephanie Brim

The last few weeks have sucked TREMENDOUSLY around here. Good bread is how I cope. In order to stop the current round of chaos that was the wind down for bedtime last night, I offered to the kids that we should mix up dough.

400g flour

2 pinches of yeast

8g salt

300g water

I wanted a wet, tasty dough that would be ready in time for dinner the next day. I woke up today and at 3 or so punched it down and shaped it. A couple hours later I put it in the oven. Half an hour at 425 later, this is what I pulled out of the oven:

The loaves are almost round. ROUND. Can't believe it.

Basic things can make you so happy.

Stephanie Brim's picture
Stephanie Brim

So here we are...baking again. Thank God. Seriously. Grocery store bread really does suck. Eating that crap through my entire pregnancy almost killed me. Since the bouncing baby boy is now sleeping a lot better than before, baking once again commences.

Eric's Fave Rye

This was a riff on Eric's Fave Rye. I forgot the sugar and caraway so it isn't really right. I plan on making it again.

My Daily Bread

This was my final formula for my everyday, I-need-something-tasty-that-I-can-be-lazy-with bread. The write-up on my new and improved blog is on my new and improved blog.

Next up I'm hoping to tackle San Joaquin Sourdough and some bagels. All this week.

Maybe a little too ambitious?

Igwiz's picture

Can I go directly from fridge to oven?

October 20, 2009 - 5:05am -- Igwiz

I have two loaves proofing in my fridge right now.  I've heard that I can go directly from fridge to oven.

Questions:  How would I do that.  I normally bake a 2.5 pound loaf (78% hydration) en Cloche for 45 minutes at 425, 20 covered and 25 uncovered.

Do I modify the time?  Do I modify the temp?

Any insights and suggestions would be very helpful.



moontripper's picture

Does a long ferment increase bitterness in whole wheat?

September 7, 2008 - 1:31am -- moontripper

I used to make a 100% whole wheat sandwich bread from a white flour recipe I adapted. It had a low hydration, and was prepared in the classical mix-knead-rise-shape-rise-bake. Sometimes I would add other grains to this basic recipe. My loaves were rather dense, and often they would not rise very much. I think I may have overworked the dough in an effort to get that elusive window pane. BUT they tasted great!

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