The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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alexlegeros's picture
alexlegeros

Do you love cooking shows?  Ever noticed a difference in the way cooking shows present what it is to cook?  Are they the Julia Child types that lightheartledly take hammers to meat and throw a little wine into the pot because "heck, it was already in my hand!"  Or do they precisely measure things and triple-check for accuracy like on "America's Test Kitchen?"

Read about my thoughts on this dramatic stylistic choice and how it impacts bread baking in my lastest blog, hosted here: 

http://sourdoughrye.blogspot.com/2011/10/liberties-and-flair.html

sweetbombeet's picture

Vitamin C Method = super accelerated rising

October 8, 2011 - 1:10am -- sweetbombeet
Forums: 

Hey everyone,

I was just wondering if anyone else used the "Vitamin C Method" that I use for all my pizzas.  The ascorbic acid of the Vitamin C creates a reaction with the yeast that speeds up the rising process dramatically, cutting it down to only one short rise. 

Just curious.

joel

Przytulanka's picture
Przytulanka

 


I am finally proud of my bread...It looks gorgeous. My special thanks for the web


 tutoring go to Australian Baker WARWICK QUINTON.


 


 




 


 


Porridge:


600 h whole-wheat flour


260 g whole-rye flour


100 g buckwheat flakes


850 ml cold water


Mix and flours and water and place in  a box with lid and leave them in the fridge overnight. This method softens the whole grain flours.


 


 


Sourdough:


10 g whole-wheat starter (100% hydration -from the fridge)


100 g  whole-wheat flour


60 g water


Let to ferment for12-14 hours.


 


Remove the box from the fridge and add:


240g altus ( 60 % rye, 40% wheat)


160 g stiff sordough


Mix it through with your hand for a few minutes.


Allow to rest for 30 minutes.


 


Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.


Give it turn and allow to stand for 30 minutes.


Continue the process allowing about half an hour between turns until  your  achive silk consistency.


 


Let to ferment for 4-6 hours 


Shape your bread into cylinder, using the flats of your hands.  Brush with water, and dust with buckwheat flakes. Put into the  proofing basket.

Proof the bread for 3 hours . Slash diagonally 4 times.

Set your oven to 500F and bake:

 

  •  15 minutes with steam in 480F.
  •  20 minutes in 450F
  • 15 minutes in 400F.

 

Recipe adapted from: http://www.sourdoughbaker.com.au/recipes/desem-sourdough-recipes/wheat-and-barley-bread.html

 

clazar123's picture

So what do you do to streamline baking your daily bread?

March 9, 2009 - 9:51am -- clazar123

I am finally settling into a pattern of baking 3-4 loaves every weekend for our daily use-WWsandwich, fruited morning toast, french and maybe 1 extra as experimental,giveaway or to perfect a recipe.


It occurs to me their are many little things I can do to streamline the process of making the repetetive loaves such as pre-measuring out my flour into ziplocs and even adding all the dry ingredients to it.

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