The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Toad.de.b's picture

Poll: Source of Variation Among Starters

February 29, 2012 - 9:36am -- Toad.de.b

Oh I'm sure this has been asked, answered and debated here endlessly.  But having tired quickly of sorting through >100 screens of Sourdough & Starters forum posts and replies, I decided life is too short and I'll ask again:

How would you good people rank the relative strength of contribution to the final character (that is, the exact population of yeast and bacteria) in an established starter, from:

dolcebaker's picture

bread with cornmeal- looking for suggestions, recipes

February 11, 2012 - 12:09pm -- dolcebaker

I will be a vendor at a Farmers Market location that will in the afternoon host a fish fry.  I had an idea of doing something in the shape of a fish.  Browsing around, I decide that my madeline pan would be a good basis for a small roll or something make with yeast that I can shape a tale onto, an msybe a dorsal fin.  I thought something that included cornmeal in the formula would be good.

Suggestions?   Alternative would be a dough I can use a cookie cutter on??

 

 

Sheblom's picture
Sheblom

Hi

A while back I baked a raisin and rosemary loaf and it came out quite well, and the flavour was quite excellent. I have only been baking for a year now and from that year I have gather one opinion. I have still lots to learn.

So I am going back to basics. Just have one simple recipe and tweak that recipe to learn all the ins and outs of getting a decent loaf of bread. Don't get me wrong I will be baking with different recipes that I find here on fresh loaf and in Various books. My major aim though is to stick with one basic recipe and learn all the ins and outs. What temperature to bake at, when to add the salt, what temperature the water must be, how long to proof the loaf, what will happen if I have a high hydration loaf, etc

This is all in aid for me to learn and know when and where certain elements will happen. So that it will be less hit and miss if it going to be a good loaf and be more certain that a loaf will come out how it should.

The basic recipe I will be following is the same one from the lesson found on this website [LINK]

3 cups of all purpose flour

2 teaspoons of yeast

2 teaspoons of salt

1 1/8 cup water

In the loaf I will be showing today I have added about 1/4 cup of raisin and 2 Tablespoons of rosemary. I just love the combination of these two ingredients.

So now for some pictures:

As always start with the recipe:

Then the required utensils and ingredients [I do all my bread baking by hand as I do not have a mixer of yet]

Add the Yeast to the warm water to activate 

Add the flour, at this point I have held back the salt and let the flour and water and yeast sit for about 10min to Autolyse

I then add the salt and then Knead for 10 - 15 min, I then leave the dough to rest for about 15 min

While the dough is resting I cut up the fresh rosemary to be added to the dough

I then add the raisins and rosemary and knead for another 5min. I then tighten up my boule and let proof for about 45min. I then fold the dough and least proof for another 30min

After it has proofed, I then punch down and reshape into the final boule shape. 

I preheat my oven to 230c and place in my pizza stone to heat up as well. I also place an old roasting dish to water up at the bottom of the oven.

Once the loaf has been proofing for about an hour, I place the boule onto the pizza stone and slice in a cross. As I place boule in the oven I reduce the heat to 200c and though some ice blocks in the heated roasting dish to create steam.

I bake the loaf for about 15min then turn the loaf and back for a further 10 - 15min. 

and here is the end result:

and crumb

I am quite happy with how the loaf came out, the crust was nice and crispy and the flavour was good. I think the crumb is still a bit dense and spongy. This might be due to the salt being added later. Aslo it looks like it "blew out on one side, I am not sure why this happen, maybe my slicing was not up to par.

Next I will try this recipe without the raisin and rosemary and try it with out the autolysis and a different slicing pattern and see what will happen. Hopefully this will rectify some of the issues that I have had.

Please let me know what you think or if I must try something out at different stages of my bake.

Thanks

Please excuse any spelling or grammar mistakes, it is not my strongest strength.

I have also submitted this post to YeastSpotting : http://www.wildyeastblog.com/category/yeastspotting/

londontami's picture

new to forum and confused about yeast!

February 2, 2012 - 2:51am -- londontami

hi everyone - 

i have just recently come down with the baking bug and have been giving it a go with pizza dough, basic french bread and just began my sourdough starter.

one thing i am extremely confused about is the different yeasts that are out there and referred to in recipes.

when i begin to make my sourdough, i have been told in the 'goldrush' starter recipe that if i want a less dense loaf, i need to add 'instant' yeast.  am i right in saying that instant yeast is breadmaker yeast?

grisdes's picture

Fresa Yeast

January 30, 2012 - 9:42am -- grisdes
Forums: 

Hello:

I live in the Bay area in a little town called Benicia, California between Sacramento and San Francisco. Does anybody know where can I find fresh yeast cakes? The little cubes they used to sell in the stores many years ago? I know we all can find the dry yeast but I sure miss the fresh one. Any advice?

Thank you.

jonesrdh's picture

Is it my breadmaker or the yeast???

January 25, 2012 - 4:26pm -- jonesrdh
Forums: 

I have had the same breadmaker for 5 years.  It was my mom's before that so I don't know how old it is.  I discovered that if I go against the advice of the breadmaker handbook (add ingredients in order suggested which is wet, then dry, then form a well and put yeast in it) Instead I add warm fluid, yeast, sugar and wait 10 min then add the ingredients on top of that, I get a much lighter loaf.

roseyeskova's picture

Yeast loaves losing shape during baking

January 22, 2012 - 6:59pm -- roseyeskova
Forums: 

Hello everyone!

I've been lurking on the site for about 18 months now (ever since I was given Peter Reinhart's Bread Bakers Apprentice and developed an obsession for artisan bread), and have finally plucked up the courage to ask for some advice from the wonderful community here.

I have been using a sourdough starter (he's called George) to make bread almost every day, and I'm generally really proud of my loaves.

 

 

Truth Serum's picture
Truth Serum

I am wondering if any folks on this site, have some tried and true low sodium around 100 -150 milligrams per serving recipes for bread that they liked to share.

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