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September 30, 2011 - 11:51am

bshuval

Approximating malted wheat flakes

Hi all,

I have recently taken a liking to malt. I decided to try my hand at making a granary-style loaf. However, I don't have access to granary flour or malted wheat flakes. I can get wheat flakes, and I can get malt syrup, so I thought that maybe a combination of the two might be useful (perhaps toasting the wheat flakes and adding some malt?!). Since I have never tasted granary bread, I don't know what I am looking for... (Another option I've been thinking about is simply using coarsely ground caramel malt).

So, if anyone can help in telling me how to approximated malted wheat flakes, I'd greatly appreciate it.

Thanks!

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September 30, 2011 - 4:43am

JoeVa

KAF Testing in Italy

Just a Sourdough Miche I baked this morning.

I used King Arthur All-Purpose and Whole Wheat flour my father bought for me in Boston.

The miche was made with:

KAF AP - 80%
KAF WW - 20%
Water - 70~75%
Salt 2%

Short mixed, raised with two starter (a liquid one over AP and a stiff one over WW), proof retarded.

A really easy flour to work with. As strong as you need, balanced extensibility/elasticity profile, beautiful fermentation activity. And it taste very good too! I'm really pleased with this flour ... even more if I think it's sold in every store (US bakers are lucky).

Here crust & crumb:

September 30, 2011 - 4:35am

Salilah

Light Rye Rolls

Based on a recipe from cityhippyfarmgirl through Yeast Spotting:

http://cityhippyfarmgirl.com/2011/09/20/golden-light-rye-rolls/

I thought I'd give these a go. I didn't have the malt flour, and my shaping is not quite up to scratch - so I went more for the rustic look and didn't do the rye wash. Also I didn't have flaxseed so used linseed instead!

Recipe:

200g starter at 100% hydration (I did this as a preferment from starter to make sure it was lively after a week in the fridge)
250g strong white bread flour
100g rye flour
50g golden flaxseed
250g water
10g salt

Method:

Mixed all except salt for an autolyse of about an hour. Quite a few S&F over about a 4 hour period - quite a sticky dough!

Cut into 6 chunks and roughly shaped for a 20min rest; shaped into batards (couldn't quite get the points from the original) and proofed for about 2 hours on a teatowel until well risen. Bedtime dictated timing for baking - so I didn't really check if they were fully proofed. 10mins under a cover at 220C, then 20mins uncovered at 220C (turning once) - this felt quite long for rolls, but they are quite big!

And - for those who would prefer to see the real colour rather than the jazzy iPhone photo:

Toasted for breakfast - very nice flavour, "yum" said OH, "tasty - but a bit like a crumpet" (not too sure what this bit means!)

Would do again...

September 29, 2011 - 2:02pm

ph_kosel

Trying to match Acme Whole Wheat Walnut Bread

I liked the Whole Wheat Walnut Bread I got back in July from Acme Bread Company in Berkeley so much that I decided to try to duplicate it. I posted photos of the Acme walnut loaf previously in my description of my July bread pilgrimage.

I found a description of the bread and it's ingredients on acme's website: http://www.acmebread.com/bread/whole_wheat.

The recipe I came up with after a couple of attempts is as follows:

Whole Wheat Walnut Sourdough

Ingredients:

100g of whole wheat starter (containing 50g water, 25g whole wheat flour, and 25g white flour)

350g whole wheat flour

100g white bread flour

250g water

1.5 teaspoons salt

0.5 teaspoons diastatic malt powder

200g walnuts

Procedure:

After a first attempt was so dry the loaf cracked up the middle I concluded the walnuts soak up a lot of water. Soaking them in advance in hot water and draining them in a collander before adding to the dough seems to overcome that.

I mixed the dough in a stand mixer, let stand until it rose, and baked it in a dutch oven, about 25 minutes at 450F, with the cover off in the last minutes for browning..

Result:

It came out pretty good, maybe not the equal of the Acme loaf but very tasty with butter or cheese!

^The loaf

^The crumb

^The cooled loaf in the cooker

September 28, 2011 - 11:47am

Elagins

Book Release: Inside the Jewish Bakery

As many folks on the site know, long-time TFL community members Stan Ginsberg (Elagins) and Norm Berg (nbicomputers) have been working for a couple of years on a baking book. Their hard work is about to pay off as Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking will be released on Camino Books October 15.

I was lucky enough to receive page proofs of Inside The Jewish Bakery and have to say it is tremendous. Norm's recipes collection from his years as a professional baker was already legendary on this site, but Stan and Norm together were able to put together a wonderful book that mixes in the cultural, historical, and religious contexts that make these recipes so precious.

Congratulations, Stan and Norm.

-Floyd

Inside the Jewish Bakery will be released October 15th and can be purchased on the Inside The Jewish Bakery website, on Amazon.com, Amazon.ca, Barnes & Noble, or at your local bookseller.

As you can imagine, Stan and Norm are extremely busy with the book release, but as time and energy permit they've offered to answer anyone's questions about the recipes or the book. Just comment below.

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September 27, 2011 - 4:52pm

varda

Cherry Focaccia

On Thursday we are invited to friends for a Rosh Hashanah dinner. I asked what they wanted me to bring hoping they would say bread, but no ... dessert. I'm not much of a dessert maker, but my year plus exposure to this site has begun to show me the possibilities. I was well on my way to trying the Cherry Galette (or as Chef John puts it - Cherry Folditup) on Food Wishes. Then I saw Floyd's grape foccacia and that got me to thinking. Here's what I thought:

I started with Jim Lahey's Focaccia Dolce (page 144 of My Bread) but made many, many changes:

Cherry Focaccia

KABF	150
Korean Flour	114
Water	132
Yeast	4
Salt	4
Sugar	50
Honey	12
Butter	30	2 T
Beaten egg	50	1 egg
Canned cherries	300

	846


Mix flour (less 60g) water, yeast and autolyze for 30 minutes
Add flour, salt, sugar, honey, butter and egg
and mix for 5 minutes in stand mixer at medium speed
Stretch and fold in bowl after 20 minutes
Stretch and fold on counter after 20 minutes
brush off excess flour
Press into 1/2 inch thick disk
Transfer to lightly oiled baking sheet
Cover top with canned cherries in syrup
Proof for 1 hour 10 minutes
Bake at 400 on preheated stone for 15 minutes
Then decrease heat to 300 and bake for 30 minutes more
Until internal temperature reaches 205degF

Now this was really delicious:

But my beta testers decided that the ratio of bread to topping is just too high:

Which got me to thinking that what this really needs is a filling - perhaps a sweet ricotta filling. Does anyone know if one should, and if so how to make a filled focaccia? Any other suggestions for how to make a tastier sweet for a sweet New Year? Thank you! -Varda

September 27, 2011 - 12:34pm

loydb

Sourdough Biscuits

I've been disappointed that all the sourdough biscuit recipes I found included baking powder. A search here, however, revealed David's attempts at an all-sourdough version (http://www.thefreshloaf.com/node/21967/sourdough-biscuits-trying-real-thing-take-2).

I keep 8-10 oz of starter at 100% hydration in small quarter containers in the fridge. Yesterday it had been 7 days since I fed my King Arthur New England starter. I divided into a 3 oz portion and a 5 oz portion. Both were fed 1:1:1, and left on the counter. After 5 hours, the 3 oz batch (now 9 oz) was returned to the fridge. I left the 15 oz batch on the counter overnight in a larger container. It was bubbling wildly this morning. I followed David's recipe with the following alterations:

1) All butter. I had no lard (rectified that at the grocery this afternoon, I'll try again with 50/50 lard/butter). I used a food processor to mix the chilled butter with the AP flour (KA bread flour in this instance), sugar and salt. I hand mixed in the starter, and just barely got it to hold together as per David's advice. After a 45 minute rest, I did the 4x stretch/fold/roll.

2) Nearly a 5-hour proof. They hadn't risen enough after 2.5 hours, so I went to the grocery store. When I came home, they were nearly doubled, and got to sit another 45 minutes while the oven warmed.

3) 19 minutes @ 425 versus 15 mins.

The biscuits are light, and perfectly sour with just a little butter (also great with honey). We'll be having them with spiral ham and Tillamook cheddar tonight.

September 26, 2011 - 12:14am

ronnie g

The Tartine has become a staple

My hubby can't get enough of these babies. If I ask him 'What bread should I make?' his reply is ALWAYS 'Baguettes!' I just use Chad Robertson's baguette recipe, but substitute 150g organic wholemeal stoneground flour for part of the all purpose flour in the final mix and add 65g extra water.

September 25, 2011 - 5:02pm

Floydm

Fall baking

Fall is here and my baking reflects it. Today it was zucchini muffins. Earlier this week it was a grape focaccia.

My grapes are Concords. I remembered ZolaBlue's beautiful Concord Grape Focaccia but ended up using a recipe and technique for a Rosemary Grape Focaccia with Sea Salt from Dan Leader's Local Breads.

As you can imagine, it is more savory than sweet. Though I used a poolish, the dough was a bit plain and pale, seemingly underfermented. It improved a bit the next day.

There are more Concords on my vines, so I may try the sweet version soon. Or I wonder if it would be good to combine the two and use sugar instead of salt with grapes and rosemary? Hm....

September 25, 2011 - 1:42pm

wassisname

In Search of Salzstangerl and a Nice Surprise

     I've had salzstangerl (salt sticks) on the brain for a while now. I loved these in my younger days and ever since I saw them mentioned in Bread I've been looking for an excuse to try them. Hamelman recommends his 40% rye sourdough dough for the purpose. It's been quite a few years since I've had one, but I can say with confidence that the German bakeries in southern California I once frequented were not using a dough like this. They were more like straight pretzels. Probably no rye and certainly not sourdough. As with most breads I'm sure there are innumerable variations, but I'm a sucker for rye sourdoughs so I went in the Hamelman direction.
     I already have a 30% rye that I like so I used that instead of the recommended 40% rye. The dough came together nicely, then I began shaping... oh, the poor unsuspecting dough. The look I was going for was a long, slender, gently tapered roll. Imagine a croissant, without the layers, and straight, and not so plump in the middle, and sprinkled with coarse salt and caraway seeds. Easy, right? Heh, heh, heh...   I was laughing aloud by the time I "shaped" the last of them. "Sea slug" was the first association that popped into my head. Having since looked-up photos of sea slugs I don't think that was entirely fair... to the slugs. Ba-dum-bum!
     They still turned out pretty well, but not quite what I was after. The recipe for Czech Crescent Rolls in Leader's Local Breads actually sounds closer to what I remember. I think somewhere in the middle is where I want to be. The next batch will have less rye, less prefermented flour, and lower hydration. I'll add some butter and maybe some yeast. And now that I know how not to cut the triangles the dough will be less abused during shaping.

The nice surprise came from the other half of the same dough:

Clearly this is what this dough was meant for. I was really happy with this one (though, by the look of the crumb, I still need to work on the ol' shaping skills) and it only got made because I didn't feel like shaping another pan of salzstangerl! The dough is 30% whole rye (all fermented @ 100% hydration) with a final hydration of about 70%.

I've been tinkering with my oven set-up, testing the lower limit of my top stone placement. The loaf sprang more than I ever thought it would and just touched the rack above it. That's cutting it a little too close!

-Marcus

The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Most bookmarked

Approximating malted wheat flakes

KAF Testing in Italy

Light Rye Rolls

Trying to match Acme Whole Wheat Walnut Bread

Book Release: Inside the Jewish Bakery

Cherry Focaccia

Sourdough Biscuits

The Tartine has become a staple

Fall baking

In Search of Salzstangerl and a Nice Surprise

Pages

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Most bookmarked

Approximating malted wheat flakes

KAF Testing in Italy

Light Rye Rolls

Trying to match Acme Whole Wheat Walnut Bread

Book Release: Inside the Jewish Bakery

Cherry Focaccia

Sourdough Biscuits

The Tartine has become a staple

Fall baking

In Search of Salzstangerl and a Nice Surprise

Pages