The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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mawil1013's picture
mawil1013

white whole wheat flour

back again, haven't had any time to work on my oat meal whole wheat project yet, but i did find a bag of the new white whole wheat flour at the grocery and wondered if it works the same as old whole wheat in the it still helps to add gluten for a better rise?

davidg618's picture
davidg618

Christmas Baking

The families--DNA'ed and extended--loved last year's bread and cookies, so we chose to do it again this year. Pictured is last week's baking. It's not everything but the freezer was chock-a-block, so we're starting shipping today to make more room. We found shipping Priority mail gets fresh or fresh-frozen sourdough--with refresh instructions (375°F oven, 5 mins.)--delivered still palatable and tasty. This year's packages hold a loaf of sourdough or Orange Pecan loaf, a dozen and a half of assorted Biscotti and, of course, a dozen of my rendering of Grandma's Welsh Cakes. This year's Biscotti: Tart Cherry-Pecan, Citron-Macadamia Nut, Almond-Ameretto, and Chocolate-Chocolate chip-Chipotle. Sixteen mailing, and then there is the neighborhood cookie swap, and special friends to gift. We love this time of year!

David G

 

 

sweetbird's picture
sweetbird

txfarmer-style Sourdough Baguettes

 

I've loved this site from the sidelines for so long and have been nourished again & again by everyone's passion and generosity, so I thought it was high time to stop being an innocent bystander and post something. I pulled two beautiful breads out of the oven tonight based on this formula by txfarmer: http://www.thefreshloaf.com/node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread. What wonderful bread!

My plan was to follow the formula exactly but my starter was pokey on the morning that it was destined to meet the cold autolyse, so I had to leave the autolyse mixture in the refrigerator for 5 hours longer than planned, for a total of 17 hours. Finally the starter was ready (after getting a boost from a fresh feeding) and I worked it with the salt into the cold flour & water mixture. I almost wanted to apologize to it for the shock of the cold! Because the two mixtures seemed to resist being joined, I decided to do a Dan Lepard-style stretch & fold every 10 minutes for the first half hour, then settled into the s&f every half hour in tx's formula. That worked well. Then the dough went into the refrigerator for its 24-hour cold rise.

But because the extra-long autolyse threw my timing off (and because I had to bake today, not tomorrow), I realized that I would have to take the dough out today before the full 24 hours had passed, judging that it was also going to need some time at room temp. I took it out at around the 18 hour mark, gave it about 2-1/2 to 3 hours at room temperature and then went on with the dividing, pre-shaping, resting & final shaping. It was a lovely, soft, active dough.

My shapes are somewhere between baguettes and batards because of the constraints of my oven and baking stone. I tend to make mostly boules and now realize I need to work on my shaping and scoring of this type of bread! Because they were a little fatter than tx's baguettes they needed a longer bake time, and at the end I turned the oven off and left the door ajar with the baguettes still on the stone for about 5 more minutes. As it turned out, I could have left them a little longer to allow the interior to dry more. But . . . wow . . . the flavor!

Crackly crust, creamy crumb, weak-in-the-knees flavor. My husband and I had planned on Indian food for dinner but couldn't resist some slices before dinner.

My camera tends to turn everything into a golden wonderland in low light, but here are some more photos. I hope I haven't made them too huge. Tried to follow the 800 x 600 px rule but they seem absolutely gargantuan.  I'll need to work on that for next time.

Thank you for this bread, txfarmer!! And thank you all for your constant inspiration.

All the best,  Janie

Szanter5339's picture
Szanter5339

Cherry and apple cake

 

The bottom of the dough.
200 gram flour
1 egg
2 tablespoons powdered sugar
1 tablespoon of fat (cold)
Pin 1 teaspoon salt
1 vanilla sugar
Baking powder ½
1 tablespoon sour cream

The sponge cake:
6 eggs
6 tablespoons powdered sugar
6evőkanál flour
2 tablespoons cocoa
Baking powder ½ Package

Spreading on the dough by 2 spoonful of jam.

Stuffing.
½ kg of sour cherry
4 medium apples
Optionally, sugar
3-4 tablespoons bread crumbs

The soft dough knead dough hozzávalóiból. If you are a bit stuck, a bit of flour to be.
Aside to rest.
Kimagozzuk Meanwhile, slice the apples and cherries. Not grated!
Put baking the dough, brush a very thin layer of jam. I had raspberry jam.

The pitted cherries and sliced ​​apples Sprinkle two tablespoons bread crumbs firstand then granulated sugar and mix. Sugar to taste.

The baking pastry brush spread with jam. It is very thin!
Alternating stripes we put cherries and apples.
I've also scattered tablespoon bread crumbs on top.

Co May May's picture
Co May May

DRIED FRUIT & PISTACHIO BREAD

I've had this book "100 Great Breads" by Paul Hollywood for many years when my friend Grace gave it for my birthday. I've always wanted to try one of the recipes but laziness always got in the way. Until my passion for baking started coming back and thought, why not give it a try? So today at work, I made sure I would make this bread no matter what. So during my spare, short time, I was able to prep the mise en place and just dump them all in the mixer. It was pretty quick, no need to soak the yeast in warm liquid. But proofing took atleast 3 hours (1st for 2 hours and 2nd for an hour) just what the recipe says. And I am so pleased with the result :) For my very first attempt in baking a loaf bread, it's not bad at all :D But your honest judgement will also be appreciated.

Mixing all the ingredients.

Ready for 2nd rise

Baking at 400 deg F for 20 mins and additional 10 mins at 375 deg F.

Cooling but forgot to place on a rack but it was alright. I had to tap the bottom of the loaf to check for doneness. It sounded hollow so I thought it's done :)

I know, I didn't score it well :(  I only used a paring knife, next time i'll use a razor blade, promise :)

I had to take a picture with the Book in the background for comparison :D I didn't shape it round just like on the cover.

Sliced right away to check the texture & flavor.

First slice is gone! Spread some butter and let my colleagues try it :O

 "DRIED FRUIT AND NUT BREAD"    Makes 1 loaf

Scant 2  1/2 Cups Whole Wheat flour

2/3 Cup White Bread flour, plus extra for dusting

1 Tbsp Salt

1 oz/ 30 g Yeast - Compressed Fresh   ( I used 0.8 oz  Instant Yeast )

Generous 1/2 stick Butter, softened

1  1/4 Cups Water

1 Cup Nuts (any kind)

2/3 Cup Dried Fruit (chopped)

DIRECTION:

Put all ingredients except the water, nuts and dried fruit into a bowl, then slowly add  the water, and using your hands, bind the ingredients together. When all the flour has been incorporated, tip the dough into the floured counter and knead for atleast 5 minutes. Put the dough into a greased bowl, slightly covered & let rise for atleast 2 hours.

Line a baking sheet.  Incorporate the dried fruit & nuts into the dough, then shape into a loaf or ball. Dust with flour then place on the baking sheet and let rise for an hour.

Preheat oven to 400 deg F. Bake bread for atleast 30 minutes or until golden, then transfer to a wire rack to cool.

Note: I just decided to score my loaf before baking eventhough the book doesn't say it.  I only used All Purpose flour and mixed all the ingredients together in a mixing bowl with a dough hook. Guess, it would've turned out better had I followed the recipe. I'll try it again.

 

raqk8's picture
raqk8

Multigrain Seeded Sandwich Bread

Hi all! I've posted a great multigrain sandwich bread recipe on my blog. It's one of my new favorite sandwich breads. Here's the link:

Multigrain Seeded Sandwich Bread

Check it out and let me know what you think!

Raquel @ Ovenmitts Blog

peppy's picture
peppy

Place to buy and sell eachother's kitchen gear and books

Greetings,

I came across a place to buy and sell kitchen gear and books. It's better than eBay because it's free buy or to put items up for sale and they only charge a 2% fee when it sells. Not many items there yet, but we can add our products there from now on and upload image galleries too.

Kitchen related gear: unisquare.com/buy/15486/home-garden/inside-the-home/kitchen-dining-bar/

Books or cookbooks: unisquare.com/buy/2779/books/

I don't have any kitchen gear on there yet but I do have some books for sale. I told a friend on the forums here and they bought a few of my cookbooks there, but I will also be adding a list of my used cookbooks up there when I get the time. So heads up if anyone wants them!

Anonymous's picture
Anonymous (not verified)

Mission Fig Almond & Medjool Date Cashew Sourdough

Here are some sourdough loaves of Mission Fig Almond Anise & Medjool Date Cashew.

These are all rifts of Nancy Silverton's Fig Anise Bread from The Breads of the La Brea Bakery. In the fig bread, I add about 1.5x her quantity of figs and honey-roasted almonds. In the date bread, I add about 1.5x her quantity of medjool dates and roasted cashews. In both, I adjust the hydration as necessary.

1. Ingredients for Mission Fig Almond Anise

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2.  Ingredients for Mission Fig Almond Anise

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3.  Ingredients for Medjool Date Cashew

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4. Shaping the loaves was quite the task. I didn't adjust the hydration well enough, so incorporating the nuts and dried fruit into the loaves by hand was quite the task.

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5. A shaped Mission Fig Almond Loaf

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6. About to shape a Medjool Date Cashew Loaf

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7. All loaves in their brotforms. Giving them ~30 minutes to rise before putting them into the refrigerator for an long, overnight retardation.

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8. One of the boules after retardation. These loaves don't rise much during bulk ferment, retardation, or proofing. The final loaves are dense and chewy (with crunchy nuts). No sherry vinegar was used in the making of these breads. ;)

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9. These are the final Medjool Date Cashew Loaves. The fig are in the background.

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10. A fig loaf with some surface detail. (I didn't mean for it to look like a Masonic symbol, but that's what a couple people told me it looks like.)

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11. All the loaves together, ready for the their photoshoot (and surely dreading their future fate as hiking food–they keep forever, so I take loaves with me into the mountains when I go camping/hiking).

(Sorry, but I forgot to take shots of the crumb. I slice them very thinly, like biscotti. The crumb is dense and filled with nuts and dried fruit.)

rolls's picture
rolls

ensaimadas, so much easier than croissants!

finally made these today, and am so so pleased with myself, lol :D

hope you will try, its a gorgeous recipe, soft and flaky and there's so much you could do with it. i reckon some jam and cream would go nicely with it also.

 

criscarile's picture
criscarile

Sourdough Pasta

This will be my first "true" entry, aside from a few (very few) comments here and there.  Quite a while ago I decided to take a bit of my sourdough starter and make it into a Durum Wheat Semolina Sourdough starter in order to make sourdough pasta.  With all the reading and researching I've been doing, souring, sprouting, or soaking seems to be the best for grains in order to release the enzyme inhibitors and neutralize phytic acid.  It was a sad day when I learned about these facts, as I have lived on breads and pastas (homemade, of course) most of my life, and couldn't think of not having them around.  So, for the past year-and-a-half I've tried to create baked goods in the "traditional" manner.  That is where this pasta comes in...my kids can't even imagine life without pasta.

This pasta is so delicious, very mild in flavor and good to the tooth....I hope you try it and please let me know what you think!  Keep in mind that this takes advanced preparation, just like anything sourdough.

2/3 cup starter (from semolina) (starter should be very thick but pourable -- paste-like -- not sure of the percentage, and in its bubbly stage)

1 1/2 cups organic Durum Wheat Semolina

2 eggs from pastured hens

Mix together and knead until smooth and not sticky; add all-purpose flour if needed in order to obtain the correct consistency.  Place in a bowl, cover, let stand for 8 hours or overnight. 

[img]https://picasaweb.google.com/lh/photo/2TXNDCj28kXm7qIorFKcW1Vot7pwL6G1cq7IicfJYlE?feat=directlink

 

Sprinkle with flour and punch down.  On a floured surface,divide into 8 sections and roll each section into a ball, then flatten.  With pasta machine set on lowest setting, pass dough through once, then fold into thirds, pass through again.  Increase pasta machine setting one notch at a time, up to notch "7", but only passing dough through once after the first setting; always make sure the dough is well-floured or else it will stick. Cut pasta sheet to desired length and hang to dry on designated dryer (I use a clothes-dryer).

[img]https://picasaweb.google.com/lh/photo/tCvxYNQR-h6gAnO1i_df2FVot7pwL6G1cq7IicfJYlE?feat=directlink

[img]https://picasaweb.google.com/lh/photo/nkkA0GNyX0dA1CixnHRNDlVot7pwL6G1cq7IicfJYlE?feat=directlink

In the above photo, pasta is drying for future lasagna... However, fresh pasta is treated differently in that if using for lasagna, there is no pre-boiling required!  Just layer in the dish and bake.  If making spaghetti or other styles, one only needs to boil the pasta for 2-3 minutes.

The final photo (scroll to end) shows pasta cut to fettucine width via the pasta machine, deliciously dressed with meat sauce and Romano cheese!

[img]https://picasaweb.google.com/lh/photo/BdofLd4qQonRQ_nY4uCfj1Vot7pwL6G1cq7IicfJYlE?feat=directlink

Any help with getting the actual photos onto the forum instead of showing a link would be greatly appreciated! 

 

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