The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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kap1492's picture
kap1492

Whole Weat Starter Smells Off

So I have a WW starter going with 100% hydration that is a little over a month old. I have been feeding it twice daily for about 3 weeks give or take a few days where I was only able to feed once daily. It doubles in size within 4 hours. Just recently I have noticed that before my feedings, it smells somewhat like feet. I know it's a weird comparison but that is what I got. No mold or funky color to it just a weird smell. I have kept this starter at room temp since it was created. Any suggestions as to what it could be and is this starter safe to use, etc. I have an AP flour that I have used but not the WW one yet.

isand66's picture
isand66

Durum Sourdough English Muffin Bread with Cheese

My wife is not a big fan of my multi-grain breads and I'm always getting on her for not trying more of my breads.  For this reason I agreed to make her an English Muffin bread, which was simple and plain.  Well you know by now if you follow my posts that I don't know the meaning of the word simple so here is as close as I could bring myself to make a simple English Muffin style bread.

I used a similar recipe that I have used for my last batch of English Muffin and baked it in a loaf pan and the results were better than I expected.  It tastes like an English Muffin but you can taste the Durum flour I used in the starter and a hint of the cheese I added in.  I used a blueberry cheddar cheese to make it interesting but in hindsight I should have added more than I did to really get the flavor.

The bread came out with a nice English Muffin open crumb and makes great toast.

English Muffin Bread Main Dough

165 grams Durum Starter (you can use your regular Sourdough starter at 65% hydration instead if desired.  I had this left over from one of my previous bakes)

620 grams European Style Flour (KAF or use Bread Flour with a little Whole Wheat)

300 grams Greek Plain Yogurt (I used Fage 2%)

235 grams Water (85-90 degrees F.)

50 grams Cheese (I used grated Blueberry Cheddar.  Add in final mix)

26 grams Sugar

10 grams Salt

12 grams Baking Soda

Semolina or Cornmeal for Dusting

Directions

Mix flour, starter, water and yogurt in your mixing bowl and mix for 1-2 minutes to combine.  (Note: in my English Muffin recipe I did not add the water until the second day, but I forgot and mixed it up first and it didn't seem to hurt anything).

Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next place the dough in a lightly greased bowl and let it rest covered for 1 hour at room temperature about 70 degrees F.  After the rest form it into a loaf shape and place it in a greased bread pan and let it rise covered with a moist towel or greased plastic wrap for another hour until the dough rises about even with the top of your baking pan which in my case was about a 50% rise.  This bread will get a huge lift in the oven so don't worry if it doesn't rise too much while resting.

Pre-heat the oven to 350 degrees F. and when ready to bake add your steam per your normal method and bake for around 45 minutes to an hour until the internal temperature reaches 200 degrees.

Let the bread rest on a rack for about 2 hours and then enjoy!

 

I don't know who's more excited about my KAF order...me or Mookie!

Floydm's picture
Floydm

Another update to the sandbox site

I've just updated the sandbox (development) version of this site.  If you are so inclined, take a peek!  Username crust, password crumb to get to the site.

For a recap of changes, read my previous post.  Since then I've refreshed the database, worked on the side rail, and put considerable energy into making the mobile and tablet versions work right.  There are still adjustments to make, but it definitely is useable on Android and iOS devices now and a much better experience than what we have now.

Hey!  Check out the Maple Oatmeal Bread recipe featured on the sandbox homepage.  I am using a new module called Recipe that provides a more structured recipe format. It has some neat features like being able to scale the recipe up and down.  If you try it, let me know what you think.  In the past I've steered away from recipe organizers because I didn't want this site to become "just another recipe archive", but at this point our community is well enough established that it won't be threatened by having a section where people can quickly store or look up recipes.  The community will still be front and center.

Also, thank you to the folks who gave me feedback on the previous revision of the sandbox site.  It was very helpful.  What items I couldn't act on have still be noted and I still hope to address them. 

The timeline for the migration to the new version of the site remains unchanged: next week we're heading to Poland to visit my wife's family, so I won't be able to move this foward further until after Easter.  It is getting pretty close to ready though, I think, so I'm hopeful that a week or two after I get back I'll be able to port the site over.  I have a new, faster server with more memory all set up waiting for it.  

There are certain to be some bumps in the switch over, things I didn't think to test before hand, but the sooner we're over to the new version the sooner I can focus all of my attention on the same tool everyone else here is using. I'm looking forward to being responsive to your needs again rather than responding to feature requests with something like "Yeah, well... Uh... that'll be fixed in the next version." ;^)

Finally, the softest sell ever.  

This migration is a lot of work.  I've been turning down client work to carve out the time to work on it.  I think it is going to be really good and, after the initial suprises, folks here will really like it.  I know that today I prefer working on that version of the site to this one. 

In the past, folks here have mentioned that they'd be happy to pay for a membership to The Fresh Loaf or have some other way of making donations to support the site.  So when I started work on this redesign, I looked into various website membership models.  I also thought about a very-leaky paywall, something like "if you view more than 100 posts in a day, you get a little nag message that says "Wow, you really like this site!  Would you consider supporting it?"  Ultimately I wasn't happy with the dynamic either one would set up here, either "members vs. non-members" or "Floyd as the administrator who gets to decide how much access to content everyone gets."  Neither felt right.  So rather than impose a new funding/membership model, I simply set up a donation page on WePay and would gladly accept your support.  You can get to it here.  

I will pass the hat again later, perhaps after the new version of the site is live, so if you'd prefer to wait and see what we end up with before deciding whether you want to chip in, I totally understand.  As I said, this is intended to be a very soft sell, not a full blown pledge drive.  

Regardless, thanks for making this a great community to work for.  I hope the upgrade will bring the technology up to a level of usefulness and simplicity the community deserves!

Cheers,

-Floyd

isand66's picture
isand66

Kamut-Turkey Miche with Black Cherry Hard Cider

I was bored the other day so while surfing the internet for bread sites I revisited Breadtopia.com and was pleasantly surprised with some of the different flours and grains they offered for sale.  I decided to buy one of the ancient grains Kamut and also so hard red winter wheat called Turkey Whole Wheat Flour.  Below is some information from their website if you are interested.

Turkey Red Wheat, once the dominant variety of hard red winter wheat planted throughout the central U.S., is back in production in Kansas.  “Turkey” variety hard red winter wheat was introduced to Kansas in 1873, carried by Mennonite immigrants from Crimea in the Ukraine, fleeing Russian forced military service. In the mid-1880s, grainsman Bernard Warkentin imported some 10,000 bushels of Turkey seed from the Ukraine, the first commercially available to the general public. That 10,000 bushels (600,000 pounds) would plant some 150 square miles (10,000 acres). By the beginning of the twentieth century, hard red winter wheat, virtually all of it Turkey, was planted on some five million acres in Kansas alone. In the meantime, it had become the primary wheat variety throughout the plains from the Texas panhandle to South Dakota. Without “Turkey” wheat there would be no “Breadbasket.”

The Kamut flour is very similar to durum flour and here is some more information from their website.

Kamut® is an ancient grain and the brand name for khorasan wheat, a large amber wheat grain closely related to durum. Kamut is appreciated for its smooth, buttery, nutty flavor, and its high protein and nutritional content.  It contains a high mineral concentration especially in selenium, zinc, and magnesium with 20-40% more protein compared to modern-day wheat. It has a higher lipid to carbohydrate ratio, which means the grain produces greater energy and has a natural sweetness to counterbalance the occasional bitterness present in traditional wheat.

I went this weekend with my wife to the outlet stores and discovered a new store that sells only New York State wines, beers and spirits.  I picked up a mixed 6 pack of ales, stouts and ciders and decided to use the Black Cherry Hard Cider in my next bake.

I made a levain using my AP starter and some of the Turkey flour and AP flour.

For the main dough I used the Kamut flour along with Turkey flour, some molasses and dried onions that I reconstituted in some water and the Black Cherry Cider.

I followed my normal procedure below for making a miche and I must say I was very happy with the results.  You can taste the nuttiness of the 2 flours along with the hint of cherry from the cider.  The crust was nice and thick but the crumb was a bit tight which was probably due to the high percentage of the Turkey flour along with the Kamut flour.

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

Main Dough Procedure

Mix the flours, and 275 grams of the cider together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), molasses, and rehydrated onions and mix on low for a minute.  Add the rest of the cider unless the dough is way too wet.   Mix on low-speed for another 3 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large miche but you can make 2 boules or other shapes.  Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

proth5's picture
proth5

A Girl and Her Bread Machine - part deux

To quote my university hymn “Time like an ever rolling stream” (well, and it originally went on to say “bears all her sons away” which made the whole thing problematic once those of us with the double X were finally allowed to roam the Dear Old Place’s hallowed halls – but that is another story…) and it has been quite a while since I posted part one of this saga. (The rocks and bumps over which the stream has rolled is yet another story – suffice it to say, a long one.)

Whole wheat bread in a bread machine seems to be a popular topic and I have been working on a formula, so it seems like a good time do to a full write-up.

Consulting the leaflet that came with the bread machine, it seemed that every whole wheat variation came with the ingredient of “vital wheat gluten.” Of course, upon reading that I could hear The Voice in My Head scornfully saying, “Well, Pat, if you want to use vital wheat gluten…”

To which I could only hang my head and reply, “No, I don’t, Sensei. I’ll aspire to better.”

(Oh, no – now I’ve gone and done it.  I’ve said negative things about the ingredient vital wheat gluten. Well, let me assure my small reading public that “The Voice in My Head” comes from actual conversations with a very real, and, as I like to put it “well qualified” baker. I will not intone “You do what you want” as I have no power to compel or prevent anyone from doing anything.  But as for me, I will deal with qualities of the grain as I find it and use technique to overcome any hardships.)

Of course, the tools were at hand.  A good intensive mix would make a fluffy whole wheat loaf, but no setting on the machine would mix long enough to deliver this – and I have been coming to the point where I love the “set it and forget it” aspect of the bread machine (at least for the sandwich bread to feed “the house” – I’m still hand crafting a lot of other stuff to satisfy my public…)

The other obvious tool in my arsenal was – you guessed it – a pre ferment. But not just any pre ferment, a firm levain.

“Why?” you ask.  Well, a firm pre ferment will tend to add strength (due to the acids that develop in a pre ferment and the lesser amount of protease action because the pre ferment is relatively dry) and a sourdough based pre ferment will add more acids because of the nature of the leavening.

As we wind on in this saga of me inexplicably becoming intrigued with this appliance, I make an observation: discussions on these pages pushed me to try the same formula with a firm commercially yeasted pre ferment.  Although the bread was certainly edible, it did not have the same texture nor did it rise as high as the sourdough version. If I were baking by hand, I would have to wonder if I had unconsciously done something differently – but with the machine, the cycle marches on.  So even though I “kinda” knew that sourdough would result in a stronger dough, I’m a lot more convinced of it now.

Other than that, the only thing I needed to do was up the hydration a bit and jigger the sweeteners and butter.  No long, drawn out story.

I did, however, avail myself of the “Sourdough starter” cycle on my machine (a Zojirushi Virtuoso) to mix the pre ferment.  This could just as easily have been done by hand in a bowl, but for those who don’t want that inconvenience; it turns out to be a good option.  I didn’t want the fast rise that would be engendered by the “rise” cycle – nor did I want to stay up way past my bedtime to wait for the thing.  So, I cancelled the cycle after the mix and then (had it fit into my proofer – or if my night time kitchen temperatures were warm enough) I could just cover the pan and let it proof overnight.

So, without further ado, here we go with a formula and some pictures.

Since this is a bread machine post, I will present the formula two ways, in the Bread Baker’s Guild of America format and in “recipe list” format.  For those of you just beginning to practice your baker’s math this is a good opportunity to see how the “list” format easily translates into what can be a perplexing little grid.

Bread Machine 100% Whole wheat

Firm Levain Pre Ferment (40% of the total flour pre fermented)

Whole Wheat Flour                                         228 g

Water                                                                   173 g

Seed (taken from storage starter)             5g

Mix the above ingredient (by hand or using a bread machine mix only cycle). Cover and allow to rise overnight until mature (doubled) – 8-12 hours at 76F.

The next day (or when the Pre Ferment is mature) Load the pan of the bread machine in this order:

Water (40F)                                        277 g

Agave Nectar                                     40 g

Molasses                                             24 g

Firm Levain                                         all of it, broken up into roughly 2 T chunks distributed over the bottom of the pan

Dry Milk                                               9 g

Salt                                                         11 g

Butter (room temperature)        46 g

Whole Wheat flour                         342 g

Instant Yeast

 (in small well on top of flour)     3 g

Use “Whole Wheat” cycle on the bread machine and bake per instructions.

Is it a work of food art? Well, no.  But as I looked at it I thought “This is a nice, solid, bread.  Nothing wrong with it.” Not too shabby. No vital wheat gluten. Tastes good, too…

beakernz's picture
beakernz

noobie, very confused over recipes calling for "1 cup sourdough starter", do they mean pre-ferment?

So I've got a good healthy starter.  I feed it once a day which is removing all of it but 50grams, then adding 100gms water and 70gms organic rye.  Over the next 24hrs it doubles and I repeat the process.  Now I have all this leftover starter I do not want to throw away.  I then see recipes for pancackes and biscuits.  They call for 1 cup starter + 1 cup flour etc.  But someone here in new zealand says to me that that would be WAY too powerful, that they would only need 1 cup starter to make 75 loaves.  So is the recipe right?  I actually use an entire cup of raw starter?  I don't want to cook something nasty or overpowering that makes me ill.  If it's pre-ferment then why don't the recipes call for it.  I'm not even sure how to make a pre-ferment that meets the requirements of said recipes so that I have "1 cup starter".  Thanks for any help clearing this up.

evonlim's picture
evonlim

sourdough loaf with raisin yeast water and red wine

after reading last couple of week's blogs.. lead me to experiment with new ingredients.

with kiki's help, she gave me this tutorial website on yeast water http://www.youtube.com/watch?v=w-GmnAD4J7E

started soaking my raisins with water in a clean jar as showed in the video. to my surprised it work wonderfully.. on the 8th day i used it to make this bread. mixed 75gram yeast water with 75gram of bread flour, left it 8 hours in room temperature to mature. 

my formula

bread flour   100%     750gram

water             75%      563gram 

salt               1.5%       11  gram

starter                         150gram

since i have some 320gram of Chateau Charmail 2009 left over from saturday's dinner, thinking to myself why not.. so i did :) water 243gram. mixed with AP flour and left overnight. 2nd day added the starter. autolysed for 30mins. added the salt after. rest for 40 mins and SF. realising i had a couple of small Tasmanian purple carrot in the fridge.. i grated and added in the dough when i did my first SF. 1/2 cup of sunflower seeds and 1/2cup of soaked n drained raisins went into the dough as well. (this is because i am baking for a friend who loves raisins!!) 2nd SF after 40mins.

left it rest for another 40mins, put in the fridge to retard. 3rd day, in the afternoon after my work, took dough out from fridge. rested for an hour, scrapped out from bowl and divide into two and preshape. rest for 30mins. transfered into 2 small loaf pan. covered and proof for 1 hour. score the top, sprinkled with blue poppy seeds. baked 450F for 20 mins covered with aluminium foil. uncovered for further 15 mins. 

it smells divine during baking. lots of depth in flavor ends with a nice bitter in the mouth as you chew on it.

my lucky experiment inspired by kiki, Ian and Yuko :) thank you

happy me

evon

more pictures..

 

 

 

 

 

dazzer24's picture
dazzer24

sourdough preferment

Hi all

I've been baking sourdoughs a couple of months and messed about with all sorts of variables. Lots of starter,little starter,short fermentation/long prove after shaping, fridge proving,warm water, cold water and many more. I've a tendency to change more than one variable at once too which doesnt help evaluation! Just cant help myself;)

Anyway current method

Mix 50g starter, 200g flour and 125g of water. Cover and ferment at approx 70f for approx 16 hours.

Mix the fermented batch with 304g flour and 221g water achieving 70% hydration(my starter is 100%)

Making 900g in total

Knead this mixture for 10 to 15 mins adding 8g of salt after 10 mins or so.

Pop back in bowl and do 3 stretch and folds at approx 40 min intervals

I then split the dough in two for 2 mini loaves. degass a little then preshape into boules. Final shape 10 mins later.

Into baskets, into plastic bags and prove at 70f for about 2 hours.

Bake! Im lucky to have an oven with multifunction including bottom heat only function..this has transformed my ability to achieve bloom/ears...now I've realised it anyway!

I bottom heat for first 10/12mins, then fan only 15 mins,then off the stone and 5 to 10 mins with top and bottom heat to crisp up the bottom as well.

I suppose in short...how am I doing? My loaves look great(in my opinion-feel free to critique!), have a nice rich flavour, soft texture and lovely fruity aroma-not that much sour flavour though.

I'm thinking should I be bulk fermenting the whole dough? I suppose currently I'm simply feeding a small amount of starter and letting it grow overnight..? I think i read somewhere yeasts grow more rapidly at room temps but the lactobacillus are responsible for more of the sour notes and these develop more(or more in proportion to the yeasts) when in the fridge. Have I got this right? 

I had previously been fermenting the whole dough for 4-5 hours and then shaping and proving overnight in the fridge. This has the advantage of course of being able to bake first thing in the morning but seems a little less controllable?

Sorry I'm writing an epic here! I'll stop now and be very grateful for any thoughts/feedback.

Cheers and thanks for your patience. Hopefully I'll be able to help people too..one day!

Darren

Frequent Flyer's picture
Frequent Flyer

Eric's Favorite Rye

....or my "tinkered with" version.  I love Eric's bread but needed to refrigerate the dough for time sake and chose to do that after shaping.  I shaped two loaves (used 1/2 recipe), placed in a couche, covered with oil sprayed plastic and refrigerated immediately.  The next morning I removed the loaves, placed on the counter while the oven preheated (about 30 to 45 minutes) and baked on a stone with steam for 12 minutes.  I rotated the loaves, and baked (I guess) another 30 minutes at 375F.  

Other variations were molasses vs sugar (about the same weight) and an egg glaze.  I've not got the cornstarch glaze method working right now.

 

hlæfdige's picture
hlæfdige

In search of a genuine pumpernickel recipe

Hi,

Hopefully some kind soul can help as my searches of the site have yielded nothing (assuming I have not missed something obvious).

Essentially I'm in search of a genuine recipe for pumpernickel, everything I've found so far on the internet seems to be a bastardised recipe relying on copious amounts of black treackle / molasses to artifically mimick the maillard reaction.

I got my hands on a book called "The handbook of dough fermentations" which has a chapter on pumpernickel that goes into some detail on the technical background of the loaf.  Unfortunatley it does not provide any sample formulas.

Thanks so much for your time !

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