The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Dries's picture
Dries

What kind if KitchenAid to buy?

I'm looking for a new kneader. I mostly hear the name kitchenaid around on forums.

But when I looked on their website they have so many different versions of their mxier.

Can anyone help me withwich one to buy?

 

Thanks,

 

Dries

 

FertileCroissant's picture
FertileCroissant

Help with Ancient Egyptian, 100% emmer, sourdough loaf?

I'm trying to make a reasonably authentic loaf of ancient egyptian bread, using 100% emmer wheat flour, and ancient Giza sourdough culture from Ed Wood's International Sourdough.

I've tried adapting a spelt sourdough recipe with little success, and I am now attempting to use this recipe [pdf].

I'm still a novice bread baker, so I'm looking for pretty specific steps on how to go about doing this. Am I on the right track with that recipe? I can't find a whole lot of information on working with 100% emmer flour.

I guess one of the obstacles here is that I'm not entirely sure what the difference between a bad loaf and an authentic loaf will look like. There are reasonably good sources on ingredients, equipment and methodology, but it's hard to tell what a finished loaf of bread was supposed to be like a few thousand years ago.

 

In any case, I appreciate any help or insight anyone can offer on the subject!

SandSquid's picture
SandSquid

Anybody add a auto-off timer to a stand mixer?

I'm looking for some way to add an auto shut off timer circuit to a Hobart N-50.
 Some way to reliably set it to count-down for up to 15 minutes and be able to walk away and have it shut off.  
Don't want digital or wimpy plastic cr@p. just a good dial spring wound timer, such as >this one<
Any Ideas?

Breadandwine's picture
Breadandwine

A Christmas loaf: A light alternative to stollen - and it's vegan!

I've been baking this loaf for many years, now, and it's a firm favourite with students on my classes.

http://nobreadisanisland.blogspot.co.uk/2010/12/christmas-loaf.html

Being vegan it's suitable for anyone with dairy or egg allergies. And you can play about with the ingredients to your heart's content.

 
dabrownman's picture
dabrownman

Multigrain Sourdough Sprouter

For this week’s Friday bake, Lucy came up with another variation on our sprouted grains experiment.  We are trying to increase the whole sprouted grain amount and still get a 12 hour cold retard without the dough over proofing in the fridge or turning to goo.

 

We upped the sprouted whole grains to 30% and the 4 grains used were emmer, rye, wheat and spelt.  We really like this combination of grains flavor wise when not sprouted and we hoped the taste would even be better when sprouted.


We followed our usual schedule of sprouting on Tuesday, drying and milling the grain on Wednesday along with sifting the milled flour to remove the hard bits to feed to the levain.  This time the hard bits ended up being a 20% extraction.

 

The levain was built Wednesday afternoon using our normal 3 stage way - with 3 hours for the first 2 stages and 4 for the last one.  We used a heating pad to keep the temp around 84 F since it is now winter the kitchen isn’t 84 F like the summer

 

In 10 hours, the levain had finished its final doubling and we refrigerated the levain for 24 hours to help bring out more sour since the SD seed was newly refreshed and stored for only 2 weeks in the fridge for this bake.

 

Home made 100% buckweat soba noodles with tofu in a miso / dashi / turkey stock. and below 80% buckwheat ones

The dough flour was autolysed with the dough liquid with the salt sprinkled on top for 1 hour as the levain warmed up on the heating pad.  Once the warm levain hit the mix we did 3 sets of slap and folds for 8, 1 and 1 minute and 3 sets of strtech and folds – all on 20 minute intervals.

 

Lemon Curd Bars and Thanksgiving Turkey with lemon slices and herb compound butter under the skin

After a 15 minute rest we pre shaped the dough into a boule and then 10 minutes later did the final shape and placed the dough in a rice floured basket for a 30 minute rest on the heating pad after bagging it.  Then in the fridge it went for a 12 hour retard.

,

Don't forget that salad.

By the next morning, it had risen nicely but wasn’t quite at the 90% level we like for white bread. So we let the dough warm up on the counter for 2 hours before un-molding it onto parchment, on a peel, slashing it and sliding it on the bottom 500 F stone and covering it with a heavy aluminum pot we found a Goodwill for a dollar.

 

After 2 minutes we turned the oven down to 465 F and continued to stem the bread for a total of 10 minutes.  Once uncovered we turned the oven down to 425 F convection and continued to make for another 25 minutes until the temperature hit 210 F on the inside – our standard temperature for sprouted grain bread.

 

It blistered and browned well but it also spread out 2” in diameter too.  The hydration of 78.6% for a 30% whole grain bread is high but not out of bounds.  I think the reason this spread more than normal is that the half of the white flour was AP instead of bread flour and that sprouted grain bread just spread more by nature.

 

Still, the spreading dough puffed itself up, sprang and bloomed well enough.  The crumb was open, super soft, moist and a bit glossy.  The contrasting bold bake of the crust that was still a little crunchy after cooling along with the soft crumb was a joy but the taste was really superb.  It is one of those fine tasting breads you would want to eat all the time, - if you could only have one bread to eat.

 

My 2 babies.

The crumb shots are a little less snazzy then usual but I was at the dentist this morning as the loaf cooled on the rack.  I took the loaf back up to their office and cut the bread into quarters, one for each of them and a slice that I cut up for us to taste. It is always nice to turn folks onto some good bread they normally wouldn’t eat and see their faces light up when they taste it.  It made my day.

 

Whole Multigrain SD Levain

Build 1

Build 2

 Build 3

Total

%

2 Week Retarded Rye Starter

8

0

0

8

1.57%

80% Extraction 4 Grain

0

0

26

26

5.09%

20% Extraction 4 Grain

8

16

6

30

5.87%

Water

8

16

32

56

10.96%

Total

24

32

64

120

23.48%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

60

11.74%

 

 

 

Water

60

11.74%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

11.74%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

80% Extraction 4 grain

91

17.81%

 

 

 

1/2 AP & KA Bread Flour

360

70.45%

 

 

 

Total Dough Flour

451

88.26%

 

 

 

 

 

 

 

 

 

Salt

10

1.96%

 

 

 

Water

342

66.93%

 

 

 

 

 

 

 

 

 

Dough Hydration

75.83%

 

 

 

 

Total Flour w/ Starter

511

 

 

 

 

Liquid w/ Starter

402

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

78.67%

 

 

 

 

Total Weight

923

 

 

 

 

% Whole Grain

29.55%

 

 

 

 

 

 

 

 

 

 

Whole multigrain included equal amounts

 

 

 

of wheat, rye, spelt and emmer

 

 

 

 

 

 

 

 

 

suntunnels's picture
suntunnels

pros and cons of differing sourdough starter techniques

I'm wondering if anyone has any insight/experience/opinions on some variations I know for starting a sourdough culture. I first learned from Reinhart's BBA, and have also used some of Reinhart's later techniques, but have recently been reading Forkish's FWSY.

Specifically, I'm interested in hearing thoughts on the wildly different amounts of flour used in each recipe. Forkish's recipe uses 500g of flour as a base and then adds another 500g of flour at each stage, whereas some of Reinhart's recipes use as little as 28g of flour to start and others of his in between the two.

Is there any kind of specific advantage to developing your starter culture in such a large volume as opposed to a smaller one?

 

 

leslieruf's picture
leslieruf

How much starter should I use

Now my starter is active and happily leavening bread I would like to use an existing yeasted recipe.  How much starter should I use i.e  what percentage is the starter in the overall formula?

Skibum's picture
Skibum

Norm's onion buns

After a long absence from baking due to visitors, travel and so on, I have gotten away from baking my own bread. With the winter months and some insanely cold weather in these parts it seemed like a good time to fire the oven up. I used 2 Tbs of dehydrated onion and enough water to make the dough plus some which will get absorbed. the soaking water was used in the dough -- of course! As I am in a very dry environment I upped the hydration to 70% and used a little more egg than recommended, but this dough made great tasting buns and was a dream to work.

Nice crumb!

Despite pressing these to about 3/4" thick, for the second bake in a row the just exploded up in the oven. This was a yeasted bake as both my YW and sweet levain didn't survive my alst travels. My first try with Debra Wink's pineapple juice solution failed as did my first YW re-try. I have a second YW starter started and am starting another pineapple juice try so please cross your fingers crossed.

 

I baked some of P. Reinhart's soft pull apart dinner rolls last week. I was going to do the butter flake rolls in a muffin tin but instead placed tightly formed boules into the muffin pan and still got pull apart rolls. this worked well but a squar pan give a better pull apart product.

My interest in baking breads and rolls is now re-kindled. I love the recipe for Norm's onion buns and have it book marked. It is an easy search on this site for the recipe. today I am doing a take off using both dehydrated onion and garlic, fresh rosemary and potato to see where this takes the savory profile. Happy baking Fresh Loaf friends. I baaack. Best regards Ski

Joyofgluten's picture
Joyofgluten

Out of the cold into the fire (brick)

The nights are getting colder here, my thoughts have been turning to overnight outdoor proofing schemes. 
For this bread, I started with a 45 min. autolyse, then minimal machine mixing in stages. The bulk  ferment was in the five hour range.
The loaves spent the night, seam down in baskets, and coved up inside of a large plastic box outside in the cold.
Outside the temp. dropped to +5c, I suspect that inside the box it was closer to +9.
At 3am, i got up to plug the oven in, at 6am, I felt sorry for them, brought them into the house and pealed them directly into a good hot 250c oven
They were clearly proofed to a delicate state, scoring them wasn’t a consideration, one did a stick and collapse on me, the other three were fine. 
The flour bill was quite simple on this one; 80% swiss bread flour (Halbweissmehl), 20% rye flour.
The rye built the levain, roughly half of it was fresh off the mill, unsifted.
0.5 % fresh yeast went into the final dough, the total water was around 75%, salt 2.1
Flavour wise, the acidity was somewhat up front but still polite, the crust was well caramelised and it’s aroma made itself known deep into the crumb. 
The crumb was well gelatinised and held it'd freshness well dispite the high white flour content. 
It was a decent enough batch and gave me a few ideas for the next round.
cheers

http://joyofgluten.weebly.com/bread-blog-gallery

 

The Krusty Loafer's picture
The Krusty Loafer

Old dough question

Hello everyone!

I have two different batches of old dough.  They were batches of a pizza dough with 70% hydration and 00 flour, and a batch of pretzel dough.  I let them proof overnight in the fridge, then got busy and didn't get them baked.  Keeping them in the fridge, I put each into it's own plastic bag at about day 3 or 4 then ran into Thanksgiving.

Question is ... What can or should I do with these two old dough batches to use them (and perhaps propagate them) in the best possible way.  Am thinking about pretzels again, and want to use the dough, and will be getting back into the pizza business this Thursday or Friday.

Appreciate any help I can get on this.

Thanks

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