The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

  • Pin It
BigelowBaker's picture
BigelowBaker

WFO vs Dutch Oven Baking?

I've been considering jumping in and building a WFO for a long time, however, logistically, it would be very difficult where I live. Over the past few months, though, I've really gotten into baking in Dutch ovens, and the results have been amazing.

So, I'm curious if there's anyone out there who's baked in both dutch ovens and WFO's and can speak to the differences/similarities in the quality of the loaves. I know WFO's are hands down better in terms of ability to bake in quantity and for things like pizzas, but for regular loaves, is there much of a difference from loaves baked in Dutch Ovens?

Here's a pic of some of my dutch oven results for comparison sake :)

CeciC's picture
CeciC

YW and sourdough levain Longan and goji berries 5 grains bread

taking into DA's advise finally been able to bake a loaf with a moist and soft crumb. Adding the soak water of long an and goji berries give this bread a sweetness tang. 

Abelbreadgallery's picture
Abelbreadgallery

Whole Spelt braid with nuts, sultanas and maple syrup

An adaptation of the Half-whole braid recipe included in the book Pan Casero by Iban Yarza (Larousse).

I added more whole grain flour, in this case, spelt instead of regular wheat. I added maple syrup instead of honey and change the kind of nuts and dried fruits.

A rustic pastry to enjoy with friends and family.

 

http://breadgallery.wordpress.com/2013/11/03/trenza-de-espelta-integral-con-nueces-sultanas-y-jarabe-de-arce-whole-spelt-braid-with-nuts-sultanas-and-...

chris319's picture
chris319

Which KA models have adjustable bowl height?

Does anyone know which KA mixers have adjustable bowl height? My non-tilt-head K5A does not. Do all tilt-head models have it?

Thanks.

Baker Frank's picture
Baker Frank

Adapting a recipe for overnight refrigerated fermentation

When adapting a recipe that calls for a bread to be baked the same day it is mixed to an overnight refrigerated slow fermentation method should I:

  • decrease the amount of yeast and if so, by what percentage?
  • refrigerate the mixed dough immediately after mixing?

Thank you for your comments,

Frank

Skibum's picture
Skibum

YW Sweet levain boule, Forkish style

My first YW bake had amazing spring and crumb but was a little bland flavour wise, so I borrowed Josh's idea of using half YW levain and half of my sweet levain. I really like the flavour of my sweet levain and have sunk into a comfortable groove with it. I keep 75g sweet levain and every day or 2 use 50g to bake and refresh @ 1:1:1. I am going on 2 weeks now with a healthy fizzing yeast water culture and after another week after another refresh tomorrow and I can begin refrigerating it, I will try another 100% YW bake.

I proofed this in a SS wire mesh collander lined with 2 layers of well used linen, dusted with rice flour. I didn't score this time as it looked like the seams would open.

I try very hard in my shaping to ensure I get a tight seam and pinch my seams tight. I also try and get a tight skin on the loaf, gently shaping with my hands ans pulling the loaf across the counter while rotating with my little fingers. Richard Bertinet has an excellent youtube video demonstrating this. Despite my best efforts the seams were already coming apart after proofing.

And despite my best shaping and dough handling efforts I still have the 'hole where the baker sleeps.'

Total flour 300 grams

Total water 231 grams 77% hydration

YW levain 25 grams

Sweet levain 25 grams

Coarse sea salt 8 grams, 1 tsp

Thirty minutes autolyse with 90 degree water, filtered and absolutely de-chloriated. Mix in Levains @ a dough temperature of 78 - 80 degrees F. Rest 20 minutes, with salt on top. Mix well, rest 5, then mix again and rest 20 minutes. Four sets of S&F's with 10-15 minutes rest and a final fold after another 30 minutes. I retarded in the fridge immediately and let it finish bulk proofing for about 6 hours the next day after removing from the fridge, pre-shaped, rested for 10 then shaped, proofed as described above for 40 minutes and baked @ 500F in hot Lodge cast iron combo cooker.

I had a real 'skibum' moment yesterday. Two days ago, I had mixed a sweet levain dough enriched with all milk, egg and lots of butter. My plan was to bake off pull apart dinner rolls. Anyhow, yesterday when it came time to pre shape and shape I had my 'skibum' moment. I had forgoten thta I was making dinner rolls and shaped up another Forkish style boule.. The enriched dough baked too hot and too fast and despite being nearly blackened on the outside, not cooked on the inside and of course I didn't bother to check the internal temperature. Definitely a skibum moment. Some would say senior moment . . . So now, rather than just writing out a list of ingredients I am adding SHAPING AND BAKING INSTRUCTIONS DUMB SKIBUM! This is the prettiest loaf I have ever had to throw straight into the trash! :-(

dablues's picture
dablues

Stinless Steel Pan?

Has anyone ever baked bread in a stainless steel pan?  If so, what adjustments need to be made.  If not, is there a reason why you shouldn't use stainless steel?  Hope someone can answer this question.

dabrownman's picture
dabrownman

38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds

After last Friday’s bake of 2 different breads from on dough we decided to do only one this week.  We upped the whole grains to 38% from 20%  and used 8 different grains in the home milled portion of the flour.

 

In keeping with out recent process, we sifted out the 25% of hard bits and used that for the first feed of the multigrain levain and the 2nd feeding was the part of the 75% portion.

  

Once the levain had risen 25% after the 2nd feeding, we refrigerated the levain for 24 hours to bring out the sour.  We started the sprout at the same time as the levain and the berries had cited nicely after 30 hours.

 

We autolysed everything else except the salt, sprouts and seeds for 2 hours.  The dough liquid was unfrozen cranberry re-hydration liquid and scald liquid left over from last weeks bake.

 

Once the autolyse met the levain and the salt was added, we did our usual 3 sets of slap and folds of 8, 3 and finally 1 minute on 15 minute intervals.  We did 3 sets of stretch and folds on 15 minute intervals and incorporated the multi-grain sprouts during the first set and the sunflower and pumpkin seeds on the 2nd set.

 

The dough was then pre-shaped and shaped as an oval and placed into a rice floured basket, bagged and immediately placed in the fridge for a 12 hour retard.  We used a little less levain this time hoping to be able to take the dough out of fridge and give it 1 ½ hours to warm up instead of baking it right out of the fridge.

 

After 12 hours of cold the dough had risen 65% but it would be a little more than 2 hours before it was at 85% and ready for the steamy, 550 F hot maw of Big Old Betsy - between two stones.  After 2 minutes we reduced the temperature to 500 F and 2 minutes after that we went down to 475 F.

 

After 15 steamy, total minutes we took out the steam and reduced the temperature to 450 F, on convection now, and continued to bake for 15 minutes.  We rotated the bread every 5 minutes until the bread registered 203 F on the inside when the oven was turned off.  When the bread read 205 F it moved to the cooling rack.

 

The bread sprang, bloomed and browned nicely with some nice blisters showing.  The mahogany color of the crust was likely due to the cranberry re-hydration liquid.  The crust stayed crispy as it cooled and was very tasty.  The seeds were a great contrast to the open soft and moist crumb.  It was more open than I expected too a 40% whole grain and all the add ins.

 

This bread tastes , sour nutty and complex with just a hint of sweetness to counter any whole grain bitterness.  We actually like this bread as much or more than last Friday's fine outcome.  It comes of as a special everyday sandwich bread that most all would like.  Perhaps Lucy is starting to get the hang of this non pumpernickel baking:-) This is some fne bread all around.

Formula  

 

First salad greens from the winter garden

SD Starter

Build 1

Build 2

Total

%

Multigrain SD Starter

10

0

10

2.38%

25% Extracted Bran

40

0

40

9.50%

75% Extracted Folour

0

25

25

5.94%

Water

40

25

65

15.44%

Total

90

50

140

33.25%

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

Flour

70

16.63%

 

 

Water

70

16.63%

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

Levain % of Total

140

18.28%

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

75% Extraction Multigrain

95

22.57%

 

 

AP

256

60.81%

 

 

Dough Flour

351

83.37%

 

 

 

 

 

 

 

Salt

8

1.90%

 

 

Cranberry 200, Soaker Water 75

275

65.32%

 

 

Dough Hydration

78.35%

 

 

 

 

 

 

 

 

Total Flour

421

100.00%

 

 

Cranberry 200, Soaker Water 75

345

 

 

 

T. Dough Hydration

81.95%

 

 

 

% Whole Grain Flour

38.00%

57.01%

W/Sprouts

 

 

 

 

 

 

Hydration w/ Adds

80.50%

 

 

 

Total Weight

974

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Honey

20

4.75%

 

 

Pumpkin & Sunflower Seeds

80

19.00%

 

 

Potato Flakes

10

2.38%

 

 

VW Gluten

10

2.38%

 

 

Total Add Ins

120

28.50%

 

 

 

 

 

 

 

Sprouts

 

%

 

 

Rye

10

2.38%

 

 

Buckwheat

10

2.38%

 

 

Oat

10

2.38%

 

 

Spelt

10

2.38%

 

 

Farro

10

2.38%

 

 

Whole Wheat

10

2.38%

 

 

Barley

10

2.38%

 

 

Kamut

10

2.38%

 

 

Total Sprouts

80

19.00%

 

 

 

 

 

 

 

Sprout list is the same mix as home milled flour

 

 

Greens become a salad

 

Last week's 20% whole grain bread wih scald for comparison.

roselark's picture
roselark

Zojirushi and fresh milled flour

Hi all! A while back, my husband purchased a Nutrimill to grind our own flour. He lost interest and it has been sitting in a cabinet. I just picked up a Zojirushi bread maker and I want to start grinding my own flour and baking bread. I have googled all sorts of keywords looking for a good recipe and I am really confused by what I am reading. (I am new to bread making)

I think the biggest point of confusion for me is the use of gluten. I have found some recipes that use it and others that don't. The few that don't use gluten use an egg and milk; is this to replace the protien of the gluten? Which would I have better results with?

I am looking for a recipe that will make a good sandwich bread; something not super dense. I currently have winter white wheat berries I can use. Ideally, I would like something I can bake in the machine, but if I have to, I am willing to bake in the oven. I would rather not sift out the bran; is this necessary to get a lighter loaf?

breadfreshbread's picture
breadfreshbread

baguette recipe using to bake 2llb loaf

Been watching Paul Holywood on BBC ,and got the baguette recipe off the web site. it says it's enough for 2 Baguettes.I was impressed with the crumb.I would like to use the same recipe as far as I can to bake a 2llb Loaf but not sure about the Ingredient amounts .

Is there somebody who could point me in the right direction.

here is the recipe I used                                                            

Ingredients

250g/9oz strong white flour, plus extra for dusting

5g/¼oz salt

5g/¼oz fast action dried yeast

30ml/1fl oz olive oil, plus extra for oiling

180ml/6fl oz water

Preparation method

Place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing.

Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.

Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.

Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two.

Knock back the dough and stretch and fold, and then roll the dough into a baguette shape.

Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size.

Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.

Just before baking, slash the top of each baguette three times.

Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them.

Pages