The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Danish Rye Bread's picture
Danish Rye Bread

Some tips on sourdough and Danish rye bread

Hi all,

I just started up a blog about Rye as the main focus. To start with a have added a recipe for real Danish Rye Bread (that we eat tons of here in the cold Denmark), some tips to sourdough and also a recipe for making a no knead wheat flour bread added som rye. The recipes are with videos as well. You can see it here www.ryebread-recipe.com 

Jane Dough's picture
Jane Dough

Hawaiian Hilton bread

Up until a couple of years ago the Hawaiian Hilton made a breakfast bread with coconut and pineapple flavoring.  It was a bread  you put in the toaster or ate as is. 

I would really like to be able to recreate this bread.  Does anyone have any knowledge of such a bread and/or any ideas on a formula for such a bread?

Thx in advance.

TigerX's picture
TigerX

Sourdough BAGET ...

This is my BAGET ...

 

Recipe:

- 450 gr APF

- 50 gr Whole WF

- 325 gr Water  (%65 Bakery percentage)

-100 gr Starter (%100 Hydration)

- 10 gr Salt

 

 

 

 

 

 

 

ted01's picture
ted01

Need help selecting a new mixer

Hi folks,

I need to purchase a new mixer for bread making.  In order to get an idea of the type and quantity a batch is for me, I'm posting one of my favorite recipes that I make all the time.

But first, let me give some background.  I have a KA pro 600 and it struggles and overheats regularly with the recipe below.  I just returned a WonderMix because the second time I used it with the below recipe the input shaft sheared (and they no longer send a spare, despite what the box/manual says).  I've considered the Bosch Universal, but the reviews consistently talk about the difficulty with cleaning.  Not a place I want to go.  At least the KA is a cinch to clean.

So, what I'm looking for appears to be a stronger machine than most/all consumer stuff.  I'd rather not get into a commercial machine, but if that is the collective wisdom here, I'll have to consider it.

 

Here's the recipe:

 

Water  700grams

Honey  132g

Fresh milled Whole Wheat flour (using a MillRite)  470g

Bread flour  470g

Dry milk  16g

Gluten  64g

Salt  22g

Diastatic Malt  4g

Yeast  12g

Shortening or oil  56g

Seeds such as sunflower, pumpkin, chia, quinoa, etc  200g

 

This yields two large loafs (9" X 5" pans) each weighing about 1.1KG (~2.5lbs).

 

Any ideas are appreciated.

 

Ted

 

TigerX's picture
TigerX

Tartine Bread "Basic Country Bread" with Original Recipe...

 

This is my Tartine "Basic Country Bread" with original recipe...

 

Recipe:

- 450 gr APF

- 50 gr Whole WF

- 375 gr Water  (%75 Bakery percentage)

-100 gr Starter (%100 Hydration)

- 10 gr Salt

 

Whole water  percentage is %77.2.. That is original recipe from the "Tartine Book"...

 

 

 

 

 

 

 

TigerX's picture
TigerX

Tartine Bread "Basic Country Bread" with Original Recipe...

 

 

This is my Tartine "Basic Country Bread" with original recipe...

 

Recipe:

- 450 gr APF

- 50 gr Whole WF

- 375 gr Water  (%75 Bakery percentage)

-100 gr Starter (%100 Hydration)

- 10 gr Salt

 

Whole water  percentage is %77.2.. That is original recipe from the "Tartine Book"...

 

 

 

 

 

 

 

BakerBuck's picture
BakerBuck

Croissant rising problem

Started baking croissants using Thomas Keller's recipe from Bouchon Bread.  Previously, when searching for good croissants, would occasionally find a bakery that made a good-tasting croissant with a very good thin, crispy crust and many good layers inside but a wad of unrisen, underbaked dough just below the center.

Now this is what my croissants are turning out to be, so I know that the problem is not unusual, but I cannot find this pitfall addressed online or in any baking book that I can access.

I have made four batches, each on a quarter sheet pan.  My oven is calibrated, that is, I know the hotter and cooler areas and it is not that uneven.

Batch 1: I did not follow Kelller's recipe for proofing but (following a pastry chef's advice) proofed them for one hour at 72˚, put them into a cold oven and let them finish proofing as the oven heated up to 350˚ (standard), and baked them for 25 minutes.  Cut one and saw the underbaked center, so turned the oven down to 325˚ and contuned baking, testing one 10 minutes later, then another 5 minutes and again until the crusts were at the beginning of being too browned, then stopped, but all the centers persisted underbaked.

Batch 2: Proofed at ambient 72˚ for two hours (Keller's recipe), looked to be a good size, baked for 25, then 35, then 40 minutes (total) as a cut sample also showed an underbaked center at each time.

Batch 3 and 4: (Batch 1 and 2 were made with year-old KA AP flour, no diastatic malt (DME), and Shamrock unsalted butter). For batches 3 and 4, I used 1/2 KA AP flour and 1/2 Giusto white flour, 3 grams DME, and Land O Lakes for lower moisture content.  Baked at 325˚ convection for 30 minutes, then turned oven down to 300 and continued baking as samples continued to show underbaked centers,

The recipe, in brief, is low mixer for 20 minutes, stretch and fold, rest 1 hour, shape, chill 20 min, fold over butter block, chill 20 min, first fold, chill 20 minutes, second fold, chill, third, roll into a long rectangle, cut into two, chill, cut and roll individual croissants, proof at ambient temp 2 hours, bake at 350 std or 325 convection.  The recipe uses instant yeast for poolish and the batch but I use cake yeast at 2.5 times the instant amount.  I have good bubbling of the poolish after 12-15 hr. and get a good rise and flakey interior on the outer portion of the croissant.

Anyone have experience in overcoming this problem?  My pastry chef friends suggested the quality butter to minimize moisture.  The pastry handles well because it is the same plasticity as the partially chilled - not hard-chilled - butter; slightly sticky, firm but not hard.  It feels the way it ought to.

BB

Ricko's picture
Ricko

Oven Spring

I was wondering if someone could give me an explanation as to the cause of oven spring? I was working at the bakery last evening and had to make a batch of cracked wheat bread. Normally, when doing bread, I mix the dough, let it rest, form my loaf, which I put in the pan to rise before going into the oven. 

The cracked wheat, I mix in the mixer, after which I portion it out, form my loaf, and place in the loaf pans. I immediately place the pans in the oven at 350° for 25 minutes and the result is great oven spring which rises 2 inches over the pans. There is no resting of the dough or allowing it to rise. Letting it rise, produces customer complaints that the slices don't fit the toaster. Way too much oven spring.

I'm working with Winona Patent flour, which is all we use for everything, whole wheat flour, cracked wheat, honey, couple of eggs, salt, yeast, and I believe there is some milk powder also. 

The other breads I periodically make, white, cinnamon and cinnamon raisin, cobblestone etc. don't have the explosive oven spring, and do set out to rise, and the finished product has a nice oven spring which is less than the cracked wheat bread. 

The idea of mix, directly to the pan and into to oven kind of goes against my normal bread making endeavors!

gerbp's picture
gerbp

garlic powder

One teaspoon of garlic powder was added to my regular recipe. The rise was diminished and the dough was drier.

Is this due to the dehydrating effect of the powder or anti-microbial action? 

tc4all's picture
tc4all

Beginner problem with a diabetic friendly bread being wet

I am using a Zojiroushi machine and trying to make a diabetic friendly bread.  I found a recipe that works well, but the taste is not very good so I have made some changes.  The problem is that no matter what I seem to change, it comes out too wet inside (especially near the bottom center) and dense.  Dense is not horrible but the wetness is.  I have to lightly toast every slice to dry it out.  This last loaf tastes great and is a bit better, but still too wet.  (I had cut the water by 1/4 cup and the the oil by 1 tablespoon to get the recipe shown below which I just used.) I am almost ready to give up.  To help, I use the regular cycle with a medium crust.  (the Whole wheat cycle always comes out worse.)  Not thing I notice is that the dough ends up in a ball which, I question if it is getting kneaded enough.  The recipe is basically this:

1 1/2 c water

3 eggs

1T butter

1T olive oil

5 T Splenda

1t sugar 

1t salt

3/4 c soy flour

3/4 c dark rye flour

1 3/4 c vital wheat gluten

1T each Flax seed meal, chia seeds, caraway seeds

2 t lecithin

1 t lemon juice

1/2 vitamin C pill

1 packet of yeast (SAF or Red Star)

pinch of ginger

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