The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

  • Pin It
HeidiH's picture
HeidiH

Marble Rye Experiment #1

Thought I'd try to make marble rye since I have both cream of rye flour and dark rye flour at present.  Not bad for a first experiment but I think I need to cook it longer and slower and work more on the rolling.  I thought I had it circling around itself into more of a spiral.

The basics of this loaf:

Dark rye: 50 g dark rye flour,  200 g strong bread flour, 5 g yeast, 5 g salt, and 50 g molasses, 150 g whey (left over from making ricotta)

Light rye: 70 g cream of rye flour, 280 g strong bread flour, 7 g yeast, 7 g salt, 280 g whey.

AP flour for rolling and caraway seed for the outside.  Baked at 350 for 1 hour until 200 internal temp but probably needed a little more time in the oven for the dark to fully cook.

lyra's picture
lyra

Pane Di Como recipe from The Italian Baker on seriouseats.com

Serious Eats has a short review of The Italian Baker up on their site, and a recipe for one of the breads, Pane Di Como.

http://www.seriouseats.com/recipes/2012/02/the-italian-bakers-pane-di-como-bread-recipe.html

I decided to try it out, and made the starter last night.  I used some Barley malt syrup I had in my fridge, and given how "stringy" it gets when it's cold I had a very hard time getting a scant teaspoon.  I didn't have much else to do so I ended up sitting in the kitchen watching the yeast + warm water + malt syrup in a bowl and was fascinated to watch the yeast start foaming up right before my eyes. Wow. Kind of neat to watch it go!  

Then I added in the rest of the starter ingredients and went to bed.  The directions had led me to believe that the starter would be very dry in the morning (about 9 hours later) but I found that under the surface it was still pretty wet. I went ahead and followed the directions to add more water and flour, then left it to rise for 2 hours. It might be because our apartment is a little cool in the mornings, but I saw almost no rising action until well over an hour into it, then it puffed up.

I'm afraid that there was probably a lot of de-gassing when I wrestled out of my ungreased bowl (ooops) and used a bread knife to cut it in half. Formed two round shapes and inverted a mixing bowl over each, then I walked away for an hour.

The directions say to heat the oven to 425, but I have a feeling that my cloche works better if you heat the oven to 500F with it inside for 30 minutes, then lower the temperature once the bread is inside. So that's what I did.  The loaves baked 25 minutes with the cloche cover on, then barely another 10 with it off before the inside was 200F and I took it out.

 

It has a nice, light texture and seems great for sandwiches. 

 

I did have problem shaping that perhaps someone can offer me some hints with.  I shaped both loaves at the same time into round balls and left them resting. I can only bake one at a time in my cloche, so the other loaf had an extra ~40 minutes. I noticed it had started slumping sideways, so right before putting it in I tried doing another quick reshaping by pulling the sides down to beneath the loaf.  Should I have held off on the initial shaping of that second loaf?  Maybe put it in the fridge while the first one cooked?

 

breadforfun's picture
breadforfun

Semolina Filone (with a nod to Franko and dmsnyder)

I was traveling last week and when I returned home I needed a fix of bread baking.  Since my starter needed to be refreshed and built up, I went for a poolish preferment, and Tom Cat's filone was high on my to-bake list.  I read Franko's write up from last year, and he referred back to David's description from 2008, so I was prepared for a "pretty gloppy" dough.  I closely followed the recipe from Glezer's "Artisan Baking" that David wrote up.

The dough was autolysed for 1 hour.  Mixing the final dough, similar to what others described, I had to add quite a bit more flour.  In fact, I increased the amount of flour by 25% (additional 75 gm per recipe) in order to get the dough to resemble anything like workable.  However, after the third stretch & fold the gluten was very nicely developed and easy to work with.  I made a double batch (because one loaf is never enough!) using Central Milling Extra Fancy Durum flour and a mixture of their Beehive AP and Hi Gluten flours.  The dough gets very puffy and has to be handled very gently to retain the gas bubbles that develop.  The results are worth it, with a beautiful golden crust, tremendous oven spring and fairly open crumb with holes of varying sizes throughout (including some large ones resulting from gentle shaping). And it is a flavorful loaf.

Here are a couple of observations: There may be an error in Glezer's recipe that resulted in the gloppy dough.  The poolish calls for dissolving 1/4 tsp IDY in 1 cup of water, then using 1/4 c of this mixture plus 135 gm water and 150 gm flour.  Here's the discrepancy: the listed baker's %-age for the water in the poolish is 110%, which would be 165 gm total.  My measurement for the 1/4 c of yeast-water is 60-65 gm, and when added to the 135 gm of water, using the more conservative 60 gm, this comes to 130%.  The leap of faith here is that the bakers %-age is more accurate than the ingredient measure.  Given the consistency of the overly wet dough described by other TFL-ers, this 30 gm more water could account for it.  I plan to make the bread again and will try this modified formula.

The second observation is that the amount of water used to autolyse the final dough was (in my case) not quite enough to hydrate all the flour.  As pointed out in the book, it could be due to the freshness or the fineness of the durum flour, but because of the wet dough I didn't want to add more water.  In retrospect, I should have.  Next time I may steal a bit of water from the poolish and increase the amount in the final dough, keeping the overall hydration the same.

The crumb came out a bit too chewy for this type of bread.  My wife loves this, but it needs to be toned down just a notch.  I used the high gluten flour because I was concerned that there wouldn't be enough gluten if only AP was used, but that doesn't seem to be the case.

Lastly, the final proofing is really short.  I proofed it about 45 minutes after shaping, and it seems a bit overproofed.

Happy Baking!

-Brad

kanewbie's picture
kanewbie

How much and when to warm cold dough

When bread dough has been refrigerated overnight (when the recipe calls for retarding) should it be allowed to reach room temperature before baking?  Should it be allowed to warm somewhat, then be divided, rested, formed and then allowed to warm further during rising.  If dough still feels cold during final forming should the final proof be expected to take considerably longer?  I am not very good at judging by finger poking if dough has proofed enough.  Should I try to take its temperature with instant read?

Balazs's picture
Balazs

White Bread (Cornflour/Corn meal flour Bread)

Hello,

My name is Balázs. My favorite hobby are breads. I red The Fresh Loaf often and it did you like to bread baking. I love the smell of freshly baked bread, the dough touch, and of yeast wild.

In my first post I would like to show my favorite bread, my favorite loaf.

UPDATE! I wrote in my post Cornflour, but I found in dicitonary Corn meal flour. I guess the cornflour is in British area.

 

 

Compontents of the poolish
100 grams of bread flour
0.5 teaspoon of yeast, sugar and salt
100 grams of warm water

 

 


Components of the dough
280 grams of flour
40 grams of cornflour
1 teaspoon of yeast, sugar and salt
100 grams of poolish
1 teaspoon of vegetable oil
0.25 teaspoon of vinegar (20%)
220 grams of warm water

 

 

 

Often I knead it in the evening and after first rest and shape put it into fridge for a night and I bake it under cover in the morning.

 

Balázs

cliquenoir's picture
cliquenoir

In-container folding (a la Tartine) to develop dough strength

Good day, all. 

I'd like to get some of your personal experiences - successes and failures - using the in-container folding method (in place of traditional mxing/kneading) that is featured, amongst other places, in Tartine Bread. 

I have been working with this process since about November, including daily feeding of a starter that I feel is healthy and predictible. On most baking attempts I get decent rise, but I feel that I'm at a bit of a plateau and would like to make another jump in performance with my loaves. One place in the process that I feel like I'm falling short is gluten development. I have a sense of the feel of well-developed dough, with both extensibility and elasticity. However, I'm not getting this feel with the in-container folding method. 

There are a number of telling pictures in Tartine Bread - for those of you who have the book for reference: 

- On page 57, pulling the dough from the container, it's clear that it's releasing nicely from the sides. It's especially telling with this type of container because it is plastic the dough has a tendency to cling when underdeveloped.

- On page 62, during the folding illustrations you can really see how well the dough is developed. The surface is smooth and the stretches show off the extensibility.  

So, in short, have any of you had success with the in-container method reaching this level of dough strength? 

Thanks in advance. This has been a really fun project.  

Cheers,

Chris

dabrownman's picture
dabrownman

Birthday Chocolate Crusted Orange Cheese Cake with Ganache, Truffles and Chocolate Shavings

Today is my wife's birthday.  Who wouldn't want a chocolate crusted orange flavored cheese cake with an orange flavored; chocolate ganache, truffles and chocolate shavings for toppings?  Home made aranchello makes this a special birthday cake.

rossnroller's picture
rossnroller

Panzanella - a great way to use leftover bread

You know those drying butt-ends of sourdough bread from the previous bake that you leave sitting in a bag, in danger of being forgotten until it's too late? I hate wasting bread, so am always on the lookout for ways to use those leftover bits.

Cubed leftover bread makes great croutons, and of course you can keep yourself in good supply of bread crumbs using a food processor. I keep a bag of frozen bread crumbs in the freezer door, which I often top up.

One of my favourite uses for leftover sourdough, though, is in panzanella, a refreshing traditional Italian salad that is good all year round, but especially in summer. There are lots of variations, so don't hesitate to throw in any compatible ingredients you have on hand. The version that follows is one that has evolved over time in my kitchen. I think it's pretty close to qualifying as 'traditional'.

Ingredients:
leftover sourdough or other bread (traditionally, ciabatta is used)
4 medium tomatoes
2 trimmed celery stalks, cut in diagonals
1 Lebanese cucumber
1 medium red onion
60ml red wine vinegar
1/2 teaspoon sugar
125ml extra virgin olive oil
1 clove garlic, crushed
1/4 cup or more fresh-picked basil leaves, shredded or torn

Method:
Thin-slice onion and let soak in vinegar in salad bowl while you prepare rest of ingredients
Cut tomatoes into coarse wedges or cubes, add to bowl, sprinkle over sugar, grind over pepper, salt to taste
Cut bread into approx 2cm cubes
Cut celery into strips lengthways, then slice obliquely across in diagonals
Add bread and celery to bowl
Combine remaining ingredients in screw-top jar, shake well, pour over salad, and toss gently.

That's it! So quick and simple, and just delicious. Using top quality organic tomatoes, homegrown if possible, makes a big difference to the end result.

Cheers all
Ross

 





sam's picture
sam

Peanut butter bread

Hello,

Lately I've been on a bit of a PB+J kick, and was wondering what it might be like to make a peanut butter bread.  Here was my attempt.  The peanut butter was 20% of the dough by weight of flour.  Also I added some honey.  The recipe was an easy one.  In grams:

White flour: 576

Water: 371

Peanut Butter: 118

Honey: 29

Sourdough Starter: 26  (125% hydration starter).

Salt: 9

1)  Mix dough and chill for a long time.

2)  Warm up to ambient temp.  Shape, proof, and bake.

 

Here's how it came out.   The smell and taste is great.   It tastes very peanut-buttery.  It screams for a jelly spread though.  The crumb is very creamy in texture.  I initially thought I might have underbaked it, but it registered 200F internally.  It is the peanut butter that makes it so creamy.  I think it will be best toasted with jelly.  Speaking of jelly, the next time around, I will add some of that too, and try to make a full PB+J bread.    Maybe with chunky peanut butter.  Hehe.   :)

Here are the pics.  Looks pretty average, and it split a little on the top, but oh well, just an experiment.

 

 

Happy baking!

 

varda's picture
varda

Rye and Rye (Borodinsky and Tzitzel)

 

Tzitzel is to Borodinsky as Comfort Zone is to Total Lack of Comfort Zone.   But still, it's out there.   It has a cool name.   I like rye.   So why not.  I followed Andy's Borodinsky formula here as much as possible given different flours and malt.    To make myself feel more comfortable I made Tzitzel at the same time.   In making what is for me a very complex formula,  I felt similar to how I felt the first time I made Hamelman's Pain Au Levain - over my head.   Yesterday when I was making the rye sour for Tzitzel, a different rye sour for Borodinsky and my first time ever scald, I got everything built and put together.  Then I happened to glance at Andy's formula and realized that I had misread the amount of rye sour, by looking at the result of his first build instead of his second.  This necessitated a lengthy interaction with my spreadsheet, while I tried to figure out how to make the necessary adjustments.   Bottom line was I had enough sour for only 40% of the scald.   I'm glad I caught it in time before I mixed more than twice as much scald as required in with the sour.    I thought that I would be able to mix the scald and sour together last night to make the sponge before I went to bed, but I was waiting for the rye sour to froth - see Juergen's excellent picture here.   I know from having made Russian Rye that if you don't wait for the froth, you might as well just use the result for its cementatious properties, instead of wasting the energy to bake it.   So I let it go overnight, and then mixed the sour and scald in the morning.    Since I had a fairly small quantity of paste (this stuff is not dough)  relative to the pan, the result after baking for over an hour looked like a brick, and of course nothing like Andy's beautiful samples.   However, it did not taste like a brick.   To go back to my years of absorbing ad copy through the ether, I would say that this bread is BURSTING WITH FLAVOR (Juicy Fruit Gum - circa 1967).   No really, absolutely bursting with flavor.   I would hope to be able to make more photogenic loaves as time goes on, but for now, I'll be consoled by the taste.  I ate a piece of this with peanut butter for dinner.   Nothing else required. 

Crumb shots:   Tzitzel and Borodinsky

Tzitzel Rye Sour just before mixing the dough:

Borodinsky sponge just before mixing:

I used whole rye for the Borodinsky and for the small amount of wheat flour used Sir Lancelot high gluten because I ran out of KA Bread Flour while mixing up the Tzitzel.    I used malt syrup to replace Red Malt - best I could do for now.  I followed ITJB Old School Jewish Deli Rye as modified for Tzitzel (page 74.)  

Pages