The Fresh Loaf

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Frequent Flyer's picture
Frequent Flyer

Vichyssoise (Potato-Leek Soup) Bread

A favorite soup of mine makes a favorite bread of mine.

 

 Ingredients

For Soup:

  • 1 tablespoon butter ( 15 g)
  • 1 leek ( white portion, chopped)
  • 1/4 medium onion ( chopped)
  • 1 potato ( 8 ounces, peeled and chopped)
  • 1 1/2 cups chicken broth ( low sodium) or 340 g water
  • 1/2 teaspoon table salt ( 10 g – reduce for soup alone)
  • 2 tablespoons heavy cream ( 28 g)
  • 2 tablespoons sour cream ( 28 g)

For Bread:

  • 5 1/4 cups flour ( 682 g unbleached all purpose - or 10% rye)
  • 2 1/2 teaspoons instant yeast ( 7 g)

Directions

  1. Cook leeks and onions in the butter until wilted and translucent.
  2. Add chopped potatoes, salt and water or broth. Simmer 20 - 40 minutes until potatoes are tender and remove from heat. Salt value is based on making bread.  For soup, adjust by taste.
  3. Puree using an immersion blender or in batches in a blender – carefully. A fine puree is not necessary for making the bread.
  4. Cool to 75 F and add the creams. For bread, pour into the mixing bowl.
  5. Add flour and top with the yeast. Mix well with wooden spoon or with a paddle attachment in a mixer. Once mixed, let rest 5 minutes.
  6. Knead by hand or using a dough hook for 8 minutes until smooth. While kneading, adjust liquids or flour to get a tacky but not sticky dough. Turn the dough out onto counter and stretch into a rectangle. Fold the dough letter-style, top downward, bottom upward, then the sides to the middle until a package is formed. Roll into a ball.
  7. Place in an oiled bowl or container hopefully with straight sides so that you can tell when the dough has doubled in size.
  8. After 20 minutes, do another strech and fold and return to bowl. It should take 40 to 45 minutes to double in size at 75°F
  9. Divide into two even portions and roll into cylinders and place each in oiled 8" x 4" loaf pans .
  10. While rising about 30 minutes to double in volume, heat oven to 375°F.
  11. Bake for 30 minutes until 190F – 200F internally and sounds hollow when thumped.

 FF

 

badmajon's picture
badmajon

Cannot perfect the crumb... please critique my bread making process.

Hello all,

This is the bread I've been working on for 6 months. I've made it probably about 70-80 times, it tastes amazing, the crust is perfect, and it has a ton of oven spring. However I just can't get that nice open crumb I am searching for. So after many futile attempts I thought someone here might be kind enough to evaluate my technique and recipe and perhaps point me in the right direction.

Ingredients:
400g Bread flour (80%)
100g Rye meal flour: (20%)
360g Water (72%)
1.25 tsp salt

Starter:

1st build (1:4:4): 25g starter + 50g rye flour + 50g water (save all but 40g for next batch)/ 8 hours
2nd build (1:4:4): 40g starter + 80g rye flour + 80g water/8 hours

Starter ends up being 100g rye flour, 100g water

Then, I add the starter to 400g of white bread flour and 260g water. Comes out to 72% hydration.

Then I let rest for 2 minutes, and hand knead for 10 minutes. I let rest for 2 minutes, then knead for another 2 minutes.

One full rise (4 hours), then I stretch and fold, deflating and also redeveloping the gluten, then I put it in the fridge for 16 hours. The following afternoon, I take it out of the fridge, stretch and fold, then let it rise again (4 hours).

Finally, I do another stretch and fold, and then make a sort of package like shape with the dough and do the boule forming trick where you pull it towards yourself and keep repeating while rotating the dough. It gives it good surface tension.

Then I prepare my colander with a couche (heavily floured and oiled cut up cotton shirt) and let it proof for about 2 hours. I've found its better to slightly underproof this bread.

I bake it on a quarry tile at about 500f for about 22 minutes, rotating the boule at 10 minutes into the bake. I give it a good amount of steam for the first 3-4 minutes.

Ideas? Constructive criticism?

Anomalous's picture
Anomalous

Oak-smoked, malted, stoneground organic sourdough

This is a bit unusual. I saw smoked flour on the shelf of Waitrose in Kensington so had togive it a go. The flour is from Bacheldre watermill in Wales and is described as organic smoked stoneground malted blend flour. Their website says that malted wheat flakes are cold smoked over oak chippings for 18 hours in the smokehouse then mixed with organic stoneground malted blend flour. There's a gentle smoky aroma from the dry flour which becomes more assertive when it's wet.

I baked it as a sourdough made with a sponge (60g starter, 200g flour, 200g water) refrigerated overnight and left out for a couple of hours in the morning. Then I added 300g flour, 150g water, 12g salt (total 71% hydration), did a bit of stretching and folding, shaped it and let it prove at room temperature for a couple of hours or so then baked at 230°C for 20 minutes then 20 minutes at 185°C.

The result is less smoky than I expected, and the predominant flavour is still that of a malted loaf, but with a subtle, smoky background which adds interest and a distinctive character to the bread. It's certainly worth a try if you can get it, but apparently it's difficult to get it across the atlantic. I'll try it with a higher hydration next time.

 

Jaymo's picture
Jaymo

feeling very frustrated

I'm trying to make sourdough bread with Tartine's method, and I can't seem to get past the "make your leaven float" part. I've been maintaing a liquid starter for a month now, and a dry starter for a week, and I just can't even produce a leaven that will float, so I haven't even bothered to warm the oven yet. So lots of flour and water going into the recycling bin, lots of time spent trying to keep my  various colonies happy, and nary a loaf to even dislike. It's worse than bad bread. It's no bread. WTF do I do? I'm feeling exasperated. I've tried to track my leaven from start to finish, testing it regularly. It goes from sweet and floury to sour, seemingly without rising, and without every floting when put in a bowl of water. I fed my starter once a day for a while. Then I fed it twice a day. I've basically flushedd ten pounds of flour into my compost heap. Sweet.

I'm not a quitter, but I feel like I'm locked out of any gratification whatsoever from this bread thing. My garden is turning out lots of tasty treats. My cherry tree produced a dandy crop that's baking in the oven. We made the best home-made pasta-based lasagne you can imagine tonight.

But no bread for breakfast. Bummer. 

Maybe I should just put "Tartine Bread" in the shredder, and pretend I never looked into making bread.

ssorllih's picture
ssorllih

Dinner rolls

Made a batch of dinner rolls for company tonight.

one pound of flour

one teasopoon table salt

one teaspoon instant yeast

edit to add: 1 tablespoon sugar

Combine one egg

six ounces of whole milk

water to make 68% hydration

two tablespoons of chicken fat or whatever.

Combine and autolyse for twenty minutes, knead lightly oil the dough and refrigerate over night. shape while still cold the next morning. Bake 375 20 minutes or less.

 

breadsong's picture
breadsong

Sun Food / pane di sole

Hello everyone, 
Continuing to be inspired by Beth Hensperger’s beautiful book, Bread For All Seasons…
the next chapter begins with June and is titled ‘Sun Food’.

I’ve baked three breads of Italian origin over the last while, using ‘yellow-colored’ flours -
thinking about 'sun food' (sun bread), I wanted to call these breads ‘pane di sole’ :^)


Micca di enkir e buratto
A dear friend generously gave me some beautiful softly-yellow-colored Italian einkorn flour:
  
Searching on TFL yielded Giovanni’s amazing post about his visit to Mulino Marino, and finding einkorn (enkir) flour there.
(loved how Giovanni’s post featured six millers, whose names all began with the letter ‘f’ –
this group of men seemed like a brotherhood, or  fratellanza, to me :^)   )

                                                               

In place of buratto flour, I used 85% high-extraction flour, as one of Giovanni’s comments noted buratto flour might be comparable to a French T80 which may be a light whole wheat?
The einkorn levain was slower to ferment than the wheat levain, so I placed the einkorn levain in a warm ( 90F or so?) proofer for awhile, to let it catch up – I’m not sure if it was the warmer, wetter levain, or the einkorn flour, or both, but when baked, this bread was the sourest bread I’ve ever tasted – and I’m not complaining! It was amazing to taste - been meaning to bake this bread again, to see if I can re-create that flavor.

The crumb is not as astonishingly beautiful as with Giovanni’s loaf...
 
  ...but I was happy with the oven spring :^)

This bread was baked back in March, and I’m pretty sure at that time of the year, I was still dreaming of the sun. 
Many thanks to Giovanni, for his inspiring and informative post about these millers and their flours – and for baking that beautiful, perfect ‘micca’ – it was wonderful to see!

Focaccia al pomodori

This focaccia is based on Mr. Leader’s formula for Grape Harvest Focaccia in his lovely book, Local Breads.  
There are so many incredible, captivating photos in Mr. Leader’s book – including his photo of ‘Individual Focaccias with Cherry Tomatoes’ – the breads look like they’ve been wood-fired – gorgeous!
When I saw a colorful mix of hothouse tomatoes at the store – these breads came to mind.
After baking, these tomatoes were sweet and flavorful, almost beyond belief – it’s been many months since I’ve tasted tomatoes like these.
It’s as if they’d been vine-ripened in the sun, but it’s still too early here for that! The flavor was an amazing surprise :^)

In making the focaccia, I pre-fermented 21% of the flour in a 80% hydration sponge (used only all-purpose flour in the sponge), then used 40% all-purpose, 30% soft whole wheat, and 30% extra-fancy durum (nice and yellow) flour in the final dough, with 60% hydration overall.

                                                           ...before baking

Sun shots :^)  



Pane tipo di Altamura

Franko embarked on a journey to bake pane tipo di Altamura last year – I haven’t forgotten the lovely bread he baked!
There have been so many other enticing bakes of this bread by Varda and others. Consistently, these 100% durum breads have had vibrant orange-colored crusts, and yellow crumb...
I was intimidated by this bread, and found the courage to try making a version of it this week, having some extra time and having just seen Jeremy’s post of a beautiful and bright-yellow semola remacinata bread. Jeremy included a link to his friend Ibán Yarza's blog where there was yet another beauty! of a bake.
I'm very grateful for the tips and guidance in these posts, including tips on how to build the levain (thanks!, codruta, for your question – if you see this).  I tried to keep the levain quantity  and hydration, and dough hydration to that recommended by Mr. Yarza, and do a multiple-stage durum levain build at varying hydrations (formula below). Mr. Yarza called the levain masa madre, but I wanted to call this levain pasta madre, in honor of durum flour, and Italy  :^)

 

I used 100% extra-fancy durum flour for this bake, so this bread might be a pane tipo di Altamura?
Whatever it’s called, it was one of the most delicious breads I’ve ever tasted, with a very moist and almost sweet, crumb –
a complex flavor I won’t forget, just like the image of that first beautiful Altamura bread Franko baked :^)

Here are some crumb shots (slices from the loaf on the right, the loaf on the left was given as a gift)


 
                                                                      close-up:

My adaptation of Mr. Yarza's formula:





Baker's %'s:







Just one last link - can't help thinking about Sofie’s absolutely beautiful ‘ray of sunshine’ French Country Bread!  :^)

 Wishing everyone a happy, and sunny!, month of June -
                                                                                  :^) breadsong


Submitted to Susan @ YeastSpotting

nadira2100's picture
nadira2100

Flax Country Pain au Levain

I decided to attempt Pain au Levain again, but this time with a few changes. 

1.) I added Flax meal, Corn meal, and Rye to make my own "Country" Pain au Levain. 

2.) I baked it as 1 huge boule instead of 2 smaller ones. 

3.) I proofed for 4 hrs BEFORE retarding in the fridge this time. 

4.) I had to significantly increase the baking time due to the size of the boule.

5.) I used the starter I had stored in the freezer because I managed to screw up the one I had going in the fridge. I refreshed it 2 times before using in this recipe. 

Ok, so now that I've stated the changes, let me say that this is the first time I've ever experimented with a loaf....and by that I mean alter the flour composition and types of flours used. I think this turned out better than my first loaves in that it's definitely prettier....but I'm not overly pleased with the crumb yet. The crust is also significantly better than my first attempt. 

The day before I mixed the dough, I cut my starter into 6 equal pieces (weighing a total of about 7oz). I kneaded in 1/3 c water with 4.5oz unbleached bread flour and let that develop for 4 hrs before refrigerating it overnight. 

The next day I made the final dough by cutting the starter into 6 equal pieces (about 11.5 - 12oz) with the flours, water and salt. Here are the percentages I used....

100% UnBleached Bread Flour (18 oz)

89% Water (16oz)

64% Starter (11.5 oz)

11% Rye (2oz)

11% Flax Meal (2oz)

11% Corn Meal (2oz)

1.7% Salt (0.3oz)

I hope I did my calculations right...please tell me if I didn't. The decimal demon still gives me problems every once in awhile. Ok...maybe all the time. 

I kneaded the dough and let it rise in a lightly oiled bowl for 3 hrs. It seemed to swell a little but I couldn't tell if it was a "flattening out" compared to a swelling. Before....

After....

But either way I continued on to shaping. Before I made my boule, though, I did do a few stretch and folds to help with structure because the dough was soft and a little wetter than my first attempt. I was nervous and decided it wouldn't hurt. So then I made my boule and put it back in my clean glass bowl to proof. I let this go for 4 hrs....I had made this at night so when I went to bed at 10pm I set my alarm for 2am to stick it in the fridge. 

The next night, I turned my loaf onto a cookie sheet dusted with cornmeal and scored it, topped it with a little Flax meal and popped it in the oven.

I baked it at 475 degrees with a pan of hot water for 2 min., spritzed the oven and loaf with water and then lowered the temp to 450 for 30 min. At this point I could already tell I was a step closer to getting the loaf I want because of the oven spring (even if it wasn't as much as I would have liked to see it was still there). I kept increasing the baking time by 10 min. until the loaf registered 195 degrees. This took about 1hr 35 min.

I left it to cool until the next morning.

The crust was "crustier" and more crackly than last time (MUCH BETTER!) and the taste was great....I was able to get the mild flavor of sourdough with the nutty flax.

However, this bread is still pretty dense and I noticed it was more moist than the first loaves I made. A little more than I'd like. I'm guessing I should cut back on the hydration? As far as getting a softer/lighter crumb....should I let it proof longer? Add some instant yeast for added boost? Knead it longer? Make a better/more active starter even though when I was refreshing it, it tripled in volume within 8 hrs each time? I'm not sure what to do or what to try next so any suggestions would be very helpful!

dabrownman's picture
dabrownman

Recent Breads for Lunch, Last Jacaranda Bloom and Desert

Some recent bread made into lunches , the last bloom of the jackaranda and a blueberry, blackberry, chocolate cheese cake.

Sweet Tader Toast with caramelized minneola marmelade

 

Anomalous's picture
Anomalous

Midweek Sourdough, risen in the fridge

Since I started bread baking last year I've been aiming mainly at sourdough and have made some reasonably good loaves at the weekend but it has been a challenge to fit it into the week's work schedule. The comparatively long rise of approx. 4 hours means I'd be baking at 22:50 if I made the loaf on getting home from work. Letting it rise in the fridge while I'm at work seems a pretty good solution to this, and here's how I've worked it so far.

08:00 Tuesday: mixed 50g starter with 50g wholemeal rye flour and 50g water (the starter is 50% hydrated wholemeal rye and lives in the fridge all the time. It's pretty active despite this). Left it at room temperature, went to work.

18:00 Tuesday: home from work; added 50g strong white organic flour and 50g water. Still at room temperature.

22:00 Tuesday: added 100g white flour and 100g water, still at room temperature.

07:00 Wednesday: added 300g strong white flour, 100g water, 11g salt, a glug of olive oil; mixed, a little bit of folding and stretching, formed a round, left whilst showering, dressing, breakfasting.

07:50 Wednesday: a bit more stretching, folding, gentle kneading and it's looking good. Shaped into a stubby cylinder, into the banneton, bagged, in the fridge. Off to work.

17:30 Wednesday: home from work, dough looks ready. Oven on, 230°C, baking stone in. Oven ready, baking stone out, turned loaf onto stone, dusted with wholemeal rye, slashed, into the oven, 300g boiling water into a hot baking tray for steam. Baked for 20 min at 230°C then 25 min at 190°C. It needs longer baking due to going into the oven fridge-cold.

Result: pretty good. Nice, crunchy crust; moderately airy, moist crumb; reasonably good sourdough tang. For such a relatively small amount of wholemeal rye, it has a surprising amount of wholemeal flavour. I'm not sure where to take it next to get a lighter, airier crumb, but I think I might experiment with leaving it out of the fridge a bit longer before baking in order to let it warm up a bit and do some more rising.

The overall hydration is about 62%. The starter came from a training day at e5 Bakehouse with a reputed 200 year trans-European pedigree and seemed better than my own home-grown starter. I always feed it with equal amounts of wholemeal rye and filtered water and keep it in the fridge.

Anonymous's picture
Anonymous (not verified)

Hocus Pocus from Saveur

http://www.saveur.com/article/Kitchen/Bread-Accurate-Cups-Weight

Me thinks a sample of n=20 would prove this method completely (as the Car Talk guys say) booo-oooo-ooooo-oooo-gus.

(At least they mention using a scale. That's a plus, I guess!)

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