The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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sweetsadies's picture
sweetsadies

Teaching a beginner to bake a bread (in one day)

A friend of mine is coming to visit and has one day with me where she wants to bake bread. She wants to learn a healthy bread.... 

Since it is one day and I really want it to be a success, I am struggling with what bread to do. 

I  was going to start a Tartine bread because I like how it looks and it is fun but then it takes too long. Then I have always had sure success with Peter Reinharts Anadama but I am not sure if she would consider this "healthy" then I thought Peter Reinharts  Struan ...

i want her to really like bread baking and have a successful bread to do when she gets home. 

Any suggestions?

Penny

mcs's picture
mcs

Market Day 2 - video

This was filmed between 5:00 AM and 10:00 PM on Wednesday September 3, 2014.  I was getting ready for and at the final market of the season in Big Sky, Montana.  Enjoy.  :)

-Mark

Market Day 2










emkay's picture
emkay

Naturally leavened croissants

I have always wanted to make a naturally leavened croissant for no other reason than to see if I can do it. But most sourdough starter / levain croissant recipes I see on the internet have both commercial yeast and levain in the dough. I have nothing against using commercial yeast in croissant making or in any other bread for that matter. Whatever floats your (bread) boat is fine with me. Croissants and other laminated yeasted doughs are challenging enough without using sourdough starter / levain as the sole means of leavening.

When Michael (mwilson) recently posted his purely sourdough croissant formula, let's just say that I was more than excited to try it out. The day I made my croissants was one of the hottest days of the summer in San Francisco. 83 degrees F! And, yes, that is considered hot for SF. I did have some minor tearing while doing my folds and I didn't roll the dough thin enough during the shaping step, but I don't think that had anything to do with the weather. I just need to practice my lamination skills. I filled the croissants with chocolate because (1) I have a big box of Callebaut chocolate batons that I needed to use up and (2) uh, it's chocolate, so why not? :)

SD_croissant_choc_1

I deviated from Michael's recipe a little bit. I used more egg yolk and butter and I didn't add any flavorings to dough as suggested in his post. I didn't use a stiff levain nor did I double-feed my levain to temper the sour flavors. I built a 20% rye flour, 80% hydration levain which fermented for 12 hours. Even though I wasn't following the letter of the law, I hoped that I was honoring the spirit.

SD_croissant_choc_3

I think my croissants still turned out pretty well. These croissants seemed sweeter and less buttery than the typical French-style croissant. My crumb wasn't as lacey and honeycombed as I would have liked and the bottom crumb was slightly compressed, but that's because I overhandled the dough. They were still flaky and crisp and oh-so delicious! I admit to having more than one with my afternoon tea.

SD_croissant_choc_5

Naturally Leavened CroissantsGramsBaker'sPct
Low-protein bread flour (~12% protein level)350100%
Levain10530%
Egg yolk205.7%
Granulated sugar6318%
Butter144%
Salt6.31.8%
Water16848%
                                                           DOUGH726.3 grams 
Roll-in butter22631.1% of final dough

(Recipe was adapted from mwilson's CORNETTI / CROISSANT SFOGLIATI CON LIEVITO NATURALE DI BEPPE ALLEGRETTA)

  1. Mix together all ingredients except the roll-in butter. (I used my KA stand mixer to mix the dough on speed 1 for 2 minutes and then on speed 2 for 2 minutes.)
  2. Refrigerate the dough for at least 4 hours. (I did it for 6 hours.)
  3. Enclose the roll-in butter in the dough. (I like the regular lock-in method, but any alternative lock-in is fine.)
  4. Do 3 folds with 1 hour rest in the refrigerator between each fold. (I used the single fold aka letter fold as opposed to the book fold, but that's just my personal preference.)
  5. Shape the croissants and let them proof for 16 hours at 72 degrees F. (I shape retarded mine at 40 degrees F for 16 hours and then let them sit at 72 degrees F for 3 hours before baking.)
  6. Gently brush with egg wash and bake at 375 degrees F until golden brown, about 20 minutes. (Baking time will depend on the size of your croissants.)

SD_croissant_choc_4

:) Mary

scoyu's picture
scoyu

Pistachio sablée, raspberry gelée, olive oil cake, 64% ganache

I have been dreaming of this for about a week and a half, finally completed it yesterday. The first part I tackled was the pistachio tart dough, which has a good amount of Fabbri paste, almond fllour, and Plugra. That rested for two days in the fridge.

Then I made the raspberry gelée by combining 250g of fresh raspberries with 27g of sugar and brought them to a simmer for a few minutes to extract the juice. Strained that and whisked in 5g of silver sheet gelatin. Cooled in the bottom of a pyrex pan lined with plastic wrap.

The next day (yesterday), I made a ganache with Guittard 64% feves, fresh cream, and plugra, and the olive oil cake with orange zest and orange soaking syrup. Then I assembled by layering the gelée, then the cake which I afterward brushed with the syrup, then the ganache when it cooled to 27C. 

Refrigerate to set, remove, slice, eaaaaat.

 

 

 

isand66's picture
isand66

Pumpernickel-Yeasted Version

     My wife asked me to make a simple Pumpernickel bread to bring to my Nieces birthday party this past Saturday.  She wanted to stuff it with her Sour Cream Spinach Dip and I didn't have a lot of time since she asked me Friday afternoon.

Stuffed

I decided to adapt a few recipes I found in some of my baking books and came up with a bread similar to what you would find in a bakery but without the rye starter typically used.  The final bread came out perfect for the dip and I made a second one for sandwiches.

The crumb was tight which is ideal for this type of bread.  You can taste the crushed caraway seeds and molasses in this one.

It worked real well for my dinner last night of pastrami with melted Munster cheese.

It was a busy weekend and I made some smoked wings with a spiced paste marinade and citrus balsamic glaze and caramelized smoked onions for a Labor Day party at our friends house.  Everyone seemed to enjoy them since there were none left at the end of the day.

Wings

WingsCloseup

Closeup2

Formula

Pumpernickel Yeast Version (%)

Pumpernickel Yeast Version (weights)

Link to BreadStorm files.

Dahila

Closeup1

Directions

Add dehydrated onions to water first.  Next mix all of the flours together in your mixing bowl along with the instant yeast and cocoa powder.  (Note: I used a double dark cocoa powder).

Next add in the water and mix for one minute until the ingredients come together.  Let the dough rest for 20 minutes and then add in the remainder of the ingredients.   (Note: I used my coffee grinder to crush the caraway seeds or you can use a mortar and pestle).  Mix on low for 5 minutes and speed number 2 for 1 minute.  Take the dough out of your mixing bowl and place in a slightly oiled container/rising bucket.  Do a few stretch and folds and place the dough in your refrigerator overnight.

The next day take the dough out of the refrigerator and let it come to room temperature for around 1 hour.  Shape it as desired and place in a basket or shape batards.  In the meantime warm your oven to the highest setting and prepare it for steam.  My oven goes up to 550 degrees F.

After approximately 1 hour the dough should have increased in size around 1/3 or so and pass the poke test.  Score as desired and place in your oven with steam.  Lower the oven after 1 minute to 450 degrees and bake until the internal temperature is 210 degrees which should take around 20-25 minutes.

Let the bread rest for at least 1.5 hours before diving in.

HokeyPokey's picture
HokeyPokey

Best pancakes EVER

I haven't been baking much bread lately - two toddlers are taking a little bit too much of my time :)

But I HAVE been making a lot of quick bakes - pancakes, biscuits, cupcakes - you name it.

Here is a full post of two of the most delicious and the least time consuming pancake recipes you will ever find - full recipe

And here is a photo of someone enjoying a pancake :)

yozzause's picture
yozzause

Bourke Street

Funny how these things happen,  RobynNZ in a response to JCrising recommended the Bourke street bakery as a good Aussie bread book and i concur, In fact after thinking that i had loaned my copy and was not going to be getting it back, my wife unearthed it under some piles of papers and to celebrate its return i decided to use it for some breads that i was going to be making with a bread enthusiasts group that i formed at work from staff and students whereby we bake some interesting breads for use in a retail outlet/training centre down in the West end of Fremantle.

We quadrupled the white sourdough and then made two derivatives from that same dough, the spicy fruit loaf and the sprouted ryeberries with caraway.

The dough was made after regular work and the recipe was followed  below is a pictorial account   white sourdough to the fore and the sprouted rye to the rear

 

 

 

 

spicy fruit bread derivative from the white sourdough

 

 On wednesday morning whilst baking off the sourdoughs after 36 hours cold fermentation i put through a dough inspired by our friend Khalid with his experiments with a Biga recently.

on the Monday evening i made a dough with no salt and only 1/2% yeast and placed it in the coolroom  on the Wednesday morning i made a dough with 2 kg flour and 1 kg Biga this was going to be used for the dinner rolls in the restaurant with enough dough over for 3 loaves which went into the just vacated bannetons  this dough had a bulk fermentation time of almost 2 hours  and the bread was superb

  and here is how it looked once cut 

 

kind regards Derek

Janet Yang's picture
Janet Yang

Tartine "morning bun"

We were recently in San Francisco, so of course I made a pilgrimage to Tartine bakery. They have something called a morning bun (or it might be "morning roll"), which appears to be a long piece of dough that is coated in cinnamon sugar and coiled up. Simple, but really good—it seems to be a staple in SF cafés. 

Is there a recipe for this in any of the Tartine books?

Janet

linder's picture
linder

San Joaquin Sourdough in a Dutch Oven over Charcoal

I've been wanting to do this for a few months now, since we are living in a yurt and the only oven I have is a Coleman 12 inch square oven that sits on a burner of our 2 burner Primus camp stove.  I finally got up the nerve to try the San Joaquin Sourdough formula from Dave Snyder in our 'primitive' digs here on Orcas Island.    

I did do somethings a bit differently than Dave.  First, I took the dough out of the fridge after 12 hour rest and let it hang out at 'room temperature', here that's 62F- 65F, for an hour to take the chill off.  I shaped the dough into a single boule.  Lacking a real banetton I floured a cotton neckerchief really well and lined a plastic bowl with it.  I covered the shaped boule with a light dusting of flour and placed it top side down inside the lined bowl.  Then into the Brod and Taylor bread proofer it went.  (The proofer has been my salvation here in the yurt, we have electricity in the yurt and the proofer does a fine job of maintaining a warm moist environment).  I kept it in the proofer at 72F for 1 1/2 hours.  

Meanwhile, my husband started the charcoal briquettes, and we preheated a 10 inch dutch oven to 450F.  Once that heat was attained we placed the bread into the dutch oven and baked for 30 minutes, rotating the oven 180 degrees at 20 minutes into the baking to equalize the heat in the oven.  The bread came out well.  

Here's a picture of the interior crumb,  Great flavor due to the dark rye flour and the rest in the dorm sized fridge overnight.

 

Kiseger's picture
Kiseger

Autumn - poppy, sunflower, pumpkin and flax

When on the breath of autumn breeze,

From pastures dry and brown,

Goes floating like an idle thought

The fair white thistle-down,

Oh then what joy to walk at will

Upon the golden harvest hill!

 

What joy in dreamy ease to lie

Amid a field new shorn,

And see all round on sun-lit slopes

The pil’d-up stacks of corn;

And send the fancy wandering o’er

All pleasant harvest-fields of yore.

Cornfields,  Mary Howitt (1799-1888)

'Tis the first day of Autumn, the glorious season of skies filled with golden and brown crisp leaves falling gently and then billowing up in the air with the first gusts of cold winter winds.  As Wordsworth said: "Wild is the music of autumnal winds amongst the faded woods".  It is my favourite season of the year, it is when maple trees are ablaze with unimaginable oranges and reds, it is the season of harvest and grape-picking and unexpected balmy days of sunshine as a wink to long gone summer.  It is the season of partridge and pheasant, wild duck and mushrooms, pumpkin and swede and celeriac and Jerusalem artichoke.  It is the season of the wine festival in Lower Austria, where you try out the "sturm" which is fresh "new" fermenting fizzy wine.  It is the start of the truffle season in Italy, together with chestnuts and mushrooms and figs.  It is the season to get excited about wearing cashmere again when winter comes!

And so it came to pass that I discovered a bag of poppy seeds in our larder and it behoved me to put them to good use.  The Husband was off on another uncivilised bike/run thing and so I had the house to myself.  I put Horowitz in Moscow on full blast on the sound system and sat down with TFL for inspiration and a glass of wine for....well, because I can.  I have been gearing up for seeds and the start of Autumn seemed like the perfect excuse, as poppies, sunflowers and pumpkin flowers are all harvested around now. 

Poppy, Sunflower, Pumpkin, Flax Seed Bread with some Spelt

Bread Flour                  150g                (30%)

High Extr. WW              160g                (32%)

Whole Wheat Flour      90g                  (18%)

Spelt                             100g                (20%)

Wheat Germ                 30g                  (6%)

Salt                               12g                  (2.4%)

Water                            375 + 50          (85%)

Levain                          75g                  (15%)

 

Seeds:

Poppy                           40g                  (8%)

Sunflower                     15g                  (3%)

Pumpkin                       15g                  (3%)

Flax                              20g                  (4%)

Total Seeds                  90g                  (18% of total)

 

1.  Toast all seeds with the exception of poppy.  Once toasted, throw all seeds including poppy into a soaker with 50g water and leave for 6-12hours.  Also toast the wheat germ.

2.  Autolyse flours and wheat germ and 375g water for 4hrs.

3.  Mix in levain, salt and extra 50g water.

4.  Bulk ferment - 5 series of S&F every 30 minutes, add in the seeds on 2nd S&F.  Total bulk ferment was just over 4 hours.

5.  Preshape and bench rest for 25 minutes.

6.  Shape and place in banetton, proof overnight in fridge.  In this case, 14hrs at 5C.

7.  Turn out of banneton into DO straight from fridge and bake.  Do not botch it up, the way we did with the last loaf, but have a glass of wine anyway to celebrate not messing it up!

8.  Bake in 260C oven, turn temp down to 240C after 15 minutes, leave lid on for first 25mins then off for rest of baking - ca. another 15 mins.

Oh my was this good!  I might have like a wee bit more oven spring, but it had a crisp crust and slightly more open crumb than I expected with all the seeds.  It is my new favourite bread, although anything with poppyseeds is a winner (especially mákos beigli, the Hungarian poppyseed roll that my grandmother made). 

Toasting the seeds was a good call before soaking, fabulous flavour comes through.  Delicious slathered with Jamon Patta Negra, chorizo, St. Marcellin, mature Cheddar, fennel saucisson sec, hummus, smoked ham, fresh tomatoes and olive oil, and lovely to mop up the prawn and white wine sauce which came with the seafood crepes.  The Husband was very apologetic about not making sourdough crepes, but as sourdough is apparently "my domain", he dared not stray outside the traditional French crepe method.  

We sat on the patio with a glass of Vina Tondonia and a slice of bread dipped in olive oil; wistfully considering the end of Summer and the joys of Autumn.

Oh, golden fields of bending corn,

How beautiful they seem!

The reaper-folk, the pil’d-up sheaves,

To me are like a dream.

The sunshine and the very air

Seem of old time, and take me there.

Cornfields

Mary Howitt (1799-1888)

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