The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Floydm's picture
Floydm

Rainbow Cookies

Reprinted with permission from Stanley Ginsberg's and Norman Berg's Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking.

Rainbow Cookies

Rainbow Cookies

Makes 4-5 dozen

Volume Ingredient Ounces Grams Baker's Percentage
1 cup Almond paste, at room temp 8 227 100%
1 cup Egg, beaten 8 227 100%
½ cup Shortening 4 113 50%
½ cup Unsalted butter, at room temp 4 113 50%
1 tsp Table salt 0.25 7 3%
1¾ - 2 cups Cake flour, unsifted 8 227 100%
1½ tsp Vanilla extract 0.25 7 3%
1½ tsp Bitter almond oil or almond extract 0.25 7 3%
15-20 drops Red food coloring 0.001 0.1
15-20 drops Yellow food coloring 0.001 0.1
15-20 drops Green food coloring 0.001 0.1
¼ cup Apricot or raspberry jam, melted 2.8 79 350%

Simple Chocolate Icing

(Note: You can also use melted chocolate to cover)

Volume Ingredient Ounces Grams
2¼ cups Powdered sugar 10 284
¼ cup Water 2 57
½ tsp Light corn syrup or honey 0.13 4
½ tsp Vanilla extract 0.07 2
2 tbs Unsweetened cocoa powder
  1. Preheat your oven to 400° F/204° C with your baking surface in the middle. In a mixing bowl, mash the almond paste using a fork. Using the whisk at medium (KA 6) speed, blend the almond paste and ¼ cup/2oz/57g of the beaten egg until smooth and lump-free, 3-4 minutes.
  2. Add the butter, shortening, salt and remaining egg and beat until soft and light in color, 7-8 minutes.
  3. Add the flour ½ cup at a time, followed by the vanilla extract. Continue creaming until the batter is evenly mixed, with a very light texture.
  4. Divide the batter into 3 equal portions of about 10oz/284g each, and put each into a separate bowl. Add a different food coloring to each and whisk until thoroughly blended.
  5. Pour the contents of each bowl into three separate well-greased 8" x 8"/20cm x 20cm square cake pans and bake until a tester comes out dry, 10-12 minutes. Remove to a rack and let cool thoroughly. (If necessary, you can bake the batters in several stages: simply remove the cake from the pan, rinse and dry, re-grease and bake the next color.)
  6. Melt the jam in the top of a double boiler or on very low heat to avoid burning. Brush as thin a layer of jam as possible on top of the green layer and immediately put the yellow layer on top. Repeat for the red layer, so that you end up with a multicolored block, with the jam as the glue.
  7. Wrap the block in plastic and return into one of the baking pans. Use a second pan on top to compress the layers. Add 2-3lb/1.5-2.0kg of weight and refrigerate for 24 hours.
  8. Make the simple icing by heating the water and corn syrup to boiling, then stirring in the powdered sugar, cocoa powder and vanilla extract until well blended and lump-free. Take off the heat and let cool: the icing will be at optimal spreading temperature when it feels neither hot nor cool on your lips.
  9. Remove the cookie block from the refrigerator and cut into four 8" x 2" x 2"/20cm x 5cm x 5cm bricks. Using a metal spatula, apply a thin coating of icing to the top and long sides of each brick in a single smooth stroke, if possible.
  10. Let cool until the icing has almost hardened and use a sharp knife to cut the bricks crosswise into ½"/1.25cm slices. These freeze very well.

Inside the Jewish Bakery will be released October 15th and can be purchased on the Inside The Jewish Bakery website, on Amazon.com or Amazon.ca, or at your local bookseller.


aakoh's picture
aakoh

Baking A Baguette with High Protein Flour

Hi,

I am learning to bake artisan bread, beginning with the humble french baguette. Recently I chanced upon some very well priced Allinson's Very Strong Bread Flour. Being a novice and not having done my research thoroughly, I bought up 15 kg of the flour, thinking that better and stronger flour would result in a better baguette. After some reading up, I realised that many bakers use  all purpose flour instead of strong bread flours. The protein content of the flour that I bought is very high - 13.9g per 100g or 13.9%. I read that many people have been successful with KAF's AP flour which has a protein content of closer to 11.5%.

Has anyone had any success baking artisan breads using flour with such high protein content? Any suggestions or recipes would be greatly appreciated.

Aaron

http://www.allinsonflour.co.uk/products/premium-white-very-strong-bread-flour.html

 

 

Szanter5339's picture
Szanter5339

Spelt bread stuffed Dinkelbrot gefüllt

700 ml of water
6 tablespoons of oil
2 tablespoons vinegar (20%)
6 teaspoons of salt
2 tablespoons powdered sugar
1kg flour 50dkg BL 55
Spelt flour 10dkg
4dkg of yeast
In yeast +

Preparation of yeast, 1-2 days before cooking.

yeast:
140 ml of water
BL 55 15dkg flour
1 tablespoon oil
½ teaspoon salt
2 dkg of yeast

2 slices of toasted bread (thin), cut into small cubes
2 cubes of cheese
few spices
Projections, there is little milk

 

700 ml Wasser
6 EL Öl
2 EL Essig (20%)
6 Teelöffel Salz
2 Esslöffel Puderzucker
1 kg Mehl 50dkg BL 55
Dinkelmehl 10dkg
4 dkg Hefe
In Hefe +

Vorbereitung der Hefe, 1-2 Tage vor dem Kochen.

Hefe:
140 ml Wasser
BL 55 15dkg Mehl
1 EL Öl
½ TL Salz
2 dkg Hefe

2 Scheiben Toastbrot (dünn), in kleine Würfel geschnitten
2 Würfel Käse
Nur wenige Gewürze
Projektionen, gibt es wenig Milch

Carly-marie's picture
Carly-marie

Pre-ferment

Late Saturday night I created a pre-ferment and was planning on baking the bread but got busy and was unable to. I do not have the time for the next few days to be able to make bread with longer rasing times as I have classes all this week and I will not get home with enough time to make my dough and let it rise and such.

So I was wondering if anyone knew of a way to use the pre-ferement I've already made (I used "The Rustic Bread" recipe) and using a recipe that will take less time?

Thanks so much for the help. I am new to using pre-ferments and it would be a shame for it to go to waste. If you have some advice it would be greatly appreciated!

SourdoughRules's picture
SourdoughRules

The "Using Up Starter" Bread

What to do with your starter excess?  I always feel bad just pouring it down the drain.  However sometimes I have to pour out the full cup of each starter to make room for the cup of new feeding that has to get added in.  Even when I do use the pour off for sourdough pancakes, there is often a good 0.5-1 cup of excess re-fed starter in the proofing bowls.  In either case, I hate to pour good starter down the drain.  If I follow the recipes in books like Tartine they really are only using a very small fraction of the total starter, albeit for great recipes.  I wanted to see if I could use the starter as the basis for a bread by having it substitute for comparable quantities of water and flour.    My first try at this was two weeks ago.  I didn't use any olive oil or leavening.  I had chance to have long rise times.  This time around I had some new garlic infused oil I wanted to try using but didn't have enough time to allow the sourdough to definitely rise in time so added 0.25 tsp of yeast.  I'll try to post pictures later, but the results were great!

 

Ingredients
    •    However much 100% (by volume) starter you have left over.
    •    Additional water to get to 1 cup total water
    •    0.5 cup wheat flour
    •    Additional white flour to get to 3 cups of flour
    •    1.5 tsp kosher salt
    •    1.5 tsp sugar
    •    2 TB olive oil
    •    up to 0.25 tsp instant yeast

Directions
    1.    Night before, your excess starter from feeding cycle into measuring cup to determine total amount of existing water and flour.  Based on 100% hydration, if you have 1 cup of starter you'd have half a cup of water and half a cup of flour.  Preferably have 1 cup of starter or more for this step.
    2.    Add the half cup of whole wheat flour and let soak over night.
    3.    In the morning before making bread, mix in olive oil, sugar, yeast (if used) and additional water.  Mix thoroughly by gently  stirring/folding.
    4.    Put additional white flour into a bowl leaving about 1 cup or so on the side for kneading.
    5.    Pour starter mixture over the flour and incorporate completely
    6.    Leave rest in the bowl, covered, for 30 minutes
    7.    Work additional flour in and knead in bowl until ready to be turned out onto floured surface
    8.    Knead dough incorporating enough flour to achieve nice smooth consistency.  Knead for 10-15 minutes.
    9.    Spray metal bowl with PAM and place dough in bowl covered.
    10.    Let rise until doubled in size.  Will be about 2-3 hours with yeast and longer than that without.
    11.    When double in size turn out onto floured surface and cut into number of loaves you want (probably 1-3).  
    12.    Work dough into balls and let rest for 30 minutes.
    13.    Form dough into final loaf shape and place on parchment paper. Cover, either with a bowl or other covering or a damp towel.
    14.    When doubled in size preheat oven to 500 degrees with stone and tray for steaming.
    15.    At this time uncover the loaves, coat with flour and slash.  If oven will be longer than 15 minutes to come to temperature re-cover the loaves.
    16.    When oven is up to temperature boil 2 cups of water in the microwave.  
    17.    Place loaves on stone by working the parchment paper.
    18.    Put 1 cup of the boiling water into the pan
    19.    Close oven and set thermostat for 450 degrees
    20.    Bake for 30 minutes (or longer to get more crust).
    21.    Remove from oven and let cool before serving.

SourdoughRules's picture
SourdoughRules

Intimidation of a Beginner

I've read this website and blog for years.  Over those years I've tried lots of different breads from lots of books.  I haven't made a truly serious study of it.  I'm not baking multiple loaves a week, nor am I going through formal training to become a baker.  However I do have lots of books and recipes that I've tried repeatedly.  The first bread I ever made was a focaccia bread from a recipe I found in a USENET posting way back in the early days of the internet.  It was all I could find at the time.  Throughout college I used that plus the recipe for french baguette from Julia Child's "Mastering the Art of French Cooking."  In recent years I've added lots of bread books to my collection, and lots of trial and error.  I have the "Artisan Bread in 5 Minutes a Day" and the follow-on book.  I have a book on ancient bread making.  I have the Tartin bread book.  I'm at the stage where I want to start trying to do things more seriously.  However I'm also at the stage where I can sort of wing it and have pretty good results.

Throughout the years I always had a facination for sourdough breads.  When I moved to my current location I was lucky enough to have a neighbor who has been feeding the same starter for over 35 years.  He gave me a sample of it and it is the basis for all of the sourdough cooking that I do.  It is a very vigorous starter that I keep in the fridge and feed 1 cup of water and 1 cup of unbleached King Arthur All Purpose flour every 1-2 weeks.  It has served me well and I look forward to continuing with it.

Like many others I will be posting recipes and pictures of the results of those recipes.  Some will be from the standard sources.  Others, like my first entry, will be the results of my experimentation.  I don't always follow the rules as much as I should, but as long as the results are good (or at least good enough) then I guess I shouldn't complain.  It is just a bit intimidating to make posts of such amateur results when there are so many amazing posts of delicious and beautiful breads by other members.  We all start somewhere I suppose, and this is where I'm starting the sharing of my bread adventures online.

 

Hank

Szanter5339's picture
Szanter5339

Sütésre várva.Creatív Bread

Szanter5339's picture
Szanter5339

Creatíve Bread

Salilah's picture
Salilah

World Bread Day - another variation on Jan Hedh's Lemon bread

I baked this yesterday - but we ate it today, so I hope that counts!

Another version of Jan Hedh's Lemon bread, with less lemon and added lemon thyme

Ingredients:
100g 100% white starter
180g durum flour
180g white strong flour
50g rye
130g water
100g cider
25g EVOO
8g salt
zest of half a lemon (would use more in future)
leaves from 6-8 sprigs lemon thyme (would use more in future)

Method:
Mix starter, flours, water, cider and autolyse 30m or so.  Add EVOO, salt, lemon zest, herbs - thorough mix
Several S&F roughly 30min intervals for 3 hours (you can tell I was improvising - poor records!)
Refridgeration overnight, then warmed up for around 30m then pre-shaped then shaped to batard
(warning: not sure if it was the EVOO but it was a pain to shape - wouldn't seal the seam!)
3 hours I think to proof in banneton, then 15mins under SS bowl at 240 then around 25-30m at 200

Good bread flavour; not very big holes but quite a soft crumb with quite thick crust.  Nice taste but would add more lemon & herbs next time!

and the crumb:

cheers - and Happy World Bread Day!
(buckwheat batard on the way - sadly no beechnuts as the birds beat me to it!)

S

Szanter5339's picture
Szanter5339

Blade pattern on the bread. Creatíve Bread 5 Potato bread

potato bread

Potato juice 350ml Cooking
2 tablespoons of mashed potatoes
20 g flour BL55
5dkg rye
Spelt flour 5dkg
50dkg flour BL80
3 tablespoons oil
1evőkanál vinegar
1evőkanál sugar
3kávéskanál salt
2dkg yeast
+20 Dékány yeast

Preparation of yeast:
140ml water
15 g flour
1 tablespoon oil
½ teaspoon salt
  teaspoon of sugar
1-2 g of yeast

 

 

Burgonyás kenyér

 350ml Burgonyafőző lé

2 evőkanál tört burgonya

20 dkg liszt BL55

5dkg rozsliszt

5dkg tönkölybúza liszt

50dkg liszt BL80

3 evőkanál olaj

1evőkanál ecet

1evőkanál cukor

3kávéskanál só

2dkg élesztő

+20 dekányi kovász

 

Kovász készítése:
140ml víz
15 dkg liszt
1 evőkanál olaj
½ kávéskanál só
 kávéskanál cukor
1-2 dkg élesztő

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