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News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Bread Head's picture
Bread Head

Help making the No Knead Pizza on Fibrement stone

I am getting stuck at some parts of this process so here are some questions;

-Ingredients

400grams Organic King Aurthur Flour

320grams of cool water (55 to 65 degrees)

1 1/4 teaspoon of Iodine Sea Salt

1/4 teaspoon of SAF dry yeast

1/2 teaspoon organic florida cane sugar

2 tablespoons of olive oil

 

Let ferment for 18 to 20 hours

After I dump out and cut dough in half I am not sure how to shape into balls because the dough is so sticky?

After I get two shaped balls (with a lot of flour and I don't know what technique) then what?

Should I place in the refridgerator? This time I am letting the two dough balls rise on the counter for 2 hours and then I will refrigerate for a day or days.

When I pull a dough ball out of the refrigerator to make a pizza, should I let it sit for 1 to 2 hour to warm up or should I work it into a pie shape while it is cold?

Where should the placement of the fibrement stone be?  Top, middle, or bottom?  (I like the idea of the top because of less head room)

Thanks for your help!

 

bobku's picture
bobku

Onion Toppings always burn

How can I stop onion toppings on my bagels from burning. I rehydrate minced onions in boiling water let them sit for a while drain them and place on top of bagel. but they still burn  Should I refrigerate or freeze them. Or maybe its the brand I buy, I just can seem to stop them from burning

shelstaj's picture
shelstaj

croissant journey

Hello fellow bakers! 

Ive been a fan on The Fresh Loaf for quite some time, and finally have decided to start posting some stuff!

I have been working in restaurants the last 2 1/2 years, the last year in pastry/bakeries. I currently work at a small startup bakery in San Francisco.  we are working on croissants at the moment, ive been practicing given that they are one of my favorite things to eat! I am relatively new to yeasted doughs, so here are some of the test runs so far!  

Ive started with the Pierre Herme base recipe and have been playing around with it.

the recipe calls for fresh yeast and ive been currently playing with fresh yeast vs osmotolerant yeast. The recipe also calls for the dough to be mixed, then left to rest for 24 hours in the fridge. I am currently trying to do bulk fermentation in hopes to avoid the 24 hours in the fridge enabling me to produce the croissants from mix to shape within a 8-10 hour shift.

here are the results between 2 of my recent batches. 

My current issues are that im looking for more of a crack and flake  as well as a bit more volume. ill be sure and snap some more pictures, i just mixed 2 batches earlier today which i am going to laminate and shape tonight! results to be posted soon! 

heres a picture of fresh yeast. the dough was mixed just to combine, then left to rest for 24 hours in the fridge before starting lamination.

 

here are pics from a batch which i used osmotolerant yeast , did a bulk fermentation for 1 hour, till the dough was about double in size, then punched it down, let chill in fridge then started lamination. 

 

 

divinemabage's picture
divinemabage

Scones and all

Hi all, I am an African and scones are not so common in my country. I make them for friends and family. Of late, there has been a high demand for scones for those who are diabetic, high blood pressure etc. Can I replace sugar with honey? Can I use olive oil instead of butter? I really do need your assitance and advice.

rocky_creek@hughes.net's picture
rocky_creek@hug...

Find any recipe you want

http://www.foodferret.com/#ttl=%2BWhole%20%2Bwheat%20%2Bbread&m=normal&n2131-sourdough%20starter=on&n94-yeast=on&x322-baking%20soda=on...

The site above allows you to search recipes for any word combination, also to include and exclude ingredients.

The page I linked to is a search for whole wheat + bread, included sourdough starter and yeast, a couple of items excluded. You can easily exclude by clicking on (exc) next to the listed ingredients.

 

bakeshack's picture
bakeshack

Pain au Gruyere

So here is my take on the classic Cheese bread.  I love the flavor and aroma of melted/toasted gruyere cheese. I wanted this flavor to infuse my basic sourdough loaf without getting muddled in the process.  I have seen several different types of this bread but all of them simply mix the cheese (either cubed or grated) in the dough during the mixing/kneading stage.  I wanted something more "in your face" gruyere, melted/toasted cheese flavor in every slice while, at the same time, achieving a very rustic-looking country bread.  

 

 

Here is how I made this wonderful bread:

90% Bread Flour - 446g

10% Rye Flour - 50g

70% Water - 347g

40% Leaven - 198g (Starter culture was fed with flour/water mix at 100% hydration, 12 hrs before mixing the dough)

2% Salt - 10g

Gruyere cheese, grated - 200g

1)  Dissolve leaven in water; mix all of the flour by hand.  Autolyse for 30 mins. 

2)  Add salt and mix until fully incorporated. Perform stretch and fold  every 20 mins during the 1st hour of bulk fermentation and once every hour afterwards to complete a 3-hr bulk fermentation.  

3)  After the 3-hr bulk fermentation, the dough should be billowy and very easy to stretch.  Turn the dough out into a lightly floured counter.  

4)  Preshape the dough into a rectangular mass.  Bench rest for 30 mins.  

5)  Lighty dust the dough with flour then turn it over, doing the same to the other side.  Using a rolling pin, flatten the dough into a rectangle (about 12"x18", 2cm thick).  Rub some flour to the rolling pin if the dough is sticking to it.  

6)  Scatter the grated gruyere cheese on the dough leaving about 1.5" border all around without cheese.  

7)  Starting from the short side of the dough, roll it into a log just like a jelly roll/cinammon roll, making sure the cheese is being trapped inside the cavity.  Also, make sure that the log is rolled tight with the edges sealed underneath to build tension on the surface of the loaf.  

8)  Proof for 3 hrs seam side up on a couche or a lined-banneton dusted with flour.  Alternatively, you can proof for 1.5 hrs at room temp and retard in the refrigerator for 10-12 hrs. 

9)  Preheat oven to 500F.  If the loaf was retarded overnight, take it out of the refrigerator 1 hr before baking.  

10) Place your steaming apparatus inside the oven (I used 2 wet towels), then place loaf inside.  Lower oven to 450F.  

11)  Bake with steam for 15-20 mins, remove steaming apparatus, bake for another 25-30 mins until crust is dark golden brown with the cheese oozing out from the grigne.  

12)  Leave in the oven for another 10 mins.  Let cool, slice, and serve.  Enjoy!

 

Submitted to YeastSpotting  http://www.wildyeastblog.com/yeastspotting/ 

alpinegroove's picture
alpinegroove

Tartine Bulk Fermentation in the Refrigerator?

I have been making bread using the Tartine recipe for a while with very satisfactory results.
I am trying to adapt the baking schedule to my routine. Has anyone here tried doing the bulk fermentation overnight in the refrigerator?
Do you do that instead of the stretch and fold? Doesn't that affect the development of the dough?

I have tried doing the final rise in refrigerator overnight, which worked well and resulted in very flavorful bread, but I am now wondering about bulk fermentation in the refrigerator.

Norman's picture
Norman

Pan de leche (Milk bread)

I made this bread today and I really like it, the crumb is nice and soft, but it has a good texture and I think it will be great for sandwiches.

This is how I made it, first the ferment:

Bread flour                          100 gr

1 tsp of sugar

1 tsp of yeast

1 tsp of salt 

water                                    100 gr

I let the ferment do its thing for about 24 hrs and then I added to the final dough.

Final dough:

Bread flour                           200 gr

1 tsp of yeast

1 tsp of sugar

1 tsp of salt

water                                     100 gr

 mixed all together in my Ktchen Aid, for about 7 minutes, let it rest for 7 minutes and mixed  again for another 5 minutes.  Let it rise for about 2hrs, punched the dough down and I did kinda like a stretch and fold, let it rise again for about hr, punched down and stretch and fold and formed a tight ball and put it in a bowl on top of parchment paper.  Let it rise for an hour while I heat up the oven to 450 with a pan with a lid in it.  Put the bread in the pan and baked it covered for about 27 minutes and then finished to baked it uncovered it for about 11 more minutes.  The final product is very nice, the crumb is soft, spongy and it has a nice texture to it.  Anyway, I just wanted to share this with you all.

Norman.

 

 

 

rolls's picture
rolls

sourdough help plz :)

Hello, jus wants to quickly ask, if my starter is stored in the fridge, and I take it out to make bread, how many feeds do I need to giv it before I can use it?

Also, I noticed many recipes ask for one cup of starter. So then if I used one cup how would I feed it ( flour/water amounts)?

I usually keep 100g of starter in the fridge and then feed 50g each of flour n water for the first feed following Bourke st bakery instructions and build it up with three feeds. Although, this takes time and I end up with too much starter. Although, I recently discovered it's perfect for pancakes :)

Any advice is much appreciated :)

alpenrose's picture
alpenrose

From Seed to Starter, or is it Levain?

Hello:

After several tries, I finally followed the starter (seed)process posted here under Pineapple Lesson). It worked very well. I am now on day 7 and fed my little seed this morning at 0930 and it is now 1330 (1:30PM) and I have a doubled my lot.  NOW WHAT?  Do I have a sourdough starter yet, or is there next steps?

Can I try to make a loaf of bread now,or should I continue feeding it and start feeding it larger amounts, or more frequently every day?

Thank you again,

 

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