The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

dabrownman's picture
dabrownman

Josey is one heck of a baker and owns The Mill

But he took a road trip to see a real 'traditional artisan baker' who bakes bread just like they did 150 years ago.  This guy is pretty famous now :-)

http://joseybakerbread.wordpress.com/2012/04/13/my-trip-to-meet-the-baker/

Josey also has one of the best bread blogs around with fantastic pictures.

http://joseybakerbread.wordpress.com/

Happy baking

Excelsior Bakery's picture
Excelsior Bakery

Australian Bakers Handbook

Hi,

Some weeks ago now I was surfing the net and came across a link on a bakery suppliers website for a E-Book which was a electronic reprint of the last annual (or bi-annual) book that used to go out to Australian bakeries c1970's?. I imagine this had a lot of industry news, recipes, and advertising from the period. Trouble is I got sidetracked and lost the page I was on, and now can't find it again which is driving me nuts. Anyone have a clue as to what this was and even better a link back to it.

 

Thanks guys

 

Ian

Nominingi's picture
Nominingi

Another brick!

I recall someone posting a similar bread recently but can't locate the post so am sharing shots of my own tasty brick.

I've baked the Olde Style Pumpernickel in Pullman Pan

http://breadmakingblog.breadexperience.com/2013/06/olde-style-pumpernickel-in-pullman-pan.html

enough times to think I could make necessary adaptations:

1. I did not have unbleached white bread flour handy so substituted with whole wheat bread flour

2. I put the dough in the fridge overnight for final proofing. THe next morning, I let it warm up to room temperature then popped it in my B & T proofer where nothing happened for two hours, whereupon I baked the bread thinking there might be some oven spring.

The 'brick' is very tasty but it's a brick.

Any suggestions please.

 

pluto1415's picture
pluto1415

not quite a bowl

I was trying to make bread bowls.  This is only my second attempt at bread.  I got the recipe from a blog.  I'm not sure if the dough was too soft, or over proofed or what.

  • 1 1/2 active dry yeast
  • 2 1/2 cups warm water
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 7 cups all-purpose flour

 It rose for 45, then I punched it down, divided it into 6, 9oz portions, let it rise another 45 on silpat covered sheets, egg washed it and baked at 400 for 25-30 min.  The bread tastes ok, but it spread instead of rising.  Any suggestions are welcomed.

emkay's picture
emkay

No Knead Sandwich Loaves - One with SD, One with IDY

I made 2 different sandwich loaves and used the no knead method for both. My first loaf was mostly white flour and naturally leavened using discarded sourdough starter. Baker's Percentages: 90% APF, 10% WW, 90% water, 15% discarded SD starter, 2.1% salt. I got great oven spring with this loaf and it was nice and sour.

NKSD_Sandwich_1

NKSD_Sandwich_4

My second loaf had 20% whole wheat flour and mashed cooked sweet potato. It was leavened with instant dry yeast (no levain). Baker's percentages: 80% APF, 20% WW, 80% water, 20% mashed cooked sweet potato, 0.18% instant dry yeast (SAF red), 2.2% salt.



I was pretty amazed that such a tiny amount of instant dry yeast could raise bread. (I used 1 gram IDyeast for 560 flour = 0.18%.). Ah, the magic of time. I mashed my sweet potato coarsely which meant there were tiny bits of orange sweet potato throughout the bread. It was little gummy which seems to be a trend for me lately, but I toast my bread anyway so it doesn't bother me. 

Even though they were no knead breads, the crumb on both loaves ended up quite fine instead of open and holey which was totally okay with me. My almond butter didn't ooze out!  

The no-knead method I used for both loaves:

  • I mixed all ingredients in a bowl with a spoon, covered the bowl and let it sit undisturbed at room temp (68-70F) for 10 hours. 
  • Then I put it in the refrigerator (40F) for 20 hours. 
  • I shaped the cold dough into a log and put it into a loaf pan.
  • Then I let it proof at room temp (68-70F) for 2 hours. 
  • I baked at 450F for 45 minutes (with steam for the first 20 min).

 

 I baked some chocolate cupcakes for a friend's birthday. I've been using Ina Garten's "Beatty's Chocolate Cake" recipe for years and it always turns out great whether it's a layered cake or cupcakes. It's pretty much a one bowl cake recipe that I mix by hand. The frosting is simply melted (68% cacao) chocolate, butter and powdered sugar.

:) Mary

 

isand66's picture
isand66

Turkey Meatball Balsamic Calzone

The other night for dinner I decided to use the left-over pizza dough I made last week and make some calzones.  The pizza dough is similar to my normal one using mostly type 00 Caputo flour mixed with about 10% whole wheat.  I ran out of Caputo so I actually used around 20% Caputo along with some AP flour, potato flour and whole wheat and I added some Asiago cheese just for the fun of it.

Closeup1

Closeup2

The dough actually made some great pizza and was still nice and extensible after sitting in the freezer for a week.

I made some turkey meatballs using ground turkey, Panko Chili bread crumbs, greek yogurt, dried oregano, onions, fresh chopped garlic, onion powder, garlic powder, Worcestershire sauce, and a couple of eggs.  I browned them on all sides in a large pan and covered them for a few minutes at the end to make sure they were cooked through.  Lastly I glazed them with some good balsamic vinegar and let it create a nice caramelized crust on the meatballs.

For the stuffing in the calzones I used the meatballs, fresh ricotta cheese, fresh mozzarella and a little Asiago.

The end result was a whole lot of cheesy goodness!

Inside1

InsideCloseup

Have a great weekend.

Ian

dabrownman's picture
dabrownman

Sprouted Multi Farro SD

Lucy kept working on her sprouted grain experiments this week.  These little chatted berries have turned out to be a different can of worms when it comes to how bread flours usually perform.  This makes them fun to play with of a little frustrating at times..

 

This week we kept the overall 50% whole grains in the mix but upped the sprouted grains to 50% of the whole grains for 38%.  This puts the sprouted grains at 25% of the entire flour mix which puts it on the borderline of turning dough into goo while it is finishing its 12 hour retarded proof in the fridge.

 

We also limited the variety of whole and sprouted grains to equal parts of the 3 Italian farros: einkorn, emmer and spelt and wheat berries.  To try to compensate for the final flour being on steroids for an enzyme point of view, the levain was  built over 3 stages using all of the sifted out hard bites of the non sprouted home milled whole grain flour and some of the its high extraction majority.

 

The sprouted home milled flour was also sifted to get the hard bits out but none was used in the levain.  The sprouted hard bits were put into the 1 hour autolyse with the remaining non sprouted high extraction flour and the KA bread flour.  The high extraction sprouted flour was held back from the autolyse to keep it from getting a heads start and was mixed into the autolyse th make the final dough  with the salt and the levain.

 

We kept the levain to our recent 10% even though the fall AZ temperatures in the kitchen have moderated to the mid 70’s.  No sense tempting fate with more levain mixed with more sprouted grains.  We also kept the hydration right at 85% - our usual amount for 50% whole grain breads.

 

After 3 sets of slap and folds of 8, 1 and 1 minute and 3 sets of stretch and folds from the compass points all on 15 minute intervals.  The dough still felt a little slack which points to less water being needed for this amount of sprouted grains – they take less water after sprouting than they would otherwise,  With the slack dough feel we hoped that maybe the crumb would be a little more open than last week – especially since there were no whole berry sprouts in this bread.

 

Thai Green Mein and Thai Green Curry Chicken

Lucy and I went back and forth trying to agree on what add ins we would put in this mix.  I wanted olives to keep with the Italian theme and she wanted cranberries and walnuts to get in the Holiday spirit.  Finally we agreed to not load up the crumb with any goodies at all because we hardly ever bake a bread that just has flour in it and doing so now and again reminds us of how tasty bread can be if left plain – especially when the flavors are so dramatically enhanced woth sprouted grains.

 Ribs too. When the weather finally turns cooler for fall its time for Squash soup made with butternut squash, fresh corn, smoked sausage and wild rice.

So we shaped the dough right after the stretch and folds and put it in a lightly rice floured basket that was oval shaped, bagged it and immediately put it into the fridge for a 12 hour retarded proof with no counter bulk ferment.  Even though the kitchen temperatures have moderated a higher amount of sprouted flour and a long cold proof could be a goo disaster in the making if you give the dough a chance to get a fermenting head start un-moderated on the counter.

 

In 12 hours the dough had thankfully proofed well enough in the cold but not too much.  It looked like we could let it warm up on the counter for 1 1/2 hours before un-molding, slashing and hitting the Mega steam, 500 F heat of Big Old Betsy’s bottom stone.  In 2 minutes we turned the heat down to 450 F of the remaining 13 minutes if steam.

 

Once the stream came out we turned the oven down to 425 F convection and continued to bake until the bread hit 210 F – 5 degrees higher than our usual.  We have found that sprouted grain breads need to be baked to a higher internal temperature to compensate for the extra moisture they retain as they bake.

 

The bread browned nicely to that mahogany color and sported those small blisters we love so much.  It also sprang and bloomed well enough to give Lucy hope the crumb would be as open as she had hoped.  Lucy Lucy - the crumb came through as soft, moist, glossy and tasty.  This might be the best tasting bread Lucy ever baked up.  it is delicious, sour, complex flavors, deep grainy aromas .....We love it.  I hope others will try out sprouted flour breads now that PR's book is out and bringing attention to these fine breads - they deserve a large following..  

Whole Multigrain SD Levain

Build 1

Build 2

 Build 3

Total

%

9 Week Retarded Rye Starter

7

0

0

7

1.37%

MG 85% Extraction

0

4

28

32

6.24%

MG 15% Extraction MG

7

10

0

17

3.32%

Water

7

14

28

49

9.56%

Total

21

28

56

105

20.49%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

52.5

10.24%

 

 

 

Water

52.5

10.24%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

10.24%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction Multigrain

78

15.22%

 

 

 

100% Whole Sprouted MG

126

24.59%

 

 

 

KA Bread Flour

256

49.95%

 

 

 

Total Dough Flour

460

89.76%

 

 

 

 

 

 

 

 

 

Salt

11

2.15%

 

 

 

Water

383

74.73%

 

 

 

 

 

 

 

 

 

Dough Hydration

83.26%

 

 

 

 

Total Flour w/ Starter

512.5

 

 

 

 

Liquid w/ Starter

435.5

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

84.98%

 

 

 

 

Total Weight

959

 

 

 

 

Whole Grain %

50.05%

 

 

 

 

 

 

 

 

 

 

4 whole multigrain and sprouted mix is: einkorn, wheat, emme r& spelt

50% of the whole grain flour is sprouted

 

 

 

 

Fabulous sunset, an apple pecan galette to go with Lucy's advice to never forget the salad.  

 

 

  

RowdyDangerous's picture
RowdyDangerous

Has anyone tried baking bread with hops boilded in the water?

I was looking though a military regulation for baking from before the civil war and it mentioned using hops twice; in the yeast starter, and also boiled in the water used for the bread. this idea has been in my head since I saw it but I have found no recipes for it in all of the internet so I'm about to just wing it with some left over hops from my last brew.

If any one else has tried this or at least heard of it any info would be helpful.

Kasiaw's picture
Kasiaw

My First Try at Westfalen-Kruste German Rye

Hi everyone!

Here is my latest experiment.  I have only just started making sourdough breads in the last month or so, but I decided I would dive into the deep end of the pool by trying to make this German Rye Bread:

http://brotdoc.com/2013/12/23/westfalen-kruste-westphalia-crust/

I also heavily relied on the information in the following blog post:

http://www.thefreshloaf.com//node/37266/lucy%E2%80%99s-take-adri%E2%80%99s-westphalian-rye

This bread uses a rye sourdough starter, an old bread soaker, and a rye scald.  It is so different from anything I've tried before, but I chose to try it because my husband and I love the breads that we bought in Germany.  I have many bread cookbooks, and most of them have one or two rye bread recipes, but nothing lke this bread.  From the very start, I felt out of my depth.  I didn't know what a scald was, or what it should look like.  I wasn't sure how I was going to keep it at the required temperature for two hours.  My starter was good, though, so I wasn't worried about that.

 

When I mixed the dough, however, it didn't feel like any bread dough I had ever mixed before.  All of the liquid was in the soaker, scald and levain.  The high percentage of rye flour also kind of threw me.  The texture was not anything like wheat dough.  I know that it doesn't develop gluten the way wheat does, but I didn't know if I had mixed it for not long enough, just right, or too much.  The recipe does have a small amount of commercial yeast, and it said the bulk fermentation was supposed to be only 45 minutes.  Then shape the boule and let it rise again in the brotform for 60 minutes.  At every step of the way, this bread seemed foreign to me.  I didn't know what the dough should feel like, couldn't judge if it had risen enough, etc.  I have been baking wheat bread for so long that i know how to look at and feel the dough to know if it is ready for the next step or not.  No so with this bread. 

The thing that scares me about this bread is how heavy it is.  It looks good on the outside, but it feels like it is going to be a doorstop!  My loaf looks considerably smaller to me than the one in the pictures, but it is really heavy.  I think it is going to be too dense.  Hopefully, it will still be edible!

I would appreciate any suggestions about how to judge the "feel" of the dough, and how to judge whether the fermentation is correct.

 

Thanks!

Abelbreadgallery's picture
Abelbreadgallery

Pan Candeal

Pan Candeal. Typical bread from the south of Spain. Only 45% hydration. Quite similar to french Pain Brié.

 

 

Pages