The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

ibor's picture
ibor

The 4 Strand Delta Bread Braid

The 4 Strand Delta Bread Braid

 

From "The Art of Braiding Bread"

http:/myfoodaddress.Blogspot.com/

David Esq.'s picture
David Esq.

Tartine Weekend

This weekend's bake started Friday evening -- I removed my starter (housed in a 1/2 pint mason jar) from the fridge and added a tablespoon (yes, I use a tablespoon and it generally weighs from 18-22 grams) of starter and added it to 200 grams of cool water. I added 100 grams of KA organic all purpose flour and 100 grams of flour that I blended from hard winter red wheat berries the previous week and let the mixture sit overnight.

In the morning my leaven was ready to go, so on Saturday I mixed the leaven and water with 2000 grams of flour (a mixture of flours on hand), let it autolyze for a couple of hours and then added the salt.  I do this in two batches, each batch making 2 loaves.

After stretching and folding for at intervals of 30 minutes for the first two hours, I let did another 3 folds over three hours, divided the dough and shaped.  I pinched off a bit to make two pizza doughs so that one of my three loaves are smaller than the other.

I placed the shaped boules into the fridge Saturday afternoon, baked one loaf Sunday morning and two on Sunday evening. 

I used my chef's knife to score the loaves.  It finally didn't stick.

I also experimented and flipped the towel-lined bowl out onto my super peal and transferred it to the cold dutch oven from the peel.  Then baked as per Tartine Bread.

Sadly, I have no idea which bread was baked in the morning and which bread was baked in the afternoon.  I think the smaller one was done in the morning and I gave that away to my neighbor. I am eating one of the larger ones now and it is not sour tasting.  It is also a bit chewier than usual.  Very moist, but still a bit chewier than usual.  I like it. Made a great peanut butter and jelly sandwich.

Waiting to hear back from our neighbor to see if they liked it. Hope it was delicious.

sybram's picture
sybram

Corn Bagels

Everyone in the U.S. except those who live in New York state should know that Thomas only ships their corn bagels to the Big Apple state.  Boo!  

Anyone have a recipe for corn bagels?

isand66's picture
isand66

Black Cocoa Multi-Grain Sourdough

   I've added cocoa to bread before and it gives the final product a nice dark complexion with a subtle chocolate flavor that resides in the background.  I also added some chocolate infused olive oil and chocolate flavored balsamic vinegar to make it interesting.

I used a mix of freshly milled flour along with some French Style flour from KAF and added some left-over mashed potatoes to round out the formula.

The final dough had a deep dark crust and interior with a soft open crumb.  You can taste the chocolate undertones from the different chocolate flavored ingredients and the multi-grain mix makes this a healthy and tasty bread.

I used my BreadStorm program on my IPAD again to produce the formula below.  I broke out the seed starter flour and water separately as you can hopefully see below.  I'm really starting to get the hang of this program and once you figure it out it's a pleasure to work with and pretty simple.

Closeup1

Formula

Black Cocoa Multi-Grain (weights)

Black Cocoa Multi-Grain (%)

Closeup2

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, black cocoa and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), potatoes, oil and balsamic vinegar and mix on low for 6 minutes and then remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large boule shape.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Risen

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Scored

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb1

Crumb2

christinepi's picture
christinepi

temperatures

I keep my starter on top of the fridge. At night, the temperature goes down to 62, and during the day it's more like 72. I've read that starter likes temps from 78-85 best. Am I going to mess with my starter's health with the temps I can provide?

And just in general, what on earth do recipes have in mind when they say "let rise AT ROOM TEMPERATURE for x hours"--surely that could mean a range of 10-15 degrees! Or is there a universally agreed upon temperature when talking about room temp? I'm a beginner and I can't gauge proof times yet by feeling/looking at the dough.

Mebake's picture
Mebake

Tartine Sesame Bread

This is sesame bread from Tartine Bread book. I followed Chad's formula and instructions to the letter, and it yielded a delightful bread. 

Sliced.. Mmm, the aroma!

Nutty and sweet.

The Bread is marvelous however you eat it. One thing i'd do next time, is to use a ripe 50% /50% ww to Ap flour, instead of my all white starter. The whole wheat flour used in the recipe was my freshly milled Turkish wheat flour.I'll continue to explore more recipes from Tartine book no.1. This recipe is now tagged as a favorite, and may make its way to the upcoming arts and crafts market.

Khalid

 

Xenophon's picture
Xenophon

The golspie loaf - 100% whole wheat sourdough

This bread is inspired by the 'Golspie loaf' recipe by Dan Leppard in 'The handmade loaf'.  I always wanted to do a 100% whole wheat bread but they have a pronounced taste and I thought my main customer -wife- wouldn't be a big fan.  Imagine my surprise when I asked her to pick any type of bread she'd like to have and she settled on this recipe.  I modified it somewhat so I guess it's ok to post the full recipe which I followed:

Formula:

Preferment:

- 50 gr. Sourdough rye starter at 100% hydration

- 100 gr. whole wheat bread flour

- 100 gr water at 21 centigrade

Combine, mix with a spoon and let ferment at room temperature for 12-16 hours (I gave mine 14 hours at about 20 centigrade)

Final dough:

- All of the preferment

- 400 gr. wholewheat flour (I used a mix of 300 gr. fine flour and 100 gr. coarsely ground)

- 8 gr salt*

- 240 gr water, room temperature

- 50 gr (3 heaped table spoons) of cracked wheat berries, not soaked**

- 10 gr neutral oil for the baking tin

 

* Adjust salt to taste

** The broken wheat provides some crunch/extra texture.  Pre-soaking is not required as it won't be integrated in the dough anyway, it just covers the surface.  Make sure the fragments are quite small, though.

Method:

- Combine preferment, wheat flour and water in a bowl.  Mix until fluid is absorbed.

- Autolyse for 30 minutes

- Add salt

- Mix at speed 1 for 5 minutes, then 5 minutes at speed 3, the goal is to give the dough an energetic kneading.  The end result will be a soft dough that remains a bit sticky.

- Bulk fermentation 2 hours at 24 centigrade or until doubled, times will vary depending on the strength of your preferment.

- Take a cake form or a cake tin (diameter about 20-25 cm) , oil well, sprinkle in half of the cracked wheat and make sure the bottom and sides are well covered.  You don't need a fancy tin, mine is just el cheapo aluminium.

- After bulk fermentation, give the dough a gentle fold, pat down and shape into a round form.  Place into the tin and press down so it fits well and is of equal height.  You may have to wait 15 minutes for the gluten to relax while doing this.

- Spray water on top, sprinkle over the remaining broken wheat

- Proof for about 1.5 hours or until doubled, if you use a 20 cm diameter round cake form the dough should come to about half when just placed in it and after proofing it'll be about level with the top.

- After proofing, take a sharp knife and divide the dough, cutting all the way to the bottom.  These cuts will allow you to cleanly break off chunks after baking.

- Bake in a 215 centigrade oven for about 40-45 minutes (with steam for the first 20 minutes) or until top is well browned and the loaf sounds hollow when tapped (obviously only tapping the top is possible here).

- Remove from oven, unmould immediately (it should drop right out) and place on a rack.  Allow to cool and rest for at least 4 hours, better overnight.

The taste will be that of a full whole wheat bread:  a bit earthy/herbal/sweet.  No bitterness at all and the sourdough comes through but in a subtle way.  The crumb will be a bit denser than with a regular flour loaf, soft and quite moist.  If you cut it the right way before baking it's easy to break of a chunk, slice that one open and slap on some cheese/vegetables/cured meat or fish, makes for a quick and very tasty sandwich.  Despite the lack of any fat or sugar it retains moisture well and is ideal for carrying to work etc.  First remark of my wife:  'This is good!  Write down what you did right now (I often bake stuff that she likes but improvise with the recipe and can't recall exactly what I did a couple of weeks later) because I want this to return regularly.'

If you don't want to make a sourdough version or use a straight dough method I thin you can just drop the preferment and  use regular yeast, adjusting hydration.  Hydration should be about 68-70%

 

Shot of the crumb, taken with my phone:

 

CeciC's picture
CeciC

Double Fermented Oat Porridge Bread

Inspired by Tartine no.3, I used his double ferment method in preparing this bread. Using Kefir Whey to soak quick cooking oats overnight in 3:1 ratio (375:125). As it has significantly soften so I didnt boil it down, rather I only added the drained oats into the dough. Oatie flavor is apparent and complement well with almonds, however the crumb was a bit disappointing. It taste like a sandwich bread more than a boldly baked bread, it has moist n soft crumb, but its not open enough. 

Oat Porridge Bread       
Source       
        
Total Weight2225      
Serving3      
Weight per Serving741.66667      
        
Total Flour 1100     
Total Water 850     
Total Hydration 77.27%     
Multi-grain % 40.91%     
        
        
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal
Levain       
White Starter (100%)100     100
Wholewheat Starter100     100
Rye Starter      0
Yeast Water Levain (100%)      0
       200
Flour       
Extra-High Protein Flour (>14%)      0
Bread Flour    600 600
AP Flour      0
 2000006000600
Wholemeal Flour       
Wholewheat Flour    250 250
Rye Flour    100 100
Corn Flour    50 50
 00004000400
Liquid       
Water    750 750
Milk      0
Raisin Soaker Water      0
Yeast Water      0
       0
       0
       0
 00007500750
Others      0
Yeast      0
Salt    25 25
Oat Porridge     300300
       0
       0
 000025300325
ADD-IN      0
Almond     150150
 00000150150
        
        
Direction       
Autolyse all ingridient (except Salt & Yeast)40 Min      
Add Salt, Mixed with Pincer Method       
S&F 6 Times @ 30min interval3 Hours      
Total Bulk Fermentation (21C)6 Hours      
Retard 6 Hours      
Bake - Steam15      
Bake -Uncover25      
 Internal Temp 210F      

I am not sure if this is due to not enough first fermentation or im not gentle enough with the dough. One thing can be certain is that surface tension wasnt enough for the batard, which is why it spread a bit. 

Heres the crumb shot

 

jcking's picture
jcking

Baking with Peter Reinhart

What's new in the Baking World? Peter Reinhart, representing Johnson & Wales University and the Bread Bakers Guild of America, held a two day (2/28/14 - 3/1/14) class at Alon's Bakery and Market in Atlanta, Ga. The focus of the class was Baking with Ancient and Sprouted Grains as part of the BBGA's "The DNA of Baking 2014" series. Also in attendance was Peggy Sutton of To Your Health Sprouted Flour Co., providing sprouted flours used in the baking class.
Sprouted flour? Sprouted flour is freshly milled from organic grains that are sprouted, dried and milled at temperatures below 110°F to maintain enzymes, vitamins and minerals produced during the sprouting process. Gluten Free grains and flours; Aramath, Black Beans, Blue Corn, Brown Rice, Buckwheat, Garbanzo Beans, Lentils, Millet, Oats, Quinoa, Sorghum, Yellow Corn. Gluten Grains & Flours; Barley, EInkorn, Emmer, Kamut, Rye, Spelt, Wheat. Website: www.healthyflour.com
The breads baked during the class were, 100% Sprouted Whole Wheat Flour (Master Formula), Casacara Seca Lean Dough, Sprouted Ancient Grain "Straun" Harvest Bread, Sprouted Flour Breakfast Focaccia, Sprouted Khorasan Bagels, Sprouted Whole Wheat Focaccia with Probiotein, Sprouted Flour Cornbread and Sprouted Rye.
The Sprouted Whole Wheat Flour master formula was very hydrated.
Flour    100%
Water    90%
Salt    1.55%
IDY    1.0%
Another benefit of the sprouted grain is a preferment is not needed. Since the sprouting of the grains frees up sugars similar to prefermenting. So a same day bake provides a full flavored loaf. But the taste difference is quite noticeable. If you've ever tried the mash process in Peter Reinhart's book WHOLE GRAIN BREADS you've tasted the sweetness the mash provides. With the sprouted flour, you'll find the sweetness along with other pleasant notes of flavor without having to mash the flour.
To say the least, all the baked products were fantastic, and meeting other bakers from far away places, both professional and serious home bakers, was a treat. So fellow bakers keep an eye out for Peter's new book due out in October.
Jim

scottv's picture
scottv

what hydration is this starter?

20g starter - 100% hydration

40g flour

40g water

 

Is this still a 100% hydration starter?

Thanks!

Pages