The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

  • Pin It
isand66's picture
isand66

Wild Yeast Water English Muffins Two Ways

I have been meaning to make some English Muffins for a while now and wanted to try to use my fairly new Wild Yeast Water Starter as the levain instead of yeast.  I tried a recipe I found on The Fresh Loaf last week and unfortunatley it resulted in hockey pucks.  I decided to try a sourdough English Muffin recipe I found on The Fresh Loaf and convert it to using WYW as the starter.  Since I decided to make some extra starter with the WYW I figured I might as well try changing it up a bit and used some Durum flour instead of AP flour and also use some greek yogurt instead of milk as well as some cheese.

I have to say the Durum version with the yogurt turned out much better than the plain milk version with AP flour.  It had a much better rise when baking and turned out more tender and flavorful than the AP version.

All in all, I was very happy with the final result and would definitely make these again, but would use yogurt instead of milk.

Wild Yeast Starter Build 1

75 grams European Style Flour from KAF or AP Flour

75 grams Wild Yeast Water

Mix the flour and starter and let sit covered on your counter for 4 hours and proceed to step 2 or put in the refrigerator until ready to proceed to Build 2.

Wild Yeast Starter Build 2

65 grams European Style Flour or AP Flour

65 grams Wild Yeast Water

Mix in above ingredients with Starter from Build 1 and let sit out at room temperature in covered bowl for 4 - 6 hours.  Either use immediately after 4-6 hours or put in refrigerator and use the next day.

Version 1 English Muffins Main Dough

111 grams Starter from above

240 grams Milk

342 grams European Style or AP Flour

13 grams Sugar

5 grams Salt

6 grams Baking Soda

Semolina or Cornmeal for Dusting

Directions

Mix flour, starter and milk in your mixing bowl and mix for 1-2 minutes to combine.

Cover the bowl and let it sit out at room temperature overnight.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next roll out the dough to about 3/4" thickness on your work surface.  You will have to put some bench flour on the work surface to prevent the dough from sticking.  Using  4" biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour.  You should end up with 5-6 muffins.  If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.

Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.

Heat your griddle or heavy skillet to medium or around 350 degrees  and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.

Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown.  Flip and cook another 5 minutes and remove to a baking rack to cool.

Version 2 Semolina English Muffins Main Dough

Ingredients

97 grams Starter from above

310 grams Durum Flour

150 grams Greek Plain Yogurt

100 grams Water (85-90 degrees F.)

6 grams Baking Soda

13 grams Sugar

5 grams Salt

26 grams Cheese (I used a mix of Parmesan, Asiago and Fontina)

Follow same directions as in Version 1 but add the cheese on baking day.

Both versions taste great with some butter, jam or cheese.

Enjoy.

This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/

Version 1 Crumb
Version 2 Durum Crumb
Succulents
Oriental Lilies
Cone Flower
GSnyde's picture
GSnyde

Bear Claws and Berry Wheels and Snyders, Oh My!

Seventeen Snyders is quite a bunch if you’re not well prepared.  Our more-or-less annual family reunion was held on the North Coast this week.  All four of my siblings and many of their issue (including Brother David’s three charming grandchildren) came to visit.   While each of these Snyders is unique, we do have some things in common, one of which—surprise!—is a love of good food.  And we were prepared!

The meals included pan fried local Petrale sole with Panzanella; homemade pastrami (thanks again for the recipe, Eric) on excellent sour rye (thanks, David) with a variation on Momma Snyder’s potato salad; Momma Snyder’s braised lamb chops with Papa Snyder’s garlic roasted potatoes; excellent take-out barbecue from a new local joint.

We made bagels together (and David’s six-year-old granddaughter showed her potential as a baker, artfully shaping a Krakowski bagel).  And, of course, David and I each provided some other pretty good breads for the whole multi-day festival.

Don’t think that all we did was cook and eat.  We also drank.  And, with the weather unusually clear and warm, we spent many happy hours exploring the local beaches.

I didn’t get bread or bagel pictures (I think David got some), but I had my camera handy when the breakfast pastries came out Monday morning.  I made a double recipe of the cream cheese short dough from ITJB and used it for bear claws and berry wheels (with local Ollalieberry jam).

They were good!  Thanks Stan and Norm!

A very sweet time for the Snyder clan.

Glenn

Mjjakub's picture
Mjjakub

What is going on with my Zojirushi?

I have the supposedly highly rated Zojirushi BBCC-X20.  I used it for quite a while with ok success and then put it in storage for a few months.  Since then I have attempted to make 4 different breads, following the recipes in the manual exactly, and each time I have got the results seen below.  It looks like it is not mixing properly.  I don’t understand what is going on here.  I even used an instant read thermometer throughout the last cycle to see if it was getting too hot and killing the yeast.  I had someone else attmpt to make the third loaf following the recipe to remove user error.  I went and bought new yeast after the first failure.  Anyone have an idea? 

 

ldsheridan's picture
ldsheridan

Playing with Semolina

Hello All!  After my disappointing encounter with pumpernickel and deli rye, I decided I needed to drown my troubles in Semolina.  Again from BBA (it is the only bread book I own, being a very new bread baker) I wanted to try the Pugliese and the Pane Siciliano.

I was having a difficult time finding fancy durum in SF so the first Pugliese I made was from 100% KA bread flour.  (I would have sworn I took pictures of those loaves but I can't find them) In any event I was able to discern a different flavor to this bread and I really enjoyed it.  Then I discovered that the store where I usually buy my bulk products had extra fancy durum all along. But instead of using the name on the bags (from Giusto), they label it as fine semolina on the bin label.  Me being a complete tyro had no clue..  So then I decided to make up the difference by making Pugliese with 100% Extra Fancy Durum:

 

 

This is the first bread I've made that had holes this size.  My understanding is that the French and Italian bread formulas from BBA should have large irregular holes but mine always has a tight crumb.  Anyway this had a nice tangy taste but I believe I'll use the 50 - 50 bread flour/durum that BBA recommends.

Oh, and if there is a contest here on who is the world's worst bread scorer I want to enter!  I'm absolutely certain of winning first place.

Embolden by the Pugliese, I decided to tackle the Pane Siciliano.

 

Even larger holes.. although I have no idea if that's the way this crumb should look.  Also the crust looks shiny in the BBA book but so far my crusts never have a shiny look unless I give them an egg wash.  But I'm reading the hundreds of thousands of pages here and elsewhere and hope to achieve better success..   I find this bread lovely and perhaps my favorite so far..

Dennis

nicodvb's picture
nicodvb

My fluffy sourdough sandwich bread without fats

For a lot of time I've been trying to replicate industrial cottony and fluffy white bread. I wanted a supersoft crumb without the slightest hint of gumminess (however you call it -chewy, gummy, rubbery, springy- I hate it!!) and without adding fats, not for fear of fats (who knows my passions knows how much I'm heavy handed with butter) but because industrial breads of this kind don't contain fats, so ... out of pure whim!

I decided to try a method that always guarantees softness of the crumb, but taken to an extreme: a massive poolish. I used a flour with W 300 (something like a low-end bread flour for american standards).

Preferment with

-1 tablespoon of white wheat liquid starter

-250 gr water

-200 gr flour

-1 teaspoon of honey

-0.5 gr of sodium bicarbonate

all mixed together with an electric mixer to incorporate as much air as possible. The bicarbonate is there to limit the amount of protease activity; I could have added even 1 gr  because the dough was far too slack.

The poolish fermented for 12 hours; I used it when it got covered by a thick layer of foam made of tiny bubbles.

At the end of the fermentation I added

-150 gr of flour

-7 gr of salt

-4 gr of soy lecithin

and worked the dough at very high speed (4 out of 6 in my clatronic stand mixer) until it passed the windowpane test. The dough was extremely slack, but with some stretch and fold I could shape it into a rectangle. When in shape  in a 25cm pullman pan (1.5 liters of volume) the dough reached the border in 90 minutes.

I baked at 180° starting from cold oven.

 

The crumb finally has the fluffy and cottony consistence I've was aiming at!

Thanks especially to txfarmer that made me understand the importance of working the dough until it passes the windowpane test.

Paul Salazar's picture
Paul Salazar

Found Long lost recipe for simple Whole Wheat bread

About a month ago I posted a request for a recipe that came with the purchase of my Marathon Mini-mill and Blakeslee Mixer back in 1980.  I just received a response from Jesse who was kind enough to send me a copy of all the recipes that came with the combo.  I would be glad to share the Word Doc with anyone who wants it.  The bread is quick and easy to make and requires only one rise in the pan.

 

Paul

psalazar1@triad.rr.com

www.paulsalazar.com

 

mwilson's picture
mwilson

Bigfoot's Ciabatta

I made an enormous ciabatta weighing nearly 1 kilo. I used an 18hr-fermented biga starter and a combination of medium and weak flours. This thing was massive!

Biga:
400g '00' flour from Shipton Mill
160g cold water
1.3g Instant yeast

Final dough:
Fermented biga
320g cold water
200g plain flour (9.4% protein)
24g Extra virgin olive oil
12g Non-diastatic malt powder
12g Salt
2g diastatic malt powder 

olive oil for S&f.

Method:
To make the biga, first weigh all the ingredients. Put flour and yeast in the mixing bowl and turn on the mixer adding water gradually to form breadcrumbs and let run until you get a dry dough. Roll out the dough and fold up. Cover and leave overnight at cool room temperature for 18hrs.

Next day weigh all ingredients and cut the biga into pieces. Mix biga and 150g of water until combined. Then add flour, malts, salt and mix adding the rest of the water in stages. Once the dough begins to clean the mixing bowl add the olive oil and finish the mix to achieve a satin-smooth, slightly sticky dough.

Place dough in a well oiled flat and wide container. Cover and rest. Stretch and fold the dough at 20 minute intervals until the dough almost doubles in size. Rest for 20 minutes before shaping business letter style. Roll shaped dough in flour, give it a final dust of flour and leave to proof until doubled in size. Stone-bake with steam.

I had to shape and proof the dough very carefully being so huge already and not having a very big oven, stone or proofing tray/peel.

Baked ciabatta dimensions: 15"x9"x4.5".

Crumb - open and very, very light.

 

Probably one of the best ciabatta's I ever made. Subtle and moreish in flavour. Perfectly chewy and shreadable in texture.

dabrownman's picture
dabrownman

Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.

After the last white bread bake using the Pharaoh’s Mastaba, we went back to a 67% whole grain; rye and wheat bread with rye and wheat sprouts and a variety of add-ins and seeds including wheat germ, flax, coriander, pumpkin, hemp, rosemary, chia, cumin and red rye malt baked in another variation of the Chacon.

 The Chacon is quickly becoming a favorite bread shaping method.  It is a fun way to make bread with as many variations as one can conjure up and imagine.  This time we used a plain knotted roll in the middle of the basket and surrounded it with a plain two strand braid that was twisted (Twisted Sisters).  Then we added the remainder of the dough which contained all the add ins and sprouts as a disk to the top – which will become the bottom when tipped put of the basket.

This gave us a new but handsome boule shape that had no add-ins in the finish top and all the add-ins on the bottom.  It will be like having two different breads in each slice.

The Chacon came out of the basket easily and it slid into the mini oven, without slashing, just as well and onto my new ceramic tile / stone - which quickly broke when we threw water onit by accident before closing the door to steam.  No worries, the tile only cost 88 cents and I have 11 more of them.  In the back of the mini, we used Sylvia’s steaming method with a Pyrex 1 cup measure half full of water with dish rag in it.

 The stone worked well and the Chacon was very brown and crunchy when it came out of the oven and it smelled wonderful too.  The boule cracked at each twist of the sister and at the knot seams.  We just love the way the Chacon cracks almost exactly where we want it to and think it should instead of willy nilly.  

 The crumb shots and tasting will follow after the Chaon cools.  The formula and method follow the pix’s. 

 Method

The method was similar to our recent bakes with (3) - 4 hours each, 12 hour SD levain build.  This time it was not retarded overnight because we used some sliced onion in the build that made it smell more sour than normal.  The flours were autolysed with the wet and salt for 12 hours in the fridge too.  We have been adding the salt in with the autolyse recently and cannot tell any difference when we do it this way.  Forgetting to add the salt days are now over.

After soaking in water for 4 hours, we placed the seeds to be sprouted on 2 damp paper towels covered with another and wrapped in plastic on a plastic cutting board.  Half way through the 24 hour sprouting period, we re-dampened the top towel and covered it back up.  The seeds were sprouted in 24 hours. 

 We mixed the dough with the autolyse with the KA for 8 minutes on 2 and  2 minutes more on KA3.  The dough was then moved to an oiled, plastic covered bowl to rest for 15 minutes before doing 5 sets of S&F’s every 15 minutes on a floured work surface.  When the S&F’s were complete the dough was left to develop and ferment for 1 ½ hours before going into the fridge overnight for 8 hours.  In the morning the dough was allowed to come to room temperature over 1 ½ hours on the counter.

 The dough was then portioned into (3) 150 g pieces for the knotted roll and the 2 strand, ‘twisted sister’ braid.  In a rice floured basket the knotted roll went in first in the center, then the twisted sister went in around the knotted roll.  The remainder of the dough was flattened out gently and all the sprouts and add ins were incorporated.  Once the add ins were incorporated evenly, the remaining dough was shaped into a boule and allowed to rest for about 5 minutes until it had relaxed.

 It was then flattened into a disk the width of the basket and placed on top of the roll and braid to make the finished Chacon in 3 distinct sections.

 After a 2 hour proof it had passed the poke test and was ready for the mini oven stone and 12 minutes of steaming at 450 F regular bake.  The steam was then removed and the mini oven turned down to 425 F convection this time.  The Chacon was rotated 90 degrees every 5 minutes.

 After the 2nd rotation the oven was turned down to 400  F convection.  20 minutes after the steam was removed, the bread was done – 32 minutes total.  It was allowed to cool with the oven off and the door ajar for 10 more minutes before being moved to the cooling rack.

67% Whole Rye and Whole Wheat with Sprouts, Wheat Germ, Flax and Red Rye Malt.     
      
StarterBuild 1Build 2 Build 3Total%
SD Starter15100254.57%
Rye304007017.50%
WW00707017.50%
Water 40 4010.00%
Milk 3000307.50%
Total Starter75907023558.75%
      
Starter     
Hydration93.22%    
Levain % of Total25.59%    
      
Dough Flour %   
Dark Rye107.526.88%   
Potato Flakes102.50%   
Ground Flax Seed102.50%   
AP16541.25%   
WW107.526.88%   
Dough Flour400100.00%   
      
Salt82.00%   
Water33583.75%   
Dough Hydration83.75%    
      
Total Flour547.5    
Milk 30, Water 432.5472.5    
T. Dough Hydration86.30%    
Whole Grain %69.50%    
      
Hydration w/ Adds82.53%    
Total Weight1,153    
      
Add - Ins %   
Wheat Germ102.50%   
Red Rye Malt30.75%   
Hemp 20, Chia 10, Pumpkin 306015.00%   
VW Gluten123.00%   
Total8521.25%   
      
Multigrain Sprouts %   
WW205.00%   
Rye205.00%   
Total Sprouts4010.00%   
      
Coriander, Cumin & Rosemary30.75%   
breadsong's picture
breadsong

Barley Twists and Cinnamon Cuddles

Hello everyone,

This month, Elle and the Bread Baking Babes are baking MC-Farine’s cute and charming Morning Cuddle Breads,
as ‘Summer Twists’.

MC, on her always-so-interesting blog!, recently featured a beautiful Barley Bread - in her post she recalls the sucre d’orge (barley candy) she had as a youngster. 
I was curious so looked up barley sugar candy online (noting its pretty golden color), and read on Wikipedia “Barley sugar was often made into small spiral sticks, and the name is… sometimes used for…twisted legs and spindles in furniture…”.
                          (So that’s where ‘Barley Twist’ furniture got its name!).

MC‘s Barley Bread post motivated me to make these breads as ‘Barley Twists’ … using a bit of barley malt extract , and some of the *lovely* Fairhaven organic whole barley flour MC gave to me (*many thanks!*), in place of oats. 
The barley flour was scalded, to help retain moisture and hopefully add a bit of extra sweetness.
For fruit, I added golden raisins, their color reminding me of the golden color of the sucre d’orge :^)

                  Barley Twists        
                                           Cinnamon Cuddles

Two breads were shaped as ‘Barley Twists’, egg washed, and sprinkled with barley flakes prior to baking.

The other two breads were shaped in a ‘C’ shape, for ‘Cinnamon Cuddles’ (the raisins in this bread seemed to call out for some cinnamon! ). I added some cinnamon to the egg wash, sprinkled cinnamon sugar along the edges of the twists, where the strands joined, and for a bit of extra golden color, sprinkled some turbinado sugar on top, prior to baking:
 cinnamon egg-wash :^)
                                   just before baking

                                                                 crumb

The bread has a soft and moist crumb, nice sweetness from the golden raisins, and the bread itself having a lovely complex flavor that I don’t quite know how to describe!, but this is a wonderful breakfast bread.

Thanks to MC for the lovely ideas in her posts, and thanks to Elle, too, for featuring this bread this month!
Here is the formula I worked out, inspired by these ladies' efforts :^)


Happy baking everyone,
:^) breadsong

Submitted to YeastSpotting :^)

 

mwilson's picture
mwilson

100% White Spelt @ 100% Hydration

This requires a lot of kneading to create a dough with strength. It starts out as a liquid soup. 40 mins kneading by hand. A messy job!

Recipe:

  • 200g white spelt
  • 200g water
  • 2g yeast
  • 4g salt

Mixed dough:
 

Baked:
 
The final dough was easily 4 times the size mixed dough and baked with a little spring. Slightly over-proofed consequently blew some bubbles at the side.

Crumb:

A fine even crumb due to the required intensive mix and the poor gluten properties of spelt.

I challenge anyone to mimic this recipe. I'm sure you will struggle!

Michael

Over and out.

Pages