The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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SylviaH's picture
SylviaH

Blueberry Pie with Lemon, getting my Starter back in shape, Pizza, not today!

I finally dug my starter out and brought it up to smelling good and looking strong.  So now, it was time to bake a few loaves...though I'd rather be making pizza's.  

It has been a while since I've turned my oven on.  Now the weather has cooled a little, it was nice to turn on the oven and not have the kitchen feeling to warm.  I would even make a pie today.    

Mike was happy to hear there would be some nice sourdough bread to eat and a few loaves to stock up in the freezer.  I also would make his favorite pie, Blueberry.  I had a nice bunch of fresh blueberries.  This time I would add a little extra lemon.  Last night I prepared my lemon wheels, as I refer to them, in a simple syrup.  It turned out it was an interesting and delicious addition to my BP.  I will definately do this again.   The added candied lemon wheels tasted wonderfully lemony, not bitter or to sweet, just a nice balance of pure lemon flavor added to the not to sweet blueberry filling.  I added 3 of the thinnest wheels on top of the bb filling, just enough I think.

I baked six loaves of bread.  They were very flavorful with a lovely just enough sour and wheat flavor notes.  The smell is wonderful.   It was just a few changes to my usual all white sourdough.   20% organic whole wheat flour, a little agave syrup, a little grape seed oil and scaled to make enough loaves to fill 6 of my banneton baskets.  Mixed by hand and a long overnight ferment.  

I also mixed up a batch of pizza dough with Caputo Tipo 00 Italian Flour and placed it into the freezer...just in case I decide to fire up the wfo this week and a gentle breeze comes to the neighborhood.

Not the most attractive pie I've made but it timed perfectly with the last loaf of bread coming out of the oven.  So Mike could enjoy a slice, heading off to work, it was sliced a bit warm before setting up properly cooled.  The texture was just right..not runny, wet,  resulting with a nice crispy tender bottom crust.  To much sugar in your filling is one of those things that will make for a very runny pie and soggy undercrust!  The crust was a combination of butter and crisco, salt, sugar, water.  My old standby, favorite, flakey, tender, flavorful crust.   We also enjoyed a cuban style pork shoulder roast and fresh roasted brussel sprouts for dinner.  

This was earlier prep for dinner's pork shoulder....

 

Overnight soak of organic lemons in sugar syrup

 

 

 

 

 

Sylvia

 

 

wayne on FLUKE's picture
wayne on FLUKE

Hokkaido Milk Bread Tangzhong Hot Dog & Burger Buns

I have been wanting to try the Tangzhong method for a while when I want soft, fluffy bread. I also was very impressed with txfarmer's demonstrations of kneading technique to get soft and fluffy (and everything else she does!). I finally got around to it. I made up the Tangzhong yesterday and put in fridge overnight. There are good videos of this process on youtube, but it is easy. Just 5 parts water, 1 part flour (by weight) and medium heat, stirring till it thickens (149 degrees F).

This morning I mixed the dough from Karen's Kitchen in my Bosch compact. I kneaded (mostly on speed 2) for around 30 minutes total, trying to follow txfarmers instructions. I finally got something close. I shaped into 6 - 65 gram hot dog buns and 4 - 95 gram burger buns, two knotted, two not. ;-)

Soft and Fluffy.

Burger Buns close up.

Not sure how much of the texture is due to Tangzhong method vs extensive kneading.

Submitted to yeastspotting.

wayne

HeidiH's picture
HeidiH

00 & Semolina Rosemary Olive Focaccia

Quoting Niki Singet's The Flavor Thesaurus:

"OLIVE & ROSEMARY. A hearty combination to put you in mind of Italy. Scattered with olive and rosemary, Focaccia becomes an edible postcard of the Maremma, the irrigated flatlands that span southern Tuscany and northern Lazio. A bite of olive gives the salty tang of the sea breezes that sweep in from the west, rosemary a hint of the maquis, so thick in places that there are local vineyard owners who claim you can taste it in the wine."

Yes, I had to look up "maquis." It's a dense growth of shrubs in areas around the Mediterranean.  Imagine the smell out West when the wind blows through Wyoming sagebrush mixing with the olives.  Or waves crashing against the pine treed Maine coast.  It smelled a bit like that at my house this afternoon.

We cut some breadsticks off it to have next to chicken Caesar salad.  And it was pronounced a good supper.

The formula for the focaccia was

400 g (67%) Italian 00 flour

200 g (33%) Semolina flour

Handful of fresh rosemary needles, finely chopped

Handful of oil-cured olives, finely chopped

9 g (1.5%) Salt

9 g (1.5%) Instant yeast

30 g (5%) Olive oil

480g (80%) Water

Put flour, semolina, rosemary, olives and salt into a large bowl.  Whisk to mix thoroughly to coat the olives with a layer of flour.  Whisk in the yeast.  Add the water to the oil and pour into the flour mixture.  Mix with a spoon or your hand until all the ingredients are incorporated into a loose dough the consistency of a very thick batter.

Cover and let sit 45 minutes.  Do one stretch and fold and return to the bowl.  Repeat for twice more and end with a fourth 45 minute rest.

On a cookie sheet or sheet pan, stretch the dough into a rectangle about 12" x 18".  Moisten the top of the dough with a thin layer of olive oil.  Poke holes about 1/2" apart all over the dough with your fingers.

Preheat oven to 425F and allow the dough to proof about 20 minutes.  Place in the middle of the oven and bake 20 minutes.  Remove the now stiff but not quite done bread from the pan and return to the oven shelf without the pan to continue cooking for 10 additional minutes.  This will make a loaf that is crunchy both top and bottom.

 

 

slogerot's picture
slogerot

Acetone smell in well-fed starter

I've been working on my first sourdough starter for almost two weeks now (it'll be two weeks on Sunday). Things were going well initially, and around day 3 or 4 I started feeding it every 12 hours. It got that nice, tangy smell but never rose much at all. I just kept feeding it every 12 hours, waiting for it to start doubling, and two days ago it started to smell strongly of acetone. I know this is common, and from my searching it seems that it is usually a symptom of a hungry starter. I fed it as usual yesterday at 7:30 am, and called King Arthur Flour's baking hotline yesterday afternoon around 3 pm. They suggested to go ahead and feed as usual right then (dump all but 4 oz and feed with 4 oz of unbleached AP flour and 4 oz of spring water), and see if the smell went away by that evening.

It did not. I'm in central Texas and it is still quite warm here, so my kitchen gets up to 77 during the day, and we keep the a/c around 70 at night. I thought that maybe the warmth was causing the yeast to consume all the flour nutrients too quickly and that giving it a third feeding during the day would help, but it doesn't seem so. I then thought that maybe I could add a tablespoon or so of whole wheat flour to my usual AP flour (still keeping the total at 4 oz), in the hopes that it would help the yeast become active enough that I could start storing it in the fridge. I did this last night, and it did indeed rise a little more (maybe 50%), but it still smells like acetone.

Any suggestions? Should I just keep feeding as usual and wait it out? I'm happy to be patient and am in no hurry, but I'd just like to know if I need to do something in addition to my usual feedings to get this smell to go away.

Justkneadit's picture
Justkneadit

Monstrous Bloom Again...Need help

Well, I did it again. Crazy bloom that has me scratching my head. I will list the process I used to make this Lavender Hazelnut Sourdough Boule, but could this bloom be a product of my stater being young..(12 days)? I will say the taste turned out much better than I anticipated. The hazelnut gave a smooth nutty flavor and the lavender didn't creep in until close to swallowing (well it did reach the nose first). Neither ingredient was overpowering, which was pleasing. Would be fitting to slather with honey!

First the Recipe.. and please feel free to critique my recipe because I am only 6 weeks into baking and I will take as much advice as everyone is willing to give.

Lavendar Hazelnut Sourdough Boule

Flour 550g:

  • KA Bread Flour 450g
  • Arrowhead Mills Spelt Flour 100g

Starter: 110g 100% Hydration

Water: 308g

Salt: 12g Pink Himalayan 

Lavender: 10g

Hazelnut: Toasted, grated 15g

Process:

Mix ingredients, minus salt, autolyse 20 min. Knead approx. 10 min then rest 30 min.  4 S&F's with 30 min in between. After last S&F 10 min rest, shape 10 min rest, then into brotform, then into sealed plastic bag and refridge for 13 1/2 hours. Pull out of fridge, keeping in the bag, rise for 6 hours. Poke test was barely passing. Score, oven, steam. Bake at 450 for 30 min, turning 180 degrees. Then, after 30 min reduce to 400 and bake for 10 min. Here is the result.

 

 

 

MANNA's picture
MANNA

Manual crank dough sheeter

I make 24 croissants every sat morning along with 48 bagels. Its all done by hand and I laminate my dough in between making the breads on friday night. I need to get a dough sheeter to make the croissants. The results are to unpredictable and take alot of my time. I have a good idea how to construct my own. As my project progresses over the next year or so I will keep everyone up to date. If it works I will be more than happy to construct and sell them. I want conveyers on this also not just an overglorified pasta machine. Wish me luck!

Justkneadit's picture
Justkneadit

When to refrigerate starter?

My stater is now mature and very active. In a few days I wont be able to bake for a week so I would like to store my stater in the fridge. When should I place it in the fridge? After I have refreshed it and it has double again? Thank you.

Lane

flourchef's picture
flourchef

Blending flours for sourdough

Hi everyone,

I'm a chef, passionate about bread, doing my best to offer real good bread to the our clients in the restaurant.

I had a couple of questions I was hoping someone could answer.

Are there any advantages/disadvantages of maintaining a sourdough with a blend of flours? For example feeding a sourdough a mixture of wheat and rye flour - and I mean continuously feeding it this mix of flours.

Another similar question is: Is it common practice to build a dough with more than one type of sourdough, e.g. blending wheat and rye sourdough in the same recipe. Is there any pros and cons?

 

Thank you!

/ john

HappyHighwayman's picture
HappyHighwayman

Whole Wheat Sourdough

Can't wait to try it. Cooling now.

Song Of The Baker's picture
Song Of The Baker

My First Jeffrey Hamelman's 5 Grain Levain

Here is my first try at JH 5 Grain Levain - with actual levain from my sourdough starter.  My previous versions of this bread were with only commerical active dry yeast.  I was happy with it, except wished for more rise/height in the boule.

I think the seed topping is not part of the original recipe.  I just can't resist the toasted seed flavour the topping ads to these kinds of breads.

Just wish I got the same consistent open holed crumb in my same day's bake of the Tartine Country loaf.

 

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