The Fresh Loaf

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Foodzeit's picture
Foodzeit

37.8°C oder wie ich das Topfbrotfieber bekam – how I got infected with the pot bread fever

 

 

Bread baked in the "dutch oven" (?)

A while ago all the food bloggers suddenly started to bake bread in a roasting pot. The baking result was being compared with the bread that is being baked in the Manz oven (semi-professional bread baking oven for the ambitious amateur with humidity function). The bread made in the pot received very good reviews on all sides, but I was sure of myself and my advanced baking skills so I told myself that I am resistant against this phenomena, my crust and my crumb are near to perfection, I don’t need all of this. But that was yesterday.
Tonight I slept badly and most likley some tse-tse fly must have slipped under my moskito net. She must have happily devoured my blood as a great thank you she left me with an infection. When I woke up this morning to pop my retarded bread in the pot, little did I know that about 50 minutes later I will be having the pot bread fever. Even if the bread got a little burnt on the outside (I will put some work on finding the right timing and the temperatures). But anyhow, it already is decided that I will abuse my roaster more often in the future to bake bread in it.
So I am happy and I want to thank Zorra from the kochtopf.me blog and Sandra from Snuggs kitchen, who are organizing the bread baking day and who had the great idea to ask for bread that is made in a roaster. Without them I would have not been infected; an infection that I would not miss for anything in the world. Now I am curious who else got infected with the same infection after this BBD.
Here now the recipe of my specially created bread for this bbd. I decided to go with a rye bread mixed with some whole wheat flour, featuring walnuts and some grated Pran Padano cheese, which I left in the fridge overnight for some retarded fermentation in order to intensify the flavors.

 

 
Finished bread in the breadbasket
Recipe
  • Sourdough
  • Rye Flour 153.33 g
  • Water 153.33 g
  • Sourdough starter 15.33 g
Mix everything together to smooth dough without any clumps inside and let it rest in a covered bowl at 24-28°C for 12 – 16 hours (please also compare the timing below). After your sourdough is ready, don't forget to take some starter away and keep it in the fridge for your next bread.

Nut piece  
  • Walnuts 50 g
  • Rum 50 g
Crush the nuts in pieces, add the whole seeds. Roast those pieces / seeds in a pan and the put them in a ceramic bowl. Pour liquid it over the nuts / seeds. Let the nuts / seeds soak for 4 – 16 hours in the water.

Main dough
  • Sourdough 322.00 g
  • Nut piece 100.00 g
  • grated gran padano cheese 50.00 g
  • Rye Flour 357.78 g
  • Whole wheat flour 127.78 g
  • Water 307.78 g
  • Salt 12.78 g
  • Dried yeast 2.46 g 
Start Duration
  • Mixing bread ingredients (not the salt and the sourdough) 0:30 h
  • Mix ingredients + salt + sourdough. First rise (stretch and fold every 40 minutes). 2:00 h – 2:30 h
  • Pre shaping the bread and resting 0:30 h
  • Final shaping the bread + proofing (rise to a double) 1:00 h
  • Pop everything in the fermentation basket and pop it in the fridge for overnight retarding 12:00 h
  • Pre heat the oven and the roasting pot inside at 260 degrees Celsius
  • Pop the bread in the preheated roast, close the lid
  • Lower the temperature every 15 minutes for 10 degrees Celsius
  • After 30 minutes, open the lid of the pot
  • After 20 more minutes of baking, take the bread out and let it cool down
Bread slices cut open with crumb view
trailrunner's picture
trailrunner

Chocolate sourdough enhanced bread

This is the Balthazar's Bakery's chocolate bread. I first ate it in 2007 at $9 a loaf. When I got home I searched and found the recipe online. It is a fantastic bread...but I took it up a huge notch with my starter instead of theirs. Wow..what a shreddable fantastic crumb. I also added dried cherries to 3 of the loaves.  An amazing bread. You will need a mixer to fully realize this dough. It needs 5 min and then 10 min and then about 2 min . It has the butter beaten in like a brioche but there are no eggs...lots of chocolate. Here are some pics...sorry I can't share the fragrance...or taste:) 

 

 

 

 

 

 

 

starter 100% white with apple yeast water to feed:  photo IMG_6795_zps974c943b.jpg before adding the butter...lovely gluten:  photo IMG_6799_zpsffa15435.jpg after the butter and salt added :  photo IMG_6800_zps9c1ec17c.jpg ready to rise:  photo IMG_6804_zps6951f257.jpg risen:  photo IMG_6805_zps0e52c796.jpg topped with cream/egg yolk/turbinado sugar :  photo IMG_6807_zps083922ca.jpg out of the oven:  photo IMG_6810_zps963debb7.jpg shreddable crumb:  photo IMG_6811_zps191e3543.jpg  photo IMG_6812_zpsb0e323db.jpg

dabrownman's picture
dabrownman

Sinclair’s Bakery Potato Rolls - Made With Poolish

We needed some Hamburger Bun for Friday night’s monthly HB feast and have also wanted to make Mark’s rolls found here:

http://www.thefreshloaf.com/node/32954/potato-rolls-video

I’m pretty sure that these aren’t supposed to be HB Buns but they looked close enough to me to give them a try and I’m glad we did.  They turned out great – s good in fact I didn’t even get a crumb shot or a HB picture either,

 

We were so hungry the burgers so good - they just disappeared.  We cut the recipe by a factor of 6 to get 6 rolls instead if 36 and used a 50 g each flour, water and a pinch for yeast for a 6 hour poolish instead of a straight dough hoping to improve the flavor some. 

 

The attached formula is the same as Mark’s otherwise and the method the same except for out slap and folds in place of kneading and we baked the rolls in a Pyrex pan instead of on parchment which extended the bake time quite bit.

 

If we were going to do it again I would up the temperature to 350 F instead of 325 F in baking in Pyrex to bake them faster and improve the browning.  but it is probably better to just bake them on parchment as individual rolls like Mark does.

 

Regardless, these are some fine tasting rolls and I’m glad there are 3 in the freezer for next month’s Burger Night. Thanks for the recipe and video Mark!  Love your rolling bakery too.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Pinch of ADY Yeast

0

0

0

0

0.00%

AP

75

0

0

75

25.42%

Milk

75

0

0

75

25.42%

Total

150

0

0

150

50.85%

 

 

 

 

 

 

Multigrain Poolish

 

%

 

 

 

AP

75

25.42%

 

 

 

Water

75

25.42%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

25.38%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

220

74.58%

 

 

 

Dough Flour

220

74.58%

 

 

 

 

 

 

 

 

 

Salt

5

1.69%

 

 

 

Milk 25. Potato Water 25

50

16.95%

 

 

 

Dough Hydration

22.73%

 

 

 

 

 

 

 

 

 

 

Total Flour

295

100.00%

 

 

 

Milk 100, Potato Water 25

125

42.37%

 

 

 

T. Dough Hydration

42.37%

 

 

 

 

 

 

 

 

 

 

Total Weight

591

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Butter

30

10.17%

 

 

 

Potatoes

80

27.12%

 

 

 

Sugar

26

8.81%

 

 

 

Egg

30

10.17%

 

 

 

Total

166

56.27%

 

 

 

 

Hydration w/ Adds59.73%
Total Weight591
CAphyl's picture
CAphyl

White and spelt flour sourdough

I have been experimenting with different flours, different hydration, refrigerated proofing, etc. to see if I can improve my sourdough baking.  This one turned out well, using a three-day method and primarily unbleached white flour and spelt flour.  There is a touch of whole wheat as well.  I liked this try and will continue to try and refine my baking!

markf1988's picture
markf1988

Bertinet "Dough" question

Hi all

Im just starting out and am amazed at all the ideas and spending endless amounts of time on this forum learning

A really basic question is that Im getting confused with yeast quantities

Ive got Bertinets Dough recipe book and he specified an amount of yeast to use (often 10g). Im assuming this is fresh yeast but he doesnt clarify that really

But then Ive read around that if you re not using fresh yeast, the quantity should be adjusted (I use instant yeast so 1/3 should be used instead?)

Ive found that I use instant yeast to the quantities Bertinet has listed for fresh yeast and sometimes my bread comes out with a slightly bitter taste? So Im assuming this is a problem with yeast quantity cos my house is cool and I dont allow it to proof to long.

So question really is... Do I need to adjust yeast quantities in Bertinets Dough as I am using instant rather than fresh!

 

Thanks all!

varda's picture
varda

Pulla Straight Dough and Sourdough

I have been meaning to make pulla for awhile, ever since various intriguing posts on the subject.   I followed a combination of jarkkolaine (formula) and Julie J.  I only had cardamon pods, so sort of stripped them and crushed them in my coffee grinder.   Not so easy.   The cardamon makes this incredibly tasty.    I am guessing that adding either a poolish or making these sourdough would make these even better, but that could be gilding the lily.     

I tried this with infusion and sourdough today.   They look pretty similar to the above, but definitely prefer the sourdough version.   These were alarmingly delicious.   This is a simple change to Jarkko's formula and uses Julie's finishing instructions.

12/8/2013     
Cardamon buns     
 FinalStarterTotalBP 
KAAP20050250  
Milk125 12550% 
Water 333313% 
Butter45 4518% 
Sugar38 3815% 
Eggs13 135% 
Crushed Cardamon2 20.8% 
Salt2.5 2.51.0% 
67% White Starter83    
      
Butter dabs     
Egg wash     
Powdered Sugar     
      
      
Heat milk (microwave 1 minute)   
Add crushed cardamon and let sit around 20 minutes
Mix all ingredients but butter until strong  
then add chopped room temperature butter  
bit by bit until incorporated    
(I used Bosch compact for all mixing)   
Bulk Ferment around 2 hours with 1 S&F  
Shape into 6 balls     
and proof on tray with parchment around 30 minutes
Press thumb down in middle of each bun  
Put a dab of butter in the indentation   
Eggwash and then sprinkle with white sugar  
Bake for 14 minutes oven preheated to 360  
then reduced to 325    
with convection on     

 

rottenfood's picture
rottenfood

Starter Selection

Despite years of SD baking, I remain confused about which/why/how much starter is used - mainly the selection of flours.

I've used high and low hydration white and whole wheat flours, but not a rye-based starter. Maybe there are others to try, but I'm most curious about the rye. For white/wheat, I'll usually use 12-19 oz of starter to raise 5 lbs of dough.

Would the rye starter bring a noticeable difference in flavor? Rise? Crumb?

Would I use roughly the same amounts?

Is it better to supplement another starter w/ some rye starter - rather than all rye starter?

Many Thanks for your kind help.

ibor's picture
ibor

The Octopus 3/6 Strand Braid

From: The Art of Braiding Bread

 

http://myfoodaddress.blogspot.com/

bobku's picture
bobku

Best method for freezing and defrosting Artisan breads

I'm  going to be making some breads for the holidays what are some the best freezing and defrosting methods for artisan breads. Including some breads that will have some cheeses and fruits in them

jafwiz's picture
jafwiz

New member question on San Joaquin Sourdough

I am new to this group and would like to try this sourdough recipe but i have a few questions from a novice. I have been making Italian bread only and have just started using a Biga and the results are good so now to try this. I see the recipe but it calls for Liquid Levain? I am making a starter from scratch using peter reinharts method whole wheat flour with pineapple juice and it's been a couple of days not there yet but still waiting. Being a home baker i don't understand bakers percentages but i can convert the recipe from grams. I use a Bosch universal mixer and i have figured out the window pane technique finally was never kneading enough hence a heavy loaf but much better now. So any help you could give a newbie would be great.

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