The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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David Esq.'s picture
David Esq.

Tartine Country Rye with yeast.

This weekend I decided to make the Tartine Country rye bread again.  The formula in the book:

Leaven  200g

Water    800 g

Whole Rye 170 g

Bread Flour 810 g

Salt 20g.

++

My "modifications" to the formula:

Leaven                      200 g.

All Purpose Flour     500 g

Whole White Wheat 330 g

Whole Rye                170 g

Water                          800g

Salt                                20g

Yeast:                            1g

My leaven was not looking sufficiently potent, perhaps because the starter needed to be refreshed one more time before use.  So, rather than cross my fingers, I added 1/4 tsp of yeast.

Also, rather than disperse the leaven in water before mixing the dough, I mixed the flours and water, and after 30 minutes, pinched in the leaven, yeast and salt alla Forkish.

The loaves came out great. The crumb shot is from the smaller loaf, and the bread was absolutely divine.  I also through some sesame seeds in the basket to help with the release and to add to the flavor of the crust.

 The bread is delicious. The crumb is very soft. It was almost too soft to cut easily, but I suffered through it.

David Coxell's picture
David Coxell

Silly question I know...

I've just got a 1Kg banneton. Does this mean that the sourdough dough I put in needs to weigh that much?

 

Never used a proving basket before.

 

Cheers.

moragreid's picture
moragreid

Malted Bread Flour

Hi all... I am very new to this bread baking thing.

I came across a recipe yesterday (in a British bread book) that has "malted bread flour" as an ingredient. I can't find it in the US. I checked my local store and online. What is it? Is there a substitute?

Thanks

The Complete Noob - Morag

dablues's picture
dablues

The Big Green Egg

I think somewhere along the line someone posted about baking bread in the Egg.  If anyone has any tips please let me know.  I'm getting one on Monday and would like some info on the settings they use.  I don't use Sourdough, just Yeasted Breads, but don't think that makes a difference on use the Egg, unless I'm wrong.

Hoping for any input someone can give me.  Thanks in advance!

bscruggs99's picture
bscruggs99

cinnamon raisin bread question.

OK so here's what happened. Our 11 month old can finally eat wheat(allergies) and my wife said "you should make some cinnamon raisin bread today" and it was getting on in the day. So instead of finding a proper recipe for it I used one of Reinharts cinnamon roll recipes. Long story short, it would have turned out OK but it had to cook FOREVER in a 9.5x5" loaf pan. The crumb was OK but dry. The crust was almost bullet proof. Me being me, I just knew it would turn out better the next time, and it did but the crust was still over done. I was just wondering, I have some 12x3.5" pans I use for regular sandwich bread. Would the change in dimensions be enough for it to come out right or should I just give it up and find a proper bread recipe? The problem it's having is the center isnot cooking fast enough which is why I methinks the narrower pan would help. Is it a lost cause?

Thank you so much for your time!

sandytroy's picture
sandytroy

switched to using a cornstarch wash on my dill rye now...

Been pretty happy with using a cornstarch wash on my dill rye now. 

- Love to get any "rye tips" from folks.

(seeds charnushka and caraway)

Cornstarch wash tip:  (can cut in half, ¼ teaspoon cornstarch, ¼ cup water)

Using a fork, blend 1/2 teaspoon cornstarch with a small amount of water to form a paste.

Add 1/2 cup water and whisk with the fork. Microwave or boil until mixture appears glassy/clear, about 30 to 60 seconds on high.

It will keep in the refrigerator for two weeks; discard if it has an off smell.

Brush on bread immediately before and immediately after baking.

Important: Keep solution warm/hot, reheat if necessary PRIOR to applying.

 

greenbriel's picture
greenbriel

TXfarmer's 36+ hour baguettes. WOW!

I was very skeptical when I took the dough out of the fridge after 24 hours, as it didn't seem like it had risen at all. I felt like the youthfulness of my starter had failed me, but what the hell, give it some warmth and see what happens. After maybe 5 hours on the counter we were in business! Nice bubbling and doubled in volume! I couldn't believe it.

Preshaped, shaped, proofed on a couche and then into the oven with steam. Shaping and scoring probably not as good as the last batch, and no ears, but the crust and crumb were good, and the TASTE! So delicious! I gave one to a friend who went to meet friends for a drink and they ate it at the bar within minutes!

 

At the risk of this sounding like an Oscars acceptance speech, I'd genuinely like to thank David (dmsnyder), dabrownman, and Hannah (a_warming_trend) for their encouragement regarding the move to SD baking. You were right, it’s a whole new ballgame, I’m hooked! I can totally see why and how people get so attached to their starters. Still working on a name for mine :)

And of course a huge shoutout to txfarmer for the encouragement and AMAZING recipe. You are a wizard [tips hat].

This site has improved my baking enormously in just a couple of weeks! Thanks Floyd!

PalwithnoovenP's picture
PalwithnoovenP

Siopao (Steamed buns)! Can't stop my bread making addiction!

I'm already at my dorm for more than two weeks but the bread baking addiction hasn't stopped. I really need to get my hands on some dough manipulation or else...! They say to stop an addiction you must identify your danger zones; when you are most likely to do the thing you are addicted in like when you don't have something to do for two days because of your work schedule from 4 consecutive sleepless nights because new bread baking ideas are plaguing your mind like mad piranhas swarming on an unsuspecting prey! And did I mention that I brought my flour and yeast with me in my dorm? Of course with my other ingredients and utensils too! So instead of resting from all the tiring work and sleeplessness I decided to make bread. I don't have my clay pot here with me but I HAVE TO MAKE AND EAT BREAD! I checked my stuff and yes! I have my little bamboo steamer that endured my adventures for three years with me! I shall make some steamed buns to pacify the "bread making beast" inside me.





I made the pork and mushroom stuffing and the dough on my first rest day. The dough has the lightest enrichment; mid-strength flour, a bit of white sugar, salt, yeast and oil. I fermented it for 2 hours at room temperature then divided it into balls before putting it in the fridge. The next day I let the dough warm up for an hour before stuffing. Because of the long rest, they are so easy to roll and pleat. By the way I am trying to improve my pleating to make it more beautiful.





Finally this steamed bread of mine is not the snowy-white cloud-fluffy kind you get in dim sum restaurants. It soft and chewy with a bite and has an elastic skin. It is hearty enough to support the fragrant and juicy pork meatball inside.




I've used some red cupcake liners instead of parchment squares for convenience and to add some festive look to my buns. I hate steamed buns as a child but loved them as I grew up. I'll try the pot sticker method next time for fried sipao / ShengJianBao to recreate a favorite! Thank you very much!

isand66's picture
isand66

Porridge & Grits Bread

This is the most sour porridge bread I've made to date.  I think the 2 day rest in the fridge for the Einkorn and European Style flour starter may have contributed to it.

I used some pearled barley and Organic Six Grain Flakes from KAF for the porridge and added some cooked grits with cheddar cheese.  I didn't measure the cheese added to the grits but it wasn't a large amount.  Feel free to indulge.  I always make a lot more grits than needed and eat them with dinner or breakfast later on.

Note: Grits are 80% water and the water added for the final mix takes the 120 grams of water left over after cooking for the grits into consideration.  I was actually going to add more water to the final dough but it didn't need it.

The final bread was excellent with a nice moist and open crumb which is expected from porridge breads.  As I said before this one did come out a lot more sour than usual but it makes excellent grilled bread and toast and I almost wish I had kept both loaves instead of giving one away :).

Closeup1

Porridge & Grits (%)

Porridge & Grits (weights)

Here are the Zip files for the above BreadStorm files.

Closuep2

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 used my proofer set at 83 degrees and it took about 4 hours.

Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, polenta and salt and mix on low for 4 minutes and speed #2 for another 2 minutes or by hand for about 6 minutes.   You should end up with a cohesive dough that is slightly tacky but very manageable.  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.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

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.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

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.

After 5 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 205 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.

Crumb

 

wakkyzakky's picture
wakkyzakky

UPDATE BELOW- Still Messed Up!!! Can anyone help me figure this one out?

Hello everyone!! I am new here- actually only new posting. I have been obsessively reading and learning from this site but have been (embarrassingly) too lazy to register and post. Until now, that is.

I have been learning all about the sourdough starter concept, and have finally been able to create my own and keep it alive. I have also been able to make a FEW successful breads with it. But I have made an equal number of breads that have this weird crumb with these enormous pockets of dead space. The bread in the attached pic is definitely the worst to date. 

I have read about this problem at some point and see that improper proofing may be the issue. I just dont know what the exact problem is, and would love some help.

Thanks so much, and here is the recipe and method for this last one (which was with some experimental ingredients, but the process was the same that I have done with success before).

(and sorry for no baker %'s, I am just too anxious to get to the problem)

2.5 cups bread flour

.5 cup rye flour

.5 cup white whole wheat flour

2 cups ap flour

2 tsp salt

1.5 tbsp sugar

.5 cup starter (definitely alive and smelling great)

1.5 cups water

.5 cup beer

1/8th cup olive oil

Mixed the flour w salt and sugar first

added starter

added warmed liquid combo (110f)

Spent a good 10 mins w reasonably proper hand kneading technique on table. Covered and into oven w light for maybe 4/5 hours. Took out and w a bit of water very gently folded into itself, covered and back in oven. maybe another 2 hours, put onto table and set oven (home w/ convection feature) to 550. I cut the total loaf in half, made 4 small balls (which actually baked with NO problem, perfect crumb), and a larger one (that made this reject). Waited maybe 20 minutes til temp achieved. Then put onto upside down tray at lowest rack setting. Fe minutes moved up to middle and finished there after maybe another 10 mins or so. When was sufficiently cooked, took out and cooked on wire rack for 1 hour (actually didnt open til 24 hours later- had it stored in a plastic shopping bag overnight to stay soft)

 

Thats it!! Thanks so much in advance for any help (and reading this far)!!

 

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