The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

  • Pin It
LeeYong's picture
LeeYong

Looking for a Roasted Garlic Sourdough bread recipe...

Hi everyone!


I would love to try a roasted garlic sour dough recipe for Easter. Does anyone have a recipe to share using a starter? Thank you kindly!


Happy baking!


LeeYong

markmcc's picture
markmcc

Tartine Basic Country Bread driving me insane

Hey all:


Been lurking here for months, but finally moved to see if anyone has any ideas. 


I've spent the past few weekends trying to bake the Basic Country Bread from the Tartine book, and have run into nothing but failure. 


My starter is going great guns, rising and falling regularly, no problems. Make the levain, and does great. Expands about 30% overnight, and passes the float test.


Mix the dough, let it rest for autolyse, add remainder of water and salt. And then...nothing.


I just don't get any rise during bulk fermentation. Been following the directions to a T, except for my room temp at home, which is in the 70 degree range (or, it was this weekend). Do the turn in the container, but just don't get any action. 


Let it go for 12 hours (!) on Saturday, and had about 5% rise after that time. 


I'm a little bit at the end of my rope on this -- I see people saying that the proof times in the book are long for them, and I'm just not seeing any action at all, really. Which is a total contrast to what seems like a thriving starter and levain. (Like, that same room temp with the levain gives a great expansion).


Any ideas? I'm about to give up on this recipe.


 

SeligmansDog's picture
SeligmansDog

Baparoma vs. ??

I finally found a Baparoma on Ebay, paid too much, but I'm in heaven.  Here's a post of my results from my food site, webercam.com. 


It's a cool pan, too bad about the size limitation.  My question to you all is:  Has anyone that has one of these tried anything to make an equivalent baguette and found the results just as good?  Does anyone know if a simple inverted pan on a flat sheet (or anything else)  give the same result? 


Oh the shine, the mosaic of thin crust was just wonderful.  My 8 yo daughter couldn't stop eating it. 


Thanks, Dave

txfarmer's picture
txfarmer

Pain au levain with mixed sourdough starters - play with shape and flavor


 


This is a formula from “Bread” by Jeffrey Hamelman, a lot of people have made it with good results. I won't duplicate the formula here, see this link for a scaled down version, or better yet, get the book. A few notes:


1 I made the full recipe, got 2 huge 1.5lb breads;


2. I tried out a fun new shape, see shaping video here;


3. Kept the dough at 68% as specified in the formula, it was a dream to dough to handle


4. Did overnight cold proof, then about 80min of warming up at room temp (78F, that's TX spring for ya)


 


One dough shaped and scored as a batard, the other one with the fun shape, both came out very pretty



 


Give it a bold bake, look at the crackling singing crust! It was messy to cut.



 


Crumb for batard



 


I thought the extra rolling and shaping would make the crumb tighter, but not really, the following is crumb shot for the fun shape loaf:



 


Both have crumb that's very open for a 68% dough. My white starter is very not sour, my rye starter is a bit more sour but with a deep rye flavor, I think using both does adds complexity to the flavor.



 


Submitting to Yeastspotting.

Ryan Sandler's picture
Ryan Sandler

What should my next quest be?

I must be a glutton for punishment.  After six months of trying to improve my baguette making skills, I'm already raring to head off on a new "quest" after just one weekend of "free" baking.  However, I can't decide between two possible quests, and I'm looking for some advice.  Also, much like with Saturday Baguettes, I'll be posting my results regularly as a commitment mechanism, so if there are folks out there who would be more interested in reading about one or the other, that's important to me too.


Here's my options:


Quest #1: Ciabatta:


I've made a number of ciabattas over the years, with fair to middling success, but I've never really gotten it right.  By "right" I mean a very open crumb, nutty flavor, and thin, crisp crust.   This is a typical ciabatta of mine:



Crumb decently open but not as much as you'd expect in a ciabatta, crust a little thick and chewy, flavor pretty good, but not always great.  This is my typical ciabatta experience, although often the crumb is tighter than pictured here.  The results are pleasant, but short of what a ciabatta can be.


 The first step in this quest would be settling on a particular ciabatta formula to work with -- I've tried Peter Reinhart's formulas from both The Bread Baker's apprentice and from Artisan Breads Everyday, Hamelman's formulas for Ciabatta with Poolish and Ciabatta with Olive Oil and Wheat Germ, and the "quick" Cocodrillo ciabatta that's been floating around TFL.  None have reliably yielded good results.


The next big milestone will be working out the fine art of transfering ciabatta to the oven.  I can't tell you how many times I've had promising looking loaves foiled by my ham-handed flip-and-carry.


 


Quest #2: Sourdough dinner rolls


This would be a quest of a very different flavor than the previous one (literally and figuratively). I'm a big fan of crusty sourdough dinner rolls, but I've never had much luck making them.  Adapting a standard sourdough recipe doesn't work well--the chewy crust and crumb that frequently go with a sourdough boule make for hockey pucks in the dinner roll context.


I'm looking for a roll with a thin, crisp crust, moderately chewy crumb, and a nice sourdough tang.  This quest is more of a recipe development quest than a technique mastery quest.


I have a prototype recipe that I've made a couple times, with somewhat mixed results.  It's been hard to get both good flavor and thin crust in the same roll.  On the other hand, if the last batch I made is replicable, this could be a very short quest:



 


Thoughts?  Suggestions?  Which of these would you most like to read about sporadically over the next few months?


Happy baking, everyone,


-Ryan

tgrayson's picture
tgrayson

Recrisping Bread

Why does everyone recommend misting a loaf with water before recrisping an already-baked loaf of bread?

ananda's picture
ananda

Early Summer Baking: Borodinsky in a Banneton and Pain de Campagne with Mixed Leavens

 


Early Summer Baking:


Pain de Campagne with Mixed Leavens and Borodinsky in a Banneton


 DSCF1838DSCF1836


It's been a lovely weekend in the far North Eastern corner of England.   Yesterday we drove onto Holy Island and walked through the village, up to the Castle, then round the Northern Coast crossing 2 of the finest, and utterly deserted, beaches to be found...anywhere!


Today, we made our patio beautiful, once more, following the ravages of our harsh winter.   After we had eaten our lunch sitting outside, I took some photos of the bread I was making, as it came out of the oven.


•1.    Pain de Campagne.DSCF1839DSCF1842


I made 3 loaves in total.   One was a gift to our neighbours who treated us to an Iced Cream whilst we chatted away the afternoon: thank you Anna and Mark!   Another was just a small loaf, which I'd baked early so we could have fresh bread with some gorgeous "Berwick Edge" cheese I found yesterday, made by a local speciality cheese company, Doddingtons, just a few miles up the road from here.   Awesome flavour packing a real punch!


And the other is a 1.5kg Boule, showcased in the photographs here.   Yes, outdoor photography in the sunshine in good ol' Blighty: things must be on the up? [I wish!]


Here's the details:


I built both the wheat leaven and rye sour using 2 feeds from stock of 80g of each leaven, on Friday evening and Saturday morning.   I mixed the final dough on Saturday early evening, and retarded in the chiller overnight, before dividing, final proof and bake on Sunday morning/early afternoon.   The figures in the table offer totals of flour and water only; there was a small residue of both leavens for me to put back for stock.


Material

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Special CC Flour

25.8

400

Water

15.5

240

TOTAL

41.3

640

 

 

 

2. Rye Sour

 

 

Bacheldre Dark Rye Flour

9.7

150

Water

16.1

250

TOTAL

25.8

400

 

 

 

3. Final Dough

 

 

Wheat Levain [from above]

41.3

640

Rye Sour [from above]

25.8

400

Special CC Flour

64.5

1000

Salt

1.8

28

Water

36.4

564

TOTAL

169.8

2632

% pre-fermented flour

35.5

-

Overall % hydration

68

-

 

Method:

  • Build each leaven from stock, using 2 refreshments, as outlined above
  • Mix rye sour, flour and water until loose dough is formed; autolyse 45 minutes.
  • Add salt and wheat leaven and mix gently over half an hour to form a strong dough. Use Bertinet-style techniques here, as the dough is soft and sticky to start, but will soon become obviously strong.
  • Use intermediate proof of up to 1 hour. Then refrigerate overnight.
  • Scale, divide and mould round. I made a boule at 1.5kg, one at 750g, and made a small boule with the remainder. Place upside down in bannetons and set to prove, for around 4 hours, allowing the dough pieces to come back to ambient temperature.
  • Bake with steam on bricks in an oven pre-heated to 250°C. Cut the tops of the loaves just prior to loading.
  • Turn the heat to 200°C after 15 minutes. For the large boule, bake out for up to 1 hour if necessary; minimum 50 minutes. Jar the oven door slightly open, turn off the heat source, and leave the oaf in the oven for 15 minutes.
  • Cool on wires

I'm really pleased with how this loaf has turned out.   My experience with overnight retarding is that the breads are very prone to "blow-outs".   Plenty of time is needed in the final proof in order to avoid this.   I guess that my kitchen temperature hitting the dizzy heights of 24°C by lunchtime really did help me here.   The dough had been very active when I set it in the chiller the night before; so I turned the fridge to work at full power.   Note too, that the pre-fermented flour is way up over 35%.   Great result!   Here are some photos:

DSCF1841DSCF1843DSCF1844DSCF1845crumb_campagne

 

•2.    BorodinskyDSCF1837

As the previous 2 occasions, I used a "scald".   However, this loaf was proved in a banneton, and baked on the bricks.   Also....it is 100% Rye!!!   A colleague of mine who is studying for the VRQ Bakery Level 2 let me have some Doves Farm Light Rye flour she had in stock.   The sour was built with 3 refreshments.   The first 2 were part of the dough above, with a final refreshment made on the Saturday evening to allow me to form the final paste on Sunday morning.   I made the "scald" on Saturday evening, at the same time as the final refreshment of the sourdough.

Here's the formula:

Material

Formula [% of flour]

Recipe [grams]

1. Rye Sour

 

 

Bacheldre Dark Rye Flour

29.8

186

Water

49.7

310

TOTAL

79.5

496

 

 

 

2. Scald

 

 

Black Strap Molasses

6.1

38

Malt Syrup

4.5

28

Coriander [ground fresh]

1

6

Salt

1

6

Doves Farm Light Rye

20

125

Water [rolling boil]

35.3

220

TOTAL

67.9

423

 

 

 

3. Final Paste

 

 

Rye Sour [from above]

79.5

496

Scald [from above]

67.9

423

Doves Farm Light Rye

50.2

313

TOTAL

197.6

1232

% pre-fermented flour

29.8

 

Overall % hydration

85

 

 

Method:

  • Prepare the rye sour, feeding 3 times from stock, as outlined above. Make the scald at the same time as the last refreshment. Dissolve syrups in the water and bring to a rolling boil. Grind the coriander, and combine with salt and flour. Pour on the boiling syrup solution and mix to from a stiff paste. Cover and leave to cool overnight.
  • Combine scald and sour and mix thoroughly. Add in the remaining flour and form a paste.
  • Bulk ferment, covered, for 1 hour.
  • Use wet hands to shape and then prove in a banneton, covered, for c. 4 hours.
  • Tip out onto a baking sheet. Spray the loaf top with water. Prick the top with a skewer, or, equivalent, and dust with freshly ground coriander seeds.
  • Bake at 250°C for 10 minutes with steam. Turn the oven straight down to 190°C and bake out for a total bake time of 1 hour
  • Cool on wires

I ended up cutting into the loaf sooner than ideal, as the photographs really testify.   It was such a beautiful day, and so I wanted to try and get the best photographs possible.   I think I succeeded with the Pain de Campagne.   The Borodinsky is not quite there.   Given more paste, I prefer to make this in a Pullman Pan.   But, I did not have that luxury.   And, the scald was really thirsty.   The final paste had 85% hydration, but was stiffer than I am normally comfortable with.   The trouble is that a higher hydration can be very difficult to bake out.

There is too much flour on the top of the loaf, from the proof in the banneton.   I did my best to brush it off and replace it with coriander, but with mixed success.

The crumb is obviously moist, and I think it will taste great.   But it's a little tighter than I believe I would have achieved if I'd been able to use a Pullman Pan.

Still, photos are below, and I am certainthat the flavours will be as I want!

DSCF1840DSCF1847DSCF1846

My sunny greetings to you all

Andy

jcking's picture
jcking

Sterile Sourdough X

This is a follow up to the "Sourdough Water" post.


This experiment is to determine if wild things can be captured by sterile flour and water. One week ago the water and flour were sterilized, covered with cheese cloth and allowed to sit (attempting to capture wild yeast and bacteria). Durum flour and spring water were used. Durum was chosen because, I just received a fresh bag from KA, and it contained no additives. According to D Leader bakers in southern Italy (Puglia region) use Durum for their sourdough.


The experiment will follow P Reinhart's (Artisan breads every day) 75% Pineapple juice build, except that the pineapple will be added later to the disgarded SD for comparison. My current mother is from this procedure and has proved successful.


 


Day One; 30g flour mixed with 30g water in a glass 2 cup measuring cup, covered with plastic, at 74 F room temp. (I gram everything) To be stirred 3 times daily; when I awake, before I retire and once in between.


Updates/observetions to appear daily.


Jim

Librarian's picture
Librarian

Authentic Austrian Easter Bread : time to get excited over quick bread

Austrian Easter bread, farmer's recipe


 


It is that time of the year again, where I can't wait for the taste of sweet bread with smoked meats, hardboiled eggs and


freshly grated horseraddish. It is very traditional to eat this kind of bread for the Easter holidays, some even put raisins


in it and there is a much softer almost no crumb version out there. Oddly everyone seems to fancy the contrast of


meat/radish/horseradish on a very sweet bread, but only for the holidays. It is a tradition,what can I say. My mom


scored this recipe from a farmer and she called me very excited to try this. I thoght it was about time to not only soak in


so many wonderful reciped but share a somewhat special and different one. So this is the 2nd year I have a go at it,


I have gotten a bit tired of the neverending sourdough fermentation times and my inability to keep track of time.  


This although is very different , it is a straightforward bread, you do not need a lot of time for it, and since it is so


enriched it does not benefit from long fermentation periods. I forgot how much fun it is to work with live yeast and


the sensational rise you get out of it, i doubt there can be a good sourdough version of this bread it is jsut perfect the way it is:


If former easterbread disappointed you because it was too soft, too little crust for you then you really


should try this it will reward you with a mouthwatering smell in your kitchen and a great aftertaste for your tastebuds


besides it is a LOT of fun to work with such a potent dough without all the wait usually included :)


 


Ingredients:


1000 g of bread flour


500ml of milk ( regular version, no skim milk )


130g of softened butter


1 lemon ( organic )


40g of live yeast


6 tablespoons of sugar


1 tablespoon of salt


lard ( from the pork )



 


 


I got very lucky these days finding the right kind of flour, more so because it is also very cheap it seems to have


an extreme tendency for perfect gluten development. Here bread flours are marked W700 this one is marked the


same way but milled a bit rougher than all the rest and binds very well. I recommend flour just like that.


 



 


To get started warm up the milk just a tad over handwarm, take a small bowl and dissolve first the sugar then


the live yeast in it. It is important to work with warm milk be careful to not get it too hot to kill off the yeast.


I followed a little discussion some time ago on sugar/yeast yes no.... All you need to do 


is take 2 bowls add yeast into it once with sugar, once without and observe. I always add the sugar it helps


your bacteria much faster along the way :) Let me prove that point, i started halfway with the bowl,


5 min later....


If you do not have live yeast I believe the correct formula is 2/3 dry yeast and 1/3 instant yeast instead


of the ammount of live yeast:


 



Pour the yeast and rest of the milk into the center of the bowl add the softened butter and one skin of a zested big lemon


be generous when you grate your lemon , add the salt and knead by hand, it is a fun dough to do so, once the dough is


firm and it should be firm, add one scooped table spoon of pork lard it will make the dough very silky and tasty.


I do not recommend omitting the lard and lemon since these 2 ingredients are what make this bread so special....


In the meantime put your oven on 180 degree Fahrenheit. As I mentioned before this dough does not benefit from


long fermentation and that is exactly the fun part for a change. Cover the bowl with plastic wrap and let the dough rise at


least to double( better triple ) in size within an hour at room temperature, the dough should be warm from the warm


milk still and smell sweet/lemon like, an awesome smell :). Here is my dough not even after 40 min, it tripled:



 


Knead the dough down to original size, a technique I almost never see in American recipes but very common here, is to do


exactly that, a double rise. Since time is no issue we can help the process along with our oven at 180F( 80celsius). Once the


dough is kneaded down divide in 3 parts and generously slash an X on top. Since this dough is highly active, try getting some


surface tension onto it as described in Peter Reinhards BBA. I kind of failed here a bit as you can see later. I didnt have a


baking stone nor did I find the right rack as I baked at my friends house. I would definitly use a stone if i I had one there...


There is no need to prepare the oven for hearth baking whatsoever even for phase 2:


 



 


I had to wait maybe 10 minutes till this happened at only 180 . Guess I did not build up enough surface tension.




Once doubled in the oven slide out the rack and cover the breads with a 50% egg yolk 50% milk mixture, crank up


the oven to 370 degrees Fahrenheit /  180 degrees Celsius


and slide the bread right back in, no need to wait till it reaches that temperature. Wait until the bread is golden


brown and makes a hollow sound when tapped.  I use hot air surround fan setting, if you do not have one


add 10 degrees.


 


Here is a shot of the final result, last year I had the height a bit better under control, you can also make the surface


more even when shaping, I did not bother it gives the bread a rustic look, and it is a farmer's recipe after all.




 


Here is a comparison shot the next day between an enriched sourdough I created ( curd cheese as enrichment/


pumkin seeds) You can see there definitly is a crumb and crust on this bread, much different than the storebought


ones that feel and taste like sweet Mc Donalds buns. This is one of the few breads that once taken out does not


benefit much from being toasted it will stay fresh quite a while and goes great with jam but also with the ingredients


I mentioned within the introduction. A special tip would be butter/hardboiled egg and some grounded horseraddish on top.


If you decide to make this bread I hope you enjoy this recipe as much as I did. Submitted to the YeastSpotting page


 



 


 


 


 


 


 


 


 



cookingwithdenay's picture
cookingwithdenay

The Cookery, Durham's Culinary Incubator is a certified kitchen space for rent by the hour, 24/7.

There is a new kitchen incubator in Durham, North Carolin. The Cookery, Durham's Culinary Incubator is a certified kitchen space for rent by the hour, 24/7.


Learn more: http://www.durhamcookery.com/


Please pass this one to other bakers in Raleigh/Durham NC.


 

Pages