The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Kiint's picture
Kiint

Chestnut Coccodrillo Ciabatta Loaf

So everyone knows how to bake Jasons Quick Coccodrillo Ciabatta, he even gives two recipe styles, and now i would like to submit a third.




Ingredients:



  • 250g Bread Flour

  • 100g Semolina Flour

  • 150g Chestnut Flour

  • 30g Fresh Yeast (or 10g active dry)

  • 10g Salt

  • 440g Water


Process:


Step 1: Like any bread, combine the ingredients. This being a variation of the coccodrillo it needs a paddle attachment in your mixer, keep mixing the dough until it "climbs" up your paddle attachment. At which point remove the paddle and put in the dough hook and keep going for another couple of minutes.




Step 2: Allow the dough to proof until almost overflowing the bowl, at least triple, then degass the dough by either gently stirring or cutting the dough.



Step 3: Now, after some experimentation, I have found that cooking a ciabatta in an oiled bread tin adds a particular style of finish thats quite appealing, so in this case, pour the degassed dough into a well oiled loaf pan and allow to relax for 5 minutes.



Step 4: Bake in a 200C oven until fragrant and well browned. Being a chestnut enriched dough it will be darker than normal, so make sure it doesn't burn. It will take a little longer than the usual 25 minutes, up to possibly 40 minutes or so, but not too long. The crumb is not as open as the coccodrilo, but the taste makes up for that.



 

Mebake's picture
Mebake

Hamelman's 66% Sourdough Rye

This is yesterday's bake, a sourdough rye from Hamelman's "bread". I used dover farm organic whole rye flour, and sifted it to obtain something near to medium rye flour called for in the recipe. I followed Hamelman's instructions to the word, including the addition of yeast to the final dough. i have baked higher ryes before, so i was pretty comfortable with handeling the dough. This recipe is very easy to understand and bake, as opposed to other higher percentage ryes in hamelman's book. I used 12.9% protein strong bread flour from waitrose.


The sourdough levain was ripe in 8 hours at 26c. I chose to proof the dough seam side down in a brotform, and used a bamboo skewer to pinch holes in the batard.


This is by far the best rye i've baked. I'am now encouraged to bake this recipe again!


 




khalid

MadAboutB8's picture
MadAboutB8

Coconut Babka and Coconut Rolls - my own take at the babka


I was still trying to use up the coconut that was approaching its use-by date. Apart from making Cherry Ripe macarson the other week, I was thinking about coconut bread.


Trying to replicate the coconut bread from an Asian bakery that we love (it's buttery bread with random moist coconut filling throughout), I was thinking about making the bread into babka-shape with the coconut butter filling. I also made half of the batch into coconut rolls baked in a muffin pan.



This might not sound like traditional babka with one layer twisted dough, coconut filling and no struesel, it probably looks like one. Babka style shaping does make the bread pleasing to the eyes.


My house were filled with the wonderful aroma of coconut when the bread was being baked. With its sweet, creamy and toasty aroma, coconut is one of the most aromatically appetising food item, in my opinion.


Full post and recipe can be found here.


Sue


http://youcandoitathome.blogspot.com

mse1152's picture
mse1152

Rosette Veneziane from The Italian Baker

Greetings, bakers,


Tonight for dinner we had salad and the 'Rosettes of Venice' rolls from Carol Field's The Italian Baker.  I don't know why I never tried them before, but they were fabulous!  The recipe wants 500g of biga, and I had 486g of biga in the freezer, so I declared that was enough biga to attempt these.  They take about 5-ish hours from start to finish.  They look like hole-less bagels or kaiser rolls, but are much softer than either of those...maybe the 1/2 cup of olive oil had something to do with it.  The recipe said you should get 12 to 14 rolls, but I made only 8.  At that size, they'd make wonderful sandwich rolls, which I intend to verify tomorrow.


 



 


Soft and tasty, with just enough sugar to notice.  They're glazed with egg white, and I decided they also would benefit from a sprinkle of sesame or poppy seeds, and just enough kosher salt to give them a little bite.


 



 


To make the biga:


Mix by hand, mixer, or food processor:


1/4 tsp. active dry yeast


1/4 cup warm water


3/4 cup plus 1 Tb. plus 1 tsp. room temp. water (weird measurement, I agree)


330g unbleached all-purpose flour


Let the yeast stand in the warm water about 10 minutes.  Add remaining water, then the flour, a cup at a time.  Rise the biga in a covered bowl at room temp. for 6 to 24 hours.  Then you can refigerate or freeze it till you need it, or you could use it immediately after it's risen, I suppose.


 


To make the rosettes:


1 tsp. active dry yeast


2 Tb. warm water


1/2 cup olive oil (the recipe wants 1/4 cup lard and 1/4 cup olive oil)


3 Tb. sugar


500g biga


300g unbleached all-purpose flour


5g salt


1 beaten egg white for glazing


Combine yeast and 2 Tb. water in a large bowl.  Let stand about 10 minutes.  Add oil, sugar, and biga.  Mix by hand or in a mixer till biga and liquids are fairly well blended.  Add flour and salt and mix or knead until dough comes together.  Knead by hand (8-10 minutes) or mixer (3-4 minutes on low speed) until dough is moist and elastic.  I used a Bosch mixer, and on low speed, the dough really didn't come together well.  After a couple of minutes, I finished kneading it by hand.


Put the dough in a bowl rise, covered with plastic or whatever.  Let rise about 2 hours, at approx. 75 degrees F.


 


Shaping:


Dump the dough onto a lightly floured counter and pat or roll to 3/4 inch thick (mine were thinner, maybe 1/2 inch).  Use whatever you have to cut out a circle of dough, about 3-5 inches in diameter, depending on whether you want small rolls or sandwich buns.  Here's the tricky part, so read it a few times:


Assuming you're right handed, place your left thumb at the 9 o'clock position of the dough circle, with the end of the thumb in the middle of the circle.  Use the other hand to roll the dough from the 12 o'clock position down to the thumb.  Rotate the dough clockwise until the left 'point' of the roll that you just made is at the 12 o'clock position.  Place your left thumb again at 9 o'clock and roll that section of the dough down again toward your thumb.  Rotate and repeat the rolling until you have a sort of kaiser-type of roll shape, with leaves or petals of dough on top of the roll, or whatever you can describe them as.  Press down the middle of the roll to ensure the 'leaves' stay put.  I decided that as long as the rolls weren't flat, I was in the ballpark.  I didn't take photos of this step, since, not knowing how yummy they'd be, I had no idea I'd be posting anything!


Place the rolls on a lightly oiled or parchment covered baking sheet.  Cover with plastic or a towel, and let rise till doubled, approx. 1 1/2 to 1 3/4 hours.  In the last 15-20 minutes of the rise, turn the oven on to 400F.  When the oven is ready, brush the rolls with beaten egg white.  Add any toppings you desire.  Bake about 20 minutes.  I rotated the pan halfway through baking.  Mmmmmmmmmm!!!


Sue


 


 

AKBread's picture
AKBread

Welbilt Convection Bread Machine

Hi, I am new here and hoping for some advice!  I recently found a Welbilt Convection Bread Machine ABM-7500 at a thrift store in like-new condition for really cheap.  But it didn't have the user manual.  Tons of web searching hasn't given any results, unfortunately.

Barring locating a copy of the manual online, does anyone have any advice or experience in using a convection bread maker?  I've never had one before (nor have I had a convection oven) so I don't even know where to start.  Does anyone have this machine or have any experience with it at all?

Thank you for your time! :)

chimilio's picture
chimilio

Coconuts buns

Ingredients:


2 pounds all-purpose flour.


1 packet of baking powder


2 tablespoons roughly.


1 can coconut milk.


2 cups warm water.


4 tablespoons butter.


4 teaspoons sugar.


4 tablespoons of salt.


step by step


Sift dry ingredients, place in a bolw add the coconut milk and then continue kneading with the remaining ingredients, cover with plastic wrap or a damp cloth and let stand until doubled in volume this should make for a warm place free air flows. Once the volume has doubled, punch the dough to remove the gas and knead again to make small balls, place on a greased plate, separated from one another since their volume is doubled, let stand with a canvas cover until they have grown precanlentado baking in an oven at 370 F and bake for about 45 min. Note, you may need more or less flour and / or warm water during the preparation of the recipe.

chrisg's picture
chrisg

How Awesome is Pizza!?!

My son wants pizza.  I can't say no to him. He is so flippin' cute. He also thinks my pizza is better than anything from a pizza place. So, I can't say no. Plus it gives me a good reason to make some dough.  This recipe comes from the America's Test Kitchen Family Cookbook.  The recipe is at the end, if you want to try it. I spent lots of time testing recipe after recipe and found that this one makes a nice, stretchy dough.  I tweeked it a bit.


 


Ready to Rise


I tried something new with this batch of dough. I let the machine go for 5 minutes, then let it rest for 5, then turned the machine on for 5 more minutes. I have to say it came out nice and silky.


First Rise


After about 45 minutes on the counter, I shoved it in the fridge for about 1 more hour.  I did this because I had to run an errand.  Pizza dough is forgiving, so no worries.  The most amazing thing happened, the dough became super elastic.  I stretched one so thin, I think it only had one side. THIN CRUST HERE I COME!


Balls


They are like pretty little maids in a row.  I let them rest on the counter to warm up.  Cold dough is hard to stretch.   My wife likes her pizza thick, I am kind of a purest when it comes to pizza. I prefer napolitian style pizza, so I have a happy medium that even the kids love.


Rolled out


I found that if I don't run the docking wheel over it I get ginormous bubbles and everything slides off.  That looks cool, but my stone and oven become a big ol' mess.  Topped


I just top it with a quick and simple pizza sauce and some mozzerella/provolone mix  - Into the oven with you!


This goes in...


Ready to Cook


 


 


 


 


This comes out!


DONE!


I love pizza!


 


Basic Pizza Dough (from America's Test Kitchen)


4  1/2 c. bread flour


1 envelope yeast


1  1/2 t. salt


2 T. olive oil - (the better the oil, the better the flavor of the crust.)


1  3/4 c. warm water (I use bottled water. I don't know if that makes any difference, Ask a New Yorker.)


It's all dump and go from here. Try out the 5-5-5 method for yourself (it's in the blog.) don't forget to stick it in the fridge for at least an hour.  I plan on trying it over night to see what happens.  I will update if it is good.


 

Franko's picture
Franko

Country Style Rye Bread with a Mixed Grain Soaker and Levain


The loaf in the photo above is from a formula of my own that I've been playing around with for weeks now, trying to get a result I could live with. Finally after several previous unsatisfactory bakes, this latest attempt produced something close to the loaf I've been trying for from the beginning. The bread is a Country Style Rye with a mixed grain soaker and a levain, so nothing that hasn't been done before in many ways over many years by other bakers. Last week I made the dough and baked it in the Dutch Oven, and although it tasted fine I wasn't thrilled with the appearance. Photo below of last weeks effort.



The scoring was poor and it spread too much from what I believe was a combination of too long a final rise and too much initial steam generated from baking in the DO. That's my best analysis at any rate. The other problem was the formulation itself, which needed multiple tweaks to bump up the overall flavour, as well as the percentage of levain, which I'd originally had far too low . With the help of a spreadsheet I'd managed to put together a few weeks prior, adjusting the formulation was a quick and easy process compared to doing it the old way. More about the spreadsheet further down.


This latest bake went fairly well compared to the last, getting a good even jump in the oven, with the slashing opening up nicely minus any unsightly splitting or tearing. The colour is a bit darker than I'd prefer but with the high hydration of this loaf I thought it best to bake it as boldly as possible. The crumb is moist, dense, and flavourful, having what I'd call a medium sour tang to it. It's certainly a work in progress but it's getting there somewhat.



 



Making a bread formulation spreadsheet was something I'd promised myself to take a stab at sometime this year, having seen what a useful calculator they can be for adjusting formulae or quantities quickly and accurately, from using a few that my friend breadsong,http://www.thefreshloaf.com/user/breadsong had sent me late last year to try out. Being a complete newbie to this sort thing, it was a bit of a tough go in the beginning, but fortunately I had lots of expert guidance from breadsong while I plodded my way up the learning curve of making this spreadsheet . I can't thank her enough for all the tips and guidance she shared so generously with me throughout this project. This is just a very simple spreadsheet that calculates a desired final dough weight based on percentages. It's been formatted to look as close to a typical recipe layout as possible so that people who are unfamiliar with using a spreadsheet will hopefully find it easy to use. For anyone wanting something with a lot more functions and input, this one of mine will disappoint, but here's a link to Dolph's sheet that looks like it will do just about anything you could want.


http://www.starreveld.com/Baking/index.html .


Another one you might try is from joshuacronemeyer's recent post of his nifty Dough Hydration Calculator.


 http://joshuacronemeyer.github.com/Flour-and-Water/


For those who'd like to try out this one of mine, the sheet for the formula as well as the procedure are available through links at the bottom of this post. Please note that the spreadsheet file is only available by downloading it from the links provided. No email requests please. The links will take you to a Google Docs page that shows the spreadsheet with the recipe. You can use the recipe as is from the G Docs page or you can download your own copy of the file in either Excel or Open Office by clicking on 'File' , 'Download as', then select a file format (for most people it will be Excel) and it will download a functioning copy of the spreadsheet . Now it can be used by inputting your own desired dough weight in the yellow shaded cell, or change any of the numbers in the green shaded cells of the percentage column to suit your preference. The format can be saved as a template and used for other formulas as well.


Best Wishes,


Franko


Below are links to the sheet and the procedure


https://spreadsheets.google.com/ccc?key=0AjicIp92YPCTdHRDZTJmTm4zamxPM3JZWmJYVUZ0WVE&hl=en&authkey=CMDqqDM


 


https://docs.google.com/document/d/1SlOG7r_cdHlHEn0YwB0GgwhaCGSIgpjyPqpiDmu56Eo/edit?hl=en&authkey=CL2S_bEO#


 


 


 


 


 

varda's picture
varda

Pain Au Levain - can't steam the oven too much

A recent blog post made me sit up and take notice.   http://www.thefreshloaf.com/node/22954/getting-grigne-observation shows two loaves; one made with steam at the beginning of the bake, the second steamed later in the process.   The first one looks better by a lot.   Lately I've been making batards with two cuts.   The most frequent outcome is that one of the cuts opens nicely and takes most of the bloom of the loaf, and the second opens a bit, and then seals over.   In trying to diagnose this I thought it might be either a shaping or a steaming issue.    So I changed my batard shaping so that instead of rolling toward me (a la Ciril Hitz) I roll away (a la Mark from the Back Home Bakery).   The latter method seems to allow me to get a tighter gluten sheath so I'm sticking with it.   However, it didn't seem to solve the problem.   Yesterday, I decided to see if more steam at the beginning of the bake would help.   I made a pain au levain (almost the same as Hamelman p. 158 but with higher hydration 69% vs 65%, higher percentage of prefermented flour 17% vs 15% and a lot less salt.)   The only change I made to my regular baking process was to add a dry broiler pan underneath the stone during preheat, and fill it with water at the same time as loading the loaves.   This is in addition to my usual loaf pans filled with water and wet towels which I place on each side of the stone.  Here is the result:


 



Not a perfect loaf by any means, but the first time in recent memory where my cuts opened evenly.   Should I attribute this to the extra steaming at the beginning of the bake?  I think so.


 

copyu's picture
copyu

Graham flour pie crust

Just curious...has anyone ever tried to make a pie crust using a good proportion of Graham flour? I'm well-aware of the millions of recipes for making pie-crusts using "Graham crackers", but here in Japan, that's really a major expense. Making my own Graham crackers, first, would be many times cheaper than buying them, but that's going to take so much time that the over-priced crackers (over US $8:00 per box!) might be a bargain, if they were readily available...


I tried a google "advanced search" for graham flour pie crusts with "graham cracker" excluded and, on the entire English-language part of the internet, there were no results...


Can anyone steer me to the right information, or do I have to invent this recipe for myself?


Any insights would be much appreciated!


Cheers,


copyu

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