The Fresh Loaf

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trailrunner's picture
trailrunner

Sweet Potato YW SD with pepitas

I have been traveling since Oct 5th. No baking but lots of eating of great breads from Canada to NYC ! I got home and found my YW and SD happily resting in the fridge. I fed everything and restored all to working order. I noted Ian's sweet potato bread and had an extra baked one so decided to try a variation using what I had on hand. Wild Yeast Blog has a formula from 2007 and I used it as a base to begin. http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/. I used 200g AYW stater and 200g RYW starter each at 100% hydration and made up the rest with my SD 100% hydration . When Ian mentions "wet" sweet potato he is correct. The dough was like ciabatta for sure. I beat it in the KA like a ciabatta until I noted some gluten development. I then placed it in an oiled bucket for 40 min. removed and did a lot of s&f's with a floured counter and gingerly movements. Rested 50 min and did the same...had really nice development at this point and it had nice air bubbles. Divided in two and made no attempt to shape...simply sprayed the top with water and pressed on pepitas and tossed into floured cloth lined baskets seed side down. Proofed for 1 hr and the loaves had filled the baskets. Retarded approx 12 hrs in fridge. Baked straight from fridge as per my usual...500 preheated pans ,place bread in pots lower to 460 , bake 20 min and remove lids and bake 15 min til 210 degrees. Crust snapped and crackled. Amazing fragrance from the pepitas. Lovely crumb but no spring to speak of.Glistening crumb and very tender due to the YW. This is going to be served with a black bean soup tonight . RYW ready to go :  photo IMG_6695_zpse1a8a521.jpg AYW ready :  photo IMG_6696_zps117997ab.jpg "shaped" and seeds on ready for basket to proof:  photo IMG_6697_zps593635ac.jpg straight from fridge:  photo IMG_6700_zps267cefc7.jpg finished:  photo IMG_6701_zpsa15ce6fc.jpg crumb shots:  photo IMG_6702_zps0e9ad8ea.jpg  photo IMG_6703_zps5988ccb8.jpg  photo IMG_6705_zps64ff31a5.jpg

dabrownman's picture
dabrownman

What is the Best Thing You Can Put On Pumpernickel?

I’m not sure exactly but Pate Maison has to be one of them.  The great thing about Pate Maison is that it is true to its name.  As master of your house, you can put what ever you want in it so it is like your favorite loaf of bread you invented and like the best.

 

I only make this rich dish once a year, right before Thanksgiving, and it is a large one made in Lucy’s largest soufflé.  Before baking it weighs over 4 pounds, just in various sausages, bacon, ham, beef and chicken livers alone.

 

The other ingredients are a caramelized mix of 1 large onion, 8 oz of crimini mushrooms, 1/4 of a bell pepper, 1 small carrot and rib of celery all cut into cut into sticks.  The greens are a mix of parsley, 2 green onions and a little bit of arugula and chopped Swiss chard.

 

 A half a stick of butter is used to sauté 3/4ths of the 1 pound 4 oz of chicken livers in (3minutes only) with some thyme and 2 tsp of pepper and 1 garlic clove.  Cut; 8 oz of your favorite ham  into sticks and 2 hard boiled eggs cut in half.  The sausages were 8 oz each of fresh; Mexican chorizo, hot Italian, beef boudin, andouille and pork country breakfast all home made.

 

You hold back 1/4 of the ham sticks, 4 chicken livers that are uncooked and chopped in half and the eggs so that you can decorate middle of the pate so when sliced it is a stunner visually.  The remaining bulk of chicken livers are liquefied in a food processor.

 

To assemble you mix, the caramelized onion  and mushrooms, red bell carrot and celery sticks, green onion, arugula parsley, Swiss chard,  3/4 ths of the ham sticks and the liquefied sautéed chicken livers in with the sausages with a large heavy spoon along with 2 T of brandy and 1 T of dry sherry. 

 

Line the soufflé with the 12 oz of smoked bacon slices making sure they are long enough to cover the top when the soufflé is full of pate.  Put half the mix in the bottom and then decorate the middle with the reserved egg, ham sticks and raw chicken livers and then cover with the rest of mix and fold over the bacon to cover the top.

 

Make sure to place the covered soufflé (I have a lid but you can use foil) in a jelly roll pan to catch the copious amounts of fat that will be rendered as it bakes at 350 F for 2 1/2 hours.  Take the lid or foil off with an hour to go to brown the bacon on top.

 

As it cools put a plate on top and turn the soufflé over squeezing out as much fat as you can. Then leave the pate on top and weigh down with something heavy, I used large enchilada sauce cans.  When cool, keep the weight on and refrigerate overnight.

 

Un-mold after 12 hours in fridge and cut the huge pate into 8 wedges and freeze them to be ready anytime during the Holidays!  Now if Ski was like me he would take half to the smoker for an hour of smoke just to put the cap in the bottle and have a different pate to choose from!

 

 My favorite topping for my favorite bread - it must be close to the holiday season for sure!  Happy Holiday Baking!

 And yes.....You can have it for breakfast if no one is looking!  The innocent looking lunch has a sandwich what I am sure is even illegal in Canada - A Pate, Pastrami, Pumpernickel, Paddy Melt with Brie.  It might be the most delicious sandwich Lucy has dreamt up lately - certainly the most decadent.

flourgirl51's picture
flourgirl51

La Cloche or Bread Dome?

I am thinking of getting a stoneware baker and am undecided between the LaCloche and the Bread Dome, both made by Sassafrass. 

Has anyone compared the two as far as size and functionality?

Floydm's picture
Floydm

Thanksgiving Baking Ideas

Many wonderful Thanksgiving recipes have been posted on TFL over the years.  Here are a handful:

 

 

Lunch Lady Rolls

 

 

 

Thanksgiving Multi-Grain Marble Chacon

 

 

Sourdough pumpkin cornmeal buns

 

 

Pumpkin breads

 

 

 

Sweet Potato Rolls

 

 

 

Cranberry nut rolls

 

 

 

Buttermilk Cluster

 

 

Struan Bread

 

 

Cranberry-Orange Walnut Bread

 

 

 

Light Rye Bread

 

 

Pumpkin Quick Bread

 

 

Wild Rice & Onion Bread

 

 

Searching for Thanksgiving here turns up a bunch more wonderful looking recipes and photos.

 

Link to you favourites below!

Janetcook's picture
Janetcook

100% Whole Wheat Sweet Potato Pecan Bread

                    

 

I couldn't resist posting today's bake for a couple of reasons.  The first being that this formula has won lots of praise from those for whom I currently bake.  The second reason stems from the fact that it is a result of good old tweaking.  It was inspired by a recent post of hanseata's.  

I generally follow a new formula pretty closely when I first bake it but, depending on how the loaf turns out, subsequent bakes find me tweaking away a bit here and a bit there.  I have always found Karin's breads to be excellent and her Pumpkin Whey Bread was no exception but this loaf has ended up with its own section in one of my bread binders- right next to its original format.

At the same time of Karin's post several other people blogged about breads using similar ingredients and so those found their way into my new formula along with ideas out of my Flavor Bible.

The end result being a bread containing:

 

sweet potatoes

maple syrup

and

toasted pecans

                                                                             

No crumb shot since this loaf and the others all were given to other households.  Reports were of a nice soft moist crumb full of flavor.

Before finding TFL I never would have tried altering a recipe to such a degree.  Now I never know if a formula will stay in its original form in my records or if it will lead me to something totally unexpected.  This loaf was one of the latter and the adventure was quite fun.

                           

 

CeciC's picture
CeciC

YW and sourdough levain Longan and goji berries 5 grains bread

taking into DA's advise finally been able to bake a loaf with a moist and soft crumb. Adding the soak water of long an and goji berries give this bread a sweetness tang. 

Abelbreadgallery's picture
Abelbreadgallery

Whole Spelt braid with nuts, sultanas and maple syrup

An adaptation of the Half-whole braid recipe included in the book Pan Casero by Iban Yarza (Larousse).

I added more whole grain flour, in this case, spelt instead of regular wheat. I added maple syrup instead of honey and change the kind of nuts and dried fruits.

A rustic pastry to enjoy with friends and family.

 

http://breadgallery.wordpress.com/2013/11/03/trenza-de-espelta-integral-con-nueces-sultanas-y-jarabe-de-arce-whole-spelt-braid-with-nuts-sultanas-and-...

Skibum's picture
Skibum

YW Sweet levain boule, Forkish style

My first YW bake had amazing spring and crumb but was a little bland flavour wise, so I borrowed Josh's idea of using half YW levain and half of my sweet levain. I really like the flavour of my sweet levain and have sunk into a comfortable groove with it. I keep 75g sweet levain and every day or 2 use 50g to bake and refresh @ 1:1:1. I am going on 2 weeks now with a healthy fizzing yeast water culture and after another week after another refresh tomorrow and I can begin refrigerating it, I will try another 100% YW bake.

I proofed this in a SS wire mesh collander lined with 2 layers of well used linen, dusted with rice flour. I didn't score this time as it looked like the seams would open.

I try very hard in my shaping to ensure I get a tight seam and pinch my seams tight. I also try and get a tight skin on the loaf, gently shaping with my hands ans pulling the loaf across the counter while rotating with my little fingers. Richard Bertinet has an excellent youtube video demonstrating this. Despite my best efforts the seams were already coming apart after proofing.

And despite my best shaping and dough handling efforts I still have the 'hole where the baker sleeps.'

Total flour 300 grams

Total water 231 grams 77% hydration

YW levain 25 grams

Sweet levain 25 grams

Coarse sea salt 8 grams, 1 tsp

Thirty minutes autolyse with 90 degree water, filtered and absolutely de-chloriated. Mix in Levains @ a dough temperature of 78 - 80 degrees F. Rest 20 minutes, with salt on top. Mix well, rest 5, then mix again and rest 20 minutes. Four sets of S&F's with 10-15 minutes rest and a final fold after another 30 minutes. I retarded in the fridge immediately and let it finish bulk proofing for about 6 hours the next day after removing from the fridge, pre-shaped, rested for 10 then shaped, proofed as described above for 40 minutes and baked @ 500F in hot Lodge cast iron combo cooker.

I had a real 'skibum' moment yesterday. Two days ago, I had mixed a sweet levain dough enriched with all milk, egg and lots of butter. My plan was to bake off pull apart dinner rolls. Anyhow, yesterday when it came time to pre shape and shape I had my 'skibum' moment. I had forgoten thta I was making dinner rolls and shaped up another Forkish style boule.. The enriched dough baked too hot and too fast and despite being nearly blackened on the outside, not cooked on the inside and of course I didn't bother to check the internal temperature. Definitely a skibum moment. Some would say senior moment . . . So now, rather than just writing out a list of ingredients I am adding SHAPING AND BAKING INSTRUCTIONS DUMB SKIBUM! This is the prettiest loaf I have ever had to throw straight into the trash! :-(

Maureen Farndell's picture
Maureen Farndell

Looking for SD scone recipe.

OK I have gathered that in USA a scone is called a biscuit. So now my question..... Does anyone have a recipe for scone/biscuit's made with sourdough????????

My starter is very active and more than I need for daily bread so I want to use it for something else. The other item is pan cakes (USA) or pikelets (OZ) or flapjacks as we call them here in S.A.

Thanks guys.......

dabrownman's picture
dabrownman

38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds

After last Friday’s bake of 2 different breads from on dough we decided to do only one this week.  We upped the whole grains to 38% from 20%  and used 8 different grains in the home milled portion of the flour.

 

In keeping with out recent process, we sifted out the 25% of hard bits and used that for the first feed of the multigrain levain and the 2nd feeding was the part of the 75% portion.

  

Once the levain had risen 25% after the 2nd feeding, we refrigerated the levain for 24 hours to bring out the sour.  We started the sprout at the same time as the levain and the berries had cited nicely after 30 hours.

 

We autolysed everything else except the salt, sprouts and seeds for 2 hours.  The dough liquid was unfrozen cranberry re-hydration liquid and scald liquid left over from last weeks bake.

 

Once the autolyse met the levain and the salt was added, we did our usual 3 sets of slap and folds of 8, 3 and finally 1 minute on 15 minute intervals.  We did 3 sets of stretch and folds on 15 minute intervals and incorporated the multi-grain sprouts during the first set and the sunflower and pumpkin seeds on the 2nd set.

 

The dough was then pre-shaped and shaped as an oval and placed into a rice floured basket, bagged and immediately placed in the fridge for a 12 hour retard.  We used a little less levain this time hoping to be able to take the dough out of fridge and give it 1 ½ hours to warm up instead of baking it right out of the fridge.

 

After 12 hours of cold the dough had risen 65% but it would be a little more than 2 hours before it was at 85% and ready for the steamy, 550 F hot maw of Big Old Betsy - between two stones.  After 2 minutes we reduced the temperature to 500 F and 2 minutes after that we went down to 475 F.

 

After 15 steamy, total minutes we took out the steam and reduced the temperature to 450 F, on convection now, and continued to bake for 15 minutes.  We rotated the bread every 5 minutes until the bread registered 203 F on the inside when the oven was turned off.  When the bread read 205 F it moved to the cooling rack.

 

The bread sprang, bloomed and browned nicely with some nice blisters showing.  The mahogany color of the crust was likely due to the cranberry re-hydration liquid.  The crust stayed crispy as it cooled and was very tasty.  The seeds were a great contrast to the open soft and moist crumb.  It was more open than I expected too a 40% whole grain and all the add ins.

 

This bread tastes , sour nutty and complex with just a hint of sweetness to counter any whole grain bitterness.  We actually like this bread as much or more than last Friday's fine outcome.  It comes of as a special everyday sandwich bread that most all would like.  Perhaps Lucy is starting to get the hang of this non pumpernickel baking:-) This is some fne bread all around.

Formula  

 

First salad greens from the winter garden

SD Starter

Build 1

Build 2

Total

%

Multigrain SD Starter

10

0

10

2.38%

25% Extracted Bran

40

0

40

9.50%

75% Extracted Folour

0

25

25

5.94%

Water

40

25

65

15.44%

Total

90

50

140

33.25%

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

Flour

70

16.63%

 

 

Water

70

16.63%

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

Levain % of Total

140

18.28%

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

75% Extraction Multigrain

95

22.57%

 

 

AP

256

60.81%

 

 

Dough Flour

351

83.37%

 

 

 

 

 

 

 

Salt

8

1.90%

 

 

Cranberry 200, Soaker Water 75

275

65.32%

 

 

Dough Hydration

78.35%

 

 

 

 

 

 

 

 

Total Flour

421

100.00%

 

 

Cranberry 200, Soaker Water 75

345

 

 

 

T. Dough Hydration

81.95%

 

 

 

% Whole Grain Flour

38.00%

57.01%

W/Sprouts

 

 

 

 

 

 

Hydration w/ Adds

80.50%

 

 

 

Total Weight

974

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Honey

20

4.75%

 

 

Pumpkin & Sunflower Seeds

80

19.00%

 

 

Potato Flakes

10

2.38%

 

 

VW Gluten

10

2.38%

 

 

Total Add Ins

120

28.50%

 

 

 

 

 

 

 

Sprouts

 

%

 

 

Rye

10

2.38%

 

 

Buckwheat

10

2.38%

 

 

Oat

10

2.38%

 

 

Spelt

10

2.38%

 

 

Farro

10

2.38%

 

 

Whole Wheat

10

2.38%

 

 

Barley

10

2.38%

 

 

Kamut

10

2.38%

 

 

Total Sprouts

80

19.00%

 

 

 

 

 

 

 

Sprout list is the same mix as home milled flour

 

 

Greens become a salad

 

Last week's 20% whole grain bread wih scald for comparison.

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