The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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harley12's picture
harley12

Bread

I have allergy to all preservatives.  I could use yeast, I am requesting a recipe for bread using potatoe flour, or combination with spelt. No vinegar I could use olive oil thanks

pal251's picture
pal251

Hello from Kansas!

Hello from Kansas everyone.

 

I am new to baking and always wanted to try it.  Ive been trying my hand at various kitchen things over the last couple years and found a Kitchenaid mixer for a really good price a couple months ago and now I want to try it out.  I have cooked 4 loaves of bread this week and its delicious.  It's been a long time since Ive had fresh baked bread and never done by myself.

 

I am eager to look over the website and learn from everyone and help whoever I can out.

 

Thanks!

 

 

dmsnyder's picture
dmsnyder

Overnight Country Brown from FWSY, with modifications

Overnight Country Brown with modifications

September 8, 2013

My exploration of Ken Forkish's breads from Flour Water Salt Yeast continued this week. Hoping to get my timing closer to the ones he describes in the book, I needed to slow down fermentation. I made another large loaf of Forkish's “Overnight Country Brown.” I used filtered water at 63 ºF rather than at 80-90 ºF which Forkish prescribes, and I used 8% pre-fermented flour rather than the 12% called for in the published formula.

I fed my levain at 11 AM. By 5 PM, it was quite mature. I mixed the dough at 6 PM. Now, this dough is supposed to ferment at room temperature for 12-15 hours and expand by 2 to 2.5 times. My kitchen temperature was running in the high-70's. Even using the cool water and decreasing the levain by 25%, the dough had doubled by 11 PM, that is, in 5 hours. So, before going to bed, I refrigerated the dough. 

At about 8 am, I removed the dough from the refrigerator and shaped it as a boule about a half-hour later.

While the dough rests ...

I proofed it in a floured, linen-lined banneton placed in a plastic bag. To my amazement, it was fully proofed by the “poke test” criterion an hour later, but it had to wait while I baked some baguettes.

By time I could get it in the oven about 40 minutes later, it was very gassy. It deflated somewhat when scored, and I was really afraid it was so seriously over-proofed it would collapse. Because of this concern, I baked it in a cast iron combo cooker that had not been pre-heated as usual, except for the lid which got about 10 minutes at 455 ºF (convection), during the last part of the baguette bake. However, the loaf sprung like crazy and turned out pretty darn good. I just had to bake it about 5 minutes longer than last time, presumably because of the cold cooker.

 

Compared to the last bake, I'd say the crust and crumb are about the same. The flavor had significantly more acetic acid tang than my last bake of this bread. In other words, it is a really good bread, but I really don't know how closely it resembles, in flavor, Forkish's intention.

The San Joaquin Sourdough baguettes turned out really well, too.

 

 Happy Baking!

David

JoslinDJ's picture
JoslinDJ

new cupcakery

Hello everyone. My girlfriend and I have had a made-to-order cupcake business fir a couple years now. We have our current recipes down, a following, and a business licence. We are well rehearsed in the cottage laws, but are hoping to make the leap to opening a small bakery/cafe where we will strictly make and sell cupcakes as well as coffee and a few random retail items. We just have a few questions about opening.

We have a good commercially zoned location in mind. Just curious as to how/if there is specific zoning for a bakery? 

Are we going to REQUIRE (by law/ordinances) to use a commercial oven or other equipment? We have grown VERY used to our residential unit. Is other commercial equipment required?

Will we need to install vent hoods?

We would like to be ready for inspection, but are hesitant to ask other local bakeries or cafes right now. Neither of us have any lack of working in commercial kitchens, but are not sure on minimum requirements. Any help would be great. Thank you so much and bake on!!

Carmen Savu's picture
Carmen Savu

Urgent need of help

Hello everybody! I am Romanian, my name is Carmen, and I am a beginner home baker, since January this year. I started baking following Codruta (that you all know already)'s recips and indications. I am in an urgent need of help this evening. My oven just broke with two Seed Sourdough Breads in it and two others retarding in the fridge. What should I do :(? I believe I should leave the first two in the oven fosr some hours, hoping they will bake grace to the remanent heat from the baking stone. Any other ideas? What about the other two from the fridge? Would it be a solution to freeze them and bake them after I buy a new oven? Thank you very much!

A very sad Carmen :((

gretel's picture
gretel

need help w/ temp for sour starter

Hello,

Some hours ago I started a sourdough starter from Richard Bertinet's book "Crust". It uses spelt flour, organ. bread flour, warm water and some raw honey. My problem is there is nowhere in my home to keep this starter at the temp he wants which is 86F. It has been at around 73 all day. Accord to the recipe I am to leave this mixture covered with plastic for 36-48 hrs at 86F. So, if it will take longer to ferment at a lower temp, do I leave it longer sitting around than this until I go to his second stage instructions? And then what would I do at stage 2 which he also wants to be no colder than 75 F.  I don't want to put this thing in my garage which would be a lot warmer as there is so much fuel and chemicals and sometimes even a mouse scurring around (we live in the country- it's gross I know).  Please advise! Thanks a lot.

 

 

Dan001's picture
Dan001

Internal dough temp and final rise time

Hi guys,

 

Anyone out there has a spread sheet showing the Relationship between rise time and dough temp. For instance my last rise on the sourdough is usually 2h30 at 76 degree. However if for some reason i am baking at a friends house and i cannot control my temp because i dont have my proofer how do i know how long to let rise at say 70 degree instead of 76.

Is there some kind of relationship between temp and time or a rule like for each degree you have to add 20 minutes.

 

Any help would be greatly appreciated

 

Tks

 

Dan in Montreal

Szanter5339's picture
Szanter5339

Nagyon szép lett.

                                  

                                  

 

                                                

 

                                                 

                                                

                                               

                                               

                                              

 

                                             

                                                          

Szanter5339's picture
Szanter5339

Levélmintás kenyér.

                                                                           

                                                                                                          

510 ml víz (ez lehet kicsivel kevesebb vagy több, függ a liszt milyenségétől!)
6 kávéskanál só (csapósan)
2 evőkanál porcukor
1000 gr BL55 liszt
2 evőkanál olaj Kovász készítése, sütés előtt 1-2 nappal. Kovász:250 ml víz
250 gr Bl 55 liszt
30 g élesztő Beteszek minden hozzávalót a gépbe. Dagasztási idő legalább 10 perc. Fényes nem ragadós tészta, könnyen formázható, inkább kemény rugalmas tésztának kell lennie A dagasztás után liszt nem érheti. (ez nagyon lényeges) Kiteszem deszkára (nem lisztezett) és átgyúrom párszor, majd szakajtóba teszem és kelesztem 30 percig. Ismét kiborítom a szakajtóból (nem lisztezett), átgyúrom, és visszateszem a szakajtóba. Duplájára kelesztem, ez 40-45 perc, attól függ milyen meleg helyen van. Kiborítom a deszkára és megkerekítem cipónak és bele teszem az edénybe. Az edénybe alól felül sütőpapír van. A sütőpapír alá vizet spriccelek. Az edényben még kel 30 percig. Mintázom és pengével bevágom. Beborítom és 230 fokos forró sütőbe teszem.Sütöm 40 percig, majd leveszem a tetőt és a szép piros szín eléréséig tovább sütöm.Erős arany barnára kell sütni, mert különben nem fog cserepesedni!!!! Nagyon finom ropogós, cserepes de lágy belsejű kenyerünk lesz.
sadears's picture
sadears

Biga

I have a recipe for biga..Does it have to go in the frig overnight?

I've waited too long to post so this is moot, but for future reference...

Thanks.

Stephanie

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