The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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PetraR's picture
PetraR

Fingers crossed for my * Roggenmischbrot *

Using a Leaven made with 15g Rye Starter and 25g each water and flour.

Once it was nice a bubbly I added 9g Dry Instant Yeast, 250g bread flour, 250g rye flour, 8g salt, 1 tsp sugar, 1tsp caraway seeds and 3Tbsp vegetable oil.

To this I added 350g warm water.

Mixed it all up, let it rest for 30 minutes and gave it 20 minutes quality kneading.

It doubled in size beautiful and and it looked airy.

I formed in to a boule and put in to a floured banneton.

The dutch oven is pre heating to 250C as I type.

I shall turn out the dough on to parchment paper, score it, put it with the parchment paper in the Dutch Oven.

The bread will bake for 30 Minutes with the lid on at 250C , then i reduce the temperature to 200C and bake for another 15 minutes.

I am very exited.

The last time I tried to make a * Roggenmischbrot * my hubby asked * and I kid you not * why there was a brick in the Bread Bin *

I shall let you know how it went.

 

The recipe is from a German Baker, though he uses fresh yeast which I did not have at hand.

 

Edit:

Bread came out of the Oven and looks beautiful.

Not as much rise as my other breads * even with the dry instant yeast * but I do not mind, it smells so very good and I find it hard to wait until it has cooled *

I will order some fresh yeast next week and see if that gives the bread a little more rise though I really do not mind, it looks good enough to eat to me.

The subtle smell of the caraway seeds is amazing.

My Dad would have loved this bread.

 

dosal's picture
dosal

greenkorn

I received a pound of greenkorn (the unripe wheat). Has anybody ever baked with this? I would like to try a sourdough bread seeing that I still have a lot of starter left.

Mebake's picture
Mebake

Plans to start a bakery; what next?

Hi, fellow and dear TFL'ers

The thoughts and plans of starting a bakery in Dubai have been broiling in my mind for over a year now. As many of you already know, I began taking pastry classes some few months back as I believe that knowing how to make bread alone just won’t cut it. So, I took the classes and collected my certificate and now I think that the natural choice here is to seek an internship / apprenticeship in some bakery.

There are of course many hurdles in the way of doing so. Laws in the United Arab Emirates, specifically those pertaining to labor and food safety, are quite strict and will not allow for internships at food producing factories / outlets, unless you seek a job placement. Due to financial commitments, I can’t quit my current job to work for a bakery / patisserie / hotel / café.. and expect to be paid even remotely similar to what I earn now. Additionally, there isn’t cottage food law here, so if you plan to bake and sell commercially, you’ll have to obtain a commercial trade license like other food businesses. I’m seeking a partner to share part of the expenses, and the passion; I’ve found one so far.

I talked to a bakery owner who declined to offer an internship, but pointed me in the direction of another bakery owned by his niece in another city where the regulations are not as stringent. I paid a visit to the bakery, and noticed that although they produce some pastries (oriental and French), in addition to pita breads, their business model isn't what I’d aspire to.

The question is, am I right in thinking that an internship /apprenticeship at a bakery is a prerequisite to starting a bakery business?  I’m passionate enough about baking, especially Artisan bread, and I’m willing to do what it takes to make it happen.

I’d be happy to know what you guys think, based on your experiences. Any ideas are welcome.

Many thanks,

Khalid

 

 

emkay's picture
emkay

Chocolate Sourdough with Dried Cherries

My husband and his friends were having a peach sour beer tasting party and he asked me to bake something that could pair well with those beers. I considered baking something peachy, but peach season is not quite in full swing yet, so the ones available at the farmers' markets are still a bit too pricey and not quite at their best.

I decided to bake him a chocolate sourdough bread. I used the formula found on the SFBI website, but I think there's a similar formula in "Advanced Bread and Pastry". It's a hybrid bread using both a levain and instant dry yeast which worked out well for me since my starter is acting lazy and won't raise bread sufficiently right now. (See this thread about it: http://www.thefreshloaf.com/node/38563/not-enough-yeast-starter).

The recipe called for chocolate chips, but I used chopped chocolate instead. Chopped chocolate had the added benefit of staying soft even after the bread cooled off. It's easier to slice when a hard chocolate chip isn't tearing through the crumb. I added 27% dried sour cherries which along with the chocolate gave me an add-in percentage of 20%. The dough is low hydration (64%) so it's easy to handle.

chocSD_1c

Others (elsewhere on the 'net, not on TFL) that have made this bread mentioned that it was not sweet at all. So I was taken by surprise that it was sweeter than I expected. Maybe other people expected something like a chocolate cake? Well, in that case I can understand the bread was not sweet when compared to cake. I expected less sweet and felt it was more sweet. It's all about expections.

Perceived levels of sweetness aside, I would not call the bread overly sweet. The honey played very nicely with the Dutch-processed cocoa. I didn't detect any tang from the levain. Overall, the flavor of the bread was very well-rounded. The smokey bitterness of the cocoa and the bright tartness of the cherries paired perfectly with all those sour beers.

Formula: https://docs.google.com/file/d/0B_LRDZo4BL--OHNENlpyQnRxeTA


chocSD_1a

dabrownman's picture
dabrownman

Anoher reason to avoid bad

valereee's picture
valereee

Stick just-fed starter back into fridge to slow it down?

I'm leaving town for a month -- was wondering if sticking my just-fed starter immediately back into the fridge without letting it start to bubble first might prevent it from getting to starvation point?  On its last feeding it doubled in just under 2 hours.  

Thanks for any advice!

Val

kimberley's picture
kimberley

Dough not rising

I've been making sour dough for a while but this time my dough hasn't risen.

My starter is active, my sponge was lovely & bubbly lile normal. Yesterday morning, I added the flour & salt, kneaded it, set it to rise... nothing. 24 hours later and it has barely grown. It's been lovely warm weather and the bowl was on the side in my kitchen. I've done everything the same as normal so I'm flummoxed. 

Can I rescue this loaf?

 

coltuc's picture
coltuc

Pre-baked bread

Is start to hear more and more about the pre-baked bread. From what I understood the bread is baked until the crust forms, cooled and keep in a cool place. When you want to consume it you finish baking it for about 10 minutes.

This pre-baked bread is already replacing the frozen dough. I see it as a new threat to eat good quality bread. Does this pre-baked bread keep the proprieties of good bread baked in the classic way? What do you know about this? What do you think?

 

 

PetraR's picture
PetraR

Happy with Bread:)

I have not used my 100% hydration Wheat Starter for about 3 Month, I had him in the fridge, feeding him once a week 1:1:1.

The Wheat Starter is about 1 ½ year old.

I used the Rye Starter as I was following recipes from * The Weekend Bakery * online.

They use Rye Starter and do the 15 g of Rye Starter with small amounts of flour and Water to make a preferment the Night before baking.

Well, I got my Wheat Starter out of the fridge 3 days ago, put him in a much larger Jar, fed him so that I have 200g Starter which I fed 1:1:1 for about 3 days.

Yesterday I made the Dough, did the S&F 6 times within 3 hours * every 30 minutes * and today , after a great over Night rising I put him in the Proofing basket, let him rise again and now I just took the Lid of my Dutch Oven and OMG , what  a rise, and beautiful Crust.

He needs 6 more Minutes for the crust to brown up a bit more and than cooling.

I can hardly wait to cut it open to see the crumb.

Well, back to my old trusted friend * Gordon * that was what I named him when I started him up all the month ago.

Recipe:

2 Cups of fed Starter

300g Wheat Flour

200g Wholemeal  Flour

350g Warm Water

8.5 g Salt

5g Sugar

 

Happy Bunny me and HAPPY Starter * Gordon * 

 

Edit: Daughter , 3 Sons and Husband think the taste is not as nice as the once I used to bake with the Rye Starter.

They say: The bread crust is to thin, the taste to sour and the crumb to soft. 

Well, back to good old Ryan the Rye starter and the way I baked the bread for a few month now.

Leaven and all.

I guess making the Leaven the Night before makes a lot of sense when it comes to better taste... but hey, we all learn.

whoops's picture
whoops

using milk vs milk powder

I am trying to avoid using milk powder (or powdered milk, whichever you choose to call it). If I recall correctly, adding milk powder to whole wheat sandwich bread is supposed to improve the texture. Would one receive the same benefit from substituting milk for a portion of the water in the recipe? What would be a good proportion?

This recipe would be for my bread maker. I have a stand by , go to recipe for my whole wheat sandwich bread, but I happened to spy my old bag of milk powder and that got me wondering about using milk.

Thank in advance for any input!

 

 

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