The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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darren69's picture
darren69

hi from the UK

just thought id say hello..... Ive been making bread for a few years on and off and just love it.

interesting reading about the stretch and folding technique, have to try it.

andychrist's picture
andychrist

Spicy Roast Carrot Poppy Sesame Knotted SD [Formerly Kaiser] Rolls

Because nothing should ever be simple. ;-)

Swiped Floyd's recipe for Sweet Potato Rolls and desecrated the hell out of it. :)

Substituted roast carrot for the sweet potato, BF for AP, and powdered milk reconstituted with orange pineapple juice for the whole milk. Added egg, potato starch, turmeric and a little VWG. Used old fashion pickling spice rather than nutmeg and cinnamon, starting it all off with a SD rye levain. Kneaded dough in Braun K1000 and drizzled in a bit of sesame oil at the last minute. Let rest and rolled over sesame seeds into ropes, knotted and left to rise. Brushed with salted egg/honey wash, sprinkled additional sesame and poppy, baked as directed. Okay, consistency may not be my strong suit, but they taste delish and are soft and light as challah. Thin, delicate crust for a change.

Thanks to Floyd and everyone else here who chimed in about Kaisers too!

MIchael_O's picture
MIchael_O

The best cinnamon rolls/pan au raisin in America

I am on a never-ending quest to find the best cinnamon roll in North America. So far, the best I have found are:

1. Pan au Raisin at Bonelle Pastry Shop on Ascan Ave. in Forest Hills, Queens, NY. Flakey with a moist, slightly sweetened interior made with sourdough.

2. Cinnamon Roll at Landry's on Farmerville Highway in Ruston, LA. Typical soft southern cinnamon roll, but the bread texture seems like it is more of a brioche. The filling is granulated sugar with loads of cinnamon, no brown sugar. The rolls are only available if you order a meal. Light coating of frosting

Are there any more cinnamon rolls of note in Canada, Mexico, or the USA? Most pan au raisin I have encountered seem to be identical as if they were ordered frozen from the same supplier.

John H's picture
John H

rookie question - handling the dough

I've been baking SD breads using the dutch oven and it's working great.  Now, however I'm making hot cross buns and thinking about making some kaiser rolls.  The hot cross bun recipe calls for a 3-1/2 hour proof, divide the dough into the separate buns and form them, then refrigerate overnight.  My question is how much handling can you do with the dough in the dividing and forming before messing up the structure of the dough?  I've kept it to a minimum - but I wonder if I'm being overly cautious or what.

andychrist's picture
andychrist

"Do not Eat Raw Dough [or Batter]" ?!

So on the bag of Gold Medal BF it says "Do Not Eat Raw Dough" and on their AP says, "Do Not Eat Raw Dough or Batter." Okay, can understand the latter admonishment, batters might contain eggs, which could harbor salmonella. But what is the danger in raw dough — unless GM is simply covering their assets in the chance that one might also be incorporating eggs in it as well, say for a challah. Other than that hazard, is there any danger in consuming plain raw bread dough, of either a SD or yeast culture? Am most curious, because I always sample my SD when finished kneading, to make sure it has enough salt and everything. Tastes delish too, maybe even more so than after it's baked — probably because of all the aromatic ingredients I toss in, which tend to dissipate from high heat. Huh.

This being Sunday: "I will not eat raw dough. I will not eat raw dough. I will not eat raw dough. I will not eat raw dough..." ;-)

Happy Easter everyone!

Piper's picture
Piper

Sourdough Starter Mother Maintenance

I am a newbie to sourdough mother starter, so if these questions seem obvious, apologies.  

How often should a mother starter that is kept in the refrigerator be refreshed when not regularly baking?

Can a mother starter that has been in the fridge for 3 or 4 weeks looks dry on top and has some dark areas (oxidation?) be refreshed successfully or is it compost? Don't want anyone to get sick.

The background: I made the ww starter as per instructions in Peter Reinhardt's Artisan Breads Everyday and was refreshing and baking regularly for about a month and also separated some of the starter into separate containers. Then I got busy and let the starter stay in the fridge without refreshing for the last 3 or 4 weeks.  One small container molded, so that got composted. One container has bubbles, but looks a little dry on top and is dark in places  (oxidation?)  and am wondering whether it can or should be refreshed. The glass jar that it is in is the old fashioned type with a glass lid held on with a wire, but no rubber gasket to allow for a little air.

If it matters, I live in Seattle where it is currently cool and rainy.

 

gkratky's picture
gkratky

First Loaf

Hello, I am new to the whole baking thing.  I bought a zojirushi home bakery supreme 2 pound breadmaker.  I have tried 2 times now to make a basic white bread and failed miserably at both attempts, as you can see. 

Incredients used:

1 1/3 cup warm water

4 1/4 cups Hudson Creme bread flour

4 tbsp sugar

2 tbsp Dry milk

2 tsp salt

2 1/2 Tbsp butter

Placed water in bread pan, then sprinkled the flour to cover the water.  Then added each ingredient to each of the corners of the pan.  Made indentation in middle of flour with spoon and placed  2 tsp of Active dry yeast (expirey date 12/15) and placed in the middle.  I set the bread maker to it's default settings which is 'BASIC' with medium crust.  Closed the lid and pressed 'start'.  The total default cook time is 3hrs  45min.  The picture above is the result.  I then attempted another loaf today, same ingredients except I used rapid rise yeast (exp 9/15) and used the QUICK setting.  All I got was a big clump of brown cooked very dense bread.  Much much worse than what this photo shows.  It looked like a bunch of rocks glued together.  I have read climate has something to do with the process so I will give details as to what temp is outside and humidity.  77 degrees 31% humidity.  Don't know if you need all that info but the more I provide the better chance I can get an accurate fix to my problem.  What am I doing wrong?

Any assistance is greatly appreciated.  Thank You.

Gary

mrdecoy1's picture
mrdecoy1

Trouble Shoot My Loaves Please

Hi I'm a complete beginner and have had a couple issues wondering if I could get some help. Just have made 3 basic beginner loaves. 1. On all three the texture inside has been very dense and heavy not light at all. 2. The top always gets a "stringy" look or like a "moon surface" and real hard. No softness like you would hope with home made. Is this a technique issue or an ingredients issue or both? I do not have a stand mixer so I've been kneading by hand. Thanks. Eric

bshuval's picture
bshuval

Questions about ankarsrum mixer (aka DLX or assistent)

Hi all,

Today I bought a brand new ankarsrum original mixer. I understand that the roller and scraper are the most useful for making bread doughs, and converting bread recipes to this mixer should be straight forward. What I am wondering about are other types of recipes. Here are my questions, and I hope I can get answers for them:

1. To make a pound cake, do I use the roller and SS bowl, or the wire cookie beaters and the plastic bowl? The cookie beaters look very flimsy tO me.

2. Can you make Italian meringue in this mixer? I am a little hesitant to pour hot sugar syrup into the plastic bowl...

3. To make choux pastry, do I use the roller or the cookie beaters? 

Thanks!

dabrownman's picture
dabrownman

Sourdough Hot Cross Buns - 50% Whole Grain

With hot cross buns on the bake list it has to be Good Friday.  Last years version lasted 11 months in the freezer having finished off the last one a month ago – tasted great by the way.

 

This year we decided not to bake them in ramekins and bake them like cinnamon rolls, which are pretty much what they are, without the rolling and brown sugar.  We upped the whole grains to an 50% equivalent and dropped the egg

 

We were milling some multigrain flour for another bake today; the Pizza Civitavecchia, and had sifted out the hard bits averaging a 13.5 % extraction (or 37 g of hard bits for 275 g).  But our 87% extracion isn’t what anyone would call white as AP flour either.

 

We are guessing a the 50% whole grain but it has to be close.  All of the hard bits were used in the stage levain that was refrigerated for 24 hours after the 3rd feeding had risen 25%.

 

The white crosses were made from YW and White AP flour to set them off from the darker bun but, in the end, they baked up the same color just to spite Lucy and I.  We did our usual 3 sets of slaping and folding followed by 3 stets of stretch and folds all on 12 minute intervals.  We put the snockered fruits (cranberry, raisin and apricot) and the home made peel (lemon and orange) in on the 2nd S&F.

 

We then let the dough bulk ferment for 1 hour before shaping and placing the crosses on top and then regrigerating the buns overnight.  We let them come to room temperature and finish proofing on the counter before placing them in the mini oven at 450 F  with a splash of water in the botton of the g broiler pan so a little steam.

 

They baked for 8 minutes and then we took the bottom pan put and turned the oven down to 425 F and baked them until the center roll was 180 F – it was the laggard .  The buns got some of the mini oven’s famous blisters and they browned up boldly.

 

They tasted just as good as they looked and we made French toast out of one of them and toasted up another with butter and minneola marmalade.  Just yummy.

 

Happy  Easter to all.

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

2.88%

11% Extraction Multigrain

7

8

0

15

6.00%

AP

0

0

55

55

22.00%

15 % exraction Whole Wheat

11

11

0

22

8.80%

Water

37

37

55

129

51.60%

Total

65

56

110

231

92.40%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

97

38.80%

 

 

 

Water

134

53.60%

 

 

 

Hydration

138.14%

 

 

 

 

Levain % of Total

26.77%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

250

100.00%

 

 

 

Dough Flour

250

100.00%

 

 

 

 

 

 

 

 

 

Salt

7

2.02%

 

 

 

Water

150

60.00%

 

 

 

Dough Hydration

60.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

347

 

 

 

 

Water

284

 

 

 

 

T. Dough Hydration

81.84%

 

 

 

 

Whole Grain %

52.89%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

81.79%

 

 

 

 

Total Weight

863

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Butter

40

16.00%

 

 

 

Sugar

40

16.00%

 

 

 

Orange and Lemon Peel

35

14.00%

Dry Weight.

 

Snockered Fruits

75

40.00%

Dry Weight.

 

Non Fat Dry Milk Powder

10

4.00%

 

 

 

Total

225

90.00%

 

 

 

 

 

 

 

 

 

1/2 tsp each Cinnamon and Nutmeg

 

 

 

 

1/4 tsp each Ginger, Allspice

 

 

 

 

1/8 tsp Cloves & Cardamaon

 

 

 

 

 

 

 

 

 

 

YW cross dough was 75 g of YW, 100 g of AP

 

 

 

with 10 g of sugar and 1 g of salt.

 

 

 

 

 

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