The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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bruneski's picture
bruneski

Biga-based, 30-min-autolysed, 7-hour-bulk-retarded, ...

... bread-machine-assisted, grain-loaded, 41%-rye (by weight), 80%-hydration (by weight) Swedish rye bread!

 

Wholesome, beautiful, aromatic, moist, chewy ... scrumptious bread!

Made with just 1.5 g active dry yeast (0.5 g for the biga and 1.0 g for the final dough).

This recipe was the result of some tweaking I applied to an originally 100%-for-bread-machine Swedish rye bread recipe found at www.kitchenparade.com. The original recipe had already been made twice, using only the bread machine, and had resulted in excellent loaves of bread.

But this new recipe ...

 

Thank you all, especially Floydm, hanseata, mebake, Juergen, dabrownman, and barryvabeach, for all the info, advice, tips, ... Understanding the alternatives, the phases and the processes makes all the difference!

Take care. Bruneski.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ghazi's picture
ghazi

Enriched Bread

Hello all

I have been trying to make a good sandwhich loaf which in turn i can make hot dog and burger buns out of the same batch of dough. Everytime i make it i use more whole wheat flour than white. Its all purpose im using no strong flour included.

By the second day the bread is very crumbly and does not hold its shape, can anybody give me some advice please?

 

Thanks

Ghazi

yy's picture
yy

Baking supply store in Beijing?

Hello TFL!

Anyone out there know of a good baking supply store in Beijing? I'm hoping to find bread pans and baking molds that you can't get in the U.S. Any tips would be welcome.

Song Of The Baker's picture
Song Of The Baker

Whole Wheat Crust Pizzas on Gas Grill Using Unglazed Quarry Tiles

It's summer time.  Finally.  The grill gets cleaned up, and ready to be used as many times as possible until the rain and cold comes again in October.  I have been itching to try making some thin crust pizzas on my gas grill but now utilizing some unglazed quarry tiles.  The tiles really helped up the quality of my breads so I figured they should help my pizzas on the grill.  My past attempts making pizzas on the grill were both frustrating and disappointing.  Burnt bottoms due to the direct flame, and overall just not what I was after. 

I have been craving a thin whole wheat crust..  Kept the hydration quite high, to achieve those bubbles in the crown.  Pretty happy, however, I have to find a better system of transferring the pizza from the peel to the tiles.  This awkward transfer resulted in some misshapen pizzas, but who's grading?  Oh yeah, you guys are.

John

Ahh, summer...

First one was a simple Bocconcini, Tomato and Basil.

 

Next was a Greek pizza with spinach, garlic, feta, greek oregano and tomato.

Crown crust bubbling.  Not as extreme as I was after, but still not bad for a first attempt.

 

golgi70's picture
golgi70

Farmers Market Week 5: Cherry Almond Batard

 Went with something similar to a classic loaf you'll find in an artisan bakery.  This was an old recipe I had on the computer from a couple years ago that I increased the rye to 20% from 10%.  I may even go further or add some wheat to the party next time.  

So I knew I'd run into troubles somewhere along my way.  Had a lucky first few weeks.Today my loaves were a tad overproofed but more troublesome they were sticking to my unlined bowls.  Had they not been sticking the proof may have worked out better. Guess my fridge at home is moister than what I'm used too.  More Flour next time.  Live and learn.  All things considered though they collapsed a touch on my peel but bounced back well on the stones and I'm seeing signs of good steam happening.  Recipe includes a couple minor changes for improvement.  Mostly going straight to retarder after shaping and not letting them proof for a short bit at room temp.  I'd also consider adding some wheat next time to add a bit more flavor.  Not bad though.

Cherry Almond Batard.  2 - 725 g loaves

Mature Starter (100%)  116 g

H20                               478 g

Strong Flour                  371 g

Bread Flour (malted)     166 g

Rye (fresh milled)           156g

Sea Salt                           15 g

Instant Yeast                    2.5 g

Dry Tart Cherries             55 g

blanched slivered                                                                                                                                                                                             almonds, toasted              55 g

Zest and Juice of 1 orange

----------------------------------------------

1)  toss cherries with orange juice and zest and let sit for a couple hours

2)  Autolyse: 1 hour

3)  Add starter and mix in slightly.  Add yeast and mix until homogenous.  Add salt til combined.  Turn to speed two and devlop to medium consistency.

4)  Add Cherries and Almonds and mix on speed 1 until well distributed 

5)  Bulk ferment 2 1/2 hours (3 stretch and folds at 20 minutes)

6)  Shape and either proof for 2- 2 1/2 hours and bake or retard immeditately overnight

7)  Bake with steam at 480 for 12 minutes.  Vented for 20-25 more.

 

As you can see the bread wasn't taking kindly to scoring which I did oh so lightly . I'm happy they turned out at all and were still tradable and tasty loaves.  Bounty this time is some Kale, Lettuce, fresh garlic, pickled beets, more ice plants, zukes, and a farmers very first of the year tiny cabbage.  What next?  

 

Happy Weekend and Baking all

Josh 

 

Dwayne's picture
Dwayne

Marbled Rye Bread

Long time no post.

 

I wanted to try something different and a good friend said that she really like Marbled Rye (Hi, Grandma Phyllis) so that is the reason for this bake (like anyone here needs a reason to bake bread). So I pulled out Peter Reinhart's :The Bread Baker's Apprentice" (aka BBA).  This is the Marbled Rye Bread from there (page 183).  I followed the recipe pretty much exactly.  I scaled the recipe for a batch and a half, two loaves to give away and one to make sandwiches thru the week.

 

In this recipe you make tow doughs, which are identical except for the coloring that is added to one to make it darker.  I used Cocoa as the coloring agent.  One more change to the recipe, we were out of molasses so I used Karo corn syrup.

 

I was pretty pleased with the results.  However next time I will add a bit more water as the dough was very stiff.  Just like when I make a Cinnamon loaf I like to see lots of spirals (see http://www.thefreshloaf.com/node/20417/cinnamon-loaf).

Roll dough of each color out into a long rectangle.

Straighten edges as needed.

Place one dough on top of the other.  Next time I will have one loaf with the darker dough on the bottom (outside).

Begin to roll up the dough, keep it tight and eliminate any air pockets.

All rolled up.  Check to see how it will fit into the baking pan.  If needed elongate the loaf to fit nicely.

Elongated and ready for the pan.

All ready for the final rise.

Fresh from the oven.

Buttered and ready to be sampled.

 

I will be making this again.

 

Happy Baking, Dwayne

bruneski's picture
bruneski

Uncommon types of flour

What should I do when I come across an interesting bread recipe that includes a type of flour not readily available to me, like spelt, kamut, durum, etc? What should I replace each of them with?

Are there any flour-replacement rules/guidelines for them, once we allow, of course, for some "acceptable" level of loss of texture quality, aroma, flavor, etc in its application?

Thanks.

evonlim's picture
evonlim

Sprouted winter wheat and quinoa sourdough with japanese black sesame seeds

sprouting again, organic winter wheat and three color quinoa..

it was a good bake..

crusty crust

cheers..

evon

Sgproesel@gmail.com's picture
Sgproesel@gmail.com

Unsour Sourdough

My sourdough bread does not have any sourness.  I need help.

I use Carl's starter, have been for a number of years, same one.  Works great except can it be the cause of unsour bread?  The following is what I do, loosely based on the Tartine book.

I create a mix to feed the starter (the feed mix) with 8 parts of bread flour, 8 parts of rye flour and 4 parts whole wheat.  I mix a relatively large amount of this so I have it available.

First, I'll start the process by feeding the mother starter (10 grams) with 30 grams of tap water (about 75 degrees) and 20 of the feed mix mentioned above.   I let it sit at room temperature, about 73 degrees for 12-15 hours.  

The second feed incorporates 10 grams of the first step output, 30 grams of tap water, same temp, and 40 grams of the feed mix.  This sits for about 24 hours at room temperature.

Third, I incorporate 50 grams of the starter from the second step above, 67 grams of tap water and 67 grams of the feed mix.  This sits for 8-10 hours

Fourth, the build uses 150 grams of starter, 335 grams of water, usually iced down to about 45 degrees, about 100 grams of a rye whole wheat mix (changes depending on the day and could be slightly more or less depending on my wife) and 320 grams of bread flour, 420 grams in total.  All flours are KA.

This goes thru a 30-40 minute autolyse and then is folded at half hour intervals (three or four intervals depending on how the dough is doing) (2 hour max) and then again after an hour and again at two hours at which time it is shaped and put in a benneton and into the fridge for an overnight rise.  I've experimented with upper and lower shelfs thinking the temperature might vary enough to make some difference.  

In the morning, I preheat the oven for an hour at 475 degrees.  I bake in a cast iron pot which has been preheated as well.  The last 20 minutes or so I take the bread out of the fridge to warm up a bit.  I've experimented with putting it in cold to letting it sit out the whole preheat hour but it doesn't seem to make much difference. 

At bake time, I pop the dough in the pot, slash it, spray a little water on top, cover it and put it in the 475 oven for 25 minutes.  When the time is up, I take it out of the pot and back in the oven on a tile (which has been in the oven), turning the oven off and leaving it sit in there for about a half hour.  

 

Great rise, great crumb, great color, great taste, except it's not sour.  Oh, I get the occasional loaf that has a hint of sourness on the back end (but I can't duplicate it who knows why it shows up), but I'd really like something with quite a bit more bite.  Any hints or ideas would be appreciated.

 

BTW, I'm not looking for something over the top.  Robertson says he doesn't like a really sour bread.  I've been to Tartine's a couple of times and Ken's in Portland for that matter and that level of sourness would be wonderful.

 

 

 

 

rahimlee54's picture
rahimlee54

Kitchenaid K5-a smell and white smoke

I have an old K5-a that can run for a couple of minutes with no problem but when it heats up I see faint smoke and smell a strange smell.  Can anyone point me in the correct way of a fix or do I need a shop to fix this.  If so what sort of shop am I trying to find.

 

Thanks

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