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saltandserenity's picture
saltandserenity

Breakfast Biscotti

These are a biscotti unlike any other you may have tried.  Traditionally, biscotti are hard, sturdy cookies, made for dunking into coffee or tea.  These biscotti are firm but crisp and quite crunchy and airy all at the same time.  They are delicate and will shatter if you are not careful handling them.  It is a lot like eating a crunchy cloud, if you can imagine that.  I call them breakfast biscotti because they are made with Special K cereal.  That's what gives them their unique texture. 


Pictures and recipe are here: 


http://saltandserenity.com/2010/11/09/breakfast-biscotti-also-known-as-mrs-bs-mandelbroit/

Home Baker's picture
Home Baker

Wheat bread with cracked rye and wheat berries


 


DRY INGREDIENTS



  • 700g all purpose flour

  • 700g bread flour

  • 200g rye flour

  • 150g whole wheat flour

  • 100g wheat germ

  • 100g ground whole grain cereal

  • 100g milk powder

  • 50g cracked/kibbled wheat and/or rye berries

  • 40-50g course kosher salt

  • *1/2 teaspoon citric acid powder

  • *1/2 teaspoon ginger


First, grind, weigh and measure all the dry ingredients, combining them in the mixer bowl.


Let the mixer stir the dry ingredients to an even blend. I use the paddle attachment turning on its lowest speed in the completely filled bowl of a Kitchenaid K5A mixer. Once mixed, you will divide the dry ingredients into two equal parts.


I should mention here that the portions and processes in this recipe were designed to match my own kitchen and my own equipment. The dry measures completely fill my largest mixer bowl, the four loaves are the maximum that my oven can handle in one bake. 


WET INGREDIENTS


I start building production starter a couple of days ahead, with the aim of having about 600 grams of vigorous starter ready when I plan to start mixing and fermenting the loaves. 


Measure separately for each batch:



  • 250g production sourdough (from whole grain rye, whole grain wheat and unbleached KA all purpose -- all organic)

  • 660g water

  • *2 tablespoons honey (from a local coop)

  • *1/2 teaspoon natural soy lecithin

  • *1 tablespoon organic barley malt syrup

  • *1 tablespoon unsalted butter


Make two batches of wet ingredients. The dough will be mixed in two batches to prevent ruining the mixer by overtaxing its motor and gears. One batch of wet ingredients goes into each half of the dry ingredients mixture. 


MIX


Into each of two large mixing bowls, add one measure of the combined wet, then one measure of the combined dry ingredients. Fit dough hook onto mixer and carefully work one measure of wet ingredients into one measure of dry ingredients for only a few minutes, ending with two batches of wet dough. Cover each  bowl with plastic and let it rest for 1/2 hour.


FERMENT


Dump each bowl of wet dough into the same large plastic lidded tub. Stretch-and-fold dough a few times in the tub, then cover tub with lid and place into refrigerator for total of 16-24 hours.


Remove tub from refrigerator for about ten minutes of stretch-and-folds at two intervals, first after 4-6 hours and once more after 8-12 hours. Rest in refrigerator for final, uninterupted 8-12 hours.


Place at least a pint of water into a clear glass or plastic container and place the container the same spot the final rise will occur. A ball of dough will be dropped into water at the same time as the loaves are set in the rise location. By watching for the moment when the sunken ball of dough floats the the surface it will be possible to determine exactly when the dough has reached its maximum rise. The vessel of water is placed in the area where the final rise happens well ahead of time to ensure that the water achieves the same temperature as the air --and the rest of the dough-- in that space. 


FORM LOAVES & FINAL PROOF


Cut a small (50-75g) piece of dough off and shape into tight ball. Cover and set aside.


Divide remaining dough into:



  • 2 pieces @ 950g for smaller (8") loaf pans, and

  • two pieces @ approximately 1125g for large (9") loaf pans.


The process I use is to portion two pieces of dough at 950g, then weigh remaining dough and divide it into two equal portions. The larger amounts can vary somewhat but I find this recipe gives the best result from the standard 8" loaf pan when the loaf is formed from a 950g measure of dough. Shape and pan dough into the greased loaf pans. Place loaves into plastic bags or lidded tubs for final rise, then move to the final rise location. 


Now, retrieve the reserved ball of dough and drop it into the glass of water which had been placed hours before in the same final rise area where the shaped, covered loaves have now been placed. The ball of dough will sink to the bottom of the container of water. The ball of dough will remain submerged in the glasss of water for a long time, but start checking it periodically after about two hours. The amount of time required for the dough ball to float (which marks the end of the final proof) can vary widely, from at least two to more than four hours, depending on temperatures and the vitality of the starter. I have found that capturing the precise moment when the dough achieves its maximum rise (but not a minute more) is the key to producing a really remarkable flavor and appearance from this recipe. Excellent and repeatable results are obtainable by using this method to monitor the final rise: when dough ball floats to the surface the loaves must go immediately into the hot oven.


BAKE


About an hour before you think baking will begin, place a shallow metal pan in the bottom of the oven and turn on the oven to preheat to 500°F. As soon as the dough ball floats to the surface of the water it has been submerged in, place a mug 2/3 full of hot water to boil in the microwave. Remove panned loaves from their plasic enclosures and slash each loaf once down the middle, along its longest dimension. Take mug of boiling water from microwave and pour it carefully into the metal pan in the bottom of the oven. Place the four panned loaves on one shelf, set at a height just below the center of the oven, close oven door and reset oven temperature to 460°F. After ten minutes lower temperature to 425°F. After 20 minutes rotate loaves for even browning and turn heat down to 375°F. After 40 minutes begin checking loaves for doneness. I bake the loaves to an internal temperature of 205°F - 210°F, which takes 45-55 minutes. Each of the loaves always seems to need slightly more or less time in my oven. 


Cool loaves on rack for at least two hours before slicing. Flavors don't fully develop until about 24 hours after removal from oven. 


*NOTE ON MEASUREMENTS: Measuring cups and measuring spoons handle thick liquids and small quantities of dry product more accurately and with less waste than my scale does.


Recipe submitted to YeastSpotting page at Wild Yeast.


 


 

chenoa's picture
chenoa

Pricing Pastries to Sell

Hi, I am in need of advice about how to price pastries to sell.I live in a state where it is allowed to do this out of my house. A lady wants to buy a half dozen scones from me,Raspberry White Chocolate.


How do I price these out?


The scone recipe i use is a "basic scone" recipe.I modify the add-ins depending on what kind i want to make,but that is the only thing that varies.


Is it logical to price out the basic dough per batch and then add in the price of the add-ins per oz?


Any advice would be helpful.Thanks,Chenoa

GSnyde's picture
GSnyde

Rainy Day, Bake Away

[Note: after the very detailed bread-making posts of recent weeks, I think it's time for something a bit more....ummm lesser].


It was a dark and stormy morning.  I woke alone.  I looked around.  Someone had set the clock back an hour.  Strange.  If today is an hour longer than yesterday, and no one else around, I should probably bake something.


Then I remembered!  There's really great fresh sourdough downstairs!  I walked downstairs.  I made coffee.  I fed the cat. I ate some sourdough toast.  I drank some coffee.  I watched the rain fall.  I read the paper.  I drank some more coffee.


Later, I made a cappuccino and ate some sourdough toast. It was good.


IMG_1755


I listened to the rain pounding on the window.  I flipped through my one and only bread book (I gotta go to the bookstore).


And then....AHA!!!


IMG_1762


I hatched a plan involving the Beloved's returning from her business trip to find her favorite bread (along with her favorite spouse and favorite pet).


I mised everything en place.  I mixed dough.  I kneaded nuts and fruits in.  It rose.


IMG_1757


I flattened it, and poured on the cinnamon sugar (adding a proven aphrosdisiac, grated bakers chocolate).


IMG_1758


I rolled it and panned it.  It rose.


IMG_1760


I baked it.  I cooled it.  I cut it.


IMG_1763


It was good.  


I had lunch of sliced chicken on San Francisco Country Sourdough Baguette.  It was good.


It stopped raining.


I went to the bookstore.  I found used copies of Bread Alone (Leader and Blahnik), Artisan Baking Across America (Glezer), and The King Arthur Flour Cookbook.  That was good too.


I returned home.  The Beloved returned home.  She smelled cinnamon.  She was happy.  She tried the bread.  She was very happy.


We dined on yesterday's soup and the SFCSD boule with butter.  It was good, even better today.  


The kitty again has the requisite two laps.  She is happy, too.


IMG_1715 


And when Kitty's happy, everybody's happy.


 

breadsong's picture
breadsong

Macarons...!

Hello, There is a recipe for Parisian Macarons in Advanced Baking and Pastry ("ABAP"), by Mr. Michel Suas, that looked like it would be interesting to try.


Quite by accident, I found this post today which points to many information sources regarding Macarons:
http://www.davidlebovitz.com/2008/09/making-french-macarons/


I didn't get past Mr. Lebovitz's first link to syrupandtang.com, finding all sorts of photos and helpful tips there:
http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/
(this link is to the first page of a multi-page 'how-to' manual on macarons)


Another helpful post on TFL was from hansjoakim - http://www.thefreshloaf.com/node/18118/rye-and-macarons (with thanks)

With all of this helpful information and a good formula in ABAP, I worked up the courage to try making these pretty little cookies.
I ended up using the formula from ABAP, scaled for the amount of macarons I wanted to try making.
I followed syrupandtang's instruction to process the almond meal and icing sugar together in the food processor prior to mixing, and took both syrupandtang's and hansjoakim's advice regarding a slightly hotter bake and baked about 350F (conventional).


I rigged my oven's contact switch so the oven would stay on with the oven door ajar.
I think this venting is really the key to the macarons baking but not browing. 

Here are pics of my first effort (a little lumpy and bumpy, but I'll hopefully do better next time!):

(almond macarons with lemon filling)


I wanted to post here, to say how much I liked Mr. Suas' formula, how kind of Mr. Lebovitz to provide all of those links, and to pass along links to the very helpful information provided by syrupandtang and hansjoakim, in case it's helpful to anyone else.

Happy Baking everyone!  Regards, breadsong


 


 


 

CoveredInFlour's picture
CoveredInFlour

Bernard Clayton's Feather Bread

Hello!


I made these this afternoon using the autolyse techinique for the first time, and it made a huge difference!


My shaping may need some work, but they taste and smell wonderful!!


breadsong's picture
breadsong

A try at baguettes, a la Bouabsa and SteveB

Hello,


SteveB (breadcetera.com) has made some beautiful baguettes, which I saw recently on his post:
http://www.thefreshloaf.com/node/20388/fun-baguettes
http://www.breadcetera.com/?p=477


His baguettes are gorgeous...I wanted to see if I could replicate his result using the same flour he was using,
La Milanaise Organic Unbleached AP.

This was my schedule:



        Actual
Room Flour Water   Time
Temp Temp Temp   Complete
         
70F 70F 85F Hand mix dough 10:30 AM
      Dough temperature 77.2
      Autolyse 10:50 AM
      Hand work dough 11:00 AM
      Hand mix +50g water 11:15 AM
70F     Bulk ferment 6-8 S&F's 11:35 AM
70F     Bulk ferment 6-8 S&F's 11:55 AM
70F     Bulk ferment 6-8 S&F's 12:15 PM
      Retard in fridge 21hrs 9:15 AM
      Back up 1hr for Daylight Svgs Time 8:15 AM
76F     Warm at room temp 1hr 9:15 AM
      Divide & preshape 9:30 AM
      Rest 10:00 AM
      Shape 10:15 AM
76F     Proof 11:00 AM

Here are some pics:
A stretchy dough, after hand working (R. Bertinet's method), then after remaining 50g water mixed in (ultimately a 75% hydration dough)

After shaping, proofing, scoring  (I did what I thought was a tighter pre-shape, and tried an extra roll when shaping, as the dough was soft.
I don't think I got the surface tension I needed and I had a hard time scoring the baguettes):

The bake (I messed up when loading the oven & the baguette at left only made it halfway onto the stone!
It slid off the stone down onto the steam pan below, so I left it there; there are some score marks evident on top...I guess it did a complete 360, then was a little hard on the landing!:    :^)


Just tasting the baguette now...I'm enjoying it and am happy with the crumb.
Regards, breadsong

davidg618's picture
davidg618

Day (or two) old Challah

We love fresh Challah, by itself, buttered, even jammed; but, within twenty-four hours, it's just another bread...Except, when it's used for French toast! Recently, a good neighbor and friend gave me a recipe for baked French toast, that exceeds anything I've done with eggs and Challah on a griddle.


The original recipe calls for "French bread". I've substituted day-old Challah. In my humble opinion, it's much better with the Challah substitution.


Here's the recipe.


Baked French Toast


Ingrediients:


1 and 1/2 lb loaf of day-old Challah (or French bread) cut into 1 inch cubes


8 large eggs


2 cups milk


1 and 1/2 cups half-and-half


2 tsp vianilla


dash nutmeg


1 tsp ground cinnamon


3/4 cup butter


1/4 tsp salt if the butter is unsalted.


1 and 1/3 cup brown sugar


3 Tblsp light corn syrup


Butter a 9x13 baking dish; put bread cubes in pan. Beat together eggs, milk, half-and-haf, vanilla, cinnamon, and nutmeg. Pour over the bread, and refrigerate for 2 hour, or overnight. (I've done it for less than two hour, just make sure all the bread cubes are moistened.)


Pre-heat to 350°F.


In a small saucepan, combine butter, brown sugar and corn syrup (add salt if necessary) heat until bubbly. Pour over bread/egg mixture. Bake, uncovered, for 40 to 45 minutes.


My wife eats it with added maple syrup. I like it as is.


Here's a shot of a 1/2 recipe (4 or 5 servings)



David G

OldWoodenSpoon's picture
OldWoodenSpoon

WFO On Hold and Baking in the Kitchen

The wood-fired oven project must go on hold till Spring comes.  It is located in a very wet area of the back yard and I don't have enough dry days left free to do anything about it, or to protect it if I press on.  So, it is under cover for the winter, and I'll pick up with building of the new dome once the rains have passed.  That could be January, or it could be May.  I'll just have to wait and see.


 


Here is the WFO then, bedded down for the wet.


 


It is not all a bad thing though.  We heat with wood in the house, and the kitchen heat from baking always helps keep it toasty, so I don't mind that much baking in the kitchen all winter.  It is the 100F and hotter summer days with 75F and warmer nights when baking indoors is a lot less acceptable.


So, I've been baking in the kitchen...  I have been intrigued by the work of Gerard Rubaud as beautifully rendered on Farine, MC's bountiful blog.  I only learned of him through the tributes to him here on The Fresh Loaf by respected bakers such as Shiao-Ping, David Snyder and others.  I have baked some real bricks in attempting to emulate their success, and finally decided to back off a bit, and take it a bit more slowly.  That's more my speed anyway.


Two weeks ago I backed way off, and completed a single instant-yeast, straight dough boule using only "the Rubaud flour mix".  Instead of re-describing it myself I gratefully stand on the shoulders of my predecessors here and direct you to the excellent work of David Snyder again, in the form of his tables for the blend of flours for this bread.  You can find them here:  Gérard Rubaud formula in a single table, FYI


The straight dough effort was a success, and thus I gained enough confidence to revisit it in sourdough.  I'm still holding back though, because at this point I am using my own "standard procedure" to prepare the dough at 72% hydration using the Rubaud flour blend instead of my usual, more mundane concoction.  Inspired, I made two boules this time, although only one survived intact for the camera.  The other will be acceptable only for crumb shots since we were eating it by the time I remembered pictures.  So, first, the pictures...


The one remaining intact boule


 


A shot of boule and crumb together...


 


And finally, a closeup of the crumb.



 


I mixed this dough as I do my usual sourdough, with an initial autolyse period of 30 minutes followed by 2 x 40 stretch-and-folds in the bowl at 45 minutes intervals.  I then did one tri-fold on a lightly floured board and was able to pull a very nice window pane so I put the dough into a bucket and into the refrigerator to bulk ferment.  I did not want it to go very sour because I wanted to be able to taste the flour blend, so after 6 hours I pulled it out to rest on the bench for about an hour before pre-shaping.  It had more than doubled after the six hours in the fridge.


I pre-shaped the loaves into two round boules of about 800 grams each.  In shaping I learned that this flour mix produces an amazing, pillow-soft, supple dough that is such a great pleasure to handle.  After 10 minutes of bench rest I pulled them tight and put them in floured linen lined round collanders to proof.  Because I planned to bake both loaves in my La Cloche clay baker I needed to serialize their proofing, so I moved one loaf back to the refrigerator for an hour to slow it down while the other proofed normally on the counter in my 68F kitchen.  This delaying tactic of cooling one loaf immediately worked perfectly this time.  It has not always been so successful, but this time it was.


After scoring, I misted each loaf while on the peel before slipping it into the La Cloche, baked at 525F for 10 minutes, then turned the oven down to 475F.  After 5 more minutes I quickly removed the cover on the La Cloche baker and continued to bake at 475F till done (internal loaf temperature of about 205F).  The overall baking time was approximately 35 minutes, with the first 15 minutes under cover, ie: with steam.


These loaves smelled wonderful when done!  None of my other bread baking has produced such a pleasing aroma in the kitchen.  I read in the noted sources that Msr Rubaud's bread is known for it's pleasing aroma and if my own experience is of any relevance it must be so.  It has to be something special in the combination and proportion of grains in the flour blend that makes it so.  The flavor was pleasing as well, but I was less struck by the flavor than I was the aroma.  My wife disagreed with me and thought the flavor was superb.  The crust came out thin and crisp, and crackled all over the counter when I cut into the first loaf, showering crust flakes everywhere.  The crumb is soft and tender, and almost has an "enriched bread" consistency to it, although there was nothing but flour, salt, wild yeast and water in the dough.  That the crumb is not more open is owing to my still clumsy handling, but I am getting better with lots of practice. I do wish I had let the dough spend the night in the cooler though.  I'm certain the not-quite-stupendous flavor is the result of insufficient development of the acidity.  It needs to be sour more, and then it will be better yet.  Make no mistake though:  it tastes great!


Next time I revisit this I shall try the multi-stage build again as Msr Rubaud himself makes it, but probably not yet going all the way to the firm starter he uses.  I still feel the need to sneak up on that more slowly for a while, and in a much smaller batch of course.  That way I get to bake more often.


Thanks for stopping by.
OldWoodenSpoon

trailrunner's picture
trailrunner

David's Vermont SD w/ increased rye ---response to cast iron bake

I have posted my cast iron bakes quite a few times over the past years . Seeing the new-found interest in Tartine and the cast iron bake I thought I would post my bake today to illustrate how well the "usual" sourdough responds.


 


This formula yields a very full flavored bread with a finish aroma that is rich and full of grain. The crumb is very tender and the crust is quite crisp. I love the caramel taste that a bold bake yields and this formula gives it back 100 fold. The bread has great keeping qualities...that is if no one is home  ! It goes very well with an aged cheese and a ripe pear, I just tried that combo a minute ago. It also makes wonderful toast. It has become my every week bake for a month or so. This particular batch retarded for 2 days , due to life intervening. It didn't make a huge difference in the sour but did increase the fullness of the flavor I think . Don't hesitate to retard an extra day or so. 


I use the word usual but David's breads are anything but as you know if you have tried his formulas. I have a very old cast iron covered pot that was my mother-in-law's and I have a Le Creuset . The pots are different sizes but the dough doesn't mind at all. The pots are preheated at 500 degrees for 30 minutes. They are sitting on my stone as they preheat. I remove them from the oven and uncover them, lower the risen loaves into the pots using parchment paper . I mist lightly with water and then place the lids back on the pots. I  place both pots back into the oven and lower the temp to 460. I bake for 20 min. covered and then remove the lids and bake 15 more minutes. I like a bold bake , you will note the caramelization. I have never had the bread burn or had any variation in the finish temp. I bake to 213 degrees or so and both pots give me identical loaves as far as shape/color/flavor/finish temp. etc. Here are some pics to illustrate. 


rising: Photobucket slashed: Photobucket in the cast iron pot: Photobucket Le Creuset pot: Photobucket finished product: Photobucket crumb: Photobucket

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