The Fresh Loaf

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dabrownman's picture
dabrownman

3 Christmas Fruit Cakes - One For Everyone

We made 3 different kinds of fruit cakes today hoping to appeal to everyone -young or old – traditional or modern. They all basically shared the same basic ingredients.  By varying the amounts and which ones went into the mix the cake changed drastically.

 

Something is really snockered

For the kids and those of all ages who hate fruitcake, one has AP flour, melted chocolate, a little more butter and dark  brown sugar to go with a bit of cocoa powder, chocolate chips, a bit of baking powder,  less candied, dried and snockered fruits & peels and a hlf cup of rough chopped pecan and walnut mix.

 

Chocolate

One is a little more traditional in that it has more snockered fruits and peels, some molasses, is made with half again as much flour and the flour is white whole wheat instead of AP, a little more chocolate chips, no cocoa powder and we put in some SD starter.  We let this one proof on the counter for 6 hours on a heating pad before baking.  This might be similar to how American’s made their Christmas fruit cakes during the gold rush days around 1850.

 

Chocolate crumb

The third version is what copyu would call English Christmas Cake based on the recipe found here:

 http://www.thefreshloaf.com/node/20062/it039s-already-october-time-start-thinking-about-xmas-cakes

 

English

This version has nearly twice the fruits as the 2nd one, no nuts except those making it, the same amount of flour as the chocolate version only half of it was white whole wheat, no molasses, half the spice of the other two and no leavening whatsoever.   This would be considered old school in my book.  We also baked this in a round as the English have a penchant for round Christmas cakes and the other two were baked in cocktail tins. 

 

English

The three things they all had it common, (and there are more like 1 egg each), was the same fruit mix, even if in various amounts, but we did put in more than twice the amount of alcohol to steep them in for 24 hours than what copyu recommends - to be more in line with how a Southern German Gal like Lucy would make.  The 2nd thing they had it common was baking them at 300 F.  The Chocolate took 70 minutes the Gold Rush one took 90 minutes and the English version took 120 minutes to get to 205 F on the inside.

 

Gold Rush

The spices included equal amounts of: cardamom, cinnamon, mace, nutmeg, ginger, allspice and cloves –our new 7 spice mix.  The snockered fruits included: candied: pineapple, green and red cherries, citron, lemon and orange peel.  The dried fruits included: cherries, apricots, cranberries, prunes and raisins.  The fruit amount for the Chocolate was 180 g, the Gold Rush was 250 g and the English had 380 g of snockered fruits.

Gold Rush Sourdough crumb.

The snockering was doe with bourbon, dark rum, arancello, limocello, brandy and amaretto - the fumes were quite intoxicating in more ways than one!  The house smelled like Christmas baking was underway due to the spices.  We also zested a lemon and an orange and added the juice of an orange to the snockering liquid.

 

Gold rush before baking - Chocolate left and English right

Hopefully we will get to taste at least the chocolate version of these beauties soon,  One, probably the English version,  will be pampered well soaked in a hooch laden cotton cloth for 10 weeks in a tin and stored outdoors so that it can ripen properly. We will also prick it with a toothpick and give it extra moisture with a rum and brandy mix.

 

Mini Oven's Walnut Rye Bread wins 'Lucy's 2013 BBB Award' for best bread baked - this year.  Here it is used for a  Rembrandt Aged Gouda, brie and coto salami grilled cheese sandwich with a great salad from the pot garden and our favorite winter soup - Butternut Squash, Carrot, Corn, Smoked Sausage & Wild Rice- served with steamed veg, refried beans, black grapes, BBQ kettle chips, avocado and tomato.

Chocolate left and Gold Rush right -   both are yummy!

Since I busted both Chocolate and Gold Rush tin versions Lucy decided to cut off the craggy cracked portions of each which allowed us to taste both of them.  The chocolate version is tremendous - the kids of all ages will love it .  The Gold Rush is more complex in flavor and you can really taste the fruits that aren't being masked by the chocolate - it could really use some aging wrapped in a rum and brandy cloth.   Now,  instead of giving each separate loaf away to two lucky friends, we can mix a chocolate and Gold Rush together so each person will get to taste both - instead of just one.  You forget how fine a fruitcake can taste when well made at home.  Sure beats Great Grandma Ester's fruit cake - or at least how I remember it 50 years later!

Red bouganvillia growing in the orange tree looks like Christmas in AZ.!

Thanks to copyu for the post, spreadsheet and inspiration for the English version that led to the other two fine taasting fruit cakes.

 

Gold Rush Sourdough Christmas Fruit Cake

 

 

 

 

Build 1

Total

%

Multigrain SD Starter

25

25

22.22%

 

 

 

 

Multigrain SD Levain

 

%

 

Whole Multi-grain Flour Mix

13

11.11%

 

Water

13

11.11%

 

Hydration

100.00%

 

 

 

 

 

 

Levain % of Total

3.86%

 

 

 

 

 

 

Dough Flour

 

%

 

White Whole Wheat

100

88.89%

 

Dough Flour

100

88.89%

 

 

 

 

 

Salt

1

0.89%

 

Water in SD Starter

13

11.11%

 

Dough Hydration

12.50%

 

 

 

 

 

 

Total Flour

113

100.00%

 

Water

13

11.11%

 

T. Dough Hydration

11.11%

 

 

Hydration w/ Adds

40.62%

 

 

 

 

 

 

Total Weight

649

 

 

 

 

 

 

Add - Ins

 

%

 

Butter

80

71.11%

 

Egg (1)

50

44.44%

 

Snockered Fruits

225

200.00%

 

Chopped Pecans & Walnuts

55

48.89%

 

Chocolate Chips

50

44.44%

 

Brown Sugar

50

44.44%

 

Total

510

453.33%

 

 

 

 

 

1/2 tsp of 7 spice - Gold Rush& Chocolate

 

 

1/4 tsp of 7 spice for English version

 

 

 

Chocolate has 1/4 tsp of baking powder Engkish has no SD or BP Chocolate has no SD Starter

 

 

 

Chocolate has 10 g of cocoa powder

 

 

 

70 g AP dough flour for Chocolate

 

 

 

70 g total - AP and WWW for English

 

 

 

160 g of  liquors were used as soaker with the oarnge juice nd zests

63 g of butter for English

 

 

 

180 g of snockered fruit for Chocolate & 380 g for English

 

70 g of chocolate chips total for Chocolate version  and 0 for English

65 g Brown sugar for Chocolate version

 

 

 

aptk's picture
aptk

Artisan Unleavened Flat Bread - 100% Corn Flour

2 cups Maseca Instant corn flour

1 teaspoon salt

Mix together

2 cups hot water

Pour water over flour, let it sit until it's cool enough to knead. You will think it's going to be a goopy mess and that you must have used too much water, but keep at it, it will come together into a big soft ball about the consistency of Play-doh.

Let dough rest, covered with plastic wrap for 20-30 minutes. Shape into 8-10 equal sized balls. Press each ball into a flat circle between sheets of plastic wrap, (I use a gallon sized zip lock bag cut open). You can use a tortilla press, or a flat bottomed plate or pan. They need to be about as thick as a coin. Cook on a hot grill, about a minute on each side. Grill should be about 375.

And now you have home made corn tortillas.

 

cloud9's picture
cloud9

1384 pages of joy!

I have a confession. Over the last couple of months I've carefully and diligently worked my way through each and every page of the TFL forum posts, using the subject line to filter and pick out discussions relevant to my interests, equipment, techniques, looking for both inspiration and advice from this great meeting place. 

I'd just like to say.a big thank you to everyone and especially to floydm, I've read so much and learnt a lot. From txfarmers baguettes, to lava rock steaming method, to crack-dealers scales (for measuring minute amounts of yeast), to the benefit of a bold bake, to the perennial advice to the question of how to put the sour into sourdough.

Thank you!

Gingi's picture
Gingi

My Journey with Sourdough, Tartine and Dutch Oven - FOLLOW UP

Hi there forum members and good souls...

As you probably know (or not) I shared with you some of my frustrations and skepticism about the functionality of a Dutch Oven in the baking process of highly hydrated dough. You can find more about my "story" here and here .

Well, good news! I purchased a Dutch Oven and what can I say - it really impressed me and the results are quite impressive. Also, I would like to thank all of you who wrote, sent PMs, supported, exchanged emails, and didn't give up on me- thank you.

Long story short - I have not done any Tartine bread just yet; however, I baked two Vermont Sourdough loafs. Attached below are some pictures. I'm trying to think to myself - what's next now? well, I would like to create bigger loafs, so if someone out there has the percentages of Helaman's Vermont Sourdough - it'll be helpful. Also, as you can see - I have big holes which are not consistent throughout the loaf - how do I overcome that?

Any general suggestions as for how to make my loafs better will be more than welcome.

Again - I could not have done that without you guys - so - thank you everyone, and if you can add a suggestion as for how to make them better, it will be appreciated.

 

JoeV's picture
JoeV

I killed my starter...

I have had the same mother starter going since June 2008 when I created it with the pineapple juice method. A week ago I looked in the back of the fridge and remembered that I hadn't fed the starter for a few weeks, and made a mental note (big mistake for an old guy, LMAO) that I needed to do that. So 5 days ago I pulled out the jug, opened the lid, and was greeted with a mold cap that would do a penicillin scientist proud. I dissected the mess and tried to feed what was underneath the mold, but it was fruitless. I guess it was a little more than a couple of weeks since I last fed it, and the batch was deader than last Tuesday. I should have taken a picture, but I wasn't thinking about sharing my stupidity so soon.

Fortunately, about 2 years ago I dried a sheet of starter on parchment paper and put it in the freezer in a 1/2 pint jelly jar with a sealed lid. Over the past 5 days I managed to recreate my starter from 2 Tbs of dried starter, and will now pay closer attention to the feeding schedule. I also have a fresh sheet of starter drying in the oven with just the light bulb to keep it warm and dry it out, and will store another batch for future use and for sharing with friends who also bake sourdough bread.

Losing your starter doesn't have to be a total disaster if you plan ahead and store some dried starter. I'm back in business because of a little pre-planning, and have proved that dried starter will keep at LEAST for 2 years in the freezer if properly stored...and it's from the original mother starter!

dabrownman's picture
dabrownman

Not So Stollen – Christmas 2013

This Not So Stollen version is once againis based on a modification to a real Dresden Christmas Stollen recipe that was posted by nellapower here:  Refer to it for most of the method with a few exceptions below.

 http://www.thefreshloaf.com/node/25407/dresden-christmas-stollen

 Last year’s stollen can be found here:

 Not So Stollen

 

Lucy figured out last year, if you replaced the commercial yeast with SD it would be SD Stollen and if you replaced some of the white flour with other whole grains..... it would be a SD Multi-grain Stollen that tasted better? And if you used YW for part of the levain then you would be as nuts as my apprentice.    But others might not think so.

 

I'd be surprised there isn't a SD YW, multi-grain stollen out there somewhere but I can’t find it easy enough – except for the one we did last year.   Just about everything in the bread world has already been done by some baker like nellapower already but this stollen has landed far, far from Dresden and it might be called something else like Sourdough YW Multi-grain Dried Fruit Bread with 5 Different Hooch’s and one Pooch..

 

Of course, Lucy being Lucy, that is not all my apprentice did to this once fine recipe either. She is determinately diabolical with her changes and modifications to just about any bread - and can’t be stopped when she gets rolling, plus this one has more opportunity for her to get he paws wet.

 

She still wasn’t at all sure SD alone could lift this even more hefty lump of multi-grain stollen goodness properly LL by itself so, once again, instead of commercial yeast, we threw in some YW for the liquid in the SD levain to give it an uplifting boost.

 

We didn’t use a 24 hour 1% starter, counter top levian build with all of the whole grains in the levain like last year.  We are older and didn’t think we could last another 24 hour 1% build and wiser since sour will never come though in this bread.   So we put the whole grains in the levains but also added the normal amount of YW and SD to speed things along with our non standard standard 2 stage build.  We will do a 3 stage separate build for YW and SD next year.

 

We used home ground spelt, rye, farro, kamut and some ww for fun.   Lucy tossed in some AP into the levain this year because she felt like having some ‘Fun with Flour’.  She really loves the tiny Krup’s coffee grinder we used to make the whole berries less chunky and more suitable for stollen.  We made our own citrus peels again this year by taking off the skin only with a XOX peeler and boiled them 3 times before dying them and coating them in home made vanilla sugar.

 

 Lucy upped the alcohol again this year, even over last years sodden fruit fest, by adding some bourbon to the home made limoncello and arancello that were there last year to enhance the orange and lemon peel.  We also used the traditional dark rum and amaretto too - in total about 60% more proportionally than Nellapower’s originl.   No water was required in the fruit soak again this year-- as the fruits had an even harder time trying to soak up this year’s spirit mix.

 

Lucy once again decided to cut back some of the dried fruits a little but not as much as last year and once again added walnuts and pistachios for a little crunch – now she thinks the crunch is traditional.  She found the YW frozen fruit in the freezer door again this year not knowing that it was saved for this bake. Once again it was apple and cherry pieces. 

 

To cut some of the fat, not that it reduces it much with all the butter in this recipe, we replaced all of the cream with Lite Mexican Media Creama.   Who knew they would come out with a half the fat Mexican table cream in a can – way to go Nestles.   We also chucked in 25 g of butter flavored Crisco this year, on top of the butter just to mix the fatty things up more than usual plus…. Lucy though the ingredient list was a little short.

 

Like last year, we decided to replace some of the white sugar with dark brown sugar hoping it would pair better with the dark rum that is made from molasses if you buy the good stuff, but once again, this years dark rum was probably not that good and probably made from HFCS.

 

We added some nutmeg to the spice list again thinking a little more spice would go well with the extra hooch just like it did last year.  Once again we forgot to add the ground almonds to the fruit to sop of some of its wetness.  Lucy put the ground almonds in the dough flour by mistake, again and is now a new tradition it seems.

 

 We added 60 g or bench flour when we added the fruits to keep the overall hydration closer to the original.  We added 75 g more hooch than we should have used to begin with…. so the flour would have come in even more handy……. if Lucy had hands

 

Usually we would put a sunset in here but, the moon rise last night was stupendous - the clouds and orange tree made it special.

We basically cut last year’s recipe for 2 loaves in half so the kneading was a breeze this year.  Once again we changed the method slightly by cutting in all the fat into the flour before adding the media crema which were supposed to be part of the levain but we used YW and water there instead.

 

For some reason a volunteer jalapeno pepper plant sprung up in total shade under the orange tree this year.  Never had one ther before.

This made the kneading easy since we could do 10 minutes of slap and folds before adding in the fruits and nuts and the 60 g of bench flour.  The dough was very manageable this year and the dough tightened itself back up as we folded the add ins into the dough.  This method is much closer to short crust pasty and stollen is much closer to short crust pasty than it is to bread anyway.

The minneola tree looks like it did well thsi year but it is the worst year in so many.... 

This year we bulk fermented the dough in a bowl on the counter for 6 hours before we shaped it and put it in the fridge for a 15 hours retard.  The dough set up into a hard lump in the fridge with all that butter and it did not proof one iota in the cold.  So we left it on the counter on a heating pad for 6 hours until it did look ready for the oven which it never really did.

 

Made Italian sausage sliders out of the last of Mark Sinclair's rolls - just as good as the hamburgers.

Italian sausage slider with home made dijon, butternut squash soup with Parmesan, pickled Serranos and red pepper for the slider, steamed Italian summer squash, salad from the pot garden, brie, sweet and white potato baked wedge fries with BBQ sauce - Yummy!

Oddly the dough cracked through the bottom at about the 4 hour mark of the final on the counter but, since it hadn’t really rose much.  I ignored it and let it go another 2 hours.  It still didn’t look like much proofing had gone on in the 12 hours total it spent on the counter before and after the retard.  I pinched the bottom closed before we un-molded it on parchment paper and a peel and slid it in the oven on the bottom stone,

 

Sliders were served with a nice salad from the pot garden.

My apprentice still thinks she might be related to Rin Tin Tin.  Why she thinks this might be a possibility is strange indeed with her being so short legged and stupid – a polar opposite of Rin Tin Tin if there ever was one.

 

This year’s Not So Stollen version actually looks like a stollen instead of the flat pancakes of last year – yea!.  It will not be wrapped in cotton cloth and placed for 6 weeks in a beautiful blue holiday tin with silver snowflakes like last year though.   With 8 days till Christmas, this stollen will be lucky not to be completely gone by then – if it isn’t stolen first.

 

We baked it for 20 minutes at 375 F with steam and for 70 minutes at 350 F convection.  The oven was turned off when the stolen hit 203 F.  Even a year later we still don’t know what temperature it was supposed to be in the inside when done so we went with last year’s temperature of 205 F before removing it to a cooling rack.

 

 We did not have to cover it with foil either like we did at the at the 50 minute mark last year so it wouldn’t get too brown.  For some reason, this one did not spread too much either but you can’t say it sprang much, but it did crack like it was trying to do something on the puffy side.

 

This Not SO Stollen - 2013 looks and smells terrific and, as Karin says, there is no reason to wait 6 weeks to eat it - so we won’t and if we want another one later we will make another one,

 

Once again, we are getting pretty far away from the nellapower’s original recipe for this Modified Dresden Christmas Stollen - Version 2 even though they are still quite similar in concept except for all those pesky minor changes :-)  Not So Stollen is still the perfect name for this unusual attempt to make an alien stollen of the 3rd kind.

 

We buttered it as it came out of the oven and later covered it in a lemon drizzle per the GMA’s and then a thicker dusting of powdered sugar was applied.  I see French toast on the Christmas breakfast horizon for some reason.

 

Thanks to nellapower for posting her original recipe and her help in our making something close to it conceptually and to the GMA’s for the lemon drizzle idea that they put on their fine stollen. 

 

Merry Christmas to all and to all a good night!

Formula

ComboSD YW Starter

Build 1

Build 2

 Build 3

Total

%

SD Multigrain

7.5

0

0

7.5

1.74%

Dark Rye

4

7

0

11

3.67%

AP

4

7

0

11

3.67%

Farro

4

7

0

11

3.67%

Spelt

4

7

0

11

3.67%

Whole Wheat

4

7

0

11

3.67%

Kamut

4

7

0

11

3.67%

Total

31.5

42

0

73.5

24.50%

 

 

 

 

 

 

Starter Totals

 

 

 

 

 

Hydration - 72 G YW

97.87%

 

 

 

 

Levain % of Total

10.75%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

300

100.00%

 

 

 

Dough Flour

300

100.00%

 

 

 

 

 

 

 

 

 

Media Creama 225

225

75.00%

 

 

 

Dough Hydration

75.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

430.5

 

 

 

 

Total Water, Creama, Cream

294

 

 

 

 

T. Dough Hydration

68.29%

 

 

 

 

Whole Grain %

14.11%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

72.91%

 

 

 

 

Total Weight

1,298

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Lemon Peel

10

3.33%

 

 

 

Orange Peel

25

8.33%

 

 

 

VWG

5

1.67%

 

 

 

Pistachios

25

8.33%

 

 

 

Walnuts

25

8.33%

 

 

 

Butter

125

41.67%

 

 

 

Ground Almonds

50

16.67%

 

 

 

Sugar 12, D. Brown Sugar 25

37

12.33%

 

 

 

Red Malt

1

0.33%

 

 

 

White Malt

1

0.33%

 

 

 

YW Apple and Cherries

75

25.00%

 

 

 

Prunes

25

8.33%

 

 

 

Cranberry

25

8.33%

 

 

 

Apricot

25

8.33%

 

 

 

Raisins

50

16.67%

 

 

 

Total

504

168.00%

 

 

 

 

 

 

 

 

 

1/4  tsp Cinnamon

 

 

 

 

 

1/4 tsp Cardamom

 

 

 

 

 

1/4 tsp Nutmeg

 

 

 

 

 

1/4 tsp Mace

 

 

 

 

 

Dark Rum - 25 g

 

 

 

 

 

Amaretto - 25 g

 

 

 

 

 

Limoncello - 25 g

 

 

 

 

 

Arancello - 25 g

 

 

 

 

 

Bourbon - 25 g

 

 

 

 

 

Bench AP Flour -60 g

Butter Crisco – 25 g

 

 

 

 

 

( B. Flour included in Total Flour and for Hydration Total)

 

 

 

bagel_and_rye's picture
bagel_and_rye

#BreadChat's new + improved home

24 hours ago, our new and much improved #BreadChat page went live at http://www.breadstorm.com/breadchat.html.

The new format better features bios of our co-hosts, as well as media about the history of the chat. Best of all, the page is optimized for viewing on all devices (phones, tablets, laptops). Many thanks to the team at BreadStorm™ for donating their time to create and maintain #BreadChat's new home.

Please check out the new page and tell us what you think. 

And please join us for #BreadChat tomorrow, 2-3pm Chicago time. The topic is, "What's so bad about bread improvers?"

—Jacqueline, Dado, and the Chicago Amateur Bread Bakers

P.S. For bakers new to #BreadChat: Now in its second year, #BreadChat is the monthly Twitter discussion hour for bakers of yeasted, artisanal breads—both amateur and professional. During that chat, we broaden and deepen our technical knowledge about bread baking, expose ourselves to new concepts, and network with fellow bread bakers around the world.

Timbo's picture
Timbo

Milling Rye Berries

OK so another newbie question. I was able to pick up some rye berries from a Natural Foods store and I am wondering if there is anything different about milling rye. First of all it didn't specify dark or medium and I am not sure if dark or medium is a product of the milling process or if it actually comes from two different berries. If anyone knows I would appreciate it.I tried to ask but the couple of people I was able to talk to that worked there were not sure. I also didn't have a lot of time. The second thing was it had instructions that said to prepare soak in water and then had cooking instructions which I thought was a little strange. I do plan on visiting there again this weekend but if anyone know I would appreciate the help as I don't want to run it through my Nutrimill until I know what I have and what I am doing. Thanks in advance for any help.

 

CeciC's picture
CeciC

Straight 75% WW Bread

 

 

 

 

 

I used the most basic formula,

250 G Bread Flour

750 G WW Flour

800 G Water

22 G Salt

3 G Yeast

After mixing it I gave it 3 S&F, and it hold it shape pretty well. Im gonna increase the hydration to 85% to see if it will give me a better crumb. 

BTW This is my first time to get an ear.

Heres the crumb Shot

Untitled

minani's picture
minani

I guess I can call it Naan

Hello Guys, 

Here's a bread that I made a couple of days ago and I thought I'd share it with you. Im just going to jump into the recipe. 

The following are the ingredients I used:

- 200 g bread flour.

- 120 g room temp water (60% hydration)

- 1/2 tsp instant yeast

- 1/4 cup greek yogurt 

- 4 g salt 

- 3 g sugar (optinal) 

- 1 1/2 tbsp olive oil.

I mixed water, yeast, yogurt, salt, sugar together, put it in my stand mixer bowl, added the dough and mix on low speed for about 3 min. then i added the oil and mixed for another 3 mins. l then let the dough relax for 30 min and did three stretch and folds at 30 min intervals and then put the whole thing in the fridge. 

The next day I took the dough out of the fridge 2 hours before baking. divided it into balls and let them proof for about 2 hours. I preheated my oven to the max 550 F. when i was ready to bake, i took one of the balls and stretched it like if it was pizza dough (not too thick and not too thin) and poked it with a fork a couple of times in the middle and then placed in my 550F oven for about 5 min (or untill it puffs up and browns). As soon as it came out, i brushed it with some melted salted butter and it was soooo delicious.

Enjoy!

 

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