The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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timbit1985's picture
timbit1985

Did I do it right? S&F

85% hydration sourdough Ciabatta. 30% of flour was used in a 50% hydration preferment.

First S&F was done in the bowl with a scraper. Subsequent 3 folds were done at 30 min intervals.

http://imgur.com/xysa35l,UHI3JwW#1
http://imgur.com/xysa35l,UHI3JwW#0

I started doing the S&F technique about 8-12 months ago. I still can't believe the difference it makes to loaves!

 

 

 

MatticusPDX's picture
MatticusPDX

Brioche Hamburger Buns - Expert Advice Needed!

Hi Bakers,

I manage a small(tiny) bakery in the back of a larger restaurant kitchen. The majority of our product output consists of brioche hamburger buns, which we make in both a 4oz and 1.5oz size, and they have been suffering from the same issue since before I took over as manager. This is that, post-baking, the tops of our buns have evident, large bubbles in them giving them an uneven, ugly appearance. Many also suffer from cracks all over the top, as though they had expanded and then slightly collapsed in the oven. Also, when we cut into them a lot of them have large air pockets inside which makes them unsalable.

I will post some pictures as soon as I am able showing the 'problem areas', but for now any advice anyone can give will be hugely appreciated! I have made brioche buns en masse at one of my past jobs and so I know from experience that these issues are absolutely solvable; sadly, I do not remember the recipe used in that kitchen so I cannot check it for comparison.

Lastly: The recipe we use comes from a sponge made each day for the next day's dough, which will then be fermented overnight in the refrigerator before being cut and formed the day following. All of our cutting and forming is done by hand.

 

Okay! Thank you so much in advance for any tips. This has the potential to be a consistently great bun and I look forward to getting it there.

-Matt

bread_chemist's picture
bread_chemist

Use of xylose in baking?

I was recently trying to find glucose locally.  While I did not find glucose, I found an Asian store that sold xylose (the five carbon version of glucose).  From a quick search of the inter webs, it looks that xylose is 70% as sweet as sucrose (table sugar) while glucose is 74% as sweet as sucrose.  I assume that I can substitute xylose for glucose in cookies/cakes.  Any experience with this would be helpful.  Thanks.

Liverpoolbaker's picture
Liverpoolbaker

Croissants in a deck oven

I'm trying to bake croissants in our deck oven but not having a lot of success, I was wondering what settings people use on their deck ovens if they are baking croissants and laminated products? Mainly they have been coming out very cakey, with little separation of layers, I don't think its the lamination as the outside layers are very flakey and distinct but the inside is heavy with a cake like structure. 

S

qahtan's picture
qahtan

whole wheat

Whole wheat made with fresh ground wheat berries,,,,,,,,qahtan

qahtan's picture
qahtan

Yorkshire puds

 A challenge like bread, but easy when you know how,,, qahtan

ananda's picture
ananda

Summer 2013 at Bread and Roses

Summer 2013 at Bread and Roses

 

It’s been busy here in Powburn, but there has been time for holidays too.   Bakery projects remain live, with much continued interest in the portfolio of artisan breads.   It is just a matter of continuing to believe, and to drive it all forward as best as I can possibly manage.

After Franko’s visit in June there were the following baking events.   In the last week of June I baked for the Alnwick Farmers’ Market.   Moving into early July, I had a reasonably small bread order to fill for Nigel who was up in the region doing a catering job for a group of walkers on St. Cuthbert’s Way.   After a few days of business meetings, and hard work to complete the year-end accounts and bring all the bookwork up-to-date, I then had a hectic week of baking prior to going away for a week’s holiday.

Hexham Farmers’ Market was on 13th June, and I had 2 one-day bread courses on 15th and 18th June.   In between the two, on Tuesday 16th July, Nigel came up and we put in a full day of hard graft to upgrade the brick oven on my patio.   We rebuilt the chimney with proper old firebricks, and sturdier mortar, including refractory cement for the lowest portion of the chimney which gets all the heat.   We also built the shell of the oven up a further 3 courses of bricks and added considerably more insulation to improve retention of top heat.   After that we added a very quaint slate roof.   It now looks like this:

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Overall, this project has already proved to be a major success and I anticipate it saving a lot of money in fuel costs as the oven has already proved it will now hold a lot more heat than before.

I am working on the business with a very old friend who I actually shared a house with back in the late 1980s when still a student, and then setting up the Red Herring business.   He lives very close by now, and has numerous areas of business expertise to share, as well as belief in the products made by Bread and Roses.   We had an appointment at Cragside House on the Friday to discuss taking a stall to sell bread during a Cheese Week which is being promoted there later in September.   My favourite artisan cheese from the North of England is made by Doddingtons, just a few miles north of where we live.   Unpasteurised Organic milk, produced on the family dairy farm, is used to make a range of the most amazing cheese.   I am so looking forward to being at this event alongside such a producer whom I actually have real respect for.   There aren’t too many of these, alas.

Well, after that it was holiday time.   Alison’s sister, Mandy, plus her husband Andy, and their boy Lewis, are over from New Zealand at the moment on holiday.   Long in the planning, 9 of us rented the Old Free Church Manse on the island of Raasay for a week; a short ferry trip over from the most fabulous Isle of Skye.   Alison’s son Daniel, plus her other sister Beverley, her partner Malcolm, and their daughter Eve, made up the remaining numbers in the group.

The weather was fantastic, as it usually seems to be when Alison and I trundle up to the Highlands of Scotland.   It was a bit humid on occasions, so the midges were in evidence, but it was sunny, and we all had a great week, with plenty of activities, and enjoying sharing lovely food mainly prepared on a huge Aga cooker.   Yes, I did bake bread; some lovely and large Gilchesters’ Miches.

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In the week following the return from Raasay, I ran another bread course from home, again in beautiful sunshine.   Some photographs here from that day:

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 Gilchesters' Miche, above

Saturday 3rd August was the annual Powburn Show.   This is my 3rd appearance at the Show.   I spent some time deciding how to produce for this year’s event.   I settled on using Nigel’s oven which he kindly offered me use of.   However, Nigel was away on holiday, and his house is close to 80km away from Powburn, so the logistics were tricky.   I went down to Nigel’s on the Wednesday afternoon and fired up his oven.   I stayed over both Wednesday and Thursday nights.   This gave me 2 days of solid production, and I was assisted by an ex-student and sometime baking colleague on both days.   Thank you to http://www.thefreshloaf.com/user/sandydog for your very hard work; very much appreciated.

We made lots of rye breads on the first day: Moscow Rye; Black Pumpernickel and Borodinsky are all established Bread and Roses’ favourites, and are all 100% rye loaves.   I added in a couple of alternatives using Hamelman’s Three-Stage Detmolder process to produce a 90% Rye and a 70% Rye.

The following day we baked a lot of wheat leaven based bread.   Output consisted of 21kg Gilchesters’ Farmhouse miche dough; 10kg white levain; 8.4kg each of Dinkel [Spelt], Five Grain and Seeded Sourdough, together with 5kg of Toasted Brazil Nut & Prune [now featuring as a leaven bread, rather than using the Biga].   We made some Ciabattas and Focaccia slices, and some Croissants and Pains au Chocolat.   Photographs of products shown below:

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The day of the Show started with a threatening shower or two, and a wind blew up too.   However, the sun then came out and lots of people came to visit.   By 15:30 just a handful of the 100 plus loaves remained.   I ran the stall alone largely this year.   Alison had been asked to act as a roving reporter at the event as she was contributing an article to our local magazine Cheviot Views, offering her account of the day’s events.   She still managed to drop by and give me some cover from time to time so I could grab a bite to eat and take a couple of essential breaks.   There are a few photographs below of the Bread and Roses stall this year:

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 You can see more photographs on flickr here: http://www.flickr.com/photos/24731237@N03/

So we both need another holiday.   Alison is desperate to grab some Mediterranean heat before she has to go back to work in a few week’s time.   We fly to Malaga early tomorrow morning.   I have 5 night’s away, and Alison has the full week.   Given my baking commitments, I am surprised I could get away at all, but am all too aware how much I will appreciate the break.   We are staying in the hills just to the North East of Malaga, near the walled town of Comares.   This is quite a good representation from Google images: http://www.google.co.uk/imgres?imgurl=http://p1.pkcdn.com/comares-malaga_34464.jpg&imgrefurl=http://www.photaki.es/foto-comares-malaga_34464.htm&h=489&w=626&sz=124&tbnid=vHS-0H5gLkFThM:&tbnh=97&tbnw=124&zoom=1&usg=__qd9LhAmxCYZmml0-kqxDFG4z8PY=&docid=zia2lwY0LXhS_M&sa=X&ei=yUACUoLwDcyS0QWa6oHoDA&sqi=2&ved=0CDUQ9QEwAg&dur=3140

I want to read, lounge in the sun and chill out; nothing more.   Maybe a meal out in the evening some time, and relaxing with a drink as the sun goes down.   Just some fine quality time with my wife!

When I get back, I have to bake for the Whittingham Show on 18th August.   This will be a smaller version of the Powburn Show, and is 2 villages away, just a few km.   The next Hexham Farmers’ Market is on the following Saturday, and Alnwick Farmers’ Market is the Friday after that.

September is already shaping up to be very busy.   I have an enriched bread course on Saturday 8th September.   The following Saturday, Nigel is trading at Hexham and I am at Ingram Show [again a village just a few km from Powburn].   This means double production at Nigel’s house on Friday 13th September.   After that there is Alnwick Food Festival.   I will be giving a demonstration again, working alongside my colleague Ann, from http://www.doughworks.co.uk/.   That means 3 days of trading in addition to the demonstration.   Cragside Cheese Week falls in the week after Alnwick Food Festival, and Hexham Farmers’ Market completes the month of baking.   We have applied for a spot at Newcastle Farmers’ Market again.   If we are successful then these begin early October, and take place monthly thereafter!

So, it’s all go here.   More than ever, I need a bakery!   Vision board and business activity focus on this as priority Uno.

Take care all; happy baking!

Andy

yozzause's picture
yozzause

Irish frozen dough being sold in Australia as fresh baked today

Here is a link to a story in Australia  where the Australian Competition and Consumer Commission is looking into the practice. It has already alienated many of Coles customers  that feel like they are being hoodwinked.

http://www.smh.com.au/business/coles-baked-today-bread-made-in-ireland-court-told-20130612-2o3ye.html

Regards Yozza

breadsong's picture
breadsong

Gilchester's Farmhouse Brown Flour - a generous gift from the UK

Hello everyone,

Andy (ananda) very kindly sent some Gilchester’s Farmhouse Brown flour home with Franko, after Franko’s recent trip to the UK and Czech Republic
Many thanks to both of these generous bakers – Andy for sharing this lovely flour, and Franko, who carefully packed the flour all the way home from the UK, then shipped some of the precious lot to me :^)   

(Isn't it cool how TFL enables us to make friends with people from all parts of the world?)


delighted to see this arrive in the mail: gorgeous, soft, golden, fluffy flour...

 

I used the flour for two separate bakes of Andy’s Gilchester’s Miche - this formula another fantastic contribution by Andy, but not the best handling of it, on my part...

The first bake (two boules) was under-proofed - to my dismay!, attempting a pretty stencilled pattern, inspired by the Gilchester's website design...
(the leading photo for this post was the "good" side)

before baking, then...                     under-proofing resulting in oven spring
  

               first boule...can still sort of see the "g" for gilchester's; and the other fared even worse!
                                 

Oh, dear.

Looks gave way to flavor and aroma, though: after the baking these loaves had a toasty, almost caramel-like aroma; the crust was crisp, but the crumb soft in texture.
The taste!: tangy, wheaty, even a bit peppery – with a lingering acidity, quite delicious.

 

Andy encouraged me for the second bake, saying it was better to be on the under-proofed side than
over-proofed, with this flour - given high extraction, fine milling, and lots of enzymes.

Not heeding Andy's advice, the second bake (a mini-miche with the remaining flour), I managed to 
over-proof (proofed for 2.5 hours instead of 2 hours as for the first bake):

baked, with very little movement in the oven          ...and the crumb
 

crumb might look a little better close up?
 
...this bread was just as fragrant and flavorful as the first :^)


Thanks again, Andy and Franko - your thoughtfulness resulted in bread with amazing flavor!
I'm thinking this flour must have been recently milled, given its 'fresh' taste - quite fabulous;
causing me to start thinking about home-milling again so I can try to recreate this flavor.

I am very grateful for the chance to bake with this flour - a lovely opportunity!

Happy baking everyone,
:^) breadsong

 

 

 

MonkeyDaddy's picture
MonkeyDaddy

New member with question

Greetings All!

     Mike here.  ER nurse by profession, scientist by training, and baker by avocation.  I have been enjoying this site for a few months now and finally had a question-generating experience that I felt could be addressed here.

 

I live in Denver, the Mile High City, and have been dealing with the complexities of baking at high altitude for years (began hobby baking about 20 years ago, but have really gotten my teeth into it over the last 5 or so).  I asked for Artisan Bread in Five Minutes a Day as a Christmas present because my wife complained about 2- and 3-day builds for making sourdough - a process which fascinated me, but annoyed her to no end.  I have had a lot of fun with the recipes in the book, and the speed factor makes my wife much happier.  The very first loaf came out of my oven here in Denver beautifully - shiny caramelized crust that "sang" as it cooled, nice ears, open crumb, and tasted excellent.  My oven is 1 a year old Kenmore electric, I have a 12" Lodge cast iron skillet on the bottom rack for my steam pan, and I have to admit I "cheat" and use an upside-down cookie sheet as a baking surface.  I cracked my prized pizza stone a couple years ago by preheating it and putting a cold pizza on it, so I'm still looking for the perfect baking stone.  This equipment list is the prompting for part II of my question below. 

Part I stems from a trip I just got back from.  We did a vacation home rental for a week in Seattle (sea level) and I was excited to do some low-altitude baking.  I decided on using the same recipe mentioned above because I had already memorized the recipe and techniques.  When we got to the rental, the equipment I found there was lackluster, to say the least.  I wrapped aluminum foil around a rusty cookie sheet for a cooking surface (a mistake, I discovered, since rising and baking dough sticks to foil like glue), and the best steam pan I could find was a heavy stainless skillet with a clad bottom.  The first loaf I made was a 3-cup-of-flour batard and while it smelled and tasted great, it just wasn't pretty.  The crust had a grainy, matte appearance, kind of like the look a loaf takes on if you brush it with oil or butter when it first comes out of the oven.  Also, my docking was totally ineffective - the cuts didn't expand at all and the loaf split out the side near the bottom.  The crumb was a little dense, but I know what happened there - I fooled around with it too long during the shaping and probably deflated it a little.  My cast iron skillet back home is like a volcano until all the water is gone, but the stainless skillet in Seattle steamed ferociously for a few seconds then tapered off quickly to a slow simmer.  The second batch, I divided my 3 cups in half and made two 1.5 cup ciabatta loaves which had a superior crumb but still the suboptimal crust.  So my question is this: Anybody baking at low altitude have any trouble getting a good crust?  Does the atmospheric pressure affect the steam density in the oven and therefore alter starch gelatinization and mess with the oven-spring?  Or was it more likely that the oven was not reliable and the temperature was off?  I know the majority of the populated areas of this planet are at low altitude, and most bakers do just fine.  So I suspect that it was just a crappy oven, but I'd love some feedback on this issue.

Part II has to do with the equipment.  As I mentioned, the steel skillet did not steam nearly as profusely as my trusty cast iron.  However, I had actually been keeping an eye out for a steel skillet to use at home because of rust.  The oxidation that occurs during evaporation at high temperatures has long-since eroded the factory seasoning on the skillet, and the subsequent rust sprays upward onto the bottom of my cookie sheet while the steam is erupting.  I'd hate to think that I'm getting rust on my bread too, but I suppose it is a possibility.  I had thought that a clad steel skillet would be a good rust-free alternative, but after the performance in Seattle I'm having doubts.  Does anybody have any insights on a good rust-free vessel to use as a steam pan?  My other equipment question is about stones.  I love cooking on stoneware - great crusts on everything from cookies to pizza to bread.  But I don't want another cracked stone.  I've seen a couple stones in catalogs, but I'm leery of buying a pig in a poke.  So I'm wondering what stones people have had good luck with.  I'd like one about an inch thick and almost as big as the rack in a standard home oven, and can handle cold dough after being preheated.

I know... wordy for a first post.  But I love reading the posts here that have a little background rather than just firing off questions, so I felt I should reciprocate. 

Happy baking!

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