The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

  • Pin It
jamesjr54's picture
jamesjr54

Swiss Bernese Oberland

Baked a version of Lumos' Swiss/Bernese Oberland today. I think hydration was a little too high, and gluten not developed enough. Still happy with my progress. And tastes great!

2.5 hrs w/ 2 S&F bulk ferment

14 hr cold retard

3 hr final proof

20 minutes in combo cooker in non-preheated 550F oven. Uncovered and cooked 35 minutes at 475F.

And it's already gone for lunch! 

 

Floydm's picture
Floydm

Canadian Thanksgiving

Monday is Thankgiving Day in Canada.  I'm listening to CBC 1 and they are talking all about turkey, cranberries, and stuffing.  Yum.

For Canadians looking for recipes to bake this weekend, a few of the more popular Thanksgiving recipes here:

 Buttermilk Cluster

 Sweet Potato Rolls

 Wild Rice & Onion Bread 

I think the latter is my favorite, though I bake them as rolls rather than loaves.  Just follow the technique used in the Sweet Potato Rolls recipe.

Happy Thanksgiving!

Floyd

 

elodie's picture
elodie

Sourdough from Fruit Yeast Water?

First I have to thank all of the contributors to this forum.  Your collective powers of investigation and lively discussion are directly responsible for my happy liberation from commercial yeast -- forever, if I so choose. :)

I nurtured lots of viable yeast in a fruit water medium, played and baked with them, and then became curious about a sourdough-fruit yeast hybrid.  In principle, I thought it would be possible to jump start one with the fruit yeast -- a fizzy, dry, grape brew in this case.  I couldn't find a specific account of the procedure in the other fruit water threads -- most of you seem to expertly raise sourdough cultures before experimenting with fruit waters, so I improvised from the advice given to others for reviving their troubled sourdough cultures.

I made a small 40g levain at 100% hydration with the grape water, and have fed it 1:1:1 (starter: AP flour: plain, filtered water) on a 12h schedule.

It's been 2 days and getting weaker and weaker, from dilution I assume.  There's much less rise and fewer bubbles than when I started.  It does rise a tiny bit -- maybe 25% in a 12h period, but this is a fraction of the original strength of the levain which doubled in 6h.  Was I naive in thinking that I could get a sourdough culture from my grape yeast water?  I could feed with my grape yeast water, but I wondered if that would merely impede the sourdough yeasts from gaining a foothold.

Mebake's picture
Mebake

Basic Wheat Bread from (Laurel’s Kitchen Bread Book)

This is a my first take on a recipe from Laurel’s Kitchen bread book. It is (Basic Whole Wheat bread). The recipe is basically an enriched (Butter/oil , and Honey) 100% whole wheat bread.

The whole procedure from mixing to baking takes roughly 5-6 hours, quite fast! Recipe calls for 1.6 tsp for a 900 grams of whole wheat flour. The hydration is about 70%, but I increased it to 75%.

I used the slap and fold kneading method to arrive at the gluten development strongly advocated for in the recipe. I added the butter later half way through the mixing. I made sure that a window pane was formed.

The interesting thing about the recipe is that it includes deflating the dough twice, there is a first rising, “gently deflating, not punching down!!” and then 2nd rise, deflating again, then rounding/resting  for 10 minutes, and finally shaping. Even the shaping technique for a sandwich loaf is unique in this book (I may illustrate the shaping technique one day).

I used freshly milled white Australian whole wheat.  

     

 

 

    Tall domed loaf using a Pullman look alike french deep pan

 

 

 

 

 

 

   Very soft, tender and light bread.

 

 

 

 

 

 

    Slices toast very quickly, as would white sandwich loaves.

 

 

 

 

 

 

    The crumb was cotton soft. 2Tb of butter did the trick!

 

 

 

 

I loved this bread, Period. The book has also some wealth of information about wholegrains and baking in general. I really recommend this book to any Home baker who wishes to bake healthy, yet light and flavorful wholegrain bread at home.

Khalid

 

 

sam's picture
sam

100% white

Hello,

I wanted to try out a schedule that worked for my normal work-week and maximizing
flavor, because I am usually not around during the daytime hours.  Also I
wanted to see the effect of a purely white flour mash.
Due to the way my schedule works, I did bulk ferment of 24 hrs, with the understanding
that my final dough might be sour (hopefully not inedible sour),
So for this recipe I was going for 100% white flour.  For my palette, a white
bread with a solid tang is good.  Maybe not so much tang for breads with a high
percentage of whole grains.

Turns out, this was perfect (for me).  I would make this again.  Tastes great!

All flour is KA Bread Flour, except for the starter flour which is KA AP.
All weight in grams.


Total Dough Weight: 1000  
Total Dough Hydration: 68%  
Total Dough Flour Weight: 595  
Total Dough Water Weight: 405  

Percentages:
   
Levain Percentage: 20%  
Levain Hydration: 125%  
Starter Percentage: 10% of leaven 
Starter Hydration: 125%

Soaker Percentage: 54%  
Soaker Hydration: 80%  
Mash Percentage: 20% of soaker 
Mash Hydration: 200%  
Soaker Salt Percentage: 1%
Overall Dough Salt Percentage: 1.5%

Levain:
Flour Weight: 114  
Water Weight: 143
Starter Weight: 12

Mash:    
Flour Weight: 64  
Water Weight: 128
Diatastic Malt Powder: 1

Soaker:
All Mash:
Flour Weight: 257  
Water Weight: 129  
Salt Weight: 3  
      
Final Dough:
All Levain
All Soaker/Mash
Flour Weight: 155

Salt: 6

Procedure I did:

1)  Evening #1, made mash.  I did 55C for 90 mins, 60C for 30 mins,
65C for 30 mins, 70C for 30 mins.

2)  Morning #2, mixed levain and soaker/mash.

3)  Evening #2, mixed everything to final dough.  Put dough into
chiller at 44F / 6.6C.

4)  Morning #3, stretch + fold.

5)  Evening #3, took dough out of chiller, another stretch + fold.

6)  Final of evening #3:

Allowed 1 hr for warm-up.

Shaped.  Cut out a small chunk of dough to watch bubble activity.

It took 2.5 hours for dough to be ready for bake -- Both from bubble activity
and feel of the dough.  I am getting better at gauging the feel of the dough,
and not needing the crutch of watching bubble activity, but it is good to have
the small chunk of dough as a confirmation.

Turns out, I am still staying up too late on Evening #3, because it takes a while
for the dough to do the final ferment after being the chiller for so long.  
But, I can make bread during the week!  :)

Pictures:

Oven after first 10 minutes of steam:

 

Baked with steam (above) for 10 mins at 460F, then lowered to 420F.   Here it is after 20 mins at 420F.

 

 

A little bit darker than I'd like, but all good.   Internal temp measured 207F and was hollow to the thump.

 

 

 

Crumb:

 

 

 

Happy baking!

 

sasidhar79's picture
sasidhar79

how to extract barm from beer for baking

Hi,

One of my friends brews his own beer at home, I want to get some barm from him for baking bread.

Please help me by letting me know how I can extract the barm and during which phase of brewing should I extract it.

thank you

 

regards

sasi

Franko's picture
Franko

Bread and Meat, the making of a savoury sandwich

We don't see a lot of posts on sandwiches on this forum, which I'm sure is what most of use our daily bread for. I thought it'd be fun to do something a little different by including a procedure on the meat that went into this particular favourite sandwich of mine.

Yesterday morning I mixed ciabatta dough for ciabatta buns or ciabattini in order to make one of my all time favourite sandwiches, the porchetta sandwich. Ciabatta is a bread I seldom make for sandwiches but when I've have the time to make porchetta I can't think of another bread I'd rather put it on. Hamelman's Ciabatta with Biga was the formula used, scaling it out to make about a kilo of dough to work with. It's the first time I've used this formula for Ciabatta but certainly not the last as it makes a very nice dough that's relatively easy to handle, and has an excellent aroma and flavour once baked. The ciabattini were scaled at 105 grams per, the remainder of the dough was used for a smallish loaf that I'll use for a sub sandwich.

The crumb is soft and moist, with no large holes, perfect for soaking up the flavours of the lightly smoked porchetta and any other condiments I might add, which is usually a peperoncini or two, some thin slices of provolone and a drizzle of good olive oil.

Although this version of porchetta is not close to an authentic one where the pork shoulder is stuffed with a sausage type filling from other parts of the animal along with various other ingredients, it is quick and easy to prepare and has plenty of flavour.

The recipe I used as a reference point is Mario Battali's which can be found here , but I just made a blend of olive oil and the herbs and spices he suggests (and some he doesn't) in a food processor, rather than make the sausage type filling this time. The herb and oil paste is then spread over the pork that's been cut in such a way that it can laid flat and then be rolled up and tied.

Once rolled and tied it was rubbed with sea salt and a generous amount of black pepper, placed in a zip-lock bag and liberally doused with white wine. It marinated in the fridge for four days, being turned once a day to ensure all of it was exposed to the wine over the course of marination. The day before cooking it was removed from the marinade and dried off, then wrapped in a double layer of cheese cloth and put back in the fridge to dry overnight. The next day the meat was cooked in a hot smoker for two hours at 220F using a very light smoke of oak wood. It's not essential that the meat be smoked. It can be made with just a conventional oven, but a bit of smoke adds a lot to the overall flavour.

Before going to the oven after initial 2 hour smoking

After that it went into the oven for 2 more hours at 250F or until the internal temperature read 170F. After 5-10 minutes out of the oven it was wrapped in saran and allowed to cool down slowly before being placed in the fridge overnight. The meat is savoury and succulent with a bit of crunch from the fat that has turned to cracklings over the long cooking time. Redolent of garlic, fennel seed and rosemary, with some heat from the black pepper and a few chili flakes that were included in the seasoning, it packs an incredible amount of flavour into the 2 or 3 slices I used to make the sandwich in the photos below.

The sandwich is best if the meat and bread are warmed first before it's eaten and I'll usually put the cheese on the meat while its warming to melt it slightly. While it's not a true porchetta or porchetta sandwich in the authentic sense , it does make a very satisfying lunchtime snack.

Happy eating,

Franko

 

breadbakingbassplayer's picture
breadbakingbass...

10/2/11 - Kürbiskernbrot (Pumpkinseedbread)

gt40's picture
gt40

Mello Judith Flour vs Caputo Tipo OO differences for pizza

I wanted to test the differences between Mello Judith flour and Antico Molino
Caputo Tipo 00 flour  for use in my modded ciabatta pizza recipe here:

http://www.fornobravo.com/forum/f10/gt40s-slow-rise-pizza-dough-16669.html#post120258

Both seem to be close on the protein levels:

Protein level listed for Mello Judith: Protein 11.8 +/- 0.3%

Protein level on Forno Bravo: 11-12% and on Amazon: Protein content 11.5%

I started a side by side comparison test to try and quantify the differences.  

Yesterday I made 2 batches of pre-dough sponge- one with Antico Tipo OO Chef's flour and the other with Mello Judith.  First I weighed out the water- 500g x2= 1000g total. I put it in one container and dissolved a total of4g of yeast into the water.  Added a teaspoon of malted barley syrup and stirred till the yeast and syrup were dissolved. I figured by making one batch and splitting it in half, both batches would get the same barley syrup and yeast in the water. Next I weighed 500g of each type of flour and mixed it one at the time with equal amounts of the water yeast syrup mixture so that I had two batches and put them in their own container. I measured everything out with a scale accurate to 10th of a gram and each container contains 500g flour, 500g water + the yeast and syrup that was dissolved in the water. I let them sit at room temp around 75 degrees for an hour and then let them slow ferment in the refrigerator for 24 hours and here is the result:

As you can see, the Mello Judith rose a lot more even though it had exactly the same amount of yeast, water, barley syrup for the same amount of time and temp.  I was surprised to see such a big difference under exactly the same conditions.  Any thoughts or suggestions on why there is so much difference  would be appreciated.

gt40

varda's picture
varda

Andy's Gilchester Miche with Atta Flour

I have been admiring Andy's breads made with Gilchester flour for some time now - in fact since he posted this, and later this, and most recently this.   But I felt inhibited from trying it, since I didn't see any reasonable way to obtain the flour.   Recently Andy suggested that I might try using Atta flour, perhaps sifted to remove some of the bran.   The idea was to simulate the high extraction, low quality gluten properties of the Gilchester flour.   In fact I now have two different types of Atta in my closet - a 100% whole durum that I have posted on several times, and a more refined durum with some wheat bran added in, that I recently found at a local Indian grocery store (thanks Lynnebiz) both under the Golden Temple label.   I decided that rather than sift, I would just try the refined durum with added bran.    I proceeded exactly according to the instructions here with a couple intentional changes.   First the Atta flour rather than the Gilchester flour.   Second King Arthur AP rather than Carr's Special CC flour.   And one unintentional.   I autolyzed with starter rather than without.   I am so used to doing that that I didn't even check the instructions until it was too late.   Other than that I did the three starter feedings the day before, and left on counter overnight.   I did the first mix (before adding salt) in my Kitchen Aid, but did the rest of the mixing by hand very gently.    I also felt that more stretch and folding was necessary, so I did one more than the one that Andy directed.   And I baked in my WFO for around an hour.   I had a very hard time getting the oven up to temperature today since it has been extremely wet out, and no sooner was it up to temp when it started dropping off.   So while initial temperature was around right (600degF) by thirty minutes in it had dropped to around 380.  But fortunately crust had browned already and loaf had expanded.  

This is quite a large loaf - over a foot in diameter.   I had to score with my long bread knife - this dough is pretty wet, and a short blade would have caught in the dough.   We had this for dinner tonight - one slice was enough to cut in half for a chicken salad sandwich.   The taste is very mild given the high percentage of durum - that wouldn't have been the case if I had used the whole durum - but with very pleasant flavor.    Here is the crumb:

Reasonably even, but with mouse holes, which I've gotten every time I've used this flour.  

So in sum, I wish I had some Gilchester flour for this, but I think Andy's formula adapts well to this version of Atta and I'm glad I tried it. 

 

Pages