The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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txfarmer's picture
txfarmer

Gosselin Baguette


The recipe can be found here: http://www.thefreshloaf.com/node/8524/philippe-gosselin039s-pain-%C3%A0-l039ancienne-according-peter-reinhart-interpretted-dmsnyder-m - thank you David!


I used a bit more than 375g of water, so I am guessing the hydration is around 76% to 78%. For flour I used whatever left in my stock: 50%+ Gold Medal bread flour, ~25%KA bread flour and the rest is GM AP flour. Stuck to David's procedure pretty closely. Took forever for the dough to double, I think next time I will add warm water with the yeast and salt. I preshaped into batards. The dough looked wet then, but not scarily so, probably because I have been handling a lot of wet doughs lately. I did shape them as normal baguettes rather than the "stretching" method, since I was afraid there wouldn't be enough surface tension otherwise. I also tried my hands in scoring these. With such a wet dough, I was just aiming to make a smooth cut, so I held the knife more vertical than usual. It worked as expected - not that much ears, but decent scoring marks. The best part is the crumb, very open and hole-y:



Can you see the shine on the wall of the holes?



They do have a sweet taste like David describled, benefiting from the long autolyse no doubt. Comparing to Mr. Nippon's baguette, which has a similar autolyse schedule, but at a higher temp, I would say Mr. Nippon's is slightly sweeter. Both are very delicious.



In the first picture, do you notice that the bottom baguette's bottom side is not brown? That's because when I took out the parchment paper after the first 10 minutes, two of the baguettes slid too close together, the almost touching sides didn't get browned properly. Another lesson learned. Next I will try this formula with cold retarding, first suggested by a few TFLers here.


jsk's picture
jsk

Graham Flour Levain

About two months ago I was in a trip to the US. During my staying there I've bought some flours I can't get my hands on here in Israel. One of them was Graham flour. I read quite a bit about it and I've found that a lot of people said it made a hard and unpleasant crust and the coarse pieces of bran and germ made it difficult to develop the gluten.
 
In that in mind I've decided to scald the Graham flour and make a mash, as I read someone here did successfully. So I started reading about scalding flours (WGB is a great source of info about that). I wanted to make a mash using 2:1 water to flour ration. The process was basicly bringing the water in a pot to about 150F, adding the flour and leaving it coverd for 1.5 hours to gelatinize some of the starches and to start the enzyme activity. After the hour and a half I adedd about 2% salt to inhibit the enzyme activity (a little like in a grain soaker). From ther it went to the fridge overnight.
 
I've worked up a formula for some sort of a Pain au Levain using 28% Graham, 5% rye and 67% AP flour. The intended hydration was 75% but I needed to add 2% more water as the dough was a little dry (probably because of the mash). I used a white stiff starter (65% hydration). I autolysed for 30 minutes and the kneaded in my KitchenAid for about 8 minutes. Fermentation was 2.5 hours with 2 folds. I then shaped the dough into two 1.75 lb batards and proofed the in a couche for 1.5 hours.
 
Here are some pics:


 
And the crumb:
 

 
I was very happy with the results. The crust was chewy and delicious and the crumb was open and light. The flavor was very good, slightly tangy and wheaty. If anyone has any questions or want the recipe, please comment.
Happy baking!
Jonathan.

ananda's picture
ananda

Horst Bandel's Black Pumpernickel

Hi


This is just a quickie to show how I prefer this bread; as a steamed "pudding".   The "Pullman Pan" is ideal to make sandwiches, but I prefer not to bake this loaf.   Steaming time for a 600g loaf is about 8 hours!   Cool, then wrap in linen for 24 hours.   Finally, this loaf can now be sliced for eating; AND, it's so good!


Photographic evidence attached:



Best wishes


Andy

nicodvb's picture
nicodvb

Detmolder rye bread

I made several times this particular rye bread, but I never bothered to take pictures before; moreover this time it came out better than the other times.


This rye bread is very particular because it's not a traditional bread in any sense: it was studied at the Detmold insititute -based in Germany- to take out all the taste components of rye. It's prepared in 3 (actually 4) stages to develop yeasts, acetic acid and lactic acid (in this order) in each of the 3 refreshments preliminary to the final dough.


The recipe I followed is explained on the very excellent Samartha's site here that also provides a very easy calculator.


 


I wanted to use 500 grams of flour with a final hydratation of 85% plus 2% of salt, thus I ended adding 425 grams of water and 10 grams of salt (~920 gr of dough is the ideal mass for my 12 inches plum-cake form).


The refreshments were done as follows:


-10 gr of rye sourdough, 20 gr of flour, 30 grams of water, fermented for 6 hours at 26°C


-15 gr of the previous levain, 75 gr of flour, 45 gr of water, fermented for 24 hours at 24°C


-all the previous levain (135 gr that almost didnt' rise because it was too stiff), 202 gr of flour, 203 gr of water fermented for 3 hours at 30°C


(it rose a lot, it more than tripled).


final dough with 10 gr of salt dissolved in 169 gr of water and mixed with the starter, 216 gr of flour.


I kneded briefly in the air just to get a homogeneous mass, than I put the dough in a bread form and let it rise at °28C for 2 hours.


Baked at 200°C for 50 minutes, the 30 minuted with lid on. This time I preheated the oven, but next time I'll go back to the usual cold-oven  method because the bread came out a bit drier than I'm accustomed to (this time it was exactly almost as moist as ordinary white bread, that I don't like).


 


If you like sour bread this one is for you! It's perfect except for 2 points: the over-baking said above and the lack of the sweet component that comes with a hot soaker. Next time I'll modify the formula using a part of the third levain as soaker.


 


The picture came out a bit darker than the real thing because I applied too many corrections ;)


This bread really deserves a test, it's delicious.


wally's picture
wally

A Sunday Carboholic Brunch

I love fresh bagels and croissants, but being a household of one, these present a challenge: I can't (and more important, shouldn't) sit down and eat my way through a half dozen at a time.  The other side of the challenge is the impracticality of making up either dough for just a couple bagels or croissants.


The solution that sort of forced itself upon me, but which I like more and more, involves making each dough up and then freezing it and taking out what I need the night before, where I allow both to thaw in my refrigerator.  An early attempt at freezing fully proofed croissants and pains au chocolat that I wrote about failed because I tried baking them without allowing much thawing at all.  I found that fully proofed croissants will rise nicely if they're given a hour or two at room temperature after being thawed in the 'fridge, but this won't work for pains au chocolat which lack enough yeast power to rise around the chocolate batons. 


So I've taken to shaping croissants and pains au chocolat and then freezing them immediately.  The only drawback is that they need close to 3 hours at room temperature after being taken out of the refrigerator before they've risen sufficiently.


Bagels, on the other hand, are easy.  You simply shape them, allow them to fully proof, and then freeze.  The day before I want some, I just take a couple out of the freezer and put them into the refrigerator where I allow them to stay until I'm ready to boil them.


So, today I decided that a carboholic brunch was in order - why not some of each?


The bagels were boiled in water with some honey for their sheen and a little salt.  A 45 second boil on each side and then topped with sesame and poppy seeds and allowed to dry for about 5 minutes.  Then into a hot oven (about 480 F) for 15 minutes and voilà! 



The 3 hours the croissants needed were perfect for brunch-time.  As you can see, the shaping of the croissants is pug-ugly (apologies to pug owners), but the lamination looked pretty good to me.  And they are deliciously decadent - no need for butter!



Mimosas are my usual brunch drink of choice, but I picked up a wonderful bottle of a pear 'port' from a local vineyard (Fabbioli Vineyards) that they made blending their own pear wine with pear brandy that my friends at Catoctin Creek Distillery made for them using Fabbioli's pear wine. (I can't wait to try the brandy!).



Who says port has to be an après dîner affair? 


All in all a splendid brunch that has me carbo-loaded for the day.

MichaelH's picture
MichaelH

New Baking Challenge....

I have over a dozen of the most popular Artisan Bread books, and have enjoyed them all. I also visit several websites on a regular basis for recipes and ideas. However, I've decided to take a new approach to bread baking for a while.


I am going to bake my way through David Snyder's Blog. When (if) I can reproduce his creations, I will consider myself a baker.


 


Michael


 

overnight baker's picture
overnight baker

Trip across the channel

I intended to start a blog and leave a post every week with updates of a new loaf or new idea as a way to help me keep on experimenting and learning. So far, alas I have fallen at the first hurdle, after an impromptu trip to Paris I failed to update my blog the first week and haven't done so since.

It's not all bad though as Paris has been a real eye opener. I got into making bread seriously because of a lack of good local bakeries. When I moved to a new flat in a new area last year I discovered my high street had 2 greengrocers, a really good butchers and a plethora of small local independent stores, but alas no bakery! Even a trip to the nearby city centre left me empty handed but for a handful of instore supermarket bakeries and the omnipresent Greggs (a UK bakery chain that provides cheap, cheerful but ultimately soul destroying baked products). A short ferry/train trip across the channel however and it's a completely different story. Around every corner of every street in every arrondissemont the fresh smell of bread could be smelled wafting from a small boulangerie. The whole country must be teeming with bakers to be able to fill all those stores with such a variety of doughy delights. Don't get me wrong it's not as if the UK has worse bread, when you find it some of the stuff is delicious. It's just that good bread is comparitively so hard to find. And it's not as if we don't desire good bread, I recentely read Britons make far more bread at home than our french counterparts (and it's not hard to imagine why). Maybe the lack of good bakeries is a blessing, how else would I have discovered the joys of seeing the first bubbles arrive in a mixture of rye, water and nothing else (still amazes me), would I have ever even come across the words miche, banneton, lame etc. if I had not had to turn to home baking. Somehow however I still think I would prefer it if I had a friendly local bakery to buy at least the occasional loaf from.A small bakery on every street

As this blog has such a geographically diverse readership I wonder what others have to say about the provision of good bakeries in their area, and why some countries seemed to be able to have enough demand to keep a bakery in business on every street whereas others can have a whole town centre with nothing.

LRBY's picture
LRBY

Sourdough Starter

I just did my first sourdough starter and have made 3 loafs of bread that came out yummy:)  I have had the starter in the fridge for a week and have not feed it since then.  Do I need to feed it before I use it again?   How long can it sit in the fridge without feeding?  Can I just use the discarded part for breads?  Thanks!

mimifix's picture
mimifix

Teaching the Art of Breadmaking

Greetings everyone! I need suggestions for breadmaking classes.


I already teach a variety of 3-hour adult ed baking classes; but not bread because of the time constraints. Since all baked goods need to be started and out of the oven within that 3-hour timeframe, does anyone have reasonably good bread recipes for the novice breadmaker? I'm hoping that once students are introduced to yeast and starters, and enjoy their first delicious loaf, they will continue the adventure at home.


Thanks for your help! Mimi

Postal Grunt's picture
Postal Grunt

Kansas Wheat Blog

The Kansas Wheat website has a blog section. This month's blog has entries from a trip around the state to check out the crop and start gathering information for predictions on the crop yield. It's a business report, "G" rated material, and is short on literary magic but it's worth the short amount of time it takes to read.


Then you can go to the page that has recipes of breads that won in the state fair and other competitions.


 


http://www.kswheat.com/blog.php?bid=152

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