The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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isand66's picture
isand66

French Style Asiago Caramelized Onions Porridge Bread

If you haven't figured it out by now that I kind of love this whole porridge bread thing than now you finally know :).

I just finished off my last Durum Semolina with Ricotta Porridge bread and wanted to change things up a bit and add more whole grains.  This one has plenty of whole grain goodness added to the KAF French style flour including fresh rye flour, fresh spelt flour and fresh whole wheat flour along with a nice mixed grain porridge.

I wanted to caramelize some onions for pizza night so I used the left-overs in this concoction along with a healthy dose of shredded Asiago cheese.

The starter was made with my standard trusty AP stiff seed starter along with some French Style flour in 1 build this time since my mother starter was just refreshed.

I made one large Miche which ended up coming out as tasty as it gets.  A nice moist open crumb with the combination of mixed grains, cheese and onions really just make this a wonderful bread.  I highly recommend this one, but beware it is a bit sticky so you need to be used to handling wet doughs.

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French Style Asiago Porridge Bread (%)

French Style Asiago Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions Build 1 (Using AP Starter at 66% Hydration for Seed)

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my Proofer set at 81 degrees and it took about 4 hours.

 

Oat Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 

 Main Dough Procedure

Mix the flours , wheat germ  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge and salt and mix on low for 5 minutes.  Next add the cheese and onions and mix for another minute.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).  Note: this is a pretty wet dough so you may need to do a couple of additional stretch and folds.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Since I made a large Miche I needed to lower the temperature to 425 F for the last 15 minutes to prevent the crust from burning.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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greedybread's picture
greedybread

I'm Baaacccckkkk!! With some yumminess for you!

Greetings lovely bready friends:)

It has been almost 12 months since I did a blog post.

I moved from a city of 2 million to a town of 16,000 (at peak times) ...

We lived in a house for the first 7 months (after our house purchase fell through) that had an oven from hell.

Looked like a dream BUT no!! So no baking, in fact limited cooking went on as well:(

We finally found a house we liked enough to buy after 7 months looking BUT the oven is not great...

Its ok, but not at all really a bread oven, hence bread and yeasty things have been scarce.

We will be replacing it at Xmas, so watch this space then....

I still have a few lovelies up my sleeve that have worked in this oven and a few posts that I have not shared from prior...

Today I share with you a favourite and its very versatile to make your own!!

Enjoy, I always love this one...even in my putoo oven:)

 

 Cinnamon Sticky buns with Vanilla Cream Icing:

P1110815 (800x600)

Mmmm yum!!

You know I love sticky buns….

The danger is with these lovelies is that one can not just have one!!

Ok, It’s greedy piggy girl who can’t have one…

I just love them but my thighs do not !

So I make them to be eaten asap by greedyboys.

These are BEST eaten on the day …

If you have any left, then call me as they all should be gone!!

No seriously, they are good toasted for brekkie too..If there is any left.

Or in french toast…

STICKY STICKY STICKY

STICKY STICKY STICKY

or fruity?

OR FRUITY?

LET US GET YEASTY!!! and greedy….

What will you need??

5 cups of Strong bread flour

3 tsp dried yeast

1 cup of raw or muscovado sugar

1 cup of brown sugar (for filling)

150 gm butter for filling

2 tbsp cinnamon for filling

1 tsp nutmeg for filling

1 tsp star anise for filling

150g butter for the dough

2 eggs

1 & 1/2 cups of milk

pinch of salt

125 g cream cheese

1 & 1/2 cups of icing sugar

2 tsp vanilla essence

1/4 cup milk.

sticky dough..

STICKY DOUGH..

ready to roll...

READY TO ROLL…

Warm milk and add in  2 tsp of muscovado/raw sugar.

Stir in yeast and allow to become frothy.

Melt butter and pour into yeasty mix along with remaining sugar.

Stir in beaten eggs to yeasty/ butter mix.

Combine flour and salt and then pour in yeasty mix.

Form a dough and knead for about 7 minutes until smooth.

Place in well oiled bowl and cover.

Leave for 2 hours or until doubled in size.

rolled out!

ROLLED OUT!

add cinnamon sticky mix.

ADD CINNAMON STICKY MIX.

Roll up...i did half with Raisins..

ROLL UP…I DID HALF WITH RAISINS..

While dough is resting, prepare the filling with butter, spices and sugar.

Beat till a smooth paste and place aside.

Place dough on lightly floured bench and roll out until it is about 45 cms long by 30cms.

Don’t be anal though ok?

A little more or a little less won’t kill it!

Spread filling onto dough as shown above, leaving a little space at the long end of one of them (roll towards this end).

I often will do one half plain ( for boys) and one with nuts/fruits.

From the longest end, roll up until it is quite tight.

swirly..

SWIRLY..

snails...

SNAILS…

ready to rest..

READY TO REST..

This recipe will make 12 snails, as I like to call the cut bits.

Cut the roll into 12 pieces BUT if I put fruit on all of it, they will be bulkier.

Place into well-greased tray (as above), leaving room to rise and expand.

Cover and leave for about 90 minutes.

30 minutes before resting time is finished, preheat oven to 180 celsius.

baking time!!!

BAKING TIME!!!

almost baked!

ALMOST BAKED!

Place buns into the oven, bake for 30-35 minutes until golden brown.

Remove from oven and allow to cool.

Whilst cooling, make up frosting.

Soften cream cheese and add in icing sugar and whip until smooth.

Add in vanilla and milk.

Pour on buns whilst slightly warm.

Not too warm or it will all melt….

This is a sticky frosting, not a set hard one….

ENJOY ENJOY ENJOY……While they last!

mmmm looking good!

MMMM LOOKING GOOD!

mmmm ready!

MMMM READY!

a dollop!

A DOLLOP!

just gorgeous!!

JUST GORGEOUS!!

enjoy!!

ENJOY!!

Did you just LOOOVVVEEEE these?

Have you tried Chelsea buns?

Vanilla sticky brown butter buns?

Marzipan, Rosewater and pistachio sticky buns?

I LOVE BUNS!!!

TRAYS OF THEM!

TRAYS OF THEM!

www.greedybread.com

 

 

Bob S.'s picture
Bob S.

Sweet Coffee Bread

Formula:

100% Bread Flour
6% Malted Milk Powder
6% Shortening
1.4% Vital Wheat Gluten
8% Canned Pumpkin
0.2% Lecithin
1% Instant Yeast
60% Water

Remix
8% Sugar
1.75% Salt
0.25% Cinnamon

This batch used 18 ounces of flour (510g), and was baked in an oversize loaf pan (5” x 10” x 3”).

All ingredients (except salt, cinnamon, and sugar) were mixed in a KA K5SS stand mixer until a smooth dough was obtained. A spiral hook was used in place of the standard “C” hook. The dough was allowed to ferment for 2.5 hours, after which the sugar and salt were added. The dough was then re-mixed for 2 minutes and 51 seconds to bring the dough to optimum condition. After a short rest, the dough was shaped, panned, and proofed.

RixterTrader's picture
RixterTrader

Fermentation, Sprouting and Super Soft Honey Oat Wheat Bread

Let me first give the disclaimer that I am not an expert on health in relation to bread.  What I am is a guy who does not like Pharma and therefore goes the natural herbal route (with excellent results), and who really loves baking bread (and eating it too!)

I have friends that have tolerance issues with wheat, and I suffer from Gerds that only acts up when I eat all the wrong things.

With that said, let's get right into this post.

1. It is my understanding that FERMENTATION (minimum 6 hour flour/water/yeast soak) improves the health benefits dramatically due to reducing the impact of Phytic acid, which is an anti-nutrient factor of wheat (and other products).

2. I also understand that soaking, or sprouting wheat berries also reduces the impact of Phytic acid.

I've noted reports that there are other benefits as well, such as pre-digestion, etc. I don't want to get into all that here.

If you have read my previous post about the most amazing soft and fluffy 100% Sprouted Whole Wheat bread, you then know I'm big on using Sprouted Wheat flour that I make at home.

Recently, after much study and research, I've learned that Sourdough breads are really good for you.  So I have spent the last few weeks making loaf after loaf of really great sourdough breads, until I have grown tired of just eating sourdough bread!  LOL!

So from time to time, I want to do a yeast bread and make all kinds of those sinfully delicious options out there.  The problem, of course, is the use of regular white flour AND the quick rise times that result in breads that are not good for you because of the Phytic acid issue (and the non-release of nutrients).

So I went about experimenting and this is what I came up with that just came out FANTASTIC!!!

1. I took 4 cups of AP Flour plus 2 cups of water and just a pinch of yeast, mixed and allowed to ferment overnight.  This is my FERMENTATION PHASE.  I'm banking on reduced Phytic here.

2. The next day, I poured this into my Bosch Universal Mixer, added 1/3 cup Agave (or honey), 1/3 cup coconut oil, 1 tsp. Salt and 1 tbsp yeast.

Now, while the mixer is running on low speed, I start adding in my Sprouted Whole Wheat flour until the dough pulls away from the sides and cleans it really nice.  

Bosch Mixing










So I don't have the exact amount of Sprouted wheat needed, as it would depend anyway on various factors such as humidity, etc.  So you just slowing add the sprouted flour until it does what you see on the video here.

Then I keep it kneading for 10 solid minutes.  This is what I want to see when it has finished the knead.

Windowpane Test

 Then I just pull it all out, form it into a ball, and plop it into a greased bowl.

Then you cover and let it double in size, the standard procedure.

After it doubled, I sprayed my counter with oil, divided my dough into two equal parts (was about 28 ounces, give or take), flattened them out into a large rectangle, and then rolled them up into loaves.

Placed into two 9x5 bread pans (greased of course).

Note: One of the loaves I added dried cranberries and sunflower seeds, sprinkled some brown sugar over it (very lightly, not making a cinnamon bread), then rolled it.

I then put then in the oven with the lights on until they reached this stage.

At this point I left them in the oven and set it to 375F. When the preheat timer beeped, I set my timer for 30 minutes to bake above 190F internal but before 205F.

This is how they looked when they came out.

After they cooled for about an hour, I cut into one of the loaves that I happened to add dried cranberries and sunflower seeds before rolling out. This is how it looked.

I hope you can see that this bread came out super soft. I just flopped over in my hand and was starting to tear by gravity alone! It tasted wonderful!  The loaf felt really light when I picked it up.

Eureka!  A very nice soft sandwich/snack bread that you can do all kinds of things to (like I did with the cranberries, seeds and brown sugar) that has its white flour component fermented and its wheat component sprouted. I would call this somewhat guilt-free in comparison to just straight yeast bread.

As a side note, the wheat I happened to have sprouted for this is HARD WHITE.

Hope you try this out for yourself. I think you will find it worth the little time it takes to make.

 

sweetsadies's picture
sweetsadies

Teaching a beginner to bake a bread (in one day)

A friend of mine is coming to visit and has one day with me where she wants to bake bread. She wants to learn a healthy bread.... 

Since it is one day and I really want it to be a success, I am struggling with what bread to do. 

I  was going to start a Tartine bread because I like how it looks and it is fun but then it takes too long. Then I have always had sure success with Peter Reinharts Anadama but I am not sure if she would consider this "healthy" then I thought Peter Reinharts  Struan ...

i want her to really like bread baking and have a successful bread to do when she gets home. 

Any suggestions?

Penny

mcs's picture
mcs

Market Day 2 - video

This was filmed between 5:00 AM and 10:00 PM on Wednesday September 3, 2014.  I was getting ready for and at the final market of the season in Big Sky, Montana.  Enjoy.  :)

-Mark

Market Day 2










emkay's picture
emkay

Naturally leavened croissants

I have always wanted to make a naturally leavened croissant for no other reason than to see if I can do it. But most sourdough starter / levain croissant recipes I see on the internet have both commercial yeast and levain in the dough. I have nothing against using commercial yeast in croissant making or in any other bread for that matter. Whatever floats your (bread) boat is fine with me. Croissants and other laminated yeasted doughs are challenging enough without using sourdough starter / levain as the sole means of leavening.

When Michael (mwilson) recently posted his purely sourdough croissant formula, let's just say that I was more than excited to try it out. The day I made my croissants was one of the hottest days of the summer in San Francisco. 83 degrees F! And, yes, that is considered hot for SF. I did have some minor tearing while doing my folds and I didn't roll the dough thin enough during the shaping step, but I don't think that had anything to do with the weather. I just need to practice my lamination skills. I filled the croissants with chocolate because (1) I have a big box of Callebaut chocolate batons that I needed to use up and (2) uh, it's chocolate, so why not? :)

SD_croissant_choc_1

I deviated from Michael's recipe a little bit. I used more egg yolk and butter and I didn't add any flavorings to dough as suggested in his post. I didn't use a stiff levain nor did I double-feed my levain to temper the sour flavors. I built a 20% rye flour, 80% hydration levain which fermented for 12 hours. Even though I wasn't following the letter of the law, I hoped that I was honoring the spirit.

SD_croissant_choc_3

I think my croissants still turned out pretty well. These croissants seemed sweeter and less buttery than the typical French-style croissant. My crumb wasn't as lacey and honeycombed as I would have liked and the bottom crumb was slightly compressed, but that's because I overhandled the dough. They were still flaky and crisp and oh-so delicious! I admit to having more than one with my afternoon tea.

SD_croissant_choc_5

Naturally Leavened CroissantsGramsBaker'sPct
Low-protein bread flour (~12% protein level)350100%
Levain10530%
Egg yolk205.7%
Granulated sugar6318%
Butter144%
Salt6.31.8%
Water16848%
                                                           DOUGH726.3 grams 
Roll-in butter22631.1% of final dough

(Recipe was adapted from mwilson's CORNETTI / CROISSANT SFOGLIATI CON LIEVITO NATURALE DI BEPPE ALLEGRETTA)

  1. Mix together all ingredients except the roll-in butter. (I used my KA stand mixer to mix the dough on speed 1 for 2 minutes and then on speed 2 for 2 minutes.)
  2. Refrigerate the dough for at least 4 hours. (I did it for 6 hours.)
  3. Enclose the roll-in butter in the dough. (I like the regular lock-in method, but any alternative lock-in is fine.)
  4. Do 3 folds with 1 hour rest in the refrigerator between each fold. (I used the single fold aka letter fold as opposed to the book fold, but that's just my personal preference.)
  5. Shape the croissants and let them proof for 16 hours at 72 degrees F. (I shape retarded mine at 40 degrees F for 16 hours and then let them sit at 72 degrees F for 3 hours before baking.)
  6. Gently brush with egg wash and bake at 375 degrees F until golden brown, about 20 minutes. (Baking time will depend on the size of your croissants.)

SD_croissant_choc_4

:) Mary

scoyu's picture
scoyu

Pistachio sablée, raspberry gelée, olive oil cake, 64% ganache

I have been dreaming of this for about a week and a half, finally completed it yesterday. The first part I tackled was the pistachio tart dough, which has a good amount of Fabbri paste, almond fllour, and Plugra. That rested for two days in the fridge.

Then I made the raspberry gelée by combining 250g of fresh raspberries with 27g of sugar and brought them to a simmer for a few minutes to extract the juice. Strained that and whisked in 5g of silver sheet gelatin. Cooled in the bottom of a pyrex pan lined with plastic wrap.

The next day (yesterday), I made a ganache with Guittard 64% feves, fresh cream, and plugra, and the olive oil cake with orange zest and orange soaking syrup. Then I assembled by layering the gelée, then the cake which I afterward brushed with the syrup, then the ganache when it cooled to 27C. 

Refrigerate to set, remove, slice, eaaaaat.

 

 

 

squarehead's picture
squarehead

Devil's tooth bakery cinnamon rolls?

Hi all im wondering if anyone out there has tried the Devil's Tooth Bakery (Outer Sunset, San Francisco) cinnamon rolls? They are a molten caramel buttery wonder, but the dough is thinner and more carmelized then a "traditional" cinnamon roll. I wonder if this is the result of the laminating process? Anywho I was just wondering if anyone out in TFL world knows what I'm talking about so that I can attempt to re-create the recipe at home. I live 5 hours from SF so I can't just pop in to grab one. ; )

isand66's picture
isand66

Pumpernickel-Yeasted Version

     My wife asked me to make a simple Pumpernickel bread to bring to my Nieces birthday party this past Saturday.  She wanted to stuff it with her Sour Cream Spinach Dip and I didn't have a lot of time since she asked me Friday afternoon.

Stuffed

I decided to adapt a few recipes I found in some of my baking books and came up with a bread similar to what you would find in a bakery but without the rye starter typically used.  The final bread came out perfect for the dip and I made a second one for sandwiches.

The crumb was tight which is ideal for this type of bread.  You can taste the crushed caraway seeds and molasses in this one.

It worked real well for my dinner last night of pastrami with melted Munster cheese.

It was a busy weekend and I made some smoked wings with a spiced paste marinade and citrus balsamic glaze and caramelized smoked onions for a Labor Day party at our friends house.  Everyone seemed to enjoy them since there were none left at the end of the day.

Wings

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Formula

Pumpernickel Yeast Version (%)

Pumpernickel Yeast Version (weights)

Link to BreadStorm files.

Dahila

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Directions

Add dehydrated onions to water first.  Next mix all of the flours together in your mixing bowl along with the instant yeast and cocoa powder.  (Note: I used a double dark cocoa powder).

Next add in the water and mix for one minute until the ingredients come together.  Let the dough rest for 20 minutes and then add in the remainder of the ingredients.   (Note: I used my coffee grinder to crush the caraway seeds or you can use a mortar and pestle).  Mix on low for 5 minutes and speed number 2 for 1 minute.  Take the dough out of your mixing bowl and place in a slightly oiled container/rising bucket.  Do a few stretch and folds and place the dough in your refrigerator overnight.

The next day take the dough out of the refrigerator and let it come to room temperature for around 1 hour.  Shape it as desired and place in a basket or shape batards.  In the meantime warm your oven to the highest setting and prepare it for steam.  My oven goes up to 550 degrees F.

After approximately 1 hour the dough should have increased in size around 1/3 or so and pass the poke test.  Score as desired and place in your oven with steam.  Lower the oven after 1 minute to 450 degrees and bake until the internal temperature is 210 degrees which should take around 20-25 minutes.

Let the bread rest for at least 1.5 hours before diving in.

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