The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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amberartisan's picture
amberartisan

My Baguettes

Lately I have been learning how to bake baguettes and have been experienting with various formulas and methods. I have never been able to make the usual 66% hydration baguettes work, so I typed 'high hydration baguette' and got weekend bakery's <a href="http://www.thefreshloaf.com/http://www.thefreshloaf.com/http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/">80% hydration baguette</a>, which made a good crumb and okay flavor, but was quite difficult to shape and score (obviously) and formed a rather crunchy crust (as opposed to crispy), due to the use of high-protein flour. After increased experimentation, I arrived at this formula, using 75% hydration and all-puropse (im my case Shepherd's Grain Low-Gluten flour @ 11.2-11.7% protein). You will probably recognize elements from other classic recipes on this site (like Pain a l'Ancienne from Gosselin):

OVERALL FORMULA:

AP Flour: 100% (500g)

Water: 75% (375g)

Salt: 2% (10g)

Yeast: 0.5% (2.5g)

AUTOLYZE: Mix 375g flour and 250g ice-cold water together until just together. Refrigerate 16 hours.

POOLISH: Mix 125g flour and 75g warm water, plus .5g yeast together and let stand 4 hours at warm room temperature (80 degrees F)

FINAL DOUGH: Use the remaining water (warmed to 100 degrees F) to "soften" the autolyze. Mix in the salt and yeast, mixing by hand until the autolyze and poolish are completely incorporated (you don't want chunks of undissolved autolyze in the dough!). Now let ferment 3-4 hours, as needed, with 2-3 folds, as needed.

PROOTING: After dividing, preshaping, and resting, place in couche and ferment for 45 minutes to 90 minutes, or retard overnight (I retarded, but forgot to cover with plastic. I got a skin, which kept it from rising properly, forming the dense loaf you see, but formed a great crust! Next time I will proof seam side up, and bake seam side down; covering, so I will  get a crust from the side in the couche, but will get my proper rise!)

 

NOTE: I tried baking this bread with bread flour and 80% hydration, and got much bigger, nicer holes; but a much less nice crust. Next time I will try my AP flour version at 77% hydration, and maybe give a few minutes floor time).

pdurusau's picture
pdurusau

Steaming Technique

I don't juggle getting baguettes in the oven and throwing boiling water into a pan very gracefully. As a matter of fact you could call it awkward. ;-) And involves a towel over the glass in the door. 

Yesterday I decided to try putting the 1 1/4 cup of water in the oven when I started heating it. The extra 1/4 cup to account for whatever evaporated before I put the baguettes in the oven.

Putting the baguettes in was much simpler and very crisp crusts resulted.

Has anyone else experimented with putting water in the stove when it begins heating?

Hope everyone is at the start of a great week!

Patrick

 

 

amberartisan's picture
amberartisan

My Improved Baguette Formula

Lately I have been learning how to bake baguettes and have been experienting with various formulas and methods. I have never been able to make the usual 66% hydration baguettes work, so I typed 'high hydration baguette' and got weekend bakery's <a href="http://www.thefreshloaf.com/http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/">80% hydration baguette</a>, which made a good crumb and okay flavor, but was quite difficult to shape and score (obviously) and formed a rather crunchy crust (as opposed to crispy), due to the use of high-protein flour. After increased experimentation, I arrived at this formula, using 75% hydration and all-puropse (im my case Shepherd's Grain Low-Gluten flour @ 11.2-11.7% protein). You will probably recognize elements from other classic recipes on this site (like Pain a l'Ancienne from Gosselin):

OVERALL FORMULA:

AP Flour: 100% (500g)

Water: 75% (375g)

Salt: 2% (10g)

Yeast: 0.5% (2.5g)

AUTOLYZE: Mix 375g flour and 250g ice-cold water together until just together. Refrigerate 16 hours.

POOLISH: Mix 125g flour and 75g warm water, plus .5g yeast together and let stand 4 hours at warm room temperature (80 degrees F)

FINAL DOUGH: Use the remaining water (warmed to 100 degrees F) to "soften" the autolyze. Mix in the salt and yeast, mixing by hand until the autolyze and poolish are completely incorporated (you don't want chunks of undissolved autolyze in the dough!). Now let ferment 3-4 hours, as needed, with 2-3 folds, as needed.

PROOTING: After dividing, preshaping, and resting, place in couche and ferment for 45 minutes to 90 minutes, or retard overnight (I retarded, but forgot to cover with plastic. I got a skin, which kept it from rising properly, forming the dense loaf you see, but formed a great crust! Next time I will proof seam side up, and bake seam side down; covering, so I will  get a crust from the side in the couche, but will get my proper rise!)

 

NOTE: I tried baking this bread with bread flour and 80% hydration, and got much bigger, nicer holes; but a much less nice crust. Next time I will try my AP flour version at 77% hydration, and maybe give a few minutes floor time).

 

 

Jablonski's picture
Jablonski

Busha's yellow bread

I came to this site looking for a recipe of a wonderful bread, made by my Busha, when I was a child. I remember it as having a deep dark brown crust with a sweet, yellow, almost cake like center. I would love to hear from someone that could help me recreate this childhood memory!

ibor's picture
ibor

The triple rope (side by side) 3 strand braid

From:; The Art of Braiding Bread

http://myfoodaddress.blogspot.com/

ghazi's picture
ghazi

starter feeding

Hello everybody

I have got 2 starters going now, 1 is a WW and the other rye.

Both are more than a month old, the WW being more mature. Although I find when It comes to bake sourdough without a tiny boost of commercial yeast, the dough does not rise especially when formed for final proof.

Heres a recipe I am using from River Cottage handbook

Sponge - kept at around 70 degrees

250g strong white flour

350ml warm water

100g starter

After 12 or so hours

I add 300g string white flour and 12.5g of salt, knead long enough so its strtchy then leave for bulk fermentataion

The recipe says to deflate every hour for next 4 hours, what is difference if I just left for a long bulk istead?

When shaped the dough takes forever to change, in fact I don't see much difference

I maintain my starter at 100% hydration by adding 50g flour 50g water to 50g starter.

In the book it says to feed the starter its weight so 25g flour to 25 water for 50g starter. Might it be that I am overfeeding the culture before it has developed to maintain at high feedings?

Since I live in a very hot climate the starter lives next to A/C which is on at 22 degrees c. What measures can I take to make sure my starter is very active, I don't intend to keep in fridge since I want to develop flavor for as long as possible before I have to put in fridge.

Ghazi

 

emkay's picture
emkay

Overnight country blonde in a loaf pan

I've been baking mostly boules at home since the cast iron combo cooker has been my method for generating steam. Sometimes I just feel like having a loaf pan-shaped bread, but I still want to have all those hearth bread qualities.

My favorite naturally leavened loaf pan breads in the city are from Outerlands and Josey Baker. Outerlands sells only one kind of bread since it's a restaurant not a bakery. You can see his levain bread in this Tartine video http://vimeo.com/14354661 at around 2:30. The other bread is the "wonder bread" from Josey Baker which is the opposite of that supermarket  fluff bread of the same name. It's tangy, chewy and moist with a crispy, crackly crust. Perfect for PB&J (or, if you prefer something fancy, almond butter sprinkled with Maldon sea salt and drizzled with rooftop honey).

For this week's bake I decided to make a naturally leavened bread in a loaf pan just like the ones I mentioned. I used Ken Forkish's overnight country blonde formula. This was my first time using this fomula so I prepared myself by reading TFL posts from others who have already tried it. The "overnight" bulk fermentation at room temperature seemed to be where people had some problems. I mixed my dough late at night so that I would be awake in the morning to catch the dough before it would triple. It's fairly cool in my house (68F/20C) so my 11 hour bulk fermentation seemed to be in line with Forkish's 12-15 hour timeline. My dough didn't have as many bubbles along the sides of the container as I would have liked, but the dough was already 2.5 times the original size so I decided to proceed with shaping.


ocbl_loaf_1b

Dough proofed at room temp for 4 hours then I baked it at 425F on a stone covered with a stainless steel bowl for 20 minutes and uncovered for another 20 minutes. Then I removed the bread from the loaf pan and baked it directly on the stone for 5 minutes.
ocbl_loaf_1c

ocbl_loaf_1d

The crumb was moist and chewy. The crust was crispy for a few hours out of the oven, but softened by the next day. It was quite sour just the way I like it!
ocbl_loaf_1e

My results were very close to what I get at Outerlands and Josey Baker, so overall I was quite pleased.
outerlands

JBBwonderbread

I also baked some bourbon pecan pie chocolate brownies.
pecan_pie_brownie_2

pecan_pie_brownie_3

pecan_pie_brownie_1

Happy Mother's Day to all!

:) Mary

CJRoman's picture
CJRoman

I'm about to cry!!!

I have been baking pretzels for a long time....but recently, they have started sticking to the parchment and I CAN NOT get them off. I have lost SO many batches.

First I thought the parchment was crappy, so I bought a big box of restaurant parchment (1,000 sheets) and I am pulling them out now and having to FRANTICALLY scrape them off. It's awful! I'm even SPRAYING the parchment while they are in the lye!

I have no idea whats wrong. My convection oven is at 430...I shake the lye off before they go down...

What in the world?!

kbmom's picture
kbmom

Question about Ankarsrum

Hi.  I've been lurking and reading in these forums for some time now, but decided to now join for all the excellent advice and sharing that I've seen here.  My main question right now is, how does the older (less wattage, but I know that doesn't necessarily mean anything) N24 DX200 or even Magic Mill compare with the new N30 Ankrasrum?  I have seen on Craigslist one of each of these older models for reasonable prices.  Would it be worth it or should I bite the bullet and spend twice as much for the newest N30?

I current have a Bosch Compact (MUM4) with every possible attachment that I spent a fortune for (I know they dropped in price considerably, but when I ordered it, it was a good chunk of change) about six years ago, and I really dislike it.  The mixer itself is okay power-wise, but I find it doesn't completely get everything from the bottom of the bowl mixed well, things stay lumpy, and it's hard to get the head down with a hook or whip into the bowl.  It hits the side of the bowl and has to be forced into the bowl.  Everything from cookie dough to bread dough climbs up to the head of the machine and I'm not usually making large batches.  It's hard to clean and it's often a mess after using, even with using the splatter shield.  The attachments I ordered are a joke.  I would up buying a dedicated meat grinder so I don't end up with mush, and a full size Cuisinart food processor.  The ice cream thing has never worked no matter how long I freeze it.  The only attachment that works well is the blender.

I really don't want to make another huge, expensive mistake.  I would get just the mixer itself and possibly the grater attachment, as I've found dedicated appliances are the way to go and now I've got them after being so disappointed with my Bosch's attachments.  Anyone still using either of the older models?  Are you still happy with them?  Money is a little tight for spending $800 on a new mixer, so that's why I was looking at previously loved (or not loved?), but I'll save up for it if that's really the way to go.  I want to get back into breadmaking and i make pretty much everything from scratch, just not in super huge batches except during the holidays.

PetraR's picture
PetraR

OMG I was lucky. phewww

Note to self: Do not bake at 2.15 am in the Morning when you are tired but can not sleep.

I wanted to bake a white loaf which I usually enhance with unfed wheat Sourdough Starter.

I had pulled it out in the Afternoon, fed it and put the half that I took out in a bowl for the white loaf.

In my tired head I gone and dumped the white Starter from the Jar in the Sink.

Why did I do it????? 

I have NO NO NO Idea at all. 

Menopause?

Well, that is my excuse and I shall stick to it.

Thank god that the Unfed Starter was not yet mixed in with Flour, it just sat in that bowl.

It was about 60g, just what I needed.

You can not imagine how happy I was.

* I even done the happy dance round the kitchen, but psssst... *

Well , later I remembered that I have my backup wheat Starter in the fridge and dried Starter in the freezer.

Now THAT made me feel even more stupid.

Back up your Starters people!

 

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