The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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drdudidu's picture
drdudidu

My sourdough bread has soap taste - any idea?

I am making Hamelman's sourdough seed bread according to the instructions on this website for almost a year - a wonderful bread. I am using a very successful starter that I started myself. Recently (about a month) the bread has a taste of soap ??? You take a bite, and first it is unnoticed. But after few seconds you cannot be mistaken - a sharp taste of soap. I discarded several loafs, and started from the beginning trying to improve anything I could: bought new flour (King Arthur), new flax seed, new sesame and sunflower seeds. I made sure no soap remnants in the tools I use - everything was washed and dried with a lot of water, including the kneading area. And today - 2 new loafs with the same taste.

Does anybody have an idea? is it any chemical reaction that creating that weird and bad taste?

Janetcook's picture
Janetcook

Math Percentage Question Seeking Solution

Okay, when I began baking I didn't expect to have to remember my college algebra but little did I know what was awaiting me.

Question:

I have 150g of starter at 75% hydration.

I want to know what the formula is that I can apply to determine the weight of the flour and the weight of the water included in that 200g.

If I was working with a 100% starter the solution would be a snap.

But with this I have tried applying all the formulas I know and the only way I can come up with an answer is to do my 'hit and miss' method of math....I find a number less than 200 but greater than 100 and multiply it by 75% until I hit upon the correct combination.

I know there has to be a more direct path but when a problem calls for more than one unknown - I am lost.

So far all I can come up with in a way to express this as a formula is: w= (f x 75%):    f + w = 200g therefore (f x 75%) + f = 200g.  I am at a loss because I don't know what 'f' equals to begin with.... When I try to go any further I get helplessly lost...

Anybody have a SIMPLE formula they would like to share with me???? 

Thanks,

Janet

whosinthekitchen's picture
whosinthekitchen

Sourdough Biscuits

I began a rye and pineapple juice starter this week.  When Igot to day 5 and needed to split the starter, I just couldn't throw any away.  The culture has a fruity aroma and a good bit of rise action.  Not wanting pancakes, I decided to make sourdough biscuits.  The result was a two and a half inch rise from oven spring, a tosty crunch for the bottom with a tender crumb inside.  Appealing to the eye? Yes.  The aroma in the house, divine.  The real tell, of course, is in the taste. And the Mr. was pleased.  A hint of the sourdough with a bit of a nutty-ishness (from the rye in the build?), the biscuits were a hit.

Sour Dough Biscuits from www.sarah's-musingsblogspot.com

2  1/2  cups flour

1/3 cup lard (I used butter)

1/2  t  salt

2 t  baking powder

1/2  t baking soda

1 cup stqarter

1 cup milk

Directions:  I mixed the dry ingredients together and cut in the butter.

I added this to the starter and did a rough stir to start.  Then I added the milk.  I used a fold type stir action to incorprate the milk into the rest just until all was mixed.  I turned the sticky dough out onto the foured board for a light dusting of flour and a three fold action.  I repeated this as the dough was quite sticky.  I patted the dough to about an inch thickness and cut.  I placed biscuits in a greased pan, brushed the tops with butter and allowed them to rise for about 45 minutes.  I baked them for 25 minutes in a 350 oven.  

So, don't throw out that starter!  Bake a batch of biscuits instead!

The next bake with the starter will be No Knead Scilian Bread by Ed P.  Recipe and results are hared on breadtopia.com

Bake Away,

whosinthekitchen

 

SylviaH's picture
SylviaH

WFOven day - all day

Yesterday I prepared my bread for today's wfo bake.  My starter had been neglected and could have used one more feeding but it seemed to work out fine.  

I had my oven fired up very hot for several hours and could have started it later.  I had  plenty of stored heat, more than I needed.  

 I had a handful trying to rotate 5 loaves and the steam pan around for the first ten plus minutes.  So I wasn't completely happy with the way my loaves browned.  What I could have used was another pair of hands for holding my flashlight, since Mike had already left for work..one of these days I'll break down and get a clip on lamp. 

No photos of my nightly visit from the possum.  I did see his girlfriend run by..OMG... it is bigger than my Jack Russell.   This is the one Mike has been telling me about and Katie grabbed it the other night..but no harm..she obeyed Mike and let it go and Joey our Jack Russell also minds Mike..Bella just barks and keeps her distance.   Now back to baking!  

I've been practicing placing 2 loaves on one board and when one comes off the other sides to the end of the paddle and is ready to come off next with another quick movement.  Works great and is not as hard as it looks, but I pushed it placing in 5 loaves and working around the steam pan.  It made things a little awkward for me.  I use plenty of flour on the paddle and they slide right into place.  Sliding pizza's off a paddle has been good practice for me.

I baked my usual sourdough's tweaking the recipes.   The recipes are from 'Northwest Sourdough' Basic Sourdough and Mill Grain Sourdough using a 100% hydration levain, to which I added some of my Harvest Grains blend from KAFlours.  it has whole oat berries, millet, rye flakes, wheat flakes, flax, poppy seeds, sesame seeds, and sunflower seeds.  I also used some rye and wheat added to the bread flour. 

 

Here's what I cooked today in the WFO.

I started with Rib Eye's grilled on the Tuscan grill over wood coals

I made a pizza's I thought would go nicely with the rib eyes.

I have been looking all over for dried cannellini beans and found them at Whole Foods.

 

Pizza's were topped with cannellini beans, heirloom tomatoes, provolone, romano, parmesan, EVOO, garlic, basil.  This one was pretty well charred but still delicous.  The oven was so hot it cooked in under 90 seconds.  So the steaks were cooked first and then the pizza.

 

 

Sliding 2 loaves off paddle one at a time

Other bakes today...meatballs and cookies

 

 

          Crumb of Mill Grain Seeded Loaf ..... photo in night light of kitchen.. 

    

             

             Sylvia

 

 

 

 

  

 

 

PiPs's picture
PiPs

Greetings Fresh Loaf

Well it's about time....

I have been a long time reader and have learnt so much from various bloggers/posters and now I think its time I joined in. Thank you Debra Wink, proth5, TX farmer, DMSnyder, Ananda and Hans Joakim for your inspiring and educational posts.

I guess for my first post I'll show where I am at....

A month ago my new Komo Fidibus XL turned up and I have graduated form being a home baker to a home miller/baker. I love it.....I mean I really love it!

I usually bake once a week (used to be alot more...I am relaxing into it now) I have a "desem" style starter that lives in my fridge @ 60% hydration which gets expanded twice in a cool spot under the house before use...its happy. I used to be a neurotic culture carer...my current method works and gives us beautiful bread.

Yesterday was a biggish bake....family coming on the weekend and lots of kids staying for a week....they will want to be fed.

1 x Miche @1.8kg (Sifted wheat, whole spelt and rye)

2 x Wholewheat sourdoughs @ 1kg each

2 x Wholewheat raisen and coriander (From Tartine bread) @ 1kg each

Wholewheat Sourdough

Wholewheat Crumb

Raisin and Coriander Wholewheat

Miche

Last week Desem's

I love using the fresh flour. I have sourced my grains from two organic millers in Australia (one of them is biodynamic). Kialla is a organic miller just a few hours away who's flour I have used for a few years now. I use there grains for the majority of the doughs (It is strong and thirsty). I build/feed the levain with grain from Four Leaf biodynamic mills in South Australia. I have found there flour softer but more flavoursome.

Was wondering if I would miss white flour...this has not been the case at all. The Raisin and coriander bread was so amazlingly soft...melted in the mouth. All the breads had a mild flavour, no sourness (prefer it that way)

Have not cut the miche....giving it a day or so until the family arrives....should be just about right then I reckon.

Well that's it for my first post.

All the best

Phil

 

 

Janetcook's picture
Janetcook

KOMO Mill and Milling Question

This summer I purchased a KOMO mill and love it.

I am slowly getting used to how to work with it and am wondering how others who have this mill grind their grains - ie on which '•' (setting) people use to get different results.

My first mill always just ground very finely.  I find myself doing the same here or using the coarser setting when I want cracked grains.  I am thinking there has to be a middle ground but when I grind at the 4th '•' I find the dough has a grainy feel to it - like it has sand in it - family doesn't seem to notice a difference but I would like to know from others how you decide on your grinding choices...

Thanks,

Janet

lserles's picture
lserles

cast iron bread baking

Has anyone baked bread in cast iron dutch oven using a convection oven?

ludwiks's picture
ludwiks

Real Finnish 100% sourdough rye bread

There is a lot of writings about rye bread. In my opinion real one comes from Finland where I often live and learned to bake it. Finns are particularly crazy about 100% rye bread: it contains coarse rye flour, salt and water, starter and sometimes some store bought yeast. In my experience the flour is most crucial: it should be coarse and whole grain. Scientific approach as often described by obsessive technicians (as opposed to bakers) is really unnecessary. The proper recipe comes with experience. Thus, the measures below are approximate. I developed a very good recipe in Finland, but when I came back to USA I had to redo it to adapt to local ingredients. In any case, the version described below passed the most stringent test: by my Finnish wife, who now must have this bread every day.  In fact, we do not buy bread at all nor bring it from Finland anymore (we used to bring a year's supply and freeze it). In following recipe I use exclusively coarse, whole grain rye flour: Hodgson Mill is excellent.

1. Make starter:

a. half cup of coarse rye flour and similar weight of water (I use room temperature boiled water to get rid of excess chlorine). Mix, put in a glass container and tightly cover (1 quart jar with screw top is fine). Keep in room temperature or better in a warm place.

b. feed it: add similar amount of flour and water, once a day or every two days. You will see that it sort of foams eventually and bubbles: it is OK. If it stays flat: start again.

c. After a week or so it is ready. If you do not use it, store in refrigerator, and feed it as above once every week. After feeding you may keep it for a while in warm place until it revives-foams again. If the jar gets too full, discard some. If you use some, re-start building it up, as above.

2. Make sponge.

Mix together about 1 cup, more of less of starter (remember to replenish your starter jar gradually), flour and water. I use about 2 cups flour and same amount by weight of water.  It will be a dense, shaggy, sticky mass. Put in bowl and tightly cover. Next morning it will become much looser, bubbly and acidic smelling. Keep it for 1-3 days in warm place (not hot), depending how intensely sour bread you like.

3. Make dough.

a. dump the sponge from the bowl (do not scrape it clean, so the residue will jump start next batch) into mixing bowl. Add another half to one cup of starter. Add flour - another cup will result in one large loaf (the total used will be 3 cups). Add water-no more than same amount as flour by weight, but add gradually, so the dough will be sticky and soft and manageable. Add some salt and about 2 teaspoons of dry yeast. I also add about one third (more or less) of gluten to get better body. Mix for about 10 min. on low in a mixer (or by hand). You may also try to omit yeast-the bread may be quite good but denser. Cover and wait about 10-20 min.

4. Final proofing.

dump the dough on well-floured counter and using a scraper fold it a couple of times on itself. Finally form a log not bigger than your baking pan. Put it in the pan (best sprayed with PAM and lined with baking parchment paper). You can also bake it free-form, round, but it will not raise up, but spread horizontally forming a rather low loaf. Cover with plastic sheet and keep 1-2 hours in a warm place (I use oven with oven light on).

5. Baking.

Preheat oven to 450 F and on lower shelf put a pan with hot water. Bake about 10-15 min, then lower temperature to 375 F and best cover the bread loosely with aluminum foil. Bake another 45-60 min. Take bread out of the pan (that's how parchment helps) and check if knocking on bottom produces a hollow sound. If it does not, return loaf (without pan) to oven for another 5-10 min. Cool completely on a rack (best overnight). You can eat it then or keep for a day or two in a plastic bag and start eating then.

6. Eating and storage.

The bread will mature over several days and the taste will change and improve. Slice it  thinly (about 1/4 inch) with a heavy, sharp knife, very carefully since it will be hard and the knife can slip and cut you (it happened to me). Note: this bread is not intended to have a crunchy, thick crust like a French baguette. Store in a closed plastic bag. Mine kept very well up to 2 weeks (by then we ate it all and a new batch was baked).Remember that this bread has a lot of fiber and it may influence your digestive system to the better.

Bon appetit.

 

 

 

njbetsy's picture
njbetsy

London trip

Hi Folks,

I'm so excited to be going to London for the World Skills Competition accompanying two students from New Jersey.  Any ideas for things that I shouldn't miss--bakeries included, of course.

Betsy

 

 

foodslut's picture
foodslut

LOVING longer, slower fermentation

Just a quick note to thank everyone here who's keen on "very little yeast, long fermentation" approach.

I've been trying this with a couple of my formulas, and it's worked GREAT - and lets me be more organized baking during the work week.

Did a batch of olive-cheese loaf (quantities in grams)

Olive/Cheese Bakers %2800
Flour961066
Flour mix444
Water70777
Olives 30333
Cheese30333
Old dough15167
Oil556
Instant yeast0.22
Salt222
 252.2 

and got away with 0.2% of instant yeast to get the job done.  It took about 8 1/2 hours to double in size in coolish room temp (~15 Celsius) overnight, with a 90 minute pre-bake proof.  Results:  great.

Just baked off a batch of house bread this morning

 House LoafBakers %2400
AP20219.0
Rye40438.1
WW40438.1
Old dough25273.8
Water70766.6
Oil776.7
Salt221.9
Seeds15164.3
Instant yeast0.151.6
 219.15 

that I started last night with 0.15% instant yeast.  Doubled in ~10 hours at ~16-17 Celsius, 2 hour pre-bake proof and again, great results.

With both formulas, started oven at 500F, slashed & loaded loaves (each ~800g), sprayed water inside for 7 minutes, then down to 400F for another 40-45 minutes (or until crust is done to your liking).  Internal temp at end of bake for both loaves was ~205-208F.

I'd share pictures, but my sweetie's got the camera for a road trip this weekend.

I've found it's worth it to go low, and go slow - give it a try.

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