The Fresh Loaf

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bakeshack's picture
bakeshack

Pain au Gruyere

So here is my take on the classic Cheese bread.  I love the flavor and aroma of melted/toasted gruyere cheese. I wanted this flavor to infuse my basic sourdough loaf without getting muddled in the process.  I have seen several different types of this bread but all of them simply mix the cheese (either cubed or grated) in the dough during the mixing/kneading stage.  I wanted something more "in your face" gruyere, melted/toasted cheese flavor in every slice while, at the same time, achieving a very rustic-looking country bread.  

 

 

Here is how I made this wonderful bread:

90% Bread Flour - 446g

10% Rye Flour - 50g

70% Water - 347g

40% Leaven - 198g (Starter culture was fed with flour/water mix at 100% hydration, 12 hrs before mixing the dough)

2% Salt - 10g

Gruyere cheese, grated - 200g

1)  Dissolve leaven in water; mix all of the flour by hand.  Autolyse for 30 mins. 

2)  Add salt and mix until fully incorporated. Perform stretch and fold  every 20 mins during the 1st hour of bulk fermentation and once every hour afterwards to complete a 3-hr bulk fermentation.  

3)  After the 3-hr bulk fermentation, the dough should be billowy and very easy to stretch.  Turn the dough out into a lightly floured counter.  

4)  Preshape the dough into a rectangular mass.  Bench rest for 30 mins.  

5)  Lighty dust the dough with flour then turn it over, doing the same to the other side.  Using a rolling pin, flatten the dough into a rectangle (about 12"x18", 2cm thick).  Rub some flour to the rolling pin if the dough is sticking to it.  

6)  Scatter the grated gruyere cheese on the dough leaving about 1.5" border all around without cheese.  

7)  Starting from the short side of the dough, roll it into a log just like a jelly roll/cinammon roll, making sure the cheese is being trapped inside the cavity.  Also, make sure that the log is rolled tight with the edges sealed underneath to build tension on the surface of the loaf.  

8)  Proof for 3 hrs seam side up on a couche or a lined-banneton dusted with flour.  Alternatively, you can proof for 1.5 hrs at room temp and retard in the refrigerator for 10-12 hrs. 

9)  Preheat oven to 500F.  If the loaf was retarded overnight, take it out of the refrigerator 1 hr before baking.  

10) Place your steaming apparatus inside the oven (I used 2 wet towels), then place loaf inside.  Lower oven to 450F.  

11)  Bake with steam for 15-20 mins, remove steaming apparatus, bake for another 25-30 mins until crust is dark golden brown with the cheese oozing out from the grigne.  

12)  Leave in the oven for another 10 mins.  Let cool, slice, and serve.  Enjoy!

 

Submitted to YeastSpotting  http://www.wildyeastblog.com/yeastspotting/ 

alpinegroove's picture
alpinegroove

Tartine Bulk Fermentation in the Refrigerator?

I have been making bread using the Tartine recipe for a while with very satisfactory results.
I am trying to adapt the baking schedule to my routine. Has anyone here tried doing the bulk fermentation overnight in the refrigerator?
Do you do that instead of the stretch and fold? Doesn't that affect the development of the dough?

I have tried doing the final rise in refrigerator overnight, which worked well and resulted in very flavorful bread, but I am now wondering about bulk fermentation in the refrigerator.

Norman's picture
Norman

Pan de leche (Milk bread)

I made this bread today and I really like it, the crumb is nice and soft, but it has a good texture and I think it will be great for sandwiches.

This is how I made it, first the ferment:

Bread flour                          100 gr

1 tsp of sugar

1 tsp of yeast

1 tsp of salt 

water                                    100 gr

I let the ferment do its thing for about 24 hrs and then I added to the final dough.

Final dough:

Bread flour                           200 gr

1 tsp of yeast

1 tsp of sugar

1 tsp of salt

water                                     100 gr

 mixed all together in my Ktchen Aid, for about 7 minutes, let it rest for 7 minutes and mixed  again for another 5 minutes.  Let it rise for about 2hrs, punched the dough down and I did kinda like a stretch and fold, let it rise again for about hr, punched down and stretch and fold and formed a tight ball and put it in a bowl on top of parchment paper.  Let it rise for an hour while I heat up the oven to 450 with a pan with a lid in it.  Put the bread in the pan and baked it covered for about 27 minutes and then finished to baked it uncovered it for about 11 more minutes.  The final product is very nice, the crumb is soft, spongy and it has a nice texture to it.  Anyway, I just wanted to share this with you all.

Norman.

 

 

 

rolls's picture
rolls

sourdough help plz :)

Hello, jus wants to quickly ask, if my starter is stored in the fridge, and I take it out to make bread, how many feeds do I need to giv it before I can use it?

Also, I noticed many recipes ask for one cup of starter. So then if I used one cup how would I feed it ( flour/water amounts)?

I usually keep 100g of starter in the fridge and then feed 50g each of flour n water for the first feed following Bourke st bakery instructions and build it up with three feeds. Although, this takes time and I end up with too much starter. Although, I recently discovered it's perfect for pancakes :)

Any advice is much appreciated :)

alpenrose's picture
alpenrose

From Seed to Starter, or is it Levain?

Hello:

After several tries, I finally followed the starter (seed)process posted here under Pineapple Lesson). It worked very well. I am now on day 7 and fed my little seed this morning at 0930 and it is now 1330 (1:30PM) and I have a doubled my lot.  NOW WHAT?  Do I have a sourdough starter yet, or is there next steps?

Can I try to make a loaf of bread now,or should I continue feeding it and start feeding it larger amounts, or more frequently every day?

Thank you again,

 

theuneditedfoodie's picture
theuneditedfoodie

No Knead Variations Part I


I have been a fan of the no-knead bread ever since two of my friends told me about it having been featured in the NY times by Mark Bittman. Now, Bittman, the minimalist guru, is not the one responsible for the No-Knead Bread; sure he helped to sell the concept by featuring it in his column for the NY times, but the mind/man behind the No-Knead success has been Jim Lahey- founder of the Sullivan Street Bakery in New York City. In 2006, the NY times mentioned the no-knead bread for the first time and it just exploded in the amateur bakers’ world, the success of the bread reached phenomenal heights to the extent that Anothony Bourdain called Lahey the Dalai Lama of bread baking. In 2008, Bittman came back with a twist on this no-knead concept and introduced, alongside Lahey, a speedy no-knead concept- where the idea was basically to add more yeast. And although for an amateur baker the speedy no-knead is a revelation, personally, to me, the holes that the bread webs aren’t big enough to give it the perfect flaky/airy crumb. The thing that I love about the no-knead bread is the use of Dutch oven, I meaning by using this noble vessel one can truly get the heat of a professional oven and the physics behind it is just incredible that even a douche, like myself can prepare some great breads. In the past, I have tried the original no-knead bread, which has an initial rising time of 18 hours and then a secondary rising time of 2 hours before it hits the scorching hot Dutch oven. I have also tried the speedy no-knead too, which has a first rise time of 4 to 5 hours, followed by another hour.  So in my quest to understand more no knead and more Lahey, I got Lahey’s bread book, “My Bread-The Revolutionary No-Work, No-Knead Method". One of the first recipes that inspired me from Lahey’s book was the Pan co’ Santi (Walnut bread); this bread contains bread flour, raisins, walnuts, salt, cinnamon, yeast, black pepper, water and cornmeal for dusting. Now, since I am allergic to walnuts, well not exactly, but since I do not like walnuts- I opted for its exodus. Obviously, with walnuts now out of the scene- the bread wasn’t walnut bread anymore, and so I added some cranberry and called it cranberry-raisin bread.  Also, what was exciting to taste was the cinnamon alongside the black pepper with the cranberry and raisins. I have to confess, this was a good festive bread. High on my success of the cranberry-raisin bread, I decided to pull another bread recipe of Lahey’s, this one called the olive bread or Pane all’Olive. Now, the olive bread had of course bread flour, pitted olives, yeast, water and cornmeal for dusting. Although, Lahey strongly suggested to use kalamata olives, since they are soaked in pure salt brine, it would add to the taste of the bread- however, the cheap bastard that I am, I opted for the regular California olives.  Now, in the past when I have made olive bread, I have witnessed problems with gradually introducing olives within the bread, for olives have a huge amount of water and keep wetting my bread dough to where I am pushed to use more bread flour just to keep the dough dry enough for baking.  So when I was making Leahy’s olive bread, I tried to outsmart the liquefied olives by air-drying it with a hair dryer. Did it work? Yes, to some extent or at least I thought when introducing the olives to the flour mixture.  Unfortunately, after the first and second rising, I knew for sure that the motherfucking olives had peed yet again in my flour. This led to very soggy dough, which was extremely hard to handle. I mean as such it is hard to control the aesthetic of the no-knead bread when you are trying to toss it up in the Dutch oven without burning your hand. Somehow after stretching my dough somewhat, I was able to slam it into the container and finally get in the conventional oven to bake.  The results weren’t very satisfying…not only the bread was somewhat moist, the culprit being the olives-it almost tasted like it didn’t have any salt.  Why so? Well, one could say because Leahy didn’t introduce any salt in it, and why that- because he believed that the kalamata olives brined in sea salt would bring enough saltiness to the bread.  The only thing that I was glad about this bread at that point of time was that thankfully, listening to the wife, I had introduced some rosemary and garlic into the flour mixture, which made the bread somewhat edible. Moral of the blog, you live and learn and you bake and get better. To be continued…

Szanter5339's picture
Szanter5339

Kalács és kenyér bemutató és kóstoló a Kultúra Napján. Cake and bread tasting and presentation,Culture Day.

Yesterday was the Day of Hungarian Culture. The anthem's birthday. In 1823, this dayKölcse Francis finished writing the National Anthem.
On that occasion, a small village in commemoration was very nice. Poetry, music, schoolshow, presentation and taste of bread and cakes.
I'm very happy because it was a great success and was the tasty creations!
The girls cooked a delicious tea cakes. Was a nice ceremony.
  Thanks to the organizers!

joyfulbaker's picture
joyfulbaker

ITJB Week 8: Onion Rolls

I love this recipe!  I followed the recipe pretty closely, just made 3/4 the amount of dough and 1/2 the amount of onion filling (used filling no. 1), which turned out to be just the right amount, resulting in 9 3-oz rolls, just the right size.  The recipe in the book called for 5 tsp. of instant yeast, but I only used 2 1/2 tsp, and it worked just fine.  I mixed the malt in the water mixture (saved the onion soaking water--thanks to Eric's earlier post!).  I photographed just the end results, with no crumb shot, as I made them late in the evening and we were eating dinner and watching the 49'er/Giant game while they were baking.  (Not recommended!  Can't believe we resisted!  But wait til tomorrow's lunch!)  The dried onion flakes worked very well; I have the Safeway brand, and they are cut quite fine.  I had tried using them as a bagel topping but never knew how to handle them.  Leaving them in boiling water for 30 minutes was the secret, then mixing in the poppy seeds, oil and salt.   I baked the rolls on the preheated stone at 400 with light steam (spritzed twice), raised the temp to 425 after 10 minutes as they looked a bit pale; at 12 minutes decided to turn the oven to convection (375 being equivalent of 400), and left it that way for another 5 minutes, so 17 minutes total.  They browned up quickly once I set the oven to convection (I probably missed an important play retrieving them, but first things first!).   I found the directions clear enough, which suggested putting the onion mixture on waxed paper to press the boules to 1/2" after they rested for 15-20 minutes.  I did forget to press the middle down with my thumb before loading them, so I did a little push at half bake (no burns encountered, done quickly).  It worked well enough.  I have luscious memories of onion pletzels from my Brooklyn childhood, so I think I'll try that variation next time.  And I love this smooth, silky
dough; it mixed up easily at speeds 1 and 2 in my K/A Pro 6.  Next on the list will be Kaiser rolls.

Very Joyful!


ananda's picture
ananda

“Rauchmalz” from Germany and Gilchesters from Northumberland, UK.

“Rauchmalz” from Germany and Gilchesters from Northumberland, UK.

I made 6 loaves of Gilchesters’ Miche [2 had been sold before I could take photos], and 3 loaves of very delicious Rye Bread using the lovely Rauchmalz; sour but just balanced by the sweetness in the soaker.   I suspect this will behave like Franko’s recent loaf, and become less sour in the next few days.   The wind has been wild once more, and the wood a trifle damp.   Fires have been tricky to build!

 1.    Rye Sourdough Bread with a Dark Rye and Smoked Malt Soaker

 

Rye Sour build:

Day/Date

Time

Stock Sour

Dark Rye

Water

TOTAL

Friday 20.01.2012

21:45

50 [F25+W25]

275

475

800

Saturday 21.01.2012

16:30

800

300

500

1600

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1a. Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

30

558

Water

50

930

TOTAL

80

1488

 

 

 

1b. “Scald”

 

 

“Rauchmalz” Bavarian Smoked Malt

10

186

Bacheldre Organic Dark Rye Flour

10

186

Boiling Water

35

651

TOTAL

55

1023

 

 

 

2. “Sponge”

 

 

Rye Sourdough [from 1a.]

80

1488

“Scald” [from 1b.]

55

1023

TOTAL

135

2511

 

 

 

3. Final Paste

 

 

“Sponge” [from 2]

135

2511

Bacheldre Organic Dark Rye –finely sifted

20

372

Carrs Special CC Flour

30

558

Salt

1.5

28

Fresh Yeast

1

18.6

TOTAL

187.5

3487.6

 

 

 

% pre-fermented flour

30 + 20 = 50

-

% overall hydration

85

-

% wholegrain flour

70

-

FACTOR

18.6

-

 

Method:

  • Build the sour to the schedule shown above; make the Scald at the same time as preparing the final refreshment of the sour.   Cover and cool to room temperature overnight.   Make the Sponge first thing in the morning and ferment this for 4 hours.
  • Add the flours, salt and yeast [yeast is optional] to the sponge and mix with a paddle beater until thoroughly combined.
  • Bulk proof for 1 hour.
  • Line a Pullman Pan and other bread pans neatly with silicone paper and scale the paste into the pans, neatening off carefully.   Top with some crushed smoked malt and dark rye flour.    Attach the lid.   I made one panned loaf scaled @ 500g, one @ 1000g with the remainder used for one large Pullman Pan.   Dust the surface tops of the loaves with a mix of dark rye flour and rauchmalz.
  • Final Proof 4 hours.
  • These loaves can be baked in the dead wood-fired oven.   However mine were ready to bake at the same time as the Gilchesters’ Miche, so I baked them long and slow in the electric oven at 140°C with fan.
  • Cool on wires

 2.    Gilchesters’ Miche/Boules

Makes 6 loaves: 3  Boules @ 400g, 1 Boule @ 800g and 2 Miche @ 1200g.

Levain build:

Day/Date

Time

Stock Levain

Strong White Flour

Water

TOTAL

Friday 20.01.2012

22:00

40g[F25,W15]

275

165

480

Saturday 21.01.2012

16:35

480

475

285

1240

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

25

750

Water

15

450

TOTAL

40

1200

 

 

 

2. Final Dough

 

 

Wheat Levain [from above]

40

1200

Gilchesters’ Organic Farmhouse Flour

75

2250

Salt

1.8

54

Water

56

1680

TOTAL

172.8

5184

 

 

 

% pre-fermented flour

25

-

% overall hydration

71

-

% wholegrain flour [approx 85% extraction]

75

-

FACTOR

30

-

 

Method:

  •  Build the levain, see description above.
  • For mixing, first of all mix on first speed for 3 minutes with a hook attachment, then autolyse the Gilchesters flour with the water for 1 hour.
  • Add the levain and the salt.   Mix on first speed only for 10 minutes.   Dough Temperature Calculation worked out as follows: WT = 3[DDT – FRH] – Leaven Temp – Flour Temp.   3[26 – 1] – 20 – 20 = 35.   Water temperature required at 35°C.   Retard overnight.
  • Bulk prove the dough allowing it to reach DDT of 26°C.  
  • Scale and divide as above.   Mould round and rest for 15 minutes.   Prepare bannetons, re-mould dough pieces and set to final proof.
  • Final proof DDT maintained at 26°C, for 3 hours.
  • Tip each loaf out of the banneton onto a peel, score the top and set to bake on the sole of the wood-fired oven.   Small loaves bake in half an hour, next biggest takes 40 minutes and the biggest loaf took around 50 minutes.
  • Cool on wires.

You’ve seen the Gilchester loaves a lot now.   I was amazed at the tolerance within this dough, as I managed to maintain proof at 18°C throughout a  6 hour period, following on from overnight retard and 2 hours in bulk.   Firing the oven today in the wind was a bit of a nightmare!   The rye loaves are new, and the taste is fantastic.   I bought the smoked malt some time ago; it is a brewing adjunct really, but I saw Franko’s recent post:

 http://www.thefreshloaf.com/node/26796/january-bakingpane-de-campagne-red-fife-and-rye-barley-mash-loaf and was reminded of an ingredient I had in the cupboard which needed a good use.

The formula is spiked with yeast as my rye sourdough has been struggling of late.   Some of you will know that I use Bacheldre Rye Four and it is very thirsty.   I have been experimenting with a stiffer sour, hydrated at 100% recently.   This has not been a success.   I have returned to 167% hydration, and, hey presto!   My rye sour has now returned to its full activity.

A few photos attached:

Tomorrow I have a meeting with the Press, who want to run a feature in Thursday’s local paper.   Fantastic timing as I do the first Farmer’s Market the following day.   I am now booked to deliver a talk and demonstration for our local Food Festival in September as well.

It has been a busy week and weekend, with a Consultancy project on Friday which needed writing up straight away.   Next week the MSc in Food Policy starts once more, and I have lined up laminated yeasted pastries, scones, foccacias and some more bread for the Market, along with 3 back-to-back meetings all day on Tyneside on Tuesday.   Busy Busy!

All good wishes

Andy

david1949's picture
david1949

Looking for this recipe

Has anyone made buttermilk bread in there bread maker if so could i have the recipe please.

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