The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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alabubba's picture
alabubba

Structural Gingerbread for Gingerbread House

I am looking for a structual gingerbread recipe that tastes good. It will only set for a day or too. Plan on having the grandbabies decorate it on christmas eve, then eat it on christmas day. I have a good recipe for structual gingerbread but its not anything you would want to eat. 

Anyone have a delicouse and sturdy gingerbread recipe they would like to share.

Thanks. 

Allan

Szanter5339's picture
Szanter5339

Cottage cakes.

 

foodslut's picture
foodslut

Beer instead of water for poolish?

Here's my formula for a beer bread I make from time to time:

Question:  I typically use the beer to make the poolish instead of the water to jack up the flavour of the pre-ferment.  The results have always been good (which I guess is the ultimate guide), but could it be better if I used the water instead?

Thanks!

hanseata's picture
hanseata

Geoffrey Chaucer's Onion Tart

Before I grab my cooke's knyfe I just have to share this. Enjoy!

Onion Tart

à la Geoffrey Chaucer

225g plain shortcrust pastry

1 tablespoon fresh thyme, chopped

25g butter

2 tablespoons olive oil

8 onions, finely sliced

Salt and black pepper

2 teaspoons caster sugar

A quarter teaspoon each of grated nutmeg and ground ginger

2 eggs, plus 2 egg yolks

425ml double cream

Large pinch of saffron strands

 

On a floured board roll pastry that it be thinne,

Caste thereto with thyme and line a deep tinne.

Trimme the edges neat with a cooke's knyfe,

Then bake it blinde at gasse mark fyve.

Melt the butter and oyle in an heavie panne,

Covered wiv a lidde, as knoweth every man.

Then adde onyons in slices fine ywrought,

And caste thereto sugar and salte.

Cover the panne and turn the heat down low,

Stirre every while, else the onyons stick to.

Remove the lidde and seethe for ten minutes mo,

That the sauce reducteth and darke growe.

Strewe thereto nutmeg grated, tho keep some by,

And grounde gyngere, and return to the fyre.

Lightly beat the eggs and zolkes together,

And season wiv both salt and black pepper.

Heat the crème till just warme with saffron rich,

Then adde the eggs for to mix.

Spoon the onyon sauce into the pastry case,

Then pour egg and crème custard into the base.

Bake in the oven for minutes xxv,

Til golden brown our tarte be.

 

You can find this and, also Virginia Woolfs "Clafoutis Grandmere" and Raymond Chandler's "Lamb with Dill Sauce" here:

http://www.independent.co.uk/life-style/food-and-drink/features/reader-i-marinated-it-6267609.html

HokeyPokey's picture
HokeyPokey

Orange WholeMeal

Just a quick post - a basic wholemeal bread, lovely texture and mild sourdough flavour - that one is a keeper

 

As always, more photos and recipe on my blog here

booch221's picture
booch221

I stopped using a poolish and still get great flavor

I've always used a poolish for my no knead bread recipe. It called for one cup of APF and 6 oz of water and 1/8 teaspoon of  instant yeast. I would let it ferment over night and then mix it with 7 oz of bread flour, 2 oz semolina flour, 1-1/4 teaspoons of salt, 4 oz water, and another 1/8 teaspoon of yeast. I would let this triple in size (5-6 hours) and then refrigerate it overnight before baking. 

This takes a long time but makes a great smelling and tasty loaf of bread.

One day I decided to just mix all the dry ingredients and add 1/4 teaspoon of instant yeast and 10 oz of water. It takes about eight hours to rise, and still benefited from a night in the fridge, but it came out tasting the same as the bread made with the poolish. In a blind taste test, I don't think I could tell which was which. Others felt the same way.

This new method saves time and labor.

I suppose you could say, I was still making a poolish,  except I was using all the ingredients in the recipe, instead of just a portion.

Any thoughts on this? 

I've modified my no knead bread recipe on The Fresh Loaf.

More pictures of the entire process are here.

 

beetsuits's picture
beetsuits

Sourdough starter age

Hi,

Does the age of a sourdough starter really matter, after it is fully developed?

Boudin claims to use a mother dough that dates back to 1849. How long will the starter continue to improve? Will Boudin's starter make a bread that is sixteen times as delicious as another bakery's ten-year old starter?

A baker in my shop complained when his experimental whole wheat starter was discarded (accidentally) after a couple of months. If he restarts it, will it not be back up to speed after a week or so?

On another, sort-of-related topic, if I bring my San Francisco area starter to say, St Louis, won't it eventually become St Louis area starter unless kept under fairly strict quarantine conditions?

I have searched around for a while on this forum but cannot find an answer to this specific question.

 

Thanks,

Scott

Szanter5339's picture
Szanter5339

The best bread!

The best bread!
My favorite white bread, 24-hour leaven.
Beautiful foreign and domestic, and very tasty too!

ssg's picture
ssg

Retarding shaped loaves - container and equipment concerns

Does anyone have any experience retarding shaped loaves in a temperature-controlled fridge? I have a theory that an second-hand fridge, maintained at 10-12C, will allow me to retard 36 loaves. I've been considering deep plastic pizza dough boxes to hold the brotforms, but I'm concerned that these may not allow sufficiently rapid cooling of the dough. Does anyone have any experience? Educated guesses? Better suggestions?

I'm moving up from a few years of regular home bread baking to very small production (to sell to friends, etc.). I've always preferred the taste and crumb of dough retarded during secondary fermentation (and the schedule control it allows). My best results have been acheived by using an old freezer, hooked up to an eBay temperature controller set to 10-12C for an overnight fermentation (directly after shaping), with the brotforms sealed in ziplocs to prevent excessive drying. My loaves are generally whole grain or 50:50 whole grain:white, scaled to 750g.

I'm considering buying 6 stackable deep pizza dough boxes, which should hold 6 brotforms each, more or less filling a standard fridge. I'm assuming the fridge will be better than the old freezer as there is much more airflow in a fridge. I'm concerned, however, that the dough boxes, which are designed to seal to one another, will insulate the dough too much and prevent sufficient cooling. Pizza dough boxes have the additional benefit for me that they can be used to transport shaped loaves, as I need to move dough to a rented oven until I can build my own WFO (this would be much more difficult if the brotforms were stacked on sheet pans or boards, which I have also considered).

Obviously, in the long term, some sort of retarder that can accept racks would be ideal, but I don't want to spend too much capital on that right now. If someone has a brilliant idea to build a retarder on the cheap in my basement, I'd love to hear about it.

 

grisdes's picture
grisdes

Aunt'Lillians Apple Cake

Hi everyone:

 

First of all, thank you so much for the responses to my inquiry about "powder bakers milk", like someone already said, this site is a wealth and well of useful information.

I came accross people talking and raving about Aunt Lillian's Apple Cake, is it possible to kindly share the recipe? I have quite a bit of different apples.

 

Again thank you so much and Happy Thanksgiving!

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