The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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turosdolci's picture
turosdolci

Almond Ricotta Biscotti


It is natural to consider that Ricotta and almonds would be married together into a delicious soft biscotti flavored with almond oil. Almond ricotta biscotti are delicate cookies but with an intense aroma. We always include it on a “Torta di Biscotto di Nozze” because they are so perfect for a biscotti wedding cake.  It is the almond oil that gives these cookies that lovely warm almond flavor.


http://turosdolci.wordpress.com/2010/07/21/almond-ricotta-biscotti/





willchernoff's picture
willchernoff

Making that French Loaf

I've spent the last couple weeks working on a french style loaf.  I think my recipe and technique are getting better, so I figured I'd post my efforts for others to review.


 


Steps available: http://wchernoff.wordpress.com/2010/07/07/feel-that-oven-spring/


 


Notes:


1.  I've used this recipe with 17 oz of flour and 11 oz of water (a change from 62% to 65% water) which seemed to make a lighter/holier loaf (sorry but not pics).  Has anyone noticed this effect?  Also this change results in a softer dough, so I had to be quick about slashing the tops. 


 


Questions:


2.  How can one prevent the razor from sticking to the dough when slashed?


3.  My oven doesn't conduct heat correctly when adding water for steam.  How does a spray bottle compare to a cup of water for producing steam?

bobkay1022's picture
bobkay1022

Dry weight / Liquid weight in a recipe

I have a question. I have been making SD starter for some time and it was always ???? ok.


My last 4-5 attemts have gone in the garbage.


The basic formula I have is 1/4 cup of water  3/8 cup of flour. Thats what I have used in the past in cup measurement only.


Now if the recipe calls for  water  4 oz.  Flour 3/8  cup.  Water NP 3 oz.  3/8 cup of flour at 8 oz per cup seems like wrong formula if I am supposed to use dry measurment at 4.5 oz per cup.


If I was to use the 4.5 oz per cup for flour and it calls for 3/8 cup should that not be about 1.69 oz dry weight instead of 3 oz liquid?


Seems like that would be a very wet mixture at 1.68 oz flour and 3 oz. water.


So what weight is supposed to be used in most recipes? Thats my big question.


Liquid for liquid and dry weight for flour. I have a print out of all the various measurements and most flour I use is about 4.5 oz dry or Should I always do the math on the package per comapany specs per dry cup.


  Big difference in volume for flour weight liquid versas dry per cup of flour.


Have I Just been lucky that my starter has doubled each time I discarded and then added 1/4 cW+3/8c flour at 8 0z per cup. .Still very stiff starter and so hard to work with.


 Hope this was not to confusing. I seem to be brain dead lately.  


Thanks


 Mr.Bob


 


 

Neo-Homesteading's picture
Neo-Homesteading

Bailey's Irish Chip Scones


 


So I tossed back and forth as to if scones are actually bread or not, I know TFL does do general baking posts but for me I'm trying to keep my posting to primarily my bread obsessions and adventures. For this breakfast I decided to make a scone probably my first "more traditional" style scone, in the past I've mostly made biscuits and called them scones. I made these with irish cream and chocolate chips and they were so amazing. I served them with a home made lemon curd and could not be more surprised how well they actually went with one another. I'm hoping to do another scone sometime soon but lately with the high temperatures I'm keeping my baking limited to nights and very early mornings. I have made these and frozen them, baked them directly from the freezer but it does extend the baking time which seems to defeat the purpose. I almost wonder if I do something without chocolate could I just do them like farls or skillet scones?. 


 


External Link to blog post and recipe: http://neo-homesteading.blogspot.com/2010/05/baileys-chocolate-chip-scones.html


 

Floydm's picture
Floydm

Pictures from Paris, part 2

Actually a few of these are from Montpellier too, like the first few:









Macarons are all the rage.



This bakery had the dark baguettes set aside for people like me who like them that way.




Breakfast.


hanseata's picture
hanseata

German Many Seed Bread

Today's baking was my (less sweetened) version of the German Many Seed Bread from "Whole Grain Baking". Instead of a soaker and a biga I used just the soaker with stretch & fold technique for the first time, adding some more water. The breads turned out really nice, I think it's an improvement.



Sorry, no crumb shot - these breads were for sale.

jasonm2674's picture
jasonm2674

Philly style hoagie roll recipe needed badly!! :)

Hi Everyone,


 


I can't say enough how much I enjoy and learn from everyone's posts on the fresh loaf.   I have been searching for a long while now for a simple Philly style hoagie roll recipe.  Trying to use search engines leads to a vast amount of copied recipes from generic posts.  Can anyone help with the technique, ingredients, secrets, or creating the cheesesteak style roll ?   I've heard Amoroso's and Sracone's are the two major "authentic" philly style rolls. 


 


Thank you all for any information that you may be able to give.


 


J

Katan-Melekh's picture
Katan-Melekh

Different Milks in Bread?

Hi, I know I read you can use 2%, Vitamin D, or even whole milk in bread making, but what if you used half & half or like a heavy whipping cream.  Does anyone know how that would effect the bread?


Thanks!

Guyandhisbread's picture
Guyandhisbread

Tea Bread?

Hello i have tried to make a tea bread lately and i tried to cook it like my normal sourdough, but apparently it is very different and more rich thenn normal so it bakes differently. if anyone else has tried this plz tell me the temp and time. and if u have any other unique ingredients tell me :)

Mira's picture
Mira

Refreshing Mother Starter according to Reinhart's "Artisan Breads Every Day"

Hello,


While still at the seed culture stage I'm reading Reinhart's book ahead to the mother starter stage and I admit to feeling confused.  His instructions to convert from seed culture to mother stage are clear; it's the instructions for refreshing that confuse me.


He states: "Whenever the mother starter gets low, rebuild it using 4 oz of the old starter and repeating the instructions above". (ie combining 4 oz of Phase 4 seed culture with 9 oz spring water and 12 o whole wheat flour.)


But then in his following paragraph he states: "To rebuild your mother starter, use 1 ounze of mother starter and add 3 ounces of flour and 2 gto 2.25 ounces of water".


So is it 4 oz or 1 oz of old mother starter?


I want to keep my mother starter indefinitely in the refrigerator. How do I feed it? And do I feed it once a week as I've read in various places, or every 5 days?


Any advice would be very much appreciated, thank you!


 

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