The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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parousia's picture
parousia

100% Whole Wheat Gluten Development and Crumb

Is it possible to produce a 100% whole wheat loaf involving only flour, yeast, salt and water which results in crumb that looks like the following:

golgi70's picture
golgi70

Farmer's Market Week 7 Hazelnut Levain

The Bounty:  Local Greens, Sicilian Garlic, Italian Sausage, Fresh Flowers (for the lady), local pears, raspberry jam (again its so good particularly with this bread), purple carrots, goat cheese ricotta.  Fun.  

 

Formula:

Total Flour 875  Total H20: 664.5   Hydration: 75.9% (I'll make this 80% next time around)

Levain  DDT 76-78 degrees
------
Starter 75g
H20 167g
Wheat 75g
Artisan 75g
Hazelnut Flour 16.5g (not counted as flour)
-----------------------

6-8 hours (I made this on the warmer side to move it along quickly and not get too much twang)


Artisan 562.5
Wheat 125
Hazelnut Paste 31
H20 460
Caremlized Hazelnuts, chopped 75
Sea Salt 20
-----------------------

DDT 76 degrees
1682 total (2 @ 841g)

Autolyse Artisan, Wheat, and H20 for 2 hours
Add paste and levain and mix for 5 minutes on speed 1. Add salt. Mix for five more minutes. Add nuts. Mix until distributed.
3 1/2 hour bulk with 4-6 french/s+F's
Shape and retard immediately.
Bake 480 Cold with heavy steam for 15 minutes Vent and bake 20 more

Notes/Changes:  Hazelnut Paste might be doing something but not enough and being pricey as it is might be fine to skip on.  Same goes for hazelnut meal in the levain, might not be needed and save money to cut.  You can skip the caramelizing of the hazelnuts and just roast and remove skins(i sprinkled lightly with salt after roasting).  If and when I make again I will raise hydration and add some cocoa nibs for sure.  

And we're off again playing with one of my very favorite flavors.  I'll post formula later on scaled down to 2 loaves with updates and notes and all.  But for now before I head down to the market some photos.  Quickly though.  I had some troubles with the top shelf of my fridge is apparently too cold and blowing the cold air so the best loaves were those I put down below.  This is an easy fix for the future.  It's simple salty wheaty sour with toasty hazelnuts.  

Happy Baking and More to come later, 

 

JoshCrumb is from the colder slightly underproofed loaves.  Not so bad though.  

 

Laura T.'s picture
Laura T.

My Gluten Free Bread Flour Blend

Wrote about this on my blog the other day and thought I may as well post it her too :)

Bread Flour – 450g
180g corn starch (often called cornflour here in the UK)
125g sorghum flour
85g stone ground white rice flour
60g red teff flour

And there you have it! Blended together, these make a really great versatile flour. This much flour will require around 20g psyllium dissolved in 450ml water, 10g salt, and 7g of yeast to make a basic loaf. My favourite additions to this at the moment are sundried tomatoes and basil.

Levin bred's picture
Levin bred

Catalan toast

For those of you that haven't been to Barcelona / northeastern Spain I figured I'd pass along one of my favorite simple foods ever:  Catalan toast.

 

Cut a thick slice of your favorite artisan bead and toast it until it is nice and crispy.

Take a clove of garlic, cut the wide end off, and scrape the flesh of the garlic vigorously  across the surface of the toast (If you leave the tough outer skin on it will protect your hand from excessive garlic smell).

Next, take a tomato from the garden, cut along the equator, and squeeze the contents onto your toast.

Finally, salt and drizzle with olive oil.

 

Catalan toast!  Of course there are more elaborate iterations, but this is the basic Catalan tapas--a great utilization of your artisan loaves . . .

evonlim's picture
evonlim

50% oak smoked flour SD with Cherry, roasted balsamic strawberry, ricotta and sunflower seeds

here you go.. higher % of oak smoked flour loaves.. definitely taste the sweet oak flavor :) nice

no sprouts added try to keep it as simple to flavor the wonderful oak smoked flavor !!

 

 

 

 

 

Ian.. a must to try!!

cheers..

evon

 

 

hactux's picture
hactux

how can i have a nice and smooth surface for my hamburger buns

Hi fellow bakers

I am writing to you as need a good advice. I am trying to make  hamburger buns for my cafe, but the buns I finnaly get are very strange. the surface is cracking. below I will introduce some of the pics I took from my failure. and a pic what I would like to receive. also the introduction how I made my buns. 

this is what I would like to bake. 

this is what I would like to have as a result

this is what i baked

 

 

 

I used 1kg flour

25g salt

130g sugar

12g yeast

25g butter

50g milk 

5g of bread improver 

 

I mix water and flouer, for 5 mins, then leave it for 40 mins at room temp 23-24c.

then i add the prefermented yeast(water 30c+yeast+little sugar, mix it till it is all as a single mixture for 5 minutes) and the rest ingridients to the dough, mix at the speed1 for 10 minutes and then at the 2nd till I have the ready dough(usually I do the window test with piece of dough).

then i size and shape them, put in a mold, and put into a proofer for 30-40 mins at a temp 30c with high humidity.

when i have the perfect size, I put it into my convi oven, with a starting degree 190c and lot of steem. then i reduce the steam when it starts changeing the color, and get the temp up to 25-210c. 

whean they are ready i take them out remove from the mold and let them cool, when they are cool enough i put them into a plastic bag and keep for use. 

the tast, shape, softness, elasticity, size and color is great, but the surface is cracking. please give me any advice how to prevent the cracks. i tryed adding egg mixture before baking but I dont like this eggy thing. need any advice without it.

 

please help 

Sjadad's picture
Sjadad

New WFO

I got a Forno Bravo Primavera 70 about a month ago. After curing (which felt like forever!) I started by trying my hand at wfo pizza. Although not yet proficient, the results are still way better than anything from my kitchen oven, even with a baking steel. I'm still amazed it takes less than two minutes to bake a pizza. 

Today I baked bread. Vermont sourdough to be be exact. After removing the hot embers and ashes, and going over the oven bed with a damp (not wet) cloth, I let the temperature drop to 600 F. Using a garden sprayer dedicated exclusively to water, I misted the interior for about 10 seconds and put the door in place. Next, I scored the 1 lb  loaves and loaded them in the oven, misted above them for another 10 seconds and closed the door.  I checked on them after about 15 minutes.  They had great color and the oven spring was amazing. I left the door off and baked another 3 minutes. The interior temperature of the loaves was 210 F. They were done.  I'll be baking a lot more bread in my wfo. 

 

WFO

WFO 1st Bread

WFO 1st Bread

WFO 1st Bread

Wingnut's picture
Wingnut

Been away

Been away for a bit unpacking still, but I could not stomach the store bought bread anymore so I had to bake.

20% Spelt Potato Rosemay Sourdough.......Lunch Bread

20% Spelt Dried Cherry Sourdough........Breakfast Bread

Cheers,

Wingnut

SylviaH's picture
SylviaH

Preparing for the 4th of July

It's pie month in my kitchen.   That time of year when berrries and stone fruits are the tastiest ever and a great excuse to make a pie or two.

I had my oven all heated up on a warm summer day and, didn't want to let the oven heat go to waste after my two large Sourdough Country Semonlina loaves came out.  I forgot to add the sesame seeds : / to them.  Still they are delicious and made wonderful garlic toast today for dinner. 

There were some raspberries, blackberries and blueberries in the frig, just enough for a mixed berry pie.  So I tossed one together.  Mike loved it.  Blueberry is his favorite pie.  It was throughly enjoyed on his days off from work.  Yes, this pie and bread were baked nearly 2 days ago.

 

The pie crust texture is a little less layered when I use the food processor method, mixing all except the water, which is added after the mixture is removed from the food processor.

Three even TBsp. of Tapioca Flour gives me about the right consistancy for my  9 inch berry pie to 'set up' nicely, not to dry and not to runny.

I get the best results using dark or clear glass pie pans.  I like to brush the crust with milk and sprinkle with different sugar's.  This one had raw turbinado sugar..gives a nice crispness and added sweetness to my not to sweet pies.  I always use a rim cover, bake on a round pizza pan or cookie sheet...saves for runny messes.  Start out in a hot convection 425F oven for 15 minutes and then bake at 375F-350F convection oven, until I see the filling bubbling.  Remove the rim cover, brown the crust up and remove the berry pie.

I ran short on AP flour and added some cake flour and a teaspoon of vinegar to this pastry crust with Kerry Gold Butter and Crisco, sugar and salt in it.  

 

 

 

 

 

I have been wanting to make a good key lime pie for sometime now.  Yesterday I purchased some key limes and baked a KL pie today.  Mike declared it the best KL pie he has ever tasted.

 

It is a version of a Key Lime Pie recipe I found on 'All Recipes.com' and it's a good one...given 5 stars by well over a thousand testers.  There's no egg in this pie and, that's my favorite way to enjoy a KL pie.  It's very easy to make.  The hardest part is juicing those tiny little key limes.  The best way to do it is with a 'garlic press' an absolutely wonderful way to go about juicing these little buggers.  It was suggested by one who had also made the KL pie.

 

 

Just the right texture.  This is just how I like my KL pie to taste.  Mike just loved it...I think he has a new favorite.

 

 

Here's the recipe for the KL pie and also the crust I made of gram crackers...or honey grams.  If your in the mood for a good KL pie, give this one a try.  I don't think you'll be disappointed.

 

Pre-heat Oven to 350F  (175 C)       -   This KL pie and crust was baked in my Toaster Oven... kept the house cool today.

Honey Gram Cracker Crust - 

1 1/2  cups Honey Gram Crackers

1/2 cup sugar

6 TBsp. Melted Butter

In a processor 'or can be done by hand'.  Process the Honey Gram Crackers broken up a bit with the Sugar and Melted Butter.  Until all holds together and is evenly moistened.

Press with fingertips and I also the smooth bottom of a cup.  Press into a 9 inch pie plate.

Bake for about 8 minutes in your 350F pre-heated oven.

Remove and let cool while you prepare your filling.

 

Pre- heat Oven 350F - (175 degrees C )

 

Key Lime Pie Filling

3/4 Cups Key Lime Juice

2 Cans of Sweetened Condensed Milk - 14 oz. each

1/2 Cup Sour Cream

1 TBsp. grated Lime zest

1.  In a medium bowl, combine condensed milk, sour cream, key lime juice and the zest.

2.  Mix well and pour into the graham cracker crust.

3.  Bake in the preheated oven for about 5 to 8 minutes.  Mine took the full 8 minutes.  

Bake until you see tiny pinhole sized bubbles burst on the surface of the pie.  DO NOT BROWN YOUR PIE.

Chill throughly before serving with some whip cream and a garnish with some sliced lime or zest.

 

These are also nice on a hot day. 

Frozen, chocolate dipped banana's with crushed added walnuts.  

Put your sliced banana's on a parchment lined tray with the sticks inserted while you melted your chocolate.

I melted some good quality chocolate in my double broiled and spoon drizzled it over the banana's and rolled them in crushed walnuts.

 

Have a very Happy Fourth of July and don't eat to much pie : )

Sylvia

 

 

 

SOSP's picture
SOSP

KitchenAid Steam-Assist?

I've been reading the site for a while, trying to get ideas on how to improve my baking.  We are currently renovating a kitchen and I want to know if anyone has actually used the KitchenAid Steam-Assist ovens?  I saw a thread on the topic about 5 years ago, but wanted to see if anyone has one and can say if the Steam-Assist  in these KitchenAid produces good artisian bread.  

I utilize the dutch oven method for boules but sometimes I want to make other shapes that don't really lend themselves to that approach.  Also I have a very curious 3 year old boy and my wife is sick and tired of the other methods I've attempted to generate steam in the oven.  

So does anyone have any expereince with these KitchenAids?  Also, we have friends that work for Whirlpool so I can get the friends and family discount, which is why we are leaning to a KitchenAid in the first place.

 

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