The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

jstreed1476's picture
jstreed1476

Video of Tartine process

The short film The Art of Making Bread appears to show the Tartine bread process from start to finish, with some minor variations. Might be helpul for someone trying to learn the techniques, especially the fold-in-the-bowl part.

RunningBadger's picture
RunningBadger

When is proofing done using stretch and fold?

I'm new to using the stretch and fold method and can not figure out when the bread has finished proofing?  Before with traditional kneading I would knead till window pane and then let proof tildoughty doubled, or about there depending on the recipe.  Im not sure with S&F if I should do one morotu cycle or shape for baking.

 

Thanks for the help.

greedybread's picture
greedybread

Hoots Man!! Scottish Baps for Kiwi Burgers….

That’s if they make it that long.

Luckily I made these in the afternoon and they are going to be our burger buns…

Should I have said ” Oooouch man?’

I was trying to remember what Oor Wullie said….

Kiwiburger…

Greedy fingers will be looking at pinching buns until dinner!! but if they do…. they will be starving at dinner…

A lovely simple recipe to make and relatively fast in the yeasty beasty world. 

You could even make the dough the night before, prove and shape them, retard it overnight and then take them out of the fridge about 3 pm (or get children to do when they get home from school).

They will be ready when you get home between 5-6 pm,  to pop straight into the oven.

Bap fresh from the oven..

These are best eaten the day of making but still ok the next day….

But they are not called morning rolls for nothing:)

These baps are special as I could not find my pastry brush soooooo…..

I used one of my Bobbi Brown make up (never used) brushes as a pastry brush:)

No other bap can say it is so privileged.

I am sure Bobbi would cringe but would know it was all in a good cause.

Shhh, don’t tell Bobbi!

So let’s get yeasty!!

What will you need?

3/4 cup of warm milk

3/4 cup of warm water

2 tsp sugar

4 cups of Plain flour

Pinch of Salt

17g of dried yeast

Little oil for brushing bowl

Little extra milk for brushing

Extra flour for dusting or durum semolina.

Dough ready to prove..

Warm milk and water and combine together, mix in the sugar and then the dried yeast.

Combine well and allow to become frothy, usually about 10 minutes.

Place all dry ingredients in a mixing bowl and mix through.

Add the wet yeasty mix to the dry, forming a nice dough.

Knead for about 6-8 minutes until smooth and elasticy.

Lightly oil a bowl and place dough in there, cover and allow to prove for 90-120 minutes.

Ready to roll

Turn dough out onto a floured bench/ board.

Cut dough into 10 pieces and roll into balls.

Allow balls to sit for 15 minutes and then roll out into ovals.

Resting

Place ovals on a well floured baking tray, i also used baking paper.

Allow to rise, covered, for 45 minutes.

Pre heat oven to 210 Celsius.

Brush baps with milk and then dust with flour or as I did with 2 of them , durum semolina.

Ovals before proving

After proving and dusted

Place in oven and bake for 20 minutes.

Do not over bake as you want them to remain soft.

Cooling…

Remove from the oven and allow to cool on racks.

When cool, slice and enjoy stuffing them with bacon, egg, cheese and avocado!!

very nice!!

Or coleslaw, pork, bit of apple and cheese..

Roast beef, gravy, onion and cheese…

Hmm bit of a cheese thing going on here..

Just cheese alone with bit of pickle or chutney…

Or with sausage, onion, tomato sauce???

 

Ready to fill

Few baby baps there!!

ENJOY, ENJOY, ENJOY!!!

My only quibble with the lovely recipe is it says Britsih baps...

Baps have through out time, always been attributed to the Scots.

HA AH HA..Most Scottish people would lynch the Author for that one....

HA ha ha, bake him in a Haggis!!

Scotland is part of the British Isles but they are SCOTTISH...hence so is their baking:)

Yumminess adapted from recipe from http://www.seriouseats.com/recipes/2012/10/traditional-british-baps-recipe.html

greedybread's picture
greedybread

A bit of Arán Sóide Gaeilge ?

Time for some of the FAMOUS Irish soda bread!!

I have been meaning to make it for ever but keep finding other things to distract me...

All equally delicious and I can't say no!!

This is a fruity one, given my pennant for fruity breads:) but you could easily make it plain .

Irish Soda bread

There is as you can imagine, hundreds of recipes and variations...

Now we could argue semantics and say this is not bread as it has no yeast in it .

However we all know that there are many breads with no raising agents in it...not even baking powder...

Plus I am NOT going to argue with hundreds of years of tradition:)

Cooling....

So without further ado...You will need.....

3 & 1/2 cups of Pure flour

1 tbsp salt

2 tbsp baking powder

1 tsp baking soda

50 g melted butter

1 & 1/2 cups of raisins

2 tsp of carraway seeds

1 cup sugar

2 eggs

2 cups of buttermilk

Brush with BUTTER and bake!!

What do you do?

Pre heat oven to 175 Celsius.

If you have a big high sided frypan (skillet) then grease it well.

If you have a good, well used  & heavy skillet/frypan, you won't need to paper it.

I used a charlotte tin, greased and lined with baking paper.

Slice while still warm

Combine flour, salt, caraway seeds, baking powder, sugar and baking soda.

In a separate bowl, beat eggs and add in buttermilk.

Combine altogether, don't over mix this!!

Melt butter and leave a little aside to brush on the top of the batter at the end.

Put raisins and melted butter in the batter and quickly mix through.

Place batter in the tin/ skillet , gently brush the top and place in the oven.

Bake for 50-60 minutes and remove from oven.

It will be quite a deep brown.

Allow to cool in the tin for ten minutes and then place on a rack.

Mmmm, nice alone or with apple and cheese
yummmmm, pint of beer and piece of soda bread..
bit of cheese and apple...
Take a bite...
tasty....
have a piece or slice...

Recipe of gorgeousness adapted from Smitten Kitchen recipe.

http://smittenkitchen.com/blog/2007/03/blasphemous-bread/

P.S. I also made it with my current getting the grain in kick, with one cup of flour omitted and a cup of wholemeal put in....

Just as scrummy and barely noticeable...

A darker color and a slight tangy taste .

Both versions gorgeous with the apple and cheese as suggested!!

HMMMMMM maybe i need to make a beer bread....

grind's picture
grind

dang croissants

Been trying to figure out the elusive croissant.  This is my third attempt and I had a good feeling about it the entire process.  Everything was kept cold, the dough was easy to roll out, etc.  And yet, the horror!

Front view - 

 

 

Side view -

 

 

Any ideas?  I don't know what else I can do.  Is it under proofed or is it the lamination process, poorly executed.

 

Cheers.

Toad.de.b's picture
Toad.de.b

100% Whole Sprouted Wheat Loaf

I stumbled on an unfamiliar flour at a Wholefoods before Thanksgiving:  One Degree Organic Foods (ODOF) Sprouted Whole Wheat Flour (Disclaimer: I have no affiliation with ODOF and am just a new and satisfied customer).  I was intrigued by the "sprouted" part, impressed with the packaging and bought a 5# bag to try for a couple of our weekly 100% WW sandwich bread (Reinhart) bakes. 

 Here's the email I received from my wife (a 100% whole wheat bread aficionado-connoisseur) at lunchtime the other day:

Subject: we have a problem....

.....we need to go back to a Wholefoods ...soon!  That latest WW bread you made is fantastic!  Really, really tasty.....

   

Made my day. 

As I was setting up that bake however, I was disappointed to find that, even though ODOF's slogan is, "Every ingredient has a story", nowhere on their ziploc re-sealable packaging did it indicate whether the contents was hard or soft wheat, spring or winter, white or red (although I could see through the package it was red), or what "sprouted" actually meant in terms of the process (where on the continuum of tempering -->-- malting?), besides its claimed nutritional benefits.  The flour is quite fine (I'm NOT going to sieve it :-), smells very fresh and works up nicely at PR's 73% hydration.  It turns out that "The (ingredient) Story" refers more ODOF's invitation that the customer scan a QR code on the package to ID the farm(er) from which(whom) the contents originated (like meats @ Marks & Spencer Food Halls that give the stock/poultryman's name -- v. reassuring).  I emailed ODOF to comment on this disconnect between the ingredients' touted "story" and the missing hard/soft/spring/winter/etc. on the packaging.  I very promptly received the following generous reply from Danny Houghton, VP of Marketing & Sales @ ODOF (that he subsequently approved of my sharing on TFL):

Our process starts with Organic Hard Red Spring Wheat.The reason that we choose to go to the work of documenting the farm and showing you, as a customer, exactly who is growing the organic ingredients we sell is to engender a level of trust in the food that we're selling. My guess is that the wheat milled into the flour you bought was from organic farmer Roy Brewin in Taber, Alberta. Chances that other organic whole wheat flours next to ours on the shelf might originate in China, where organic certifications are rather suspect and handed out to the highest bidder. The narrative of the farmer that we share with you can build confidence that the One Degree products you buy are sourced in North America, where our organic standards guarantee that you're getting a quality product. If we have to go outside of North America to source, we show you exactly who and where those products come from, and do an on-site inspection visit to ensure that their organic crops are safely grown.

Once we purchase the hard red spring wheat from a farmer (in your case, Roy Brewin), it goes through our sprouting process, which involves a series of 5 washes and a soaking time of approximately 32 hours (varies a bit depending on the nature of the wheat crop). This washing process eliminates many of the dusts and molds that often cause allergic reactions for end consumers, and releases a burst of vitamins and minerals that make the sprouted grains more nutritious. Complex sugars are also reduced to simpler compounds that make the grains easier to digest, and the level of phytic acid, known to bind to natural minerals and eliminate them from the body, drops significantly, allowing your body more time to absorb those nutrients.

Once the sprouting is complete, we gently dry the grains down and then mill them into flour. Temperatures in the drying process are always kept below 104 degrees Fahrenheit to ensure that all of the nutrients generated in the sprouting process are retained before milling. When milling, no germ or any other part of the resulting flour is removed, ensuring that the end user receives all of the nutritional benefits inherent in the product.

You had asked about how our sprouting process differs from malting. While we're bakers and not brewers, I think the difference probably lies in the type of grain used, the amount of time its allowed to soak, and the additives (like yeast) used during and after the sprouting process is complete.

He went on to say they are a small start-up and appreciate customer feedback, etc.  And was anxious to know how my bread turned out (it was fermenting at the time).

I don't recall what the 5# bag cost, but I'm sure it's up there with the more expensive wheat flours on the shelf, though not off the charts like the specialty flours at W-S, D&dL or other high-end victual purveyors.  And in ODOF's case, I paid for business practices I consider worth supporting.

I'll definitely look for more of this flour on our next visit to a Wholefoods.

Happy Baking!

Tom

greedybread's picture
greedybread

Pane al Latte...

My yeasty mojo is back, I think!!

Should that be I hope?

pane al latte

What with Sundays cunning slipping in of the wholemeal and todays yummy little morsels....

 I have even started looking at the "Must try " list again...

Think its a definite!!

round or....

the beasty mojo is back!!!

baton shaped....

These little darlings are simply yummish!!

A little sweet but not overly, you could even eat them with salami or a fruity chutney...

or a lovely hard cheese...mmmm pecorino.......ARGH!!

Great for greedyboy lunches and fantastic for brekkie and mid morning snacks...

You could be very bad like me and toast them, butter and jam and then a big dollop of greek yoghurt...and a VERY hot strong black coffee

Any way I know you are going "hurry up, give us the recipe and stop blathering..................."

sinful....

So you will need......

3 tsp dried yeast

1/4 cup of sugar

1/2 cup warm milk plus 1 cup milk for later

2 eggs

60g butter

Pinch of salt

4 cups of Strong bakers flour.

2 tbsps brandy or rum.

sponge for pane al latte

Combine the warm milk and sugar together, then add in the yeast and stir well.

Leave to stir until creamy and frothy- usually ten minutes.

Add in 1 cup of the flour and combine.

Cover and allow to stand for one hour.

READY TO RISE...
Batons ready to rise...

Add to the spongey mix, the remaining cup of warmed milk, brandy or rum and the egg.

Mix well and then add in flour and the salt.

When combined, mix in the butter and mix until well combined.

Knead for 5-6 minutes .

It should be a nice elastic dough, a little sticky maybe:)

Risen, glazed and ready to bake!!

Place dough in lightly oiled bowl and cover and leave for 90 minutes.

hot from the oven...

Remove dough from bowl and place on lightly floured bench/board.

Chop dough into 16 pieces and roll/mould into the shapes you require.

I did half round and half baton like.

Place on baking tray with baking paper, allowing 9 per tray and enough space to rise.

Cover lightly with tea towel and allow to rise for one hour.

which one do I eat first?

Preheat the oven to 200 celsius.

Beat remaining egg and glaze the buns and place in the oven.

Bake for 20-25 minutes until golden.

Remove from oven and allow to cool.

Gorgeous hot from the oven......ENJOY, ENJOY, ENJOY!!!

Gorgeous texture..
Lovely crust too!! slightly buttery...
Toasty....

Creme fraiche or mascarpone with apricot conserve....

A big dollop of stewed rhubarb and cream...

Lovely wedge of cheese and picante salami...

Spread of Nutella....

STOP IT!!!

http://greedybread.wordpress.com/2012/11/13/pane-al-latte-yeasty-mojo/

Loveliness adapted from the wonderful Carol Field " The Italian Baker" 2nd ed 2011

neilc's picture
neilc

No knead rye: "flat" (pancake-like) loaf

The last few times I've made rye bread (using Jim Lahey's recipe for no knead rye from his book), I've been quite happy with the crust, crumb, and taste, but the shape hasn't been perfect: rather than a boule, the loaf came out wide, thin, and almost circular. The loaf is maybe 1.5-2 inches tall, versus 6 inches wide and 8 inches long.

Can anyone suggest what I'm doing wrong? When I place the dough into the dutch oven to be baked, I've just been scraping it out of the bowl with a spatula -- would it help to form the dough into a ball in my hands first, and then place the ball into the oven? Or is it more likely that the lack of height caused by something else? Right now I just let the second rise happen in a mixing bowl -- would it help to get a proper proofing basket/brotform/etc?

BTW, rough outline of my technique: 300g bread flour, 100g rye flour, 2g yeast, 300g water, 8g kosher salt. Mix and let rise overnight in a mixing bowl, then refrigerate for 3-4 days. Fold dough and place back in the mixing bowl, let it come to room temperature and do the second rise over 4-5 hours. Then bake in preheated 475F dutch oven for 30 mins covered, 15 mins uncovered.

Thanks in advance for any suggestions!

Neil

sourdoughnut's picture
sourdoughnut

Bosch mixer question

Hi all, just blew through my 3rd Kitchen Aid artisan POS mixer in under 2 years, and the good folks at whirlpool have offered my $$$ back. Hobart is out of the budget (even old,used ones in ontario are in the $800 range), so was thinking about a Bosch based on the positive reviews from so many on this site. Here's the question; can it do anything else? I make bread, but my wife is more of a sweets baker. Noticed that a paddle is not part of the set up, so was wondering how it does with cakes, cookies, and other batter based things. Thanks in advance.

greedybread's picture
greedybread

Scrummy Yummy Yeasty Karisik Pide:

putting this on here as its definetly a yeasty product:)

Not sure completely yet of the fresh loaf's definitions of what is and isn't allowed:)

Taken directly from my greedybread  blog... ENJOY!!

Mmmmmmmmmmm

Karisik means mixed grill in Turkish, err I am lead to believe so I just hope it doesn’t actually mean something terrible:).

So delish, I have to show you straight away before making you wait till the end.

Now this one below is not the one i made today but one i made in Istanbul. All the other photos are from today 

Mmmmm Pide

My lamb mince filling was just so scrumptious, it was gorgeous. I suppose working in the garden all day and being VERY hungry helped but this truly was divine!! Not quite to the standard of my friend above BUT very very close.

So let’s get Yeasty beasty.

Just like to say , this is very similar to a pizza dough, so you could make pizza with it or calzone or even a Cornish pasty type thing. You also can make double to dough and freeze it. A friend rolls out the dough and freezes like that, all ready to go for next time. Great time saver:

Scrummy Karisik and Karsarli (cheese) Pide:

Makes 8 Pide.

For the Pide you need:

  • 3 cups of strong bread flour or all-purpose(if no strong).
  • 1/4 cup vegetable oil.
  • 1 egg beaten.
  • 1 cup milk warmed.
  • 2 tsp sugar.
  • 3 tsp dried yeast.
  • Pinch of salt.
  • 1 egg beaten for egg wash.

Pide dough ready to go into hot water cupboard (please note, this is double the recipe!!)


For the filling you need:

  • 350g lamb mince.
  • 3tsp garlic.
  • 2 chillies (medium heat)
  • 1 tsp sweet paprika.
  • 2 tsp cumin.
  • salt and pepper.
  • 1-2 cups of grated cheese (your choice but a strong cheese is best as you use less).
  • 2 tomatos diced.
  • 1 capsicum.
  • 1 red onion (but white is ok).
  • 4 slices bacon cut up or sausage cut up.

Mince filling

  • Warm milk and stir in sugar until dissolved and stir in yeast.
  • Cover and place in hot water cupboard until creamy ,usually 20 mins.
  • Place dry ingredients in a bowl and stir through.
  • Mix egg and oil together and stir into yeast mix when ready.
  • Slowly pour into dry ingredients and form a dough.
  • Turn out on (or do in bread maker on knead cycle).floured area and knead for 5-6 minutes until smooth and elasticy.
  • Place in lightly oiled bowl , cover with gladwrap (loosely) and a tea towel and place in warm place until doubled in size. Usually 60-90 minutes.

Meat Filling:

  • Place lamb mince in hot fry pan.
  • Cut up chilli, onion and garlic and place in with mince when 1/2 cooked.
  • Stir mince. Make sure you separate the mince so it’s not all clumpy.
  • You can drain off fat if you wish, if any but i have to say it adds to the over all taste.
  • Add in cumin and sweet paprika and stir lightly.
  • Add salt and pepper to taste.
  • While this is cooking, dice tomato and capsicum and place in a  little bowl and put to side.
  • Cut up bacon into small pieces.
  • When mince is cooked, leave to cool. DO NOT place on dough whilst hot/warm.

Dough risen and ready to chop!

  • Remove dough from warm place and turn dough out on floured area.
  • Cut dough into 8-9 pieces

Dough ready to roll out

  • Roll out to oval-shaped dough. Not too thin, but not too thick.

Ready to Fill!!

  • Place dough on tray with baking paper on it.
  • Pre heat oven to 220 Celsius.
  • Put lamb filling, tomatoes, bacon ,capsicum and cheese on the oval dough.
  • Roll the edges in so it resembles a boat (see below)
  • You can also do bacon and cheese fillings.
  • You can do what ever filling you like. A spicy beef or chilli chicken would be nice too  You are only limited by your imagination or what you think tastes great!!

Ready to cook , just needs egg wash

  • Give a brush of the edges with the egg wash.
  • Place in oven and bake 20-25 minutes or until golden brown and gorgeous!!

Scrummy Yummy!

More scrummyness………

Enjoy, enjoy and enjoy.

Some special treats coming up this week.

A NZ bread and a new fruit brioche i am testing ( a new recipe i made up) …..All looking very good so far….. and i think I am almost ready to use the sourdough starter that i have been brewing for a lovely Levain style bread.

Lots to do and look forward too……………..Mmmmmmm warm brioche…

Direct link to recipe

http://greedybread.wordpress.com/2012/06/02/scrummy-yummy-yeasty-karisik-pide/

Thanks to i love lucca tours and http://www.ilovelucca.co.nz/2012/04/running-i-forgot-to-say/ and http://www.ilovelucca.co.nz/about-me/recipes/ for the recipe which i adapted 

Pages