The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

  • Pin It
JoeVa's picture
JoeVa

Macina

Ecco il mio primo tentativo con una nuova formula per un micone di grano integrale. Su suggerimento del mugnaio Marino ho miscelato la Macina Integrale con la Buratto. La formula complessiva impiega 50% Macina + 38% Buratto + 12% Manitoba, quest'ultima usata per la costruzione del lievito naturale liquido. Le caratteristiche di assorbimento della farina integrale hanno portato ad un'idratazione finale del 78% circa, consistenza impasto medio/morbito+.


Here my first attempt to a new formula for a whole wheat miche. As suggested by the miller Marino I mixed the (very) whole wheat (Macina) with type 1 flour (Buratto). The overall formula uses 50% Macina + 38% Buratto + 12% bread flour, the last one used to build the liquid levain. The absorption characteristics of the whole wheat flour led to about 78% final hydration, medium/soft+ consistency.


     


Il risultato è buono, un'integrale di tutto rispetto. La pagnotta ha leggerezza tra le mani e pienezza nel gusto. La prossima volta proverò a migliorare la formula introducendo una piccola percentuale di segale integrale.


The result is good, a respectable whole miche. The loaf has lightness in the hand and wholeness in the taste. Next time I'll try to improve the formula with the addition of a small percentage of whole rye.


     


Ed ecco la mollica. Questa metà l'ho regalata a Stefano, un nuovo amico panificatore.


Here the crumb. I got this half loaf to Stefano, a new home baker friend.


     

louie brown's picture
louie brown

Silverton's Olive Bread

I've been making this bread since the book was published. It's a straight sourdough, made with a 100% starter at about 65% hydration, with a pretty thorough mechanical mix, a four hour bulk fermentation at about 78 degrees, and proofed overnight in the fridge. This results in a loaf with a fairly even, but discernible, crumb, which I like because it holds the olives in place. I use twice as many olives as called for, and I still don't think that's enough. I use Kalamata, oil cured and large Sicilian green olives. The oil cured olives stain the crumb around themselves purple. There is also some wheat germ. 


These were combo cooked (550 degrees for 15 minutes, then about 25 minutes uncovered at 460 convection) with some interesting results. First, I seem to get most of my spring after uncovering, unlike, for example, baking under a stainless bowl, or baking with the towel setup. Still, the spring was considerable. Second, the crust is quite thin and crispy, which is not a bad thing, but it is worth knowing to expect this result. 


The scoring, my own contribution, is meant to evoke olive leaves.


This bread has a moist crumb because of the olives. I was in a rush to see the interior and taste it, so the crumb is a little raggy on the first slices. The 2 pound loaves are almost exactly 4 inches high.




ananda's picture
ananda

Some Variations on Hamelman's "80% Sourdough Rye with a Rye-Flour Soaker"

 


I have made this bread before, and posted on it here: http://www.thefreshloaf.com/node/17539/slight-variations-two-more-formulae-hamelman039s-quotbreadquot


The original formula can be found in:


Hamelman, J. [2004] "Bread: A Baker's Book of Techniques and Recipes" New Jersey: John Wiley and Sons   pp. 213 - 214


Changes I introduced this time round:



  • The rye sour is made in the proportions of flour and water most familiar to me. An 18 hour ferment of the second elaboration of the sour followed a 6 hour fermentation time of the first elaboration.

  • The formula includes both Caraway Seeds and Organic Blackstrap Molasses.

  • As with my earlier version, no fresh yeast is used in this formula.

  • The overall hydration is 85%, increased to satisfy the very thirsty coarsely ground Bacheldre Stone ground Organic Dark Rye Flour. In future, I would keep this level of hydration, but would add water at 25 to the soaker, rather than 20; this means no water would be needed in the final dough.

  • The loaf is topped with Blue Poppy Seeds, but still baked with the lid on the pan.


Makes One Large Loaf in a Pullman Pan


Material

Formula [% of flour]

Recipe [grams]

1. Rye Sour Dough

 

 

Dark Rye Flour

36

360

Water

60

600

TOTAL

96

960

2. Soaker

 

 

Dark Rye Flour

20

200

Boiling Water

20

200

TOTAL

40

400

3. Final Dough

 

 

Rye Sour Dough [from above]

96

960

Soaker [from above]

40

400

Dark Rye Flour

24

240

Strong White Flour

20

200

Salt

1.8

18

Caraway Seeds

1.8

18

Organic Blackstrap Molasses

4

40

Water

5

50

TOTAL

192.6

1926

% Pre-fermented Flour

36

 

Overall Hydration

85

 

Method:

  • Build the sourdough using the elaborations described above, and make the soaker at the same time as the final elaboration. Cover both and leave overnight.
  • Add the water, salt, caraway seeds and molasses to the sourdough. Break up the soaker into pieces and add this using a mixer with beater attachment to break up the soaker properly. Add the flours and mix either with a machine using a beater attachment, or use wet hands to mix the paste until it is "clear".
  • Ferment in bulk for half an hour. Meanwhile prepare the Pullman Pan, lining it with silicone paper.
  • Shape using wet hands, and drop the mixture into the pan, and smooth the paste neatly. Brush the top with a little water and cover with Blue Poppy Seeds. Prove for 3 to 4 hours at 28°C, with the tin covered with plastic sheet, or, cling film. The paste should be just short of the top of the pan.
  • Pre-heat the oven to 170°C, with a pan of water in the base for steam. Cut the top of the loaf with 4 diamonds*, then put the lid on and bake the loaf for 2½ hours, turning the tin halfway through and topping up the water pot if necessary.
  • De-pan the loaf, and check for an internal temperature of at least 96°C.
  • Cool on wires

* You can see Hamelman uses this method for one of his rye loaves in the lovely photo between pages 224 and 225.   I needed to cut deeper, but am not sure this was possible.   My loaf being baked with the lid on meant the crown of the loaf had not passed the top of the tin.   Clearly, the seed-topped loaf in the photo in the book is made in a pan without a lid.

Photographs are shown here.DSCF1554DSCF1555DSCF1558DSCF1557DSCF1560

 Alison and I just sneaked a wee taste, although the bread is still somewhat "young".   There is a definite sour taste, and the bittersweetness from the molasses is also evident.   That unique flavour from Caraway brings greater complexity still.   It is so very moist, perhaps just a little too moist, but that will settle very quickly.   The flavour lingers long in the mouth...yum!

 

All good wishes

Andy

K.C.'s picture
K.C.

Whole Spelt for cold weather starter - works every time

It's been raining for days in Southern California and that means my place is cold and damp. The kitchen cools to 58F at night and hits 65F during the day. The best solution is to bake every day. The gas oven is cheap to run and doubly efficient when it's taking the chill off and baking.

After a few chocolate cakes and several loaves of banana bread I decided it was time for a new starter and sourdough. I hadn't kept a starter for a couple of months but that's because I know I can get one up to speed in a week. In my 25+ years of baking I've never found a better cold weather starter flour than whole grain spelt.

I used orange juice, squeezed right from the orange, for the first 4 days and then switched to water. 1 tablespoon of whole grain spelt flour at 100% hydration on day 1, adding the same for each of the next 3 days. I had a viable starter in 7 days. I then split it out to 4 containers and added whole wheat to one, whole white wheat to one, all purpose to one and fed momma spelt before putting her in the fridge.

Here are my new friends. Momma spelt at the top, now 10 days old, about an hour after doubling and peaking, and her siblings below.




txfarmer's picture
txfarmer

Sourdough Panettone - sleep? who needs sleep?


Last year I spent nearly 90 hours to make sourdough pandoro. Twice (one failed attempt, one delicious success). And thought it was worthwhile. I must be crazy.


This year, I spent 90 hours to make sourdough panettone. Twice (one test run, one massive batch for gifts). Still think it's fun. They are coming to take me away anytime now.


 


Recipe is based on foolishpoolish's wonderful creation (here), with techniques from "AB&P", Wild Yeast, etc. Two days to re-activate my starter, one more day to convert to "Italian sweet starter", 12 hours for rising first dough, 19 hours for rising final dough. Up at midnight, then 2am, to check on the dough, finally at 3:30 to start baking. Like I said, who needs sleep when it's holiday season?!



Some notes:


- For some reason, no one, not even one source on this whole wide web, can tell me how much dough I should put in my paper mold. Most recipes would tell me how much dough to use, but not the mold size. Some tell me the diameter of the mold, but not the height. My molds are from here,  6.75inch in diameter, 4.25inch in height, and is supposed to be for "standard size, 2lb loaf". I know 2lb is 900g roughly, but that's after baking, how much dough would that be? Finally I found answer in "AB&P", for their 5.25X3.25inch mold, they use 500g of dough, which means I need 1080g for mine. Too bad I found that AFTER my first batch, so my test loaf (950g of dough) came out a bit short, but for my real batch, I used 1050g of dough and they came out perfect (as shown in the pictures above).


- Since my husband really loved the sourdough pandoro last year, he made me a "proofing box" using insulated foam boards, a pet temperature regulator, and a light bulb. Really helpful for keeping Italian starter and proofing the loaves! EXCEPT, when the regulateor's setting was messed up and it stayed at 70F , rather than the 85F I set. Ugh, messed up my whole timing.


- All sources say to simply mix the first dough until even - no mention of developing any dough strength. However, I do find if I mix first dough with KA mixer, paddle attachement, until it clears the bowl, the final dough would be MUCH easier to mix. However since the first dough is very wet, the kneading took a while



- The mixing of the final dough was easier than last year's pandoro, could be that I have more experience this time. It was lilke liquid silk by the end, VERY STRONG liquid silk glove.



- I used glaze for the gift loaves, and the "tuck in a pat of butter" method for the test loaf, both works great.




- I had 800g of extra dough left after making the gift loaves. Don't want to use another paper mold, I dumped it in my new kugelhopf pan, it was only 1/4 full, but the amazing power of italian sourdough starter raised it just fine.



- However, I couldn't hang the Kugelhopf loaf upside down, so I just cooled it upside down on the rack, judging from the crumb, the bottom layer got compressed/squished a bit.



While the crumb of the test loaf was even and fluffy, and I expect the gift loaves to have the same crumb. Lesson: don't skip the step of hanging upside down to cool!



- It took my dough 19 hours at 85F to reach the rim of the mold (as supposed to  12hrs in the recipe), and I got awesome ovenspring, so they weren't over-proofed. I guess my starter likes to take its sweet time. And doesn't care about my sleep time.



- I have made BBA panettone before, no comparison, the flavor and velvety texture of this sourdough version is a whole new level.



- The gifts are all packed up and mailed out, the leftover loaves have been mostly devoured, now I just need to catch up on some sleep. Happy Holidays! ZZZZZZZZZZZZZZZZZZZZZZ



Submitting to Yeastspotting.

gary.turner's picture
gary.turner

Pumpernickel -- when is it done?

This may seem a silly time to ask, my loaf's in the oven as I  type, but how do you know when pumpernickel is done?


I'm baking a traditional Westphalian version, 100% rye (45% light, 45% medium, and 10% flakes) at approx 70% hydration. Temperature started at 350F and is being lowered 25F every two hours 'til it's at 225F.


Everything I've found for all rye pumpernickels only gives ranges somewhere in a 16 to 24 hour window.


I have a roaster pan with water on the bottom rack, and another roaster inverted over the Pullman pan to trap the moisture (not any sort of seal).


The aroma test seems a bit vague, as the kitchen end of the house has had an aroma of chocolate cake baking since about two hours into the bake; and no, there's nothing but rye, salt, water and yeast in the dough.


Any suggestions?


cheers,


gary

SylviaH's picture
SylviaH

Peter Reinhart's - Pizza Quest-Recipe, Country Pizza Dough & plenty more news

For those of you who have not seen P.R. Pizza Quest.  This came in my newsletter today from http://www.FornoBravo.com and has been in the making for some time.


http://www.fornobravo.com/pizzaquest


Sylvia

joyfulbaker's picture
joyfulbaker

DIY: Those Raincoast Crisps

Awhile back, I tried making a DIY version of Lesley Stowe's Raincoast Crisps.  While they tasted delicious, the texture was somewhat chewy and even a bit gummy, and the raisins all sank to the bottom.  Not a very successful outcome, but they were pretty good, especially with Trader Joe's honey goat cheese spread on top.  I am about to make them again, only this time I'll plump the raisins (or maybe dried cranberries this time) and toss them with a bit of flour, and I'll reduce the brown sugar and honey  just a bit (can also use molasses for all or part of that, as well as maple syrup, according to some recipes).  I got the original recipe online from Julie Van Rosendaal (her cookbook is called Grazing: A Healthier Approach to Snacks and Frozen Food).  Of course there are variations, but here is the original recipe as I got it online:


2 cups flour (I'll mix A/P with W/W pastry flour)


1 tsp salt


2 tsp baking soda


2 C buttermilk (or milk soured with vinegar)


1/4 C brown sugar*


1/4 C honey* 


1 cup raisins (or dried cranberries or dried cherries, halved if large)**


1/2 C chopped pecans


1/2 C pumpkin seeds, roasted (I used roasted sunflower seeds)


1/4 C flax seeds (or flax seed meal or a mixture of the two)


1/4 C sesame seeds


1 TBSP chopped rosemary


* I'll reduce to a scant quarter cup or 4 TBSP of each.


** I will plump the raisins w/ hot liquid (orange juice or sherry) for about 15 minutes, drain and mix with sprinkling of flour.


1.  Preheat oven to 350 deg. F.  Spray two loaf pans (or four mini loaf pans) with nonstick cooking spray (can also line w/ parchment after spraying pan)


2.  Put flour, baking soda and salt in mixing bowl and whisk to combine.  Stir in honey, brown sugar and buttermilk until combined.  Do not overmix.  Add the raisins, pecans, all the seeds and rosemary until combined and well distributed.  Pour batter into prepared pans.  Size of crackers will depend on size of loaf pans.  


3.  Bake at 350 for 40-45 minutes, until well browned but not overbaked.  Cool completely or freeze.  (You can retain half in freezer for another time, since this produces about 5 to 6 dozen crackers.)  Slice loaves as thinly as possible.  Places slices on parchment-lined cookie sheet.  Bake at 300 deg. F. for 15 minutes on first side, then turn and bake for 10 minutes on second side.  Cool and store in air-tight container.


Let me know if you make these and if indeed they come out as "crisps."


Joyful


 

Jaydot's picture
Jaydot

Huge amount of seeds and sugar...

My sister in law brought back a recipe from her travels (to South Africa) for a "best ever" bread, but I'm uncertain about even trying it. My experience in bread baking so far is limited to lean sourdoughs, so this recipe seems extraordinary. 


It's a recipe for a yeasted bread (20 gr fresh yeast), and it calls for 500 gr flour, 1 cup of castor sugar (that would be about 200 gr, right?), 300 gr water and then 350 gr of mixed seeds (seven kinds). It also uses 5 teaspoons of malt extract and 60 ml syrup (unspecified). And some salt.
The recipe basically says mix, knead, proof, knead again briefly, rise "to top of tin" and bake at 200 C.


In spite of all the sugars, my sister in law says it didn't taste sweet at all. That hardly seems possible to me...


Have any of you ever baked something with so much sugar en seeds? Will it work?

dmsnyder's picture
dmsnyder

SFBI Artisan II Workshop - Day 5

 


Today, we baked the three breads that we had shaped yesterday and retarded overnight – olive bread, raisin-walnut bread and miche. We also mixed and baked francese, French “country shapes” and baguette made with both pâte fermentée and liquid levain.



Olive breads loaded and scored



Raisin-Walnut breads, scored on loader



Miche, scored on loader



Miche, baking in the deck oven



Miche crumb




Some of the breads I baked today



Miches, Olive breads, Raisin-Walnut breads




Frank provided detailed instruction and demonstrations of shaping all the breads, but spend most time on the French Country Shapes, which are seldom baked commercially. They are intentionally innovative and decorative.


Frank demonstrating French Country Shapes



Dough pre-shaped for various French Country Shapes



Couronne Bordelais



Fleur. I have also seen this shape called "Marguerite" (Daisy)



Pain d'Aix



Charleston



French Country Shapes on the loader.


I have not posted photos of all the individual shapes Frank demonstrated, for example the Tordu, the Fendu, the Viverais, the Tabatier, and the Avergnat.



Some of the French Country Shapes I made


 


As I'm sure you all appreciate, there is no way to share everything I've learned. I have selected a few bits of information each day that either provided me with new insights or suggestions for techniques that violate conventional wisdom.


Today's tidbits


We spent some time this afternoon reviewing all the formulas, methods and theory we had covered during the entire week. In discussing autolyse, Frank recommended holding back the levain from the autolyse, even when using a liquid levain, except when the hydration in the final dough is extremely low – say, less than 60% - when the levain really would have a very large percentage of the total water in the dough. His reason is that one chief purpose of autolyse is to develop gluten with less mixing. The acid in the liquid levain inhibits gluten formation, thus defeating the purpose of the autolyse.


Michel Suas re-joined our class for the “graduation ceremony.” He made a plea for us to do “artisan baking” and, as much as possible, avoid mechanization and the use of artificial ingredients. He also shared a “hot tip” that the coming fashion in artisan baking is the use of “ancient grains” such as kamut, teff, etc. He told us that the SFBI staff have been actively experimenting with these grains to develop formulas that use them to produce great breads. I certainly had noticed the immense quantity of flour made with ancient grains on racks and palettes in the bakery, although we did not use them in Artisan II.


This week just flew by for me. The quality of Frank Sally's instruction was just outstanding, as was his skill demonstrations. The opportunity to try new breads and learn new techniques is wonderful, as is gaining a better understanding of the baking process, especially fermentation itself.


Especially for the home baker, the chance to spend so much time with other serious bakers, whether they be other home bakers, serious professionals in training or seasoned professionals, is a rare and wonderful experience.  


David


 

Pages