The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Falcon's picture
Falcon

Bread baskets

Hello everyone.

I have a question about the bread baskets I have seen. They are used for proofing dough. Do you take the risen loaves out of the basket before baking or do you bake the loaves in the baskets? I am pretty new to bread making. Currently I am using a bread machine because I don't have the confidence to bake bread without the machine. I do make pizza dough and flat bread quiet a lot but it's hard to mess those up. I tried to bake a loaf of bread a few years ago and it was a disaster. I did learn I can make house bricks in my oven :)

SusanJoM's picture
SusanJoM

Starter rises doesn't fall

Hello and thanks for everything I have gleaned by lurking !!

I am trying to do something new  after 70 years and follow directions.  My Tartine starter has been in the fridge for a month or two and I am working on renovating it for another try.  I have fed it four times at 12 hour intervals with 50 grams starter, 50 grams water, 25 grams white flour, 25 grams rye flour.

It looks gorgeously funky, triples in its allotted 12 hours....

But....I get no "fall".

I can't tell exactly what that means about the strength and condition of the starter at this point and how I should proceed, since what I have read so far seems to indicate that there is a rise and fall cycle, but I don't want to risk missing a feeding just so I can see it fall if that isn't the right 'next step'.  I'm not in any hurry, not trying to rush this. 

I've been very successful over the past few months with the WildYeast Overnight Ciabatta, so....I've got bread in the bag and bread in the freezer and can use this exactly when it is ready and not before.

Thanks in Advance.

Susan

bobku's picture
bobku

Stretch / Slap and Fold

I have been using stretch and fold and slap and fold for a while now . I have noticed that the dough feels and acts like it has a higher hydration then when I use to do standard kneading.  I fine I can add slightly more flour and still get a great crumb and texture. Has anyone else also notice this

.

davidg618's picture
davidg618

Baking Powder Biscuits

Let's face it: you can look at a Google's worth of Baking Powder Biscuit recipes, and with the exception of small variations in flour, shortening, and liquid ratios they are pretty much carbon copies of each other.

Here's the one I've finally settled on after baking a few hundred buttermilk biscuits with small tweaks in the flour: shortening ratio.

-------------------

 

Buttermilk Biscuits

Ingredients:

480g             All-purpose flour (4 cups)

4 tsp            Baking Powder

½ tsp             Baking Soda

2 tsp            salt (10g)

85g            Unsalted butter, chilled and cubed

85g            Lard*, chilled and cubed

1-½ cup Buttermilk (368g)

Directions:

Preheat oven to 425°F/218°C.

Combine dry ingredients and wisk to distribute evenly.

Using a pastry cutter, or two table-knives cut in chilled butter and lard until shortening is reduced to pea size and smaller.

Add buttermilk and combine just until dough forms a rough ball. Let dough rest for 10 to 15 minutes to hydrate the flour.

Turn dough out onto floured surface. Fold dough, gently, 4 or 5 times and  roll dough ¾ to 1 inch thick. Cut biscuits, without twisting cutter. Place dough rounds on a parchment-paper lined sheet pan. Reshape dough scraps as necessary to complete.

Bake** for 18 – 20 minutes until tops are golden brown.

Makes 12 to 14, 2-5/8 inch diameter, dough rounds.

* Leaf lard is preferred, but natural lard can be substituted. Commercial hydrogenated lard can also be used, but substituting with all butter shortening may be a preferred choice.

**Some convection ovens dry out baked goods unevenly (baguette loaves, and rolls especially).  If you’ve experienced uneven oven spring when baking multiple, lengthy, or distributed rolls baking in “Convection” mode, consider using conventional “Bake” mode alternately.

-----------------------------

My primary purpose for writing this post is to defend a much maligned fat: Lard. The 50/50 mix of butter and lard yields bicuits with a balanced buttery, wheaty flavor and surface crispness that survived freezing. I've recently acquired 2 kg of leaf lard. I generally reserve this extraordinary shortening for pastry doughs and shortbread cookies only, but this time relinquished 85g for our "go to" baking powder biscuits. The difference, compared to a batch made with butter only, is incredible. Leaf lard is pricey, and difficult to find but worth the search and cost if your passionate about flaky pie crusts, and pastries--and, of course, biscuits.

Turkish Flatbread

Gingerandbread's picture
Gingerandbread

Description

An easy and quick recipe for Turkish flatbread. Serves 4-6, depending on the kind of food or mezze you serve with them!

Summary

Yield
loaves
Prep time2 hours, 20 minutes
Cooking time15 minutes
Total time2 hours, 35 minutes

Ingredients

150 g
plain flour
300 g
strong white bread flour
1 t
salt
300 ml
lukewarm water
1 T
nigella or sesame seeds

Instructions

Dilute the yeast in the lukewarm water, then add flour and salt. Knead into a soft dough that comes off the siders of the bowl easily, adjusting flour or water as required. Cover and leave to rest for 30 minutes.

Knead the dough and form two oval flat breads. Spread the sesame or nigella seeds on the bread and flatten it down, using the edge of your hand, to create a nice square pattern. I do this on a flat sheet, covered with flour. Cover and leave for another 30 minutes.

Heat the oven to 250C. Once you have put in the breads, reduce the heat to 220C and bake for 15 minutes.

Abelbreadgallery's picture
Abelbreadgallery

Panquemao (burned bread)

Panquemao (burned bread) is a kind of brioche dough, with less fat. It's a typical pastry preparation in the Easter time in the region of Valencia (Spain), but you can buy it almost anytime of the year in confectionery stores.

It contains less eggs than a regular brioche, and olive oil instead of butter (or you can mix 50% butter and 50% olive oil). Orange zest and orange flour water as aromatics. This is home-made.

Abel Sierra, Barcelona.

 

bakingbadly's picture
bakingbadly

From German Bread Roll to Curry Roll

About a month ago I began my quest of making Brötchen (German bread rolls). There was a demand in town for such rolls and I had to fulfill it. I mean, I had to. I'm opening a German-ish bakery albeit in Cambodia. And a German bakery without Brötchen is like a poem without words.


Thanks to Karin's (Hanseata) blog post and detailed descriptions from German expats, I knew what I was aiming for. I adapted Karin's recipe and baked the first few test batches of Brötchen.

Too hard, too heavy, too dense, too yeasty, too light, too... too many problems.

 

Three weeks later my freezer, my business partner's freezer, and my parents' freezer were full of experimental bread rolls. But behold, I was finally satisfied with my results: 

Thin, delicate, crispy crust; soft yet substantial crumb; and a pleasant yeasty, nutty aroma. 

One of my Swiss-German friends sampled my Brötchen, with a boiled Depriziner (spiced sausage). To my surprise he said, "It was the best meal I had in months," with much enthusiasm for the Brötchen. Of course, thinking it was an anomaly, I had others taste-test my bread rolls---friends and acquaintances. One after another, they all gave positive reviews, some of them rather lofty.

 



Some tips and suggestions:

The crust contributes a lot of flavour to Brötchen. Thus, to improve its flavour profile, I shaped the rolls into "ovals" instead of "balls". This way, the ratio of crust to crumb is increased.

Also, for my rolls, I reduced the oil / fat amount and did not fully develop the dough's gluten. Personally, I like my rolls with larger holes and a shreddy texture for one sole reason: it holds heavy sauces and condiments better.

Another tip: If you want seeds to stick to your bread, without an egg wash, I recommend brushing your dough with a mixture of flour (or anything starchy) and water, then adding the seeds atop. The majority of the seeds will stick, even when the bread is frozen, re-heated, and / or dropped onto the floor from chest-height!




From April 13th to April 16th is the Cambodian New Years. During this time, major festivals occur across the nation. One of these events is a three-day concert in the Angkor Wat complex (i.e., the largest religious monument in the world).

My business partner Michael requested that I produce something special for this event. My idea: Curry Rolls.




This idea was inspired by the Japanese "Yaki Kare Pan" (Baked Curry Bread). It's not uncommon for Cambodians to eat curry with bread as separate entities, so I thought it would be nifty to combine the two.

The bread roll wasn't a big deal. I used the same recipe for my Brötchen. The curry, on the other hand, was out of my expertise. Collaborating with Michael (a seasoned, professional chef) and his wife's family, we adapted a traditional Cambodian curry and transformed it into a bread filling.

Today marks the end of the Cambodian New Years. Truth be told, the Curry Rolls didn't sell as well as we wanted. Why? Perhaps a variety of reasons: poor location, too many competitors, lack of details...

But I have good news. Two bars in town have expressed keen interest in our Curry Rolls. We're confident that we'll attract other clients and will eventually produce the Curry Rolls by the hundreds, including other fillings, on a daily basis. 




One final comment. Last Friday our upcoming bakery was featured in a local news article, which you can view here: 

http://www.phnompenhpost.com/siem-reap-insider/new-sourdough-bakery-promises-home-delivery

This publication has garnered much attention from hoteliers, restaurateurs, and bar owners in Siem Reap. That's right, my dream of running a sourdough bakery is coming into fruition, and I have to say, it's surreal. How did I get to this point, I know. Without encouragement and assistance from my family and friends, including this community (a tremendous source of my inspiration), I wouldn't be where I am today.

With my utmost gratitude, I thank you all!

Zita
Head Baker
Siem Reap Bäckerei

mwilson's picture
mwilson

Hot Cross Buns with Lievito Madre

These buns were a make it up as you go along effort. I was still deciding on the numbers with the mixer running, working the dough I had thus far and I liberally added spices in the style of a well seasoned chef.

Having worked up a sweat mixing this dough partly by hand as well as in the mixer and the dough complete I saw I could have added more liquid. I knew the dough would tighten up a bit upon adding the dried fruit but I didn’t compensate enough. Still I was fairly pleased with finished dough considering this was an off-the-cuff, part improvised endeavour.

In keeping with the theme of improvising I picked a random weight at which to scale these. At circa 85 grams I had enough dough to make 18, more or less equal buns.

First dough:
300g flour
100g milk
75g LM (Lievito madre), refreshed 3 times
75g sugar
68g egg (1 large)
50g butter

Second Dough:
300g flour
150g milk
50g egg (1 medium)
75g sugar
125g butter
30g honey
9g salt
180g mixed fruit
# 1n orange zest
# 1/4tsp clove oil
# 1/4tsp orange oil
# 1/4tsp all spice
# 1/4tsp nutmeg
# 1/8tsp ginger
# 1.5tsp mixed spice
# 1.5tsp cinnamon

Traditionally the crosses should be made of just flour and water but I added some butter in there to shorten the flour slightly. And I used juice from the orange which I zested with some sugar to make a sweet glaze for the buns.

Happy Easter!

Michael

ibor's picture
ibor

The Double Rope 3 Strand Braid

From: The Art of Braiding Bread

http://myfoodaddress.blogspot.com/

largeneal's picture
largeneal

Definition

I frequently "Tartine" used to describe many of the SD loaves/methods here.  Could someone clarify specifically what that means?  All I've been able to extract is it's based on the SF bakery & seems to always have a boule shape.  I've also seen that it's a preference that the loaves be cooked in Dutch ovens, but I saw a Tartine video where they DON'T cook their loaves in Dutch ovens.  Just curious, given so many posts describe the bread as Tartine style.

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