The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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fayee's picture
fayee

hot lemon lava desserts

has anyone heard of the hot lemon lava  individual cake dessserts served at the Sweet Tomato restaurant chain?  many people on the internet are looking for a recipe to make from scratch at home but if you check many recipe sites they all talk about lemon pudding cake etc. which is not the same.


this recipe, from the descriptions i read, is like a chocolate molten cake baked in ramekins but from probably a sponge/lemon cake with molten lemon filling.


according to comments i read it is to-die-for  . so is anyone up for the challenge?


can't wait for the reply. thanks

fishers's picture
fishers

freezing dough a bust!

I froze 1/2 a recipe of dough before final shaping with the idea of shaping and baking within a week.  I thawed for 24 hours in the refrigerator and noticed some rise as it thawed.  Let it come to room temp and then carefully shaped so as not to degas.  That was it - no further rise after 3 hours.  I hate to throw out the dough.  Can I use it as a starter or something?

Dwayne's picture
Dwayne

San Joaquin Sourdough

I made this bread this weekend and was so pleased with it I had to post some pictures and thank David for sharing his recipe.  It is a great bread.  The substitutions that I made was I used Gold Metal Better for Bread for the white flour and Bob's Red Mill Dark Rye for the Rye flour.  I had been getting my starter ready by feeding it every day for about a week.  Another change I made was the way I did the strech and fold.  I've been looking every where for those plastic scrapers and so I do not have one.  I did the strech and fold just by getting my hands wet and picking up the dough and using gravity to do the streching and I would do the folding.  I was very tempted to use Richard Bertinet's method, maybe next time.  David's directions were great with time intervals listed so I followed them pretty closely.


On bake day I was begining to wonder if my starter was working well enough, but the oven spring I got was amazing!  I tried to score the bread as David said and since this is a wet dough was having trouble but I got close.


 


The Crust.



 


The crumb.



 


This turned out to be one of the best looking loafs that I have made.  It was also the first Batard.  The flavor was great.  I was a bit dissapointed that it was not more sour but that will be another research topic - how to get your starter to yield a stronger sour flavor.  We had it toasted for breakfast and it was so good.


 


Again, Thanks David!  I will be making this again.


 


Dwayne

Jaydot's picture
Jaydot

My first sourdough with fruit and nuts

Over the past couple of months I have been learning how to bake sourdough bread. I have produced a fair share of pale crusts, scorched bottoms, dense crumbs and one terrific doorstopper. I've spent hours on TFL looking for explanations and solutions (and finding them! Big thanks to all of you!). I think I'm slowly getting the hang of it. Last Sunday I tried my first sourdough with fruit and nuts and it all seemed to come together: it was delicious! As good a reason as any to start using the TFL blog :).


Loaves in the Big Green Egg


 


Formula:



  • 170 gr starter (I have a 100% hydration starter, maintained on roughly 1/3 rye and 2/3 wheat),

  • 230 gr water

  • 510 gr flour (about 20% wholemeal)

  • 10 gr salt

  • 250 gr dry ingredients for soaker: 100 gr raisins, 50 gr dried apricots chopped to raisin size, 50 gr hazelnuts crushed with a hammer, 50 gr rolled oats

  • zest from one medium orange, and some Madeira wine.


Method:



  • Start with the soaker: cover the dry ingredients with water and a generous splash of Madeira wine in a small saucepan, heat up to "nice and warm", leave to cool for 6 hours, stirring now and then. Put in a sieve to drain off the liquid before starting on the dough.

  • Mix flour, starter and water. Autolyse. Add salt and orange zest and knead gently (about 5 minutes). Rest a few minutes, add soaker and knead some more.

  • Bulk ferment, do a stretch&fold at 50 and 100 minutes.

  • Retard in fridge overnight.

  • Take out of fridge, allow about two hours to get back to room temperature (my fridge is very cold), divide and preshape. Benchrest. Shape (if any raisins have worked their way out of the dough, remove them or push them into the bottom of the boule) and proof.

  • Heat oven with stone to 220C (430F).

  • Slash and bake covered for the first 13 minutes. Let oven temp drop to 200C (390F) and bake another half hour.


Schedule:


I use a spreadsheet I made to calculate quantities and to keep track of when I need to do what. You can see it here (I'd be happy to share the original spreadsheet). My house if fairly cool (room temp around 66F), hence the long proofing times.


Crumb shot


Notes:


My basic bread formula is Flo's 1.2.3 formula, with just a bit less water, because I do all dough handling except the final shaping with wet hands. For final shaping I use flour.


I cover my loaves in the oven with a tinfoil hat shaped around an upturned banneton. Works like a charm.


250 grams of dry ingredients swells up to a much bigger and heavier load after soaking (smells nice, though). It was quite scary to tip that quantity onto the dough; hydration went up too, obviously. Still, I got a good windowpane after the second stretch & fold and the dough was still manageable (just).


Funny thing was that we couldn't find a trace of the oats in the finished loaf, but I think they did contribute to the taste.


The crumb was more dense than in my "daily" loaf (which is made using the same method, but without the soaker), there were no big holes. Still, it looked and felt lovely, pleasantly moist.


We had a loaf for lunch, even though it was still so warm that butter on a slice melted almost immediately. My lunch companions are very critical foodies, and they loved it (one of them is my brother, and believe me, he wouldn't say so just be polite :)).


It really was delicious - on its own, with butter or with strong dutch cheese!


 

coffeetester's picture
coffeetester

Help I think my starter is not well

So Its been 12 days since I started my Pineapple SD starter. After about 9 days I thought I had a good starter going. It would double and collapse in 12 hours. It smelled pretty decent. On Friday morning I fed it a 1:2:2 feeding and it really looks like my starter has really stagnated. After 12 hours I barley had 50% growth and almost no bubbles in the top. I then went back to my 2:1:1 starter and I cant get an explosive growth out of my starter. Lots of forums are saying 3 to 4 hours to get a good double. My Sunday feeding did not grow in the first 12 hours so I did not feed it last night. This morning there is a stench that was there in the first couple of days. I feed it again this morning with a 2:1:1 feeding. Can I get some advice to tell if I damaged the starter. Here are some facts I do know


My Counter top/Oven temp is 71F. This is pretty constant but I have been trying to get it to 75 with boiling water


I am using King Arthur Unbleached All Purpose Flower


I use water from a filter system under the sink. I dont know the quality of the filter but the water tastes good.


 


On a side note using these same supplies I have made 2 successful loaf's the last two weekend so I dont suspect any thing wrong with the environment or water.

Bake Skywalker's picture
Bake Skywalker

Quick Dinner Bread

Hello my Baking Buddies, I am totally new to the site, really enjoying the community and forums, I feel at home here :) I have a good topic to start a thread on so I though I would throw it out and see what hits.


I found myself in a situation over the weekend.  My fiance and I were invited over to have Halloween dinner by the parents of my ten year old sons friend ("Girl" friend).  Saturday afternoon I found myself wishing that I had started a batch of Pain A L'anciene the night before to bake off that evening to bring to dinner on Sunday.


Does anyone have a recipe for a really delicouse, quick dinner quality bread that can be baked in half a day?


I am just hoping that in the future if given short notice, I might still be able to whip up something immpresive.


Here is hoping


 


P.S. I did end up making fresh Pita Flatbreads and Fresh Hummus with Roasted Red Bells, which ended up being a huge hit.  But still, the expreice left me wanting a nice crusty dinner bread.

wally's picture
wally

Homage to SylviaH (and her sure-fired steaming method!)



Anyone who's followed my blogs knows that I'm constantly whinging about my gas oven and it's tendency to vent steam as quickly as I can create it.


But it's true: my relationship with my oven is probably like that of Ike and Monty in WWII - hated one another but needed each other.


So, having tried the numerous Rube Goldberg remedies found on TFL (I'm still using lava rocks in a cast-iron frying pan), and found them either impractical or wanting, I read Sylvia's recent post with interest - but skeptical interest I must admit.


Still, looking for anything that might offer a tactical advantage over my oven, I tried it out today with a pain au levain recipe using mixed rye and AP levains from Hamelman's Bread (still my favorite sandwich bread!)


I slightly improvised on Sylvia's instructions: I thoroughly soaked a terry cloth towel in water, placed it in a glass pyrex bread pan, filled it 3/4's with water and then nuked it in my microwave for about 10 minutes before placing it in my oven just before loading my loaves.


On loading a cup of water was carefully tossed onto my lava rocks, and then two minutes later, another half cup.  I removed the pyrex pan with the towel 15 minutes prior to finishing the bake.


Oh the result!  The most oven spring and the best opened cuts I've ever had at home - easily!


Here are some shots of today's bake:


    


 


    


If I could sell Sylvia's technique I'd be like Ron Popeil at this point.  However, I'm having difficulty visualizing an infomercial featuring a terry cloth towel steaming in a bread pan, so I'll give that a pass.


However, I will heartedly add my endorsements to those Sylvia has already received. 


This is one way of overcoming the shortcomings of home kitchen gas ovens.  And how!


Larry


And the crumb shot:



(Crumb shots to follow once the bread's cooled)

teketeke's picture
teketeke

some of My favorite breads

Again, I want to introduce some breads that I make over and over!   My family loves these bread as I can tell is they don't complain to me that they are tired of these bread. They ask me more slices of these often.


First, This bread was posted by Daisy_A ( http://www.thefreshloaf.com/node/19923/bread-art-heritage-katy-and-rebecca-beinart039s-work-and-simple-white-sourdough-tin-loaf)  I posted this bread before, but I got a lovely letter from one of  my husband's coworker who loves bread. She said that this was the best bread I ever had! she and her mother ate every bit of crumb until it was completely gone!    I was really happy to hear that they enjoyed this loaf.  I love this bread, too.  I can't count how many time I made this.   It is sourer that I usually attempt for the other bread. This bread shloud be the way, and this has a lot of flavor, too. 



I used 125% sourdough culture this time. It was difficult to put it in the tin but it was worth it! It has more moist in the crumb!


Thank you, Daisy and Katie and rebecca!


Second, Franko posted this recipe but he used 100% spelt flour that is more challenge for me. http://www.thefreshloaf.com/node/20057/loaf-my-wifefinally   Although I posted it this recipe using 100% whole wheat, and 80% whole wheat.  this time, I used white sourdough culture instead, and 50% white bread flour, 50% whole wheat flour and some wild rice and oats for the soaker.   I also decreased the water amount down to 9% as like I made the other mutilgrain bread before.   I have shopped some stuff for baking recently.. I can't still afford to buy spelt flour.... I will buy it and other flour that I want to try  for other recipe when I can spend more money for extra.



I sprinkled some toasted sesame seeds and oats on the top. I got this idea from Karin who posted a fabulous Straun on Khalid's blog. Thank you, Kharin. It tasted really really good!  Thank you, Franko!


 


In the end, This is the first time to post this bread that was posted by Hansjoakim. http://www.thefreshloaf.com/files/u9564/PaL_rye_formula.jpg I have made some of his rye bread that were excellent.  This is his pain au levain. I love this bread.  I tasted sour and sweet on the first day when I sliced them when it was slightly warm yet. I regreted that I did.  As RobynNZ suggested me that I should have waited until it was completely cool. I always appreciate her help. Many thanks to you, Robyn.    The next day, the taste was wonderful. We ate toasted 2 slices of this bread each with butter for this breadfast!  Yummy!!



Thank you, Hansjoakim!! 


I am really appreciate for all of you and Floyd who keeps the website peace and safe.   Thank you, everybody.


Akiko


 


 

copyu's picture
copyu

Posting photos...I know, I know...!

I know this has been done to death, but I was wondering if anyone else has had trouble using Win7 (32-bit) to upload photos here. I had a heck of a time uploading photos to TFL using XP, but (eventually) it worked beautifully with some excellent guidance...[Thanks again to those kind folks!]


I've now read just about every post on TFL with respect to this subject, but ZERO results...I could click that little "tree icon" until my mouse died, but it does nothing


Are my local security settings too high? Do I need to shut down my firewall? Am I "barred" by admin from posting photos as some sort of 'trouble-maker'? ;-)


I'm still finding my way around Win7, but have been around computers since the days of steam and can usually solve these problems by myself, but not this time! Any advice would be welcome


Cheers,


copyu

dmsnyder's picture
dmsnyder

Pain au Levain with Hazelnuts and Currants


 


I've been thinking about baking a sourdough nut bread for some weeks. They are so nice plain and with cheese. With lots of family expected for several days around Thanksgiving, I'll want a variety of breads I can take out of the freezer to serve with meals and for snacks. I like to serve sourdough nut breads with hors d'oeuvres.


I thought over the breads with nuts I've made before but decided to try something new: a French-style (not too sour) Pain au Levain with hazelnuts and currants.


I based the bread on Hamelman's Pain au Levain from “Bread.” I added about 25% nuts and currants to the dough at the end of mixing and followed Hamelman's procedure for bulk fermentation, proofing and baking.


 


Levain build

Wt.

Baker's %

KAF AP flour

4.6 oz

93.50%

Medium rye flour

0.3 oz

6.50%

Water

3 oz

60.00%

Mature (stiff) starter

1 oz

20.00%

Total

8.9 oz

 

 

Final dough

Wt.

KAF AP flour

1 lb, 9.8 oz

Medium rye flour

1.3 oz

Water

1 lb, 1.8 oz

Salt

0.6 oz

Levain

7.9 oz

Roasted hazelnuts

4 oz

Zante currants

4 oz

Total

3 lb, 13.4 oz

Procedure

  1. Mix the final levain build 12 hours before the final mix. Cover the bowl and let it ferment at room temperature (about 70ºF).

  2. Mix all the ingredients except the salt and levain to a shaggy mass. Cover and let rest (autolyse) for 20-60 minutes.

  3. Sprinkle the salt over the dough and distribute chunks of the levain over the dough. If using a stand mixer, mix with the paddle at Speed 1 for 1-2 minutes to incorporate the added ingredients and then with the dough hook for about 6 minutes at Speed 2. There should be moderate gluten development. Add the hazelnuts and currants and mix for another 2 minutes or so at low speed. Desired dough temperature is 76ºF.

  4. Transfer the dough to a lightly floured board and knead briefly to evenly distribute the nuts and currants. Then round it up and place it in a lightly oiled bowl and cover tightly.

  5. Bulk ferment for 2 ½ hours with two folds at 50 minute intervals.

  6. Divide the dough into two equal pieces and preshape as rounds or logs. Let the pieces rest for 20 minutes.

  7. Shape each piece as a boule or bâtard and place en couche or in a banneton. Cover with plastic or a towel.

  8. Proof the loaves for 2 to 2 ½ hours.

  9. Preheat the oven to 500ºF with a baking stone and steaming apparatus in place 45 to 60 minutes before baking.

  10. When proofed, transfer the loaves to a peel, score them and transfer them to the baking stone.

  11. Turn the oven down to 440ºF and bake with steam for 15 minutes, then in a dry oven for another 25-30 minutes.

  12. Transfer the loaves to a cooling rack, and cool completely before slicing.

     

    Notes on my baking procedure

  • To steam the oven, I use a cast iron skillet filled with lava rocks. This is pre-heated along with the baking stone. Right after the loaves are loaded on the stone, I place a perforated pie pan with 10-12 ice cubes on top of the lava rocks.

  • I start my bake with the oven at conventional setting. At the end of the steaming period, I switch the oven to convection bake and lower the temperature 25ºF.

  • For this bake, when the loaves were fully baked, I turned off the oven and left the loaves on the

    stone with the oven door ajar for 10 minutes.





We tasted the bread when (almost completely) cooled. The crust is very crunchy. The crumb was denser than I had hoped, although this is a rather low-hydration bread. My experience with nutted breads has always been that the crumb tends to be less open than expected, so now I expect it.


The crumb was very chewy. The flavor of the bread was lovely, with no perceptible sourness, except for the sweet-sour flavor of the currents. At this point, the bread, nuts and currents each contributes its distinctive flavor. Quite nice.


I'm looking forward to having this bread toasted for breakfast. 


David


Submitted to YeastSpotting


 

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