The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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4/30/10 - Malted Tourte de Meule

Hey All,


Just wanted to share with you a potentially successful bake.  This is my variation of Eric Kayser’s Tourte de Meule.  I was inspired by Don D’s bake here: http://www.thefreshloaf.com/node/14445/eric-kayser039s-la-tourte-de-meule


I will post a crumb shot tomorrow.




Ingredients


300g WW


130g AP


50g Malted Barley Flour


350g Water


12g Kosher Salt


1/8 tsp ADY


962g Total Dough Yield


Directions:


9:00am – Mix all ingredients in large mixing bowl, autolyse covered for 30 minutes.


9:30am – Knead 3 minutes in bowl with wet hands.  Do not add any extra flour.  Rest 30 mins.


10:00am – Knead 1 minute, rest for 1 hr.


11:00am – Turn dough, rest 1 hr.


12:00pm – Shape dough into boule, place in floured linen lined banneton/basket, proof for 2 hrs.


1:00pm – Arrange baking stone and steam pan in oven.  Preheat 550F.


2:00pm – Turn dough out onto lightly floured peel, slash as desired, place in oven directly on stone, pour 1 1/2 cups water into steam tray.  Bake 15 mins at 450F.  Rotate, bake for another 40 minutes at 425F.  Loaf is done when internal temp reaches 210F.  Cool completely before cutting.



 

inlovewbread's picture
inlovewbread

Today's Bakes


Just sharing a picture of the things I baked today. I'm pleased with the way everything came out- the sourdoughs on the left went a little too long, but they're not burnt. I made 2 sourdough batards (SJ sourdough), two loaves of whole wheat multigrain sandwich bread, poppy seed-millet sourdough batards and two batches of KA Onion buns. My freezer is now well-stocked for company. :-)


Have a good weekend everyone!

jombay's picture
jombay

Fromartz Baguettes

Didn't change much from the original formula, except I added about 5% rye and only did single strech n folds.


Took a pic of them cooling with my phone.



 


Then I decided I wanted to take a pic using my camera 10 mins later. Where did the rest of the loaf go?


 



 


Crumb shot.


 



 


Flavour is great. I'll definitely be making these again.

koloatree's picture
koloatree

Dough Trays for Proofing?

Anyone know where I can purchase dough trays similiar to the ones pictured?



 


They seem to look like the 17g containers listed here


http://www.deiequipment.com/s.nl/sc.2/category.2492/.f


I wonder why not go for the 22g container?

ezzirah's picture
ezzirah

freezing bread dough....

Hello! long time lurker here, don't post much, too much of a noob.. :)


 


I was thinking of getting in the kitchen this weekend a whipping up batches of various bread doughs that I can put in the freezer then simply take out and unthaw and bake when I need them. But I am unsure at what a point is it safe in the bread make process to freeze the dough. After shaping? should I rise once then freeze? After a second rise? 


 


I am hoping the question is clear, I apologize if it is not. 


Thanks!

Anishnabe baker's picture
Anishnabe baker

White bread additives

Hi, I am a baker from Birch Island, Ontario. I have fits and starts in baking since I am not always here. I was just in Jolly Old and was fortunate enough to get face to face time in the local bakery. Should you be in Evesham the bakery on the main street makes excellent bread and , by going round the back(long walk) you can meet with the baker. Having had a long talk with him on the way back I thought I had not clarified the "Diamond" additive he said he added to his Bloomer Loaf. Can anyone help??

kolobezka's picture
kolobezka

Minimum amount of yeast

Hi!


I would like to ask what is the minimum amount of yeast (commercial) to use in a recipe that would not negatively affect the results.


I have read that yeast can reproduce but in fact it has not enough time to do so during dough fermentation. It just eats (and therefore produces gaz and increase volume, I guess).


Of course lean dough needs less than fat- and/or sugar-rich dough. And less yeast needs more fermentation time. Are there other factors that should be taken into consideration (whole wheat, rye, multigrain...)? And is there a general rule of thumb what would the minimum for different types of bread be? The avarage seems to be 10g fresh yeast (1tsp instant) for 500-600g flour. Can this be reduced?


For example I do not understand why in ABED by Peter Reinhart there are 4g instant yeast for 560-680g flour in one case (eg p. 72/73 - 50% and 100% Whole Grain Rustic Bread) and then 10-15g instant yeast for app the same quantity of flour in other breads (eg p. 83 Every Day 100% WW Sandwich, p. 102 Many-Seed, p. 113 Wild Rice and Onion), when there is not a difference between fat and sugar content. Would it be possible to reduce the yeast amount in all recipes?


Thanks for help


zdenka

koloatree's picture
koloatree

what other insurance does a bread business need?

Hi,


I am working on a plan and was wondering what other necessary insurance is needed other than the obvious food product liability insurance. In my case, I plan on leasing a comercial property and running a wholesale business (i.e selling at farmers markets and dropping off product at other businesses). I plan on being the solo operator, purchasing equipment using business credit, and working this business part time. 


Thanks for the help!

eatbread's picture
eatbread

using "un-peaked" starter

if you use a starter in your dough that isn't at peak, does it just rise the bread slower, as in eventually it will reach the same volume as if you had used a starter at its peak, or is its perforance actually diminished?

txfarmer's picture
txfarmer

Two easy and fast rye breads


The first one is Alsace loaf with Rye from Dan Lepard's book "A handmade loaf". Recipe can be found online here: http://blog.rezkonv.de/2007/08/31/alsace-loaf-with-rye/ , but of course I have the book and love it.



Made one big batard and several small rolls. This is a fast bread to make since there's commercial yeast in it. Dan used fresh yeast, but I used instant yeast (adjusted amount).



The crumb is relatively open, and the rye berries soaked in white wine lends texture and a sweet taste to the otherwise earthy bread, very nice with some butter.


 



The 2nd one is Black Pepper Rye from Dan Lepard's website: http://www.danlepard.com/forum/viewtopic.php?f=7&t=2605&start=0 - that thread not only has the recipe, but also a very good picture tutorial on how the bread is made. If you do a little search you'll find this bread has been successfully tried by many folks here on TFL, and most liked it.



I started out somewhat skeptical, since only "fakers" add coffee to their rye breads right? Wrong! Coffee, as well as plent of black pepper and poppy seeds, are not here to mask anything, but to provide strong and greatly blended flavors on their own.



I used very strong espresso powder from KAF, so the coffee taste was definitely strong (which I like), the black pepper provided a lingering spiciness, and the large amount of poppy seeds on top got toasted and became so fragrant during baking. Such strong flavors all blended well together, suprisingly.



Using only commercial yeast, it's another very fast bread to make,  delicious with some PB.

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