The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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copyu's picture
copyu

Super Sourdough?

It's just turned 2:00am where I live, but I found this before heading to bed. I am too sleepy to read it all AND check the sources...if any...


http://www.sciencedaily.com/releases/2010/03/100321182911.htm


Interesting? Any comments?


I hope this isn't wasting anyone's time. I'm going to bookmark this link and go to sleep. Please enjoy the article if you're in another time-zone.


Cheers,


copyu 

rolls's picture
rolls

If you could choose just one bread book to buy, which one please??

Hi everyone, I currently have:


The Bread bible by Rose B


The Italian Baker Carol Field


foccacia  Carol Field


100 breads  Paul Hollywood


Cordon Bleu: Bread


and jus some miscellanious small books etc


I jus want to get one bread book, as I really have too many cookery books, so from your experience which one do you think?


Thanks heaps :)


 


 

nicodvb's picture
nicodvb

My rye schrotbrot

Recently I received a lot of cracked rye (actually I hoped it would be a batch of rye chops, but unfortunately it's not the case...).


I put it immediately to work to prepare my preferred rye bread, something in between frisian rye and this one done from my friend Gi.


 


The night before I prepared a soaker with:


-320 gr of cracked rye (there are a lot of barely broken berries and some very coarse flour)


-80 gr of old bread broken dried in the fridge  and broken in the mixer


-340 gr of boiling water


mixed very well, but quickly, and left to rest in a closed plastic container enveloped in a pile.


At the same time I would have generally prepared prepared a poolish with


-200 gr of dark rye flour


-170 gr of warm water (40°C)


-10 gr of rye sourdough


but this time around I prepared (1 day in advance) a three-stage leaven as in my post of Detmolder rye. For this kind of bread a three-stage is not necessary, but I tought I should mention it for the chronicle. Total hydratation is the usual and magical 85%.


 


After 12 hours I mixed the two compounds and added 12 grams of salt, kneaded well and put the dough in a 12 inches plum-cake form, left to ferment for threee hours at ~28°C. This kind of douh doesn't rise a lot, generally never more than 1/3 in height, but the acidity developed will improve the flavour of the bread and protect it from molds.


 


I cooked the bread totally enveloped in aluminum foil (3 rounds) at 120°C for 10 hours, then I put the bread in a linen sheet and waited 2 days before cutting it.


The taste is fantastic, sweet and sour with a remarkable caramel intensity; moreover -and contrary to my previous long bakes- there's something remembering a faint taste of liquor that I never tasted before, it's totally new to me.


The crust is absent and the crumb is moist as it should be. Contrary to most my other breads it dosn't even crumble when sliced thinly.


 


I also noticed that when sliced in advance the taste seems to improve sooner and seems to get sweeter in shorter time. Does it make any sense?


 




 

nicolesue's picture
nicolesue

Baking Stone - How to Transfer?

Hi,


I've recently purchased a ceramic pizza baking stone. What's the best way to transfer the bread dough (like a boule) to the baking stone while it is pre-heating inside the oven. I don't have a peel.


At the moment, I proof my dough on a thin silicon mat. Prior to baking, I'll remove the baking stone from the oven, and slide the whole thing (silicon mat and dough) onto the baking stone, before putting it back in the oven again for baking. I do not remove my silicon mat until the baking is complete.


Will i lose significant oven spring by using a thin silicon mat on top of a pre-heated baking stone the whole time? Am I rendering the baking stone ineffective by doing so? Let me emphasis the silicon mats I'm using are pretty thin (similar to parchment paper), and definitely not as thick as SILPAT.


As always, any advice and help is welcome. Thanks.


Sue


 


 


 

saltandserenity's picture
saltandserenity

A White Bread Makeover - From Drab to Fab!

I gave Peter Reinhart's White bread a bit of a makeover.  Check it out!


http://saltandserenity.com/2010/05/18/40-white-bread-makeover-from-drab-to-fab/

dmsnyder's picture
dmsnyder

Fettuccine with Turkey Sausage and Kale

 


When I blogged on my last weekend's baking, I threw in a photo of the pasta batch I had also made. Well, the pasta generated as much discussion as the breads … maybe more. So, I thought I'd write up the pasta dish we had for dinner tonight. (I know it's not bread, but I hope it's okay to post it on TFL anyway.)


Fettuccine with Turkey Sausage and Kale


I use Marcella Hazan's recipe for fresh pasta. It calls for 2 large eggs and 1 ½ cups of AP flour. I used Caputo tipo 00 Italian flour and found I had to add a couple tablespoons of water for the dough to come together.


I mix the dough in a food processor. It ends up in the bowl like coarse cornmeal, but, when pressed together and kneaded, it forms a firm dough. I roll the dough into a log, wrap it in wax paper and refrigerate it for at least 30 minutes. This works like an autolyse to evenly hydrate the flour.


I then divide the dough log into 4-6 equal pieces with a sharp knife and make pasta sheets with an Atlas, hand cranked pasta machine. After drying these for a few minutes until they are leathery, I cut them into the desired widths with the Atlas attachment. If the dough is sticky, it should be dusted with flour before cutting. The cut pasta is then dried completely (12 hours) before placing in plastic bag for storage. If completely dried, it will keep at room temperature for months. When rolled to the thinnest setting, this cooks in a couple minutes, tops.



The sauce comes from the March, 2006 Gourmet Magazine. It can also be found on Epicurious.com here.


I make my own turkey sausage, using a recipe for home made Italian Sausage, substituting ground turkey thigh meat for pork shoulder. Here's my recipe for the sausage:


This is the original recipe scaled down for 1 lb of meat and with my notes in italic:



1 lb. ground pork shoulder. I use ground turkey or chicken dark meat.


1 clove crushed garlic.


¼ cup cold water. Omit if using ground poultry.


1 tsp salt


¾ tsp ground black pepper


1 tsp fennel seeds (preferably ground)


1 T grated pecorino romano cheese. I use parmesan.


1 T chopped Italian parsley


¼ tsp red pepper flakes (Optional)


Mix all ingredients together.


This freezes well. It is wonderful in sauces for pasta and on pizza.



Since Kale is unfamiliar to many, a few words about it seem called for. Kale is a green, leafy member of the cabbage family. It has been cultivated in Europe as long as history has been written. I have read that it was among the most common vegetables eaten in Europe prior to the late Middle Ages. It has many nutritional virtues, including powerful anti-oxidants and lots of vitamins and minerals. (For more information, see Wikipedia on Kale.)


Recipes using kale generally neglect the basics of preparing it for cooking. It has a fibrous central midrib that is not edible. After washing, the edible leaf is cut away from the midrib. The kale is often parboiled before adding it to the rest of the ingredients.



Kale, washed before removing stems



I cut along each side of the central stem with a sharp paring knife, then pull the stem free



Kale after removing the stems


So, with that introduction, here is my version of the recipe for Fettuccine with Turkey Sausage and Kale (Note: This recipe serves 4 as a main course):



3 tablespoons olive oil


1 lb turkey Italian sausage, crumbled


1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped


1/2 lb fettuccine


2/3 cup home made chicken broth


1 oz finely grated parmesano reggiano cheese (1/2 cup) plus additional for serving


Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned and no longer pink inside, 5 to 7 minutes.


Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain.


Keep the cooking water in the pot and return it to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.


While pasta cooks, add kale to sausage in skillet and saute, stirring frequently, until just tender, about 5 minutes.



Sausage and Kale, at this point in the recipe


Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.


Serve immediately, with additional cheese on the side.





Buon appetito!


David


 


 

earth3rd's picture
earth3rd

No knead bread from Michael Smith

I just made this bread the other day after watching Michael Smith on Foodtv. He was going on about how good the crust comes out if you bake the bread in a covered pot. The recipe can be seen at:  http://www.foodnetwork.ca/recipes/recipe.html?dishid=9530


I used the pot method. Also the recipe I used was the "city bread" recipe. Followed the recipe to the letter. The dough was very wet, exactley the same as a poolish for french bread, a little hard to handle but I was gentle.


There is only 1/4tsp. of yeast, 16 hours for the first rise, 2 hours on the second rise. The bread tasted pretty good to me, much more flavour than a plain white bread.


Here are a couple of pictures for your viewing pleasure.


Just out of the pot


 


The crumb

txfarmer's picture
txfarmer

Gosselin Baguette


The recipe can be found here: http://www.thefreshloaf.com/node/8524/philippe-gosselin039s-pain-%C3%A0-l039ancienne-according-peter-reinhart-interpretted-dmsnyder-m - thank you David!


I used a bit more than 375g of water, so I am guessing the hydration is around 76% to 78%. For flour I used whatever left in my stock: 50%+ Gold Medal bread flour, ~25%KA bread flour and the rest is GM AP flour. Stuck to David's procedure pretty closely. Took forever for the dough to double, I think next time I will add warm water with the yeast and salt. I preshaped into batards. The dough looked wet then, but not scarily so, probably because I have been handling a lot of wet doughs lately. I did shape them as normal baguettes rather than the "stretching" method, since I was afraid there wouldn't be enough surface tension otherwise. I also tried my hands in scoring these. With such a wet dough, I was just aiming to make a smooth cut, so I held the knife more vertical than usual. It worked as expected - not that much ears, but decent scoring marks. The best part is the crumb, very open and hole-y:



Can you see the shine on the wall of the holes?



They do have a sweet taste like David describled, benefiting from the long autolyse no doubt. Comparing to Mr. Nippon's baguette, which has a similar autolyse schedule, but at a higher temp, I would say Mr. Nippon's is slightly sweeter. Both are very delicious.



In the first picture, do you notice that the bottom baguette's bottom side is not brown? That's because when I took out the parchment paper after the first 10 minutes, two of the baguettes slid too close together, the almost touching sides didn't get browned properly. Another lesson learned. Next I will try this formula with cold retarding, first suggested by a few TFLers here.


jsk's picture
jsk

Graham Flour Levain

About two months ago I was in a trip to the US. During my staying there I've bought some flours I can't get my hands on here in Israel. One of them was Graham flour. I read quite a bit about it and I've found that a lot of people said it made a hard and unpleasant crust and the coarse pieces of bran and germ made it difficult to develop the gluten.
 
In that in mind I've decided to scald the Graham flour and make a mash, as I read someone here did successfully. So I started reading about scalding flours (WGB is a great source of info about that). I wanted to make a mash using 2:1 water to flour ration. The process was basicly bringing the water in a pot to about 150F, adding the flour and leaving it coverd for 1.5 hours to gelatinize some of the starches and to start the enzyme activity. After the hour and a half I adedd about 2% salt to inhibit the enzyme activity (a little like in a grain soaker). From ther it went to the fridge overnight.
 
I've worked up a formula for some sort of a Pain au Levain using 28% Graham, 5% rye and 67% AP flour. The intended hydration was 75% but I needed to add 2% more water as the dough was a little dry (probably because of the mash). I used a white stiff starter (65% hydration). I autolysed for 30 minutes and the kneaded in my KitchenAid for about 8 minutes. Fermentation was 2.5 hours with 2 folds. I then shaped the dough into two 1.75 lb batards and proofed the in a couche for 1.5 hours.
 
Here are some pics:


 
And the crumb:
 

 
I was very happy with the results. The crust was chewy and delicious and the crumb was open and light. The flavor was very good, slightly tangy and wheaty. If anyone has any questions or want the recipe, please comment.
Happy baking!
Jonathan.

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