The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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CoreyB's picture
CoreyB

How can I make my muffin recipe better?

I have this recipe I have tried and they are good texture but a little dry, they have some moisture but just dont taste like a dunken donuts or store bought muffin. Too bland dry. They have a little sweet taste to them but its not enough. Here is the recipe. They also have spots on the top that are nice and brown and there are the rising spaces in between that it seems its hardening on the top in places too fast. So its not equal.

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 mediun Egg
3/4 cup milk (I use 1/4 cup full cream)
1/3 cup vegetable oil
3/4 cup miniature semisweet chocolate chips

 

I preheat to 400 degrees and then drop to 350 after 3 minutes.

thanks for the help!

Gingi's picture
Gingi

Tartine Sourdough - Help me understand what I did wrong..

Hi there people.

Like many of you out there, I'm very interested in Chad's famous Tartine Bread. Therefore, I gave it a shot. I actually followed a very similar formula, taken from this website, which some of you might kow

http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/#comment-203110

The result was not impressive (I know, it's the first time, yada yada) BUT I was contemplating over what to change and how to look at the result and plan the next step.

My main concern is that the bread was way too dense. It didn't "rise" ovaly as I wanted it to.  What should I do differentially? higher temp? more steam? anything will help... I'm attaching here a picture of my final result.

 

THANK YOU!!

lls's picture
lls

Tartine bread- kneaded mechanically?

Hi everyone,

 

I am new to this forum,  but have been lurking here for a while, reading all your posts and admiring all the pictures!

I am wondering something. I made the tartine country bread which turned out to be the best and lightest sourdough bread I ever made, with a beautiful creamy crumb and a thin, crisp crust. However, I found the process very involved and I was wondering whether there is any kind of way to make it a bit easier. For instance, instead of all the stretch and folds, would it be possible to just machine knead the dough gently to develop the gluten?

I think I remember reading that Chad Robertson said that he made the dough slack because he didn't have the funds to buy kneading equipment and thus had to turn the dough by hand, but if would have had the funds, would the dough have been machine kneaded?

Would love to hear from those who tried different gluten development methods, thanks!

dsadowsk's picture
dsadowsk

A most unusual levain ingredient

Lately I've been feeding my levain with a mix of AP and WW flour per FWSY. I've been keeping it in the refrigerator in a labeled plastic container.

Today I took it out for its weekly feeding, and saw that some overeager Thanksgiving guest (or perhaps one of us, we were pretty zombified by the end of the day yesterday) mistook it for a container of baba ghanoush -- the color was extremely similar -- and dumped some baba on top of it.

While fortunately the baba was not stirred in, it is denser than the dough and sank deep down into the container.

I was able to find some dough all the way at the bottom of the container that did not appear to have much if any of the contaminant, and I'm using that to rebuild my levain. This will be a good test of whether ingredients added to a levain have any effect after continued feedings of just flour and water, assuming that next week someone doesn't mistake my levain for horseradish sauce.

And if the essence of baba manages to persist through many feedings in some culinary version of homeopathy, who knows, maybe it will make a fantastic pita!

BellaNY32's picture
BellaNY32

Hello from the Boogie Down Bronx!!!

Hi, my name is Bella

I am  newbie to bread making BUT have been so, so successful. I began baking at home for health reasons. I have lupus and noticed that every time I ate bread made by machines I would have not so nice reactions. I cannot live with bread so I began making it. In the beginning my bread was so dense and tacky, I kept working at it. Until I found a recipe that works for our home!

I have done a simple French bread, baguette, tons of simple white loafs, seeded simple white loafs, croissants, tortillas, bagels and fougasse.

Next Brioche, Hallah, Rye and Sour dough.

My goal...to be able to make a nice artisan bread.

Cant wait!

Bella

pmccool's picture
pmccool

A question for new bakers

I am in the process of designing a Bread 101 class for bread novices.  While I have a good idea of the material that I think should be included, I want to solicit feedback from TFLers (and maybe some lurkers, too) about the kinds of things that they would like to learn if they attended this kind of class.  There might be some things that really ought to be included but haven't occurred to me.

Just to give you some parameters, the class will meet on a Saturday from 10:00 a.m. to 3:00 p.m.  While there will necessarily be some lecturing and some demonstrations to give the students the background that they need, the heart of the class will involve hands-on work by the students as they put their new information directly into practice.  I expect that we will make up at least one yeasted dough in the morning for baking on-site in the afternoon, and another yeasted dough in the afternoon for the students to take take back to their homes and bake there. 

Whether or not there will be a place in the flow for a non-yeasted bread (muffins? biscuits? scones?), I don't yet know.  At this point, I'm treating that as an option, not as the primary focus of the class.

Things that definitely need to be part of the class include measuring by weight, bakers math, hydration and its effects, temperatures, autolyse, mixing, kneading, fermentation, shaping, baking.  It won't be practical to address sourdough in this class.

I've seen similarly-titled classes that are effectively a "breads from around the world" shotgun blast, with the instructors taking up the bulk of the time with demonstrations and the students getting very little hands-on work of their own.  That doesn't seem to me to be very helpful.  From what I see in other classes I teach, one of the most daunting things for a new baker is judging dough consistency, followed closely by understanding fermentation progress.  Consequently, the more time that I can give the students to have their hands in the dough during class, the better they will do in their own kitchens later on.

Now that you know my ideas, I'm very interested in hearing yours.  All suggestions will be valued, even if I can't put all of them into play.

Paul

kensbread01's picture
kensbread01

How much dry yeast for Tartine bread formula?

I want to modify my Tartine bread formula to just use dry yeast and forego the wild yeast starter that I've been having so much trouble with (for now).   Does anyone know what ingredients to use (i.e., how much dry yeast, how much water, how much salt, how much flour) for someone who is using a cast iron combo cooker and wants a hydrated dough for a nice thick crust.   thanks,  Ken

NanusT's picture
NanusT

substitute for dry milk (powdered milk)

Hi all and happy holidays!

I want to bake simple rolls which call for 3 tsp of dry milk (0.9 oz). I don’t have dry milk at hand and in the stores it comes only in big packages which I don’t need because I never use it.

So my question is how can I substitute it?

 

Thanks a lot

Tal

GAZ082's picture
GAZ082

I've got these ingredients, help me find a recipe!

Hello there! I bought some almonds and i'll like to make my first sweet bread. I've got these ingredients:

  • Yeast, instant.
  • All purpose flour.
  • Sugar.
  • Honey.
  • Almonds.
  • Wisky (Glenlivet 12 yrs, single malt, not too much!)
  • Egg.
  • Milk.
  • Vanilla extract.
  • Butter.
  • Something to make that sugary, crispy coating for the top, is it made with diluted sugar?

I was thinking of a sort of pannetone, but it's complicated... I'd like something moisty on the inside, not very hard to make (i just made 5 breads so far, still a newbie!) Those are the ingredients i'd like to use, the recipe may have any or preferable all of them ;).

I'm tempted to adapt other recipes of pannetones, but i dont want to blow it with the ratios. I'm tempted to go 65% milk because i like it for my standard water based bread, easier to work, but i also want to get some egg which i do not know how it plays.

I'm lost, need guidance!

Katnath's picture
Katnath

Poolish or preferment vs wild yeast starter

Hello all, just joined this incredibly informative fascinating board. I'm an experienced baker with mostly commercial yeast, though for several years I used nancy silvertons sourdough starter recipe. 

i now prefer to use a simple poolish or preferment (1/4 tsp active dry yeast) 1 cup mixed grain flour, water and usually about 8 hrs at room temp. Then proceed with final dough. 

I find find that we don't eat enough bread to justify maintaining a starter, and actually I don't like the taste of sourdough bread. 

My question is how do I convert the many recipes I see for sourdough breads using my method. Do I just simply substitute my poolish in place of the small amount of wild starter in most recipes? It won't be the same weight and of course slightly different flavour profile. 

Thanks for any input. 

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