The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

  • Pin It
Doughtagnan's picture
Doughtagnan

Sourdough Hovis Granary (c)

As the girlfriend  is a big fan of Granary bread (c) I tried a "normal" dried yeasted loaf, which though tasted proper granaryesque, it did not have much oven spring and was therefore a pretty unimpressive specimin and certainly not worthy of posting on these august pages (especially if the brilliant Shao-Ping has just posted some absolute blinders!) So, as my sourdough always comes out consistantly i've given the old Granary the full SD  treatment with my Rye starter. It's just out of the oven but I think it'll be worth getting some bacon lined up for brekky tomorrow - no crumbshot till then.  I just used my regular SD recipe from The River Cottage Baking book - briefly  250g Hovis Granary (c) flour 350ml water, 50ish grams starter mixed and left overnight, then a further 300g Hovis Granary (c) flour splash of olive oil and twist of salt, kneaded and deflated 3 times shaped/proofed for 2 plus hrs then baked from cold in cast iron at max (250c fan) for 40mins covered 10 uncovered (lowered to 200c fan) makes a boule/mini-miche of around 800 grams.


Cheers Steve



 



 And this morning, as promised the compulsory crumbshot after some slices were cut for a bacon sarnie!


Andrew S's picture
Andrew S

Scotch Baps

Hello Everyone!


 


Scotch Baps.


  


Hand mix.   


Dough Temperature.             24˚ Centigrade.


Yield,  9  @ 70g.  660g.         Includes  5% excess for process loss.


Bulk Fermentation Time.      120 mins


Knock Back.                           90  mins


Here is a formula and method for a small batch.  When upping the yield, go by the %s and not the given recipe. 


%


100                  Strong Flour   390g.


59                    Water              230g.


5                      Butter             20g.


2                      Yeast               7.75g.


2                      Salt                 7.75g.


2                      Sugar              7.75g.


 


Dough Temperature Calculation.         There are several ways to do this.  I will give you a basic one to start with, if you want more involved, please contact me.


Take the temperature of your FLOUR    Subtract the number from your DOUBLE THE DOUGH TEMPERATURE. This will give you your  WATER  Temperature.


E.g.   Flour is  20 C.  So,   20 taken from 48 = 28.  Which is your  WATER TEMPERATURE


METHOD.     Put your tempered water in a bowl, add your yeast and disperse.  Add the flour and the other ingredients on top of that.  Bring it all together, trying to keep one hand clean.  I like to use a plastic scraper to help with this.



Tip your bowl onto a work surface; continue to combine with one hand and your scraper.  Work the dough with both hands now, stretching, tearing and turning.  Note.  Your B.F.T time starts from the point when the dough has roughly come together and not when you have finished mixing.  Continue to extend and tear the dough, it should become very smooth and elastic, being able to extend a long way before tearing.  I give my dough 15 to 20 minutes of hand mixing but for small rolls like these, you can get by on 5 to 10 minutes.


 


 



Lightly mold the dough into a round, place back into the bowl, cover and leave for the remainder of the time before knock back.   I.e.  20 minutes  from 90 gives 70 minutes in the bowl.  When the knock back time is reached, give another minute or so gentle kneading to expel the gas.  Return to the bowl and cover for the remaining allotted time.


 


When the fermentation time is up, take the dough and scale off @ 70g.  Try to do this in one piece and not end up with several little bits making up the 70g.  Cover the pieces with either plastic or a damp cloth.  Mold the dough pieces into round shapes, cover and rest for 5 minutes then re mold and cover.  Leave for 10 minutes to relax.


      


  


Pin out to slight oval shapes, roughly 4 by 3 inches in size.  Wash the surface of each dough piece with water and dip into flour (to give a good crust).  Place onto a tray, dusted with semolina.  Cover with a light cloth, plastic sheet or a tin etc. Whatever works for you.  Leave at room temperature until doubled up and a light touch with a finger leaves a slight indent. This is around 40 minutes in my kitchen.


Bake @  232C.  450F.  for around 10 minutes. 


 



 


Allow to cool on a wire rack.


 

gothicgirl's picture
gothicgirl

Honey Wheat Pita Bread

Posted on Evil Shenanigans on 3/23/2010 


I think pita bread may be magic.


Honey Wheat Pita Bread   


Not that it will grant wishes or anything, but I think the way it goes from thin, flat dough into a hearty pocket of bread fascinating.  Aside from the fascination factor, the versatility of pita bread is endless.  Stuff them with lunch meat for a sandwich, top them with sauce and cheese for a pizza, or bake them until crisp for chips.  Yes, the pita is very versatile.


Honey Wheat Pita Bread 


Notes on this recipe ...  First, they come out best if you can bake them on a raging hot pizza stone or cast iron skillet.  The stone, or skillet, should be heated for at least thirty minutes before baking for the best, and most puffy, results.  Second, these pita are made with whole wheat graham flour because it has the nutty flavor I wanted for this recipe, but if you do not have that standard whole wheat flour will work just as well.  Third, kept in a plastic bag the pita last for up to four days at room temperature.   


Honey Wheat Pita Bread   Yield 8 pita


1 cup whole wheat graham flour
2 cups all purpose flour
2 1/4 teaspoons dry active yeast
1 1/2 cups water, heated to 110 F
1 1/2 teaspoons salt
1 tablespoon honey
1 tablespoon canola oil


In a large measuring cup combine the water and yeast.  Let stand for ten minutes, until foamy.


Honey Wheat Pita Bread Honey Wheat Pita Bread


In the bowl of a stand mixer combine the yeast mixture, both flours, salt, honey, and oil.  Mix on low speed for three minutes then check to make sure the dough is not too liquid, but it should be sticky to the touch.  Mix on medium speed for five minutes.  Cover with plastic and let rise until double in bulk, about an hour.


Heat the oven to 475 F with a pizza stone, or 9″ or larger iron skillet, for thirty minutes.


Honey Wheat Pita BreadHoney Wheat Pita BreadHoney Wheat Pita BreadHoney Wheat Pita Bread


Once the dough has risen turn out onto a floured surface and press out the excess gas.  Divide the dough into eight equal pieces.  Roll the dough into balls then cover with a towel and allow to rest for twenty minutes.


Honey Wheat Pita Bread Honey Wheat Pita Bread Honey Wheat Pita Bread Honey Wheat Pita Bread 


Once rested roll the dough into a thin circle, about 1/8″ thick.  Place the dough on the heated pizza stone and bake for 3-4 minutes, until golden brown and puffed.  Cover the baked pita with a clean towel and repeat with the remaining dough.


Honey Wheat Pita Bread 


Enjoy!


Honey Wheat Pita Bread

jocelyn's picture
jocelyn

Economics of fermentation

Hello,


 


Another interest of mine is all things fermented which lead me to a web site that has a short essay that I find very relevant here, especially to those interested in converting the hobby into a business.  


http://www.wildfermentation.com/resources.php?page=economics


 


Any thoughts?


 


Jocelyn


 


 

sharonk's picture
sharonk

Holiday Chocolate Bread from Gluten Free Sourdough Starter

I decided to stop being so pure and create a bread with all the ingredients I avoid all year long: sugar, chocolate, etc. I wanted it to still be highly digestible so I used my basic gluten free boosted sourdough starter. I was concerned that the "sourness" might conflict with the sweet but it worked out really well.

I had an interesting time developing the recipe. I wanted to use cocoa powder, chocolate chips and dried cherries. At this point I have enough experience to have some "instinct" about what basic ingredients to use without following a recipe. By now, I have made enough breads that resulted in excellent texture that I know what I'm looking for in the batter texture: like thick oatmeal. I hand mixed it with a wooden spoon so I could feel the texture change with each addition. At certain times I could feel it needed a bit more arrowroot or flax or water. It was satisfying to choose based on my perceived need and watch and feel it shift to its next stage. I had a rather special experience from it all. I felt connected to centuries of many other bakers who never used written recipes perhaps because they didn't have access to paper and pen or were too busy to write anything down.

The first try was too bitter and not sweet enough. The second was just right! Someone in my family asked why I called it a bread and not a cake. I told him that this bread was not as sweet or light as a cake might be but was more like a sweet bread that wouldn't crash one's blood sugar or turn one into a couch potato. The bread is also made from whole grains and properly fermented so it is highly digestible.

The splurge happens in the chocolate chips and the cherries but the bread itself is not overly sweet. The resulting loaves were very good and were consumed by my family in record time. I made the breads the day before the family came, sliced them, toasted them and served them with a bowl of sweetened whipped cream. They were consumed in record time.

Holiday Chocolate Bread
Yield: 2 loaves

Ingredients
2 1/2 cups boosted brown rice starter
(boosted with water kefir)
(I wanted a lighter starter so I began it with brown rice flour and used sorghum flour for the other feedings)
½ cup chia gel
¾ teaspoon salt
½ cup brown rice or sweet rice flour

1/3 cup unsweetened cocoa powder
¼ cup water
3 tablespoons melted coconut oil or other oil or butter

¾ cup sugar (I used organic light)
¼ cup coconut flour
¼ cup water
½ teaspoon vanilla powder or vanilla extract
1 teaspoon ground cinnamon (optional)

¼ cup tapioca flour
1-2 tablespoons arrowroot flour
3 tablespoons flax seed, ground
½ dried cherries
½ cup semisweet chocolate chips (I used vegan chocolate chips)
½ cup chopped walnuts

Directions
A few hours before making bread soak ½ cup dried cherries in water, then drain (this hydrates the cherries making them less likely to burn)

Measure out starter into a mixing bowl
Add chia gel, salt, rice flour and mix.
Add cocoa powder, ¼ cup water, oil and mix.
Add sugar, coconut flour, ¼ cup water, vanilla, cinnamon and mix.

Add tapioca flour and 1 tablespoon arrowroot and mix. If the batter seems very thin, add another tablespoon of arrowroot keeping in mind you will next add the flax seed next which will thicken it considerably.

Add ground flax seed. The batter should now be medium thick. If it needs another tablespoon of arrowroot add it now.

Fold in the cherries, chocolate chips and walnuts.

Carefully spoon into 2 loaf pans only half full. (I used parchment paper with the paper higher than the sides of the loaf pan so I could easily lift the loaf out when it came out of the oven)

Let rise 7 hours and bake at 350 for about 50 minutes.
Remove and let cool 5-10 minutes and lift the bread out of the loaf pan for the rest of the cooling.

This bread rose well during the rise but lost a lot of height during the baking so it became a dense almost brownie-like bread/cake.
It was very good right out of the oven.
It’s best warm so after it’s fully cooled it can be reheated by toasting in a toaster or oven.

I also tried slicing half a loaf when it was only out of the oven about 10 minutes. Then I put the slices back in the oven for about 15 minutes. They got a nice outer crust, on the road to Biscotti but not so hard. These were good later on without toasting or reheating.

carburylapills's picture
carburylapills

Has my starter started?

Hi,


I'm working through my copy of crust and crumb...with a pause at the barm section. I am attempting to bake a sour dough loaf but I'm having some trouble.


So far, I have produced a nice bubbly barm sponge, which looks healthy and gassy. Moving from the barm to the "firm sponge" has been a problem...maybe. I am not seeing any bubbles or lacing in the firm starter. It also seems ultra gooey. When I attempt to form a dough, after "rising" the starter for a day, the dough is extremely slack with no bubbles. Shaping is a bit difficult because the dough can't hold it's form, spreads out in a glob.


 Is this normal for a sourdough? Or should it have a similar texture to a french bread?


I've tried again and left the firm starter out at room temperature for nearly 48 hours, and bubbles are still lacking. Am I looking for the wrong signs of life?


Thanks for your help!

dorothy62's picture
dorothy62

Csokis kalács (hungarian language)


 


 


 


A tészta:


50 dkg finomliszt


3 dl tej


1 tojás+1 tojássárga


8dkg cukor


5 dkg reszelt gyömbér


pici só


10 dkg olvasztott ráma


2,5 dkg friss élesztő


Az élesztőt felfuttatjuk, majd begyúrjuk a tésztánkat, utoljára öntsük hozzá az olvasztott ráma margarint.


Pihentetjük, duplájára kelesztjük és jól meglisztezett lapon kézzel széthúzzuk, téglalap alakú és egyforma vastag legyen mindenütt, max. 1 cm vastag.


10 evőkanál instant cukrozott kakaót


10 evőkanál kristálycukrot


100 gr tejcsokit nagyreszelőn reszelve szétszórunk a tésztán egyenletesen, majd óvatosan felhajtogatjuk, hosszára egy kicsit meghúzogatjuk,majd félbehajtva összefonjuk a két szárat.


Sütőzacskóban pihentetjük kb. 25 percig, megkenjük tojással,bekötjük a zacskót,és gázsütő 2-3 fokozatai között előmelegített sütőbe tsszük.


Amikor szépen felemelkedik feljebb vesszük a fűtést és barnára sütjük.


 


more: http://izrobbanas.freeblog.hu/categories/pekseg/

althetrainer's picture
althetrainer

Cupcakes in cones, just for fun

Little man helped me make these today for our family activity snacks.  They are fun to make and delicious to eat.


 




 


Al



robadar's picture
robadar

Non-diastatic malt

I have some "Aunt Patty's barley malt extract" syrup.  I need to know if it is or is not diastatic, for a Maggie Glezer recipe that specifies non-diastatic.   An internet search has left me confused and my question unanswered as has a quick search of this website.  Anybody know the answer?  I'm going to make Glezer's "Thom Leonards  country bread"  or her "Essentials Columbia Country" bread.  Any thoughs on these?  Thanks.


 


RB

ehanner's picture
ehanner

A Study of Gluten Development

Just recently, Mariana-Aga, a fellow baker who I have great respect for and who is an occasional poster here, presented a very interesting paper with extensive photos on the development of gluten. For the purposes of her research and documentation she used a food processor to mix and develop, then over develop the dough. All of the various stages are carefully documented and you can see the tell tale signs of the dough being over worked and ruined.


 This experiment shows what over kneading will do to your dough. It is also possible to over develop your dough by simply over fermenting it, either at room temperature or in the refrigerator. We have all had a dough turn slack and sticky from not being attended to in the proper time.In fact unless you use a food processor, it is very hard to mechanically over develop or over mix your dough at home. The mixers most home bakers use are not capable of over mixing unless you take a long nap while mixing.


If you don't learn anything more from this great post other than to finally know that there is no fixing it if you get in this situation. I have tried adding more flour to the extreme, and it never works. You may as well resign yourself that this will never be right and toss it in the compost.


If you have seen this, you know what I'm talking about!


And finally, I learned a nice trick for cleaning that unbelievably sticky gooey dough mess from my bowls and hands. This alone is reason enough to visit this very informative blog post by Mariana.. I hope some of you find it as interesting as I have.


Eric


PS: This page is written in Russian. Google Translate had no trouble translating to English.

Pages