The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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aptk's picture
aptk

Flautas - Fried Stuffed Flour Tortillas

I'm still working on the pictures and instructions for a collage I posted earlier.

It had never occurred to me to try and capture the crumb of a flour tortilla! Ever!! So mostly what I have is a picture of the gooey, melted cheese that's on the inside.

And this particular batch is pork and green chile. Next time I make them, I'll do up a much better set of instructions!

Basically, its a stuffed generic flour tortilla that is deep fried. Any flour tortilla recipe will work, you have to use raw tortillas though, not the already cooked ones from the store. The fillings can be what ever you want, but my family likes meat, cheese and some kind of chile.

 

aptk's picture
aptk

Basic Sourdough White Bread

Before I go any further I want to talk for a minute about my sourdough starter. This is a very "wet" starter, and I measure by cup rather than by weight. It resembles the flour paste we used to make as kids.

Here's the basic recipe: 1 cup flour, 1 cup water, 1 packet yeast. Mix together and let it sit out on the cupboard until it develops a sour smell. Feed it half a cup of flour, and just short of a half a cup of water every day while it's sitting on the cupboard. When you get too much, dump about half of it out and feed it again. Once it's got an odor you like and it's nice and bubbly it's ready to use. When I'm not baking every day I keep it in the fridge and feed it every 4-5 days. Then when I'm ready to bake again I take it out, feed it and give it a day to come back to life. Next night I set the sponge for as much starter as I'm going to need and go from there.

This makes a good sandwich bread, although the loaf shown has a couple of big bubbles which will make a mess if you're having peanut butter and jelly sandwiches!

aptk's picture
aptk

Dinner Rolls

I have been called out!! I posted a collage of some of my recent favorite breads, and was challenged to show my results. So I'm going to try it! I am also including the recipe I used. And if it's not one of my original throw things in bowl efforts, I will post a link.

The recipe included with these dinner rolls, is my most dependable basic white bread recipe. This will make one regular loaf of bread, or a dozen good size rolls. It shapes well too.

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

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