The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Aussie Pete's picture
Aussie Pete

Coffee and date Bread Loaf

A couple of years ago our local baker baked every Saturday a Coffee and Date loaf of bread? They (sadly) no longer make this and I have tried to copy it without success. I cannot get the coffee flavour to shine through at all. The dough had a lovely dark malt color to it with chopped dried dates. It was so sweet to taste. We treated it as a raisin loaf and was great for a snack in the afternoon.


I have tried searching TFL for a possible recipe that may help me make this loaf. Again without success .


Is there any one out there in the TFL community that may be able to help with a possible recipe?


Heres Hoping..............Pete


 

breadbakingbassplayer's picture
breadbakingbass...

1/19/10 - 80% WW and Ciabatta

Hey All,


Just wanted to catch up on my blogging here and post some pics of some 80% WW bread and ciabatta from my 1/19/10 bake.  I'll post recipes if requested...


Enjoy!


Tim







Ciabatta Recipe: http://www.thefreshloaf.com/node/16361/12210-ciabatta-and-country-miche


80% Whole Wheat Bread Recipe:


Ingredients:


80% WW Flour (1014g)


20% Bread Flour (254g)


85% Water (1078g)


2.2% Kosher salt (30g)


8% Firm Sourdough Starter (60% Hydration) (100g)


1 1/8 tsp Active Dry Yeast


Makes 2500g dough.


Directions:


7:30pm - Mix all ingredients into shaggy dough with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.


8:05pm – Knead dough using French fold method 8x, cover, rest.  (Do not use extra flour.  Use lightly wet hands)



8:35pm - Turn dough in bin, cover.



9:05pm - Turn dough in bin, cover.



9:35pm - Turn dough in bin, cover.



10:15pm – Divide into 4, preshape.



10:30pm – Divide into 4, final shape, place into linen lined baskets, proof 45-60 minutes.  Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)



11:30pm – Gently and quickly transfer loaves to a peel, slash as desired, place directly onto stone in oven.  When all the loaves are in, Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 20 minutes.  Rotate, turn down to 425F with convection and bake for another 18 minutes or until internal temp reaches 210F.  Cool completely for about 3-4 hours or overnight before cutting and eating...

 

 

Jamesfs912's picture
Jamesfs912

Honey whole wheat texture

I am having trouble trying to make my honey whole wheat light and fluffy. I make large quantities of wheat bread(up to 80 loaves a day) and use the sponge and dough method. In the sponge I use water, yeast, honey, and about half of total flour amount. I mill my own whole wheat flour, lately I have been trying to mill finer flour and it has helped out but the bread is still a little on the heavy side. For the dough I just add flour and salt. My doughs feel great and the bread looks perfect coming out of the oven. Is there anything I can do to make this bread lighter and fluffier without changing the recipe? I would really love to make the bread's texture as light as my white but I know that is not possible. Am I just out of luck because of the wheat flour? Thanks in advance, James.

QARunner's picture
QARunner

First try at Peter Reinhart's Transitional Multigrain loaf....

 Last night I tried Peter Reinhart's Transitional Multigrain  Hearth Bread. The bread looked and tasted great. However, the crumb was a bit tighter than I was expecting. Is this usual for a multigrain bread? I know my whole wheat breads tend to tighten as ratio of bread to wheat flour decreases.


The multigrain dough includes rolled oats, whole wheat flour, rye flour, cornmeal, wheat germ, flaxseeds and bread flour...22% wholewheat, 44.5% bread flour and 33.5% multigrain mix with 61% water.


Can I make the crumb airier by increasing hydration or possibly adding vital wheat glutin? Or is this typical crumb for a multigrain bread?


 


 


 


 


tametcalf's picture
tametcalf

Any modifications needed for baking on a stone vs pan?

Hi,


 


I'm new here and also new to making breads (other than using breadmachine). A couple weeks ago I started making simple Boule that I found in "5 minutes a day for fresh bread". 


 


I was going to try a different recipe I found in a bread book. The recipe says to put it in a bread loaf pan. Is there any modification to the recipe if I want to make more of a round artisan sytle of bread?


 


Thanks and I'll keep reading the forums & lessons.


-T

darren1126's picture
darren1126

Density

I'm new to baking bread and have a question about density. I have baked the bread from the recipe provided in lesson 2. This has turned our great several times, but, I'm wondering what the trick is to making it less dense. I'm looking for a good bread to use for Sub's.


 


Thanks,


Darren

Jahosacat's picture
Jahosacat

Gluten and sourdough breads

I'm making my first sourdough loaf this morning. While I was looking thru my recipes, I noticed many of them called for bread flour. I can't find bread flour around here that has a protein content any higher than my AP flour. I like to bake with whole wheat flour, so, between that and the AP flour, when I've made breads prior to this in my bread machine I've added gluten. I'd be interested in reading comments about glutens use in sourdough bread. I didn't add any to the loaf I have rising now, but, I'm curious if experienced bakers think adding it will make a difference.

cfmuirhead's picture
cfmuirhead

Technical Help on producting a blog - how to save/edit

I am a blog virgin!  Trying desperately to create my first blog.  I can now insert pictures and texts BUT can anyone tell me how to edit and save a text which I intend to work more on before publishing it.  It seems that either I have to log out of TFL and lose what I have created thus far or if I do 'save', doesn't that publish the document automaticlly, hence I am sending for all to read a document only half (if that!) done.  HELP!

Yippee's picture
Yippee

20100217 Chinese New Year Celebrations

This year is the Year of Tiger.  It’s a tradition for Cantonese to make cakes for the Chinese New Year.  The pronunciation of cakes, which is ‘GO’, is the same as the word ‘tall’ in Cantonese.  Seniors in the family like to wish their grandchildren grow tall and healthy (快高長大) in the New Year.  Therefore, cakes are an indispensable part of the Chinese New Year celebrations. 


 


We make all sorts of cakes, sweet and savory, from rice or glutinous rice flours.  My favorite is radish (daikon) cakes.   You’ll find them where dim sum is served in a Chinese restaurant or they are sold pre-packaged in a Chinese grocery store when it’s close to the Chinese New Year.  But let me tell you, these are no comparison to the homemade ones. For the ones money can buy, they are usually made with a very high proportion of flour and very little radish and other ingredients.  Therefore, these cakes often turn out very hard and have very little flavor. 


 


Before the New Year, I usually prepare a very fancy version of daikon cake which consists of Japanese dried scallops(瑤柱), dried shrimps(蝦米), Virgina ham (金華火腿), Chinese style cured and smoked ham(臘肉), Cantonese style sausage(臘腸), plenty of shredded daikon and a small amount of rice flour. The mixture of all ingredients is steamed for about 45 minutes and let cool on wire rack.  During the New Year, we normally lightly pan fry the cake before enjoying it. It is crispy outside with flavorful seafood and meats.  Instead of the usual gumminess you’ll experience from store-bought daikon cakes, the mouthfeel of the inside of this cake is moist and soft, with the fibrous chunks of shredded daikon coming apart.  With all the ingredients, it’s a big, tasty meal in itself and I like to dip it with Lee Kum Kee (李錦記) chili sauce before serving.


 

I must give credit to my husband for his efforts to assist me in the preparation of radish cakes this year.   He took on the role of dicing and weighing ingredients and shredding the radish, which are the most time consuming parts of the process.  He wanted to do this with me so that we can spend more precious time together.  I truly appreciate his thoughts and prepare many good foods in return. The radish cake served today was pan fried and pictured by my husband as well.    

 

As a parent, I too wish my children grow tall and healthy after eating my radish cake, the ‘GO’, and have a head start in the New Year.

 

http://www.flickr.com/photos/33569048@N05/sets/72157623330067415/show/

txfarmer's picture
txfarmer

Pastrami Rye Sourdough - no, not a sandwich


 


Got this idea from "Flavored Breads: Recipes from Mark Miller's Coyote Cafe", it reconstructs the classic pastrami on rye sandwich, and makes the ingredients (pastrami slices, onion, mustard, cream, milk, and rye) into a flavorful bread. However, the book only has volume measurements, and the ingredient ratios look rather "interesting" as the result. If I assume 120g of flour per cup, I end up with a 89% hydration level, without counting that 1/2cup of yellow mustard! So I basically changed up the ingredients ratio according to my preference, and turned the bread into a sourdough one too. 


100% starter, 200g


bread flour, 200g


rye flour, 180g


milk, 120g (I used nonfat)


heavy cream, 120g (it add some richness to the bread, just like Russian dressing does to a traditional pastrami rye sandwich)


butter, 28g


salt, 2tsp


mustard, 1/2 cup (I used yellow mustard I had on hand, but the book recommends half Dijon half whole grain mustard, I will try them next time, I image the flavor will be different)


brown sugar, 1tbsp, packed


pepper, 1tsp


onion, 2tbsp, diced (I used some caramelized onion I had on hand)


pastrami, 113g, cut into thin slices


 


- Mix together everything but onion and pastrami, autolyse for 20 minutes.


- Knead until gluten starts to develope, then knead/fold into onion and pastrami. It's a bery stick dough, and my hands were a nice shade of yellow.


- Bulk fermentation for 3.5 hours, S&F at 30, 60, 90 minutes.


- Shape into a batard (a big one, over 2lbs, I was too lazye to divide it), put into a brotform, cover and into the fridge it goes.


- 2nd day (15 hours later), take out and finish proofing (about 100 minutes)


- bake at 430F for an hour, steam for the first 15 minutes as usual.



 


Pretty decent ovenspring and bloom considering all that rye flour, and pastrami



 


Moist crumb, very flavorful. Mustard taste is very noticable, which I like, and I think a better quality/flavor mustard would enhance the bread even more. Pastrami and onion also play dominant roles in the taste.Not the most open crumb, but expect from a rye bread with so much fillings.



 


We all like this bread, tastes great, a meal in itself. The book has other intersting flavor combos that I want to try, but I probably won't use the exact formulas from it.


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