The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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MsL's picture
MsL

Enzyme additives listed in flour ingredients?

Hi.  i'm not sure if this is the right place to post but I'm sure folks who have allergy issues are experts in ingredients lists.  Does anyone know if enzymes ADDED to flour have to be listed in the ingredients on the flour bag (in the US)?  I could not find this info on the FDA site.  Thanks.

turosdolci's picture
turosdolci

Double Chocolate Walnut Biscotti for Valentines Day


Why not try something different for Valentines Day and give your love ones a real double chocolate treat. These biscotti are perfect and wrapped in a pretty red box with ribbons would be a real surprise when opened. 


 


http://turosdolci.wordpress.com


jpchisari's picture
jpchisari

80/20 Pan Bread with levain

Janknitz's picture
Janknitz

Levy's Deli Rye Bread (Variation)

I made this lovely rye bread from the Bread Bible by Rose Levy Beranbaum this weekend. 


If you like a deli-style rye, this is the bread to try.  It has a fantastic balance of rye flavor and a beautiful crumb that stays fresh-tasting for days.  The crust is just beautiful (never mind my scoring).  And the oven spring on this bread, in my 10 1/2" clay baker


Is truly spectacular!


This bread weighed just shy of 2 lbs (14.9 oz to be exact)--more than I thought my clay baker could even handle. 


But there's a secret.  My "variation" was actually a mistake--a mix up between caraway seeds and anise seeds.  And delicious--I don't like caraway at all, but it was truly yummy with anise.  A good mistake.


I've blogged about it here if anyone is interested. 


 

korish's picture
korish

Valentine's day cookies.

I have baked bread for few times and feel comfertable working with the dough, but sweeets that's another story. This is my first posting sweet cookies here I origenaly had it on my blog http://www.ourwholesomehomes.com


 



One of my favorite cookies that I had as a child were mint cookies with mint glaze on them, it was so refreshing to have a mint cookie with some milk on a cold winter night. With valentine's day just around the corner I decided to find my moms recipe and recreate them with a twist so they would fit more with valentine theme. This is a simple recipe that is easy to make and kids will enjoy helping.


Cookie Ingredients.


2 eggs yolks. (keep the whites for glaze)
2 cups organic sugar.
2 cups sour cream or heavy whip.
5 cups Organic white flour.
1 1/2 teaspoon baking powder.
1 1/2 teaspoon baking soda + 1 table spoon vinegar*
1/2 teaspoon of mint extract. (the amount depends on type of mint concentrate that you are using, here we will assume that this is a basic store bought mint extract).


Glaze Ingredients.


2 egg whites
2 cups of powdered sugar.
Juice of 1/2 a lemon or 1 teaspoon of lemon juice.
1/2 teaspoon of mint extract.
food color.


*First we should look at soda and vinegar, take your baking soda and combine it with vinegar in a separate cup.


Combine all the ingredients, add the baking soda and mix with mixer or by hand till the dough is one consistency, the dough is somewhat wet, you might need to oil your hands when working with the dough. Place the dough in a fridge for 1/2 hour to cool.


Glaze instruction.


Combine all the ingredients and mix till the glaze is semi stiff, don't mix the glaze early because it will start drying out and will become hard to work with. The best time to do this is when you start baking you cookies. Add your color to the glaze while mixing otherwise it will be snow white.



Cookies



Take your dough and divide it in 2, oil the surface and roll it out with a roller in to 1/4 inch thick sheets. Cut the dough in to desire shapes, the dough is somewhat sticky so be careful when removing it from the surface, place on cookie sheet and bake in 350 degree oven for about 20 minutes till the cookie is golden on the bottom and still light on the top. You don't need to oil the cookie sheet if you are using heavy whip.


When the cookies are ready remove them from the oven and glaze them ether by dipping them in the glaze or by using a brush. I found it easier to use a silicon brush and to apply the glaze while the cookie is still hot, this way the glaze will melt and have a nice and even consistency.


 


 

occidental's picture
occidental

Ciabattini (Ciabatta Rolls)

Today I made Ciabatta Rolls from the formula found in "Local Breads".  This is of course a very wet dough but since there isn't really shaping involved it's pretty fun to work with.  Instead of loaves I stretched the dough out and used a pizza cutter to make rolls. 



 


I placed these on parchment and let rise for about 30 minutes, until they start to get 'pillowy' - yes a very technical state of dough.


 


Pop them in the oven and in a few minutes you have great rolls.



 


Sorry, no crumb shots, these are for a potluck tomorrow.  They are really light though so I'm pretty sure the crumb is as you would expect, open and chewy.


 

Broc's picture
Broc

Olive Oil

Dear Folks!


My olive oil buying has been limited to my local grocery store which has "name brand" olive oils.  Would someone direct me to a place where I can buy some nice, buttery olive oil at a reasonable price?


Sure would appreciate it!


~ Broc


 

Franchiello's picture
Franchiello

What is the difference between a levain and a starter

I'm getting sort of confused about this.  I used a packet of French Lalavaine "starter" from KAF to make a whole bunch of levain, made some bread and gave about 4 cups of it to a friend.  I have about 4 cups left sitting in my refrigerator waiting to be turned into bread this coming weekend.  Can this be considered a starter?  It's got a nice tang, gets bubbly and expands when warm and I would like to keep it going because the bread tastes so good. 


I also have some of the Carl's 1847 Sourdough starter working too, it didn't start off as being very tangy, but I gave it about 2 tbs of rye flour and it took off and has a very lovely tang to it.  This is something I recognize as starter, but I'm not so sure about the levain mixture.  I'm drying out a bunch of the levain to use like the KAF recipe did (1/4 tsp levain to 3/4 cup water and 2 cups flour) - my "mad scientist" experiments continue, but I would appreciate some advice or even a good scolding if I deserve it!! :)

KMIAA's picture
KMIAA

Pizza Dough Recipe Needed

Hi, I'm fairly new to the board.  This is my second message to the board.  BTW, love this site.  My question is:  I would like a good pizza dough recipe that would fit in a half sheet baking pan.  I know there's a lot of recipes on the board for Pizza Dough, but am not sure if they are suitable for such a half sheet pan.  Thannks!

Feelin Crumby's picture
Feelin Crumby

Pricing Breads

Would those of you that sell breads mind posting some of your bread types and what you charge for them?


Thank You, Jim

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