The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dig512's picture
dig512

problems with retarded bread

I own a small Italian bakery. I recently installed a retarder. I am having problems with my bread and rolls. I mix my dough, rest it for 1 1/2 hours with a punch. I cut it, form it, stretch it then put it in the retarder with no proof. That night I take it out of the retarder, let it sit on the.floor for a few hours to rise, then in the oven it goes. The final product tastes very good, but does hardly get any oven spring. Also, the bread goes somewhat flat. Any suggestions?

dwfender's picture
dwfender

Weights of Breads

Just out of curiosity. Does anyone have a reference for average weights of portioned doughs that will yield a certain sized loaf etc. Basically I'm looking for some average numbers to produce a normal sandwich loaf, a Large Boule and some dinner rolls. 

yam's picture
yam

Cracker recipe with only rye flour

I've been looking for a recipe to no avail for a Rye Krisp or Wasa cracker.  All the ones I see have mixed flour (graham, whole wheat or white) and rye while the ingredients on the packages of crackers state only rye, water and salt.  Does anyone have a clue on how to bake these with only these ingredients?


Thanks in advance


 - chris

SourdoLady's picture
SourdoLady

Sprouting Barley

Can hulled barley be sprouted, or does it have to have the hull intact? I tried to sprout some hulled barley last year and was unsuccessful. I want to try this again because I would like to make some diastatic malt. Can anybody give me some pointers? I followed instructions that I found on TFL and as far as I know I did everything right.

dmsnyder's picture
dmsnyder

Artos - Greek Saints' Day Bread from Kassos


 



Artos - Greek Saints' Day Bread from Kassos



Artos - Greek Saints' Day Bread from Kassos crumb


“Artos” is the ancient Greek word for leavened bread. (“Psomi” is the modern Greek word.) However, “Artos” has come to refer more specifically to various enriched celebration breads, particularly those baked for Easter.


I found the recipe for this version of “Artos – Greek Saints' Day Bread” in Savory Baking from the Mediterranean, by Anissa Helou (Harper-Collins, NY, 2007). This is a lovely and quite comprehensive book. Unlike many cookbooks covering ethnic cuisines, it does not seem to be “dumbed down.” There are no ingredient substitutions, and the original techniques for mixing, fermentation, shaping and baking are given. Well, the author does give instructions for American/European home ovens, whereas many of the items in the book are authentically baked in wood-fired ovens or tandoors or the like.


Helou tells us that she found this bread while visiting the island of Kassos which is a small island at the southern end of the dodekanese chain. There, it is baked for many saints' days. It is baked at home, then taken to the church to be blessed by the priest before being cut and shared with the congregation at the end of mass.


Helou recommends this version of Artos for breakfast or tea with Greek-style yogurt and honey or with “very good butter.” She also says this bread makes delicious toast.


The recipe is similar to others I've seen for Artos in that it is spiced, but it is less enriched than most and is very simply shaped. The technique of baking in a 9 inch pan is one I've seen for other Greek breads but never tried before. Helou provides all her measurements in volume, and that's how I made the recipe.


Artos: Greek Saints' Day Bread


Ingredients


4 ½ tsp (2 packages) active dry yeast. (I used 2 tsp instant yeast.)


3 1/3 cups AP flour, plus extra for kneading and shaping.


1 ½ tsp kosher salt or sea salt.


2/3 cup sugar. (I wonder why not honey?)


1 T ground cinnamon.


1 tsp ground cloves.


2 T anise seeds (I substituted fennel seeds, not having anise seeds on hand.)


2 T EVOO, plus extra for greasing the baking dish.


1 ¼ cup of warm water.


2 T red wine.


1 ½ T white sesame seeds


1 ½ T nigella sees (optional)


 


Procedure




  1. If using ADY, dissolve it in ½ cup warm water and stir. (I just mixed the instant yeast with the dry ingredients.)




  2. Combine the flour, salt, sugar, cinnamon, cloves and anise seed (and instant yeast, if used) in a large bowl and make a well in the center.




  3. Add the olive oil and, with fingertips, rub the oil into the flour until well incorporated.




  4. Add the wine and water (the yeast water plus ¾ cup or, if instant yeast was used, all the 1 ¼ cups). Mix to make a sticky dough.




  5. Spread 2 T water over the surface of the dough. (I did this, but think 1 T would have been plenty.) Cover the bowl and allow to ferment for 1 hour.




  6. Grease a 9-inch round deep baking dish with olive oil. Sprinkle half the seeds over the bottom of the dish.




  7. Transfer the dough to a well-floured board. With wet hands, fold the edges of the dough to the center to make a round loaf. Wash and dry your hands, then transfer the loaf to the baking dish, seam side down. (I used one hand and a bench knife for the transfer.)




  8. Gently pat the loaf to spread it evenly in the dish. Wet your hands and spread more water over the top of the dough. Sprinkle the rest of the seeds all over the top.




  9. Cover with plasti-crap and proof until doubled in volume. (I proofed in a warmed microwave oven for 75 minutes.




  10. Pre-heat the oven to 400ºF.




  11. Uncover the bread and place in the oven (in the baking dish). Bake for 20 minutes, then turn down the oven to 350ºF and bake for another 30 minutes, or until golden brown all over.




  12. Turn the loaf onto a cooling rack and cool thoroughly.




  13. Serve when cooled or wrap in a kitchen town. It will keep up to two days.





Dough, mixed



Proofing in Pyrex baking dish



Artos, proofed and ready to bake


The bread gave off a most powerful, exotic aroma while baking and cooling. The cloves and nigella aromas were most potent, to my nose. When sliced, the crust was crisp. The crumb was soft and tender. The flavor was very spicy and very exotic. In my limited experience of spiced breads, it was closest to a French pain d'epice, but different because of the fennel and nigella flavors. I enjoyed it, but I don't think I could eat a lot of it at a time. I'm looking forward to trying it toasted and with some Greek yogurt, as recommended.


David


Submitted to YeastSpotting


cobourger's picture
cobourger

Kinds of flour to use

Has anyone baked bread using red fyfe?  Also if you have, did you use all red fyfe or did you do half fyfe and half all purpose or even whole wheat?

proth5's picture
proth5

Cleaning it up

Remember when I said "linen is the exact right fabric for a couche"?  Yep - you all laughed.  Until you bought a linen couche and found that bread wouldn't stick.


Remember when I said "save yourself the pain and blow just a couple bucks on the blade holder from TMB" - I know - you just thought I was a shill - until you bought one.


So - here we go, again.


I hate the feeling of dough on my hands (after I am done working with it, of course) and there's always something to clean up in a bowl (or the bowl of My Precioussss)


Scrubber sponges just get gummed up.  Apparently in my region of the country the net onion bags have become obsolete - and the few times I have tried they get gummed up with dough.


So I was once again thinking about the whole issue when I spotted the nail brush that hangs about my kichen.


Cleans dough right off my hands.  Came clean itself pretty easily.  Great as a nail brush, but also as a vegetable or mushroom brush.  Cheap.


I have a demanding personal schedule and I take great joy in tools that work well.  And when one is not only a great multitasker, but inexpensive - well - where's the downside?


The folks from whom I buy these claim they are used for surgery prep...  I actually buy them by the dozen because I garden, clean ponds, and then take those same little hands and bake bread.  I like to scrub up pretty well.  Just never occurred to me that they would be superior dough scub off tools (never said I wasn't a bit slow on the uptake.)


So here is the link (or put Lee Valley Tools into your favorite search engine and then search for nail brush.)  Made in the USA.  Money back guarantee.  Just try them.


http://www.leevalley.com/US/garden/page.aspx?p=10259&cat=2,42551,10259


Happy Cleaning!


 

dahoops's picture
dahoops

Hard Rolls


Today's experiment.  I got tired of chasing hard rolls for my husband's lunches and these worked out well.  I rolled 4 oz of dough and put three in each oval brotform to rise.  Then baked them in oval clay bakers for 30 mins and an additional 5 mins uncovered to darken.  Egg white/water wash with sesame.   Here's the recipe:


15 oz KA bread flour


1 Tbsp dried buttermilk


1.5 tsp sea salt


1/2 tsp yeast


1 tsp diastatic malt powder (optional)


11 oz liquid (I use 50 / 50 water and ale)


Mix all together and let ferment overnight or 10 - 12 hours.  Stretch and fold dough; let rest 10 - 20 mins.  Divide dough into 6 equal parts (4 oz).  Bake @ 450- 460 degrees for 30 mins; remove covers and bake an additional 5 mins to darken or until 200 - 205 on thermometer.


 

varda's picture
varda

Can time between Bulk Fermentation and Proofing be exchanged

I frequently get into situations where I have dough on the counter and I will be out of the house at the time to do a step, and this makes me wonder if you can substitute time for final proofing with time for bulk fermentation and vice versa.   For instance, if I will be gone when it is time to end bulk ferment and shape into loaves, and so leave the bulk ferment to go long, can I make up for this by cutting short the proofing.   In practice I have done this several times, and sometimes my bread comes out badly but many variables other than this in particular may account for that.   I am talking about naturally leavened bread that might have a combined bulk ferment, rest, proof period of say six hours.   I know this must be wrong, wrong, wrong (if sometimes unavoidable) but I would like to understand the theory.  Thanks.  -Varda

SylviaH's picture
SylviaH

Irish Soda Bread for St. Patrick's Day!

Today I made Irish Soda Bread to enjoy with our St. Patrick's Day dinner!  I've listed the ingredients and if you would like to see photos of step by step instructions they are on my blog Here.  Making soda bread, takes a little practice.  The list of ingredients are what i used today, I added a little extra flour, while gently mixing the dough and used a heavily floured board to shape the dough.


1. 280 gms All Purpose Flour - low protein         


2. 8 gms baking soda - Always Fresh - I throw out anything over 6 mos. old


3. 4 gms salt


4. 4 gms Cream of Tartar - "      "


5  300 gms Buttermilk


 


 


 


 


     


 


 


                         Soda Farls     from the same recipe       Med Low Temperature bake apx. 10 minutes on each side in a well seasoned iron pan.  I also make


                         these on my electric griddle.



 


 


           Slice warm or cooled and eat with butter and jam or they make a wonderful bacon or corned beef sandwich.




 


 


                 


 


 


              I also made one replacing 1/4 cup of AP flour with 1/4 cup organic white whole wheat and 1 TBsp. caraway seed....not your traditional soda bread, but delicious with the corned beef.


 


          


 


                   Sylvia


 


 


                          



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