The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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uberathlete's picture
uberathlete

Questions about Potato Flour

Hi everyone. I'm considering using some potato flour in my bread roll recipe. I have a few questions:


1. Does potato flour help to increase softness and moisture retention?


2. Does potato flour affect crumb structure significantly?


3. If I replace a % of flour with potato flour, should I increase the % of liquid?


4. Does potato flour adversely affect rise and volume? When dough has potato flour, will rise time (second rise) be affected (ie. should I let the dough rise for a longer period)?



Basically, I would like to make my bread rolls softer or as soft as they are now but with better retention of moisture, and without sacrificing volume. I would like my bread rolls to stay soft for a longer period of time. I'd love to hear about people's experience with potato flour, and ideas and suggestions would be much appreciated. Thanks!

peartree's picture
peartree

perforated bread pan without teflon?

I have a dilemma. I regularly bake crusty french loaves in a 2-loaf perforated Chicago Metallic pan. Our family recently acquired a pet bird, who could potentially die if the non-stick coating on the pan overheats. The chemicals used to make nonstick coatings, when heated to high temperatures, give off gases which are fatal to birds. I am looking for a non-non-stick alternative pan. So far my searches have yielded absolutely nothing. Does anyone know of a sticky (just plain aluminum or ceramic or steel) perforated bread pan? I'm looking for the kind with rounded bottoms, for making batards. Any help would be gratefully received! I'll miss that pan!


Deb

Doc Tracy's picture
Doc Tracy

A Fine Day to Bake

Today was a lovely day in Arizona. Still in our little rental RV. The garden is taking off and I'm procrastinating on buying dirt for my new garden area where the tomatoes need to get transplanted. That will be a hard day or two of work. So, I bake and train my dog instead.


I started my PR's whole wheat sandwich bread last night. This has become one of my three "go-to" breads for me. (Eric's Fav Rye and Hamelman's multi-flour miche being a couple of others) I decided to double the recipe as my mother says it was her "favorite" out of all the breads she tried so far and I'm going to see her tomorrow. I substitute soy milk for milk in the recipe which seems to work just fine. This time I also had stone-ground flour from Flourgirl51 which I had never used before. (her rye flour is wonderful!) So, I was wondering how a 100% stone-ground whole wheat would turn out compared to one made with King Arthur's flour. The other changes I made were coconut oil instead of veggie oil (or butter) and barley malt syrup for the sweetener. (he leaves all these substitutions fairly open in the recipe and I have used the soy and coconut oil before but I used honey and King Arthur flour the last time.


Results-taste is excellent. Crumb is surprisingly very open and less dense than with the finer store bought flour!! Perhaps because I was concerned and kept it extra hyrdrated to the point of extreme stickiness? I also did a couple of S/Fs this time as with the double recipe I couldn't use my machine so my kneading was inadequate so this could also have effected crumb? I highly recommend this sandwich bread if you're searching for a solution to the whole wheat "brick" that so many readers complain about (although I have yet to have too much trouble with myself)


Onto other adventures in baking...Hubby begged for more crackers. Being "me" I simply couldn't leave a good thing alone so I changed my original cracker recipe. Thankfully, it came out even better. Here is the recipe. (can you believe I wrote it down?)


1/4 cup cornmeal


1/2 cup rye flour


3/4 cup spelt flour


1/8 cup nutritional yeast (finally found something to do with the stuff!!!)


1 tbsp sesame seeds


2 tbsp flax seeds


1 tbsp poppy seeds


1/4 tsp each of ground garlic, cumin, cayenne, chipolte


1 tsp salt and coarse ground pepper


1/4 cup olive oil


1/2 cup water


Mix into a loose, crumbly dough that comes together in a ball. Put into the fridge to chill for about 30 minutes. Preheat oven to about 450. These can cook on a stone. (except in the RV, I used a cookie sheet upside down, that's another story) I rolled out about 1/3 the dough as thin as possible on a Silpat. (you may have to kind of put this together with your fingers as you go, it's a bit crumbly) It will look a little rough, try to smooth out the cracks in the middle so that it's all one sheet, don't worry about the edges.


Bake about 6 minutes. Check to see that's it's toasted dark brown but not burned. Take out and cool flat (I used a cool cookie sheet for this while I cooled off silpat for another batch)


Took me awhile to get the timing right in my oven, I'm sure you'll have to do some trial and error to get just the right doneness without being burned.  I think the recipe is very flexible just so long as the oil/flour/water percent is about the same. (I used all spelt last time)


Tastes like an expensive, health food store multi-grain crispy cracker.


To go with-I made homemade hummus with garden fresh parsley/mint and Meyer lemon juice. MMMMMM!Whole wheat sandwich bread

svirden's picture
svirden

What things can I add to my wheat bread without otherwise altering the recipe?

I have a regular wheat bread recipe that I like. I'm not a skilled baker, but this works well for me.


Last week I bought a fabulous nutty/seedy bakery loaf that has a plethora of yummy stuff. So I kept the sticker that lists those things, with the idea that I'd alter my own wheat bread recipe by adding them, thereby semi-recreating the yummy bakery loaf.


Will it work? For a 3-loaf recipe, how much of each can I use? Do I need to adjust the standard recipe to accomodate the additions? Sure seems like I'd have to add more fat or liquid.


Here is what I have:



  • cracked wheat

  • bulgur

  • millet

  • pumpkin seeds

  • flax seeds

  • sunflower seeds


Would appreciate your thoughts!


-Susanna


 

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.


 

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