The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Wild-Yeast's picture
Wild-Yeast

French Dining Staple Is Losing Its Place at the Table

An interesting piece in the New York Times - European Edition:

http://www.nytimes.com/2013/07/31/world/europe/a-french-dining-staple-is-losing-its-place-at-the-table.html?_r=0

Handmade slowly fermented "tradition" baguette versus industrial grade "classic" baguettes and "Got Bread?" ad campaign...,  

Wild-Yeast

bakingyummies's picture
bakingyummies

PartyBrot

 

 

A classic German party bread makes for an attractive center piece. Guests can help themselves by pulling apart these pretty little rolls. I wanted to decorate it with sesame and poppy seeds but since poppy seeds aren't available here, I used nigella seeds instead.

Adapted from Eric Treuille and Ursula Ferrigno's book Bread

ab2244's picture
ab2244

Kitchen Aid Mixer - is Wire Whisk supposed to scrape bottom?

Hello,

I just got a used Hobart era Kitchen Aid Stand Mixer (K5SS).  I noticed that the wire whisk scrapes the bottom of the bowl (can hear the noise of it scraping against the bowl), but the flat beater has a mm or two clearance so it does not scrape the bowl.  Should I make an adjustment so the wire whisk does not scrape?  Or is the wire whisk supposed to scrape the bowl a little? If I make an adjustment for more clearance for the wire whisk, wouldn't that make the flat beater a bit too far away from the bowl?

Thanks

Patf's picture
Patf

glazing problem

When I brush egg glaze on my rolls or loaves, just before baking, they usually collapse. What am I doing wrong?

Sometimes they regain their "lift" in the oven, but are never as springy as pre-glazing.

edit : if I put the bread in the oven without glazing, then took them out and glazed halfway, then returned to the oven, would this work?

sawyerc's picture
sawyerc

Advice for optimizing oven spring in a small Toaster Oven

Sorry for poor Eng, non native.

Hi, I am new to TFL and baking.A home baker who is passionate with making Baguette lately. I am seeking advice for making an good oven spring :)

The biggest obstacle I have now is my small 21L toaster oven(Delonghi eo2150)

Biggest problems are uneven heating and stream making

It s too small and the bread is too close to the upper heating wire even I put them on the bottom rack(with a pizza stone).

 

 

First ,Crust forms on the top of my Baguette quickly and the color turns brown in 4~5mins after loading (i usually set my oven 230c and bake for 22mins)  It stops the oven spring too early.(I tried to make steam by spraying my bread even 30sec)

The heat is  so uneven that the center top of the crust turn black in 10mins while the sides are still white.

Color will be slightly even if convection mode is on but is not so effective. Also,I cant turn it on in first ten mins while the oven should keep as moist as possible.

Should I place a tray at the top rack  so it blocks the upper heat? but it may make the temp too low around my bread.

turn my bread up side down in the last ten mins to have even baking?

Or lower the temp and longer baking time?

 

 

Second, It  seems the oven cant hold any steam. There are too many vents and the oven door is not tight enough.

 as I must pick my breads on the bottom rack and they take space, i can only put the steam tray on top, but it will be too danger as it s so close to the heating wire. 

Currently I spray on the oven wall and the breads.in 30sec interval in first 3mins of baking,it s ok to spray directly on my breads or should I just spray the oven wall?  should I spray until 7mins? but the heat loss it huge from frequent door opening. The water on oven wall dont evaporate immediately after the third spray.

I plan to place a small container with some metal inside on the same rack of my breads and I pour some water to it at start, should I pour hot water or some ice? the steam will be gone with in ten seconds anyway and I still need to spray. But I hope it helps.

I have an idea that putting one more baking stone on the top rack so it block the over heating of my top crust while conserving heat and my breads can get baked between stone. It may also help retain moisture?

As a last resort,should I overproof my breads to make large air holes as I cant get proper oven spring anyway.

Photos below are my Baguettes 

david earls's picture
david earls

Pane incognito (long)

This is a variation on Ciril Hitz's focaccia formula, adapted to my baking style. I use King Arthur Sir Lancelot (KASL) flour for this; the 14%-gluten content is a blessing.

Total flour = 100%
Total hydration = 80%

Formulas are great because you can adapt them so easily to fit your baking gear. I size the poolish to fit my small proofing container, and the loaf to fit the pan I'll bake in. 350g is perfect for mine.

Make the the poolish the night before:
Flour, 40% (140g)
Water, 40% (140g)
Yeast, about 1g

For the dough:
Flour, 60% (210g)
Water, 40% (140g)
Salt, 1.25% (4g)
Yeast, about 1g
All the poolish

Here's a photo of the poolish in my small Hefty Clip Fresh proofing container. This one has a 2.8 cup capacity and is perfect for my home-scale operation. I can proof about 300g of flour + water in this.

I mix dough with a Cuisinart HM-50 hand mixer equipped with spiral dough hooks. Enough power to knead a fairly stiff loaf, though I might not try a heavily whole wheat flour dough with it. Because the hydration rate is so high, even with a KASL flour I'll mix a full nine minutes. Believe me, you need all the early gluten development you can get. As you can see, even after nine minutes, the dough still looks almost like poolish.

I proof in a larger Hefty Clip Fresh. This one has a capacity of 8.3 cups. I’ve proofed up to about 800g of  dough in it. I'll give the first rise a couple of hours. KASL is my friend: this high-gluten dough will not collapse. 

The first stretch and fold is a sticky mess. The dough doesn't hold any shape at all, and you need a well-floured surface to keep it from sticking. Second rise mirrors the first. Second stretch and fold is only a little less messy than the first. 

Here’s the sticky mess at first stretch and fold:

Then the dough goes into the pan. I use my stoneware quiche pan. It delivers wonderful weekly winter quiches, and has been begging for summer use. I spray with cooking spray and add the dough. I'll press it out a little, but it will need to rest between dimplings before I can get it to cover the bottom of the pan. Two or three should do it.

I bake this in my carousel convection/microwave oven. No pizza stone or fire brick necessary - just preheat the oven to 450, and when the dough has rested for about 10 minutes after final dimpling, into the oven it goes for 30 minutes. Perfect. Cool it in the pan for half an hour or so.

Focaccia is traditionally baked in rectangular metal sheet pans. When I first served this to my wife, she looked at the round loaf and said "What is that?" And so it came to be known as pane incognito.

 Here’s a shot of the final loaf. I won’t cut into it until this evening, but I think we all know what it’s going to look like inside from the outside.  Just enough bread to hold the holes together. Finished loaf is 10” wide and 2” tall.

The whole world of focaccia toppings is available to make it even more splendid. I like good old fashioned coarse sea salt. I don't think the bread is even one bit better with fat added at table- no olive oil dipping for me, no butter. And what a splendid sandwich it makes. The crumb is amazingly tender even with the high gluten content.

And everything fits: the poolish fits the small proofing container, the dough fits the larger proofing container, the dough fits the quiche pan, and the quiche pan fits the oven.

Cob's picture
Cob

Recipes for fried bread

Yes it's bad. But it isn't toast or bruschetta, so it will do me until I'm bored.

(I'm not sure this the forum for recycling stale bread, so excuse me if I'm imposing myself....)

I've been making croutons for salad the old fash' way, deep-fried cubes in hot oil (none of this healthy drizzling your cubes with EVO for a quick toasting in the oven), and simply deep-frying little triangles of bread, for no reason, other than they're quite tasty with salt and pepper.

But I've heard of recipes for using sliced white bread in place of making a paste/dough for fried goods, but don't know any except for mozzarella in carroza. Anyone with recipes?

gmagmabaking2's picture
gmagmabaking2

2 gmas Brioching 1 gma Reunioning!

I wonder if either of those are verbs??? What a week... Helen and I did make up the brioche I suggested, and Barb was very busy getting "baked ahead" breads ready for her yearly family reunion.  She is blessed to have both of her sons and all of their progeny with her for two weeks. CA branch of the family travels up to WA each year and the fun, baking, making jams, and many filipeno dishes is ON! Here are some pictures of our baking together, albeit different items this past weekend.

I led in with Helen's Brioche and her HOMEMADE blackberry jam. That looks so very good... I almost got in the car and drove the 45 miles when I got the picture... figured it might still be warm... Here is her loaf.

that certainly looks great, all those eggs and butter and then the egg wash... YUMMMMMY.

I sectioned my dough with my bench knife prior to the final proof, so I have a different look. This is really good toast. Mine is pictured with my Prickly Pear Cactus, yes homemade, Jelly.

  this is really good... I am going to try it with my Jalapeno Jelly too... and then the French Toast with strawberries and bananas for breakfast... I really like the flavor of this "egg bread." 

Here is Barb's lead in to her picture!

Well it isn't Brioche but there is honey almond granola, gluten free sandwich bread and two Tartine boules. Gluten free pan of Brownies wouldn't fit into picture. Potato salad is in refrigerator and meatloaf is on the oven. I'm done now! Fun baking day even if I went astray a bit! 

 

These are great looking  breads and brownies. I haven't really tried gluten-free baking, Barb has a grandson who is sensitive to wheat... Barb is good at baking EVERYTHING.  Here is a list of what ESLE she is up to this week. 

I have a list of things for the next two weeks, from Filipino coconut buns to pretzels, and pretzel rolls, to ensaymada (another Filipino roll, found a recipe on TFL of course :-)) 

Helen and I will have to research some of the things Barb has planned and jump into her schedule.... hmmmm Ensaymada she says, right here on TFL... Gotta Go!

Happy Baking

Diane, Helen, and Barb (et al.)

Syd-a's picture
Syd-a

Countries and Ingredients

Hi Everyone

Anyone following my last couple of posts have understood I would be away for while. Well, I have not quite made it into hospital yet, but very soon.

Anyway, that is not why I am here. I left England to return to Sweden and instantly have seen how different countries shaped by their cultures have simple access to different foodstuffs and ingredients. Now I have lived in several countries around the world so this is not a massive surprise, but being back in Sweden really has opened my eyes to the availability of so many different flours and seeds for bread making than in the UK. 

A typical UK shop has 4-6 different flours and seeds, but in Sweden we have 10-15, literally. From the whitest of white to the blackest of black and many whole grains and seeds to complement. I have also found 3 local mills with amazing organic flours milled and cheaply available. Now only if I was able to bake, sigh.

Anyway, my point/question is, What do you miss or have access to in your country that makes you happy/sad in your bread baking?

I hope to have some new bread to show off with my new favourite ingredients, but it will be a while

Take care everyone

Andy

Abelbreadgallery's picture
Abelbreadgallery

La Mancha bread

Castilla-La Mancha, the land of Don Quixote and Sancho Panza, is one of the few regions with a Geographical Indication bread: Pan de Cruz de Ciudad Real (Cross bread). It’s a low hydration bread done with a variety of flour named “candeal”, which gives bread a sugary flavour and a mild and crunchy crust because it’s baked at lower temperature than usual. In all region bread masters prepare pieces with these characteristics.

“El libro de los maestros panaderos”, by Francisco Tejero, is a kind of greatest hits compilation of the formulas of the best bread masters in Spain. The formula of La Mancha bread is given by Senén Buitrago, owner of Tahona Buitrago, in Carrión de Calatrava. I suggest you to use a great quality bread flour.

Ingredients:

- 500 gr bread flour

- 325 ml water

- 100 gr solid sourdough (58% hydration) *

- 10 gr salt

- 1,6 gr instant dry yeast or 5 gr of fresh yeast

* If you want to prepare 100 gr of solid sourdough, mix 33 grams of liquid active sourdough with 47 gr of flour and 20 ml of water, and let it rest 3 hours.

Knead all the ingredients.

Let it rest for 20 minutes.

Shape a ball and let it rest for 15 minutes until the dough relaxes.

Place the dough over a floured surface. Flatten a little bit with your hands until you make a round form, about 2 cm high, like a beret.

Let it rest at room temperature about 1 hour and 30 min, until it grows and the beret almost doubles its size and it is about 3,5 cm high.

Score the dough and bake 45 minutes at 200C (392F) with just a little bit of steam.

More info: http://breadgallery.wordpress.com/2013/07/30/hogaza-manchega-la-mancha-bread/

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