The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Freestylin's picture
Freestylin

I need Help!!!!!!!

So i really hope that someone out there can help me??????


For the past two weeks i have been growing a sourdough starter which i refresh daliy with 70g organic white flour, 30g organic rye flour and 100g spring water (disgarding most of the starter before feeding). I'm very pleased to say that my starter is ready to use, doubled in size over 24 hours, lots of bubbles and a thick layer of froth on top - only problem is i have no idea where to go from here!!! I have been reserching the net but dont seem to be getting anywhere so thought i would give this a shot!!!


My starter reaches its peak at about 7pm and by the morning it has subsided sightly....what im really looking for is a great recipe for a large white crusty loaf and the same in granary or brown. I am wondering if i should use it when its at its peak, and if so can i leave the dough to prove overnight so i can bake in the morning???


I have spoken to people who suggest that you can use yeast along side your starter as this gives good effects....have anyone used this method? does it work well and how would i go about doing this (working out how much to use of each).


Also i plan to bake at least every other day so do i need to put my starter in the fridge or is it ok to leave it out, refreshing it everytime i use it..up until now i have left my starter out in the kitchen.


Wow so many questions!!! im really keen to get going, and i would love to get some help from people who have been there and done it!


Thanks in advance!


 

arhoolie's picture
arhoolie

Nutritional Value of Yeasted Bread?

The following quote was made in an article on sourdough bread making at annarbor.com


"In books on baking and even in nutritional/medical writings, the two techniques [for making bread], natural leaven (sourdough) and baker's yeast, are often mingled and confounded.... Baking with natural leaven is in harmony with nature and maintains the integrity and nutrition of the cereal grains used.... The process helps to increase and reinforce our body's absorption of the cereal's nutrients. Unlike yeasted bread that diminishes, even destroys, much of the grain's nutritional value, naturally leavened bread does not stale and, as it ages, maintains its original moisture much longer."


It's attributed to a Jacques DeLangre, Ph.D.


This one's news to me and while I'm all for naturally leavened breads, (and have been making my bread that way for several years now) the quote above sounds highly suspicious to me.  The part that particlularly struck me was the claim that "naturally leavened bread does not stale" (mine does) and "yeasted bread ... diminishes, even destroys, much of the grain's nutritional value".


Has anyone else heard these kinds of claims before?  Is there any kind of peer reviewed research to support DeLangre's statements?


The full article is at the link above.


-brian

inlovewbread's picture
inlovewbread

Pain au Levain a la Vanille


Pain au Levain a la Vanille ( sourdough bread with vanilla )


I recently was gifted some beautiful organic vanilla beans. They have been calling to me from my pantry for a few weeks now. I wanted to incorporate them into some sort of bread but couldn't think of something that would pair well with the vanilla bean and still be good in a bread. I decided to let the smell and taste of vanilla to shine through and just use it on its own. 


I found it most interesting that vanilla beans come from a type of orchid. The vanilla pod is the fruit. Vanilla beans are the second most expensive spice behind saffron; mostly because of what the cultivation entails. For centuries, only a certain type of bee was able to pollinate the vanilla orchid and the vanilla beans could not be grown outside of Mexico and parts of Central America. Until in 1841, a 12-year old french-owned slave developed a method of hand pollination with a bamboo stick. Vanilla was then able to be grown commercially. Although, the process is still painstaking as the vanilla flower only remains open for one day, the vines of the orchid must be inspected daily and the flower pollinated immediately. Harvesting the vanilla pods is labor intensive as well. After reading such a history, I was so appreciative of these beautiful "fruits" to use in my bread. 


  


The most wonderful smell was emanating from my oven as these loaves baked. 


The taste is very nice. Almost like cake batter but without the sweetness. The vanilla flavor was complimented by the subtle acidity of the french-style sourdough I keep. All-Purpose flour was a good choice with this bread because of the "fluffiness" it lent to the crumb- more of that cake-like quality :-)


This would make a great Valentine's Day bread. I served a slice of it today with fresh strawberries :-) 




Formula:


Levain Build:


45 g Firm Starter


95 g King Arthur Organic All-Purpose Flour


5 g Whole White Wheat 


50 g Water


 


Final Dough:


350 g KA Organic All-Purpose Flour


125 g White Whole Wheat Flour (I used Prairie Gold from Wheat Montana, freshly ground)


25 g Rye Flour (I used finely ground whole rye)


350 g Water (I used warm water for a desired dough temp. of 76F)


All of Levain Build


10 g salt


Contents of two long vanilla bean pods


 


Method:


Elaborate your starter the night before you plan to bake. Leave at room temperature for 8-12 hours.


The next day, mix flours and water. Rest for 30 minutes, covered. 


Add levain in pieces on top of dough and sprinkle on the salt. Mix until incorporated and then add scrapings from two vanilla bean pods. 


Knead for about 8 minutes or until medium gluten development is achieved. 


Ferment at room temp for I hour, then fold.


Continue fermenting for 2-3 more hours. (Mine took 2 1/2 hours at 71 degrees F)


Divide and shape into two batards. 


Ferment en couche (or on flour dusted parchment which is what I did) for 1 to 1 1/2 hours. (mine took 1 hour).


Pre-heat oven to 475F with steam pan in place.


Score as desired and load onto baking stone and bake with steam*. Immediately turn down oven to 450F. Remove source of steam and turn down oven to 400F after 15 minutes of baking. Bake 20-25 minutes more. I left my loaves in a turned-off oven w/ the door cracked for an additional 5 minutes.


*Steam by your method of choice. I used a loaf pan with river rocks in it, and poured 1/2 cup water on top.


Cool completely. Or, cut into one a bit warm if you want to! Warm and vanilla go very well together.



 


This post is being submitted to Susan at Wild Yeast Blog for YeastSpotting. Be sure to check it out for an amazing array of beautiful breads!


 



ehanner's picture
ehanner

Nippon's Baguette formula

Shiao-Ping's excellent post on Mr. Nippon's Baguette formula and the images of her crumb and those in the book inspired me. From what I can tell, the 12 hour cool autolyse as a significant effect on the dough. The dough is sticky as Shiao-Ping cautioned and acted differently from any other 75% hydration dough I have worked with. It was trying to wind it's way up the shaft of the dough hook on my DLX mixer for one thing. It was window paining BEFORE kneading. After an initial mixing with the hook, I let it set for 15 minutes to allow the salt time to melt and the pinch of IDY time to incorporate before kneading for 1 minute on first speed and only 2 minutes on speed 2. The dough was smooth and silky from the first seconds of kneading. Quite beautiful really, if you know what I mean. I had pulled a small amount of dough after the initial 15 minute pause since it looked so smooth and was surprised to see how transparent the film was. After 2 minutes on speed level 2, I stopped and placed the dough in a lightly oiled plastic container and proceeded with the stretch and fold procedure that SP laid out. The total bulk ferment time was 3 hours with 5 S&F's.


One issue I had was that the 12 hour autolyse is supposed to be done at 60F. I looked around the kitchen for a drafty garage door that would serve as a place to maintain the cool temperature I had established with cool water. It worked out perfectly. The outside temp was a balmy 5F this morning and my bowl of autolyse flour and water measured at 61F. However, after adding the starter, salt and IDY together the DDT is 22C or about 72F. The friction factor isn't any where near that spread so I floated the dough bowl in warm water during the first 20 minutes in preparation for the first S& F. It worked out fine but it's a little clumsy having to make that adjustment. I wanted to follow the protocol as closely as I could and being wildly off the DDT would be a big error.


Shaping and proofing was as normal. I wanted to try the scoring pattern of SP's second set of images where the chef is trying to suggest wind in his slashing pattern. To me it looks like a series of slashes that wrap the long loaf with one following the last and the gaps bridged by another set of cuts. I won't pretend to suggest that it turned out anywhere near the chefs pattern. It took me a few years to be just moderately proficient at the traditional pattern. This is way harder but I will continue to practice. I think the effect of so many cuts will be to allow the crumb to expand more giving room for that airy open crumb structure. We will see. As I write this, I have just removed the three baguettes from the oven. I spritzed 2 of the loaves and left one with the surface flour on it. I can see I should of cut deeper already.


I will cut one open and we shall see if we are going out for dinner or not.


Eric






BettyR's picture
BettyR

ISO a tried and true recipe for Irish Soda Bread

I have tried to make Irish Soda Bread from recipes that I've found on the net and none of them have been any good. They have all been dry and fairly tasteless. I was wandering if anyone here has a good recipe that I might try before I give up on soda bread completely. I was thinking that maybe I would try replacing some of the flour in the recipe with almond flour and see if that didn't add a little flavor and moisture.


 


Any help would be greatly appreciated.

jdchurchill's picture
jdchurchill

can you bake bread recipes into muffins

i suppose this is a vague question as i am sure many recipes can be adapted to different shapes.  but what i have in mind is a sourdough banana muffin concept and all i can really find is sourdough banana bread recipes.  there is even one on this site.  so my question is this:  what do i have to do to modify a recipe that is for bread to do muffins?


 

Faith in Virginia's picture
Faith in Virginia

Pulman Loaf Pans

I have been reading and some of you are baking your bread under pots and such.  I ran across these loaf pans at Fante's and wondered if the Pulman loaf pans do the same thing and keep the moisture in for the first part of the bake.  Does anyone have experience with these and what do you think of them? http://fantes.com/loaf-pans.html

alexp's picture
alexp

Sourdough with Rye and Kamut

This is a recipe that is one of my favourites at the moment. It's a sourdough that is mainly strong white flour, with rye, kamut and a non-white starter providing some background complexity. It's loosely based on a Dan Lepard recipe for a barley bread, although it has no barley in it. This time I used a used a whole wheat stater, but I have also had success with a rye sour. It's quite a simple recipe but I'm pleased with the results.


The ingredients are:


250g whole wheat or rye starter (approx 100% hydration)


300g strong white flour


100g light rye


100g kamut


300g water


3tsp salt


I refresh the starter about 12 to 18 hours before baking (1:1:1 ratio). I mix the starter with the water, then mix in all the other ingredients. I leave it for ten minutes, knead lightly for 30 seconds, then repeat this kneading two or three times in the next 50 minutes. Then after another hour I fold the dough, wait another hour and fold again. Then into the proving colander (!) for two to three hours.


After that I bake it for 15 minutes at 220C, then another 30-40 at 190C.


I think my scoring/shaping could still use some work as invariably one slash seems to open much more than the other, it has a great taste and texture though.


My first blog post so any comments or suggestions gratefully received!


Alex




jsk's picture
jsk

Suggestions about a good rye?

I want to bake over the weekend a tasty. good, european style rye loaf. I would like it to be quite sour (sourdough of course) and may include grains/ seeds in it. I went over tons of recipes here and in books and I just got more confused.


I own the BBA. WGB. and Leader's Local Breads if you would like to direct me there.


Thank you very much!

bakinbuff's picture
bakinbuff

Question re: freezing bread

Hi all!  I have a question about freezing bread.  I generally bake a small sourdough loaf (no commercial yeast) on a daily basis which is nice, because it means warm fresh bread at lunch daily.  However, I am curious about freezing loaves as I tend to make an extra loaf every few days to give to my father-in-law, and sometimes he can't pick it up the same day.  Just wondering if anyone has any advice about freezing baked bread, and is it ever as nice defrosted as fresh?  Thanks for any advice!

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