The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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txfarmer's picture
txfarmer

Mr. Potato Bread from "Bourke Street Bakery"


Another bread from the book "Bourke Street Bakery", using the same white sourdough dough as this hazelnut current bread. The potatoes were roasted until barely soft and chopped to big chunks, so that they don't get lost in the dough. I have had too many potato chunks disappearing into the bread, I might have over-compensated and chopped them "too big", however they are delicious though.



The book has quite a few breads using the same basic dough, with different add-ins. The flow is very easy: 2 hours of bulk rise, shape and into the fridge overnight, take out and rise again next morning, then bake. Last time I let it warm up for almost 2 hours, this time it was 1.5 hours, judging from the scoring mark and crumb, I think 1.5 hours is better in my case. Other than roasted potato, there's also fresh rosemary to complement the flavor. Original recipe also used a little soy flour and nigella seeds, I have neither, so I used equal amount of buckwheat flour and poppy seeds, a nice subtle effect.



I am still trying to get up enough courage to try the pie and tarts formulas from this book. It's 100F+ here in Dallas, not the best time to make pastry dough, but cool weather is 4 months away, sigh...

Blue Skies's picture
Blue Skies

People asked, so here goes...

I posted over in the Artisan Bread discussion, and people asked that I post photos.  This seems to be the place for that.


These are photos of breads that I've made as well as a couple of photos of the results of a course I took from Carl Shavitz (namely Grissini and Bagels).  Enjoy (I certainly enjoyed eating them)...


3 Challah Buns


3 Challah Buns


Ciabatta in the Sky


Ciabatta


Grissini


Grissini from the Artisan Bread Course


Sourdough


Basket of Sourdough


Sourdough Loaf


Another Sourdough


Challah and Savory Challah Rolls


Challah and Savory Challah Rolls

RobinGross's picture
RobinGross

WILD CULTURE: Mexican Sourdough Chocolate Cherry Donuts & "Love Loaves"

Sourdough chocolate cherry Love Loaves


I baked some sourdough chocolate donuts and heart shaped muffins this weekend.  At last the fresh cherries are flowing so I chopped up a pound of fresh Bing Cherries to fold into the batter (and some chocolate chips too).  


Sourdough Chocolate Cherry Donuts


The wild culture (sourdough starter) that I used in these donuts and "love loaves" was captured in Mexico City last year and is one of my favorite cultures for baking (especially for pairing with chocolate).  The sourdough keeps them moist and tender.  They are disappearing fast!

JoeVa's picture
JoeVa

Nuovo Forno

Two months ago I bought a new oven so I had to learn how it works, I mean what is the best setup for sourdough heart baking. This led me to change my setup: no more covered baking!


Have you ever seen the incredible oven spring, great crust color, beautiful ears you have with a professional steam injected deck oven? Just take a look at these photos from Wally's excellent post "My Excellent Adventures at King Arthur Flour".


                                                      589064849_img_1023


                                                      [James scoring Pain au Levain]


                                  589147293_img_1067


                                  [Jeffrey at the oven]


                                  589150951_img_1072


Don't you think this is incredible? How can this "flat dough" spring up so well? It must me the oven+steam system!


Here is one small (470g) test loaf, nothing special, just a white liquid sourdough and stone grounded Italian Tipo1 flour - very close to T80 French flour - a medium/soft+ dough at 66% hydration. I didn't take too much care of the dough because I was focused on my setup, but ...


                                  DSC03665


                                  DSC03666


                                  DSC03673


So, the new setup is simple: free steam in the oven generated with a pre-heated bread loaf pan filled with stones and a wet towel. Preheat the oven at 250°C for about 45 minutes with the stone and the pan inserted (the pan is on the same level with the stone) and put the wet towel in the pan just before inserting the bread in the oven. My oven is very well insulated and it traps all the steam, moreover the top heating element work well and doesn't get fire-hot. When I baked this dough with the lid it was very flat with no ears ...


I think I have finally removed THE variable that gave me somewhat inconsistent baking result.

dmsnyder's picture
dmsnyder

Sourdough Bread from Advanced Bread & Pastry

 


I've been baking the San Francisco Sourdough from Michel Suas' Advanced Bread and Pastry frequently over the past few months. It's very good. This weekend, I decided to try a couple of his other sourdough breads.


Right after the formula for “San Francisco Sourdough,” Suas gives two other formulas for Sourdough Bread, differing in the levain used. One uses a 100% hydration levain and the other a 50% stiff levain. Both differ from the San Francisco Sourdough in using a smaller starter inoculation for a levain that ferments for 24 hours. This week, I chose to make the one with the stiff levain, which Suas calls “Sourdough Bread One Feeding.”



 


Levain Formula

Wt (oz)

Baker's %

Bread flour

3 1/4

95

Medium rye flour

1/8

5

Water

1 ¾

50

Starter (stiff)

7/8

25

Total

6

175

 

Final dough

Wt (oz)

Baker's %

Bread flour

14 7/8

100

Water

10 7/8

72.8

Yeast (instant)

1/8 tsp

0.1

Salt

3/8

2.53

Levain

6

40

Total

2 lb

215.43

Note: The over-all hydration of this dough is 64%.

 

Procedure

  1. Mix levain thoroughly.

  2. Ferment for 24 hours at room temperature.

  3. Mix the dough ingredients to medium gluten development. DDT 75-78ºF.

  4. Transfer to an oiled bowl. Cover tightly and ferment for 2 hours.

  5. Divide into two equal pieces and pre-shape into balls.

  6. Rest for 20-30 minutes, covered.

  7. Shape as boules or bâtards.

  8. Proof in bannetons or en couche for 90-120 minutes at 80ºF.

  9. Pre-heat oven to 500ºF for 45-60 minutes, with baking stone and steaming apparatus in place.

  10. Pre-steam oven. Transfer loaves to the peel. Score with “chevron” or “sausage” pattern, and transfer to the baking stone.

  11. Steam oven and turn temperature down to 440ºF.

  12. Bake for 30-35 minutes or until done.

  13. Remove loaves to a cooling rack and cool completely before slicing.

Note: My oven has a convection mode and a conventional baking mode. My actual baking procedure is to pre-heat the oven on Convection-Bake to 500ºF. After the bread is loaded and the oven steamed, I turn the oven to the recommended temperature using conventional (non-convection) baking. When the bread has started to color and has had full benefit of the steam, I switch to Convection-Bake again and lower the temperature by 20-25ºF. (This assumes I'm not baking with “falling temperatures,” as with some rye breads.)

The loaves were proofed at 80ºF for 2 ½ hours and expanded by 50-75%. I was concerned about the long proofing. One of the boules did deflate slightly with scoring, but I got very nice oven spring and bloom.  

The crust was crunchy and the crumb was soft - not very chewy. (I made this bread with KAF AP flour.) The flavor was sweet and wheaty with the barest hint of sour, and that was of the lactic acid type ... I think. Frankly, I missed the tang and the flavor tones of whole grains, which my preferred breads all have. On the other hand, this may approach the French ideal of a pain au levain, which is not sour in flavor. 

For those who prefer a not-sour-sourdough, I would recommend this bread without hesitation.

David

Submitted to YeastSpotting

 

trailrunner's picture
trailrunner

Semolina pasta- ravioli with ricotta/mushroom filling

We have had this ravioli plate for decades. My mother-in-law had it and when she and my father-in-law passed we inherited it. We have never used it. I often thought about tossing it but never did. The other day David mentioned ravioli on my pasta post. Well that started the wheels turning...no pun intended :) My DH made his usual pasta dough and then I looked up a few YouTube videos on ravioli and we were off. Three dozen later I can honestly say this is VERY easy. I took photos to show step by step. The filling is 4oz of baby bella mushrooms sauteed with 1/2c chopped onion and 2 minced garlic cloves till dry. salt and pepper to taste. Cool and add 1 c ricotta and 1/2c grated parmesan and some minced fresh basil. This will fill 3 dozen ravioli. 


filling: Photobucket ravioli plate, dust lightly with flour: Photobucket shape indents with plastic plate: Photobucket fill with 1 tsp filling...don't overfill and brush lightly w/water between and around eachPhotobucket top sheet of pasta: Photobucket roll over HARD with the rolling pin: Photobucket pull off extra and save to reroll: Photobucket turn over plate and drop onto semolina dusted pan: Photobucket 3 dozen : Photobucket Things to do differently. It says everywhere to use the finest setting, which is 6 on our machine. In the future we will use 5 for the first layer that the filling goes into and 6 for the cover. The reason is that I know a couple of these are going to burst. Leading to the next thing I will NOT overfill next time. Other than that it all went beautifully. It helps to have 4 hands...as David pointed out he and his DW ( dear wife) do this together. So harness a helper and get started. c

ehanner's picture
ehanner

GM New Organic AP and Croissants

I was in Walmart last week and noticed a new green bag on the shelf next to the bright yellow Bread Flour from Gold Medal. It could be that this isn't a new offering from GM but it's the first time I have seen the Green package. I thought I would try a bag and see how it like it compared to other AP flours I use. First, the price made me take a second look. It was priced at $4.74 for a 5 pound bag. The Bread flour next to it is $2.65.


I have been wanting to make a batch of croissants so I thought his would be a good recipe to try my new organic AP on. A better test for me will be a French bread since I'm struggling with my laminated dough skills. Next time. Some people use a stronger flour for croissants than AP. I like the tender crumb I get from the AP. I used SteveB's recipe and procedure which I have enjoyed for some time. My croissants don't look any where as good as Steves or Larry's or Andy's and probably everyone else but they are delicious! Every time I make these  I swear I'm going to buy a sheeter even if I have to put it in the garage.





Proofing after 1st egg wash, under the cover. These half sheet covers are just terrific for these.



After 1st egg wash



A little crowded for good browning:>(



A small sample with my name on it :>)



Reasonable crumb and very nice flavor!

jackie9999's picture
jackie9999

Granite countertop

It's time I replaced my old laminate countertops and everywhere I look, granite seems to be the material of choice.


I wanted some comments from people that have granite now..are you happy with it? Would you change to something else if you could? Does it still look 'nice' after a few years use? Is it nice to knead on ... :) Oh, and are the darker brown/black colours difficult to keep clean looking...


Thanks to anyone that responds!

davidg618's picture
davidg618

Apology to all who have used my spreadsheets

To all TFL members that have used my spreadsheets.


A diligent member found the posted spreadsheets on glitzandglitterboutique.com has a mistake in the conversion factor used to convert grams to ounces, and oz. to grams. I discovered the error many months ago, and thought I'd fixed it. Obviously, something went wrong, with repairing the web site copies.



To put it in perspective, the error results in about a 1.5oz error for each kilogram of weight if you start with metric, and about 20g error for each pound of weight if you begin with English units. Converted formula remain viable, only a little bigger, or smaller. Nonetheless, I apologize for any inconvenience its caused others.


I've removed the web page containing the spreadsheets, rather than correct them.


Again, I'm sorry if this has caused anyone problems.


David G


 


 


 


 

breadinquito's picture
breadinquito

100% rye bread?

Hi all, friday a aunt will be visiting us from Italy and bring some rye flour..it's my very first experience with rye cause in Ecuador have not found so...what do you suggest: 100% rye or a mix with plain flour? How "strong" is rye bread compared with a "white bread"?


Thanks for any advice and happy baking from quito. Paolo

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