The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Szanter5339's picture
Szanter5339

Appliqué bread.

I left a few, and overlay made ​​of bread dough on top.
Scissors and cut around the letters as I told, then I put the shaped bread.
Blade will cut around the pattern.
  Beautiful, decorative and what is important, very tasty!

 

loydb's picture
loydb

Whole Grain Gougères

This is my take on Bon Appétit's Thyme Gougères. I subbed chives for the thyme, and used finely milled hard white wheat for the flour. I also hedged my bets with 1/4 teaspoon of baking powder. These are cheesily delicious, and are begging to be filled with something (duck liver patè maybe?)


foodslut's picture
foodslut

Overnight 80% hydration focaccia a success

A friend of mine showed me how to make 80% hydration ciabatta bread, using folds instead of kneading, saying it could also be used to make a mean focaccia or pizza dough.

Since he gets all day to do his baking, and I'm still working days, I wanted to try an "overnight" version - make the dough one evening, ferment overnight in the fridge, then shape/proof/bake the next evening.  The long fermentation meant I had to cut the yeast quite a bit.

Here's the formula I tried:

Bread flour  50

Whole wheat flour  50

Water  80

Salt  2

Instant yeast  0.333

  • Mix dough & autolyse for ~15-20 minutes.
  • Fold the dough to start to develop the gluten, and repeat every 10-15 minutes three more times.
  • Into a container, then ferment in the fridge overnight.
  • Didn't see too, too much rise (a little less than double), but carried on.
  • Shape focaccia in cookie sheet well greased with olive oil or on parchment, and proof for 45-50 minutes.
  • Into a 500F oven onto a stone for 17 minutes, then spin around and bake for another 12-14 minutes (depending on brownness of crust you want) - internal temperature should be 200 to 205F.

I was pleased with both the look and the crumb.

Until the novelty wears off, this will now be our default "house bread" for our everyday eating and enjoyment.

PiPs's picture
PiPs

Bourke Street Bakery’s Rye and Caraway with unintentional sprouted quinoa.

Nat has booked us a well deserved weekend away from the city rat race in the hinterland north of Brisbane as part of my birthday gift. This means a weekend away from the kitchen and the endless washing up I seem to create. 

Nat adores the Rye and Caraway loaf from the Bourke Street Bakery cookbook. So I have baked it for her/us so we may take it away with us for picnicking and the like.

While in Sydney earlier this year we found the bakery on Bourke St on the rainiest, windiest, coldest, most miserable day imaginable. It is tiny, really tiny. This particular day all the seating was taken, leaving us standing outside huddled under an umbrella with no room for coffee or a yummy tart. I was already holding a bag full of bread from other bakery visits (Sonoma and Iggy’s Bread of the world) so I had no room for further, so alas I have never tasted the original that this bread is based on. 

 
Desem to batter

As we are away, I refreshed my desem starter a day ago for another week in the fridge and used the discard to build a 100% hydration white flour starter which the formula calls for. Two feeds later the starter was bubbling, active and ready for use.

With my rye grain supplies sorely depleted I chose to use quinoa as the alternative grain soaker mentioned in the formula. The morning before mixing I soaked the quinoa in an equal weight of water.


Toasted seeds and sprouting quinoa

… Surprise …When I arrived home the quinoa had sprouted. I had no idea this was going to happen and it brought a rather big smile to my face.

I won’t publish the formula (for copyright reasons) as I didn't deviate from the original apart from using freshly milled whole wheat for 20% of the total flour. Lets just say it’s a sourdough at around 60%-65% hydration with a large proportion of liquid starter. It has aromatic additions of caraway seeds, cumin seeds, toasted sunflower seeds, rye starter and in my case sprouted quinoa grains.


caraway seeds, cumin seeds, toasted sunflower seeds and sprouted quinoa grains

It has been a while since I have had to knead dough at this hydration level. On a hot and humid Brisbane night, it was a 20min workout….but the work pays off for a beautiful silky dough leading to a soft crumb after baking. I cut the bulk ferment short by half an hour and gave the dough a nice long bench rest so shaping would be relaxed and agreeable.

Into the fridge straight away for a nine hour proof.


Waiting to load and steam


Upturned

One loaf will travel away with us for the weekend, while the other has come to work with me….half of it is gone already with lots of happy work colleagues.

Crumb is soft , aromatic and savoury…I heard someone sniffing all the way down our corridor at work before arriving in our room with a smile.

Best wishes to everyone spending time in their kitchens this weekend … See you all next week.

Cheers, Phil

richkaimd's picture
richkaimd

Does anyone have a baker's formula for a challah which uses whole eggs?

I'm expected to make 50 challahs in a couple of weeks.  Does anyone have a formula which uses whole eggs instead of only yolks?  The recipe I've preferred to use in the past does not use weights or percentages.  It assumes that the baker's going to make 3X1.5lb loaves.

CaptainBatard's picture
CaptainBatard

Auvergne Crown

The Auvergne Crown or Couronne shaped loaf, typically made from yeasted white bread dough, can be seen in almost every boulangerie throughout France. When I go to my local boulangerie it is displayed on the rack in the typical round shape along with an epi cut. What separates this Auvergne Crown from all the others is the use of the traditional firm French sourdough, levain, and a long slow rise that gives the wheat time to develop its full potential.  Although this is a simple white dough, this thick crusted bread has an unexpected flavor and quality.  I found the best way to eat this is to just tear off a piece…it exposes a crumb that is riddled with many different sized holes....

To read the full post come and visit Weekendloafer.com 

kiki's picture
kiki

Sweet Potato Roles

SylviaH's picture
SylviaH

Brod & Taylor Folding Proofer - Fantastic Customer Service

I wanted to let everyone know about the fantastic customer service I have received from 'Brod & Taylor Folding Proofer' Company and CEO.  

Recently on my blog I posted about my new proofer.  It had stopped heating.

Before, I even had a chance to contact the company.  On a Sunday, Mr. Michael Taylor, contacted me and assured me how he stood by his product 110% and, was very concerned about why my proofer was not heating.  

He has been constant touch with me and I couldn't be more satisfied with the support.  

'Everything' was completely taken care of and, without me leaving my house.  This all happened on the weekend.  Today is Tuesday and I'm using my New Proofer, right now.  It's warming up and making bubbles in my very content Biga,  for some bread baking.

Michael Taylor has been using his for about 4 years now and tells how his sons love the yogurt it makes...I can't wait to make some large jars of yogurt! 

Sylvia

 

Truth Serum's picture
Truth Serum

Creating a dry mix for a single 9" by 5" loaf

I would like to assemble a dry ingredient mixture of flours, salt, sugar and dry milk with a separate yeast packet to give for holiday gifts. I know this is a bit goofy but I think I can make it work. The idea is that the recipient proofs the yeast in a small amount of water, and then adds more water, oil and the mix. 

I am wondering if any Fresh Loafers have experience with this.

 

cranbo's picture
cranbo

Opinion on a few flours?

So I've made a connection thru a local restaurant that should help me get access to bulk flours. I'm definitely going to buy 1 50lb bag of GM Harvest King Flour, but I'm interested on any opinions on the following flours:

  • Giusto All Purpose Enriched Unbleached Flour
  • Pendleton Power high-gluten
  • GM Rye Flour

Any feedback appreciated, thanks in advance folks. 

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