The Fresh Loaf

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Szanter5339's picture
Szanter5339

Cherry and apple cake

 

The bottom of the dough.
200 gram flour
1 egg
2 tablespoons powdered sugar
1 tablespoon of fat (cold)
Pin 1 teaspoon salt
1 vanilla sugar
Baking powder ½
1 tablespoon sour cream

The sponge cake:
6 eggs
6 tablespoons powdered sugar
6evőkanál flour
2 tablespoons cocoa
Baking powder ½ Package

Spreading on the dough by 2 spoonful of jam.

Stuffing.
½ kg of sour cherry
4 medium apples
Optionally, sugar
3-4 tablespoons bread crumbs

The soft dough knead dough hozzávalóiból. If you are a bit stuck, a bit of flour to be.
Aside to rest.
Kimagozzuk Meanwhile, slice the apples and cherries. Not grated!
Put baking the dough, brush a very thin layer of jam. I had raspberry jam.

The pitted cherries and sliced ​​apples Sprinkle two tablespoons bread crumbs firstand then granulated sugar and mix. Sugar to taste.

The baking pastry brush spread with jam. It is very thin!
Alternating stripes we put cherries and apples.
I've also scattered tablespoon bread crumbs on top.

Co May May's picture
Co May May

DRIED FRUIT & PISTACHIO BREAD

I've had this book "100 Great Breads" by Paul Hollywood for many years when my friend Grace gave it for my birthday. I've always wanted to try one of the recipes but laziness always got in the way. Until my passion for baking started coming back and thought, why not give it a try? So today at work, I made sure I would make this bread no matter what. So during my spare, short time, I was able to prep the mise en place and just dump them all in the mixer. It was pretty quick, no need to soak the yeast in warm liquid. But proofing took atleast 3 hours (1st for 2 hours and 2nd for an hour) just what the recipe says. And I am so pleased with the result :) For my very first attempt in baking a loaf bread, it's not bad at all :D But your honest judgement will also be appreciated.

Mixing all the ingredients.

Ready for 2nd rise

Baking at 400 deg F for 20 mins and additional 10 mins at 375 deg F.

Cooling but forgot to place on a rack but it was alright. I had to tap the bottom of the loaf to check for doneness. It sounded hollow so I thought it's done :)

I know, I didn't score it well :(  I only used a paring knife, next time i'll use a razor blade, promise :)

I had to take a picture with the Book in the background for comparison :D I didn't shape it round just like on the cover.

Sliced right away to check the texture & flavor.

First slice is gone! Spread some butter and let my colleagues try it :O

 "DRIED FRUIT AND NUT BREAD"    Makes 1 loaf

Scant 2  1/2 Cups Whole Wheat flour

2/3 Cup White Bread flour, plus extra for dusting

1 Tbsp Salt

1 oz/ 30 g Yeast - Compressed Fresh   ( I used 0.8 oz  Instant Yeast )

Generous 1/2 stick Butter, softened

1  1/4 Cups Water

1 Cup Nuts (any kind)

2/3 Cup Dried Fruit (chopped)

DIRECTION:

Put all ingredients except the water, nuts and dried fruit into a bowl, then slowly add  the water, and using your hands, bind the ingredients together. When all the flour has been incorporated, tip the dough into the floured counter and knead for atleast 5 minutes. Put the dough into a greased bowl, slightly covered & let rise for atleast 2 hours.

Line a baking sheet.  Incorporate the dried fruit & nuts into the dough, then shape into a loaf or ball. Dust with flour then place on the baking sheet and let rise for an hour.

Preheat oven to 400 deg F. Bake bread for atleast 30 minutes or until golden, then transfer to a wire rack to cool.

Note: I just decided to score my loaf before baking eventhough the book doesn't say it.  I only used All Purpose flour and mixed all the ingredients together in a mixing bowl with a dough hook. Guess, it would've turned out better had I followed the recipe. I'll try it again.

 

raqk8's picture
raqk8

Multigrain Seeded Sandwich Bread

Hi all! I've posted a great multigrain sandwich bread recipe on my blog. It's one of my new favorite sandwich breads. Here's the link:

Multigrain Seeded Sandwich Bread

Check it out and let me know what you think!

Raquel @ Ovenmitts Blog

tn gabe's picture
tn gabe

Croissants and New Toys

What follows is my attempt at passing on what I've learned from watching a Youtube in a language I do not speak.

Some new toys. Both the dough whisk and the silicone scraper are great. AP and WW, poolish, milk, sugar, butter, and salt.

Maybe 30 seconds of mixing with whisk & dough was starting to come together. Another half minute or so & scraped the dough out onto the board. Picture doesn't do the scraper justice. The bowl was a little wet when I added the flour. Kneaded the dough for a minute, but should have developed it a little more.

Bought some safety razor blades, too. Wow! Much sharper than anything else I've tried to cut dough with so far. My attempt at 'Pointage' allowed the dough to spread while resting.

While the dough rested, I worked on folding my parchment for the butter. Watch the video. He makes it look very, very easy, in the effortless way only someone who has done something many, many times can do.

Even executed somewhat poorly, the parchment still makes getting the butter to fit the dough much easier.

Butter is 6" x 12" and dough 12" square. Single fold. Tap with pin and roll out.

 Rolled out to 12" x 24" and trimmed to make square and expose layering. No 2, is a "book fold" and the seam must be offset.

If I'm counting right, should be at 4 layers of butter now. Before and after resting (and almost getting dropped on the floor when I realized I'd forgotten to set the timer on my pain levain that was in the oven!).

Here the dough is again rolled and trimmed to 12" x 24" for Fold C. Scraps are re-incorporated.

I messed up by pressing the scraps in too firmly before finishing the "tri-fold" and had to roll out the top a bit more to get everything looking right again. Some more tapping and time to rest. Not for me of course, but for the dough while I got some Struan in the oven. 12 layers of butter now. I had been trying to layer more than this and ending up with no layers at all.

Getting short on time and a little tired of snapping pics. Should have got pictures of the shaped croissants, but again watch the video. It is important to shape firmly and push out while rolling if you want the really pointy ends of a 'manly croissant' (what I pretend he's saying in the video since I don't speak French).

The better looking ones had been either sold and/or eaten by the time I snapped these pics. Should have proofed longer and at a lower temp. Running short on time, proofed at 80 ish for about 90 minutes.

Not perfect by any means (either the croissants or this blog) but I feel like I'm getting better.

Anonymous baker's picture
Anonymous baker (not verified)

Mission Fig Almond & Medjool Date Cashew Sourdough

Here are some sourdough loaves of Mission Fig Almond Anise & Medjool Date Cashew.

These are all rifts of Nancy Silverton's Fig Anise Bread from The Breads of the La Brea Bakery. In the fig bread, I add about 1.5x her quantity of figs and honey-roasted almonds. In the date bread, I add about 1.5x her quantity of medjool dates and roasted cashews. In both, I adjust the hydration as necessary.

1. Ingredients for Mission Fig Almond Anise

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2.  Ingredients for Mission Fig Almond Anise

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3.  Ingredients for Medjool Date Cashew

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4. Shaping the loaves was quite the task. I didn't adjust the hydration well enough, so incorporating the nuts and dried fruit into the loaves by hand was quite the task.

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5. A shaped Mission Fig Almond Loaf

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6. About to shape a Medjool Date Cashew Loaf

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7. All loaves in their brotforms. Giving them ~30 minutes to rise before putting them into the refrigerator for an long, overnight retardation.

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8. One of the boules after retardation. These loaves don't rise much during bulk ferment, retardation, or proofing. The final loaves are dense and chewy (with crunchy nuts). No sherry vinegar was used in the making of these breads. ;)

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9. These are the final Medjool Date Cashew Loaves. The fig are in the background.

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10. A fig loaf with some surface detail. (I didn't mean for it to look like a Masonic symbol, but that's what a couple people told me it looks like.)

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11. All the loaves together, ready for the their photoshoot (and surely dreading their future fate as hiking food–they keep forever, so I take loaves with me into the mountains when I go camping/hiking).

(Sorry, but I forgot to take shots of the crumb. I slice them very thinly, like biscotti. The crumb is dense and filled with nuts and dried fruit.)

rolls's picture
rolls

ensaimadas, so much easier than croissants!

finally made these today, and am so so pleased with myself, lol :D

hope you will try, its a gorgeous recipe, soft and flaky and there's so much you could do with it. i reckon some jam and cream would go nicely with it also.

 

dawkins's picture
dawkins

My *attempt* at Levine's Divine Speculaas Rolls

After seeing these amazing looking rolls posted by Freerk ...

http://www.thefreshloaf.com/node/26242/levine039s-divine-speculaas-rolls

...I couldn't help but try making them. Unfortunately, I didn't do justice to the recipe - mine are more style than substance, thanks to some foolish tweaks.

First off, I love the shaping technique - absolutely beautiful. Mine are a bit more clover leaf/hearts looking, and irregular, but I still like it. Now - onto my less successful modifications! As I can't buy aniseed around here, I thought I'd swap the speculaas spices (which sound gorgeous) for some mixed spice, your traditional British Christmas spice mix. The spice taste was pretty mild in the finished rolls though, so I think for mixed spice you definitely need to add much more - Freerk did suggest upping the spice, but with a clove-phobe of a boyfriend, I was a bit wary (more fool me).

My next tweaks were solely based on using what I had/being too cold and lazy to go the shops. :o) I added a couple of drops of lemon oil instead of lemon zest, which came through nicely in the marzipan. Unfortunately, while the dough was rising I used up my last egg in some biscotti, so I only had about half a teaspoon left to mix in with the marzipan. I'm guessing this is why it sort of boiled out a bit rather than setting up more.

Finally, for some reason (probably my somewhat erratic oven) the rolls weren't browning after 15 minutes like the original ones in the photo, so I left them in for another 5-8 minutes. The result: nice and brown but sadly a little bit dry, of course - foolish me! I'm wondering if I can brush them with melted butter or something maybe to moisten them a little...

Anyhow, don't get me wrong: I'd say my efforts tasted about 6 or 7 out of 10, whereas those originals looked like a definite 10 out of 10 to me! What I'm loving about this site is all the inspiration and the chances to practice, experiment and learn from my mistakes, so set backs like this are just getting me thinking... I'm imagining a walnut and honey paste filling, or a pesto style filling, or some kind of hard cheese and spinach, or tapenade....

subfuscpersona's picture
subfuscpersona

Experiments with Autolyse

A heads up to all bakers who use an autolyse in their bread baking -

Teresa Greenway (a home bread baker of consummate skill who has been sharing her knowledge on her blog  - http://www.northwestsourdough.com/discover/ - for many years) has posted two entries exploring the effect of an autolyse (the technique of mixing water and flour from your bread recipe and allowing it to rest for a period of time in order to develop the gluten in the bread dough).

Teresa specializes in sourdough breads. Her two experiments explore the length of an autolyse (from 30 minutes to 2 hours) and it's effect on the outcome of the bread. Her posts are detailed, well written and include many photos.

Here are the links to her two posts on this subject...

http://www.northwestsourdough.com/discover/?p=2558 (post #1 dated October 26, 2011)

and

http://www.northwestsourdough.com/discover/?p=2603 (post #2 dated November 3, 2011)

Definitely worth the read! Thanks Teresa. We owe you.

=== PS === I don't know Teresa and she certainly doesn't know me. I am simply an enthusiastic follower of her blog and thought that these two posts might be of special interest to some of the more advanced bakers on TFL.

HMerlitti's picture
HMerlitti

Purple Wheat Flour

Hi all,

I came across a minche recipe I want to try and it calls for Purple Wheat Flour.   Does anyone have experience buying Purple Wheat Flour??

Mike Como's picture
Mike Como

sourdough starter method

this is an excellent article using purple cabbage of all things to make a great sourdough starter.  I plan to try it next time I'm at the store looking at cabbage!  found on ruhlman.com  .........................

 

http://ruhlman.com/2009/07/simple-sourdough-starter/

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