The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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CeraMom's picture
CeraMom

Look what I found this morning!!!


 


Now... talk to me like I'm an idiot. Do I stir it down before I take my little bit out to feed ( and discard the rest )? Do I take my little bit out FIRST ( still inflated )? Do I take half and bake today?


 

carthurjohn's picture
carthurjohn

Baking in a cast iron pot

I have recently been baking all my round sourdough loaves in a cast iron pot and had really good results: an excellent crumb and really good crust. Short of a wood fired oven it gives the best results I've ever had.


But one thing I still haven't mastered is how to get dough into the pot without them becoming misshapen loaves. Inevitably, I hit the side of the pot as I tip them in from the banneton, trying not to burn my fingers on the top edges. I shake the pot to give it a semblance of a round load, but it always looks a bit of a mess. It wouldn't be so bad, but I use cane bannetons, so the poor shape is really evident in the finished loaf!


I've thought about trying to use some form of peel, but think I would still have the same problem.


Has anyone found a good technique for getting the dough into the pot without ruining the finished item?


Thanks,


carthurjohn


 

breadbakingbassplayer's picture
breadbakingbass...

2/5/10 - Baguette Redemption... Modified Pain a' l'ancienne Baguettes

Hey All,


I'm sure you've seen my post here venting about my breads not turning out very well:


http://www.thefreshloaf.com/node/16100/perfect-baguette-eludes-me-my-breads-are-getting-worse


Anyway, I was inspired to try a Pain a' l'ancienne Baguette from here:


http://www.applepiepatispate.com/bread/pain-ancienne-french-baguette/


Of course, I can't seem to stick to recipes, so here is what I did instead:





Total Ingredients:


350g AP (Whole Foods 365)


100g BF (KA Bread Flour)


100g Graham Flour (Bob's Red Mill)


350g Water


10g Kosher Salt


100g Firm Sourdough Starter (60% Hydr. straight from fridge)


2g Active Dry Yeast (1/2 tsp)


Total Dough Weight 937g


Directions:


Day 1


Make soaker with the following:


175g AP


100g BF


50g Graham Flour


325 g Cool Water


-Mix all ingredients, place in a bowl or plastic container, cover and refrigerate for 24hrs.


Day 2


650g Soaker from Day 1


175g AP


100g Firm Sourdough Starter


25g Cool Water


10g Kosher Salt


1/2 tsp Active Dry Yeast


-Mix all ingredients in large bowl, cover and let rest (autolyse) for 20-30 minutes.


-Knead 50 strokes in bowl, cover and rest for 1 hr.


-Turn dough on lightly floured surface, return to bowl, cover and let ferment for 2 hrs.


-Divide into 3 equal pieces, preshape into loose ovals, cover and let rest for 15 minutes.


-Place baking stone on 2nd rack from top, arrange steam pan with lava rocks under stone, off to side, and preheat oven to 500F with convection.


-Shape baguettes by rolling and stretching them gently until they are betwen 15-16" long.


-Proof for 45 minutes on linen couche.


-To bake, place them on peel, slash using lame or sharp razor/knife, place in oven directly on stone.  Add 1 cup of water to steam pan, close oven door, bake for 10 minutes at 460F with convection.  Rotate and bake for another 18 minutes without convection, or until internal temp registers 210F.  Cool for at least 30 minutes before eating...


Notes: I should have baked them at 480F and then at 460F after rotating.


Enjoy!


Tim


 

norco1's picture
norco1

scoring

I appreciate the need for scoring and have always scored my bread. My problem with scoring is that at the point of baking my scoring tool (serrated knife and especially a razor) is usually hung up by the proofed dough and unable to make that neat quick cut. Any suggestions?

ericb's picture
ericb

What is a Peasant Loaf?

I always hear the term "Peasant Bread," but I've never been able to nail down a definition. I assumed it was a whole wheat loaf made with poolish, but recipes online are all across the board. 


Is this just another name for "rustic" or "artisan" bread, or does it have a more specific meaning?


Any thoughts?

drosner's picture
drosner

Puerto Rican Sandwich Loaf?

I've been trying to develop a recipie for the italian loaf style bread that i get at the bakeries in Puerto Rico. Its a relatively soft crumb that is almost 'wispy' inside with a nicely browned but not too crisp outside. In reading the ingredients of many loafs/brands they all show the same flour, water, yeast, salt as ingredients and nothing more.


I've tried different flours, water content, oven temp, etc. - but just can't see to get that interior that is soft like white bread but with the open texture of a good italian bread.


Any ideas?

RiverWalker's picture
RiverWalker

Anyone know "Valentinos"?

theres a pizza place where I grew up, (southeast nebraska) called Valentinos. its the name for good pizza there, and its great.


by my memory, their main pizza crust is a relatively thick, fluffy, moist, buttery and light.  but at the same time having enough stiffness to not be completely flimsy. it had a nice gold browning on the bottom.  it could stand up to a relatively heavy load of toppings, and have a presence, but not be overwhelming.


very different from the artisan-y, lightly topped, paper thin crusted pizza that some seem to see as the ideal.   I mean that has its good points too, but I miss that breadier, richer pizza experience.


I want to try to simulate that sort of crust more.  what would be the best way to go about trying to mimic that sort of crust?

celestica's picture
celestica

Why Did This Banana Bread Fall?

I made this banana bread from my children's Sesame Street book.  I liked that it started out with whole wheat flour and honey.  I used pastry flour.


It had an impressive rise in the oven then collapsed to flat on the counter.  In fact, it started falling at the 55 minute mark. 


Can you suggest any improvements that would help it stay high?  I thought of eggs and baking powder but I'm not sure.


3 ripe bananas


3/4 c. honey


1/4 c. melted butter


1/2 tsp. baking soda


1 1/2 c. whole wheat flour


Cook at 350 for one hour.


Thanks!


Celeste.


 


 


 

nicodvb's picture
nicodvb

Does barley flour has any means to rise?

Hi,


besides rye another passion of mine is barley.


I was wondering it barley flour has any means to rise, just like wheats have gluten and rye has pentosans.


 


I know fo sure that in Sardinia bakers have been making a 100% barley bread for centuries, but now it's only a memory of the far past and I couldn't find the recipe.


 


I found several recipes here, but all tainted with wheat.


 


Thanks.

LA Baker's picture
LA Baker

Barm in place of Levain? Confused....

I want to make some of the recipes in DL's Local Breads, but I don't want to make his levain from scratch.  I have a great starter that works, do I need to start again with a Levain?


I'm sure this info is on this blog somewhere, but I couldn't find the exact answer I need.  Can someone tell me the difference between BARM/STARTER/LEVAIN/POOLISH/BIGA/PATE FERMENTE/STIFF LEVAIN?  Can you subsitute one for the other, or is one process that different from the other?  Are they basically the same thing, but merely two ways to do the same thing?


Confused.  Help would be great.


Thank you!

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