The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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diverpro94's picture
diverpro94

Sourdough Problem(s)!

So I made a sourdough starter a week ago. It looked done, because it was sour smelling, had bubbles, and had a hooche. I made a spounge with it by adding 1c water and 1c flour (I used ap). I let it sit for about 12 hours, but it would not make the dough rise, I let all of the rising and proofs sit for like 3 or 4 hours and NOTHING! I kept on with the recipe and it turned out as a extremely small loaf with an extremely small crumb almost like it was just cooked dough, but there were a FEW larger crumbs. What was wrong? Was it just that I didn't allow enough time for rises or was it my starter? I'm confused!!! How long does it normally take to rise sourdough? This was my first atempt ever at sourdoug, so my knowledge of sourdough is as small as the sourdough loaf I made.... :o(

SylviaH's picture
SylviaH

Sourdough Challah inspired by David dmsnyder's front page post

I love challah and have never tried Glezer's sourdough version.  I don't have her book.  I was so inspired by David's post I thought I would attempt it.  I added some golden raisins because I knew my husband would love them in the loaf so I added some to the 3 braided challah.  The round 4 strand loaf is plain but my favorite shape.  I only did a couple of things different.  I used the lesser amount of starter 200 gms.  I hand mixed everything and didn't use a rolling pin in the final shaping..I guess that comes from not ever wanting to use one on my pizza dough.  It took them nearly 6 hours to proof.  It's pouring cats and dogs here and pretty cool in my kitchen today.  I've been out most the day running some errands so the long proofing time worked out perfect.


Here's what I got and I will post a crumb shot a little later when they are cooled.


I also posted J. Hamelman's Country Bread..I think it has a wonderful flavor..maybe it's all that pre-ferment..but it's delicious! 



The Crumb and tasting!  This is a very, very delicious Challah.  The addition of the golden raisins complimented and added to the complex flavor of this bread that my husband and I both love..that little burst in your mouth really is great.



to add the raisins with my hands I shaped the dough into a round flat circle and laid them on top and then rolled the dough up firmly and then rolled and lengthened it into the rope.  When I do this it keeps my raisins from going on the outside of the loaf and burning. 


Sylvia



Jefferey Hamelman's Country Bread   I will definately make this bread again...and with a little more patience..the flavor is very nice!


Sylvia


 


 


 


I

SallyBR's picture
SallyBR

Need advice on stencil....

I know lots of people here do amazing job adding design to breads, making a stencil and sprinkling flour on it.


I tried to do this for the first time, and well.... there is room for improvement


 


I post a photo here of my final product, and if anyone is interested, a full blog report can be found here


http://bewitchingkitchen.wordpress.com/2009/12/05/bba29-basic-sourdough-bread/


 


what have I done wrong?   SHould I brush off the flour after baking?  ALmost nothing stuck to the bread once I did that.  Did I add too much flour? Too late in the baking?  Wrong flour? (I added rice flour)


I realize my stencil was too big for the size of the bread, but even if I correct that, I think my technique might have problems too


 



 


 

CaptainBatard's picture
CaptainBatard

Cranberry Walnut Bread

I wanted to make this Cranberry Walnut Bread for Thanksgiving but the timing did not allow me to do so. This is basically the same bread as seen at Bread cetera  and a slightly different version at WildYeast. The bread went together with out any real hitches. I did deviate from my usual methods...I mixed the bread by hand using the French fold method seen at Steve's site and here. It worked very nicely until I added the walnuts and presoaked cranberries. The dough got very sticky from the extra moisture on berries even though I did blot them dry. It was just a temporary setback...the dough absorbed it in a short time. I shaped the loaves and tried the fendu method for the first time and was very impressed how much they opened compared to the slashed one. The bread had a nice crumb and taste.



 



 

murphalert's picture
murphalert

Saltines!

So, I love Saltine crackers, who doesn't? Is there any way to make them at home. It seems like a fairly simple combo of flour, water and salt, but i'm sure it's not as easy as it seems. Does anyone know of any recipes?

colmin's picture
colmin

Cleaning Grinder Millstones

I just got a used Marathon Uni-Mill grinder, and when I took it apart to clean it thoroughly, I found old, hard layers of dust caking the stones. How do I get these clean? Do I have to send them somewhere to have them dressed (is that the term?)? Thanks!

CaptainBatard's picture
CaptainBatard

Sourdough Seed Bread

When my sister-in-law invited me up to NY for Thanksgiving diner for family and friends...I thought to myself...oh S--- I am going to get stuck in traffic for hours...and then she said and bring one of your breads. OK....my first thought was to make the very festive two tier Celebration Loaf with nuts and cranberries. It would make a nice centerpiece for the table and be very festive. When I thought it out....I needed a bread I could retard overnight and throw in the oven first thing in the morning so I could leave before noon on Wednesday to run the gauntlet to the city. Since I had only one chance to get it right... the bread had to be reliable, stay fresh for a few days and make a good a sandwich. The choice was a real no brainer..... Hamelman's Sourdough Seed Bread....the tastiest, most reliable bread you ever want to make. If you have never made this bread before...you must try it...it will become your favorite too...




This is being sent to Susan at  Wild Yeast for  Yeastspotting

doublelift08's picture
doublelift08

Beautiful Video on Youtube

I watchd this video and almost wept from its beauty.. maybe it should go in the video section but i was having trouble figuring out how to post it there... TFL moderators- do what you will. :-)


 


http://www.youtube.com/watch?v=u4RiJs1a92U

salma's picture
salma

Rosemary, Salt Rolls baked in skillet

HELP!  I recently made these Rosemary, Salt Rolls, pull apart baked in a skillet.  My hubby loved them and now I cant find them.  I dont remember the author Im sorry.  Anyone remember?

KenK's picture
KenK

Converting straight dough to preferment

I'm thinking about trying a couple of the roll recipes I make with a preferment instead of mixing all at once.


They both have dry milk and butter, one has potato buds.  What about taking a third of the flour (4-5 ounces) and making a 100% poolish that works overnight?  This obviously works well with lean dough.  Any problem with the enriched doughs? 

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