The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Elagins's picture
Elagins

Bagels: is it really "the water"?

The real story on what passes for bagels http://nybakersbench.com/?p=116

phaz's picture
phaz

The BlackBerry Starter

 just looking for knowledge from those who have experience with starters created from fruit.  already have a well established starter,but when poking around the garden the other day I came upon some BlackBerry bushes in 1 corner of the property. I've heard of starters created using say wild cherries and raisins, so when I noticed the bluish grey coating on the berries, I picked a few and tossed in an old jelly jar with a splash of water, semi heaping teaspoon of white flour, and a semi heaping teaspoon of whole grain rye and mixed. 2nd day it had doubled in height. 3rd morning it had fallen, so I removed about half and feed as above. this morning, 4th day, it had tripled in height, almost filling the jar. lots of bubbles big and small, and no strange odors, actually smells nice, like strong blackberries. the plan is to keep the feeding up for a few more days, removing half, till whatever is left of the berries is about gone, then try a loaf. advice and suggestions always appreciated! thanx in advance!

Ava's picture
Ava

Rye flour in the UK

Hello all,

Does anyone happen to know where to get the darkest grade of rye flour, in the UK? England in particular. I can only seem to find one or two brands, and while the packets don't say anything about grade, they look very light to me.

 

Thanks! :)

chris319's picture
chris319

Starter Wheat Flour

Still no joy with my starter experiments.

I've tried every elixir I've read about and could think of and am still not getting off the ground, so I'm beginning to wonder if the flour I'm using has enough of the right kind of wild yeast to make a vigorous starter. Is this a ridiculous notion? The best I've gotten is some tiny gas bubbles on the surface which eventually disappear and the starter then goes as flat as a week-old glass of root beer.

I've tried, in various combinations, spring water, pineapple juice, milk, yougurt, cultured buttermilk*, beer, wine, honey, vinegar water to a pH of 3.5, organic grape skins and cumin, all to no avail. Having tried such a wide assortment of diluents I'm beginning to suspect something is up with the flour. The room is the right temperature and the starters are properly refreshed. I'm thinking it's not my technique, my diluents, the pH, etc.

The yeast we are after for sourdough is candida humilis fka candida milleri. Packaged baker's yeast is saccharomyces cerevisiae, i.e. the wrong kind of yeast for sourdough, so packaged yeast is a no-go.

It is well established that starter can be made from wheat flour, so suggestions such as "try a little rye", though well intentioned, are off the table.

What kind of flour do successful starter makers like? I've been using King Arthur organic whole wheat.

*Cultured buttermilk made lots of mold, but no c. humilis.

Abelbreadgallery's picture
Abelbreadgallery

Almond and lemon brioche

“Let them eat brioche!”, said Marie Antoniette when she was told that the French populace had no bread to eat. This is a “pain brioché”, which is the poor version of the regular brioche, because we're gonna add less butter and less eggs. We're gonna give it a twist adding the zest of a lemon and almond meal, almond flour or ground almond, however you call it. As a result we're gonna eat an amazing brioche, so we will have breakfast like kings, and we won't be afraid of the guillotine.

- 3 medium eggs (150 gr)

- 120 ml milk

- 400 gr strong bread flour

- 50 gr almond powderl

- 3 tbsp brown sugar

- 5 gr salt

- 75 gr softened butter

- Lemon zest

- Vanilla extract

- 6 gr instant yeast or 18 gr fresh yeast

- One egg for egg wash

Mix eggs and milk in a bowl, and flour, almond powder, salt, sugar, lemon zest and yeast in another bowl. Mix everything, and knead. You can use an electric mixer, or you can mix it with your own hands. In ten minutes the dough should be smooth and silky. The add butter little by little. Knead until dough becomes smooth and silky again. Let it rest about 1 hour and 30 min.

Put the dough on a floured surface. Shape four or five buns. Put them into a greased tin. Let them rest about 1 hour. Brush the buns with egg wash and using a bread lame or a razor blade, score each bun.

Bake about 35 minutes. First 15 minutes the temperature should be about 190C (375F), and last 20 minutes reduce heat to 160C (320F). Cover with aluminium foil the last 20 minutes to avoid it becomes roasted.

Let the brioche rest two or three hours before you slice it. If you want to keep it tender, keep it into plastic bag.

More info: http://breadgallery.wordpress.com/2013/07/26/brioche-de-limon-y-almendra-lemon-and-almond-brioche/

ptnf's picture
ptnf

NEWBIE to Milling at Home

Hello there!  I am new to milling and to this forum.  This site is so useful and with so much detailed information about everything you need to know about milling or baking!  I just have a question and I hope someone can assist me with this.  This may sound repetitive, please forgive a newbie but I have a Wonder Junior Deluxe Hand Grain / Flour Mill in my shopping cart on Amazon and would like to make sure this would be a good purchase before checking out.  Right now, I have a KitchenAid KGM Grain Mill Attachment for my KA mixer, it works great but it doesn't mill the grains to the fine flour I am used to baking with.  I am wondering if purchasing a Wonder Jr Deluxe mill would help mill the flour to the consistency I am looking for.  Can someone advise?  Any comments or thoughts are greatly appreciated!!  Thank you!!!

 

Felila's picture
Felila

Dieting and bread consumption

I *hope* I've finally found an effective way to diet. I am doing intermittent fasting. I refrain from eating 16 hours a day (8 PM to noon) and let myself eat the other 8. Probably just a personal quirk, but it's a lot easier to NOT EAT, period, than it is to think about what to eat, how much, can I eat something now, etc. I can stick to a 1300 calorie diet for the 8 hours that food is allowed. 

My bread consumption has plunged. I don't finish eating a loaf before it starts to mold. I trim and cut up the loaf and freeze the cubes, but I can only eat so much bread pudding and strata (especially on a diet). 

I need to revise my bread baking routine so that I make four small loaves rather than two large batardes. Or perhaps even go to rolls. Freeze what I can't eat immediately.

There is going to be a period of adjustment while I figure out oven temps and times. I am a creature of habit and I don't look forward to the change ... but I may end up someplace new that I like even better. 

 

 

Bread Head's picture
Bread Head

How do I get more yeast in my (Tartine) starter?

I recently made a Tartine loaf that blew me away.  They were HUGE!  Never were they that big in a year and a half of bread baking.

I don't understand what I did different ??  And how come I cant duplicate that loaf again ??  Their had to be more yeast than normal because the loaves were so big.

One thing in my notes was that the starter was 24 hours old and had a dry skin on top.............could that of been it?

 

peppermintpatte's picture
peppermintpatte

Heeeeelllllpppp

Hi Everone

I really hope that there is someone out there who can help. I am at my wit’s end and needless to say it seems hopeless at making bread.

I have tried to make bread on and off for several years. I make bread every couple of days for about 6 months and only get heavy bread, then give a break, and start again. I have even done a 9 month commercial bread baking course and still get the same results. Heavy bread!

I have addressed the flour, too much or too little, the same for water, salt, yeast (dry and fresh) and sugar.  As well as the kneading, by hand, by Kenwood mixer and by bread machine. I have put the dough under plastic, in a plastic bag, in a warm over, in a warm microwave oven, and still the results are always the same. Heavy bread!

I taught my daughter to make bread and her bread comes out light, we use the same oven, flour, water, salt, sugar and yeast. The bread is also put in the same place to rise and I get a totally different result to my daughter.

I did notice that the other day while making bread on a 32 degree C day that my bread was cold and damp, despite using warm water, the dough had doubled in size was cold even though it was a hot sunny day.

I have several good books, been onto YouTube and even have a videos even with all this I still dismal results.

Does anyone have any suggestions or am I one of those people that just cannot make a good loaf of bread.

Thanks in advance

gmagmabaking2's picture
gmagmabaking2

Barb's (gmabaking) Tartine Bread Saga!

My sister Barbra made Tartine bread... I am posting the pictures and she will come on as a reply with the "rest of the story."

        

There you go... she says things went wrong and these pictures would be proof of that... I am not seeing much bad stuff here... looks pretty amazing to me... 

You go Barb, tell em all about it.

LOL Diane

 

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