The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Faith in Virginia's picture
Faith in Virginia

Pulman Loaf Pans

I have been reading and some of you are baking your bread under pots and such.  I ran across these loaf pans at Fante's and wondered if the Pulman loaf pans do the same thing and keep the moisture in for the first part of the bake.  Does anyone have experience with these and what do you think of them? http://fantes.com/loaf-pans.html

alexp's picture
alexp

Sourdough with Rye and Kamut

This is a recipe that is one of my favourites at the moment. It's a sourdough that is mainly strong white flour, with rye, kamut and a non-white starter providing some background complexity. It's loosely based on a Dan Lepard recipe for a barley bread, although it has no barley in it. This time I used a used a whole wheat stater, but I have also had success with a rye sour. It's quite a simple recipe but I'm pleased with the results.


The ingredients are:


250g whole wheat or rye starter (approx 100% hydration)


300g strong white flour


100g light rye


100g kamut


300g water


3tsp salt


I refresh the starter about 12 to 18 hours before baking (1:1:1 ratio). I mix the starter with the water, then mix in all the other ingredients. I leave it for ten minutes, knead lightly for 30 seconds, then repeat this kneading two or three times in the next 50 minutes. Then after another hour I fold the dough, wait another hour and fold again. Then into the proving colander (!) for two to three hours.


After that I bake it for 15 minutes at 220C, then another 30-40 at 190C.


I think my scoring/shaping could still use some work as invariably one slash seems to open much more than the other, it has a great taste and texture though.


My first blog post so any comments or suggestions gratefully received!


Alex




jsk's picture
jsk

Suggestions about a good rye?

I want to bake over the weekend a tasty. good, european style rye loaf. I would like it to be quite sour (sourdough of course) and may include grains/ seeds in it. I went over tons of recipes here and in books and I just got more confused.


I own the BBA. WGB. and Leader's Local Breads if you would like to direct me there.


Thank you very much!

bakinbuff's picture
bakinbuff

Question re: freezing bread

Hi all!  I have a question about freezing bread.  I generally bake a small sourdough loaf (no commercial yeast) on a daily basis which is nice, because it means warm fresh bread at lunch daily.  However, I am curious about freezing loaves as I tend to make an extra loaf every few days to give to my father-in-law, and sometimes he can't pick it up the same day.  Just wondering if anyone has any advice about freezing baked bread, and is it ever as nice defrosted as fresh?  Thanks for any advice!

a.s.prior's picture
a.s.prior

Bread machines

Hello im a new user just started making bread. Im a student and as part of our project we have been asked by a company called kenwood to improve and re-design a bread machine i was wondering if anyone had ever had any problems with a bread machine or has any tips or anything to do with them tbh would help. Any problems you could share would be a huge help thank you.

techieelectric's picture
techieelectric

replacing buttermilk with sourdough

Hello all, this is my first post in the forum. It's a question I've been wondering about and it seems here might be a good place to ask. 


This may or may not technically be a sourdough bread I'm talking about but it includes sourdough starter so I thought I'd put it in this forum. 


Has anyone got any experience with replacing buttermilk in quick rising/soda bread with sourdough starter? I thought that with the added healthiness of putting flour through the process of being used in a sourdough starter, I could then use it in a quick bread, especially older starter that might not be much use for my normal wheat sourdough. I thought that given the starters acidity I could use it to replace the buttermilk/ cream of tartar in quick rising bread and therefore have the bread rise using just the reaction between baking soda and the acids created by my precious lactobacilli. The problem is to do with proportion, I don't know if I would have to measure the acidity of my starter compared to the acidity of buttermilk, or even if it is possible to have a starter that acidic. 


I've looked through many posts but there doesn't seem to be any mention of such a thing. I have found plenty of breads that use sourdough starter and baking soda, seemingly neutralising each other, and then baking powder for more rising power. In these recipes the proportions seem to be roughly half a tsp of baking soda to a cup of sourdough starter. I would ideally leave out the baking powder and rise the bread as for Irish soda bread (being Irish I feel a sense of reluctance to tamper too much with the recipe). 


Anyway I'd love to hear your ideas on the topic. Hopefully I've explained it reasonably well. 

Doc Tracy's picture
Doc Tracy

The Easiest Focaccia in the World-In the RV oven

I found this recipe called "The Easiest Focaccia in the World" posted online and I have to say they may be right. I was looking for something really easy to accompany a thin sliced sirloin and freshly picked garden salad. (sorry Northerners!!) Anyway, it doesn't get any easier than this.


Here is my slightly modified version. (added the whole wheat)  I apoligize, I had to add some flour and I'm not quite sure what the end flour weight is so you'll have to add to the original amount until you get it to come off the sides of the mixer.


100 grams WW flour


350 grams AP flour


2 tsp instant yeast


1 1/2 tsp salt


13.5 fluid oz warm water


Mix in the KA blender on speed 4 for 10 minutes. During this time I watched and had to add about 1/2 cup off flour in small increments until the sides of the dough didn't stick but the bottom was still sticking to the bowl.


Let rise in oiled bowl until almost tripled. This took about 45 minutes.


Put on silpat with cornmeal (or oiled parchment, oiled baking pan). I put the silpat into a "half cookie sheet" as that is what will fit into my camper oven. Spread the dough out gently. This fit my half sheet perfectly. It will be about 1" thick.


Spread with about 1/4 cup olive oil. I used a mixture of 2 cloves fresh garlic, some fresh parsley/thyme (from the garden) and a little sprinkle of red sea salt. I spread the thyme/parsley/garlic mixture onto the bread and dimpled it with my fingers. Then a light sprinkle of asiago cheese. Let dough double in pan, about 30 minutes.


Into the oven (probably about 450 but who knows with the camper oven?) for about 20 minutes. Results, tasty light focaccia bread to eat with our tender, fresh garden salad, homemade Meyer lemon vinagrette and thin sliced sirloin steak on the grill.


Until next time. It's 65 degrees and sunny here at RV World, Mesa, AZ!

Gunnersbury's picture
Gunnersbury

Sandwich Roll Recipe that does well refrigerated

There are so many sandwich roll recipes, but I have not been able to find one that can be made the night before and produce nice quality sandwich rolls the next day. I would like to make the dough in the evening, ideally shape the rolls, refrigerate and bake them the next day in time for lunch. I would appreciate your help.


Gunnersbury

Tinapoy's picture
Tinapoy

How to use my Starter?

Thanks to TFL and Debra, I think I finally made a good starter using the Pineapple juice method I found here. After a few tries with water I found out about the Pineapple Juice will make it start properly skipping the OMG Yuck smell caused by bad bacterias. Now I'm on day 6 and I don't really see my starter double in size that much or fast but it does smell yeasty. So this afternoon when I got home I tried to feed it again with pineapple juice and flour and it has risen within 3 hours its double now I think and I hope its a good thing. I'll continue with water tomorrow and see if I can get it double again with just water. Then I'll keep doing this for a week more before I try to bake with it.


 


So here is my question if I have an ordinary recipe that doesnt require a sourdough starter and wants to convert it into one. how do I substitute the yeast that the recipe calls for into a sourdough starter. Any particular conversion for mass. I'll practice on what I can find easy with sourdough but sooner I'll want to know how to use it on different recipes. I hope somebody could help me here and I'll try to find answers also on this forum. Thanks.

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?


 

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