The Fresh Loaf

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breadbakingbassplayer's picture
breadbakingbass...

10/15/10 - Pain Au Levain with Scallions and Sesame Oil...

Inspired by one of Shiao-ping's early bakes...  I'll post a description shortly...  For now, here's a 360 degree view of the loaf...  It's cooling now, so I'll have to post crumbshot pics tomorrow...


Enjoy!


Tim








Recipe:


500g AP


300g Water


150g Sourdough Starter @ 100% Hydration


12g Kosher Salt


7 Scallions/Green Onions


Sesame Oil


962g Dough weight not including scalions/sesame oil.


 


Method:


10/15/10


10:00am - Feed storage sourdough starter 100g AP and 100g water, leave on counter covered.  Should increase by 50% in 2-3 hours.


12:40pm - Mix all ingredients in large bowl with wooden spoon.  When a rough dough forms, squish out all the lumps with wet hands, cover and let rest.  This should take no more than 5 minutes.


2:24pm - Stretch and fold dough in bowl, cover and let rest.


3:29pm - Stretch and fold dough in bowl, cover and let rest.


4:20pm - Stretch and fold dough in bowl, cover and let rest.


5:30pm - Stretch and fold dough in bowl, cover and let rest.


6:00pm - Wash, dry, thinly slice scallions, place in bowl and set aside.


6:30pm - Turn dough out onto lightly floured surface.  Stretch dough out like a pizza.  Brush dough lightly with sesame oil, and distribute scallions on top of dough.  Roll dough into log, then with the seam side up, roll dough up into a snail.  Please seam side up in floured banneton, place into plastic bag.  Proof for 3 hrs.


9:00pm - Arrange baking stone on 2nd rack from bottom along with steam pan (loaf pan filled with lava rocks, fill halfway with water).  Preheat oven to 500F with convection.


9:45pm - Turn off convection.  Take banneton out of plastic bag, sprinkle boule lightly with flour.  Lightly flour peel.  Turn dough out onto peel, slash lengtwise (along the roll), place into oven directly on stone.  Bake 500F for 10 minutes.  After the 10 minutes, remove the steam pan, turn oven down to 450F and bake for another 35 minutes.  After, turn oven off, leave loaf in for another 10 minutes.  Cool completely before slicing and eating.


Sent to Susan @ Yeastspotting on 10/17/10


 

Floydm's picture
Floydm

Krakow Bagels recipe online

Stan posted this elsewhere here but it is kind of buried at the end of a thread, so I wanted to repeat his message here:


The Wall Street Journal Online picked up our recipe and credits the book ... you can find it at http://online.wsj.com/article_email/SB10001424052748703794104575545843564259642-lMyQjAxMTAwMDEwMjExNDIyWj.html


Congrats, Stan and Norm.  We're all looking forward to seeing all of your hard work come to fruition!

Yuval35's picture
Yuval35

Brioche question

Hello,


recentlly i am trying to improve my brioche skils.


I made 2 classic brioche receips but unfortuantlly the dough wasn't rise enough.


finally i found another receipe from KAF which was very good in a matter of texture but the flavors was poor( in my opinion).


anyway i was searching the web for other brioche receips and found several differences and methods.


1. some of them are not using any liquid instead of butter and eggs and some of them using around 1\4 to 1\2 water\milk\orange juice.


    the receips whice i faild with them was without water. the KAF was with water which was easier to handle.


2. another issue is the butter temparature. some of them insist to use cold butter and some of them using  soft butter.


can anyone put some light about those methods ?

Mebake's picture
Mebake

1st try: Peter Reinhart's "Struan"

For a change, i decided to lay a side my beloved "BREAD" by Hamelman, and go back to my first baking companion: "Peter Reinhart's" Whole GRain BReads.


I always wanted to bake the Struan, but the laborious and tedious preparation for this bread deterred me. Yesterday, i took a deep breath and gave it a try.


The Recipe (750 g loaf) calls for butter, sweetner, and cooked and uncooked soaked grains. This is a 100% wholewheat bread.


I deviated in two places: 1) folded the dough once after the first 30 minutes of the total 1 hour bulk fermentation. 2) I did not add the extra flour, so the dough was wetter than suggested by Reinhart.





Now that i did Baked it, i realized that i should have either added the extra flour called for, or shortened the final 1 hour final proofing time to 30 minutes max. The Loaf was overproofed.


The taste of the bread is absolutely superb, sweet soft interior with chewy soft grains, and wheaty after taste.


 Highly recommended!!

midwest baker's picture
midwest baker

Mediterranean Rolls

http://www.evatoneva.com/index.php?option=com_content&view=article&id=234:mediterraneanbreads&catid=6:pitki&Itemid=8


This recipe for Mediterrainean Rolls looks really good. I haven't made them yet but I finally have what I think is a good translation to English.The original recipe is at the above link. The amount of yeast looks high so I'd cut that down. The salt looks low but parmesan is salty so it's probably okay. Thought you might want to have the translation.


 



Mediterrainean Rolls


400-450 g flour
300 g  water
100 g Parmigiano Reggiano Cheese
7 g instant yeast
2 tsp honey
1 tsp salt
1/2 tsp rosemary
50 g olive oil (about 4 T)

Dissolve yeast and honey in 150 ml of warm water, cover and leave in a warm place to rise for 10-15 minutes.
In a bowl sift flour and salt, add the finely grated cheese, stir.
Make a well and pour the yeast and remaining water, Knead to a soft dough.
Shape it into balls and place in a greased bowl, cover it with cloth and leave in a warm place to rise until doubled in volume.
Pour the risen dough on work surface, cut it to 8 equal parts.
Shape rolls, place them in greased or parchment paper covered baking tray.
Allow rolls to rise for 20-30 minutes.
Brush them with olive oil, sprinkle with rosemary.
Bake them 20-30 minutes in preheated oven to 350 degrees F.


Mary


www.midwestbaker.blogspot.com

Yuval35's picture
Yuval35

Brioche Question

Hello,


recentlly i am trying to improve my brioche skils.


I made 2 classic brioche receips but unfortuantlly the dough wasn`t rise enough.


finally i found another receipe from KAF which was very good in a matter of texture but the flavors was poor( in my opinion).


anyway i was searching the web for other brioche receips and found several differences and methods.


1. some of them are not using any liquid instead of butter and eggs and some of them using around 1\4 to 1\2 water\milk\orange juice.


    the receips whice i faild with them was without water. the KAF was with water which was easier to handle.


2. another issue is the butter temparature. some of them insist to use cold butter and some of them using  soft butter.


can anyone put some light about those methods ?

AnnieT's picture
AnnieT

Semolina Bread

The family were coming to supper and as a change from my usual sourdough loaf to go with the hearty soup I decided to make Semolina Bread. Pane di Semola on another page of my notebook, guess I really liked the sound of this recipe to copy it twice. After the dough has doubled the instructions say to punch it down (!) and "chafe" for 5 minutes. I searched high and low and could not find a single reference to chafing, so I folded the dough over a couple of times and let it rest before dividing. I am sure some kind TFL member will be able to tell me how to chafe? By the way, the bread got rave reviews for the lovely soft crust and yellow crumb, but my grandgirls pointed out the space for the lazy baker! A.


La masa's picture
La masa

One handed slap & fold

This all started as a joke in the Spanish forum http://www.elforodelpan.com


I commented on my way of kneading, which is basically the slap & fold method using just one hand. It's a very convenient method for the amount of dough I use to make, about 1.2 Kg or 2.65 lb, but I've used it with up to 2.5 Kg of dough.


Good-humoured discussiong followed, with some forum members ironically questioning the possibility of such a thing as one-hand slap & fold, so I decided to make a little video and this is the result.


 


breadsong's picture
breadsong

Baguettes - 2nd try

Hello, I tried Mr. Hamelman's Baguettes with Poolish (half-recipe) again today. A big thank you to khalid who gave me some very useful comments after my first baguette post, which were a great help this time around. This time the baguettes were easier to score.
I am still hoping for more holes:
 
Ciril Hitz has a baguette shaping video ( http://www.thefreshloaf.com/node/18968/baguette-shaping-ciril-hitz ) (thanks to dmsnyder for posting this!); in this video Mr. Hitz demonstrates, by stretching the dough, what development should be before shaping (my dough wasn't quite that developed)...will try for better gluten development next time & see if this improves the crumb...   
Regards, breadsong

busy lizzy's picture
busy lizzy

Gluten Free Bread recipes

Hello,  I have recently been told that I can only eat Gluten free or yeast free breads.  I'm at a loss what does this mean and where can I find these recipes.  I have been baking for over 50 years and this is a first for me. I would appreciatae any help I can get.  Thanks Busy Lizy

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