The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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turosdolci's picture
turosdolci

Statistics on the baguette consumption in France question

Does anyone know how to get recent statistics about the consumption of baguettes in France over the last 10 years


or so. I have tried contacting the The Association of Bakers in France in both English and French as well as other sources and never get an answer. There has been deep reduction in comsumption of the baguette and it has had a very negative effect on the bakers who prepare it from scratch ("a La Masion") a classification defined by the French government. I have been wanting to write an article "Save The Baguetts" but can only find old figures. 


 


Thanks,


Patricia Turo

cdiggz's picture
cdiggz

MUFFINS

PLAIN MUFFINS


 


 


1 3/4 cup flour (2 cups if using frozen berries)


1/3 cup sugar


1/2 tsp. cinnamon


2 1/2 tsp. baking powder


3/4 tsp. salt


1 egg


3/4 cup milk


1/3 cup oil


 


Preheat oven to 400 degrees F and lightly butter muffin tins or line with muffin cups.


 


1. Beat egg in small bowl.  Add oil and mix well.


 


2. Measure milk and add to egg mixture. 


 


3.  Measure dry ingredients and sift into large bowl. 


 


4.  Add milk, oil and egg all at once to dry ingredients.  Stir until dry ingredients are moistened.  Batter will be lumpy.


 


5.  Fill muffin cups ¾ full.


 


6. Bake until a toothpick stuck in the muffins comes out clean, 15-20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.


 


Yield: 9-12 muffins


 


 
VARIATIONS

 


 


Blueberry Muffins


 


Prepare batter as above.  Gently fold in 1 cup fresh or thawed and well-rinsed blueberries.


 


Chocolate Chip Muffins

 


Prepare batter as above.  Gently fold in 1 cup chocolate chips. 


 


Surprise Muffins


 


Prepare batter as above.  Fill muffin cups ½ full, drop 1 tsp, jam or jelly in the center of each and add batter to fill cups 3/4 full.


 

pattycakes's picture
pattycakes

Sourdough Went to Sleep and Won't Wake Up

I was so proud to be baking good sourdough bread here in Italy, having figured out the flour, made a starter from local flour, and gotten the steaming and baking up to snuff. (Well, I had baked three days in a row successfully after 5 days of making my starter.) Then my starter started looking dead. Not grey, just white and lying there like a slug. Asleep. I put it in a warmer place, as it's been very cold here. No luck. I found a Peter Reinhart link that said to add pineapple juice if you had used pineapple to start the starter. I hadn't, but I did it anyway (to half the starter). The other half, I have been stirring a lot, another of his suggestions.



It seems that a rogue bacteria can get in that makes bubbles but suppresses the natural yeasts. I suppose that's what I've got. Can anyone help?


Thanks!


Patricia

ApplePie's picture
ApplePie

Anyone in the SF bay area interested in whole wheat flour from Central Milling?

Hello Fresh Loafers!  Long time lurker, first time posting.


In my quest for sourcing good whole wheat flour, I called Nicky Giusto at Central Milling (www.centralmilling.com) asking about prices and shipping.  I knew that Central Milling produces Whole Foods 365 Organic Unbleached All Purpose flour, and that Frank Sally at SFBI highly recommended flour from Central Milling so I figured I'd give it a try.  To my surprise he said I could swing by their warehouse in Petaluma and buy flour directly (gotta love that!)


I'm planning a run to their warehouse tomorrow to buy whole wheat flour, specifically Organic Whole Wheat Hi Pro Flour Fine, and anything else that catches my eye.  This is the whole wheat flour they developed for Acme bakery's whole wheat products.


Someone at the warehouse might be able to break down a 50 lb bag into something more manageable.  But if not, is anyone out there interested in splitting a 50 lb bag?  I'm sure it's great flour, but I still prefer to try out a smaller quantity.  If you're in the SF Bay Area (I'm in San Jose) and are interested, let me know.


-Alison

maggiem's picture
maggiem

Roasted Garlic

Hi, I am roasting some beautiful cloves of garlic (the house smells wonderful) and I am also in the process of warming up my starter for a couple of loaves. I was thinking of crushing the roasted cloves and adding them to my bread during the last few minutes of kneading. Does this sound like a good plan?


Thanks, Maggie

Susan's picture
Susan

Simple AP Sourdough


Here's the AP version of my usual sourdough.  It's 61% hydration. Next time I'll stretch the hydration to 65%.  Trial and Error.  It includes 20g of dry brown sesame seeds and 25g of whole wheat flour. 


I like a more chewy crumb than this loaf provides, but for those who want a crispy crust with a soft crumb, here you go:



Susan

txfarmer's picture
txfarmer

Still struggling with Horst Bandel’s Black Pumpernickel

I made this bread for the 3rd time this past weekend, and it still didn't rise up to fill the pullman pan during the bake. I've tried all sorts of hydration levels, the latest dough was the wettest one, but it didn't make any difference in terms of the height in the bread. I tried to let it proof to 3/4 inch below the pan lid like instructed in the recipe, also tried to let it proof higher and lower before, no difference, the bread just does not get to the top. So my question is: has anyone baked this bread and have it filled the whole pullman pan to the top, WITHOUT adding any extra flour? What's your trick? I held back water during mixing and add as needed, this lst time I added 10 oz of the final 12.8oz water, I don't think the dough can take any more water than that. The first two times I kept the dough drier, no difference. 


Since it's a big batch of dough, KA doesn't do a good job of mixing it. I actually mixed the high gluten flour with some water first to get the gluten started, then added in the rest of the soakers and rye chops. I am obsessed to get it right but running out of ideas!


I used:


13X4X4 pullman pan (the recipe indicated 13X3.75X3.75 pan, but I think they are the same thing? Really don't think that 0.25 would make such a big difference)


Sir Lancelot high gluten flour


my rye starter was active and double every time after I feed it


 


What gives?

Susan's picture
Susan

Prescott Flaxseed Sourdough



Same old recipe, tweaked a little for the seeds.  I keep learning more and more, thanks to everybody here.  This one's named Prescott, as we're up the hill in Arizona for a short while. 


Here's the way I did it. It's only one way, so bake how it suits you and your location, temp, flours, etc.


20g whole flaxseed and 55g warm water, soaked for about 30 minutes before starting dough


50g firm starter


175g water


275g KA Bread Flour


25g whole wheat flour


6g salt


Mix starter and water, add all of flaxseed mixture, then add flours and salt.  Mix minimally by hand just until flour is wet, rest for 30 minutes, one Stretch & Fold, two more S&Fs at 1-hour intervals, let rise to double.  Keep the dough temperature in mid-70'sF during fermentation.  Pre-shape, rest 15 minutes, shape, then overturn into linen-lined basket.  Put in plastic bag, then into fridge for overnight.  Out of fridge for two hours before scoring, loading into oven, and covering. Oven preheated to 480F, then lowered to 440F after 3-5 minutes.  Bake 20 minutes covered, 15 minutes uncovered, 5 minutes in turned-off oven.


Note:  You can retard this dough in an oiled bowl after folding, if you like, and continue in the morning.

Raymowick's picture
Raymowick

Software for new retail operation

Afternoon everyone,


Been crawling the net looking for all the guidence I could get but thought it was about time to reach out to those with the passion in the field. I am working with a few others to get a bakery started up in our area and in turn need a good software solution. We will be doing both artisan breads as well as custom cakes.....both retail and wholesale. Our community has a nice void with regards to bakeries, we all have the passion and its a leap of faith we are willing to take.....despite being relatively green.


Would any small business sorts have any software to recommend that helps provide a good foundation?

cake diva's picture
cake diva

Asking for suggestions on what to do with sweet dough

Hello everyone!


I have a batch in the fridge of the USA Team sweet dough from Maggie Gleazer's Artisanal Baking.  Don't really want to make the monkey bread or the cinnamon pull-apart bread in the book.  May I ask for ideas on what to do with the dough?  I happened to add sultanas to it thinking maybe I'll make a loaf of raisin bread but I'm not sure it's the right base.  I'll be taking it out of the fridge first thing tomorrow morning.


Thanks in advance.

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