The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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alyaman's picture
alyaman

my bread ..now better :D

 



hi

this is my fresh loaves
it made of the artisan bread.
the dough is mixture
flour
water
salt
and...yeast

mix... leave it 2 days ..chilled
then make delicious bread
and here... i stuffing it by shredded cheese
....
the round loaf
made of
120 g sourdough starter
3/4 cup lukewarm water
1 1/4 tsp salt
1 1/2 tsp sugar
1 tsp instant yeast
1 cup bread flour
1 1/2 cups all-purpose flour
crumbled or shredded cheese, optional


Combine all the ingredients
except the cheese
in the bowl .
and then knead to make a smooth dough.

Flatten the dough on surface.
Sprinkle the cheese over it
and roll up the dough.
and shape it .
let it on the greased or parchment-lined baking sheet.
cover, and let rise until doubled, about 90 minutes.
until very puffy
and bake in a preheated 425 degree oven
for 25-30 minutes

:D

this is the fresh photos
*














*







This is my natural own sourdough
It worked .. Organized life and an environment suitable for months ago






i make many things by it
bread
pancake
Bulgarian bread
focaccia
pantennone
Cinnamon rolls
buns
























b_elgar's picture
b_elgar

Rye & AP Starter Fun

I began serious refreshment of my rye and one of my white SD starters on Thursday, and Friday morning mixed up some pre-ferments. We're traveling to see family at the end of the week, and I like to bring frozen loaves as gifties. I also wanted to play around some more with herbed loaves made into rings. The rye pre-ferment, made up only of rye flour, was also laced with caraway seeds.


The Jewish style rye is about 35% rye flour, 30% clear flour and 35% AP. There is a splat of olive oil, a squirt of honey, a bit of vital wheat gluten, pinch of ascorbic acid, some salt and enough water to make a tacky-stick-to-your-fingers-if-you-touch-it dough. Mixed in the Electrolux for 5 minutes after autolyze, stretched and folded a few times, then retarded in the fridge overnight. Removed from the fridge early in the morning, allowed to warm up for a hour or two, scaled, proofed, slashed, baked on a pre-heated stone at 450 F, then painted with a "cooked" cornstarch and water mixture.


The herbed rings were made from a basic AP 65% hydration sourdough, with the addition of olive oil to tenderize the crumb. Mixed and partially kneaded in the Electrolux, stretched and folded a few times, then retarded in the fridge overnight. Removed from the fridge in the morning, allowed to warm up for a hour or two, then I did the following:


Each ring was made of up two, 1 lb pieces of dough. Each 1 lb piece was rolled into a rectangle, brushed lightly with olive oil, then various combinations of the following were put on:


Thai fried shallots
Chopped garlic
Penzey's dried Italian herb mixture
Za'atar
Salt
Pepper
Grated Manchego
Rosemary (fresh)
Thyme (fresh)


Each rectangle was then rolled tightly into a coil. Two coils were intertwined and linked together. The rings were allowed to proof, brushed with olive oil, sprinkled with sea salt, then baked at 375 F on a heated stone.


More photos here:


http://www.flickr.com/photos/25648800@N04/sets/72157615947969429/


Boron



 

benjamin's picture
benjamin

white bread with ale poolish

I have to say, this is my favourite day to day bread to make. The texture is beautiful inside, which I believe is due to the small amount of whole wheat flour included in the recipe. If anyone is interested, you will find the recipe in "crust" (Richard Bertinet).


 


IMG_1629.JPGIMG_1632.JPGIMG_1636.JPGIMG_1655.JPG


 


happy baking


ben

SallyBR's picture
SallyBR

Hamelman's Pain Rustique

Not sure this is the right place to post about a recipe tried, but if it's not I will delete it and post it somewhere else.


 


Today I made Hamelman's Pain Rustique (page 111 of "Bread" )   - I made half the recipe, ending with two small loaves, will be perfect for lunch/dinner today.


 


The recipe is extremely easy - dough is a pleasure to work with. An overnight poolish goes in the final dough, that rises for only 70 minutes with two folds at 25 and 50 min.  Final rise is less than half an hour - bread is not shaped, just separated in rectangles of the right size, and slashed.


 


I will post two photos. We loved the flavor and crumb texture, by the way

pjaj's picture
pjaj

Greetings from Oxfordshire



I've been a member of this site for little over a week and made a few posts on various topics.

I’m a retired engineer living in England, near Oxford. I’ve been trying to bake bread for at least the past 30 years, but my early attempts all came out like house bricks, “very substantial” and “filling” were the most flattering comments. I could never get the dough to rise much again after knocking it down and putting it in the tins. Then I was lucky enough to install an oven (Neff) with a bread proving setting (about 30 degrees C) and I’ve never looked back.  I now have a baking day whenever we run out of bread and make about 10 loaves at a time. The purists amongst you will wince when I say that we freeze the bulk of the cooked loaves, but it works for me.

I’ve always used our trusty Kenwood Chef Major (UK food mixer) which can easily handle the dough from 1kg of flour, and has mixed 1.5kg betimes. Although I’ve tried lots of recipes, including Peter Reinhart’s  and sourdough, my family’s favourite is a granary bread made from Doves Malthouse flour. Doves is an organic flour miller widely available in UK supermarkets and health food shops.



  • 1kg bag Malthouse flour

  •  Scant 600ml warm filtered water

  • 2 tsp Doves dried yeast (I find this better than other makes)

  • 1 tsp salt

  • 1tsp sugar (any)

  • A good glug of sunflower oil (or similar)



Mix the dry ingredients; with the mixer running add the oil and then the water. Keep stopping to scrape down the mixer bowl and adjust the hydration until the dough forms into a ball on the dough hook and the bowl is clean. Kneed at slow speed (1 – 3) for about 4-5 minutes, stopping now and then to scrape the dough off the hook.

Mix a second batch and rise them both in the proving oven.

When doubled in size, knock down and combine both batches, kneading them together. Of course, if you are mixing by hand, you can make them as one, but I’m lazy – let the machine do the hard work. You should have about 3.3kg of dough. Cut into 3 equal pieces and form into loaf tins (Tefal 9X5X3in = 23X13X7cm – can’t get these any more – best non-stick heavy aluminium pans I’ve ever had - suggestions please). Allow to second rise until the dough is domed to the rim of the tins, and then bake at 220 degrees C for about 35-40 minutes. The loaves will fall out of these tins. If they look a bit underdone, quickly return naked loaf to the oven for a further 5 minutes. Cool, eat or freeze.

I’ve had passable success with sourdough recently, but the loaves have spread too far after shaping and come out too flat. In general I’ve found that the hydration recommended in most recipes is too high for my liking and reducing it by 5-10% makes dough that is less sticky and keeps its shape when baked without a tin. I cannot get on with high hydration recipes.

Today I’ve been baking pizzas. For these I use Jamie Oliver’s recipe - 800gr Canadian very strong white flour (Waitrose) and 200gr of semolina, 650 ml warm water, salt, sugar, yeast and olive oil.

Enough rambling.


 
SulaBlue's picture
SulaBlue

"Seed Culture" vs. "Starter"

I am using Reinhart's method (based on Debra Wink's 'Pineapple Juice Solution') from the Whole Grain Breads book. I've completed the phases of the seed culture, but now I am looking at the Mother Starter section on pg 67. Again, I'm going to be faced with a HUGE amount of starter!


What, exactly differentiates the final stage of the 'seed culture' from a 'mother starter' that prevents me from using it as a starter, other than the hydration levels? I would, preferably, like to keep to a smaller volume of starter. I suppose, of course, that I could also simply half the ingredients listed and keep the same ratios. I would like, in the end, to end up with no more than about 2 cups of starter. While my starter is bubbly, it smells only lightly of beer atm - fairly young and weak, I think, after its last phase feeding. And yet it looks like he is taking it and easily quadrupling the starter? Can't I simply double it instead of quadrupling it without bad results? I have no idea why Reinhart has this idea that one needs to keep 6 cups of starter on hand.

SulaBlue's picture
SulaBlue

Sub for Molasses in Israel?

I'm trying to share my recipe with a friend in Israel - and got to the molasses and went &*^!@. She doesn't even know what molasses is. What's a substitute for that part of the world? If she were in the UK I might think treacle. What about honey? Am I correct that it's in there as a sweetener for both flavor and a sugar-boost for the yeast as well as to help with the caramelization of the crust?

ques2008's picture
ques2008

chocolate almond danish ring

Finally got myself an inexpensive digital camera and would like to show off one of my "creations" which is far from original.  I'm sure many of you have made this danish ring.  I got this recipe from www.cookscountry.com/recipe.asp?recipeids=3846&bcd=46152.  Cooks Country is a great web site, by the way, and would like to know how many of you are members and whether or not you use your membership.  They seem to have a gold mine of knowledge with truckloads of practical advice.  I'm thinking of signing up.


Anyway, I'm showing pictures of the (1) preparation for the dough where I slather it with the filling, (2) the finished product and (3) the product partially gobbled up.  I halved the recipe, and didn't quite succeed with the cutting and the turning upside of each slice, but the recipe gives a step-by-step.  I'll try it again one day, and hopefully, get the technique right!


Picture 1:  Prepping the dough.


 prepping the dough


 


2.  Danish ring fresh out of the oven:


danish ring as it came out of the oven


3.  And now, as it was partially eaten (closer look of slices - as you can see I did not quite do the slices with flying colors!)


partially eaten ring


 


 

burnit's picture
burnit

griddle bread?

Hi all


Went to a Gyro shop. They poured a flour batter like pancake on the grill. It came out like a muffin texture and would fold around gyro meat without breaking apart. It had a little corn meal in it also. I have not been able to find a recipe close to this. Any ideas? Thank you.


Hurk11


 

xaipete's picture
xaipete

My New Baking Stone

I bought a new baking stone at Sur La Table last week. It is a lot heavier and thicker than your ordinary baking stone (14 x 16 x 5/8). I'm really impressed with how it is performing. My oven is definitely getting and staying hotter and my breads are cooking more quickly and getting browner. My new stone, made by Best Manufacturers in Portland, OR, is lighter in color than ordinary stones and seems to be made of a different type of material. Anyway, I highly recommend it. It was worth the $42.


Baking Stone


--Pamela

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