The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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janij's picture
janij

The project begins

The concrete just got poured for my wood fire oven.  So I guess I have to wait a week to let it cure then we are on.  I think someone else was going to break ground on April1.  If you did how did it go? 

qahtan's picture
qahtan

steaming spritzing in convection oven

What is the point of steaming or spritzing in a convection oven,
convection is a fan that blows hot air around the oven, hot air dries any steam that is in there quickly.

Am I missing some thing here?????, If I were to steam, I would turn
off the convection.
I never convect baked goods, breads, cakes etc. qahtan

vincent's picture
vincent

MY SECOND ENSAYMADA

now it's perfect this time very soft to eat and buttery




Ingredients (3-lb dough):
1 3/4 cup milk (evaporated)
1 egg
4 egg yolks
1/2 cup (1 stick) butter
2 tsp salt
6 cups allpourpose flour
3/4 cup sugar
4 tsp instant dry yeast

Topping: softened butter(margarine), granulated sugar


Add dry ingredients in a bowls the 6 cups flour,instant dry yeast,salt mix together.. in the pan mix evaporated milk together the 1 3/4 cups sugar and the butter and heat the pan to boil. then cool to warm about 90-100 F. then poured into the flour and mix slowly , then knead about 5 minutes. let it rise for 1 hour. Once done, punch the dough, knead again then lay on the table and roll with a rolling pin to make it flat.  To keep the surface of dough from drying up, cover with clothes while you work on the ropes.)
Using dough cutter, make long ropes (about a foot long) about 1/2 of an inch thick, and coil. at the end of the coil press it tight so that it will not break the coil. some of mine i bake got loose note this...
Apply melted butter(brush) on coils and let rise for 1hour 1/2 inch apart on the tray
You may apply egg glaze prior to baking (if you want it darker brown upon baking). Bake at 350 for 12-15 minutes when finish...
You may apply melted butter as soon as they get out of the oven. Helps keep them soft by preventing too much moisture loss. Then apply softened butter and roll in sugar when ready to consume. or you may mix cinnamon together with the butter then dip in the sugar...


if you want to see more recipe visit the site: link :  kusinanimanang.blogspot.com/search/label/ensaymada


vincent

rainwater's picture
rainwater

Pizza

I've made so many pizzas in the last couple of months......all of them pretty good, and all of them inspired by this website and the books recommended here.  Finally, I have my formula for the pizza I've been looking for.


When I made the "Anis baguette" I saved a little dough for pizza.  I hybridized the recipe a bit to try to match what I am looking for in a pizza dough.  I've made the dough with "Bread Flour", and "All-Purpose" flour.  Both versions are excellent.  The first photo is with "Bread Flour", and the second photo is with "All Purpose". 


All my pizza photos look about the same, but the test is in the eating, biting, tasting.......oh finally! ! !


I used the Anis baguette recipe but changed the quantity of yeast from 1/4 tsp. to 1 tsp., and put ice in the water to cool it down.  I added 3/4 of 1/4 cup olive oil (strange measurment, but this is what felt right).  I used the same technique of mixing, stretching and folding 3 times, fermenting overnight, and removing the dough two hours before using.  Thanks to  "The Fresh Loaf".

rolls's picture
rolls

pain sur poolish (my daily bread) - re wetness of dough

hi i made pain sur poolish yesterday for the second time.  i used the recipe posted by floyd on this site, adapted from village baker. this time i used the 10oz of water rather than the 12 but it was still really wet. it was delicious, heaps of holes, different sizes. but the dough was way too wet and soft.


i just wanted to know is this how its supposed to be? i thought it was supposed to be a normal loaf of bread (because of the name) it turned out flat like ciabatta. the taste is amazing, will definately make again, very addictive. appreciate any tips. does anyone have pics of this bread (dough, crumb etc)


also one last question, how long can poolish be kept at room temp.?


thanks heaps!

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.


 

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