The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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doublelift08's picture
doublelift08

Beautiful Video on Youtube

I watchd this video and almost wept from its beauty.. maybe it should go in the video section but i was having trouble figuring out how to post it there... TFL moderators- do what you will. :-)


 


http://www.youtube.com/watch?v=u4RiJs1a92U

salma's picture
salma

Rosemary, Salt Rolls baked in skillet

HELP!  I recently made these Rosemary, Salt Rolls, pull apart baked in a skillet.  My hubby loved them and now I cant find them.  I dont remember the author Im sorry.  Anyone remember?

KenK's picture
KenK

Converting straight dough to preferment

I'm thinking about trying a couple of the roll recipes I make with a preferment instead of mixing all at once.


They both have dry milk and butter, one has potato buds.  What about taking a third of the flour (4-5 ounces) and making a 100% poolish that works overnight?  This obviously works well with lean dough.  Any problem with the enriched doughs? 

KenK's picture
KenK

Thanksgiving rolls left over?


I made a batch of rolls last night and they didn't come out very well. I made the dough way too dry and couldn't correct it.  Well, tonight as I was getting dinner ready I thought I should make my wife a treat.  She has picked up a bug somewhere and feels crummy.  As I have a good bit of bread in the freezer, bread pudding came to mind.


I sliced two of the sub-standard rolls into eighths, without going through the bottom.  Poked some walnuts down in the cuts, poured a mixture of egg, milk and brown sugar over until the rolls couldn't soak up anymore.  Put a pat of butter on top and baked at 350 in a water bath.  They were delicious.


I remade the rolls tonight and they came out great.  The smell is incredible.  Very rich and almost cheesey with all the butter and potato.


This is the KA recipe for "Soft Dinner Rolls" by the way. 



I fear my wife is going to be too sick for us to go to her father's house so we may be eating plenty of leftover rolls the next week.

DarkNova's picture
DarkNova

Orange Juice in Bread?

Hello,


 


I recently started baking out of Reinhart's "The Bread Baker's Apprentice" and am looking for some advice. I'd like to make his Cranberry-Walnut Celebration Bread (page 154) but I do not have any orange extract or zest. The recipe calls for 1 1/2 TB orange extract.


 


The recipe also calls for 1/2 C buttermilk or milk, and 1/4 - 1/2 C water. I'm thinking that I can substitute some of the water with orange juice to impart the orange flavor, but I do not know how much I should substitute. I'm also not sure if the acid in the orange juice will cause problems, and if I should use some baking soda to neutralize the acid? Thanks for any help.

amazonium's picture
amazonium

Panettone- the quest continues!

Okay, so maybe I am a little OCD when it comes to baking. I am trying ANOTHER recipe for panettone. This one is from King Arthur's website and with a little tweaking that I did it looks promising. Actually it is baking as I type, and yes, I am at work- slow day...The recipe is made with a biga, which should give lots of depth of flavor. I made the biga yesterday and got up at 5 this morning to make the final dough. I added 8 oz. of butter instead of the 4 oz. that the recipe uses. Why? Because I am just coming off a brioche binge- lol. Seriously, I know the butter will add flavor and tenderness. The recipe says to add the butter at the beginning but I made sure I had good gluten formation before I slowly added the butter, letting each piece be totally worked in before adding more. The result? A glossy, silky beautiful dough that is rising like crazy in the oven! And it looks like the recipe makes a dough that is the perfect size for the panettone papers I have- woohoo! Also, I used the SAF Gold yeast and I think that made a difference as well. This is my first experience using it. I was worried that perhaps my overly-drunken homemade fruit mixture might affect the dough in a negative way- nope, apparently the dough loves it. So in 30 or so minutes I will know how the outside looks. I will try to get my camera from home and take pics before the loaf gets decimated.


Amaz the Happy Baker!


 http://hippolytacancook.blogspot.com/

DonD's picture
DonD

A Message of Thanks

In this season of Thanksgiving, I thought that it would be appropriate to give thanks to all the blessings that have been bestowed upon us.


As a first generation American, I feel blessed to be part of this great country and its diverse demography. To me, The Fresh Loaf Community is a microcosm of what this country is all about. The exchange of ideas, the help and encouragement from its members to each other is heartwarming. It all helps us to become better bakers but more importantly to be better people. It is even more amazing that our Community has become a Global Community.


We would not have this forum but for the initiative and dedication of Floyd who has put in tremendous time and effort to maintain this site for all to benefit. I have come to admire and respect Floyd even more as I got to know about his selfless dedication to those less fortunate than us. So to Floyd, a heartfelt 'Thank You'.


Happy Thanksgiving to you and your Family as well as to the entire Fresh Loaf Community.


Don


Ps. Congrats, Floyd on The Fresh Loaf being included in Peter Reinhart's new book 'Artisan Breads Every Day'.

txfarmer's picture
txfarmer

Auvergne Rye Baguette with Bacon


 


This one is from "Local Breads", a book I have love/hate relationship with. All 4 recipes I've tried so far from this book have turned out beautifully, however, with so many errors, I have to do extensive research online before trusting a recipe from there, such a shame, I would've loved to bake more from it. This one is super delicious, how can it not be, since bacon makes everything better, not to mention the already delicous baguette!


 


I followed the recipe closely, except for two things:


1)I kneaded minimally (2 minutes with my KA at speed 4) after autolyse and did a couple of folds during bulk fermentation, while the recipe instructed to knead the dough a lot longer. I like open crumb for my baguette, so I didn't want to over knead.


2)I put in all of the starter build by mistake (195g rather than 125g), luckily I realized it early on, so I adjusted water, everything ended up OK. With the extra starter, I did manage to get 4 baguettes, each about 310g, while some other posters have mentioned that they could only get 3 of 360g ones.


I put the shaped dough in the fridge for 12 hours, took them out and left at room temperature for 75 minutes before slashing and baking. They had great oven spring and the slash opened up well:



And ears one can lift up with



Fairly open crumb with visible bacon bits



The bacon flavor permeate throughout the bread, the best part is the crust - extra crunch and fragrant with the bacon fat.We ate this one straight without anything else, so yummy!


nicodvb's picture
nicodvb

Kneading rye?

Hi,
I need advice on how to best treat rye flour for the preparation of rye bread.
First of all let me explain what I do. I regularly prepare a 100% rye bread: 30% of the flour is in the sourdough, 30% is in the hot soaker (where rye is coarsely chopped) and 40% in the last dough.
Dough idratation is 80%.
I don't use anything else than water, rye, sourdough and salt, thus no yeast, no added gluten, no coloring, no sugars, no malt etc. Overall no shortcuts and no tricks.
Cooking was a problem in the past but now it's solved. Taste is excellent, but there's still a problem with consistence: the inside comes out a bit irregular and crumby like this:

http://www.cookaround.com/yabbse1/showpost.php?p=2478602&postcount=62

not as regular as this one (the best rye bread I ever tried)

http://www.cookaround.com/yabbse1/showpost.php?p=2477034&postcount=44

I know there's almost no gluten to develop, so -at least on theory- kneading extensively would likely do more harm than good, but I read everything and its contrary in recipes: some say to knead extensively (20-30 minutes), others say to knead just enough to give some consistence to the dough.
I always knead with hands wet in warm water for little time.
Would a kneading machine work the dough better, maybe for longer time?

I'd like to read your advices and your experiences in this regard: knead for long or for short time, by hand or in a robot? what would be the advantage of an extensive kneading?

Thanks,
Nico

Salome's picture
Salome

South tyrolean Farmerbread (Bauernbrot)

I undigged an old and beloved recipe, which I somehow just didn't bake in the last time. It's a rather simple recipe; I got it from a woman originating from South Tyrol, she calls it her Farmerbread (Bauernbrot). It's a sourdough bread which can be altered fairly much.


This time I used only whole-grain flours, although the recipe originally asks for high extraction flour (partly).


I posted the recipe for the first time here in my very first forum post when I was asked to share some of my favourite recipes.


The recipe below is how I did yesterday.


The resulting bread remains one of my favourites, it has a fully developed flavour, is pleasantly "heavy", moist, somewhat chewy. Perfect for a hearty sandwich, for instance with a strong cheese or ham. My today's sandwich is made with this bread, a bean spread, cucumber and radish slices. Yum!


the lady of South Tyrol told me that she alters the recipe according to what she's got on hand, sometimes she increases the rye percentage, sometimes she makes it completely wheat. She reccomends to add 150 g of walnuts as well, but this amount seems to be fairly little to me. but I've never tried it yet. I could imagine that a toasted seed-soaker (especially sunflower seeds, flaxseeds...) would work outstandingly.


Bauernbrot


(Farmerbread)


------------


(1) "Preferment"
250 g whole grain rye flour
250 ml water
200 g ready to bake sourdough (100% hydration whole grain rye)


(2) final dough
1 kg whole-wheat flour (original: 500 g whole-wheat rye, 500 g high extraction wheat flour)
750 ml lukewarm water
27 g salt
1 tablespoon honey


3 tbs Vital Wheat gluten (can be excluded)


1. Prepare the sourdough (200 g), let it ripe.



2. Mix all the ingredients of (1) in a bowl ("Preferment"), cover it and let it rest for 12 hours on a warm spot.


I'm sure that the "preferment" could be substituted by a normal whole rye sourdough, without this extra step. Just mix 335 g flour, 335 g water and 30 g ripe culture and let it fully ferment. But this must me quite harder to digest for the yeasties, so if you have time it's maybe worth to feed the dough in two steps.



3. mix this "preferement with all the other ingredients of the final dough. Knead the dough for at least 15 minutes (by hand). This time I added vital wheat gluten, but I didn't feel much of a difference compared to my earlier bakes.



4. for the first fermentation: cover the bowl and let the dough ferment until it feels light, it should slightly less than double. This took me around four hours, but be aware that sourdough can differ a lot depending on dough and room temperature! I had the same recipe fully fermenting in two hours in summer.


5.Shaping


for the baking in pans: grease two or three pans ane it with baking paper. (I don't know how big american pans normally are, so just divide into two or three pieces as you feel)


For baking as hearth loaves: Shape like discussed here (ff)



5.  let the loaves rest until they've risen quite a bit (slightly less than doubled, until they feel "light")  watch your dough and judge yourself.


6. preheat your oven as hot as possible (450°F) , steam well, put the breads into the oven and lower the temperature to 420°F, lower the temperature gradually during the rest of the bake, ending at around 390°F. I baked for about 50 minutes.


7. Let cool and let the loaf set over night.


 


 


 



Salome

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