The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Aljorma's picture
Aljorma

Portuguese corn bread

Broa


 

 

O pão do norte é a Broa, feita de milho umas vezes branco outras amarelo, com mais ou menos centeio. É o acompanhamento das sardinhas assadas ou fritas, de pratos de bacalhau ou do caldo verde. O milho, outrora trazido do continente americano, depressa entrou nos nossos hábitos alimentares devido ao seu fácil cultivo e por ser mais saboroso do que o centeio com que se fazia o pão até então.

Ver receita3 kg de farinha de milho
250 gr de farinha de centeio
30 gr de sal grosso
100 gr de crescente (resto de massa com uma semana)
água q.b.

Misture as duas farinhas e peneire-as, junte o sal à água e adicione ao crescente (fermento) com cerca de 500 gr de farinha. Deixe levedar cerca de 3 horas.
Escalde então a farinha com água a ferver e misture tudo com o fermento.

Molde uma bola com a massa e faça uma cruz ao centro. Cubra com um pano e deixe levedar até duplicar de volume.

Tenda então a massa com a ajuda de uma gamela de madeira e leve ao forno bem quente.


fotos - João Paulo Sotto Mayor
texto e receitas - Chefe Hélio Loureiro

dsoleil's picture
dsoleil

How To Taste Bread

Hi All,


I love all the discussions on TFL.  One I haven't seen yet is a primer on how to taste bread in the same vein as how people learn to taste wine.  Not sure if there are any competition judges that want to weigh in here, but here are a couple things I came up with that contribute to the overall bread experience.


First smell


Overall color of crust and crumb


Holes and airiness


Chew


Texture


Taste and complexity


Aftertaste


 


It all depends of course on what kind of bread you are tasting, but in general what should one look for when tasting truly excellent breads or evaluating breads?  All thoughts are welcome.


 


dsoleil

bohogal's picture
bohogal

Sweet dough problems

I followed the recipe for sweet dough from "Artisan Baking" by Maggie Glezer, but by the time I got everything kneaded in something didn't feel right.  The dough was quite dense and heavy.  In addition, the dough didn't rise in the pans at all.  The loaves I'm using the sweet dough for is also in the same book - Acme's Cinnamon-Currant Bread with Walnuts.  They are in the oven right now and I just rotated them.  The dough has risen some.  Any thoughts out there?  This is my first attempt at a sweet dough.  Thanks!

louie brown's picture
louie brown

100% Whole Wheat Sourdough Baguette

These are part of my ongoing 100% whole wheat projects, originally inspired by a photograph I saw here quite some time ago posted by Jane. I am unable to find the link right now, but I recall being astonished with the beautiful slices and Jane's unaffected, matter-of-fact approach. 


Over time, I was unable to produce a fair approximation of Jane's loaf:





This led me in turn to think about taking another step further and trying to produce a 100% whole wheat baguette. The ones pictured below were made from a dough of about 75% hydration using Bob's Red Mill flour. The flour was hydrated with the water but without the starter for about 36 hours. The final dough was given a series of stretches and folds at 30 minute intervals, then rested, shaped, proofed for about 45 minutes and baked at 500 degrees.


First time out (not pictured,) the long narrow loaves did not expand much, so I chose to call them ficelles. This time, there was a little more surface tension in theloaves and I formed them to be a little fatter, but not much. I cut one to approximate an epi.





While I may try a baguette with more volume in the future, I think the narrower profile suits this bread, which has a very intense wheaty, nutty flavor, with no hint of bitterness. The sourdough is present as a deep, mellow background, not at all tangy. This bread is excellent with cheese.


What remains is to improve the scoring. In a sense, no scoring is necessary; the loaves will come up to fine form in the oven without any. But I have seen photos ofsimilar loaves showing beautiful cuts that nicely expose the grigne. It is just showing on one of the loaves pictured. Perhaps slightly deeper cuts would have helped.



beautifuldisaster's picture
beautifuldisaster

Chocolate cakes

Hi everyone,


I find it hard to bake chocolate cakes. The texture is always good, but my cake is never even and it always cracks. Any advice on baking chocolate cakes? Thank you!


 


Grace

dmsnyder's picture
dmsnyder

San Joaquin Sourdough Made with Gérard Rubaud's flour mix, again


 


 


The "San Joaquin Sourdough" evolved from Anis Bouabsa's formula for baguettes. Most of my deviations developed in discussion on TheFreshLoaf.com with Janedo, who first suggested adding sourdough starter and rye, and, then, leaving out the baker's yeast and making it as a "pure" pain au levain.


I have been using that formula – a 70-75% hydration dough with 90% white flour and 10% whole rye, raised with wild yeast – for the past 18 months, and it has been my favorite bread. However, I have recently begun using the mix of flours employed by Gérard Rubaud, as reported on Farine.com. The result is a bread with a wonderful aroma and flavor that can be easily made in two three to four hour blocks of time on two consecutive days.


San Joaquin Sourdough made with Gérard Rubaud's flour mix (Scaled for 1000 gms of dough)


Gérard Rubaud's flour mix

Flour

Baker's %

Levain

Final dough

Total dough

 

 

All Purpose

70

98

295

393

 

 

Whole Wheat

18

25

76

101

 

 

Spelt

9

13

38

51

 

 

Whole Rye

3

4

13

17

 

 

 

 

 

Total Flour

562

 

 

 

Total Dough

Baker's %

Weight

Flour

100

562

Water

76

427

Salt

2

11

 

Total

1000

 

Levain

Baker's %

Weight

Flour

100

140

Water

75

105

Active starter

20

28

 

Total

273

 

Final Dough

Baker's %

Weight

Flour

100

421

Water

76

322

Salt

2

11

Levain

58

246

 

Total

1000

 

Procedures

Mix the flours

Because the levain and the final dough use the same mix of four flours, it is most convenient to weigh them out and mix them ahead of time and use the mix, as called for in the formula.

Prepare the levain

Two days before baking, feed the starter in the evening and let it ferment at room temperature overnight.

Mixing

In a large bowl, mix the levain with the water to dissolve it. Add the flours and salt and stir to form a shaggy mass. Cover tightly and let rest (autolyse) for 20 minutes.

Using a rubber spatula or a plastic scraper, stretch and fold the dough 30 times, rotating the bowl 1/5 turn between each stroke. Cover tightly. Repeat this stretch and fold procedure 3 times more at 20 minute intervals.

 After the last series of stretches and folds, scape the dough into a lightly oiled 2 quart/2 liter container and cover tightly. (I use a 2 quart glass measuring pitcher with a tightly fitting plastic lid manufactured by Anchor Glass.)

After 45 minutes, transfer the dough to a lightly floured board and do a stretch and fold. Return the dough to the bowl. Let it rest 45 minutes and repeat the stretch and fold on the board. Return the dough to the bowl.

Fermentation

Ferment at room temperature for an hour or until it has expanded 25% or so. If you are using a glass bowl or pitcher, you should see small bubbles forming in the dough. Then place in the refrigerator and leave it there for 21 hours.

Dividing and Shaping

Take the dough out of the refrigerator and scrape it gently onto a lightly floured work surface. Gently pat it into a rectangle. Divide as desired or leave in one piece. To pre-shape for a bâtard, fold the near edge up just past the center of the dough and seal the edge by gently pressing the two layers together with the ulnar (little finger) edge of your hand or the heel of your hand, whichever works best for you. Then, bring the far edge of the dough gently just over the sealed edge and seal the new seam as described.

Cover the dough with plastic wrap and/or a kitchen towel and let it rest for 30-60 minutes, with the seams facing up. (The time will depend on ambient temperature and how active your starter is. The dough should have risen slightly, but not much.)

To shape a bâtard, fold the near edge of the dough and seal the edge, as before. Now, take the far edge of the dough and bring it towards you all the way to the work surface and seal the seam with the heel of your hand. Rotate the loaf gently toward you 1/4 turn so the last seam you formed is against the work surface and roll the loaf back and forth, with minimal downward pressure, to further seal the seam. Then, with the palms of both hands resting softly on the loaf, roll it back and forth to shape a bâtard. Start with both hands in the middle of the loaf and move them outward as you roll the loaf, slightly increasing the pressure as you move outward, so the bâtard ends up with the middle highest and the ends pointed .

 

Preheating the oven

One hour before baking, place a baking stone on the middle rack and prepare to steam the oven. Heat the oven to 500F.

 

Proofing

After shaping the loaf, transfer it to parchment paper liberally dusted with semolina or a linen couche, liberally dusted with flour. Cover the loaf with plastic wrap and a kitchen towel or a fold of the linen. Proof until the loaf has expanded to about 1-1/2 times it's original size. (30-45 minutes) Do not over-proof, if you want good oven-spring and bloom!

 

Baking

Pre-steam the oven.

Slip a peel or cookie sheet under the parchment paper holding the loaf or transfer to a peel, if you used a couche. Score the loaf.

Transfer the loaf (and parchment paper, if used) to the baking stone, Steam the oven and turn the oven down to 460F.

After 12-15 minutes, remove your steam source from the oven. Rotate the loaf 180 degrees, if it is br

owning unevenly. Close the oven door.

Bake for another 12-15 minutes, then remove the loaf and place on a cooling rack. Check for doneness. (Nice crust color. Internal temperature of at least 205F. Hollow sound when you thump the bottom of the loaf.) If necessary, return to loaf to the oven to bake longer.


When the loaf is done, leave it on the baking stone with the oven turned off and the door ajar for 5-10 minutes to dry and crisp up the crust.


 


Cooling


Cool on a rack for two hours before slicing.




David


 

rolls's picture
rolls

couple videos on scoring baguettes

http://www.youtube.com/watch?v=t2oatMjKz0Y


http://www.youtube.com/watch?v=t2oatMjKz0Y


http://www.youtube.com/watch?v=t2oatMjKz0Y


okay if these don't work u can easily find them with a search on youtube.com


they're titled, 'scoring french bread' and ' scoring baguettes'


also, practice, practice, practice!


hope these help, enjoy!

heidet's picture
heidet

The Uncommon Loaf

Living in southern Japan, where even the most basic of ovens, beloved from childhood , are rare and extraordinarily expensive makes a baker's life challenging, and a home baker's more than just a bit frustrating. In need of crusty, heavy, unsweet breads, my sweetheart of a husband purchased  an 'oven' for me quite a few years ago. At least he thought it was an oven. Really its internal measurements are about double of an oven toaster, and it can- microwave, top and bottom electrically heat, convection heat but only if the round microwave ceramic plate is used, top toast, grill, heat sake to the exact temperature required, proof bread, and yes, talk to you. I never would have believed then how comfortable and devoted to this bizarre machine I have become. Together, we have baked as many as 20 loaves in a day, a therapeutic response to having left my work in Europe and wanting to keep my skills on par, I sent my spouse to work with paperbags full of breads almost every week for months .


And then I found them, after weeks and months and constant vigilence lest they close suddenly; bakeries making quite good baguettes, whole grain malt breads, rye breads. The sad part was they closed often, unable to find a wide enough market willing to part from supersoft, superwhite supersquare 'bread'. Those that did not close modified their recipes to meet the taste and texture that would sell better and in some cases, simply stopped making the breads I craved. I special ordered one bread in particular- Pan d'Fruilli was their name, pronounced as padufrui.And I experimented at home, until I got it almost exactly as remembered,but not perfect. And then, one day, I went to order and they had closed. In its place was a German bakery, which often made one or two very nice creations but! not my rye bread that barely rises and is filled with chopped nuts, cherries, peel and spices.


Unable to give up my morning ritual of thinly sliced and toasted bread with butter and a cup of tea, I set out to recreate it once again, only half the standard size so it might fit inside my oven. I searched recipes high and low, Laurel's KitchenRustic European Breads to name a few of many,  and hours on the internet. I even wrote my fellow bakers overseas,and finally I sat down with my very first bread book I ever used, Tassajara's Bread Book and significantly modified their recipe . I cut the measurements in half so it would fit in my little oven and waiting for the results. After much tampering with the recipe, and allowing for vast variations in the supplies of flour and ingredients  that were available, I am happy to say, I now have my bread and tea again.



  •  3c.warm water            

  • 1tsp yeast

  • 1/4c.corn syrup/honey mixture

  • 1/4c. dry milk powder

  • 2-5 cups unbleached white flour

  • 2-4 cups rye flour

  • 1/4 cup melted butter or oil



  • extra white and rye flour for kneading

  • 1 cup dried marinated mixed fruits(cherries, raisins, orange and lemon peel)

  • 1/2 cup chopped nuts-walnuts

  • orange liquer/rum as soaking agent for fruit

  • cinnamon

  • 1tsp salt


Dissolve the yeast in water. Stir in sweetener and dry milk. Stir in enough white flour  mixed with salt until a thick batter is formed. Beat well (I use the kitchenaid mixer).Let rise 60 minutes until frothy and spongey.


Fold in salt and oil and additional flour-rye, until it comes away from the bowl. Knead in machine or on a board until smooth. Alternatively, the throwing method works well. Let rise until double,about 50 minutes. Punch down.


take 3/4 of the bread and flatten, mix fruits and nuts with cinnamon, spread on dough and roll up. Make a round shape and wrap remaining dough around it.


Let rise about  until 2/3rds about 25 minutes.


Bake at 175 c.350f. Bake until hollow sound and hard tapping, nicely browned, about one hour.


rest and cool.


 


 


 


 

judiandjeff's picture
judiandjeff

Best Stand Mixer for Bread, not KA

About to replace my KA 5 qt. Want the best, but Hobart too expensive. Need advice among Bosch, Electrolux (are they still made?), Viking, and any other I missed. I assume these are in the $600 range or so, a little more is ok.


I searched here, and other sites online, and no one seems to be willing to say which they think is the best.


Thanks

cheesehappens's picture
cheesehappens

Fougasse - Use Baguette or Foccacia Formula?

Which will give me the most traditional result? (I am trying to replicate the amazing fougasse I ate at Paul in London). If using a baguette formula, can I add olives, and if so, at what point in the process? Also, if using a baguette formula, can I brush it with olive oil before baking? Any recipes to share? Merci!

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