The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Boulanger's picture
Boulanger

Deli style Rye Bread recipe

I am in the process of making my own Montreal smoke meat (Corned beef). I plan to use it for sandwiches but, for a good smoke meat sandwich you need a good rye bread. I am looking for a simple recipe that will replicate the kind of bread they have in deli restaurants .


Thanks

Yippee's picture
Yippee

20100106 Mr. Hamelman's 3-stage 90% rye

I've been very curious about other bakers' enthusiasm for rye breads, which, from their appearance and my past experience, I could only associate with tree bark and the nasty tasting caraway seeds. Mr. Hamelman's 90% rye bread has completely changed my impression.  Not only did this bread turn out moist, but it also had that complex, mild, tangy aftertaste which evolved slowly and lingered in my mouth. This was a new experience for my taste buds.  The earthy, almost chocolaty aromas of the flour plus the crunchy crust have made my biscotti-shaped slices a perfect tea time snack.


These loaves were not sliced, tasted and pictured until three days after they were baked, since I left them inside of the cooled oven and forgot about them.  They tasted both moist and crunchy on that day. However, the next day, they started to taste a little dry.  I then froze half and left the other half at room temperature in ziploc bags.  Today, it is day 12 and the slices left in room temperature have shown no signs of molding but they have lost most of the moisture in the crumb.


This formula used the Detmolder method, which required precise temperature controls at three different stages, to develop a rye sour with vital wild yeasts and well balanced flavors.  With the help of my new proofer, I can say that monitoring temperature is piece of cake!   


The following is a summary of my interpretation of Mr. Hamelman's formula and procedures:


 



 



 


With my background of growing up with all the Asian style fluffy white breads, it's probably too soon to make a statement that I'm falling head-over-heels for rye bread, but it is an interesting category I'll definitely explore further. This was the first bread I made from Mr. Hamelman's book and it was also my first bread in this new decade. I'm celebrating these 'first time occasions' by doing something special: I'm taking the extra time and steps to resize and attach a photo in my normally text-only entry.  I think it's about time to learn, at least for once, how to upload pictures and add some colors to my blog.



 


For the remaining pictures, please visit my album of Mr. Hamelman's 90% rye at Flickr.


 


 


This post will be submitted to Wild Yeast Yeastspotting!


 

inlovewbread's picture
inlovewbread

100% WW- how to fix dry crumblies

Yesterday, I made Reinhart's 100% whole grain sandwich loaf from Whole Grain Breads. I ground organic white wheat berries fresh for use in this loaf. I actually doubled the 8 1/2 x 41/2 loaf tin size to fit my 13x9 pullman. I was so thrilled with the flavor/ texture of this loaf that I announced to my family that this would be our "every day" type loaf for sandwiches, french toast and such.


Now, the next day- the bread is drier and crumbly. (I did wait for it to cool completely and then it has been stored in a ziploc.)You definately couldn't spread peanut butter on a slice of it. 


What can I do to prevent this? I am more of a purist and would hate to add something- but would Vital Wheat Gluten help? If so, how much to add- there seems to be some differing opinions out there on the amount. I don't know if this is totally what vwg is for since all talk about it seems to be that it makes the loaf "lighter" and "creates more oven spring"- don't know about if it prevents crumbly whole wheat bread...


Thanks in advance for help on this.


*Added by Edit: I should note that this formula used milk in soaking (overnight) 50% of the flour, and the other 50% of flour was pre-fermented (biga). 

tattooedtonka's picture
tattooedtonka

My 3 B's of Bagels- Build, Boil, Bake....Here is the first B..

Because I always like the books with the pictures, I also like to take lots of pics for instructional purposes.  Its always easier to understand if you can see it for yourself.


This is double batch of SD Bagels....


My recipe is from BBA...


I start with 70oz. of SD starter to which I add 3 teaspoons of Instant Yeast and mix in.


To this add in 34oz. of High Gluten flour ( I use KA Sir Lancelot)


1.4oz. Kosher Salt


1.0oz Honey


I then mix all together to get a rough mass.



 



I then dump contents out onto counter to begin mixing by hand.



Mix well by hand and then begin kneading and folding.


I will do this until most of the sticky dough has pulled back off of my hands and it all looks like this (about 6 minutes).



Next step- I let dough just sit on counter while I take a 3/4 sheet pan and line in with parchment paper.




I will now go back to dough and begin cutting 5oz. pieces off with a bench knife.



Take the 5oz. pieces and shape them into a ball like making dinner rolls, or any other rounds.  I dont worry about being perfect as long as it is round-ish..


Take the dough ball and place it on the sheet pan.  Let the balls touch each other as you are placing them.



Now take a dish towel, get it soak and wet with warm water.  Ring out excess water and drape over rounds.  This will prevent dough from drying out while you finish.



Once all rounds have been made cover entire thing with towel and let sit for 20 minutes.



I will use this time to now clean my workspace and prepare my pans for the shaped bagels.



On this sheet pan however I spray a thin layer of EVOO.


Now to uncover your bagel rounds once your 20 minutes is up.



Begin shaping the bagels.  To start out I roll a ball into a log shape rolling it on the counter to slowly stretch.



Take this piece and wrap it around your hand and overlap.



Now roll your hand on counter forward and back to seal bagel.



Place these shaped bagels onto your lightly oiled parchment papered pan.



Do this until all your bagels are shaped, then cover tightly with plastic wrap.




Now these go right into my cold storage.  I do not rest them on counters or anything else that would delay.  They go right into cold storage.


At this point you can wait until next day to do the boil and bake, or in my case since I made this batch 4 hours ago, I will do the boil and bake stages about 4 hours from now.  See you in 4 hours bagel buddies...


TT


 

will slick's picture
will slick

Autolyse Procedure Pitfalls?

I am trying to nail down a Autolyse procedure that works well to use on the regular. Here is what I tried this morning.


1. all the ingredients were weighed in grams.


2. Mixed all the flour with all but a Sm amount of water covered and rested for 30Min.


3 mixed the sugar, salt, TBS butter in the rest of the water ( !/2 of a pudding cup)


4. After the 30min rest added ts of instant yeast to the flour and water mixed and rested 15min.


5 Added the water/salt/ sugar/ butter. TBS milk solution to the dough.


6. resting for 15min.


This where I am now. After adding the water solution the dough is very wet Looks like it will need lots of four.. I have made this many times it is only 57% hydration. When I have done the Autolyse by mixing flour water milk yeast, then after the rest the salt & sugar I am able to stay true to the %s. Are there any problems with todays procedure?

murphalert's picture
murphalert

Argh....the curse of the rectangular pizza

Is there any fool proof way to obtain a round pizza? Mine keep coming out rectangular even when I am tossing them and stretching them, I think, equally on all sides. Its probably an operator error, and requires lots of experience to get right, but I thought I would ask.


Thanks!


Murphy

Faith in Virginia's picture
Faith in Virginia

Weights and volumes in calculating

I'm having an issue with hydration in the sourdough formulas I'm getting in books and on the web. I weigh out to the letter and from more than one source I keep coming up with goop as a finished dough more like a biga then a finished dough. I'm always adding flour to get to what I feel is right. The end result is great but I'm always adding so much flour. Any thoughts on what I'm doing wrong. A side note my scale is in 5 gram increments and I have a new scale coming but I'm adding 100grams+ to get a workable dough. Any thoughts would be great.

Thanks Faith

Barmaley's picture
Barmaley

Volkornbrot

I am looking for a recepie of Volkornbrot bread. Any suggestions from people who have experience with it would be appreciated.

saraugie's picture
saraugie

Which is the one BEST Bread Book for recipes/formulas. Not a technique book or how to but the actual formulas for great bread.

Which one book, has the most, the tastiest recipes ?  Instructions on bread baking 101 not necessary, if it has that's ok but not essential by any means.

gonzalezbrazil's picture
gonzalezbrazil

My Jewish Strudel

I´m here back now in this my first post of 2010.


 


I´m an artisan bread baker from Petrópolis, Brazil, where i started baking breads to survive. I have had a pet-shop at my city for 23 long years , but i´d losted my business on a riverflood at 2003, January. The waters invaded my pet-shop and destroyed all. Then, with lots of bills to pay, lots of unsolved payments i declared me on bankrupt. The next years were so hard times and for many following days i had no money to buy breads on bakery. Then i decided to study recipes of breads and study how to bake my own bread at home. I found a new recipe of that famous Jim Lahey´s no-knead method and started to bake that breads first to my own, but then i decided to sell them to neighbors, parents, and friends. Parallel i´d started to reasearch lots of new breads from all the world´s corners. Now, after one and 8 months after that challenge, i have my own small bakery where i produce a variety of 170 breads, cakes and buttered biscuits. I had my history narrated at one of best reportage Tv show in Brazil from local Globo Network Tv. My history you could view in this video but the language is our local portuguese:


http://g1.globo.com/globoreporter/0,,MUL1052006-16619,00-COMERCIANTE+REVELA+RECEITA+PARA+SUSTENTAR+A+FAMILIA.html


And here you could view my flaxseed bread step-by-step recipe of that Jim Lahey´s bread version, but still in portuguese language:


http://g1.globo.com/globoreporter/0,,MUL1052070-16619,00-VEJA+COMO+PREPARAR+O+PAO+INTEGRAL+DE+TRIGO+COM+LINHACA.html


  I hope you enjoy it.


After those months of many reasearchers i baked lots of ethnic breads and Challah Bread is one of my favorites.


In my city, of Germanic colonization, i´ve been contacted on last June to bake breads at a local Germanic Festival called Bauernfest. And i created an original bread for that event, that folks loved a lot. With the Challah dough, i baked a bread filled with honey brushed on top, sliced rippened bananas, walnuts and golden raisins, sprinkled with grounded cinamon. When i finished, i´d folded that bread similar like Germanic Strudel. It turns AMAZING. The people at festival looked to that loaves and asked me imediatly: Is it a Strudel??? Then i decided name that bread as Jewish Strudel.


Then it was a ´must` after that occasion. Always baking Jewish Strudel i become famous among locals and i decided to begin the 2010´s post productions here sharing with you this bread i think you´ll love a lot!


 


Here the recipe:


You could begin making the dough of KAF blog´s recipe for Challah you get here:


http://www.kingarthurflour.com/blog/2009/01/05/challa-lujah/


Then, do the following path:


Rest the  original dough of Challah to double size for one hour, then deflate it and rolling it in a great rectangle shaped dough. Brush the surface of dough with honey, sprinkle clover and cinnamon all over the dough, then sliced sliced rippened bananas or apples, golden or sultan raisins and a lot of chopped walnuts. Then fold the dough in a third then another folding in last third, just like an envelope sealed. Sprinkle an amount of wheat all purpose flour and cinnamon clove mixture at top and bake exactly like you done with Challah.


 


This bread turns excellent, with astonishing aromas and softly sweetened dough. You could variate the fruits you choose for filling it with a diferent assortment like figs, black prunes, apricots, combining them with those correspondent jams to brush on surface. It´s amazing when sliced the bread with fresh heavy cream on top.


 


For your mouthwatering P.J.Hamel promised me to publish a recipe and picture of this marvellous Strudel...a Jewish Strude for next posts at KAF blog!

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