The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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PhxBakerGal's picture
PhxBakerGal

bakery management software

I wanted to just let y'all know that I've been using the Datapax software for a while now to track my ingredient useage and sales. They recently did a joint venture with GlobalBake and upgraded me to this new GlobalBake software. i LOVE it! It does the nutrition labels, tracks sales, receipts and recipes and can even forecast what I'm going to need to buy. Anyone else find some good bakery management software out there? I tried a few of the others a few years ago and found them to be targeted to the small business; which is fine if I wanted to have to redo everything as I grow! I looked for information on here regarding software and hadn't found anything useful so I wanted to post.


Thanks!

Paddyscake's picture
Paddyscake

Blue Cheese Walnut Rolls


A while back Trishinomaha created a post called King Arthur's Gruyere Cheese Breadhttp://www.kingarthurflour.com/recipes/gruyere-stuffed-crusty-loaves-recipe. If it has cheese, my husband and I will love it. It was bookmarked for a future bake and today :


I've had a hankering for some bleu cheese and the walnuts were a no brainer. These are called mini loaves and rightfully so. One is the perfect size for 2-3 people.


The loaf is made like you would cinnamon buns, the goodies rolled up in a log. You then opt for 2 loaves or 4 mini loaves. This is very easy and very good. Here's one more shot to give you an idea of the tender crumb.


This has my quota of cholesterol for the year, I'm sure.


I did bake 4 loaves of zucchini bread. I used those great anti-oxident Goji berries, cranberries and almonds. That should counter-act all the fats, right?


Betty

SylviaH's picture
SylviaH

Scali Braided Boule with 2 day old biga

I used my 2 day old biga on the loaf that is sliced.  The other boule is still a Scali experiment in the works!  Scali has become one of our favorite everyday breads.  The flavor is so delicious.   What the olive oil does to the crumb is so pretty and seems like you are eating buttery pastry and the sesame seeds just add more nutty toasty flavor...I don't know how else to discribe it.  Now I know why this is such a popular bread in New England Italian baking!  It's traditionally a 3 rope braid.  I like the shape boule's give for sliced bread so I did a round 4 strand boule braid.  If you haven't tried this bread yet you are missing out on a simply delicious italian loaf.  The recipe can be found on the http://www.kingarthurflour.com recipes section under yeast breads- Scali bread.  This bread was baked in beautiful loaves by weavershouse and posted the other day in her blog..she has the bug too! : )






I used a little different mixing method on this loaf and adding a little more King Arthur All Purpose flour.


Sylvia


 

hebakes's picture
hebakes

Where can I find dry butter?

Okay, so I’m slowly perfecting my croissants. I’ve found the absolute perfect flour (B&D) the perfect yeast (Red Star) but I’m wondering if I can find the perfect butter. 
Right now, they’re 99.9% like they were when made with French flour, but I’m wondering if dry butter will bring me to 100%.
I’m using a higher fat content butter, but if I don’t get it really cold, it can get too hot when I enrobe it, and that screws everything up. In France they use a dry butter, but I can’t seem to find it anywhere.
Any suggestions? 
It took me 2 years to discover B&D Flour, so I PRAY I get a decent response to this post soon.
All you bakers-HELP A GUY OUT!

paulav's picture
paulav

The best ciabatta recipe

After many tries for the right recipe, I just found this recipe on TFL search and baked it this morning-- it is the best ciabatta recipe I could hope for!  The directions were clear and the result was completely as advertised...Thanks, you made my day!  

Salome's picture
Salome

"Herbstsonne" - a German Sourdough bread

I've actually never been much into white bread. I still like to bake it occasionally, to mix up my diet and to have new challenges in my baking, the breads I'm the most fond of though are definitely breads which include some whole grain, some seeds . . . which are overall somewhat nutritious. This is the kind of bread which I like the best as an everyday bread.


I think, the bread I'm about to introduce here, definitely falls into this category. It is a German Bread called the "Herbstsonne" (eng: autumn sun) because of its tipical scoring. I had again some problems with the bread's height, I made a very wet dough (therefore I adjusted the amount of water in the recipe below) and wasn't able to shape it well. I let it proof well, so when I scored it it deflated to much after my taste and didn't get an extraordinary oven spring. Next time, I'd probably bake it as it is or just score a cross in the middle.


Herbstsonne


 


liquid levain


30 g mature culture


165 g rye flour (I used a medium rye, something inbetween white and whole grain rye)


165 g water


soaker


33 g oats


33 g sunflower seeds


23 g flaxseeds


90 g water


10 g salt


 


final dough


all but 30 grams of the liquid levain


all of the soaker


166 g rye flour


66 g whole-grain rye flour


80 g water (adjust amount as required)


flaxseeds and oats



  1. 1. mix the ingredients for the liquid levain, set aside until it's ripe

  2. at the same time, mix the ingredients for the soaker, put in the fridge

  3. Mix the soaker, the liquid levain and the remaining flour and water together, knead in a mixer three minutes on low speed, then three minutes on somewhat higher speed.

  4. let the dough rest for 30 minutes.

  5. shape into a round boule (it's sticky!), if required, wet the dough a little bit so that the flaxseeds and oats can "glue" to the boule (roll the boule in the flaxseeds/oats mixture). Put the boule into a floured proofing basket.

  6. let the dough proof - I retarded it in the fridge: I kept it in the fridge for about twelve hours, and let it finish proofing at air temperature for about another two hours. I poked the dough and it reacted slowly.

  7. I dropped the dough gently on a baking sheet and scored it like a sun. (What I wouldn't do the next time, because it deflated the dough to much in my opinion.)

  8. Baking: 20 min at 230°C, another 25 minutes at 210°C, then I turned the oven off, opened the door and let the bread in there for another 10 minutes.

  9. Let cool overnight.


There's a lot of flavor in this bread! It's very moist, of course it's not airy like a white bread, but that's not what I was looking for anyway. I remember that it had a very good keeping quality the last time I baked it, which isn't surprising because of the soaker.


 



I used some slices for a sandwich today, which I stuffed with lettuce and a home made cottage-cheese-dried-tomato-spread. Yumm! (the spread is very easy. Take some spoonfulls of cottage cheese, cut some tomatoes (the kind in the oil) into pieces, add some salt and pepper, some basil if you've got it on hand, and a tiny bit of honey and mix it briefly. tadaa!)



Salome

venkitac's picture
venkitac

Starter sourness/ripeness question

I've been going thru a lot of extremely informative old posts on sourdough starters today, and TFL is awesome! One thing is still not clear to me, though: I have read in a couple of books that "if your starter tastes sour, it is past its prime to leaven bread. Refresh the starter, wait till it is just before the point of collapse, and then it is at its prime". I believe I understand the "just before the point of collapse" part, that's the same deal as for a commercial-yeasted poolish. What I don't get is the former part: I have a starter at about 70% hydration. When I refresh this starter say every 8 hours, at 8 hours it doesn't quite look like "just before the point of collapse", it is still happily rising, but it is already plenty sour. So I'm confused: I have a starter that is, according to the book, past its prime to leaven bread, but hey it still isn't at the point of collapse anyway.  (I first thought it must be the low hydration. Then I made a batch of starter at 100% hydration. That too, even after just 4-6 hours after a feed, has developed sourness but it's nowhere near collapse). What should I make out of this?


Thanks!.

ehanner's picture
ehanner

Greek Sesame Bread


The dough didn't spring all that much in the oven.




This is a light and easy to chew bread with good flavor



Slashed deeply and ready to proof



After 1 hour proof time, ready to bake


MommaT asked about a recipe for a Greek Bread that she had just had while in the Mediterranean on vacation. A common bread sold everywhere and wonderful to the nose and mouth senses. I suspect the view of the beautiful Greek villages with their white stucco buildings and red tile roofs, not to mention the sea air and fine wine might have an impact on the experience of eating a piece of artisan bread dipped in the most fragrant  Greek Olive oil. Ahhh, it takes me back.  So---


When DSnyder suggested a possible recipe after connfering with his Greek DIL, well I hopped right on it. I converted the recipe to weights for the most part, at least where it counts. I used 135g per cup for the flour weight and KA AP flour. My hydration came in at 73% counting the milk and oil as liquids.


I thought the dough to be a bit firm but the recipe does call it a stiff dough. I mixed it as per  suggested but I let it rest for 20 minutes and then folded and kneaded a bit. It was starting to become smooth but not fully delevoped when I shaped it into a round and covered it. About an hour passed annd the dough had doubled nicely and felt like a puff ball. I shaped it into a tight oval, brushed an egg wash over the top and sprinkled a generous topping of toasted sesame seeds over the loaf. I don't usually slash the loaf prior to proofing but that's what was called for so I made a deep slash down the top center as you can see. I covered the loaf with plastic, dusted the plastic with spray oil and flipped the plastic wrap over so as to avoid a mess after proofing.


I had pre heated the oven to 400F and heated a 1/2 C of water for steam. The bread was loaded, in with the water and after 15 minutes lowered the heat to 350F for another 15 minutes. Actually I didn't quite go to the full 30 minutes baking time. I thought I was done enough for the first try at 27 minutes. The bread feels very light and is soft enough on the crust it is just a little hard to slice. Perhaps just just a little more oven time to dry it out.


The aroma is wonderful. Toasting the sesame seeds is always worth while. My daughter approves, saying "this is really good" , that is a pretty tall hurdle. She is a tough critic.


I don't know if this looks or tastes like what MommaT was talking about or even what David's daughter in law Stephanie intended. Perhaps she will see this and comment. Thank you Stephanie and David for your interest in creating this bread. Please let me know what you think.


Here is my contribution to the recipe.


Greek Bread with Sesame Seeds


Luke warm water (80F) 1/2 Cup (118g)
2 Tablespoons Olive Oil (30g)
5 Tablespoons warm milk (74g)
1 envelope ID Yeast (6g (2-teaspoons))
2-1/4 Cups AP Flour (304g)
1/2 teaspoon Salt (sea salt, fine grind)

1 egg and 2 T milk for washing before seeds are applied
2-4 T Sesame Seeds, toasted


Hydration 73%


Method as called for in Davids post here
Mix, autolyse, knead and ferment till double. Punch down, shape, slash and wash with egg wash, seeds and proof for 45-60 minutes.
Bake at 400 for 15 minutes, reduce temp to 350 for and additional 15 mins.,steam as normal


Eric


 

Herbsman's picture
Herbsman

Why do my focaccia go stale within 24 hours?

I use a recipe similar to Dan Lepard's for focaccia.



  • 100% flour (obviously)

  • 35% sour starter (100% hydration)

  • 0.74% yeast

  • 2.5% salt

  • 65% water

  • 5% extra virgin olive oil 


When it cools, it's extremely light and fluffy, with HUGE holes in it. The closest you'll ever get to eating clouds. But for some reason, it goes tough and hard within 24h despite being kept in an airtight plastic box.


WTF?! Should I store it differently?


When I make 'dry' bread (i.e. without oil) it stays nice for days on end... sometimes up to a week.  But this is no doubt because it's already dry, so it doesn't matter so much that it's getting drier every day...

xaipete's picture
xaipete

Ciabatta Pizza

Yesterday I tried the ciabatta pizza that trailrunner posted about a week ago. I was very impressed with the results.


The pizza formula has a lot of yeast in it and went through bulk fermentation like a rocket (I had to put it in the fridge to slow it down.) When it had tripled (after about 3 hours in fridge--probably faster but I just let it sit there until I was ready), I heavily floured my counter, literally poured the glutenous dough onto the flour, and then sprinkled more flour on the top. I patted the blob into a circle about 1/2 an inch thick. Then the trick was how to get the blob onto the pan-sprayed parchment. I did the best I could but had to reshape it a bit after it landed. Didn't seem to hurt it any. I topped it with tomatoes and basil (topping basil was an obvious mistake at this point because it dried out in the oven--next time I'll put it on as a garnish; sometimes in the heat of the moment I do stupid things).


I baked it on a preheated stone on the bottom rack for 8 minutes. (Trailrunner had warned me that I needed to bake the moisture out of the tomatoes and that was good advice.) After taking it out of the oven with my peel, I removed the parchment paper, topped it with some of TJ's marinated rope-type mozzarella, and slid it back in the oven for another 8 minutes. It rose up real nice in the oven and produced a delicate, soft, thickish pizza crust. The pizza as a whole didn't have as much flavor as I was hoping for but my tomatoes weren't home grown (I used an heirloom supermarket variety), so I'm not surprised as the topping was so plain. Next time I think I'll reduce the yeast to 3 g (I used 7 g by mistake) so it will take longer to go through bulk fermentation and perhaps develop a little more flavor. But all and all I was pretty happy with the results. Thanks trailrunner for posting this great pizza!


Topped with tomatoes and ready to go into the oven.



After 8 minutes



After 15 minutes (TJ's cheese had some oil in it so that's why it browned; regular mozzarella probably wouldn't brown.)



Crumb (or is it slice?)




250 g AP flour


227 g water (I might reduce to 210 g next time)


3 g yeast (I misread the recipe and used 7 g by accident)


7 g salt


tomatoes, thinly sliced or halved cherries, or a combination of both


mozzarella cheese, grated or thinly sliced


fresh basil leaves, for garnish


olive oil


kosher salt


Put the flour, water, salt, and yeast in mixer bowl and mix with paddle to incorporate. Let dough rest for 5 minutes to hydrate. Knead with dough hook on speed 2 for 10 minutes. (My dough never formed a ball like trailrunner's so next time I'm going to use a little less water).


Put dough into a container and let triple.


Place dough onto a heavily floured countertop, sprinkle top of dough with flour, and pat into a round about 1/2 inch thick. Transfer dough to pan-sprayed parchment paper, top with thinly sliced tomatoes, and bake on a stone in a preheated 500º oven for 8 minutes to drive off the moisture from the tomatoes and set the dough. Remove pizza and parchment from oven, discard parchment and top with mozzarella cheese. Return pizza to oven and bake until done, about another 7 to 8 minutes.


Garnish with fresh basil leaves, and a light sprinkling of kosher salt and olive oil.


Makes one pizza (serves two people).


The original post is from LilDice.


http://www.thefreshloaf.com/node/3621/quick-rustic-ciabatta-pizza-recipe-full-howto-pics


http://hollosyt.googlepages.com/quickrusticciabattapizza


I also found another link to this pizza with pictures and discussion. NB: the reduced amount of IDY.


http://www.prurgent.com/2009-04-15/pressrelease36039.htm


--Pamela


 

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