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occidental's picture
occidental

Buckwheat Batard

I baked the buckwheat batard from Leader's Local Breads yesterday.  This is my third or fourth attempt at this bread, and by far the most sucessful.  The first time I tried this bread I was unaware of the errors in the formula (if you do a search of the site you will find posts on the errors of this book) and ended up experimenting just trying to get a buckwheat starter that I could work with.  The flavor is so unique that I did not give up and have come up with a formula that works for me.  For the buckwheat levain I used 75 grams of my liquid levain that is approximately 100% hydration.  To that I added 35 grams of water and 40 grams of buckwheat flour, which totals 150 grams, close to the 125 grams needed for the dough, with just a little to spare.  I let this sit and ferment overnight.  There was not much visible fermentation as far as rising or bubbles coming to the surface with this levain, however upon stirring it up it was evident from the texture that it was active.  I then followed the rest of the formula as written in the book, except that I made 3 loaves instead of the suggested 4.  I'm not a big butter fan however I really enjoy this bread warmed with a little butter on it, and the buckwheat flavor is very unique.  Now on to the pics... 


 


From bread

From bread

From bread
txfarmer's picture
txfarmer

Lussekatt - Swedish Santa Lucia Saffron buns


I used this recipe found right here on fresh loaf: http://www.thefreshloaf.com/node/4189/santa-lucia-bread#comment-26429 Thanks! It worked great. Found saffron at my local super market, $7 for 0.5gram, ouch! Found quark at whole foods, another ouch, these breads ain't cheap! However, they look great and taste great! Other than the classic S shape, I also made a few other classic shapes.



With the quark addition, and plenty of kneading, the crumb is incredibly soft and moist, even after 3 days.



Very happy to have tried this fun new bread!


droidman's picture
droidman

Sourdough Boule With Goat Milk (REVISED)

NOTE: This post is superseded by http://www.thefreshloaf.com/node/16314/goat-milk-sourdough-final-word


What I really like about Peter Reinhart's books is that he understands the urge to experiment. The following is his Basic Sourdough from the Bread Baker's apprentice, with a couple of minor adjustments. I got the idea from a loaf produced by a Twin Cities grocery store (Byerly's). I've had difficulty making this size of loaf (10.5" banneton) without burning the bottom crust, but moving the stone up a notchseems to have solved this.


The crust was tender yet chewy with a nice crunch, the crumb dense, but looser than my previous experience with the Reinhart recipe. The flavor was rich, almost creamy, but the milk does seem to subdue the sourness. Perhaps an extra 24 hours in the fridge would help this.


This revision includes scalding the goat milk, increasing the proportion of goat milk in the liquid mix, and increasing the percentage of liquid overall (to 75%). 


I've tried this loaf using only water, as well as substituting whole milk or half & half for the goat milk. Nothing works better than goat. Why, I couldn't say. 


Firm Starter



  • 2/3 cup wild yeast starter (75% hydration) [180g]

  • 1 cup bread flour (Dakota Maid) [150g]

  • 1/3 cup water [80g]


Final Dough



  • 4 cups bread flour [600g]

  • 1/2 cup whole white wheat flour [68g]

  • 1 Tbsp sea salt [15g]

  • 1 cup scalded goat milk at room temp [233]

  • 1-1/4 cup + 1/2 tsp water at room temp [298]


Steps



  1. Mix up firm starter, mist with spray oil, cover bowl with plastic wrap, let rise for approximately 4 hours until doubled.

  2. Refrigerate overnight (12 – 18 hours).

  3. Remove starter from fridge and set on oil-misted countertop. Cut into multiple small pieces, separate, mist with spray oil, cover with plastic wrap, and allow to warm to room temperature (a couple hours).

  4. Mix final dough.

  5. Knead 10-15 minutes. Rest 5 minutes. Knead additional 2 minutes. Dough is super sticky, difficult to manage.

  6. Allow to rise for 3-4 hours until doubled.

  7. Gently punch down, cover tightly (I have a covered Rubbermaid container I use for this), and refrigerate overnight.

  8. Remove from refrigerator and allow to warm up a couple hours. 

  9. Gently remove dough from bowl, shape into two boules, place in floured bannetons, lightly mist bottom with spray oil, cover and proof for at least four hours.

  10. Preheat oven containing bread stone and steam pan to 500 degrees at least one hour before proofing is complete.

  11. Sprinkle semolina on bottom of loaf, then flip over onto semolina-dusted peel. Score loaf as desired.

  12. Pour one cup of water into steam pan (I use a small cast iron skillet)

  13. Slide onto baking stone.

  14. Spray sides of oven with water three times in first three minutes (I've quit doing this as it cools the oven too much). 

  15. Bake until internal temp is nearing 205 degrees, 20-25 minutes.


Goat Milk Sourdough


Crumb Shot


 

breadbakingbassplayer's picture
breadbakingbass...

12/8/09 -Pizza






Marni's picture
Marni

How firm is a firm starter?

I'll start by admitting I feed my starter by feel.  So far it has worked well for me.  When I must, I weigh the feedings.  I plan to make the sourdough challah posted in the blogs (dmsnyder) and started firming up my starter last night.  I followed the advice of Susan (in San Diego) who kneads flour in 'til it is still kneadable, but quite stiff.  I put it in an oiled plastic bag for the night and woke up to this:



It is at least 3 times its original size. I thought firm starters shouldn't expand so much.  It was fun to find it like this though.  So, is it good to use like this?  It sank right away so I plan to feed it for use tomorrow.


Thanks for any advice.


Marni

fenchel2c's picture
fenchel2c

Brötchen

I made my first batches of Brötchen ever and used King Arthur's European-style bread flour.  Altho I need much more practice forming the rolls, they were crispy and had a nice color on the outside.  However, the crumb was dense and chewy not like the soft and airy texture I remember.  I used the white flour Master Recipe from 'Artisan bread in five minutes a day' with one variation; adding 3 egg whites.  How can I get a softer and airier crumb?

diverpro94's picture
diverpro94

Sourdough Problem(s)!

So I made a sourdough starter a week ago. It looked done, because it was sour smelling, had bubbles, and had a hooche. I made a spounge with it by adding 1c water and 1c flour (I used ap). I let it sit for about 12 hours, but it would not make the dough rise, I let all of the rising and proofs sit for like 3 or 4 hours and NOTHING! I kept on with the recipe and it turned out as a extremely small loaf with an extremely small crumb almost like it was just cooked dough, but there were a FEW larger crumbs. What was wrong? Was it just that I didn't allow enough time for rises or was it my starter? I'm confused!!! How long does it normally take to rise sourdough? This was my first atempt ever at sourdoug, so my knowledge of sourdough is as small as the sourdough loaf I made.... :o(

SylviaH's picture
SylviaH

Sourdough Challah inspired by David dmsnyder's front page post

I love challah and have never tried Glezer's sourdough version.  I don't have her book.  I was so inspired by David's post I thought I would attempt it.  I added some golden raisins because I knew my husband would love them in the loaf so I added some to the 3 braided challah.  The round 4 strand loaf is plain but my favorite shape.  I only did a couple of things different.  I used the lesser amount of starter 200 gms.  I hand mixed everything and didn't use a rolling pin in the final shaping..I guess that comes from not ever wanting to use one on my pizza dough.  It took them nearly 6 hours to proof.  It's pouring cats and dogs here and pretty cool in my kitchen today.  I've been out most the day running some errands so the long proofing time worked out perfect.


Here's what I got and I will post a crumb shot a little later when they are cooled.


I also posted J. Hamelman's Country Bread..I think it has a wonderful flavor..maybe it's all that pre-ferment..but it's delicious! 



The Crumb and tasting!  This is a very, very delicious Challah.  The addition of the golden raisins complimented and added to the complex flavor of this bread that my husband and I both love..that little burst in your mouth really is great.



to add the raisins with my hands I shaped the dough into a round flat circle and laid them on top and then rolled the dough up firmly and then rolled and lengthened it into the rope.  When I do this it keeps my raisins from going on the outside of the loaf and burning. 


Sylvia



Jefferey Hamelman's Country Bread   I will definately make this bread again...and with a little more patience..the flavor is very nice!


Sylvia


 


 


 


I

SallyBR's picture
SallyBR

Need advice on stencil....

I know lots of people here do amazing job adding design to breads, making a stencil and sprinkling flour on it.


I tried to do this for the first time, and well.... there is room for improvement


 


I post a photo here of my final product, and if anyone is interested, a full blog report can be found here


http://bewitchingkitchen.wordpress.com/2009/12/05/bba29-basic-sourdough-bread/


 


what have I done wrong?   SHould I brush off the flour after baking?  ALmost nothing stuck to the bread once I did that.  Did I add too much flour? Too late in the baking?  Wrong flour? (I added rice flour)


I realize my stencil was too big for the size of the bread, but even if I correct that, I think my technique might have problems too


 



 


 

CaptainBatard's picture
CaptainBatard

Cranberry Walnut Bread

I wanted to make this Cranberry Walnut Bread for Thanksgiving but the timing did not allow me to do so. This is basically the same bread as seen at Bread cetera  and a slightly different version at WildYeast. The bread went together with out any real hitches. I did deviate from my usual methods...I mixed the bread by hand using the French fold method seen at Steve's site and here. It worked very nicely until I added the walnuts and presoaked cranberries. The dough got very sticky from the extra moisture on berries even though I did blot them dry. It was just a temporary setback...the dough absorbed it in a short time. I shaped the loaves and tried the fendu method for the first time and was very impressed how much they opened compared to the slashed one. The bread had a nice crumb and taste.



 



 

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