The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Susan's picture
Susan

Prescott Flaxseed Sourdough



Same old recipe, tweaked a little for the seeds.  I keep learning more and more, thanks to everybody here.  This one's named Prescott, as we're up the hill in Arizona for a short while. 


Here's the way I did it. It's only one way, so bake how it suits you and your location, temp, flours, etc.


20g whole flaxseed and 55g warm water, soaked for about 30 minutes before starting dough


50g firm starter


175g water


275g KA Bread Flour


25g whole wheat flour


6g salt


Mix starter and water, add all of flaxseed mixture, then add flours and salt.  Mix minimally by hand just until flour is wet, rest for 30 minutes, one Stretch & Fold, two more S&Fs at 1-hour intervals, let rise to double.  Keep the dough temperature in mid-70'sF during fermentation.  Pre-shape, rest 15 minutes, shape, then overturn into linen-lined basket.  Put in plastic bag, then into fridge for overnight.  Out of fridge for two hours before scoring, loading into oven, and covering. Oven preheated to 480F, then lowered to 440F after 3-5 minutes.  Bake 20 minutes covered, 15 minutes uncovered, 5 minutes in turned-off oven.


Note:  You can retard this dough in an oiled bowl after folding, if you like, and continue in the morning.

Raymowick's picture
Raymowick

Software for new retail operation

Afternoon everyone,


Been crawling the net looking for all the guidence I could get but thought it was about time to reach out to those with the passion in the field. I am working with a few others to get a bakery started up in our area and in turn need a good software solution. We will be doing both artisan breads as well as custom cakes.....both retail and wholesale. Our community has a nice void with regards to bakeries, we all have the passion and its a leap of faith we are willing to take.....despite being relatively green.


Would any small business sorts have any software to recommend that helps provide a good foundation?

cake diva's picture
cake diva

Asking for suggestions on what to do with sweet dough

Hello everyone!


I have a batch in the fridge of the USA Team sweet dough from Maggie Gleazer's Artisanal Baking.  Don't really want to make the monkey bread or the cinnamon pull-apart bread in the book.  May I ask for ideas on what to do with the dough?  I happened to add sultanas to it thinking maybe I'll make a loaf of raisin bread but I'm not sure it's the right base.  I'll be taking it out of the fridge first thing tomorrow morning.


Thanks in advance.

Shiao-Ping's picture
Shiao-Ping

Pain au Levain with 20% Spelt

I find Hamelman's Pain au Levain formula very attractive (page 158 of "Bread").  A friend asked if I could do spelt sourdough for her.  I thought I would try 20% spelt flour to start with.  Essentially I took Hamelman's Pain au Levain with Whole-Wheat Flour formula (page 160 of "Bread") and substituted spelt for whole-wheat flour.  But I have no confidence in my bread machine to mix and knead the dough properly, so I made two versions to compare: one by hand, my way; and the other by machine, exactly as detailed in Hamelman's book.   


Formula


First levain build - 8 to 12 hours before final levain build 



  • 5 g starter

  • 14 g bread flour

  • 9 g water


 


Final levain build - 12 hours before final dough mixing 



  • 130 g bread flour

  • 9 g stone-ground organic medium rye flour

  • 85 g water

  • 28 g mature culture from above (@ approx. 60% hydration)


 


Total levain 252 grams.  Reserve 28 grams for future use; with the balance of 224 grams, I split it by two (ie, 112 grams each), one for the dough to be made by hand, and the other for the dough to be made by my bread machine. 


 


Final dough - the quantity below is to be split by two as above 



  • 549 g bread flour

  • 37 g stone-ground organic medium rye flour

  • 181 g organic spelt flour (of which 1/2 is wholemeal spelt flour)

  • 532 g water

  • 17 g salt

  • 224 g of levain from above


 


Total weight 1.54 kg to be split into two of 770 grams each; dough hydration 68%


 


           


 


Major differences in the two methods are as follows:


(1) Autolyse:  With the hand mixing version, I autolyse all ingredients, whereas with the other version, salt and levain are not mixed in until after the autolyse. 


(2) The levain: In Hamelman's machine version, the levain is cut up in chunks and spread on top of the dough to mix. With my hand version, I diluted the levain thoroughly with the formula water before adding the flours in to mix.  As a result, the levain in the hand version acts more vigorously.   This means that fermentation happens faster in the hand version (see below).


(3) Fermentation:  Temperature of both of the doughs was roughly 76F as recommended by Hamelman in his book.  Bulk fermentation was 2 and a 1/2 hours and proofing was 2 hours.  An interesting thing was that at the end of this fermentation time, I felt the two doughs with my finger - the one that was mixed and kneaded by bread machine felt just right, however, the hand version dough felt slightly over-proofed, very bubbly, gassy and fragile.


(4) Baking:  I baked the hand version dough first (and placed the other into the refrigerator to wait for its turn).  


(5) Scoring:  My scoring for the hand version dough was shocking; the other one was easier for me as it was in the refrigerator for half an hour.


 


             


 


                                            


 


It is very obvious that that the hand version pain au levain has a more open crumb.  Hamelman says of Pain au Levain with Whole-Wheat Flour that "the bread has a clean flavor and a balanced acidity" this would apply to the two Pains au levain here with 20% Spelt as well.  The flavour is really lovely.


 


It is very easy to over-ferment the dough.  If dough temperature is higher or lower than the recommended 76F (24.5F) due to ambient temperature, fermentation time should be adjusted.


 


Shiao-Ping

Kroha's picture
Kroha

Questions about baking with sprouted flour

Hello everyone,


If you bake with sprouted flour and have some tricks to share, I would greatly appreciate it.  I made my first bread with sprouted flour today, Multigrain Struan from Reinhardt's Whole Grain Baking.  It is a recipe that uses biga and a soaker, and proceeds to combine the two with other ingredients (flour, yeast, honey, oil, salt) during the final dough mixing.  then bulk fermentation, dividing the dough and final rising.  The loaves start out in 425F oven with normal steam, but once the loaves are placed there, the temperature is lowered to 350F.  Loaves bake about 40 min and are rotated half-way through the bake.  I followed the recipe and baked on quarry tiles.  I made two loaves (one batard in La Cloche and one loaf in a loaf pan) with organic stone-ground whole wheat and two with organic sprouted (also one batard in La Cloche and one loaf in a loaf pan) for comparison. 


Sprouted flour loaves of either shape did not rise much in the oven, and the scored area sort of sank in.  Stone-ground flour loaves of both shapes had great oven spring and the scoring worked out fine as well.  Now, the taste...  Sprouted loaves were chewy and a bit "wet" to the taste, a bit sweeter than the stone-ground ones, with a more pronounced nutty flavor.  Yummy and delicous is the only word to describe them!  Now if I could only make them more visually attractive.  So, if you have secrets to share, I am eager to learn! Thank you so much in advance.


Kroha

ellyw's picture
ellyw

Pudding Chip Cookies

I found this recipe I really like and it is easy and fast to make, I found it on a recipes exchange site you can find more there, I hope you like it.


Ingredients
1 cup butter, softened
3/4 cup firmly packed brown sugar
half cup sugar
1 pkg. (4 serving size) instant pudding, any flavor
1 tsp. vanilla
2 eggs
4 cups flour
1 tsp. baking soda
1 pkg. (12 oz.) mini morsels
Directions
Step 1 Preheat oven to 375F.
Step 2 Beat butter, sugars, pudding mix, and vanilla in large bowl until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended. Stir in mini morsels. Drop dough by teasponfuls, 2 inches apart, onto baking sheets.
Step 3 Bake at 375F for 8 to 10 minutes, or until golden brown. Remove from cookie sheets. Cool on wire racks.

txfarmer's picture
txfarmer

Kicking off my blog here with my first self-created formula


Hi all, I have been lurking, occasionally posting here for a while now, finally decide to bite the bullet and start my blog to make here "home". I was born in China, moved to North America after high school, now working and living in Dallas TX with my husband and our dog. About a year ago I picked up baking, at first just to recreate some of my favorite Asian style desserts, pretty quickly though I started making bread, and it's been an "obsession" ever since. My favorite baking book is Hameman's "Bread", love BBA too which is why I am a part of the BBA challenge. Until now I have been mostly following recipes, with some minor changes here and there. Recently I made several five grain breads and loved their taste. Also made Anis baguette and loved how easy that schedule fit into my busy work week - 2 to 3 hours a night is the most I have on a weekday night. I then decide to combine the two to make a "5 grain weekday bread" so we can have fresh bread for after work! Here's the formula, which is basically Anis's yeast percentage and timing, with everything else modified:


5 Grain Weekday Bread


Bread flour: 80%


Whole wheat/whole rye/or a combo of the two: 20%


5 grain mix (I used flaxseeds, sunflower seeds, buckwheat, wheat bran, and steel cut oats this time): 20%


salt: 2.2% (higher than Anis formula due to the grain mix)


water: 80% (since bread flour, WW flour, and grain mix all absorb more water than the AP flour in Anis formula, I increased the water. It didn't feel wet at all, I think I could've added even more water.)


First night


1.Mix everything, autolyse for 30 minutes, mix in my KA at first speed for 1 minute then 2nd speed for 2 minute for some basic gluten developement, put in bowl to fermentate.


2.fermentate for 1.5 hours total, at every 30 minutes stretch and fold. I didn't have to do the S&F in the bowl, I could S&F on the counter totally fine.


3.Put back into the bowl and put in the fridge (slightly lower than 40F) for 22 hours.


4.Soak the grain in equal amount of water from the total formula.


Second night


5.Take the dough out, it has rised a little, and full of bubbles. Cut into 2 parts, each about 1lb. Preshape and relax for 45 minutes.


6.Shape into boules and put in proofing baskets for 40 minutes.


7.Score and put into 550F oven with usual steaming method (I use a cast iron pan with lava rocks, and pour water into it). Lower the oven temperature to 460, bake for 30 minutes. At 15 minutes, take out the cast iron pan.


 


As you can see, there's massive oven spring. I got a bit "creative" with the scoring, which is why one of the little boule is wearing a "hat".



Pretty happy with the taste too, crunch crust with chewy crumb, I can taste the grains:



I may add some of my 100% starter to the mix next time just to get that sourdough flavor I love, but I will still keep the yeast since it's a "weekday bread" and I need it to fermentate and proof reliably on schedule.


I am pretty happy with my first attempt to create my own formula, this really opens up a lot of possibilities - I can throw in a lot of flavor combos that I like. One thing I am curious about is whether the relatively closed crumb is due to the grains, or my handling, or maybe it needs more water?



 

AlexL's picture
AlexL

Thought I'd give this "web-logging" thing a try

Filed under: Things that may grow to haunt me


 


October 7, 2009


It's been awhile since my first post. I've been working on getting french bread down since then and after about 15 batches of dough I think I've finally found the delicate balance between the science and the art of it.


Yeah I wish.


I made a giant, spongy, flat batard for a dinner party a couple nights ago that I just had a bad feeling about right from the oven. One of my friends commented that it looked like an alligator lying in wait for unsuspecting prey. Gotta love those witty food critics.


 


Alligator bread


 


My mistake was using a new recipe, using my new kitchen scale, and adhering too strictly to the measurements. It called for a 100% poolish and 66% overall hydration. Yesterday to satisfy my curiousity I carefully measured out a 60% hydration dough, which is about what I think I used to make back when I eyeballed everything and it turned out just how I like it - crisp skin and fluffy meat. I think I'm seeing a disturbing trend developing here though. This morning I weighed out my coffee grinds and recorded it in my kitchen journal with spaces saved for additional entries, then as I was weighing out my condensed milk for my coffee I had a WTF-realization moment and quickly shut off the scale and slowly backed out of the kitchen. Note to self: do not become a scale-whore.


Anyways here's my bread from yesterday:


 



 



 


Last night I decided that I've earned my baking yellow belt and was ready to learn the esoteric art of sour-do. I found a simple starter recipe using plain water and plain AP flour since I don't usually stock endangered fruit juices nor mill my own flour. I hope the other starters here won't look down on my modest little starter. What he may lack in sophistication I hope he'll make up for in street-smarts. Okay, I guess breads can't be street-smart so....let's just hope he doesn't taste like socks. Quick question: are starters generally male or female? I think mine's a boy but I'd like to make sure before I name him.


 



 



 


I'm 12 hours in and I'm nervously excited. I can't stop picking it up and looking at it. My mom used to say that that would make it fall off, so I should probably stop. It's condensing a bit on the lid and smells slightly yeasty, but hasn't risen a bit since last night. From what I've read that's still 12-24 hours away so it's all good so far. I'm keeping my fingers crossed.


 


Update: 36 hours in


The smell. Dear god, the smell. I took the lid off to feed it this morning and I just woke up, on the kitchen floor. How can something so innocent looking produce such an ungodly stench? Must separate mind from body. You can do this.

darkmoondreamer's picture
darkmoondreamer

Shipping bread for Christmas Gifts - is it possible to get there fresh and edible?

I was thinking this morning of all the lovely gift breads I could send to friends and family......Then, the realization that homemade bread "usually", for me, starts losing quality greatly the next day. Have any of you had success with shipping breads in the mail? Thank you

leahweinberg's picture
leahweinberg

reconstituting dried out starter

Hello! 


I was wondering if anyone could help me figure out how to reconstitute a dried starter. I dried my white starter and rye starter a while ago and I would like to use it soon. Do you have to soak it before you feed it? 


Thanks!


Leah  

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